Cabbage and Ramen Noodle Salad

When I first got this recipe from my sister-in-law I was a bit skeptical.  Mr. Noodles in a salad?  Seemed a bit iffy.  But she assured me it was good, and I'm happy to say that she was right.  It's crunchy and flavourful and brings something different to the 'coleslaw table'.  I love the taste of the sesame seeds with the cabbage, it makes it a great side dish for some sesame chicken or shrimp satay.  So try it, you won't be disappointed:)

Cabbage and Ramen Noodle Salad

Approximately 4 cups of shredded cabbage
4 green onions, sliced
1/2 cup slivered almonds
3 tbsp sesame seeds
1 pkg. Mr. Noodles
3 tbsp white vinegar
2 tbsp sugar
1/2 cup vegetable oil
pepper, to taste

Toast the sesame seeds and almonds in a pan over medium heat, just until they begin to turn golden.  Crush the noodles and mix with the cabbage, onions, nuts, and seeds.  Mix the vinegar, oil, sugar, pepper, and half of the contents of the Mr. Noodles' seasoning package.  Pour over the salad.  Let sit for a few minutes before serving.

Jalapeno Cheese Wontons

Sometimes I order Chinese food simply because I am craving cheese wontons.  They are so delicious.  I love the crunchy outside and that wonderful creamy centre.  Mmmm.  But every time I have had them I've always thought it would be so easy (and cheaper!) to make them on my own.  Then I could eat as many as I wanted!!  (I just ate 8)  And I finally did it, but I wanted a bit more spice in mine, so I added jalapenos.  Because cream cheese and jalapenos just go together.  These were really easy to make, and you only need a few ingredients.  And they were definitely just as good as the restaurant ones! 

Jalapeno Cheese Wontons

1/2 cup cream cheese
1 jalapeno pepper
1 green onion
1/2 tsp garlic powder
Wonton wrappers (12-15)
Chinese red sauce for dipping, if desired
Vegetable oil for deep-frying

Heat oil in a pot or deep-fryer to 350 degrees.  Finely dice the jalapeno and mince the onion then add to the cream cheese along with the garlic powder.  Add a few jalapeno seeds for extra heat if desired.  Mix well.  Drop a teaspoonful into the centre of each wonton wrapper.  Wet the outside edge of the wonton wrappers with water and then pinch the four corners together in the middle, closing in the sides as well.  Make sure there is a good seal.  Cook a few of the wontons at a time in the oil until they turn brown and crispy.  Let dry on a paper towel.  Serve with Chinese red sauce to dip.  Enjoy!

Spaghetti Squash with Clam Sauce

This is another one of my childhood favourites.  I loved it when my mom would make this for dinner, and when she had her restaurant it was a popular menu item.  It's flavourful, healthy, and just simply delicious.  I don't make it very often, but every now and then a spaghetti squash catches my eye at the grocery store and I just crave this dish.  And my hubby doesn't eat it (he doesn't like spaghetti or squash, so the thought of a spaghetti squash doesn't whet his appetite) which means I can have it all to myself:)  And I ate it all in 2 days!  Unfortunately when I made it this time I had forgotten to buy fresh parsley, so it is lacking in the colour department.  Dried parsley just isn't the same.

Since there aren't many carbs in this "pasta" I figured I could double up on the garlic bread:)

Spaghetti Squash with Clams

1 whole spaghetti squash
2 tbsp butter
1 carrot, finely diced
2 small onions, diced
2 cloves garlic, minced
1/2 cup vegetable or chicken broth
1/2 cup fresh parsley, chopped
1 can of baby clams
1/2 cup freshly grated Parmesan
Pepper, to taste


Preheat oven to 375F.  Pierce spaghetti squash all over with a fork.  Bake (whole) in the oven for about 1 hour (or until cooked), turning over half way through.  Let cool slightly, then cut in half and scoop out seeds.  Use a fork to take out the cooked squash, it will turn into 'spaghetti' strands as you scoop it. 
Meanwhile, melt butter in a large pan over med-high heat.  Add carrots and onion, stir fry until partly cooked then add the garlic.  Cook for about 1 minute more before adding broth. Simmer until carrots are fully cooked.  Add in the parsley, squash, and clams.  Heat through and then serve with Parmesan cheese and cracked pepper.