Sunday, June 13, 2010

Chilled Noodle Salad with Mango

I made this salad yesterday because I got a whole box of mangoes earlier this week we are trying to use up (not that it is very difficult to do!). I love noodle salads and this one really hit the spot. The seasoning was perfect. I added a little shredded rotisserie chicken to make it a little more filling. It is a twist on the Vietnamese bun thit nuong noodle dish. Yum!

Tonight we are going to make Mangoes with Sticky Rice...

Serves 6

1/2 cup light brown sugar
1/3 cup fresh lime juice
1/4 cup low-sodium soy sauce
2 cloves garlic, minced (2 tsp.)
1 red jalapeño chile, finely chopped

8 oz. dried rice-stick noodles
1 large carrot, cut into thin strips
1 1/2 cups thinly sliced leaf lettuce
1/2 cup thinly sliced fresh basil leaves
1/2 cup thinly sliced fresh mint leaves
1/2 English cucumber, halved lengthwise, thinly sliced crosswise
1 cup bean sprouts
1 green onion, thinly sliced
1 large ripe mango, peeled, pitted, and thinly sliced
1/2 cup cilantro leaves
1/2 cup roasted peanuts, crushed, optional
To make Dressing: Warm all ingredients in saucepan over low heat until sugar dissolves, stirring occasionally. Cool.

To make Salad: Soak noodles in hot water 15 minutes. Drain. Cook noodles in pot of boiling water 4 1/2 minutes. Add carrot, and cook 30 seconds more. Drain in colander, and rinse under cold water. Drain. Toss noodle mixture with lettuce, basil, mint, and 1/2 cup Dressing. Divide among 4 bowls. Top with cucumber slices, bean sprouts, and green onion. Arrange mango slices on top, and drizzle with remaining Dressing. Sprinkle with cilantro and peanuts, if desired.
Nutritional Information
Per SERVING: Calories: 269, Protein: 6g, Total fat: 0.5g, Saturated fat: g, Carbs: 62g, Cholesterol: mg, Sodium: 359mg, Fiber: 3g, Sugars: 26g
from Vegetarian Times

Friday, June 11, 2010

I made these cookies yesterday and they were really good. I rarely make giant cookies, but it was kind of fun to make some that looked like they belonged in a bakery instead of my kitchen. I used chopped Bittersweet Sharffen Berger chocolate and peanut butter chips instead of the types the recipe called for. I also think the 2 teaspoons of salt make the cookie. It adds a great balance to a rich treat.

Ultimate Chocolate Chip Cookies

Prep: 10 minutes Total: 45 minutes, plus chilling
Makes 24.

3 1/2 cups all-purpose flour (spooned and leveled)
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
2 teaspoons coarse salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups milk chocolate chips
8 ounces semisweet chocolate, chopped


In a bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

Monday, January 4, 2010

I have a problem

You see, I am an addict. Aioli. I cannot get enough of the stuff. In particular, Wild Wood's Garlic Aioli. Wikipedia's definition of aioli is:

Aioli (Provençal Occitan alhòli[1], Catalan all-i-oli) is a sauce made of garlic and olive oil. Normally egg is also added for ease of mixing. There are many variations, such as the addition of mustard. In Occitan cuisine, aioli is traditionally served with seafood, fish soup, and croutons, in a dish called merluça amb alhòli. In Malta, arjoli or ajjoli is commonly made with the addition of either crushed galletti or tomato. In Australia it is commonly eaten with hot chips. In the Occitan Valleys of Italy it is served with potatoes[2] boiled with salt and bay laurel. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic' . Aioli is, like mayonnaise, an emulsion or a suspension of small globules of oil and oil soluble compounds in water and water soluble compounds. Egg yolk is a commonly used emulsifier but mustard and garlic both have emulsion-producing properties. Classic aioli is made without egg, though many aioli recipes use it.

About a year ago we were at a party that had the best veggie platter ever. It was gorgeous, delicious and non-traditional. There were roasted Blue Finn potatoes (those beautiful deep blue-ish purple ones), steamed asparagus and roasted golden beets. In the center was a big bowl of- you guessed it- aioli! It was so simple and tasty. I couldn't get enough of it and thus began my search for the perfect aioli recipe to recreate this easy appetizer.

I tried recipes from reputable chefs, which turned out too thick, or too yellow, or too strident, or too whatever. Then one day I was in Andronico's Supermarket and saw this jar in the refrigerated section across from the deli. I went ahead and bought it even though it was like $6 for a jar of what was essentially flavored mayo. And, it was vegan! All the recipes I had tried had eggs. But, the ingredients here were all natural and I decided to give it a chance. Everywhere I take it (with my roasted veggie tray) it gets rave reviews. Lately I've been back in an aioli mood and can't think of anything that wouldn't taste better without it on top. But I've got to stop! It is basically fat I can't stop putting on everything. I would never, in a million years, put a pile of mayo on the side of plate. I've had sweet potato fries almost every day for the last week- just to eat the aioli.

Then I discovered that the co-op grocery store around the corner carries it. I will never again be without. :)