Thursday, February 16, 2012

Roasted Heirloom Carrots

My great friend and college roommate was in town this past weekend.  We went to the farmers market at the Ferry Building on Saturday.  We picked up some amazingly fresh veggies, including baby heirloom carrots.  They were amazing, I couldn't believe we scored these.  They are almost too cute to eat, almost.

We made Chili con Carne, an arugula salad, cornbread, and roasted carrots.  I think the carrots were my favorite part of the meal.

Roasted Heirloom Carrots:

1-2 bunches of baby carrots, stems trimmed but left on
olive oil
salt and pepper
1 tbsp brown sugar

Preheat oven to 425 F.

Wash and dry the carrots and place in an oven proof dish.  Drizzle with some olive oil, salt and pepper.  Toss to coat.  Sprinkle the brown sugar on top and bake in the oven for 20ish minutes (depending on the size of your carrots, mine were little).

Sunday, February 5, 2012

Thai Peanut Noodles

Another day of finding things in the pantry/fridge and seeing what my determined mind can create.  I bought some rice noodles awhile ago that are just taking up space in my pantry, they finally needed to be used at some point, and now the time for it.  I had some peppers and onions left over from Chili,and figured it couldn't hurt to make a Vegan- Friendly/Thai style noodle dish that could actually make it Blog-worthy.

So my experiment was set to go, hopefully not set to fail.

Thai Peanut Noodles:
handful of Stir Fry Rice Noodles 
1 tsp. peanut oil
1/2 onion, sliced
1 bell pepper, sliced
2 carrots, sliced in rounds
scallions and basil for garnish
Tofu (optional)

Peanut Sauce:
1 tsp peanut oil
2 garlic cloves, minced
1 1-inch knob of ginger, graded
1 small shallot, minced
1/2 cup creamy peanut butter
1/4 cup coconut milk
few pinches of brown sugar
2 tbsp soy sauce
1 tsp fish sauce (if going completely vegan, just use salt)
1 tsp toasted sesame oil
cracked black pepper
red chili flakes or chili powder
water if needed

Boil water in a pot large enough for the noodles.  Add the noodles and turn off the heat.  Let soak for 8 minutes in the hot water.

In another small sauce pan heat up the peanut oil.  Add the garlic, ginger and shallot to sweat for two minutes.  Add the rest of the ingredients up to the water and stir with a whisk to combine.  Let simmer on very low heat for a few minutes while you chop up the veggies and get ready to stir fry.  Taste for seasoning, add water if too thick.

Heat up a wok on very high heat, add the oil and swirl, then add the onion, carrots and bell pepper (and tofu).  Stir fry for 3 minutes.  Add the noodles and stir fry for another minute.  Add as much sauce as you would like to the noodles, toss to combine.  Garnish with the scallions/basil and eat immediately.