Posts made in February, 2016

Oh, “Yessss”

Posted by on Feb 29, 2016 in Asian and Vegetarian, Salad | 2 comments

 

Cynthia, my sister-in-love posted a Tasty BuzzFeed Facebook page video, popular for its fast motion bird's-eye view snack, dinner, and instant gratification dessert assembly, which I find decidedly engaging. Each snippet is impossible to pass by; and so it was when Peanut Noodle Pasta Salad scrolled by.

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I think of them as Cold Sesame Noodles, a puddle of peanut butter, jacked up with plenty of Asian influences, creating a rich, salty-sweet and aromatic sauce to pour over pasta strands, then tossed with slices of cool cucumber, carrots, scallion, and bright peppers too.

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The dish is potluck (ish) since the noodles lap up the sauce for an hour or so. And, this platter of savory spaghetti is gluten-free by swapping out a few ingredients, honoring gluten-free sensitive guests.  Brown Rice and Quinoa pasta take the lead, and Tamari replaces soy sauce.

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Oh, yessss, use two tablespoons of Sriracha!

Peanut Noodle Pasta Salad

Ingredients

  • ½ cup creamy natural peanut butter
  • ¼ cup Tamari Sauce
  • ¼ cup natural rice wine vinegar
  • 1 Tablespoon toasted sesame oil
  • 2 Tablespoons Sriracha
  • ¼ cup water
  • 1 Tablespoon fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 Tablespoons brown sugar
  • 1 pound gluten free pasta (such as Trader Joe’s Brown Rice and Quinoa Spaghetti)
  • 1 Tablespoon unflavored oil
  • 1 cup shredded carrots
  • 2-3 Turkish cucumbers, thinly shaved
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • ½ cup green onion, sliced on the diagonal
  • ¼ cup cilantro, chopped
  • ¼ cup chopped peanuts
  • 1 Tablespoon black sesame seeds

Instructions

  1. Bring a large pot of salted water to boil. Cook pasta according to package directions. Drain and run cooked pasta under cold water to cool. Place pasta in a large bowl and toss with unflavored oil to coat; this keeps the strands from sticking together.
  2. In a medium bowl, whisk together, peanut butter, Tamari sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, and brown sugar.
  3. Combine the pasta with the vegetables. Pour the dressing over the pasta and vegetables and toss well. Let the pasta cool slightly before covering and chilling for at least one hour before serving. Serve garnished with cilantro, peanuts, and sesame seeds
  4. --adapted from Tasty
http://cococooks.net/oh-yessss/

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Which Came first the Ramen or…

Posted by on Feb 25, 2016 in Asian and Vegetarian | 0 comments

20160209_140325 (2)Honestly, I buy stochastic foodstuffs, influenced by cuckoo fusion folly located in my upstairs cookery lobe; like Ramen, everyone’s private instant noodle.  Thankfully, ramen has the shelf life of a Hostess Twinkie, so when trendy grain and noodle bowls slide into the spotlight, I happened to be--shelf sufficient. And although I missed the Lunar New Year deadline, Bon Appetit’s Ramen Bowl is a fourfer—including homemade condiments;

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Pickled Scallions,

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 Spicy Tofu Crumbles,

After you make this chili sauce you'll toss store-bought stuff and prepare a double batch to keep as a fridge staple condiment.

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Group

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Roast

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Cool

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Spin

Roasted Chili Garlic Sauce,

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Eventually, a steaming Ramen Noodle Bowl with umami inspired flavors—eye watering, nose running heat (or not, you get to choose) is meant to be eaten immediately.  Then don’t stop there; skip the tofu and pork. SONY DSC

Use elusive wood ear mushrooms20150807_180230

and spiralized zucchini noodles

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Hot and Sour Zoodles with Wood Ear Mushrooms. 

Make the condiments over a few days; you‘ll be seriously slurping all weekend.

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One Love, One Cookie

Posted by on Feb 24, 2016 in Desserts | 0 comments

Happy Birthday, MP!

Bob on bike (2)

Dark Chocolate Cookie for One

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Chewy

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Crispy

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Salty

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Just Perfect!

coco-&-Poppy-sunset-web

  ♥ ♥ ♥

"It takes a very long time to be young."

--Pablo Picasso

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New Addition; Veggie Burger

Posted by on Feb 22, 2016 in Asian and Vegetarian | 0 comments

Building the ultimate flavorful protein-rich veggie burger appears exhausting; the consistency and texture being quintessential; satisfying.   Most recipes require a zillion steps or ingredients which I don’t enjoy collecting.  Compiling condiments like fresh, juicy tomatoes, MP's homemade pickles, lettuces or cheese and avocado carry a wholesome burger to rest on a perfect soft bun.

Cooking Light zeroed in on a Buffalo Quinoa Burger that doesn’t turn to mush; the spicy sauce provides a flavor intensity pleasing those who crave heat.  A few ingredients matched in two preparations combine star quality quinoa and chickpeas, shaped into good-to-go patties. Chilling for a few hours or days even, brands this a super make-ahead method.

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Well-seasoned sautéed onion, carrot, and garlic simmered with quinoa and water begin the process.

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This would make a tasty stand alone side dish...

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Garbanzo beans (chickpeas), flaky dry breadcrumbs, and egg bind the two mixtures.

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Shape into four patties and refrigerate

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before browning burgers in a hot cast-iron skillet.

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The first go around we used our own homemade red pepper sauce which added savory tang and creaminess but, lacked a punchy kick.  Don’t leave out the buffalo, mkay?

 

 

 

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Cool Beans

Posted by on Feb 19, 2016 in Asian and Vegetarian | 1 comment

 

 

So, you stocked up on beans of every shade, shape, and authenticity when expert NASA climatologists warned us of “Godzilla" El Niño, on track to drench our parched land. Turns out we missed out in SoCal; temperatures soar and our gardens wither like biblical chaff.

 

At the first sign of a dopy drizzle on Wednesday, Ellie Krieger’s Vegetarian Black Bean Chili with Ancho and Orange climbed into my soup pot—regardless of summer like conditions.  Seemingly redundant; one more healthy veggie black bean chili.

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Look you have most of it, right? (Furthermore, notice canned ingredients have upscale influence over pedestrian brands).

Although this will be ready to eat after 20 minutes on the fire, consider simmering it for 3-4 hours adding glugs of water if it gets too thick. Or, yet another time-efficient method of developing deeper levels of flavor is to simmer it in a slow-cooker.

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Saute the onion and red pepper (seasoned to taste with a good pinch of salt and pepper) over low heat longer than usual—8 minutes.  Then, when the veggies are softened, stir in the garlic, spices, and paste.  Give it a good push around the pan for one minute. This blooms the spices and releases concentrated rusty tomato flavor.

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Lastly, add in tomatoes, 2 cups water, and honey,

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beans, and strips of orange peel.

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I used a medium blood orange and squeezed in the juice here as well.  Bring the chili to a simmer and taste it again.  As a precaution, use ¼ teaspoon of cayenne pepper initially; adjust seasonings here.  Cover and stir occasionally, adding more water as needed. The longer it cooks the deeper, more flavorful and stellar it becomes.

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Then MP messaged me—not home for dinner.

old maid

Let it rain; supper for one happy girl.

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  Add this recipe to your one pot wonder rotation—it is o’so not jailhouse chili!

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