EASY RECIPES AND STUFF

EASY RECIPE

I wanted a nice warm bowl of soup, so I hit the books.  I got my the start for my recipe from the Colorado Collage cook book, and added a few elements of my own to come up with my easy recipe for Pork & Noodle Soup.

Ingredients:

1 lb pork tenderloin.

8  oz can bamboo shoots – drain canning liquid and discard.  (available in many grocery store Asian section).

7 oz Japanese noodles  (available in many grocery store Asian section).

4 fresh shitake mushrooms – rinsed and thinly sliced.

3 Tbsp green onion – thinly sliced.

32 oz chicken broth.

2 cups water.

1 cup reserved water from pork tenderloin preparation.

1 lb baby bok choy – rinsed, patted dry, and shredded.

3 Tbsp red wine vinegar.

2 Tbsp canola oil.

2 Tbsp black bean garlic sauce (available in many grocery store Asian section).  chili sauce.

1 Tbsp Sweet Chili Sauce  (available in many grocery store Asian section).

1 Tbsp soy sauce.

1 tsp Sriracha chili sauce.

1/2 tsp salt.

Preparation:

In large pot place pork tenderloin and  add water until pork is covered.  Bring to boil, reduce heat to simmer, and cover the pot.  Simmer the pork for 20 minutes.  Remove pork, reserve one cup of the broth water, discard remainder, let pork cool and then shred the meat.

In the same large pot heat canola oil on medium heat, add black bean and garlic sauce, green onion, stir and then add mushrooms, bamboo shoots, bok choy, pork, soy sauce, red wine vinegar, chicken broth, water, and reserved pork broth. Add Sweet Chili sauce and Sriracha Chili sauce and salt.  Stir.   Heat to boil and then reduce to simmer for five minutes.

About five minutes before serving time, add add the Japanese noodles and simmer.

And that’s all there is to making a wonderful home made soup!

AND STUFF

My second Jack Fields and Amber Reyes action adventure novel VEYRON has been published in print and all e-book formats.  The new novel builds on the relationship established in GOLDPLAY and adds strong new characters.

The nonstop action in VEYRON takes Jack, Amber, Chuck, and new character Juval from the deserts of Arizona to those near the Red Sea, and then the final showdown in Montana.  If you like to read action novels while relaxing at the lake or beach this book is for you.

Good Eating and Table Talk,

Roger

EASY RECIPE

Do you ever get tired of eating buns and bread?  I do sometimes.  So I created the naked cheeseburger.  If you want a bun no worries, the easy to make juicy burger is willing to cover up!

Recipe serves 4

Ingredients:

1.20  pounds ground beef (85%).

4 pork breakfast sausages (.40 pound total weight).

4 leaves Napa Cabbage.

4 pickle spears.

tomato.

onion.

4 slices muenster cheese.

4 servings Roasted Corn (frozen Trader Joes)

Preparation:

Divide ground beef into 4 equal servings.  Add one skinned sausage link to each portion of ground beef and work together to form 4  patties.  Salt and pepper to taste.

Wash 4 nice Napa cabbage leaves and pat dry with paper towel.

Slice onion and tomato.

Plate Napa cabbage leaves and tomato slices.

Barbecue burgers until cooked to your liking and then add cheese to melt.

Heat roasted corn per directions on package.

Place the cheeseburger on the stock portion of each plated cabbage leaf, and arrange the onion, tomato, and corn.

And just like that you have an awesome, juicy, bun-less cheeseburger dinner!

AND STUFF

My second Jack Fields and Amber Reyes action adventure novel VEYRON has been published in print and all e-book formats.  The new novel builds on the relationship established in GOLDPLAY and adds strong new characters.

The nonstop action in VEYRON takes Jack, Amber, Chuck, and new character Juval from the deserts of Arizona to those near the Red Sea, and then the final showdown in Montana.  If you like to read action novels while relaxing at the lake or beach this book is for you.

Good Eating and Table Talk,

Roger

EASY RECIPE

On a hot summer night this easy to make Tuna Pasta Salad is just the thing for a light refreshing dinner.

Recipe serves 4 to 6.

Ingredients

2 – 7 oz cans albacore tuna in water.

2  and 1/2 cups medium size seashell pasta.

2 celery cut in half the long way and then thinly sliced.

½ onion – diced

4 oz jar diced pimientos.

1 cup small cubed sharp cheddar cheese.

1 cup frozen peas.

5 pitted kalamata olives – quartered.

1 Tbsp chopped fresh basil.

1 clove garlic – minced.

2/3 cup Mayonnaise.

1/3 cup Ketchup.

1 Tbsp lemon juice

2 or 3 dashes of Tabasco Sauce

1/4 tsp pepper

Salt to taste

1 head lettuce.

Preparation

Boil seashell pasta per instructions on box.  Place the frozen peas in the strainer and when pasta is cooked drain the pasta over the frozen peas. Cool the pasta down by running cold water over the pasta and peas in the strainer. Shake all the water from the pasta and place pasta/peas in a large bowl.

Add celery, onion, pimiento, garlic, kalamata olives, and basil, to a large bowl.

In a small stirring bowl combine the mayonnaise, ketchup, lemon, tobacco sauce, salt and pepper and stir.  Add half the dressing mixture the the large bowl and stir.  Add pasta, cubed cheese, and tuna (broken up) to the large bowl. Pour the remaining dressing over the pasta and gently fold the sauce into the tuna pasta salad.

Plate a lettuce base and add a serving of the tuna pasta salad.  That’s all there is to making a great cold pasta summer dinner salad.

AND STUFF

My second Jack Fields and Amber Reyes action adventure novel VEYRON has been published in print and all e-book formats.  The new novel builds on the relationship established in GOLDPLAY and adds strong new characters.

The nonstop action in VEYRON takes Jack, Amber, Chuck, and new character Juval from the deserts of Arizona to those near the Red Sea, and then the final showdown in Montana.  If you like to read action novels while relaxing at the lake or beach this book is for you.

Good Eating and Table Talk,

Roger

EASY RECIPE

This week’s recipe is super easy and good Killer Bacon Pasta.  What could be better than bacon in tomato sauce over rigatoni pasta?  Well, lots I suppose, but this is ah,  easy and good!!

Recipe serves four.

Ingredients

8 to 10 slices thick cut butcher style bacon – sliced.

2 and 1/2 cups rigatoni.

1 small onion – finely chopped.

2 cloves garlic – minced.

1/4 cup chopped fresh basil.

1/4 tsp dry thyme.

1/4 cup rose wine.

One 14 and 1/2 oz can diced tomatoes.

One 8 oz can tomato sauce

1 tablespoon olive oil.

1/4 tsp dry red pepper flakes.

salt and pepper to taste

Parmesan cheese – as much as you like.

Preparation

Slice the bacon into small strips.  Heat olive oil in large fry pan on medium heat.  Add bacon strips, chopped onion, and minced garlic and cook until onions are just golden.  Add diced tomatoes, tomato sauce, wine, basil, and red pepper flakes.  Lower heat to nice simmer  and reduce sauce until  lightly thickened.

Prepare rigatoni per directions on packaging.

Drain water from rigatoni and plate in large bowls.  Add bacon sauce and top with generous amount of parmesan.  And that’s it – time to eat!

AND STUFF

My second Jack Fields and Amber Reyes action adventure novel VEYRON has been published in print and all e-book formats.  The new novel builds on the relationship established in GOLDPLAY and adds strong new characters.

The nonstop action in VEYRON takes Jack, Amber, Chuck, and new character Juval from the deserts of Arizona to those near the Red Sea, and then the final showdown in Montana.  If you like to read action novels while relaxing at the lake or beach this book is for you.

Good Eating and Table Talk,

Roger