February 2, 2010

Today was one of those days. I spent it assembling receipts, yet again, due to my inadvertent deletion of all of my previously entered data in Turbo Tax 2009. Home office receipts for utilities, real estate taxes, blah blah, countless medical receipts due to our sucky medical insurance lately and capital gains records. In addition, I had to deal with some financial issues with my 90 year old mother, who is currently getting her 'ducks in a row' for when 'the time arrives'. To top things off, I had stupidly consumed several cups of coffee/cocoa mix last night before retiring, and just lay there in bed, tossing until 3 am. At that time both dogs got up and the older one, Riley (14 1/2 yrs. now), goes out of the doggy door to the deck. She is so arthritic, that she can barely get up and down the stairs. So she pitifully barks for someone to help her. The younger one proceeds to go out as well, and both of them are barking up a storm until I drag myself out of a nice warm bed and shuffle into the kitchen where I start tapping on the windows, thinking that would bring them back. But no, I had to stand in the 62 degree kitchen, open the windows and in my best whisperscream…. "you get in here, right now, Maggie!" Well, 10 minutes later, after my body temperature has dropped at least ten degrees, and the blood has left my fingertips (Raynaud's Syndrome), the damn dogs finally decide to mosey on in. So, we all get settled in our respective beds and I lay there some more, tossing and turning. Must have drifted off around 4 am.

Which leads me to tonight's dinner decision. This had to be something mindless and easy. But it had to have some pow to it because I needed some kind of 'feel good' after suffering all night and all day today.

VIETNAMESE CHICKEN NOODLE SALAD

Makes a huge bowl - enough for 4-6 as an entree

1 package - (1 1/4 lbs) boneless/skinless chicken thighs/breasts. (you can substitute shrimp/pork/beef that has been grilled or cooked)

1 box Thai rice noodles - 16 oz.

1 small head of napa cabbage - sliced thinly

1 large, shredded carrot

1 bunch scallions

1 cup chopped mint

1 cup chopped cilantro

** 1 cup coarsely chopped peanuts (optional)

Dressing:

3/4 cup rice vinegar

2 tablespoons soy sauce (I use light)

1 tablespoon toasted sesame oil

1 tablespoon fish sauce

1 tablespoon brown sugar ( I used 2 packets of blue stuff)

3 cloves minced or pressed garlic

Asian garlic hot sauce for serving

About an hour before eating:

Put noodles in large bowl and cover with boiling water. Soak about 20-25 minutes until they are soft. Don't let them get too soft. Drain and run cold water over them to cool. Set aside.

Mix dressing ingredients in glass measuring cup and microwave for 2 minutes. Set aside to cool.

Get an enormous bowl and mix the veggies together.

Cut chicken into 1/2 inch strips and put in microwave safe shallow bowl or plate. Microwave 2 min. Stir and repeat for another 2 - 2 1/2 min until no longer pink.

Set aside to cool.

When you are ready to eat, toss the chicken into the veggies and pour dressing over the whole thing. Toss and serve. You might need 2 bowls. This makes a lot!

**You can add chopped peanuts as a garnish if you want the extra protein/flavor calories. I opted not.