Spicy Soba Noodles with Edamame and Shiitake

I heard about this dish from a friend, and realized that it was the perfect opportunity to use up my soba and dried shiitake.  Pretty tasty!  However after comparing my pictures with the original SmittenKitchen recipe, I chuckle.  Apparently I've lost all ability to follow directions, as somehow I managed to substitute red cabbage instead of Napa, and regular onions instead of green onions.
Spicy Soba Noodles with Shiitake and Edamame
recipe from SmittenKitchen
Ingredients
For Sauce:
1/3 cup water
1/3 cup soy sauce
2-3 Tablespoons gochujang (Korean hot-pepper paste)
1 Tablespoon brown sugar
For noodles
3 Tablespoons toasted sesame seeds
1/4 cup vegetable oil
2 Tablespoons finely chopped peeled ginger
1 Tablespoon chopped garlic
10 ounces fresh shiitake mushrooms, thinly sliced (I used dried v)
1.25 pound Napa cabbage, thinly sliced (I used red cabbage)
6 green onions, thinly sliced (I accidentally used regular shallots)
9 ounces soba/buckwheat noodles
1 cup frozen shelled edamame
Preparations

1. Stir together all sauce ingredients until brown sugar is dissolved.  Set aside.
2. Toast sesame seeds over stove, in skillet over medium heat.  
3. Heat oil in skillet over medium-high heat.  Add ginger and garlic.  Stir until fragrant, about 30 seconds. Add shiitake mushrooms and saute until tender and starting to brown, about 6 minutes.  Reduce heat and add cabbage and scallions.  Cook until cabbage is crisp-tender, about 6 minutes.  Add sauce, and simmer for 2 minutes.
4. Meanwhile cook soba in boiling water until noodles are just tender (don't overcook!), about 6 minutes.  You can add edamame to the boiling water.  Drain soba in colander and rinse under cool water.
5. Transfer soba to large bowl and toss with sesame seeds and vegetable mixture.  
6. Enjoy!  Serves four.

It's three more weeks until the end of the dietetic internship, and the to-do list grows at an alarming rate.  But instead of writing, studying, and being a productive little engine, I find myself wandering in grocery stores and daydreaming recipes; by the end of the day I habitually default to the kitchen.  There over steamy pots, the stress simply dissolves.   Mental resolve has floated away too, or maybe it is just bobbing above my head like a balloon on a string, still attached but distant.  Come back!

Well, goodnight to you.  

I hope you are well, wherever you are.

Rachel

Caramel Matzoh Crunch

Last week I attended my first Passover seder.  With wonder I nibbled the sweet charoset, fell in love with homemade unleavened bread, gasped on a spear of fresh horseradish, and recited the 10 plagues while flicking drops of red wine onto the seder plate.  I received an intellectual and gastronomical education, for which I am most grateful.  I brought this easy matzoh dessert.  Perhaps they lacked the elegance and tradition of the other elements, but these crunchy squares proved dangerously addictive.  Beware. 

Absolutely Magnificent Caramel Matzoh Crunch
Recipe from Marcy Goldman via Epicurious
Ingredients
4-6 unsalted matzohs
2 sticks unsalted butter
1 cup firmly packed brown sugar
3/4 cup coursely chopped chocolate chips or semi-sweet chocolate
Preparation

1. Preheat oven to 375.  Line large cookie sheet with foil.  Cover with baking parchment-on top of the foil. (Mixture becomes sticky during baking.)
2. Line bottom of cookie sheet evenly with the matzohs, cutting extra pieces to fit any spaces.
3. In a heavy-bottomed saucepan, combine butter and brown sugar.  Cook over medium heat, stirring constantly, until mixture comes to a boil (about 2 to 4 minutes).  Boil for 3 minutes, stirring.  Remove from heat and pour over matzoh, covering completely.
4. Place baking sheet in oven, immediately reducing heat to 350.  Bake for 15 minutes, checking often to make sure mixture is not burning.
5. Remove from oven and sprinkle immediately with chopped chocolate or chocolate chips.  Let stand 5 minutes, then spread the melted chocolate over matzoh.  
6. While warm, break into squares or odd shapes.  Chill in freezer, still in pan, until set.

Later in the week, my roommate and I discovered that matzoh crackers also make for easy mini pizzas.  Have you tried it?  Hurry and buy it, while it is on sale!  : )

Wishing you a fabulous week, 

Rachel

Restaurant Review: The Friendly Toast

The Friendly Toast

Address: 1 Kendall Square, Cambridge, Massachusetts 

Website: http://www.thefriendlytoast.net/
Tucked away in the heart of MIT-land, The Friendly Toast is the ultimate 1950's diner.
I recommend it with all my heart and stomach.

 Costa Rican 

Black beans and plum tomatoes under melted provolone, two sunny side eggs,
sour cream, potatoes and homemade oatmeal toast.

Pumpkin Pancakes

"Just like pumpkin pie, with Raisinettes inside and neat whipped cream on top."

 

I had the lucky opportunity to brunch at The Friendly Toast several weeks ago.  Plan for a healthy appetite and a little patience, because the portions are large but the wait can be long.  Prepare for a groovy atmosphere, complete with Buddy Holly tunes and a life-size vintage Barbie model.  Need I say more?  Next you will be ushered into the vibrant dining room, bursting with the cacophony of clinking glasses, scraping plates, boistrous laughing, and all the natural sounds of happy people chowing down.

Now to the food.  I've discovered that syrupy bites of pumpkin pancake dissolve easily when mixed with homemade whipped cream.  The experience only gets better when you unsuspectingly chew into a Raisinette. The Costa Rican eggs were equally scrumptious, offering a wholesome feast of savory black beans mixed with runny yolk, complimented with crunchy oatmeal toast.

Aren't the photos gorgeous?  A special thanks to Alan for his DSLR camera!

*Crunch*
The toast was indeed friendly.
-Rachel

Truffles: P.S. I Love You

It is nearly two weeks after Valentines, but in our apartment we continue to celebrate with the sheer bliss of velvety chocolate rolled in sweet coconut and walnuts.  In other words, my roommate Nikita made these simple but elegant truffles.  Stunning.
"P.S. I Love You" Truffles
taken from The Joy of Baking
8 ounces semisweet or bittersweet chocolate, cut into small pieces
1/2 cup heavy whipping cream
2 Tbsp unsalted butter, cut into small pieces
2 Tbsp alcohol (cognac, brandy, rum, bourbon, Kahlua)
Note: Truffle taste directly correlated to quality of the chocolate you use
Coatings for Truffles
Dutch-processed Cocoa Powder
Confectioners sugar
Chopped nuts
Toasted Coconut
Shaved Chocolate

Instructions

1. Place chopped chocolate in a bowl.  Set aside.
2. Heat cream and butter in small saucepan over medium heat.  Bring to a boil.  Immediately pour over the chocolate and stand for a minute or two.  Stir until smooth.
3. If desired, add liqueur.
4. Cover and refrigerate until truffle mixture is firm (several hours or overnight).
5. Place coatings for truffles on a plate.  Use your hands, small ice cream scooper, or small spoon to scoop truffle mixture into small round balls.
6. Roll ball in coatings and place on parchment lined baking sheet or tray.
7. Cover and refrigerate until firm.
8. Can be refrigerated for a couple weeks, or frozen for a couple months.
9. Serve at room temperature.  Makes 30 small truffles.

Nikita, I dedicate this post to you.  Cheers to our living room dance parties, Glee sing-offs, wardrobe consultations, and late night chats.  You are a faithful friend and roommate, and I love cooking shoulder to shoulder in our cozy kitchen. 

P.S. I love you,

Rachel

Orange Raisin Scones

A baking fetish has overtaken my apartment, with sweet scents wafting through the kitchen.  This recipe was a lucky find, easily missed in tiny 8-size font on the back of a raisin container.  But after eating nearly the entire batch straight off the pan, my roommate and I agreed it was a keeper.
Orange Raisin Scones
Recipe from "ShurFine Natural Raisins" box.
2 cups all purpose flour
1/2 cup granulated sugar, divided
2 Tbsp. orange zest (or more!)
1 Tbsp baking powder
1/2 tsp salt
1/2 cup unsalted Butter, chilled
1/2 cup raisins
1/3 cup sour cream
1 egg
Cinnamon

Whisk flour, half of sugar, orange zest, baking powder, and salt in large bowl.
Add butter and cut into flour mixture with pastry blender, or blend in food processor for 10 second pulses; mixture should resemble corn meal.  Add raisins.

Whisk sour cream and egg in small bowl.  Add to flour mixture and toss until moist clumps form.
Pour flour mixture onto lightly floured surface and gently knead until dough comes together.  Divide dough into small circles or triangles.  Sprinkle with remaining sugar and cinnamon; press into dough so that it sticks.  Bake 8-10 minutes or until golden brown.  Makes 12-16.

How was your weekend?

Cheers!

Rach

Apple Oatmeal Quick Bread

The remedy for these chilly winter days is cozy afternoons spent tinkering in the kitchen.
Time to try a new recipe.
Apple Oatmeal Quick Bread
Taken from a Stonyfield Oikos coupon
1 cup plain Oikos Organic Greek Yogurt (I used regular plain yogurt)
1 cup quick-cooking oats
1 egg
1/4 cup canola oil
1/2 cup packed brown sugar
2/3 cup all-purpose flour
2/3 cup whole wheat flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1 cup diced apple, peeled or unpeeled

Directions

In small bowl, mix yogurt and oats.  Set aside.  

In large bowl, mix together egg, oil and brown sugar.  Stir in flours, baking soda, cinnamon, salt, and yogurt mixture (batter will be lumpy).  

Fold in apples.  Pour into greased loaf pan.

Heat oven to 350.  Bake for 45 minutes, or until golden brown, or until a toothpick inserted into the middle comes out clean.  Remove from pan immediately.  

Makes 12 servings.

Serve warm, or enjoy toasted with a smear of jam or butter. 

Nutritional info per serving: 180 calories, 6g total fat, 28g carbohydrate, 4g protein, 2g fiber.

Any new eats or treats this weekend?

Yum!

Rachel

A Chamorro Holiday

Empanadas

I will not see my grandma for Christmas this year, so I'm posting a holiday tribute for her!  Fortunately family and friends recently celebrated her 84th birthday this June, so I have pictures to share.

Flag of Guam. 

My grandma hails from Guam, a micronesian island located in the western Pacific Ocean.  Historically a Spanish colony, today Guam serves as a U.S. naval base and Japanese tourist hot-spot.  I have never been to this sunny island, but I certainly enjoy the local cuisine.

Like all Mariana Islands, Guam has influence from its indigenous Chamorro people, from previous Spanish colonizers, and Filipino neighbors.  Though not paritcularly healthy, the food is a fabulous mix of island tastes.  My favorite is the signature Red Rice, which is soaked in the achotte seed to give it a brilliant orange hue.

 Latiya.  My favorite!  Basically layered vanilla custard sponge cake.

 

Merry Christmas Grandma!

Love,

Rachel

Choco Sweet Potato Torte

My search for the perfect Dairy-free, Gluten-free Dessert...

Guest post from Utchima Sriprachya-anunt 

Dietetic Intern, Tufts Medical Center

Holiday Cheers! From the Tufts dietetic interns.

It has been four months since I moved to Boston for a dietetic internship.  Although the weather is getting colder and colder, it has been a warm Christmas season due to all the fun festivities with my lovely new friends and dietetic internship family!

A few weeks ago I got super excited when I heard about a Christmas party with my dietetic internship girls.  Aside from the fun Yankee swap game, and the excuse to drink a glass of wine, I was eager to bake and make something nice and delicious.  

I have been inspired by Ashley, a fellow dietetic intern, who eats gluten-free and dairy-free.  I knew she would be at the party, so I began to search for a dessert recipe that is gluten-free and dairy-free. I have never done this before, but I decided to take on the baking challenge.  Suddenly as I was flipping through a pile of Vegetarian Times magazines, I found it.  What would be more perfect than a combination of two of my favorite foods: chocolate and sweet potato! 

I have to admit that the recipe was not as easy as I thought.  But I guarantee that this will be one of your favorite recipes ever!

Chocolate Sweet Potato Torte

(Adapted from Vegetarian Times January 2010)

While making this recipe I learned that “torte” is not the same as tart.  (I don't know why I always thought the two of them are twins but turns out that they are not.)  Torte is a rich cake, often made with little or no flour. Instead, it uses ground nuts or breadcrumbs mixing with eggs, sugar, and some flavorings. This recipe calls for almond flour, which is a new adventure for me. But it turned out very well.  I really love the texture of this torte; surprisingly smooth and dense, just like flourless chocolate cake.  I'll warn you that one piece is not enough!

1 cup packed cooked, mashed orange-flesh sweet potato. (I used garnet in this recipe.)

1 ½ cup sugar, divided into 1 cup and ½ cup

1 cup almond flour

½ cup unsweetened cocoa powder

1/8 tsp salt

4 large eggs

2 oz. Bittersweet chocolate (I used 4 in here! Chocolate overload!)

2 Tbsp soymilk

1.     Preheat oven to 375°F. Coat 9-inch springform pan with cooking spray.

2.     Blend sweet potato, 1 cup sugar, almond flour, cocoa, and salt in food blender until smooth.

3.     Separate 3 eggs, placing whites in a separate bowl. Add 3 yolks and remaining whole egg to sweet potato mixture; pulse to combine. Transfer sweet potato mixture to large bowl.

4.     Beat egg whites with electric mixer at high speed until soft peaks form. Add remaining ½ cup sugar. Beat until stiff, glossy peaks form.

5.     Fold one-third egg white mixture into sweet potato mixture with spatula. Gently fold in remaining whites. Pour batter into prepared pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan or wire rack.

6.     Melt chocolate in a small saucepan over medium-low heat. Stir in soymilk. Spread chocolate mixture over top of cake. Let stand until chocolate set. Decorate!

Utchi is a first year dietetic intern at Tufts Medical Center, Frances Stern Nutrition Center.  She hails from Bangkok, Thailand—the food heaven! "That's why I love eating and cooking! My rule is that healthy  food should taste good as well.  I am a sweet tooth and I enjoy baking!"

Thanks for sharing Utchi.

I vouch that your torte was fantastically scrumptious!

Rach

Spice It Up! Behind the Scenes...

There was some serious spice going down at our apartment last weekend, since my roomate Nikita was cooking up an evening of north Indian cuisine.  Sometimes life calls for a party, and we are thankful for everyone who came to get their spice on!   For a glimpse behind the scenes, I assure you that it all starts with Nikita's spice box.  Let's take a look.

Party Menu:

Samosas-Fried potato and pea pockets

Palak Paneer- [Spinach Cheese]- Also known as Saag Paneer

Chicken Masala Curry

Aloo Gobi [Potato Cauliflower]

Pulao [Rice]

Tofu Capsicum [Tofu Bell Pepper]

Roti [Indian bread, whole wheat flour]

Naan [Indian bread, refined white flour]

11am.  Kitchen in full action.  

The Indian Diaries

I love living with Nikita.  Nope, I don't mind walking into the kitchen, sneezing as puffs of chile powder envelope me.  And where else can I wake up to the scent of cardamum and cinnamon, a whiff of homemade chai?  Thank you Nikita.  A year ago I started documenting her recipes on this blog through The Indian Diaries.  If interested, several recipes including the Pulao and the Aloo Gobi are already posted.
Dreamy Creamy Mango Pie

This dessert was the talk of the party, and by popular request, the lovely Utchima has shared her recipe.  I can't believe I neglected to snap a picture, so use that imagination to conjur up sweet images of tropical pie.

Ingredients for 3 pies

3 pre-made graham pie crust

3 cups mango pulp

3 cup cool whip

1 package cream cheese

15 Tbsp sugar

3 bags gelatin (dissolved in 3 cups boiling water

Directions:

1. In a blender, mix dissolved gelatin with mango pulp, cool whip, cream cheese, and sugar for 1 minutes, or until well combined.
2. Pour over crust.
3. Referigerate for 3 hours or until set.
4. Top with cool whip and refrigerate overnight.

Cheers,

The Spice Girls

Birthday Tea Time

  Happy Birthday to my roommate!

Upstairs on the Square

Harvard Square, Cambridge

Massachusetts

Sip.

Crunch.

-Rachel

Foil-Pack Mustard Cod over Swiss Chard

In nutrition clinic last week, one of the patients wailed, "I know I should eat fish, but I don't know how to cook it!"  The dietitian rummaged in her drawer, and promptly produced this recipe.  Meanwhile I was sitting in the corner with similar murmurs of fishy concern cycling through my head.  So after the appointment was over, I secretly photocopied the recipe to try at home this weekend.  Sure enough.. simple, fast, and delicious.
Foil-Pack Mustard Cod over Swiss Chard
modified from original recipe as featured in Diabetes Living
Original recipe uses haddock and spinach
(serves 4)
4 leaves of Swiss chard (or 4 cups of spinach), washed
1 pound cod or other white fish, cut into 4 pieces (1/4 - 1/2 inch thick)
1 Tablespoon Dijon mustard
2 Teaspoons olive oil
2 Tablespoons white wine vinegar
2 cloves garlic, minced
1 shallot, chopped
1/4 teaspoon black pepper
20 grape tomatoes, halved

1. Preheat oven to 375. 
2. Place 1 leaf swiss chard (or 1 cup spinach) in center of each 4 (18-inch-long) sheets of heavy duty foil.  Instead of heavy-duty foil, you can use a double layer of regular foil.
3. Flace fish on top of greens.
4. Combine mustard, olive oil, vinegar, and garlic.  Drizzle evenly over fish. 
5. Sprinkle with shallots, black peppers, and tomatoes.
6. Bring up foil sides to form a packet.  Double fold the top and ends to seal each packet, leaving room for heat circulation inside.  Place foil packets in single layer on baking sheet.  
7. Bake 15 minutes, or until fish is opaque and flakes easily with a fork.  Cut slits in foil packets with sharp knife to release steam before opening.

Dinner time study session.

Nutrition Info for 1 serving.
Calories 150 kcal, Protein 23 g, Total Fat 4 g, Saturated Fat 1 g, Carbohydrate 7 g, Dietary Fiber 2 g, Sodium 200 mg.
Nutrition Tip: American Heart Association recommends eating fish twice a week for heart health.

I thought I would be floundering, but cooking fish wasn't so scary after all.
Do you cook fish often?  Did you eat something new this weekend?
Rachel

Three Friendly Beets. One Pot of Soup.

Confession: I used to be an avid beet-hater.  In my defense, I think we all agree that beets are alarmingly red.  They stain the cutting board, they stain your fingers, and they most certainly will stain your favorite white shirt.  In grade school, I had one unpleasant encounter with the canned variety that left me cautious and wary for years to come.
However a few months ago I had my first taste of fresh beets, lightly steamed and tastefully scattered over a spring salad.  Redness!  Sweetness!  Delicious softness!  I was charmed.

The story gets better.  Last week I received three beets in my weekly CSA veggie and fruit delivery.  (This summer I signed up for a Community Supported Agriculture share through New Entry Sustainable Farming Project.  For a whopping $55 I get to share a small delivery of weekly produce from local farms in Massachusetts.)  As you can imagine, I was excited to receive these three friendly beets, and even more joyous with the beautiful pot of soup that soon followed.

(The kale and chives are from the CSA share too!)

Ukranian Red Borscht Soup
Modified from Original recipe at Allrecipes.com

1 package (16 oz) chicken sausage
3 medium Beets
1 cup baby carrots, sliced
2 medium potatoes, cubed
1 Tablespoon vegetable oil
1 medium onion, chopped
1 (6oz) can tomato paste
3/4 cup water
1 cup chopped kale (originally cabbage)
1 (8oz) can diced tomatoes, drained
4 cloves garlic, minced
salt and pepper, to taste
1 teaspoon white sugar, to taste
Top with plain nonfat yogurt (original recipes calls for sour cream)
Garnish with minced chives (original recipe calls for parsley)

Directions: 

• Cook sausage in a skillet over medium heat.  Remove and set aside.
• Fill large pot halfway with water (about 2 quarts).  Bring to boil.  Add sausage.  Add beets, and cook until half-way soft.  
• Add carrots and potatoes.  Cook until tender, about 10 minutes.  Add kale.  Add diced tomatoes.
• Heat oil in a skillet over medium heat.  Add onion and cook until tender.  Stir in tomato paste and water to blend with onions.  Transfer to the pot.
• Add raw chopped garlic to the soup.   Cover and turn off heat.  Let stand for 5 minutes.
• Taste and season with salt, pepper, and sugar.
• Garnish with plain yogurt and fresh chives.

This sweet soup is best enjoyed with a hunk of crunchy bread, something with a dense crumb useful for sopping up plenty of bright red broth.  I am a new enthusiast for the Whole Foods Bakery, which has turned into an expensive habit since I always find myself meandering from the bakery to the cheese counter.  This week I paired my beet soup with their hearty Seeduction Bread, pictured below.

I dedicate this recipe to my dear childhood friend Ashley.  From my earliest memories in grade school, she has been a faithful beet fan, a remarkable charateristic that I never appreciated until recently.  Hey Ash, I've finally converted!  I can't wait to eat some beets with you.  

Love beets?  Hate beets?  
What do you think about beet soup?
Happy Monday,
Rach

Singing with the Beans

The Sweet Vinaigrette Bean Salad started as a simple duet.  Somehow black bean's deep bass combined in melody with navy bean's light soprano.  Gradually the other players arrived: red onion brought his biting percussion, sweet corn came with her sugary chimes, cherry tomato sang a snazzy solo, and fresh cilantro tried to blare his bold tune over it all.  A dollop of plain greek yogurt added the perfect ending note.  Encore.

Sweet Vinaigrette Bean Salad
1 cup Black beans
1 cup Navy beans
A handful of cherry tomatoes, cut
1/4 red onion, chopped
1/2 can corn
Handful fresh cilantro, chopped finely
1-2 Tablespoons Sweet Vinaigrette Dressing
Mix all ingredients.  Change amounts to your taste.
Modified from The Joy of Cooking.

Sweet Vinaigrette Dressing
1/4 cup canola oil
3-4 Tablespoon sugar
1 tsp salt
1/2 tsp pepper
4 Tbsp white vinegar
Bring ingredients to a boil and then cool.
Recipe from my mom!
These days I come home tired and in no mood to cook.  A bean salad is the perfect no-fuss, protein-packed, fiber-filled light dinner that softens my mood.  Also, a friend recently informed me of Rancho Gordo, an online store specializing in heirloom beans!  I just received my first taste, delicious!

Any thoughts on beans?

And yay for the World Cup!

Rachel