Wednesday, May 20, 2015
As spring and warmer weather come, I almost always find myself increasing the number of Asian dishes we eat. The varieties are endless and the flavors are so bright. Plus, you can throw in pretty much any vegetables and protein to your liking and it will still taste delicious! For this dish, I wanted to make a sauce that was sweet with a bit of a kick from ginger. I decided to throw in some sesame for good measure and it totally worked. I used carrot, scallions, and green cabbage for my vegetables. Other tasty ideas are snow peas, red bell pepper strips, or broccoli. I used chicken thighs but you can just as easily use tofu or shrimp (or a mix). It's super versatile.
I'm excited because the farmers' market is back open now and last weekend we were able to get some asparagus and they had scallions, radishes, and spinach available already, too. I'm not a huge fan of the hot weather that summer brings, but I'm a huge fan of the fresh food it brings after a long winter. I'm ready for strawberries and blueberries and peaches to be ready!
Give these noodles a try. They will feed about four people (more of less depending on hunger level and how many vegetables you add).
Thursday, May 7, 2015
Need a little pick-me-up this weekend? Say hello to this baked French toast made with Challah bread, fresh orange juice and zest, and cinnamon. It's a lovely treat for a Saturday or Sunday morning, especially with some bacon and piping hot coffee. I mean, who doesn't love a big weekend breakfast?? We ate this batch of French toast before going out for a nice walk in the woods to see find spring wildflowers and enjoy some warm weather. It was a hearty meal to get us going! Plus, we had some leftovers for the next day.
This French toast is baked in the oven instead of frying it. This allows for more hands-off time in the cooking process and also keeps it a bit lighter. The top of the bread will get all golden and slightly crispy this way. All the better for covering in maple syrup, I say.