Alex Runs, Joh Cooks p. 2

Posted: September 3, 2009 | Author: Johanna | Filed under: Alex Runs Joh Cooks, Johanna, pasta, quick, spicy, vegetarian | 17 Comments »

I return, with another runner-centric post to help my dear dear friend Alex raise funds for her half-marathon to help fund cancer research!!! Once again, or if you’re new to the game, here are the rules:

I’m making a pledge to donate to this race, and in an effort to get as many people involved as possible, here’s the plan: I’m creating a category of recipes and posts called “Alex Runs, Joh Cooks” — for every comment I get on one of these posts, I’m donating money to Alex’s cause. Tell your friends. Tell your family. Tell runners, or any other athletes you know. Tell people – I would rather not be able to afford my donation goal, than not be able to give my friend support.

The Rules: Each individual comment counts, up to 2 per person per post. You don’t have to give insight – you just have to leave your name (although I welcome your insights!!!) Check Alex’s site, check the blog, leave your name here, and Alex will get money!!

Tonight, we also give a shout-out to my amazing friend Laura, as well, because Laura is in training for the NYC Marathon and has mentioned to me that one of her perpetual cravings has been peanut butter.
Peanut Butter Sesame Soba Noodles of JOY!!!!!As you may know, Peanut butter is fabulous. There are restaurants devoted solely to its advancement. It can be used in various ways, as a sauce, as a binder, as a protein. As long as you get the sugar-free kind, you’re not wasting your calories or carbohydrates. In the spirit of peanut butter being long used in Asian cuisine, I made Peanut Butter-Sesame Soba Noodles! You may not know this, but soba noodles are buckwheat noodles that usually also contain whole wheat flour. They contain tons of amino acids, including lysine, as well as many anti-oxidants. 100grams of soba noodles produces more energy and more amino acids than either traditional pasta or bread, while still giving you some carb energy. In general, soba noodles plus peanut butter is a great way to bump up your proteins in the days leading up to a big run, especially if you are a vegetarian, like my girl Alex.
Peanut Butter-Sesame Soba Noodles
4oz./half a package Soba noodles
2 tbs sesame seeds
2 cloves garlic, smashed
2 tbs olive oil
1/4-1/3 cup smooth peanut butter
1 tbs cumin
1-2 tsp soy sauce (optional, depending on your sodium levels/preferences)
3-4 tbs sesame oil
Optional: Sriracha, other hot sauce, red chili flake, cayenne pepper to taste.
Soba Noodles in Boiling WaterDry-toasted Sesame SeedsThe Usual Suspects

1. Bring a pot of water to the boil, and drop the soba noodles in. You don’t need to rinse the noodles before you cook them, although you WILL need to rinse them after, because buckwheat is gummy/sticky occasionally. 6-8 minutes should do it. When they’re done, drain them, rinse them with warm water, drain, and rinse a second time.
2. Heat 1-2 tablespoons of sesame seeds (to taste) in a dry skillet until they start to smell nice, then remove them to a bowl.
3. In the skillet that you toasted the sesame seeds in, add 1-2 tablespoons of olive oil, and the 2 crushed garlic cloves. If using, this is the time to drop in some crushed red pepper flake, and stir a lot. This should be about medium heat, you don’t want to burn anything. You’re trying to infuse the flavor of the garlic into the oil, as well as the spice of the red pepper flake. When you pull the Soba out of the water, take the garlic out of the skillet, add the peanut butter, and drop the heat.
4. As the peanut butter melts and begins to thin, whisk in the soy sauce if you’re using it, 1 tablespoon of sesame oil, and the cumin. If you’re using hot sauce, now’s the time as well. Let this get warm, and if it starts to get too thick, add some warm water. If you use cold water, the peanut butter will seize up, get grainy, and just generally refuse to play anymore.

5.When the sauce is heated through, creamy and pretty thin, pull it off the heat, and add the noodles to a big bowl. Drizzle another tablespoon of sesame oil onto the noodles, then pour on the sauce. Turn turn turn the noodles in the sauce, taste, adjust the seasonings, and sprinkle on the sesame seeds.

While this meal is delicious and amazing, we did not eat it alone. In fact, we paired it with gazpacho. While it was a little weird in the sense that we were eating a cold soup, and lukewarm noodles, it’s a good pairing from a nutrition standpoint. To make the simplest gazpacho, take any vegetables you like, (we used cucumber, a quarter of a red onion, 2 garlic cloves, 1 bell pepper, 1 fryer pepper, and 6-7 tomatoes) chop them into chunks, and put them in your blender. Dash in some red wine vinegar, some salt and pepper, and if you have it, some tomato juice. If you don’t, that’s totally fine – it’ll work. Blend it until you like the texture, and eat immediately, after an hour, a few days later, whenever. Gazpacho loves you back.

Now remember!! Comment Comment Comment so I can give Alex money!! She deserves it, and she’s working hard!!!


Alex Runs, Joh Cooks, p.1

Posted: August 18, 2009 | Author: Johanna | Filed under: Alex Runs Joh Cooks, cheap, delish, Johanna, quick, spicy, vegetarian | 18 Comments »

I threw a dinner party on Saturday – Jesse and I threw one. In honor of Julia Child’s 97th birthday. I will post about it as soon as I’ve processed it. There are not many food photos, because the food disappeared, although one of my friends apparently took a few more. Until I can sort out the post, here is something to tide you over.

Think of it as an hors d’oeuvre.

This is a new facet of this blog, something I’m incredibly happy to be a part of. It’s for a good cause and it’s promoting something that’s important to me.
My college roommate, and dear friend, Alex, is running a half-marathon (my apologies to those I told a full marathon) as part of a charity team, to raise money for cancer research. This is a cause close to both my heart, since my Grampa lost the fight to lymphoma in 2006, and Alex’s since she has lost both her cousin and her father to blood cancers(in whose honor she’s running and raising funds). Please check out her site and support her.

I’m making a pledge to donate to this race, and in an effort to get as many people involved as possible, here’s the plan: I’m creating a category of recipes and posts called “Alex Runs, Joh Cooks” — for every comment I get on one of these posts, I’m donating money to Alex’s cause. Tell your friends. Tell your family. Tell runners, or any other athletes you know. Tell people – I would rather not be able to afford my donation goal, than not be able to give my friend support.

The Rules: Each individual comment counts, up to 2 per person per post. You don’t have to give insight – you just have to leave your name (although I welcome your insights!!!) Check Alex’s site, check the blog, leave your name here, and Alex will get money!! These recipes will be largely vegetarian (because Al is a vegetarian), lots of veggies, lots of protein, lots of energy and fuel. They will not be difficult.
You can do this.  She can do this. Help me help her, and everybody else!!

Seared Tofu with Lentil Salad and Spicy-Sesame DressingThis, my friends, is tasty and easy.

Seared Tofu, Lentil Salad with Spicy-Sesame Dressing

1/2 container Extra-firm Tofu
1 cup dried lentils
1/2 red onion
1/2 carrot
1 stalk celery.
Sriracha, Sesame Oil, Low-Sodium Soy Sauce, Cider Vinegar (if you like)
Assorted veggies, any type you choose. I used a green bell pepper, half a zucchini, and a crap-ton of heirloom tiny tomatoes.

1. Put lentils, 1/2 of the onion (so 1/4 of the TOTAL onion), carrots, and celery in a pot. Cut the onion, carrot and celery into large chunks. Cover by 2 inches with water. Cover and simmer 10 minutes. If the water boils off, add more. Keep them covered for the first 10 minutes. Taste a lentil, and check every 2-3 minutes until the lentils are soft on the outside, but still have some bite. Maybe 10 more minutes, tops.
Lentils and veggies2. While the lentils cook, cut up into small dice the vegetables – pepper, zucchini, tomatoes, and the rest of the red onion. Put them in a big bowl.
3. When the lentils are done, drain them, pull out the big chunks of celery, onion and carrot, and rinse the lentils under cold water. Drain and rinse a second time to really cool them down, then put them in the bowl with the veggies. Season the veggies a little with salt and pepper. Taste, and make sure they taste good on their own. This is very important.

4. Put a big skillet or grill pan on the heat, and get it SCREAMIN’ hot. Combine a teaspoon of Sriracha, a teaspoon of soy sauce, and 2 teaspoons of sesame oil. Whisk together and adjust to your flavor preferences. Cut your tofu brick into strips and brush one side of each strip with the marinade.

5. Put the tofu marinade side down on your pan. You don’t need any additional oil. Sear for about 2 minutes on one side, brush the side that’s up with the marinade, and flip. This flip is why we need extra-firm tofu.

6. Bring it all together. Take the tofu off, and let it cool a bit. Take whatever marinade you may have left, and add more of all the elements: More sriracha, more soy sauce (but not too much, let’s not be crazy) more sesame oil, and probably some regular oil to thin it out. You’re going to need between a third and half of a cup total.
Assembly: pour the dressing over the veggies. stir, gently, to combine. Taste, and dish out. Put a tofu slice on top of the salad, and call it dinner. 

Tofu, side 1Tofu, side 2The usual suspects

Enjoy, and help me help Alex!! I cook, she runs, we all win!!!!



Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Alyssa: The Triple Threat

Can do it all. And modest to boot.

Bakezilla: We Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Rita: The Kosher Chick

Restrictions have nothing on her.