Sesame Soba Salad

Summer is nearly here!!!

As if I have to tell you, right?

Memorial Day is right around the corner, welcoming the season of picnics in the park, smells of charcoal and lighter fluid, stinging sunburns, and my love affair with our new oscillating fan. At some point we’re going to figure out where our BBQ fits at this new place, but in the meantime there’s plenty more warm-weather foods to indulge in without firing up the grill. One of my all-time favorites: pasta salad! Now don’t go thinking that all pasta salads have to involve little bow-ties and huge chunks of raw veggies (though, in reality, I’d eat any kind set in front of me)…pasta salads can travel the world!

Today’s version is Asian fusion: Sesame Soba Salad (say that five times fast); a light, bright, healthy little bowl of summery goodness.

 

 

 

For the Salad:

(serves 2)

– 2 cups Soba Noodles (cooked and rinsed)

– 1 cup shredded purple cabbage

– 1/2 cup chopped snow peas

– 1/2 cup julienned carrots

– 1/2 cup julienned red bell peppers

– 1/3 cup diced green onion

– 2 tbsp. sesame seeds

– 2 chicken breasts, cooked and sliced

 

For the dressing:

– 3 tbsp. sesame oil

– 1 tbsp. soy sauce

– 1 or 2 tsp. of red pepper flakes

– 1 tsp. ground ginger

 

 

 

Your soba noodles are cooked, rinsed, and have been set aside in the refrigerator to cool. Julienne, slice, and chop your way through the vegetables on the ingredient list above and put that all in a large mixing bowl. In a separate, small bowl, thoroughly whisk together the ingredients in the dressing. If you’re not a fan of a spicy kick, start with just a smidge of the pepper flakes and ginger, and give it a taste before you add more.

Now add the cool soba noodles to the vegetables and pour over the dressing. Sprinkle the sesame seeds and add your sliced chicken, then gently fold in all the ingredients until they’re all mixed together and happy.

 

 

 

Serve in chilled bowls, accompanied by a nice glass of crisp white wine or perhaps………cold sake.

Enjoy!

 

 

 

 

 

 

 

Nutella Ice Cream

I’m sitting here staring at the freezer whilst trying desperately not to sprint over there and shovel down the last of the ice cream. Nutella ice cream. Homemade Nutella ice cream.

 

 

 

 

You can make some for yourself too! You only need five things: Nutella, milk, half-and-half, sugar, and some serious willpower against temptation.

Grab your blender and plop 1/3 of a cup of delicious chocolatey nutty goodness in it. Once all of it is in there you can go ahead and lick the measuring cup. It’s okay. No one’s looking. Now pour in 1/3 of a cup half-and-half, one cup of whole milk, and 1/2 cup sugar. Blend away until completely homogeneous then pour the mixture into a stainless steel or glass bowl.

 

 

 

 

Now, if you are a lucky duck and you have an fancy machine, go on and finish the ice cream according to the manufacturers directions. But if you don’t have an ice cream maker, don’t worry your pretty little head! All you really need is that bowl you’re holding. Just take it over to the freezer and pop it in. Close the door. Walk away. As the day goes on, keep paying visits to your bowl of deliciousness and give it a good whisk with a fork each time. Over a few hours you’ll watch the liquid turn to slush, then to sort of a soft-serve texture, and then finally to scoop-able magnificence!

 

 

 

 

Easy, ain’t it?

So what are you waiting for? Go make yourself a bowl!

 

 

Cinco de Drinko

Arrrrrrrrrrrrrrrriba!

 

 

Cinco De Mayo, though a thoroughly Americanized holiday, is one of my favorite days of the year. Ever. For sure.

Mike and I are headed down south to spend Sunday with two of our favorite drinking buddies: my parents. I’ve been planning and practicing the menu, salivating over Pinterest, and gathering ingredients. Today I’m sharing a delicious little Cinco de Drinko libation with you: the Hibiscus Margarita.

 

 

Hibiscus flowers are packed with vitamin C, aids in respiratory health, and promotes good blood pressure among other benefits. For this recipe you can use dried hibiscus that have been soaked in hot water, or a hibiscus tea. The rest is easy-peasy….just whip up your favorite classic margarita (I prefer mine with a gold tequila for a richer flavor) and top the cocktail with a float of hibiscus tea!

The sweet, floral notes of the hibiscus are such a refreshing addition to this classic Mexican cocktail. And….you get all the added health benefits. Which is a pretty tasty bonus…

 

 

What are your plans for the fifth?