Sesame Noodles with Chicken from Vicki Delany

I’ve been experimenting with noodles in Asian cooking for a while. Most dishes I find to be quick and easy to prepare. And very delicious.  This dish is served cool, so perfect on a hot summers day or as an accompaniment to a barbeque. 

The chicken can be slicked off a supermarket rotisserie chicken, leftover roast, or from grilled breasts, as I have done.

I hope you’ll enjoy it. 

Serves 3 - 4. 

Sesame Noodles with Chicken

Ingredients:

6 tbsp. sesame seeds

¼ cup sesame oil

2 tbsp. soy sauce

3 tbsp. rice vinegar

2 tbsp. white wine vinegar

1 ½ tbsp. chopped fresh ginger

10 oz. non-instant dried ramen noodles

1 ½ cups shredded cooked chicken

1 bunch green onions, thinly sliced

Directions:

Toast the sesame seeds, stirring often until lightly browned for about 3 – 4 minutes.  Place in a blender and let cool for a few minutes.

Add sesame oil, soy sauce, vinegars, ginger and 2 tbsp water to the seeds in the blender.  Blend until smooth, about 20 seconds.

In a large pot bring water to a boil. Add ramen noodles and cook according to package directions.  Drain noodles in colander. Rinse under cold water.

Add noodles to a large bowl. Add chicken, chopped green onions, and sesame dressing and toss until evenly coated

Sprinkle with additional green onions and some sesame seeds if desired.

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Now available: The Eleventh Lighthouse Library mystery by Eva Gates: The Stranger in the Library.

 

Asparagus Soup from Vicki Delany

It’s asparagus season where I live, and several asparagus farms are located close to me.  So I do tend to over-indulge at this time of year.   This soup is lovely and light, and contains no milk or cream. The natural creaminess of the vegetables should be sufficient without adding extra fat (and calories). 

 Super easy too.

 Asparagus Soup

 1 leek, white part only, thinly sliced

1 tbsp. butter

4 cups (1 litre) chicken broth

1 potato, peeled and diced

2 lb (900 g) green asparagus, trimmed and cut into pieces

 

Soften the leek in the butter. Add the broth and potato. Bring to a boil, then simmer for 10 minutes.

Add the asparagus and continue cooking for 8 minutes or until the vegetables are tender.

In a blender, purée the soup until smooth. Season with salt and pepper.

 

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Coming June 4! The eleventh Lighthouse Library book by Eva Gates. The Stranger in the Library.

 

Vegetarian Shepherd’s Pie from Vicki Delany

I’m not a vegetarian but I do occasionally enjoy finding a good non-meat recipe.  This shepherd’s pie was delicious, but for me there wasn’t much point in using the soy protein rather than ground beef or lamb.  Vegetarians should find it a handy meal to have in their repertoire.

I loved the mashed potatoes made with both Yukon Gold potatoes and sweet potatoes, so I will definitely do that again.

Vegetarian Shepherd’s Pie

INGREDIENTS

 2 tablespoons vegetable oil , divided

 1 onion , finely chopped

 3 cloves garlic , minced

 1 tbsp dried thyme or rosemary

 1/2 teaspoon salt , divided

 1/2 teaspoon pepper

 1/3 cup tomato paste

 1 340 g pkg precooked soy protein

 1/3 cup dried green or brown lentils, rinsed

 1 cup frozen corn

 1 large sweet potato, peeled and cubed

 2 yellow-fleshed potatoes , peeled and cubed

DIRECTIONS

In large ovenproof skillet, heat 1 tbsp of the oil over medium heat; cook onion, garlic, thyme, 1/4 tsp of the salt and pepper, stirring occasionally, until onion is softened, 6 minutes. Stir in tomato paste; cook for 30 seconds. 

Stir in soy protein and lentils; cook, breaking up with spoon, for 2 minutes. Stir in 3 cups water; bring to boil. Reduce heat to medium; cook until lentils are tender and mixture is thickened, about 25 minutes. Stir in corn. 

Meanwhile, in saucepan, cover sweet potatoes and yellow-fleshed potatoes with cold water; bring to boil. Cover and cook until potatoes are fork-tender, 12 to 15 minutes. Drain. Using potato masher, mash with remaining 1 tbsp oil and 1/4 tsp salt. 

Position rack in top third of oven. Top lentil mixture with potato mixture. Broil until top is lightly golden and edge is crispy, 4 to 5 minutes. 

Sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact.

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor.

Now available for pre-order: The Stranger in the Library, by Eva Gates, the eleventh Lighthouse Library book from Crooked Lane Books.