Mediterranean Tuna Antipasto Salad - original plus my version

I've been working on using up some free food we were gifted and have stumbled across a few ingredients I don't normally use.  One such ingredient was canned black eyed peas.  Scoured the internet for easy and yummy sounding recipes (cause I don't have time for anything besides easy...and yummy is a must!).  I found this great looking recipe for Mediterranean Tuna Antipasto Salad and decided to try it.  I think the original recipe would be tasty...but there were a few ingredients I didn't want to purchase on this weeks grocery budget - so I modified it...a lot!

If you want to try the original:

- 1 15-19 ounce can beans such as chickpeas, black eyed peas, or kidney beans, rinsed

- 2 5 to 6 ounce cans chunk tuna, drained and flaked

- 1 large red bell pepper, finally diced

- 1/2 cup finely chopped red onion

-1/2 cup chopped fresh parsley, divided

- 4 teaspoons capers, rinsed

- 1 1/2 teaspoons finely chopped fresh rosemary

- 1/2 cup lemon juice, divided

- 4 tablespoons extra-virgin olive oil, divided

- ground pepper to taste

- 1/4 teaspoon salt

- 8 cups mixed salad greens

Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.

If you want to try my version:

My version - seems to be a hit!

In one bowl: 

Make tuna salad from 4 cans chunk tuna, drained.   I used mayo, mustard, and dill pickle relish (when I make it again I'll probably do more tuna cause it went quick! and none for seconds)

In another bowl combine: 

- 1 can chickpeas, rinsed

- 1 can of  black eyed peas, rinsed

- 1 large red bell pepper, finally diced

- 1/4 cup finely chopped red onion

- 2 tomatoes finely diced

- 1/2 cucumber, finely diced

- a couple shakes of dried parsley

-  a couple shakes of dried rosemary

- juice of one lemon

- 2 tablespoons olive oil

- salt and pepper to taste

I thought it was a little bland, so added a little bit of green olives diced with some of their juice, a little sprinkle of sugar, and a couple splashes of apple cider vinegar, and the last little splash of balsamic dressing from the fridge...when I make it again I think I'll just go with the balsamic dressing and make it easier!

On each plate, layer mixed salad greens, a generous helping of the veggies (with some of the juice), and top with a scoop of tuna.  

I served garlic/cheese toast beside.

Happy Pantry Cooking!

Easy Cole Slaw

Shred one head of cabbage and two or three carrots (peeled) into a bowl and mix.

In a separate bowl, mix 1 cup mayo, 4 Tablespoons sugar, and 2 Tablespoons white vinegar.  Add to cabbage mixture and stir until combined.  If it doesn't look goopy enough for your taste, mix up some more dressing.  You can also adjust the vinegar to taste. 

It's always nice to let it marinate in the fridge for a little bit, but not necessary.  I sometimes make it and just stick it in the fridge while I make the rest of dinner.

Super easy (especially if you have a food processor or shredding attachment to your mixer) and very yummy!


EDIT:
If you want a yummy twist on this favorite, add to the dressing: the juice of one or two limes (to taste) and cilantro (one bunch, chopped). BAM! Yummy cilantro lime Cole slaw

Ellie's Asian Chicken with a Simple Side of Quinoa Salad

One night I rocked up at my sister's house to pick her up, maybe for the Keith Urban concert? Or maybe it was before we went to Zumba?  In any case, it was dinner time for her family and she had whipped up this beautiful chicken dish which I tasted on the way out the door!  It was delicious and I immediately wrote the 'recipe' in my phone.  Last night, I was thinking about what to cook and I remembered ....

She didn't give me any measurements, just ingredients so last night I wrote down what measurements I used.  I think that you could do them to any measure and it would be good but here's what I did to serve four of us.

2 chicken breasts, sliced

Marinate in:
Soy sauce, 4 Tablespoons

Honey, 2 Tablespoons

Lime, juice of one

White wine or sake, 4 Tablespoons

Garlic, 6 cloves

When you are ready to cook, dredge chicken in flour and fry in batches.  I shallow fried in grapeseed oil.

Trying to use up some of the veggies that are leftover at the end of a weeks worth of cooking, I make this simple side to go with it.  It's not got many strong flavors, really it's just the fresh taste of veggies and a little bit of lime juice.  You could totally dress it if you wanted it a bit more punchy. 

 

Again, there are no real measurements for this salad.  I'll tell you what I did but you can add whatever you like, really!

1 cup quinoa, cooked (I used a tri colored one)

2 roma tomatoes, finely diced

2 spring onions, finely dices

1/2 a red capsicum (bell pepper), finely diced

1/2 a yellow capsicum (bell pepper), finely diced

1/2 an avocado, finely diced

a large chunk of cucumber, finely diced

juice of half a lime 

sprinkle of sea salt

mix all ingredients. serve.

Super Healthy Chicken-Vegetable Soup

Diets often equal bland, boring food...but the new diet that we've been exploring is MUCH better than normal and it works! (for those interested it's called the 17 day diet...there's a book).

I modified this soup recipe from one found in the diet book.

NOTE: I don't really measure the ingredients...just try and make a BIG pot of soup that's pretty balanced ingredients-wise.

Super Healthy (and YUMMY) Chicken-Vegetable Soup

Lightly salt and pepper 1 package of chicken breasts (we often use chicken breast tenders). Grill until just done (I think I do about 3 to 4 minutes per side). Dice into small chunks.

Large chop the following veggies: (large chopping the veggies make this soup super fast to throw together)
- 1/2 head of cabbage
- 3 to 5 large carrots
- 1/2 bag of frozen, chopped okra (I've discovered that not all frozen okra is alike...the okra from Safeway seemed slimier)
- 1 to 2 large onions
- 4 to 5 celery heart stalks with leaves
- 1 bulb of garlic (or less as desired...I leave them mostly whole...just slightly crush them)

Using approximately 1T of olive oil, I saute the garlic for 1 minute before adding the onions. Then add the carrots and celery and continue to saute for another couple of minutes. Add remaining veggies.

Add the following ingredients:
- 4 to 5 cans of chicken broth
- 2 cans of crushed tomatoes
- bit of white pepper (or pepper of choice)
- coriander, celery salt, and cumin to taste

Cover and bring to a boil then lower to a simmer. Simmer for one hour or until veggies are done to your liking.

Once the veggies are cooked, add the chicken.

We keep this soup in the fridge all week to have for lunches or snacks.

ENJOY!

Cauliflower Mash

1 head of cauliflower, broken into florets
1 to 2 tablespoons olive oil
salt, pepper, garlic powder

Bring a pot of water to the boil, add cauliflower and cook til tender. Mine took about 12 minutes. Scoop out a coffee mug full of the water you boiled the cauliflower in and then pour the remaining water with the cauliflower into a colander to drain. Puree cauliflower in a food processor, using the reserved water and olive oil to make it smooth. Season to taste.

We served this tonight as a bed for Chargrilled Salmon with Asparagus in a Lime Vinaigrette. (pictured above)

Delicious !!

Refridgerator Pickles

I am excited!!

I am so excited to FINALLY be posting to Bonnie's wonderful blog!! I was a little (well, a lot) unsure of how to post, but not any more!!! That is because Bonnie gave me a lesson that began with photography and ended up here!!! Yippee!! So....without further ado...

These are my favorite refrigerator pickles. I make them every summer when cucumber season is heavily upon us. I love, love them. They keep for a month in the 'fridge and if you eat 'em up you can add a cucumber or two to the leftover brine before throwing it away. A replenishing of sorts. You can make them spicy or not, it is up to you. If you are in the 'not' category, just leave the red pepper flake out.

Refrigerator Pickles
Makes 1 quart and keeps one month in the 'fridge.

1 c. white vinegar
1/4 c. sugar
1 T. salt
1/2 tsp. black pepper
7 whole cloves
2 bay leaves
1 tsp. red pepper flakes
1 tsp. dill seed
5 or 6 small cucumbers, taking off strips of the peel, and sliced into 1/8 thick rounds. (the best kind to use are Kirby, or pickling cucumbers, because their skins are not bitter or tough, and they have less seeds. However, I have used other kinds of cucumber with success)
1 white onion, cut into half moons, and thinly sliced.

Place the vinegar, sugar, pepper, salt, cloves, bay leaves, red pepper flakes (if using), and dill seed in a quart jar (or other container of the same size). Put on the lid and give it a good shake until sugar and salt is dissolved. Add the cucumber and onion in layers, pressing with a spoon to compact and press into the brine. Put the lid back on and give it another good shake. Place in the 'fridge for 4 hours to marinate. Yum!

{Roasted} BEETS!

Perhaps you are looking for a simple, easy, delicious way to get some more color (and vitamins) into your life.  Well look no further my friend! Ok, keep looking further, but also try this recipe! 

ROASTED BEETS

4 beets, washed.  Make sure you get beets that are all about the same size and shape or they won't cook at the same rate.
Olive oil
Salt & pepper

Preheat oven to 400 degrees F

Wrap each beet in foil, place in a rimmed baking receptacle.  Make sure that if you drop a beet, you immediately yell out, "beet down!"

Bake for 45 min to 1 hour (mine took a little longer, but I neglected to preheat the oven) until a skewer can be easily inserted into the side.  Let stand for 10 minutes.

Take beet out of foil and place in the center of 2 or 3 paper towels.  Use the towels to gently rub off the skin.  Slice the skinned beets, drizzle on a little olive oil, season with salt and pepper.


Note: Does anyone know if this could be accomplished in the microwave to cut down on cooking time?

Buttermilk Ranch

We love Ranch. Unfortunatly, the store bought one is laced with preservatives ... and who knows what else !? So ... I have been on the lookout for one to make at home. I found a Ranch Dressing recipe in a Donna Hay cookbook ... it was a bit runny as a dip ... yet tasty ... so I modified it to make it more dippish ...

Here's what I did ...

3 Tablespoons Buttermilk
1/2 cup (or more if not thick enough) of sour cream
2 tablespoons vinegar
2 tsp dijon mustard
A handful of chopped chives and parsley
Salt and Pepper

I think all add some garlic and possible a bit of onion powder to it next time ...

Mix all ingredients and dip raw veggies into it. We love cauliflower, broccoli, cucumber, carrot and yellow capsicum (bell pepper) !

Roast Vegetable Non-Frittata

I attempted to make a frittata the other night. You are supposed to cook it in the fry pan and then put it under the grill but our grill doesn't work so I thought I'd just flip it like a tortilla. So didn't work ! Check it out ...

I may try this again one day. I may not. I started with a Donna Hay recipe but changed it a fair bit. Here's what I did.

Preheat oven to 180C

In a big baking tray :
1 zucchini ~ quartered and then halved (does that make sense ? just cut it how you like !)
1 big carrot ~ same at the zucchini
1 potato ~ chopped
a bit of kent pumpkin ~ I cut up a mini one and it was a pain in the bahookie.
yellow and red capsicum (bell pepper) ~ cut into strips
garlic ~ slivers ~ however many you like !
drizzle of olive oil and a bit of rock salt

I threw all that into the oven for 40 ish minutes. Til they were a bit soft ... don't burn them though !

Mix :
6 eggs
One cup cream
3/4 cup fetta
salt and pepper
a handful of greek basil leaves
pepper

SO ... next time, I will add the veggies to the mixture above, pour into a quiche dish and bake til done. But if you want to do it the Donna Hay way you should cook in a frying pan over low heat for 8 - 10 minutes ... til the frittata begins to set. At this point, do not and I repeat DO NOT try and flip it like a tortilla ! Instead, put the pan under the hot grill (broiler) for a few minutes til golden.

In the end, I just made mine into scrambled eggs ... still tasted good. Just looked like a dogs breakfast !

Raw Lasagna on Big Honkin' Mushrooms

These were so yummy. I have done this raw lasagna as a dip before but wanted to do it as part of a main meal. This worked really well. I just got some humongous portatbello mushrooms, grilled them in my sandwich press right before we were ready to eat, spooned to (already prepared a few hours earlier) lasagna onto the top. EASY ! YUMMY !

1/2 a zucchini, finely sliced

2 cups tightly packed fresh spinach, processed til finely chopped
1/2 cup avocado, mashed
AND
1 ripe tomato, seed and chop (1/2 cup)
1/2 cup homemade sun dried tomatoes
1/2 cup red bell pepper
2 tbls olive oil
1 tsp oregano
1 tsp basil
1 clove garlic
1/2 tsp salt
--
Process everything under the AND ... til smooth.
--

Layer zucchini, spinach, avocado, tomato sauce. Do a few layers. I think I got three in a rectangular tupperware and four or five in a square tupperware ... It's best if you leave it set a few hours in the fridge before you eat it. The flavors really develop !

Stuffed Crust Whole Wheat Veggie Pizza !!!

I am soooo excited about this !!

Shifting from white flour to whole wheat flour has been one of my biggest fears in this whole unprocessed journey. I finally decided early in the week that I just needed to 'give it a go' ! If I have some failures along the way, no worries ... just 'give it a go' again !! Last night, I put this dough into the bread maker and it worked ! And it's delicious ! And I'll make it over and over again !! I think I like it even better than my white flour pizza dough. And knowing that it's doing our body some good is just a cherry on top !

I hadn't planned on doing a stuffed crust but when I rolled the dough out, it was bigger than the pizza tray so I decided to go for the stuffed ! Probably wouldn't do it all the time because it just adds more cheese but it was good ...

You know how to do stuffed crust right ?
You just spread the cheese around the edges and then fold 'em over ...



Did anyone else notice that I forgot to round the corners on those pictures ? Duh.



Here's how I topped this pizza.
Tomato paste ... garlic flakes ... fresh oregano, parsley and greek basil from our garden.
Onion, thinly sliced
Fresh Spinach, diced like the herbs
Zucchini, thinly sliced
Green (preservative free !!) Olives
Pumpkin, thinly sliced
Mushrooms (except on the kids one)
Asparagus
Pine Nuts and Mozzarella Cheese




It was sooo good.
Just look at it.



You can almost taste it ...



But not quite ...

I think you might need to go make your own !

Here's how you do the dough ... compiled from about four different recipes I found on line to meet my own requirements !

1 & 1/3 cups water
2 Tablespoons honey
2 Tablespoons olive oil
4 cups whole wheat flour
3/4 teaspoon salt
1 & 1/4 teaspoon yeast

Put it all in your breadmaker, I did mine in that order. Turn it on to the 'pizza dough' setting. When it's done, roll it out. It will make two stuffed crust pizzas or 4 thin crust pizzas !

PS ... I forgot I was going to make 'mini pizza' ... oops ! I'm thinking I'll do that soon and pop 'em in the freezer for easy lunch options !

****
Edited to add ... I cook my pizzas in an oven preheated to 200C/390F - for between 10-20 minutes. Totally depends on how much is on the top ! I just do it til the cheese is a nice golden brown.

Pasta Primavera

Primavera means spring. So this is spring pasta.
Basically, all you do is chop/slice/dice a bunch of whatever veggies
look good
are in season
are on sale
or you just like

and saute them in a little olive oil
with some salt and pepper


Add a cup or so of grated Parmesan cheese
and some cream.
Cook at a very low heat, stirring constantly until sauce thickens

Pour over hot pasta.
I like angel hair, but linguine is nice too,
or whatever kind you like best!

Sprinkle with some more cheese
and a dash of crushed red pepper flakes.

Turkey Vegetable Chili

This recipe comes from Curtis Stone. He made a guest appearance on one of my favorite shows, the Biggest Loser, and he made this dish. He baked some potatoes, topped them with this chili and some yogurt. Becky and I tried it out; it is DELISH and super healthy. One serving is about 290 calories.

Serves 4

INGREDIENTS

For the chili:
1-½ tablespoons olive oil
1 large onion, medium diced
1 garlic clove, minced
1 small red chili, seeded and small diced (I used serrano chilies because I couldn't find red chilies. Next time I think I might use a jalapeno instead.)
½ teaspoon ground cumin
1 large carrot, peeled and small diced (I didn't peel the carrots, it made no difference)
1 large celery stalk, medium diced (and by medium, he means SUPER tiny small)
1 small yellow bell pepper, seeded and medium diced
12 ounces 1% lean ground turkey
4 medium size ripe tomatoes, medium diced
8 oz cooked white or black beans (I think I will add more beans next time I made this. We used great northern beans, I recommend.)
4 cups baby spinach (I just bought a bunch from the store, it came out to around 3 cups)
Freshly ground black pepper
¼ cup plain fat free Greek style yogurt (we used light sour cream because we didn't have any yogurt, but we decided that the tangyness of the yogurt would be really good)
Micro cilantro to garnish, (can substitute with chopped chives or chopped cilantro) (an even better garnish is Tabasco sauce)

METHOD

• Place a large saute pan over medium high heat, then drizzle with the oil.
• Add the onion, garlic, and red chili and sauté for 2 minutes, or until tender.
• Sprinkle the cumin over the onion mix and stir well, then add the carrot, celery, and bell pepper and cook for 5 minutes, stirring occasionally, or until the vegetables begin to get tender.
  

• 
• In a separate saute pan, brown the turkey in the remaining oil over medium high heat, then transfer to the vegetable mix.

• 
• Add the tomatoes and the beans and cook for a further 8 minutes, stirring occasionally, or until the tomatoes have broken down and most of the liquid has evaporated.

• 
• Stir in the spinach and remove from the heat.
• Season the chili to taste with freshly ground black pepper
• Spoon the chili into serving dishes
• Spoon a tablespoon of the yogurt onto each garnish with the micro cilantro and serve.

• 

Your {Guess} Is As {Good} As Mine

My husband is an amazing cook.
Take for instance this stir fry he cooked the other night ...

He started with the meat and a bunch of sauces and seasonings.



Added a bunch of veggies and no doubt more seasonings.



But that, my friends, is as much as I know !
He never uses a recipe and he refuses to write down his masterpieces !

Sometimes I get it out of him before it disappears from his memory.
Like this amazing salmon and of course his carbonara.

But this stir fry is a one and only ...

{ratatouille}

I was directed to this recipe by way of a friends blog ...
I made a few modifications, of course, but not too many. Next time I'll make a few more.
Anyone who knows me won't believe this but I totally forgot the garlic and onion !
WHAT?!?!
It's true ... I'll be trying this again soon WITH those necessities !!

Here's the recipe ...
1/2 onion, diced
garlic, to taste, crushed
1 can (400g) tomato puree
olive oil
Zucchini - Green and Yellow (I couldn't find yellow this time though)
Eggplant - I used a lebanese one.
Red and Yellow Capsicum ( bell peppers )
fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees F, 180 C.

Pour tomato puree into bottom of an oval baking dish. Cover with garlic and onion . Season with salt and pepper.

Thinly slice the veggies into rounds.

Alternate veggies and lay around the dish. Working around the outside and finishing in the center. I chopped up the remaining capsicum and sprinkled them on the top.

Drizzle a bit of olive oil over the vegetables and season them generously with salt and pepper. Sprinkle with fresh thyme.

Cover dish with a piece of parchment (baking) paper cut to fit inside.

Bake for about 45 to 55 minutes, the veggies should be cooked, not limp and not brown at the edges. The tomato sauce will bubble up around them ...

She served with a dab of soft goat cheese on top, I was going to use feta but totally forgot. I think I was in a rush !!!

I served this on top of mashed potatoes, with steamed bok choy on the side.

broiled tomatoes

Edited 9 March 2009 by Bonnie to add photo ...

Last night I served these tomatoes with the asparagus alfredo. They are also quick and very yummy.

Ingredients
round tomatoes-, about 2" in diameter
mayonaise-about 1T per tomato
dry parmesan cheese (the shaker kind you buy in the pasta aisle)-about 1T per tomato

Directions
1. Cut tomatoes in half (through the middle, not top to bottom) and place on a broiler pan
2. Stir mayonaise and parmesan cheese together. (If it is not a very thick paste, add a bit more cheese--it should be the consistency of cream cheese frosting.)
3. Spread evenly and to the edges of all the tomato faces. It is usually about a 1/4" coating. Don't skimp on it!
4. Place under the broiler, broil about 2 minutes till it suddenly turns a lovely golden brown.
5. Serve and listen to the raves!

Orzo Veg Salad

I got the original recipe for this from
"Moosewood Restaurants Low Fat Favorites"
... a cookbook I'd love to own.

I've modified the recipe and am posting that modified recipe here.
(if you want the original ... get the book !)

1 package of Orzo pasta (called Rissoni in Australia)
1 tble sesame oil
1 cup chopped red bell peppers (red capsicum)
3 spring onions, thinly sliced
grape or cherry tomatoes
mushrooms

Cook the orzo, til al dente. Drain. Rince with cold water. Toss with sesame oil and set aside. (I've just realized I didn't do that !! -- oops)

Chop all the veggies and add to the salad.

Top with this dressing :

3 tablespoons rice vinegar
3 tablespoons soy sauce
1 teaspoon Chinese chili paste (I used Korean chili paste as I didn't have Chinese)
1 tablespoon grated fresh ginger root (I used the stuff out of a jar)
2 garlic cloves, pressed or minced (again, I used the stuff out of a jar)
salt and ground pepper to taste

Serve hot or cold. Delicious both ways !!!

Ecuadorian Quinoa and Vegetable Soup

I'm posting this now just for you Khrista ! I was sitting at my computer when your menu plan went up and saw that you wanted to try this. You are going to laugh when I tell you where I got the recipe ! From the website that you linked to in your Kale and Avocado Salad post !! I saw it in the drafts and clicked through there !!!

I reckon this meal would qualify for our foods of the world series since it is Ecuadorian ! The whole grain used in this soup ~ quinoa is an ancient Incan grain (that looks like tiny, pin-head sized beads) with a mild, nutty flavor and crunchy texture. You'll find it in health food shops ...


I'm not happy with my photo ... Next time I make it, I will try to take another one. I didn't have time to set up the tripod ... I had a hungry family waiting for dinner and turnip and potato patties in the frying pan. I was holding the spoon up with one hand, holding the camera with another. Add to that the shocking lighting in my kitchen at any time of day but especially at night and well ... here's the result.

It's funny that this is a Moosewood recipe ... I have been reading the Moosewood Restaurant Low Fat Favorites Cookbook ... got it from the library. It's fantastic ! I've flagged like 15 recipes I want to try from it !! Great cookbook ... If you can get your hands on a copy of it, you should !

OK OK ~ I'll stop talking and post the recipe !!!

Ecuadorian Quinoa & Vegetable Soup
from Moosewood Daily Special
serves 4 - 6

1/2 C raw quinoa
2 tbsp. olive oil
2 C chopped onion
1 tsp. salt
1 C diced potatoes
1 C chopped red or green bell peppers
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. ground black pepper
3 C water or vegetable stock
1 1/2 C chopped fresh or undrained canned tomatoes (14 1/2 oz. can)
1 C diced zucchini or yellow squash ( I used zucchini )
1 tbsp. fresh lemon juice ~ or lime
chopped scallions, fresh cilantro, crumbled tortilla chips and/or grated Cheddar or Monterey Jack cheese (optional, for garnish)

Thoroughly rinse quinoa in a fine-mesh strainer under cold water. Set aside to drain. Warm oil in a nonreactive soup pot, add onions and salt, cover and cook on medium heat about 5 minutes, stirring occasionally. Add the quinoa, potatoes, peppers, spices, water or stock, and tomatotes. Cover and bring to a boil; reduce heat and simmer gently for 10 minutes. Add squash, cover and simmer 15 - 20 minutes, or until all veggies are tender. Stir in lemon juice. If desired, serve with a sprinkling of scallions, cilantro, tortilla chips and/or grated cheese.

I found this soup much less labor intensive than the original QVS posted here. And like I said in my menu plan post ... the kids RAVED about this soup !!! Gotta love that !!!

*** Edited 8-Oct-08 *** to say ... I forgot to mention that I made my own veggie stock for this one ! An hour before I wanted to start dinner, I chopped up a couple of carrots, onions, garlic and some greens. I put them in a stock pot with four or five cups of water, a bayleaf and 10/15 peppercorns. Brought it to the boil, turned down the heat, and let it simmer (covered) for an hour. Drained out the veggies and voila ... veggie stock. It was NICE too !!

Something of Interest

How pretty is this ?

It's the veggies all cut up for Quinoa Vegetable Soup.

I don't have a recipe to share today but am trying to make a habit so am posting this photo.

I also have a link for you.

I found this article to be so interesting.

You should have a read of it.

I've read it a couple of times now .... very interesting.

Bonnie's Vietnamese Vermicelli Photo

~
Khrista posted this recipe HERE.
~
We had it last night and LOOOOOVED it !
Super yummy !
Jono couldn't get enough of the beef ... he's six !
It was so tender.
Side note to Khris ... you should definately try broiling it next time !
~
I didn't put the funky lime dressing on for the kids.
Just a bit of soy sauce.
It was a hit !
Well worth trying !!

~