Asian Cold Noodle Salad

Asian Cold Noodle Salad
(Courtesy: Yuhong Sun)

 

1 lb spaghetti or dry noodle

2 tbsp olive oil

1 cucumber

Sauce:
1 green onion, thinly sliced

3 cloves garlic, minced (3 tsp)

1” knob fresh ginger, minced (1 tbsp)

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp sugar

3 tbsp dark (Chinese) vinegar

2 tbsp chili sauce

Pinch of salt

 

Cook noodles according to package directions and drain. Stir in olive oil. Allow to cool or chill in the refrigerator.

Peel the cucumber and cut it into 2” matchsticks.

In a small bowl, combine green onion, garlic, ginger, soy sauce, sesame oil, sugar, vinegar, chili sauce and salt.

Assemble salads by placing 1 cup of cold noodle in a bowl. Top with cucumbers and 1-2 tbsp sauce. Serve immediately.

 

8 servings, 275 calories per serving

Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

 

 

Best Italian Meatballs

In my book, nothing says comfort food like a nice plate of spaghetti with these: the best Italian meatballs ever! I’ve skipped the pan browning to it simple.

Best Italian Meatballs
Best Italian Meatballs

Best Italian Meatballs

 

½ cup Italian style bread crumbs*

¼ cup milk

1 pound 85% ground beef

1 onion, finely diced

1 egg

1½ tsp minced garlic (3 cloves)

1 tsp Worchestershire sauce

¼ tsp red pepper flakes

1 tsp Italian seasoning

1 tbls grated Parmesan cheese

½ tsp salt

1 tsp black pepper

Soak crumbs in milk for 20 minutes.

Mix all ingredients in a bowl until well blended. Shape into 24 balls (1 ½“ each).

 

*For gluten-free meatballs, replace old-fashioned rolled oats for bread crumbs.

 

Cooking Method #1: Drop meatballs one at a time into the sauce, soup or other cooking liquid and simmer gently for 30-35 minutes or until internal temperature reaches 160͒. Do not stir for the first 10 minutes to allow meatballs to set. Stir gently and occasionally after that.

Cooking Method #2: Bake uncovered in at 400͒ for 15-20 minutes or until internal temperature reaches 160͒.

Suggestion: Substitute meatballs for the sausage in this spaghetti sauce!

6 servings (4 meatballs), 258 calories per serving

Hack: Place uncooked meatballs on cookie sheet and place in freezer until solid. Seal in a freezer bag or container and store in the freezer for future use.

 

 

 

Spaghetti Sauce with Italian Sausage

Pasta with homemade spaghetti sauce with Italian sausage is, hands down, my favorite dish.  Like, ever. I like to make a big batch and freeze some for later!

Spaghetti Sauce with Italian Sausage
Spaghetti Sauce with Italian Sausage

Spaghetti Sauce with Italian Sausage

 

6 cups chopped tomatoes (4 pounds)

1 onion, chopped

1 green pepper, chopped

2 tbsp sugar

1 tsp dried Italian seasoning

1 tsp dried basil

1 tsp dried oregano

2 bay leaves

1 pound Italian sausage, sweet or hot, uncooked

 

Put all ingredients, including sausage in a large pot and bring to simmer. Cover and cook, stirring occasionally, for 1 hour until the internal temperature of the sausage reaches 165͑͒.

Remove sausage and cut into slices. Remove bay leaves. If desired, the sauce can be processed in batches with a blender or food processor until smooth. Return sausage to the sauce and serve with your favorite pasta or spaghetti squash.

 

12 servings, 165 calories per serving

 

Hack: Put serving-sized leftovers portions in sealable freezer bags or containers leftovers and freeze for future use.

Hack:  If you have leftover tomatoes and no time to make the sauce, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to cook with at a later date.

Suggestion:  Substitute these meatballs in place of the sausage!