Ta Da…..In Purrsuit of Flavours for August

33 Replies

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

INGREDIENTS:

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.

PREPARATION

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:

  1. Crack your egg into a bowl or onto a saucer. …

  2. Bring a pan of water filled at least 5 cm or 2 inches deep to a simmer. …

  3. Tip the egg into the pan. …

  4. Cook for 2 minutes then turn off the heat and leave the pan for 8-10 minutes.

  5. Lift the egg out with a slotted spoon and drain it on kitchen paper.

Salt and pepper your masterpiece,

                                                                  BONY PETITE

 

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

INGREDIENTS

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

Salad
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

To Make
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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33 thoughts on “Ta Da…..In Purrsuit of Flavours for August”

      1. The Canadian Cats Post author

        Hey, those are great ideas…..I wonder if Tyebe could catch a bird for a down home recipe. No, somebody’d have to take the feathers out….too warm for feather pickin’,

        Shoko

        Like

  2. franhunne4u

    My easiest recipe would be using some sandwich toaster – four slices of toast, some cheese (shredded), something meaty (small stripes of salami or cooked/grilled chicken breast/some sardines for pescetarians), two cherry tomatoes in thin slices, butter the bread, with buttered sides out put two into heated sandwich toaster, spread ingredients over bread, cover with other bread sides (also buttered side to the toaster) and wait, until sandwich toaster says its done … If you wanna be fancy, you can take a few herbs (chives and parsley), if you hate the idea of eating animals, take a few bell pepper cubes .. this is versatile.

    Liked by 1 person

    Reply ↓
      1. franhunne4u

        Thanks – not quite cooking, but in the 90s those sandwich makers made their way into most peoples’ homes – even I have one and use it rarely, but sometimes those sandwiches are just the thing I want. One can add a simple mixed salad at the side or some coleslaw, to have a little bit of veg extra, something crunchy …

        Like

  3. mommakatandherbearcat

    I don’t know, your toast looks pretty great! Cheese and egg and bread is perfect every time … and the veggies are the icing on the proverbial cake (I know, I know, weird analogy … but I’ve always loved vegetables except for green beans and lima beans).

    Liked by 1 person

    Reply ↓
  4. onespoiledcat

    Well two recipes instead of one! Both look good but my Mom is weird about eggs – only way she eats them is scrambled to death. I mean DRY scrambled eggs – My Dad likes loose and free eggs. I’ve never had an egg…… ANYWAY, thanks for the ideas!

    Hugs, Teddy

    Liked by 1 person

    Reply ↓
    1. The Canadian Cats Post author

      mol We’re all a little different, and that’s what makes us fun. So, eggs aren’t your thing…..no problem, have it without the egg. Me, I’d have the cheese and leave the rest for mom.

      Shoko

      Like

      Reply ↓
  6. Xena and Lucy

    Your recipe sounds yummy, Shoko and Tyebe and Budd. And you taught Mom something about breaking the asparagus! She refuses to fix the shrimp one, even though we could eat all the yummy shrimp she hates. Thanks for co-hosting. XOX Lucy and Xena

    Liked by 1 person

    Reply ↓
    1. The Canadian Cats Post author

      Really….your dad ate it? Mom was saying her uncle used to have this meal occasionally for dinner when she visited them. She had never seen this before and way back then she thought it was odd too. Weird enough to remember anyway.

      Shoko

      Like

      Reply ↓
  10. Sandee

    Oh my what wonderful dishes. I’m so hungry now. I’ll have to try the egg dish. That looks and sounds delicious.

    Thank you for joining the Wordless Wednesday Blog Hop.

    Have a fabulous Wordless Wednesday. My best to your mom. ♥

    Liked by 1 person

    Reply ↓
  14. Timmy Tomcat

    These are both really nice but since we do not have any shrimp (why not I ask?) Dad is going to do the Cheezee Asparagus on Toast! We are using Mozzarella. Thanks for such a simple and easy idea!
    Einie: Kisses Shoko

    Liked by 1 person

    Reply ↓

We love mewing with you my friend so pull up a cushion and let's chatter like the squirrels.

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