Showing posts with label Garlic. Show all posts
Showing posts with label Garlic. Show all posts

Wednesday, November 5, 2014

Sesame Noodles with Spicy Peanut Sauce #FoodieExtravaganza


Chinese egg noodles with shrimp and crispy vegetables make a tasty, nutritious meal when tossed with savory peanut sauce. 

I grew up eating peanut butter and jelly sandwiches. And peanut butter cookies. You know, the homemade ones that have a crisscross made with a floured fork. I remember vividly the first commercials on television where choosy mothers chose Jif and friendly collisions got peanut butter in someone’s chocolate. And chocolate in someone’s peanut butter. But it took a trip to Indonesia when I was 18 years old to introduce me to a new use, a new savory love of peanut butter: Satay dipping sauce. Succulent bits of chicken or beef, marinated in special spices and grilled over an open charcoal flame by the dusty roadside, were meant to be dipped in a savory, spicy peanut sauce but I would just spoon that stuff over, full coverage being the fundamental goal. However delicious the satay, it was still primarily a conduit for the peanut sauce.

Ever since, I have been on the lookout for other peanut sauce conveyances, in addition to the handy spoon. I first found this wonderful noodle dish a couple of years ago on one of my favorite blogs, Magnolia Days – you might remember me mentioning it recently when I was making sticky cinnamon figs for a guest post in that genteel space. Renee had adapted a recipe from the Mom 100 Cookbook and created a main course from a side dish. Or maybe salad. Doesn’t matter. What’s important is that the whole fabulous mess was coated in a savory, spicy peanut sauce. I don’t think I ever told Renee that I had made it then, or any time since, which is very remiss and ungrateful of me. Because it is good. And I am grateful.

This month’s Foodie Extravaganza theme is peanut butter so I figured it was time to share these delicious noodles. Over the last couple of years, I’ve made adaptations of my own, adding other vegetables that I have on hand, like bean sprouts, or substituting chicken for the shrimp. I like to put fresh red chilies and crunchy peanut butter in the sauce. This is a great dish for mixing things up and using what you have, as long as you keep the peanut butter in the mix. Because that’s my favorite part. I hope it will be yours too.

Many thanks to Kaylin from Keep It Simple, Sweetie, our Foodie Extravaganza host this month. To see more delicious Foodie Extravaganza treats or learn how to join the party each month visit us here. And make sure to scroll down to the bottom to see all 19 of the sweet and savory peanut butter dishes we have for you this month!

Ingredients
For the sauce:
1 piece (2 1/2 inches or 6.3cm) fresh ginger
4 large garlic cloves
1-2 small red hot chili peppers (You know I used two!)
3 tablespoons brown sugar
1/2 cup or 140g crunchy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
2 teaspoons fish sauce
4 1/2 tablespoons peanut oil
1 1/2 tablespoons toasted sesame oil

For the noodles:
Salt for the boiling water
Almost 9 oz or 250g dried Chinese egg noodles
1 1/2 tablespoons toasted sesame oil
4 ounces or 115g haricot verts or fine green beans
2 tablespoons peanut oil
1 medium carrot
1/2 small head Napa or Savoy cabbage (about 11 oz or 310g)
2 small or one medium onion
1 pound or 450g shrimp (Mine weighed 12 1/3 oz or 350g when peeled and deveined)

To garnish:
1/4 cup or 25g sesame seeds
Green onion tops

Method
Peel the carrot and cut it into sticks. Top and tail the green beans. Slice the cabbage finely as you would for coleslaw. Do the same with the onions.

Put a large pot of lightly salted water on to boil.

Peel the ginger and garlic. Chop the ginger into small pieces and cut the stems off of  the chilies. Put the ginger, garlic and chilies in the food processor and process for a quick minute.

Add in the rest of the sauce ingredients and process until they are well mixed. Leave them in the food processor and get on with the rest of the dish.



Add cold water and ice cubes to a medium-sized mixing bowl and set it in readiness next to your stove.

When the pot of water is boiling, put the carrots and green beans in for just a couple of minutes. Scoop them out with a slotted spoon and put them into the bowl of ice water.



Add the noodles into the pot of boiling water and cook as per packet instructions. Some take longer than others so following the manufacturer’s recommended time, perhaps minus a minute or two, is your best bet.



When the noodles are almost cooked, scoop out 1/4 cup or 60ml of the noodle water and add it to the sauce in the food processor. Process to combine.

Pour the cooked noodles into a colander and rinse them with very hot water. Put the noodles in a large mixing bowl and toss them with 1 1/2 tablespoons of sesame oil.

Now pour the peanut sauce in the food processor over them and toss again to make sure the noodles are well coated.



In the now empty noodle pot, sauté the sliced onions in one tablespoon of peanut oil. Add in the sliced cabbage and cook briefly. You want it wilted a little but still crunchy.

Add the onions and cabbage to the noodles and stir well. Cover the bowl and allow it to hang out for 30 to 45 minutes so the noodles can absorb the flavors of the sauce.



While you are waiting for the noodles, you can lightly toast your sesame seeds in a small non-stick skillet on the stove and chop some green onions for garnish, if desired.



When the noodle sitting time is almost up, once again, use your same pot to cook the shrimp with a little peanut oil and a light sprinkle of salt, just until they turn pink.



Drain the carrots and green beans and cut them into bite-sized pieces with your kitchen scissors. Add them to the noodles along with the shrimp. Toss well to mix.



Serve with a generous sprinkle of the toasted sesame seeds and some chopped green onions, if desired.



This dish is supposed be served at room temperature but it is also quite tasty cold which makes it great lunchbox fare.



Enjoy!


foodieextravaganza


If this is your first time joining us, the Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you and this month that ingredient is a classic American family favorite...PEANUT BUTTER!

19PeanutButterRecipes

Savory Dishes
Sweet Treats





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Sunday, October 5, 2014

Baked Zucchini with Spicy Tomatoes #SundaySupper

The application of a little caramelizing heat brings out the best in these tender baby zucchini making sure they can still compete with the spicy tomatoes and feta cheese baked on top.  This dish is great as a vegetarian main or as a side dish. 

What’s your weakness?
I love a Cheeto or Dorito as much as the next person. Okay, okay, you’ve got me. I probably love them more. I’m not a big sweet eater so fatty and salty are definitely my dietary weak spots. That said, if I can add cheese to a vegetable dish – everybody saw my Sunday Supper potato chard bake a couple of weeks ago, right? – then my needs are satisfied in a much healthier manner.

This dish of baby zucchini topped with spicy tomatoes, feta cheese and crunchy pumpkin seeds was so good that we had it as a main course one night and delighted in it as a side dish the very next night. I was sad when it was gone.

The “unprocessed” challenge
This week Sunday Supper is featuring recipes that forgo the weird chemical ingredients that no one can pronounce, using just whole foods in their mostly natural state, if you don’t count things like pasteurizing milk to kill the harmful bacteria or making cheese out of it. I guess technically those are “processed” but, as far as I’m concerned, that’s in a good way. Our host this week is DB from Crazy Foodie Stunts and he got his inspiration for this theme from Andrew Wilder’s October Unprocessed Challenge. Whether you are willing to take the challenge or not, I'm sure we can all agree that if we can't say the ingredient or spell it, we probably shouldn't be eating very much of it!

These zucchini with spicy tomatoes, on the other hand, we will be eating more often.

Ingredients
1 lb 2 oz or 510g baby zucchini
1 lb 2 oz or 510g ripe tomatoes
1 small onion (about 3 oz or 85g)
2 red chilies
4 cloves garlic
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon sugar
3 1/2 oz or 100g feta (I like one that is made with sheep’s milk but use your favorite.)
1/4 cup or 20g pumpkin seeds

Method
Cut the stems off of your little zucchini and then halve them lengthwise.



Chop your onions and tomatoes and mince the chilies and garlic.



Preheat your oven to 350°F or 180°C.

Heat one tablespoon of the olive oil in a non-stick skillet and fry the zucchini halves until they are browned nicely on both sides.



Put them in a baking dish in a single layer.

Add the other tablespoon of olive oil to the pan along with the onion, garlic and chilies. Sauté for a few minutes until they soften.



Add in the chopped tomatoes, the smoked paprika and the sugar. Cook for about seven or eight minutes over a medium heat until the tomatoes start breaking down.



Spoon the spicy tomatoes over the zucchini in the ovenproof dish.



Crumble the feta over the tomatoes and sprinkle everything with the pumpkin seeds.



Bake in your preheated oven for about half an hour.

It’s done with the feta is nicely browning and the dish is bubbling hot and brown all around the edges.



Enjoy!


Check out all the great “unprocessed” recipes we have for you today!

Alluring Appetizers and Snacks
Stunning Sides
Enticing Entreés
Decadent Desserts



Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.

Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

 Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.




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Friday, August 29, 2014

Spicy Roasted Bacon Tomato Cauliflower #BaconMonth


The rich garlicky sun-dried tomato pesto adds a lovely flavor to the cauliflower as it roasts in a little bacon fat. A generous sprinkling of crispy bacon and Parmesan finish this dish to perfection. This one's a side dish that wouldn't mind taking center stage. 

Bacon Month Week Four
It is with great sadness that I tell you this is my final post for Bacon Month. Not that I will stop cooking or baking with bacon! As my daughters can attest, most of my best recipes start with bacon and its best friend, garlic. But it’s been great fun being part of the Bacon Month group, lead by our organizer and chief cheerleader of all things bacon, Julie from White Lights on Wednesday. We have had some belly laughs sharing bacon cartoons and quips in the Facebook group, and I’ve especially enjoyed having more inspirational bacon deliciousness at my fingertips. I know I’ll be coming back to the link list of photos often until I get through all the recipes I want to try. Make sure you scroll down to see the recipes from this week and enter the draw for our final cookbook giveaway!

This recipe is adapted from these two recipes from Eggton and Steamy Kitchen.

Ingredients
1/2 cup sundried tomatoes (dry, not packed in oil – about 1 1/4 oz or 35g by weight)
4 slices streaky thin cut smoky bacon (about 3 1/8 oz or 90g)
1 head cauliflower (Mine weighed 1 2/3 lbs or 765g)
5 medium garlic cloves
1 hot chili pepper
3/4 ox or 20g grated Parmesan cheese, plus an equal amount for serving
Olive oil

Method
Place your sun-dried tomatoes in a small bowl and pour hot water over them. Set aside to soak and plump up.

Chop your bacon into small pieces and spread them around on a large baking pan. Put the pan in the oven and turn it on to preheat to 400°F or 200°C. The bacon will bake and get crispy as the oven preheats so keep an eye on it.



Meanwhile, cut the green leaves off of your cauliflower and break or cut it into florets.



Check on your bacon!

Drain the tomatoes but keep the water. Put the tomatoes, garlic, chili pepper and  Parmesan in the blender or food processor. Add some of the tomato soaking water and process until smooth. If it is too thick, just keep adding the water, a little at a time.

Check on your bacon in the oven. If it’s already crispy, take the pan from the oven and use a slotted spoon to remove the bacon pieces, leaving the bacon fat behind in the pan.

Put your cauliflower in a large bowl and pour the sauce over it.

Stir well to coat the florets.



Put your sauced cauliflower florets in the baking pan, stem side up, and separated so that they can get roasted.  If you make a big pile, they’ll just steam.



Roast for 15-20 minutes in your preheated oven, then turn the cauliflower florets over to roast the other side. Drizzle with a little olive oil or more bacon fat if you have some handy.



Put the pan back in the oven for another 15-20 minutes or until the cauliflower is done to your liking.

To serve, scrape the roasted cauliflower, and all the good, roasted sticky bits from the pan, into a serving bowl. Sprinkle on the crispy bacon pieces and another generous handful of freshly grated Parmesan.



Enjoy!







Are you ready for more bacon deliciousness?!



Now for the The Bacon Cookbook* giveaway! Please be aware that the book will only be shipped to US addresses. Canadian winners will receive an Amazon egift card for the price of the book. Full disclosure details can be found by clicking on Terms and Conditions on the Rafflecopter. This cookbook prize is sponsored by Julie of White Lights on Wednesday.

a Rafflecopter giveaway


*This is an Amazon affiliate link. If you buy after clicking on the link, I earn some small change for referring you to Amazon, at no extra cost to you.




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Thursday, May 8, 2014

Spicy Pepperoni and Sun-Dried Tomato Pesto


Pepperoni blended with sun-dried tomatoes, pine nuts, garlic and arugula makes the perfect spicy pesto to serve over pasta or to spread on crusty bread as an appetizer. Or you can use it as pizza sauce. 

It’s funny how something catches my eye. It could be a sign on the highway or a colorful label on a grocery store shelf or a photo on Pinterest that somehow jumps out as I scroll by, but I am always on the lookout for the unusual and the humorous. My Facebook friends and followers on Instagram know what I’m talking about.

Bowels for your salad?

Dirt is good? Thanks for that, OMO. I no longer need detergent.

Is that meant to be a cantaloupe “bunny” amongst the carrots?
I'm being "ware" but what on earth is a road surprise?

The most ENORMOUS leeks

And my most recent find:

Canned humans? 

One thing I didn’t take a photo of because the container was nondescript, with just a store bar code, was some pepperoni pesto made in-house at Whole Foods. The label caught my eye about the same time as the giant leeks in that same store in Providence, Rhode Island.  So no photo, but I did a make a mental note because pepperoni pesto is genius! I have no idea what was in the plastic vessel at Whole Foods but I made my own, using the tomatoes I sun-dried personally last summer. It is divine. And you need some. Just, please, don’t serve it in a salad bowel.

Ingredients (Makes about 1 3/4 cups or 415ml of pesto)
1/2 cup or 30g sun-dried tomatoes
1/4 cup or 45g pine nuts
2 large cloves garlic (about 10g)
3 1/2 oz or 100g spicy pepperoni
1/2 cup or 120ml olive oil, divided
Couple of good handfuls or 50g arugula or rocket
Sea salt to taste
1-2 teaspoons fresh lemon juice

Method
Cover the sun-dried tomatoes with almost boiling water and leave to soften until cool. Drain the water from your tomatoes.

Aren't they a gorgeous color? I sun-dried them myself last summer.

Toast your pine nuts in a small skillet until they are lightly golden.



Blend the softened tomatoes, toasted pine nuts, garlic, pepperoni and a 1/4 cup or 60ml of olive oil in a food processor until you have a smooth paste.




Add in the arugula or rocket and the second 1/4 cup or 60ml olive oil and process again until you have a smooth paste.

Taste the pesto and add salt and lemon juice as needed.  I put about 1/4 teaspoon flakey sea salt and two teaspoon fresh lemon juice. Whir one last time to combine.



This makes a fabulous pasta sauce, pizza sauce or serve with crusty bread to dip.




Enjoy!

What’s the funniest/strangest thing you have seen out in public? Leave me a photo in the comments! Let's keep it clean, people!


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