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Archive for the ‘gluten free’ Category

Simple Asparagus

In gluten free on September 5, 2011 at 9:53 am

I joined a CSA for the first time this year. It’s been a real learning experience — there are tons of veggies that our local farmers here in the PacNW grow that I’ve never heard of, and definitely did not grow up eating. And the idea of eating a vegetable that is not pickled is a bit of an anathema to a good Korean. But who pickles kale? And each delivery I get is so fresh, that sometimes it seems sacrilegious to do more than give them a light poach — if even that.

 

I remember the first time I ate asparagus — or should I say I remember right after the first time I ate asparagus. You know what I’m talking about — the asparagus pee. Even though I really enjoyed the spears, it wasn’t a vegetable that I learned to seek out. I’d pass it at the farmer’s market and the grocery. But this year, I got bunches and bunches of fresh, beautiful spears from my CSA. I realized I’d have to do something with them.

This is just another one of those throw together recipes — a little of this, and a little of that. To make it into a meal from a side, just add a poached egg on top. In addition to veggies, fruit, and cheese, I’m lucky enough to get farm fresh eggs from my CSA every other week.

Poached Asparagus

  1. Lightly poach asparagus in boiling, salted water.
  2. Drain and plate. Drizzle with good quality olive oil, salt and pepper to taste.
  3. Squeeze 2-3 tsp of fresh lemon juice (or any good acid — I used balsamic vinaigrette when I don’t have a lemon handy) over asparagus
  4. Shave parmesan cheese over warm asparagus
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Quick and Easy Snack

In gluten free, korean on January 4, 2011 at 7:41 pm

Sometimes I want a taste of home, but am feeling incredibly lazy.  Or more often, am too lazy to drive all the way to the Korean Grocery and just have to make do with whatever ingredients I have lying around the house, or can get at the normal grocery store.  This is my go to meal for days like that.

Soba Noodles with Soy Dressing

It’s not even worth writing out a separate ingredient and instruction list, because this is one of those dishes that you are just supposed to throw together, without much effort:

Put 2 oz of soba noodles in boiling water, and cook until tender (about 6-8 minutes).  Be careful not to overcook, or the noodles will get gummy. Rinse with cold water.  While noodles are cooking, combine  2 tbsp of soy sauce with 1 tbsp of rice wine vinegar and 1 tbsp of roasted sesame oil.  Add noodles to sauce and toss well.  Top with toasted sesame seeds and sliced green onion.  You can add fried tofu, chicken, or any other protein or vegetable to the dish to dress it up.

For anyone who is not familiar with soba noodles, they are Japanese noodles that are made from buckwheat flour.  The beauty of this dish is that it is so simple, and can easily be made gluten free.  Just be careful to buy the soba noodles that are 100% buckwheat; some of the cheaper ones have whole wheat flour mixed in.  You can usually find soba noodles at the American grocery store, they will just be cheaper at the Korean market.