simply soba

When it comes to food, I am really quite easily satisfied.  I love anything healthy, seasonal, and simple. I am enticed by brown grains flecked with hues of green. The bold tang of garlic frequently meets up with gently wilted leaves in bowls on my table. And unlike my last post, this one will be purely service-oriented, hopefully generating nothing but raving comments from all ye who enter its savory embrace.

Correct me if I’m wrong, but is not garlic the most universally seasonal of the aromatic family? Kale too is a cold-weather green, with leathery hardiness unrivalled among greenery. Think of it as the biker of cabbage family. It almost got me wanting to listen to G n’ R while I cooked. Almost.

This dish is responsible for the 2 pound package of Japanese Soba Noodles waiting patiently in my cupboard. They are the buckwheat darlings of the glorious noodle kingdom —  slippery-soft, done in 3 minutes, and can be tossed with just about any legume, vegetable, spice or sauce. Try them in stir-fries or as a carrier for your next back-of-the-fridge mash-up. Eating buckwheat shouldn’t really feel as glorious as this, but it can. Oh yes, it can.

And thanks to the hubby, my new favorite garlic companion makes six cloves of garlic a breeze. Yep, six cloves. Instant garlic love. No more of this sticky ridiculousness.  If you’re lucky enough to find one, do yourself a favor

There’s nothing to this dish. Set some tofu to press in the fridge before you go out in the morning.  Cook up some noodles. Bread the tofu slabs and bake or fry.  Mix up the noodles and presto! You’ve got a robust,  hard-core winter dinner companion.

When Axel’s busy, this will more than do.

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