Weekend Eat

Stir-fried Spicy Noodle - I am all about one-dish meal when it comes to weekend lunch at home. Carb, protien, and vegetable all in one dish. There is always so much to do, or run around for that I don't get to cook meal for my family as much as I would love to. This stir-fried noodle dish is my all time favorite to make, and I am pretty sure my son LOVE it.

I use Mama brand's Thai instant noodles that comes in a single serving package, with seasoning pouches. Tom Yum Goong (or hot and sour shrimp soup) flavor works best for me, since it is very tasty and goes so well with any kind of meat, and shrimp. For the vegetables, I had cabbage, beansprout, celery, onion -- so I used them.

Noodles were cooked in boiling water, until almost done a couple minutes, then drained and set aside. Then, I stir-fried chicken, vegetables, added noodles and the pouched seasonings, and eggs. After that, seasoning with some sugar, soy sauce, ground pepper, and more chili pepper (I like it pretty spicy!). Another quick, easy, and tasty dish!

Chicken and Celery w/ Black Bean Sauce

Friday evening is always a busy night, since there is so much going on -- with the boys. Either having soccer training, going to soccer or football game, going to a movie, or just hanging out together, it's so nice to be kids - no worries :) Anyway, between running around, I made it to come home and cook a real quick dinner! After checking my refrigerator and pantry, I had a dish figured out. While the rice was being cooked in the cooker, about 15 minutes, I got this Chicken and Celery Stir-fry with Black Bean Sauce together.

I cut up some yellow onion, green onion, celery, then sliced a couple pieces of ginger, and chopped up some garlic. Had some bite-size chicken thigh leftover handy, so I used that up.

Once I had everything ready - including all the seasoning and sauce, I stir-fried chicken in vegetable oil with garlic and ginger until meat was cooked.

Then, I added black bean sauce, oyster sauce, a little bit of hoisin sauce, and freshly ground black pepper. Stir well, and add all vegetables - then move them around over high heat real quick. Finally, I drizzled a few drops of sesame oil, turned the heat off, and made the last stir to well-mix all ingredients. Voila!

Beggar's Banquet

Another great place to dine and wine in campus town of East Lansing, Beggar's Banquet is located just across the street from MSU campus, right off Grand River Ave. The restaurant offers elegant dining in a casual atmosphere. And I am always happy with their service every time I visit. The staffs are friendly and attentive.

Opened its doors in 1973, Beggar's has a nice selection of wines! Their Wednesday's 1/2 off bottles of wine night has been very popular -- you might want to be there early to beat the crowd.

We had 2006 Wildhurst Reserve, a sophisticated Chardonnay with rich, ripe, core fruit flavors. As described in the vineyard's portfolio, "it is soft yellow-gold in color with a nose of apple pie, lemon drops and lime. On the palate you will taste apples, tropical fruits, vanilla and smoky oak." The wine does have a nice and pleasing finish.

Pita Chips with Hummus and Spicy Feta

Bruschetta

Spinach and Dried Cherry Salad
Fresh spinach, sun-dried cherry, toasted walnuts, and crumble bleu cheese,
tossed with sweet and sour poppy seed vinaigrette

My Spinach and Dried Cherry Salad -- with Char-grilled Flank.

.....

Well, we were there on Thursday -- and it was a 1/2 off Appetizer Night. Though we tried to convince our server it was Wednesday, he didn't fall for that.. However, he recommended a nice wine that all of us ladies --Lynne, Beth, Lisa, and I, enjoyed. And then, we agreed that we should try their Baked Brie appetizer next time!

Beggar's Banquet:
218 Abbott Road
East Lansing, MI 48823
(517) 351-4540