Fava Bean Succotash and Camping with Dinosaurs

We just ended a weeklong vacation camping trip.  In a tent.  Without a fridge.  We camped through dinosaur country, checking out dinosaur fossils, dinosaur tracks, 10,000 year-old petroglyphs, and rockhounding.  My husband and boys love this stuff.  I’ll be honest, my happy place is not in a tent, un-showered for five straight days.  {My happy place is more along the lines of a beach, crystal blue waters stretching to the horizon, something all-inclusive would be great–because then I don’t have to do the dishes…and it’ll have a shower…}  I will tell you from personal experience that squeeze cheese + crackers, raisins + cream of wheat, and non-perishable fruit containers in heavy syrup do not satisfy a fresh food craving.  I am high-tailing it to a Farmer’s Market tomorrow, and drooling while writing today’s post.

One of our camping nights was pretty chilly and rainy, and other than hot chocolate, I kept thinking of a dish I’d made a few weeks ago:  A warm bowl of creamy polenta topped with succotash.  Succotash is traditionally a Southern dish cooked with corn and lima beans.  I substituted fresh fava beans in place of the lima beans {lima beans never were my favorite growing up}, and asparagus tips I had on hand.  I am going to have to figure out how to turn this meal into one of those “Just Add Water” camping meals and pack it along next time!!

Fava beans are like lima beans in size, but where limas are kind of starchy, dry, and flavorless, favas have a sweet flavor and juicy texture.  They are also packed with a nutritional punch:  Per 1 cup of favas, you get 10 grams of Protein (20% of your daily nutritional need), 418 mg of Potassium (11% daily need), 9 grams of fiber (36% daily need), and throw in some Vitamins A and C, Iron, and Magnesium for good measure.  And, when mixing a legume with corn, you are also getting all the protein essential amino acids in one bite.

There are only a few beans per pod, so count on purchasing at least one pound of fava pods per person/serving.  You open the bean pod by pulling the “seam” of the bean from the top down, like opening a zipper on a jacket.  The beans are encased in a white, waxy shell.  That shell is removed by boiling for about 5-7 minutes, then running under cold water to stop the cooking process.  I cook mine in a colander for the easy pull-out-and-run-under-cold-water method.

fava bean succotash 1 fava bean succotash 2

The succotash is super easy to make–just get the fresh corn shucked, the fava beans shelled, and the asparagus tips cut up, and sauté everyone together, adding water halfway through the cook time, and then some butter at the very end to make a buttery succotash sauce.  I served this meal on top of creamy white polenta–it was filling, sweet, savory, and Farmer-Stand-Fresh.

fava bean succotash 3 fava bean succotash 4 favabeansuccotash


FAVA BEAN SUCCOTASH WITH WHITE POLENTA

  • Servings: 4
  • Time: 30-45 minutes
  • Difficulty: pretty easy
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INGREDIENTS

  • 1 cup white cornmeal
  • 1 cup milk (optional)
  • 1/4 cup parmesan cheese (or nutritional yeast flakes to keep vegan)
  • 4 pounds fresh fava bean pods, shelled from the main pod
  • 4 ears fresh corn, shucked and cut from the cob, reserving 1 fresh cob
  • 1 small bunch asparagus, trimmed and cut in thirds
  • 1/2 yellow onion, diced
  • 4 tablespoons butter (or vegan butter option)

DIRECTIONS

  1. Prepare the polenta.  Stir 1 cup cornmeal, 1 cup milk (or water), and 1 teaspoon each of salt and pepper in a mixing bowl and set aside.  Heat 3 cups water to boiling in a large pot.  Once boiling, add the cornmeal mixture and stir vigorously to keep the mixture smooth and lump-free.  Turn the heat to low and continue cooking for another 20-30 minutes, stirring frequently.  You may need to add another 1/2 cup-1 cup of water, 1/4 cup at a time, while cooking, depending on the consistency you like.  Adding more water while cooking will give the polenta a looser consistency, less water will make a thicker polenta.  Once done, add the parmesan cheese or nutritional yeast flakes and put a lid on the pot to keep warm while preparing the succotash.
  2. Place the fava beans with the waxy, white exterior shell in a large pot and cover with water.  Bring to a boil and let cook for 5-7 minutes.  Drain and run under cold water for 2-3 minutes.  The beans will pop right out of this waxy exterior with a little pinch.  Completely shell the beans into a bowl.
  3. Coat a large sauté pan with olive oil and heat to medium-high.  Add the fava beans, corn, asparagus, and onion, and salt and pepper to taste.  Sauté, stirring frequently, until the onion is translucent and the beans are just tender, about 5-7 minutes.
  4. Add 1 cup water and the cob, and allow to come to a gentle boil.  Lower the heat and simmer until the liquid has reduced by half.  Remove the cob and add the butter, stirring until a smooth, velvety sauce has brought all the vegetables together.
  5. To serve, divide the polenta evenly among the bowls or plates, and top with the succotash.  If desired, sprinkle with more parmesan cheese.

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Garden Vegetable Eggs Florentine

In our family, two of us have a “sweet tooth switch” and two of us do not.  You know, the switch that flips when you’ve had enough sweets and you know it’s time to put down the spoon and not even have that last bite.  I have that switch; I prefer savory to sweet, breakfast included.  Breakfast for dinner included.  Throw hash browns into any breakfast for dinner meal and I’m a happy camper!
primavera eggs florentine 1 primavera eggs florentine 3

Eggs Florentine is the perfect recipe to add garden vegetables.  The eggs and milk are creamy and soft and the summer garden vegetables add a savory note that deepens the flavor of the dish.  After the first bite my husband and I looked at each other and sighed.  Ok, maybe I was doing the sighing, but both of us cleaned our plates–down to the last bite!

primavera eggs florentine 2


GARDEN VEGETABLE EGGS FLORENTINE

  • Servings: 2
  • Time: 15 minutes prep time, 15-20 minutes cook time
  • Difficulty: easy
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Adapted from Weeknight Vegetarian

INGREDIENTS

  • 3 thick slices of rustic bread, diced into course crumbs
  • thyme (fresh, 2 teaspoons finely chopped, dried, just a few shakes)
  • 1/2 yellow onion, finely diced
  • 2 teaspoons garlic, minced
  • 5 cups mixed greens
  • 2 small to medium zucchini, quartered and sliced into little triangles
  • 1/2 cup grape tomatoes, halved
  • 4 large eggs
  • 1 cup half and half

DIRECTIONS

  1. Preheat the oven to 375F.  Spray two 4-cup baking dishes with cooking spray and place them on a timed baking sheet.
  2. Coat a large sauté pan with olive oil and heat to medium.  Add the bread crumbs, thyme, and salt and pepper to taste, and cook until the bread crumbs are browned and crisp, about 5 minutes.  Pour into a bowl and set aside.
  3. Add another 2 tablespoons of olive oil and heat to medium-high heat.  Add the diced onion, garlic, and zucchini and sauté until the onion is translucent, about 5 minutes.  Add the mixed greens and salt and pepper to taste and toss with tongs until the greens are wilted, about 2-3 minutes.
  4. Evenly divide the vegetable mixture between the two baking dishes.  Crack two eggs into each dish, on top of the vegetable mixture.  Evenly divide the half and half among the dishes, pouring around the eggs, and evenly divide the tomatoes among the baking dishes.  Bake, rotating the baking dishes once, until the egg whites are set and the yolks are slightly runny, about 12 to 15 minutes.
  5. Before serving sprinkle the toasted bread crumbs over top, and salt and pepper, if needed.

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Match Made in Heaven

I don’t know how your summer has been going, but our thermometer has barely dipped below 95F for two months straight.  When it’s so hot, you just don’t get very hungry for dinner.  We’ve been eating lots of smoothies, cucumbers + dip, bananas + nutella, or just nutella.  And running isn’t nearly as fun.  I can tell you there’s a huge difference between running in 100F and 90F.  I discovered yesterday 90F + a breeze is very comfortable running weather.

But when you get a new cookbook, the oven goes on.  And this meal is WORTH it.  This is summer on a plate–a beautiful, soft and fluffy Corn Pudding Soufflé topped with a sweet and flavorful stone fruit salsa.  And for good measure I threw some Citrus Cherry Irish Soda Bread on the side.  I kept waiting for a bite to be not as good as the first, but this meal will take you for an amazing ride on the SummerFlavorTrain.

Soda bread is pretty cool–it’s leavened with baking soda and buttermilk instead of yeast, so it’s like a big biscuit.  And we all know how much I love biscuits.  Just throw in some orange and grapefruit zest and dried cherries, and your biscuit is magically transformed into a citrus loaf from heaven.

citrus cherry irish bread 1 citrus cherry irish bread 2

I hope you have a Farmers Market or fruit stand nearby–fresh corn, nectarines, and plums deserve to be in the summer sun as long as possible before ending up on your dinner plate!  Adding stone fruit to the salsa base makes it sweet and spicy.  You will have leftover salsa great for chip-dipping!

corn pudding suffle with stone fruit salsa 1 corn pudding suffle with stone fruit salsa 3

I know this looks  like a normal pan of cornbread, but you will be surprised at how light and fluffy this soufflé is!

corn pudding suffle with stone fruit salsa 6 corn pudding suffle with stone fruit salsa 5

This sweet, fresh summer corn pudding soufflé paired with the sweet, spicy stone fruit salsa is a match made in heaven!


CORN PUDDING SOUFFLÉ

  • Servings: 4-6
  • Time: 20-30 minutes prep time, 40-60 minutes cook time
  • Difficulty: medium-ish
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Adapted from Vegetarian Cooking for Everyone

INGREDIENTS

  • 2 cups fresh corn
  • 1 cup half and half
  • 3 tablespoons butter
  • 1/4 red onion, finely diced
  • 3 tablespoons masa
  • 1/2 cup feta cheese
  • salt and pepper to taste
  • 3 eggs, separated

DIRECTIONS

  1. Preheat the oven to 375F.  Butter a 6-cup soufflé dish.  [I didn’t have a dish that size, and was nervous the soufflé would overflow in the oven, so I filled 2 small ramekins as well.  If you use a smaller dish, just watch them during the cook time!]
  2. Puree 1 1/2 cups of the corn with half and half, then pour through a fine sieve, pressing the liquid through with a rubber spatula into a bowl.  Set the bowl aside.
  3. Heat a medium-sized saucepan over medium heat, add the butter, red onion, salt and pepper to taste, and cook until the onion is translucent.  Stir in the flour, then whisk in the corn-milk and cook over medium heat, stirring constantly, for about 5 minutes, until the mixture is slightly thickened.
  4. Remove the mixture from the heat, and stir in the remaining corn, feta cheese, 1/2 salt and pepper to taste.  Warm the yolks with 1/2 cup of the mixture, then add the yolk mixture to the rest of the corn milk mixture, stirring until smooth.  The mixture will be thick, just make sure you make it as smooth as possible.
  5. Beat the egg whites until they hold firm peaks, then gently fold them into the corn milk egg yolk mixture.  Pour the batter into the prepared baking dish and set in a large roasting pan with boiling water that comes halfway up the side of the baking dish.  Bake until a golden puffy soufflé crown rises over the top of the baking dish, about an hour [watch bake time in smaller baking dishes, check every 20 minutes until the soufflé is set and no longer wet-looking in the middle.]

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STONE FRUIT SALSA

  • Servings: males about 6 cups
  • Time: just chop it all up!
  • Difficulty: easy
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INGREDIENTS

  • 2 nectarines, diced
  • 2 plums, diced
  • 4 small tomatoes, diced
  • 1/2 red onion, finely diced
  • 1 jalapeño, seeds and ribs removed, finely diced
  • 1/2 cup cilantro, chopped
  • salt and pepper to taste

DIRECTIONS

  1. Add all the ingredients in a large mixing bowl and stir well.  Add salt and pepper to taste.  Let sit and allow flavors to combine.
  2. Serve as a topping with the Corn Pudding Soufflé, and later with chips!

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CITRUS CHERRY IRISH SODA BREAD

  • Servings: 1 loaf
  • Time: 20 minutes prep time, 20-30 minutes bake time
  • Difficulty: easy
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INGREDIENTS

  • 3 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2-1 3/4 cups buttermilk
  • zest from 1 large grapefruit and 1 large orange

DIRECTIONS

  1. Position rack in the center of the oven and heat to 450F.  If you are using a baking stone to bake the bread, place it in the oven to heat up.
  2. Sift all the dry ingredients and the zest into a large mixing bowl.  Make a well in the center and pour in 1 1/2 cups of the buttermilk.  Stir with one hand to incorporate the buttermilk.  If necessary, add more buttermilk 1 tablespoon at a time until the dough just barely comes together {Think biscuits–be very gentle and soft, not a lot of kneading, and it’ll stay moist and fluffy and not overworked}.
  3. Turn the dough out onto a well-floured surface and pat into a round about 6-7 inches in diameter and 1 1/2-2 inches high in the center.  Invert the rounds the floured side is on top and transfer to the baking sheet or stone, covered with a sheet of parchment paper.
  4. With a thin, sharp knife, score an “x” on the dough about 1/4 inch deep, and extend from one side to the other.  Bake on the baking sheet for 15 minutes.  Lower the oven temperature to 400F and bake until the bread is browned and sounds hollow when tapped on the bottom, another 20-30 minutes.  Cool to room temperature on a rack before slicing and serving.

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Dreamy Polenta

Growing up I called my mom’s friends by their first names, with the addition of the Southern conventional title of respect, Mr. or Miss.  To this day, in my mid-30’s, I still think of my mom’s friends as “Miss Irene and Mr. Joe”; “Miss Trina and Mr. Stuart.”  My brothers and I called our stepdad “Mr. Bob”, simply because that’s how my mom introduced us to him, and the name stuck, even during their marriage.

Mr. Bob loved grits for breakfast.  Cooked smooth and creamy with a dollop of butter on top.  I didn’t realize until I was older that polenta is just a fancy name for grits.  It’s all stone-ground cornmeal, whether white cornmeal or yellow.  Although I remember Mr. Bob’s grits were always white, while all polenta meals I’ve made and eaten have been made with yellow cornmeal.

This polenta meal I dreamed about.  Literally.  It was the middle of winter, and I guess my subconscious wanted summertime because I dreamed of creamy polenta topped with grilled vegetables.  Here’s what my summertime grill prep looks like:

summer grilled vegetables and creamy polenta 1

Super easy: chop the veggies in large chunks, skewer the onions so they don’t get all wiley on you and fall through the grill grates, olive oil, s+p, and lemon zest.  While the veggies are grilling, cook up the polenta, and then serve family style.

summer vegetables and creamy polenta 3

My husband doesn’t mind sharing a plate with me…and I love eating family style mainly because it means less dishes.  Doing dishes is not so dreamy.

summer vegetables and creamy polenta 4

summer grilled vegetables and creamy polenta


SUMMER GRILLED VEGETABLES WITH CREAMY POLENTA

  • Servings: 2-4
  • Time: polenta takes 30 minutes on the stove, grilling the veggies takes 10-15 minutes of actual cook time
  • Difficulty: easy
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INGREDIENTS

  • 1 cup polenta
  • 2-3 medium zucchini, cut into thirds
  • 1 large yellow or sweet onion, cut into large chunks
  • 8-10 mini sweet peppers
  • zest and juice of 1 lemon
  • fresh chopped basil for garnish

DIRECTIONS

  1. Make the polenta according to package directions.  The key to creamy polenta is to really follow the directions and let it cook for a full 30 minutes while stirring!
  2. Prep your grill and allow appropriate time to get sizzling hot.
  3. Prep the veggies:  Place in a large bowl and drizzle with olive oil, s+p, and lemon zest.
  4. Grill the veggies, turning occasionally, until yummily charred and cooked.
  5. To serve, divide the polenta evenly among plates, top with an assortment of grilled veggies, sprinkle with fresh lemon juice and basil.  Alternately, serve family style, piling the polenta and grilled veggies on one large plate.

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Spicy Apricot and Nectarine Chutney with Indian 5-Spice Shrimp

We spent a week in May visiting my family in Virginia.  It was my first visit back in six years, and our first as a family of four.  As you can imagine, one week was not nearly enough time to spend with my extended family, a few days at the (very unseasonably cold) beach, and head downtown to Connecticut Ave in Washington DC.

One week was enough time, however, to remind me where my culinary heart lies:  The South.  I simply adore all the creations that, in life pre-refrigerator, were evidence of living providently–putting up the summer harvest to enjoy through the winter.  I of course got a cookbook while we were there, and I’ve been in a tailspin, making stewed blackberries, cornmeal puddings and hoecakes, chutneys, succotash, sweet potato biscuits and honey pecan butter.  Oh.  Man.

Welcome Spicy Apricot and Nectarine Chutney.  Chutneys are chunky condiments made with fruits and vegetables, and cooked down with vinegar, spices, and sugar.  They are pretty simple to execute–load everything into a pot, cook down while stirring, and serve hot or can for later.  I adapted the apricot chutney recipe from Dishing Up Virginia, doubling the amount of apricots called for, using nectarines instead of peaches, and switching out the habanero for jalapeño.  The author of the cookbook offers up a great tip about chutney timing:  “Overcooked chutney can become a solid brick; undercooked chutney is too runny.”–make sure your chutney is above 185F.  spicy apricot and nectarine chutney 1 spicy apricot and nectarine chutney 4 spicy apricot and nectarine chutney 5

This particular chutney was begging for an Indian companion, so Indian 5-Spice Shrimp it was.  I simply marinated the shrimp with turmeric, salt, and Indian 5-Spice, then quickly sautéed in olive oil over medium-high heat.  This dish was sweet, spicy, fragrant, and so flavorful you’ll have to have seconds.

spicy apricot and nectarine chutney 6 spicy apricot and nectarine chutney


SPICY APRICOT AND NECTARINE CHUTNEY

  • Servings: makes 3 pints
  • Time: 15 minutes prep time, 40-90 minutes cook time
  • Difficulty: easy
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Adapted from Dishing Up Virginia

INGREDIENTS

  • 8 apricots, pitted and chopped*
  • 2 nectarines, pitted and chopped*
  • 2 Granny Smith apples, cored and chopped*
  • 1 medium yellow onion, chopped*
  • 3/4 cup white sugar
  • 1/2 cup golden raisins
  • 1/2 cup apple cider vinegar
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons black mustard seeds
  • 1 jalapeño, minced and seeded (if desired, may use the seeds for a hotter chutney, and may add one more jalapeño for more heat)
  • 1 teaspoon each of salt and pepper

*Chop all fruits or vegetables relatively the same size so they will all cook evenly

DIRECTIONS

  1. Combine all ingredients in a large stockpot over medium heat.  Cook until the fruit has softened and darkened in color, about about 30 minutes, stirring frequently.
  2. After the fruit has softened, use a potato masher, fork, or spoon to mash the fruits to achieve the desired consistency.  (Most chutneys are thick and chunky, so don’t mash to a preserve!)
  3. Continue cooking and stirring until the mixture has darkened, about another 15-30 minutes, depending on the ripeness of the fruit (the riper the fruit, the quicker the cook).  You’ll know the chutney is done when you draw your stirring spoon across the bottom of the pot and see the bottom for one to two seconds.  As soon as this happens, remove your pot from the heat.  At this point the chutney is ready to eat right away, or you can can some for later.
  4. To can, ladle the chutney into three prepared pint jars, leaving about 1/4-inch of space at the top of the jar.  Top the jars with clean lids, close tightly, and let cool to room temperature.  Make sure jars have sealed properly; if the lid bounces back when you press your finger on the center button, it hasn’t sealed properly.  To reprocess and seal, set the jars in a hot water bath covered by at least 2 inches of water and let process for at least 15 minutes.  Let cool and test the lids again.

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Crostini Trio

I’ve always loved sandwiches–one of my favorite memories is going to visit my Grandparents and Aunt and cousins for a couple weeks every summer, and the first thing we did after tumbling out of the hot and sticky East Coast summer car was run into my Grandparent’s kitchen and pull out all the sandwich fixings.  Rye and pumpernickel breads, crispy, cool lettuce, lunch meats and cheeses, mustard and mayonnaise.  I’ve always regarded the sandwich as a comfort food and associated it with happy times.

Oh, Sandwich!  Such melodrama!

I decided to make a trio of crostini one Saturday–little pan-fried bread slices topped with three different toppings.  Maybe it was due to my having just run a 12-mile trail run, and my husband cycling 40 miles around a mountain, but this meal was a smashing success!  One crostini {crostino?} topped with a cannellini bean spread with fresh cucumber slices; one topped with creamy guacamole with olive oil tomatoes; one topped with pistachio basil pesto with fried potato rounds.  These toppings are simple enough for a family gathering, or sophisticated enough for a dinner party.

crostini trio collage 1 crostini trio collage 2

This was a perfect meal for the two of us {although I admit we ate as much as a dinner party would have}.  We treated the pan-fried breads like tortilla chips and dipped away!  I have to warn you–if you ever come over for chips and dip, or crostini, for that matter–we liberally and unabashedly double dip.

crostini trio 7


CANNELLINI BEAN SPREAD WITH CUCUMBER SLICES

  • Servings: makes 1 1/2 cups
  • Time: 10 minutes
  • Difficulty: easy
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INGREDIENTS

  • 1 15oz can cannellini beans, drained and rinsed
  • 1/2 lemon, zested and juiced
  • 1/2 cup fresh Italian parsley, finely chopped
  • 3 mini sweet cucumbers, finely sliced
  • 1 baguette, if serving as crostini

DIRECTIONS

  1. Smash the Cannellini beans with a fork or a potato smasher to a rough paste.  Add the lemon zest and juice and parsley, salt and pepper to taste, and a swirl or two of olive oil.  Stir together and serve with breadsticks, crackers, or crostini.
  2. To make crostini, slice a baguette on the bias.  Brush with olive oil and bake in a 400F oven until browned on each side, or pan fry in a skillet with olive oil, turning until each side is golden.

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CREAMY GUACAMOLE WITH OLIVE OIL TOMATOES

  • Servings: makes 1 1/2 cups
  • Time: 10 minutes
  • Difficulty: easy
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INGREDIENTS

  • 1 avocado, peeled and pit removed
  • 1/4 cup red onion, very finely chopped
  • 2 scallions, green ends finely chopped
  • 1/2 cup cilantro, chopped
  • zest and juice of 1 lime
  • 1/2 cup grape tomatoes
  • 1 baguette, if serving as crostini

DIRECTIONS

  1. Smash the avocado with a fork or potato smasher to a rough paste.  Add the red onion through the lime zest and juice and gently stir together.  Add salt and pepper to taste.
  2. For the olive oil tomatoes, slice the grape tomatoes in half or in quarters, if they are larger in size, and place in a small bowl.  Drizzle with olive oil, salt and pepper, and stir.
  3. To serve with crostini, slice a baguette on the bias.  Brush with olive oil and bake in a 400F oven until browned on each side, or pan fry in a skillet with olive oil, turning until each side is golden.

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PISTACHIO BASIL PESTO WITH FRIED POTATO ROUNDS

  • Servings: makes 1 cup pesto
  • Time: 10 minutes
  • Difficulty: easy
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INGREDIENTS

  • 2 cups fresh basil
  • 1/2 cup pistachios
  • pinch of red pepper flakes
  • 2-3 small red, white, or yukon gold potatoes
  • 1 baguette, if serving as crostini

DIRECTIONS

  1. Place all ingredients in a blender, add salt and pepper to taste and start with 3 tablespoons of olive oil.  Pulse the blender until slightly mixed, clean the sides of the blender with a spatula, and blend again, adding more olive oil while blending until the pesto comes together in a smooth consistency.
  2. Slice the potatoes very thinly.  Coat a large skillet with olive oil and heat to medium-high.  Place the potato slices in a single layer in the skillet, sprinkle with salt and pepper, and pan fry until golden on each side.
  3. To serve with crostini, slice the baguette on the bias.  Brush with olive oil and bake in a 400F oven until browned on each side, or pan fry in a skillet with olive oil, turning until each side is golden.

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Balance and Oodles of Noodles

Sometimes life just takes over, doesn’t it?  For the past three months I have felt like I need an extra 5 hours in a day, at the very least, to accomplish my To-Do List.  In some ways it feels whittled down, and in other ways it’s only grown.  One of my first college roommates was a powerhouse of activity, attention to detail, and living life with such clear direction.  She lives this way still–a woman with such purpose!  She recently shared a quote from a book I’ve never read, but was struck enough by the quote to feel like I need to figure out a bit more focus and purpose.

“We fool ourselves if we think balance means giving equal attention to everything in our lives.  Balance only happens in dynamic tension.  Balance is giving not equal but appropriate attention to each of the various categories of your life.”  {-Michael Hyatt and Daniel Harkavy in “Living Forward”}

Children seem to naturally give not equal but appropriate attention to the various categories of their life, and let all else go.  Before Mile-Long To-Do Lists and Adult-Sized Responsibilities you only had a clear Hope of the What-Could-Be.  And What Could Be was huge.  It could be anything.  How bright and how simple.

My mom once made us Oodles of Noodles, served in our very fine china with painted red, white, and yellow flowers and gold around the rim of the bowls.  {Was Top Ramen once called Oodles of Noodles?}  I cradled the tiny tea bowl in my hands and felt like I’d just been served the dinner of a king.  All those noodles!  In such a fancy bowl!  Just for me!

This bowl of Coconut Lime Soup with Forbidden Rice and Sweet Potato Noodles won’t make your To-Do List magically disappear, but with nutty forbidden rice, sweet potato noodles, hot peppers and chile sauce, zippy lime juice, cool cilantro, and creamy coconut milk, it will make you feel like a giddy kid with a What-Could-Be possibility.

sweet potato noodles 5

Here’s your super quick view of ingredients.  10 items.  No, 11 items, including vegetable stock.  That’s all you need to feel like a king!

sweet potato noodles 1

And a noodler.  My brother was nice enough to send this to me and I’ve LOVED making oodles of noodles of all sorts!  First peel the sweet potato, slice off the ends, use the petite-est noodle blades, and noodle away.

sweet potato noodles 2

sweet potato noodles 3

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COCONUT LIME SOUP WITH FORBIDDEN RICE AND SWEET POTATO NOODLES

  • Servings: 4
  • Time: 30-45 minutes
  • Difficulty: easy
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INGREDIENTS

  • 1/2 cup forbidden rice
  • 1 medium to large sweet potato
  • 1/2 cup diced sweet red pepper
  • 1-2 diced red jalapeño pepper (seeds and ribs may be used or discarded, depending on how much heat you like)
  • 3 cloves garlic
  • 1 teaspoon minced ginger
  • 1-3 teaspoons Sambal Oelek (depending on how much heat you like)
  • 2 cups vegetable stock
  • 1 15oz can of coconut milk
  • juice of 2 limes
  • 1/2 cup fresh cilantro
  • 3 green onions, sliced on the diagonal

DIRECTIONS

  1. Prepare the rice according to package directions.
  2. Prepare the sweet potato.  Peel it and slice off the ends to get flat surfaces.  Attach to the noodler and using the finest setting, turn the whole sweet potato into fine noodles.
  3. Coat the bottom of a large stockpot with olive oil and heat to medium.  Sauté the peppers, garlic, ginger, and Sambal Oelek quickly, until you can smell the garlic and chiles.  Add the vegetable stock and coconut milk,  and let come to a gentle boil.  Add the sweet potato noodles and let simmer until the noodles are tender, about 15-20 minutes.
  4. Add the lime juice, cilantro, and green onions.
  5. To serve, evenly divide the noodles and broth between four bowls, divide the rice in fourths and scoop one fourth into each bowl.  Garnish with extra fresh cilantro, green onions, and fresh lime slices.

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