Photo property of Jaden Hair
Winners of last week’s giveaway are: Melody, Staci and The Fisher Family. Please contact me so I can mail out your winnings. Congrats. That was fun. We will certainly do it again sometime.
Thoughts of this week come are related to my 15 month old baby. Eesh, can’t believe she is now that old; technically a toddler and less of a baby all the time. She is fickle about new foods. Not that she is picky eater, no that she is not. She adores plain yogurt, mushrooms and spicy hummus. She is just hesitant about new things whether it is a cookie or a new vegetable. She, like most people, likes familiar things.
So in an effort to introduce her to new foods, because she will not be force fed anything, she has selected me as the poison tester. Yes, she is no fool and want to know that I am eating it before anything potentially nasty or vile will ever pass her lips. She wants to know it is safe; good enough for me. So I am getting better at eating when she eats. Sometimes I don’t even offer her any. I wait until she gets curious and then jealous and wants what I have.
Perhaps this a way to ease your friends and family into better eating; delicious bait. Let them watch you eat and enjoy better food. And slowly, surely they might ask for some too. (Or if they are fifteen months old they may just point and sign: I want that.)
This week’s recipe is really, really simple and perfect weeknight food. I used a meyer lemon and fresh cilantro for mine, but use what you have- this is a great pantry recipe.
Noodles with Mushrooms and Lemon Ginger Dressing Recipe
Lemon Ginger Dressing
- 3/4 teaspoon Asian chlli powder (or cayenne)
- Grated zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 inch section of ginger, peeled and grated
- 1/4 cup rice vinegar
- 1/3 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 3 tablespoons olive oil
- 9 ounces dried noodles (spaghetti, linguine, udon, soba)
- 7 ounces fresh mushrooms (enoki, shimeji, sliced button, sliced shitake, cremini)
- 1 1/2 tablespoons butter
- 1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
- 1 tablespoon sesame seeds
1 Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2 In a pot, cook the dried noodles according to the package instructions. Drain and set aside.
3 Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.
4 In a large bowl, toss the cooked noodles with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)