Soba Noodles with Mango and Herbs

A fun, light, and quick dinner. We made it last week, and even had some leftovers that my son took to school the following day. This recipe is based on a recipe I saw online in an Israeli website, with some mild changes.

1 lb soba noodles (I used the wheat free ones)
1 mango, cut into pieces
2 scallions, chopped
¼ cup cilantro leaves, chopped
¼ cup mint leaves, chopped
1 tsp roasted sesame seeds
1 tsp black sesame seeds
2 tbs sweet chili sauce
2 tbs rice vinegar
1 tbs lemon juice
1 tbs soy sauce
2 tsp sesame oil

Cook the soba noodles in boiling water, as instructed on the packaging. Drain the noodles.

In a large bowl, place the drained noodles, mango, scallions, cilantro, mint, and both sesames.

In a smaller bowl, combine the sweet chili, vinegar, lemon juice, soy sauce, and sesame oil. Mix well and add to the larger bowl. Mix all the ingredients well to let the flavors combine and serve immediately.

Enjoy!

Sweet Potato and Coconut Milk Soup

Thanksgiving has always been one of those holidays that makes me want to get in the kitchen and cook up a storm. The question was always, though, what to cook?

On the one hand, there is the traditional American menu with the turkey, mashed potatoes, string bean casserole, cranberry sauce, pumpkin pie, etc, which is the unbeatable menu for this holiday, especially during the years when we did not live in America.

On the other hand, I’m not crazy about the whole turkey idea. No matter how you treat it, before and during cooking, it doesn’t taste good enough, and every year I’m disappointed all over again. There were times when instead of cooking the turkey in one piece, I cut it into pieces and made different dishes out of the different parts. It did taste better, I must say, but we were missing the sight of the whole bird sitting on the table.

With time, my husband Doron and I picked up recipes that we liked. We ended up composing our own Thanksgiving meals, with the idea of using the ingredients commonly used in the original menu, but cooked differently. Since both Doron and I like to innovate and discover new recipes, no Thanksgiving meal in our house is similar to its predecessors.

This year, though, we are invited to our friend’s house, and I’m only in charge of dessert. I plan on baking a mixed nut tart, a recipe I have from a book by one of my favorite bakers, Karin Goren. Expect a post on that in the next few days.

In the meantime, here is a recipe that I love, that I think would make a great Thanksgiving first course.

Ingredients:
2 oz (50g) butter
3 tbs canola oil
1 large onion finely chopped
6 cloves garlic, sliced
3 lb (1.5kg) sweet potatoes, peeled and cut into large cubes
2 tbs fresh ginger, finely chopped
1 tsp lemon zest
salt and black pepper to  taste
6 cups chicken stock or water
1 cup heavy cream
1 cup coconut milk
½ cup cilantro chopped for decoration

Preparation:
In a large pot, melt the butter with the oil. Add the onion, garlic, sweet potatoes, lemon zest, ginger, salt and pepper, and sauté for 5 minutes, stirring occasionally.

Add the chicken stock, cover the pot and bring to a boil. Cook over low heat for 45 minutes.

Add the cream and the coconut milk. Using a hand blender or a food processor, blend the soup until smooth. Heat the soup until it almost comes to a boil, then turn off the heat. Taste and adjust the seasoning.

When serving, mount some fried onions in the middle of the bowl , swirl a bit with some coconut milk around, and drip some sweet chili sauce on top. Garnish with some parsley.

Easy Dinner Japanese Style

 

Easy Japonese dinner

My kids love Japanese food, especially sushi. My son, Amitai, had been asking for a long time that I make sushi for dinner, and I’ve kept putting it off because I couldn’t find the time to deal with sushi preparation.

Last week, though, I gave in, and decided to be nice and make sushi. I already had all the ingredients needed at home, except for fish, but since my son doesn’t eat fish anyway (funny that he loves sushi), I thought I would make an omelet instead. Then, I realized that I didn’t have time to prepare the rice. Cooking rice for sushi takes time because it needs to cool completely before being used to make the rolls.

It was already dinnertime, and this one hungry kid was staring at me, waiting for a miracle that will put Japanese food on the table. Oh, the pressure!!! And then, I had an idea. I had some leftover basmati white rice in the fridge. Not the sticky kind you would use for sushi. This rice would not work for a roll. But I could make sushi in a bowl!!

So here is what I did:

  1. Sliced some baby carrots (about 8-10) and boiled them in water for maybe 3 minutes, just until they were half soft. Then, I drained them.
  2. Chopped 1/3 of a large cucumber into small cubes.
  3. Spooned out ½ Hass Avocado and chopped it a little.
  4. Made an omelet from 2 eggs. When it was cool enough, I cut it into thin strips.
  5. Took 1 seaweed paper used for sushi rolls, and crumbled and tore it into small pieces.
  6. Nuked the leftover rice I had in the fridge (about 1 cup) for 1 minute.
  7. Mixed all of the above in a bowl with some soy sauce, and gave it a good stir.

I served it with some extra soy sauce on the side, just in case. We skipped the pickled ginger and the wasabi this time.

My son was soooo happy and devoured it all in minutes. I was happy, too. After all, I’m not such a bad Mom…