1/2 cup natural (not homogenized) peanut butter
2 tbsp peanut or sesame or vegetable oil
4 cloves garlic, minced
2 tsp hot pepper flakes
pinch salt
2 tbsp rice or cider vinegar
1 tbsp soy sauce
1 tbsp fish sauce or light soy sauce
1 tbsp sesame oil
2 tsp granulated sugar
1 lb chinese wheat noodles or spaghetti or linguini (OR soba, I used soba)
2 cups shredded skinless cooked chicken (I used tofu, turned a few times in a hot frying pan full of toasted sesame seeds until it went golden)
1 1/2 cups julienned cucumber
2 green onions, thinly sliced
coriander sprigs

  • Place peanut butter in heatproof bowl. In small skillet, heat peanut oil over low heat; add garlic, hot pepper and salt, and fry until garlic is softened and very fragrant and oil is reddened, about 5 minutes. Scrape into peanut butter; with fork, thoroughly mix. Whisk in vinegar, soy and fish sauces, sesame oil and sugar; whisk in at least 1/4 cup water, adding more, if necessary, to make a thick yet easily pourable sauce. Set aside.
  • In large pot of boiling salted water, cook noodles according to package directions; drain, rinse, chill under cold water and drain. Place in individual bowls or on serving platter. Top with peanut sauce, chicken (tofu), cucumber, onions and coriander.
  • Makes 4 to 6 servings.

    corn corn corn corn cakes.

    corn corn corn corn cakes.

    This is super-good food- easy to make, yummy, and a total man-pleaser. While I made these, I listened to a great video of John Hodgman telling a funny story about aliens.

    Stir it up: Whisk 3 eggs in a big bowl. Stir in a can of drained corn niblets,

    3 tablespoons cornmeal, 3 tablespoons flour, 3 chopped green onions,

    1 cup shredded sharp cheddar, and some Salt n Pepper. It’ll make a thick, lumpy batter.

    Bling it up: Maybe add some extra stuff like hot sauce, or sugar, or crumbled bacon, or chopped jalapenos, or somehing else. Or maybe not- I didn’t.

    Cook it up: Heat a teeny bit of butter in a nonstick pan. Drop in big spoonfuls of batter to make pancakes, and mush ’em down flat while they fry. When the corncake edges are golden, sprinkle the raw tops with a big pinch of cornmeal and a wee pinch of salt, then flip ’em and brown the other side.

    Serve with a dab of butter, & a drizzle of maple syrup or honey.

    Source:  this recipe. Makes 5 or 6 medium-sized pancakes.

    OH MAN!

    We ate this with a deli rotisserie chicken and some pan-fried beet greens with goat cheese.

    Rating: Hell yeah.

    Sweet Potato Oven Fries

    Sweet Potato Oven Fries

    Preheat oven to 350′

    Cut sweet potatoes into thin french fries.
    Each person will easily consume one full potato’s worth of these fries. Don’t be stingy.
    It will look like a lot, but trust me.

    Place in glass pan thingies or on cookie sheets.
    Spread ’em out so they aren’t overlapping too much.

    Throw on:
    a glug of olive oil
    4 crushed cloves of garlic per pan
    lots of sea salt
    coarse-grind pepper

    (Fun fact! Loosen the little knobby thing on your pepper grinder to get a coarser grind!)

    Mess it all up with a spoon til all fries are a little shiny with the oil.
    Shake the pan to even it out a bit.
    Put ’em in the oven for a bit.


    Toss ’em around, add a little more olive oil if they’re sticking.
    Put ’em under the broiler til the smoke detector goes off just before the smoke detector goes off.
    Curse at smoke detector.
    Climb on chair & yank smoke detector off wall.
    Throw smoke detector down stairs.

    Stir em up and add more salt.
    Yam Yam Yam.

    The whole thing will take about 35 minutes from cutting to burning completion.