Cucumber Noodles

I am still having a good time experimenting in the kitchen.

We tried a different sloppy joe this past week which was requested again.
We shared in a picnic this weekend and wanted to stick with the low preservatives-type meals,

so I took another new experiment and a tried and true.
Hubby requested Egg Salad made with avocado (instead of the mayo)
with flat bread.

The flat bread was a hit and one of my little friends was convinced that I must be from Vietnam :)
My experiment was Cold Sesame Noodles - 

Very Asian and very good.

Cold Sesame Cucumber Noodles

Ingredients:

1 teaspoon toasted sesame seeds

2 cucumbers

1 tablespoon tahini

1 tablespoon natural peanut butter

1 teaspoon sesame oil

1 tablespoon soy sauce

1 tablespoon rice wine vinegar 

1 tablespoon water

1/2 teaspoon crushed red pepper flakes

2 cloves garlic, crushed

1/4 teaspoon powdered ginger

Directions:

Peel the cucumbers, then turn them into noodles with a julienne peeler or veggetti.
Place in a large bowl.

In a small bowl, mix the tahini, peanut butter, oil, soy sauce, vinegar, water, red pepper flakes, garlic, and ginger with a fork until smooth.

Pour the dressing over the cucumber noodles and toss gently with a rubber scraper until evenly coated. Mound on a plate and sprinkle with the toasted sesame seeds. 

This Weeks Menu:

Sunday: Burritos
Monday: Turkey
Tuesday: Chicken and Brocolli Pasta
Wednesday: Flatbread Pizza
Thursday: Squash and Rice
Friday: Beans and Grilled Veggies
Saturday:  Fish Tacos