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!
 

Cassoulet . . . You Say?

Vegetarian Cassoulet
Our book club (or as my husband likes to call it - "drunk club") typically chooses a rather tasty title. We are all foodies as well as readers and enjoy gathering together over a meal and wine with our book. We have read many "food books" (Michael Pollon's Cooked or Julia Child's My Life in France come to mind), but even when the book is not a specific chef biography or book about "food culture" - we enjoy preparing a meal somehow connected with the chosen text. Our most recent choice was the Christopher Moore's comic quasi-historical romp through the late 19th century Parisian art scene, Sacré Bleu. Obviously this put French cuisine on the menu . . . wine, cheese, bread, etc. As host this time around I decided to make the main dish, but my Lenten vegetarianism posed a challenge to create something hearty and somehow culturally relevant to the novel, but also meat-free. A slow-cooked cassoulet seemed right, but these rich bean stews are traditionally cooked with ample quantities of sausage and any number of other varieties of animal flesh. I came up with this rich tasting version which is filling and hits all the right flavor notes. It is also easily made vegan by substituting the butter for the toasted breadcrumbs with olive oil. It was an enjoyable meal - perfect to feed a crowd.


Ingredients
- 1 lb. dried cannelini beans (soaked in water overnight and drained)
- 2-4 Tbsp. olive oil
- 1 lb. tofu Italian sausage ("soy-sage"), sliced into disks
- 4 medium leeks (white and light green parts), rinsed and chopped
- 3 medium carrots, peeled and chopped
- 3 sticks of celery, diced
- 4 garlic cloves, peeled and minced
-  several springs of fresh thyme, oregano, and parsley tied up in an herb sachet or herb infuser
- 2 bay leaves
- 1/4 c. tomato paste
- 1 tsp. sugar
- 2 c. dry white wine - such as pinot gris
- 28 oz. whole tomatoes and their juices
- 1 qt. vegetable broth
- salt and fresh ground pepper
- 2 small handfuls finely chopped parsley
- 2 c. of dried breadcrumbs
- 2 Tbsp. of butter (or olive oil)

In a large, heavy pot (such as a Dutch oven), heat 2 Tbsp. olive oil over medium. Add sliced "soy-sage" to oil and brown gently, turning occasionally with a wooden spoon. Be careful not to overcook.

Remove browned "soy-sage" from pan with a slotted spoon and set aside on a paper towel-lined plate. Add 2 more Tbsp. if pan has become dry. Add chopped leeks to hot oil and stir gently, cooking until leeks begin to soften, season with salt and pepper and add carrots, celery, and garlic. Cook over medium 5-7 minutes until vegetables are soft and fragrant. Season with additional salt and pepper.

Turn heat to medium-high and add tomato paste and sugar to vegetable mix. Cook, stirring constantly for one minute. Then add tomatoes and their juices, bay leaves, herb sachet, beans, wine, and broth. Turn heat to high and bring to a boil. Reduce heat to medium-low (or low depending on your range) and allow mixture to simmer gently for 2-3 hours, until beans become soft and cooked through. (You may need to add more liquid as the mixture cooks if it starts to look dry. Check and stir periodically.)

Sometime in the LONG process of slow-cooking, toast the bread crumbs by melting butter (or heating olive oil) in a medium pan over medium heat. Add breadcrumbs and one small handful of chopped parsley and stir gently over heat until the breadcrumbs become toasty and caramel-colored. Remove from heat and set aside.

When the beans have softened (most of the liquid should be soaked in at this point, but the mixture shouldn't be "dry"), heat the oven to 350˚F.  Remove the herb sachet and bay leaves from the pot and season to taste with salt and pepper. Add the browned "soy-sage" and remaining chopped parsley to bean mixture and stir to combine. Remove from heat and sprinkle evenly with toasted breadcrumbs. Bake cassoulet in oven for 30-40 minutes. Remove and allow to rest for 10 minutes before serving. It goes great with crusty bread and wine!

Souper Bowls!

Potato, Kale, and Sausage Soup with Roasted Tomatoes and Garlic Croutons
I adore the ease and flexibility of one pot meals. The very idea of getting a tasty and filling bowl balanced with protein, starch, and fresh veggies with such ease makes for one happy girl at dinner time. Cooking for two with conflicting schedules can be a challenge, so meals spent together are a treat. A huge pot of delicious leftover soup means sitting down to a quick meal together before one of us needs to run off to work or rehearsal. Plus, just like a fine wine . . . soups only get better with age!


Ingredients
- 1 lb. cherry tomatoes, halved
- 6 Tbsp. olive oil, divided
- 2 tsp. oregano, divided
- 2 tsp. dried basil, divided
- salt and pepper
- 1 c. thinly sliced shallots
- 4 cloves garlic, minced
- 2 cloves garlic, finely grated
- 2 stalks celery, diced
- 1 large carrot, peeled and diced
- 1 c. dry white wine
- 1 bunch kale, stems removed and roughly chopped
- 2 qts. chicken broth
- 3 c. diced yellow-fleshed potatoes such as Yukon Gold
- 12 oz. flavored fully-cooked chicken sausage, cut into bite-sized chunks
- 1 old Parmesan rind
- 4 c. leftover good quality bread, cubed into 1 1/2" pieces
- grated Parmesan cheese for serving

Begin by roasting the tomatoes. Preheat the oven to 450˚ F. Line a heavy baking sheet with foil and spray lightly with cooking spray. Spread halved tomatoes evenly on sheet, sprinkle with salt and pepper and 1 tsp. each of dried oregano and basil. Drizzle with 2 Tbsp. of olive oil and roast in oven for about 20 minutes until the tomatoes are softened and begin to turn brown. Mix up the tomatoes about halfway through roasting time to help cook more evenly.

While the tomatoes are roasting, heat 2 more Tbsp. of olive oil in a large, heavy soup pot or Dutch oven over medium-high heat. Add shallots and sprinkle with salt and pepper. Cook for about 8-10 minutes, stirring occasionally, until the shallots begin to brown lightly. Add the celery and carrots and cook over medium heat for 4-5 minutes until vegetables begin to soften. Turn heat to high and add wine to deglaze the pan. Use a wooden spoon with scrape any browned bits from the pan. Add minced garlic and cook for 1-2 minutes. When the tomatoes are finished roasting pour into the pot with their juices and turn down the oven to 350˚F.

Add the chopped kale, chicken broth, diced sausage, Parmesan rind, and potatoes to the soup pot and turn the heat to high to bring soup to a boil. Sprinkle with additional salt and pepper. Once the soup is boiling partially cover and turn heat down to low. Simmer soup for 25-30 minutes until the potatoes are tender and the flavors have began to meld.

While the soup simmers over low heat, line a baking sheet with foil. In a small bowl whisk together 2 remaining Tbsp. of olive oil with 1 tsp. salt, grated garlic, and remaining oregano and basil. Place the bread cubes in a gallon-sized freezer bag and then drizzle with the garlic and olive oil mixture. Seal the plastic bag and shake until the bread cubes are covered evenly. Spread oil-covered bread cubes evenly on prepared baking sheet and bake in oven for 15-20 minutes until they croutons are dried out and turning golden brown.

After the soup has thoroughly simmered, remove from heat. Ladle into bowls and sprinkle each serving with a little grated Parmesan cheese. Add several toasted croutons to each bowl. Eat up! It's delicious!

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!

To a Crisp

Crispy Caesar Salmon Fillets with Roasted Potatoes and Broccoli
Several clever uses of leftover homemade Caesar dressing and I was still facing a usable amount at the bottom of the jar. Going over the ingredients in my head (garlic, lemon, anchovies, Dijon mustard) it occurred to me it could be perfectly paired with a couple of thick, fresh salmon fillets. I rounded out this quick meal for two (easily doubled for the whole family) with roasted broccoli and potatoes. It's a great no-fuss weeknight dinner. Ready in less than 30 minutes- exactly what I wanted after a long day at work.

Ingredients

- 2 6-7 oz. salmon fillets

- 2 Tbsp. prepared Caesar dressing

- 1/4 c. dried breadcrumbs

- salt and pepper

- 8 oz. broccoli florets

- 3 little potatoes with waxy flesh (Yukon Gold, rose, purple, whatever), halved and quartered

- 2 Tbsp. olive oil

- lemon pepper

- garlic salt

- 2 Tbsp. vegetable or grape seed oil

Heat the oven to 425˚ F. Line a heavy rimmed baking sheet with foil and spray lightly with cooking spray. In a medium bowl, toss the quartered potatoes and broccoli florets with olive oil. Arrange in a single layer on the baking sheet. Sprinkle potatoes and broccoli with a few grinds of lemon pepper and some garlic salt. Place in the oven and roast until the vegetables are soft and begin to brown (20-25 minutes or so). 

While the vegetables are roasting, prepare the salmon. Blot the salmon fillets with a paper towel to get rid of any excess moisture. Sprinkle both sides of the salmon with salt and pepper then brush all over with the Caesar dressing. Dredge the salmon fillets in the dried breadcrumbs and set aside. Heat the vegetable oil or grape seed oil in a heavy, ovenproof skillet (a cast iron skillet works great). Once the oil is hot, place the breaded fillets in the hot oil and cook until the outside begins to turn brown and crispy (about 3 minutes per side). Place the skillet in the oven in the rack below the roasting vegetables and cook an additional 5-8 minutes until the salmon is cooked through. Remove salmon and vegetables from oven and divide amongst two plates. Serve it up!

Sizzling Summer Salads

Thai-Style Noodle Salad with Grilled Chicken and Spicy Peanut Dressing
Be careful what you wish for! We've been lamenting summer's late start this year only to be hit with some blistering heat in late July and early August. No matter . . . it just means sandals, sunscreen, and definitely lighter fare on the dinner menu. On my run the other day, I had a craving for some delicious Thai-food and came up with this idea for a veggie-heavy salad with cold udon noodles and a spicy Thai-style peanut sauce. Topped off with lime-marinated grilled chicken breast, this quick dinner for two makes for a perfect meal on a hot summer night.

Ingredients

- 1 1/2 lb chicken breast, sliced through the center into two thin pieces and then sliced lengthwise to make four pieces

- 2 heads baby bok choy, stems and leaves, rinsed and cut into 2" pieces

- 3 green onions, trimmed and chopped

- 1 large carrot, sliced down lengthwise with a vegetable peeler to create long, thin ribbons

- 1/2 cucumber, peeled, and ribboned into long pieces with a vegetable peeler

- 7-8 oz. udon noodles

- 3 Tbsp. chopped cilantro, divided

- 3 grated garlic cloves, divided

- 1 Tbsp. plus 2 tsp. rice vinegar, divided

- 2 Tbsp. Sriracha hot sauce, divided

- 1 Tbsp. plus 2 tsp. fish sauce, divided

- 2 Tbsp. peanut butter

- juice from one lime

- 1 tsp. lime zest

- salt and pepper

- 1 1/2 tsp. red pepper flakes, divided

- 2 Tbsp. chopped peanuts

- 2 Tbsp. grape seed oil

- 2 Tbsp. vegetable oil

CHICKEN MARINADE

In a small bowl, whisk together 1 garlic clove, 2 Tbsp. finely chopped cilantro, 2 Tbsp. vegetable oil, 2 tsp. rice vinegar, 1 Tbsp. Sriracha, 1 tsp. red pepper flakes, lime juice, 1 Tbsp. fish sauce, and lime zest. Set aside. Season chicken pieces on both sides with a sprinkling of salt and pepper. Place in a shallow dish and cover evenly with prepared marinade. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes.

After chicken has marinated, begin heating your grill or grill plates to high and prepare the rest of the salad and dressing.

SALAD AND PEANUT DRESSING

Place chopped and rinsed bok choy, green onions, and carrot and cucumber ribbons in a large bowl and set aside. Bring a medium sized pot of water to a boil. When is reaches a rolling boil, cook udon noodles for 3-4 minutes until they soften. While noodles are boiling, fill a large colander with ice cubes. Drain boiled noodles into the ice colander and rinse with cold water with bring the temperature of the noodles down. While waiting for the ice to melt, prepare the dressing. Place peanut butter, 1 Tbsp. Sriracha, 1 Tbsp. rice vinegar 2 Tbsp. grape seed oil, 2 tsp. fish sauce, minced garlic cloves, and 1/2 tsp. of red pepper flakes into a blender. You can also whip up dressing with an immersion blender or food processor if you have one. Blend ingredients thoroughly and season with salt and pepper. The dressing will be thick.

Spray grill plates with cooking spray and cook marinated chicken pieces for 4-5 minutes per side until grill marks appear. Chicken is cut quite thin, so it will cook quickly. While chicken is cooking toss together cold, rinsed noodles with prepared vegetables and dress with the peanut sauce, reserving about 2 tablespoonfuls. Toss salad thoroughly to combine ingredients. Divide salad among two plates and top each salad with a sprinkling of chopped cilantro and peanuts. Top each salad with two pieces of chicken. Dress warm chicken slices with a dollop of peanut sauce. Yummy and spicy.

A Time to Grill

Thai Marinated Shrimp Fajitas
Summer is in full swing and it's time to enjoy the long hours of light with a cold beer in one hand and something fresh off the grill in the other. I could make burgers a thousand different ways, but the other night was in the mood for something a little different that my pescatarian roomie could enjoy. Shrimp sounded like the perfect protein to pack into a tortilla, I decided on a Thai-style marinade to add a little twist on the classic fajita recipe. The spicy, citrusy marinade is great with the sweet tender shrimp . . . topped with grilled vegetables and creamy guacamole, this is a great meal for a July evening.

Ingredients
- 1 lb. fresh or frozen shrimp, defrosted, deveined, and rinsed
- 1 package fajita sized flour tortillas
- juice from one lime
- 2 Tbsp. fish sauce
- 1 jalapeño pepper, seeded and minced
- 1-2 tsp. red pepper flakes
- 1-2 Tbsp. Sriracha hot sauce
- 3 Tbsp. fresh cilantro, minced
- salt and pepper
- 3 Tbsp. extra virgin olive oil, plus extra for brushing on vegetables
- 2 medium-sized yellow onions, peeled and quartered
- 1 lb. cherry tomatoes, rinsed
- 1 red and 1 orange bell pepper, seeded and cut into 2" pieces
- fresh guacamole
- sour cream

THAI CHILI MARINADE
In a medium bowl, whisk together lime juice, Sriracha, fish sauce, red pepper flakes, jalapeño pepper, cilantro, and olive oil. Season with a little salt and fresh ground pepper. Arrange uncooked shrimp in a single layer in a shallow dish and sprinkle with salt and pepper. Pour marinade over shrimp and cover dish with plastic wrap. Marinate in refrigerator for 20-30 minutes.

GRILLED SHRIMP FAJITAS
Line a large baking sheet with foil. Arrange vegetables and marinated shrimp on bamboo or metal skewers alternating between vegetables and meat. (If you use bamboo skewers soak them in water for at least 30 minutes before using to prevent burning on the grill.) Brush vegetables with olive oil and sprinkle with additional salt and pepper.

 Place prepared skewers on a hot grill and cook until shrimp turn bright pink and vegetables begin to soften, turning once in the process to cook both sides. Shrimp cook quickly, it won't take longer than 4-5 minutes per side. Keep an eye on the shrimp, if they are overcooked they will become tough and rubbery. Remove from heat and serve with warmed tortillas. Top with sour cream, guacamole, or your favorite fajita topping!

Stirring the Soul

Quick Salmon and Soba Noodle Stir Fry
The weather around here is trying desperately to resemble something like summer. You remember summer, don't you? Blue skies? Barbecues? Other fun outdoor activities? While consistent blue skies remain elusive at the moment, the air around here is hot, thick, and muggy. It's the air that makes it impossible to sleep and unpleasant to eat. Lighter, quick-cooking recipes are definitely in order and so I went to my favorite go-to fish for help. There's nothing like a belly full of salmon to make everything seem right in the world . . . grey skies or otherwise! It's just good for the brain and the soul! This recipe for two is a snap to whip up. Dinner was on the table in about twenty minutes. Perfectly paired with a glass of crisp white wine or a frosty bottle of your favorite lager.

Ingredients
- 2 6-7 oz. salmon fillets
- 2 Tbsp. butter
- 3 small bunches of baby bok choy, rinsed and chopped
- 6 green onions, trimmed and cut crosswise into 2-3" pieces
- 3 Tbsp. rice wine vinegar
- 3 Tbsp. grape seed or vegetable oil, divided
- juice from one lemon
- 2 tsp. grated fresh ginger
- large garlic clove, grated
- 3 Tbsp. soy sauce
- 1 c. edamame beans
- 1 tsp. sesame seeds
- 3 oz. soba noodles
- 2 Tbsp. teriyaki sauce
- salt and pepper

SOY GINGER DRESSING
In a small bowl, whisk together ginger,  lemon juice, soy sauce, garlic, and 2 Tbsp. of the oil. Set aside and save for the stir fry. This is also a great dressing for a cold salad!

SALMON FILLETS
Pat the salmon fillets dry with a paper towel and season on both sides with salt and pepper. Melt butter in a small skillet over medium-high heat. Add salmon fillets and sear about 3 minutes per side until fish is slightly browned on the outside and cooked through. Remove from heat and place fillets on a plate tented with foil to rest while preparing the stir fry.


STIR FRY
While cooking the salmon bring a heavy-bottomed pot of water to a boil and cook soba noodles according to package directions, usually about 3-4 minutes. Drain, rinse with cold water, and set aside. Meanwhile, heat remaining Tbsp. of oil in a large skillet over medium heat. Add green onions and bok choy and cook in oil for about 2 minutes, stirring occasionally. Add cooked soba noddles and soy ginger dressing to the skillet,  combining ingredients with a pair of tongs. Cover and cook over medium-low heat for another 3-5 minutes until noodles are heated through and vegetables are softened and bright green. Divide stir fried noodles among two plates, top noodles with salmon fillets and brush each fillet with about a Tbsp. of teriyaki sauce. Sprinkle with sesame seeds and edamame beans. Eat up! It's good for you!

Sideshow!

 Balsamic Oven Roasted Veggies
I make a lot of pasta. Homemade noodles is my go-to for impressing guests. But what to serve on the side when pasta is the main course? Oven roasted veggies are the perfect companion to many a main course. They are easy to prepare ahead of time and serve at room temperature. Whether the star of your dinner party is a fabulous roast or a bowl of tortellini, roasted seasonal veggies in a simple balsamic dressing creating a well-rounded and colorful meal. In the winter, root vegetables are perfect, but as the weather grows warmer a blend of peppers, eggplant, and zucchini fit the bill.

Ingredients
- 1 medium eggplant, trimmed and cut into 1" thick spears
- 2 red bell peppers, seeded and sliced lengthwise into 1" thick
- 2 large leeks, trimmed, rinsed, and quartered lengthwise
- 1 large zucchini, trimmed, sliced in half crosswise and then quartered into spears
- salt and pepper to taste
- 1/4 c. olive oil
- 3 Tbsp. balsamic vinegar
- 2 tsp. each dried thyme, basil, and oregano

Preheat the oven to 425˚ F. Line a rimmed baking sheet with foil and spray with a light coating of non-stick spray. In a large bowl, combine vegetables and toss with oil, vinegar, herbs, and salt and pepper. Arrange in a single layer on prepared baking sheet. After about 15 minutes, check and stir with a wooden spoon. Continue to roast for 20-30 more minutes unit vegetables brown and soften. Remove from oven and place in a large serving bowl. Season with additional salt and pepper if desired. Serve veggies at room temperature. Yum!

Stirrin' It Up

Spicy Ginger-Soy Shrimp Stir Fry With Soba Noodles

I come by my foodie ways honestly. My parents are foodies. My mother is the most amazing cook ever . . . I get that everyone says that about his or her own mother, but in my case it's really true. Growing up she always exposed my brother and me to different sorts of foods- Italian, Chinese, Mexican, Russian, whatever. And it was always delicious. While we never lacked for variety at the table, there were certain recipes that would pop up more often than others and a stir-fry was among these frequent dinner time guest stars. Usually chicken, pork, or beef with some kind of vibrant green vegetable, water chestnuts, bok choy, and a heaping scoop of steamed white rice. I loved it. I have many memories of sitting around the table making feeble attempts to use chopsticks while my dad coached me: "No, Liz. Hold it like you hold a pencil."

It wasn't until several years ago when my dad outfitted my brother and me with our own stir fry gear for Christmas that I attempted it on my own. Flipping through the simple cookbook accompanying the wok, chop sticks, wooden paddle, and other related accessories I realized the elegant simplicity of stir fry. Protein, vegetables, starch, and some sort of sauce. Poof! That's it. Fast, cheap, and easy. It's magic.

For my first attempts I stuck with the cookbook and the recipes that sounded familiar. Beef With Broccoli. Pork and Snow Peas. Then strolling up and down the Asian foods section of the supermarket, I realized what a tasty adventure stir fry could be. Elegant jars of duck sauce, bottles of rice wine, new varieties of noodles and rice inspired me to go off-book. I threw this together the other day after picking up a bottle of Sriracha sauce (the bottle with the picture of the rooster). I hope you like it!

Incidentally, if you don't have a wok . . . any large non-stick skillet will do!

Ingredients
- 1 lb. medium or large shrimp, peeled and deveined
- 1 lb. broccoli florets
- 1 Tbsp. minced ginger
- 4 cloves garlic, peeled and minced
- 3 Tbsp. rice vinegar
- 3 Tbsp. soy sauce
- 2 Tbsp. Sriracha sauce
- 1 Tbsp. Hoisin sauce
- 2 Tbsp. plum sauce
- l bunch of scallions, trimmed and chopped
- 2 Tbsp. vegetable oil
- 8 oz. whole wheat soba noodles

In a medium bowl, whisk together ginger, soy sauce, Hoisin sauce, and Sriracha. Add shrimp to bowl and toss to cover with sauce. Cover and marinate in refrigerator for 15-20 minutes. Meanwhile, whisk together plum sauce and rice vinegar in a separate bowl. Set aside. Chop scallions and garlic. Bring large pot of water to a boil for soba noodles.

After shrimp have marinated. Heat vegetable oil in wok or large skillet over high, swirl around to distribute oil. Add shrimp and stir fry 2-3 minutes until shrimp are pink and nearly cooked through. Remove shrimp from wok, add 3 Tbsp. water and broccoli. Cover and steam 2-3 minutes until broccoli is tender and bright green. Meanwhile, add soba noodles to boiling water and cook 6-8 minutes (see package directions).

When broccoli is cooked, turn off heat. Add garlic, scallions, and cooked and drained soba noodles. Toss to combine. Add plum sauce and rice wine mixture and shrimp. Toss until all ingredients are evenly distributed. Eat with chopsticks! Serve with extra Sriracha sauce if you like things spicy!

Home Cookin'

Roast Chicken with Potatoes and Creamy Kale

Few things are more comforting that the smell of a chicken roasting in the oven. This is definitely not a meal I make on one of my commuting days- but it is cheap, easy, and a great way to plan ahead for other meals. The leftovers are perfect for enchiladas, chicken salads, pizzas, and anything else your imagination can concoct. The dinner itself provides a juicy and flavorful chicken with two fantastic and tasty sides. So great!

Ingredients
- 1 whole chicken (5-6 lbs.), rinsed, butterflied, and seasoned with salt and pepper
- 2 crushed garlic cloves
- 1/2 tsp. salt
- 2 Tbsp. Dijon mustard
- 1 Tbsp. soy sauce
- 2 Tbsp. lemon juice
- 1/4 c. plus 3 Tbsp. olive oil, divided
- 1 1/2 tsp. dried herbs (oregano, thyme, rosemary, whatever you like!)
- 1 lb. of mixed small potatoes (red, purple, Yukon Gold, whatever you like!)
- 1 small bag of baby carrots
- 2 bunches of fresh kale, stems removed and torn into small pieces
- 1 large shallot, minced
- a handful of Italian parsley, chopped
- 2 Tbsp. butter
- 3 Tbsp. dry vermouth
- 2 Tbsp. heavy cream
- salt and pepper to taste

Preheat oven to 350˚ F. Cut whole chicken down the back bone, clean out innards, rinse, and spread out flat in a large roasting pan. Sprinkle with salt and pepper.

In a small bowl, whisk together garlic, mustard, soy sauce, lemon juice, olive oil, 1/2 tsp. salt, dried herbs, and 1/4 c. olive oil. Brush chicken inside and out with half the sauce. Arrange potatoes and carrots around the chicken in roasting pan. Sprinkle vegetables with salt and pepper and drizzle with 3 Tbsp. olive oil. Roast chicken in oven for 1 hour and 20 minutes. About half way through cooking, remove chicken with oven, brush with remaining sauce, and stir potatoes and carrots. Return to oven. When chicken is cooked through, remove from oven and cover with foil to rest for about 10 minutes before carving.

While chicken is resting, heat butter in large skillet over medium heat. Add shallots and cook until softened, about 2 minutes. Add vermouth, parsley, and kale. Cover and cook until kale begins to soften, about 3-4 minutes, stirring occasionally. Uncover and add cream. Cook for 1-2 minutes until cream is heated through and reduced slightly. Season with salt and pepper.

Carve chicken and serve with veggies. You'll love it! So good!

Curry in a Hurry

Thai Style Red Coconut Curry and Beef

We all have those days . . . yes, even me- the Dinner Diva. My day started at 5 a.m., I commuted an hour and twenty minutes (nearly 80 miles) to get to work, spent a day on my feet teaching and maintaining a level of frantic energy for my students, ran work-related errands, and after all that . . . had a two hour rehearsal! I was ready for dinner on the table and in my face immediately after rehearsal . . . but, unfortunately, had another 80 mile commute to get back home. I spent much of the drive thinking to myself, "I don't want to cook tonight- I'm friggin' tired! Perhaps . . . take-out?" But then about three miles from good old Exit 283, I remembered several things. First of all, most of my days are like this- busy and crazed! Second, I have everything sitting there in my kitchen waiting for me to make my own delicious take-out Thai food in less time than it would take me to get home to let the dog out, get to the restaurant, order the food, wait for the food . . . you get the idea! Third, the process of cooking dinner is a relaxing experience. Sautéing vegetables and sipping a glass of wine can actually be a great way to unwind at the end of the day. And my reward for sticking to my planned menu and not taking the road to Take-Out Town? A delicious and inexpensive meal in about twenty minutes after I walked in the door.

I love Thai food! So spicy! So colorful! So yummy! Unfortunately the town where I currently reside is devoid of anything even resembling Thai food. I devised this recipe as a quick and inexpensive way to enjoy the take-out experience at home on a weeknight. The recipe can easily feed four (maybe more) for about ten bucks. Really.

Ingredients
- 1 lb. stir-fry beef (skirt steak or some cheap cut of beef, sliced into strips), seasoned with salt
- 1 red bell pepper, seeded and sliced into strips
- 1 carrot, peeled and sliced into thin rounds
- 1 onion, peeled, halved, and sliced thin
- 1 Japanese eggplant, sliced into disks
- 1/2 c. frozen peas
- 1 14 oz. can unsweetened coconut milk
- 2 Tbsp. red curry paste
- 2 Tbsp. fish sauce
- 1-2 tsp. red pepper flakes
- 3 Tbsp. vegetable oil
- salt
- 8 oz. rice noodles

In a medium heavy-bottomed sauce pan, bring 4 quarts of water to a rolling boil. Add rice noodles and cook 3-4 minutes until noodles are tender. Drain noodles and rinse with cold water. Set aside.

Meanwhile, heat 1 Tbsp. oil in a large skillet over medium. Add 1 Tbsp. curry paste and beef. Stir fry over medium heat for about 4 minutes until beef is browned on the outside with a little pink in the middle. Using a slotted spoon, remove beef from skillet and put into a large bowl. Add remaining oil to pan and add eggplant. Stir fry 1-2 minutes over medium heat then add carrot, onion, and bell pepper. Stir fry 3-4 minutes over medium-high heat until vegetables begin to soften. Season with about 1 tsp. salt and stir to combine. Add vegetables to bowl with beef. Add coconut milk, pepper flakes, fish sauce, and remaining curry paste to same skillet. Bring to a boil, reduce heat, and cook on stove top about 3 minutes for sauce to thicken. Add peas to skillet and cook over heat for about 2 minutes. Return beef and vegetables to skillet and stir to combine. Add rice noodles to mixture and toss until sauce and ingredients are well combined. Remove from heat. Serve. Put in your face!

As a note . . . don't bother with light coconut milk. The slight calorie difference is not worth the loss of creaminess you get from using regular coconut milk. Really.