Buckwheat Noodles with Peanut Lime Sauce

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Originally uploaded by lesliegardner.

I got this from the FoodDay and it is just as good as it sounds! I could not find Buckwheat noodles so I used Quinoa noodles instead. Also, I omitted the sugar and didn't miss it even one iota. I bet it would be great with some chicken in there if one were so inclined!
I found this was best right after it was made. After being in the fridge, the PB gets a little pasty but maybe if it were brought to room temp again before serving it'd be heaven again.

So since I can't seem to make the link to the recipe work, I'll have to paste it in. EVS, Oregonlive! I guess my friends won't be looking at your advertisers today, now, will they?

1/2 cup creamy peanut butter
21/2 tablespoons soy sauce
21/2 tablespoons water
3 tablespoons fresh lime juice
2 tablespoons rice vinegar
11/2 inches fresh ginger, peeled, cut into chunks
3 green onions, green and white parts, roughly chopped
21/2 tablespoons firmly packed brown sugar
1 pinch crushed red pepper flakes
11/2 cups broccoli florets
1 cup snow peas or frozen petite peas
8 ounces buckwheat noodles
1 red bell pepper, cored and cut into thin 1-inch strips
2/3 cup roughly chopped fresh cilantro, plus extra for garnish
1/3 cup chopped unsalted roasted peanuts
4 lime wedges

To make the sauce, puree the peanut butter, soy sauce, water, lime juice, vinegar, ginger, green onions, brown sugar and red pepper flakes in the food processor. Put the broccoli in a small pan of water and cook just until tender; add the snow peas just to warm them through. If you are using frozen peas, just drop them into the hot water with the broccoli right before draining.

Cook the noodles until al dente according to package directions; drain.

Toss the noodles with the broccoli, peas, bell pepper and cilantro, and toss with the peanut sauce. Place into bowls and garnish with the chopped peanuts, more chopped cilantro and a lime wedge.

Blue Cheese Potatoes au Gratin

5 lbs. russet potatoes
2 tsp. salt
1/2 tsp. black pepper
1-1/2 tsp. fresh rosemary, minced
3/4 cup crumbled blue cheese
3/4 cup grated parmesan cheese
1 cup sour cream
2 cups cream
1 tsp. salt

Preheat oven to 350 degrees F.

1. Butter a 9- by 13-inch glass baking dish. Peel and slice the potatoes into 1/4-inch slices. Toss them in a large bowl with the 2 teaspoons salt, pepper and rosemary.

2. In a small bowl toss together cheeses.

3. Layer half the potatoes in the buttered baking dish. Sprinkle with half the cheese mixture and top with remaining potatoes.

4. In a bowl, whisk together sauce ingredients and pour over potatoes. Tap the baking dish on the counter to spread out the sauce and help release any air bubbles. Sprinkle with remaining cheese mixture.

5. Bake potatoes for about 1 hour and 15 minutes, or until browned and completely tender all the way through when poked with a knife.

Note: You can also make these in advance and store, covered and refrigerated, for up to 2 days. Bring to room temperature and reheat in a 350 degree F oven until hot.

Make Ahead Mashed Potatoes

5 lbs potatoes, peeled & quartered (about 15 medium sized potatoes)
6 oz. cream cheese
1 c. sour cream
2 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper
2 egg whites, slightly beaten
1 Tbs margarine or butter

Cook potatoes in a large pot of boiling water until tender (about 20 minutes).

Drain & mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper & egg whites. Blend well.

Spray a 9x13" casserole with nonstick cooking spray. Add potato mixture. Dot with margarine. cool slightly, cover & refrigerate up to 7 days.

Take out of refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake, covered for 40 minutes or until steaming hot in the center.

Note: Alternately potatoes can be reheated in a crock pot. Take potatoes out of fridge about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with margarine or butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.

Note 2: We didn't do this, but I think these would be really awesome with some roasted garlic mashed in with the potatoes