Monthly Archives: July 2011

25 Jul 2011 Rice Noodle Bowl with Broccoli & Bell Peppers

Adapted from: Gadia, M. “Table for One“. Vegetarian Times (Vol. 36, No. 7). July/August 2010. P. 31.

Rice noodle bowl

Copyright © 2011. Adrien Bisson.

My Comment: This recipe was originally part of an article about cooking for one; sometimes I think cooking for just two is equally challenging.  It was easy to double – being a teacher I know my times tables :-)! It seems like it would be quite easy to vary the vegetables according to what is in season. This one looks like a keeper to me.


1-1/2 oz. dried rice noodles broken into 1-inch pieces
2 tsp low-sodium soy sauce
1 tsp rice vinegar
1 tsp sugar (or other healthy sweetner like agave)
1 tsp chile sauce (or to taste)
2 tsp canola oil
1/4 cup finely chopped onion
1 clove garlic minced (if the chile sauce already includes garlic, skip this)
1/2 cup thinly sliced red bell pepper
1/2 cup broccoli
1 TBSP chopped roasted peanuts (optional)


1. Bring 2 cups water to a boil in medium saucepan. Add broken noodles. Remove from heat and let stand 5 to 7 minutes or until noodles are rehydrated. Drain and discard water.

2. Meanwhile, whisk together soy sauce, rice vinegar, sugar or sweetener, chile sauce and 1/4 cup water in small bowl. Set aside.

3. Heat oil in skillet over medium-high heat. Add onion and garlic and stir fry 1 minute. Add bell pepper and broccoli and cook 1 minute more. Add soy sauce mixture , bring to a boil and cook 1 minute more or until bell pepper and broccoli are tender. Stir in noodles. Serve sprinkled with roasted peanuts, if using.

Servings = 1. Nutrition information: 311 calories, 10 G fat, 55 G carbs, 3 G fiber.

18 July 2011 Blue Cheese-Topped Mushroom Steaks over Arugala

Arugula Salad

Copyright © 2011. Adrien Bisson.

Adapted from: Riccardi, V. “20 ways to grill fruits and veggies.” Vegetarian Times. (Vol. 37, No. 6) July/August 2011. p 66.

My Comment: It’s been actually hot here — not hot by New England standards, but H-O-T; and even though I like it that way, I don’t enjoy heating up the kitchen and then living with the aftermath (no AC). So when we heard the long-range forecast of a heat-wave, I picked out grill-based recipes.

The mix of spicy arugala with the garlicky blue-cheese based dressing is just one of those things that simply go together. And as far as I’m concerned, you can keep the steak – I love hearty Portobellos and grilling them is the perfect way to prepare them! Enjoy!


Vegetable oil for brushing on the grill
3 tsp. olive oil
2 tsp balsamic vinegar
4 large Portobello mushroom caps
1 clove garlic, peeled
1/2 cup low-fat buttermilk (I used nonfat)
2 oz. crumbled blue cheese (about 1/2 cup)
2 TBSP reduced – fat mayonnaise
2 TBSP fresh chives
8 cups baby arugula
1 pint cherry tomatoes, halved


1. Brush grill grates with oil and pre-heat grill to medium.

2. Whisk together olive oil and vinegar in a bowl. Season with salt and pepper if desired and brush all over mushroom caps. (I used my usual mustard vinegarette recipe — 2:1 balsamic to olive oil and add some dijon mustard before whisking). Place caps on grill and cook 15-18 minutes, turning once or until tender. Transfer to cutting board to cool slightly before slicing.

3. Process garlic in food processor (again — I’m a minimalist when it comes to cleaning up gadgets. Chop the daylights out of the garlic, put the other ingredients in a 2-cup measure and use a stick blender.  Easier to clean IMHO).

4. Add buttermilk, blue cheese and mayonnaise; process until creamy. Stir in chives (see not about blending in Step 3).

5. Divide arugula among plates. Top with Portobellos, tomatoes, and sauce.

Nutrition Info per serving (4 servings): 166 calories, 8 G protein, 9 G total fat, 13 G carbs, 3 G fiber.

16 July 2011 Bing Cherry Salad Dressing

Adapted from: Spitalnick, A. (editor). “This Just In… Bing Cherries”. Vegetarian Times. (Vol.37, No. 6). July/August 2011. p 16.

Bing Cherry Dressing

Copyright © 2011. Adrien Bisson.

My Comment: Growing up in the mid-west, I don’t remember much about Bing cherries; my cheery cherry memory is pitting sour cherries (by the pound) so my Mother could freeze them. Sweet cherries were Queen Annes.  I don’t know, maybe there were Bing cherries and I was just not paying attention.

That said, this is the time of year when markets and even our CSA usually have Bing cherries available. I don’t often use dressing on salads; but this was intriguing — the sweetness of ripe red-purple cherries mixed with vinegar and mustard was an enticement on a sweltering summer evening when we just felt like eating a simple salad for supper.

Vegetarian Times did not specify amounts — so I won’t either.  Most recipes call for oil to vinegar ratios of 2:1 — I usually do just the opposite (there’s a shock). Add honey to taste and about a tablespoon of mustard (more or less to your personal taste).

Puree together:

Pitted bing cherries (I used about 30)
Almond oil (see note above; I think I used about 2-3 TBSP)
Champagne vinegar (see note above)
mustard (about 2 tsp does the trick)
honey (use agave or other liquid sweetener to make this vegan)

08 July 2011 Naomi Pomeroy’s Quinoa with Sweet Peas & Sour Cream Dressing

Adapted from Pomeroy, N. “Quinoa with sweet pea & sour cream dressing.”  Wall Street Journal Online: Slow Food Fast. (April 23, 2011). Downloaded from the web on 08 July 2011.

Quinoa and Peas

Copyright © 2011. Adrien Bisson

My Comments: I love the texture and taste of quinoa and this slightly warmed dish seemed perfect for summer! Our CSA shares have included some wonderfully fresh sugar snap peas and even some mint — trying this recipe seemed to be a good fit.  Not a big fan of sour cream, so I substituted (of course) with non-fat Greek yogurt.


1/2 cup quinoa, rinsed
1/2 teaspoon and pinch salt
2/3 cup water
1/4 cup and 1 tablespoon olive oil
1/3 cup yellow onion, diced
3/4 cup snap or snow peas, halved crosswise on the bias
3/4 cup shelled peas, fresh or frozen
2 tablespoons sour cream (I substituted Non-fat Greek yogurt)
1/2 teaspoon Dijon mustard
1 tablespoon champagne vinegar
1 tablespoon lemon juice
1/2 teaspoon sugar
1/3 cup fresh mint, torn
1/4 cup parsley, chopped


1. Place quinoa in a small saucepan with a pinch of salt. Cover with water and bring to a boil over high heat. Reduce to a simmer and cook, covered, until tender, about 18 minutes. Remove from heat and fluff grains. Leave lid ajar, and let cool.

2. While quinoa cooks, set a medium sauté pan over medium heat. Swirl in 1 tablespoon olive oil. Add onions and cook until soft, about 5 minutes.

3. Stir in snap peas and shelled peas. Sauté for 2 minutes, or until peas turn bright green. Remove from heat.

4. Mix sour cream, mustard, vinegar, lemon juice, sugar and ½ teaspoon salt together. Whisk in ¼ cup olive oil.

5. Stir quinoa into the pea mixture and set pan back over medium heat. Cook until just warmed through and add dressing. Remove from heat.

6. Stir in mint and parsley. Adjust seasoning with lemon juice and salt, if needed.

Adjust seasoning with lemon juice and salt, if needed.

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