Sesame Noodles & Asian Salmon

sesame noodles

Ever since we lost Harris Teeter, I have been on a quest for the perfect cold Sesame Noodles.

They  are one of my favorite things that I have never been able to get right?

UNTIL NOW!! Yip-eeeeee!

And here is how I did it!

I scoured the internet looking for recipes and as I do,

 I took bits and pieces from my inspriations and put my own recipe together that I am going to share here with you!

Sesame Noodles

1 lb  thin spaghetti, cooked al dente’ as the soy breaks down the noodles and they will get gummy.

1 red pepper, cut in thin strips

1 bunch of scallions, chopped

1 T toasted sesame seeds

Dressing

1/3 c rice wine vinegar

1/3 c soy sauce

2 T siracha

2 T honey

1 T peanut butter

1 T fresh grated ginger

3 T sesame oil

1/2 c canola oil

Mix everything together, taste for seasonings. This will make a ton of dressing but, please trust me the noodles will  absorb the dressing, and you need it!

COLD OVEN  Asian Salmon

Simply make extra of the above “dressing” minus the peanut butter and double the honey

marinate the salmon a few hours

place the salmon in a cold oven

set to 400 and timer for 25 mins.

PERFECT EVERY TIME!!

ENJOY!!

Your welcome in advance! This is a keeper!!

Jen Hatmaker’s Lentil Rice Bowl {meatless monday}

 lentil bowl

For today’s Meatless Monday I was inspired by the amazing Jen Hatmaker she is a woman of God, has written oodles of books and is rasing a crop of kid-o’s! When I saw this recipe for Jen Hatmaker’s  Lentil Rice Bowl on her facebook page I had to give it a try!! YUM-O and am I happy I did! Hat’s off to you Jen this is a keeper!  Now mind you my friends this make A TON. Really, like a whole bunch, like invite the neighborhood bunch!! Also, is takes a lot of pans and makes your kitchen a cluttered mess. That all being said it is worth it! PROMISE. I am not even a curry lover and I am in love with this and you will be too! Go on now, make it tonight!

sweet pot

First,  you want to start with your sweet potatoes. I used 3 locally grown (so they were a nice size but, not ginormous!) peeled and cubed, toss with olive oil, salt, pepper, curry powder and my addition of Nigella Seeds, these look kinda like poppy seeds they are insane when roasted on sweet potatoes.  Roast on 375 for like an hour.

lentil

Next, get your lentils going. Chop an onion and soften in olive oil, once they get soft add 1 bag of rinsed lentils, stir around and coat well with the olive oil. Add a heaping tablespoon of curry, tumeric, cumin, cinnamon, then add salt, pepper & garlic. Mix well.  Add 24 oz of broth, Jen used veggie broth, I used chicken cause it’s what I had.  Cover and simmer on low for about 45 mins until tender yet not mushy.

onions

Get your onions going, I used a huge sweet onion and cooked low & slow the entire time the other ingredients were cooking, I added 1 tablespoon of brown sugar and a glug of balsamic vinegar after about 30 mins just to get the onions good and carmelized. You can skip this step, but you will probably regret it! They are so good!!

lentil bowl 1

Don’t forget about the rice!! Followed Jen’s recipe for coconut rice use 1/3 coconut milk, 1/3 broth & 1/3 water. It was so good and Jack LOVED the rice. Loved, loved, loved!

Now put it all together!

Layers

1. coconut rice

2. lentils

3. sweet potatoes

4. onions

5. plain yogurt

ENJOY!!