Tag Archives: whole food

Peanut-Sesame Slaw with Soba Noodles

Serves: 4 to 8 

Slaw:

  • 4 ounces dry soba noodles
  • 1 small purple  cabbage, cut into vertical quarters, core removed
  • 4 carrots, peeled or scrubbed
  • 1 bunch green onions, roots trimmed, then sliced into thin rounds

Peanut-sesame dressing

  • ½ cup peanut butter
  • 3 tablespoons rice vinegar
  • 3 tablespoons sesame oil
  • 3 tablespoons soy sauce
  • 2 tablespoons honey or agave nectar
  • 1 tablespoon finely grated fresh ginger (fresh in a tube is fine)
  • 2 garlic cloves, pressed or minced
  • handful of fresh cilantro, chopped

 Garnish

  • Healthy handful of coarsely chopped peanuts for each serving
  • 1 lime, sliced into wedges
  1. Cook the soba noodles: bring a large pot of water to boil and cook the noodles according to package directions. Drain into a colander and rinse with cold water. Drain well. Put the noodles onto a cutting board (in a mound), and chop into bite-sized pieces. Set aside.
  2. Using a sharp chef’s knive, shred the cabbage; grate the carrots with a grater. You could add a few shredded Brussel’s sprouts or some shredded kale.
  3. Prepare the dressing: In a small bowl, whisk together the dressing ingredients until smooth. If it’s too thick, whisk in very warm water in 1 tablespoon increments until it becomes pourable; don’t add too much!
  4. In a large serving bowl, combine the cooked soba noodles and the vegetables. Pour dressing over the vegetables and toss to coat.
  5. Top each serving with peanuts, and squeeze a lime wedge over top.
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Filed under food, Main Course, Salads, Vegetables, Vegetarian (lacto/ovo), whole food

(Not) Indian Chicken

In a large, deep skillet, melt:

  • 1/3 of a cup of butter.

In it, brown:

  • 8 boneless, skinless chicken breasts, that have been quartered.

Remove chicken from pan and add:

  • 1 clove garlic, minced
  • 1 medium sized onion, chopped

Sauté until they are soft, then return the chicken to the pan and add:

  • 2 tsp chopped, fresh ginger
  • 1/2 cup of dried apricots, chopped
  • 1 Tbsp of chilli powder
  • 1/2 cup of canned tomatoes, drained
  • 1 cup of chicken broth.

Stir and cover.  Cook for about 15 minutes on low heat, then add:

  • 1/2 cup of ground, roasted cashews, and
  • 1/2 cup of flaked, unsweetened coconut.

Continue cooking at the same low temperature for 15 more minutes, or until the chicken is tender.  Pour in:

  • 1 cup whipping (heavy) cream

Stir until the sauce is bubbling.   Simmer briefly until thick.

Serve with basmati rice.

(serves about eight people)

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Filed under food, Main Course, Protein