Sesame Noodles with Purple Kale and Crushed Chimayo Chile

You have waited patiently dear followers, and true to my word the promised recipe incorporating my beloved purple kale is here. Excellent, while still steaming fresh off the stove, but also just as nice when cold, the next day out of the fridge.

The Recipe:

Quinoa Spaghetti Noodles (1 Package)

Boiling Water

EVOO*

Pinch Salt

1 large Onion, slivered lengthwise

1 large Yellow Bell Pepper, slivered lengthwise

1 and 1/2 teaspoons Black Sesame Seeds

1 teaspoon Crushed Red Chimayo Pepper (like the stuff you put on Pizza)

1 bunch Purple Kale, chopped

1 Portabella Mushroom, sliced

2 tablespoons Braggs

1 tablespoon Agave Nectar

1/4 cup Tahini**

2 tablespoons Sesame Oil

1 tablespoon Garlic Chile Oil

As you may have guessed you boil the water with the salt and oil. When boiling rapidly add package of noodles.*** Agitate/stir frequently as these noodles have the tendency to stick together.

Sliver the onion and bell pepper. Put in a frying pan with the sesame seeds and crushed red pepper with what you feel is enough olive oil. Saute until the onions are clear.

Place chopped kale and portabella mushrooms in another frying pan (slightly larger than the first) with about a 1/2 inch of water for a steam saute.**** Add the braggs and agave nectar, stir frequently until the kale is completely wilted and the water has mostly boiled off.

Add all three pots and pans together into one mixing bowl. Add tahini, sesame oil and garlic chile oil to taste. May need additional braggs or tahini in order to make it creamy and salty enough.

Yum. Eat regularly.

*EVOO is an abbreviation for Extra Virgin Olive Oil that I think (embarrassingly enough) has filtered down from the fanatical Rachel Ray. I use "extra virgin" because it is unrefined, cold pressed, from the first press so therefore less processed, and no chemicals are used in the processing. This gives you a more healthful product with a more desirable taste. I will blog on the health benefits next post.

**Tahini also deserves its own post. A product of ground sesame seeds (think peanut butter made out of sesame seeds) and popular in Middle Eastern foods, I buy the unsalted version. It is awesome raw but usually more affordable and easier to obtain when roasted.

***You can use any type of noodles but I use these to curb wheat consumption and increase the nutritional value of the food. Quinoa is an ancient grain who's claim to fame is its high protein content. Cooking and tasting much like wheat noodles, and not altogether expensive, it makes a great substitute.

****I prefer the steamed saute because the nutrients that are lost during boiling or a typical steaming method are retained, there is no green (or purple in this case) water to pour off.