Peanut Sesame Noodles

PLAY WITH YOUR FOOD, you won’t be sorry!

YES, I mean it, get in there … play with this noodle dish.  Experiment with textures and colours, and then when its time to mix with the dressing your hands are the best tools in your kitchen, a great time to get the kids to help ….. (after they’ve washed up).

  • 1/4 cup peanut oil
  • 1/2 cup raw peanuts
  • 1 small jalapeño, minced
  • 1 small garlic clove, halved
  • One 1/4-inch slice of fresh ginger, peeled and chopped
  • 1/2 tsp sea salt
  • 1/2  cup thinly sliced scallions
  • 2 1/2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon black bean sauce
  • 1 tablespoon sugar
  • 1 teaspoon Asian sesame oil

 

Heat peanut oil in sauce pan, and add peanuts.  Heat until golden brown and allow to cool slightly.

Grind garlic, jalapeno and ginger with a 1/2 tsp of sea salt with mortar and pestle.  (Yes, you can use a food processor if you have one and would rather!)  Add sliced scallions.  Pour warm peanuts (with oil) over top.  The warmth allows the flavours to bloom.  Add the rest of the ingredients and blend well.  I can’t say this strongly enough but taste it!  Taste, taste, taste.  Everybody has a different brand of each ingredient, and that will make the overall taste slightly unique in every household.  Get a balance that you like, in other words, when you realize you are still tasting just to eat it ……

Soften rice noodles according to package instructions.

Thinly slice coloured sweet peppers, celery and any other vegetables you are inclined to add – this is so forgiving and just allows you to express yourself.

Asian noodles

Toss everything together until well blended.  Serve warm or at room temperature.

This noodle dish is easy to turn into a main dish, or one dish meal by adding chicken or seafood.  Keep it the way it is for a vegetarian meal or add some cubed, fried tofu.

Ginger Garlic Sticky Chicken Thighs

Ginger Garlic Chicken Thighs

It’s really important to allow the sauce to reduce before coating the chicken thighs.  This allows the flavours time to play together and makes these chicken bites finger licking good!

SAUCE

8 skinless, boneless chicken thighs

Combine all sauce ingredients in a small sauce pan, and over medium heat allow to gently boil, stirring occasionally until sauce has thickened and reduced slightly.

Allow to cool, then coat chicken in sauce generously and convection roast at 375 until cooked through ….. 30-35 min depending on the size of your chicken thighs, turning half way through.

Turn broiler on and allow to brown – watching carefully!

Sprinkle with toasted sesame seeds and sliced scallions.

 

 

 

 

 

Almost Shake Shack sauce!

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Almost famous all right …. Make your own Shake Shack sauce.

 

This creamy sauce will take your home made burger right to the level of that famous burger at Shake Shack.

In order to replicate the burger all the way – make sure you use good beef, 1/4 pound of it per burger, and cook it on a flat surface … without greasing the pan!  That creates the crisp exterior.

Use soft potato buns, lightly butter and grill or toast.

Lettuce, tomato, pickles and this amazing sauce will complete the deal.  And you may never buy another burger!

Sauce Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon yellow mustard
  • 4 slices kosher dill pickle
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Pinch cayenne pepper
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Maybe not the best presentation photo, but this creamy, slighty tangy sauce takes your burger to lip smacking, napkin required level.

Mini Lemon Cheesecake

Easter means brighter, fresher desserts, and this fits that description perfectly.  Ideal for brunch, lunch or dinner, these are a real treat.  I found the recipe on “Live Well Bake Often”, and, unusually for me ….. I didn’t change a thing!

Mini Lemon Cheesecake

When spring is peaking around the corner, I immediately think of lighter, fresher desserts …. and usually lemon figures in there somewhere!  These light, lemony cheesecakes topped with fresh whipped cream and berries are an ideal way to finish off dinner.

Cheesecake graham crumb

If you have a mini cheesecake pan, that would be ideal, but this straight sided silicone muffin tin I had worked perfectly.

For the crust:
  • 6 full-sheets (90 grams) graham crackers (or ¾ cup graham cracker crumbs)
  • 3 tablespoons (45 grams) butter, melted
  • 2 tablespoons (25 grams) granulated sugar
Graham crumb 2

It’s important to get the crumbs settled smoothly into the bottom of the tin, and I used the bottom of a small glass to get it all flattened out.

To make the crust:
  1. Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. (or silicone muffin pan).  If you want to use a traditional muffin tin I would recommend using liners for easier removal.
  2. Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until everything is well combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F.
Mini cheesecake

These muffin tins used 1/4 cup of the cheesecake batter to make the perfect little mini cheesecake.

For the lemon cheesecake filling:
  • 12-ounces brick-style cream cheese, softened to room temperature
  • ½ cup (100 grams) granulated sugar
  • 3 tablespoons (45 ml) fresh lemon juice
  • Zest of one lemon
  • 1 teaspoon pure vanilla extract
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
To make the cheesecake filling:
  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the granulated sugar and mix until well combined. Add the lemon juice, lemon zest, and vanilla extract until well combined. Scrape down the sides of the bowl if needed, then mix in the egg and egg yolk on low speed until just combined.
  2. Evenly distribute the cheesecake filling between all 12 cavities of the mini cheesecake pan (or muffin pan) and return to the oven. Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set.
  3. Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight. Once the cheesecakes are chilled, remove them from the pan. Top with whipped cream and fresh berries if desired, serve, and enjoy!