First of all, his recipe is all about peanuts and spice — clearly both traits not in-tune with Will’s current allergies and tastes.. But we were certainly up for the task — and Anders’ recipe sounded so delicious, that we started searching for ways to modify the dish. It was in April’s 2010 issue of Body+ Soul (a Martha Stewart Publication) that we found Cold Peanut Noodles… Here is what what we started with:

Anders’ Thai Tofu Stir-Fry with Spicy Peanut Sauce
Extra Firm Tofu – 1 Block
Chunky Peanut Butter – 1/2 Cup
Water – 1/2 Cup
Soy or Tamari Sauce – 2 Tablespoons
Sherry – 1 Tablespoon
Lemon Juice – 1 Teaspoon
Brown Sugar – 1 Tablespoon
Peanut or Coconut or Vegetable Oil – 2 Tablespoons
Garlic – 2-4 Cloves, minced
Crushed Red Pepper – 1-3 Tablespoons
Stir Fry Veggies – 3-4 Cups — Anders uses broccoli, sugar snap peas, water chestnuts, baby corn, bok choy, red peppers and carrots
Chili Thai Sauce – 1-2 Tablespoons

Martha’s Cold Peanut Noodles
Whole Wheat Spaghetti – 1/2 lb.
Natural Creamy Peanut Butter – 1/2 Cup
Low-Sodium Soy Sauce – 2 Teaspoons
Toasted Sesame Oil – 1 Teaspoon
Chile Garlic Paste – 1 1/2 Teaspoons
Garlic – 1 Teaspoon, grated or minced
Sugar -1/2 Teaspoon
Water  – 1/2 Cup
Served with shredded Bok Choy and Carrots dressed with soy sauce, rice vinegar, and a little toasted sesame oil. Season with salt.

Here is what we did to make this dish kid friendly and peanut free:

Anders & Martha Inspired Soy Nut Noodles
Whole Wheat Linguine – 1 package
Creamy Soy Nut Butter – 1/2 Cup
Chunky Soy Nut Butter – 1/2 Cup
Water – 1/2 Cup
Light Soy Sauce – 2 Tablespoons
Lemon Juice – 1 Teaspoon
Canola Oil – 1 Tablespoon
Garlic – 3 Cloves Crushed
Gomasio – 1 Tablespoon
Sugar – 1/2 Teaspoon
Served with Shaved Carrots, Daikon Radish and Snow Peas

First, we cooked our pasta according to the package directions and then let it drain and cool. Then we combined all the ingredients and until smooth and then mixed it in with the noodles. We decided to keep all Chili ingredients out of the recipe as well as the Tofu — Will is very specific about how he likes his Tofu, and we didn’t want to scare him off. To compensate for the lack of heat in the dish, we added some shaved Diakon Radish, which has a bit of a bite to it.

And the NOSH – Did Will eat it? Well, he ate pieces of the dish on it’s own… the carrot shaving, soy nut butter, snow peas, pasta… but once we threw it all in a bowl together he wouldn’t have anything to do with it… We did, however, serve it to guests for dinner and it was a huge hit! Thanks Anders (and Martha)!

This meal was made for a party of 2 1/2 — the 1/2 being 2 — so needless to say there were a few leftovers. Use your best assessment with your own tastes and dinner guests for quantities.

Small Red Potatoes or other small variety
Olive Oil – 1 Tablespoon
Sea or Kosher Salt – 1 Tablespoon
Ground Black Pepper – 1 Teaspoon

Chicken breasts – package of 2 thinly sliced and cut to size
Panko – 1 Cup
Gomasio – 1 Cup
Olive Oil – 1 Tablespoon

You will need: Measuring tools; 2 Baking dishes; Colander; Knife for cutting – watch little fingers!; Bowl for dry mixture

Starting with the potatoes, scrub each spud in water and then add to a pot for boiling. Add just enough water to cover and then boil until soft (approx. 15 minutes), drain into your colander and then oil a baking dish. After cooling a bit, use your hands and roll the potatoes until coated with the oil and sprinkle the Salt on top – roll again to coat and then repeat with the Black Pepper. Set the baking dish aside and preheat your oven to 425 degrees.

While your son or daughter brushes the 2nd baking dish with oil, start to mix the Gomasio and Panko in a bowl. Gomasio is a yummy low-sodium, but surprisingly salty tasting, condiment of roasted, whole, tan organic sesame seed and Eden sea salt — you can find it in most health food stores with the Asian foods. After you’ve hand fun mixing — cut up your chicken into pieces — each piece being approx. 1/2″ thick — length, width, shape – that’s up to you!

Take each piece of chicken and coat it with the dried mixture — trust me, it will stick to the chicken. Add to the baking dish. If your oven is big enough, you can probably fit both dishes in at the same time… Baking for 25 minutes, cool and serve. There is nothing boring about this chicken and potato combo… AND it’s good for you. How’s that?

And the NOSH – Did Will eat it? Chicken, yes. Potato, no. We can’t win them all — but we can get half way there.

CHICKPEAS (aka Garbanzo Beans)  – 1 can
ONION (small) – 1 chopped
GARLIC CLOVE – 1 pressed
PARSLEY – 1 Tablespoon
GROUND CUMIN – 1 Teaspoon
CORIANDER – 1 Teaspoon
FLOUR – 2 Tablespoons divided
Salt & Pepper to taste
CANOLA OIL – 1/4 cup

You will need: Measuring tools; Mixing bowls; Food Processor; Skillet; Tongs; Cutting board; Knife for chopping – keep away from little hands; Spoon; Potato masher

Drain the Chickpeas from the can and rinse in a mixing bowl with a little bit of water and let stand while you dice the Onion. Drain the Chickpeas again and purée in the food processor until creamy — spoon back into the mixing bowl. Add the diced Onion to the food processor and purée until liquid and then pour into and mix with the puréed chickpeas. Press the Garlic into the mixture and stir well.

In a separate bowl, mix together the Parsley, Ground Cumin, Coriander, 1 tablespoon of the Flour and salt & pepper to taste and add to the Chickpea mixture. Mash the mixture together with the potato masher and then a spoon. Using your hands, scoop out a ball and form into a patty adding bits of flour to solidify. Repeat until the mixture is done — should make approximately 6-8 Falafels.

Heat the Canola Oil in your skillet on low and add the patties to cook for 4-5 minutes on each side or until golden and crispy. Serve hand-held, in a pita or with a little Green Goddess Dressing for dipping. Yum.

And the NOSH – Did Will eat it? He walked around with it for a while — kind of licking it to taste… no bites yet, but we are persistent!

Will has a thing about textures. He doesn’t like a spoonful of anything saucy or creamy — like applesauce or yogurt. This is a fun recipe that incorporates applesauce — as you will see it encourages him to think outside of the box.

Brown Sugar – 1/4 Cup
Sugar – 1/2 Cup
Baking Soda – 1/2 Teaspoon
Salt – Just a dash
Flour – 1 1/4 Cup
Dairy Free Shortening – 2/3 Cup
Unsweetened Applesauce – 1/4 Cup
Vanilla – 1/2 Teaspoon
Dairy Free Chocolate Chips – 2 Cups (usually equal to one bag of chips)**

You will need: Mixing Bowls; Wire Whisk; Mixer; Spatula; Basic Spoon; Parchment Paper; Cookie Sheets

Preheat your oven to 375° and set your Dairy Free shortening out to soften. In a medium mixing bowl combine Brown and Regular Sugars, Baking Soda, Salt and stir with your wire whisk. Add the Flour to this mixture and stir again with the whisk. In a smaller bowl, combine Dairy Free Shortening (softened), Applesauce and Vanilla, stir until smooth and then add to the dried mixture. Using a Mixer, set at a low speed and mix all the ingredients for a few minutes until smooth. Pour in the Dairy Free Chocolate Chips and fold into the batter with your rubber spatula. After evenly combined, use your spoons and dish out the cookies… smaller is better for little hands. Bake for 10-12 minutes or until golden brown.

**Dairy Free Chocolate Chips are usually much smaller than regular chocolate chips which is why we add so many to the mixture. Trust us, they are equal in yumminess.

And the NOSH – Did Will eat it? Yes. Oh yes. We all did, and can’t wait to make more. Please note that after a few days of storage in a zip lock bag the cookies will feel a bit like hockey pucks. A quick zap for 10-20 secs in the Microwave will solve this problem.