"I'm too tired to cook, I'll just starve and go to sleep."  I second wind of energy cameSomewhere between 6:55pm and 7pm yesterday,  I got a  second wind and decided to make this corn bread salad (with a side of grilled haddock). I enjoyed this dish and it was something different to do with the blue box (Jiffy). 

If you are cooking for Thanksgiving, this would be a sophisticated side dish to have. Any other good side dishes we should try? 

Corn Bread Salad
Makes: 6 servings
Prep time: 10 minutes
Cook time: 18 minutes

Ingredients
Dressing

1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

Salad

1 package (8.5 ounces) corn-muffin mix, prepared according to package directions Salt
2 ears corn, shucked
4 ounces each fresh green beans and yellow wax beans, trimmed and cut into 1-inch pieces (I used frozen green beans and carrots - had to squeeze the water out of them)
1 1/2 cups shredded reduced-fat cheddar cheese
1 large tomato, chopped
1 small red bell pepper, cut into 1-inch strips
3 scallions, including green tops, thinly sliced
1/2 cup chopped fresh basil

Directions

1. Preheat oven to 400 degrees.

2. Whisk vinegar, mustard, salt, and pepper in a large bowl. Slowly whisk in oil; let stand.

3. Cut corn bread into 1-inch cubes. Place cubes in a single layer on a baking sheet and bake, stirring once, 8 to 10 minutes, or until lightly toasted. Let cool. (I use my thumb as a guideline - its about an inch)

4. Bring a large pot of salted water to a boil. Add corn and cook 5 minutes. Add beans and cook 3 minutes longer, or until beans are crisp-tender.

5. Remove corn and beans; rinse under cold running water. Cut corn off cobs. (Tip: To cut corn of the cob, place over a bunt pan and cut, the corn lands in the pan. No mess!)

6. Combine corn, beans, cheese, tomato, red pepper, scallions, basil, and dressing; toss
to combine. Add corn bread and toss gently. Serve immediately.

Nutrition facts per serving: 311 calories, 16g protein, 34g carbohydrate, 15g fat (6g saturated), 5g fiber

I think we all had a moment in college where we survived off of Ramen noodles.  A pack only cost a quarter and water is free!  Those who wanted
to get fancy with their noodles added in chopped up veggies and meat.  There are other asian noodles out there
Noodles are a popular item in Japanese cuisine. Varieties include:
 
Shirataki - noodles with very low carbohydrates and calories
Soba - medium, buckwheat-based noodles
Somen - very thin, wheat-based noodles
Udon - thick, wheat-based noodles

I read an article in a Boston Globe about Soba noodles.  It is served either chilled with a dipping sauce, or in hot broth as a noodle soup.
Chilled soba is often served on a sieve-like bamboo tray called a zaru. For kicks I went over to Kam Man Marketplace in Quincy, MA to pick up a zaru. It was only four dollar. 
They had so many other kitchen items, that I had to stop myself from not buying everything.

Kam Man Marketplace
219 Quincy Ave
Quincy, MA 02169

When I get back from vacation I'm going to experiment with this recipe:

Ginger Peanut Soba Noodles

Ingredients
One package soba noodles
1/3 cup soy sauce
1 Tbsp toasted sesame oil
1 Tbsp peanut butter
1 Tbsp water
1 tsp ginger, grated
1 small clove garlic, minced or pressed
1 head broccoli, steamed
1 red or green bell pepper, thinly sliced
sesame seeds, chopped peanuts, cilantro & chopped green onion for garnish

Directions
Prepare noodles as directed on package.

Drain noodles. In a small bowl combine soy sauce, sesame oil, peanut butter, water, grated ginger and garlic. Add to noodles and toss thoroughly to coat. If the sauce seems a little too thick, add some pasta water a tablespoon at
a time until it looks like it will blend nicely with the noodles and not glop.

Top generously with chopped peanuts, cilantro, scallions, sesame seeds, and steamed broccoli.

Eat hot or even chilled or room temperature. For a heartier meal, serve with a small bowl of miso soup.

I love this one pot dish. I think it may be the raisins and the almonds! I make it at least twice during the fall season.  The combination of the curry and coriander helps creates  Indian like cuisine. You can omit the chicken and use vegetable broth to make it vegetarian and substitute chicken for a bean to get some protein and fiber in the meal.

This meal goes will with a side salad with a creamy type dressing and a Gourmet Diva dessert.

Chicken and Rice Pilaf

Ingredients:
1 tablespoon olive oil
1 pound boneless skinless chicken breast cut into strips
1 onion, peeled and chopped
1 cup uncooked long grain white rice
2 shredded carrots
¼ cup raisins
1 ½ teaspoons curry powder
1 teaspoon coriander
pinch of salt
1 (14 ½ ounce) can chicken broth
½ water
½ cup slivered almonds

Directions:
In a large non stick skillet heat the oil until hot over medium – high heat. Add the chicken and the chopped onion and sauté until the chicken is browned about 5 minutes. Add the rice, shredded carrots, raisins, curry powder, coriander, salt, chicken broth and water. Stir to combine. Bring to a boil and reduce the heat to low. Cover and cook for 15 to 18 minutes, until the chicken is done and the rice is tender. Top with almonds and serve.

What to put in Amare's lunch box today, P & J sandwhich. It ended up being a week of P & J sandwhiches.  He didn't mind he is an easy to please kid.  Put a pear and a cheese snack in his bag and he's off to school.  I thought to myself, how can I "Gourmet Diva" his lunch, good enough for a kid and maybe even parents will enjoy.

Chanie mention that her daughter loves Nutella. I heard about it, but never tired it, it remind me of marshmellow fluff family. LOL Ill pick up a bottle of it and give it a try. 

I came across this "Strawberry and PB Crepes" Recipie.  I'm thinking of mixing in some Nutalla with the peantbutter

 Ill post more enteries on the Lunchbox Makeover.

Strawberry PB Crepes

Spread a 9" store brought crepe with 2 Tbs. peanut butter and top with 1/4 cup of chopped strawberries.
Roll up crepe, trim off ends and cut log into 1" slices.

Nutrition Per Serving 125 calories; 9g Fat

People come in to your life for various reasons. Veronica Chapman's  name was brought to my attention by two totally different people. “She's doing things in Boston”, “You should link up with her she's business minded like you, she may be able to help you out”.  I reached out to Veronica to tell her about the concept of “Gourmet Diva”. She wrote back a very thoughtful response:

“...You know how people have lingerie/Tupperware/etc type parties?  - I'm thinking you can host events where people can come and learn how to prepare desserts or dishes for their significant other, etc.. since everyone seems to be on the grind these days and a home cooked meal is a novelty.... They bring the main groceries, you provide the spices, and they pay for your guidance... It's a bit out there but I would pay for something like that if I were trying to impress someone and had no skills.

Even if I had skills in the kitchen I would still come since your value proposition is that you "never make the same dish twice."  Most people only know how to make baked chicken and spaghetti, poorly! - LOL!” **

She doesn't know me from a whole in the wall and was able to be on the same wavelength I was on..innovative, out of the box thinking. I like her!

A month later I end up in Veronica's kitchen. She wanted to experiment with a fried rice recipe. She knocked it out the boxx (get it!) .

Most of the meals I cook are an experiment,  I call my kitchen the lab.

Here are a few tips on how to make experiments “Go right”:

1.Read the recipe before you start to cook! You want to look for areas where you may have difficulty. There is a difference between tsp and tbs!
2.Line up all the ingredients before you cook.  Its hard to run around your kitchen looking for something and then your food burns
3.Don't be afraid to change the recipe a little, Veronica added carrots to the rice
4.Eat and see what you may want to change in the future. 
5.Relax have fun

Behind the sceens:
1.Her shoe broke just before taping.
2.Soyaki from Trader Joes is a must have in your kitchen
 ** Don't worry I'm working on the “How to woo your boo with food” Class.

Yang Chow Vegetarian Fried Rice

Here is a vegetarian version of the classic Chinese dish that traditionally includes shrimp and ham. If you have cooked rice in the fridge, this meal is ready in minutes; the rice needs to be cold so the grains won't stick together when stir-fried. Once you've tried this, you'll make it a habit to cook extra rice to have leftovers to use in this recipe.

Yield
6 servings (serving size: about 1 cup)

Ingredients
2  tablespoons  canola oil, divided
4  large eggs, lightly beaten and divided
1/4  teaspoon  freshly ground black pepper, divided
Dash of salt
1 3/4  cups  thinly sliced green onions, divided
2  teaspoons  grated peeled fresh ginger
2  garlic cloves, minced
5  cups  cooked short-grain rice, chilled
1/4  cup  low-sodium soy sauce
1/2  teaspoon  salt
1  (10-ounce) package frozen green peas, thawed
3  tablespoons  chopped fresh cilantro
Preparation
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of eggs; swirl to coat bottom of pan evenly. Sprinkle with 1/8 teaspoon pepper and dash of salt; cook 3 minutes or until egg is done. Remove egg from pan; thinly slice, and set aside.

Wipe pan clean with a paper towel. Heat remaining 4 teaspoons oil in pan over medium-high heat. Add 1 cup onions, ginger, and garlic; stir-fry 30 seconds. Add remaining eggs and rice; stir-fry 3 minutes. Stir in half of egg strips, remaining 3/4 cup onions, remaining 1/8 teaspoon pepper, soy sauce, 1/2 teaspoon salt, and peas; cook 30 seconds, stirring well to combine. Top with remaining egg strips and cilantro.