In The Summertime Pasta Salad

Originally posted on August 28, 2012. This is my favorite pasta salad. Try it, you'll like it.

A true test of my mettle as a cook and a hostess. Having been out of town for four days and the cupboards bare, a phone call - from a friend for lunch. In 30 minutes. Tired of eating out, the intrepid hostess suggests the friend come over. She accepts. Now the only question is what to make? First lucky discovery - a block of feta cheese in the fridge. Good start. To the pantry, where pasta choices always abound and a box of tri-color rotini is discovered (the recipe calls for farfalle, but desperate times call for desperate measures). Good, we have the makings of my stand-by pasta salad, but what about a veg? The freezer gives the gift of a bag of frozen broccoli florets courtesy of Trader Joes (yes, fresh is always a better choice, but when one has been on vacation....). Now we are cooking with gas, literally. A simple French vinaigrette (olive oil, red wine vinegar and Dijon mustard) and voila - summertime pasta salad (oh, and a few garbanzo beans found in a container in the salad drawer thrown in for good measure and a bit of fiber). More good news from the freezer - half of a baguette (when warmed in the microwave it is quite yummy). All made in under 10 ten minutes once the water reached a boil. Whew!

Few songs embody a season the way 1970's Mungo Jerry's hit "In the Summertime" does. Now mind you, I am a big Sly and the Family Stone "Hot time in the Summertime" fan, but a listen to Mungo Jerry just makes me feel good. Ironically, this song was written in just 10 minutes, the same time it takes to make my pasta salad. So, you decide - yummy pasta salad or a seasonal ditty. Take a listen while you make up you mind.

The Recipe: (for a perfect world when there is time to plan and shop)

1 pound broccoli, trimmed to bite sized florets
1 pound tri-color bow tie pasta (technically any pasta will do, but their is definitely better flavor with the tri-color)
1/2 cup olive oil
1/4 cup red wine vinegar
1 tbsp Dijon mustard
1/2 tsp dry basil (if you have it)
1/2 can red kidney beans, drained and rinsed
1/2 can garbanzo beans, drained and rinsed
Crumbled feta cheese to taste

Cook pasta. Drop broccoli into boiling water and cook just until it turns bright green (1 to minutes). Drain pasta and broccoli, rinsing with cold water and drain well again. Combine oil, vinegar, mustard and basil. In a large bowl, add pasta and dressing and mix well. Add beans, mix gently. Add feta and mix again.
Serve immediately if guests are about to arrive, or chill until you need it.

Ancient Chinese Secret Fried Rice

Chinese food at home - not always a sure bet. And I love a good stir fry as much as the next guy, but fried rice is truly my fave.The secret to good fried rice is (c)old white rice. You can either make your own and refrigerate it or use leftovers from take out, but it has to be cold. The rest is completely up to you. Chicken, pork, shrimp, vegetables - personally, I use whatever I happen to have on hand. This time I marinated chicken breast in a soy sesame dressing and grilled it. For the veg I went with shredded broccoli and carrots that I normally use to make Broccoli Slaw. I always have that on hand because sadly it is the only way the Julia child will eat broccoli. Oils, sauces, etc are also up to interpretation. I used soy sauce only as the marinated chicken added all the extra flavor necessary. Believe it or not, I make it all up as I go.The only downside is no fortune cookie finish, so now I have no idea what the future holds, what my lucky numbers might be, or how to say the word "door" in Chinese.

Of course my sister's and I were horrible when we used to imitate this commercial. The days before political correctness and Chinese domination of the world's economy via The Dollar Store were certainly dark times. (Speaking of which, for my next blog I am considering only cooking "food" purchased at dollar stores - whadda ya think?) Anyway, I will not recount for you all of our antics, but let me just say, both "Fried" and "Rice" would be pronounced with the letter L and I'll leave it at that. (I said it was horrible, didn't I, I forgot shameful as well). They don't make 'em like this anymore (and that's probably a good thing). Play the video....

The Recipe:

Were you not paying attention?! Which part of Ancient, Chinese and Secret didn't you get? Oh wait no it isn't....

3 cups cooked white rice, cold
3 tblsp vegetable oil

1 whole boneless chicken breast, cooked and chopped
2 eggs, lightly beaten

2 tbsp soy sauce (precisely 2 1/2 take out packs, if you really must know all of my secrets)
1/4 c chicken stock
1 12oz package Trader Joe's Broccoli Slaw

In a wok over medium heat, warm 1 tablespoon of oil, swirling to coat the bottom and sides of the pan. Add the eggs and stir continuously until soft curds form, about 1 minute. Transfer to a bowl. Add the remaining oil over medium-high heat, again swirling. When oil is hot, add the rice and stir and toss every 20-30 seconds until it is lightly browned, about 5 minutes. Add the chicken, broccoli, stock, soy sauce and stir to combine. Add the eggs and toss until egg is in small pieces and all the ingredients are heated through, about 1 minute longer. Serves 4.

GOTV Dinner

Turns out GOTV stands for Get Out The Vote. The first few weeks of campaign meetings I thought it was a special political television channel, but nope, turns out it is just fancy politico lingo. And, if there was ever a day to GOTV, today is that day - especially if you live in Wayne, Oakland or Macomb counties. Funny thing about August primary elections - they have horribly low voter turnout. In fact, it is the argument some politicians use for only placing millages on general election (aka November) ballots is that more people (although still low) vote. However, there is an argument to be made that August is more important than November, because the candidates that win in August are those that appear on the November ballot. Food for thought.

Seriously, what innovation of the mid 20th century was more significant to both food and pop culture than the frozen TV dinner? Think about it, "meat" entree, starch, veg and dessert all in one perfectly compartmentalized aluminum tray. Fried chicken, Salisbury steak, peach cobbler, brownie - man these frozen delights had it all. I mean, what other food also had an accompanying piece of furniture (the TV tray) and not only encouraged but practically required the watching of TV while eating? And good things come to those who wait, because remember, these were big before microwave ovens - there was preheating and then at least 25 minutes of baking. But still, it was a time saving invention that freed housewives like myself pursue other pastimes, and solved the everyday problem of how to please the whole family. With TV dinners, everyone could vote for their own meal - father could have meatloaf while junior enjoyed roast beef and little sister could have macaroni and cheese (when she was in her vegetarian phase).  Now, don't make me choose between Swanson and Banquet - that's like asking who was better Mary Tyler Moore or Carol Burnett. It just can't be done.


The Recipe:

Vote early and often
Democracy is at it's best with robust honest debate
You can't complain if you don't participate
Passion for a cause and an understanding family, help too
Serving size: every vote counts