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.

    Okonomiyaki is one of my favorite things to eat in the whole world. If you live in Toronto, and you want to enjoy them in their sweet, authentic glory, I would go here –

    What is Okonomiyaki? A japanese grilled pancake of sorts, usually composed of shredded cabbage and/or grated root vegetable, with some fillings/toppings of various sorts thrown in for good measure, topped with some special BBQ sauciness and mayo.

    When I was a meat eater, I quite enjoyed the squid and pork variations at Okonomi House. But now I opt for the straight veg kind, which has yummy bits of green pepper and green onion and maybe carrots or something in it. I forget. Why do I forget?

    Because now Brenton, the hubster, makes them for me special! At home! And he’s going to make them tonight! For me! Me? Me!

    How does he make them? I forget right now but I’ll edit this post later with an update. I swears. For reals.

    When I consume these, I eat them minus the porky pork pork porkiness. Pork pork pork pork someone pinch me so I stop writing pork pork pork pork OWWWWWWWWW!

    When I consume these, I eat them minus the porky pork pork porkiness. Pork pork pork pork someone pinch me so I stop writing pork pork pork pork OWWWWWWWWW

    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.

    Saucy Buckwheat Noodles (with Peanut-Honey-Soy-Sesame Sauce), Chicken Tikka Masala, Snow Peas, and Corn corn corn corn.

    Saucy Buckwheat Noodles (with Peanut-Honey-Soy-Sesame Sauce), Chicken Tikka Masala, Snow Peas, and Corn corn corn corn.

    I made a yummy dinner tonight, with help from this Rachael Ray recipe.

    Snow Peas
    Peanut Butter
    Soy Sauce
    Sesame Oil


    Boil up some NOODLES. Rachel suggests whole wheat spaghetti- I used Japanese buckwheat noodles. Doesn’t really matter.

    When the noodles are just about ready, toss in a couple handfuls of trimmed SNOW PEAS, and cover the pot again, just to steam them fast.

    In another pan, make the sauce. You can eyeball the amounts. The amounts listed below will make enough sauce to dress about 3 servings of noodles.

    Fry up some GARLIC & GINGER until slightly browned.

    Add a big whop of PEANUT BUTTER (2 tablespoons), stir til it melts.

    Add the same amount of SESAME OIL (2 tablespoons) and stir til it emulsifies.

    Add SOY SAUCE (4 tablespoons) and HONEY (2 tablespoons) and stir again.

    Lower the heat a bit so the honey doesn’t burn.

    Grab the snowpeas out of the noodle pot to keep them seperate, if you feel anal. Leave em in if you don’t care.

    Rinse the noodles & snow peas under cool water & drain. At this point, I pulled out the snow peas to keep them seperate & plain, but you don’t need to.

    Dump noodles (and snowpeas, if you want) into the sauce & stir to coat.


    Sprinkle with GREEN ONIONS, TOASTED SESAME SEEDS, or CHOPPED PEANUTS if you have ’em. If you don’t, big whup.

    I served these Saucy Noodo with President’s Choice Chicken Tikka Masala (for a sort of pan-continental thing, to help our dinner feel “diverse”), and a can of corn corn corn quickly pan-seared with garlic, green onion, & salt-n-pepa.

    Spinderella cut it up one time.  Hit me.

    Spinderella cut it up one time. Hit me.

    Rating: yes. Thanks, Rachael.

    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.

    Do you like low carb, hi protein pizza, which maybe isn’t exactly pizza, but is delicious, and easy to make? Like, in under 10 minutes, prep included? Yes. FOR REAL. Here is what you do:

    this is what orange shredded cheese looks like. do not, i repeat, do not use sparingly.

    this is what orange shredded cheese looks like. do not, i repeat, do not use sparingly.


    1 small can salsa

    1 small can sliced black olives

    couple handfulls of shredded orange cheese

    one handfull of crumbled feta for shits and giggles

    pinch o’ dried oregano

    1 block extra firm tofu


    1. Squish water out of tofu.

    2. Preheat oven to 450 or something.

    3. Cut tofu in half so you end up with 2 thinner slices. Cut each slice in half so you end up with 4 square-ish pieces altogether.

    4. Mix together some of the olives from the can with most of the salsa from the small jar. Spoon over tofu. Make sure the tofu is thoroughly covered with the salsa/olive stuff, nice and thick.

    5. Put lotsa orange cheese atop the salsa, followed by a smaller sprinkling of crumbled feta for shits and giggles.

    6. Add the world’s teensiest sprinkle of oregano to each tofu pizza square.

    6. Cook for 5-8 minutes, or as soon as the cheese is nice and melty and brown but not burned. VOILA. Easiest meal ever. You could make some substitutions (ie. yellow cheese, flavoured tofu, etc), but I don’t recommend it. Do exactly as I say and you will not regret it.


    Maybe you’re like me and likey las quesadillas from time to time. Maybe you buy “flour tortillas”, ie “wheat flour tortillas”, to make them. You’re making a big mistake.

    Yesterday I purchased “corn tortillas”. They are smaller than flour tortillas (maybe 6″ in diameter), and a little tougher-feeling. Friends, I did some really advanced mathematics on these and proved that they also taste ONE ZILLION TIMES better than flour tortillas. You heard me. In the arena of tortillas (and bread, and muffins, for that matter), corn is a superior ingredient.

    Corn Tortillas.  If they were good enough for Jesus*, they are good enough for me.  (*Thats pronounced Hey-Soos, by the way.  Hes a dude I met in Costa Rica.  Very friendly guy.)

    Corn Tortillas. If they were good enough for Jesus*, they are good enough for me. (*That's pronounced Hey-Soos, by the way. He's a dude I met in Costa Rica. Very friendly guy.

    Wheat-flour tortillas are insipid, textureless, and doughy. This means that wheat-flour quesadillas require an overload of cheese to make them palatable. Never let it be said that cheese overloads are not good-possibly-great things. But my friends, why make a 2-ingredient snack that relies the fat in one ingredient to camouflage the tastelessness of the other? (Don’t answer that. Rhetorical.)

    Corn tortillas, on the other hand, make for quesadillas that are deliciously crisp at edge with a dense, toothsome texture throughout. The tortillas themselves have a slightly nutty, corny thing going on, and that thing is muy delightful. You need use only a reasonable amount of cheese because the tortilla itself has flavour and texture.

    They are delicious, my friends, and I just ate four.

    Corn tortillas. The superfood of the Aztecs of the future. That could be you.