The Sensitive Kitchen

Sunday, June 21, 2015

Sesame Noodles with Vegetables

Make this with hot, freshly cooked noodles so they soak up the sauce. After that point, it can be served hot, at room temperature, or cold. I like it with salmon on the side (marinated in a mixture of soy sauce, Sriracha and sesame oil, then broiled or grilled), but it would also be good with chicken, strips of omelet, or any leftover protein. 

14 ozs (1 box) Barilla Plus thin spaghetti
1/4 c soy sauce
3 cloves garlic, minced
2 Tbsp grated fresh ginger root
2 Tbsp rice vinegar
1 Tbsp toasted sesame oil
1 1/2 tsp Sriracha
1/4 tsp finely ground black pepper
3 scallions, sliced
1/2 bunch cilantro, minced (to make 3/4 to 1 c)
3 c thinly sliced cabbage
1 carrot, peeled and grated
1/2 red bell pepper, sliced, slices cut on bias
2-3 Tbsp sesame seeds

Put pasta to boil in a large pot of salted water. While pasta cooks, stir together soy sauce, garlic, ginger, rice vinegar, sesame oil, Sriracha and black pepper. 

When pasta is finished cooking, drain well, then toss with sauce. Mix in scallions, cilantro, cabbage, carrot and bell pepper. Top with sesame seeds. Serves 8.

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Wednesday, June 17, 2015

Israeli Couscous with Dried Cherries, Pine Nuts and Mint

2 Tbsp butter
2 Tbsp minced shallot
1 box Trader Joe's Israeli couscous
1 3/4 c chicken or vegetable broth
1 bay leaf
1/2 cinnamon stick (optional)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbsp pine nuts
2 Tbsp dried cherries, chopped
2 Tbsp mint, in chiffonade

Heat butter in a medium saucepan over medium heat until it froths and sizzles. When sizzling stops and butter gets fragrant, add shallot. Saute until softened. Add couscous; stir to coat with butter. When couscous begins to brown, add broth, bay leaf, cinnamon stick, salt and pepper. Cover and cook 12 minutes on low. Fluff with a fork, stir in pine nuts, dried cherries and mint, and serve. 

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Monday, June 08, 2015

Southwestern Black Bean Salad

cloves garlic
1 c loosely packed cilantro leaves
1/2 c plain Greek yogurt
juice of 1 lime, more to taste

2 Tbsp olive oil
1 Tbsp honey
3/4 tsp cumin

1/8 tsp salt
1 can black beans, rinsed and drained
1 large red bell pepper
1 pint grape tomatoes
2 cups corn (fresh or frozen, thawed)
5 scallions, sliced
1 avocado, diced (optional)

Place garlic in the work bowl of a small food processor. Pulse to chop. Add cilantro, Greek yogurt, lime juice, olive oil, honey, cumin and salt. Puree until smooth. Set aside.

In a large bowl, combine black beans, red bell pepper, tomatoes, corn and scallions. Drizzle with dressing to taste; stir to mix. Fold in avocado. Serve over romaine lettuce (tossed with remaining dressing) or scoop with corn chips. 

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Saturday, May 16, 2015

Mushroom Cheddar Breakfast Bake

1 Tbsp olive oil
1 lb cremini mushrooms, sliced
1 Tbsp soy sauce
1/4 tsp thyme
1 bunch scallions, greens only, or 3/4 c chopped arugula
12 eggs
2/3 c white whole wheat flour
1 1/4 tsp baking powder
3/4 tsp salt
2 c nonfat cottage cheese
3 ozs sharp cheddar cheese, grated

Heat olive oil in a large skillet. Add mushrooms; cook over high heat without stirring until mushrooms give up their liquid. Stir; add soy sauce and thyme. Cook until liquid is evaporated and mushrooms are browned. Stir in scallion greens or arugula. Set aside.

In a stand mixer fitted with balloon whisk attachment, beat eggs until lemon-colored and tripled in volume, about 3 minutes. Add flour, baking powder and salt; mix until smooth. Stir in cottage cheese.

Butter a 9"x13" casserole dish. Spread mushroom mixture evenly over bottom of pan. Top with cheddar cheese. Pour egg mixture atop. Bake in a preheated 350 oven, covered, 35 to 40 minutes or until cooked through. 

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Saturday, May 09, 2015

Coconut Flour Blueberry Muffins

These easy muffins bake up extremely tender, buttery and sweet.

1/2 c coconut flour
1/2 tsp baking powder
6 large eggs
6 Tbsp butter, melted
6 Tbsp honey
1/2 tsp salt
1/2 tsp vanilla extract
1/4 tsp almond extract
1 c frozen blueberries
clear sanding sugar (optional)

Preheat oven to 400. Grease wells of a standard 12-cup muffin pan, or line with lightly greased muffin papers. Rinse blueberries; pat dry on paper towels. Sift together coconut flour and baking powder; mix until well blended. 

Melt butter in microwave. Stir  in honey. Add eggs, salt, and vanilla and almond extracts; beat until smooth.

Using a whisk, mix dry ingredients into wet ingredients until batter is free of lumps. Gently fold in blueberries. Pour batter into prepared muffin cups. Top with sanding sugar. Bake 16-18 minutes, or until a toothpick comes out clean. Let cool 5 minutes in pan, then transfer to a rack to cool. Makes 12.

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