Old Dogs

The most exciting news this year- Indy is in a book! Nancy from Indy's vet called to let me know that someone was writing a book about older dogs and would I like Indy to be in it. Absolutely! The photographer (Michael S. Williamson) came over last Jun and took loads of pictures of Indy on his bed and in the front window. Then the writer (Gene Weingarten) called and we talked for about 20 minutes. Some paperwork came and then the wait.......Amazon noted the pub date to be October 7 of the following year! Well it finally came and Indy made the book! I had no idea if he would be in the book for sure, which photo would be used or what the story would say. I ran to B&N on Oct 7, found Indy in the book with a great pic and a lovely story. My boy! I would like to add that the book was published on Oct 7 which is my birthday and Indy is on page 107. Love those kind of co-inky dinkys!

http://www.amazon.com/Old-Dogs-Are-Best/dp/1416534997/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1229947107&sr=8-1

Menu for this week

Sunday
leftovers- Thai and Indian

Mon
Sesame noodles with Napa Cabbage- I've posted this before but will post below
steamed broccoli

Tues
paella

Wed- Fri
in laws

Sat
pizza

Sesame Noodles with Napa Cabbage
Adapted from Veg Times by Joe
http://desertculinary.blogspot.com/2005/05/sesame-noodles-with-napa-cabbage.html
he's got a great pic

(my adaptation is to triple the sauce- DH loves it- he's just a saucy guy!)

10 ounces whole wheat spaghetti or udon noodles
9 tablespoons natural peanut butter (I love the crunchy kind)
6 tablespoons toasted sesame oil
6 tablespoons soy sauce
6 tablespoons mirin
3 tablespoon rice vinegar
3 tablespoon granulated sugar
1 teaspoon crushed red pepper
4 cups shredded napa cabbage
1/4 cup chopped fresh cilantro.

In a large pot of boiling water, cook pasta according to the directions on the package.

In a small saucepan, whisk together peanut butter, sesame oil, soy sauce, mirin, rice vinegar, sugar and crushed red pepper. Warm sauce over medium-low heat while the noodles cook.

Place cabbage in a colander in the sink - when the noodles are ready, drain them over the cabbage so the hot water can wilt the cabbage. Place the noodles and cabbage in a large bowl, add warmed peanut sauce and toss well to coat. Sprinkle each plate with a portion of the chopped cilantro before serving.

Serve extra peanut sauce for steamed broccoli that goes so well with this dinner.

Makes about 4 servings.

Mu Shu in Moments

I've decided to keep on blogging- my original intent was to have my recipes available when I was away from my home or computer. I've found lots of new recipes in the past year and will start to post them. I'll also keep on posting the week's menus. Have you ever felt- there's nothing to cook this week??? I've been feeling that a lot lately! So here's back at it!

My newest fave recipe- great for a weeknight.. I leave the chicken and eggs out but DH has found that he likes Morning Stars Chik'en Strips (I'll get the right name the next time I go to the grocery store.) Mung bean sprouts are also a good addition. This is quick and easy and sooooo much better than the Chinese restaurant's version.

Mu Shu in Moments
Gourmet Feb 06
http://www.epicurious.com/recipes/food/views/Mu-Shu-in-Moments-233797
for the original recipe
my version below

2 tablespoons peanut or vegetable oil
2 teaspoons finely grated peeled fresh ginger
2 garlic clove, finely chopped
1/4 teaspoon dried hot red pepper flakes, or more to taste
1 (16-oz) bag coleslaw mix
handful mung bean sprouts
1/4 cup water
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 tablespoons hoisin sauce
several scallions, coarsely chopped, served in a bowl at the table
8 (6-inch) flour tortillasI prefer whole wheat
1 package Morning Star Chick'n Strips, cooked separately for DH

Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat. Add 2 tablespoons oil to skillet and heat until hot, then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix, mung sprouts, and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.
Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture stirring, 2 minutes. Remove from heat. Immediately put tortillas between 2 dampened paper towels on a microwave-safe plate and microwave on high power until tortillas are hot, about 1 minute.
To assemble, spread hoisin on each tortilla and top with mu shu mixture, chicken strips, additional bean sprouts, or scallions, then roll up.

Serves 4

Menu for the week of 1/27

Sun
tacos

Mon
black beans and rice- the black beans were made on Sunday using a recipe from the Columbia Restaurant Cookbook
salad

Tues
leftover Potatoes and Chard with Green Curry Sauce- we'll see how this dish freezes

Wed
Wilted Red Cabbage Salad with Tangerines and Almonds-from the Wine Lovers Cookbook- this is only if I get my report cards written- most likely I'll make this next week and we'll just have take out tonight

Thurs
leftover Peas and Rice from CL

Menu for the week of 1/20

Sun
Black Bean Soup with Chile, Coconut Milk, and Lime- for lunch on Tues
dinner out

Mon
Singapore Curry Noodles- The Curry Book- caught my eye last week

Tues
New Orleans Red Beans and Rice- AYIAVK using Rancho Gordo's Rio Zape beans
kale

Wed
take out Chinese

Thurs
pasta for DH
large salad for me

An excellent Tuscan cooking class

Carol, co-owner of Lost Creek Winery in Leesburg, had a great idea. She hosted a cooking class at the winery last Saturday night. The instruction was geared to those than can cook and those that are just learning. Maria, from http://www.tuscancookingclasses.com/, was enthusiastic, very knowledgeable and fun. The night was hands-on- we made or assembled everything. The menu included an antipasta platter, bruschetta (ours had an herbed white bean topping), grilled pizza with a variety of toppings to choose from, and a salad with a balsamic/olive oil dressing. The available wines included Chardonnay, Chambourcin, Cabernert Sauvignon, and Merlot. YUM! The food tasted so good and it was fun to match the wines with each dish.

Menu for the week of 1/13

Sunday
Red Bean Chili with Ancho Chiles and Coffee- AYIAVK- made with Rancho Gordo's Anasazi beans
cornbread- I love the whole wheat recipe from veganlunchbox.com
steamed kale

Tuesday
Vegetable Ravioli with Toasted Walnuts in Curry Cream Sauce- The Curry Book
broccoli
salad

Wednesday
Rice and Peas- Jan/Feb 08 CL
buschetta- from Maria Canora's Tuscan cooking class- I took a class from her last night at the winery where I work during the summers- excellent class and excellent food!

Thursday
tacos- DH likes Lightlife taco filling
I'll make mine with chopped romaine, cherry tomatoes, onion, and maybe try a new cheese sauce from The Ultimate Uncheese Cookbook