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noodles

Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

I eat much peanut butter almost every morning. On oatmeal days, at least two tablespoons are swirled into my bowl, and sometimes more.

Unfortunately, this means that it’s a rare occasion that peanut butter gets incorporated into other meals. But those occasions are always cherished.

There are plenty of reasons to add peanut butter to lunch and dinner.

Peanut Sauce

One of my favorite savory forums for the ingredient is a gingery, garlicky peanut sauce. If you have a food processor, its assembly is almost as easy as spooning peanut butter onto a banana.

Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

Once you make the sauce, you’ll find that the remainder of this recipe is even simpler. If you’re looking for more, add some steamed edamame or tofu sautéed in soy sauce.

Topping choices can also get creative. Scallions, chopped peanuts or cashews, extra cilantro, and a squeeze of lime are all favorites. And I do love a squeeze of Sriracha, too.

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Japanese Miso and Seaweed Noodle Soup

Japanese Miso and Seaweed Noodle Soup

With 1-degree wind chills and the first dusting of snow, it only seemed natural to whip up a big pot of soup.

A little urban exploration and camera venture outdoors left my frigid hands wanting nothing more than a warm bowl to hold. My red cheeks were longing for that steam-filled facial, too.

And so began the soup-making.

Japanese Miso and Seaweed Noodle Soup

Originally, this was designed to be a ramen recipe. But when you get to the store and no ramen noodles are to be found, that needn’t be reason to abandon ship.

Instead, I found a funky package of raw kelp noodles laying on the shelf near the empty ramen spot. Resembling cooked rice noodles upon first look, I decided to give it a whirl. Plus, the package sold me on the claim of tons of trace minerals captured inside…

Japanese Miso and Seaweed Noodle Soup

The kelp strands were slightly crunchy – almost like a julienned cucumber – but also smooth and mild like a rice noodle.

I’d eat them again, and would recommend them for this recipe, especially if you’re seeking a light, New-Year-resolution-friendly, goodbye-sickness meal. Although, ramen or rice noodles will certainly work just as well – and play a heartier role.

Japanese Miso and Seaweed Noodle Soup

The broth here gets its flavor from kombu, one of my favorite seaweeds, and also from ginger, garlic and mushrooms. Feel free to play around with dried mushroom and other veggie combinations. But don’t skip the seaweed. It’s chock full of vitamins and minerals, and also able to develop an awesome, vegetarian umami flavor.

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Vegetarian Pad Thai with Zucchini Noodles

Vegetarian Pad Thai with Zucchini Noodles

Hey there. It’s been awhile.

Since my last post, the sunset has shifted. The weather began following suit. And the official mark of spring stands just a handful of days away. (!!!)

I am feeling good about what’s to come.

Vegetarian Pad Thai with Zucchini Noodles

In these last weeks of winter that have been rolling on by, I’ve been working on my first photo assignment for a cookbook. The experience has been fun. Full of learning. And food. And photos and taste-testing and excitement…all of which have pushed my own blog a little to the wayside.

However, last week wrapped the final day of shooting, and so now I return. To my own cooking, and my own blog, and my own urges for warm-weathered recipes, even if they’ve arrived just a tad too early.

It’s still winter jacket weather here in Philly…hence why these zucchini noodles got a quick saute on the stove. I may be ready for spring, but I’m not quite ready for raw zucchini noodles. You can go that route if you choose. Although, I wouldn’t necessarily recommend it.

Peanuts

Here, zucchini and/or summer squash replace the noodles in traditional Pad Thai for a lighter version full of bright, spring vibes. The quick cook-time they get in the skillet draws out their flavor, and softens them up just a bit before they get paired with crunchy red cabbage, and an array of other flavorful accompaniments.

That’s one thing in which this Pad Thai does not fall short – flavor. Feel free to add a little Sriracha to play up its spice, and use a combination of nuts, like peanuts and cashews, if you so choose. Tofu could be a nice addition as well.

Cheers to ringing in the new season with a bowl full of color – you with me?!

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Zucchini Noodles with Summer Sauce and Avocado Cream

Zucchini Noodles with Summer Sauce and Avocado Cream

Pasta la vista wheat noodles. There’s a new, much lighter, more summery, awesome-sauce pasta in town. And it goes by the name of Zucchini Noodles.

Today, I’m sending a hello to the early August garden. With it is coming a hello to noodles in my bowl that allow me to go in for seconds, maybe even thirds, without feeling weighed or wheated down.

The zucchini noodle is one that’s taken the Internet world by a rage, and I’m coming with it –and for good reason, too.

Zucchini Noodles with Summer Sauce and Avocado Cream

Similar to my coconut flake mission I described for this recipe, my mission for finding a julienne peeler to make these noodles was not a short one. Many steps were taken, and many stores were visited for the making of this recipe. Fortunately, no humans were harmed, even after a slight hangryness set in.

Apparently in Philadelphia, kitchen stores like to take off the very same days that this girl likes to create a big, food-filled mess in the kitchen. So on Sunday, off I went by foot to three different places across the city until I finally came across the right peeler to craft this recipe. Well worth it, I assure you.

I also assure you it shouldn’t be that hard to find the tool you need for zucchini noodles, nor will it be expensive. Most kitchen stores have julienne peelers, which do the trick, and mine cost me just $8. You can also use a tool called a Spiralizer, but don’t ask me about the specifics. I chose to go for the cheaper and smaller option, i.e., the peeler.

Zucchini Noodles

You should find the julienne peeler rather easy to use. Simply place your zucchini on a flat surface, and slide its blade from one end to the other. Repeat until you get down to the end.

I placed my leftover zucchini scraps that didn’t make it through the peeler right into the blender to make my avocado cream. Just give them a quick chop, and they should easily meld into the cream.

With a bowl full of the whole summer garden – sweet corn, juicy tomatoes, fresh herbs – this is a good place to start the zucchini noodle marathon that’s bound to follow. Here, you get a whole bunch of fresh ingredients to keep things light, but also a richness from the avocado that pulls it all together. For presentation purposes, keep it all separate like pictured below. But you’ll definitely want to give everything a good mixing with your fork before diving in. Let me know what you think!

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Sesame Soba Noodles with Cucumbers and Roasted Eggplant

Sesame Soba Noodles with Cucumbers and Roasted Eggplant

I’ve never been good at desk jobs.

My brain says yes. But my body says no. And then my brain gets confused. And then I get confused. And my mind says, “What am I supposed to do with my life?!”

Sesame Soba Noodles with Cucumbers and Roasted Eggplant

We’ll see if that question ever gets answered. In the meantime, I’m juggling office life with photoshoot life, and keeping my workdays and work weekends busy. It’s been exciting on both fronts, and I am happy to say I’ve finally come across a company on the front end of that which is working to make my uncertainty at least a little easier. The very nice people at this company, at least mildly, know desk life gives me trouble.

And so they’ve granted me permission to spend one day per month cooking the office lunch. Um, can you say dream job perk?

Sesame Soba Noodles with Cucumbers and Roasted Eggplant

After spending the 9 o’clock hour perusing the aisles of Whole Foods to gather the first lunch’s ingredients, I almost thought, “Could this be my dream job?” Shopping at Whole Foods, maybe. Cooking day-in-and-day-out in a hot, windowless kitchen, probably not.

The company lunch creation was super fun though, and definitely a success. On tap: a herb-laced spring garden salad with sungold tomatoes (my favorite cherry) and red onions, along with a simple homemade balsamic vinaigrette. This Sesame Soba Noodles with Cucumbers, Roasted Eggplant, and Crispy Tofu recipe. And a finale of fresh ginger juice shots to finish out the meal with some pep.

Sesame Soba Noodles with Cucumbers and Roasted Eggplant

I decided to create this recipe based off of three primary factors. 1) Who doesn’t love noodles? 2) Though pasta is a pleaser, there’s no way I was showing up with a boring/non-creative recipe. 3) I’ve been entirely inspired by cucumbers lately. Don’t ask me why, but they’re the one summer veg. I’ve been consistently buying as of late.

So this was born, and it’s definitely going on the repeat list. SO MUCH FLAVOR. The sesame sauce adds that first depth, and then the cilantro and scallions make sure not one bite goes flavorless. You’ve also got the velvety, roasted eggplant adding to the creaminess of the sauce, with crunch cukes lightening the whole dish up, and crispy tofu adding in some protein. Oh, and ginger, too. Okay, I’ll stop listing off the ingredient list now. But you get the idea of how it all comes together.

Sesame Soba Noodles with Cucumbers and Roasted Eggplant

If you can’t get this on your workplace’s table, get it on your dinner plate. And enjoy ideally at room temp., but really whatever temp. your set on at the moment.

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