Recipe Lunch

Here are some recipes from a lunch we had at the park. If anyone was there and has anything to add, let me know or you can add it yourself if you know how. Thanks for sharing!

Paht Thai Noodles (Elise Hadley)

¼ lb dried rice noodles, linguine or fettuccine width

3 T vegetable oil

1 T coarsely chopped garlic

8-10 med. Shrimp (1/4 lb.), peeled and deveined

¼ lb. boneless chicken or pork, cut in bite-sized pieces

3 T fish sauce

2 T soy sauce

2 T sugar

½ t dried red chili flakes or chili powder (I used less for those who don’t like spicy food)

Water to prevent noodles from sticking

1 egg, lightly beaten

3 green onions, coarsely chopped (1/3 cup)

2 cups fresh bean sprouts

¼ cup coarsely chopped dry-roasted peanuts

2 T freshly squeezed lime juice

2 lime wedges

1. To prepare the dried noodles, bring a large saucepan of water to a rolling boil, add the noodles, and remove from heat. Let the noodles steep 5 min, and then drain and rinse well in cold water. Transfer the drained rice noodles to a medium bowl and place it by the stove, along with a serving platter, a pair of long-handled tongs or a spatula, and a slotted spoon for tossing the noodles. Have all the remaining ingredients ready and handy.

2. In a large, deep skillet or wok, heat 2 T of the oil over medium heat until a bit of garlic sizzles at once. Add the garlic, toss well, and then add the shrimp and chicken or pork. Cook about 2 minutes, tossing now and then, until shrimp and meat are cooked through.

Add the noodles and toss as they begin to soften, whiten, and curl in the hot pan. Add the fish sauce, soy sauce, sugar, and chili flakes and cook 1-2 minutes, tossing now and then. Add a splash or tow of water to prevent sticking.

When the noodles are tender, push them to one side and add the remaining tablespoon of oil. Add the egg, and once it is almost set, scramble it and push it aside. Add the green onions and 1 cup of the bean sprouts and cook 1 minute, tossing once or twice, until shiny and beginning to wilt.

Sprinkle lime juice over the top and toss. Serve with fresh bean sprouts, lime wedges, and chopped peanuts.

From Quick and Easy Thai By Nanci McDermott

Salmon (Lindsey Bangerter)


4 salmon fillets
McMormick Lemon and Herb Seasonings
Milk


Salsa:
1/4 cup olive oil
1/2 shallot, dices
2 Tbsp capers
4 basil leaves, minced
2 roma tomatoes
Saute Shallot, capers, and basil in oil. Add tomatoes


Put fish in 9x13 pan. Pour enough milk in pan for it to be 1/2 " high. Sprinkle lemon and herb seasoning on fish and bake at 375 for 20 minutes. Serve with salsa on top.


Cool couscous with Fruit and Nuts (Cecy Wheeler)

1 cup uncooked couscous
3/4 teaspoon kosher salt
1 1/2 cups boiling water
1/4 cup orange juice
1 tablespoon canola oil
1/2 cup dried mixed fruit
2 tablespoons dry-roasted cashews, chopped


Combine couscous and salt in a medium bowl; add 1 1/2 cups boiling water. Cover and let stand 8 minutes or until liquid is absorbed. Combine juice and oil; stir into couscous. Cover and chill 30 minutes. Stir in fruit and cashews. Yield: 6 servings


Summertime Orzo and Chicken (Cecy Wheeler)


3/4 cup uncooked orzo pasta
1 lb boneless, skinless chicken breasts, cut into 1 inch pieces
1 medium cucumber, chopped
1 small red onion, chopped
1/4 cup minced fresh parsley
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese


Cook pasta according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat for 6-8 minutes or until no longer pink.


In a large bowl, combine the cucumber, onion, parsley and chicken. Drain pasta; stir into chicken mixture. In a small bowl, whisk the lemon juice, oil, slat and pepper. Pour over chicken mixture; toss to coat. Serve warm or cold. Just before serving, sprinkle with cheese.


Cowboy Caviar (Nicole Anderson)

1 can corn
1 can black beans, drained
3 large tomatoes, chopped
3 large avocados, chopped
2 Tbs chopped green onions
1 package dry Italian dressing
2 Tbs olive oil
1/4 cup white vinegar
3 Tbs water

In a large bowl mix corn, peas, tomatoes, avocados and onions. In another bowl mix the dry Italian dressing, olive oil, vinegar and water. Pour the dressing over the vegetable mixture and toss until evenly coated. Serve with tortilla chips.