Thursday, June 19, 2008

Chinese Night

With the price of things rising across the board, I've been trying to be more cost-effective in any way that I can. So, I've been really working at menu planning. We've cut down on the gas we spend because we only go grocery shopping every other week. Plus, only getting the things that you actually need for the meals that you're actually going to make helps as well. As part of the planning, I'm trying to incorporate a new recipe at least once a week. Tonight was Chinese night. The hub loves egg drop soup and I found a super easy recipe that was pretty good. I included a salad that we both ended up liking, too (Caution: the salad recipe serves 12!). The hub picked up the egg rolls (I'm just not ready to try my hand at those yet) at a nearby take-out place. All in all, it was a good meal and I think it was good for us to break out of our food comfort zones.

Chinese Cabbage Salad
1 (3 oz.) package ramen noodles, crushed
10 oz. cashew pieces
1 (16 oz.) packaged shredded coleslaw mix
1 bunch green onions, chopped
1/2 cup white sugar
1/2 cup vegetable oil
1/2 cup cider vinegar
1 tablespoon soy sauce
Directions: In a pre-heated 350 degree oven, toast the crushed noodles and nuts until golden brown. In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews. To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

Egg Drop Soup
4 cups water
4 cubes chicken bouillon
2 eggs
1 teaspoon dried parsley
1 tablespoon dried minced onion
1 tablespoon cornstarch
Directions: In a medium saucepan, combine water, bouillon, parsley and onion. Bring to a boil. Lightly beat eggs together. Gradually stir into soup. Remove about half a cup of the soup. Stir in cornstarch until there are no lumps and return to the soup. Boil until soup thickens.
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