Miz Chef

Cooking Up a Healthy Life


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Sweet Potato Noodles with Roasted Broccoli and Tomato

Sweet potato noodles are made from sweet potato flour. When cooked, they have a chewy, firm texture and a vaguely sweet-ish flavor. Paired with broccoli, it makes a savory, fun meal. The tomato gives the dish a fresh dimension, and a splash of soy sauce at the end rounds out the flavors with a burst of salty sweetness.

You can find sweet potato noodles in Asian markets. They look similar to rice noodles with their lovely translucency. If the brand you choose has the noodles in coils or long ropes rather than sticks (like spaghetti), I suggest breaking them up because they can be really long and difficult to eat, and because they tend to cling to each other for dear life, you might end up with huge mouthfuls of noodles.

These noodles are, of course, gluten free, and vegan, so they’re perfect for anyone on a gluten-free diet, Paleo, Keto (a little, according to their site), etc. The whole family is covered here. They’re inexpensive as well. Give them a try sometime.

Sweet Potato Noodles with Roasted Broccoli and Tomato

Makes 4 servings.

1 small head broccoli, cut into florets
2 tablespoons olive oil
3 teaspoons kosher salt
6 ounces sweet potato noodles
½ cup chopped tomato
1 tablespoon soy sauce
Freshly ground black pepper to taste

Preheat the oven to 375 degrees F.

Toss the broccoli with 1 tablespoon of the oil and 2 teaspoons of the salt. Spread the florets out on a baking sheet and roast 10 minutes. Stir and roast another 10 minutes, or until the florets are tender and browned.Bring a medium pot of water to a boil. Add the noodles and simmer over medium heat, stirring occasionally, until they’re tender, about 5 to 7 minutes. Drain.In a medium bowl, combine the noodles with the broccoli, tomato, soy sauce, remaining oil, remaining salt, and black pepper. Mix well. Add more oil, if necessary (the noodles will want to clump together).Serve hot. Heat leftovers in a wok or pan with a little water in the bottom, covered. Enjoy!

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Green Tea Noodle Soup

I found green tea noodles the other day and wanted to immediately try them. Green and slender, they not only looked pretty in the package, but I imagined that they would look very appetizing cooked. And I was right. The pale green of the cooked noodles makes for a striking and unique-looking dish. Unlike many noodles made with products other than flour, you can actually taste the green tea in these. It’s sutble, but eaten without other ingredients to mask it, it’s definitely there. While it’s not the best way to cosume green tea, it is another way to benefit, even if just a little, from green tea’s antitoxin properties.Another ingredient in this dish is ume vinegar is a Japanese vinegar made from umeboshi plums. Umeboshi are pickled and are considered an amazing preventative and curative for various ailments, including fatigue and digestive issues, and eliminates toxins from the body. Ume vinegar gives the soup a sweet-sour fruity note. If you can’t find ume vinegar, simply omit it—you don’t have to substitute anything.

Enjoy!

Green Tea Noodle Soup

Makes 6 to 8 servings.

2 bunches scallions, sliced (white and light green; dark set aside)
2 teaspoons oil
1 cup finely diced carrot 10 oz. green tea noodles
2 cups shredded cabbage
½ teaspoon kosher salt
8 cups vegetable broth
8 oz. green beans, chopped
1 ½ cups shelled edamame
10 oz. green tea noodles
1 teaspoon ume vinegar
1 tablespoon tamari, shoyu, or soy sauce
1 teaspoon sesame oil

Slice the white and light green parts of the scallions and set aside in a small bowl. Slice the dark part of the scallions and set aside in another small bowl.

In a medium-large soup pot, heat the oil over medium heat. Add the white/light green scallions and sauté until softened, 1 to 2 minutes.Add the carrot, cabbage, and salt, and sauté until softened, about 5 to 7 minutes.Pour in the broth and bring to a boil. Add the string beans and edamame. Cook until tender, about 8 minutes.Add the noodles and cook until tender, about 8 to 10 minutes. Stir in the shoyu and sesame oil.Divide the soup among serving bowls and sprinkle green scallion over the top. Serve hot. If you like your soup with more liquid, add more broth or less noodles.


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Roasted Squash Mac ‘n’ Cheese

There’s something about mac ‘n’ cheese that makes people crave it, and it’s become American comfort food. It’s a humble, simplistic dish, but it’s such a part of our culinary landscape that everyone from famous chefs to food bloggers have “elevated” it to something grand. But whether you shave truffles in it, top it with a sunny-side egg, mix in cheese that was made by celibate monks in a cloistered hut in the Himalayas, or garnish it with gold dust, it’s still mac ‘n’ cheese.

But you can definitely make it your own. Use different cheeses and vegetables. If you’re a meat eater, you can add meat as well. Change up the pasta—you can go with the traditional elbows, or choose something more fanciful like gemelli, pipette, or campanelli. The only rule here is that you don’t cook it past al dente (tender but still firm), because it will cook a little more in the oven, and nothing ruins a mac ‘n’ cheese more than wimpy, mushy pasta.

You can use any kind of orange winter squash you like. I happened to have a piece of a round, squat variety that came out of my mother’s garden.

Some days are harder than others, and it’s those days when you need mac ‘n’ cheese. Enjoy!

Roasted Squash Mac ‘n’ Cheese

Makes 4 to 6 servings

5 tablespoons unsalted butter, divided
½ medium squash (butternut, kabocha, or similar)
1 tablespoon olive oil
2 teaspoons kosher salt
freshly ground black pepper
8 oz. short pasta (elbows, gemelli, shells, campanelli, pipette, etc.)
1 teaspoon table salt
2 tablespoons all-purpose flour
1¾ cups whole milk
2 teaspoons dry mustard
Pinch of nutmeg
3 cups shredded cheddar
2 tablespoons grated parmesan cheese
2 tablespoons panko breadcrumbs
2 tablespoons plain dry breadcrumbs (regular or whole wheat)

Preheat the oven to 375˚F. Use 1 tablespoon of the butter to grease a 1½-quart baking dish. Set it aside. Line a large baking sheet with foil or parchment paper.Peel the squash and cut it into small pieces. Place the squash in a bowl; add the oil, 1 teaspoon kosher salt, and black pepper to taste. Mix well. Spread the squash out on the baking sheet. Bake until it’s tender and starting to brown, about 30 to 40 minutes. Transfer the squash to the baking dish. Lower the heat to 350 ˚F.

Bring a medium pot of water to a boil. Add the pasta and table salt; cook until the pasta it’s al dente (varies depending on what pasta you use, but generally 8 to 10 minutes).  Drain thoroughly and add it to the squash.Meanwhile, melt 3 tablespoons of the butter in a medium pan. Stir in the flour and whisk for about 2 minutes. Whisk in the milk and cook, whisking often, until the mixture thickens, about 5 minutes. Add the mustard, nutmeg, 1 teaspoon kosher salt, and black pepper to taste.Stir in the cheddar and let it melt in. Pour into the baking dish with the squash and pasta. Mix well.Melt the remaining butter in a small pan. Add the parmesan and bread crumbs and stir to coat. Spread this over the mac ‘n’ cheese. Bake until it’s bubbly and a bit browned on top, about 30 to 35 minutes. Enjoy!

 


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Pancit Bihon Noodles with Snow Peas

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Pancit bihon noodles are long, thin noodles made from cornstarch and are used widely in Philippine cuisine. They’ve got a nice firm texture and can be used in pretty much any recipe that calls for long, spaghetti-like noodles. And they are gluten free.img_6471

Noodles were introduced to the Philippines by the Chinese. It’s said that the word pancit comes from Hokkien, a southern Chinese dialect: pian e sit, which means “something conveniently cooked.” Pancit noodles became a staple—in fact, national—dish of the Philippines.

The recipe I offer here today is a basic Asian noodle dish, and you can add or remove anything you like. Look for pancit bihon in Asian markets.

Pancit Bihon Noodles with Snow Peas

Makes 4 to 6 servings.

½ lb. snow peas
8 oz. pancit bihon noodles
2 teaspoons cooking oil (such as grapeseed or sunflower)
3 large garlic cloves, minced
1 tablespoon sesame oil
1 tablespoon soy sauce
Sea salt, if desired

Trim the snow peas and either cut into strips or just chop coarsely.img_6470Bring a medium-large pot of water to a boil. Add the noodles and stir them in. Cook until tender, about 5 to 7 minutes.img_6478Drain in a colander and run under cool water to stop the cooking. Set aside.img_6479In a wok or wide frying pan, heat the cooking oil, then add the garlic and sauté until fragrant. Add the snow peas and sauté a few minutes until softened but still crisp.img_6480Add the noodles, sesame oil, and soy sauce. Mix well with tongs.img_6481Taste for seasoning and add a little salt, if needed. Serve hot.img_6485

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Black Rice Noodle Pie

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Hey, all. Gluten-free noodle time again! Those black noodles I bought and made last time turned out so good, I wanted to do something else with them. But what? Pasta pie, of course!

Pasta pie is nothing new, but I wanted to give it a new spin by using the black rice noodles. It’s not only tasty, but visually stunning as well. Texturally, of course, it’s a different experience than regular pasta pie, as it always is when replacing regular pasta with gluten-free noodles. The result is a tender, yielding pie, and it won’t sit in your stomach like a brick.

Look for black rice noodles in Asian markets and give this a try. It’s beautiful, fun, and, most important, delicious. Enjoy!

Black Rice Noodle Pie

Makes 8 servings

Approx. 14 oz. black rice noodles (or other gluten-free noodles)
2 tablespoons olive oil
1 cup milk
2 medium eggs, beaten
¼ cup + 2 tablespoons grated Parmigiano-Reggiano
1 teaspoon kosher salt
1 teaspoon black pepper
6 to 8 slices deli provolone cheese (about ¼ lb.)

IMG_5881Preheat the oven to 400 degrees F. Grease an 8-inch springform cake pan with 1 teaspoon of the olive oil. Line the bottom with a piece of parchment paper.IMG_5882IMG_5883

Bring a medium pot of water to a boil. Add the noodles, stir, and cook until firm-tender, about 8 minutes. Drain well.IMG_5868

Transfer to a mixing bowl. Add the remaining olive oil and mix throughout the noodles. Add the milk, eggs, ¼ cup Parmigiano-Reggiano, salt, and pepper. Mix well. The noodles will clump together, so stir well. Tear a couple of slices of the provolone into small pieces to make ¼ cup and stir that into the noodles.IMG_5884

Lay 2 or three slices of provolone on the bottom of the cake pan.IMG_5887

Pour the noodles into the pan (scrape the bowl to get any bits of cheese). Lay 3 or 4 slices across the top of the noodles, then sprinkle on the remaining Parmigiano.

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Bake until set (a knife inserted should come out just barely wet) and the cheese is golden brown, about 30 minutes. Let it sit 5 to 10 minutes.IMG_5889

Remove the ring from the pan and invert the pie onto a plate. Remove the bottom and the parchment paper and invert it again onto a serving plate.IMG_5896IMG_5899

Cut into 8 wedges. Serve hot.IMG_5905

 

 


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Black Rice Noodles with White Beans & Cauliflower

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I’m on noodle kick. If you read my blog last week, you know that I wrote about noodles then as well. That blog was about the mung bean noodles that I found in an Asian market. Well, in that same market, I found black rice noodles, and, as usual, I couldn’t resist trying them.

A New SuperfoodIMG_5856

Black foods are not only striking to look at, but they’re typically high in antioxidants because of they’re high levels of pigments. Black rice is high in Vitamin E, which helps the immune system and protects cells from free radical damage. According to a study from the Louisiana State University Agricultural Center, black rice contains more anthocyanin antioxidants than blueberries, making it an even healthier choice than brown rice. As a result, black rice is considered one of the new superfoods. And let’s not overlook the fact that these noodles are gluten free! Here’s more about it at Livestrong.com.

The unfortunate part of using black rice noodles is that once they’re cooked, they’re no longer black but a dark purple. But that’s okay—they’re still pretty to look at. And they still stand out beautifully against white beans and vegetables, which is exactly what I did with this recipe. Continue reading


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Italian-Style Mung Bean Noodles

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mung beans

Mung Beans

Mung bean noodles are noodles that are made from dried, ground mung beans. Mung beans have been consumed since antiquity but are unfamiliar outside of Indian and Asian communities. They are an important part of Ayurvedic cuisine, and are popular for sprouting. (Many of the bean sprouts that come with your salad or in your Asian take-out come from mung beans).IMAG3683

Mung beans are a high source of protein—about 3 grams per tablespoon, or 14 grams per cup. They’re also rich in manganese, potassium, magnesium, folate, copper, zinc and some B vitamins. They’re low on the glycemic index, and high in antioxidants. They’re considered a good food in the battle against heart disease, cancer, diabetes, inflammation, and obesity.

Mung beans can be found in Indian and Asian markets, but are slowly starting to find their way onto supermarket shelves as well. You can get mung bean noodles in Asian markets. The logical conclusion would be to use them in a dish with Asian flavors, right? However, I chose to go Italian style with these, and it worked out beautifully. I simply made them the way I would make a dish of traditional Italian pasta—with olive oil, garlic, and vegetables.

Mung Bean Noodles

Mung Bean Noodles

Like many non-wheat noodles, these will not come out al dente, like traditional pasta. Mung bean noodles come out soft and somewhat sticky, so the eating experience will be different than what you get from eating traditional pasta, but it’s pleasant and delicious with a slightly nutty flavor. I like to add a little extra virgin olive oil at the end not only for the extra flavor boost but also to counteract the stickiness of the noodles.

I hope you enjoy them.

Italian-Style Mung Bean Noodles

Makes 2 servings.

1 small head broccoli, cut into florets
2 tablespoons + 2 teaspoons olive oil
½ teaspoon kosher salt
Freshly ground black pepper to taste
6 to 8 ounces mung bean noodles
2 large garlic cloves, minced
1 teaspoon paprika
2 tablespoons grated cheese
2 teaspoons extra virgin olive oil

Preheat the oven to 350 F. Spread the broccoli out on a baking sheet. Toss with 2 tablespoons olive oil, salt, and pepper. Roast for 10 minutes. Stir and continue roasting until tender when pierced with a knife and browned, about another 10 to 15 minutes.IMG_5797

Bring a medium pot of water to a boil. Add the mung bean noodles and cook, stirring occasionally until tender, about 5 minutes. Drain.IMG_5795IMG_5802

Split the noodles between 2 bowls, and add broccoli to both, and mix well.

Heat the remaining olive oil in a small pan. Add the garlic and sauté just until it becomes fragrant and starts to color.IMG_5796

Add the paprika, swirl it around, and immediately pour equally over the two the bowls of noodles and broccoli.

IMG_5800Sprinkle grated cheese over the top, then the extra virgin olive oil, and serve.

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