- Shanghai Noodles with Bok Choy in Red Curry Sauce

SHANGHAI NOODLES WITH BABY BOK CHOY IN RED CURRY SAUCE
(WARNING: SPICY)

Serves 4

8 oz Shanghai noodles (about 1 lb cooked)
1/3 c whole cashews
1 to 2 T Thai red curry paste
2 tsp peanut or vegetable oil
2 cloves garlic, finely minced
1 400 ml can unsweetened coconut milk, shaken
½ c water
Zest and juice of 1 lime
1 T brown sugar
1 T fish sauce
3 baby bok choy, quartered lengthwise and washed thoroughly
1 c julienned carrots
4 small basil leaves and sprouts for garnish

Bring a pot of water to boil over high heat. Cook noodles according to package directions. Drain, rinse and set aside.

Place the cashews in a dry skillet over medium heat and stir until golden and toasted, about 4 to 5 minutes; remove from pan and roughly chop; set aside. Return skillet to medium heat, add curry paste, oil and garlic and cook, stirring often, until garlic is soft and mixture is fragrant, about 2 minutes. Stir in coconut milk and water, reduce heat and simmer 5 minutes. Add lime zest and juice, sugar and fish sauce and continue to cook another 5 minutes. Place bok choy in curry mixture and cover pan. Cook until bok choy is crisp-tender, about 1½ minutes.

Divide noodles among 4 bowls. Top with bok choy and carrots, Spoon curry sauce over noodles and garnish with toasted cashers, basil and sprouts.

Notes:

1. This was a very tasty dish but spicy (and I only used 1 T of red curry paste)!

- Summer Peach Cake

SUMMER PEACH CAKE


2½ lbs fresh peaches, pitted and cut into ½ inch thick wedges
5 T peach schnapps
4 tsp lemon juice
6 T plus 1/3 c granulated sugar
1 c all-purpose flour
1¼ tsp baking powder
¾ tsp salt
½ c packed light brown sugar
2 large eggs
8 T unsalted butter, melted and cooled
¼ c sour cream
1½ tsp vanilla extract
¼ tsp plus ⅛ tsp almond extract
1/3 c panko bread crumbs, crushed fine

Preheat oven to 425°. Adjust oven rack to middle position. Line rimmed baking sheet with aluminum foil and spray with cooking spray. Gently toss 24 peach wedges with 2 T schnapps, 2 tsp lemon juice and 1 T granulated sugar in bowl; set aside.

Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 T schnapps, remaining 2 tsp lemon juice and 2 T granulated sugar in bow. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350° .

Spray 9 inch springform pan with cooking spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 c granulated sugar and eggs in a second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and ¼ tsp almond extract, whisk until combined.

Transfer ½ of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 T granulated sugar and remaining ⅛ tsp almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.

Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack, cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.

Notes:

1. Yummy.
2. It is worth cooking the peaches in advance – results are better tasting peaches and helps to absorb some moisture that would normally cause the fruit to sink.

- Banana Walnut Muffins

BANANA WALNUT MUFFINS


3 c all-purpose flour
1 T baking powder
½ tsp baking soda
½ tsp fresh ground nutmeg
½ tsp salt
10 T unsalted butter, softened
1 c packed light brown sugar
2 large eggs
1 ½ c plain low-fat yogurt
1 ½ c finely diced bananas
¾ chopped walnuts

Preheat oven to 375°.

Adjust oven rack to lower middle position. Mix flour, baking powder, baking soda, nutmeg and salt in a medium bowl; set aside.

Beat butter and light brown sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in ½ of dry ingredients. Beat in 1/3 of yogurt. Beat in remaining dry ingredients in 2 batches, alternating with yogurt, until incorporated. Fold bananas and walnuts into finished batter.

Spray 12 cup muffin tin with cooking spray or coat lightly with butter. Use large scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on rack to cool slightly, about 5 minutes. Remove muffins from tin.

Notes:

1. I used pecans because I am not fond of walnuts.
2. These were delicious and I will be making them again (and again).