Carrot-Escarole Soup & Sesame Noodles w. Ginger-Miso Carrots

The 608 CSK
February7, 2017

Meal 1: Carrot and Escarole Soup, Spelt Loaves, Romaine Salad
·        Warm the soup gently. 
·        Warm the bread.
·        Dress the Salad

Meal 2: Sesame Noodles, Stir-Fried Cabbage, Ginger-Miso Glazed Carrots
·        Warm the noodles. A microwave is probably fine.  Even room temp splashed with a little soy sauce in sesame oil is OK.  You can also pan fry them briefly in a very hot non-stick pan with a little oil.  Allow noodles to cool a bit in the serving bowl and dress  with the sauce.  Garnish with a little green onion if you like.
·        Heat some oil in a sautee pan ( the same as above is great, of course) to smoking hot. Add the stir-fry veggies and look out for popping sesame seeds!  Stir several times, seasoning with salt and allowing vegetables to cook through and char a bit.  Use a lid and a tiny bit of water to speed the cooking process or soften the vegetables a bit. Serve

·        Heat the carrots is a sautee pan with a little bit of water, allowing the vegetables to heat through and re-glaze.

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