Cooking from Scratch
We’ve gotten a number of cabbages from our CSA this year, and, for the most part, we turned them into our Light Coleslaw. It’s easy, cool for summer, and it uses a lot of cabbage, making it great to put together for a lunch or dinner side dish. But, after making Light Coleslaw three or four times, it’s time for a change. So, we came up with this Asian-insipred version of coleslaw. Try it and let us know what you think.
Continue reading “Asian Peanut Slaw”
Earlier this year, we happened to stop for lunch in a popular noodle shop near the University of Washington in Seattle. We had the simple udon noodle soup, which made for a nice, filling meal that gave us the energy to walk back to our B&B over in the Capital Hill area (for those who don’t know Seattle, that’s about 3 miles, not super far). And, over the months, we thought off and on about buying some fresh udon noodles at the local Asian supermarket, but we never could decide which ones. There are literally dozens of brands/styles/types; we felt overwhelmed, and wished there were something like a sign indicating which noodle would be for people who don’t know anything about Asian-style noodles. So, we just went without. At least, until now.
Continue reading “Handmade Udon Noodles”
Now, why in the world would anyone want to make ramen noodles from scratch? After all, those things are the ubiquitous staple of college dorm rooms everywhere, mainly because they’re fast, filling, and, most of all, cheap. Very cheap. So, again, why make something that you can buy for less than a quarter?
Continue reading “Homemade Ramen Noodles”
Today’s post shows exactly why we head over to the public library several times a week. We look up books on-line, reserve them, then stop and pick them up when they’re available. Because it’s so easy to get the books, we select books that we might never even have looked at or considered if we were planning to buy books. And, by doing so, we’ve often been pleasantly surprised, and found recipes and ideas that we would never have known of otherwise.
Continue reading “Potstickers”
We decided to make a stir-fry with all those beautiful peppers that we’d picked up in our weekly CSA share so we could show off their colors. Now, Asian-style cooking is not one of our strong points, but it’s something that we should be working on to help keep us out of a cooking rut, so we figured that we’d put together a quick peanut sauce to mix in while cooking up the peppers (and other vegetables).
Continue reading “Peanut Lime Sauce”