A quick one that can be side or main, if you add some protein. I made the peanut sauce the day before, which meant I could do the rest kind of while working.
Ingredients:
Peanut Sauce:
- 1 tablespoon grated ginger
- 2 cloves garlic
- 1/2 cup peanut butter
- 1/2 cup orange juice (about 1 orange)
- 1/3 cup lime juice (about 2 limes)
- 1/4 cup soy sauce (I needed gf, used tamari)
- 1/3 cup honey, agave, or maple syrup (I used honey)
- 1/4 cup toasted sesame oil
- 1 – 1 1/2 teaspoons cayenne pepper
- 1 teaspoon salt
The Rest:
- 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, etc. I used ones that were half buckwheat, half rice flour)
- 4 cups shredded vegetables – cabbage, carrots, radish if desired
- 1 red bell pepper, finely sliced (I left that out, don’t care for them)
- 3 scallions, sliced
- 1/2 bunch cilantro, chopped (also left that out/don’t like it!)
- 1 tablespoon jalapeno, finely chopped (cripes, I left out half of this one didn’t I?)
- optional roasted, crushed peanuts for garnish
- optional cooked chicken breast, shredded
To make the peanut sauce, combine all the ingredients and blend. I used an immersion blender and it worked just fine.
Cook the noodles according to package directions, then drain and rinse the noodles under cold water.
Combine the the vegetables and herbs in a large bowl and toss together. Add in the noodles and, if desired, shredded chicken, and toss again.
Pour on some of the peanut sauce and toss once more, using enough sauce to coat well but not drench. Taste, and add any extra salt chili flakes as needed, and serve garnished with roasted peanuts if desired.
Thai Noodle Salad
From Feasting at Home.
Peanut Sauce:
- 1 tablespoon grated ginger
- 2 cloves garlic
- 1/2 cup peanut butter
- 1/2 cup orange juice (about 1 orange)
- 1/3 cup lime juice (about 2 limes)
- 1/4 cup soy sauce (I needed gf, used tamari)
- 1/3 cup honey, agave, or maple syrup (I used honey)
- 1/4 cup toasted sesame oil
- 1 – 1 1/2 teaspoons cayenne pepper
- 1 teaspoon salt
The Rest:
- 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, etc.)
- 4 cups shredded vegetables – cabbage, carrots, radish if desired
- 1 red bell pepper, finely sliced
- 3 scallions, sliced
- 1/2 bunch cilantro, chopped
- 1 tablespoon jalapeno, finely chopped
- optional roasted, crushed peanuts for garnish
- optional cooked chicken breast, shredded
To make the peanut sauce, combine all the ingredients and blend.
Cook the noodles according to package directions, then drain and rinse the noodles under cold water.
Combine the the vegetables and herbs in a large bowl and toss together. Add in the noodles and, if desired, shredded chicken, and toss again. Pour on some of the peanut sauce and toss once more, using enough sauce to coat well but not drench. Taste, and add any extra salt chili flakes as needed, and serve garnished with roasted peanuts if desired.
Ingredients:
In a medium bowl, mix together the oil, eggs, and vanilla. Pour the liquids into the dry goods and stir until well incorporated.
Heat the milk until just below a boil, then whisk into the batter until just combined.
Pour into the cake pan and bake until it passes the toothpick test, 50-60 minutes.
Let cool for 5 minutes then remove the sides of the pan and flip out onto a cooling rack. Remove the parchment and let cool to room temperature.
Flip the cake back right-side-up onto a cutting board and cut into two layers. If you want to be very precise, you can measure halfway up with a ruler and stick in, say, 8 toothpicks spaced around the cake at half height, and use them to guide your bread knife. I don’t currently have toothpicks, so just winged it.
Put the sides back on your cake pan and put the bottom half back in the pan. If you have another circle of parchment, throw it on top of the bottom slice of cake, and throw the top circle on top of the parchment, and freeze for an hour or so to firm up. During the second half of the hour would be a great time to make your ice cream.
Top with the top slice of cake. Freeze until solid. Serve in slices topped with whipped cream and hot fudge sauce.
Meanwhile, chop the cherries, roughly into quarters, then put in the fridge also.
In the last few minutes, add in the chopped cherries, then transfer to a container and freeze at least 4 hours.
Ingredients:
Stir in the celery, green onion, shallot, buffalo sauce, tahini, lemon juice, powdered garlic, paprika, salt, and pepper until evenly mixed.
To serve, briefly microwave a wrap to soften, add a few handfuls of greens and some blue cheese dressing.
Wrap up and enjoy!
Despite having no sugar, the pickles taste a bit sweet, at least when directly contrasted with the kimchi. The sauce for the chicken itself is really good and I bet I make it again soon to put on many other things!
To prepare the chicken, set up a dredging station. Set out plates/pie plates/bowls, with: 1) flour, garlic powder, and black pepper stirred together, 2) the two eggs, beaten, and bowl 3) the crushed chips.
Past the dish with chips, you’ll want the basket/pan for your air fryer, probably lined with parchment so you won’t have to clean it later. Preheat the air fryer to 380 degrees. Dredge the chicken in the flour, then eggs, then chips, placing the coated chicken in the air fryer basket.
Cook in the air fryer for 15-18 minutes total, flipping in the middle. At the end check with a thermometer that the thickest piece of chicken has reached 165 degrees.
While the chicken cooks, whisk together all the sauce ingredients in a small bowl. Pour into a large skillet and cook over medium high heat until slightly thickened, 5-8 minutes.
When the chicken is done, coat each piece well with the sauce.*
Melt a tablespoon of the butter in a skillet and toast an open bun, cut-side-down, until golden brown, adding more butter as needed to toast all four buns. Spread a bit of butter on the inside of each bun, then place a piece of chicken on the bottom bun, some pickles, and some kimchi. Put on the top piece of the bun and enjoy!
*I had more chicken than people, meaning leftovers. To avoid gross sogginess, I stored the cooked pieces, unsauced, and would then throw each one back in the air fryer for 5 minutes and douse in sauce when ready to eat.
Ingredients:
Stir in the egg and vanilla.
Add the flour, baking powder, and salt, continuing to stir until evenly combined.
Fold in the Oreos.
Turn the mixture out into the prepared pan and spread evenly.
Top with some chocolate chips, if desired, then bake 25 minutes or until the bars pass the toothpick test.
Cool in the pan, then slice and serve.
While the squash is cooking, boil a large pot of water and cook the pasta according to the package directions. When ready, drain.
Serve with extra cheese and/or any herbs you like!
Ingredients:
Cook on low 4-5 hours, until the chicken is easy to shred. Shred, leaving whatever liquid is in the crockpot in there.
Add all the cans plus the block of cream cheese, re-cover, and let cook another hour to soften everything, then stir together well.
Top with the cheddar, recover, and let cook at least 20 minutes to melt the cheese.
Whisk sugars into the mixture.
Add the eggs, one at a time, then the cocoa powder and arrowroot/corn starch. Stir really well, to avoid graininess.
Pour the batter into the prepared dish, and bake 20-25 minutes. Cool in the pan completely, slice, and serve.
Ingredients:
To make the potatoes, first stir together the softened butter and spice mix in a medium bowl until well mixed.
Transfer your spiced butter to some plastic wrap, and use that to roll the butter into a log shape, wrapping it up. Place in the fridge. This can be done way in advance, or right before you start dealing with the potatoes.
Preheat your oven to 450. If your potatoes are round enough that they will roll while slicing, cut off a slice from one side to give it a flat edge to lay down on your cutting board. Place chopsticks/pencils/thick skewers on either side of the potato, then begin cutting thin slices most of the way through the potato – other than at the ends, the chopsticks will stop your knife from going all the way to the cutting board, which is what you want – thin slices attached at the bottom. If you can cut thinner slices than I did, even better!
Once all 4 potatoes have been sliced, rub them all over with a bit of olive oil, and sprinkle with a bit of salt and pepper. Place (uncut-side down) on a baking sheet, and bake for 30 minutes.
By the end of the 30 minutes, your butter should have re-firmed. Take it out of the fridge and slice into thin pieces.
Remove the potatoes from the oven – the slices should have started separating from each other a bit, which helps as you now will put slices of butter (or parts of slices) in between each slice of potato.
Remove the potatoes from the oven once again, sprinkle with a bit more of your buffalo spice mix, optionally top with sour cream and/or chives, and enjoy!
sparecake 