Cooking Hussy

Tasty

Soba Noodles with Kale, Peppers and Peanuts September 27, 2009

Filed under: Main Dish,Vegetarian — cookinghussy @ 10:38 am

Soba noodles 1

I have tried several different peanut sauces with soba noodles in the past and they have all been terrible. Too much peanut butter, too heavy, yuck. I found this wonderful recipe and was so excited it didn’t have peanut butter involved! I mixed up the sauce, diced and prepared everything, tasted the sauce and… added a little bit of peanut butter. It just needed something, and one tablespoon of peanut butter did the trick. This is the best noodle dish I’ve made!

Soba noodles top

For the sauce (quantities approximate):

  • 2 T reduced-sodium soy sauce
  • 1-1/2 T hoisin sauce
  • 1 t. sriracha or other hot chili sauce (more or less, to taste)
  • 1 t. agave nectar (or honey)
  • 1 t. fresh lime juice
  • 1 T. peanut butter

2 bundles (approximately 6 ounces) soba noodles, prepared according to package directions, rinsed under cold water and drained

1 bunch kale – cleaned and torn into 1-inch pieces
1 small orange bell pepper, cut into 1-inch lengths
1/2 cup peanuts, dry-roasted and unsalted, roughly chopped

In a small bowl, combine sauce ingredients; adjust to taste with more agave or lime, and set aside (can be made days ahead of time, and stored in the refrigerator in a glass jar with a tight-fitting lid).

Place the soba in a mixing bowl.

In a pot, steam the kale first. This should take just a few minutes. In a saute pan, heat some oil and toss in the sliced peppers, saute for a few minutes then add in the steamed kale. Add the vegetables to the soba. Pour in the sauce, and stir well to combine. Transfer to individual serving bowls, and top with chopped peanuts and cilantro if you have it on hand. Serve at room temperature or cold.

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Cheese Souffle September 26, 2009

Filed under: Main Dish — cookinghussy @ 11:56 am

souffle

We got a souffle dish and I have been so excited to make a souffle! I’ve heard stories of falling souffles and how difficult they are, but I followed Alton Brown’s recipe exactly and it turned out perfectly! Fluffy cheese-y, egg-y goodness! We had Jarrod and Marti over to dinner to share this with us and we ate this dish clean. Perfect! Looking forward to trying it with spinach or different kinds of cheese.

  • Butter, room temperature, for greasing the souffle
  • 2 T. grated Parmesan
  • 1 1/2 ounces (3 T.) butter
  • 3 T. flour
  • 1 t. dry mustard
  • 1/2 t. garlic powder
  • 1/8 t. kosher salt
  • 1 1/3 cups milk, hot
  • 4 large egg yolks (2 1/2 ounces by weight)
  • 6 ounces sharp Cheddar
  • 5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
  • 1/2 t. cream of tartar

Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.

Preheat oven to 375 degrees F.

In a small saucepan, heat the butter. Allow all of the water to cook out.

In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.

Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.

In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.

Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

Servings: 4 servings

 

Potato and Green Bean Salad September 4, 2009

Filed under: Misc. — cookinghussy @ 7:41 am

Potato Green Bean Salad

I adjusted this recipe just a bit as I didn’t have any arugula around and I ended up burning two rounds of walnuts so switched to pine nuts. Another gem from smitten kitchen.

  • 1 ounce walnuts/pine nuts (about 1/3cup)
  • 1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
  • 6 ounces haricots, verts, or other green beans, trimmed and cut into 2-inch segments
  • 2 tablespoons white wine or other mild vinegar
  • 2 tablespoons plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 tablespoons walnut oil
  • 3 ounces baby arugula (or sliced up napa cabbage, which is what I used)

Preheat oven to 375°. Place walnuts (pine nuts) on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside.

Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain and cool. Set aside.

Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 3 to 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.

Whisk together vinegar, yogurt, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.

Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts; toss to coat.

 

Zucchini Bread September 3, 2009

Filed under: Bread/Muffins — cookinghussy @ 7:33 pm

Zucchini Bread 1

Zucchini bread! Thank you Smitten Kitchen!

Zucchini Bread

I had two lovely zucchinis just waiting for a recipe. I decided to splurge and make this decadent zucchini bread from Smitten Kitchen. Oh, the sugar! The oil! And it tasted so good. I made half with chocolate chips & walnuts and half with just walnuts.

  • 3 eggs
  • 1 cup olive or vegetable oil
  • 1 3/4 cups sugar
  • 3 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.