Cooking Up a Storm

I've spent the day in the kitchen preparing meals for the big run tomorrow. We have to bring all of our own food and you don't want to just snack between runs. So I decided to make some healthy, filling, carbolicious dishes that will help keep me energized.

Chinese Chicken Salad - from the kitchen of The Scheller Family
2 Ramen noodles packages
1 bag Dole coleslaw mix
1 lb bag of veggies
1/2 sweet onion, chopped
pea pods (cook for 2 min, drain and ice, blanch)
2 TBS sesame seeds, toasted
almonds
chopped chicken
Mix all together.

Dressing:
4 TBS soy sauce
4 TBS sugar
1/2 tsp pepper
1/2 C oil
6 TBS white wine or balsamic vinegar
Whisk, pour over veggie mix, toss!


Thai Noodle Salad: from the kitchen of Muggs, the Murdock caterer

12 oz linguine

4 TBS sesame oil

8 green onions, chopped

5 garlic cloves, minced

1/4 C honey

1/4 C peanut butter

1/4 C soy sauce

3 TBS unseasoned rice vinegar

1 tsp chili powder

1 tsp garlic powder

2 C mung bean sprouts

1 C carrots, shredded

Cook pasta, drain. Transfer pasta to large bowl and add 3 TBS sesame oil and toss to coat. Heat remaining 1 TBS oil in heavy large skillet over medium high heat. Add 6 onions, garlic, ginger and saute until onions soften - about 2 minutes. Add honey, peanut butter, soy sauce for 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots. Mix well. Transfer to platter and sprinkle with remaining onions.

Chocolate Chip Oatmeal Cookies: from the kitchen of Emily Belf

1 C brown sugar

1 C sugar

1 C shortening

2 eggs

1 tsp vanilla

1 C flour

1 tsp baking soda

1 tsp salt

4 C oatmeal

chocolate chips to your desire

chopped walnuts (optional)

Cream together brown sugar, sugar, and shortening. Add eggs and vanilla. In seperate bowl, mix flour, soda and salt. Add to creamy mixture. Add oatmeal and chocolate chips.

Bake @ 350 for 10-12 minutes.