Tag Archives: peppers

Chilled Sesame Tahini Soba Bowl

15 Jul

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You guys. I am so very excited to share this recipe with you (!!).

I had a very ho-hum week in the kitchen. Some recipes I tried fell disappointingly flat.

Obviously, I want to share only my favourites. As a blogger, this can be a frustrating process when trying to come up with fresh content!

And then- Hallelujah!- I whipped up this dish and I knew I had to share. The flavour was out of this world.

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These cold soba noodles are basically a vehicle for this awesome sauce (NOT to be confused with “awesomesauce”- cringe) which called for tahini and a shocking amount of sesame oil.

I’ve always thought sesame oil was to be used rather sparingly, but here it totally works.

Colour me surprised!

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This can be consumed hot (loved it), cold (also loved it) as a side dish (yum) or as a meal (did that!)

Try it out and tell me what you think! ( Based on this recipe from foodnetwork.com)

Cold Sesame Tahini Soba Bowl

20 minutes, serves 4

– 1/3 cup soy sauce or tamari
-2 tablespoons brown sugar or honey
-1 tablespoon molasses
-3 tablespoons sesame oil
-3 tablespoons tahini
-3 tablespoons balsamic vinegar
-3 cloves garlic, minced
– pinch or two of hot red chilli flakes
-1/2 fresh red bell pepper, sliced thinly
-1/2 cup peanuts
-1 tablespoons toasted sesame seeds
-1/2 cup chopped spring onion
-fresh cilantro
-wedge of fresh lime
-1 package soba noodles

1) In a small saucepan, bring soy sauce, vinegar, brown sugar and garlic to a boil. Turn heat to low and stir in molasses and return to simmer until reduced about 1/3.
2) Remove from heat and transfer to a mixing bowl. Add sesame oil, tahini and sprinkle of chilli flakes. Whisk to combine. Add salt if desired.
3) In large pot, bring water to boil and add noodles. Stir and watch until they soften (should take 3-5 minutes). Do not over cook!
4) Have ice bath ready. Drain noodles, plunge in ice bath and drain again. Rinse well with running water.
5) Combine noodles and sauce and rest of ingredients. Garnish and serve.

Feel free to add chicken or tofu to hearty it up. Although I found it rather filling on its own and the peanuts added good protein.

I want to make more. Right now.

M

Shakshuka: aka Middle Eastern Inspired Deliciousness in a Pan

7 Jan

Peppers, tomatoes, herbs, spices and baked eggs, with still-runny yolks set in the middle. I saw this recipe on martetatin and it looked so beautiful I had to try recreating it for myself! Two breakfast posts in a row? Don’t mind if I do…

It may look just like your basic stir fry, but the spices and herbs set this dish apart. Food 473

Food 459Food 462Shakshuka

(Serves 2)

  • 2 teaspoons cumin
  • 1 tablespoon coconut oil
  • 3 small yellow onions, finely sliced
  • 1 red and 1 yellow pepper, thinly sliced
  • 2 tablespoons raw honey
  • 3 small bay leaves
  • 8 (or so) sprigs of fresh thyme, plucked (?)
  • 4 small ripe tomatoes, roughly chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon saffron threads
  • 1 teaspoon cayenne pepper (or less, or more, depending on your penchant for spice)
  • 2 tablespoons paprika
  • 4 free-range eggs
  • 10-12 small cooked baby potatoes, halved
  • salt and pepper
  • fresh basil to garnish   ( I was missing cilantro, which would have been my first choice, but I certainly don’t turn my nose up at fresh basil in any situation!)
  • Note: I  threw in some roasted carrots and the baby potatoes from the night before. This dish is a good way to use up leftovers, however, the potato added a lovey hearty-ness that I would hesitate to skip in the future!
  1. In a large pan dry roast the cumin over medium high heat until fragrant (about 2 minutes) add the oil and onions and sauté for 5 minutes or so.
  2. Add the honey, herbs, peppers, potatoes and tomatoes and continue to cook over a high heat for another 10 minutes, until reduced somewhat.
  3. Over lower heat, add saffron, paprika  cayenne, salt and pepper and tomato paste. Continue cooking another 15 minutes, slowly adding water as needed to give the mixture a saucy consistency, like a pasta sauce.
  4. Heat two smaller frying pans to medium and divide the pepper mix between them, removing the bay leaves.
  5. Make a space in the middle and carefully crack 2 eggs into the pan, not breaking the yolks.
  6. Sprinkle eggs with more salt and pepper and cover the pans. Cook at a low heat for 10-12 minutes, until the eggs are just set. Garnish with fresh basil or cilantro and serve piping hot.

Almost nothing repulses me more than a sweet and sugary breakfast. So I’m excited to have discovered Shakshuka which is so savory and satisfying! Make this on your next lazy Monday Sunday and tell me how it turns out!

Food 475

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