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No noodle chow mein

I made a very tasty and healthy classic chow mein for dinner tonight. Raw garlic and ginger compete for spiciness in this dish, and there is plenty of fresh crunch.  Instead of noodles, I used spaghetti squash.  This is a good recipe for those looking to “sneak in” more vegetables, or who want a better gluten free option.

Here’s the short-form recipe:

Spaghetti Squash Chow Mein

Cook & scoop squash “noodles”.
Make sauce by combining
1/4 cup soy sauce
1/4 cup of sesame oil
4-6 cloves minced/pressed garlic
4-6 inches of grated fresh ginger
1 large tablespoon of honey
fresh ground pepper
Fry up a chopped onion, 3 stalks of celery,
and 1.5 cups of coleslaw mix (or grated/chopped cabbage)
Combine all

Here’s the play-by-play…

Turns out the trick to making flawless noodle-like spaghetti squash is to slice it in discs, then roast for 40 mins on a cookie sheet. I sheared the top off, and scooped all the guts out. Then I managed to carve in one long spiral, then broke off the discs. No oil, no nothing. Laid out on the cookie sheet. Bake at 300 for 40 mins.  Firm, long thin enough-like-noodles resulted.  I covered them in a container and set aside.

Then I made the sauce by crushing 3 garlic cloves, and grating 3-4 inches of ginger. I put that into 1/4 cup soy sauce, and stirred in 1 big tablespoon of honey and finally, a bunch of fresh ground pepper.  I set this aside, too.

Then I fried up chunks of  1 onion, along with 3 chopped celery stalks and 1.5 cups of coleslaw mix (which is just grated cabbage and carrot) until the onion was slightly cooked, and everything else was still pretty firm and mostly raw.

I tossed everything thoroughly with the sauce, and added sliced green onions to garnish.

In the end, I thought it would be deadly by adding cooked chicken pieces.  Next time.

Some favourite recipes

Basic Thai Noodles

Cook a package of vermicelli  noodles. Set aside.
Whisk in a bowl, your sauce ingredients:
1/4 c. some kinda vegetable oil
1/2 c. sesame oil
6 tablesp. honey
6 tablesp. soy sauce
Sautee in a pan: a chopped jalapeno and lots of minced garlic.
Dump in there: the noodles and sauce, combine well.
Now add a cup each of chopped basil and chopped green onions.
Mix and garnish with crushed peanuts, cilantro, and lime

Crashed Potatoes

Boil 20-30 little gem potatoes. Drain and spread out to dry.
Grease up a big metal cookie sheet.
Smoosh each potato down on there with a fork.
In a small bowl, whisk up an egg and add some seasonings to it.
Paint the smooshed potatoes with the egg wash, and generously salt
Bake the hell out of them!
Add cheese if you want, finish under broiler.
Break them up and serve with sour cream

Creamy and Sweet Broccoli Salad

Fry 5 strips of bacon, drain, crumble, set aside.
Make dressing next, whisk together in a bowl:
1 cup of mayo and 3 tablespoon each of honey and vinegar
Set aside. Now get a big bowl and combine:
3 heads of broccoli, de-stalked
1/2 a purple onion, diced
1 cup of raisins or dried cranberries
1 cup of sunflower seeds
Dat bacon
Now add the dressing and combine very well

Smoked Salmon and Cucumber Rolls

Spread cream cheese on a piece of smoked salmon.
Mill some fresh pepper on there. Or some other stuff.
Place a spear of cucumber on the edge, and roll er up
Slice into bite-sized pieces and enjoy

Brownies! Recipe! Healthy! Wait…what?

It’s impossible to tell that most of what’s inside… is good for you! Since I discovered these, we’ve been eating brownies casually around our house. They never last very long.

The variations on this recipe make it seem like ten recipes in one! Gluten free? Sure! Sugar? Yeah! Some other sweetness? Of course! Add nuts, chocolate chips, blackberries….WHATEVER! All you need is a blender.

Black Bean Brownies

Preheat oven to 350

Grease a 8×8 pie pan

In a blender, blend together:
1 can of rinsed black beans (15 oz)
1/2 cup of flour (wheat, oat, whatev)
4 tablespoons of coconut oil (or butter)
1/2 cup of cocoa powder
1/2 cup or less of sweet (sugar, maple syrup, honey, agave, whatev)
1 teaspoon of vanilla
3 eggs
1/4 teaspoon of salt
1/4 cup of water (or milk)

Once it’s all blended well, do you want to stir in a bunch of chocolate chips? Or blackberries? Or chopped cherries?  Or peanuts? Just use a spoon to stir it in.

Pour into pan

Top with crushed nuts if you want (tap them down into the batter)

Bake it for 40 minutes at 350. Let cool in pan for 15 minutes before you remove it. Cut up – and enjoy!

Perfect roasted chicken every time

If you follow only a couple rules, you can have perfectly browned, crispy on the outside, moist on the inside roasted chicken every time. Using the following two rules, it’s impossible to overcook and dry out the meat. It works for all cuts of chicken, but works better if the skin is left on

The rules:

1. Use a rack that fits into the roasting pan. This will keep the chicken elevated above the juices

2. Baste every 10 minutes. If there isn’t enough juice to cover all the pieces, supplement by adding a little oil to the pan.

Ashta’s best chicken recipe

(used on whole roasters, legs, thighs, wings etc. Be sure to use locally-grown, hormone-free meat.)

Preheat the oven to 350.

Gather a huge handful of all kinds of different herbs. Chop em up good. Rub or toss the herbs all over the chicken.

Place the chicken in a rack sitting in a roasting pan.

Put in the oven.

Take it out and baste thoroughly every 10-15 minutes

Cook until brown and crispy (about an hour, depending on size)

That’s it!

No-crap jerky recipe

Since Pat started hunting, we’ve had pretty ample supplies of various cuts of meat. When you’ve got meat, you gotta make jerky. Smoky, salty, chewy, all-around delicious little morsels that store well, and make for easy lunch additions. Finding the right recipe was actually easier than finding a store-bought mix without the ingredients that are crap. ingredients that are crap: -MSG -Nitrates -preservatives -mystery chemicals -glutenous fillers. 

Here is a simple recipe for the yummiest no-crap jerky using stuff you’ve probably already got at home. Continue reading No-crap jerky recipe