Noodling around

Sunday was another brilliantly pleasant last-chance-to-relax sort of day. (Notice how I’m moving slowly on the recaps here? I’m trying to pace myself so that I have some buffer when work piles up again!)

The project of the day was a variation of Gena’s raw zucchini alfredo since I loved it so much last time I made it.

IMG_2480.JPG

I started by using a peeler to make carrot and CSA zucchini noodles.

IMG_2468.JPGIMG_2473.JPG

Next, I used a knife to make CSA broccoli-stalk noodles and CSA bok-choy-stalk noodles:

IMG_2476.JPG

I collected arugula and basil from my balcony garden and added those after a thorough chop.

IMG_2485.JPG

Then, I figured I might as well throw in as much as I could, so I added CSA boy choy leaves, CSA snap peas, and CSA “braising greens” (which were tender enough to eat raw, incidentally), and sauteed CSA garlic scape. Can you tell I love my CSA?

IMG_2494.JPG

I mixed my “noodles” with balsamic vinegar, toasted sesame oil, my mom’s herb-infused olive oil, coarse sea salt, lemon juice, and freshly ground coriander and transferred the bowl to the fridge for some marination time.

Meanwhile, I started on the cashew alfredo sauce … but since I had no cashews, I decided to give it a go with these jumbo brazil nuts from OhNuts!:

IMG_2465.JPGIMG_2466.JPG

They were definitely jumbo!! Check out this comparison to a lowly sunflower seed:

IMG_2467.JPG

I gave a cup of the nuts a coarse crush, covered them in water, and moved them to a fridge for a few hours to soak.

IMG_2496.JPG

After the soak, I poured out most of the water (to save for later!) and kept about 1/3 cup in the bowl with the nuts to facilitate a heavy-duty immersion-blending session.

IMG_2498.JPG

Once the nuts were pretty much processed, I started to add everything I could find: juice and pulp of 2 lime slices along with 1/4 cup spicy adobo sauce left from Rosalie and Rosey’s lunch last Thursday at work, 1 tsp date bliss, coarse sea salt, a few packets of soy sauce left from a roommate’s chinese food takeout, toasted sesame oil … is that it?

IMG_2500.JPG

I blended and blended and blended some more, gradually adding about another cup of water until my sauce was smooth. I finger-licked my way through a few adjustments until everything tasted perfect. I was not sure how the brazil nuts would fare since they are less naturally sweet than the cashews, but this sauce tasted excellent!

IMG_2501.JPG

In the midst of all the marinating and soaking time for my noodles and sauce, I kept myself busy enough with other things! I started the day with a bowl of my overnight mapley-date-flax oats:

IMG_2459.JPG

I filled half the bowl with the oats topped with raisins and the other half with yogurt topped with CSA blueberries. I added a spoonful of date bliss and a sprinkle of cinnamon to the top:

IMG_2455.JPG

For lunch, I sampled my way across the Slope from Union Market to Blue Apron Foods to the other Union Market and then made a quick pit-stop at home for half of a cucumber with hot mango chutney-yogurt dip:

IMG_2461.JPG

(I know I already talked about how I love the hot hot spicy sweetness of this chutney, but I also need to mention that it has huge chunks of delicious mango in it, too. I’m going through this little jar so fast!)

I finally settled down with a light caramel frappucino at Starbucks (everything else was closed!) so that I could play email catchup:

IMG_2495.JPG

Then I got home just in time to put the finishing touches on my dinner and settle in for my feast πŸ˜€

IMG_2503.JPG

I guess my final dish is more like a salad than noodles since I added so much, but it’s still delicious!

IMG_2505.JPG

The sesame and soy flavors really come through and make an excellent cold sauce, and there’s still the spicy heat from the adobo. I may have to plan a day where I just eat this for every meal!

IMG_2511.JPG

There was dessert, too, but that will have to be the star of another day πŸ˜›

Do you say “noodle” or “pasta” or something else altogether? Do you use “noodle” to refer to anything aside from food? i.e. You’re such a noodle … or I spent the day just noodling around … or I love floating in the pool with a noodle

Advertisements

19 thoughts on “Noodling around

  1. prettyladycmu says:

    That meal looks awesome and it’s totally encouraging me to try the whole ‘nut sauce’ thing. (hehe, couldn’t help but laugh!)

    I remember pool noodles!! So much fun πŸ™‚ I don’t think I say ‘noodle’ nearly enough – I think it’ll have to appear more frequently in my vocabulary from now on πŸ™‚

    Like

  2. fitfofree says:

    I went to elementary school with a British kid who used “noodle” as an insult – i.e., “you’re a stupid noodle!” – noone really got it!

    LOVE your csa salad!!!! yum yum yum.

    Like

  3. Sweetie Pie says:

    Yum! We used to get Brazil nuts in a special nut sampler each Christmas. It has been ages since I’ve had one. I remember that they were very milky tasty compared to other nuts. I’ll bet they were awesome in this recipe!

    Like

  4. insideiamdancing says:

    Looks delicious! I say pasta- noodles in my mind means Chinese noodles as opposed to spaghetti-type noodles. And no, I never use noodle for non-food purposes unless I am trying to rhyme with ‘poodle’ πŸ˜›

    Like

  5. julie says:

    oh! your “noodles” look RIDICULOUSLY good!! I’m super jealous of your skillz. haha I’m coming for dinner end of story haha just kidding

    Like

  6. verbalriot says:

    So, when am I coming over to eat that? πŸ™‚

    I love noodles and pasta. I think everyone should use these words more often.

    Like

  7. carolinebee says:

    I dont’ say noodle….however i do say Poodle, a lot….as in “ohhh hi poodle!” πŸ˜€

    I’m hearing rumors of CB hitting the NY streets liiike July 24 ish??? I’ll keep ya posted..

    Like

  8. katecooks says:

    i am so behind on the recapping too! and the commenting!!! i am reading but MAN things are busy, huh? your sauce experiment looks like a huge success. i love all your creations!!

    Like

  9. coco says:

    that pasta dish looks delicious!!! Can u cook it for me?! that sauce seems amazingly good!!! I am jealous of you CSA, so many fresh produce!!!
    oh….. I like your gmail theme btw, i’m going to change mine now! πŸ˜€
    relaxing Sunday feels great, isn’t it?!

    Like

  10. Bryan says:

    Marination time is a wonderful concept – looks freakin awesome.

    In Japan our senior executives always downplay their role and call themselves little peanuts and refer to their superiors as the big noodles. Humility is encouraged.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s