Reheating Mushroom Noodle Bowls!
It’s the return of the fan favorite mushroom noodle bowls. I am not surprised that this one received so many compliments the first time it appeared on a menu- how can you go wrong with roasted mushrooms, rice noodles, marinated tofu, and seaweed. Especially when you smother it all in a thai basil and ginger vinaigrette. It’s a no brainer for me, and in this hot, sticky weather, a cold bowl of roasted mushrooms + noodles definitely hits the spot. I think my favorite part is the seaweed + ginger salad. Dried seaweed is amazing. It’s so high in nutrients and minerals, and has such an amazing and unique texture and flavor. This isn’t that weird slimy fake processed seaweed salad- this is just dried seaweed, rehydrated in cold water, strained and tossed with pickled ginger. Renewable aquaculture is going to save the oceans, as long as we can stop throwing trash in them, and prevent the melting of the ice sheets. Not a tall order, but every little bit helps. In the meantime, we just need to focus on doing everything in our power to leave the world in a better place than we found it. That’s ultimately the most important thing that we can do. On a small scale, it benefits folks around you. But on a larger scale, it can really make a difference. Anyway, to reheat you dinner, don’t. Just enjoy it cold. Dress everything up with the thai basil vinaigrette, mix it together, and enjoy. If you’re really hard-pressed on eating a hot bowl of noodles, just microwave it for a couple minutes to take the chill off. Either way, it’s gonna be delicious. I mean, it is delicious. Enjoy 🙂
If you got soy braised chicken thighs:
I don’t blame you. These thighs, coming right from Joyce Farms, are no joke. A very sweet and aromatic braise turns chicken into a thing of beauty, and all you gotta do for these is warm them up in the braising liquid. In a small saucepan, warm the braising liquid over medium heat. Add the thighs, cover with a lid, and simmer till the thighs are warmed through and are nice and tender. If you’re feeling fancy, broil the warm thighs for 3-4 minutes to crisp up the skin. Alternatively, place them in a microwave safe dish, add the sauce, and nuke them till they’re hot. But much better to simmer (and maybe broil) till hot. Once they’re ready, plate them up on top of the celery root steaks, and spoon some of the hot braising liquid on top. Enjoy!