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Cold Noodles with Sesame Sauce

I made this not too long ago and liked it.  Opps!  I just realized I accidently left out the vinegar when I made this....not sure how much it would change the end result.  I didn't care for adding the cucumbers at the end and completely left out the bean sprouts and the scallions.  I almost never buy scallions.  I did add chopped peanuts and extra chopped cilantro.  Sesame seeds were a good  addition too.  The noodles kept well in the refrigerator for several days.  The sauce became thick after refrigeration, so I heated the noodles for a few seconds before eating.

Cold Noodles with Sesame Sauce

2 teaspoons minced garlic
2 teaspoons minced, peeled fresh ginger
2 teaspoons minced cilantro
4 tablespoons crunchy, no salt, no sugar peanut butter
2 1/2 tablespoons Asian (toasted) sesame oil
1 1/2 tablespoons soy sauce
1/4 cup water
2 teaspoons seasoned rice vinegar
1/4 teaspoon Asian chili paste or dried hot red pepper flakes
3/4 pound dried Asian egg noodles or spaghetti
3 tablespoons minced scallions
1 cucumber, cut into matchsticks
2 cups bean sprouts

In a blender, blend together the ginger, cilantro and garlic for 10  seconds. Add the peanut butter, soy sauce, water, vinegar, sugar, chili  paste, 2 tablespoons of the sesame oil and a pinch of salt.

In a kettle of salted, boiling water, cook the noodles until they are al dente, drain them in a colander, and rinse them well under cold water. Drain the noodles well. In a bowl, toss the noodles with the  remaining1/2 tablespoon sesame oil and mound them on a platter. Drizzle the  noodles with the sesame
mixture and sprinkle them with the scallion, cucumber and bean sprouts.

posted by: artichoke72 at 02:16 | link | comments |
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Wild Rice and Cranberry Soup

I love Cream of Wild Rice Soup.  My favorite/usual recipe isn't low-cal or low-fat at all and I have been looking for
an equally delicious, but healthier version.  I adapted this recipe from one found in the vegetarian cookbook "A Beautiful Bowl of Soup" by Paulette Mitchell (which hasn't produced any favorite soup recipes so far - everything has just been so-so).  Honestly, I didn't like the burst of sweetness the cranberries provided in the soup.  Even when the cranberries were removed, the sweetness reamained in the soup.  The soup would be much better without them.  So, I'll continue my search for a healthier version of Cream of Wild Rice Soup.  I'll probably just try to revamp my old recipe to make it lower in calories and fat.

Wild Rice and Cranberry Soup

4 tablespoons butter
1 carrot, finely chopped
2 celery stalks, chopped
1 small onion, chopped
4 tablespoons all-purpose flour
4 cups vegetable stock
1 1/2 cups cooked wild rice (see note)
1/2 cup dried cranberries
1 cup milk
Salt and freshly ground black pepper to taste

Melt the butter in a soup pot over medium heat. Add the carrot, celery and onion; cook, stirring occasionally, until the carrot is tender.

Add the flour and stir until smooth. Gradually add the vegetable stock, whisking constantly to prevent lumps. Increase the heat to medium-high and stir until the soup is thickened, about 5 minutes. Stir in the rice and cranberries. Reduce the heat; cover and simmer, stirring occasionally, until the cranberries are
softened and plumped, about 10 minutes.

Stir in the milk and season with salt and pepper. Stir occasionally until warmed through.

This soup will keep for up to 3 days in a covered container in the refrigerator. When reheating, stir in
milk to thin as desired.  This soup does not freeze well.

Note: To cook the wild rice, first rinse it in the strainer under cold running water or in a bowl of water; drain. Bring 2 cups water, 1/2 cup rice and 1/2 teaspoon salt to boil in a heavy saucepan over medium-high heat. Reduce the heat; cover and simmer until the rice kernels are opened and slightly chewy rather than mushy, 45 to 55 minutes; drain well. Makes about 1 1/2 cups.

posted by: artichoke72 at 00:35 | link | comments |
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