The name drunken noodles apparently has quite a few meanings. I’ve read that it is used to cure hang-overs and I’ve read that it is so spicy, it is an implication to how much you will drink while eating it. Through experience I’ve found that neither of these are really necessary to enjoy some nice drunken noodles. Hangover or not, alongside a beer or not, these noodles are just plain good.

It all started as an innocent trip to the neighborhood Thai restaurant and ended as a full-on obsession with these noodles. “Were getting drunken noodles on Sunday!” I (soberly) exclaimed on a Thursday night. We didn’t get them that Sunday, but I’ve been thinking about them ever since, wondering if a home-made version would be anything like that flavorful bowl of chewy rice noodles I had at the restaurant.

The recipe inspiration came from an old Bon Appétit but there was some major tweaking that occured.  I didn’t get the chance to stop by an Asian market so I used my low-sodium standard soy sauce instead of the “black soy sauce” and the “light soy sauce” which to me sounds like when mixed together it makes regular soy sauce? Someone, please enlighten me. From the general idea of the sauce I took it to a veggie-filled meal that tuned out to be just as addicting as those take-out noodles.

Drunken Noodles – 2 servings (As I’ve mentioned before I generally only make about 2 servings (which is probably more like 4 actual servings) of pasta or we eat too much

• 5 cloves garlic, minced
• 2 jalapeños, chopped *I like spicy food, if you don’t want it too hot, decrease the amount of peppers!
• 2 Tbsp canola oil
• 2 servings rice noodles (wide ones)
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1/4 white onion, chopped
• 2 cups spinach
• 2 Tbsp fish sauce
• 1/4 cup soy sauce
• 1 pinch sugar
• 4 leaves basil, thinly sliced

Prepare the rice noodles as directed. Set aside.

Prepare the sauce: mix the fish sauce, soy sauce and sugar and set aside.

Heat the oil in wok over medium-high heat. When oil is hot, add garlic and jalapeños and stir-fry for about 3-4 minutes.

Add sauce, peppers and onions and stir-fry until peppers are crisp-tender, another 3-4 minutes.

Add noodles and spinach and toss until spinach has wilted and noodles are coated with sauce.

*I served our noodles with some crispy tofu instead of adding meat to the noodles.

I used my new wok to prepare this meal, which was sent to me by CSN Stores as part of their preferred blogger program. Thoughts on the wok? It did seem a little easier to stir-fry, although certainly not necessary, and there was definitely less stove top clean-up as it kept everything in the pan! And I did feel like a professional The pan itself was also very easy to clean up, now I just need to find somewhere to put it!

For some reason I’ve had a hankering for chicken salad lately – I’m not sure if it was inspired by the cherry chicken pasta salad that I recently made or the desire to find something new and exciting for lunch, but this is the perfect light lunch for a sunny, summer day. This lunch proved to be quite filling over a bed of arugula and I love the juicy sweetness that the grapes added. An added bonus? Two lunches completed on Sunday, which significantly cuts down on my normally ridiculous lunch prep.

Chicken Salad - 2 servings

• 1 organic chicken breast
• 4 stalks celery, chopped
• 2 green onions, sliced
• 2 cups red grapes, sliced in half
• 1 Tbsp light mayonnaise (I used a vegan canola oil mayo)
• 2 Tbsp Simply Boulder Culinary Honey Dijon Sauce
• salt & pepper

Poach or cook chicken breast. Let cool and cut into pieces. Combine all ingredients and chill for at least 1 hour. Serve over greens or on bread.

I’m generally not a huge fan of potato salads, or potatoes – with the exception of sweet potatoes – for that matter, but this is definitely an exception. Perhaps if you throw in green beans, feta, and kalamata olives I can be convinced to eat anything, but this? I’m still longing for the leftovers. And that never happens in my world.

Maybe I like it so much because it is essentially the opposite of your typical potato salad, found in every deli counter, but I’d rather think it’s because it doesn’t contain a week’s worth of mayo per serving. Not to mention that it just tastes perfect.

Go ahead, make this for your next picnic or summer BBQ – I can assure you that it will go over well with any crowd. And if you have any leftovers? I’ll happily accept them.

Thanks to Georgene for sharing this delicious recipe!

Greek Potato Salad - 6-8 servings

• 1 lb red potatoes (I used a beautiful fingerling and purple potato blend)
• 3/4 cup Newman’s Own Caesar Salad Dressing
• 6 oz green beans
• 2 oz feta cheese
• 4 oz kalamata olives

Boil potatoes until tender. Drain water from pan. Pour 1/2 cup dressing over hot potatoes and mix so all potatoes are coated with dressing. Set aside and let cool.

Steam green beans until tender-crisp. Cut into 2 inch pieces. Let cool.

Pour remaining dressing (1/4 cup) over remaining ingredients and toss together.

This cute appetizer came from the Rachael Ray Magazine and now that summer is here, (at least it feels like it) it is a perfect, light snack for warm summer nights.  And so very fitting for a Friday night on the patio! Complete with cocktail of choice of course!

Since the flavors weren’t too overpowering the crab was able to shine through, which was just what I had hoped for. I love the flavor of crab and when paying a pretty penny for it, I want to be able to taste it!

Crab Salad - adapted from Rachael Ray

• 8 oz crab meat (I found it in the deli)
• 2 green onions, minced (reserve some of the green tops)
• 1 Tbsp light mayonnaise
• 1 Tbsp cilantro, minced
• 1 Tbsp lemon juice
• 1 package of Crunchmaster Crackers

Combine crab, onions, mayo, cilantro and lemon juice. Top crackers with crab mixture and reserved onions.

Enjoy your weekend!

These little morsels are perfect for topping salads, adding to stir-frys or just eating straight. Considering that they are full of protein and fiber, these salty soybeans make a healthy, filling and satisfying snack. Much better than those potato chips out of the vending machine! Make a batch, but I would double the recipe, 1 cup just wasn’t enough!

Roasted Edamame

• 1 cup frozen Organic edamame (not in shell)
• 1/2 Tbsp olive oil
• garlic salt & red pepper flakes

Pre-heat oven to 400° F. Roast for 25-30 minutes, until golden brown. Increase time if you want them crunchier.

Gluten-Free. These two words are all around us yet so many of us have no idea what it means, where it is found and why we should or shouldn’t avoid it. Gluten-Free foods are showing up in grocery stores, restaurants and even ball-parks.

Gluten-Free Stand at Coors Field

Let’s start with the basics:

• Gluten is the protein found in wheat, rye and barley. (Oats do not have any gluten in them but are often cross contaminated with wheat so are not always safe unless they are certified gluten-free.)

(source)

• People who have a gluten intolerance or celiac disease  cannot digest gluten which causes many digestive ailments and can even dmage the villi of the intestines after time.
• There is no “cure” or pill for Celiac Disease – a gluten-free diet for life is the only current course of healing. Unfortunately many people with Celiac Disease are undiagnosed although 1 out of 100 are affected.
• How do you know if you have a gluten intolerance? You need to have your blood tested by your Doctor. Symptoms can be found here.
• Is gluten bad for us? No, if you do not have an intolerance or Celiac Disease, gluten does not cause your body any harm.
• Are gluten-free foods healthy? There are some great gluten-free products that utlize whole-grains like quinoa, teff, amaranth, millet, etc. – there are also a lot of products that are full of refined gluten-free flours and sugars – so gluten-free on the label doesn’t always equal healthy.
• So I’ve been diagnosed with Celiac Disease or a gluten intolerance, now what? The resources that are now available are abundant – my favorite is the “Gluten-Free Diet A Comprehensive Resource Guide” by Shelley Case. This book has great information on Celiac Disease, recipes and recommended gluten-free products – considered the Gluten-Free Bible!
• There are also many online resources: Celiac Disease Foundation, Gluten Intolerance Group, Celiac Sprue Association that are very informative and a great starting point for more information.

I hope I’ve answered some of your questions about gluten and gluten intolerance’s – let me know if you have any others!

Have you tried or do you eat any gluten-free foods?

…on a plate. I haven’t had a ton of experience with Korean food, especially after a very unfortunate experience with kim chi. (This may also explain my lack of a decent-sized bowl that would actually contain all of this) But after this delicious plate, full of flavor, I can’t wait for more!

While we didn’t follow all of the dining etiquette rules that go along with Korean cuisine, and certainly not the one requiring you to turn down a drink three times before finally accepting it, I remembered what I like about Asian meals – the ability to combine whole grains with vegetables and its use of meat as more of a condiment than a main component.

Korean Rice Bowl with Steak, Vegetables & Fried Egg inspired from Bon Appétit – 2 servings

• 2 cloves garlic, minced
• 2 Tbsp ginger, minced
• 1 Tbsp sriracha
• 1 Tbsp soy sauce
• 1 Tbsp brown rice vinegar
• 3 Tbsp lime juice
• 8 oz grass-fed sirloin
• 1 bunch asparagus
• 1 large carrot, sliced into matchstick pieces
• 1/2 red pepper, sliced into matchstick pieces
• 2 organic eggs
• 2 cups cooked brown rice
• 3 green onions, sliced
• Sauce: 2 Tbsp soy sauce, 1 Tbsp sriracha

1. Combine garlic, ginger, soy sauce, rice vinegar, lime juice and sriracha. Add steak and marinate for at least 30 minutes. Grill steak for about 3-4 minutes per side and let rest for 5-10 minutes. Thinly slice and set aside.
2. Cut asparagus into 2 inch pieces and saute in pan for about 4 minutes. Set aside.
3. Spray pan with cooking spray and add eggs to pan. Cook until whites are set, but yolks are runny, about 3-4 minutes.
4. Top rice with vegetables, meat and egg and sprinkle with sauce, green onions and sesame seeds.

Do you have any other Korean food recommendations for me?

Grilled veggies had yet to make an appearance this spring and I thought this would be the perfect way to re-introduce them into my meals! The recipe inspiration came from Giada. It is a bit time consuming (at least when grilling vegetables with a miniature grill) but so worth it. The vegetables are tender-crisp and the flavor from peppers, onions, fennel and eggplant are perfect with fire-roasted tomato sauce. Serve with crusty bread and some red wine.

Vegetable Parmesan - 4 servings adapted from Giada De Laurentiis

• 1 red pepper, sliced into 4 pieces
• 1 eggplant, sliced into 1/2″ thick slices
• 1 red onion, sliced into 1/2″ thick slices
• 1 large fennel bulb, sliced into 1/2″ thick slices
• jar of fire roasted tomato sauce
• 1/4 lb. sheeps milk pecorino romano, shredded
• 1/2 cup whole wheat panko bread crumbs
• basil and red pepper flakes for garnish

Pre-heat oven to 400° F. Heat grill and mist all veggies with olive oil. Season with salt and pepper. Grill eggplant for about 3 minutes per side and set aside. Repeat with all vegetables. Cut pepper into strips after grilling. Pour 1/2 cup sauce on bottom of a 9×13 pan. Spread out with a spoon. Layer on eggplant, more sauce and a little cheese. Repeat with remaining vegetables, sauce and cheese. (Essentially making a lasagna) Top with 1/2 cup bread crumbs and bake for about 25-30 minutes until cheese has melted and sauce is bubbly.

Don’t forget about the tea give-away!

I swear this man can make anything sound good. I love his down-to-earth, yet exciting recipes like the lentils with curried tarka I made a while back. I actually can’t believe I don’t have “How To Cook Everything” yet, but the vegetarian version is on my Amazon wish-list. I paged through a copy and loved the sound of the recipes as well as the idea of eating “vegan until 6:00 pm.” I strive to follow a similar mantra.

With that said, this recipe needed a major make-over. A bed of fried spinach topped with fried chickpeas and chorizo? Mark, please. I know that it may have never been your intention to claim this as a “healthy” recipe, but drenching everything in oil, does not a good dinner make. So I worked my nutritionist magic and revised the recipe to a bed of wilted spinach and red pepper topped with toasted chickpeas and chorizo. Just as flavorful and so much healthier. I promise.

Toasted Chickpeas & Chorizo over Spinach adapted from Mark Bittman at The New York Times

• 2 links chorizo, sliced
• 1 1/2 Tbsp olive oil
• 1 can chickpeas, rinsed and dried
• 1/2 red pepper, chopped
• 1 bag of spinach (5 oz), roughly chopped
• cilantro (optional)

Heat pan and add chorizo. Cook until lightly browned and set aside. Add 1 Tbsp of olive oil to pan and add chickpeas, cooking until lightly toasted. Set aside with chorizo. Add last 1/2 Tbsp olive oil to pan and add pepper and spinach. Take off heat once spinach has wilted. Season with salt & pepper and serve chickpea and chorizo mixture over spinach. Top with cilantro if desired.

Hello Everyone!

I’m back from California and despite the perfect weather and sunshine, I have to admit that I was ready to be home, looking forward to my daily routine, reading all of your blogs and of course seeing the taster!

Expo West 2010 went very well. As with any big event, the glitches are quickly fixed and we served up more bread, tortillas and pizzas than I can even wrap my head around. After the show, I was fortunate enought to spend some time in LA with family and meet Lynn from The Actor’s Diet! (I had confused the dates and due to a last minute change Christy was unable to attend – next time Christy!) It was so fun to chat with her and meet the famous Julius. She is as beautiful as you can imagine!

I promised you some of the newest and most interesting products out there so here they are. Because we were so busy and the show is so huge I certainly didn’t see everything but here are some of my favorites.

Interesting & New Products:

• Lara Bars: There are some new bar flavors like Chocolate Chip Cookie Dough (there is a bit more added sugar with the chocolate) but unfortunately by the time I got to their booth they were all out of samples! I heard nothing but good things so am anxious to see them in the stores!
• Coconut Water Sorbet: This coconut sorbet was delicious, sweetened with agave and will be so refreshing in the midst of summer – the lemonade flavor was perfectly tart, but I’m even more excited to try the Hibiscus variety.
• Amazing Grass: I’ve been using the grass for some time but was explaining that I just can’t down it plain with water and would like to – enter in the newest variety that has a nice lime flavor and also contains matcha and mate in addition to the green goodness – trust me when I say you can drink it straight. They also have a new bar out, Chocolate Peanut Butter Protein Bar that was delicious and I will be buying again.
• Daiya Cheese: this new vegan cheese is out of this world. I obviously am VERY picky with vegan/dairy-free cheeses because I love cheese and refuse to eat mediocre cheese. With that said, it will be in my shopping cart this weekend.
• Zhena’s Gypsy Tea: Coconut Chai with some almond milk and agave/stevia = perfection in a cup.
• Hansen’s Natural Fruit & Tea Sticks: The natural version of Crystal Light – finally! These low-cal drink mixes are sweetened with truvia and are deliciously sweet – I know the kids at camp will love them!
• YumNuts Naturals: Roasted, jumbo cashews with no added oils – perfect for afternoon snacking (Toasted Coconut was my favorite).
• Hummus Chips & Dressing: I’ve had the hummus chips at other shows and always loved them but have yet to see them in the stores – this year they also had a new hummus dressing which is similar to a thinned-out hummus – perfect for any salad!