Do the Twist

Seared Ahi with Soba Noodles, Spiralized Veggies, and Avocado Lime Dressing
So excited to be back in Oregon after nearly a month away working in St. Louis! My husband, my dog, my garden, and (of course) my kitchen have been sorely missed. Upon reacquainting myself with my favorite room in the house, I stumbled upon a little-used tool in my cooking arsenal: the vegetable spiralizer! It's a weird little gadget that looks a bit like a Medieval torture device. In spite of its rather terrifying shape (lots of sharp blades and jagged edges), it is effective in turning and twisting veggies into fun noodle shapes. I threw together this little cold noodle and veggie meal to enjoy a lighter dinner before the weather turns decidedly fall-like. Note that if you don't have a spiralizer, use a vegetable peeler to make ultra-thin ribbons of the carrots, cucumbers, and peppers in this yummy produce-packed meal.

Ingredients
- 2 6-7 oz. ahi tuna steaks
- 3 oz. soba noodles
- 4 cloves garlic
- 1 Tbsp. lemon juice
- 1 tsp. Chinese hot mustard
- 4 Tbsp. soy sauce, divided
- 2 Tbsp. olive oil
- 1 Tbsp. grated ginger, divided
- 2 Tbsp. rice vinegar 
- 2 tsp. hot sesame oil
- juice from one lime
- 2 Tbsp. fresh cilantro
- 1/2 avocado
- 2 Tbsp. vegetable or grape seed oil
- 1 carrot, spiralized into long noodles
- 1 cucumber peeled and spiralized into long noodles
- 1 jalapeno, seeded and sliced thin
- 1 red bell pepper, seeded and sliced thin
- 4 green onions, trimmed and chopped
- 1 tsp. toasted sesame seeds
- salt and pepper

SOY MARINATED TUNA STEAKS
In a small bowl, whisk together 2 grated garlic cloves, half the grated ginger, mustard, 2 Tbsp. soy sauce, lemon juice, and olive oil together. Sprinkled both sides of tuna steaks with salt and pepper. Place tuna in a shallow dish and pour half the marinade over it, flip the steaks over and cover with remaining marinade. Cover with plastic wrap and marinate in refrigerator for at least 20 minutes (1-2 hours is better.)

AVOCADO LIME DRESSING AND NOODLES
To make the dressing, combine remaining grated garlic cloves and ginger, cilantro, lime juice, soy sauce, rice vinegar, sesame oil, and avocado in a blender. Puree mixture until smooth and then season with salt and pepper to taste. Set aside.

While the tuna is marinating, slice and spiralize the veggies. Place spiralized cucumber, peppers, and carrots in a colander over a bowl and allow excess water to drain for about 20 minutes (this helps keep the veggies from getting soggy). 

While the veggies are draining, boil the soba noodles according to package directions (about 3-4 minutes). Drain cooked noodles and then rinse with cold water. Toss together noodles with spiralized veggies, and avocado lime dressing.

When ready to cook the marinated tuna, heat vegetable or grape seed oil in a large, heavy pan over medium-high heat. Sear tuna steaks for about 1-2 minutes per side. (It's best rare.) Divide the noodles among two plates and sprinkle each portion with chopped green onions and sesame seeds. Slice the tuna along the diagonal and top noodle mixture with fish. Yummy veggie-packed dinner coming your way!
 

All Stir (Fried) Up!

Stir-Fried Pork with Kale and Orange
Stir fry is one of the fastest, easiest, and tastiest ways to get a meal well balanced with protein and veggies. My recent kale obsession drove me to put together this leafy green into a Chinese-style stir fry dish with noodles and marinated pork. The sweet, orange citrus is a great compliment to kale's slightly bitter tones. Just throw the pork in the marinade the night before and then cook up this stir fry in about 20 minutes. It's fast to put together and really, really yummy.

Ingredients
- 2 1" thick cut pork chops, sliced across the grain to about 1/4" thick
- 6 oz. chow mien noodles, cooked according to package directions
- 1 bunch of kale, stems removed and discarded, and leaves torn into about 2" pieces
- 6 scallions, trimmed and cut into 1" pieces
- juice and zest from 1 orange
- 1 Tbsp. olive oil
- 1 Tbsp. sesame seeds
- 1 large clove garlic, grated
- 4 large coves garlic, minced
- 2 Tbsp. fresh ginger, grated
- 1/4 c. vegetable or chicken broth
- 2 Tbsp. cooking sherry
- salt and pepper
- 4 Tbsp. soy sauce, divided
- 1 Tbsp. chili hot sauce, such as Sriracha
- 1 Tbsp. honey
- 1 Tbsp. corn starch
- 1 tsp. red pepper flakes
- 3 Tbsp. vegetable oil

ORANGE AND GINGER MARINADE
Sprinkle sliced pork with salt and pepper and place in a shallow dish. Whisk together 1/2 the orange juice, 1 Tbsp. orange zest, 1 Tbsp. soy sauce, grated ginger, hot sauce, grated garlic clove, and olive oil. Pour over the sliced pork and toss to make sure the meat is covered completely with marinade. Cover marinating meat and refrigerate for 8 hours or overnight to infuse the flavor.


STIR FRY

When you are ready to stir fry, make the sauce by whisking together remaining soy sauce, orange juice, cooking sherry, honey, and corn starch. Set aside and cook the chow mien noodles according to package directions. Set aside when cooked (they usually cook very quickly, 4-5 minutes). Meanwhile, heat a wok or large non-stick pan over high and add vegetable oil. Fry the minced garlic and chili pepper flakes for 1 minutes, until the garlic becomes fragrant. Add pork with marinade and fry over high about about 3 minutes, until pork is cooked through. Remove pork from wok with a slotted spoon and set aside.

Add vegetable broth to hot wok and then add scallions and kale. Cover wok with lid and steam vegetables for about 1 minute until the kale is bright green. 

Return pork to wok with cooked noodles and prepared orange and soy sauce mixture. Toss ingredients together with tongs and allow mixture to warm through completely and sauce to thicken. Sprinkle with sesame seeds and serve. Yum!

 

Soba Into You!

Soba Noodle Soup With Salmon

It seems as if wet, cold winter is hanging on forever around here. We keep getting glimpses of spring- colorful crocuses peeking through the mud, the occasional sunny afternoon, and longer days! But then . . . WHAM! Snow! Grey skies! And rain, rain, rain! Soup season is certainly not over in Oregon, but I'm no longer craving winter's heavy, creamy concoctions. Tonight, with spring-time hopefulness, I opted for something much lighter and came up with this fast and tasty soba noodle soup. Full of springy veggies and heart-healthy salmon it's perfect for these transitional days as we move into warmer weather (even if winter isn't quite ready to let go.)

Ingredients

- 1 qt. chicken or vegetable broth

- 2 small bunches of baby bok choy, trimmed and sliced

- 1 bunch scallions, ends trimmed and chopped into 1/2" pieces

- 1 carrot, peeled and slices into thin disks

- 1/2 c. frozen peas, thawed

- 2 cloves garlic, grated

- 1 tsp. grated ginger

- 9 oz. soba noodles

- 1/4 c. sake

- 1/4 c. soy sauce

- 2 tsp. sugar

- 2 tsp salt

- fresh ground pepper

- 1 6-7 oz. salmon fillet, diced into 1" chunks

- 4 poached eggs

- Sriracha hot sauce to taste for serving

In a medium sauce pan, bring broth to a boil with garlic, ginger, soy sauce, sake, sugar, salt, and a few grinds of pepper.  Add peas, scallions, carrot, and bok choy, reduce heat and simmer for about 10 minutes for vegetables to cook and soften. While the vegetables are cooking, bring a small pan of water to a boil and poach begin to poach eggs so that the whites are cooked, but the yolk is still runny.

Add soba noodles to the boiling vegetables and cook about 1-2 minutes until they are softened. Add salmon chunks and cook an additional 1-2 minutes until cooked through. To serve, divide soup among four bowls and top each with a poached egg and a drizzle of Sriracha if desired. Yum!

Alpha and Omega . . . 3 That Is

Thai Noodle Salad with Chili Glazed Salmon
The numerous benefits of Omega-3 fatty acids are no secret. Research suggests a diet rich in these "good fats" improves brain function, cardiovascular health, and can reduce pain and inflammation. One of my absolute favorite (and most delicious) sources for this miracle fat is salmon- pink, tender, and flavorful salmon. Eating my doctor-recommended two servings of fish per week is no problem. Especially when the "prescription" is so tasty. But even more that that, I always just feel good when I eat salmon for dinner. This may have to do with the healthy brain benefits of Omega-3s, but I'll just say it's a "good mood food." I put together this quick "Thai" noodle salad as a new spin on an old favorite. This is a great dinner for two- double it for the whole family and everyone can enjoy the benefits of Omega-3-induced euphoria.

Ingredients

- 2 6-7 oz. salmon fillets

- 1 avocado, pitted, halved, and sliced

- 8 oz. udon noodles

- 1 carrot

- 1 medium sized cucumner

- juice from 1 lime

- 2 Tbsp. fish sauce

- 1 tsp. red pepper flakes

- 1 Tbsp. Sriracha hot sauce

- 2 Tbsp. rice vinegar

- 4 Tbsp. grape seed or vegetable oil, divided

- 2 Tbsp. chili pepper jam

- 3 Tbsp. fresh cilantro, minced and divided

- 1 large clove of garlic, finely grated

- salt and pepper

- 3 green onions, trimmed and chopped

Preheat oven to 350˚ F. Boil a large pot of water on the stove. While waiting for the water to boil, make the dressing. In a small bowl whisk together lime juice, fish sauce, vinegar, pepper flakes, hot sauce, 2 Tbsp. of the oil, garlic, and 2 Tbsp. of cilantro. Peel the outer green layer from the cucumber and then using the vegetable peeler slice thin ribbons lengthwise into the bowl of dressing. Do the same with the carrot. Add the sliced green onion to the bowl and toss the ingredients together. Set aside. After the water has boiled, cook the udon noodles according to package directions (likely 3-4 minutes). Drain and rinse with cold water. Toss noodles together with the carrot and cucumber mixture.

Heat remaining 2 Tbsp. of oil in a large, heavy skillet over high heat. Season salmon fillets on both sides with salt and pepper. Cook in heated oil 3-4 minutes per side until a golden brown crust appears. Place skillet in the oven and cook the salmon an additional 4-5 minutes until it is cooked through. Remove salmon from oven and brush each fillet with a tablespoon of the chili pepper jam. Divide noodle salad among two plates. Garnish with avocado slices and top each with a salmon fillet. Sprinkle each dinner with remaining cilantro. I think you're going to enjoy this fast (and healthy break) from hot and heavy winter soups and stews!

Faux-Pho

Fast and Furious Pho Noodle Soup
This is one of the quickest and most satisfying soups I've made in a while. Something about steamy, brothy soups are hitting the spot for me right now. The abrupt change in weather to something decidedly "autumn" in tone definitely has something to do with it.  I had quite a bit of homemade broth remaining from a previous soup recipe as well as one lonely pork chop sitting in the fridge. This seemed like the perfect dinner to satisfy my appetite for soup during a time of year when I need to be warmed from the inside out. I served it with a little Sriracha hot sauce for an extra kick.

Ingredients
- 1 1" thick boneless pork chop
- 8 c. chicken broth
- 2 Tbsp. olive oil
- 1 c. shredded carrots
- 1 bunch scallions, trimmed and sliced into 1" pieces
- 4 Tbsp. soy sauce, divided
- 1 tsp. fresh grated ginger 
- 1 tsp. grated garlic
- 1 5 oz. package udon noodles
- salt and pepper to taste

In a large stock pot, bring chicken broth to a boil. While waiting for the broth to boil, season pork chop with a sprinkle of salt and pepper and cut across the grain into thin slices, about 1/8" thick. Place slices of pork in a small bowl and toss together with 2 Tbsp. of soy sauce and olive oil. Allow meat to sit and soak while waiting for the broth to come to a rolling boil.

Meanwhile, season the broth with grated ginger, garlic, and remaining soy sauce. Once it is boiling add scallions, carrots, udon noodles, and sliced pork with marinade. Boil for about 4-5 minutes until noodles soften and pork is cooked through. Remove from heat and ladle into bowls. Season to taste with additional salt and pepper if desired.

That's it! So easy and fast! It's fun to eat with chop sticks and then just drink the savory, delicious broth down. You can easily make this recipe with thin sliced beef or chicken!