Sunday, July 9, 2017

Dragon Noodle Salad

This is one of our summer favorites. It's derived from a recipe by Isa Moskowitz, I think from the book "Isa Does It." She's a vegan, and so we've made this carniverous, removed some hippy stuff (agave nectar, really?),  changed some ingredients (originally calls for radishes, which I guess is a way to use radishes.) and doubled the amount of sauce

As long as you're grilling the chicken, I strongly recommend you also grill some baby bok choy because it is delicious and would go well on the side.

Ingredients

Salad

2 grilled chicken breasts (just keep this simple, the sauce is strong), chopped into small thin slices
1 14oz package of rice noodles, I prefer the ones that are one width up from the thinner pad thai noodles, cooked, clipped with scissors
2-3 carrots, sliced into thin carrot sticks
3 persian cucumbers, cut into thin sticks
1 bag/container of salad green mix

Dressing

1 c. smooth peanut butter
3 cloves garlic
2/3 c. water
1/3 c. soy sauce/tamari (or a little more)
1 tbsp white sugar
1 tbsp brown sugar
1-2 tbsp sriracha to taste (it gets less spicy over time too)
salt to taste (it actually needs it)

Garnishes (optional)

Sesame seeds
2 tbsp chopped cilantro (I think this adds a good dimension)

Preparation

Combine dressing ingredients in food processor, blast until smooth. Rinse the rice noodles in water immediately before mixing until they are no longer sticking together. Combine all ingredients in a large bowl.

Friday, June 2, 2017

Morning Glory Muffins

Somehow we don't have a recipe for these on the blog, and they're one of my favorites. Think of them as operation icebox muffins - that old apple way too soft to eat? Got a can of pinneaple around? Bam, you probably have what you need for these.

I'm also putting this online because the recipe I'm using is printed out and I'm afraid I'll lose it since it turns out fabulously every time.

The veggies/fruits in the recipe are subject to what you have and your whims. Personally, I think the pinneaple and coconut are essential to the recipe, and we like the raisins a lot. Otherwise, you can tinker - I've replaced the apple with ripe pear to great effect, I've added a peach, and you can play around further.

Ingredients

Dry
2 1/4 c. white flour (don't mess with whole wheat, these have plenty of fiber)
1 1/4 c. sugar (don't short this or they'll taste way too healthy. The fruit doesn't make them too sweet either)
2-3 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt

Wet
3/4 c. applesauce (two small applesauce containers works)
1/2 c. veggie oil
3 eggs
1 tsp vanilla extract

Fruit mix-ins
1 carrot, grated or blasted in food processor
1 apple, cored and as above, no need to peel
1 can crushed pinneaple, or diced pinneaple then blasted. I just throw in the juice too.
1/2 c. flaked coconut
1/2 c. raisins
1/2 c. chopped walnuts if you're into that sort of thing

Preparation

Mix dry ingredients, wet ingredients and fruit mix-ins separately. Combine wet and dry until just moistened. Mix-in (fold) fruit mix-ins. 

I tend to use muffin cups because it's cleaner, though sometimes a lot of muffin gets left on the wrapper, so you may want to grease the muffin pan directly. 

Normally this makes 12-16 muffins depending on how many fruit mix-ins you added and the size of your muffin pan.

Bake at 350 for 20-30 minutes, or until a knife comes out mostly clean. They take longer than you expect since they're so moist.


Friday, April 7, 2017

Koreanish Beef with Carrot and Turnip

I made this last night and it turned out fantastically - I wasn't going to post it since it was a bit improvised, but we haven't had a post in a while.

I was going for a cross between (American) Chinese and Korean flavors. This is really easy to make, and doesn't even involve chopping an onion. It's pretty similar to galbi jjim in some ways, but again, a lot easier.

Ingredients

1 large (2-3#) beef roast, preferably something with a bit of fat (I used bottom round)
4 carrots, cut into thick circles
1 medium purple turnip, peeled and cut into medium chunks. Daikon radish would work just fine too, it's harder to get around here.

Sauce:
3/4 c. soy sauce
1/4 c. water
4 cloves garlic
1-2" of ginger root, peeled and sliced
1 tablespoon rice vinegar
1 tablespoon apple cider vinegar
1 tablespoon rice wine/dry sherry
1 tsp sesame oil
2 heaping tablespoons brown sugar
1 tsp (or more) ground black pepper
dried chinese chilis to taste (2 wasn't quite spicy enough for me)
1 tsp szechuan peppercorn (optional)

2 tbsp corn starch mixed with cold water

Preparation

Combine sauce ingredients. Taste - you want it to be sweet, but not cloyingly so, especially since the carrots will add sweetness. 

Put beef and turnip in crock pot. If you will return home more than 1 hour before eating, you could reserve the carrots until you get home, so they have a little more bite. Otherwise, add carrots as well. Pour sauce on top. Cook until delicious (I did 6 hours on high and my beef started frozen). When it's finished, remove roast, cut into chunks. Before adding the roast back, add the corn starch-water mixture to the sauce in the crock pot until is thickened enough for your taste. Add the meat back, stir to coat, serve over white rice.