It was over 90 degrees out yesterday in Ann Arbor ... and I don't have air conditioning in my Suburban. I have big windows, so as long as the car is moving there's a hefty breeze; but, of course, the car isn't always moving. Those pesky red lights and folks stopping to wait for traffic to clear before turning left ... sheesh!
I love being near the water, by the water, on the water, having my toes in the water, walking in the ocean along the beach ... but I loathe being in the water. But I was so hot and sticky (and likely smelly, though no one was unkind enough to say so!) that when I got home from running errands (needed new shoes to wear to Tom's niece's wedding on Saturday, had to pick up some 'scripts) that even I had to go into the condo's pool yesterday afternoon. I slapped on some sunscreen (yeah, like it does me any good), put on my pink swimsuit, and floated and treaded and cooled off before dinner.
And then I had to figure out what to make for Jeremy and for Tom. Tom had given me some grass-fed beef and some romaine that he wasn't using, as well as a cucumber that we'd bought at the Farmers Market on Saturday morning. I had some garlic scapes and some scallions, some Ramen noodles, a carrot ... odd little tidbits and pieces.
So what did I do with them? I made a salad and topped it with cold noodles, then placed beef that I'd sauteed in a trio of sauces over the entire mix. It was cool, it was crisp, it had both protein and carbohydrates ... and, most importantly, it was delicious. A perfect "10" from Tom!
That this recipe also qualifies for Two for Tuesdays, which encourages real food as opposed to processed and hydrogenated nonsense; Presto Pasta Nights, being hosted this week by Helen of Fuss Free Flavours, which has no requirements other than using pasta; and Souper Sundays, which features soups, salads and sandwiches ... well, that's because this was such a fabulous meal that it deserves to be shared, and shared with many friends! It was serendipitous ... :)
Salad for a Sweltering Summer Day
3 squares Ramen noodles, seasoning packets reserved for another use
1/3 pound ground beef
pinch of kosher salt
2 garlic scapes, chopped fine
1 tablespoon Thai chili sauce
1 tablespoon teriyaki sauce
2 tablespoons barbecue sauce
1 heart of Romaine, sliced thin
1 carrot, peeled, sliced thin
3 scallions, sliced thin
1 cucumber, chopped
1/2 tablespoon sesame oil
1/8 cup rice vinegar
1 tablespoon teriyaki sauce
Fill a 2-1/2 quart saucepan with water and bring to a boil; break up the Ramen noodles into large pieces, add to the boiling water, and cook for 3 minutes. Drain and rinse under cold water.
Meanwhile, place the ground beef in a small saucepan and cook until half browned. Add the salt and the garlic scapes; saute until the beef is completely browned. Stir in the chili sauce, teriyaki sauce and barbecue sauce.
Place all of the vegetables into a large bowl. Combine the oil, vinegar and teriyaki sauce; mix well, then pour over the vegetables.
Place some salad onto a dinner plate, top with some of the noodles and then top that with the beef. Serve to appreciative loved ones.
Serves 2-4, depending upon appetite.
