Tag Archives: roasted peanut flour

Asian Chicken Salad with Peanut Sauce and Soba Noodles


Last week, we’ve so enjoyed having my mom visit us from California.  She came to celebrate her 82nd birthday. 🙂

Denis did not photoshop this photo. His comment: What 82 year old woman has that jaw line!??

Other than when we took her to visit Denis’ lovely parents in Shelter Island, she’s been in our garden weeding, picking up leaves, pruning plants–basically working her green thumb magic on it (which I sadly did not inherit)!

I wish I had “before” pictures to contrast this with! There were less flowers all around, and the rocks and back were covered in leaves and weeds!

We call her the Energizer Bunny.

Instead of eating out, she preferred me to cook “things from [my] blog” for her, so all week, I prepared various dishes for her and revisiting some old recipes.

Lots of smoothies:

A ton of sushi, of course (click on each image for recipe):

With Miso Soup:

For her 82nd birthday which was the same day as Father’s Day, I made Reese’s Pieces and M & M waffles for brunch using our trusty Cadbury Egg Waffle recipe:

I bought a small bag each of Reese’s Pieces and plain M & Ms and scattered them on the batter before cooking in waffle iron.

And Crispy Fish Tempura Bites for dinner:

with Miso Green Beans:

And Rich Chocolate Cake with Chocolate Ganache Frosting for dessert:

I used a double amount of  Chocolate Ganache Frosting in place of this frosting

Other meals were quick Chicken Quesadillas using cooked rotisserie chicken (after a long day of shopping–not much time to cook!):

I filled ours with cooked chicken, cheese, onions, and salsa

and Creamy High Protein Avocado Dip:

I discovered I don’t have to spend a lot of time searching for favorite recipes anymore — I can just do a search on my blog!

For her last night here, I decided to make something special and created my version of a chicken salad with peanut sauce, because she had mentioned she had had a great one awhile back during her many travels.  It is a quick and easy when you have leftover cooked chicken! We used more of the rotisserie chicken.  I also used my favorite peanut sauce recipe using roasted peanut flour (if you can’t find this, just peanut butter is fine–use this recipe instead minus sesame seeds) and coated cooked soba noodles and chicken with it (angel hair or vermicelli would work too).  Then I made a salad with shredded Napa cabbage, romaine lettuce, shredded carrot, julienned daikon radish, cilantro, green onions, and snow peas.  I topped the salad with the peanut sauce coated noodles and cooked chicken and garnished with more chopped cilantro and chopped roasted peanuts.

It was really good!  We had leftover sauce which I diluted with a bit of rice vinegar and used as a salad dressing over the course of the week –sans mom.  😦
We miss you obaachan! (Japanese for “grandma”)  Thank you for all your hard work here!!


Asian Chicken Salad with Soba Noodles and Peanut Sauce

Peanut Sauce:

¼ cup peanut butter (or 1 tablespoon peanut butter plus ½ cup peanut flour and 2 tablespoons water)

1 garlic clove, minced

1 tablespoon ginger, minced

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon brown sugar

1 teaspoon sesame oil

Salad Greens:

4 cups shredded Napa cabbage

2 cups shredded Romaine lettuce

1 cup sliced cucumber

1 cup julienned carrot

1 cup julienned daikon or other radish

1 cup blanched snow peas

2 scallions, sliced

¼ cup chopped cilantro, divided

Vinaigrette:

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon sesame oil

4 oz. soba noodles

2-3 cups cooked chicken, shredded

¼ cup peanuts, chopped

  1. Make peanut sauce.  Process all ingredients (peanut butter to sesame oil) in a food processor until smooth.  Transfer to a bowl and set aside.
  2. Prepare vegetables.  Mix salad greens together in a large bowl, reserving about 2 tablespoons of the chopped cilantro for garnish.  Set aside.
  3. Make vinaigrette.  Whisk soy sauce, rice vinegar, and sesame oil together in a small bowl.  Toss salad greens with vinaigrette to taste.
  4. Cook soba noodles according to package directions.  Drain.
  5. Assemble salad.  Toss cooked soba noodles with shredded chicken and prepared peanut sauce (use as much sauce as you want depending on how dry or wet you prefer the noodles—you will probably have some leftover!).  Divide salad greens into four bowls.  Top with noodles and chicken.  Garnish with reserved cilantro and chopped peanuts.
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Filed under Appetizers, Breakfast, Desserts, Dinner, Fish, Pasta, Sides, Snack, Vegetables

High Fiber Smoothies: From Dumbledore’s “Drink of Despair” to Strawberry Bliss

Strawberry Banana High Fiber Smoothie

These days with the end of school looming and book events (not to mention book deadlines!), I haven’t been cooking anything terribly new or exciting.  I haven’t been baking either.

For my birthday, this past Sunday, I told my husband I wanted to bake my own cake, but I ended up pressed for time and resorted to a box mix! (Hangs head in shame.)

This mix is actually quite good in a pinch. You can make single servings too — 2 tablespoons mix to 1 tablespoons plain yogurt — that’s it!

I don’t have a picture of the final, as it wasn’t particularly drool worthy, but it held the candles fine!

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Quickie breakfasts have been smoothies.  There are so many great smoothie recipes out there, ranging from decadent and dessert-like to healthy green monsters made with kale.  Mine fall somewhere in the middle.

One ingredient I haven’t seen on other blogs which I use regularly in my smoothies is pysillium husk.  That’s right, people, the stuff in Metamuscil.

I buy it in raw, tasteless form at the healthy food store.

I originally tried it when I was pregnant and needed extra fiber.  I didn’t want the added sugar (I was a borderline gestational diabetic) or artificial sweeteners found in Metamuscil– it also has more fiber than Metamuscil (6.7 g unsoluble fiber to 3 g).

The downside is that it doesn’t dissolve as well in water.  And you have to drink a lot of water with it and FAST (or it turns into a gel before your gaping eyes).  The result is a nasty consistency of quicksand.

I used to gag it down as fast as humanly possible.  It was redubbed “my horcrux”, referring to the Drink of Despair in Harry Potter and the Half Blood Prince.

After giving birth, the psyllium husk stayed hidden away in the recesses of our cupboards for years.  It made a brief appearance when I tried to pass it onto a friend who was also pregnant with gestational diabetes.  She gave it back to me, saying it was impossible for her to ever drink it after trying once.

Cut to the present.  Ever since I received my beloved blender, I’ve been having smoothies almost every day.  Jamie loves them too, and we often make them for a play date snack.  I let them choose the ingredients. It’s fun to experiment.

I like really thick, creamy ones, and I’ve seen some versions made with a lot of ice and xanthan gum and guar gum to get this effect.  I couldn’t find the guar gum, and I didn’t like the xanthan gum alone, so I decided to try it with my old psyllium husk since it was still hanging out in the pantry.  I was pleasantly surprised by the results!  It thickens the smoothie beautifully.  It’s not “gummy” like the xanthun gum alone.  A side benefit is that it has all the extra fiber too.  So now, it’s become a regular ingredient in my morning smoothies.  I cannot believe it is the same evil “potion” I used to have to force myself to drink!

For my smoothies, I use:

about 3/4 cup liquid (milk, almond milk, water, juice, coconut milk, coconut water, etc.)

about 1/2 cup to 3/4 cup frozen fruit (banana, mango, strawberry, blueberry, pineapple, grapes) or raw fruit (apple, orange, raspberries, etc.) or vegetable (baby spinach -haven’t tried kale yet!)

2-3 ice cubes, depending on how much frozen fruit I use

1 tablespoon raw psyllium husk powder

Other occasional extras are: cocoa powder, protein powder, roasted peanut flour, chia seeds, flax seeds, (though not a HUGE fan of using seeds, because bits still get stuck in my teeth even after blending), peanut butter, yogurt, Torani flavored syrups

I’ve also seen smoothies made with nuts (cashews soaked in milk, other nut butters), silken tofu, and avocado but I haven’t tried them yet!

My favorite breakfast smoothies these days are:

  • strawberry banana (with vanilla protein powder and stevia)
  • peanut butter chocolate (with peanut butter, peanut flour, cocoa powder, chocolate protein powder, and stevia)
  • coconut pineapple (coconut milk, frozen pineapple chunks, dried coconut, vanilla protein powder)
  • creamsicle (orange juice, milk, Torani French Vanilla syrup, vanilla protein powder)

All are made with some ice and psyllium powder!

To make, put in the liquid first, then the powder(s), nuts and/or nut butters, and seeds, if using, then the fruit, and ice.  Blend until smooth and creamy.

Have fun experimenting! 🙂

This is Strawberry Banana with vanilla protein powder, Lactaid, water, ice, psyllium powder, and a pinch of stevia — Sooo creamy and delicious!

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Filed under Breakfast, Children, Snack, Vegetarian