Tuesday, September 19, 2017

Buckwheat Bowls

I've been longing for a "bowl" - something substantial, yet light enough for the last few days of summer. This fits the bill. The buckwheat noodles add substance, while the herbs and bright Asian flavors lighten everything up.


4 oz. dry buckwheat noodles
1 tsp. olive oil
1 cup chopped sweet onion
1 clove minced garlic
1/4 cup chicken or vegetable stock
1 cup sliced mushrooms
1 cup chopped red pepper
1 tsp low sodium soy sauce
1 tsp sesame oil
1 tsp sriracha sauce (optional)
2 Tbs minced Thai basil


Cook the buckwheat noodles according to package directions. Heat the olive oil in a nonstick skillet over medium heat. Add the onion and garlic and cook until the onion begins to turn translucent, about 3 minutes. Add the stock, along with the mushrooms, red pepper, soy sauce, sesame oil, and hot sauce. Cook for about 5 minutes, until the mushrooms and red pepper are tender, but not mushy. Drain the buckwheat noodles, then add them to the vegetables. Stir in the Thai basil, taste for seasoning, and serve.

Serves 2

Stealthy Cooking Tip: Add more vegetables if you want to up the veggie ante. Just a few possibilities are green beans, snow peas, or snap peas. 

Friday, August 25, 2017

Southwestern Hash

This is my take on one of my old favorites, corned beef hash. I've made this with some sweet potatoes, then heated it up with some chilies and chili powder. This makes a great side, or do as I did, and serve it as the main with a poached egg on top.


1 tsp olive oil
1/2 cup diced onion
1 tsp minced garlic (about 1 clove)
1/2 cup diced Anaheim chili (1 chili)
2 cups peeled, cubed sweet potato
1 cup diced ham
1 tsp chili powder (or to taste)
1 tsp hot sauce (or to taste)
2 Tbs. chopped fresh parsley


Precook the diced sweet potato in the microwave for about 2 minutes, until the sweet potato begins to soften. Heat olive oil in a large nonstick skillet over medium heat. Add the onion, garlic, and chili. Stir until the onion begins to turn translucent, about 1 minute. Add the sweet potato, ham and chili powder and hot sauce. Cook until the sweet potato is cooked through and the ham is hot. Add the parsley, stir, and serve.

Stealthy Cooking Tip: Sweet potatoes and yams are similar in taste and texture. Garnet yams are the deepest orange in color, and are typically the ones that I use in recipes. I used garnet yams in this recipe, and they are what gives this dish its bright orange color. Sweet potatoes are a deep yellow and usually have a smoother texture than yams. Either can be used in this recipe.