Soba Noodles with Chicken & Ginger Sauce

soba noodles (2) WM

This is the first time that I have had soba noodles – I found them in the freezer section of the Asian market in town.  They are buckwheat noodles that are about the diameter of spaghetti noodles.  I will definitely be using them in another recipe, it’s great to use another noodle that is just slightly different that the norm (for me at least).  I really liked this recipe, and as usual made some modifications from the original…it’s not truly my recipe until I do that 🙂

serves 4

marinate for several hours, overnight if possible

soba noodles (3) WM

chicken marinade

1 tablespoon chili garlic sauce

1 tablespoon soy sauce

1 tablespoon Golden Mountain Sauce

sweet ginger sauce

1 tablespoon sriracha

4 tablespoons sesame oil

2 tablespoons soy sauce

2 tablespoons Golden Mountain sauce

2 tablespoons rice wine vinegar

2 tablespoons honey

thumb size of ginger, minced

1 lime, squeezed

for garnish

green onions, diced

cilantro, chopped

cucumber, julienne

sesame seeds

Directions:

  1. Mix all the ingredients for the chicken marinade and let sit for a few hours, over night if possible.
  2. 10 -15 minutes before you are ready to start preparing the chicken & soba noodles mix all of the ingredients for the sweet ginger sauce.  Set aside.
  3. Slice all of the vegetables.
  4. Boil the soba noodles per the instructions on the package.  If they finish cooking before the chicken drain and cover.
  5. Remove the chicken from the marinade and cook until no longer pink.
  6. In a large skillet add the sauce, cooked chicken, and soba noodles and toss well.  Serve onto individual dishes and sprinkle with the vegetables and sesame seeds.

soba noodles (1) WM

Garden Raviolis

garden raviolis (1) WM

Someday I am going to make raviolis from scratch, but until then I’ll buy them pre-made.  This is a great recipe because it takes pre-made fresh raviolis, doesn’t dump a bunch of sauce on them and instead uses oh so fresh summer veggies.  What more could you ask for.  Really.

prep time: approximately 7 minutes

cooking time: approximately 35 minutes

Ingredients:

1 bag pre-made fresh cheese raviolis (the size depends on how many people are eating)

1/2 container cherry tomatoes

2 shallots, cut into wedges

4 garlic gloves, peeled

1/2 zucchini, sliced into bite sized pieces

olive oil

salt

pepper

fresh basil

grated cheese (if desired, it was kind of overkill considering the cheese raviolis, I’ll skip next time)

Directions:

1. Place all vegetables onto an oiled baking sheet in a pre-heated 425 degree oven and bake for about 30 minutes.

2. Meanwhile, boil water for the raviolis and cook.

3. After the raviolis are cooked and the veggies are done combine in a pot with the fresh basil leaves and gently stir together.  Add more olive oil if the ravioli are sticking to one another.  Add salt and pepper to taste.

garden raviolis (2) WM

peach breakfast “cake”

This is a fantastic light and moist “cake” and is perfect for a summer breakfast or dessert.  Serve with your favorite yogurt and fruit or ice cream.

peach breakfast cake (1) WM

Ingredients:

  • 3 medium sized peaches, cut into wedges
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick cold butter, sliced
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees F.  Butter or spray a 9-inch baking pan.

2. Slice peaches and arrange in the bottom of the pan without any gaps.

peach breakfast cake (2) WM

3. Mix together the flour, baking powder, and salt in a small bowl and set aside.

4. In a larger bowl cream together the butter and sugar on high speed for 2 minutes.  Switch to a whisk attachment and beat for 3 minutes more at high speed, scraping down the sides of the bowl when needed.  Add in the eggs one at a time and then add in the vanilla. Add in the flour mixture and beat just long enough to eliminate any lumps.

5. Spread the batter over the fruit in the pan.

6. Place the pan on the oven rack in the middle of the oven and bake for 45 minute until golden brown.

7. Let cool slightly, then turn over onto a plate, serve warm to cool.

peach breakfast cake (3) WM peach breakfast cake (4) WM peach breakfast cake (5) WM