Tag Archives: keep it simple

Chilled Soba Noodles with Kimchi Slaw and Homemade Sweet & Sour

 

kimchiAnother incredibly simple lunch to take to work – especially if you’re like me and currently in a job where you are basically chained to your desk all day. Again, there’s not much of a recipe for this one, except for the homemade sweet and sour sauce, which in my opinion, is a hundred times better than any store-bought version (fresher too!)

One day I will attempt the homemade kimchi again, but for now I am content with Market District’s version you can find in their deli/prepare foods counter. It’s a delicious mixture of cabbage, onions, carrots and radishes, with a spicy tang that I just HAVE NOT mastered yet. (Kimchi = 1; Emily = 0)

Chilled Soba Noodles with Kimchi Slaw and Homemade Sweet & Sour Sauce

Ingredients:
– 1/2 bundle of soba noodles
– 3 – 4 qt water
– sea salt (to taste)
– kimchi slaw
– sweet and sour sauce (recipe follows)

1. Bring water and salt to boil, and add soba noodles. Cook until al dente, according to package instructions (about 4-5 minutes). Strain through a colander and rinse twice with cold water.

2. Combine noodles, kimchi and sweet and sour. Enjoy like there’s no tomorrow.

For the Sweet & Sour Sauce – adapted from A Family Feast

Ingredients:
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/4 cup agave nectar or light corn syrup
– 1/3 cup rice vinegar
– 1 6-oz can pineapple juice
– 1/4 cup soy sauce
– 1/2 – 1 tsp chili flakes (to taste)
– 1 tbsp ketchup
– 1 tbsp cornstarch

1. Combine all ingredients in a medium saucepan and stir to dissolve the corn starch. Cook over medium heat until thick and delicious. Cool slightly before serving or storing. (Can be stored for about a week in the refrigerator).

 

Advertisements
Tagged , , , ,

Keeping It Simple

avocado

Sometimes the best meals are the simplest ones.

I am not a vegetarian, and have no desire to be one, however I do eat a lot of vegetarian and vegan foods, for no other reason than I just enjoy meatless meals. I must admit that when I do cut meat and dairy (especially dairy) from my diet that I physically feel a lot better, and I am aware of the health benefits of a vegetarian diet, but to cut these out completely? I don’t have the willpower or the desire to do that.

About a month ago I made a firm goal for myself to start bringing my lunch to work; for a number of reasons – for one, most days I don’t even have time to actually take a lunch, and eating out all the time is expensive. But most importantly, the selection of eating establishments within reasonable distance from my work is limited to fast food, so obviously the health benefits of bringing lunch to work is exponential.

This is what I had for lunch a few days ago, and in its simplicity, it was one of the tastiest.

Brown Rice with Garlic, Italian Herbs, and Avocado

Ingredients:
-1/2 cup brown rice
-1 1/2 cups water
-1 tbsp butter
-1 – 2 cloves garlic, minced (or if you are in a hurry, a sprinkling of garlic powder works fine)
-dried basil, dried oregano, dried parsley or just an Italian Spice blend
-1 avocado
-salt and pepper

There is really no recipe to this meal. I cooked the brown rice with 1 1/2 cups of water, fluffed it with a fork, and then added a tbsp (give or take) of butter and mixed it in while the rice was still warm. Then I added the garlic and herbs to taste. When lunchtime rolled around at work, I chopped up an avocado while waiting for the rice to re-heat in the microwave, and added it to the rice along with a sprinkling of salt and pepper.

Amazeballs.

Tagged , , ,