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)!

You don’t need one of these to cook rice, but if you do have one then you know — nothing is better than perfect rice. One thing though.. If you spend too much time admiring the gadget’s glory — the two year old prep chef will do this with the rice while your back is turned.

Be Prepared.

For 2 1/2 people:
Brown Rice – One Cup (fresh rice– not the stuff from the floor)
Water – 1 3/4 Cup (or what your rice preparation requires) + 1 Cup for the Pork
Medium Sweet Onion – 1 chopped
Red Bell Pepper – 1/2 chopped
Orange Bell Pepper – 1/2 chopped
Canola Oil – 3 Tablespoons
Gomasio – 1 Tablespoon
Cinnamon – 3 Tablespoons
Black Pepper – 1 Tablespoon
Chili Powder – 1 Tablespoon
Sage – 2 Teaspoons
Boneless Pork Chops – 6 thin & lean chops

You will need: Rice Cooker or pot for preparing rice; Cutting Board; Knife for chopping – watch little fingers!; Spatula; Large Spoon; Wok or large skillet

And now, back to the Rice Cooker. Like I said, you don’t have to have one to make rice, but when you are cooking with a child, it makes life much easier. You can trust the rice cooker — you don’t have to keep checking in on the rice or worry about over/under cooking it. All you do is add the rice according to the directions that come with the gadget and then step aside. Once its all cooked through, the device sets to warm, and you’re ready to go.

Moving on to the Stir Fry, chop up the Bell Peppers and Onion, set aside and mix together the spices. Add the Canola Oil to your wok or skillet. Take out the Pork Chops, trim as much fat as possible and then cut into thin strips–Add to the wok and turn onto medium heat. Let the pork cook until all the pink is gone and then stir in your mixed spices, cook for another 2-3 minutes and then stir in the Onions and Bell Peppers. Cook everything together until the Onion becomes translucent and then turn the heat down to low — just above a simmer. Pour 1 Cup of water over the contents and cook down until a nice sauce forms. By the time the stir fry is done, your rice should be too. We like to add a little Earth Balance to the rice while it’s warming — it keeps it from becoming dry. Dish out the rice and then top with the stir fry… I also dash a little more Gomasio, but that’s just because I’m obsessed.

And the NOSH – Did Will eat it? Will loves rice, so that was easy. He ate the chopped Bell Peppers in raw form.. and said that he was going to try the pork. Funny how toddlers can change their minds so quickly — “No Mom, I fine.” Maybe next time.