Cold Sesame Noodles - Tracy
Adapted from Gourmet, June 2002
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.
For peanut dressing:
1/4 cup plus 2 tablespoons smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons rice wine vinegar
3-5 teaspoons Asian sesame oil (to taste)
1 tablespoon plus 1 1/2 teaspoons honey
1 teaspoon Sriracha or dried hot red pepper flakes (To Taste)
3/4 lb dried linguine fini or spaghetti
4 scallions, thinly sliced
1 cucumber, chopped
3 tablespoons sesame seeds, toasted
Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl. Cook pasta until JUST tender. Drain in a colander, then rinse well under cold water. If not serving immediately refrigerate sauce and pasta separately.
Just before serving, combine pasta and peanut dressing. Top with scallions, cucumber and sesame seeds. Makes 6 side-dish or 4 vegetarian main-course servings.
No Bake Chocolate Cookies - Tracy
Makes about 50.
1 /2 cup (1 stick) butter
1/3 cup cocoa
1/2 cup milk
2 cups sugar
2 teaspoons vanilla
1/2 cup peanut butter
3 1/2 cups quinoa flakes OR 3 cups buckwheat flakes OR 3 cups crisped rice cereal
Combine butter, cocoa, milk, sugar and peanut butter and boil for 1 minute. Add quinoa flakes (buckwheat flakes or crisped rice cereal) and vanilla. Spoon out onto waxed paper and let set.
