spicy peanut butter noodles

spicy peanut butter noodles
serves 4 

16 oz noodles
3-5 garlic cloves, minced
1 Tbsp ginger, minced
1 Tbsp oil
2/3 cup peanut butter
4 Tbsp low sodium tamari or soy sauce
1/3 - 1 cup hot water (hot water mixes better than cold)
1 Tbsp rice vinegar
1 Tbsp toasted sesame oil
1-2 Tbsp sriracha
1-2 Tbsp maple syrup or honey
1/2 tsp red pepper flakes (optional)
1 tsp chili garlic sauce (optional)

Bring a large pot of water to a boil and cook noodles according to package instructions.

Finely mince the garlic and add to a saute pan with 1 tbsp of oil. Any oil will work here, I used olive. 

Saute over low heat for about 2 minutes or until golden brown. Add in the grated ginger and saute for 1 more minute.

Remove from heat and add in all remaining sauce ingredients (start with 1/3 cup of water) and whisk together until smooth, adding more water as needed to reach your desired consistency. 

How much you need will depend on the brand of peanut butter you used as well as your personal preference.

Taste and add more soy sauce, sriracha, or any other seasonings as desired. I usually add more soy sauce because I like it saltier.

Add about 1/2 of the sauce to cooked pasta and mix together. I intentionally made extra sauce in case you want to add some chicken, tofu, veggies etc.

I don't recommend adding all of the sauce at once because it may be too much depending on your preference, so start with 1/2 and add more depending on your needs. I usually end up adding all of it because I like it saucey, but up to you!

Serve with crushed peanuts, scallions, red pepper flakes and enjoy! Delicious alongside veggies and protein of choice. 

broccoli salad

 fresh, crunchy and delicious!

broccoli salad
serves 4-6

1 lb broccoli crowns, chopped into 1/2 pieces
3 T extra virgin olive oil
3 T mayonnaise
1 1/2 T apple cider vinegar
2 tsp dijon mustard
1-2 tsp maple syrup or honey
1 garlic clove, minced
1/4 tsp sea salt
1/3 cup diced red onions
1/2 cup TJ's Omega Trek Mix (almonds, pepitas, pecans/walnuts & cranberries)

In a large bowl, whisk together olive oil, mayo, apple cider viengar, mustard, maple syrup, garlic and salt. Add the broccoli and onions. Toss to coat. 

Toss the nuts and berries into the salad, reserving a few to sprinkle on top. 

Season to taste and serve. 

DIY strawberries & creme frappucino

 Homemade Strawberries & Creme Frappuccino - just like Starbucks

Ingredients:

10 ice cubes
1 cup full fat milk
1 tsp vanilla extract
3 Tbsp powdered sugar
8-10 frozen and defrosted strawberries

Blend ice, milk, sugar, vanilla and frozen defrosted strawberries until smooth, creamy and even in color

Enjoy immediately

buttermilk roast chicken

buttermilk roast chicken
serves 4-6

3.5 - 4 lbs chicken
salt
2 cups buttermilk

1 Day Ahead: 

Season the chicken generously with salt and let sit for 30 mins. 

Stir 4 teaspoons of salt into the buttermilk to dissolve. 

Place chicken in a gallon size resealable plastic bag and pour in the buttermilk. 

Seal the bag, squish the buttermilk all around the chicken. Place on a rimmed plate and refrigerate. 

Cooking Instructions

Remove chicken from the fridge 1 hour before cooking. 

Preheat oven to 425 degrees, with the oven rack in center position. 

Remove chicken from bag and drip dry chicken of buttermilk. 

Tightly tie together the legs of the chicken with cooking twine. Place chicken in 10 in cast iron skillet or shallow roasting pan. 

Slide pan all the way to the back of oven and rotate so legs are pointing towards the rear left corner and breast points towards the oven center (back corners tend to be the hottest spots in the oven). 

After about 20 mins, reduce the heat to 400 degrees and continue roasting for 10 mins. 

Then move the pan so the legs now face the back right corner of the oven, and continue cooking for another 30 mins, or until chicken is brown all over and juices run clear (or use a thermometer - chicken is done when meat's internal temperature reaches 165 degrees). 

Remove from the oven and let chicken rest for 10 mins before carving and serving. 

green bean casserole

 Green Bean Casserole
makes 6-8 servings

2 lbs fresh green beans, trimmed and snapped in half
1 Tbsp olive oil
2 Tbsp butter
1 large onion, diced
salt and pepper
16 oz cremini mushrooms, chopped
4 garlic cloves, minced
2 Tbsp flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
1/4 tsp grated nutmeg
1/2 cup freshly grated parmigiano reggiano cheese, plus more for topping

Preheat the oven to 400 degrees F

Bring a pot of salted water to boil. Add in the green beans. Blanch for 5 mins, then drain and place in ice water to stop cooking. 

Heat olive oil and butter in large skillet over medium-low heat. Add in diced onion with a big pinch of salt and pepper. Cook until softened, about 5 mins. 

Stir in the mushrooms. Cook until they soften too, about another 5 mins. Stir in the garlic and cook for 1 minute. 

Stir in the flour to create a roux. Cook for 2-3 mins, until fragrant and a bit nutty. Slowly stream in the stock, stirring the entire time. Cook for about 5 mins, until thickened and simmering. 

Stir in the cream until combined. Add in the grated nutmeg and parmesan cheese. Turn off the heat. Add the green beans to the cream mixture and toss to coat. 

Pour into a 9x13 baking dish. Sprinkle on extra parmesan cheese. Top with the french fried onions. 

Bake the green beans for 20-25 mins, until bubbly and warm. Serve immediately. 

Asian Chopped Salad

 asian chopped salad

makes 6 servings

1 large head romaine lettuce, chopped
3-4 green onions
1/2 cup chopped cilantro
1/4 cup sliced almonds
1/4 cup crunchy ramen or chow mein noodles
1 1/2 T sesame seeds
2 Tbsp raosted nuts

For the dressing: 

1/4 cup rice vinegar
2 Tbsp toasted sesame oil
1 Tbsp soy sauce
1 Tbsp maple syrup
Optional: minced garlic or freshly grated ginger

Chop romaine lettuce and set aside in large bowl. 

Slice green onions, chop cilantro. 

Make the dressing - conbine dressing ingredients in a snall bowl or jar and whisk welll 

Pour over salad and mix in salad topping components (green onions, almonds, etc). 

Top with roasted peanuts. 

stir fried nien gao (rice cakes)

 stir fried nien gao

1 lb pork shoulder or lion, julienned or other meat
1 T water
1 1/2 T soy sauce
1 tsp sesame oil
1/2 tsp white pepper
2 tsp vegetable oil
2 tsp corn starch

1.5 lbs rice cake / nien gao
12 oz baby bok choy, kale or other leafy green, chopped
3 cloves garlic, chopped
5 scallions, cut on a diagonal
3 T vegetable oil
2 T shaoxing wine or rice vinegar
3/4 -- 1 cup water
1 tsp sesame oil
1 T dark soy sauce
1 T soy sauce
3 tsp oyster sauce
1/2 tsp ground white pepper
1 T Chinese sha cha sauce

• Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients.
• Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes.
• Thoroughly wash the baby bok choy (or napa cabbage). Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Also prepare the garlic and scallions.
• Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork turns opaque. If using mushrooms, add them now and stir-fry for 1 minute.
• Stir in the scallions, bok choy/cabbage, and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even “bed” of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok).
• Add water (or mushroom soaking water for extra flavor). Depending on how hot your stove gets, you can add 1/2 cup to 3/4 cup. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables.
• Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. Plate and serve!