Spicy Sesame Soba Noodles

Ingredients:

1 bunch Soba Noodles

1 Tsp Sriracha Hot Sauce

1 Rounded Tsp Dijon Mustard

1 Tbsp Honey

1 Tbsp Sesame Oil

2 Tsp toasted sesame seeds

Chopped Green Onions

Steps:

1. In a large sauce pan bring 3 cups of water to a boil, add soba noodles.

2. In a medium bowl combine sriracha, dijon mustard, tamari, honey and sesame oil.

3. When noodles are cooked drain and add to bowl with sauce mixture. Toss to coat noodles evenly. Refrigerate for 20 minutes.

4. Before serving toss with sesame seeds and garnish with green onions.

Inspiration:

Rachael Ray Big Orange Book, sesame chicken recipe

Commentary:

Rachael had prepared a sesame chicken recipe and thought that it would be great if the sauce recipe was changed slighty and just served with noodles, so she came up with the above recipe. This was a perfect compliment to our sushi.

Sushi Night

Ingredients:

Sushi Rice

3 Cups Short Grain Rice

3 1/4 cups Water

1/3 Cup Rice wine Vinegar

2 Tbsp Sugar

1 Tsp Salt

California Roll

Toasted nori seaweed

Avocado cut into thin strips

Imitation crab sticks cut into thin strips

English cucumber cut into thins strips

Wasabi paste

Philly Roll

Toasted nori seaweed

Cream cheese cut in strips

Smoked salmon cut in 1/4 inch strips

Green onions cut into thin strips

Hot Chick Roll

Toasted nori seaweed

Baked Chicken shredded into thin strips

Jalapenos cut into thin strips

Pepper jack cheese cut into strips

Avocados cut into thin strips

Green onions cut into thin strips

Sriracha mayonnaise

Crunchy Veggie Roll

Toasted nori seaweed

English cucumber cut into thin strips

Shredded carrot

Green pepper cut into thin strips

Red onion cut into thin strips

Green onion cut into thin strips

Rice noodles

Steps:

1. In a medium sauce pan bring rice and water to a boil, cover and simmer for 1 hour.

2. In a small sauce pan combine rice wine vinegar, sugar, and salt. Heat until all is dissolved.

3. When rice is cooked combine it with the vinegar mixture, spread onto a sheet pan and let cool completely before assembling sushi rolls.

4. Start assembling the rolls by laying one piece of toasted nori on your bamboo mat. Gently spread a thin layer of sushi rice over the nori leaving a 1/4 of an inch edge on one side of the nori that will keep the sushi sealed once you roll it up.

5. Place whatever ingredients you prefer a half inch from the edge opposite to the side you left the 1/4 inch edge.

6. Roll your sushi up keeping it tight, but being careful not to push the filling out the edges.

7. Cut into 3/4 inch rolls, and enjoy!

Inspiration:

Do it yourself sushi, and Tex Wasabi's menu

Commentary:

We had both tried sushi in the past, and wanted to try to make it on our own. We were excited to learn more about it and how to make it as well as experiment with different types of sushi. To make it even more interesting we enjoyed our sushi and sesami soba noodles while dinning on the floor.

Barley Salad

Ingredients:

1 Cup Pearl Barley
3 1/2 Cups Water
4 Scallions Chopped/about 1 1/2 cups
1/2 Small Red Onion Chopped
1 15oz Can Sugar Free Mandarin Oranges
1 Cup Mandarin Orange juice reserved
1/4 Cup Dried Cranberries
1/4 Cup Unsalted Cashews Roughly Chopped
2 Tsp Extra Light Extra Virgin Olive Oil


Steps:

1. In a medium sauce pan combine the Barley and 3 1/2 cups of water. Bring to a boil and then cover and simmer for 1 hour and 15 minutes.

2. When Barley is cool toss all remaining ingredients together. Refrigerate 1 hour before serving.

Inspiration:

Whole Foods prepared food bar

Commentary:

While visiting with Travis' brother and sister in law in Columbus we made our first trip to Whole Foods. While there we picked out a prepared salad off of their food bar, only knowing the basic ingredients. We both really enjoyed to salad and when we came home Rachael came up with the above recipe which we both agreed was pretty close to the original.


*Picture to follow later