Posts filed under salad

Super Chill- Peanut Veggie Noodle Bowl


Peanut Veggie Noodle Bowl

•  1/2 pound whole-wheat spaghetti (1/2 pack)
•  1/2 cup crunchy peanut butter
•  2 Tbsp soy sauce
•  1 Tbsp sesame oil
•  1 Tbsp Sriracha
•  2 Tsp grated ginger
•  2 cloves minced garlic
•  1 Tbsp honey
•  ½ cup water
•  1 ½ cups shredded broccoli slaw
•  1 cup edamame
•  Cilantro, for garnish
•  Sesame seeds, for garnish
•  1 ½ cups shredded rotisserie chicken (optional)

Cook spaghetti in salted boiling water.

Whisk together peanut butter, soy sauce, sesame oil, Sriracha, ginger, honey, water, and garlic.

Drain noodles when done and rinse with cold water.

Assemble salad: Toss noodles with sauce, slaw, edamame, and chicken (optional).  Refrigerate.

Top with sesame seeds and cilantro when ready to serve.

Posted on June 1, 2018 and filed under main event, salad, snacks, sides.

Thanksgiving with POTUS and FLOTUS....


President 44: Obama

Here we are at the end of our almost year-long journey of squirrel soups, pickled eggs, corned beef, and butter cakes. The palates on Pennsylvania Avenue have been as varied as ours Presidents. Thankfully, we have finally moved past our Colonial obsession with French cuisine to embrace our own American epicurean identity. The Obamas have been the crowning example of this movement.  Sick from the toxic election stew we must continue to slurp down for a couple more days, let’s have one last wholesome meal with the First Family. From next Tuesday on, who knows what will be on the menu.

Though the President has been seen eating pizza, drinking brews, and having the occasional cig, it has been the First Lady’s dedication to a healthy lifestyle that has been the center of the Obama White House culinary legacy.  Her “Let’s Move” initiative, an effort to get kids up and exercising, and the buzz around her thriving White House kitchen garden, have put a refreshing focus on nutritious eating.  The garden has boasted amazing seasonal harvests and includes the first White House beehive, which is home to 70,000 bees. The Obamas give the sweet stuff away to guests and the President even home-brewed a White House Honey Ale with it. When it comes to family meals, the Obamas enjoy salmon and steak with a host of fresh veggies (broccoli is a favorite).  The President’s 2009 inaugural dinner was inspired by Lincoln; a pheasant and duck served with sour cherry chutney. Mario Batali cooked up the last official White House dinner a couple of weeks ago, with beef braciole taking center stage and butternut squash ravioli also making an appearance. For a healthy snack, the President grabs trail mix or nuts. The girls enjoy sushi and the First Lady has a weakness for fries but a dedication to avoiding them. 

For this final installment, I have put together some favorite Presidential fall sides to enjoy with your family. I want to give a big thanks to the team at the Library of Congress (especially Miss Connie Carter) for their help and a big thanks to you, the reader, for cooking alongside me. For those interested in pursuing their own culinary time travel, the LOC has remarkable collections of 19th and 20th century books, magazines, newspapers, and prints which are publically accessible and well worth a look.  The Library’s 9-page Presidential Food: Selected Resource Guide (which is available online) started me rolling, and its knowledgeable culinary historians provided the fuel.   I will continue adding Presidential recipes to my site, www.thecurioustastebud .com, including the favorite dish of the victorious candidate. God Bless the Belly and God Bless the United States of America.

The Obama’s Fall Feast

Fall harvests make for the best time of spreads. Here are some of the Obama family’s favorite sides: roasted sweet potatoes and collard greens. They are adapted from American Grown:  The Story of the White House Kitchen Garden and Gardens Across America Hardcover ,” by Michelle Obama . Her version uses a smoked turkey leg rather than the traditional ham hock. I prefer bacon, though it adds a bit of fat. My changes are in italics. I have found they are best served with a pork loin (which is easy to throw in the slow cooker).

First Lady Collard Greens

My changes are noted in italics


·         4 slices bacon, chopped,

·         1 tablespoon extra-virgin olive oil

·         1 medium onion, finely chopped

·         6-8 cups veggie stock

·         6 cloves garlic, minced

·         2 bunches collard greens, well washed, large ribs removed, torn into bite-size pieces

·         Salt and freshly ground black pepper

·         Hot sauce, for serving

·         Apple cider vinegar, for serving


·         In a large pot over medium-high heat, add chopped bacon and stir over medium/high heat. There should be enough fat in the bacon, but if not, add a drizzle of olive oil.

·         When the bacon is crispy, remove from the pot and set aside. Keep fat in the pot.

·         Add the chopped onion and garlic and cook until translucent, 5 to 7 minutes. Add the collard greens and 6 cups veggie stock and bring to a boil. Lower the heat and cook for about 40 minutes, uncovered, stirring occasionally. If you need more stock, add when the 6 cups have cooked down.

·         Season with salt and pepper.

·         Serve with your favorite hot sauce and a splash of apple cider vinegar.

Easy Roasted Sweet Potatoes with Goat Cheese

·         2 medium sweet potatoes

·         2 glugs olive oil

·         Salt and pepper to taste

·         2 spring rosemary, chopped

·         2 Tbsp soft goat cheese


·         Preheat the oven to 400F

·         Peel and chop sweet potatoes into bite sized pieces

·         Toss potatoes in olive oil, cinnamon and rosemary

·         Place in roasting pan and put in oven for 45 mins, turning once.

·         Add goat cheese to top and return to oven for 5 minutes.


Reagan Gazpacho

President 40: Ronald Reagan

This week I had intended to pay homage to Reagan’s most famous edible obsession, the Jelly Bean. I made a couple of test batches and decided my homemade variety was woefully inadequate to the handfuls of synthetic heaven we all adore. I ended up following Nancy’s lead and going healthy, but I suggest popping some jelly beans throughout your cook to ease those sugar shakes. During his gubernatorial race in California, Reagan traded his pipe smoking addiction for an addiction to the bean, with licorice being the flavor of choice. His sole supplier was Goelitz Mini Gourmet Jelly Beans out of Oakland, who kept them coming to the White House. Goelitz even put together a red, white, and blue variety pack for inauguration day in 1981 and made a candy jar with the Presidential seal for White House guests so they could get sugar high on the way home. They were his guilty pleasure, which he scarfed down while Nancy wasn’t watching and one of the many surprising eccentricities in his home life and diet.

It seems every staunchly Republican family has a child or a lab named Reagan, which is quite humorous considering the Reagans weren’t actually that cookie-cutter. President Reagan, in his former life as a Hollywood actor, was originally considered for Bogart’s lead role in Casablanca. Those acting skills came in handy when dealing with the lunacy of the Hill, and Ronald Reagan loved the limelight. He was also the first President to get one of those pesky divorces (no judgment here). He then met Nancy, who was also working in Hollywood at the time. Nancy had dated celebrities before, including Clark Gable, and she quickly learned to love being a political wife. She took the reins on a lot of things, including what the President ate. It was a healthy high fiber diet for the day-to-day, though there was occasionally wiggle room for the President’s beloved macaroni and cheese. Fruit (and secret jelly beans) were for dessert, unless it was a holiday and her pull-apart monkey bread made the table.

Breakfast was normally cereal and fruit. Eggs were served once a week. The coffee was decaf as caffeine didn’t agree with the President.  It was light lunches of soups, with Hamburger soup being the most requested, and salads. For dinner, they occasionally enjoyed a frozen meal, or at least pretended to, in order to humor the manufacturers and their lobbyists.  President Reagan made March 6th National Frozen Food Day and it is still being celebrated by families, every day, across the nation. The preservatives and high sodium in most of these foods pair perfectly with ketchup, which the Reagan administration tried to officially make a vegetable in their bid to rework school lunch funding. It makes five a day a lot easier. Some actual family dinner favorites include: Veal Scaloppini, Beef and Kidney Pie, and broiled fish with lemon butter. 

The First Lady loved healthy fashionable food with that razzle dazzle. Cold soups, including gazpacho and curry soup with a dollop of chutney, made a perfect starter or lunch for her hosted events. The White House adapted this recipe from the original from the housekeeper at the Reagan’s Rancho del Cielo, north of Santa Barbara, California. Chef Henry Haller served it as starter at a luncheon for the United States delegation to the U.N. Decade for Women’s Conference. It has enough zest to avoid the feeling that you are eating pasta sauce (tip: don’t blend it to oblivion), and enough bite to feel almost full after a large bowl.


Adapted from: The White House Family Cookbook by Henry Haller

My changes are in italics

·         4 large ripe tomatoes, peeled

·         1 cup peeled, chopped cucumber

·         1 cup chopped green bell pepper

·         1 cup chopped red bell pepper

·         1 garlic clove

·         1 cup clear vegetable stock

·         1 garlic clove

·         2 Tbsp chopped fresh chives

·         2 Tbsp chopped fresh parsley

·         2 Tbsp chopped fresh basil, or 1 tsp dried

·         2 Tbsp chopped fresh tarragon, or 1 tsp dried

·         1 Tbsp Worchestershire sauce

·         6 drops Tabasco sauce

·         1/8 tsp ground pepper

·         1 cup peeled, finely diced ripe tomato

·         ½ cup peeled, seeded, and finely diced cucumber

·         ½ cup finely diced green pepper

·         ½ ripe avocado, chopped

·         Sesame seeds for garnish

-In a blender, combine whole tomatoes, chopped cucumbers and red and green pepper, and garlic clove with the vegetable stock. Puree until smooth.

-Add chives, parsley, basil, tarragon, Worcestershire sauce, Tabasco sauce, and pepper. Blend until thoroughly mixed.

-Refrigerate soup or set bowl in a pan of ice for 2 hours

- Pour soup into individual serving bowls. Top each with a sprinkling of finely diced tomato, cucumber, chopped avocado, and green pepper. Sprinkle with sesame seeds, black pepper, and chili flakes.

Posted on September 27, 2016 and filed under appetizers, main event, salad, snacks, soup, time travel.