Soba Noodles with Peanut Sauce

I have been craving soba noodles with peanut sauce for a while now, ever since I went to the new, local health food store in my neighbourhood and bought the fresh peanut butter in the "peanut crusher" machine. I also bought organic cabbage that day. I don't why, I didn't have anything in mind to make with it but then I thought I'd make soba noodle/slaw salad with peanut sauce.

Soba noodles are usually made with buckwheat flour but I used a kamut and buckwheat combo.

Boy, was this ever good!! I couldn't stop eating it. Thank goodness it makes quite a bit because I had it for lunch the rest of the week. This dish would great for a picnic.

Soba Noodles with Peanut Sauce

Dressing

1/2 cup smooth, natural peanut butter
1/4 cup tamari or soy sauce
1/3 cup warm water
2 tablespoons fresh ginger, grated
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons honey
2 tablespoons sriracha
juice of a lime

8 oz soba noodles
1/2 green cabbage, thinly sliced
2 carrots, grated
1/4 cup chopped peanuts

Cook the soba noodles according to the directions on the box. Drain and rinse with cold water. Whisk together all the ingredients for the dressing. Pour over the noodles, cabbage and carrots and stir until combined. Sprinkle with the chopped peanuts. Serve at room temperature or cold.

m xo

Loaded with Chips, Chocolate Chip Cookies

Every year in April, the staff and everyone at The Wild Strawberry Salon raises money for WaterCan in honour of Earth month. WaterCan is a charity that provides clean drinking water for the world's poorest people. We take pride in doing this by raffling tickets for great prizes that are donated to us and having bake sales. So this year to kick start the campaign, I thought I would make chocolate chip cookies because who doesn't like chocolate chip cookies?

This is one of my favourite chocolate chip cookie recipes ever. I have been making them for years. It's my go-to recipe. They're easy to make, loaded with chocolate chips, not too hard, not too soft and you can use any nut you like. I like walnuts. You can also omit them.

They are from a cookbook I've had on my book shelf for many years called "Cookies Unlimited" by Nick Malgieri, who I used to love watching on the Food Network when it first aired many years ago. I've made quite a few of the recipes in this book and they have always turned out great and I can't say that about many other cookbook recipes that I have tried.

Chocolate Chip Cookies
(recipe by Nick Malgieri from "Cookies Unlimited)

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
3/4 cup nuts, coursley chopped (optional)


Preheat oven to 375F.
In a bowl, combine the flour, salt and baking soda; mix well.
In a bowl of standing mixer, beat together the butter and both sugars until combined, then beat in the egg and vanilla until smooth. Reduce the speed of the mixer and add the flour mixture, the chocolate chips and the optional nuts.
Drop teaspoonfuls of the dough on parchment lined cookie sheets, 2 inches apart. Bake the cookies 10-12 minutes or until golden and firm. Slide onto a cooling rack.

m xo

Life Changing Loaf of Bread

I really like this bread. I especially like it toasted for breakfast topped it with an egg, whether it's boiled, scrambled or poached. Or with some sliced avocado, sprinkled with salt. But I have to say my favourite is just a shmear of butter and a drizzle of honey, then dipping it my latte. I know weird. But I'm a dipper.

Everything about this recipe screams healthy! Just look at the list of some of the ingredients and a few of their benefits.
Sunflower seeds. Great source of vitamin E, B complex vitamins, folic acid and many essential minerals.
Flax seeds. Great source of fibre.
Hazelnuts and almonds. Rich in dietary fiber, folate, vitamin E and a complete source of energy.
Chia seeds. Rich in fiber, omega fatty acids, calcium and protein.
Psyllium husks. A great source of dietary fibre.

I found this recipe on Pinterest over a year ago and I have been making it ever since. It's from a website called My New Roots by Sarah Britton. She calls it life changing for a few reasons:
1- Easy clean up. She mixes everything in the loaf pan. (I use a bowl to mix the ingredients. I don't mind washing one bowl)
2- No kneading. Just dump everything, stir, wait a couple of hours and bake.
3- You can substitute ingredients with what you have or like.
4- No rising agent.
5- And this really IS a healthy bread!

When I make a loaf of this bread, I slice the whole thing and freeze half of it. Slicing it before freezing it just makes it easier to remove from the freezer one slice at a time if you want.

The recipe calls for a flexible silicon loaf pan but I have read that others used a regular loaf pan, and it turned out fine. But if you want one,(they're pretty cool) I found mine at Fortino's, my local grocery store.

Life Changing Loaf of Bread

1 cup sunflower seeds
1/2 cup flax seeds (I used ground)
1/2 cup hazelnuts or almonds
1 1/2 cups rolled oats
2 tablespoons chia seeds
3 tablespoons psyllium husk powder
1 teaspoon fine sea salt
1 tablespoon maple syrup
3 tablespoons melted coconut oil
1 1/2 cups water

Combine all dry ingredients in a bowl and mix well. Whisk maple syrup, oil and water together and add to dry ingredients. Mix very well until everything is soaked and becomes thick. Put it into a flexible silicon loaf pan and smooth out the top with the back of a spoon. Let it sit out on the counter for at least 2 hours, or all day or overnight. You know the dough is ready to bake if you pull it away from the sides of the pan and it retains its shape
Preheat the oven to 350F. Put the pan in the middle of the oven for 20 minutes. Remove the bread from the pan and place directly on the rack for another 30-40 minutes. The bread is done when you tap it and it sounds hollow.
Store bread in a sealed container for up to 5 days. Freezes well but slice before freezing.

m xo