Category: Vegetarian
Red Lentil Soup with Lemon (Just Another Meatless Monday…)

Red Lentil Soup with Lemon (Just Another Meatless Monday…)

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In an effort to eat healthier, we have cut back on animal proteins and upped our veggie game.  Don’t get me wrong, we still enjoy a good steak for special occasions and I am not giving up those slices of succulent pork belly in my bowl of ramen-no, not EVER.  Meat is our splurge.  But we have made a conscious decision to eat more vegetables and legumes on a daily basis.  Our search for tasty and different ways to prepare them has led to a virtual trip around the world through food.

World Food Tour In Our Own Backyard

Luckily we live in the Bay Area where Korean and Southeast Asian stores, Middle Eastern bazaars, Mexican Pandarias, and Indian markets are a short drive away.  Now that we are empty-nesters, Wes and I find ourselves tootling around on weekends stocking up on goodies from the various stores. As an added bonus, many of the stores have pre-cooked food, delis, and SAMPLES (lol) to try.  We come home not just with bags of groceries but with crispy KFC (Korean Fried Chicken Wings),  samosas, fried tofu flavored with bonito flakes, spicy garlic-chili eggplant, and fresh warm naan.

I do love going to the markets but at the same time, it’s a little (ok, a lot) intimidating.  I spend half my time standing in aisles Googling stuff or calling friends for advice.  My friend Namrata (whom we affectionately call the professor at work) is on speed dial whenever I go to the Indian Market.

Phone a Friend

Me: Uh, Namrata I’m at the store, HELP.  I want to make dal and I am looking at a rainbow spectrum of lentils, black, red, yellow, and green..which am I supposed to get?

Namrata: Well, what kind of Dal are you making?

Me:  Hmm, let me look (as I fumble with my phone trying to get to the net and carry on a conversation with her), it says Red Lentil Dal.

Namrata:  Buy the masoor dal, the yellow ones are moong dal, the black ones are for special occasions…….Namrata begins to sound like the grown-ups in a Peanuts cartoon.  I scan the shelves overwhelmed,  I think I have Dal overload.

Me: Hmm, this package says masoor or split red lentils, is that right?

Namrata: yes that’s the one.

Me: In my defense, the word “split” threw me off.  I come from “The World According to Rice”.

Next, I ask her about spices and chiles.  I have learned when I ask her “how spicy will that be?”  is a relative term.  If she says not too spicy, that means a glass of water close by and a napkin to blot the sweat off my face.  If she says a bit spicy that means running around with my “HAIR ON FIRE” screaming in an exorcist-like voice “I NEED WATER NOW”.  But she has been my go-to source for ingredients and spices and I’ve learned a lot.

Follow the ClarkBar

I wanted to make dal but I found a recipe for a red lentil soup in the New York Times.  So, I decided it would be a good first foray into using lentils. The recipe is by Melissa Clark whose posts in the New York Times are wonderful.  So wonderful, my brother has made her his cooking muse.  Which is amusing, I haven’t seen him go this gaga over anyone since the days when he ripped out pictures of Cybil Shepard from my Seventeen magazines.

Soup, What’s for Dinner or Lunch

This soup is delicious.  Wes is not overly fond of soups unless it is clam chowder but this one had him asking for seconds.  We love how the lentils absorb much of the liquid to create a thick substantial soup.  In addition, the flavor kick from chile powder and cumin is delish. A squeeze of lemon brightens the soup and adds a slight yummy tang.  You can tweak it by using ghee instead of olive oil and adding a pinch of garam masala. Dollop a bit of yogurt at the end.  This gives it an Indian flair.

For a tasty, filling dish that comes together in less than an hour (less time in an Instant Pot) try this soup.  Invite me over for a bowl, please.  Don’t forget the naan to go along!

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5 from 2 votes

Just Another Meatless Monday… Lentil Soup with Lemon

A delicious lentil soup from Melissa Clark and the NYT.
Course dinner, lunch, Soup
Cuisine Mediterranean
Keyword Melissa Clark, NYT Cooking, Red Lentils
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

Adapted from NYTCooking Melissa Clark

The Aromatics

  • 3 tablespoons olive oil or ghee
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon tomato paste

The Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt more to taste
  • ¼ teaspoon ground black pepper
  • Pinch of ground chile powder or cayenne more to taste

The Rest

  • 1 quart chicken or vegetable broth
  • 2 cups water
  • 1 cup red lentils
  • 1 large carrot peeled and diced
  • Juice of 1/2 lemon more to taste

The Finishing Touches

  • 3 tablespoons chopped fresh cilantro
  • Olive oil for drizzling optional
  • yogurt for drizzling optional instead of olive oil

Instructions

  • In a large pot, heat 2-3 tablespoons oil or ghee over high heat until hot and shimmering**
  • Add onion and garlic, and sauté until golden, about 4 minutes.
  • Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, sauté for 2 minutes longer.
  • Add broth, 2 cups water, lentils and carrot. For a thicker soup only 1 cup of water. Note the soup will thicken the longer it sits after cooking.
  • Bring to a simmer, then partially cover pot and turn heat to medium-low.
  • Simmer until lentils are soft, about 30-40 minutes.
  • Salt and pepper to taste.
  • Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
  • Reheat soup if necessary, then stir in lemon juice and cilantro and garam masala if using
  • Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
  • Instead of olive oil finish with a dollop of yogurt and garnish with additional cilantro

And YOU CAN MAKE THIS IN AN INSTANT POT OR PRESSURE COOKER=STUPID EASY **If using an Instant Pot or pressure cooker:

  • Saute vegetables in the bowl of the Instant Pot using the sauce function. This will take longer than stove top due to lower cooking temp of pot around 5-7 minutes.
  • Add all other ingredients, according to recipe. Cover and lock lid in place. Set cooking to manual for 10 minutes.
  • When timer goes off do a quick release.
  • Proceed with recipe, season and use a hand blender to puree soup in Instant Pot bowl.
  • Dunzo.
Corn Porn (Sweet Corn Pesto with Pappardelle and Zucchini)

Corn Porn (Sweet Corn Pesto with Pappardelle and Zucchini)

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Ha, bet that got your attention!  It was a bit sneaky and underhanded but I think you will thank me in the end.  Summer means fresh corn on the cob.  For as long as I can remember we have been cooking our corn in a pot of water.  A dash of sugar, a splash of milk or cream, bring the water to a boil, in goes the corn, a couple of minutes later-done.  It took my daughter to get us to try something new, to think outside the pot if you will.  GRILLED CORN.  Yes it takes longer, is a bit more work as you need to turn the corn every few minutes to develop a nice char, but WOW.  It is so worth it!  Grilling intensifies the flavor of the corn and the char or grill marks turn otherwise monotone cobs into something sexy and edgy. See, corn porn!

Grilled corn deserves more than just a sprinkle of salt and a pat of butter.  Don’t get me wrong I love buttered corn on the cob but its delicious with a squeeze of lime and spicy mayo, or a dash of chili powder and cumin topped with cotija cheese or hubby’s favorite, a smear of pesto and sprinkling of parmesan.  Can you say YUM?

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We also use grilled corn in this lovely pasta dish I found on the blog SpoonForkBacon, Sweet Corn Pesto with Pappardelle and Zucchini Noodles.  Easy and quick, the recipe calls for corn two ways, ground into a thick pesto with almonds (or use pine nuts) and parmesan cheese. Pieces of grilled corn are tossed in at the end.  We jazzed it up by adding some crispy bacon (I don’t think the bloggers of SpoonForkBacon will mind) and chili pepper flakes.  If you want to keep this meatless add sautéed mushrooms instead of bacon.  The pesto is quite thick so reserve the pasta cooking water to thin it down.  Adding zucchini strands not only lightens the dish considerably but adds a bit of color.

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Corn Porn (Sweet Corn Pesto with Pappardelle)

A delicious twist on a summer pasta dish using corn as pesto!
Course dinner, lunch, One dish meals, pasta
Cuisine American
Keyword Candied bacon, Corn, pasta, Pesto
Prep Time 20 minutes
Cook Time 11 minutes

Ingredients

Sweet corn pesto:

  • 1 1/2 tablespoons unsalted butter
  • 1 tablespoon diced shallot
  • 1/2 teaspoon chili pepper flakes
  • 1 heaping cup fresh corn kernels
  • 2-3 garlic cloves thinly sliced
  • 2 tablespoons slivered almonds toasted
  • 2-3 tablespoons extra virgin olive oil
  • 3 tablespoons finely grated Parmesan
  • salt and pepper to taste
  • 2 zucchinis thinly sliced lengthwise (use a mandolin or a potato peeler for long, thin strips)
  • 8 ounces pappardelle pasta
  • 1/2 cup charred corn kernels off your grilled corn on the cob!
  • 4 strips of bacon cooked until crispy and crumbled
  • 1/4 cup julienned fresh basil leaves or cilantro

Instructions

For pesto:

  • Melt butter in a skillet over medium-high heat. Add shallots, corn, chili flakes and garlic and sauté for 2 to 3 minutes. Season with salt and pepper.
  • Remove from heat and transfer to a food processor. Allow mixture to cool, about 5 minutes. Add oil and almonds and pulse until mixture is evenly and finely ground. Remove to a small bowl.
  • Fold in Parmesan and adjust seasonings. Set aside.

For pasta:

  • Place zucchini strips onto a baking sheet (will probably need a couple) lined with a cooling rack. Lightly sprinkle each strip with kosher salt and set aside. Allow zucchini to “sweat” for about 15 minutes.
  • While zucchini ‘sweats’, cook pasta. Fill a large pot with water and bring to a boil. Add a handful of salt and pasta and boil for 5 to 7 minutes or until al dente, stirring occasionally.
  • Drain pasta (reserve cooking water) into a colander and add salted zucchini strips. Gently toss together.
  • Transfer pesto to a large mixing bowl (add a bit of the reserved pasta water, start with 1/4 cup) and top with pasta and zucchini noodles. Toss together until all the noodles are coated and evenly mixed together. Use additional pasta water if it seems dry.
  • Add corn and basil or cilantro and adjust seasonings.
  • Gently toss together, top with bacon and additional basil, serve immediately.
  • Pass additional parmesan.

Makes 3-4 servings

     
    What’s Up Doc? (Roasted Carrots with Avocado)

    What’s Up Doc? (Roasted Carrots with Avocado)

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    Though I am not a vegetarian by any stretch of the imagination we have definitely cut back on our carnivorous ways.  I find myself perusing cookbooks, favorite blogs or magazines for recipes that showcase vegetables.  This recipe for Roasted Carrots and Avocado Salad from Smitten Kitchen caught my eye and with Jamie home for the weekend, it was time to give it a whirl.

    Wow.

    Just wow.

    Aside from being visually stunning.  This salad is absolutely delicious!  The different textures and flavors play off of each other.  The warm carrots with the cool yogurt and avocado, the crunch from the seeds against the creaminess of the avocado.  Sweetness from the citrus dressing compliments the cumin and coriander.  I could go on and on but I think you should just stop reading, skip to the recipe at the end of this post and MAKE this salad.  Really.

     

    carrots

    Great dishes invite imitation but often with a personal twist or tweak by each chef, this is no exception.  I found versions of this salad on NYT cooking, Jamie Oliver and the Spotted Pig.  Variations included using sour cream instead of yogurt, different spices, pumpkin seeds instead of sesame seeds, arugula for the sprouts.  Use you imagination.  I plan on adding orange segments, a pinch of smoke paprika next time and maybe some cilantro.  Can’t wait to make this dish again!

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    What’s Up Doc? (Roasted Carrots with Avocado Salad)

    Ingredients

    For carrots:

    • 1/4 cup water
    • 1 1/2 teaspoons teaspoon cumin seeds toasted and cooled or ground cumin
    • 1 1/2 teaspoons coriander seeds toasted and cooled, ground coriander instead
    • 2 teaspoon fresh thyme leaves
    • 1 teaspoon coarse or kosher salt plus more to taste
    • Red chile flakes to taste
    • Freshly ground black pepper to taste
    • 4 garlic cloves minced or pressed
    • 1 tablespoon red wine vinegar
    • 1/4 cup olive oil
    • 3 pounds thin-to-medium carrots scrubbed, not peeled; mixed colors if possible
    • 1 -2 oranges cut into segments, reserve 1/2 of an orange uncut for the dressing (segments optional)
    • 1/4-1/3 cup cilantro leaves optional

    To finish

    • 2 tablespoons olive oil
    • 2 tablespoons orange juice from about 1/4 orange
    • 2 tablespoons lemon juice from about 1/2 lemon
    • 1 large or 2 medium firm-ripe avocados cut in thin slices
    • Salt and pepper to taste
    • 1 to 2 cups radish sprouts other sprouts or light salad greens of your choice
    • 1/4 cup plain non-fat or 2% Greek yogurt or sour cream
    • 2 tablespoons roasted hulled pumpkin seeds sunflower seeds, toasted sesame seeds or a mix thereof

    Instructions

    • Heat oven to 400 degrees F.
    • Cover 1 large baking sheet or shallow roasting pan with foil. Pour 1/4 cup water in bottom of pan
    • Make your spice paste by either pounding the cumin, coriander, thyme, salt and peppers in a mortar and pestle until roughly ground or using an electric spice grinder or small food processor to do the same.
    • If using ground spices, combine them in the bottom of a bowl large enough to fit carrots.
    • In bottom of bowl, combine prepared spices, salt and pepper, garlic, vinegar and 1/4 cup olive oil and whisk to blend. Add carrots and toss to coat evenly.
    • Spread carrots in prepared pan, drizzle with extra marinadeand cover tightly with foil. Roast for 25 minutes covered then remove the foil and roast for additional 35 minutes, until the carrots are lightly browned and tender but not falling apart.
    • Meanwhile, combine 2 tablespoons olive oil, orange and lemon juices in a small bowl with salt and pepper.
    • When carrots are done, scatter with avocado, sprouts or greens of choice and orange segments then drizzle with citrus dressing
    • Dollop yogurt or sour cream over the top and sprinkle with seeds.
    • Enjoy!

     

     
    A Brief Cookie break (Mushroom Matar)

    A Brief Cookie break (Mushroom Matar)

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    As I fixate on cookies for the holiday season, Wes continues his quest for interesting, delicious vegetarian dishes.  Not surprisingly this often means Indian food.  We had stopped at our favorite hole in the wall one evening and tried their Mushroom Matar.  We weren’t disappointed.  Peas and mushrooms surrounded by a sweet savory sauce.  The dish was a respite from the heat of the Biryani and Palak Paneer.  I am a wimp when it comes to spicy so I thoroughly enjoyed this dish.  I greedily wiped the last bits of sauce off the bowl with my naan beating Wes to the punch.  Dude, you snooze you lose.

    We found a tasty recipe on the website/blog Veg Recipes of India.  A wonderful blog that contains a treasure trove of useful information, step by step instructions, photos and recipes for novices like Wes and me. I found the dish actually tasted better the next day as the spices seemed to meld together a bit more.  The recipe and step by step instructions for Mushroom Matar can be found on  Veg Recipes of India.

    Enjoy!  Now back to my cookie obsession…..
    Let The Vegy Times Roll (Roasted Brussels Sprouts)

    Let The Vegy Times Roll (Roasted Brussels Sprouts)

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    Our foray into eating vegetarian would have ended a long time ago (for me it may have never started) if it were not for the Fab Five, mushrooms, cauliflower, brussels sprouts, eggplants, and potatoes.  Admittedly, vegetables have always been relegated to the side dish category, an afterthought to that juicy ribeye or grilled chicken.   Vegetables were like breadth requirements, something you were required to have.  Taking meat out of the diet meant finding ways to bring vegetables front and center, making them the star attraction. Just steaming broccoli or microwaving frozen corn wasn’t going to cut it anymore.

    DSC00932The magic bullet, roasting.  With winter upon us (which in Californians’ warped minds means temperatures in the low 50’s..brrr, put on a sweatshirt) we have taken to roasting our vegetables, especially the fab 5.  Roasting intensifies the flavor of the vegetables,  the caramelized edges add a smoky sweet flavor and everything ends up crispy on the outside and soft on the inside. We often roast or grill portabello mushrooms that stand in well for burger patties or diced and mixed with roasted potatoes, corn and poblanos for a taco filling, yum.

    Meat?  Who needs meat?

    Lucky for me brussels sprouts and cauliflower are trending.  Every restaurant serves sprouts or cauliflower roasted, grilled, or stir fried.  I never jumped on the kale bandwagon but give me a bowl of sprouts or cauliflower and I’m happy, happy, happy.  Perusing online I found a recipe adapted from Denis Lee’s Namu.  It looked easy to make and sounded delicious.  For Namu’s recipe you can stir fry or roast the brussel sprouts first.  I roasted my vegetables and used a combination of both.  The recipe calls for soy dashi (a combination of fish stock and soy sauce) and ponzu (citrus soy sauce).  Both products can be found in any Japanese market.  Don’t sweat the soy dashi, there are hon dash’s or sauces made for noodles that you can easily substitute.  The bonito flakes are also found in Japanese markets.  To make this kinda vegetarian, omit the guanciale (bacon, pancetta) and substitute shaved parmesan for the bonito flakes to add some salty contrast.  For the soy dashi, try a mushroom broth 1:1 with soy sauce.

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    Roasted Brussels Sprouts with Ponzu, Fried Garlic, Guanciale, and Bonito Flakes

    Ingredients

    • 1 lb. Brussels sprouts Can use cauliflower cut into bite size pieces.
    • 1 ⁄4 lb. guanciale Use pancetta or bacon instead did not boil
    • 1 tablespoon fried garlic Use chopped garlic and roast with vegetables
    • 4 oz. ponzu
    • 4 oz. soy dashi
    • 1 tablespoon butter
    • Extra virgin olive oil Shichimi or Togarashi spice Bonito flakes

    Instructions

    Adapted from Lick My Spoon

      I use cauliflower or brussel sprouts or a combination of both, cut into bite size pieces. Use pancetta or bacon in place of guanciale. Roast vegetables with bacon and chopped garlic, no need to blanch vegetables. Finish in skillet.

        FOR THE BRUSSELS SPROUTS:

        • Half the heads keeping the leaves together.
        • Optional step: Blanch the Brussels sprouts. Always blanch in a large pot (large enough that it won't stop boiling when you drop the sprouts into it) of water with a healthy dose of salt (2-3 tablespoons). While waiting for the water to boil, prepare an ice bath. Boil the sprouts until they turn bright green, then immediately shock them in the ice bath. This can be done up to a day in advance and the sprouts can be stored, in the refrigerator covered. The Brussels sprouts or cauliflower can either be roasted or pan fried.

        TO ROAST:

        • Roast the sprouts, chopped garlic and bacon/pancetta in the oven at 400 degrees F until golden brown with enough olive oil to coat, making sure to stir it every 10 minutes or so to get an even color. Cook al dente as you will be sautéing to finish the dish. (~35 minutes)
        • Once everything is nicely browned, add ponzu and soy dashi. Be careful as the pan will be very hot and will sizzle when you add the wet ingredients.
        • Let this reduce to the desired flavor, making sure to regularly toss the sprouts, it can be pretty salty so taste as you go along.
        • Top with shichimi and bonito flakes.
        Aloo Gobi (Spice Up Your Life)

        Aloo Gobi (Spice Up Your Life)

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        Pity the guy who doesn’t attend the “Health and Wellness” lecture presented at work but depends on colleagues to give him or her (in this case, Wes the hubby) the highlights and takeaways from the lecture.  For the last month since, Wes has gone total vegy (his colleague that went to the lecture lasted only 36 hours sans meat).  I love meat but being the loyal and loving wife (my friends are laughing heartily right now) I am also living the vegy life.  I have fallen off the bandwagon (lots, totally busted on Instagram) but usually without him present.  Hey, a girl needs her protein.

        What we have found is there are certain cuisines that lend themselves well to vegetarianism (is that a word?) like Indian cuisine.  We have had Indian food no less than once a week so it is about time we try making it at home.  Our first attempt, Aloo Gobi, well known thanks to the movie Bend It Like Beckham, is a bowl of yumminess comprised of potatoes and cauliflower, not too spicy but packed with flavor.  The starchiness and density of the vegetables gives the dish a great mouth feel and punch to suppress your carnivore cravings.  I looked at lots of recipes and the first thing I noticed was there are about a GAZILLION different spices used in Indian food, most of which I have never used. I fought the urge to give up and call our favorite Indian restaurant for take out.

        DSC02441

        Lucky for me I have a co-worker I can go to for Indian cooking advice.  I have peppered her with questions regarding all the different spices, how to use them, how long to saute’ the vegetables, how to prep the beans or lentils, on and on. My takeaways for newbies attempting Indian food; find a good Asian or Indian grocery store, time and patience is required to toast the spices and aromatics and have lots of cute little bowls (Thanks Snookies) to hold your spices.

        Tips for the recipe.  Its really important to toast the spices & aromatics in the oil to develop flavor.  I actually added the garam masala in with the tumeric and salt.  I also used dried coriander (1 tsp) instead of the cilantro stalks.  I personally think it was too tomato-ey, I would use 1 fresh tomato chopped in place of the canned tomatoes.  I pre-cooked my potatoes and cauliflower by steam microwaving each for 3-5 minutes.  The vegetables should be cut into bite size pieces. I used 2 potatoes instead of 3 and tossed in some eggplant for good measure.

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        Aloo Gobi from Bend It Like Beckham (food.com)

        Ingredients

        • 1 ⁄4 cup vegetable oil
        • 1 large onion peeled and cut into small pieces
        • 1 bunch fresh coriander cilantro, separated into stalks and leaves and roughly chopped
        • 1 small green chili chopped into small pieces (or one teaspoon chili powder)
        • 1 large cauliflower leaves removed and cut evenly into eighths
        • 3 large potatoes peeled and cut into even pieces
        • 2 8 ounce cans diced tomatoes
        • fresh ginger peeled and grated (1 generous tablespoon)
        • fresh garlic chopped (1 generous tablespoon ~4 cloves)
        • 1 teaspoon cumin seed
        • 2 teaspoons turmeric
        • 1 teaspoon salt
        • 2 teaspoons garam masala

        Instructions

        • Heat vegetable oil in a large saucepan.
        • Add the chopped onion and one teaspoon of cumin seeds to the oil.
        • Stir together and cook until onions become creamy, golden, and translucent. Will take 10-15 minutes
        • Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
        • Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
        • Add ginger and garlic; mix thoroughly.
        • Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
        • Ensure that the potatoes and cauliflower are coated with the curry sauce.
        • Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
        • Add two teaspoons of Garam Masala and stir.
        • Sprinkle chopped coriander leaves on top of the curry.
        • Turn off the heat, cover, and leave for as long as possible before serving.

         
        You Had Me at Tomato (One Pan Pasta)

        You Had Me at Tomato (One Pan Pasta)

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        Every year Wes, the garden guy in our house, plants tomatoes.  We pick out a mix of cherry tomatoes and heirlooms and usually by this time we are enjoying fresh vine ripened tomatoes. Our jaunts to the weekly farmer’s market include plums, nectarines and berries but we smugly walk by stalls with the expensive heirloom tomatoes.  Not this year, the plants never took off and our yield was small.  The lone bright spot was a variety called Tomato Blush.  A small tomato, golden yellow with a hint of red that salvaged our dismal tomato season.  Sweet and meaty, great in salads  or pastas, it will definitely be in the mix next summer.  If you had a bumper crop this year, suggestions and tomato advice would be appreciated!

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        This recipe has been making the rounds, first on Martha Stewart and then on some of my favorite blogs including Lottie and Doof and Food52, its quick, easy and yummy.  A great dish to showcase homegrown tomatoes or those pricey tomatoes from the farmer’s market.   I love this, you throw all the ingredients, including dry pasta, into a pan and 12 minutes later, voila’, a tasty dish on the table and only one pan in the sink!

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        One Pan Pasta

        Ingredients

        • Adapted originally from Martha Stewart but found on Food52 and Lottie and Doof!
        • 12 ounces linguine
        • 12 ounces cherry or grape tomatoes halved or quartered if large
        • 1 onion thinly sliced (about 2 cups)
        • 4 cloves of garlic thinly sliced
        • 1/2 teaspoon red pepper flakes
        • 2 teaspoons coarse salt
        • black pepper
        • 2 sprigs basil plus torn leaves for garnish
        • 2 green onions chopped
        • 2 tablespoons extra-virgin olive oil plus more for serving
        • parmesan cheese
        • Coarse salt
        • Freshly ground black pepper
        • 4 1/2 cups water or chicken stock
        • Freshly grated Parmesan cheese for serving

        Instructions

        • This is so incredibly easy, it's crazy. Place pasta, tomatoes, onion, garlic, red pepper flakes, salt and pepper, basil and onions in a straight side skillet. Add water or stock and olive oil. Bring to a boil over high heat. Using tongs stir and move pasta around pan as it boils. Cook for additional 9 minutes until pasta is al dente and liquid is reduced. Taste for seasoning. Garnish with basil and serve immediately with lots of parmesan cheese.
        • I use stock for that extra zip. You could add some dried porcini also for added flavor.
        Ginger & Scallion Noodles Parts Unknown & Sauces Unknown

        Ginger & Scallion Noodles Parts Unknown & Sauces Unknown

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        I am hooked on Anthony Bourdain’s Parts Unknown.

        I just started watching it on Netflix.  It’s not just about food, everything is fair game; history, lifestyle (check out the Tokyo episode), politics, culture. If you have a chance watch the episode on Shanghai.  Shanghai has become the city of the future, a financial hub, and global powerhouse, it is the juggernaut that defines China today.  While in college, I was lucky enough to visit Shanghai.  We spent a couple of days in this fabled port city. Though ravaged by years of occupation and then isolation, even then it felt like Shanghai was ready to embrace the outside world and the future. I watched Mr. Bourdain’s episode and realized it had all come to pass.

        Shanghai Then

        We strolled down to the Yangtze River and by the time we arrived at the riverfront we had attracted a crowd of people easily 10 deep.  The crowd was eager to practice speaking English with us.  Others gawked at the strange way we were dressed. Bicycles not cars flooded the streets and everyone wore brown or blue pants and white shirts (vestiges of life under Mao).  Stores and restaurants were run by the government, only tourist were allowed.  If I invited anyone for dinner they still turned in their ration coupons even though I had paid for the meal.

        Not a MickeyD’s, Starbucks, or Pizza Hut in Sight

        Back then, it was hard to imagine that China would become the political & economic heavyweight it is today.  The Shanghai featured in Parts Unknown was unrecognizable.  Where once stood old provincial buildings built by countries that had occupied China, there are now modern high-rises.  Cars have replaced bicycles and proletariat clothes have given way to the latest fashion trends. Gone are the state-run stores, replaced by Prada, Fendi, and Starbucks.

        Fine wines and haute cuisine are part of the China of today but thankfully street markets and sidewalk stalls selling down-home food like dumplings and noodles still exist.  Stir-fried Noodles with Ginger and Scallions are a mainstay of not only Chinese street food but a dish made at home.

        I learned how to make this from my father.  Julienned ginger,  scallions, and minced garlic are sizzled in hot oil to impart their flavors.  Make the sauce next – combine soy sauce, oyster sauce, wine, sesame oil, and reserve.  Stir-fry the noodles in the infused oil and add the sauce.  Give it a couple of stirs and just like that, a tasty meal in minutes.  Most of the ingredients are pantry staples.  Find fresh noodles in the refrigerator section of most Asian stores and larger supermarkets.  I usually buy a couple of packs of fresh noodles and throw them into the freezer.

        The Asian PantryRight next to the catsup, mustard, and mayo…their Asian counterparts!

        From left to right:  Sake (Japanese rice wine), Mirin (sweet Japanese cooking wine), Bean Sauce by Koon Chun (salty bean paste), Chili Garlic Sauce (like Siracha, similar in heat with garlic added), Sesame oil by Kadoya (used in Korean, Japanese and Chinese dishes), Chinese Rice wine (Michu), Vietnamese Fish Sauce by Three Crabs (pink label in back), Hoisin Sauce by Koon Chun (Chinese all-purpose bbq sauce), Premium Soy Sauce by Lee Kum Kee (all-purpose soy sauce), Oyster Sauce also by Lee Kum Kee (our go-to brand look for the label with the boy and woman in a boat).  Some of the bottles are almost empty which means I will be going to my favorite Asian market soon, call me if you want to come along for an Asian Sauce Primer!

        3/17/21 Update:  I make this so often for a quick meal, like today!  I sauteed shredded cabbage and a trio of mushrooms from Mycopia, and added a nice dollop of chili crisp oil, good to go.  Use a vegetarian oyster sauce and voila’ veggie-friendly meal!

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        Ginger and Scallion Noodles

        A quick and easy dish. Stir fry noodles in oil infused with ginger, scallions and garlic-delicious!
        Course One dish meals
        Cuisine Asian
        Keyword garlic, ginger, noodles, scallions
        Prep Time 10 minutes
        Cook Time 10 minutes

        Ingredients

        • 1 lb fresh Asian egg noodles thin and flat like fettuccine
        • Fresh ginger 6 thin slices, crushed to release its flavor
        • 3 scallions or green onions cut into 1 inch sections and crushed to release flavor
        • 2 cloves of garlic smashed but intact
        • 3 T vegetable or peanut oil
        • Sauce:
        • 3 T premium soy sauce
        • 3 T oyster sauce
        • 1.5 T rice wine
        • 1.5 t sesame oil
        • 1 t sugar
        • 2-3 T chicken stock or water
        • salt and white pepper

        Options

        • 1/2 cup corn
        • 4 dried shiitake mushrooms that have been soaked in warm water until soft sliced, if you don't have fresh
        • 1/4 cup black fungus soaked in warm water, cut into small pieces
        • 1/4 head shredded green cabbage sauteed before adding noodles to ginger scsllion oil
        • 8 oz fresh mushrooms ie. enoki, maitake, nameko, or shiitake really, any mushroom you like

        Instructions

        • Heat a large pot of water and cook noodles as directed. Do not overcook as you will be stir frying them to finish the dish! Fresh noodles will only take a couple of minutes at best. Remove from pot and drain thoroughly.
        • Combine ingredients for sauce in a bowl and set aside. You can add a little cornstarch to thicken the sauce, 1-2 tsp dissolved in stock or water then added to sauce ingredients.
        • Heat vegetable oil in a deep sided pan or wok until very hot, you should see wisps of smoke from the oil. Add ginger and garlic to pan and stir fry for approximately 1-2 minutes until garlic begins to brown. Add scallions or green onions, mushrooms or black fungus, stir fry for another minute.
        • Add noodles to pan, stir fry over medium high heat. Mix thoroughly to make sure the noodles are coated with the flavored oil, 1-2 minutes. Add any optional ingredients at this point.
        • Add sauce to noodles and stir fry 2-3 minutes to combine ingredients and reduce the sauce.
        • Garnish with green onions and cilantro if desired.
        • I left the ginger and green onions in big pieces as my kids didn't like them, made it easy to pick it out.
        • You could add leftover chicken or beef to make this a more substantial dish or even shrimp.
        • Once again, kids and corn...the corn added a bit of sweetness to the dish and crunch, always a good thing!
        Spicy Noodle Salad, A Pasta for All Seasons – Summer

        Spicy Noodle Salad, A Pasta for All Seasons – Summer

        By | | Comments 2 comments

        Summertime!  This is the PERFECT summer potluck dish, Spicy Noodle Salad.  It can be made the night before, it keeps well, and it’s vegetarian, (yes, you can add a protein like chicken if you want).  Peanut allergy?  As much as peanuts are perfect in this salad, pine nuts make an excellent stand-in.  I have made this so many times I’ve lost count, it’s my go-to-crowd pleaser recipe.  Try it.

        For those of you who HATE cilantro, I know it’s not your fault-it’s a genetic thing, I can’t think of a substitute BUT, lucky you,  for a tasty noodle salad that doesn’t need cilantro, try Super Summer Somen Salad.  Need a Gluten-free option, try this Pho-tastic Chicken Noodle Salad that calls for rice noodles!

        Make this our own, needs to be more savory? Add an additional tablespoon of soy sauce.  If you want a brinier taste try soy Dashi which starts with a fish base stock.

        Enjoy!

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        5 from 2 votes

        Spicy Cold Noodle Salad

        Asian inspired Spicy Cold Noodle Salad, the perfect summer potluck dish! Vegetarian and delicious!
        Course dinner, lunch, noodles, potluck
        Cuisine Asian-American
        Keyword Angel hair pasta, cucumber salad, Garlic Noodles, Spicy Cold Noodle Salad
        Prep Time 30 minutes
        Cook Time 10 minutes

        Ingredients

        Dressing

        • 4 T. corn oil
        • 6 T sesame seed oil
        • 2 t. crushed red pepper
        • 6 T honey decrease by 1T if desired
        • 4 T soy sauce
        • 3 T rice wine vinegar

        Ingredients

        • 16 oz. angel hair pasta or any thin pasta, ie. capellini, somen noodles
        • 4 T chopped cilantro
        • 1/2 cup chopped lightly salted roasted peanuts or honey roasted peanuts
        • 1/2 cup sliced green onions 2 T for garnish
        • 2 T toasted white sesame seeds you could throw in black sesame seeds too!

        Instructions

        • Heat pepper in oils over med/high heat for 1-2 minutes (the longer, the hotter! I usually half the amount of red pepper flakes called for). Cool oils, add honey and soy sauce and stir to combine. Cook pasta according to instructions. Do not overcook noodles! Pour sauce over noodles, add cilantro and onions and chill for 24 hours.
        • Garnish with peanuts, sesame seeds and additional green onions before serving
        • Perfect for summer! Toasted pine nuts or cashews can be substituted for the peanuts.

        Notes

        Japanese Rice Wine Vinegar is not in the original recipe but I think it needs a hit of acid.  
        In place of 4 T soy sauce you can use 2 T reg soy sauce and 2 T Ponzu-citrus flavored soy.
        If the dressing is too sweet reduce honey by 1 tablespoon.