ChefUptothePlate

Food, Nutrition and Cooking


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That’s using your Rice Noodle!

Warm Brown Rice Noodles with Sesame Sauce and Chicken

2 T soy sauce (reduced sodium preferred)
2-3 T rice vinegar
1/2 tsp dried red pepper flakes (or to taste)
1/2 cup crunchy peanut butter (natural style is best)
1 T sesame oil
1 t peeled and grated fresh ginger root (or leave in whole chunk and remove prior to serving)
1/2 low sodium chicken broth
1 lb Brown Rice Linguine or Fettucine
4 chopped scallions
1 cooked chicken breast (about 8 oz), chopped into bite sized pieces

Combine all the ingredients except the pasta, chicken and scallions in a saucepan, heat until simmering, stirring well until smooth and slightly thick. Let cool slightly

Cook the noodles according to package directions. Drain noodles and toss with the sauce along with the chicken and the scallions. If sauce has become a bit thick, thin it with warm water.
Serve warm or at room temperature. Serves 6-8
If a gluten free version is preferred, use gluten free soy sauce.


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Peanut Butter and Chocolate Matzo Candy

A recipe for delicious matzo toffee crunch candy inspired me to come up with this version that has more protein, healthier fat (from the peanut butter) and is even easier to make.

Peanut Butter and Chocolate Matzo Candy

2 sheets of matzo (white or whole wheat)

~ 1/2 cup peanut butter (preferably natural, chunky) 

~ 1 cup semi-sweet chocolate chips (Trader Joes makes one that is parve)

Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment. 

Spread the peanut butter on the matzo and bake for 8- 10 minutes; keep an eye on it, you don’t want the PB or the matzo to burn. 

Turn off the oven. Sprinkle the chips on top of the hot matzo and put back into the oven (remember the oven is OFF) for about 8 minutes.

Remove from oven and spread the chocolate evenly over the matzos. BE CAREFUL, THE MATZO IS VERY HOT AT THIS POINT. Let cool so that chocolate hardens. Break into bite sized pieces.