Noodle Pot Lunch Recipes

http://goop.com/ingenious-noodle-pot-lunch-recipes/

INGENIOUS NOODLE POT LUNCH RECIPES

Jasmine and Melissa Hemsley are Hemsley+Hemsley, the adorable and talented sisters storming London with their creative and seriously delicious approach to healthy eating—in fact, they make a gluten-free, sugar-free, grain-free lifestyle seem not only manageable, but also kind of fun and glamorous. Their new cookbook The Art of Eating Well is packed with colorful photos and awesome recipes, including one of our favorites, the Kelp Noodle Pot.

The idea is brilliant: Chuck a bunch of stuff in a heatproof mason jar, fill with boiling water, and eat. It’s like a modern, healthy version of Cup-a-Soup, which Melissa and Jasmine have even packed for long-haul flights. (“Just ask a flight attendant to fill it up!”) We were so into the idea that we asked them to come up with three variations exclusively for goop—and are offering the Hemsley Spiralizer in the goop shop. Below, their recipes, along with some of their tips on building your own version from scratch.

THE BASE

Cooked quinoa, cooked lentils, cooked beans, cooked buckwheat noodles or spirals, kelp noodles, cooked shredded roast chicken, hard boiled egg (peeled!).

THE FLAVORS

Sea salt, tamari, pepper, chili flakes, cayenne, fresh red chili, jalapenos, chipotle, ginger juice (grate and squeeze fresh ginger), garlic (powder or finely minced fresh), onion (chives, scallion, red onion, shallot), spices (curry powder, garam masala, Chinese five spice, harissa spice mix), herbs (dried or fresh), coconut milk, coconut oil, toasted sesame oil, grated parmesan, tomato sauce, kimchi, or sauerkraut.

THE VEGGIES

Raw: Grated or spiralized carrot, squash, beet, zucchini, chopped bok choy, spinach, kale, shredded cabbage, bell pepper, radish, snap peas, sprouts.
Cooked: Small florets of broccoli, cauliflower, kale, beet, celery root, roasted tomatoes, green beans.

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  CURRIED EGG SQUASH NOODLE POT

  “The coconut milk makes this noodle pot creamy while the turmeric adds a pop of color and a ton of health benefits—it’s anti-inflammatory, blood purifying, and aids in digestion. If you don’t have a spiralizer, try this with pieces of roasted butternut squash instead. It’s also great with zucchini noodles (also called zoodles) in the summer.”

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• 

  ITALIAN QUINOA STYLE NOODLE POT

  “A bit of leftover tomato sauce, fresh basil, and some finely crushed garlic inspired this Italian-style noodle pot. We used grated zucchini to keep it fresh and cooked quinoa for a protein hit. While these little seeds may resemble grains in look and taste, they are completely free of gluten and rich in amino acids not found in regular grains.”

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• 

  GINGER SESAME CHICKEN NOODLE POT

  “It’s safe to say that sesame plus chicken is a culinary match made in heaven. Add ginger for kick and carrot noodles for crunch and you’ve got a delicious and healthy lunch in minutes.”

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• 

  MISO KELP NOODLE POT

  “A splash of tamari and a dollop of miso provide an instant Asian-inspired soup base here. Add whatever combo of raw and cooked veggies you like. Kelp noodles are made from sea vegetables and can be found near the tofu at Whole Foods and most health food stores.”

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Oat, Raisin, and Nut Bars

Makes 15 bars

Ingredients

8 

tablespoons 

(1 stick) unsalted butter, at room temperature, plus more for the pan

2 

cups 

old-fashioned rolled oats (not quick-cooking)

1/2 

cup 

all-purpose flour, spooned and leveled

1/2 

teaspoon 

baking soda

1/2 

teaspoon 

ground cinnamon

1/2 

teaspoon 

kosher salt

1/2 

cup 

packed light brown sugar

1 

teaspoon 

pure vanilla extract

1/2 

cup 

raisins

1/2 

cup 

unsalted mixed nuts, such as walnuts and almonds, roughly chopped

2 

ounces 

semisweet chocolate, chopped

Directions

1. Heat oven to 325° F. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil; butter the foil.
2. In a medium bowl, stir together the oats, flour, baking soda, cinnamon, and salt.
3. In a large bowl, using a wooden spoon, mix together the butter, sugar, and vanilla until creamy. Stir in the oat mixture, raisins, and nuts until combined.
4. Press the oat-butter mixture evenly into the prepared pan. Bake until the edges are golden, 18 to 20 minutes. While still warm, cut into 15 bars. Let cool completely in the pan.
5. Meanwhile, in a double boiler or a medium heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate, stirring often, until smooth. Drizzle over the cooled bars and chill until set, 15 to 20 minutes.
6. Storage suggestion: Keep the bars at room temperature, individually wrapped or between sheets of wax paper in an airtight container, for up to 5 days.

Baked Oatmeal Snack Bars

Ingredients

• 1.5 cups rolled oats
• 1/2 cup chopped walnuts [or any nuts you like]
• 1/2 cup dried fruit (any you like – raisins, cranberries, dates, figs)
• 1/4 cup seeds (any you like – sunflower, pumpkin, flax, sesame)
• 1 tsp cinnamon
• 1 tsp kosher salt
• 1.25 cups skim milk
• 1 egg
• 1 tsp vanilla

Method:

1. Preheat oven to 350*
2. Mix dry ingredients.
3. Mix wet ingredients.
4. Pour wet into dry. Stir to combine.
5. Pour into a 9×9 baking dish either coated in cooking spray or lined with parchment.
6. Bake for 40 minutes.
7. Cut into 9 squares.

Makes 9 servings . Each bar is appx. 170 calories, 3 grams fiber and 5 grams protein. [Cut into 12 squares reduces calories to about 125 calories per square]

While delicious, the only sweetness in these comes from the dried fruit. Add in 1/4 – 1/2 cup brown sugar if you like.

The variations are endless: cranberries, coconut, all kinds of dried fruit, nuts, etc.

10 THINGS WITH SIMPLE SLOW-COOKER SHREDDED MEAT

No time for a slow cooker? Combine all the ingredients plus an extra ½ cup of liquid in a large saucepan. Simmer, covered, for one hour, then proceed with the recipe.

Makes 4 servings

1 large yellow onion, thinly sliced

1 cup white wine, low-sodium chicken broth or apple cider

1½ pounds boneless, skinless chicken thighs or country-style pork ribs or rib chops

1 teaspoon whole black peppercorns

2 bay leaves

1 tablespoon Italian herb mix

1 teaspoon kosher salt

In a 4-quart slow cooker, combine the onion, liquid of choice, meat of choice, peppercorns, bay leaves, Italian herbs and salt. Cover and set to cook on low for eight to 10 hours, or on high for four to five hours. The meat is ready when it is fork tender and falls apart easily. Remove and discard the peppercorns and bay leaves. Shred the meat using two forks, discarding any fat or bones.

Use the meat in one of the following dinner ideas:

• Quesadillas: Drain any extra liquid from the meat. Spread over large tortillas, sprinkle with shredded cheese, black olives, scallions and diced jalapeños. Top each with another tortilla. Toast on both sides in a dry skillet. Cut into wedges and serve with sour cream and salsa.

• Sloppy Joes: Mix in 1 cup barbecue sauce, ¼ cup apple cider vinegar and 2 tablespoons brown sugar. Serve on bulky rolls.

• Coconut curry: Stir in 1 can of coconut milk, 2 cups chopped cooked vegetables (such as broccoli and roasted red peppers) and 2 tablespoons red curry paste. Serve over rice.

• Upside-down cottage pie: Whisk together ½ cup half-and-half with 1 tablespoon cornstarch. Drain the liquid from the meat into a saucepan. Stir the half-and-half mixture into the meat liquid and cook over medium heat, stirring continuously, until it simmers and thickens. Stir in 1½ cups thawed corn kernels and 2 tablespoons chopped fresh thyme. Stir together with the shredded meat and serve over mashed potatoes.

• Pesto pizza: Stir 1 cup purchased pesto into the shredded meat. Spread over 2 prepared pizza crusts. Sprinkle each with grated Parmesan cheese, then top with slices of fresh mozzarella and sliced roasted red peppers. Bake at 450 F until golden and melted, about 20 minutes.

• Marmalade nachos: Drain the meat and stir in ½ cup orange marmalade, ½ teaspoon red pepper flakes and 1 tablespoon cider vinegar. Spread over tortilla chips. Top with sliced scallions, sliced Peppadew peppers or pickled jalapeño peppers, and shredded cheese. Heat in a 350 F oven just until the cheese is melted.

• Picatta pasta: Add the meat to a pound of pasta, cooked according to package instructions. Stir in ¼ cup capers and the zest and juice of 1 lemon. Serve topped with grated Parmesan cheese.

• Greek pitas: Drain the meat and mix with the zest of 1 lemon, 1 tablespoon chopped fresh oregano and 2 minced cloves of garlic. Combine 1 peeled, diced and seeded cucumber with ½ cup plain Greek yogurt and ½ cup crumbled feta cheese. Serve in pita pockets with chopped fresh tomato.

• Sesame noodles: Cook an 8-ounce package of udon or soba noodles according to package directions. Whisk together 2 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons toasted sesame oil and a splash of hot sauce. Toss with the meat, 1 thinly sliced red bell pepper, 1 thinly sliced bunch scallions and the noodles. Top with 2 tablespoons toasted sesame seeds.

• Lemon-ginger barley soup: Add 1 quart low-sodium chicken broth, 2 tablespoons grated fresh ginger, the zest and juice of 1 lemon, and ¾ cup quick-cooking barley to a large saucepan. Cook for 10 minutes, then add the meat and its cooking liquid. Season with salt and pepper.