Cucumber Noodles with Peanut Sauce

Tonight's dinner was on the money.   Mike made it!

Cucumber Noodles with Peanut Sauce

Ingredients:

For the Peanut Sauce:

2/3 cup creamy natural peanut butter
2 tablespoons rice vinegar
2 1/2 tablespoons gluten-free Tamari (or soy sauce)
2 teaspoons sesame oil
2 teaspoons agave (or honey)
1 teaspoon fresh lime juice
1 clove garlic, minced
1 teaspoon finely grated ginger
Dash of red pepper flakes, to taste
1/3 cup warm water

For the Cucumber Noodles:
2 large seedless cucumbers
1/3 cup chopped fresh cilantro, for garnish
1/3 cup chopped peanuts, for garnish

directions:

1. First, make the peanut sauce. In a large bowl, combine peanut butter, rice vinegar, Tamari, sesame oil, agave, and lime juice. Whisk until smooth. Stir in garlic, ginger, and red pepper flakes. Whisk in the warm water until sauce is smooth.

2. Next, make the cucumber noodles with the spiralizer.

3. Place cucumber noodles on a plate or in a bowl. Drizzle with peanut sauce and toss gently. Top with cilantro and peanuts.

Mujaddara Burghul

This is another recipe from a Syrian friend of mine was n Amsterdam.  We've known each other for years and he made this dish for me when I was in Amsterdam 10 years ago.  I've made this before.  This is a different recipe.  I posted it on my blog about a year ago.

    2 cup green lentils
    1 cup bulgur
    2 cups low-sodium chicken broth
    8 oz diced tomato
    4 oz pine nuts
    1 tablespoons plus 2 teaspoons olive oil
    1 onion, finely diced (1 cup)
    2 cloves of garlic diced
    2 tablespoons chopped fresh chives
    1 teaspoon lemon zest
    1 tablespoon lemon juice
    1/2 teaspoon salt
    1/4 teaspoon pepper

Directions

Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.

Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions, pine nuts, and cook, stirring, until tender, about 5 minutes.  Add the onion mixture to bulgur-lentil mixture. Stir in the diced tomato, chives, lemon zest, lemon juice, tablespoon olive oil, salt and pepper and toss to incorporate.