Sesame Garlic Noodles with Veggies

Stir fry. Judging from the number of posts on this blog, stir fry is a popular dish at this table. The youngest table counterpart is having a teen crisis, as mentioned numerous times, and still only wants carbs, cheese, sugar. But as a all children before and children yet to come, the rule stands: dinner is what is being served, breakfast is in the morning. Depending upon the level of complaint at dinner, breakfast might very well be dinner served again. Its a standard growing up regime. Not wanting to serve just Sesame Garlic Ramen Noodles for dinner, I modified it just a bit.

Modifications:
First, ramen was dumped as there is a time and place for ramen noodles, but tonight was not it. Instead, angel hair spaghetti was used. While the noodles cooked, one diced chicken breast was browned and then a bag of frozen Asian style veggies were sauteed. Finally the sauce was doubled to accommodate all the extras, and because I like my noodles saucy. When the noodles were done and drained, half the sauce was added to the noodle pot, the other half to the veggie/meat mixture. The two were combined and quickly and let cook for 1 minute or so to evaporate some moisture.

Scaled for Likability: Good
It was good, in fact it probably would have been great if eaten as written in the instructions. The veggies should have been served on the side and should have been more of the carrot/brocc/cauliflower mix not the bite size medley or even just a snap pea/water chestnut mix. Addition of chicken in the noodles was a nice touch and would serve again with the chicken added to the noodles. What kept this from being great was the Asian mix, the chicken, and the sauce was a meld of too many flavors. Unlike a flavor explosion this was more of flavor fight with your taste buds being the loser. With all that being said, there were still no leftovers so it was not a bust, it just was not a meal I would add to the T&T list.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap. Every year I wish and wish for cold weather so this table can eat soups without melting. Well this year winter came and came with a vengeance. Two days below freezing with no water, no power, no internet/cell service. It's the dark ages. If you need more info just search for Texas Grid Failure 2021 . Yes, this tragic affair has its own wiki page. Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing? Well, they don't. And with 17℉ temps, this tables fridge contents froze. What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies. I did not want the veggies floa

Eating Waffles

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