After my debacle with the weevils, I was able to make the Bon Appetit recipe I wanted to replicate. I actually have made many variations of the Roquefort Crackers I read about, as I used to like to make cheese straws and cheese crackers for gifts around the holidays. What I love about the recipe is that it is a 1-1-1 ratio of ingredients: 1 cup flour, 1 stick butter, 1 cup cheese. You can then play around with everything else to essentially create a savory, cheese blasted shortbread.
For the blue cheese crackers, I did just that – 1 cup flour, 1 stick butter, and 1 cup blue cheese crumbles. I let the butter and blue cheese come to room temperature, and I mixed it all together with my hands, similar to kneading dough. I added some cracked pepper and Worcestershire sauce to enhance the flavors, instead of cayenne. I prefer cayenne with cheddar or Parmesan when making these. I then rolled the dough out into a log shape, similar to store-bought cookie dough, and wrapped it in plastic. The Bon Appetit recipe says to leave it in the fridge for 12 hours, but I only did for about 4. I do not see how 12 is necessary unless you want to make the dough ahead of time and let it sit overnight. When I was ready, I preheated the oven to 400 degrees, sliced the log into 1/4″ thick discs, and pressed them into a ramekin of sesame seeds to garnish and add a extra element of flavor and crunch.
I’ve been counting calories lately and overall looking for more balanced nutrition. A friend suggested I give up carbs, especially wheat, but I’m not quite ready. This afternoon I wanted something satiating, slightly comfort-foody, and of course quick. As usual I raided my pantry for what I had, which this time included one neatly wrapped bundle of Blue Dragon Soba Noodles (Japanese-style noodles made in China, but I digress). I checked the nutrition facts and a serving was a whopping 436 calories. However, the serving suggestion was 1/2 of a package, or 125 grams. Using my handy food scale, I weighed out one bundle, about 75 grams. Sounded like a better serving size to me!
Noodles alone were not going to cut it, so I wanted some sort of sauce. I do love me some peanut noodles, so I decided to modify the peanut sauce I often make when I am cooking Asian meals. I was pretty happy with the results and the whole lunch only took me about 15 minutes to prepare. Overall, I am happy with the nutrition of the dish, except it is a bit high in sodium due to the soy sauce I used. I may try to omit the soy sauce and add a bit of water to thin the sauce.
Quick Peanut Soba Noodles
406 calories, 66 gr carbs, 10 gr fat, 13 gr protein, 787 mg sodium, 11 gr sugar
1 bundle soba noodles (about 75 grams)
1 tablespoon natural peanut butter
1 teaspoon grated ginger
1 teaspoon soy sauce
1 teaspoon rice vinegar
1 teaspoon chili garlic sauce
1/2 teaspoon honey
1 teaspoon raw sesame seeds
Boil soba noodles according to package instructions, drain
Mix all remaining ingredients, reserving sesame seeds, until well blended
Mix peanut sauce with warm noodles, top with sesame seeds