The 608 CSK

March 25 & 26 2014


Meal 1: Snug Haven Spinach Stromboli, Braised Red Cabbage with Orange and Balsamic and Chick Peas with Lemon Vinaigrette and Poppy seeds.

  • Warm the stromboli in the oven at 325 ° on a cookie sheet until warm through and crisp to the touch.
  • Heat the cabbage through in a saucepan.
  • Serve the Chick Peas as is.
    Meal 2: Pad Thai and Coconut Milk Soup
  • Warm the soup gently on the stovetop. 
  • Remove the noodles from their dish and rinse them thoroughly in a strainer so they are loosely moving again.  Drain very well and reserve.
  • Heat some oil in a nonstick pan.  When the oil is hot, VERY CAREFULLY add the drained noodles.  They’ll make a hell of a clatter but be brave!  Stir and fry the noodles for 2-3 minutes and transfer to the serving  platter. 
  • Remove the vegetable from atop the sauce the best you can.  Add the meat/sauce to the pan and heat it though.  Add the noodles and incorporate.  Transfer to the serving platter and wipe the pan clean with a paper towel. 
  • Reheat the pan and quickly stir fry the vegetables and serve atop the noodles.  Serve with a twist of fresh lime if you have it.

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