Tag Archives: the cutting board diaries

One-pots, Recipes, Seafood, Short Time, Soup, Uncategorized

The Wonder Of Store-Bought Crackers

I have a deep affinity for crackers.  Not gourmet varieties, or even homemade, but good old plain Jane everyday crackers, be it Captain’s wafers, or saltines, and especially any kind that comes two-to-a-pack.  

I don’t think anyone needs a reason to like crackers  but my fondness, I am certain, begins with my childhood memory of inexpensive family restaurants and sit down pizza joints that bring cracker baskets to the table instead of bread.   I love the cracker basket and who in their right mind doesn’t?  They hold something for everyone after all.  Remember those crunchy breadsticky thingys, the sesame rounds, or the oblong townhouse crackers shaped like flattened capsules all wrapped up, by twos,  in cellophane.

Wandering along my merry way as we do in life,  I eat crackers.  I eat crackers without much thought.  I eat Club crackers wrapped in thinly sliced bacon and then baked, I learn it is okay to drink a martini with saltines topped with pickled bologna and American cheese because they are a match made in heaven,  I will never forget having Georgia cracker salad and realizing it is nothing more than a tomato, mayo, whitebread sandwich on steroids, and my favorite, I use all kinds of crushed crackers as croutons for my salad.  To this day every time I walk past a stick of butter I can’t help but want to drag a saltine down the length of the stick before popping it into my mouth, the perforations at the edges of the cracker leaving the soft butter to look like a perfectly raked zen garden. Continue reading →

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Chicken and Poultry, Holiday, Thanksgiving, Uncategorized

Day One: My Turkey Stock Recipe

It’s my favorite holiday, Thanksgiving is.

Amy is lying down and not feeling good when I walk into the bedroom to ask if she wants to have Thanksgiving dinner at our house this year.   She hesitates, not saying what we both already know, about how we are planning to put the house up for sale,  but by the look in her eyes I know she wants too so I jump in and tell her I think we should and she agrees. Continue reading →

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Chicken and Poultry, Medium Time, Moderate, Pasta or Noodles

Stir Fried Noodles

 

There are two things I get hung up on when it comes to making Asian food at home — woks and procuring hard-to-find ingredients.

But I look at it this way: I make Italian pasta at home, so I know I can make any noodle at home.

There are a few technical issues that are really the key to stir-fry success. I need to get my pan hot enough, generally impossible to do with a wok because of the BTUs of American stoves and the thinness of the wok metal, but a non-stick skillet will do what I need it to do perfectly.

The other misstep is when I try to cram too many ingredients into the wrong-sized pan — this is my most common stir-fry failure because I get anxious or cocky. Easily solvable, with a little thing called patience.

How to Make Any Stir-Fried Noodles 

Ratio: 1.5 parts protein, 1 part vegetable, 1 part noodle. For my 12 inch non-stick skillet this means 12 ounces of protein, 8 ounces of vegetables, 8 ounces cooked noodles.

1. Stir-fries cook quickly so act like a scout and be prepared. Cut all vegetables small enough that they’ll cook fast and line up all ingredients next to the stove in the order they’ll go into the pan. (Always dilute soy sauce in ratio of 1 part soy to 1 part water — when it hits the hot pan it will reduce, gaining back its strength.)

2. Choose your noodle. I find all noodles are good noodles as long as they are long. Cook them to al dente and cool them — I like to steep rice noodles instead of boiling them, which only takes about 10 minutes.

3. Cook the protein first, adding half the diluted soy after the protein has caramelized. Remove the protein to a plate, wipe out the pan and reheat it.

4. Sear the vegetables till tender. Be sure to add the vegetables that take the longest to cook to the pan first. Carrots first, ginger and garlic last.

5. Combine everything in the pan and toss just till it’s warmed through, adding the remaining diluted soy sauce last.

6. Add the garnish — here, chives and scallions — which in Asian food isn’t optional. It is an actual ingredient that needs to be added for flavor.

  • Spaghetti noodles $1.05 for 16 oz.s-$o.53
  • 12 ounces ground meat-$3.50
  • vegetables-$4.00
  • oil- $0.25

Total approx. cost for this recipe.$8.03

Ingredients ( Serves 4  when served with sides or 2 if you serve it only)

12 ounces ground beef, chicken or turkey ( I used turkey because I had it on hand)

8 ounces of veggies, I used 1 cup snow peas, small dice, 1 cup carrots, grated, 1 leek, about a cup julienned, 1 tablespoon each garlic and ginger, 1/4 cup green onions and 1 tablespoon of chives.

8 ounces of cooked and cooled noodles

1/4 cup of soy sauce diluted with a 1/4 cup of water

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