Monday, June 13, 2011

Update: Sesame Peanut Noodles

Like I said, different noodles needed...otherwise, his quote "The sauce was spot on!"


Thursday, June 9, 2011

Spicy Sesame Peanut Noodles

While it was hot as Hell, and we had no air-conditioning (yes, I love you all, but I will continue to remind you that I have had no air for more than a week during the heat wave from Satan!) So yesterday, I wanted to make the Spicy Sesame Peanut Noodles from Big Bowl, because they are the what Matthew orders EVERY time, and I was hoping, maybe, I can make something almost a good, if not better :-) Well, I forgot to stop and get one ingredient from the Oriental store down the street. Honestly, even if I had, I don't know that I would have physically been able to make it in the, I made it today!

And, gosh darnit, it was so good!!!  Remember, the sauce makes 3 cups, and you can keep it for future pastas.  I only used one cup today, because I still need his successful feedback :-)

FYI, if you are interested in Big Bowl recipes, they are located here:


  • 2 cups fine peanut oil
  • 1 cup unsalted roasted peanuts
  • ½ cup freshly brewed Chinese black tea
  • 1 tablespoon chopped ginger
  • 6 garlic cloves
  • 1-2 dried red chili peppers
  • 1 teaspoon sea salt
  • 1 tablespoon sugar
  • 2 tablespoons + 2 tsp soy sauce
  • ¼ cup rice wine vinegar
  • 3 tablespoons sesame oil



Heat the peanut oil in a pan to nearly smoking. Add the peanuts, stir once and turn off the heat. Allow to sit about 10 minutes in the oil until the peanuts are a light golden color. Remove the peanuts with a slotted spoon to a food processor and reserve the oil.

Grind the peanuts to a coarse paste. Don't worry about how coarse it is.  Once more liquid is added, it will blend together better.

Add ¼ cup of the reserved oil, a splash of the tea, the ginger, garlic, chili peppers, salt and sugar and continue to grind. Add the soy sauces and vinegar and grind some more.

Remove to a mixing bowl and stir in the oils by hand. Stir in the remaining tea, slowely, and in small portions, until the sauce is smooth.

Serve over Chinese egg noodles that have been cooked and drained.

Bok Choy

I purchased the bok choy at CostCo, and Matthew did not believe I was going to use them...they would sit, they would be thrown away, and with the heat the way it has been, they almost were!  However, this lovely day, with cooler weather, allowed me to cook again!  So, here is the recipe, simple and flavorful, with little oil and lost of flavor!

This is based on the recipe from

I prefer using recipes from other recipe blogs, as I know they have been tested and tried by others, and posted by someone that believes they are worth posting.

Bok Choy Recipe


1 1/2 pounds bok choy or baby bok choy
1 1/2 tablespoons peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth
Salt and Pepper to taste


1. Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

2. Finely mince garlic and grate fresh ginger. Grating the ginger helps break up the tough fibers!

3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil.

4. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth. Immediately cover and let cook for 1 minute. Season with salt and pepper.

5. Use tongs to remove from the pan and add to a plate or bowl.  The difference will depend on whether or not you want any of the broth added to the dish.

Wednesday, June 8, 2011

White Sangria based on Ellie Krieger's Healthy Appetite

Well, our air conditioning is out, and I had invited my friend Megan to dinner, so I really needed a refreshing beverage!  I decided on Sangria; something I had not had a in a long time, and never made!  The White Sangria I made was perfect, based on a recipe by Ellie Krieger.  I am sure to make it for more summer events...especially if it stays this hot all summer!!!

White Sangria

1 (750-ml) bottle white wine
1/4 cup Cointreau
1/2 cup orange juice
2 cup Sprite

Sugar (optional)
Lemon juice (optional)

1/2 medium unpeeled orange, sliced 
1/2 unpeeled apple, sliced
1/2 unpeeled pear, sliced

In a pitcher combine the wine, Cointreau, orange juice and Sprite. Taste. Add the sugar in small doses, only if you feel the recipe needs more sugar.  Add some lemon juice, only if you feel you need a bit of sour.  Add the fruit, and chill (at least 30 minutes). Serve over ice.

Verdict: SO YUMMY!!!