Buckwheat Noodles with Sweet and Spicy Chicken

Japanese buckwheat (soba) noodles are usually served cold with dipping sauce as a summer treat. But I had some soba noodles and wanted a warm dish on a winter evening, so this is what I came up with. It was popular with my whole family.

1 10oz package of Japanese Soba noodles
5 chicken thighs, boiled and de-boned
1 Tbsp peanut oil (or canola oil)
1 cup sliced mushrooms
1/2 cup chopped onions
2 jalapeno peppers, seeded
1/4 cup of honey
1/2 bunch chopped fresh cilantro
1/2 cup soy sauce

Cook noodles according to directions. Cool with icy water and set aside. Blend the jalapenos, honey, cilantro, and soy sauce in a food processor until smooth. In a large frying pan, saute the veggies in oil until tender, add boned chicken and blended jalapeno mixture to the pan. Cook until bubbling and hot. Add noodles to pan right before serving and stir just until hot. Garnish with cilantro and chopped peanuts (optional).

Mimsy's Hippie Muffins

Loaded with nuts, fruit, carrots and whole wheat... one of these hippie muffins is a meal by itself.

2 cups whole wheat flour (I grind my own from wheat kernels)
1/2 tsp baking soda
1/2 tsp salt
3/4 cup dark brown sugar
1/2 cup wheat germ
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup shredded coconut
1/2 cup chopped pecans
2 cups shredded carrots
1 cup shredded apple
1/2 cup dried cranberries
3/4 cup canola oil (or other heart-healthy oil)
1/4 cup milk
3 eggs, lightly beaten


Heat oven to 350ºF. Oil 12 muffin cups. Stir together flour and soda. Add other dry ingredients and spices. Mix in nuts and shredded things. Add wet ingredients and stir until wet. Fill muffin cups to 1/2 full, then bake for about 25 minutes or until done.

Lamb Kofta Sandwich

2.5 lbs chipped (or ground) lamb
1 large onion, chopped
7 -10 cloves garlic, minced
6 Tbsp Garam Masala
1 tsp salt

Tomatoes
Cucumbers
Greek/Egyptian Yogurt
Feta Cheese
Spinach leaves
Pita Bread

Heat oven to 350ºF. Mix together first five ingredients, smooshing with hand until evenly blended. Form into cigar-shaped rolls and place on baking sheet or slitted roasting pan. Cook for 35 minutes or until done.

Fold lamb in pita bread and top with tomatoes, cucumbers, yogurt, cheese, and spinach.

Wheatberry Soup

This delicious, hearty vegetarian soup uses my chili sauce as a base, but you can use ground chili if you don't want to go to the trouble of making homemade tamale chili sauce. Although wheatberry soup is easy to make, you need to give yourself time to boil some wheat if you don't already have some on hand.

2 cups boiled wheat berries (measure after they are boiled)
3 cups black beans, pre-cooked
1 cup corn, pre-cooked
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
1/2 red bell pepper, chopped
2 cans of cut tomatoes, with juice
2 cups water or broth
1 1/2 tsp cumin
1 cup tamale chili sauce or 1 tblsp ground chili
1/2 tsp ground chipotle chili pepper (optional)
1 tsp paprika
1 tsp oregano
1/2 bunch chopped fresh cilantro
1 Tblsp molasses

Pre-cook the wheat, beans and corn. In a large pot, sauté the onion, garlic and bell peppers in the oil until tender. Add the rest of the ingredients and simmer for 30 minutes. Serve topped with sour cream, green onions, grated cheese, etc.

Crazy Carrot Soup

This simple soup started out as cream of broccoli chicken soup, but in a crazy twist of missing ingredients ended up being a vegetarian carrot soup instead. But the craziest part is how huge of a hit it was with my kids, especially my picky kid... who went back for thirds. This soup is pretty much like eating a lowfat bowl of veggies. If a picky kid can love it, I call it crazy.

4 large carrots, peeled and grated.
1 onion, finely chopped
4 1/2 cups water
7 - 8 cups broccoli florets, chopped in bite-sized pieces
4 1/2 cups milk
Grated brick cheese (of your choice)
Salt & Pepper, to taste

In a large pot, boil the carrots and onion in the water until tender. Blend the carrots and onions and liquid in a blender until smooth. Return to pot. Bring back to a boil, then add milk and broccoli. Simmer until broccoli is just tender. Remove from heat and add salt and pepper and cheese to taste. Garnish with cheese if desired. Suggestion: serve with artisan bread or garlic toast.

Tamale Chile Sauce

This sauce is fabulous with this tamale recipe, or with this soup recipe.

7 dried ancho chile peppers
7 dried California chile peppers
1 tsp garlic powder
2 tsp cumin

Wearing rubber gloves, remove stem and seeds from peppers. Place on baking sheet and cook in a 375ºF oven for 3 - 5 minutes until slightly darkened. Cover with water in a small sauce pan, and bing to a boil, then turn off heat and allow to soak for 30 minutes. Place peppers, cumin and garlic powder in a food processor with 2 1/2 cups liquid (use soaking liquid and added broth or water if necessary). Blend until smooth. Add to tamale meat or chili or other dishes.

Tamales

Filling:
1 lb roast (beef or pork)
1 onion
4 cloves garlic
Homemade Tamale Chili Sauce

Cover and boil roast in large pot with water; whole, peeled onion; and whole, peeled cloves. Cook until meat is tender and easy to shred (about 3 hours). Reserve broth. Remove meat, shred by hand, and add Homemade Tamale Chili Sauce to taste.

Dough:
2 cups corn masa
1 tsp baking powder
1 tsp salt
3/4 cup lard
10 corn husks

Soak corn husks in water until soft. Tear one husk into strips.

Whip lard and add masa, baking powder, and salt. Add strained broth from roast until a soft dough forms.

Spread masa mixture in individual corn husks. Place small amount of meat mixture in center. Roll each husk in a tube, then bend up the smallest end. Secure by tying together with torn husk strips (as show in photo). Mush masa over the meat at the open end to keep from leaking. Place tamales in a steamer basket, and steam for one hour. Remove husks before eating. Serve hot with extra Homemade Tamale Chili Sauce.