Wednesday, December 21, 2011

Dang Cold Asian Noodle Salad

Well it's that time of year again....Office Holiday Party time! At my office we do a pot-luck lunch then exchange gifts for our Secret Santa! After reading the list of what people were signing up to bring I noticed that 5 people are making desserts! Therefore, I decided to make something on the other end of the spectrum with a bit more substance that was healthy too so they don't feel bad about eating all those desserts!

I found this tasty recipe by Guy Fieri, "Dang Cold Asian Noodle Salad". It's made with Soba Noodles, Japaneese buckwheat noodles that are best served cold. Now if you live in the middle of nowhere like me and your "ethnic aisle" is little to none, its very likely you will not find these noodles in stock. Instead you can substitute Whole Wheat Spaghetti. The instructions only called for "1 package Soba" and I was not really certain how much product that translated too. Since I was making this for a large group I used 1 whole box of spaghetti. In addition I mixed up another batch of the sauce, and added half of the extra batch to taste. I threw in a bit more veggies so it was not all noodle. I also omitted the Peanuts at the end as I have a friend at the office with a Peanut allergy and I really do not think they are necessary for this recipe. In hindsight I wish I thought to grab soy beans and would have rather substituted those.

Overall I am very pleased with how this turned out! Its healthy, chock full of veggies, and easy to make! Since its served cold, no messing with reheating before the party. I think this dish would appeal to even the pickiest eaters, similar to a vegetarian Lo Mein.

Enjoy = お楽しみ

Dang Cold Asian Noodle Salad

Recipe courtesy Guy Fieri, 2007

Ingredients

  • 1 package soba noodles
  • 1 teaspoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons soy sauce
  • 1 teaspoon hot chili oil
  • 1 tablespoon hoisin sauce
  • 5 tablespoons extra-virgin olive oil
  • 1 carrot, thinly sliced or julienned
  • 2 celery stalks, thinly sliced or julienned
  • 5 green onions, bottom 4 inches, thinly sliced
  • 1/2 cup thinly sliced napa cabbage
  • 1/2 red bell pepper, thinly sliced or julienned
  • 1/2 cup julienned bok choy
  • 1 cup bean sprouts, optional
  • 3 tablespoons minced fresh cilantro leaves
  • 3 tablespoons sesame seeds, toasted, for garnish
  • 4 tablespoons unsalted peanuts, for garnish

Directions

In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.

In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.

Garnish with sesame seeds and peanuts.

Copyright 2011 Television Food Network G.P.
All Rights Reserved


Tuesday, December 13, 2011

Ranch Pretzels

We've all had those days where one frustration leads to another, and all you want to do is come home and SMASH something! Today was one of those days, so I elected to smash up a batch of Ranch Pretzels!!

Back in college when I lived at the sorority house, my roommate Kylie introduced me to this snack, and since then I've been hooked! Not only is it a fun way to get out your aggression; it's also a crowd favorite for parties or to have on hand for snacking. Time to give your boring old plain pretzels a makeover! Enjoy! Sigma Love to my 202 Main Street Girls!!

Ranch Pretzels

(2) 16 oz Bags of Sourdough Hard Pretzels

(2) Envelopes Ranch Dressing Mix

1 ½ Cups Oil (Olive or Vegetable)

3 Tsp. Dill Weed

3 Tsp. Garlic Powder

Pre-Heat Oven to 200 degrees. Smash Pretzels while still in bag, to break up into bite-size pieces. In a large bowl combine remaining ingredients. Add pretzels and coat thoroughly. Pour into ungreased baking pan. Bake for 1 hour, stirring every 15 minutes.

Recipe courtesy www.recipegoldmine.com

Click here to print recipe:

Monday, December 12, 2011

Artichokes

As I make my weekly shopping run, and proceed through the check-out line; It NEVER fails that as soon as the cashier comes upon this particular item they will inevitably hold up the produce bag, wrinkle their nose, raise an eyebrow and stammer "Whaaaat's this??!!" Many smart remarks run through my head as potential responses...tell them its a green pepper they are on sale 10 for 10! Yet I know I had better behave, and perhaps I can educate them on this alien form of produce that apparently nobody else ever purchases. "Why it's an Artichoke!!" I reply cheerily. Some look at me in disgust as though the inconvenience of looking up the produce number has clearly ruined their evening; while others inquire how does one cook an artichoke?! A question many of my friends have asked me and this technique is one I am always happy to share.

While there are many methods to making artichokes, I prefer the basic boiled or steamed Whole Artichoke. Growing up this was one of my favorite things to eat for dinner, it was always a special treat and what kid doesn't love picking apart their food and dousing it in butter?!

Anyone who has eaten a whole artichoke before tends to tell me they have a favorite "dip" for the leaves. Some dip it in mayo, vinaigrette, lemon juice, or my favorite: melted butter! For your first time I recommend either setting out an assortment of dipping options or sticking with just butter.

Next time you pass through the produce section of your local grocery, grab a couple artichokes and give this technique a try! Don't forget to have fun with the check out clerk ;)

Basic Steamed Artichoke

2-4 Large, Whole Artichokes (1 per person)

Salt to taste

Butter or Dipping Sauce

  • Make sure when purchasing, they are plump & firm when squeezed. Leaves should be crisp.
  • Set a large pot of water to boil, tossing in a pinch of salt to taste.
  • Break off the outer leaves that are small and rough looking. With scissors, trim any of the sharp points off of the outer leaves if desired (usually when serving children). Snip off about a 1/2 inch to 1 inch off the bottom of the stem. Discard clippings.
  • Place whole artichoke in boiling water or steamer, bottoms up, cover and cook for about 30-45 minutes, depending on the size. You can taste test one of the middle leaves to test for doneness. It should pull away very easily and the meat will taste very tender. If it tastes too starchy let it go a bit longer.
  • Remove with tongs and hold with tip down to allow the water to drain out into the pot. Give a little squeeze with the tongs to get any excess out of the middle.
  • Serve immediately with your choice of dipping sauce. Typically served with hot melted butter. Or you can serve with vinaigrette, mayonnaise, or lemon juice.

How to Eat Leaves:

Peel off the leaves starting from the outside. The first few outer leaves will be a bit tough, feel free to discard if not to your liking. Dip into your butter or sauce then scrape the “meat” off with your teeth. You should be holding the pointed end in your fingertips, and putting the bottom part in first. The inside of the leaf where it’s meaty should be facing up if you are a top teeth scraper and vice versa. Discard the leaf in a trash bowl. Continue until you reach the Choke, needle like center that you Do Not want to eat.

The Heart <3

Holding it by its stem, take a butter knife and carefully slide it in between the needle part and the heart. It should lift up; scrape off to reveal the coveted “Heart” below. Discard all of the choke into your trash bowl. Once the heart is revealed dip it into your sauce & enjoy. You can eat the stem too if you desire, or discard.

From the Kitchen of: Rachel Travers