The Queen’s Kitchen


Oriental Noodle Salad May 27, 2013

Filed under: Healthy,Side Dish/Salad,Uncategorized — Carrie @ 4:06 pm

This is a great dish to take to potlucks since there are no eggs or dairy to worry about. Everyone who has tried this has loved it!

1/3 cup soy sauce
1/3 cup rice vinegar
1/3 cup lime juice
2 tsp brown sugar
1 tsp minced garlic
dash of cayenne pepper (optional)

1 package of soba or ramen noodles, boiled and drained
1/2 cup washed and cut up cilantro
1/4 cup rough chopped peanuts
big handful of matchstick cut carrots (or grated carrots)
big handful of sugar snap peas

Mix together the dressing while you boil your noddles. Drain and rinse the noodles, then combine the dressing and other ingredients. Toss well, cover, then refrigerate for an hour. When it is time to serve, toss again. Add more soy sauce and vinegar if it appears dry.


CousCous Salad December 12, 2006

Filed under: Healthy,Side Dish/Salad,Vegitarian — Carrie @ 8:23 pm


1 cup uncooked couscous (the tri-colored looks really pretty)
1 cup water

1 tsp black pepper
1 pint cherry tomatoes
1 bunch green onions
1 container reduced fat crumbled feta cheese
2 T. olive oil
1 T. lemon juice


Bring water to boil in medium saucepan. Turn off heat and add couscous. Cover and let stand five minutes.

Fluff with fork, stirring in olive oil, black pepper and lemon juice.

Dump fluffed couscous into a big bowl. Add thinly sliced green onions, halved cherry tomatoes and feta cheese. Mix it all up and stick it in the fridge. Serve cold.

If you don’t eat it all in one go you can add some more olive oil the next day to moisten it.


Curry Rice with Mango Sauce February 2, 2006

Filed under: Side Dish/Salad — Carrie @ 7:27 pm

1 T. cooking oil
1 leek OR 4 green onions, chopped
2 carrots, grated
2-3 tsp. curry
2 cups chicken stock (you can use bullion cubes and water if you want)
1 cup instant rice (the amount of chicken stock and rice may vary by the type of rice you are using–check package for directions)

Heat oil in a medium sauce pan. Add leek (or onions) and grated carrots. Saute until soft.
Add the chicken stock to the onions and carrot and bring to a boil. Stir in the curry, then add the rice. Stir well, then cover and let simmer on low for 20-25 minutes.

2 T. mango chutney
1/2 cup (2 dl) sour cream
1/8 tsp. salt

Combine all ingredients and stir well.
This may be served with any type of Indian meal from tandoori chicken, to curry to marianated beef.


Cilantro Salad September 4, 2005

Filed under: Side Dish/Salad — Carrie @ 2:08 pm

I started making this when I was on a low carb diet and couldn’t have chips and salsa. It gives the salsa flavor, but is chunky enough to not need chips.

About 2 servings

2 roma tomatoes (I cut them down the middle, then cut little semi-circle slices. You can use other types of tomatoes, but romas are just less watery)
1/4 red onion, chopped ( really wouldn’t use any other kind since the reds are sweet)
1/2 bell pepper, seeded and chopped coarsely (don’t use green; orange, red, or yellow are all fine)
1 tablespoon lime juice (fresh or from one of those squeezy things–I never measure, just give a good long squeeze)
a handful of chopped cilantro aka coriander
a dash of salt
a dash of pepper
a finely chopped jalapeno (seeded) for an extra kick if you want.

This is really simple to make. Just put all the vegetables in a bowl, squirt the lime juice over them, throw in the salt and pepper, then toss with two forks. I let it sit in the fridge for about a half hour so all the flavors combine.