Asian Inspired Brown Rice Noodle Bowl

We had to make a quick dinner last Thursday. I get home from work at 5:15ish, & we needed to cook & eat in an hour before heading out again. I was originally going to make a pasta with tomato sauce (that I made & froze earlier), but I was in the mood for something different. This dish came together quickly, especially with the Bup helping chop veggies while I mixed the sauce.

We had a few moments of panic when the water wouldn't come to a boil. Somehow the flame went out on the burner, but it was still pumping gas out into the air! Luckily the Bup discovered what happened before we got gassed out. Even with the set-back, we still had time to do the dishes before leaving.

I love the many flavors of Asian cooking. There is such a variety of sauces & they all have their own unique differences that really bring something to a dish. As a vegetarian, it's always a joy to go to an Asian style restaurant because their foods rely heavily on whole grains & veggies. 

This dish had equal parts crunch & chew, plus some creamy bites due to the avocado. The sauce does have a kick to it from the chili garlic sauce, so if you are sensitive to heat, you may want to omit that. It would change the flavor a bit, but it would still be good. I hope you get the chance to make this. I know we'll be making it again. I can't wait!

 

Asian Inspired Brown Rice Noodle Bowl

Serves 4

 

8 oz. brown rice noodles

1 small red onion, thinly sliced

2 large or 4 small bell peppers, sliced

1 jalapeno, diced

3 oz. edamame (fresh or frozen)

1 carrot, shredded

1 avocado, diced

juice from 1 lime

1/4 c rice vinegar

1 T toasted sesame oil

3-4 T Bragg Liquid Aminos (or soy sauce)

1 T natural creamy peanut butter

2 cloves garlic, minced

1 tsp. chili garlic sauce (like this)

1/2 tsp. sea salt

2 tsp. honey

1-2 T water, if needed to thin
1/4 c peanuts

Start the heat under a large pot of water to begin to bring it to a boil. Saute the onion, bell peppers, jalapeno, carrot, & edamame over medium heat for about 6-7 minutes, or until the veggies soften. 

In a small bowl, gently toss the avocado with the fresh lime juice (this prevents browning). Set aside. Whisk all of the remaining ingredients together in a separate bowl.

Once the veggies and sauce are ready, cook the rice noodles according to package directions.*  Drain & combine noodles, veggies & sauce in a large serving bowl. Serve immediately. Top each serving with about 1 T of peanuts.

*Rice noodles take such a short time to cook that it's best to wait so that you can mix everything together as soon as they are done cooking.

Inspired by Grubarazzi's Avocado Rice Noodles

Lime Rhubarb Margaritas

How was your weekend? Mine was great!

On Friday night, we enjoyed these yummy drinks while we waited to see if it was going to rain. After we decided it wasn't, we headed out for a walk. Ten minutes later, the rain came. Since we were already soaked, we just continued our walk. One of our happiest dating memories was when we went for a walk in the rain at his church's camp grove, so we love rainy walks!

Saturday I got a free food processor from a neighbor/friend. I immediately went home & made cashew butter & pizza hummus. Yum!!

I had wine & homemade pizzas with some girlfriends on Saturday night, along with some great chat time. We don't see each other often enough!

Then on Sunday, we played handbells for the last time of the season (yay for summer break!) & then went to lunch w/ the in-laws.

Since we didn't have any real plans for Cinco de Mayo, I figured it was important to at least have a margarita! These were a delicious blend of sweet & tart, with the all important hint  of tequila. If I had more patience, I would've salted the glass rims, but by the time we got to that, I just wanted to have one. :-) Feel free to experiment to suit your taste.

Cheers!

Lime Rhubarb Margaritas

Syrup adapted from 101cookbooks.com

Serves 1

1.5 oz. tequila

1 oz. triple sec

1 oz. lime juice

4 oz. rhubarb syrup (see below for recipe)

slice of lime

ice

Add a few ice cubes to a medium glass. Pour in tequila, triple sec, lime juice, and rhubarb syrup. Stir. Garnish with a slice of lime & enjoy!

Note: A salted rim would be delicious here! Wet the rim of an empty glass with your lime slice, then dip in a shallow plate of salt.

Rhubarb Syrup

Adapted from 101cookbooks.com

Makes about 3 cups

2 pounds rhubarb stalks, chopped (6-8 large stalks)
1 c raw sugar
1/2 c honey

2 c water

1/3 c freshly squeezed lime juice (3 limes)

In a medium saucepan, combine the rhubarb, sugar, & honey. Stir to coat & let set for 30 minutes, stirring now and then. The sugars should begin to pull out the juices of the rhubarb, creating a syrup on the bottom of the pan.

Add the water & simmer gently over medium heat, stirring until the sugar dissolves. Simmer for about 10 minutes or the rhubarb starts to break down. Strain into a bowl through a fine-mesh strainer. Pour liquid back into the now empty pot, stir in the lime juice, & return to a simmer. Allow simmer for about 15 minutes or until the syrup starts to thicken. Remove from heat and allow to cool. Store in a glass jar in the refrigerator.  Extras can be used for more margaritas, on pancakes, with seltzer water, etc.

Note: The rhubarb pulp can also be kept in the refrigerator & used like a jam. We've had it on toast, biscuits, & by the spoonful!

Tequila Lime Glazed Tofu

Don't run away yet just because there's tofu involved! Hear me out first.

I don't love tofu, either. In fact, the first few times I tried it, neither the Bup nor myself really wanted to eat what I made. Since there are so many mixed reviews on soy, I wasn't too concerned with whether we ate it or not. There are plenty of other vegetarian sources of protein that we love, like beans & quinoa!

The general consensus on soy seems to be that in it's whole form (especially when fermented) it has numerous health benefits, but the further it is removed from the whole form, the worse it is for you. Soy isolates are used in many packaged foods, so watch for those. Edamame, tofu, tempeh, miso, & soy milk are all produced from the whole bean, making them ideal sources of soy. Organic is best, to ensure that the soy was not genetically engineered (another scary area in the world of "food").

Since trying tofu for the first time, we've had it very infrequently, but as I've come across recipes that used different prep methods, I've tried a few.

We had tofu scramble (sort of like scrambled eggs, but vegan) & it was okay. I'm not sure why I even bothered, since I don't like scrambled eggs...

My all-time favorite way to eat tofu is actually as a dessert. When mixed with super dark melted chocolate, it makes a delicious & healthy mousse (or pie filling!). It's very rich, but doesn't sit heavily in my stomach like most mousse does.

In its plain form, however, tofu has a consistency that I just don't love. When I discovered this recipe for Tofu Dippers, I gave tofu one final chance. The tofu is thinly sliced, marinated, & broiled, giving it a crisp & flavorful exterior with a slightly chewy middle. If you're going to try tofu, try it like this first! It's a total winner.

I've tried several marinades, & since tofu is so adaptable, they've all been delicious. As I was looking for a new one to try, I found a curry recipe that had lime juice & agave nectar in it. It sounded good, & as soon as I mentioned it to the Bup he immediately said we should add tequila. Tequila is made from the agave plant, so it's a match made it nature! Lime is always perfect with tequila, so we tried it out.

As you can see, I like to char mine. If you don't like it charred, then take it out sooner. It's fun to watch it bubble while it broils...maybe that's just me?

Tequila Lime Glazed Tofu
Serves 2-4

1 block organic extra firm tofu
1/4 c lime juice
3 T tequila
2 T agave nectar
1 T soy sauce (low sodium is best)

Begin by unwrapping and rinsing the block of tofu. Slice it into 4 thin, 2"x3" pieces (stand the block on end and cut down). Press tofu overnight (or at least 4 hours) by placing the pieces between towels and laying a very heavy object on top. I use a super thick cutting board and then put whatever's in my fridge on top of the board.

Once tofu is pressed, mix together the remaining ingredients. Cut tofu into desired pieces - I usually cut each piece into 3 or 4 rectangles. Arrange pieces in a single layer in a shallow dish. Pour marinade over tofu, making sure all of the pieces are coated. Allow to marinate all day (or at least 4 hours). The longer it marinades, the better the flavor.

Preheat broiler. Spray a large baking sheet with cooking spray and arrange tofu on sheet in a single layer. Broil for about 6 minutes per side, watching to make sure it does not burn. Once the tofu is down it should be nicely browned and crisp.

Enjoy with lots of veggies and a fun dipping sauce!

Attempting Chipotle Burritos

One of the perks of eating at Chipotle is the variety and options available. It's no extra work if everyone wants a different variety of burrito, because they're all there and ready to scoop. And it's ALWAYS delicious!

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Another perk is their great dedication to a better food world. I'm sure you noticed already, but I feel very strongly about sustainable eating. I love knowing that when I'm giving my money to a company, I'm also giving it to a cause I believe in.

Luckily, the Bup and I have very similar taste, so when I decided to try to make Chipotle-like burritos for dinner, I didn't need to go overboard with options.

Chipotle is nice enough to provide their ingredients on their website. I followed their loose instructions and the result, while really tasty, wasn't quite the same. Close though for at home eating, though! I think my main problem was the wrap. It was only about half the size of theirs, so I couldn't fill it as full. It was also whole wheat, which has a stronger flavor than the ones at Chipotle. If you're going to recreate this, I'd recommend using a very large, plain flavored wrap.

For their black beans, here's what they say: "Our black beans are seasoned with cumin, garlic and other spices, then slow cooked until tender and slightly al dente."  I didn't have time to slow cook them, so I tried cooking them in a little water to soften them. It worked! I was looking for flavor more than anything else, though. The "other spices" part gets a little tricky, but they have a Mexican flair so I used onion powder & chili powder.

The Fajita Vegetables weren't too hard - they're just green bell peppers, red onions, and some fresh oregano. I love this part of the burrito experience, so I put in the extra (minimal) effort.

I skipped the rice, even though I love it. When we eat at Chipotle I usually get the salad, which I love having the rice on. In a tortilla, though, I feel like it's optional. The Bup doesn't really like rice in his burritos, so I didn't mind doing without, too.

We made fresh salsa earlier in the week in the VitaMix, so I'm using that.

I thought the guacamole would be the hardest part to replicate, but it turned out the best!

"Hand mashed, ripe Hass avocados, mixed with freshly chopped cilantro, red onions, jalapeño peppers, citrus juice, salt and selected spices until silky, sexy and delicious."

"Silky, sexy & delicious" is right! Again, it's those "selected spices" that are the kicker. I used my VitaMix for the guac, and I think that's a key step. It's always so creamy and thick. I usually use a fork to mash the avocado, which results in a tasty but chunky guac. In the blender, all the flavors really come together and it gets super creamy.

The fixings, minus the lettuce and the tortilla chips we used to finish off the guac. :-)

Assembled & ready to eat!

Almost Chipotle Burritos
Inspired by Chipotle
Serves 2

1 1/2 c cooked black beans (or 1 15oz. can, drained & rinsed)
1/2 c water
1 1/2 tsp cumin
2 tsp minced garlic
3/4 tsp onion powder
3/4 tsp chili powder
1/4 tsp sea salt
1 medium red onion, sliced
1 medium bell pepper, sliced
1 T fresh oregano, chopped
1/2 c fresh tomato salsa
Guacamole (see recipe below)
2 large tortillas (we used small whole wheat ones, which altered the traditional flavor & texture too much)
Optional garnishes: shredded lettuce, cheddar cheese, sour cream, fresh corn

In a nonstick pan, heat black beans and water on low. Add cumin, minced garlic, onion powder, chili powder & salt. Cook on low for 10-15 minutes, stirring often, until water has cooked off, and the beans soften and begin to break apart. Remove from pan, place in serving dish and set aside.
Using the same pan, lightly saute bell pepper and red onion for about 5 minutes on low, just until slightly wilted. Toss with fresh oregano.
If desired, heat tortillas in the nonstick pan or in the microwave, wrapped in a damp cloth.  Fill with beans, fajita vegetables, salsa, guacamole, and other garnishes, to taste.

Guacamole
1 avocado
1 small jalapeno pepper, deveined and seeded (unless you want a hot kick to it!)
1/2 small red onion, chopped
2 T lime juice
1/2 tsp dried cilantro (or 1 T fresh cilantro)
1/4 tsp sea salt
1/2 tsp black pepper

1/2 tsp garlic powder

Prepare guacamole by pureeing the avocado, jalapeno, red onion, lime juice, cilantro, salt, and garlic powder in a blender or food processor until smooth. (If you prefer chunky guacamole, mash with a fork by hand. Just make sure the onion is finely chopped!) Place in a small bowl along with the pit from the avocado and cover tightly. Refrigerate until ready to eat.

Blueberry Lime Margaritas

Let's throw some antioxidants into some tequila and call it a day, shall we?

My work here is done then. Enjoy.

Oh, you wanted further instruction? Fine then...

Get a lot of blueberries, a couple limes, some tequila, a handful of ice, and some agave nectar. Mix. Drink.

My goal for this drink was to use simple, fresh ingredients and to make it as easy as possible to recreate. I thought about using my juicer so there wouldn't be any seeds/skins, but that's a lot of clean-up for a drink I think I'm going to make many more of. Plus not everyone has a juicer & the seeds/skins are full of nutrients.

When I started making it, my original post-it note ideas needed to be tweaked. I wanted it to be frozen, so I cut back on the lime juice. It tasted a little too much like a smoothie, so I added another ounce of tequila so no one would mistake it for breakfast. Although if you skip the tequila or sub lime juice for it, it would make a great smoothie!

I also considered using honey, but then realized that agave nectar would rock in this. It's made from the same plant as tequila, so they're a match made in nature! If you don't have any on hand, though, feel free to substitute honey or maple syrup. Either would work just fine.

Take a few pictures. And a few sips.

Refill your glass. Have some dinner.

And then do yoga.  I'm 3 days in and haven't skipped a beat. 1/7 of the way done! I have a feeling I'll keep going. Love the stretching!

Blueberry Lime Margaritas

Makes 2 large or 4 small drinks

1 cup fresh organic blueberries*

juice of 1 large or 2 small limes

zest of 1 lime

8-10 ice cubes

4 oz. tequila

2 T agave nectar (or more to taste)

sea salt

Puree blueberries in blender or food processor. Add lime juice, 1 tsp. lime zest, ice cubes, tequila and agave nectar. Blend until no ice chunks remain. Put pitcher in freezer for about 15 minutes or until it starts to get slushy. While it is chilling, rim glasses with sea salt mixed with the remaining lime zest. Remove pitcher from freezer and give it another whirl to remix. Pour into margartia glasses and garnish with blueberries and a slice of lime. Enjoy!

*You could probably substitute frozen blueberries here, but it's blueberry season!

Note: Omit the tequila for a great smoothie!

Blueberry Lime Margaritas