Rainbow Soba Noodle Bowls

You would think, with the full day spent at home, I would feel like I have plenty of time to spare now. But somehow, that’s not the case. When I think about my time two months ago, I find myself wondering how I did it all—schlepping from one place to the next. We have been staying busy, mostly with house projects, which has likely benefited my sanity.

Stir fry is a go-to for me when I need dinner fast, and stir fry doesn’t have to be served over rice. This dish is essentially a stir fry, but soba noodles transform it into something different. Quick and easy—but also full of colorful veggies—this has been a regular lately. Like most stir fries I make, this one is cooked with soy sauce, rice wine, and sambal oelek (that chili garlic paste you’ll find in the ethnic food isle in the grocery store). It’s a salty-acidic-spicy sauce combination that isn’t just limited to this recipe: use it any time you’re sautéing veggies and want a little extra punch.

Rainbow Soba Noodle Bowls

Published April 30, 2020 by Caitlin Sherwood

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Serves: 4   |    Active Time: 30 minutes

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Ingredients:

1/2 package soba noodles

1 tablespoon coconut oil

1 zucchini, roughly chopped

1 red bell pepper, sliced into strips

2 large carrots, sliced into matchsticks

2 cloves garlic, minced

1 inch ginger, minced

1 1/2 cup shelled fresh or frozen shelled soy beans (mukimame)

4-5 leaves dino (or lacinato) kale, roughly chopped

1/4 cup soy sauce

1 tablespoon cooking rice wine

2 tablespoon rice vinegar

1/4 teaspoon cornstarch

1 tablespoon sambal oelek (chili garlic sauce)

1 green onion, sliced for garnish

2 tablespoons sesame seeds, for garnish

Directions:

1. Cook soba noodles according to instructions on package. When noodles are al dente, strain through a colander and set aside.
2. While noodles cook, sauté vegetables: heat coconut oil over medium-high heat in a large skillet or wok. When oil glistens, add zucchini, bell pepper, carrots, ginger, and garlic, and sauté until zucchini just starts to turn become tender. Add soy beans.
3. In a jar, combine soy sauce, cooking rice wine, cornstarch, and samba olek. Shake or whisk to combine.
4. Pour half of sauce into skillet, and allow sauce to bubble for a few minutes. Sauce will begin to thicken.
5. Add cooked noodles to the pan, along with chopped kale. Using tongs, mix everything to incorporate the vegetables into the noodles.
6. Add remaining sauce to pan, and cook for 3-5 more minutes, staring occasionally to ensure everything is coated in sauce. Remove from heat, and garnish with green onions and sesame seeds. Serve.

Chicken Piccata with Picholine Olives

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Today, I’m sharing an update to a a recipe that’s been on the blog for quite a while (since 2014!). This updated version still calls for olives, which is not a typical Piccata ingredient, but if you ask me, olives are rarely a bad idea.

When I think of chicken piccata, I don’t think of anything too bold or fancy. It evokes mental images of chain-style Italian restaurants. But that’s not quite right, because fresh home-style chicken piccata is bright. It’s surprising what a single lemon can do, and how briny capers awaken any dish. Bring an old classic back to the table—why not? Classics are classics for a reason, and this one is ready in under 30 minutes.

Chicken Piccata with Picholine Olives

Published April 21, 2020 by Caitlin Sherwood

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Serves: 4   |    Active Time: 25 minutes

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Ingredients:

1 pound chicken cutlets or chicken tenderloins

Salt

Black pepper

1/3 cup all purpose flour

2 tablespoons olive oil

1 clove garlic, minced

1 lemon, plus additional slices for garnish

1/2 cup chicken broth

3 tablespoons capers

1/2 cup pitted picholine olives or castelvetrano olives

1/4 cup minced parsley for garnish

Directions:

1. Sprinkle chicken, on both sides, with salt and pepper.
2. Put flour on a plate. Coat each piece of chicken in the flour, shaking off excess.
3. Heat olive oil in a pan over medium-high heat. When oil is glistening, place chicken in pan. Allow to cook for 3-4 minutes, undisturbed. Chicken should be white around the edges and golden on the cooked side. Add garlic to pan. Flip chicken to second side, and cook for 3 more minutes or until golden.
4. Using a spatula or tongs, transfer chicken to a clean plate. Pour broth into pan, and reduce heat to medium-low. Squeeze lemon juice into pan. Using spatula, scrape the bottom of the pan, scraping up the brown bits for added flavor.
5. Add chicken back to pan, and coat in sauce. Add capers and olives.
6. Serve chicken on plates, and sprinkle with parsley.

Vegan Dinner Miso Soup

Last week, we woke up to rain. And it rained and rained until about 10am when the temperature dropped and the winds started and it began to snow sideways.

It was a perfect storm for Miso Soup.

Typical miso soup is light — really nothing more than an appetizer. With this recipe I sought out a miso soup that was filling. Something you could have as a meal when you’re snowed in. Traditional miso soup usually has a few bites of tofu, and pieces of wakame. We added: shiitake mushrooms, rice noodles, and TOPPINGS! (Fried garlic chips, green onions, chili crunch sauce, toasted sesame oil). All in all it makes a more filling soup with out losing the miso-y quality. Despite the add ins, this soup is still vegan (some add bonito flakes to miso soup, I opted for dried mushrooms).

I know warm weather is on it’s way — but until then, I’ll be souping. :)

Vegan Dinner Miso Soup

Published March 19, 2019 by Caitlin Sherwood

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Serves: 6   |    Active Time: 50 minutes

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Ingredients:

For the broth (dash):

2 sheets kombu (About 5 inches x 3 inches each)

6 dried shiitake mushrooms

7 cups water 

For the soup:

1/3 cup white miso paste

1 tablespoon ginger juice

2 tablespoons dried wakame, plus about 2 cups of water for rehydrating

1-2 cups sliced shiitake mushrooms, stems removed

14 ounce package extra firm tofu, drained and diced into bite-sized pieces

To serve:

Rice noodles, cooked according to package (I used vermicelli)

1/2 cup sliced green onions, white and dark green parts removed

Chili crunch sauce (affiliate link)

Fried garlic chips (I use avocado oil rather than canola)

Toasted sesame oil

Optional (not vegan - makes the meal heartier): Soft boiled eggs

Directions:

1. Make broth: heat 7 cups of water in a large soup pot with kombu and dried mushrooms. Once the water comes to a boil, remove it from the heat. Allow kombu and mushrooms for roughly 20 minutes.
2. Meanwhile, hydrate wakame in a small bowl. When wakame is completely softened, strain out excess water. Then, roughly chop wakame into bite-sized pieces.
3. After broth has soaked, use a slotted spoon to remove kombu and mushrooms.
4. Place miso in a small to medium sized bowl. Ladel roughly 1 cup of broth in the bowl with the miso, and whisk until no clumps remain (this makes it easier to mix into the full pot of broth). Pour miso mixture into soup pot.
5. Add tofu, shiitake mushrooms, and wakame to the pot, and place back on stove over low heat. Heat until the soup is just barely simmering.
6. Divide rice noodles amongst serving bowls, and label soup over top. Top to taste with: sliced green onions, toasted sesame oil, chili crunch sauce, and fried garlic (and eggs, halved, if using).