Rice Noodle Noodle Stir Fry (serves 2 generously)

• 1/4 cup olive oil
• 2 tbsp soy sauce
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp black pepper
• 1 tbsp garlic, minced
• 3 cherry bombs, minced
• 1 small onion, chopped
• 1/2 yellow squash, diced
• 1 crown broccoli
• 1 cup kale, stems removed
• 4 oz brown rice noodles
• 1 quart vegetable broth
• 3 oz tofu, in half inch cubes

I am quite particular about fried tofu.  I think it should be a beautiful golden brown color, perfectly crispy on the outside, and soft on the inside.  Because of this, I pan fried the tofu before beginning the stir fry.  To do this, heat the olive oil in the wok on high heat.  Add the tofu and toss periodically until golden brown.  This will take about 5 – 7 minutes.  I separated my tofu into 3 batches to alleviate overcrowding in the pan.  

Next, I prepared the brown rice noodles.  The package said to use water, but I was looking for flavor in my noodles, so I warmed 1 quart of vegetable broth to a soft boil and then added the noodles.  I did not boil the noodles because I was also planning to stir fry them.  Instead I turned the burner off and let them soak in the warm broth for 10 minutes.

I did not throw out the oil I used for pan frying the tofu, instead I kept it warm to use in my stir fry.  First, add the soy sauce, red pepper flakes and black pepper and bring to medium high heat.  Add the cherry bombs, onion and garlic; cook until fragrant.  Then add the yellow squash and broccoli and cook until crisp tender.  Add the kale and cook until wilted.  Finally, add the pan fried tofu and the rice noodles.  Toss together until evenly mixed and coated in stir fry sauce.  You could add a bit of the vegetable broth if the noodle stir fry is too dry or too spicy for your liking.

This recipe was a bit milder than I was expecting; on a scale of 1 -4 (4 being the spiciest), I’d call this one a 2.  For a spicier version, add more red pepper flakes or cherry bombs.  Overall, I’d call it a success!

PS – we had leftovers, but weren’t particularly hungry because I brought Sweet Martha’s Cookies home from the State Fair….

• 2 tbsp cider vinegar
• 2 tbsp olive oil
• 1 tbsp fresh pineapple juice
• 2 tbsp soy sauce
• 2 tsp sugar
• 1 tbsp minced garlic
• 4 cherry bombs, halved and deseeded
• 1 small onion
• 1/2 cup green peppers
• 6 brussels sprouts
• 1/2 small yellow squash
• 1 small bunch of bok choy
• 4 oz diced pineapple

Heat vinegar, oil, juice, soy sauce and sugar in wok over medium high heat.  Add garlic, onion and cherry bombs; cook until fragrant. Add peppers and brussels sprouts; cook 5 minutes.  Add squash; cook several minutes until nearly tender.  Add bok choy and pineapple; cook until bok choy leaves wilt.  Serve over brown rice.

This recipe is much milder than the Spicy Stir Fry; if you are looking for more heat, add a few more cherry bombs or some red pepper flakes to the sauce.

While we were out shopping for a new dog kennel, I remembered that on a recent trip to the new downtown Lund’s, I came across and purchased Barilla Veggie Penne.  With this, I rushed home to dig through my refrigerator and form the dinner plan.  After much contemplation and a glass of Chateau St. Michelle Pinot Gris, I settled on Pear Tomatoes, Kale, Chickpeas and Cherry Bombs.  Yes, I am still fixated on the Cherry Bombs.

Penne with Kale, Chickpeas and Pear Tomatoes (serves 2 generously)

• 2 tbsp olive oil
• 1/4 tsp black pepper
• 1 tsp sea salt
• 1 tbsp garlic, diced
• 2 cherry bombs, diced
• 4 cups kale, stems removed
• 2 cups pear tomatoes, halved
• 1 1/2 cup chickpeas, prepared if dried, drained if canned
• 4 oz Barilla Veggie Penne

Prepare Penne according to package directions.  Heat olive oil over medium-high heat; add salt, pepper, garlic and cherry bombs; cook roughly 2 minutes, until garlic is fragrant.  Add kale; cook 5 minutes, until kale is bright green and wilted.  Add chickpeas and tomatoes, cook just until warm.  Toss in penne.

I served this dish with Rosemary Olive Oil Ciabatta that I picked up at the Take-n-Bake bread counter at Kowalski’s.

Don’t even act like you’re not impressed.

Even Astrid was smitten!  She couldn’t keep her nose away.

As we sat on the back porch admiring our fare, I knew this was no ordinary potatoes on the grill night. Instead, I knew I needed to do something exotic and amazing; something that would be beautiful on our dinner plates.  Repeatedly, the Cherry Bombs drew my attention.  All day, in fact, they’d been calling to me.  I  felt compelled to buy them at the Farmer’s Market.

Honestly, before today I think the only way I’ve ever eaten a Cherry Bomb is pickled and stuffed with feta.  I wasn’t sure what to do with them; I wasn’t even sure how to prepare them.  Astrid and I decided the best way to handle this situation was with a wine spritzer in hand; since strawberries are in season….

Strawberry Wine Spritzer

• 1 cup white wine (I chose Chateau St. Michelle Pinot Gris)
• 1/2 cup club soda
• 3 strawberries cleaned and quartered

Now that I was enjoying a very refreshing drink, I could think more clearly in the hot late afternoon August sun.  I wanted to stir fry these beautiful Cherry Bombs.  I wanted this stir fry to be spicy: Thai hot-spicy.  So I began selecting and chopping vegetables from my Farmer’s Market Fare.  I figured that if it was beautiful on my cutting board, it would be beautiful on my plate.

Spicy Farmer’s Market Stir Fry

• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 1/2 tbsp garlic
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes
• 6 brussels sprouts, sliced (the trick is to slice small enough that they’ll caramelize in the pan)
• 1 small onion, chopped
• 6 cherry bombs, cut in half and deseeded (wear gloves to avoid being burnt by the peppers)
• 1 cup fresh green beans, broken
• 3 large button mushrooms, sliced
• 1/2 small zucchini, sliced into 1/2 inch slices
• 1/2 small yellow squash, sliced into 1/2 inch slices
• 1 small bunch bok choy

Heat oil and soy sauce in wok over medium-high heat.  Add garlic, black pepper and red pepper flakes; cook roughly 1 minute until garlic becomes fragrant.  Add brussels sprouts, onions and cherry bombs; cook 5 minutes.  Add green beans and mushrooms and cook 3 minutes, until green beans are very green.  Add zucchini, yellow squash and bok choy; cook about 5 minutes, until tender.

I was nervous while this was cooking, because it smelled so spicy that I sneezed.  I was so afraid that I probably would have added coconut milk, if I had any on hand, but am glad that I was out.  While this is a very spicy dish and I encourage you to proceed with caution, it is not as hot as it smells.  To tone it down, use fewer cherry bombs and/or reduce the amount of crushed red pepper flakes.

Obviously, you cannot have stir fry with out rice, so here is my advice: Always use long grain brown rice and never follow the package instructions.  Instead, treat it like pasta.  An Indian man gave my boyfriend this advice once, and it works like a charm!  I promise, if you try it, you will not be disappointed.

Perfectly Fluffy Brown Rice

• 1/2 cup long grain brown rice, rinsed
• 1 quart water
• sprinkle of sea salt

Bring water, rice and salt to a boil.  Simmer for 45 minutes.  Drain off excess water.