I’d like to open my birth month, June, with a recipe #fail. Otsu…which is now Yuck-su to me.
This is the first recipe from 101cookbooks.com that I have loathed. Hated it. Can’t stand it. Won’t make it again. I think I have made nearly every recipe Heidi Swanson has posted on her delightful website. It’s my “go-to” site. It’s the site that I direct people to when they are like, “you can’t eat anything good if you are a vegetarian” and it sucks them in every…single…time. I dare you not to like Heidi OR her website 101cookbooks.com. This recipe however, for me, didn’t suck me in. It. Just. Sucked. From the surface it looks like something I would eat myself into a food coma by; however, I felt it lacked a certain freshness I was expecting from the sauce. It just tasted salty to me and sorta, I don’t know, blah. The cucumber was a strange random addition at the end. I’m posting this because I think with a few additions or subtractions even, this might be a great dish…so go out there and tweak it to suit your tastes. Sorry Heidi, this one failed for me. I still love ya, but this one is getting black listed from my repeat list.
- Grated zest of 1 lemon
- Fresh ginger, cut into a 1-inch cube, peeled, and grated
- 1 tablespoon honey
- 3/4 teaspoon cayenne
- 3/4 teaspoon fine-grain sea salt
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup unseasoned brown-rice vinegar
- 1/3 cup shoyu sauce (wheat-free soy sauce)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons toasted sesame oil
- 12 ounces dried soba noodles
- 12 ounces extra-firm nigari tofu
- 1/4 cup chopped fresh cilantro
- 3 green onions, thinly sliced
- 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced
- 1 small handful of cilantro sprigs, for garnish
- 1/4 cup toasted sesame seeds, for garnish
Make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running, drizzle in the oils.
Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water.
While the pasta is cooking, drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
In a large mixing bowl, combine the soba, the ¼ cup cilantro, the green onions, cucumber, and about ⅔ cup of the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and the toasted sesame seeds.
Posted in Uncategorized
Tagged 101 cookbooks, 101cookbooks.com, brown-rice vinegar, cayenne, cilantro, cook, create, cucumber, food processor, ginger, honey, lemon juice, lemon zest, noodles, onions, recipe, seasonal cooking, sesame oil, shoyu, soba, tofu, vegetarian
Many requests for this recipe. Lori got it from Martha and made some changes, then I’ve made some changes. I hope you decide to make it your own too.
Macaroni & Cheese
Adapted from Martha Stewart and Lori Peterson
- 1 stick of unsalted butter
- 1 ½ C Panko bread crumbs
- 5 ½ C skim milk
- ½ C flour (any type)
- 1 T Braggs Aminos (could also use Soy Sauce)
- ½ tsp Coleman’s Ground Mustard
- Pinch of fresh ground Nutmeg
- Pinch of Cayenne Pepper
- 6 oz sharp Cheddar cheese, shredded
- 6 oz white Cheddar cheese, shredded
- 8 oz Gruyere cheese, shredded
- 4 oz smoked Cheddar cheese, shredded
- 4 oz light or ff cream cheese
- 4 oz Parmesan cheese, shredded
- 1 pound whole grain pasta, cooked al dente
Heat oven to 375. Butter a large, deep casserole dish. If you use a 9 x 13 pan, make sure when you bake it, you put a jelly roll pan with sides under it, the pan will overflow and you can save your oven.
Melt the butter, reserve 2 T with Panko breadcrumb in small dish and set aside.
In medium saucepan, heat milk. Add rest of melted butter from above, and slowly whisk flour into this mixture. Stir until becomes bubbly and thickens a little.
Remove pan from heat and stir in spices and all cheeses, MINUS the Parmesan. Stir in cooked pasta, transfer into your prepared dish/pan. Sprinkle with Parmesan cheese and Panko. Bake until brown and bubbly, approximately 30 minutes. Cool slightly and serve.
#author’s note: just about any combination of cheeses will work here. I love Applewood Smoked Cheddar or Colby Jack in this as well as Havarti, Gorgonzola, etc. Create your own cheese flavor profile. Just follow the approximate measures above and do not sub for the cream cheese, you need that one.
Posted in Make Ahead, Recipes, Vegetarian
Tagged #walterthewonderdog approved, Bragg's Aminos, butter, cayenne, Cheddar, Coleman's Ground Mustard, cream cheese, Easter, Gruyere, mr. wonderful approved, not-good-for-you-but-delicious, Nutmeg, Panko, Parmesan, veggie, White Cheddar, yum
Math is basically why I don’t bake. I suck at it. Measuring, estimating, etc not exactly my strong points. You should know that Communications students do not adhere to traditional mathematical principles. Instead you get spicy sweet cookies. Lucky YOU! Don’t worry, they are Mr. Wonderful approved.
I’ve adopted Isa Chandra Moskowitz as my patron saint of all things food. So this is from her website (www.theppk.com) and her best-selling book Vegan Cookies Invade Your Cookie Jar. So, for Valentine’s Day, I give you: Vegan Mexican Chocolate Snickerdoodles. Love, cayenne, vanilla, cocoa and sugar…perfect.
Mexican Hot Chocolate Snickerdoodles
Makes 2 dozen Cookies (I doubled it with ease in one KitchenAid Mixer bowl)
A beautiful crackle topped chocolate cookie with a spicy cayenne kick and a sugary cinnamon coating.
For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon
For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1/2 teaspoon ancho chili pepper powder (find it at Penzey’s Spices)
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
Posted in Baking
Tagged almond milk, baking, cayenne, chili, chocolate, communications, cook, cookies, create, dairy-free, delish, isa chandra moskowitz, math, mr. wonderful approved, recipe, sugar, valentine's day, vanilla, vegan, vegan cookies invade your cookie jar, vegetarian, yum