Creative Cooking – Covid Coping – August Chicken & Bok Choy Homemade Ramen with a 7-Minute Egg

This was fun.  I used up leftover chicken wings to make my Ramen, and substituted saifun (mung bean thread) noodles.  Developing the broth reminded me of making Pho.  And I found another opportunity to use a couple of the super fresh eggs from the neighbors’ hens.  Which would you eat first?  The chicken or the egg?  😀

Creative Cooking – Covid Coping – August Sauteed Calamari with Beet Salad

I don’t do breaded calamari.  If you haven’t tried it without the breading, I think you’re in for a surprise.  Don’t overcook it!  This recipe with the tomatoes and herbs was a new find for me.  Since tomatoes are my favorite food, I really enjoyed it.  The roasted beets were topped with balsamic vinegar, some pepitas and sunflower nuts, and crumbled feta.

Creative Cooking – Covid Coping – August

Our 2nd artichoke, growing, and half eaten.

Taco salad bar — again, we each put our plates together differently.  I like mine all together, and he likes his with the hot stuff and cold stuff separate.  To each their own.

Carrot souffle — using up carrots and eggs.  It was super tasty!

Charcuterie platter.  Nothing fancy except the lox.  For the rest, I just raided the pantry and fridge.  So nice to have tasty cold food on a record-setting hot day!

Creative Cooking – Covid Coping – July Asian Spoon Bites

Left to right, I call these bites:
1. Shrimp Louie (salad shrimp mixed with Vegenaise, and pickle slices from our garden a couple of years ago. All eggs are courtesy the neighbor’s hens.)
2. Ham & Cheese with a little sprig of parsley from the garden
3. Caprese Salad (except it’s not basil, it’s beet greens)
4. Deviled Ham (everything left after I made all the other ones, chopped up and mixed with Dijon mustard)
5. BLT (the “lettuce” is micro greens from the garden)
6. Ham & Egg over a tiny hash brown.
Sliced onion strewn around, plus some pickled garlic.