Cold Peanut Noodle Salad

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Cook 1 pound Chinese noodles (chow mein style) – drain and rinse.

Whisk together:

1/2 cup peanut butter

1/4 cup soy sauce

1/4 cup Sriracha sauce

1/4 cup rice vinegar

2 tbsp sesame oil

1 tbsp fish sauce

juice of 1/2 lime

2 tbsp grated ginger

1 clove garlic – minced

Blend well, and set aside.

Chop up an assortment of your favorite vegetables – about 3-4 cups worth for 1 pound noodles.

Tonight’s included: red & orange peppers, snow peas, thinly sliced baby bok choy, slivered radishes, minced chives, and bean sprouts,

Toss everything together with the dressing.

Garnish with toasted sesame seeds, cilantro and fresh basil.

Breakfast Cookies

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  • 1 ¼ cup flour (or any combination of whole wheat and white flours)
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 TBSP unsalted butter
  • 1/4 cup canola oil
  • 1/4 cup dark brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • 1 medium carrot, grated
  • 1 tsp vanilla extract
  • 1 cup rolled oats
  • 1/3 cup coconut
  • 1/3 cup raisins, or any dried fruit
  • 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped (or any nut – chopped and toasted)

 

Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot, and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, coconut, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Use a tsp to drop cookie batter on cookie sheet, or if you prefer a large cookie use a tablespoon between 3 to 4 tablespoons of batter, using the tsp you will get about 30-32 cookies. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. These cookies will not spread out, nor change shape so if you want a perfect cookie, create that shape before you bake it.

Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

 

This is a great recipe to adapt to your own preferences – I used blueberry craisins in my latest version, and will try adding zucchini next time ….

Shrimp Cocktail

I love shrimp cocktail ….. so why not make it at home instead of buying that frozen ring with the canned cocktail sauce??  I get it, when you are in a hurry, or just need to pick something up – those work.  If you have a few minutes though, and really only a few moments, make your own at home, infusing the shrimp with flavour along the way ….

Soooo delicious!

Soooo delicious!

Poached Shrimp

3 cups water

1 cup your favourite white wine (dry)

juice and zest of 1 lemon

1 onion, thinly sliced

2 bay leaves

2 tsp salt

1 1lb bag of frozen shrimp

Pour all ingredients except shrimp into a medium saucepan, and heat to boiling.  Turn down the heat and allow flavours to simmer and blend for about 5 minutes.  Add the shrimp, stir, and cover with a lid.  Remove from heat and allow shrimp to poach for 10 minutes.  Keep an eye on them, you don’t want them to do any more than turn pink. Strain the shrimp out and put in fridge to completely cool.

Cocktail Sauce

1 cup ketchup

1/2 cup (heaping) horseradish

1 tbsp soy sauce

1 tbsp Worcestershire sauce

juice and zest of 1 lemon

 

Combine all ingredients and set aside to serve with shrimp