Wednesday, July 22, 2009

On hiatus

I've decided to take a break from blogging for a while. Believe it or not, I haven't been cooking much lately. You know what they say, life gets in the way. If you'd like to be notified when I start posting again, you can sign up for email updates on my sidebar. No spam, I promise, just email notifications of new posts. I hope to be able to share with you the reason for my absence when I return, in the meantime, thanks for your patience and understanding.

Sunday, July 12, 2009

Soba noodles with tofu and vegetables

When it's hot outside, the last thing I want to do is turn on the oven. The only cooking required for soba noodles with tofu and vegetables is to boil a pot of water.

bean sprouts The vegetables for this dish include thinly sliced napa cabbage, shredded carrot and bean sprouts.
cabbage, carrots, bean sprouts A soy and sesame based dressing is whisked together to go over the noodles, vegetables and cubed tofu.

soy and sesame dressing After the noodles, vegetables and tofu are thoroughly coated in the dressing, some chopped cilantro adds a finishing touch.

This dish is good warm, at room temperature or cold. I loved the combination of flavors, and especially appreciated the fact that it didn't heat up the kitchen.
soba noodles with tofu and vegetables

Sunday, July 5, 2009

Roasted green beans with marcona almonds

This recipe was never supposed to be made. I ripped this particular page out of Bon Appetit for a different recipe that was on the front of the page. One day I was going through my recipe clippings, and the page was turned over so that the picture of these roasted green beans was facing up. I decided to give it a try, and I've made it a few times since then.

This is another really simple recipe that produces unique results. Green beans and onions are roasted at high heat and seasoned with lemon and herbs. Chopped marcona almonds finish the dish.

The first time I made the recipe, I tossed the raw green beans onto the pan and threw them in the oven. It tasted great, but the green beans turned an unattractive shade of drab green. I figured out that blanching the green beans before roasting allows them to keep their vibrant green color.

roasted green beans