Peanut Noodles

Peanut Noodles

Using only the stove top and a blender, Sesame and Peanut Noodles are the perfect spring dinner. Loaded with peanut butter, sesame oil, ginger, and red pepper, the healthy wheat noodles are complemented by crunchy celery, peanuts, and green onions. As a healthy, meat-free meal, they can be served as a pasta entree, tucked into a lettuce wraps, or in Asian Spoons as an appetizer.


Sesame & Peanut Noodles

12 ounces udon noodles or whole wheat thick spaghetti
¾  cup creamy peanut butter
¼  cup unseasoned rice vinegar
3 tablespoons sugar
6 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 teaspoons crushed red pepper
2 tablespoons fresh ginger, chopped
1 large garlic clove
3 celery ribs, thinly sliced
½  cup coarsely chopped cilantro leaves only
½ cup salted roasted peanuts, chopped
4 green onions, thinly sliced


Using the directions on the package, prepare the noodles. Drain and rinse under cold water until cooled. Allow to drain well and add to a large bowl.


While the noodles cook, add to a high-speed blender the peanut butter, vinegar, sugar, soy sauce, sesame oil, crushed red pepper, ginger, and garlic. Process until very smooth. Toss the celery and half the peanuts with the noodles. Pour the peanut dressing over; toss to mix in well. Add warm water as needed, up to ¼ cup, to loosen the sauce.  Top with the remaining peanuts and green onions. Serve 8 or add to Asian spoons for 24 one-bite appetizers.

Strawberry Cake With Strawberry Sauce

Strawberry Cake With Strawberry Sauce

This elegant and easy Strawberry Cake has a soft and moist crumb bursting with fresh strawberry flavor in a pool of strawberry.  It’s the perfect gift for Mom.


Strawberry cake
6 tablespoons unsalted butter, softened, plus more for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 3 tablespoons sugar
1 extra large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 pound strawberries, stems removed, cut in halves


Preheat oven to 350˚F. Line an 8” square baking pan with one large parchment sheet in the bottom and up two sides. Butter and flour the pan and parchment.


Whisk together the flour, baking powder, and salt into a medium bowl.  Add butter and 1 cup sugar to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high until pale and fluffy, about 3 minutes. Add the egg, buttermilk, and vanilla to a small bowl and whisk together. Reduce the mixer speed to low and add the egg/buttermilk mixture. Gradually mix in flour mixture. Transfer the batter to the ban. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle the remaining sugar over the berries. 


Place the cake in the oven and bake for 10 minutes. Reduce oven temperature to 325 degrees and bake until cake is golden brown about 45-50 minutes. Let cool for 20 minutes. Using the parchment remove the cake and place on a wire rack. Cool completely.


Strawberry Sauce
1 pound strawberries
½  cup simple syrup



Add the strawberries and simple syrup to a high-speed blender. Process until smooth.



Whipped Cream


Add sauce to cover the bottom of the bowl. Cut the cake into 16 pieces. Add one piece of cake over the sauce and whipped cream on the side.