TOTALLY NUDE-LES FOR PAPAYA

Noodles = Nudity

That’s it. Take it all off. Every last article must be removed. You know the deal. No naked, no nosh! There you go. Don’t you feel so much better without all those pesky clothes? I know I feel liberated. See? I’m nude too. Watch me do this cartwheel. Whee! Now it’s your turn. I want to see your naughty bits fly in all directions. Again! Again! All this exercise made me hungry. Let’s break. The only proper way to dine on noodles is in the nude. Sure they are spicy, but I know how randy you get when your mouth is on fire. Let the papaya cool you down before things heat back up after the meal.

Total time: approximately 10 minutes
Projected cost: $6
Drinking Buddy: Beer.

Ingredients (serves 2):
1. 8-ounces of dried rice noodle flakes
2. 1 tbsp of Sriracha Hot Sauce
3. 1 tbsp of soy sauce
4. ½ tbsp of vegetable oil
5. 1 onion cut in strips
6. 1 handful of crushed pecans
7. ½ a lime
8. ½ of a papaya
9. 2 handfuls of cilantro
10. 1 egg
11. 2 garlic cloves chopped finely

Step 1
Bring a pot of water to a boil. Scoop the seeds out of the papaya, and then cut the fruit meat out. Discard the shell and chop up the papaya coarsely.

Step 2
Sauté the garlic, onion and ½ the cilantro with vegetable oil on medium-high heat (approx 3 min). Throw in the papaya and cook it with the soy sauce and Sriracha sauce (approx 2 min).

Step 3
Boil the rice noodle flakes (approx 4 min), drain, toss them into the magic pot of flavor, and then mix it all together.

Step 4
Crack an egg into the pan, and then mix the contents together. Crown the noodles with the crushed pecans and cilantro, and finally squeeze the limejuice over your creation.

Serve up the nude-les solo or with some

Feed Us, Day 4: Almond-Crusted Chicken Cutlets with Papaya-Orange Salsa

Thanks to Mom for sending us this recipe!

Unfortunately for us, we couldn’t find turkey cutlets. Or any cut of turkey other than an entire turkey breast. Do you think they realize that turkey is, in fact, good to eat the rest of the year, and not just in November? Anyways, we were forced to use chicken cutlets instead. I think turkey is definitely preferable if you can find it, but the chicken (and you know how we feel about chicken) was actually quite tasty. The almond crust makes for a great way to cook cutlets.

Papaya mystifies me. Not only are they massive (we only needed half a fruit to fulfill the 1 cup required for the recipe – we froze the rest, smoothies maybe?) but I find it lacking in flavor. Almost like a mushy, bland melon. I know, mom, you could eat papaya day in and day out, and maybe I’m just missing the papaya-loving tastebud. That’s not to say I didn’t enjoy this recipe, I did! I’d just make it with mango next time. :)

Almond-Crusted Turkey Cutlets with Papaya-Orange Salsa

Makes 4 servings. Recipe from Everyday Health.

INGREDIENTS
2 large oranges
1 cup diced papaya
2 tablespoons fresh cilantro, chopped
1 whole jalapeño, 1 tablespoon minced seeded
1 tablespoon red onion, diced
1 teaspoon cumin, ground, divided
3/4 teaspoon salt, divided
1/2 cup sliced almonds, coarsely chopped
1 1/2 lbs turkey cutlets
1/4 teaspoon chile pepper, ancho or pasilla, freshly ground
2 teaspoon olive oil

DIRECTIONS
Peel and section oranges over a bowl; squeeze membranes to extract juice. Place orange sections and 1/4 cup juice in a medium bowl; reserve remaining juice for another use. Discard membranes. Break orange sections into small pieces with 2 forks. Add papaya, cilantro, jalapeño, onion, 1/4 teaspoon cumin, and 1/4 teaspoon salt; toss gently, and set aside.

Place almonds in a shallow dish. Sprinkle turkey cutlets with remaining 3/4 teaspoon cumin, remaining 1/2 teaspoon salt, and black pepper. Press both sides of each cutlet into the almonds to coat.

Heat oil in a large nonstick skillet coated with cooking spray over medium-low heat. Add cutlets, and cook 6 minutes on each side or until turkey is done. Serve with salsa.