Plum Tree Bistro Recipies

Udon Noodle Soup

8 cups water

½ cup Miso Soybean Paste, without the MSG

1-2 Tablespoons Soy Sauce

1 Tablespoons Oyster Sauce

Bring to a boil and let simmer for 5 minutes stirring every few minutes.

Add:

1 leek, sliced thin

1 carrot, shredded

1 cup julienne snow peas

1 package (16 oz.) medium tofu, drained and cut into ½ pieces

½ cup sliced mushrooms ( can use shiitake)

2 cleaned chicken breasts that have been sliced and marinated in a little fresh crushed garlic and sesame oil.

¼ of a head of cabbage ( I used the Savoy cabbage) sliced very thin

Bring all of this to a boil and continue cooking until the chicken is done. Add the 16 oz package of cooked Udon Noodles, then adjust the seasoning.

Serve and enjoy

Spaghetti Squash with tomato sauce

1 Large Spaghetti squash, cut in half with the seeds removed.

Spread with melted butter, then salt and pepper

Place with the cut sides down into a baking dish, adding about ¼ inch of water.

Place into a hot oven (375 degrees) and bake for about 1 hour.

Remove when the squash is nice and soft. Let cool for 5 minutes then scrape out the meat into a mixing bowl.

Add 2-3 ounces of Chevre Cheese (goats cheese), butter, salt and white pepper to taste.

Using a fork toss the squash to incorporate.

Place on plate and top with your favorite tomato sauce.

Serve with grilled chicken, grilled shrimp or a grilled portabella mushroom.

This is a quick and easy dinner and is full of vitamins. It also takes the place of a wheat pasta.

Fresh Vegetable Summer Salad

1 cup grape tomatoes, sliced in half

½ English cucumber, diced into ½ inch cubes

½ each of green, yellow, orange and red peppers, diced into ½ inch pieces

1 large ball of fresh mozzarella cheese, diced into ½ inch pieces

½ loaf of crusty Italian or French Bread cut into 1 inches pieces, slightly dried

you can add red onion or scallions to taste if you like

Dressing:

½ up olive oil

1/3 cup rice vine vinegar

1 teaspoon sugar

Salt and pepper to taste

Using a wisk, dissolve the sugar and salt in the vinegar. Slowly add the oil while continuing to wisk.

You can add chopped fresh herbs to the dressing if you like. I use fresh parsley, dill and basil.

Top the salad with the dressing and just before serving add the diced bread, letting the bread soak up the dressing.

Serve with your favorite grilled chicken or fish.

Makes a nice quick and easy supper

Chicken Wrap in a whole wheat tortilla

1 – whole wheat tortilla – toast in a little canola oil on both sides.

½ cup shredded roasted chicken -

Pesto mayonnaise – 2 tablespoons mayonnaise and 1 tablespoon pesto mixed together

Shredded red leaf lettuce

Diced tomato

Shredded carrots – 2 tablespoons

Sliced avocado

Diced radishes

Sliced black olives

Sliced dill pickles

The above are the ingredients for the chicken wrap. You can use any amount of vegetables that you wish. This wrap is a great way to use up left over chicken.

To assemble:

Toast the tortilla in a little canola oil on both sides. Drain on a paper towel. Spread the pesto mayonnaise over the tortilla. Place the chicken down the center of the wrap and top with the lettuce, tomato, shredded carrots, sliced avocado, diced radishes, black olives and dill pickle. Wrap tightly and skewer with a frilled toothpick. Cut into half on the diagonal.

I think that this would be a wonderful wrap to have your children help dice and slice. They would have fun and would probably try their creations

Grilled Vegetable Pizza

1- 8” flat Greek pita bread

2 tablespoons ricotta cheese

1 tablespoon basil pesto

3-4 grilled ¼ inch slices of eggplant. I peeled mine but you don’t have to.

3-4 grilled ¼ inch slices each of yellow squash and zucchini

3 slices of fresh tomato

1 grilled ¼ inch slice of red onion

2 slices of fresh mozzarella

1 slice of chevre

Handful of fresh grated parmesan

To assemble:

Mix the ricotta cheese and pesto together and spread on the pita bread. Top with the grilled vegetables – salt and pepper if you wish.

Break up the pieces of fresh mozzarella and chevre cheese and place in a random pattern on pizza. Top with parmesan cheese.

Bake 400 degrees for 8 to 10 minutes

Note: Sometimes I grill red, yellow and orange peppers and use them on the pizza also. You can just about put anything on one of these. The size is great per person or you can cut each one into 8 slices and use as an appetizer.