Taiwanese Beef Noodle Soup. That being said, I was a little nervous about attempting this recipe at home.
Not only are most of the ingredients a bit exotic compared to my usual Southern fare, but trying to duplicate a memory often ends in complete failure. Expectations are usually set far too high. I was convinced the recipe was going to be both labor and time intensive; I allotted my whole day to slaving in the kitchen. To my pleasant surprise, the hardest part of this was shopping at the Asian grocery (the ability to read Mandarin Chinese would have helped immensely.). Other than that, this recipe really does all of the work itself. I made this recipe the day before I was planning to eat it and I'm so glad I did. Taiwanese Beef Noodle Soup Serves 6 - 8 To serve1 pound baby bok choy or broccoli rabe1 pound Chinese egg noodles or wheat noodlesChopped fresh cilantro, if desired For the soup, in a large stockpot, cover the beef shanks with water and bring to a boil.
Remove the beef to a cutting board. Lebanese Fatoush Salad. After gallivanting around the country for the majority of June, I’ve decided that it’s time to get back to some healthy eating habits and enjoy all of the great produce that is available during the summer.
Now don’t get me wrong, I love eating out at fabulous restaurants, but sometimes a girl just needs some home cooked meals! So to kick off this spurt of healthy eating, I made a Fatoush Salad. Have you ever heard or had a Fatoush. It’s kinda my new favorite word? While were were in Marfa, TX a few weeks ago, we stopped by a food truck that made some of the most amazing Mediterranean food ever. Once everything is piled high into a bowl, it gets a lemon-sumac dressing, a sprinkle of freshly ground pepper and then it’s ready to go. The stand out part of this salad is the mint.
Ingredients Instructions Preheat the oven to 350 degrees.Combined the chopped pita with the paprika and 1 tbsp olive oil on a small baking sheet. Indian Chickpea Salad with Ginger. Posted on | June 20, 2011 | 5 Comments This fresh and healthy Indian dish is a great for a get-together with friends or a quick dinner. Once the beans are cooked or if you use canned garbanzo beans, this salad will be ready in no time. The fresh ginger and cumin create the Indian flavor. Ingredients 2 cups / 330 g cooked or canned chickpeas (garbanzo beans)1 red bell pepper, diced1 orange bell pepper, diced1/2 red onion, diced3 spring onions, choppedthumb-sized piece fresh ginger, peeled and grated3/4 tbsp sugar2 to 3 tbsp lemon juice1 tbsp cuminsalt, pepper, to taste2 to 3 tbsp chopped cilantro Directions In a bowl, mix together the chickpeas with the red bell pepper, orange bell pepper, the red onion and the spring onion.
In a dry pan, roast the cumin until fragrant. Season with salt and pepper to taste. Guten Appetit!!! Source: adapted from “The Best Recipes in the World” by M. Comments. Caesar Salad. One of my favorite salads and one that I usually request when dining out is Caesar Salad.
I remember dining at a couple of restaurants in New York City where they made the Caesar Salad table side with such flair and showmanship. Now you are lucky if they make the dressing from scratch. I have found several great cooking videos that show you how to make a great Caesar Salad at home and have posted them at the end of the page. These videos will give you step by step instructions for making the dressing and putting it all together but first a little history…. History of the Caesar Salad This popular dish was originally created in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico and was prepared and served right at the table.
For those of you who are not fans of anchovies, you may be interested in knowing the original recipe for this salad did not include them. What About Those Raw Eggs? Ingredients For the Croutons 2 large garlic cloves Pinch of salt For the Salad To Serve. 50 Easy Soups (1 - 10) : Recipes and Cooking : Food Network - Aurora. 1.
Basic Chicken Chop 1 onion, 1 celery stalk, 2 carrots and 1 tablespoon thyme; sauté in butter until tender. Season with salt and pepper. Add 6 cups chicken broth; simmer 20 minutes. Add 2 cups shredded cooked chicken, 1/3 cup mixed chopped dill and parsley, and some lemon juice. 2. 3. 4. 5. 6. 7.