Asian/Italian Fusion Noodle Bowl-Dinner for One!

Robert has been flying up a storm lately and so I've been on my own for dinner.  This crazy--but delicious!--dish was tossed together from what I had in the vegetable bin and pantry.  I wasn't expecting much from it, but was absolutely delighted by the flavors.  Even the rigatoni, which I decided to use instead of some rice noodles, long pasta, or rice, made a nice chewy contrast to the broccoli and roasted mushrooms, if I do say so myself.  Maybe my low expectations of the dish helped me to enjoy it more than it deserves.  I'll make this again--and maybe next time when Robert is around!

Asian/Italian Fusion Noodle Bowl Dinner for One
4 oz. white mushrooms (about 6 medium), stemmed, cleaned and cut in half
2 large cloves of garlic (not peeled)
olive oil
1 cup (or so) of broccoli florets
1/2 cup dried cut pasta (I used rigatoni--penne or fusilli or orzo would do--as would any long pasta)
2 teaspoons sesame oil
2 teaspoons soy sauce
2 teaspoons honey
1/2 teaspoon sriracha sauce (or red pepper flakes)--optional

Preheat the oven to 400 degrees.  Line a cookie sheet with aluminum foil.  In a small bowl, toss the cut mushrooms and unpeeled garlic with about a tablespoon of olive oil--making sure that all of the mushrooms are covered with oil.  Drizzle a bit of olive oil on the cookie sheet and place the mushrooms cut side down, and add the garlic.  Roast for about 10 minutes, then turn the mushrooms and garlic and roast for about 10 minutes more--until the mushrooms are nicely browned and the garlic is very soft.

While the mushrooms and garlic are roasting, bring a pot of salted water to boil and cook the pasta according to package directions.  About 4 minutes before the pasta is done, add the broccoli florets so that they blanch and become a nice, pretty green. Drain the pasta and broccoli.

When the mushrooms and garlic are done, as soon as you can handle the garlic squeeze the roasted cloves into a small bowl and mash.  Add the sesame oil, soy sauce, honey, and sriracha sauce and whisk to combine well.  Toss the roasted mushrooms, pasta, and broccoli with the sauce and enjoy your meal! 

Spicy Peanut Noodles with Broccoli

I had every intention of being a regular (and reliable!) honey recipe blogger in 2013, which was my New Year's resolution.  My father blogs about the joys and challenges of faith almost every Wednesday on Rodge Wood blog, and one day maybe I'll get it together enough to follow his example. (Story of my life, Dad!)  I haven't given up on my resolution--I'm telling myself I'm just getting a bit of a slow start.

In any event, this delicious (and spicy) noodle dish comes together quickly if you have all of the ingredients. Great for a snowy day.  It's also easily adaptable to what you might have on hand.  Even though the dish is called Spicy Peanut Noodles with Broccoli, the "must-haves," it seems to me, are peanut butter, soy sauce, garlic, ginger, honey and some kind of long noodle.  Other veggies--bok choy, a sweet red pepper, and/or spinach would be great additions or substitutions. If you don't use broccoli, though, change the name so you don't confuse your diners. :-)   This dish got a thumbs up from Robert, who is the chief recipe taste tester here.

Spicy Peanut Noodles with Broccoli
1 pound linguine or spaghetti (or, any kind of long noodle that you'd prefer like rice noodles)
1 bunch (about 1 lb) broccoli florets and (peeled) stems, cut into about 1 inch pieces
NOODLE SAUCE:
3/4 cup smooth peanut butter (preferably unsweetened and unsalted)
3/4 cup water
1 tablespoon white vinegar (or slightly more rice vinegar if you have it)
2 tablespoons soy sauce
2 tablespoons honey
2 cloves of garlic, peeled and minced
2 tablespoons freshly grated ginger
1/2 teaspoon red pepper flakes
1 teaspoon sesame seeds (slightly toasted if you'd like)


Cook pasta in a large pot of salted water, according to package directions, until al dente.  Drain and place in a large bowl.  In another large pot, bring water to a boil and blanch the broccoli florets for about 4 or 5 minutes, until they are brightly colored but still have a bit of a crunch.  Drain the broccoli and run under cold water to stop the cooking and help them retain their color.

While pasta and broccoli are cooking, slowly stir the water into the peanut butter and stir to combine thoroughly.  Add the rest of the ingredients, and stir into a smooth paste.  Pour over the hot noodles and toss to mix well.  Add the cooked broccoli and toss again to distribute. Sprinkle about 1/4 teaspoon sesame seeds on each serving.   Makes four servings.

Broccoli Salad

It's been quite awhile since I've posted to this blog.  The mid-semester demands of teaching have kept me away from the kitchen--and the bees.  Here's a great broccoli salad that makes a wonderful side dish or nice lunch to pack.  It's slightly sweet from the honey and dried fruit and can be adapted with anything you have on hand.  Swap out the dried currants for some black olives and add some crumbled feta cheese, for example.  Hope you enjoy!

BROCCOLI SALAD
1 bunch of broccoli cut into large spears
1/4 cup red onion, diced
1/4 cup dried currants (or raisins, or craisins or other dried fruit)
2-3 tablespoons mayonnaise
1-2 tablespoons honey (I used our summer honey for this)
salt and pepper to taste.

Bring a large pot of water to boil and add about a teaspoon of salt.  Prepare a bowl of ice water.  Put the broccoli spears in the boiling water and blanch until the spears turn bright green.  Drain and immediately plunge into the ice water.  Drain the spears, drying well, and chop into about a 1/2 inch dice and put in a bowl.  Add the remaining ingredients and toss to combine well.  Taste and check seasonings.  Serve cold.  Makes about four servings.