Peanut Butter and Julie

Spicy Sesame Noodles

Some recipes just make you think of summer.  They're the ones that are nice and light, full of fresh colorful vegetables, and they would be perfect for bringing on a picnic.  Right about now, I think that we all could use one of these recipes to help combat the winter weather blues.  If it's not snowing where you are, then it's probably raining, and if it's not raining or snowing, then you're probably dealing with cold and biting wind.  Hopefully, on Groundhog Day at the end of next week, Punxsutawny Phil will have good news for us and spring will be just around the corner.  Until then, come in out of the cold, make yourself a fruity drink with a little umbrella, put on some Jimmy Buffett, and enjoy this summery Spicy Sesame Noodle salad. 

I love to make this salad because it is easy and versatile and it lasts for several days in the refrigerator.  I actually think that it tastes better the second day, when the flavors have really had a chance to blend.  It can be served as a side salad or light lunch, or you can add sliced grilled chicken to it and make it a meal.  It is also nice to be able to "mix and match" whichever fresh vegetable combination that you like (or need to use up!) because the dressing tastes great with them all.  Season it to your taste, using a bit less chili oil for a lower level of spice.  Here are just a few tips for these super simple sesame noodles:

• The noodles will keep for 3-4 days, tightly covered in the refrigerator.  They are also delicious served cold.
• Hot chili oil can be found in the Asian foods section of most grocery stores and at specialty Asian markets.  For a homemade substitute, simmer 2 teaspoons of crushed red pepper flakes in a combination of 1 cup canola or vegetable oil plus 2 tablespoons sesame oil over low heat for 5 minutes.  Cool completely and then transfer to a bottle or container and refrigerate for up to 1 month.
• Other ingredients that can be added to the salad include, but are certainly not limited to: sliced grilled chicken, beef, or pork, cooked shrimp, baby corn, snow peas, julienned cucumbers, sliced mushrooms, and julienned yellow or green peppers.  Try to use a colorful combination for presentation purposes.
• Instead of using the whole wheat spaghetti, try substituting egg noodles or soba noodles (Asian buckwheat noodles.)

Spicy Sesame Noodles

Served 4-6

Ingredients:

1 tablespoon peanut oil

2 tablespoons minced peeled fresh ginger

2 garlic cloves, minced

3 tablespoons dark sesame oil

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

1 1/2 tablespoons sugar

1 tablespoon hot chili oil

1 1/2 teaspoons salt

1 pound whole wheat spaghetti

12 green onions (scallions), thinly sliced

1 cup sugar snap peas, trimmed

1 red bell pepper, julienned

1 large carrot, peeled and julienned

1/2 cup coarsely chopped roasted peanuts

1/4 cup thinly sliced basil leaves

Heat the peanut oil in a small skillet over medium heat.  Add the ginger and garlic and saute for 1 minute.  Transfer to a large bowl.  Add the sesame oil, soy sauce, balsamic vinegar, sugar, chili oil, and salt; whisk to blend.

Bring a large pot of boiling salted water to a boil.  Cook the noodles according to the package directions until they are "al dente" or just tender, stirring occasionally.  Drain the noodles and rinse under cold water until cool.  Drain the water thoroughly and then transfer the noodles to the bowl containing the sauce.  Add the sliced green onions, sugar snap peas, and julienned pepper and toss to coat the noodles.  Let the mixture stand at room temperature until the noodles have absorbed the dressing, tossing occasionally, about 1 hour.  Stir in the peanuts and basil and toss again.  Season to taste with salt and pepper and serve at room temperature. 

Julie's Spinach Salad with Maple-Mustard Vinaigrette

O.K., I need to come up for air.  If you look over the recipes that I have posted over the last few weeks, you might notice that many of them err on the hearty, rich, or sugary side.  It's a miracle that my husband and I haven't gained 20 pounds--thank goodness for all of my friends who have been kind enough to take the cookies, breads, and pies off of our hands. Well today, and only today, I am exchanging the butter, cream, and chocolate for some spinach, apples, and pecans. Yes, it's time for a salad.

This is my favorite salad--I should probably just call it my "House Salad."  I am not a fan of creamy, mayonnaise-based or heavy salad dressings, and oil and vinegar is much too plain, so I am always on the lookout for a good vinaigrette recipe.  I don't remember how I first came across the idea for a Maple-Mustard Vinaigrette, but from the moment that I tasted it, I was hooked.  It is the perfect combination of sweet and sour, and the mustard seeds and shallots offer some texture.  All you need is a light coating of this dressing on your salad, so it never feels heavy.  The Granny Smith apples add a juicy tartness and the  candied nuts contribute a crunch and a bit of spice to the salad.  When we made this salad over Thanksgiving, my mom suggest adding some dried cranberries, which added some holiday color and another chewy texture.

Overall, this is a very simple salad, but one that presents well.  What I like about this recipe (other than the flavor of course) is that you can just as easily serve it as a course for an elegant dinner party as you can for a simple light lunch or dinner when you just need a break from all of the heavy holiday food.   The following are my recipe tips:

• This is a very flexible recipe with plenty of room for substitutions.  Sometimes I like to use baby arugula instead of the spinach.  Arugula is another green that has a similar appearance to baby spinach, but it has a peppery flavor.  Try substituting pears or mandarin oranges for the apples.  If you have walnuts in your pantry instead of pecans, then by all means use them instead.   If you want to add cheese to the salad, I suggest a tangy goat cheese for the best flavor combination. 
• The nuts can be made 3 days ahead and stored at room temperature in an airtight container.  The dressing keeps for up to one week, covered, in the refrigerator.
• When baking the nuts, I like to line the baking sheet with foil and then spray it with the nonstick spray.  This makes cleanup much easier!
• I list safflower oil as an ingredient in the dressing.  Chances are that you don't have this in your pantry as it is a little bit harder to find than some of the other oils.  I don't particularly care for the aftertaste of canola oil, which is why I usually substitute safflower oil, which is virtually flavorless,  in recipes, but safflower oil is more expensive, so I just buy several bottles when it is on sale.  Go ahead and substitute canola or olive oil for this recipe.  It is such a small amount that it will not make a noticeable difference.
• The Maple-Mustard Vinaigrette also makes a good marinade for chicken.

Spinach Salad with Candied Pecans and Maple-Mustard Vinaigrette

Serves 6-8

Ingredients:

12 cups fresh baby spinach

2 Granny Smith apples, cored and thinly sliced

1 cup Maple-Mustard Vinaigrette (recipe follows)

1 cup Candied Pecans (recipe follows)

1/2 cup dried cranberries (optional)

In a large salad bowl, toss the baby spinach and the apples with enough of the vinaigrette to lightly coat the leaves.  Sprinkle the Candied Pecans and dried cranberries over the salad and toss gently to combine.  Drizzle individual servings with any leftover dressing if desired.

Maple-Mustard Vinaigrette

Makes 1 1/2 cups

Ingredients:

2/3 cup pure maple syrup

1/4 cup finely chopped shallots

6 tablespoons whole grained dijon mustard

1/4 cup red wine vinegar

2 tablespoons safflower oil

1/2 teaspoon ground black pepper

1/4 teaspoon kosher salt

Combine all ingredients in a medium bowl, whisking well.  Refrigerate, covered, for up to one week.

Candied Pecans

Makes 1 cup

Ingredients:

1 cup pecans

2 tablespoons light corn syrup

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Generous pinch cayenne pepper

Preheat the oven to 325F degrees.  Spray a baking sheet with nonstick cooking spray.  Combine the pecans and all remaining ingredients in a medium bowl and toss to coat.  Spread the nut mixture on the prepared baking sheet.  Bake until the nuts are deep golden brown and the sugar mixture is bubbling, stirring occasionally to break up any clumps, about 15 minutes.  Cool completely on the baking sheet.

Roasted Tomato Basil Soup (with a grilled cheese sandwich!)

I love soup.  I love to make soup and I love to eat soup.  I love that you can spend less than an hour in the kitchen preparing something that you can make several meals out of.  I love that soup is both healthy (with the exception of a few) and filling at the same time.  I love that soup makes that most out of seasonal ingredients--hearty butternut squash in October and refreshing gazpacho in July.  And, I love how comforting a hot bowl of soup is--in my opinion it is the ultimate comfort food.

Growing up in New Jersey, I was able to experience four distinct seasons with piles of  brightly colored leaves in the fall and snow in the winter.  On snowy days, I used to love to come inside, after a busy morning of sledding and snow angels, to a lunch of Campbell's Tomato Soup and a grilled cheese sandwich.  I loved to dip the corner of my sandwich into the soup--it was a fantastic flavor combination.  Nowadays, although I live in the Southwest where winter lasts for about 3 days and, even if it does snow, you would need to gather all of the snow in the city just to make one snowball, I still like to have my tomato soup and grilled cheese.  This is my updated, made-from-scratch version, which uses roasted tomatoes and fresh basil.  I have updated the grilled cheese sandwich as well (see recipe suggestions), but the flavor combination is still there and it is just as comforting as it was when I was little.   

This would be a great recipe to make ahead for easy dinners over the busy holiday season when you don't have time to cook and you want something light yet satisfying.  My previously posted Roasted Butternut Squash Soup recipe would be another good one to have on hand.  Here are my suggestions for this recipe:

• For an updated version of the grilled cheese sandwich, I like to use whole grain bread, good sharp cheddar cheese, thinly sliced prosciutto (substitute ham or turkey if you can't find it), and whole grain dijon mustard.  Butter both slices of bread on the outside and then spread the dijon on the inside of one slice.  Layer the prosciutto and cheese on the mustard and them top with the other slice of bread.  Grill on a grill pan or a skillet, weighted down (I used my tea kettle to weight it down, but another skillet or heavy plate would work too).  Flip the sandwich over after one side is deep golden brown.
• I like to use a mixture of roma (also called plum) tomatoes and small grape tomatoes for this recipe because I think that this combination produces the best flavor.  The grape tomatoes do not need to be halved prior to roasting, as they are small enough.  The photo below is what the tomatoes should look like when they are ready to come out of the oven.
• You may adjust the amount of red pepper flakes depending on the amount of heat that you like in your recipes, but adjust it gradually.  A little bit goes a long ways.
• For easier clean up, line the baking sheet with foil or parchment prior to roasting the tomatoes.
• Fresh basil is important for this recipe, so this is a case in which I do not recommend substituting a dried herb.
• This soup freezes well for up to one month and it can be refrigerated for one week.

Roasted Tomato Basil Soup

Serves 6-8

Ingredients:

3 pounds ripe tomatoes, halved lengthwise

1/4 cup plus 2 tablespoons extra virgin olive oil

1 tablespoon kosher salt

1 1/2 teaspoons pepper

2 cups chopped yellow onion

6 cloves garlic, minced

2 tablespoons butter

1/4 teaspoon crushed red pepper flakes

28 ounce can whole plum tomatoes with juices

4 cups fresh basil leaves

1 teaspoon dried thyme

1 quart chicken stock or water

Preheat the oven to 400F degrees.   Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.  Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.

In a large stockpot, on medium heat, saute the onions and garlic with 2 tablespoons olive oil, the butter, and red pepper flakes for 10 minutes, or until the onions start to brown.  Add the canned tomatoes, basil, thyme, and chicken stock.  Add the oven roasted tomatoes, including the liquid on the baking sheet.  Bring to a boil and then simmer uncovered for 40 minutes.  Pulse with an immersion blender or in batches in a regular blender until you reach your desired level of consistency.  Season with additional salt and pepper and serve hot or cold with a grilled cheese sandwich.