It’s November, already. I know I’m not the only one caught totally off guard by the insanely fast passage of time this autumn. I’ve heard the rumbling on other blogs. I know it’s super boring and redundant to talk about how fast time goes by, but seriously, it feels like Bunky started kindergarten about three seconds ago, and now Halloween is over, Little Guy’s 2nd birthday was over a week ago (!) and Thanksgiving is a stone’s throw away. I’m behind on posts and pretty much everything else.
But, instead of throwing up my hands and giving up (my usual m.o.), I am going to take some deep cleansing breaths (trying) and go one post at a time. First up, our awesome pre-Halloween trip to the country and a super yum buckwheat noodle stir fry recipe.
Important note from the author: I totally understand if you feel the need to scroll past the ridiculous amount of pictures of my kids and the photogenic country background and get right to the recipe. All I ask is that you look at this one before you go.
I mean, really. How does nature make this stuff up?
Okay, so here we go. A few weeks ago we drove up to the country for what might be my favorite time of the year (well, besides summer at the lake, of course). Besides everything looking so golden hued and gorgeous with all the fall foliage, there is THIS:
Cunningham Farms is a lovely little farm in Bethel, NY. (Bethel is the location for the original Woodstock concert, btw, with a trippy museum to boot.) We stumbled upon their pumpkin patch and corn maze last year and loved it. This is a picture of Bunky in October 2012 giving her famous double thumbs up (highest level of praise).
And now, one year older. (Same fleece, ha.)
They added some cool new features like an obstacle course, giant chess board, and Bunky’s absolute favorite, panning for gems. The kid is super into crystals and rocks. I mean, who isn’t?
I loved the corn maze, which I skipped last year because I didn’t feel like carrying Leo.
Of course, I still ended up lugging him around most of the way, but with a face like this, how could I resist?
There was a tractor, because of course.
The Indian corn was a huge hit all around.
Little Guy loved his so much he fell asleep holding it later that day. No joke. He also used it as a “phone” on the ride home.
I feel like the corn was more colorful than I remember, each kernel so shiny and vibrant. Or maybe I just never really saw it before. My mom used to love Indian corn and every autumn we’d have some hanging on our door. I used to think she was a little silly for getting so excited about it, and now here I am. There are so many things I wish I could tell her she was right about. Corn is the least of it, you know?
She would’ve loved these guys, obvs.
She also would have loved this blog. I think she would have been surprised about the recipes since I had never been much of a cook. My claim to fame as a post college graduate was that I made edible scrambled eggs and rocking rice krispie treats. No joke. It wasn’t until I met my husband at the ripe old age of 26 (yes, I thought I was old then – HILARIOUS, right?!) that I began to learn. Looking back, I’m pretty sure it was his master plan to teach me how to cook and then conveniently hand over the tongs.
Well. I’ve come along way from those early days. For years I relied on recipes, strictly. I felt like if I strayed from a recipe even in the most minor of ways, it would end in disaster and chaos. Not unlike how I live my life, ha. Oh, the metaphors one can come up with on such little sleep. Anyway. It’s only very recently that I feel brave enough to go out on my own, to combine recipes, to leave out (seemingly!) key ingredients, to swap things out, to PLAY. I still keep it safe, as I don’t have any free time to experiment for whimsy’s sake. I’ve got a picky family to feed, you know?
So, the recipe I came up with works in several key ways for me and my people:
1. It’s HEALTHY, but covertly so (6-8 grams of protein per noodle serving!)
2. I can switch up the veggies depending on what I’ve got hanging around.
3. It is super flavorful (which is saying a lot given my spice averse family).
4. (Perhaps most importantly) It’s FAST and EASY.
Here’s the secret: awesome gluten free soba noodles.
I used King Soba Sweet Potato Buckwheat for this recipe, but their Pumpkin Ginger Brown Rice noodles are great, too. They are organic, gluten free, and super healthy. You can cook them up and add them to soup (which we did for Bunky who is anti-stir fry for some strange reason) or make this…
Gluten Free Buckwheat Noodle Stir Fry (with chicken or all veggie)
Adapted from this recipe and this one, too.
Ingredients (for the sauce):
- 3 cloves of garlic, minced
- thumb-sized piece of fresh ginger minced or thinly sliced
- 1 tablespoon of sesame oil
- 2-3 tablespoons of soy sauce
- 1 teaspoon of sugar
- 1/2 teaspoon of rice vinegar
For the rest:
- 1 complete package of gluten free King Soba noodles (comes in batches of 3 but each is about one serving, according to my family)*
- 2 teaspoons of canola oil
- 1 broccoli crown, separated into bite sized pieces
- carrots (we used pre-shredded from the store, or 2-3 carrots shredded or sliced)
- 2-3 boneless chicken breasts, cut into strips or thinly sliced (omit and use cubed tofu if you’d like)
- 1/2 bunch of kale, deveined and chopped
* We also cooked up a package of plain rice noodles and used both cause we are noodle people.
1. Mix all sauce ingredients into a small bowl. Set aside
2. Boil water for noodles. Cook as directed on the package. Set aside when done.
3. Meanwhile, heat oil in the pan on medium. Add broccoli, cook for a few minutes and then add carrots. After a minute or two add the chicken and cook until almost cooked through.
(Sidebar: I had taken a picture of the raw chicken happily nestled inside a circle of veggies, but my husband nearly threw up when he saw it and told me to delete it. So I did. Thanks, honey. Probably a good call.)
Add kale. Cook for a few minutes until wilted down.
4. Now add sauce. Stir everything together and cook for a few minutes more on low heat.
5. Finally, add noodles and stir to combine or serve over noodles. Your call.
Some day I’ll manage to take pictures during daylight hours and not seconds before starving people are waiting to eat. Until then, they’ll look like the one above. Sorry.
I leave you with this final photo from Cunningham Farms. Yup, this guy was back.