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 jalapeƱo 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.