Adapted from Japanese Foods that Heal: Using Traditional Ingredients to Promote Health, Longevity, and Well-Being by John and Jan Belleme
Ingredients for the Salad
12 oz. udon or soba noodles (recipes called for soba and I used udon, in the hopes my kids would like this – no luck, but I loved it)
2 cups of small broccoli florets
1 cup of sliced cabbage (recipe said use napa cabbage; I used savoy cabbage)
1 large carrot, cut into thin matchsticks
3 green onions (scallions), thinly sliced
optional: 1 kirby cucumber, peeled and sliced (I skipped this)
Spicy Peanut Sauce
1/2 cup smooth peanut butter
1/2 cup warm water
2 tablespoons peanut oil (I used olive oil and sesame oil instead)
1 tsp. minced garlic
1 Tbsp. minced fresh ginger
3 Tbsp. shoyu (Japanese soy sauce)
1 Tbsp. plus 1 tsp. rice vinegar (I skipped this)
1 Tbsp. plus 1 tsp. fresh lime juice (I used fresh lemon juice)
1 Tbsp. mirin (Japanese rice wine – delicious condiment, if you can get some)
1/2 tsp. dried red pepper flakes (I used hot pepper sauce instead)
How to Make the Noodle Vegetable Salad
Cook the noodles in a large pot of boiling water. Stir to prevent sticking. Cook until tender but firm. Drain. Rinse with cold water. Set aside in large bowl.
Steam the broccoli until bright green and tender-crisp. Remove, then steam the cabbage and carrot sticks. Add to noodles. Add the scallions and cucumber to noodles as well.
Mix all the peanut sauce ingredients in the food processor. Puree until smooth. Add to the noodles and toss gently. Serve.
I “met” Lisa when she friended me on Facebook. I took a look at her art both on Facebook and on her blog, and I thought, these are wonderful paintings! What a treasure to find in New Jersey. Here are a few questions she graciously answered for this blog:
1) When did you realize you wanted to be an artist?
When I was 9 yrs old. I went to my first summer art camp program at Rhode Island School of Design (RISD). Oh I remember it so vividly. I overheard my teacher tell my mother not to worry because when I am older I will be able to “see” more. (I was the youngest in the class). That day, I forced myself to “see” more and painted a house with every detailed shingle on the roof. That painting won an award at the end of the summer. The president of RISD approached my mother to purchase the painting, but she declined. To this day, I challenge myself to look more than I think I know. I challenge myself everyday to paint better than yesterday. Little did I know at nine I “caught the creative bug” that has since fueled me for 44 years!
Thankfully, I have the painting on my bedroom wall. Every morning, it reminds me why I am an artist.
2) How have you used social media (Facebook, blog, Twitter) to promote your art?
I post on blog, twitter and facebook regularly so I can keep my collectors and followers current on new paintings (sometimes still wet on the easel), news and upcoming exhibitions. Also, it’s a great way for followers to join in on the conversation, especially on Facebook. Posting my next exhibition, 9th annual Spring Open Studio on Facebook helps spread the word virally. I still send out postcards to my list and press releases to periodicals. It all works together!
3) What advice would you give to other artists about marketing?
Network.
4) What is your favorite part of being an artist?
Seeing magic happen.
5) Where do you look for inspiration?
Flowers and gardens. I think I was a fairy in my past life. :0)
The recipe for this dish of cabbage with carrots, ginger, orange, miso is here as Winter Slaw and here as Fresh Tekka. It is adapted from a macrobiotic recipe, and if I have the time, I make it once a week.
Want a piece of apple pie? Use this pie crust, take four granny smith apples, peel ’em, slice ’em and toss sugar and cinnamon all over them. Put the apples in the pre-baked crust, cover with additional crust dough (throw some oatmeal in the top crust), and bake for about 50-60 minutes in a 350° oven.
Want more recipes? I will be hosting the Kosher Cooking Carnival on May 16, so be sure to visit on that day. If you are a blogging cook or a cooking blogger and have a kosher recipe to share, please submit the post. Kosher Cooking Carnival is a blog carnival about kosher food, halachot (laws), customs, reviews of restaurants and cookbooks. If you want to host a KCC or for more information, visit Batya.
Here is a scene from last year’s march around the block for Israel. Will I make it to the little school parade today? Busy day ahead … we shall see. My daughter is already dressed in blue and white in honor of the birthday of the State of Israel.
This originally was going to be a post with a photo of the red afghan that my grandmother crocheted many years ago. However, my daughter showed up and posed with her book in front of the afghan. Of course, the photo with her in front of the afghan reading The Princess and the Goblin by George MacDonald is far more interesting than the others with only the blanket.
For more posts with a little or a lot of red, visit Ruby Tuesday:
Read Friends Become Good Clients via Social Web, Shari Weiss’ interview on her social media blog. I talked about my blogging history and how this blog has helped me grow with both technical knowledge and special relationships. Enjoy!
