Day: January 8, 2019

Cold Sesame Peanut Noodle Salad

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Loosely based on The Kitchn’s Cold Peanut Sesame Noodles with Chicken, this is one of our favorite warm weather meals. It keeps well in the fridge for a few days, and can easily be doubled or tripled for pot lucks. Ingredients For the noodles: 1/2 package rice noodles 2 cups shredded cabbage 1 cup shredded carrots 1 large cucumber, cut into match sticks 2 tbsp sesame seeds For the sauce: 1/4 cup sesame oil (or other light oil) 1/4 cup peanut butter 1/4 cup rice vinegar 1/4 cup tamari, gluten-free soy sauce, or Bragg’s liquid aminos 2 tbsp minced ginger 1 clove garlic, minced 1/8 tsp white pepper 1 tbsp sriracha, red chili paste, or red pepper flakes, to taste Instructions Cook the noodles according to the package directions (usually 5-10 minutes in boiling water), drain, and add cabbage and carrots. Use an immersion blender to mix the sauce ingredients …

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Cold Brew Coffee… and Tea?

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A few years ago, we discovered the deliciousness of cold brew coffee. It’s surprisingly simple to make, tends to be less bitter than drip coffee, and takes up far less of our precious counter space. Before we committed to buying gadgets specifically for cold brewing coffee, we tried it the low-tech way: adding 1/8 cup to 1/4 cup coarsely ground beans to a one-quart mason jar with filtered water, and letting it steep in the fridge for 8-24 hours. We filtered it using a standard coffee filter or cheese cloth, which took a little while, and could be messy, but it did the job. So we upped our game by buying the right tool for the job: a mason jar infuser for cold brew coffee. After steeping for 8-24 hours (depending on laziness and caffeine needs), we remove the filter and start a new jar, so at any given time, …

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