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This is what happens when the grocery store pickup service makes a noodle substitution. And I’m very happy about it. These are mung bean noodles that go by various names: Saifun or bean threads or glass noodles or cellophane noodles. They are gluten-free. I received two packages and have made lunch three times so far. Please, no scoffing. I will be the first to acknowledge I have no idea what I’m doing. But I do know what I like and I like what I’ve done with these noodles. There are many recipes online for Ants Climbing a Tree and I started with the one at Saveur. The recipe then morphed because I couldn’t get the ingredients called for and that caused me to improvise.
- Ingredients
- 4 oz. (approximate) Chinese dried bean thread noodles*
- Boiling water
- 2 tsp. sesame oil
- 3 Tbsp. canola oil
- 1/4 lb. ground pork
- 1 3-inch piece fresh ginger root, peeled and minced
- 4 cloves garlic, minced
- Pinch of red pepper flakes
- 3 Tbsp. Chinese bean sauce or oyster sauce**
- 4 Tbsp. soy sauce, divided (I use the low-sodium version)
- 1-1/2 cups chicken broth
- 2 scallions, sliced
Cover noodles with boiling water and let stand for 4 minutes to soften. Drain and stir in sesame oil.
In a 12″ frying pan, heat canola oil and stir fry ground pork until cooked. Stir in ginger and garlic and continue to cook until fragrant, another minute or two.
Stir in red pepper flakes, bean or oyster sauce, 2 Tbsp. soy sauce, and chicken broth. Bring to a boil, then stir in noodles. Let simmer, stirring occasionally, until the liquid is reduced by half. Stir in 2 Tbsp. soy sauce and scallions. Serve warm.
Yield: 2 bowls
*I am seeing these sold in bundles and 4 oz. is 2 bundles. The packages I most recently purchased had three bundles, so I used two bundles each time I made this. What surprises me about these noodles is how well they stand up to the cooking process. They’re not mushy after all the softening and simmering. Amazing.
Tried this one 
Will try next 
Ingredients of noodles
**The recipe calls for NO red pepper flakes and instead Chinese red chile bean paste. But I couldn’t find that. So the first couple times I made this using oyster sauce and red pepper flakes. Delicious. The next time I made this I had found Chinese bean sauce, but it’s not spicy. Oy! So, I kept using the red pepper flakes to spice things up a bit. Still Delicious! So there!
This is a super fast and delicious dish. The recipe started at OneGoodThingByJillee. Hers makes a ton, so I’ve cut it down and changed it slightly. I use Old El Paso brand Stand ‘n Stuff taco shells. There are ten shells in each box. In an 11×7″ baking dish you can fit 8 shells and that makes plenty for three people. They stand up beautifully, so there’s very little finagling. They are gluten-free. If you do not have access to these beauties, you’ll have to eyeball things to make it work. Jill has instructions on her site on how to make hard-shells from soft corn tortillas. I did try that one time, but I found it to be too tricky. The very best thing on Jill’s site is her recipe for taco seasoning and I make that ALL the time. I added a triple-recipe below.
- Baked Taco Ingredients
- 1 lb. ground beef
- 3 Tbsp. taco seasoning (or one store-bought envelope)
- 8 oz. can tomato sauce
- 1 cup (1/2 of a 15oz. can) refried beans
- 8 Stand ‘n Stuff taco shells
- 1 cup shredded cheddar or Mexican mix cheese
- Toppings of your choice (sour cream, salsa, jalapenos, etc.)
Prepare an 11×7″ baking dish by spraying with non-stick spray. Preheat oven to 400 degrees F.
In a frying pan, brown ground beef. Sprinkle with taco seasoning and then stir in tomato sauce and refried beans. Set the taco shells into the dish as pictured. Distribute the ground beef mixture evenly into all the taco shells. Sprinkle shredded cheese over all the shells. Bake at 400 degrees for ten minutes or until the cheese is melted. Top with your favorite toppings. Voila! Done! Inhale!
- Triple-Batch Taco Seasoning Ingredients
- 6 Tbsp. chili powder (I use ancho chili powder)
- 1-1/2 tsp. garlic powder
- 1-1/2 tsp. onion powder
- 1-1/2 tsp. red pepper flakes
- 1-1/2 tsp. dried oregano
- 1 Tbsp. paprika
- 3 Tbsp. ground cumin
- 3 Tbsp. kosher salt
- 2 Tbsp. pepper
Mix all together and use 2-3 Tbsp. for each pound of meat. For tacos, I sprinkle it over cooked ground beef, then stir in a little water and cook until the water evaporates. I also use this mix on beef or chicken fajita-makings and other types of meat. I sprinkle it on before or after cooking, it just depends. No rules! This batch should last you a good long while.
So the name is a bit of a misnomer as this is not really “twice-baked,” but it is twice-cooked. You all are probably sick of the cauliflower dishes, but we really did cut potatoes and rice and bread and pasta out of our diet a few years ago . . . until the pandemic. Now I’ve gained 7 pounds (and rising) because of the reintroduction of “carbs.” Sigh.
I was playing a little game whose goal was to successfully acquire yeast to make bread. I mean, who could ever have imagined a run on yeast? Yes, during a pandemic that has happened. My husband won the game (which has been going on unbeknownst to him for over a month) by calling his wine-supply store this morning and asking if he could use brewer’s yeast for bread. No problem. He now has a look like he’s smarter than anyone — it was so easy. I just don’t think he understood the rules. Anyway, we will see how bread turns out using brewer’s yeast in a few days.
This cauliflower recipe comes from Kalyn’s Kitchen. I’ve made it so often that I no longer follow the recipe. We use this dish in place of mashed potatoes. We really like gravy and sauces, so this is what underlies that. Today I’m making a pot roast, without potatoes, and the rich mushroom gravy will be poured liberally over the top of this cauliflower dish.
- Ingredients
- 1 medium head of cauliflower
- Salt
- 4 oz. cream cheese
- 3-4 slices crisp bacon, crumbled
- 2-3 green onions, sliced
- 2-3 Tbsp. sour cream
- 1/3 cup shredded or grated Parmesan cheese
- Pepper, to taste
- 1/3 cup shredded cheddar cheese
Cook the cauliflower in little bit of salted water, covered, just to fork tender. Do not overcook. Remove from heat and strain off the water. Make sure the cauliflower is still in the saucepan. Use a potato masher to mash the cauliflower. Cut up the cream cheese into pieces and sprinkle over the cauliflower, still in the saucepan. Put on the lid and let it sit until the cream cheese is really softened. Add bacon, green onions, sour cream, Parmesan, and pepper. Stir until well mixed.
Prepare a baking dish by spraying with non-stick spray. Mine is about 1-quart size. Place the cauliflower mixture into the prepared baking dish. Sprinkle with cheddar cheese.
Bake at 375 degrees F for 40-45 minutes. Serve as a side dish or with gravy over the top. Yummy!
I use the basic recipe found at NellieBellie.com. I usually make less than NellieBellie does, so bear in mind the picture might show less. I especially like to serve this with barbecue ribs or hamburgers. It’s touted as being very low-carb and gluten-free. This is a recipe I just eye-ball for quantities, so feel free to do that, too. It’s very forgiving.
- Ingredients
- 1 head cauliflower, cut into florets
- 5 hard-boiled eggs
- 1 small red onion, diced
- 1 cup frozen peas
- 6 oz. crumbled crisp bacon
- 1 cup mayonnaise (optional: 1/2 mayo and 1/2 Greek yogurt)
- 1 Tbsp. prepared mustard (optional: Dijon or spicy brown)
- Salt and pepper, to taste
- Paprika, optional
Cook the cauliflower to fork tender. Careful not to overcook it. I boil it in a small amount of water so that it’s basically steamed, but however you do it will be fine. Strain off the water and let it cool.
Set one egg aside. Dice 4 of the eggs. In a large bowl put cauliflower, 4 diced eggs, diced red onion, frozen peas, and crumbled bacon. In a small bowl mix together mayonnaise (or mayo/yogurt combo), mustard, and salt/pepper to make dressing. Pour dressing over vegetable mix and stir gently, albeit thoroughly. Place the salad into a serving dish.
Cut the fifth egg into quarters and place decoratively on top of the salad. Sprinkle lightly with paprika. Chill. Serve chilled. Yield 6 servings as a side dish.
This is a dish I make often. I’ve used the recipe found at reluctantentertainer.com and that one’s a SkinnyTaste recipe.
- Ingredients
- 1/4 cup olive oil, divided
- 6 cups cauliflower, cut into 1″ florets
- 3 cloves garlic, minced
- 1 tsp. cumin
- 1 tsp. turmeric
- Kosher salt, to taste
- 1/4 tsp. red pepper flakes
- 2 Tbsp. chopped cilantro
Preheat oven to 450 degrees. Yes, hot! Cover a rimmed baking sheet with aluminum foil and swazz a couple tablespoons olive oil across the foil. In a very large bowl combine cauliflower florets and garlic. Drizzle remaining olive oil over the vegetables and mix thoroughly. In a small bowl mix the cumin, turmeric, salt, and red pepper flakes. Sprinkle a bit of the spice mix over the cauliflower mixture. Stir around. Sprinkle a bit more spice and stir, then add all the spice mixture and stir it into the cauliflower. Spread evenly into the prepared pan. Bake at 450 degrees for 23-27 minutes. Stir occasionally. When the cauliflower is slightly brown, remove from heat. Sprinkle with cilantro and serve. Serves 4 as a side dish.
This recipe comes from apinchofhealthy.com and I’ve made it many times over the years. It’s a one-pot meal with delicious flavors.
- Ingredients
- 1 lb. boneless, skinless chicken breast or thighs, cut into apx. 1″ cubes
- Cajun or Creole seasoning, about 2 tsp.
- Salt and pepper
- Oil (I use olive oil)
- 1 onion, chopped
- 1 large bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/2 tsp. dried thyme
- 1 bay leaf
- 1 lb. cured sausage links, sliced (I use andouille)
- 1 14 oz. can diced tomatoes
- Hot sauce (like Tabasco)
- 3 cups chicken broth or stock
- 1-1/2 cups jasmine rice
- 2 green onions, sliced
Season the chicken with Cajun or Creole seasoning and salt and pepper. Heat a little bit of oil in a large pot. Add the seasoned chicken and stir fry until the chicken is no longer pink. Stir in the onion, bell pepper, and celery. Continue frying until the onion is translucent and the celery is no longer crisp.
Stir in the garlic and fry for another minute or so. Keep the pan over heat and stir in the thyme, bay leaf, sausage, and tomatoes. Season with salt and pepper to taste. Stir in hot sauce to taste and chicken broth. Lastly, stir in the rice. Bring to a boil, stirring occasionally.
Reduce heat to low, cover the pan, and let simmer 15 minutes without taking off the lid. Remove lid and stir. Take a little bite. If the rice is not nearly done enough, cover and return to very low heat for another 5-8 minutes. If the rice is done, let the pot sit, covered yet unheated, for about 5 minutes. Stir. Sprinkle with green onion. Serve warm now. Serves 4-6 people.
This has become a favorite of mine. It’s flavor is sublime. Not too spicy, but a robust flavor. The recipe comes from NatashasKitchen.com and she uses it on a lot of things. I’ve only ever tried it on salad, but think about dressing fish tacos or dipping potato wedges. Oh, yum! I’ve made this many, many times now and have tried it in my Ninja bullet blender and my Cuisinart mini-prep food processor. Either one takes quite a bit of processing to reach the slurry consistency that you want. I’d say the blender was easier in the long run.
- Ingredients
- 1 jalapeno, seeded and chopped
- 1 cup sour cream
- 1/4 cup chopped cilantro
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 Tbsp. lime juice
Blend ingredients until smooth dressing consistency. Voila! That’s it. Serve or refrigerate until serving time. Tastes better if you wait a half hour or so. But it’s really good, so just go for it.
This is gluten-free and really yummy, a great idea for fancy brunch. I found the recipe at meaningfuleats.com and adjusted it somewhat.
- Crust Ingredients
- 1.5# sweet potatoes, peeled and grated
- 1 egg
- 2 tsp. salt
- 1 tsp. pepper
- Pinch red pepper flakes
- Filling Ingredients
- 1 Tbsp. butter
- 1/2 cup red onion, small dice
- 8 eggs
- 1/4 cup cream
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 4 oz. crumbled Chevre (goat cheese)
Working in batches, put the grated sweet potato into a dish towel and squeeze as much liquid out as you can. This looks like too much sweet potato, but it’s going to be okay. Trust me. Preheat the oven to 450 degrees F. Yes, very hot. Prepare a 9 or 10″ pie plate with cooking spray or grease.
In a large bowl mix together the grated, wrung sweet potatoes, egg, salt, pepper, and red pepper flakes. Press the mixture firmly into the prepared pie plate, bottom and sides. Bake at 450 degrees for 30 minutes.
While that is baking, saute the red onion in butter until translucent. I have made this recipe using leeks instead and it’s also super yummy. Remove from heat and let cool.
Mix together filling ingredients: eggs, cream, salt, pepper, half of the Chevre, and the sauteed onions.
Remove sweet potato pie plate from oven and let sit for 10 minutes to cool slightly. Lower oven temperature to 350 degrees F. Pour filling mixture into crust. Sprinkle remaining Chevre over top. Bake at 350 degrees for 30 minutes. Remove from heat and let rest for ten minutes or so. Serve warm or at room temperature.
This turned out to be super simple and a quick preparation. The recipe comes from Taste of Home and they have a nice video of the preparation. It was SO good that I made it again the next day using gluten-free flour (Namaste Perfect Flour Blend) and it turned out great, too. I used fresh raspberries, but I’m going out on a limb to say frozen would work, too. The most delicious part of this dish is the lemon goodness inside the pinwheels. Genius!
- RASPBERRY SAUCE INGREDIENTS
- 3-4 cups raspberries
- 2/3 cup sugar
- 2 Tbsp. corn starch
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/8 tsp. salt
- 1 cup cold water
- PINWHEELS INGREDIENTS
- 1 cup flour (regular or gluten-free)
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 Tbsp. shortening
- 1 large egg, lightly beaten
- 2 Tbsp. half-and-half cream
- Flour (regular or gluten-free) for the rolling surface
- 2 Tbsp. melted butter
- 2 tsp. grated lemon zest
- 1/4 cup sugar
Preheat the oven to 400 degrees F. Spread the raspberries in an ungreased 8×8″ or 11×7″ baking dish.
In a saucepan, stir together sugar, corn starch, cinnamon, nutmeg, and salt. Stir in the cold water and cook over medium heat, stirring constantly until the mixture boils and thickens. Pour this syrup over the raspberries. Bake at 400 degrees F for ten minutes. Remove from heat.
While the raspberries are baking, stir together the flour, baking powder, and salt. Cut in the shortening with a pastry cutter or knives until the mixture is crumbly. Combine the egg with the half-and-half cream and stir it into the crumb mixture to form a stiff dough.
Shape the dough into a log and then, on a lightly floured surface, roll it out into a 12×6″ rectangle. Combine the butter, zest, and sugar. Spread it on top of the dough to within a half inch of the edges. Roll the dough starting on the long side, jelly-roll style. Cut the roll into ten slices. Pat each slice slightly to flatten, then place them atop the raspberry sauce.
Bake at 400 degrees for 15-20 minutes or until pinwheels are golden. Remove from heat and serve warm or cold. Tastes great with ice cream or cream.
GLUTEN-FREE NOTES . . . the three pictures above are of my gluten-free product. My dough was far too stiff, so I should have added more half-and-half cream, but I didn’t add enough. The dough was on the verge of crumbling apart, but I was able to get it to roll. Whew! When I patted the slices to flatten them a bit, they didn’t hold their shape very well because the dough was too dry. Ah, well. IT WAS DELICIOUS! The third picture in this series is so you can see what it looked like from the side after it was baked. The raspberries were so beautiful through the glass baking dish. A good photographer could have a great time with this recipe.
More notes about this recipe . . . it was super, super simple to prepare, but it did make a lot of dirty dishes. This is always a concern for me. Anyway, you will need a baking dish, saucepan, mixing bowl, and vessel to melt butter and make the pinwheel filling. That is in addition to the measuring cups and pastry cutter. Just be prepared. I had never treated raspberries this way and that’s why I thought it was genius to pour the syrup over the berries. So often a raspberry recipe ends up mushing the raspberries because they are an incredibly fragile fruit. But this recipe does not require one to stir the raspberries . . . ever. It’s so beautiful!
I really love asparagus. My favorite way to cook it, so far, is roasted in olive oil with sliced shallots. This salad is another favorite of mine. I’ve made it many times. I like to serve it with Eggplant Parmesan. It’s based upon a recipe I found at cookingclassy.com.
- Salad Ingredients (all measurements approximate — just eyeball things)
- 1/3 cup walnuts, roughly chopped
- 1 lb. fresh asparagus, trimmed and sliced into 1″ pieces
- 1/4 – 1/3 lb. grape tomatoes
- 1/2 cup crumbled feta cheese
- Dressing Ingredients (all measures approximate — again, just eyeball it)
- 1/8 cup olive oil
- 3 Tbsp. balsamic vinegar
- 1 tsp. Dijon mustard
- 1 tsp. honey
- Small clove garlic, minced
- Salt and pepper
Toast the walnuts. I spread mine out on a pie tin and place it in the oven at 375 degrees for about 10 minutes. Don’t forget about it! Shake it around every few minutes until the walnuts are brown and smell toasted. Set aside. Let cool.
Bring water to a boil in a large saucepan or skillet. Add the asparagus pieces and set the timer for 4 or 5 minutes. Remove from heat and strain the asparagus. Let the asparagus run under cold water while you’re filling a small bowl with ice. Set your strainer in the ice bowl and add water until the asparagus is covered. Let it cool down quickly. Strain again.
Mix all the dressing ingredients together and whisk or shake until it is all incorporated.
To an appropriate-sized serving dish, add the walnuts, asparagus, and sliced tomatoes. Stir in the dressing. Just prior to serving, sprinkle on the feta cheese crumbles. Serves 4.
