Hot and Sour Soba Noodle Salad

I've been keeping this soba noodle salad recipe a secret for a while now. I discovered it in via the New York Times back in March, and I quickly made these soba noodles my go-to dinner meal. I'm sorry for keeping such a delicious, easy, and healthy recipe a secret from you!

This recipe combines two of my favorite Asian flavors into one: gingery peanut sauce and hot and sour soup. My dad is famous for his peanut sauce recipe, which is always requested when my sister returns home from school. My family and I love hot and sour soup, and I still add a ton of vinegar into my soup because I'm convinced the soup is never sour enough. Clearly, any soba noodle recipe that combines the two is going to be a hit in my book. 

Z hates soba noodles (another article of proof that I must really love him, because who doesn't like soba noodles?), so I put this recipe into heavy rotation when Z was out of town. Since we rarely eat tofu when Z is home (surprise, surprise, he also doesn't like tofu), I used this as my opportunity to marinate some firm tofu in a gingery, garlic peanut paste, and added it on top.

Soba noodles are made from buckwheat, and they have a strong nutty flavor. While they are typically not gluten free, you can sometimes find 100% buckwheat noodles which would be gluten free! 

Hot and Sour Soba Noodle Salad

Recipe via the NYTimes

Note: my version calls for a double amount of garlicky peanut paste that I use to marinate the tofu. Cut the paste in half if only making the noodles. 

Paste for Sauce:

4 tablespoons peanut butter

2 tablespoons soy sauce

4 tablespoons white wine vinegar

2-4 teaspoons red pepper oil (start with 2, and add more to taste)

Pinch of cayenne

2 large garlic cloves, minced

4 teaspoons minced fresh ginger

Salt

Fresh ground pepper to taste

2 tablespoons sesame oil

4 servings of tofu (drained and pressed to remove water)

2 tablespoons canola oil

1/2 cup vegetable broth or chicken broth

1/2 pound Japanese buckwheat noodles

1 cup diced cucumbers

For the paste: Heat the peanut butter for 10 to 15 seconds in a microwave. Combine with soy sauce, vinegar, red pepper oil, cayenne, garlic, ginger, salt, and pepper. Whisk together, and then whisk in sesame oil. 

Spread half of the mixture evenly over tofu, and place in fridge. Let marinate for at least 30 minutes, up to an hour. 

Using remaining paste, whisk in canola oil and broth. Set aside. 

Bring large pot of water to boil, and then add the noodles. When water comes back to a boil, add a cup of cold water to the pot. Allow the water to come back to a boil, and then add another cup of cold water. Have water come to a boil again, and add a third cup of water. When the water comes to a boil, the noodles are done. 

Drain the noodles and toss immediately with the dressing. Add remaining ingredients, including tofu, and toss again. Serve immediately. 

Minty Pea Soup

Pea soup reminds me of my father and my grandmother. My dad actually hates peas; he refuses to eat them. And my grandmother probably never made this soup.

Apparently, my grandmother would buy canned peas, boil them to death, and then serve the boiled pea mush to my dad. No wonder my dad hates peas.

If my dad ate this soup growing up, he would like peas. Because this soup is delicious, fresh, and slightly creamy. It's perfect for the spring!

Z liked this recipe so much that he actually suggested we make it for dinner one night. Any time Z recommends a particular recipe, instead of just saying, "I don't know what I want for dinner, Hilary. Make anything," means that we have found a winner.

This soup is easy enough to make for dinner on a weeknight, I promise! I'm including the recipe with frozen peas, because who really has time to shell fresh peas?

Enjoy!

Mint Pea Soup

from Ina Garten

2 tablespoons unsalted butter

2 cups chopped leeks, white and green parts only (about 2 leeks)

1 cup chopped yellow onion

4 cups chicken stock

2 10-ounce packages of frozen peas

2/3 cup chopped fresh mint leaves, lightly packed

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup creme fraiche

1/2 cup freshly chopped chives

Heat the butter in a large saucepan. Add the leeks and the onion, and cook over medium-low heat for 5-10 minutes, until the onion is tender. Add the chicken broth, increase the heat to high, and bring to a boil. 

Add the peas and cook for 3-5 minutes, until the peas are tender. Off the heat, add the mint, salt, and pepper. 

Puree the soup in batches, one cup at a time, and pour the pureed soup into a large bowl. Whisk in the creme fraiche and chives, then taste for seasoning. Serve hot! Top with additional creme fraiche if you would like. 

Lighter Chicken Salad

Chicken salad is one of my all-time favorite diner meals--piled on top of toasted bread with avocado, lettuce, tomatoes, and onions. I wanted to bring a lighter version of this chicken salad home, a version that could easily become part of your weekly routine, without breaking the (calorie) bank!

This version swaps out mayo for tangy Greek yogurt, but remains classic with tarragon, shallots, lemon juice, and parsley. There are tons of additions you could go for here--Sriracha, hot sauce, curry powder, sliced almonds, grapes, za'tar--the options are endless!

I used rotisserie chicken for this recipe--about 2 cups of chopped chicken. I am also including the Cook's Illustrated recipe for preparing chicken for chicken salad in case you don't have any rotisserie chicken in the fridge.

Lighter Chicken Salad

Adapted from Cook's Illustrated

4 (6- to 8-ounce) boneless, skinless chicken breasts, no more than 1 in thick

1/2 cup Greek yogurt

2 tablespoons lemon juice

1 teaspoon Dijon mustard

2 celery ribs, minced

1 shallot, minced

1 tablespoon minced fresh parsley

1 tablespoon minced fresh tarragon

Salt and pepper

Dissolve 2 tablespoons salt in 6 cups of cold water in a Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let stand until chicken registers 165 degrees.

Transfer chicken to paper towel-lined tray. Refrigerate until chicken is cool, about 30 minutes. While chicken cools, whisk yogurt, lemon juice, mustard, and pepper (approximately 1/4 teaspoon) together in a large bowl.

Pat chicken dry with paper towels and cut into 1/2 inch pieces. Transfer chicken to bowl with yogurt mixture. Add celery, shallot, parsley, and tarragon; toss to combine. Season with salt and pepper to taste. Enjoy!

Lemon Thyme Chicken Breasts

Life sure has been busy lately! I have some BIG news coming your way soon. My to-do lists keep getting longer and longer, but I am excited for the changes coming my way. I promise I will share soon!

When days are busy, I want the easiest of easy dinner recipes. I need a recipe that I can throw together quickly, but is filling and delicious. Bonus points if it gives me delicious leftovers to bring for lunch the next day.

This lemon and thyme chicken recipe is a perfect post-busy day meal. The chicken breasts turn out perfectly roasted with a delicious lemony pan sauce that takes less than 10 minutes of active cooking time. Just add some brown rice and a salad, and you have an essential weeknight meal.

Lemon Thyme Chicken Breasts

Recipe from Ina Garten

Serves 4

1/4 cup good olive oil

3 tablespoons minced garlic

1/3 cup dry white wine

1 tablespoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons dried oregano

1 teaspoon minced fresh thyme leaves

Kosher salt

Freshly ground black pepper

4 boneless chicken breasts, skin on

1 lemon

Preheat the oven to 400 degrees F. 

Warm the olive oil in a sauce pan over medium-low heat, and add the garlic and cook for 1 minute (but don't allow it to brown). Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon of salt. Pour the sauce into a 9x12 baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon into 8 wedges and and tuck them in among the chicken.

Bake for 30-40 minutes, until the chicken is done and the skin is lightly browned. If the chicken isn't golden enough, you can put it under the broiler for 2 minutes. Cover the pan tightly with foil and allow it to rest for 10 minutes.

Enjoy!

Mustard Roasted Fish

When Ina Garten calls a recipe "the easiest main course I can ever make," you know you need to add it into your weeknight repertoire, STAT. From unpacking groceries to the dinner table, this mustard roasted fish literally came together in under 15 minutes. The fish comes with a delicious mustard and caper sauce that adds a nice kick to the mild fish. 

Now, Ina calls for Red Snapper, which is quite delicious, but also quite expensive. At my local market, it costs almost $25 a pound! I opted instead for Turbot fillets since I am trying to save for a pair of fabulous shoes live on a budget. 

This was the perfect weeknight dinner--and made me feel like a modern-day Ina Garten. Now, if only I could get her house in the Hamptons...

Mustard Roasted Fish

From Ina Garten

Serves four

4 eight-ounce fish fillets such as red snapper or turbot

Kosher salt and freshly ground black pepper

8 ounces creme fraiche

3 tablespoons Dijon mustard

1 tablespoon whole-grained mustard

2 tablespoons minced shallots

2 teaspoons drained capers

Preheat the oven to 425 degrees F. 

Line a sheet pan with parchment paper. Place the fish fillets skin side down on the sheet plan. Sprinkle generously with salt and pepper.

Combine the creme fraiche,mustards, shallots, capers, 1 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. 

Bake for 10 to 15 minutes, depending on the thickness of the fish, until it is barely done. (The fish will flake easily at the thickest part of the fish.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

Any Day Chicken Sauté

A few months ago, I shared a recipe for Any Day Chicken Sauté from The Bonne Femme Cookbook from Wini Moranville. It's still one of my go-to recipes for weeknight dinners. Given that it is such a staple recipe, I thought I would re-share the recipe, this time with pictures!

This chicken recipe is really straightforward and simple, but the flavor is impeccable. I typically follow the recipe as is, but last time I swirled in a few tablespoons of Trader Joe's fig butter into the sauce--AMAZING!

This is a great recipe to have in your back pocket for an evening that requires a step up from your usual leftovers when friends or family decide to stop by. They'll leave thinking you eat delicious, French-inspired meals every night. As for the leftovers? That can just be our little secret.

Check back here tomorrow for weekend reading!

Any Day Chicken Sauté

From The Bonne Femme Cookbook

4 boneless, skinless chicken breast halves

Salt and freshly ground black pepper to taste

3 tablespoons unsalted butter

2 tablespoons snipped fresh parsley, chives, or chevril (I actually used thyme here instead, and it was delicious as well!)

1 large shallot, finely chopped

3/4 cup low sodium chicken broth

3/4 cup dry white wine

1 tablespoon heavy cream (totally optional--I didn't use it!)

Place the chicken breasts, one at a time, between two sheets of plastic wrap and pound to 1/4 inch thickness (I personally skipped this step, but just know that the chicken will take slightly longer to cook).Season the chicken with salt and pepper on both sides. 

In a large skillet, melt 1 tablespoon of the butter over medium-high heat.  Add the chicken and cook, turning once, until no longer pink inside, 6 to 8 minutes.  Transfer the chicken to a platter, sprinkle with herbs, and cover with foil to keep warm.

Add the shallot to the pan and sauté briefly, until translucent. 

Add the chicken broth and white wine to the pan.  Stir with a whisk to loosen any browned bits from the bottom of the pan.  Bring to a boil and boil until the liquid is reduced to about 1/2 cup.  

Whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time.  If you like, add the cream.  Cook the sauce to the desire consistency, and season with salt and pepper.  Spoon the sauce over the chicken and serve! 

10 WAYS TO USE ROTISSERIE CHICKEN

Rotisserie chicken is without a doubt one of my favorite take-out meals. Whether I am working late and need a quick dinner or I am feeding friends dinner, rotisserie chicken never disappoints. My trusty neighborhood Glen's Garden Market has great quality rotisserie chickens, and then I just grab some sides from their deli counter on my way out. When I am looking for something healthy and satisfying, this is my go-to dinner. 

One of the BEST things though about rotisserie chicken is the leftover chicken. I thought I would share some of my favorite ways here!

1. Shredded chicken is a great protein to add to your lunch salads.
2. Toss shredded chicken into your chicken soup or store-bought soups for some extra pizazz.
3. Chicken. Mayo. Lemon juice. Salt. Pepper. Celery. Scallions. Minced parsley.
4. Elevate your late-night cheese quesadillas with some leftover rotisserie chicken.
5. Make enchiladas a weeknight reality by saving yourself some time and using pre-cooked rotisserie chicken.
6. Who doesn't love creamy sauce, vegetables, puff pastry, and chicken?
7. Shredded chicken + pasta sauce + pasta = ultimate lazy dinner
8. Add some chicken to a pesto pizza and you've got a whole meal!
9. Using this recipe, bring this take-out staple home.
10. Shred chicken. Add a delicious sauce (like BBQ or buffalo). Serve on toasted buns. 

Goat Cheese Stuffed Dates

Goat cheese stuffed dates is my new go-to snack/salad addition/appetizer. It can be your new favorite too.  Yes, they sound very impressive. Yes, I promise they are easy to make. Yes, your friends will be jealous impressed with your new-found cooking skills. 

I love finding out that my favorite restaurant treats (like these dates during happy hour) are simple enough to recreate at home. Why not have our own happy hour right at home with some great drinks and these dates?

Goat Cheese Stuffed Dates

Serves one
Recipe from Dash and Bella

8 pitted dates

1/4 cup goat cheese

Splash of balsamic vinegar

Splash of olive oil

Preheat your broiler. Fill each date with goat cheese--no need to be perfect here! 

Set the dates on a baking sheet. Splash with olive oil and vinegar. 

Place under the broiler for approximately four minutes. You want the dates to be warmed thoroughly, the cheese to turn a little brown, but make sure the dates do not burn.

Serve alone, in a citrus salad, or any other way you please!

Greek Turkey Burgers

Thanks to this gorgeous weather, it finally feels like spring! I went out and saw the cherry blossoms last night, and I must say, they were stunning. This warmer weather is getting me so excited for the weekend! I cannot wait to spend all day Saturday outside.

Follow me @hilstone on Instagram for more updates!

And with the warmer weather, I am more inspired to cook lighter, healthier, food. I already shared my healthy Greek yogurt dip which I love paring with veggies. It also works as the perfect sauce for this Greek-inspired Turkey burgers! 

I love the feta, dill, and red onion filling in these turkey burgers. I made the burgers without spinach, but feel free to add it in for an extra iron and vitamin boost. 

Check back tomorrow for some interesting weekend reading links! 

Greek Turkey Burgers

Serves 4

From Ellie Krieger

2 teaspoons olive oil

1/2 small onion, chopped

2 cups lightly packed baby spinach, roughly chopped

1/4 cup crumbled feta cheese

1 tablespoon chopped fresh dill

1/2 teaspoon freshly ground pepper

1 1/4 lean ground turkey breast

1/4 teaspoon salt

Greek yogurt dipping sauce

Heat 2 teaspoons of olive oil in a non-stick skillet over medium-high heat. Add the onion, and cook until translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill, and 1/4 teaspoon of pepper. 

Divide the turkey into 4 equal-sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. 

Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with remaining patties, and seal the edges of the burgers closed. Season the burgers on both sides with the remaining salt and pepper.

Spray a nonstick pan with cooking spray, and heat over medium high. Grill patties until cooked thoroughly, about 5 minutes on each side.

I served mine on a slice of toasted whole wheat bread with avocado, roasted red peppers, and the Greek yogurt dipping sauce.  Enjoy!

Cacio e Pepe

A few years ago, my family and I spent a summer traveling Europe. Though we were in Rome for only one week, the city stole my heart. I loved the dichotomy between the Roman ruins and the young vibrant culture. And, I especially loved the trattorias filled with homemade pastas, fried artichokes, pizza, and espresso granita. 

Cacio e Pepe, or spaghetti with pecorino and pepper,  is a Roman dish that I became obsessed with, and I pretty much ordered it anytime I saw it on a menu. Despite its humble ingredients, the dish is hard to find here in the US. 

When I am longing for a dinner overlooking the Tiber and the Forum or a warm walk through the Piazza Navona, I will instead reach for this pasta dish. It's quick and easy to pull together, so it's perfect for a weeknight dinner. It will taste almost as good as the pasta I had in Rome, as long as you make sure to follow these basic instructions!

Cacio e Pepe

From Patricia Wells

Serves 4 

3 tablespoons coarse, freshly ground black pepper, preferably Tellicherry peppercorns

2 tablespoons extra-virgin olive oil

2 tablespoons salted butter

3 tablespoons sea salt

1 lb spaghetti

3/4 cup freshly grated Pecorino Romano cheese, plus extra for garnishing

3/4 cup freshly grated Parmigiano-Regiiano cheese, plus extra for servicng

Place the pepper in a large skillet over medium heat and toast it, shaking the pan, until fragrant about 30 seconds. 

Add the oil and the butter and stir until the butter is melted. Remove the pan from the heat.  

In a pasta pot, bring 8 quarts of water to a rolling boil over high heat. Add the salt and pasta, stirring to prevent the pasta from sticking. Cook until tender but firm to the bite. Remove the pasta pot from the heat. Drain the pasta, shaking to reserve some of the excess water. Reserve some of the cooking water for the sauce.

Return the skillet to the heat. Add about 4 tablespoons of the pasta water to the oil mixture and stir to blend. Add the pasta and toss until it is evenly coated.

Add the cheeses and toss until the pasta is evenly coated. If the pasta is dry, add more pasta water. Serve immediately with additional grated cheeses.