Sesame Noodles

So you had Spaghetti Sunday. It is now Tuesday. Somehow there is always more meat sauce. Ugh. Why? So how do you make use of those left over noodles? Well today we made use of ours for a late lunch and thought we would take a few moment to share.

The Ingredients

  • Left over noodles – Remove the noodles from the refrigerator and set aside. We had about 2 cups.
  • 4 packed cups of cleaned salad greens – We had a tub of organic greens in the fridge to which we added some baby kale from the garden.
  • 4 tablespoons of Sesame Ginger Salad dressing
  • 2 tablespoons of Olive Oil – We used our homemade Basil Infused Olive Oil which added a whole other level of flavor!

Seasonings (always to taste)

  • Honestly the flavors already in our noodles and the flavor from the dressing meant that no extra seasonings were required. If you didn’t season your noodles a little salt to taste should be all that is needed.

Ready?

  • Pour Olive Oil into a frying pan and heat over medium heat.
  • Do not allow the heat to get too hot before adding the 4 cups of salad greens.
  • Allow to wilt for 1 minute then add the noodles. Mix well.
  • Add Sesame Ginger Dressing. Mix well and remove from heat.
  • In a bowl place your remaining 1 cup of salad greens. Top with your noodles and enjoy!

 

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Shena’s Ginger Malabar Saute

Here at Bain Home Gardens we are having fun in the kitchen these days. We are expanding our flavor palate to include Malabar Spinach. Admittedly, it was very difficult to find a recipe that included flavors & spices we could easily get our hands on. See, Malabar Spinach is kind of an exotic vegetable. We found Bengali, Vietnamese, & Chinese recipes! No kidding. We didn’t realize how exotic it really was. This however was a good thing. We wanted to try new things! Going through the recipes, one thing was clear – Malabar likes Curry & Turmeric! Every recipe included it. Thankfully, the Bain household keeps these flavors on hand. A further examination of what was in the fridge & pantry and our recipe was born!

The Malabar Spinach

We hurriedly picked our Malabar Spinach right before a thunderstorm. In the rush we didn’t quite harvest enough but we made due with what we had. We used Red and Green Malabar in this meal. We also included the stems. If you use the stems please be cautioned: the older the stems are, the more woody they tend to be. Trust us there is no cooking it out – much like woody Okra!

All right! Go dust off your Wok or non-stick frying pan and let’s get to work!

  • Wash Malabar well.
  • Remove stems & chop thinly
  • Tear into 1 to 1/2 inch pieces

Seasonings (Always to taste) Other Things

  • Curry
  • Turmeric
  • Salt
  • Vidalia Onion
  • Ginger Root
  • Coconut Oil
  • Pear

All right. Let’s do it!

  • Place about 1 tablespoon of coconut oil into pan on medium high heat.
  • While oil is coming to frying temperature, grate about one teaspoon of ginger root and set aside.
  • If you haven’t already, now is a good time to slice that pear into thin slices.
  • Add onion (we used a medium-sized one, sliced coarsely) and Malabar stems to oil and cook for about 5 minutes.
  • Add Malabar leaves & pear slices. Stir frequently. Cook for 10 -12 minuets. If during the process the pan dries add about another teaspoon of oil or water.
  • Add Turmeric, Curry, & Salt to taste.
  • Plate & enjoy!

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Malabar Salad

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This isn’t really a recipe but it was so pretty and tasty I had to share.

Included in the salad are the following:

  • Green Malabar Spinach
  • Red Malabar Spinach with Stem
  • New Zealand Spinach
  • Red Shiso
  • Garden Peach Tomato
  • Roma Tomato
  • Lemon Cucumber

I totally enjoyed this salad and I’m about to tear into it again with some pan fried salmon. Yummy! You may purchase this Summer Salad blend over on our Facebook Shop Page or you may buy direct by calling (334)648-1994 to make your order.