SANDRA'S AWESOME ASIAN BEAN THREAD SALAD

This is a spicy Thai peanut 
flavored type of salad, 
which is superbly delicious...

Servings: (4 to 6)

Prep: 20 Mins. | Let Stand: 15 Mins.

Posted: by Sandra

INGREDIENTS

***Bean Threads

5 oz. pkg. bean threads

***Sauce

2 tablespoons low-sodium chicken stock

1-1/2 tablespoons lime juice

1 tablespoon sugar

1 tablespoon low-sodium soy sauce (I prefer tamari)

1 garlic clove, grated

1/2 teaspoon onion powder

1 tablespoon rice wine vinegar

1 tablespoon light olive oil

1-1/2 tablespoons hoisin sauce

2 tablespoons creamy peanut butter

1/2 teaspoon sesame oil

½ teaspoon hot garlic chili sauce (I like mine spicy; use less if you prefer)

***Salad

1 carrot, shredded

¼ red bell pepper, finely julienned

1 cup fresh arugula, chopped

2 tablespoons chopped fresh cilantro leaves

1/2 teaspoon organic dried mint

1 teaspoons organic dried basil leaves

***Garnish

2 tablespoons organic sesame seeds, toasted

METHOD

Place uncooked bean threads in a medium heatproof glass bowl, pour boiling water over them and let soak for 20 minutes, just until noodles are translucent and softened. Drain noodles in a colander, and pour them back into the dry mixing bowl.

Meanwhile, in a small glass bowl add the sauce ingredients, and microwave on high for 1 minute.  Whisk sauce to emulsify, and set aside.

Using kitchen shears, cut the noodles so they are manageable, and add the sauce to them.  Add the salad ingredients; tossing to combine.  Let salad stand for 15 minutes at room temperature for flavors to meld.

Meanwhile, toast the sesame seeds in a dry non-stick skillet over medium-low heat, just until light golden brown and fragrant.

Plate salad, and sprinkle with toasted sesame seeds. – Enjoy!

SANDRA’S AWESOME ALBACORE TUNA NOODLE CASSEROLE

My reaction to past recipes I've tried is that they tend to be too dry,
hence this updated and enhanced version that's superbly delicious...

Servings: (6 to 8)
Prep. 15 Mins.
Bake: 45 Mins.

INGREDIENTS

*Pasta and Peas:
4 cups (10 oz.) dry egg noodles, prepared according to package directions, but to al dente
3/4 cup frozen peas

**Sautéed Vegetables:
1 tablespoon olive oil
½ medium yellow onion, chopped
2 ribs celery, cut in half lengthwise, and chopped
4 crimini mushrooms, cut in half, and sliced
2 cloves garlic, minced
Sea salt and freshly ground pepper, to taste

***Sauce:
1 (4 oz. can) diced fire-roasted green chilies, drained ~ Optional
--(We like using medium, but use mild if you like your's less spicy)
1 cup milk
1 (10.75 oz. can) cream of mushroom soup
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup medium cheddar cheese, shredded
1/2 teaspoon worcestershire
1/2 teaspoon dried thyme
1 teaspoon old bay seasoning
1 (9 oz. can) albacore tuna in water, drained

****Topping:
1 cup french fried onions, crushed

METHOD

Preheat oven to 375 degrees. Prepare a 9”x13” baking dish by spraying with oil; set aside.

Prepare noodles according to package instructions just until al dente, adding peas during the last 2 minutes of cooking; drain both in colander.

Meanwhile, add olive oil in a medium skillet over medium-high heat. Add onions, celery, crimini mushrooms and saute until onions are translucent. Add garlic, sea salt and ground pepper, to taste; saute 30 seconds longer, and remove skillet from heat.

In a large bowl, mix together chilies, milk, soup, sour cream, mayonnaise, cheddar cheese, worcestershire, thyme, and old bay seasoning. Gently fold in drained noodles, peas, and tuna. Transfer mixture to prepared baking dish.

Crush french fried onions (they now make cheddar flavored ones...those work too), sprinkle evenly over top. Cover, and bake for 30 minutes, then uncover and continue baking for 15 minutes, until heated through and top is golden. ~ Enjoy!

Pipin' Hot out of  Oven...

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Tip: I like to serve this Albacore Tuna Noodle Casserole with Sandra's Organic Fall Herb Garden Salad with Lemon-Honey-Dijon Vinaigrette:

Sandra's Organic Fall Herb Garden Salad 
with Lemon-Honey-Dijon Vinaigrette

SANDRA’S AWESOME ALASKA FRY BREAD

My mom served our fry bread hot
 with warm Syrup, as do I...

Yields: 4 Fry Bread
Prep: 10 Mins. |
Fry: 6 to 8 Mins.

INGREDIENTS

1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
pinch of sugar
1/2 cup warm tap water
peanut oil for frying (or vegetable oil)

METHOD

Began by heating the 2" deep oil to 360 degrees in a large cast-iron skillet (or and electric fry pan).

Meanwhile, sift together the flour, salt, powdered milk, and baking powder into a large bowl, and add the sugar. Pour the water over the flour mixture all at once, and stir the dough with a fork until it starts to form a ball. Flour hands, and mix the dough to incorporate the flour into the mixture to form a soft and pliant ball. (You want to mix the dough well, but DO NOT knead it, which will make for heavy Fry Bread when cooked.) The inside of the dough ball should still be sticky after it is formed, while the outside will be floured.

Cut the dough into four equal pieces. Using floured hands, stretch, and pat to form disks of about four inches in diameter and quarter-inch thick. Fry until golden brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes. Place Fry Bread to drain on a paper towel-lined plate. - Enjoy!


--You can eat the hot Fry Bread drizzled with honey, spread it with jelly, dip it in hot maple syrup (my favorite because this is how my Mom served it to our family, as shown in photo), as a vessel to fill with fish taco ingredients, and so on.

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Tip: This Fry Bread can be kept warm in a 200-degree oven for up to 20 minutes. They also refrigerate well, and then can be reheated in a 350-degree oven for 12 minutes before serving.

SANDRA'S AWESOME SKILLET POTATO AND ONION PIE

You cannot go wrong with this side or main dish...

Servings: 4
Prep: 5 mins. |
Cook: About 20 mins.

Posted by Sandra

INGREDIENTS

2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 large russet potatoes, peeled, and grated
½ onion, finely julienned
1 clove of garlic, minced
Pinch of red pepper flakes
Fine grain kosher salt and freshly ground pepper, to taste
2 tablespoons freshly chopped parsley leaves

METHOD

In a nonstick 10” saute pan, heat the vegetable oil and butter over medium-high heat. Add the onions and saute until translucent, and add garlic and red pepper flakes and saute for 30 seconds.

Meanwhile, grate the potatoes, squeeze excess moisture and add them to a medium bowl, and pour the skillet mixture over the potatoes, then gently toss to combine. Season with kosher salt and ground pepper, to taste, and add the chopped parsley and fold to combine.

Press grated potato mixture into heated nonstick skillet with back of spatula. Let cook undisturbed over medium heat, until crisp on bottom for about 8 to 10 minutes. Gently flip onto a plate, and then slide other side into nonstick skillet to finish cooking undisturbed for another 8 to 10 minutes.

To serve, slide onto a cutting board, and slice into four wedges. – Enjoy!

With sunny-side up eggs...

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Tip: This is excellent with eggs for breakfast, or a nice accompaniment with any meat, poultry, etc.


Note:  During the last 5 minutes, I like to make four indentations, and add one egg into each, then loosely tent skillet with foil -- This way your potatoes and eggs are perfectly cooked all in one skillet (See photo to the right).

JUDY'S AWESOME ALASKAN SALMON QUICHE

A very healthy and delightfully flavorful
method in which to prepare a wonderful
crust-less salmon quiche...

Serves: (8)
Prep: 10 min |
Baking time 55 min

Posted: Courtesy of  Judy Ramos (Yakutat, Alaska) via Sandra

INGREDIENTS

1 (7 1/2 oz.) canned salmon, drained and flaked

4 oz. shredded Swiss cheese
1-1/2 c. milk
4 eggs, beaten
1 tsp. dill weed
1/2 tsp. salt
1/4 tsp. pepper

METHOD

Preheat oven to 350 degrees.

Coat a 9-inch pie plate or quiche pan with vegetable spray. Break up salmon and sprinkle evenly in bottom of dish; top with cheese. In medium bowl whisk milk, eggs, and seasonings; blend well. Pour over salmon and cheese.

Bake 55 minutes or until top is golden and filling is set. Allow to set for several minutes at room temperature before cutting.