Shitake sesame kelp noodles

So what’s up with these kelp noodles.

I see references and recipes as far back as 2012 on Elana’s Pantry but they didn’t hit my radar till this past year and I still had only tried them a couple of times.  I put them on our Star Route Kitchen menu last week and to be honest, when I first pulled them, out I was a little nervous.

They require a little rinse and then I either cut them with scissors or with a knife.

I forgot just how crunchy they are. And not like a nutty, crackly, cookie or carrot crunch- it’s an indescribable crunchy rubber band sort of crunch. This is when they first come out of the package. Because it’s so hard to articulate what this kind of crunch is,  I took a video to let you hear it.

It’s hard to believe at first they are even edible. But once you let some sauce hang on these noodles for a bit, they soften and are quite delicious, hot or cold.

This was an intuitive recipe with almond butter, tahini, a spoonful of miso, sesame and olive oil, lemon, tamari, ginger, garlic and sesame seeds. The shiitakes were sautéed separately in sesame oil and seeds. The noodles were finished with more sesame seeds and green onions.

I’d say approx:

  • 1 T olive oil
  • 2T sesame oil
  • 2T almond butter
  • 2T tahini
  • 1 tsp miso
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • tamari to taste
  • handful of sesame seeds

We ate these though the week by the forkful straight from the fridge, underneath green lunch salads and one evening warmed up with chicken. Very versatile, healthy and light but satisfying.

Enjoy!

x wendy

 

SUNRISE: 7:57 AM  SUNSET: 4:48 PM
Length of Day: 8h 51m
Length of Visible Light: 10h 1m
Tomorrow will be 2 minutes 19 seconds longer
  • FORECAST High 49 °F Low 43 °F 
  • AVERAGE High  41-52 °F Low  33-46°F 
  • Rain  0.11 in

SaveSave

SaveSave

roasted carrot ginger turmeric soup & dukah

I’ve got a new gig I’m loving. We are finishing up the second month of Star Route Kitchen food club. We’re preparing and delivering from scratch, whole food menus to a handful of Orcas Island residents. Check out my new Star Route Kitchen page where you can get some ideas of your own for plan ahead foods to have for the week.

We are currently in R&D mode these last few months of the year. I’m asking for feedback on recipes, logistics of packaging and delivering and getting my cooking chops back on track. Chloe and I are having a blast on Mondays cooking and on Tuesdays delivering. We may add next year, a second menu option such as anti-inflammatory or something in that direction. The goal, in season at least, is to use our garden goods and island farm produce and stay on the wonderful trend that has been happening… Keeping it local. And I clearly state that is not exclusive. I will buy from around the world but always organic when available. The food that leaves my kitchen is the quality of the food we eat at home and my standards are high.

Last week,  this  carrot, ginger, turmeric soup with a coconut milk and veggie stock base rocked. Not to toot my own horn… or Ollie’s (my  awesome, jazz trumpet playing husband for any new readers). It was warming and tasty especially with the Dukah we made to garnish it. And here I added a little goat yogurt.

There are of course many recipes available and I researched and tweaked about four of them into my own but primarily the NYT cooking one.

roasted carrot ginger turmeric soup

  • Servings: 4-6
  • Print

*Note: Allow yourself to taste and tweak!

Ingredients

  • 2 pounds of carrots- the younger the better
  • 2 TB of olive oil
  • 1 large onion diced
  • 2 stalks of celery
  • 1 TB fresh turmeric, peeled and chopped (about 1 inch)
  • 1 TB fresh ginger, pealed and chopped (about 2 inch)- have more ready if you like it strong
  • 2-3 cloves garlic, minced or microplane
  • ½ tsp ground coriander
  • ¼ tsp ground cumin
  • 2 quarts of vegetable stock
  • 1 can of coconut milk
  • juice of 1 lime (more to taste)
  • salt and pepper to taste
  • -DUKAH:
  • ½ cup roasted hazelnuts finely chopped
  • 3 T roasted pistachios finely chopped
  • 3 T sesame seeds
  • 1 T cumin seed
  • 1 T coriander seed
  • 1 tsp fennel seed
  • 1 tsp zaatar
  • dash of salt and pepper if desired

Directions

  • Wash, trim, peel carrots and cut into 4-6 inch pieces for roasting.
  • Toss in olive oil, lightly salt and roast at 400° till soft and lightly browned (approximately 20-30 minutes).
  • Peel and chop garlic, turmeric and ginger.
  • Place 2 TB of coconut oil in a large soup pot.
  • Add onion and celery and sauté until translucent- about 5-8 minutes.
  • Add ginger, turmeric,garlic and cook for a minute or two until the fragrance is wafting through the kitchen.
  • Mix in roasted carrots.
  • Add vegetable stock and coconut milk.
  • Bring to a simmer then turn the heat to low
  • Remove from the stove and cool enough so you can put it in the blender.
  • In small batches, puree in the blender and set aside till all is pureed then put it back in the pot. Thin with more stock if needed.
  •  

    -Dukah:

  • Lightly crush coriander, cumin and fennel seed in a mortar with pestle
  • Place coriander and cumin together with the rest of the ingredients. Garnish soup and eat on everything!

There are TONS of versions of Dukah. You can read about it at the Kitchn. I really liked mine here. We’ve been eating it on everything and sometimes I just eat it out of my hand.

This roasted carrot soup could be very nice for Thanksgiving if you’re into soups on Turkey Day. Which I’m not. But I could see it the day after for it’s cleansing and digestive properties. Like after I ate my leftover turkey cranberry sandwich with a ridiculous amount of mayo.

Whether you celebrate the ritual of Thanksgiving or not I hope you relish in giving thanks.

 

SaveSaveSaveSaveSaveSave

SaveSave

SaveSave

Salmon Poke at home

As previously mentioned in my last post on the UCLA writers program, I ate poke from Sweetfin everyday. One day I also ate it at The Poke Bar (no beating around the bush)- . Also very good but I liked the base of kelp noodles at Sweetfin… and the name.

My poke bowl

salmon-poke-8It’s not like poke is a terribly new thing. It’s been a Hawaiin staple for ions and it often appears on Japanese restaurant menus . Read what Seattle Eater has to say and follow to their site for poke findings in Seattle.

“Poke comes from the Hawaiian word for “to slice or cut,” and most commonly uses ahi tuna as its base, but it can include any fish, crustacean, or even land animal. Poke is often drizzled in sesame and sometimes gains a savory flavor from inamona, a relish of Hawaiian native kukui nut (candlenut), macadamia nuts, sesame seeds, and other seasonings.”

Continue reading

Lemon tahini sauce

Are you thinking what? Lemon tahini sauce? Really?

Yes. really. It’s basic and it’s so good. And we all need a reminder sometimes of the basics. I went to look up the recipe online only to find my favorite Mollie Katzen recipe. I searched my shelves at home high and low for my Moosewood Cookbook and Enchanted Broccoli Forest. I’m so sad. I think in an extreme Kon Mari moment I gave them away. I haven’t completely accepted that possibility and am hoping I will stumble across  them.veg-and-lemon-tahini-sauce-7

Continue reading

Chunky Chicken and mushroom soup

Chunky chicken and mushroom soup…

chicken soupWe are working, I hope, through the last of the days on end rain storms where even the worms drown in unforgiving driveway puddles…

IMG_7389 and unplanned driveway streams…

IMG_7390Goats are hanging near the doorway..

IMG_7398As well as the dynamic duo…

IMG_7397

Continue reading

Cuban Ceviche

You know the feeling when you haven’t talked to an old friend or relative for ages? Maybe even one you are pretty close to and that you really like and care about? And you keep waiting for that perfect afternoon when you are carefree and ready to cozy up in your favorite chair or kick back on the couch and just dive into a conversation for hours with your 100% undivided attention? But then days go by and months and you have fleeting glimpses of perfect moments that slip through your fingers.  And you’re like hell- just pick up the damn phone and call- RIGHT NOW.

Cuban Ceviche@ wendyellenthomas.com

And really whether it’s been months or over a year- you can just start right where you left off with this person- some smiles, some laughs, maybe a little sorrow- but you are just fully present. Can you see my point here?  I don’t have to spell it out in anymore detail right? I’m picking up the damn phone and don’t have anything glorious to share here or really even the time to share it if it were. But we just got back from Florida and we had some killer ceviche in Miami and I was like BAM- get some pics of this stuff and let people know you haven’t let go of this blog thing!

Continue reading

Grilled veggies, millet, greens, cocoa chili dressing

Grilled red peppers, yellow squash, zucchini and pork shoulder chops on a bed of greens and millet is topped with a dressing concocted of olive oil, grilled red pepper, cocoa powder,worcester sauce, honey and a dash of lemon. You can add as much heat as desired. This recipe is based on the one I found in the June issue of Yoga Journal (a favorite of mine) and I think it’s a great one for this holiday weekend.

summer veggies, cocoa chili dressing-6I think it would be just as lovely as it was written in Yoga Journal with grilled corn, black beans and a mesclun mix. But I opted for pork (just bought a LOT of local pork) and our garden greens which at the moment are tender young kale and spinach. I made the millet the night before and warmed it up with some broth- a little water and salt would do just fine.

Continue reading

Shakshuka- baked eggs, tomato and goodness

This dish has been floating in my thoughts since Feb 2014 when Chloe and I visited Irving Street Kitchen in Portland and I ate their, quote “Moroccan Slow Poached Eggs and Grilled Garlic Rubbed Toast”.It was spicy, simple yet had depth and very good.

Shakshuka @wendyellenthomas.com-8

The house smoked Tasso side of bacon also rang my bell. I basically searched online tomatoes and baked eggs and Shakshuka popped up. But really it’s not a name that’s going to stick in my overcrowded mind. I also reached for the wonderful Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamimi. They have a fantastic website as well.

I drew, as always, from a combination of recipes- Jerusalem, David Liebowitz’s Shakshuka and a simple version in the NYTimes.

Continue reading

Happy New Year

Finally. Your new year probably started a couple weeks ago. But our first week felt like a hiatus between the lines of time. Now we are looking ahead at travel plans to NYC for the Gift fair. Excited to get back on track with yoga and exercise… you know that momentum of righteous resolution. After days of barely having any appetite my buds re-calibrated post holiday to not needing so much sweet and I already dropped my holiday mid waist luggage.

We nursed a gnarly flu with the following arsenal… This is how we do it.

herb pharm herb blend Herb pharm echinacea goldenseal blend. I’ll take this 2-3x day

Continue reading

cider press 2014 & cider glazed pork roast

That time of the year again…

cider pressing 2014@ wendyellenthomas.com

Another lovely fall apple pressing, year 2014! Ollie, excited about his first pressing EVER was raring to go. That’s my guy.

cider pressing 2014@ wendyellenthomas.com

He made about 50 trips back and forth with the barrels of peelings to the pile we set up for the deer (photo from last year). What a champ.

cider pressing 2014@ wendyellenthomas.com

Continue reading

%d bloggers like this: