I wouldn’t brag about our entre, Tyebe. Mom is showing her “easy Peasy” meal. I’ll make it but I don’t like the idea of it. No meat!! Now what self respecting kitty would speak the joys of a meatless meal. I guess us, Shoko
We are joining with Easy Blog / All About Our Truly Best Friend for today’s “easy” laid back meal. I wonder what Phenny and Nelly decided to cook, Shoko. The last time we saw them Nelly was trying to hypnotize Phenny into a specific recipe with MEAT. Shoko? Wordless Wednesday is also a way to see our post. Just go into Comedy Plus and look at all the blogs and then click on the one you want to see.
I’m ready Shoks.
Cheesy Asparagus On Toast
You will need a slice of bread and then put it in the toaster.
If, you are hungry and the weather isn’t curbing your appetite, put in two slices.
In a small bowl shred about 1/4 cup of cheddar cheese.
So far no sweatin’ happening here. mol
This is fresh asparagus. Always use fresh when possible. Otherwise canned will do but it is very expensive,
You could use a poached egg on top of the asparagus for protein. Some peeps also make a sauce. The sauce sounds good to me ONLY if there is spare left in the freezer cause who wants to make up a sauce when it’s so hot.
This is all you need except salt, pepper and butter.
Toast and butter bread.
Cook asparagus in steamer but chop off the tough wiry ends first. The tough ends don’t taste good cooked but are awesome in salads, Simply slice….maybe taste to see if this is your cuppa.
Here is an easy method for breaking the asparagus:
Simply take the end of the asparagus between your thumb and forefinger and bend until it breaks. Lest you think we are belaboring such an obvious point, let us say that the fun in this is that the asparagus automatically breaks just where the woody part ends and the fresh, juicy asparagus begins.
I use a steamer for the 4 or 5 stalks of asparagus. I turn the stove on for about 4 minutes and then shut it off and let the asparagus sit there with the lid on. The asparagus will be cooked but not mushy.
Now, shred some cheddar cheese or even be daring and slap a slice of cheese on but not processed…..not the same texture.
The poached egg is optional. Here is the easiest way to get your poached egg just right:
Crack your egg into a bowl or onto a saucer. …
Bring a pan of water filled at least 5 cm or 2 inches deep to a simmer. …
Tip the egg into the pan. …
Cook for 2 minutes then turn off the heat and leave the pan for 8-10 minutes.
Lift the egg out with a slotted spoon and drain it on kitchen paper.
Salt and pepper your masterpiece,
Master Cat Scout chef Pete has also given us his “Easy Peasy” meal for us to enjoy.
Chef Pete and me at Camp.
Chef Pete decided on sharing his recipe for Cool Rice Noodle Salad with Shrimp and Ginger Lime Dressing.
Good lord that bowl beats the stuffing out of our Asparagus on Toast.
Cool Rice Noodle Salad with Shrimp and Ginger Lime Dressing
1 tsp. finely grated or very finely minced fresh ginger
1 to 2 tsp. minced fresh hot green chile, such as jalapeño or serrano
1 small clove garlic, minced
2 Tbs. lime juice
1 Tbs. rice vinegar
1 Tbs. fish sauce
1-1/2 tsp. granulated sugar
2 leaves romaine or red leaf lettuce, chopped or torn into bite-size pieces
1/4 cup thinly sliced seeded cucumber
1/4 cup finely grated carrot
1 oz. thin rice vermicelli, cooked following the package directions and cooled (about 1 cup)
1/4 lb. cooked shrimp
5 mint leaves, torn
1 Tbs. coarsely chopped fresh cilantro
In a small bowl, mix the ginger, chile, garlic, lime juice, vinegar, fish sauce, and sugar. Taste and add more of any of the ingredients to get an assertive but tasty balance of flavors.
In a larger bowl, gently toss together the lettuce, cucumber, and carrot. Top with the cooked noodles, shrimp, and herbs. Drizzle with the dressing and toss gently to combine.
Chilled Watermelon makes a good dessert with this
This looks so cooling that we must try.
Thanks Chef Pete.
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