Tag Archives: waffles

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

Good Night! Wake Up!

Bake Sale Update:

Thanks for all your comments of support about the Bake Sale for Japan event last week!  The organizers said our table generated close to $5,000.  The most recent tally of the sale as a whole (nationwide) is $124,120.38!

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A book I illustrated was just released April 1.  It’s the flip board book version of Good Night Engines and Wake Up Engines written by Denise Dowling-Mortensen.  These books are a favorite among young children who are obsessed with cars, trucks, airplanes and other vehicles on the go.  In this newly released version, you get both stories in one cute small package.  It’s available in bookstores and online.

Good Night Engines side of book

I painted the original Good Night Engines in 2002.  At the time I wanted a child so badly and was worried that maybe it would never become a reality for us.  I thought, prayed, dreamt about it all the time while painting the illustrations for this book.  I like to think that all that creative energy was channeled into making my dreams come true, because by the time the book came out—a year after I finished the paintings, I was pregnant with our son, Jamie.  And when I see the boy in these paintings, I see my son’s face. 🙂

Wake Up Engines side of book

Onto recipes…. speaking of waking up….

If you haven’t noticed yet, the Easter candy made its way onto shelves some time in mid-March.  We are Cadbury mini egg fiends, and this is the magical time of year when they are available.  Luckily (or unluckily) for us, they have been on sale, and we’ve been enjoying them by the bagfuls.

On weekends as a treat, my husband makes breakfast for us – usually pancakes, popovers, or waffles.  His most recent creation, which we enjoyed last weekend involved our booty of Cadbury eggs.

You’ve got to try these out — they are light and delicious, and contrary to what you might think– not overly sweet!

Decadent Cadbury Egg Waffles

Nonstick spray

2 cups flour

½ teaspoon salt

2 tablespoons sugar

3 teaspoons baking powder

1 ½ cups milk

2 eggs separated

½ stick butter, melted and cooled

1 teaspoon vanilla extract

12 mini Cadbury eggs

  1. Crush Cadbury eggs in a Ziploc bag, or roughly chop on a cutting board.  Set aside.
  2. Combine dry ingredients in a bowl.  Set aside.
  3. Mix together the milk and the egg yolks.  Stir in the butter and vanilla extract.  Stir the wet into the dry ingredients.
  4. Spray waffle iron with spray and preheat.
  5. Beat the egg whites with a whisk until they hold soft peaks.  Stir gently into the batter.
  6. Spread about ½ cup of batter onto waffle iron.  Scatter a few bits of Cadbury egg onto each quadrant of the batter.   Bake until waffle is done.  Serve immediately.

Makes about 6 waffles.

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Filed under Art Related, Breakfast, chicken