Tag: peanuts

Asian flavors · Gluten Free · Pasta · Salad · Vegan

Cucumber-Mango Miso Noodle Bowl

Belinda

This lovely recipe comes from the food blog “Love & Lemons”

“The tangy miso-peanut sauce is the real star – it’s also become a go-to recipe lately because its ingredients are so easy to keep on hand. Miso paste lasts about 1 year in the fridge, and I store my fresh ginger in the freezer. Peanut butter, garlic, and limes are all regulars in my kitchen.

The second time I made this I added tofu on top to make it a bigger meal – the tofu is not pictured here, but I’ve included a recipe below.
This recipe serves 3 on its own or 4 if you add the tofu (or whatever protein you like – chicken, shrimp, salmon, etc).

If you don’t have vermicelli rice noodles, brown rice stir fry noodles (the flat, thicker noodles) work well here. Pasta would also be fine in a pinch.

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6 ounces rice vermicelli noodles (or any noodle you like)
4 Persian cucumbers or 1 large English cucumber, thinly sliced
¼ cup chopped scallions
1 ripe mango, diced
½ jalapeño pepper, thinly sliced or minced
5 lime slices (1 for squeezing, 4 for serving)
Extra-virgin olive oil or sesame oil, for drizzling
⅓ cup chopped cashews, toasted
¼ cup torn fresh mint
Sea salt

Protein of choice, or (see baked tofu recipe below)

Peanut-miso sauce
3 tbsp peanut butter
1 tbsp white miso paste
1 tbsp minced fresh ginger
1 garlic clove, minced
1½ tbsp fresh lime juice
2 to 4 tbsp warm water

Make the peanut-miso sauce:
In a small bowl, whisk together the peanut butter, miso paste, ginger, garlic, and lime juice. Whisk in the warm water, as needed, until the sauce is a drizzle-able consistency. Set aside.

Combine the cucumbers, scallions, mango, and jalapeño in a bowl with a few pinches of salt and a squeeze of lime. Toss and set aside.
Cook the rice noodles according to the package directions. Drain and rinse under cold water. Toss with a bit of olive oil or sesame oil to keep the noodles from sticking together.
Assemble the bowls with the rice noodles, cucumber mixture, cashews, mint, generous drizzles of the peanut-miso sauce, and tofu, if using. Serve with lime slices and extra sauce on the side.

Baked Tofu
14 oz extra-firm tofu
extra-virgin olive oil, for drizzling
tamari, for drizzling
sea salt and freshly ground black pepper
sriracha, for drizzling

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Pat the tofu dry and cut into 1-inch cubes.
Place on the baking sheet and toss with drizzles of olive oil, tamari and pinches of salt and pepper.
Bake for 17 to 20 minutes, or until golden brown around the edges.
Remove from the oven, toss the tofu lightly with sriracha, and return it to the oven for 2 more minutes.

Asian flavors · Salad

Asian shrimp and cabbage salad

Belinda

By MELISSA CLARK
An appealing combination of shrimp, carrots, cucumbers, peanuts and cilantro in a spicy Asian dressing makes this salad fresh-tasting and ever so slightly addictive.

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Serves 6

1 pound medium shrimp, shelled and deveined
3 tbsp extra-virgin olive oil
1 1/2 tbsp Asian fish sauce
Finely grated zest and juice of 1 lime, plus lime wedges for serving
1 tbsp light brown sugar
1 tsp Thai red curry paste
1 small shallot, very finely chopped
1/2 small green cabbage, cored and finely shredded (6 packed cups)
2 carrots, julienned
2 Kirby cucumbers, very thinly sliced
1 cup unsalted roasted peanuts, coarsely chopped
1 cup cilantro leaves

Step 1
Bring a large pot of salted water to a boil and fill a bowl with ice water.
Add the shrimp to the boiling water and cook until pink and curled, about 1 minute.
Drain the shrimp and transfer them to the ice water to cool.
Drain and pat dry.

Step 2
In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot.
Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated.
Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted.
Toss the salad, top with the peanuts and cilantro and serve with lime wedges.

The Asian dressing can be refrigerated overnight.

Asian flavors · Dairy-free · Gluten Free · Salad

Crispy Potato Salad with Chiles, Celery, and Peanuts

Belinda

As the 4th July gets close, I’m thinking about interesting salads, in fact with the warmer weather and the fact that we are about to start a 6 month remodel, I’m definitely thinking salads with a difference!

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2 pounds baby fingerling potatoes, sliced crosswise ¾ inch thick
Kosher salt
3 tbsp vegetable oil
2 red chiles (such as serrano or Holland), thinly sliced
1 garlic clove, finely grated
½ cup unseasoned rice vinegar
2 tsp light brown sugar
1 tsp finely grated peeled ginger
½ cup unsalted, roasted peanuts, coarsely chopped
2 celery stalks, sliced in half lengthwise, thinly sliced on a diagonal, plus ½ cup celery leaves
1 cup coarsely chopped cilantro
½ cup torn mint leaves

Place the potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 10–15 minutes. Drain; let cool.

Heat the oil in a large skillet over medium-high. Cook potatoes, tossing occasionally, until golden brown and crisp, 8–10 minutes; season with salt.

Meanwhile, bring the chiles, garlic, vinegar, brown sugar, and ginger to a simmer in a small saucepan over medium-low heat, stirring, until sugar dissolves, about 2 minutes.

Toss the potatoes, warm vinegar mixture, and peanuts in a large bowl; let cool slightly. Add celery, celery leaves, cilantro, and mint and toss again to combine. Taste and season with salt if needed.

Do Ahead: Potatoes can be boiled 1 day ahead; cover and chill.

Chocolate · Do-ahead · Holiday Food

Crock Pot Candy!

Belinda

This recipe is from a blog called “The Slow-Roasted Italian”
Crock pot candy is the easiest and most impressive homemade candy. A rich chocolate, peanut, 4 ingredient recipe that you simply toss in your crock pot, stir a few times and scoop it out.
It doesn’t get much easier than that!

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34.5 ounces honey roasted dry roasted peanuts (I used Planters)
32 ounces almond bark (vanilla flavored)
12 ounces semisweet chocolate chips
4 ounces German chocolate bar (by Baker’s)
optional garnish: sprinkles or crushed candy canes

Layer ingredients into your crock pot (I used a 5 quart), cover.
Cook for 1 hour on low temperature. Do not stir.
After 1-hour stir the mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours).

Meanwhile line the counter top or table with a long piece of parchment paper.
Turn off the crock pot.
Use a 1 tablespoon scooper to scoop out the candy from your crock pot and onto parchment paper.
Make sure the candy is not touching. Top with your favorite garnish.
Allow to cool completely.

Asian flavors · Do-ahead · Pasta

Cold soba noodles with shrimp and edamame in creamy peanut sauce

Belinda

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Another fabulous Asian pasta dish and this one is very easy and quick to make.
Serves 3 to 4

12 oz buckwheat soba noodles

Creamy peanut sauce:
1/4 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp honey or agave nectar
1 tsp sesame or toasted sesame oil

1 cup steamed and shelled edamame beans
12 extra-large, poached shrimp
salt and pepper to taste
sliced green onions, garnish
crushed, dry roasted peanuts, garnish

Fill a pot with water and bring to a boil over high heat. Add the noodles and cook until cooked through, but not mushy.
Drain the noodles and rinse until cool to the touch. Allow the noodles to soak in cold water for 30 minutes. Drain.
Place all the peanut sauce ingredients into a large mixing bowl with 1/4 cup warm water and whisk together. Add the noodles and toss together until the noodles are well and evenly coated.
Add the edamame beans, lightly season with salt and pepper and toss together.
Refrigerate for at least 30 minutes and up to 2 days.
Top the noodles with shrimp, sliced green onions and crushed peanuts.
Serve.