Sesame Noodles with Chicken (or not)

I have noticed, after many years of subscribing to (ahem) many cooking magazines that there seems to be recurrent themes that run throughout the year. You can count on the BBQ issues in your mailbox in late June or early July and the Thanksgiving dishes are on display in October (for which we Canadians are truly thankful). April delivers delicate dishes with things like pea tendrils and salmon fillets and November’s issues are guaranteed to include some very impressive holiday desserts. January has a theme too; it’s all about the new. New year, new trends, new ingredients, and so on. There is also a heavy dose of atonement for all of the over-indulging you did over the holidays, but that is sort of a separate post, isn’t it?

Sesame Noodles (with Chicken)

Normally, I don’t pay too much attention to their proclamations (Pie is the new cupcake…pass it on!) but there is one trend that I feel is worth paying attention to; flexitarianism. Wikipedia describes it very succinctly with this definition; “a term used to describe diets that are not vegetarian but include less meat than typical diets”. Many cooking magazines have been exercising this concept by showcasing dishes that are wonderful with/without meat. This is one of those dishes…just as great with or without the chicken. Be on the cutting edge, and try it out both ways.

Sesame Noodles (with Chicken)
adapted from Gourmet Magazine

  • 2 lb boneless, skinless chicken thighs (optional)
  • 1 bell pepper (pick your favourite colour)
  • 1 bunch of scallions, green and white parts chopped and separated
  • 2 Tbsp sesame oil

Sesame Sauce (can also be used for sate….omit the water)

  • 1/2 c smooth peanut butter (or you can try tahini, if you would like)
  • 1/4 c soy sauce
  • 2 Tbsp cooking sherry (or you can use red wine vinegar)
  • 1 Tbsp grated ginger
  • 2 cloves of garlic, minced
  • 1/8 c brown sugar
  • 1 Tbps sesame oil
  • 1/3 c water
  • 1 package of spaghetti
  • handful of toasted sesame seeds

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Brown Sugar Banana Bread

One of my least favourite smells is that of over-ripe bananas. I suspect that I am not the only person that has a deep aversion to it, as someone, long ago, caught a whiff of their the fruit bowl and decided that instead of throwing out the offending fruit, they would beat it to a pulp and turn it into a delicious treat (and thanks be to them).

I found myself with a few stinkers last night and decided to use them up. When I went to my pantry to gather the ingredients to make my Aunt Dee’s famous recipe, I discovered that the holiday baking season had left it in a state that Old Mother Hubbard could relate to. No white sugar, no butter and barely enough all purpose flour (did I mention that Aunt Dee was not the most health conscious baker I’ve ever met). It was time to improvise. I substituted whole wheat flour for some of the all purpose and turned to brown sugar instead of white. Vegetable oil replaced the melted butter. I also fiddled a bit with the baking powder/soda ratios to see if I could get a lighter loaf. I also added cinnamon, just because I like it.

Overall, very pleasing results. The bread had the perfect consistency and texture. Moist and a bit crumby and the brown sugar on the top was the perfect finishing touch. I would also recommend popping a slice in the toaster for a few minutes for a breakfast treat.

Brown Sugar Banana Bread

Preheat oven to 375 degrees

  • 1 1/4 c. flour
  • 1/2 c. whole wheat flour
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 4 over ripe bananas, mashed up beyond recognition
  • 2 eggs, room temp
  • 1/3 c canola oil
  • 1/2 c brown sugar + some for sprinkling on top of loaf
  • 2 tsp vanilla

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