Thursday, January 29, 2015
Easy weeknight dinners that can double as lunch are a great time saver. The trick is to find something that actually tastes good the next day, and that can be a real challenge. Most food looses its luster by day two. But this spicy soba noodle salad breaks the mold.
Fresh and feisty, by day two the seasonings in the sauce taste even better. And, the ingredients hold their "snap" so there is no love lost overnight. Admittedly, this is a bit spicy so if you want to tone down, cut the jalapeno in half.
2 peppers, sliced thin
3 green onions, sliced into rounds
1/4 head of cabbage
1/2 pound of cooked chicken, shredded
1/4 cup of cilantro
1 wrapping of soba noodles (in the package there are three separate groups, use one! about 258 grams)
5 tablespoons of peanut butter
5 tablespoons of water
5 tablespoons of soy sauce
2 tablespoons of honey
2 tablespoons of sesame oil
1 tablespoon of rice vinegar
2 cloves of garlic
1 teaspoon of ginger
1/2 a jalapeno (with seeds)
1/4 cup of peanuts
1. Slice all the vegetables - peppers, onions, cilantro and cabbage. Shred chicken.
2. Cook soba noodles according to directions. Drain and cool.
3. Combine peanut butter through jalapeno in a blender to combine. After well blended, add peanuts and quickly pulse for a chunky-like texture.
4. In a large bowl, combine veggies and noodles. Add in sauce to coat. Serve immediately or refrigerate for a salad later!
Sunday, January 18, 2015
Winter vegetables are the best - and when they are roasted, it really brings out their flavor. Roasted pumpkin, butternut squash, turnips, spaghetti squash, it's hard to decide where to start.
Here's a delicious recipe for roasted butternut squash with a hint of spice, balanced with leeks and goat cheese in a rich gratin. This is perfect for a main dish if you are vegetarian (with a crunchy side salad), or a clever new side dish for Sunday supper (give your green beans a break!).
1 butternut squash (about 3 lbs)
2 tablespoons of olive oil
salt and pepper
1.5 teaspoons of cumin
1 teaspoon of ground coriander
1/4 teaspoon of cayenne pepper
2 tablespoons of butter
1/4 cup of hazelnuts
6 oz of goat cheese
1 1/4 cup of heavy whipping cream
1. Peel, seed and dice the butternut squash into cubes. Heat the oven to 375.
2. Put the butternut squash in a large bowl. Combine with olive oil, salt, pepper, cumin, cayenne pepper and coriander. Mix until the squash is covered with the spices and oil.
3. Spread butternut squash cubes on a foil covered tray and roast in the oven for 40 - 45 minutes until fork tender.
4. While the squash is cooking, slice the leeks (white and light green parts).
5. In a sauté pan, heat butter over medium heat, add the leeks and sauté for 10 minutes.
6. Grease a baking dish with butter. Put the leeks on the bottom of the dish, and add roasted butternut squash. Slice rounds of goat cheese and scatter in the dish. Sprinkle with chopped hazelnuts. Pour the heavy cream over top. Place back in oven (still at 375).
7. Cook until bubbly and cheese is melting, for about 45 minutes. Serve immediately!
Thursday, January 1, 2015
Well, it's been a long time friends. I admittedly disappeared off the face of the blogger earth but I have returned. I know you were worried, but fear not! I have some great new recipes for 2015 and some fun ideas to connect people and food together. But I'll save all that for a later time. Now to the important stuff. CEVICHE.
It may be winter, but a nice dish of ceviche is fresh and crisp dish to brighten your dreary day. And, it's healthy with all kinds of good protein and vegetables. What's that? You're on a juice cleanse? Oh, well throw this baby in the blender and add some kale then (maybe not, your choice really). So it might not be juice but it's still tasty and healthy. Cheers to a New Year!
1 pound of scallops
1/2 yellow pepper
4 green onions
2 stalks of celery
1.5 tbl of olive oil
1 tsp of ground pepper
1/4 cup of cilantro
1. Cut scallops in quarters and place in a bowl. Squeeze in juice from all 8 limes until scallops are submerged in the juice. Let sit in refrigerator overnight until they are "cooked" and no longer opaque.
2. Dice tomatoes, yellow pepper, green onions, celery and cilantro.
3. Drain half the lime juice from the scallops and add the vegetables. Stir and then add diced jalapeno, pepper and oil. Set back in the refrigerator to chill and allow flavors to blend for 6 - 8 hours.
4. Serve in a small dish with sliced avocados. Enjoy!