Cold Emerald Peanut-Sesame Noodles

I love this recipe for a number of reasons:

1. Most peanut sauce recipes end up looking a plain AND boring brown – but this dish is a bright green (thus “Emerald”) that resembles a spring pesto
2. The only thing I turn on the stove for is to boil water and noodles (I don’t even add the fried scallions the original recipe called for)
3. You get all the nutrients from raw spinach, without the raw spinach taste
4. It’s super easy and deliciously satisfying

Cold Emerald Peanut-Sesame Noodles

Adapted from “A Year in A Vegetarian Kitchen” by Jack Bishop

Sesame Noodles

1 T salt

1 pound fresh Chinese noodles (I would sub whole wheat noodles)

Emerald Peanut Sauce

3 C packed baby spinach leaves

1/3 C smooth natural peanut butter (w/out sugar or additives)

1 T minced gingerroot

1 T Sugar (I used a tsp instead)

½ tsp hot red pepper flakes (or to taste)

1/3 C hot water

3 T Soy Sauce

1 T rice vinegar

Fried Scallion Garnish (I didn’t actually do this part)

3 T roasted peanut oil

4 medium scallions, thinly sliced (about ½ C)

STEP ONE:

Bishop says:

1. For the noodles: Bring 4 quarts water to a boil in a large pot for cooking the noodles. Add the salt and noodles and cook until al dente. Drain and rinse the noodles under cold running water to remove excess starch. Transfer the noodles to a large bowl and toss them with the sesame oil.

I say: Just cook some wheat noodles like you’ve done for years, and add a little oil if they’re sticking.

STEP TWO:

Bishop Says:

2. For the sauce: Place all the ingredients in a food processor. Process scraping down the sides of the bowl as necessary, until the sauce is smooth.

I say: My food processor is mini; so I can only ‘process’ a little spinach at a time. But it’s totally worth it!

STEP THREE:

Bishop Says:

3. For the garnish: Heat the oil in a small skillet over high heat until almost smoking add the scallions and fry stirring occasionally until light brown about 2 minutes. With a slotted spoon transfer the scallions to a small plate lined with a paper towel.

I say: Why waste your time grilling one more thing. Besides, scallions are something I buy and never use all the way up (like cilantro).

STEP FOUR:

Bishop Says:

4. To serve: With your hands or two spoons, separate the noodles. Add the sauce and toss until coated evenly. If the noodles, seem dry, add a tablespoon or two of cold water and toss. Transfer the noodles to a serving dish and sprinkle with the fried scallions. Serve immediately.

I say: Toss, coat and enjoy. Again, the scallions just seem like extra work for me… and does anyone really love scallions? I think you’d be ok to make the sauce a couple of hours or so before and then just pour on the noodles when you’re ready to serve. I also heated this up for lunch the day after, and it was awesome as a hot dish too!

Pizza Dough, etc

We eat pizza about once a week at the Mangum casa (it used to be Papa John's!). But it takes about the same amount of time to order a pizza as it does to prepare one. Plus It's so easy!

While your dough can be ready in about 15 minutes, I like to start mine in the morning (get it made, kitchen cleaned and dinner out of the way!), so it has a little time to proof; and I can give it a couple of good 'kneads' throughout the day. I'm certain a Kitchen Aid or Bread Machine would do the trick, but I still mix mine by hand.


The Recipe

In a medium to large bowl (or breadmaker) combine:
2 tsp (1 pkg) *yeast
1 C very warm water
1 T sugar (optional)

Mix together Dry Ingredients and add to yeast:
2 1/2 C Flour (plus more for dusting)
1 tsp salt

Add:
2 Tbs oil (plus a little extra to grease sides of the bowl, if you're letting the dough proof for a while)

From here you can use the dough straightaway, but I prefer to lightly oil the sides of the bowl and let it sit for at least an hour (usually several) covered with plastic wrap.

When it's about 15 minutes before eating time, divide the dough in 1/2 for 2 medium pizzas (these fit easily on a standard pizza stone), and bake at 425 for 8 - 10 minutes depending on toppings, etc.

For recipe club, I used crushed tomatoes for the sauce and chunks of fresh mozzarella. Marie had a great idea for making it more kid friendly by placing the cheese chunks in a smiley face!

For topping ideas a few (mis)adventures in my pizza making escapades, you can visit here.

*I've used both regular and quick rise...but for the past few months I've been sticking with the regular yeast
**white, wheat, pastry wheat, combo...I've used them all, but am pretty married to Bob's Red Mill White Whole Wheat and Pastry Wheat varieties, though white flour worked over throughout the day, will give you a more restaurant tasting crust

Stuffed Peppers, any way you like it!

This recipe is a combination of Mark Bittman's Corn-Stuffed Peppers & Basic Meat Loaf (oddly enough I've never used corn or meat in any of my pepper creations, but I'm sure they'd work lovely.) Both recipes, in their entirety, can be found in his book "How to Cook Everything"

2 pounds ground turkey or any ground beef (option 1)
1 - 2 Cups whole grains, cooked (rice works nice.)
1/4 Cup (or more!) freshly grated Parmesan or other cheese
2 Cloves garlic, crushed/minced
1 small-medium onion
1 - 3 carrots, shredded (I use a cheese grater)
1 Cup diced tomatoes (canned are fine, drain them first)
1/2 Cups diced mushrooms
Additional *veggies to taste
4 Red or Yellow Peppers, caps removed and centers hollowed out (you can save the tops if you're making the vegetarian option)
Fresh herbs to taste: sage, or cumin work nice
Salt & Pepper to taste
Olive oil

Option 1 (Turkey Lover's Dream):
If making with meat/turkey variety, preheat oven to 350. Mix all ingredients together. Fill hollowed peppers (throw away caps). Place in roasting pan. Bake 45 - 60 minutes. An instant-read thermometer inserted into the center of the pepper reads 160 degrees F.

Option 2 (Veggie Delight):
Follow same directions as option 1 but omit the meat/poultry, (sometimes I like to saute the veggies before packing them in the peppers, but it's not necessary) and adding extra whole grains/veggie. You can bake at 375 for 45 minutes, or until the peppers are tender.

Homemade chili sauce is divine on top of either variety.