Jap Chae (Korean Sweet Potato Noodles), by Diane

Since my new apartment is right around the block from a Whole Foods, I often stop by for an easy healthy meal (as well as some good inspiration). A few weeks back, they were having a Korean-themed hot foods buffet, and I selected a dish that looked good to me filled with cabbage and mushrooms and other stir-fried goodies in a sweet sesame soy glaze. After taking a bite, I realized sadly that the dish contained noodles (which were thin and transparent and therefore almost invisible) and so I withheld from eating it, since I try not to eat pasta. But the flavor of the sauce and the ingredients was so good that I went back to read the ingredient list to recreate it at home without the noodles, and I realized that the noodles I had been avoiding (which were exceptionally tasty in my first bite) were actually made of sweet potato flour and not wheat or other grains. I had never heard of such a thing, and when I ate them on a second try they were not only delicious but filling in a way that is satisfying rather than heavy as a normal Asian noodle dish is. They are also chewier than regular noodles which gave the dish a great texture. Long story short, I was excited to cook with this new ingredient and in a cuisine that is relatively new to me.

The great thing about this dish is that you can really customize it any way you want to. You can add meat (like Korean bulgogi!) or tofu for protein, switch up the veggies, and even change the sauce- although that's really the best part! I am posting the classic version here, which is great on it's own! My version in the photo contains broccoli, shitake mushrooms, spinach, sweet rainbow peppers, scallions, white onion, cabbage, carrots, pea pods, garlic, and eggs.

My one note to this is that mine came out significantly less tasty than the version at Whole Foods, and I believe this was because I did not have a wok. There is something about the high heat searing the veggies that gives them an incredible flavor, and mine were just cooked instead of seared. So, I would recommend a wok or using high heat and more sesame oil until the veggies get that caramelized sear on them.

Recipe from: http://www.chow.com/recipes/30269-japchae-korean-stir-fried-sweet-potato-noodles


Ingredients:

8 ounces dried Korean sweet potato noodles
4 teaspoons toasted sesame oil
1/4 cup soy sauce
1 tablespoon packed dark brown sugar
1 tablespoon sesame oil
1 medium carrot, peeled and cut into 1-1/2-inch matchsticks
1/2 medium yellow onion, thinly sliced
3/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
4 ounces fresh shiitake mushrooms, stems trimmed and thinly sliced
2 medium garlic cloves, finely chopped
4 ounces baby spinach
1 medium scallion, thinly sliced (white and light green parts only)
1 1/2 teaspoons toasted sesame seeds

Directions:

1. Bring a large saucepan of heavily salted water to a boil over high heat. Add the noodles, stir to separate them, and boil until cooked through, about 5 minutes. Drain in a colander and rinse under cold water until cool. Using scissors, cut the noodles into 6- to 8-inch lengths. With the noodles still in the colander, drizzle with 2 teaspoons of the sesame oil and toss to coat; set aside.
2. Mix the soy sauce and sugar together in a small bowl until the sugar has dissolved; set aside.
3. Heat the oil in a large frying pan over medium heat until shimmering. Add the carrots, onion, measured salt, and measured pepper. Cook, stirring occasionally, until the onion has softened, about 8 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes.
4. Increase the heat to medium high. Add the spinach and, using tongs, toss to combine. Let cook until slightly wilted, about 1 minute. Add the reserved noodles and soy sauce mixture and toss until heated through, about 2 to 3 minutes. Remove the pan from the heat, add the remaining 2 teaspoons toasted sesame oil, and toss to combine. Taste and season with salt and pepper as needed. Transfer to a serving platter and sprinkle with the scallion and sesame seeds. Serve immediately or at room temperature.

Healthy Butternut Squash Soup, by Cheryl

I think I'm a little late in making butternut squash soup, as this is a classic fall dish and I've prepared it during a heat wave where the temperatures outside hit 85 degrees today. Still, this soup was so tasty and guilt free! No heavy creams, dairy free, and it still retains the classic flavors of a butternut squash soup. I made just one adjustment though- the recipe calls for four shallots and by the time I was done chopping up two I could see that four was going to be too many and over power the butternut squash. The end result was a perfect balance of the two so I definitely made the right decision. Also, the recipe (from Cooking Light) said it was meant for six servings... there's no way that that could have fed six people. Jon and I finished the whole thing and we had other things for dinner as well. So keep that in mind if you decide to make it. I'll definitely be making this again (probably when fall comes around). Yum!

Ingredients:

4 cups cubed, peeled, butternut squash
1 tablespoon olive oil
1/4 teaspoon salt
2 large shallots, peeled and halved
1 (1/2 inch) piece peeled fresh ginger, thinly sliced
2 1/2 cups fat free chicken broth
2 tablespoons (1 inch) slices fresh chives
cracked black pepper (optional)

Directions:

1) Preheat oven to 375.

2) Combine first five ingredients in a roasting pan; toss well. Bake at 375 for 50 minutes, stirring occasionally. Cool 10 minutes.

3) Place squash and shallot mixture, and chicken broth in a blender and blend until smooth. You can also use an immersion blender. Pour into large saucepan. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper if desired.

Curried Chicken Salad, by Cheryl

Wow! The flavors in this chicken salad are amazing! I have been looking for healthy lunch options and this one hit the nail on the head. Delicious, healthy, easy to make, and did I say delicious??? Cooking Light comes through again! Yum!


Ingredients:

1/4 cup mayonnaise
1 heaping teaspoon curry powder
2 teaspoons water
1.5 cups of chopped skinless, boneless chicken breast (I boiled it to save time)
3/4 cup of chopped apple
1/3 cup diced celery
3 tablespoons raisins
1/8 teaspoon salt

Directions:

1) Combine mayonnaise, curry powder, and water in a bowl and whisk together until well-blended.

2) Add the chicken, chopped apple, celery, raisins, and salt. Stir mixture well to combine. Eat plain or on bread for a sandwich.