CEimB: Asian Noodle Bowl and Brown Rice Salad

Last week, the CEimB recipe was Wheat Berry Salad, a wonderful Ellie Krieger recipe chosen by Leslie of Lethally Delicious of the Craving Ellie group.

This week, the CEimB recipe IS Asian Noodle Bowl, an equally wonderful Ellie Krieger recipe chosen by Margaret of Tea and Scones.

Both Apple Crumbles’ versions are included in this weeks CEimB post.  If you want the original recipes, make sure to visit both Leslie and Margaret’s blogs.

Here we go. Two SUPER recipes to enjoy.

ASIAN NOODLE BOWL

My grocery shopping last weekend wasn’t as organized as usual.  Getting back from Boston then celebrating Easter at our house with family left my usual grocery priorities in a bit of a mess.  I did what I could with what we had on hand.  Even though it was exact, the meal was an outstanding success.  Really enjoyable recipe.

Ingredients

• 1/2 box of whole wheat fettuccine
• 1 TBS canola oil
• 3 scallions, chopped
• 1 tsp ground ginger
• 12 oz can of chunk light tuna (in water), drained
• 15 oz can sweet corn, drained
• 1 package frozen broccoli florets, rinsed and semi defrosted
• 2 celery stalks, chopped
• 10 cherry tomatoes, sliced
• 1/4 cup low sodium soy sauce
• 1 tsp toasted sesame oil

Directions:

Cook the noodles according to the package.

Heat the canola oil in a wok over high heat. Add all the vegetables (scallions, corn, broccoli, celery, tomatoes) and the ginger and let cook for 6 – 7 minutes.

Reduce heat to medium and add the tuna, cook another 2 minutes.  Add the noodles and sesame oil, stir around and serve. Top with sesame seed if you have them on hand for a nice finish.

Really enjoyable dinner. Good pick, Margaret.  We like the flavors, had a blast trying to eat it with chop sticks.  We gave up the chop sticks when we couldn’t get enough of the good stuff in our mouths.

Next up….

CEIMB: Wheat Berry Salad BUT…. Joanne’s version turned out as BROWN RICE SALAD

It was a busy week when this salad was chosen by the Leslie.  The only place I knew of in Utica where I might find wheat berries was at the local health food store.  There just wasn’t enough time for me to get there. Customization was on order and that’s where the brown rice comes in.  I have absolutely no regrets on my substitution.  This salad, made with quick cooking brown rice, was flavorful, healthy, and satisfying in every way.

Serves 6

• 1 cup quick cooking brown rice:  cooked according to package directions.
• 1/2 cup chopped walnuts, toasted
• 2 1/2 celery stalks, chopped
• 1/2 cup dried cranberries
• 1 scallion, chopped (both white and green parts)
• 1/3 cup rough chopped parsley
• 3 TBS Extra Virgin Olive Oil
• 2 TBS lemon juice (or juice of one large lemon)
• 1 tsp lemon zest (zest the fresh lemon then squeeze it)
• salt and pepper to taste

Cook the rice, remove from heat and allow to cool as you prepare the rest of the salad.

In an oven or toaster oven, on aluminum foil, place the walnuts in a single layer and put under the heat (about 450 F).  Watch carefully and as soon as they begin to brown (in about 1 to 1 1/2 minutes), remove so they don’t burn.

In a large bowl, add the rice, the nuts, celery, cranberries, scallions, parsley, oil, lemon juice, lemon zest, salt and pepper. Toss and serve at room temperature, slightly warmed, or chilled.

This would make a perfect brunch side dish and all the healthy nutrition makes it great for anyone watching their diet. Super pick on Leslie’s part. I’ll be making this dish part of our regular menu.

Wheat berries.  Have you tried them? Do you think I missed out substituting rice for the wheat berries?