Noodles and Veggies in Peanut Sauce

This was a recipe that I got years ago from a Cooking Light cookbook. The original recipe used chicken, but since it is one of Mark’s favorites, I just adapted it by using more veggies to fill it out. It sounds fussy to make, but it’s really pretty simple.

• 5 ounce package of chucka soba noodles (the curly ones are best, but I couldn’t find them for this photo)
• 2 teaspoons sesame oil, divided
• approx 1- 1 1/2 pound of assorted veggies (good way to clean out the fridge)
• 1/2 cup vegetable broth
• 1/3 cup hoisin sauce
• 1/4 cup peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 1/4 teaspoon crushed pepper
• 1 tablespoon fresh grated ginger
• 1 clove minced garlic

Cook noodles according to package and drain.

Heat 1 teaspoon sesame oil in a large pot over medium-high heat. Add veggies and saute. Start with veggies that take longer to cook – broccoli, cauliflower, carrots. Once they start to get tender, add any other veggies, such as onions and bell pepper strips. Add veggies like tomatoes and spinach last so they don’t overcook. Remove veggies from pan and add the cooked noodles to the veggies.

Combine broth with the next 5 ingredients (through red pepper) in a bowl and whisk to blend.

Add remaining teaspoon sesame oil to pan used for veggies and place over medium high heat. Add ginger and garlic and stir, cook for 15 seconds. Add broth mixture and cook 30 seconds, stir constantly. Add veggies and noodles to the pan and toss to coat with the peanut sauce.

Perfect Chocolate Chip Cookies

From the NYT. The secret trick is to chill the dough for 36 hours, apparently Toll House left this info off their package recipe. Here’s the link to the recipe.

Provencal Chick Pea Salad

 Another easy recipe from Martha Schulman that’s perfect for summer.

• 3 cans of chick peas, drained and rinsed
• 1/2 cup chopped flat-leaf parsley
• 2 small red bell peppers (original recipe calls for one red and one green pepper), chopped
• 2 medium tomatoes, diced
• 3 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1-2 garlic cloves (to taste), minced
• 1/2 cup olive oil

Toss the drained chickpeas with the parsley, tomatoes, and peppers. For dressing, whisk together the remaining ingredients and then pour over the chickpea mixture. This can be served warm, room temp, or chilled.

Israeli Couscous Salad

 

I got this recipe from Giada de Laurentiis on her Food Network show. I’m actually not a big viewer of cooking shows, except for Top Chef. I’ve been using this recipe for about 2 years now, and I love making it every summer because it’s quick and delicious. Israeli couscous is like king-size couscous – about 1/4 inch in diameter. It’s usually found in the kosher section of the grocery store. It’s like pasta, and you could use small pasta to make this, but the israeli couscous is small and firm and doesn’t get flabby. Cooking the couscous in stock gives it a wonderful richness and makes it really flavorful. Do not skip the mint in this recipe- it smells wonderful and really makes the dish for me.

• 1 1lb box of israeli couscous
• 3 tablespoons of olive oil + 1/4 cup olive oil, separated
• 2 cloves of garlic
• 3 cups vegetable stock
• 2 lemons, juiced and separated
• zest of 1 lemon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup chopped fresh basil
• 1/2 cup chopped mint
• 1/4 cup dried cranberries
• 1/4 cup toasted, slivered almonds

Add the 3 tablespoons oil to a medium saucepan and warm over medium heat. Add the garlic and cook for 1 minute. Then add the couscous and cook until toasted and light brown, about 5 minutes. Stir often. Then add the stock and juice of one lemon and bring mixture to a boil. Reduce the heat and simmer, covered, about 8-10 minutes, until couscous is firm but tender. Stir occasionally. Drain the couscous.

In a large bowl, toss the couscous with remaining oil, lemon juice, lemon zest, and salt and pepper. Let couscous cool.

Once the couscous is at room temperature. Toss the remaining ingredients with the couscous and serve or chill.