Peanut Sesame Noodles

Although we don't have a little one going back to school I certainly feel like transition is in the air. I am not even going to mention it is Labor Day weekend.  I have said it before and I will say it again. I am so ready for Fall.  That doesn't mean though that I can comprehend where summer went.  Time is flying by.  

We have both been busy traveling for work, finishing up the many started but not complete house projects and entertaining the little one.  Miss O has been soaking up the sun at the play ground and at the beach.  We have a little water baby for sure.  All of these activities mean we look at the clock around 4:30 and think what to have for dinner.  We have a pretty strict schedule with dinner around 5:15 for Miss O.  It is always a race to get food on the table before she freaks out about being hungry. 

I have been craving Thai food lately and do to a mix up at the store I have about 3 different boxes of rice noodles sitting in our pantry. This is my version of pad thai. Or simple peanut noodles.  We had them hot the first time around and then cold for lunch the next day. Both tasted marvelous. 

This time around we had leftover chicken that was a quick add at the end.  You could omit and have a nice vegetarian version as well. The sauce comes together super quick and is really tasty.  We happened to have all of the ingredients on hand - a bit unique but not if you are used to other Asian dishes.  All in all it took about 20 minutes from start to finish. Not bad for a quick meal.

We have tried other peanut sauce noodle dishes before and none have been this delicious.  Due to past failures my husband was a bit skeptical when I said what was for dinner but he was pleasantly surprised by how good it came out. 

Sesame and Peanut Noodles

by Emily Morris

Prep Time: 15 minutes

Cook Time: 10 minutes

Keywords: saute chicken pasta peanut butter

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Ingredients (serves 8)

• 12 ounces rice noodles

For the Peanut Dressing:

• 1/4 cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon canola oil
• 1 tablespoon grated fresh ginger
• 1 tablespoon honey
• 1 tablespoon Sriracha
• 1 teaspoon sesame oil
• Zest and juice of 1/2 lime

For the Salad:

• 1/2 cup loosely-packed chopped fresh cilantro
• 2 green onions, sliced
• 1/2 head green cabbage, thinly sliced
• 1/2 cup carrots, julienned
• 1 cup cooked chicken, sliced
• 1/3 red bell pepper, diced
• 1/4 cup roughly chopped skinless roasted peanuts, for garnish

Instructions

Cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside.

For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.)

For the salad: Place the pasta in a large mixing bowl and add the cilantro, chicken and vegetables and toss with the dressing. Top with the chopped peanuts, green onions and toasted sesame seeds if desired and serve.

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Asian Beef Lettuce Wraps

Not sure how it came to be Wednesday already.  Where does the time go?  We have so many things going on right now it is no wonder I don't remember the days.  We are in the midst of a bathroom renovation. The demo is complete and now it is time to put everything back together. We started car shopping.  I forgot how much I HATE car shopping.  And then there is the real work stuff with trips in and out of Cleveland every other week. 

With everything going on I am all about quick and easy these days. Oh yes, recipes must also not use the oven.  Connecticut is still hot and humid.  These Asian Beef Lettuce wraps were a way to use up some ground beef without making burgers.  The result was an easy recipe with amazing flavor.  It was a great new week day meal to switch things up a bit. Filling but not too heavy in your stomach. We made it for dinner but you could easily have smaller portions for party appetizers.  

Asian Beef Lettuce Wraps

by Emily Morris

Prep Time: 20 minutes

Cook Time: 15 minutes

Keywords: saute entree appetizer ground beef Chinese

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Ingredients (serves 4)

• 16 leaves Boston Bibb lettuce
• 1 lb lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 fresh garlic cloves, minced
• 1 tablespoon soy sauce
• 1⁄4 cup Hoisin sauce
• 1 teaspoon ground ginger
• 1 tablespoon rice wine vinegar
• 1 bunch green onion, chopped
• 2 teaspoons sesame oil

Instructions

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often. Drain, and set aside to cool.

Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, Hoisin sauce, ginger, vinegar, and chili pepper sauce to the onions, and stir. Stir in chopped green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.

To plate, arrange lettuce leaves on plate and pile meat mixture in the center. Serve with rice if desired. Wrap the lettuce around the meat like a burrito.

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Pass the Cookbook: Asian Fried Quinoa

Today I am excited to start a new endeavor. It’s time for March’s Pass the Cookbook Club, hosted by Kita from Pass the Sushi.  Kita realized she had too many cookbooks not being used on a regular basis so she started Pass the Cookbook Club to make it a point to open and use a new cookbook each month. Lucky for us she invited friends. 

March's cookbook was  “Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It”, by Guy Fieri. I was pretty excited for this selection as Mr. J and I watch Diners, Drive-ins and Dives all the time.

I wasn't on top of things in March and today came along a lot faster than I thought. Because of this I ended up picking what seemed to be the easiest dinner to throw together - Asian Fried Quinoa.  The other choices, Guy’s Cherry Cobbler Pizza, and his Snake Bite Sandwiches seemed pretty fantastic too. I am sure we will be checking them out as well. 

To read more about how the cook book club works, see last month's post from Kita - Pioneer Woman’s Herb Roasted Pork Tenderloin. To join the club, click the facebook group here. 

Asian Fried Quinoa

by Guy Fieri

Prep Time: 20 minutes

Cook Time: 45 minutes

Keywords: saute side quinoa Chinese

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Ingredients (serves 6)

• 1 1/2 cups quinoa
• 3 cups chicken stock
• 3 Tbsp olive oil
• 2 cups finely chopped onion
• 1 large shallot, finely minced
• 1/4 cup finely minced garlic
• 1/4 cup finely grated ginger
• 1 cup green onions, chopped
• 1 cup carrots, sliced
• 2 cups baby bok choy, shredded finely
• 1 cup celery, chopped into small pieces
• 2 cups Napa cabbage, shredded
• 1 cup snap peas, coursely chopped
• 3 Tbsp soy sauce
• 2 large eggs, beaten

Instructions

In a large skillet heated over medium heat, toast the quinoa until it turns light golden brown, stirring occasionally, about 5 minutes. Once toasted, add the veggie stock to the skillet and bring to a boil. Reduce heat to medium-low, cover the skillet, and cook until all liquid is absorbed, about 15-20 minutes. Transfer the quinoa to a bowl and set aside.

Wipe out the skillet and heat 1 1/2 Tbsp of the oil over medium heat. Once hot, add the onions and cook until onions are well caramelized, making sure to stir frequently, about 15 minutes.

Add the shallots to the skillet and cook for 2 more minutes. Then add the garlic, ginger, and green onion, cooking for another 3-4 minutes, allowing everything to soften.

Add the carrots, bok choy, celery, cabbage, and snap peas. Cook just until the bok choy and cabbage are wilted. Add the soy sauce, and mix ingredients well. Transfer the veggies to another bowl.

Heat the other 1 1/2 Tbsp of oil in the skillet over medium heat. Add the quinoa and warm through, stirring frequently. When quinoa is heated through, drizzle the eggs over the surface of the quinoa. Once eggs have “set to cook”, gently incorporate them into the quinoa in pieces large enough that they are visible. Add the veggie mixture to the skillet and mix well.

Taste for seasoning, adding more soy sauce if necessary and serve.

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Asian Beef Noodles

I must say I am really enjoying the extra light at night. After work I kept checking the clock to see what time it was.  The dark mornings are not so enjoyable.  I had hopes of starting early morning workouts soon.  I think that just got put off for a few more weeks.

I am not sure how to describe this dish. It is a throw it all in dinner. The ground beef makes it a bit more white trash than I would like.  Next time I will use real steak pieces. 

You could call it Asian influenced.  After all there is some edamame in there.

It was quick and required only two pots.  There were veggies.  All things I think about when judging a meal. This one hit the mark.

Beef and Noodles

by Emily Morris

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: saute entree

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Ingredients (serves 2)

• 1/2 lb ground beef
• 2 oz Edamame
• 1 onion, diced
• 1 green pepper, diced
• 1 garlic clove, minced
• 2 carrots, peeled and sliced
• 6 oz egg noodles
• 1 tsp paprika
• 1 beef stock cube
• 2 Tbsp olive oil

Instructions

Put beef stock cube in a pot with 2 cups of water. Bring to a boil until the cube is dissolved.

Chop the onion and green pepper. Mince the garlic. Peel and slice the carrot.

Heat 1 Tbsp of oil in a saute pan, when hot bring the beef over medium high heat. Break up the beef as it cooks for about 5 minutes. Transfer to a place and wipe the pan down.

Add remaining 1 Tbsp of oil to the pan and saute onions, peppers, and garlic. Stir often and cook for about 5 minutes until everything is soften. Add in paprika.

Add onion mixture, ground beef carrots and uncooked noodles to the beef stock. Bring to a boil, then cover and reduce heat to a low simmer. Cook for about 10 minutes until the noodles are tender, stirring occasionally.

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Some Like It Hot

I am not sure what to say about this dish.  It was good. It was easy to put together.  Mr. J and I like hot and spicy food.  Food that is so hot that our eyes start to water and our mouths go a bit numb.  Now that is a good time.

We have been super busy lately. I know y'all can relate.  I am a big planner but lately even my planning methods seem to be failing.  I have been traveling; Mr. J has been traveling.  Of course, it is never at the same time.  Trying to figure out meals and groceries has been difficult.  Expiration dates become extremely important.

There have been some misses.  And it kills me a bit to say that I have had to throw away full bags of food.  Not too many, but for me one is too much. 

This meal was put together in about 15 minutes total.  I used a bag of frozen shrimp, shredded carrots, and mixed broccoli slaw.  Besides mincing some garlic and mixing the sauce up you just have to wait for everything to cook and that isn't even that long.

We ate it hot the first night and then I had two servings leftover that I ate as a cold noodle salad.  Both tasted great.  I amped up the hotness of this recipe but if you like to be able to feel you lips after the meal you can certainly cut back.

Shrimp Thai Noodles With Spicy Peanut Sauce

by Emily Morris

Prep Time: 5 minutes

Cook Time: 10 minutes

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Ingredients (serves 4)

Noodles

• 12 ounces Soba noodles
• 4 tablespoons sesame oil

Sauce

• 1/4 cup green onions, chopped
• 1/4 cup peanuts, chopped
• 1/2 cup finely shredded carrots
• 1 package broccoli slaw mix
• 3 tablespoons minced fresh garlic
• 1/2 tablespoon ground ginger
• 1 tablespoon crushed red peppers
• 2 teaspoons hot chile paste
• 1/2 cup chicken broth
• 3 teaspoon soy sauce
• 1/4 cup honey
• 1/4 cup creamy peanut butter
• 1/4 cup soy sauce
• 3 tablespoons rice vinegar
• 1lb pre-cooked shrimp

Instructions

Cook pasta in a large pot of salted water according to package directions.

Drain and return to pot.

Add 2 Tbsp sesame oil to pasta and toss to coat. Set aside.

Heat remaining 2 Tbsp sesame oil in heavy pot over medium-high heat. Add green onions, carrots, broccoli slaw, garlic and ginger. Saute until vegetables soften, about 4 minutes. Add pre-cooked shrimp and heat through.

Add honey, peanut butter, soy sauce, vinegar and chile sauce and mix well. Simmer sauce 2 minutes.

Pour sauce over pasta and toss well. Transfer to platter and serve warm. Garnish with additional green onions and peanuts, if desired.

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