Monday, March 16, 2009

Reader Recipe File: Thai Noodle Salad & Wine Punch

Good Morning!

Today, in the first post of a new series, I'm offering up two delicious recipes from one of our DallasEats regulars who really knows her way around the kitchen.  Since FP is going to have her hands full for a while, I figured this was the perfect opportunity to cajole a few of the best home cooks I know into sharing some of their well-kept secrets.  Pretty sneaky, huh?  We're all cooking at home more these days - well-stocked pantries at the ready - and this series will offer some new and tasty dishes to work into the rotation. 

First up is Marcie Thomas, an amazing cook I've known almost all my life.  Throughout the years, my family and I have enjoyed many wonderful dinners at the home of this dear friend.  When I got married, Marcie surprised me with the gift of a collection of her recipes, and it has held a place of honor in my kitchen ever since.  From warm, hearty soups to sweet, sinful desserts, Marcie has a wide-ranging recipe repertoire - including the two all-time favorites she's shared with us today.  So, whether you're in the mood to Thai a new salad, or if your happy hour could use a little punch (sorry...couldn't help myself), she's got your bases covered.  

Thanks, Marcie!

Thai Noodle Salad

1-8 oz. pkg. vermicelli, cooked and drained 
1/3 cup chopped cilantro
2 cloves garlic, minced 
1 fresh jalapeno pepper, seeded and chopped
¼ cup fresh lime juice 
1 tbsp. soy sauce
1 tbsp. honey 
1 ½ tsp. sesame oil
¼ tsp. sea salt 
2 carrots, grated
1 English cucumber, chopped 
1 cup shredded cabbage
¼ cup dry roasted peanuts

Process cilantro, garlic, jalapeno, lime juice, soy sauce, honey, sesame oil and salt in a food processor until smooth. Toss together pasta, cilantro dressing, carrots, cukes and cabbage. Sprinkle with peanuts just before serving. Recommended to serve salad immediately but leftovers will keep a day.

Refreshing Wine Punch

2 cups red or rose wine
2 cups cranberry juice (regular or reduced sugar)
1 6-oz. can frozen orange juice concentrate, thawed (do not dilute)

Combine in pitcher and chill until serving.  Garnish with citrus slices.


Eddie G said...

This Thai Noodle recipe sounds wonderful--Thanks!

token canadian said...

I"m going to try this. And thanks for the idea of doing white wine with white cranberry as well.

Anonymous said...

very nice thanks for sharing...............

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