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Crispy Chicken

2 pices boneless, skinless chicken thighs
Salt and pepper, to taste
Cornstarch for dusting
Oil for deep frying

Season chicken with salt and pepper before dusting with cornstarch. Deep fry until crispy and golden brown. Drain chicken on paper towel. Slice chicken thighs and serve with wasabi udon.

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Wasabi Udon with Crispy Chicken

1 package Sun Noodle udon
One half teaspoon wasabi paste (1/2 teaspoon)
1 tablespoon butter
One and one half tablespoon shoyu (1 ½ tablespoon)
One and one half tablespoon dashi (1 ½ tablespoon)
Pinch of sugar
1 teaspoon garlic, minced
Black sesame seeds, for garnish

In a sauté pan, sauté garlic in butter. Add wasabi paste, shoyu and dashi to make udon sauce. Add the udon noodles and cook for 2 to 3 minutes. Garnish with black sesame seeds before serving.

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Sharie’s Summer Spaghetti

1 pound firm, ripe plum tomatoes
1 and half small sweet onion or 1 small shallot (1/2 small onion)
1 can sliced olives
3 medium cloves garlic
2 tablespoons finely shredded fresh basil
3 tablespoons drained capers
One forth teaspoon paprika (1/4 teaspoon)
One forth teaspoon dried oregano, crumbled (1/4 teaspoon)
2 tablespoons red wine vinegar
1 cup light olive oil
1 pound uncooked spaghetti
Boiling salted water

Chop tomatoes coarsely, chop the sweet onions, and mince the garlic. Combine the tomatoes, onions, olives, garlic, basil, capers, paprika, and oregano in a medium bowl. Toss well, drizzle vinegar over tomatoes mixture, then pour olive oil over tomato mixture. Stir until thoroughly mixed. Cover and refrigerate at least 6 hours or overnight.

Just before serving, cook spaghetti in large kettle of boiling salted water just until al dente, 8 to 12 minutes; drain well. Immediately toss hot pasta with cold marinated tomato sauce. Serve at once.