Dinner Asian Style

Filed Under (Cooking, Salads, Supper) by Lisa on 24-06-2008

Tagged Under : , , , ,

Yesterday afternoon I was in the mood for cooking something different. I was browsing through a cookbook and a recipe took my fancy. It is called Spicy Noodle Salad. It is from the Company’s Coming Low Fat Cooking cookbook (page 121) by Jean Pare. Here is the recipe as it is in the cookbook.

Spicy Noodle Salad

Broken low-fat Chinese noodles 1 cup 250 ml

Boiling water 3 cups 750 ml

Finely shredded Chinese cabbage 3 cups 750 ml

Green onions, thinly sliced 4

Medium red pepper, finely diced 1

Thinly sliced carrot 1 cup 250 ml

Toasted Sesame seeds 1 tsp 15 ml

Canola oil 1 tsp 15 ml

Freshly grated gingerroot 2 tsp 10 ml

Garlic clove minced 1

Water ½ cup 125 ml

Chicken bouillon powder 1 tsp

Dried crushed chilies ¼ tsp 1 ml

Liquid honey 2 tbsp 30 ml

Low sodium soy sauce 2 tbsp 30 ml

Balsamic vinegar 1 tbsp 15 ml

Cornstarch 2 tsp 10 ml

Put noodles in a large bowl. Pour boiling water over noodles. Let stand for 5 minutes. Drain. Rinse with cold water. Return to bowl.

Add next 5 ingredients and toss together.

Heat oil in a small skillet or sauce pan. Sauté gingerroot and garlic for 1 minute. Add water bouillon powder, chilies, and honey. Bring to a boil.

Stir soy sauce, vinegar, and cornstarch together in a small cup until smooth. Pour into chili mixture. Stir until boiling and thickened. Pour over noodle mixture. Toss. Makes 7 cups.

I modified the recipe in several ways. First of all I used about 1 ½ cups of Chinese noodles. For the shredded cabbage I used baby boc choi for the Chinese cabbage. I used way more onion than the recipe calls for. Instead of using canola oil, I used extra virgin olive oil. There were no sesame seeds in this salad I made. We also don’t have any chicken bouillon powder in the house, so instead I used salt, pepper, and thyme. Lastly I used chipotle chili powder instead of dried chilies.

The salad was exquisite, super delicious and healthy. I also made some fried rice with it as a side dish (with sausage and egg in the fried rice). I heated up some store bought spring rolls to accompany this meal. I served these with plum sauce.

It was an amazing dinner that I will be making again.

Below are some images of the salad and the dinner.


Oatmeal Apple Crisp

Filed Under (Apple Crisp) by Lisa on 20-06-2008

Tagged Under : , ,

This evening I was in the mood for some apple crisp. I searched for recipes, but none really took my fancy, so I created my own. I was also not in the mood to peel the apples so I made it with the peel on. This was the first time I had ever made this dessert with the peel on. It turned out well. The photo does not do this apple crisp justice. It was very yummy indeed.


Oatmeal Apple Crisp


4-5 large granny smith (green) apples pared and sliced

½ cup white all purpose flour

1 ¼ cup rolled oats

¾ cup brown sugar

1 teaspoon ground cinnamon

¾ teaspoon ground nutmeg

1/3 cup olive oil margarine

1-2 tablespoon lemon juice

2 tsp rum extract

Preheat oven to 350 degrees C. Grease baking dish (if desired). Arrange apple slices in baking dish. Sprinkle the lemon juice and rum extract over top of the apple slices. In a bowl combine the flour, oats, brown sugar, cinnamon, and nutmeg. Mix well. Then add the margarine. Mix well. Spread this mixture evenly over the apples. Bake in the over for about 30 minutes. Serve. (serving suggestion: serve with vanilla frozen yogurt or ice cream).

Below is an image of the apple crisp.

Lunch at The Grapevine Trattoria

Filed Under (Review) by Lisa on 08-06-2008

Tagged Under : , ,

Yesterday I decided around 2 pm that it was time for lunch. I called up a friend and we went out to a small local restaurant that neither of us that ever been too. The restaurant we picked was called; The Grapevine Trattoria.

This Italian eatery has a lovely ambience. It is elegant, but at the same time not too fancy.

Below is an image of inside the restaurant.

The lunch menu was full of many tempting meal ideas. After some deep contemplation I decided to order the cannelloni.

All pasta dishes are served with a green salad and bread sticks.

The green salad was amazing. The house vinaigrette dressing was unlike any I had tasted before. It was a good size portion that arrived just after we ordered our lunches.

The breadsticks were divine. They were served hot out of the oven. They had plenty of cheese on them as well as many herbs and spices. They were the perfect accompaniment to the cannelloni I ordered which had a lot of sauce with it.

Below is an image of my main course.

After lunch we decided to order dessert. We ordered the dessert cannelloni. It consisted of a pastry on the outside and pecans with a mocha filling on the outside. It was served with whipping cream and a bit of chocolate sauce dribbled on top. I loved every bite of this wonderful dessert.

Below is an image of the dessert.

This is one restaurant I will be dining in again, soon…