i want to share more of the food goodness we have been enjoying lately!
today...noodles. noodles. noodles again. and more noodles.
let me start by crediting friends for these recipes. the first one comes from friends cameron and chris and the rest come from my friend liz. (yes, the same liz that provides me with recipes for all sorts of other goodies.)
for the purposes of the recipes below, T = tablespoon, C = cup, t = teaspoon, lb = pound. i am sorry i don't have the metrics. (don't get me started on pondering why the U.S. doesn't use metrics!)
tofu noodles(this recipe, although slightly different, reminds me of a
noodle recipe we have enjoyed from feeding the whole family, by cynthia lair.)
one package of soba (buckwheat) noodles. (nicola's note: half a package would have been plenty, to the same ratio of ingredients below.)
1 bunch scallions, chopped
1.5 T sesame seeds
one package of firm tofu
6 T soy sauce
2 T rice vinegar
1.5 t sesame oil
brown sugar to taste (~1T)
1 T minced ginger
(optional: additional vegetables such as bell pepper, broccoli, snow peas, carrots, etc.)
toast the sesame seeds in a dry skillet over medium heat. cook the noodles per the package directions. drain the tofu and cut into chunks. combine the soy sauce, rice vinegar, oil, sugar, and ginger in a bowl. toss the cooked noodles with scallions and sesame seeds. carefully layer in the tofu and the dressing, then mix. refrigerate for as long as possible before eating. this is served cold.
spicy chard (or kale) noodles12 oz pasta (penne, orechiette, small shells)
2 bunches fresh chard (or kale)
1/3 C olive oil
6 cloves garlic, minced
1/2 t red pepper flakes
salt
grated parmesan cheese
cook the pasta. add chard/kale to pasta just before removing it to drain. heat the oil and saute the remaining ingredients (except the parmesan). toss onto pasta and garnish with parmesan.
(nicola's note: i recently made this and garnished with goat cheese (instead of parmesan) and chopped hard boiled egg and it was delicious.)
gorgonzola tomato (or broccoli) noodles8 oz uncooked ziti, penne, or other small noodle
1 t olive oil
2 C cherry tomatoes, halved (or alternatively, use broccoli when tomatoes are not in season)
1/2 t salt
1/4 t crushed red pepper
2 garlic cloves, minced
3/4 C half and half (or cream or whole milk)
6 T gorgonzola cheese, crumbled
2 C fresh spinach
cook noodles per package directions. heat oil in a large pan over medium heat. add tomatoes (or broccoli), salt, red pepper, and garlic to the pan. cook one minute. stir in half and half and gorgonzola. cook two minutes or until slightly thick. stir in cooked pasta and spinach and cook until spinach wilts, about one minute. serve. (liz's note: if using broccoli instead of tomatoes, you may need to add additional half and half.)
spicy orange chili noodles3/4 lb cooked spaghetti
1/2 C vegetable oil
3 cloves minced garlic
1 T peeled, minced fresh ginger
zest and juice of one orange
1 t orange juice concentrate
1/4 C soy sauce
1/6 C sriracha chili sauce
whisk all the ingredients (except the pasta) and pour over the pasta. let stand for at least 10 minutes and garnish with cilantro.
and for those of you eating gluten free, i suspect gluten free substitutes would taste just as delicious in all of these recipes!
happy eating!
