Peanutty Sesame Noodles

(I can’t find my tried-and-true sesame noodles recipe, so I’m trying other ones. Here’s one.)
Peanutty Sesame Noodles #112624

recipe by Mercy

After watching Rachael Ray prepare her cold sesame noodles on TV, I tried it out myself and ended up tweaking it a bit before I was done. These noodles are usually half eaten before they get a chance to cool down!
6 servings
15 minutes 15 mins prep
4 tablespoons crunchy peanut butter or creamy peanut butter
4 tablespoons soy sauce
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon cayenne pepper
2 tablespoons peanut oil
1 tablespoon sesame oil
1/2 teaspoon sugar
1 lb linguine, cooked and drained

1. Whisk together the peanut butter, soy sauce, cayenne, crushed red pepper, olive oil, sesame oil and sugar until the mixture is thoroughly blended.
2. Add the cooled noodles and toss to coat.
3. Serve at room temperature, garnish with sesame seeds and sliced scallions.

Peanut Sesame Noodles

From Epicurious.


The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.

Active time: 30 min Start to finish: 30 min

For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red-wine vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons honey
1 teaspoon dried hot red pepper flakes

For noodle salad
3/4 lb dried linguine fini or spaghetti
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
3 tablespoons sesame seeds, toasted

Make dressing:
Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.

Make salad:
Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.

Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.

Makes 6 side-dish or 4 vegetarian main-course servings.
June 2002 © CondéNet, Inc. All rights reserved.


Moosewood again. 1.5 hours to prepare, serves 6-8.

Have ready:
a. 1 batch Italian Tomato Sauce (from the cookbook)
b. 12 lasagne noodles, half-cooked or even uncooked (it WILL work)
c. 1.5-2 cups ricotta or cottage cheese (lowfat is okay)
d. 1 lb grated or thinly sliced mozzarella
e. At least 1/2 C grated parmesan, romano, or asiago cheese
f. A 9×13 inch pan

1. Heat oven to 375
2. Spread a little sauce over the bottom of the pan
3. Cover with a single layer of noodles (1/3 of them. Break as necessary, to fit)
4. Place mounds of ricotta/cottage cheese here and there. Use half.
5. Add 1/3 of the sauce, followed by
6. 1/2 the mozzarella, randomly scattered, then
7. another 1/3 of the noodles, and
8. the remaining ricotta/cottage, followed by
9. another 1/3 of the sauce, which gets covered by
10. the remaining mozzarella.
11. Add every last noodles, and
12. the final sauce.
13. Sprinkle the parmesan over the top.

Bake for 45 minutes. Cover loosely with foil towards the end of the baking, if it is getting too brown. Let stand 10 minutes before serving.

Brazilian Black Bean Soup

Moosewood again. This is the recipe that convinced my mother-in-law that even though I use “hippie cookbooks” they still can eat the food I make sometimes. :)

1 1/4 hours to prepare. 6-8 servings.

Preliminary: Soak 2 cups dry black beans for at least 4 hours and preferably overnight.

2 c dry black beans, soaked
6 c water
1 T olive oil
3 c chopped onion
10 cloves crushed garlic
2 t cumin
2 – 2.5 t salt
1 medium carrot, diced
1 medium bell pepper, diced
1.5 c orange juice
black pepper
2 medium tomatoes, diced
optional toppings: sour cream, cilantro, salsa

1. cook the soaked beans w/ 4 cups of water. Bring to a boil, cover, and simmer until tender (about 1.5 hours)
2. heat olive oil, add onion, 1/2 garlic, cumin, salt, carrots. Saute until the carrot is just tender. Add remaining garlic and bell pepper. Saute until everything is very tender (10-15 minutes more). Add to the beans, scraping in every last morsel.
3. Stir in orange juice, black pepper, cayenne, and tomatoes. Puree some or all in a blender, and return to kettle. Simmer over very low heat for 10-15 minutes. Serve “topped with an artful arrangement of sour cream, cilantro, and salsa.”

Basic Cornbread

Moosewood again. Have I mentioned how much I love this cookbook?

10 minutes to assemble, 20 to bake. Yield: 1 8-inch square pan

butter for the pan
1 C cornmeal
1 C flour
2 t baking powder
2 t baking soda
1/2 t salt
1 C buttermilk or yogurt
1 egg
3 T sugar or honey
3 T melted butter

1. Preheat to 350. Grease an 8-inch pan.
2. Combine dry ingredients. Combine wet ingredients, including sugar or honey, separately. Stir wet into dry, mising just enough to thoroughly combine. Spread into prepared pan.
3. Bake 20 minutes, or until the center is firm to the touch.

Custardy Popovers

From The New Moosewood Cookbook, one of my mainstays.

5 minutes to prepare, 25-35 minutes to bake. Yield: 1 dozen
“Crisp and puffy, full of hot air and a layer of custard on the inside, popovers are very easy to throw together on a moment’s notice and they can lend a festive spirit to even a simple bowl of soup. The custard quotient depends on how many eggs you use. This recipe is very flexible and will work with 2, 3, or 4 eggs.”
2-3 T melted butter for the pan
2, 3, or 4 large eggs
1 1/4 C milk (lowfat ok)
1 1/4 C flour
1/2 t salt

1. Preheat to 375. Brush the insides of 12 muffin tins w/melted butter
2. Beat together eggs and milk, add flour and salt and beat with a whisk until reasonably well-blended. A few lumps are okay.
3. Fill each muffin cup 1/2 to 2/3 full. Bake 25 minutes for 2 eggs, 30 minutes for 3, and 35 for 4. Don’t open the oven while baking.
4. Remove from the pan immediately, and prick with a fork to let the steam escape. This helps them hold their shape. Serve immediately, either plain or with butter & jam.

Egg “Muffins”

From Mollie Katzen’s excellent Sunlight Cafe, which has several other really good recipes too. In general you can’t go wrong with a Mollie Katzen cookbook.

You (and the children in your life) will love these neat little egg “packages.” Eat them on a plate with a fork, or just pick one up and take a bite. They’re highly portable.
=Use non-stick pans, generously greased, to be sure that these don’t stick.
=Whole-milk ricotta is best for these, though the lowfat kind will also work.
=You can store these up to 2 days in a tightly-covered container in the refrigerator and reheat them in the microwave.

Yield: 8 muffins
Prep time: 10 minutes, plus 20 to bake

Nonstick spray
4 T butter
1/3 cup bread crumbs
9 large eggs
1 C ricotta
scant 1/2 t salt
1/2 C minced scallion (both white and green parts)
black pepper
2 T parmesan

1. Preheat to 350. Spray the bottoms & sides of 8 muffin cups & put 1.5 t butter in each cup. Put the pans in the oven until the butter is melted, then remove the pans and divide the breadcrumbs between them.
2. Combine eggs, ricotta, and salt in a blender, whip until smooth. Stir in scallion and “a generous amount” of freshly-grated black pepper.
3. Pour into the prepared cups, filling to the rim. Bake 10 minutes, then sprinkle with parmesan and bake another 10 minutes (“until the tops are puffy, golden, and just barely firm to the touch.”
4. Let cool in the pans for 5 minutes, while they deflate a little. Run a knife around the edges and lift or invert each muffin onto a coling rack or plate. Serve hot, warm, or at room temperature.

Variations: Augmented Egg Muffins
Add up to 1/2 cup of any of the following when you stir in the scallions:
=halved cherry tomatoes
=minced red and/or green bell pepper
=crumbled bacon, veggie bacon, or bacon bits.

My comments: We never, but never, use the amount of butter it calls for. Maybe half, if that. Yeah, they’re harder to get out of the tins that way, but that’s okay. We prefer fresh breadcrumbs, with interesting flavor/texture (wheat berries, flavored foccacia, whatever), and larger than the conventional processed breadcrumbs. We also use more than called for. Unless we’re making the muffins for the kids, we always augment them; tomatoes and bacon are good, green chile is excellent, peppers add color and flavor, pesto is an interesting treat, etc. These are our travel standby; we make a (double or triple) batch before each trip and grab a muffin at each rest stop. Yeah, it’s a lot of egg, but it’s only once in a while that it happens. :)