Girls weekend …well, actually, in my case it was 27 1/2 hours away (I had to get back to prep for a week’s worth of cooking classes). This past weekend I headed to a little place on the Potomac River called Sandy Point with my girl friends. This was the second annual trip for all of us, and one I hope we continue as the years pass. We are all so busy with our day to day lives that even though we may see each other in that day to day life, we don’t always have the time for the meaningful conversations and laughter that brought us together as friends in the first place. A little time away does the spirit good.
Of course this could also be classified as a “foodie road trip”, because after all, we ate really well while away. We divvied up the meals for the weekend, and as I anticipated, I have lots of material for future posts. Today I will share what I contributed.
On trips like this, I plan to pack things that may be prepared ahead with minimal assembly later on. The appetizer I made involves just a few ingredients, and is simple to put together.
Smoked Salmon with Wasabi Cream and Sesame Crackers
-delicious with a nice glass of Kim Crawford Sauvignon Blanc
1/2 cup sour cream
2 teaspoons prepared wasabi paste
8 ounces smoked salmon, sliced into 1-inch-thick slices
1 package sesame crackers (I like Sesmark brand Sesame Thins)
Fresh snipped chives for garnish
Whisk together sour cream and wasabi paste in a small bowl.
Assembly:Place salmon slices on a crackers; top each with 1/2 teaspoon of wasabi cream and sprinkle with chives
I also prepared a Soba Noodle Salad which is a recipe I adapted from Heidi Swanson’s book, Super Natural Cooking. I’ve added some carrot ribbons for color and crunch, as well as some edamame. This healthy salad, although light, is packed with protein, and will leave you feeling energized. I made the dressing a day ahead and stored in a mason jar, ready to pack in my cooler. I picked up some ready prepared soba noodles from Costco…
Have you seen/ tried these? They are preservative free, fully cooked/ individually packed and are ready to go…I use them in stir- fry, soups, and in this case, my salad. You will find them in the prepared foods/refrigerated section. I highly recommend them!
Ginger Sesame Dressing:
Grated zest of one lemon
1-inch cube fresh ginger root, peeled and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup low sodium soy sauce
2 tablespoons olive oil
2 tablespoons sesame oil
Combine the zest, ginger, honey cayenne, salt, and lemon juice together in a food processor (or use a hand held blender) and process until smooth. Add the rice vinegar and soy sauce and pulse to combine. With the machine running, drizzle in the oils.
12 ounces fresh soba noodles
1 cup frozen shelled edamame
2 tablespoons peanut oil
12 ounces extra firm tofu
2 medium sized carrots, peeled
4 green onions, thinly sliced
1 English cucumber,quartered, thinly sliced
3/4 cup chopped cilantro
1/4 cup toasted sesame seeds
Soften soba noodles by adding to a large pot of boiling water. Add edamame and stir to break up/separate noodles; cooking about 2 minutes. Drain in colandar, and rinse under cold water.
Meanwhile, drain tofu and thoroghly pat dry using paper towels. Cut tofu into 1/2-inch thick cubes. Heat peanut oil in a wok or large saute pan over medium high heat. Add tofu and cook 4 minutes, without stirring, allowing a crisp edge to form. Stir tofu and continue to cook and additional 3 minutes, or until crisp and golden brown.
Using a vegetable peeler, peel the carrots into ribbons over a large salad bowl. Add the green onions, cucumber and cilantro , and add 1/4 of the dressing, tossing well to combine. Add soba noodles, edamame, and tofu to the salad bowl along with the remaining dressing and toss thoroughly to combine flavors. Garnish with toasted sesame seeds.