prep time: 10 minutes      cook time: 15 minutes       total time: 25 minutes      serves 3 bowlscoconut-curry-noodle-soup-8

2 T oil
3 cloves garlic, minced
1 T fresh ginger, grated
3 T red (or yellow) curry paste
8 oz. boneless chicken breast or thighs, sliced
4 c chicken broth
1 c water
2 T fish sauce (or soysauce as a substitute)
1 c coconut milk
6 oz. dried rice vermicelli noodles (maifun rice sticks, orange package)
1 lime, juiced (or lemon juice as a substitute)
scallions to garnish


  1. in a large pot over medium heat, add the oil, garlic, ginger, and curry paste. fry for 5 minutes, until fragrant. add the chicken and cook for a couple of minutes, just until the chicken turns opaque.
  2. add the chicken broth, water, fish sauce/soysauce, and coconut milk. bring to a boil. at this point, taste the broth for salt and adjust seasoning accordingly (it should be a little on the salty side since the noodles will help curb the saltiness at the end).
  3. squeeze lime juice and add some scallions, saving some to top for garnish.
  4. bring to a boil and then add the noodles. turn heat off and noodles should be ready to eat in about 3 minutes.

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chinese spaghetti bolognese

January 8, 2016

prep time: 15 minutes       cook time: 15 minutes       total time: 30 minutesground-beef-recipes-10
yields 3-4 servings

8 oz. dried spaghetti
1 lb. ground beef
1 medium onion, finely diced
2 cloves garlic, minced
2 tsp cooking wine or dry sherry
2 c chicken stock
3 T oyster sauce
2 T soy sauce
1 tsp sesame oil
1 c frozen peas
2 T cornstarch, mixed with 2 T water


  1. bring a pot of water to a boil for the spaghetti. cook the spaghetti according to the package instructions, under cooking it by about a minute.
  2. heat a wok over high heat. add the ground beef and cook until slightly browned, breaking up any large chunks of beef.
  3. add the onion, garlic, and wine, and turn the heat down to medium. cook until the onion is transparent, and then add the chicken stock.
  4. bring to a boil and lower the heat to a simmer. stir in the oyster and soy sauces, sesame oil, and pepper. cover and simmer for 10 minutes.
  5. remove the cover, add the peas, and stir for one minute.
  6. stir up the cornstarch slurry and drizzle the slurry into the sauce while stirring constantly. the sauce should thicken until it coats a spoon.
  7. drain the pasta, and add it directly to the wok. toss until the pasta is coated in sauce. feel free to add some of the pasta cooking liquid if the sauce is too thick, and add more cornstarch slurry if the sauce is too thin.


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vietnamese spring rolls

March 18, 2014

makes 8 spring rolls       prep time: 30 mins       assembly time: 20 mins

2 ounces rice vermicelli
8 rice wrappers
8 large cooked shrimp, peeled, deveined and cut in half lengthwise
2 leaves lettuce (or romaine), chopped1 1/3 T chopped thai basil
other optional ingredients to add: carrots, bean sprouts, cucumbers, asparagus, shiitake mushrooms, green onions
3 T chopped fresh mint leaves
3 T chopped fresh cilantro

dipping sauce
4 tsp fish sauce
1 T water
1 T fresh lime juice
1 clove garlic, minced
1 T sugar
1/2 tsp garlic chili sauce (or sriracha)
3 T hoisin sauce
1 tsp finely chopped peanuts


  1. bring a medium saucepan of water to boil. boil rice vermicelli 3-5 minutes, or until al dente, and drain.
  2. fill a large bowl with warm water. dip one wrapper into the water for 3 seconds to soften. lay wrapper flat. in a row across the center, place noodles, 2 shrimp halves, basil, mint, cilantro, and lettuce, leaving about 2 inches uncovered on each side. fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. repeat with remaining ingredients.
  3. in a small bowl, mix the fish sauce, water, lime juice, garlic, sugar, and chili sauce.
  4. in another small bowl, mix the hoisin sauce and peanuts.
  5. serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.


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linguine medley

July 10, 2013

prep time: 10 minutes       total time: 30 minutes       makes 4 servings

3/4 lb. linguine or fettuccine
1 bunch of thin asparagus (1 lb.), ends trimmed, halved lengthwise (or any other green vegetables – spinach, broccoli, etc.)
1/4 lb. smoked ham deli meat
3 T unsalted butter
1/4 c grated parmesan (1/2 oz.)
2 large eggs
salt and pepper
BOP (basil, oregano, & parsley)


  1. in a large pot of boiling salted water, cook pasta according to package instructions. reserve 1 cup cooking liquid.
  2. drain pasta and return to pot along with butter and parmesan.
  3. toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.
  4. while pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. crack each egg into a small bowl and gently pour into skillet.
  5. cook until whites are set and yolks are runny, 4 minutes. with a slotted spoon, transfer eggs to a parchment-lined baking sheet.
  6. steam vegetables. add the asparagus (green vegetables) and ham in with pasta the last minute of cooking.
  7. season with salt, pepper, basil, oregano, and parsley.
  8. to serve, divide pasta among four bowls, top each serving with an egg, and season with salt and pepper. sprinkle with parmesan if desired.


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seven layer salad

June 13, 2013

makes 8 servings       total time: 30 minutesseven layer salad

5 c shredded romaine lettuce
1 3-oz. package of ramen noodles, lightly crushed
11 oz. can white shoepeg corn (regular canned corn works too)
1 large tomato, chopped
1 green onion, sliced
1/2 c sliced almonds

for dressing:
1/4 c oil (measure this first !)
2 T vinegar (measure this last !)
3 T sugar
2 tsp salt
1 tsp pepper
1.5 tsp grated ginger


  1. arrange lettuce in bottom of large (3-quart) clear glass serving bowl.
  2. discard seasoning packet from ramen noodles.
  3. crush noodles and layer over romain.
  4. layer the remaining salad ingredients, in order listed, over romain.
  5. in a small jar or container with tight lid, combine all dressing ingredients. shake or stir until well blended.
  6. pour dressing over salad and serve immediately.

source (recipe given to me by gail chang)

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