Peanut Sesame Soba Noodles: The Easy Way

I feel like I'm always seeing 'new' versions of varying cold Asian noodle salads. And I feel like I always get (possibly over) excited.

To me, there isn't much better than a properly prepared Asian noodle salad or hot noodle soup. Typically, however these 'new' versions require you to use some ingredients that typically aren't easily obtained.

Like kaffir lime leaves.
Or a particular form of sprout.
Or tamarind pulp.
Or fresh galangal.

All of these reasons are why I jumped at this simple and delicious cold soba noodle salad. You have some room to play with spiciness. Maybe add some chili paste or cayenne. Also, the dressing could stand up to a hint of lime juice and honey.

Or not, but either way it will be a satisfying meal and a filling pasta dish without the gluten induced bloats.

Peanut Sesame Soba Noodles
slightly adapted from Nourish Blog

(salad)
6-8 oz soba noodles (try to get the 100% buckwheat version but 60/40 or 70/30 wheat and buckwheat will do as well!)
1/2 medium head of red cabbage (or 1 very small head), halved, cored, finely shredded into couple-inch ribbons
1/2 large head of savoy, napa or green cabbage, halved, cored, finely shredded into couple-inch ribbons
1 red or green pepper, cored, halved and finely sliced
2 medium/large carrots, peeled, then either julienned or sliced on a mandolin
5 scallions, sliced very thin, white and light green parts
1/2 cup each of mint, basil, and cilantro, roughly chopped
1 small jalapeno, seeded and minced
2 large chicken breasts, pan fried, roasted or poached, cooled and shredded, optional
2 Tbs sesame seeds, toasted
1/4 cup crushed/chopped peanuts, toasted

(dressing)
1/2 cup creamy peanut butter
1/4 cup tamari (gluten free soy sauce)
1/4 cup light coconut milk
1/3 cup rice wine vinegar
2 Tbs water
3 Tbs sesame oil
2 Tbs fresh ginger, minced
1 large garlic clove, minced

1. Cook soba noodles per package instructions. When cooked, drain and rinse with cold water until cool.
2. Add all salad ingredients into a large bowl.
3. Add all dressing ingredients into a blender, and blend, blend, blend.
4. Pour out half of the dressing over the salad. Toss. Taste. Add more if you like, or save for another use, like over pan fried tofu, or as a regular salad dressing.

Cashews instead of traditional decadence

Who doesn't love a good chowder, right?

Thick, sweet creamy goodness of the broth.
Buttery, sauteed onions and potatoes.
Sweet and starchy yellow summer corn.
Little bits of bacon, ham, lobster, shrimp or clam.

Oh the decadence.

Now I can see the potential skepticism of even the more mindful eaters and cooks after I post this corn chowder, entirely thickened by soaked cashews.

Yes, cashews. Those nuts your grandfather would munch on straight out of a Planters metal tin.

Just go with it, because your only other alternative is that traditional chowder recipe calling for 1 1/2 cups half and half, 1 stick of butter, white flour, bacon and white potatoes.

Didn't convince you? Oops. Well read up on the power of cashews here.

Cashew Corn Chowder with Cilantro Cream

adapted very slightly from My New Roots

(soup)

1 Tb coconut oil

2 ts tumeric

1 ts garam masala, curry powder or cumin

1/4 ts-1/2 ts cayenne powder

2 ts sea salt

1 1/2 medium onions, chopped 

6 cloves garlic, minced

3 ears of corn, kernels removed/cut off

4 cups vegetable broth

1/2 cup raw cashews, soaked for at least 4 hours, 8 at the longest (or they will get slimy)

1 Tb lime juice

(cream)

1/2 cup raw cashwes, soaked for at least 4 hours, 8 at the longest (or they will get slimy)

1/2 cold water

1 Tb lime juice

1 cup cilantro, leaves only

1 Tb honey, agave or maple syrup

1 ts sea salt

pinch of cayenne

1/2 clove of garlic

1. In a large saucepan/pot, heat up the coconut oil over medium heat. When hot, add the spices and stir. Toast spices for 1 minute.

2.  Add the onions and salt. Stir to coat. Let them soften for about 5 minutes, stirring every minute or so. If the pan looks super dry, add some stock and scrape the bottom of the pan.

3. Add the garlic. Cook for another couple of minutes until the garlic is super fragrant and the onions are on the verge of beginning to loose any shape and caramelize.

4. Add the corn. Stir to coat. Then add the vegetable broth. Bring to a simmer and cook for 5 minutes. If the corn was frozen, cook for an extra few minutes.

5. While the corn is cooking, add all the cream ingredients to the blender and blend on high until uniform and no longer chunky. Taste. Add more salt if you see fit, though the soup will be perfectly seasoned already.

6. Add the cashews to the soup and puree with an immersion blender or a standard blender.

7. To serve, ladle into a couple gorgeous bowls, drizzle a bit of olive oil or walnut oil on top along with a large drizzle of the cilantro cream.

Oh by the way, this has to be one of the most glorious soups I have ever made in my kitchen. Ever.

Have you ever heard of a Baby Cake? How about a Dutch Baby Cake? no? What about a Dutch Baby Pancake?

Still no? Don't worry, it's not just you.

Once you taste one you will wonder where the heck these crisp, eggy, sugary cakes have been. Especially if you, like me, live an hour from the Dutch Wonderland ground zero that is Lancaster, Pa. I almost feel like going to the closest Farmers Market and scolding the nice Amish people with their beautiful pies and donuts. I would demand they start to share this goodness with the world!

Too intense? Probably. But they are that great.

Anyway, so the Dutch Baby Pancake is a cross between a thin, crisp pancake and a thicker crepe, but is much eggier and poufs like a brilliant vanilla souffle. It's fancy enough for impromptu Sunday brunch guests but easy and quick enough to not leave you wishing they never came.

Couple of notes:

• Everything should be close to room temperature. This is a standard rule when baking, period. Just pull everything out of the fridge while you are waiting for the oven to preheat. For the eggs, set them in a bowl of room temp water. 
• If you have one, make sure to use your large cast iron frying pan. 
• The picture I have up is of a basic batter recipe with blueberries added on top. However, they are traditionally made with apples or pears, so I will include these instructions in the recipe. This is the way I would suggest trying it first.
• You can also take the savory route. Following the same idea as for the apples or pears, you could fry up some sausage or bacon with some peppers, onions, greens and then top it with a fine dusting of cheese when it comes out of the oven. Just omit the sugar from the batter...and maybe spice it up a bit! 

Dutch Baby Pancake
adapted from Orangette
makes enough for 2 mini (6 in) cast iron pans, or one large 10-13 in cast iron or oven proof pan
*If you are not starting off with any fruit or other yummy add ins, still add the butter to the pan, melt it, then pour batter over. It needs the butter to taste even more amazing and to not stick like a mother to the pan*

4 Tbs unsalted butter
1 apple (peeled), 1 pear, or 2 not to ripe plums washed cored/pitted and sliced
1/2 teaspoon cinnamon, optional

(Batter recipe)
4 large eggs
2/3 cup all purpose floor, spooned into measuring cup, leveled off, and then sifted (or not, if your in a pinch or just lazy)
2/3 cup whole milk, or half and half will work
2 Tbs sugar

Preheat your oven to 425 F. Make sure there isn't a rack right above your middle rack, or that your top rack is placed all the way up. The top will need some room to rise.

Set your cast iron on the stove over med heat. Lop in the butter and let it melt. Just before it's completely melted and foamy, add the sliced fruit. Arrange them so they are all cut side down and not overlapping. Let them sit for a few minutes to fry up.

While the fruit is cooking, add your eggs to a blender. Give them a good whirl on the stir or mix setting until they are slightly foamy, a bit lighter in color and uniform. Now add the rest of the batter ingredients. Give another whirl until a uniform and thin batter appears.

Back to the fruit, you may need to turn the fruit a few times to give a bit more color and softness, but we're not looking for a caramelized apple/pear or a nearly disintegrated plum. Rearrange them so they are in a somewhat nice looking and fanned out pattern. Pour the batter over the fruit evenly. Slide the pan into the oven and bake for 25 minutes.

**now, when you go to remove it, you are going to have to act quick in order to ensure your guests have a chance to marvel at it's puffy glory before it sinks, which it will do**

You can give a squeeze of lemon on top and a dusting of powdered sugar, which is traditional, or you can go for a drizzle of some maple syrup, a drizzle of more clarified butter, berries etc. It's really up to you!

Slice like a pie and serve, and probably repeat again.

Planning ahead : week of 1/16

Ben and I just got back from sunny Dallas, visiting his folks, and I am ready to get back to structure. My first attempt is to plan for the weeks meals for two reasons: to keep me from spending over $100 at Wholefoods as I tend to shop with my eyes and to keep us from throwing together dinner on a whim that may end up being not-too-healthy. This is also a great chance to try out some lovely looking recipes from some recently discovered blogs.

So here's the plan:

Sunday 1/15:
-dinner: swiss chard, chickpea and tamarind stew

Monday 1/16:
-breakfast: chai spiced multigrain porridge
-lunch: leftover stew
-dinner: roasted sesame winter slaw with shredded chicken

Tuesday 1/17:
-breakfast: porridge
-lunch: leftover slaw
-dinner: the ultimate winter couscous

Wednesday 1/18:
-breakfast: porridge
-lunch: leftover couscous
-dinner: mighty grain salad and tofu

Thursday 1/19:
-breakfast: porridge
-lunch: leftover grain salad
-dinner: creamy fava bean spread and salmon

Friday 1/20:
-breakfast: porridge
-lunch: leftover fava bean and salmon
-dinner: spaghetti squash casserole

Doing this is also motivation for me to get my butt in gear with posting on this here blog...

more soon...

love, N