Best ever….. no kidding!

My younger daughter was having a dreadful fever today, with a temperature at panic threshold, so poor me had to stay home tonight! Imagine staying home on a Friday nite? Just can’t believe my luck. Yeah, I am a party gal, need to go out EVERY Friday nite and be a part of the party-goers, else I will be grouchy, and will pounce at whoever at close proximity! It has been a long, long time since I have been stuck at home on a Friday nite. Motherhood, just isn’t my cup of tea, full of boring responsibilities and endless mundane chores! Okay, I have said my peace, and will return to my refined, ladylike normal self.

Stuck at home, with a sick girl, and another glued to her PS3 (just finished her final exams), I turned to my best buddy, the never fail to pick me from any rut, my beloved Wii Sport. After two sessions of Mario and Sonic, I was bored. For once I just could not get excited over it, must be the Friday nite vodoo. What next? I headed straight to the other love of my life, my Macbook! I was surfing mindlessly for interesting reads, and stumbled onto this. The burst of colours from the absolutely delicious looking plate of salad, somehow made me happier, and cheered me up! Spooky, huh? Looking through the recipe, I realised that I had all the ingredients required, except jalapenos. I excitedly rushed ro my “playground” and started work. All the peeling, cutting, chopping and mincing, was so therapeutic for me. It lifted my moods, and soon I was my usual chirpy self again.

Verdict? The salad was superb, definitely a winner, sooooo yummy. I was shocked after taking my first mouthful…. It was so tasty.…… and all the different types of vegetables in there, gave it an interesting texture and nice crunch. The dressing was nice too, was a little hesitant about the ginger and cilantro initially, but it was truly mind blowing. I have never tasted salad this good before. Trust me, it is super duper, the best ever salad that I ever eaten. Try it out, and drop me a thank you note after that. 

 

Noodle Salad
(by Ree Drummond from www.thepioneerwoman.com)

* 1 packet of linguine noodles, cooked, rinsed, and cooled

* 1/2 to 1 head sliced Napa cabbage
* 1/2 to 1 head sliced purple cabbage
* 1/2 to 1 bag baby spinach
* 1 red bell pepper, sliced thinly
* 1 yellow bell pepper, sliced thinly
* 1 orange bell pepper, sliced thinly (if available)
* 1 small bag bean sprouts (also called “mung bean sprouts”)
* 3 sliced scallions
* 3 peeled, sliced cucumbers 
* LOTS of chopped cilantro—up to one bunch
* 1 can whole cashews, lightly toasted in skillet

 

Dressing

* Juice of 1 lime
* 8 tablespoons olive oil
* 2 tablespoons sesame oil
* 6 tablespoons soy sauce
* 1/3 cup brown sugar
* 3 tablespoons fresh ginger, chopped
* 2 cloves chopped garlic
* 2 hot peppers or jalapenos, chopped
* More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
[Note : Dressing keeps up to three days before serving, WITHOUT cilantro]

Stir-Fry Miso Pork

Michiko, one of my Japanese friend, taught me this dish. I have been bugging my friends, and the people around me for quick and simple recipes. Cooking has taken over my life….. haha… life is certainly unpredictable. I am in a daze, still finding it difficult to believe, that I have cooked twelve edible meals for my family.  David (my hubby) is more than thrilled, secretly hoping that “this cooking thing” would not be a fly-by-night interest, I think.

When I served this during dinner, I was so surprised that my family loved it. Yipee, another winner…. Initially, I thought they were pulling my leg, cos my past stir-fried meat dishes were disasters! Guess I should not have doubted Michiko, who is an extremely good cook. David especially liked the sliced pork, which he thought was nice and juicy, thanks to Michiko’s tip of sprinkling a teaspoon of corn flour, just prior to cooking.

 

Michiko’s Stir-Fry Miso Pork

* 200g of pork, thinly sliced
* 1 tbsp of soy sauce
* 1 tbsp of minced garlic
* 1 tsp of corn flour
* I tbsp of oil (sunflower/corn/olive)
* a bunch of shimeji mushrooms
* spring onions, cut to about 2 inches.

 

Seasoning
* 1/2 tbsp of miso paste
* 1 tbsp of water

 

Method
1. Marinate pork with soy sauce, for at least 30 mins and sprinkle the corn flour prior to frying.
2. Saute the minced garlic till fragrant, add in the meat and mushroom and stir-fry for 1-2 mins.
3. Lower the flame, add the seasoning, and stir-fry for another minute.