Thai Noodle Salad with Peanut Dressing

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Your grocery list is about to get a whole lot longer!

This has been our favourite salad this summer.  It's a bowl of goodness.  I love that this is even considered a salad.  Also, it's gluten-free, dairy-free, and vegetarian, but you could totally make it into a complete meal by adding grilled chicken or another protein.

The recipe is from the Whitewater Cooks with Friends cookbook, which if you haven't flipped through before is just chock full of beautiful, unique recipes.  There are four books in the cookbook series, and if you have ever been to my house for dinner then you have probably tried something from at least one of them.  The series is definitely in my Top 5 cookbooks.

This recipe makes a large salad, so it's perfect for a gathering.  I can't even explain to you how good the dressing is.  It's like delicious peanut sauce had babies with a super fresh salad dressing.  Its by far the best Thai salad that the Hubby and I have ever eaten.  The ingredients are a bit of an investment, but once you have them in your pantry you are all set for the second, third, fourth time that you re-make the salad (because you will!).

This summer has been soooo beautiful in B.C., and it's been hard to find time to post.  Also I don't cook dinner ever anymore (just kidding, kinda).  I hope all of you have had a hard time staying indoors this summer too!



For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!

One Year Ago:  Mango and Black Bean Quinoa Salad
Two Years Ago:  Watermelon Salad with Feta and Fresh Mint
Three Years Ago:  Pesto Edamame Salad

Thai Noodle Salad with Peanut Dressing

Recipe Source:  Whitewater Cooks with Friends

Serves: 8



Ingredients

Dressing:

• 1/2 cup peanut butter
• 1 lime, juice and zest of
• 2 teaspoons sesame oil
• 4 tablespoons Thai sweet chili sauce
• 4 tablespoons rice vinegar
• 4 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, peeled and grated
• 1/2 bunch cilantro, chopped
• 1/4 cup vegetable oil

Salad:

• 2 tablespoons butter
• 1 cup slivered almonds
• 3 tablespoons sesame seeds, toasted
• 1/4 teaspoon Chinese five-spice
• 1 teaspoon salt
• 1 teaspoon sugar
• 16-ounce package pad thai rice noodles
• 1 kettle full of boiling water
• 2 tablespoons sesame oil
• 2 carrots, julienned
• 1/2 long English cucumber, seeded and julienned
• 1 red pepper, seeded and julienned
• 2 cups bean sprouts (washed well)
• 1 bunch green onions, sliced diagonally

Directions
Blenderize all Dressing ingredients except cilantro and vegetable oil, using an immersion blender or a food processor, until just mixed.  Then, while still mixing, add vegetable oil in a slow steady stream.  stir in half of the cilantro, setting the rest aside.

Heat butter in a pan, then add the slivered almonds, sesame seeds, five-spice, and salt, stirring until golden brown, about 3-4 minutes.  Add sugar and cook, while stirring, for another 30 seconds.  Remove from heat and allow to cool completely.

Place rice noodles into a large bowl, and pour the boiling hot water over top until covered completely.  Soak for 10 minutes, or until just tender.  To avoid the noodles sticking together, give them a store every couple of minutes.  Once cooked, drain the noodles, rinse with cold water, put back into the bowl, and toss with sesame oil.

Add the julienned carrots, julienned cucumber, julienned red pepper, bean sprouts, and green onions to the noodles.  Add the dressing.  Toss to combine all ingredients (you may need to use your hands - I do!).

Garnish with the remaining cilantro, and the toasted almonds and sesame seeds.

Enjoy!

Garlic Scape Pesto

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Garlic Scape Pesto

Warning:  For garlic lovers only...all others beware the deliciousness!!!

It's garlic scape season again!!!!!!  Run, don't walk, to your nearest farmer's market and pick up some of these green beauties while you can, because their season is very short, too short, only 2 - 3 weeks in duration short.  I get a bit freakishly excited when I see garlic scapes at the market.  For example, my friend texted me that she picked up some garlic scapes and my reaction was 'Jealous!'  I've been known to buy armloads at at time, then go back for another bunch, then talk about it to whoever will listen.

Garlic Scapes !

Garlic scapes are one of the best kept secrets in the world of produce, and I'm here to out them.  The garlic scape is the long, bright green, usually curly stem that grows out of the garlic at the plant's maturity.  The closest thing that they resemble visually is a green onion, but they are hard to the touch unlike the soft green onion, with the stiffness of the stem of a daisy.  Their season is very short, from late June to early July (where I live anyway), and they can typically only be found at your local farmer's market.  Garlic scapes range in price from $1 to $2.50 a bunch - cheap, cheap, cheap - so get out there and support your local farmers.  They taste is exactly like garlic to me, which since I'm like very into garlic, works for me.

Creamy Bacon and Leek Pasta

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My family likes to cook.  So recently when we went away for a nice relaxing three-day weekend in Birch Bay just over the US border from our place, we decided to have a pasta throwdown.  Because why wouldn't you have an intense pasta competition on your relaxing family vacation.

The competition gets underway.

My family is obviously also competitive.  So when I called my dad a few days before our trip to let him know what kind of pasta I would be making and what my ingredients were, I shouldn't have been surprised when he remarked that he couldn't believe I had willingly given up my recipe so close to the competition and that he could really use this to his advantage.

Butternut Squash, Italian Sausage, and Spinach Pasta

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Secret:  The butternut squash is the sauce.  No, like it actually is the sauce.  Like, there's no tomato sauce, and instead it's butternut squash.  Does that mean it's healthier?  I have no clue.  But tasty?  Oh my gourd, yes!

But, first things first (and I know I'm a little late)...WAY TO GO TEAM CANADA!

This is what Canadians live for!

We had 26 people crammed into our tiny living room to watch Canada win gold over Sweden in Men's Hockey in the Sochi Olympics.  And with a 4am game start time, why wake up early when you can stay up partying all night long?  We didn't crawl into bed until close to 8am, but it was worth it.  Well, except for The Hubby who was sawing logs by the end of the second period after doing a well-executed 'classic slip-out*' exit from the party.  He was discovered minutes later, in our bed, with drool already on the pillow...it was too late to drag him back to the party.

*During a classic slip-out, you must tell no one that you are leaving, and 'slip out' of the room without saying goodbye, for fear of being told by anyone in the room that you are actually, in fact, not allowed to leave because leaving would be super lame.

So, Pinterest is awesome and something I could become easily obsessed with.  Just kidding, I already am obsessed with it.  You can follow me here if you like.  Actually, I have pinned something like 1500+ recipes (with probably a lot of duplicates, because with 1500 recipes who could remember which ones you've laid eyes on before), and have only made a few things.  A couple of weeks ago I challenged myself to make something, anything, from one of my Pinterest boards, and that's when I stumbled upon the Pasta with Butternut Sauce, Spicy Sausage, and Baby Spinach from the Skinny Taste website.  It looked like exactly what I was going to need in my life that night, so I went to my favourite store (COSTCO!!), and picked up some butternut squash, 18 other things that I didn't plan on buying (48 granola bars!  16 cans of soup!  6 boxes of crackers!), and Italian sausage.  I changed up the recipe a little bit, with one of the main differences being that I roasted the squash instead of boiling it in water, which I felt would help to retain more flavour.

Traditional Italian Sausage Lasagna

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While I'm on the Italian Sausage bandwagon...

This blog's tagline is The Kitchen Confessional of Megan McLeod...well, here's one for you.  All of the mozzarella cheese that went into this lasagna fell off the counter and onto the floor before I assembled the lasagna.  All of this precariously placed cheese, onto the non-swept floor...

Five second rule!

...and then into a lasagna.  Don't tell The Hubby!!

Second kitchen confessional is that I wear these onion goggles every single time that I cut onions.  They totally prevent my eyes from stinging and crying.  Plus they are obviously super stylish!

Hi 

So, our garage was broken into a couple of weeks ago.

Butternut Squash Risotto with Arugula

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The Hubby is starting to call Playing With My Food my 'soup blog,' so I guess it's time to post something not so liquidy (another new word!).  

Butternut squash is my new wonder vegetable (actually it's technically a fruit, but that's like saying that Pluto is not a planet or something.  Details!)  It can be mashed, pureed, roasted, served in a soup, and also used as a delicious base for a risotto.  You can now buy it already peeled and pre-cut in a 2-pound package at Costco, or in a smaller packages at most grocery stores.  Since Costco is my favourite store in the world, I bought it there.  I first made the Butternut Squash and Cauliflower Winter Soup (yum!) that I posted last week, and then this risotto.  

Pasta With Arrabiata Sauce

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This was my my favourite pasta sauce to eat when I was in Italy last year.  When I wasn't gluten-free yet, aka the good old days.

 

And now, here it is, in my kitchen in Canada, on gluten-free pasta.  But I have to say, the quinoa/corn blend pasta that I use tastes fairly identical to wheat pasta, and this sauce recipe tastes fairly identical to what I became slightly obsessed with in Italy.  I hear that Costco, my favourite store in the world, is now selling a gigantic bag of quinoa/corn blend pasta...looking forward to my visit there this weekend!  Woo.

'Arrabiata.'  It means 'angry' in Italian, and the reason for the sauce being labelled with this name is because of the spice of the red pepper flakes.  At the restaurants that I ate at in Italy, Arrabiata meant a spicy red sauce with chunks of pancetta in it.  Back home, it seems to just mean a spicy red sauce, and an Amatricana sauce is the one that has the pancetta chunks.  I was happy when I stumbled across this Giada de Laurentiis recipe for Arrabiata sauce from my copy of her Everyday Pasta cookbook, because it combined both the spice of the red pepper flakes and the pancetta like I remembered.

Basic Marinara Sauce

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Here is a simple recipe for a basic marinara sauce that I made from my Giada De Laurentiis 'Everyday Pasta' cookbook.  This is a great cookbook that I highly recommend for the simple and delicious pasta recipes.  The marinara sauce is great as a base for Giada's Arrabiata Sauce recipe.

Yum.  Salivating.  Sexy.

 

Souper Sunday #5: 'Get Well Soon' Soup

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It seems like everyone that I know is sick right now.

 

...or has just been sick this week or feels like they are getting sick.  I would fall into the latter category.  Ugh.  I hate the anticipation.

So, I thought it would be appropriate to make a classic chicken noodle soup for this week's Souper Sunday.  You know...carrots, celery, onion, chicken, noodles, broth, herbs...pretty standard stuff.  It's a feel-good kind of soup.  I'm sure everyone already has their own recipe for chicken noodle soup, but if not you can always borrow this one.

Butternut Squash and Italian Sausage Lasagna with Sage

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When company's coming and you want to fuss a little bit...

 

Make this!

I fricking love Emeril.  Seriously, he has never let me down.  And you know who loves him more than me?  The Hubby.  He gets very excited when Emeril is on Top Chef, and very excited when we have gone to his restaurant NOLA (where we purchased a cookbook), and also very excited to eat anything that comes from an Emeril cookbook...including this lasagna, which quite frankly I was worried about serving to him.

Maybe it was the cooked apple (The Hubby hates 'warm fruit,' including in pies).  Or maybe it was the butternut squash (he doesn't really enjoy butternut squash when it's 'cube-shaped'...seriously, you can't make this stuff up).  Or maybe it was the cinnamon and hazelnuts (these would definitely be weird ingredients in a lasagna in The Hubby's eyes, and fair enough).  As I was preparing to dice the apple to cook it with the fennel, sausage, and onion, I was a little nervous that he would walk into the kitchen and see what was happening.  I even directed him to a different part of the house, which worked for a little while, but of course he eventually did walk in...but somehow didn't notice!  Phewf.

Beef Stroganoff Casserole

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I'm not a huge craver of red meat, but occasionally the mood strikes.  It struck recently, so I made this Beef Stroganoff, and then The Hubby and I devoured it.

Oh, which reminds me that I should mention, but that way, that you need to make this Beef Stroganoff.

I recommend this as a Sunday night dinner, served with some crusty bread and a green salad.  Or, perhaps an extra-extra-large portion reheated on a Monday night with no side dish at all, while you watch The Bachelorette.  Or, even a few bites for breakfast, cold, out of the dish, standing in front of the glaring judgmental light of the refrigerator.  Any of those methods are all good ways to eat this dish, strictly speaking from experience.

This is the best Beef Strogranoff I have EVER eaten, hands down, and is much better than the Hamburger Helper one that I used to eat in my early 20's (slash ate recently when The Hubby made it for me).  There are quite a few steps involved in the dish, but they are all worth it and each one adds great flavour.    

Farfalle With Broccoli

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Farfalle:  Fancy name for something that's already pretty dressed up...bow-tie pasta!  Hyuck hyuck hyuck!

Here's a super-easy and super-fast recipe for some pretty darn super-tasty pasta.  You could even call it Pasta Fasta if you wanted to.  No?  Only one lame comment allowed per blog post?  That's fair.

What's up pasta?  I've missed you.  It had been, what, three days after I got home from Italy when I made this recipe?  Forget the detox plan...I've got to have you.

This is an extremely easy recipe that I made because I just happened to have all of the ingredients on hand on a rainy Saturday afternoon.  The flavour was simple but good, and I would definitely make it again.

Butternut Squash Macaroni and Cheese

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Happy Valentine's Day!

After a brief hiatus while I was off getting eye surgery, I'm back! The upside to eye surgery (besides the seeing without contact lenses part, which is amazing) is that I think I may have even lost a few pounds! I was so sensitive to light after the surgery (as in I wore my sunglasses at night a la Corey Hart...except if Corey Hart wore them inside with all the lights off and blinds drawn, and the sunglasses were blublockers) that looking into the bright refrigerator was almost impossible. Winning!

"...cuz you got it made with the guy in shades, oh no"

I actually did make a couple of recipes while I was off, but accidentally deleted the photos of some (just in case you are wondering, doing this was a similar feeling to typing a really long email, and then accidentally hitting a mystery button on the keyboard that deletes everything you wrote), and didn't take photos of the others. I also made a halibut recipe that was so-so, which made me wonder whether I should be:


a) only posting about stuff that we really liked, or 
b) throwing caution to the wind, posting about everything regardless of how it turns out, and giving honest reviews. 


I will have to debate this over the next few days, but I'm leaning towards posting about all of my kitchen misadventures so that I can keep track of what I've made and liked or disliked. I would love to hear what you think!?

Back to the matter at hand...who doesn't love a homemade mac n' cheese? Om nom nom nom. My mom handed me this Butternut Squash Macaroni and Cheese recipe from Chatelaine magazine the other day, and it looked great so I wanted to give it a whirl. Butternut squash in combination with pasta seems to be really popular lately at restaurants...the creaminess of the butternut squash really adds to the richness and creaminess of the pasta sauce.

Chicken Parmesan

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Chicky Chicky Parm Parm! What to make for a Sunday dinner when the parents are coming over? Tonight it was Chicken Parmesan with Caesar salad, garlic bread, and broccoli. Delicious!! Some recipes skip the step of frying the chicken before putting in the oven, either to simplify the recipe or to make it more healthy, but the flavour and crispiness that it gives was my favourite part! Rather than making my own marinara sauce, I used a couple of jars of store-bought spaghetti sauce to speed up the prep time.

Chicken Cacciatore

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Mmmmm...The Hubby and I love us some chicken cacciatore! It's the perfect weeknight meal, with just a hint of wine flavour to make it taste fancy. The best part is that this recipe is easily transposed into a slow-cooker preparation if you just want to walk in the door and eat! Here is what The Hubby and I had for dinner tonight: