Peanut Sesame Noodles

Adapted from Gourmet June 2002. Recipe hosted by Epicurious

Chris and I like to add Asian greens such as bok choi (crunchy, mild flavor) in stir-fries and Asian style noodle dishes. Another reader from on the Smitten Kitchen website feels like the same- See the reader comment below for additions of carrot, bok choi: 

I love this kind of thing, only the tofu has to be cooked with the garlic and a pinch of chili pepper. Then I add all sorts of Chinese veggies like bok choi and choy sum, Chinese cabbage, etc, carrots, red peppers, then with the soy sauce and CRUNCHY peanut butter, and I’ve had to start using fettuccine instead of the yummy green Chinese noodles (can’t find them anymore). They work, just not as nicely.

Ingredients

For peanut dressing

• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 1/3 cup warm water
• 1 tablespoon chopped peeled fresh ginger
• 1 medium garlic clove, chopped
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons Asian toasted sesame oil
• 1 tablespoon honey
• 1 teaspoon dried hot red pepper flakes or a splash of the hot sauce or chili paste of your choice

For noodles

• 3/4 lb dried soba noodles (dried linguine fini or spaghetti will work in a pinch)
• 4 scallions, thinly sliced
• 1 red bell pepper, cut into 1/8-inch-thick strips
• 1 yellow bell pepper, cut into 1/8-inch-thick strips
• Half a seedless cucumber, thinly sliced
• 1 cup firm or extra-firm tofu, cubed
• 3 tablespoons sesame seeds, toasted

Directions

Put dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.

Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.

[To use bok choi and/or carrots: Grate carrots or dice very thin- if small enough they can be cooked at the same time as the bok choi. If you want larger carrot chucks sautee first before bok choi. Cook in canola or peanut oil, adding a touch of sesame if desired. Sautee until just tender, add a bit of rice wine vinegar about mid way through. Set aside and combine with below ingredients with noodles.]

Add pasta, scallions, bell peppers, cucumber and tofu to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately.

Servings: Makes 6 side-dish or 4 vegetarian main-course servings.

Asian-Style Sauteed Bok Choi Or Yukina Savoy

Ingredients

• 1 bunch bok-choi (Yukina Savoy)
• 2 tablespoons peanut oil
• 1/4 pound shitake mushrooms
• 1 teaspoon sesame oil
• 1/4 teaspoon salt
• 1-1/2 tablespoons soy sauce
• 4 garlic cloves, finely chopped
• 2 teaspoons rice wine vinegar
• 1 tablespoon minced ginger
• 1/2 teaspoon corn starch

Directions
Cut the base off the bok choi, separating the leaves but keeping plenty of stalk on each leaf. Wash and dry the leaves and cut into 2-inch pieces. Remove the stems from the mushrooms and cut them in 1/8-inch slices. Stir-fry or sauté the mushrooms in a wok or large pan over medium heat in the oils and add the salt. Cook the mushrooms until they give up some juice and reabsorb it. Add the garlic and the ginger and sauté for 1 minute. Add the bok choi and cook until just wilted. Combine the soy sauce, vinegar, and cornstarch in a small bowl or cup. Add this mixture to the greens and cook for about 2 minutes or until the greens are nicely glazed. Serves 4.

Japanese Noodles With Asian Greens & Tofu

Ingredients

• 1/4 cup soy sauce                      
• 2 tablespoons honey         
• 2 tablespoons sesame oil   
• 2 teaspoons cornstarch      
• 8 green onions, chopped    
• 2 large garlic cloves, minced      
• 1 12-ounce package udon noodles (or linguine, freshly cooked)       
•  1 12-ounce package tofu, cut into 1/2-inch pieces, drained 
• 1 lb (approx.) bok choy, bottom third discarded, sliced       
• 1 tablespoon minced peeled fresh ginger
• 2 tablespoons balsamic vinegar

Directions                                   

Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add greens and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper. (Mushrooms, carrots, cabbage etc. would be nice additions to this meal.)

Blueberry Lemon Cake

http://eatlittlebird.com/2013/11/17/blueberry-lemon-cake/

Blueberry Almond Breakfast Polenta

Adapted from One Hungry Mama
 

This is just delicious! The original recipe calls for quick cooking polenta but I use regular polenta and it works well just takes longer.

 Ingredients

• 4 cups milk
• 3/4 cups quick cook polenta (or regular polenta—see headnote)
• 1/2 cup almond meal
• 2 tablespoons butter
• 2 tablespoons honey
• 1 cup blueberries
• 1/2 teaspoon vanilla extract
• A few pinches cardamom (up to 1/4 teaspoon)
• Greek yogurt (optional)

 
Directions

Bring milk to a boil in a medium saucepan over high heat. Reduce heat to low and add polenta, whisking constantly until smooth. Add almond meal and combine well. Cook until the polenta thickens to a creamy consistency, stirring regularly. This can take anywhere from 20 – 40 minutes. Add butter and whisk until it melts completely.
 
Turn heat off and whisk in honey, blueberries, vanilla and cardamom. Serve with a dollop of Greek yogurt or sour cream and an extra sprinkle of blueberries.

 
Serves 3-4

Blueberry Notes

From Katherine Deumling of Cook with What You Have

 Some of my favorite things to do with blueberries:

• Blend with whole milk yogurt, a little honey and some lemon zest for the perfect smoothie
• Sprinkle on granola and good yogurt
• Add to your favorite cereal, hot or cold.
• Add to your favorite pancake recipe in addition to grated lemon zest—blueberries and lemon/lemon zest are a natural combination.
• Toss a couple of handfuls into a green salad and add a bit of fresh goat cheese if you have it.

Blueberry Jam

Ingredients

• Blueberries
• Sugar
• Candy or meat thermometer
• Cooking scale

Directions

This recipe uses half the weight in sugar as in blueberries. For example, if you are using a pound of blueberries, then you would use half a pound of sugar.

Place the blueberries in a stainless steel saucepan, and turn the heat to medium. Stir occasionally. When the berries juicy, add the sugar and stir a lot to combine it. Turn up the heat and bring the mixture to a boil. Reduce the heat to bring mixture to a low boil; partially cover. Let the jam simmer for about 20 minutes stirring occasionally. Careful when you stir so that the jam splatters don’t get you. When the temperature hits 220 F you have jam! Remove from heat and let cool a bit, then transfer to a clean pint jar.

Cooking tip: If you don’t have a thermometer handy, you can do the cold plate trick to see when the berries jell: after about 20 minutes place a small amount of boiling jelly on a plate, and put it in the freezer for a minute or so. If the mixture gels, it’s jam!

Roasted Beets and Walnut Salad

by Katherine Deumling of Cook With What You Have

Beets take a while to cook and a little goes a long way with beets. I tend to roast all the beets I have at once and then use a bit here and there in different preparations the following days. I like the flavor of roasted beets best though boiled is quicker and good too.

Preheat oven to 400 degrees. 

1 bunch beets, trimmed of beat greens and scrubbed but not peeled. If they’re large I cut the beets in halves or quarters.

Place the beets in a large sheet of aluminum foil. Sprinkle with a little water and then fold the foil over and tuck it into itself to create a nicely sealed package. Place packet on a sheet pan in the hot oven. Roast for about 45 minutes (depending on size of your chunks of beet).  A tester should easily pierce the beet.

 Remove from oven, open package and let cool until you can handle them. Now the skin will come off easily. Peel beets. If you’d like toss them when still warm with a little red wine or sherry vinegar and a bit of salt. Beets do well with a little acidity and if you toss them in oil first the vinegar won’t get absorbed.

Now you can add them to salads or dishes of many kinds.

Beet and Walnut Salad

This is a classic combination and deservedly so. 

• 2 cloves garlic, minced
• 3 tablespoons red wine or sherry vinegar
• 3-4 tablespoons walnut or good olive oil
• Salt and pepper
• 1 bunch beets, trimmed and roasted (see above), cooled and cubed
• ¼ cup toasted walnuts, broken up
• 2-3 cups fairly finely torn lettuce (optional)
• 1/3 cup crumbled blue cheese

Mix everything, except the cheese, together well, adding the lettuce at the very end, if using. Sprinkle with the blue cheese and serve.

Beets and Beet Greens with Garlicky Yogurt

From Katherine Deumling of Cook With What You have

You’ve probably noticed how much I love/use Greek yogurt. Several years ago I started buying it instead of sour cream. I find it so much for versatile and somehow it finds its way onto many of my meals. It’s hard to find full fat organic Greek yogurt. If you know of some please let me know! I buy Greek Gods brand because it’s full fat and at least uses rbgh free milk. It has a bit of pectin in it for thickening that some object too but I’ve come to like it a lot. 

This dish is very garlicky. Reduce if you want it milder.

Ingredients

• 1 bunch of beets, with greens (4-5 medium beets) or whatever you have on hand
• 3 small cloves of garlic, divided and minced
• 1 medium shallot or chunk of onion, finely chopped
• ½ cup of Greek yogurt or plain, full fat yogurt
• 1 teaspoon lemon juice plus an extra squeeze or two
• Olive oil
• Salt and freshly ground pepper

Directions

Cut the greens off the beets, wash well and cut into wide ribbons. You can use most of the stems. I usually just toss the 2-3 inches closest to the beat root. Scrub the beets well and cut into wedges. Put the beets in a small pan and cover with water. Bring to a boil and cook covered for about 15-20 minutes until beets are tender when pierced with a fork. Alternatively you can roast them (better flavor but takes longer). Drain well and toss with a little lemon juice and salt. Meanwhile sauté the onions or shallots in a little olive oil over medium high heat until soft. Add beet greens and a little olive oil if necessary and one clove of garlic, minced, and a few pinches of salt. It will only take about 3-5 minutes for the greens/stems to be tender. In a small bowl mix the yogurt with the remaining garlic, a pinch or two of salt and the teaspoon of lemon juice. Mix the beet wedges with the greens and heat thoroughly and then serve with a generous dollop of the yogurt.

Beet Carpaccio

From Epicurious

Ingredients

• 6 large or 12 medium beets (3 lb with greens), trimmed, leaving 1 inch of stems attached
• 3 medium onions (1 lb), halved lengthwise and thinly sliced crosswise
• 3 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 teaspoons balsamic vinegar
• 1/3 cup dry white wine
• 1/4 cup extra-virgin olive oil
• 1 (1/2-lb) piece Parmigiano-Reggiano

Directions

Preheat oven to 400°F.

Tightly wrap beets in double layers of foil to make 3 packages (2 large beets or 4 medium per package) and roast on a baking sheet in middle of oven until tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil packages (the steam makes beets easier to peel), about 30 minutes.

While beets are roasting, cook onions in butter in a 12-inch heavy skillet, covered, over moderately low heat, stirring occasionally, until soft, about 20 minutes. Add salt, sugar, and vinegar and cook, uncovered, stirring occasionally, until onions are very tender and caramelized to deep brown, about 20 minutes more. Add wine and boil, stirring occasionally, until liquid is reduced to about 2 tablespoons, 3 to 5 minutes. Transfer mixture to a food processor and pulse to a coarse purée. Return to skillet and season with salt and pepper, then reheat onion marmalade, covered, over low heat.

While marmalade is reheating, peel beets, discarding stems and root ends, and cut crosswise into 1/8-inch-thick slices with slicer.

Divide warm marmalade among 6 dinner plates and spread evenly in a very thin layer to cover bottom of each plate using offset spatula. Arrange beet slices in 1 layer over onion, overlapping them only enough to cover onions. Drizzle 2 teaspoons oil over each serving and season with pepper. Shave 4 to 6 curls of Parmigiano-Reggiano with a vegetable peeler over beets on each plate. Serve immediately.

Beet & Sugar Snap Pea Salad

Ingredients

• 1 lb. beets, scrubbed or peeled and quartered or sliced (I would grate, Cuisinarts work well if you have one).
• 2 Tbs. extra-virgin olive oil
• 1/2 sm. red onion, halved & thinly sliced
• [grate fennel raw and add if you like flavor]
• 3 Tbs. rice vinegar
• 1 tsp. ground coriander, lightly toasted
• 2 tsp. sugar
• 1/2 lb. snap peas, trimmed
• 1 tsp. salt 

Directions

Soak onion in cold water for 10 min.; drain. Whisk together vinegar, coriander, sugar and salt in a salad bowl, then add oil in slow stream, whisking. Toss onion and beets with dressing.  Steam peas over boiling water, covered, 2 min. then transfer to ice water. Drain well & toss with beet mixture.

Field Salad With Roasted Beets, Oranges & Feta

Adapted from Cooking Light

Ingredients

• 2 Beets (about 1/2 pound)
• 1/2 teaspoon grated orange rind
• 6 cups gourmet salad greens
• 1 cup orange sections
• 1/4 cup crumbled feta or blue cheese
• 1/4 cup fresh orange juice
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 2 teaspoons extra-virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon Dijon mustard

Directions

Preheat oven to 425. Leave root and 1 inch of stem on beets; scrub with brush. Place beets on a baking sheet lined with foil; bake at 425 for 45 minutes or until tender. Cool slightly. Peel beets; cut into 8 wedges. Combine rind, greens, orange sections and feta in a large bowl. Combine juices, pepper, oil, salt and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates. Top with beets.

Lemon Garlic Roasted Beets

Ingredients

• 1 lb. beets, peeled and sliced 1/4" thick
• 1/2 tsp. extra virgin olive oil
• 4 cloves garlic, thinly sliced (could use scapes)
• 1/4 tsp. sugar
• 2 tbs. lemon juice
• 1 pinch each, salt & white pepper
• ¼ tsp. lemon zest

Directions

Preheat oven to 375 degrees. In an 8" square glass baking dish, toss all ingredients together. Rub a piece of parchment paper with olive oil and set oiled side down on the beets. Cover tightly with tin foil and roast for 40 min, shaking pan occasionally.

Beets With Onions

Ingredients

• 1 bunch beets, without stems or leaves
• 4 tablespoons vegetable oil
• 1 teaspoon whole cumin seeds
• 1 clove garlic, peeled and minced
• 1 large onion, peeled and coarsely chopped
• 1-1/4 cups water
• 1/2 teaspoon cayenne pepper
• 1 teaspoon flour
• 1 teaspoon salt
• 2 medium tomatoes, peeled and very finely chopped 

Directions

Peel beets & cut into wedges. Heat oil in medium-sized pot over medium flame. When hot, put in cumin seeds. Let sizzle for 5 seconds. Put in garlic; stir-fry until garlic pieces turn golden. Put in onion; stir-fry for 2 minutes. Put in flour & cayenne; stir-fry for a minute. Put in beets, tomatoes, salt & water. Bring to a boil. Cover, turn heat to low & simmer 30 minutes (until beets are tender). Remove lid, turn heat to medium & cook uncovered until the sauce has thickened. Serve over rice if desired. Serves 4.

Baby Greens With Roasted Beets & Fingerling Potatoes

From Gourmet 

Ingredients

For vinaigrette

• 1 1/2 tablespoons tarragon white-wine vinegar
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup olive oil

For salad:

• 2 medium beets (1 lb with greens; 14 oz without greens), stems trimmed to 2 inches
• 1 lb fingerling potatoes, scrubbed well
• 1 teaspoon olive oil
• 1/8 teaspoon salt
• 4-5 C Salad Mix, or combo of baby greens, spinach etc.

Directions

Make vinaigrette: Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified.

Roast beets and potatoes: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Wrap beets individually in foil and roast on a baking sheet in upper third of oven until tender, 1 to 1 1/4 hours. Once beets have roasted for 30 minutes, toss potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan occasionally, until potatoes are tender, 25 to 30 minutes. Carefully unwrap beets and cool slightly, then slip off and discard skins. 

Assemble salad: Cut beets into 1/3-inch dice and put in a large salad bowl. Cut potatoes into 1/3-inch-thick slices and add to beets along with all greens Add vinaigrette and toss gently to coat. Season, if desired, with favorite herbs.

Borscht

From Signature Dishes from Around the World by Paolo Pac and Roberto Mottadelli  

Directions

• 6 cups water                                 
• 3 potatoes, quartered
• 3/4 tablespoon salt                        
• 1/3 cup butter
• 1/2 cup finely chopped carrots    
• 1/2 cup chopped onion
• 1 1/2 cups canned tomatoes        
•  3 cups finely shredded cabbage, divided
• 1/2 stalk celery, chopped              
• 2-3 beets medium beets
• 1/2 cup tomatoes                         
• 1 tablespoon dried dill weed
• 3/4 cup diced potatoes                  
• Salt and ground black pepper to taste

Directions

Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil. Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender. Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth. Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.

Roasted Beet Salad With Oranges & Beet Greens

From Bon Appétit Magizine

Ingredients

• 1 bunch beets with beet greens attached
• 1 large orange
• 1 small sweet onion, cut through root end into thin wedges
• 1/3 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon grated orange peel

Directions

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.  Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

Beet & Apple Relish

From Martha Stewart

Martha recommends on cold chicken or trout! Also wonderful on sandwiches!

Ingredients

• 1 1/4 pounds small to medium red beets (4 or 5), washed well and patted dry
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 small onion, thinly sliced
• 3 cups cider vinegar
• 1 1/2 cups water
• 1 1/2 cups sugar
• 4 Granny Smith apples, peeled and cut into 1/2- to 3/4-inch pieces
• 1/2 teaspoon Dijon mustard

Directions

1. Preheat oven to 400 degrees. Place beets on a sheet of parchment-lined foil; drizzle with oil. Season with salt and pepper. Fold edges to form a packet. Place on a baking sheet, and roast beets until tender, about 1 hour. Unwrap; let cool slightly, then peel. Cut into 1/2-inch pieces.

2. Bring onion, vinegar, water, and sugar to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Remove from heat, and stir in beets, apples, and mustard.

3. Divide among 3 pint-size sterilized glass jars using a slotted spoon, leaving 1/4-inch headspace at tops. Wipe rims and then close with screw bands and lids.

4. Submerge jars, covering with water by 2 inches, upright on a wire rack in a large pot of hot water; bring to a boil. Boil for 15 minutes (or longer, depending on altitude). Remove jars from pot using tongs, and transfer to a layer of clean towels to cool. Once cool, check for a slight indentation in lids, which indicates a vacuum seal. Refrigerate all canned products after opening.

Beet Salad With Feta & Pecans

From Martha Stewart

Ingredients

• 1/2 cup pecans
• 4 bunches small beets (16 to 20 beets)
• 3 tablespoons cider vinegar
• 3 tablespoons olive oil
• 4 ounces feta cheese, crumbled
• 2 tablespoons freshly chopped flat-leaf parsley, plus sprigs for garnish
• Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 350 degrees. Place pecans on a baking sheet, and toast until fragrant, about 10 minutes. Transfer to a bowl to cool. Coarsely chop, and set aside. Raise oven temperature to 450 degrees.

2. Trim greens and long roots from beets. Wrap in 2 to 3 aluminum-foil packets, dividing beets according to size. Place in oven, and roast until tender, 45 to 60 minutes, depending on size of beets. Using paper towels to protect your hands, wipe the skins from the beets. Cut into wedges, and transfer to a serving bowl.

3. Drizzle vinegar and olive oil over beets; toss to coat (beets can be made ahead). When ready to serve, add feta, parsley, pecans, and salt and pepper to taste; toss to combine. Garnish with parsley sprigs.

Summer Borscht

From Barefoot Contessa. Hosted by Ina Garten

Ingredients 

• 5 medium fresh beets (about 2 pounds without tops)
• Kosher salt
• 2 cups chicken stock, preferably homemade
• 16 ounces sour cream, plus extra for serving
• 1/2 cup plain yogurt
• 1/4 cup sugar
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons Champagne vinegar
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups medium-diced English cucumber, seeds removed
• 1/2 cup chopped scallions, white and green parts
• 2 tablespoons chopped fresh dill, plus extra for serving

Directions 
Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool. 

In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.