Cold Noodles With Peanut Sauce

When I made this peanut sauce for the Thai Tempeh Wraps last week, I had plenty of leftover and wanted to use it up.  So, I decided to make David's cold noodle recipe that goes with the peanut sauce.  

Pretty good stuff!  We liked this noodle dish and, of course, the peanut sauce.  The highlight, surprisingly, was the chicken!  This is a genius way of poaching a chicken breast.  The meat was so tender and perfectly cooked.  After all this time of going on and on about how much I don't like chicken breasts...I have finally found a satisfying method to cook the stuff.  

Cold Noodles With Peanut Sauce

by David Lebovitz

This recipe makes about 2 cups (500ml) of peanut sauce, which is more than you’ll need for four servings. But it’s pretty great on white rice as an afternoon snack or French fries.

The chicken needs to be hand-shredded since the uneven surface makes it easier for the peanut sauce to adhere to the meat. Toast the peanuts in a 350ºF (180ºC) oven on a baking sheet for about twelve minutes, stirring a few times during baking, until they’re well-toasted.

2 cups (300g) dark roasted unsalted peanuts

1/2 to 3/4 cup (125-180ml) hot black tea

1/2 cup (125ml) oil, preferably peanut or coconut milk

1 tablespoon (10g) peeled and minced fresh ginger

2 cloves garlic, peeled and minced

2 small chiles, seeded and finely chopped

1 1/2 teaspoons kosher or sea salt

1 tablespoon light or dark brown sugar

1 1/2 tablespoons soy sauce

1/2 teaspoon ground Szechuan pepper (if available)

1/4 cup (60ml) fresh lime or lemon juice

2 tablespoons toasted sesame oil

1 1/2 teaspoons chili paste or chili oil

1/3 cup (15g) packed cilantro sprigs or chives

1 tablespoon fish sauce

1 pound (450g) wide Chinese noodles, often called Shanghai noodles

2 chicken breasts, boneless or on the bone

1 large cucumber

sprigs of cilantro

Make Peanut Sauce: Put the peanuts, 1/2 cup (125ml) of hot tea, and the oil or coconut milk in a blender. Turn the machine on and let it run for a few minutes until the peanuts are almost smooth. Then add the remaining ingredients and let the machine run until the sauce is pureed. Check the consistency. If it’s too thick for your liking, add up to another 1/4 cup (55ml) of tea.

Cook the noodles in a pot of boiling salted water according to the time on the package. (I usually cook them a little less, since I like them chewy.) Once done, drain and immediately run cold water over the noodles in the colander, turning them with tongs to cool them as rapidly as possible. Toss the noodles in a drizzle of oil and set aside.

Put the chicken breasts in a medium saucepan, cover with cold water and add enough salt to estimate the saltiness of sea water. Cover and bring the water to a boil. Once the water comes to a boil, turn off the heat and leave the chicken breasts in the water for twenty minutes, covered. After twenty minutes, remove the chicken breasts from the liquid and let sit until cool enough to handle. Shred the chicken breasts by hand into bite-size strips.

Peel the cucumber. Cut it in half lengthwise then remove the seeds with a spoon. Slice the cucumber diagonally.

Divide the noodles between the four bowls, top with chicken and cucumbers, then add a few generous, heaping spoonfuls of peanut sauce. Garnish with sprigs of cilantro and encourage guests to mix everything together in their own bowls.

Storage Tips: The peanut sauce can be made up to one week in advance and refrigerated, or frozen for up to two months. The chicken breasts and the noodles can be cooked and refrigerated up to one day ahead.

(Servings: 4, Prep time: 45 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  3/5

Dishwashing Effort:  3/5

Lemon Poppy Seed Cakes with Raspberry Curd Filling

Happy Birthday to everyone born in January!  

Like ME!

Here is my birthday cake this year.  It is a lemon poppy seed cake with a raspberry curd filling and almond cream cheese frosting.

I thought the flavors were interesting and enjoyed this cake, but there were a few things that bothered me.  First, due to the cream cheese frosting, I needed to refrigerate the cake and I didn't like it as much after it was cold (even if it had come back to room temp).  Second, frosting is lame and I can never find one that I like.  I am sure the one I will like is one that takes about 10 hours to make.  Annie originally made these as mini cakes.  So, she had recommended doubling the cake batter to make two 9 inch round cakes.  Doubling the batter made way too much cake.  I think you could probably make two thin layers using the recipe below.  I also think two thin round cakes would be better than what I had.

The raspberry curd is delicious.  And I like it with the lemon poppy seed cake.  Annie originally made this with a lemon buttercream, but said she would have preferred a lemon cream cheese frosting.  I thought there was plenty of lemon, so I went with an almond cream cheese frosting.  I liked the almond flavor in the frosting but just thought it was too sweet.  

Lemon Poppy Seed Cakes with Raspberry Curd Filling

adapted from Annie’s Eats

For the cake:

2 1/3 cups cake flour

2 3/4 tsp. baking powder

1/4 tsp. salt

1 1/2 tbsp. poppy seeds

5 large egg whites, at room temperature

1/4 tsp. cream of tartar

1 1/2 cups sugar

2 tbsp. finely grated lemon zest

12 tsbp. unsalted butter, at room temperature

1 cup whole milk

For the raspberry curd:

8 tbsp. unsalted butter

1 pint ripe raspberries or

1 12-oz. package frozen raspberries, thawed

5 large egg yolks, lightly beaten

3/4 cup sugar

Pinch of salt

2-3 tsp. fresh lemon juice

For the frosting:

8 oz. cream cheese, at room temperature

6 tbsp. unsalted butter, at room temperature

1/4 tsp almond extract

1 1/2 tsp vanilla extract

4 cups confectioners’ sugar, sifted

2 tbsp. heavy cream

For garnish:

fresh raspberries (optional)

To make the cake, position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter and flour a 9Å~13″ cake pan. Whisk together the flour, baking powder, salt, and poppy seeds in a bowl; set aside. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and increase the speed to medium-high. Beat just until stiff peaks form when the whisk is lifted. Transfer the egg whites to a separate bowl, clean the mixer bowl and reattach it with the paddle attachment.

Add the butter to the mixer bowl and beat on medium speed until smooth. Gradually add the sugar and beat until incorporated. Mix in the lemon zest. Beat the mixture on medium-high speed until light and fluffy. Add 1/4 cup of the milk and beat until just blended. Reduce the speed to low and add the flour mixture alternately with the remaining milk in three batches, beginning and ending with the flour, scraping down the sides of the bowl as necessary. Beat until just blended. Using a rubber spatula, fold one quarter of the egg whites into the batter, being careful not to deflate the mixture. Once incorporated, add in the rest of the whites and gently fold in until well combined.

Pour the batter into the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 24-26 minutes. Cool the cake in the pan on a wire rack for 10 minutes. Run a thin knife around the outside of pan and gently turn the cake out. Allow to cool completely.

To make the raspberry curd, melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Cover and refrigerate until ready to serve.

Cut the cake into rounds as desired. Layer the rounds with the cooled raspberry curd. Once layered, allow the assembled cakes to cool in the refrigerator to help them set.

In the meantime, make the frosting. Combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla and almond extracts. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the chilled cakes with the frosting. Garnish with fresh raspberries as desired.

(Servings: 8-10, Time: about 4 hours, Difficulty: Intermediate)

Printable Version

foodforscot Ratings:

Shanon (taste):  6/10

Scot (taste):  8/10

Effort:  5/5

Dishwashing Effort:  5/5

Tuna and Caper Tomato Pasta

I know this isn't a meal that 80% of the people in the world would like.  

I used to think that I invented putting tuna and olives in tomato sauce.  And then putting it over pasta.  This is a pantry meal I used to make all the time.  Then, I saw Giada do it (no tuna).  Then, I went to Switzerland and had it in a restaurant.  THEN, I made it like everyday we were in Switzerland because everything else there was too expensive.  And finally, I saw this recipe on Closet Cooking.  And I thought, "you know Kev, you put a lot more thought into your pasta dish than I ever have...I am just going to make yours!"  (Kevin doesn't know me...or that I call him Kev.)

Anyways, I love this pasta.  And I am sorry if you hate olives and canned tuna and capers and anchovies.  I am guessing if that is the case, you might not like this pasta.  

But if there was such a way for brine to flow out my pores, I am sure it would.  

Love you. 

I give you a 9/10 for convenience, love, ease of execution and flavor burst.  

Tuna and Caper Tomato Pasta

by Closet Cooking

1 tablespoon olive oil

1 small onion (diced)

2 cloves garlic (chopped)

1/2 teaspoon red pepper flakes

1/4 cup white wine (optional)

1 (28 ounce) can plum tomatoes (crushed)

2 tablespoons capers (drained)

1/4 cup kalamata olives (pitted and diced)

2 anchovies (minced, optional)

1 can tuna (drained)

salt and pepper to taste

1 pound spaghetti

1 handful parsley (chopped)

Heat the oil in the pan at medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and chili pepper flakes and saute until fragrant, about a minute. Add the white wine, deglaze the pan and then simmer until it has almost all evaporated, about 5 minutes. Add the tomatoes and capers and simmer until the sauce just starts to thicken, about 10 minutes. Add the olives, anchovies and tuna and simmer for 10 minutes.

Meanwhile, cook the pasta as directed.

Season the tomato sauce with salt and pepper to taste. Remove the tomato sauce from the heat and mix in the parsley. Toss the pasta in the sauce and serve.

(Servings: 4, Prep time: 10 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  2/5

Thai Tempeh Wraps with Spicy Peanut Sauce

For breakfast and lunch, we have a routine.  I hate routines, but they do make life easier.  For breakfast, we do cereal and OJ.  And I have never been a cereal person.  But Scot's life and happiness depends on cereal.  When he is working out a lot, I can't even tell you how many bowls he eats (we both sit and eat breakfast each morning...at least 20 minutes).  So, basically, I became a cereal person.  We do switch it up, have bagels, oatmeal or something special, but 90% of the time it is the standard.  

Oh, and we secretly eat Cinnamon Toast Crunch.  Sometimes.  Yeah, yeah, it has a lot of sugar.  But you brush your teeth right after breakfast, so it all goes away.  We eat other cereal that literally looks like gerbil food, therefore, it all evens out in the end.  

For lunch, we eat yogurt, fruit, and a main dish.  Every.  Single.  Day.  I swear!  Are we lame?  The main dish is usually some leftovers.  Back up is often PB&J (which I could really live without, but I can choke it down).  Sometimes I do cheese sandwiches (my favorite, not Scot's).  But every once in awhile, I like to spice things up.  Actually MAKE something for lunch.  And a wrap is always a great lunch item. 

This particular wrap is made up of some tempeh marinated in soy sauce, rice vinegar, honey and red pepper flakes with some fresh veggies and spicy peanut sauce.  Tempeh goes really well with Asian flavors.  And these wraps hold up nicely with time and taste great cold.  

Notes on the peanut sauce:  I would recommend using the oil instead of the coconut milk if you want a looser, wetter sauce.  I liked having a thicker sauce for the wraps because it keeps it from getting too drippy.  And also, you can use the rest of the sauce to make the noodle dish on David Lebovitz's website, which is where the peanut sauce recipe is from.  

Thai Tempeh Wraps with Spicy Peanut Sauce

8 ounces of tempeh

2 tbsp of soy sauce

2 tbsp of rice vinegar

1 tbsp of honey

1 pinch of crushed red pepper flakes

light cooking oil

4 large leaves of green leaf lettuce

1 red bell pepper, julienned

1 small cucumber, seeds removed, julienned

1 package of bean sprouts

1 handful of cilantro, big stems removed.

1 lime

salt and pepper

1 cup of peanut sauce (recipe below)

4 large wraps or burrito sized tortillas

Mix together marinade for the tempeh: soy sauce, rice vinegar, honey, crushed red pepper flakes. Thinly slice tempeh, toss in marinade and let sit for about 20 minutes.

Heat a nonstick pan or griddle over medium high heat. Drizzle light cooking oil over the pan. Cook each slice of tempeh (drained, marinade discarded) until golden brown and crispy.

To assemble wrap, lay out a tortilla. Smear some peanut sauce on the tortilla (if it is thin enough, you can simply drizzle it over the top in the end). Top with one piece of lettuce and place all the veggies and cilantro on top. Season with salt and pepper and a fresh squeeze of lime. Place tempeh pieces on last. Wrap and roll. Repeat for other three.

(Servings: 4, Prep time: 30 min., Cook time: 10 min., Difficulty: Easy)

Peanut Sauce

by David Lebovitz

2 cups (300g) dark roasted unsalted peanuts

1/2 to 3/4 cup (125-180ml) hot black tea

1/2 cup (125ml) oil, preferably peanut or coconut milk

1 tablespoon (10g) peeled and minced fresh ginger

2 cloves garlic, peeled and minced

2 small chiles, seeded and finely chopped

1 1/2 teaspoons kosher or sea salt

1 tablespoon light or dark brown sugar

1 1/2 tablespoons soy sauce

1/2 teaspoon ground Szechuan pepper (if available)

1/4 cup (60ml) fresh lime or lemon juice

2 tablespoons toasted sesame oil

1 1/2 teaspoons chili paste or chili oil

1/3 cup (15g) packed cilantro sprigs or chives

1 tablespoon fish sauce

Put the peanuts, 1/2 cup (125ml) of hot tea, and the oil or coconut milk in a blender. Turn the machine on and let it run for a few minutes until the peanuts are almost smooth. Then add the remaining ingredients and let the machine run until the sauce is pureed.

Check the consistency. If it’s too thick for your liking, add up to another 1/4 cup (55ml) of tea.

Storage Tips: The peanut sauce can be made up to one week in advance and refrigerated, or frozen for up to two months. The chicken breasts and the noodles can be cooked and refrigerated up to one day ahead.

(Makes 2 cups, Prep time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  3/5

Sizzling Haloumi with Roasted Asparagus & Tomatoes over Israeli Couscous

I have been wanting to try haloumi forever!  Finally!  I have tasted it!

First, this is a delicious dish.  Some of my favorite things including roasted asparagus and grape tomatoes with a lemon caper vinaigrette over the top.  I also made some Israeli couscous to go with it all.  

Now, the haloumi?  If you aren't familiar, it is a cheese made from a combo of goat's and sheep milk.  It is popular in Greece and in the Middle East, but originated in the country of Cyprus (little island guy south of Turkey in the Med Sea).  I have never been to any of these places, but would very happy to go!  Anyways, haloumi has a very high melting point, so it often grilled.  Grilling it gives it a nice crispy texture on the outside.  For some reason I was imagining it would be crispy on the outside and creamy, melty cheese on the inside.  But, remember, this stuff doesn't really melt.  So the texture on the inside is quite firm. It has tons of flavor...and a nice saltiness.  I enjoyed it, especially with the other flavors of this dish.  But since it is a little pricey, I might not be eating it on a regular basis.  

Sizzling Haloumi with Roasted Asparagus & Tomatoes over Israeli Couscous

slightly adapted from Cara’s Cravings

1 box Israeli couscous (about 8 ounces)

1/4 cup of finely chopped onion

3 tbsp of finely chopped parsley, divided

1 lb asparagus

8 oz grape tomatoes, halved

juice from 1 lemon

2 tablespoons capers

1 package Haloumi cheese, 8.8oz

olive oil

freshly ground pepper

salt

Boil water in a tea kettle (I needed two cups, check package for exact amount). In a small pot with tight fitting lid, sauté onion until slightly caramelized. Add Israeli couscous, stir and slightly toast (about 3 minutes). Add 2 tablespoons finely chopped parsley, salt, pepper and boiling water. Simmer, covered, for 8-10 minutes (or according to package instructions).

Preheat oven to 350F. Trim the asparagus by snapping off the tough, woody ends. Place the asparagus on a baking sheet. Drizzle olive oil, and season with salt & pepper. Toss to coat. Roast for 10 minutes. Pull pan out of oven, add halved grape tomatoes, and toss all to combine. Put back in the oven for about 5-10 minutes until tomatoes have broken down a bit and asparagus is golden brown.  Meanwhile, whisk together lemon juice, 1 tablespoon olive oil, capers, pepper and 1 tablespoon of parsley.

Heat a griddle over medium heat and drizzle pan with olive oil. Cook the Haloumi slices for several minutes on each side, until lightly browned. Transfer to a baking sheet and keep warm in the oven if necessary.

Place a healthy scoop of the Israeli couscous on the plate. Arrange the asparagus and tomatoes on top, and top each with a slice of the seared Haloumi. Drizzle with the lemon-caper vinaigrette and serve immediately. 

(Servings: 4, Prep time: 10 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  3/5

Moroccan Spiced Chickpea Soup

I guess we eat a lot of soup.  I really appreciate dishes that can be made in under an hour for week night meals.  Although I cook a lot and it is really important to me, we struggle just as much as the next fam to find time during the week to cook AND eat dinner (especially consecutively).  It seems that no matter how hard we try, we always have things scheduled between 6 and 7 pm.  I always cringe when I have to commit to those times because that usually means I have to wait until after it all to cook and eat.  

For this soup, I threw it all the together right when I got home and let it cook pretty much all the way.  Then, I turned off the stove but left the pot on the stove, we left for an hour or so, came back, turned back on the heat, and dinner was ready in about five minutes.  I like that kind of flexibility.  

Plus, this is a simple, but interesting, set of flavors.  Most notably, there is a whole spoonful of cinnamon.  I thought it was very fragrant and pleasant, but couldn't actually taste the cinnamon.  Scot said he could taste it and really liked it.  Leftovers were even better!

Moroccan Spiced Chickpea Soup

by Dave Lieberman via Food Network

1/4 cup extra-virgin olive oil, plus more for garnish

1 large onion, medium diced

6 to 8 cloves garlic, pressed

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1 heaping teaspoon sweet paprika

1 (14.5-ounce) can chopped tomatoes

3 (15-ounce) cans chickpeas, drained and rinsed well

1 quart vegetable broth or reduced-sodium chicken broth

1 teaspoon sugar

Kosher salt

Freshly ground black pepper

1 (5-ounce) package pre-washed baby spinach

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.

Bring to a simmer, then lower heat to low and gently simmer for 45 minutes. Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.

Season again, to taste, with salt and pepper.

Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

(Servings: 4, Prep time: 5 min., Cook time: 50 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Spaghetti Squash with Kale-Tomato Sauce and Crispy Tempeh

I actually really dig tempeh.  If you have never had it/heard of it...it is a soy product.  But much, much different from tofu.  Tempeh is made from the whole soybean through some fermentation process, where tofu is soy milk curds pressed into a block.  As a result, tempeh has a much firmer texture (which I prefer).  I think it tastes kind of nutty.  Bonus:  it is stocked full of protein and fiber and other good stuff.

You may ask:  "Shanon, you aren't a health nut...why even bother with crazy things like tempeh?"

First, I am a health nut.  Second, I generally hate chicken breasts, lean pork, or pretty much any other healthy, low fat meat.  For me to like meat, it generally needs to be a pretty fatty cut.  So, I eat it less and get my protein elsewhere more.  And for me, tempeh is a great option because:  (1) it is cheap, (2) it is easy, (3) it is good.  

Now, tempeh from a package looks (and smells) a little gnarly.  But don't be scared.  Think of all the chickens you are saving.  Soy beans don't have hearts.  I am kidding.  I didn't really say that.

Anyways, this dish is a little something I threw together.  I wanted to make something kind of different with spaghetti squash.  And I love kale so much I drink it.  And marinated tempeh is delicious.  This is a great, healthy meal.  

Spaghetti Squash with Kale-Tomato Sauce and Crispy Tempeh

1 medium spaghetti squash

8 ounce block of tempeh

1 tsp Dijon mustard

drizzle of honey

juice of two lemons, divided

2 tbsp of white wine vinegar

1/2 tsp ground thyme

1/2 tsp ground oregano

4 tbsp of olive oil, divided

1 shallot, thinly sliced

2 cloves of garlic, finely chopped

1 14.5 ounce can of diced tomatoes

1 bunch of kale, stems removed and roughly chopped

1/2 cup water

6 green olives, finely chopped

1 tbsp of butter

1-3 tbsps of parmesan cheese, plus more to serve

more olive oil for sautéing

salt

pepper

Preheat oven to 350 degrees F. Lightly oil baking sheet, cut spaghetti squash in half, and lay each half flat side down on the baking sheet. Bake for 30 minutes to 1 hour or until fork tender.

Make marinade for tempeh by combining Dijon, honey, juice of one lemon, white wine vinegar, thyme, oregano, salt and pepper. Whisk quickly and slowly drizzle in 3 tbsp of olive oil. Cut tempeh block into bite sized pieces and add to marinade. Let marinate for about 30 minutes.

Add 1 tbsp of olive oil to a large deep skillet, add shallots and cook for about 3-4 minutes until soft. Add garlic, cook until fragrant, about 1 minute. Add tomatoes and cook until broke down slightly and hot, about 3-4 minutes. Add kale, water

and juice of half a lemon. Let cook 10-15 minutes until kale has wilted and flavors have combined. Add chopped green olives. Taste and adjust seasonings. Keep warm on stove.

Once the spaghetti squash is cooked and cooled, use a spoon to scoop out stringy pulp. Heat another large skillet over medium high heat and add just a drizzle of olive oil. Add marinated tempeh (drained) and cook until crispy on both sides. Remove from pan, set aside, and wipe pan clean of excess marinade.

In the same pan over medium high heat, add butter and a drizzle of olive oil. Once butter is melted, add spaghetti squash to pan and toss around to coat. Cook for several minutes to dry out the spaghetti squash a bit. Season with salt, pepper, and parmesan cheese.

To serve, place a big scoop of spaghetti squash on plate. Top with the kaletomato sauce. Top that with crispy tempeh. Sprinkle with more parmesan and serve with remaining lemon slices.

(Servings: 4, Prep time: 30 min., Cook time: 1.5 hrs., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  6/10

Scot (taste):  6/10

Effort:  4/5

Dishwashing Effort:  3/5