Cold Soba Noodle Salad

Cold Soba Noodle Salad or... "Mom, I need something for the potluck tomorrow AND 24 cupcakes for my French presentation..."

..."well, actually, you only need to make 22 cupcakes."

ONLY 22? Well then, that should be no problem?!

Last words as I tuck my 10 year-old into bed. I was kind of hoping for "good-night!"

I left the cupcakes for another mother in the group whose child was A LOT more convincing than mine, but did manage to pull off something for the potluck later in the day.

If you need a dish any time soon that you can make on the fly, this cold noodle salad was quick and the result was better than anticipated.

I relied on some pre-prepped veggies and a bottled dressing, but there was nothing in the bottom of the dish upon its return home besides a stray green onion or two rolling around and a few sesame seeds, so I think it was a success.

My amounts are a bit spotty and really don't matter.  Adjust everything to the size of the crowd you are feeding, or how many leftover servings you want to have.  I like a generous veggie-to-noodle ratio, but add as much or as little as you like.

Soba noodles prepared according to package directions, rinsed and cooled (these cook quickly, so they're perfect for last minute prep!)

Handful or two frozen edamame (throw into pot with soba in last few minutes of cooking)

A bag of Mann's Rainbow Salad

Mann's Sugar Snap Peas

Some green onions

Sliced coloured peppers

PC Toasted Sesame Vinaigrette

Sesame seeds

A handful of chow mein noodles for a bit of crunch.

In a large serving dish, combine your prepared soba noodles and edamame with a few handfuls of rainbow salad, sliced sugar snap peas, sliced peppers, and green onions.

Toss with desired amount of sesame dressing and sprinkle with sesame seeds.

Top with a handful of chow mein noodles just prior to serving (they will get pretty soggy otherwise).
Refrigerate until needed.

If you want to extend this salad even further, or make it the main event, you might add leftover roast chicken, broiled tofu, or some grilled shrimp.

A spoonful of chili-garlic hot sauce or some diced fresh mango might be tasty additions as well.

Apple Muffins

I have been cleaning out my recipe file - actually more of a pile than a file!

I came across a number of recipes from Today's Parent Magazine in my stack of clippings and scribbled memos.

This recipe for Triple-Grain Apple Muffins was originally printed in the March 2002 publication of TP Magazine.

I wanted to make some muffins worthy of these lovely parchment baking cups my sister bought me for my birthday. Much appreciated gift.  Thank-you.



These muffins are nice with a hunk of cheese and a piece of fruit as you run out the door or alongside a bowl of soup for lunch.

I added raisins and some chopped walnuts.

3/4 cup all-purpose flour
1/2 cup rolled quick oats (not instant)
1/2 cup natural wheat bran
1/4 cup cornmeal
1/2 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon cinnamon (I used a teaspoon)
1 egg
1/2 cup milk
1/4 cup vegetable oil ( I used melted coconut oil)
1 cup coarsely grated apples

Preheat your oven to 400 degrees.

Grease your muffin cups or line with lovely parchment baking cups gifted to you by your sister!

Mix your dry ingredients and grated apple in a bowl and set aside.

Whisk your milk, egg and oil and add to to your dry ingredients; stir just to combine.

Spoon batter into your muffin cups almost to the top.  I like to sprinkle tops with some oats and a thin slice or two of apple.

Bake at 400 degrees for 20 minutes or until golden and knife inserted comes out clean.

Remove from the pan and cool on a wire rack.

Makes about 8- 10 muffins.

Marshmallow Peanut Butter Squares for Tara

Anyone who knows me well knows I feel a strong connection with food and believe deeply in its power to unite and comfort and heal and sustain us and those we love.

I wanted to share this video today. It was posted by friends following the sudden death of food blogger Jennie Perillo's husband in 2011. It is a lovely tribute to life and love and friendship, and I thought it worth sharing.

 Jennie's husband Mike loved Peanut Butter Cream Pie, and following his death his wife asked her friends to bake a pie and share it with someone they love and "hug them like there is no tomorrow because today is the only guarantee we can count on."  I loved this idea and felt elevated thinking about all the peanut butter cream pies that were made and shared and enjoyed that day and all the light and comfort that simple gesture generated.

A very dear friend of ours lost her sister this week and I was reminded of this touching video when I asked her what we could do to help.

In her ever-creative and purposeful style, Michelle asked us to bake some of her sister's favourite Marshmallow Peanut Butter Squares or Millionaire's Shortbread to include on a table of Tara's favourite things that was being put together to honour her life and celebrate who she was and what she held dear.

I feel very happy to join her many friends and offer this gesture of love and to contribute in some small way to the celebration of Tara's life.

These squares are for Gordon.  These squares are for Tara.  These squares are for everyone.

"Something beautiful is happening today..."