Another Meatless Monday, Asian Style

This recipe for Asian Peanut Noodles is similar to Pad Thai noodle dishes popular at Thai restaurants. Add some stir-fried chicken and veggies (recipe for my favorite vegetable stirfry is included on the bottom of this page), and you've got a tasty dinner that's almost as good as that takeout place down the street.


Asian Peanut Noodles

• 14.5 oz GF Vegetable broth
• 5 tbsp natural  peanut butter
• 1 tbsp sriracha chili sauce
• 2 tbsp honey
• 2 tbsp GF tamari (soy sauce)
• 1 tbsp freshly grated ginger
• 3 cloves garlic, minced
• salt and pepper (to taste)
• 8 oz rice noodles
• 2 tbsp chopped peanuts 
• 1 lime, sliced
• 3/4 cup scallions (green onion), chopped
• Cilantro, chopped (optional)

Combine 1 cup vegetable broth, peanut butter, sriracha, honey, soy sauce, ginger, and garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes.
Cook noodles according to package directions. Drain and toss with peanut sauce, adding additional chicken broth if needed to loosen sauce. Top with chopped peanuts, scallions, cilantro (if using), and squeeze of fresh lime.

I like to serve this with my Thai inspired Stir Fried Vegetables

• 1 medium-size carrot, sliced
• 1-2 cups baby bok choy
• 1 red pepper, cut into bite-size pieces
• 5-6 mushrooms, sliced, or left in halves or quarters
• 3 spring onions, cut in thirds
• 1 small head broccoli, cut into florets

STIR-FRY SAUCE:

• 1/3 cup vegetable stock
• 2 Tbsp. fish sauce (or substitute 2.5 Tbsp. GF tamari  (soy sauce))
• 1 Tbsp. lime juice
• 5-7 cloves of garlic, minced
• 1 tsp. liquid honey (or substitute agave nectar), plus more to taste
• 2 tsp. corn starch dissolved in 4 Tbsp. water
• 1 red chili, minced

Start by making the stir-fry sauce. Place all ingredients - except garlic and cornstarch - in a sauce pan over medium-high heat.

1. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly - about 30 seconds to 1 minute.
2. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste.
3. Place a little oil in a wok/frying pan over medium to high heat. Add the carrots and mushrooms.
4. When the wok/pan becomes dry, add a little of the wine or sherry, 1 Tbsp. at a time, to keep ingredients frying nicely. Stir-fry in this way, adding more wine or sherry as needed, for 2-3 minutes, or until carrots start to soften.
5. Add the rest of the vegetables plus 1/3 of the stir-fry sauce and continue stir-frying another 2 minutes, or until the broccoli has softened but still retains some of its crispness.

JD Maple Popcorn

Cracker Jacks were invented to be served at the 1893 Worlds Fair in Chicago. Since then there have been about as many variations as boxes sold. Not one to let that stop me I jumped right in and came up with my own version. The pancetta is key for the right salty sweet combo so make sure you add all of it. And do you see what we have to deal with around here during our photo shoots. The drive by grab and go while I am looking through the view finder. - thirschfeld

Makes 2 quarts

• 3 1/2 tablespoons vegetable oil
• 1/2 cup popcorn kernels
• 1/3 cup Jack Daniels
• 1/2 cup pure maple syrup
• 1/2 cup unsalted butter
• fresh ground black pepper
• 1 cup peanuts

1. Place the oil in a 3 quart dutch oven with a lid. Add the kernels and place the covered pot over high heat. Once the popping begins, gently shake the pot to keep the kernels from burning. Once it is done remove the lid and set aside. Preheat the oven to 350 degrees.
2. In another small pot add the Jack Daniels and heat it to burn off the alcohol and reduce it by half. Add the syrup and butter and heat until the butter is melted. Season with fresh ground pepper to taste.
3. Place the popcorn, and peanuts into a large mixing bowl. You want to sprinkle a little of the syrup over the corn a little at a time. You want to stir as you do this. Take your time otherwise the corn will saturate with syrup and collapse and just be gooey.
4. Once it is coated put it on a sheet tray and spread it out. Then place it in the oven and back in for 20 to 40 minutes. Sometimes it takes longer to crisp that others so just check it and stir it around about every ten minutes.