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Stir Fried Vegetables with Soba Noodles

DIGITAL CAMERA This beautiful plate of vegetables was the beginning of a side dish that embraced the flavors of Asia.

They were joined by Soba Noodles, a Japanese favorite. Made of Buckwheat, they have an earthy taste that holds up to spicy and  hearty flavors alike. DIGITAL CAMERAI created this as a side dish, that complemented some Asian marinated chicken thighs. This is another side dish that could easily be a main dish with or without the addition of protein. As with many of my recipes, you can take all of the liberties that you want… Spices, vegetables, it’s all up to you.

Stir Fried Vegetables with Soba Noodles
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Servings
4
Servings
4
Stir Fried Vegetables with Soba Noodles
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook noodles following the package directions. This will only take 3 or 4 minutes. Drain the noodles and rinse with cold water. These can be set aside, but better yet, cook them while the vegetables are cooking.
  2. Heat a large fry pan over high heat. Add the canola oil and swirl to coat the bottom of the pan. Add the broccoli and toss and cook for 2 minutes or so.
  3. Add the carrots and yellow onions and cook for about another 2 minutes. Add the bell pepper and the Thai chili to the pan and cook for a couple of more minutes.
  4. Mix the stock, peanut butter, and hoisin sauce together. Pour into the pan and toss to combine. Allow to simmer for several minutes.
  5. Add the cooked and drained noodles and the green onions, tossing everything to coat. Simmer for 3 - 4 minutes until everything is hot.
  6. Serve it as is for a main dish or pair it with the protein of your choice.
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Scampi

Scampi
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Servings
4
Servings
4
Scampi
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Once the shrimp are shelled and deveined, dry them thoroughly between paper towels. Place the shrimp in a zip top plastic bag.
  2. Mix the remaining ingredients together in a small bowl. Pour the marinade into the bag with the shrimp. Seal the bag and refrigerate for at least 2 - 3 hours or as long as 4 -5.
  3. Heat a grill basket over a medium high fire. Spray lightly with olive oil non-stick spray. Remove the shrimp from the marinade and add to the grill basket. Discard the marinade.
  4. Cook, stirring frequently and gently. Move the basket around the grill as needed to keep the heat uniform. Cook until the shrimp turn pink and curl up slightly. This should take 7 - 10 minutes or so. Do not over cook.
  5. If you are using a broiler, give them 3 minutes or so than flip them and give them 3 -4 minutes more they should be pretty in pink and slightly curled up.
  6. Bake these little beauties at 375 degrees for 5 - 8 minutes or so turning half way through.
  7. Remove the shrimp from their heat source and arrange on a platter. Serve with picks as an appetizer. These can also be served as a main dish with side dishes of your choice.
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Mango and Peach Crisp

Mango and Peach Crisp
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This is a quick and light dessert that will serve four conservatively. If you have a sweet freak in your house figure on two servings.
Servings
4
Servings
4
Mango and Peach Crisp
Print Recipe
This is a quick and light dessert that will serve four conservatively. If you have a sweet freak in your house figure on two servings.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 350 degrees. Spray a small oven proof pan with cooking spray.
  2. Cut the peach into bite size pieces and put them in the pan
  3. Peel the mango and cut it into bite size pieces. Add them to the pan. Put one tablespoon of the sugar and the extracts in the pan and toss to mix everything.
  4. Mix the flour, oats, and remaining sugar. Cut the cold butter into small pieces. Add to the flour and sugar mixture and cut in until the mixture looks like wet sand. Add the almonds and toss to mix.
  5. Sprinkle the oat mixture evenly on top of the fruit. Bake 30 - 40 minutes. The fruit should be bubbling and the crust golden brown. Allow to cool slightly.
  6. Serve topped with whipped cream (optional)
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Black Bean Burgers

Black Bean Burgers
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This is a basic bean burger that can be customized as you see fit. Change the seasonings, change the binder, heck, even change the bean. Perfect for "Meatless Monday" or any other day of the week.
Servings
4
Servings
4
Black Bean Burgers
Print Recipe
This is a basic bean burger that can be customized as you see fit. Change the seasonings, change the binder, heck, even change the bean. Perfect for "Meatless Monday" or any other day of the week.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Place the oats and garlic in the bowl of a food processor. Pulse until they are coarsely chopped.
  2. Add half of the beans, the egg and the cumin to the bowl. Process until it is a fairly smooth paste, scraping down the bowl as needed.
  3. Put the bean paste into a medium bowl. Add the chopped onion, cilantro, and the remaining whole beans. Grate half of the cheese finely and add to the bowl. Stir everything until the mixture is well mixed.
  4. Scoop the mixture out into 4 equal portions. Gently form into pattys. Spray a plate lightly with the cooking spray. Place the burgers on the plate cover with plastic wrap and chill for at least 1 hour (more won't hurt).
  5. Heat a large non-stick skillet over medium- high heat. Add the olive oil and swirl to coat the pan. Place the burgers in the pan and cook without moving for 3 or 4 minutes. They should be nicely browned.
  6. Flip the burgers and cook for another 3 - 4 minutes. Thinly slice the remaining cheese and place a slice on each of the burgers. Cover for 2 minutes or until the cheese is melted.
  7. Put the bottom of the bun on a plate. Top with the shredded lettuce and drizzle with the salsa. Place the burger on top and add the tomato and avocado and serve.
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Chicken and Cherry Salad

Chicken and Cherry Salad
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Servings
2
Servings
2
Chicken and Cherry Salad
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Servings
2
Servings
2
Ingredients
Honey Balsamic Dressing
Servings:
Instructions
  1. Mix the parsley, chives, and thyme with the mayonnaise. Spread the mixture on both sides of the chicken breasts.
  2. Heat a fry pan over medium heat. Spray lightly with non-stick spray. Add the chicken breasts and cook, turning once until cooked through, about 5-7 minutes per side. Remove from pan and allow to cool slightly.
  3. Make the Dressing: Combine the dressing ingredients in a small jar with a tight fitting lid. Shake until everything is blended together. Refrigerate until ready to use.
  4. Toast the walnuts over low heat in a small fry pan. Cut the cherries in half and remove the pits. Cut the grape tomatoes in half lengthwise. Set all of these aside.
  5. Divide the lettuce between two large plates. Slice the chicken thinly and place on top of the lettuce. Sprinkle the cherries, tomatoes and walnuts on top of the chicken. Drizzle some of the dressing over the salad. Top with the blue cheese crumbles and serve.
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