Skip to main content

Latest Updates - Battelle

Latest Updates - Shell Aviation

Peanut Noodles & Miso Soup

To keep this from being a mile long, I'll save the soup recipe for next week. Without further ado... 

This was a lot of prep work, fyi. 

Start by cutting green cabbage into strips, carrots peeled and cut into long narrow sticks, and I would include broccoli (we didn't but both agreed it would have been good). Also chop a green onion or two, and rinse bean sprouts. Set aside. 

To make the sauce: use a food processor. I've tried to mix peanut butter with other ingredients to make a sauce and it's a fool's errand. In the food processor: 

  • 1/2 cup creamy peanut butter
  • 1 tbsp sriracha (don't worry, it's not spicy in the end)
  • about 2 tbsp lime juice
  • 2 tbsp honey
  • 1-1/2 tbsp minced ginger
  • about 2 cloves of minced garlic
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar. 
  • Begin blending those in the food processor, and add and 1/2 cup of warm water as you're blending.
Taste it to make sure it's not too peanut-buttery. Add more soy sauce if it is. (Next time I'm going to add about another 1/2 tbsp of sriracha too). 

Boil rice noodles, which entails boiling a pot of water, taking it off the heat and adding the noodles to soak in the hot water. Usually takes about 8 minutes. 

While the noodles are soaking, sautee the veggies in sesame oil, except the bean sprouts. Watch out, sesame oil gets smoky but it has a cool flavor that adds more than just regular vegetable oil. 

When the noodles are softened, drain them and add back to the pot. Put the cooked veggies in the pot, pour in the peanut sauce and stir.
Top with the bean sprouts and serve! Peanut noodles!! 🕺

Comments

Popular posts from this blog

Rose's Roasted Red Potatoes

We had a pork chop repeat last night as the main course, but this is quite possibly my favorite side dish: About 3 lbs red potatoes, wash and dice into bite-size pieces. Do not peel the skins. Heat your oven to 400 Put the diced potatoes in a large baking dish (13x9), and add about 1/4 cup of EVOO (enough to cover all of them but not soaking) Season with oregano (lots, like 2-3 tbsp), garlic powder, black pepper, and a little kosher salt. Stir that all around so they're evenly seasoned. Bake for about an hour and stir them a couple times during that hour. When the potatoes are soft and you can cut right through them, they're ready. Simple but delicious and works with nearly any chicken/steak/pork dish!

Pasta w/ Garlic-Butter Sauce

Made this one up last night because I needed a lighter alternative to the cream sauces I've been making lately. It sounds like it would be super-rich, but it's actually not!  Boil 1/2 lb of pasta, go for penne or farfalle, not a spaghetti-type noodle  Prep green beans (cut off the ends, chop into bite-size pieces) and dice up some zucchini. Peas (unfrozen) would also work well in this dish.  While the pasta is cooking, heat 5 tbsp of butter in a large pan, add 1-2 cloves of minced garlic and simmer on medium heat. Add 1 tbsp lemon juice.  Add in the veggies and stir, season with black pepper. You have to keep the heat on med-low so the butter doesn't brown, so this will take a little longer than it usually does to sautee veggies. But your pasta will take 10ish minutes to cook so that's plenty of time.  Once the pasta is cooked and drained, return it to the pot, then add the veggie and sauce mixture to the pot and stir to combine.    Serve topped with shred

Weekend Edition - Bad@ss Enchiladas

So over the weekend (Client name redacted) got tweeted about by the President, and the (state name redacted) governor got in a public spat with the (agency name redacted) over (client name redacted)'s (solution redacted), so last night I was not cooking!  However, on Saturday I made something brand new, which I am dubbing "Bad@ss Enchiladas." Without further ado... Take 2-4 chicken breasts and put them in a slow cooker (grease the slow cooker with olive oil), season both sides with cumin, paprika, chili powder, and some garlic (I used minced fresh garlic but garlic powder would work too). Cook them on high for 6 hours, and when they're done, shred them with a big fork. When the chicken is close to done, dice 1 zucchini, 1/2 bell pepper, 1/4 onion and sautee in EVOO with those same spices mentioned above. When the veggies are softened, add a can of (rinsed/drained) black beans. Stir. At the same time, or thereabouts, make the enchilada sauce: 3