Webby Good Cupcakes

BS"D

A few Sundays ago, I dropped Rosie off at a birthday party, and about two minutes in, her cupcake (which I brought special for her) fell in the dirt. I wanted to cry. That might be the reaction you would expect from the child. But for this mom, there was so much tied up in that little cupcake. I had stayed up late the night before to bake and decorate her "special" cupcakes so that she would feel "normal" at the party. There was all the daily tension and challenges of dealing with food sensitivities in that stupid cupcake! It represented more than just a few bites of sweetness. For a moment she looked at me and I looked at her, frozen, as I decided my next step. Did I say, oh well you can have another one at home. Or, did I schlep back home and get her another little cake which I hoped would bridge the gap of "normalcy" for this child? Sometimes you can't give your kid what he needs, and the disappointments of life must be faced--even by a four year old. And sometimes Mom can go home and pull another cupcake out of the freezer. Which I did.

Sometimes your kids ask you for things which you cannot deliver. And sometimes you can. Sometimes the request are of the roll your eyes variety (on the parents part), and sometimes as a parent you stop and say "Yeah, that's actually reasonable." On the cover of the October/November issue of Living Without (a magazine dedicated to "Gluten-Free and Allergy-Free Living"), there was an appealing picture of blueberry muffins with spider-web frosting on the cover. The request from my gluten-free and food allergic children to make them was actually of the latter variety. I got the usual, "Please, can we have them, yes, when, when, tonight? NO, tomorrow? Please (accompanied by expectant smile)". However, given that we have a new "flower" in our garden (k'neina hara), I was rather busy to say the least. Just serving dinner was a huge effort, decorated cupcakes too?! I told the kids they would be a special treat for the then upcoming holiday of Sukkot. I decided Sukkot was an very outdoor oriented holiday, and spiders are part of nature...so there's the connection.I found it slightly odd the original recipe called for using blueberry muffins. I subbed out chocolate cupcakes from my new favorite cookbook Sophie Safe Cooking, which uses oat flour and no eggs, nuts or dairy products (see previous post for new found love of oat flour). So these recipes are great for my kids.

Using store bought frosting such as Duncan Hines Whipped Frosting (which is vegan as well as gluten-free), makes this recipe only look time consuming! If you can't find certified gluten-free oat flour, but have certified gluten-free oats, finely process them in a food processor to form a flour.

Spider Web Cupcakes

Chocolate Cupcakes

from Sophie-Safe Cooking by Emily Hendrix, p. 90

2 cups oat flour

1 cup sugar

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup oil

1 teaspoon apple cider vinegar

1/2 teaspoon vanilla

1 cup cold water

Line a 12 cup muffin tin with paper cupcake liners. Set aside. Pre-heat oven to 35oF degrees.

In one bowl, mix oat flour, sugar, cocoa powder, baking soda, and salt. In a second bowl, mix oil, vinegar, and vanilla. Pour cold water and oil mixture into dry ingredients and mix well.

Pour into lined muffin tins. Fill each muffin cup about 1/2 full.

Bake at 350F degrees for 20 minutes. A toothpick inserted into a cupcake will have a few crumbs clinging to it. Remove to a wire rack to cool completely.

Topping:

1 cup semi-sweet chocolate chips (non-dairy)

1/2 tablespoon non-hydrogenated non-dairy margarine or shortening (such as Earth Balance)

1 container non-dairy vanilla frosting (such as Duncan Hines Whipped Frosting)

In a small microwave safe bowl, combine chocolate chips and margarine. Microwave on high for 1-2 minutes. Stir until smooth. If chips are not melted, return to microwave for 15 second increments, stirring in between until melted. Allow to cool for 10 minutes. Transfer to a pastry bag fitted with a a round decorating tip (such as size 6 or 7), or a zip top plastic bag. If using a plastic bag, snip a small hole at one corner once filled.

Frost cooled cupcakes with vanilla frosting, creating a smooth, flat surface. Make several concentric circles with melted chocolate, about 1/4 inch apart on vanilla frosting. With the tip of a sharp knife or a toothpick, draw a line from outer edge of cupcake to center, then about 1/2 inch away, in the opposite direction. Repeat and you will have created a "spider web" design on top of the cupcake. For an added bit of whimsy, position a plastic spider on top.

Yield: 1 dozen cupcakes

An apple a day...or two, or three

BS"D

Mares eat oats and does eat oats....and little Lillie does too! Finally. We received the go ahead for Lillie to integrate oats into her diet once again. That may not seem terribly exciting to most people, but I was practically dancing in the streets. I kind of went a little crazy with Bob's Gluten Free Certified Oats and Oat flour---I ordered a case. I only have 2 small bags left! I made oatmeal cookies, brownies, blondies and my favorite apple crumble!



I have a favorite streusel topping recipe that is really healthy. Although I had been using it for years, I had to cease and desist while Lillie was off oats for the past year. It comes from Susan G. Purdy's book Have Your Cake and Eat It, Too. While most streusel recipes consist of flour, sugar and cinnamon, Purdy's is mainly oats. I had to tweak Purdy's formula to remove small amounts of wheat germ and Grape-Nuts cereal called for in the recipe. But, it remains crunchy and delicious due to the oats. If you can eat nuts, add 1/2 cup chopped almonds or walnuts to up the crunch factor.



If you live in a region where apples are grown, now is the time for harvesting them. Many farms open part of their groves to the public for a fee. Apple picking is a wonderful fall activity for the family. I think it's great to teach the kids that food doesn't grow in the supermarket. As well, there is nothing like taking an ingredient from farm to table in the same day. The recipe below is very kid friendly in terms of making and eating!



This recipe can be made with many combinations of fruit; berries and plums work well too. But being apple picking season, you may have an excess on hand. I like to use Granny Smith apples in pies and crumbles, as their tartness contrasts nicely to the sugar in these dishes. But, you may use any firm, slightly tart apple for this recipe.

Favorite Apple Crumble

Filling:
6 Granny Smith apples, peeled, cored and sliced (1/4 inch thick slices)
2 heaping tablespoons cornstarch
1/3-1/2 cup packed dark or light brown sugar (depending on desired sweetness)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger

Topping:
(adapted from Susan G. Purdy's Oat Streusel Topping, p. 429, Have Your Cake and Eat It, Too)

1/2 cup gluten-free all-purpose flour blend (I used Jules' brand)
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup dark or light brown sugar, packed
2 Tablespoon granulated sugar
1/4 cup certified gluten-free old-fashioned rolled oats
1/2 teaspoon vanilla or almond extract
2 Tablespoons canola oil
1 Tablespoon plus 1 teaspoon apple or orange juice

Pre-heat oven to 350F degrees. Spray a 9x13-inch baking pan with non-stick cooking spray.

Place apples in the pan. Sprinkle with remaining filling ingredients and toss together with a mixing spoon or your hands, until apples are well coated. Pat down the apples so they are evenly spread out across the baking pan.

For the topping, combine and toss together all the dry ingredients in a medium sized mixing bowl.

Add the extract, oil and juice and blend with a fork, or toss with you fingers until everything is combined. The mixture will be crumbly, not smooth like a batter.

Spread the topping evenly over the apple mixture. Pat down gently with your hands.

Bake at 350F degrees for 50-60 minutes. Poke a fork in the apples to make sure they are tender. Topping should be a dark golden brown. May be served warm or cold.

Serving suggestion: Best served warm with a scoop of non-dairy ice cream or non-dairy whipped topping.

Yield: 8 servings

Pizza Presto

BS"D

Today I went into what is known as "the other pizza place" in town. It's not terribly convenient for me normally, and I like the one I usually frequent. Since Lillie has had Celiac Disease, that should be changed to "infrequent", actually. But when we did go there as a family, Rosie's mainstay was french fries. There wasn't much else to eat for her at the pizza place, other than salad. But today I had just Rosie and Daisie with me, an errand to run a block or so away from "the other" and an hour to squeeze in lunch before dashing off to a doctor's appointment. So I went in, ordered pizza for Daisie and myself and fries for Rosie. As I was waiting I asked the owner if he carried gluten free pizza. He said that he just started making whole wheat pizza, then commented there are so many different allergy issues and shrugged. I thought to myself, I wish I could just shrug off allergy issues.

Daisie's and my pizza arrived first and I cut the steaming hot slice into small pieces for her. When the counterman brought over Rosie's fries I noticed they seemed to have a batter coating. That's a red flag for eggs. I asked if they were the "spicy fries", which I know has a coating, he said no, and when I asked if he knew what was on it I got a shrug. The owner didn't know either, as he had disposed of the carton they came in which had the ingredient list. The owner called the salesman for the french fry supplier, and he didn't know either. One big shrug! Rosie's fries sat on the counter for 40 minutes while we waited for an answer. No substitute was proffered, no refund suggested. This coupled with the fact that the owner didn't know what was in the food he served (along with not so great pizza) made me determined never to step in that store again. As I gathered up the children to leave, I debated whether or not to go Gordon Ramsay on him(who I'm sure would have rapped him on the knuckles with a wooden spoon), and lecture him about how an owner or chef must know the ingredients in the food he serves. But I just left, disgusted, and saddened that little Rosie had to sit there nursing a cup of pink lemonade while I tried to quickly prod Daisie to finish, so I could dash home and make her lunch before my appointment.

Today's episode reminded me of why we mainly eat at home these days. Restaurant dining should be a pleasure, a break from cooking, an enjoyable outing. It has turned into a hardship. A tense hour or so that I no longer enjoy.

Lillie misses our outings to the pizza place. I've tried different substitutes. Until now the best has been $7 a pop frozen gluten free pizza, which is the size of a salad plate. That hefty price tag for convenience food was on sale after Passover. Lillie liked it well enough until I tried a homemade pie from yet another serendipitously found cookbook purchased for $1 at the local library. The other day she told me that she wants pizza, but the one I make, not the one with the thick crust (from store bought mixes I've tried---not bad in my opinion), but the homemade one. I thank G-d when we hit on something she truly likes. The fact that it's easy is even better. This pizza crust is "pourable", so it saves "sticky hands" clean-up. The messiest part is measuring out the flours. What I've found to be convenient is to make my own mixes, so to speak, by setting out several Ziploc bags and measuring out the dry ingredients for the crust. Then I write the required remaining ingredients on the bag and cooking temperature, and freeze my "mixes". Then when pizza is requested I just dump the contents of the baggie in a bowl, whisk in the wet ingredients and we're good to go. In Italian pronto meets right away or ready right now, while presto means soon. So with food sensitivities we cannot have everything "pronto" anymore, I can at least have it ready "presto"!

Culinary Potions by Eve Berman, DO, was written by an osteopathic doctor who treats many patients suffering from food sensitivities. Hubby enjoys this pizza too. Since it makes a large 12" pie, there is enough for him to grab a couple of slices from Lillie's lunch! It does contain eggs as an integral ingredient, so unfortunately it is not good for Rosie. The recipe can be made dairy free though. I've made it with soy milk and it turns out great! Make sure to spray pan well with cooking spray as it is sticky. The author suggest buttering baking pan, but I find that cooking spray is more reliable.

Fairy Ring Crust

from Culinary Potions, p. 61

1/4 cup 2% milk or soy or rice milk

2 large eggs

2/3 cup tapioca flour

1/3 cup rice flour

1/4 cup olive oil

1 teaspoon xanthum gum

Pre-heat oven to 400F degrees

Blend the milk and eggs with a mixer (or whisk by hand).

Add the remaining ingredients and mix until smooth.

Grease a raised-edge pizza pan (12-inches) with butter and pour in the dough.

Bake for 5 to 7 minutes, then remove from the oven. The crust is done when it lifts easily from the pan with a spatula. If the crust sticks, cook for a few more minutes. Add desired toppings, and return to the oven (for about 10-15 minutes) until cheese melts, and toppings are cooked through.

Yield: 8 slices

Hot days...Cool Katz

BS"D

As camp season is upon us I face the unsavory task of going through my children's special dietary needs and medical treatments to a new crop of adults. That task in itself is pretty daunting. I find it best to leave as little wiggle room as possible. This basically translates to providing most food myself. My daughters' camp offers lunch and snacks every day. Lillie cannot partake of any of it unless they serve potato chips (and even then they must be plain) or ices. It is a great convenience...not having to make lunches all summer...IF you can take advantage of the program. Since I have to prepare lunches for them nearly every weekday, one thing that I look for on these hot summer days is convenience.

Basically Lillie has three acceptable lunches: pasta with sauce and melted cheese in a thermos, yogurt or a sandwich with margarine (not butter!) on both sides of the bread and square cheese. One day I gave Lillie a brand of gluten-free sandwich bread other than Katz's brand gluten-free Sliced White Bread. Upon returning home she asked me indignantly, "Why didn't you give me the bread that tastes good?" Recently, I was pleased to see that they have come out with a Wholesome Bread variety that contains, fava and garbanzo beans, teff flour and flax seeds. Loving whole grain bread to start with, I was pleased to see that there is a now a tasty gluten-free variety. As I find the goal of most gluten-free companies is first and foremost to make their products taste like "the real (glutenful) thing". As a result, it seems they tend to use a lot of "white" flours like potato, rice and tapioca, which are low in fiber. Upon sampling Katz's new higher fiber bread, I found the texture similar to the regular brand of high fiber bread I buy for myself. As I've mentioned before on this blog, Katz's is the only gluten free brand I've come across that tastes good without heating or toasting. Although, it arrives frozen, so I usually do store it in the freezer and reheat before making Lillie's lunch.

Given my aversion for using the oven in 100 degree heat as we've had the last week, I also love Katz's line of cookies, everything from Sprinkle Cookies to Jam Thumbrints to Chocolate Rugelach---my all time favorite. Katz's really has done a great job of making them look and taste like "the real thing. Recently, I went to a reception at our synagogue, and grabbed a box of the Chocolate Rugelach for Lillie on the way out the door---she ate half the box by the end of the event. And, they looked similar to the glutenful variety on the dessert table!

If you can't get Katz's in your local store, they have a program wherein you can refer new store and they will send you a $50 coupon for their products! I think that is very cool of Katz's.

In this very hot weather I also hate making hot soups, but my family still clamors for their soup Friday night. One day I made a strawberry soup, and Lillie and Rosie decided we should have a different colored soup each week. To date I've also made blueberry soup and cantaloupe soup (my personal favorite).

It may seem strange to cook the cantaloupe melon, but somehow the dish works. With all of the fruit soups, do not even think about eating them until they are fully chilled--8 hours to overnight. This is a good way to use up a melon that's seen better days, and maybe isn't so aesthetically pleasing on its own.

Cantaloupe Soup with Blueberries

from Cooking the Whole Foods Way, by Christina Pirello, p. 113

1 ripe peach, peeled, pitted and diced

1 cantaloupe, peeled, seeded and diced

1 cup apple juice

Pinch of sea salt

Juice of 1 lemon

1 teaspoon pure vanilla extract

Fresh mint leaves, for garnish

Fresh blueberries, for garnish

Place peach and cantaloupe in a soup pot with apple juice and salt. Cook over medium heat, covered about 10 (to 20) minutes. Remove from heat. Transfer to a food processor and puree until smooth (Note: you may also place in a large storage container and puree with a hand blender). Stir in lemon juice and vanilla, pour into a bowl and cover. Chill thoroughly before serving. Serve garnished with fresh blueberries and mint leaves.

Makes 4 servings

Macaroon Mania

BS"D

It started the day after Passover. The phone began to ring with friends and relatives calling me from the supermarket. The conversation went something like this, "They have cans of macaroons on sale for just 99 cents, do you want me to get you a few?" At first I answered with an enthusiastic "Yes!", as few gluten free goodies are that low in price. Those little flourless coconut gems that are the mainstay of snacking during Passover are like week old rotting fish as soon as the holiday is over. Who wants them when you can have a Chips Ahoy? Except of course those who eat gluten-free all year.

Then, I began getting a can or two left on my doorsteps in plastic grocery bags. I had to put a stop to this. I had also purchased a cart load of various Passover cookies and cakes myself. I wasn't sure anymore of the utility of the macaroon throughout the year. What could I do with them I wracked my brain. Other than using the cans as door stops, I decided the crumbly macaroons might make a quick and easy pie crust. I took it a step further with the next Jewish holiday on my mind, and decided to use them as a crust for a Shavuos cheesecake in lieu of the traditional graham cracker crumb crust. Being cheaper than a box of gluten-free cookies, I decided this was not only a tasty choice, but an economical one as well.

It is customary to make a bevy of dairy dishes for the spring holiday of Shavuos. Since Rosie doesn't eat dairy, and most of the dishes are also made with eggs (think blintzes and quiches), I limit myself to a few dairy desserts (and provide non-dairy options for Rosie). Cheesecake is a must have though. And, being a New Yorker, I like a dense yet creamy version of this delicacy. Too much air and fluff and the cake no longer holds my interest. Farmer cheese, cottage cheese and any other cheese than brick style cream cheese (like Philadelphia brand) have no place in my cake. I decided to complement the tropical nuttiness of the coconut in the macaroon crust with the citrusy and exotic flavors of lemon and ginger for this cheesecake. The result hit just the right note. Lillie liked the crust best. I enjoyed the creamy filling.

You can leave this cheesecake bare, or top with a can of cherry or blueberry pie filling for a traditional look. If fresh berries are in season, they make a beautiful garnish. Comstock pie fillings are gluten free according to the company. It may seem "fussy" to add one egg at a time to the mixture as directed below, but it is essential for achieving the proper texture of this cheesecake.

Ginger-Lemon Cheesecake with Macaroon Crust

1-11-ounce can coconut macaroons, any flavor

3 Tablespoons unsalted butter, melted

20-ounces brick style cream cheese

1/2 cup granulated sugar

4 eggs

1/2 cup sour cream

1 1/2 teaspoons vanilla extract

Juice of 1 lemon

1/4 teaspoon ground ginger

Pre-heat oven to 375F degrees. Spray an 8 or 9-inch spring form pan with non-stick cooking spray. Set aside.

Place the macaroons In a medium sized mixing bowl. Using your fingers, crumble the macaroons until they reach a crumb-like consistency. Add the melted butter and stir to combine. With your fingers, press macaroon mixture into bottoms and partially up sides of spring form pan, set aside.

In a large mixing bowl, cream together cream cheese and sugar until smooth using a handheld or stand mixer on medium speed. Add eggs, one at a time, beating until combined. Add remaining ingredients, stirring on low to combine.

Pour cream cheese mixture into crust. Bake for 25-30 minutes, or until cake appears set. Do not let top brown too much. Cool for 30 minutes on a metal rack. Cover and refrigerate for 8 hours to overnight before serving.

To serve: Unmold from spring form pan and place on serving platter. Serve plain or topped with cherry or blueberry pie filling or whipped cream and fresh berries.

Serves: 10-12

Adorable Avocados

BS"D

I love the produce section at my local warehouse store. They have restaurant quality fruits and vegetables, and generally better prices than my local supermarket.

I love the variety and colors available. The mini tri-colored Holland peppers are my favorite--like little pepper offspring. Next to them today I spied a 6 pack of avocados for only $4.99. Giving them a squeeze I found my thumb sunk into the flesh just enough to indicate they were just perfect for immediate use. My mind skipped to dinner and I thought of slicing them up with tacos. But that wouldn't use up the entire bag of ripe and ready green goddesses. As I pushed my heavily laden cart into the walk in refrigerator (which was blissful in today's 80 degree heat), I thought about Mother's Day coming up this weekend and an elegant salad came to mind. Two of my favorite things are gazpacho soup and guacamole. I don't know if it is the combination of the cool fresh vegetables and piquant Latin flavors or the overall feeling of lightness when indulging in these fresh and healthy starters. I decided to combine them for a lovely layered salad that is a visual feast for a celebratory table.

You can use little footed dessert bowls, but clear "low ball" style glasses work well too. You may even layer the ingredients into a glass trifle bowl for a great addition to a potluck buffet.

I try to make this dish a bit healthier by garnishing with baked plantain chips, but you may also serve with the ever popular and naturally gluten free corn tortilla chips.
Say Ole and enjoy your day with mom.

Avocado and Cucumber Gazpacho Salad with Plantain Chips and Jalapeno Cream

3 English Cucumbers, peeled, seeded and diced
1 orange Holland pepper, seeded and diced
1 yellow Holland pepper, seeded and diced
2 medium vine ripe tomatoes, finely chopped
2 medium ripe, firm avocados, peeled, pitted and diced
juice of 1 lemon
juice of 1 lime
1/2 cup olive oil
2 Tablespoons white balsamic vinegar
2 Tablespoons chopped, fresh chives
1/2 cup chopped scallions
¼ cup chopped, fresh cilantro
1 clove garlic, crushed
½ teaspoon ground cumin
kosher salt, to taste
fresh ground black pepper, to taste
1 teaspoon sugar

For Jalapeno Cream:
1 cup Greek yogurt
1 small jalapeno pepper, seeded
1 clove garlic
¼ cup cilantro, packed
1 teaspoon lime juice

For Plantain Chips:
1 large ripe plantain
½ Tablespoon olive oil
½ teaspoon kosher salt

In a large mixing bowl, place cucumbers, peppers, tomatoes and avocados. Pour lemon and lime juice over avocado mixture and toss gently to coat. In a small bowl or shaker bottle, whisk together remaining ingredients. Pour over salad and toss gently. Cover and chill for 1 hour. Keep refrigerated until ready to serve.

To serve, spoon into individual glass bowls. Top with a dollop of Jalapeno cream and garnish with 2 or 3 plantain chips. Pass additional jalapeno cream and plantain chips on the side.

For Jalapeno Cream:
In a blender or food processor, process all ingredients until well blended. Place in a covered bowl and refrigerate until ready to use.

For plantain chips:
Line a cookie sheet with non-stick foil or spray with non-stick cooking spray.

Slice plantains 1/8-inch thick and place in single layer on cookie sheets. Brush both sides with olive oil. Sprinkle tops of plantains with salt. Broil on high on top oven rack for 5-6 minutes or until they begin to brown. Turn oven to 375 degrees. Bake for 13-15 minutes. Cool on rack for 10 minutes, remove with a spatula.

Serves 6-8

Share the Shirataki

BS"D

The other night I came home late and needed to make a quick dinner for myself. I scanned the fridge and my eyes lit on a new gluten free item I had purchased called House Foods brand Tofu Shirataki Spaghetti Shaped Noodle Substitute (8 oz./$ 1.99). The word "Tofu" on the package may send others running towards the packaged cereal aisle, but since I visit the tofu case weekly, I was eager to try this product. What did worry me was the phrase "noodle substitute". The item looked like a noodle. I hoped it would taste like a noodle. Why couldn't it be called a legitimate "noodle"?

I grabbed the package and set to making my now famous spicy peanut noodles. Before Rosie was diagnosed with a peanut allergy I would make this dish almost weekly. Since then, never for the family, rarely just for me.

The "noodle" preparation instructions are fairly easy. You must first rinse the product well to get rid of its "authentic" aroma. I read that this is really a fishy aroma. I rinsed the ersatz noodles very well in a colander to avoid any unpleasantness. Then one can either microwave the product for 1 minute or parboil for 2. I chose the microwave (I was really hungry). As it cooked, I whisked together the dressing, and then dumped in the noodles when they finished cooking.

The noodles do have the appearance of Ramen-style noodles, and I thought they would work well in an Asian style dish like a noodle bowl or Pad Thai. Upon my first bite, I was struck by the texture. It was quite what I imagine rubber bands would taste like if eaten. However, I got past that and concentrated on the flavor. Like tofu, the flavor of the noodles are neutral---I did not taste any fishiness once cooked. They were the perfect foil for the peanut sauce.

Although I feel the price is high for the portion size, I do think the convenience and nutrition outweighs the price. As well, the Shirataki noodles are no more expensive than your average gluten free package of noodles. As far as nutrition goes, there are only 40 calories for the whole package, 1 gram fat, 4 grams fiber and 6 grams carbohydrates. That's pretty good in my book! I would like to see larger packages that are more appropriate for family sized dishes.

Overall, I thoroughly enjoyed my noodle dish made with the Shirataki noodles, and especially enjoyed the ease and quickness of prep. I decided that Shirataki noodles could be the Ramen of the gluten free world!

This recipe won me a finalist position in a Crisco sponsored cooking contest. I didn't win, but the recipe is a "winner" according to family and friends. You may also substitute 1-12 or 16- ounce package gluten free brown rice spaghetti for the Shirataki noodles.

Spicy Peanut Noodles

2 - 8 ounce packages Shirataki noodles

1/3 cup peanut oil

1/4 cup creamy peanut butter

1/3 cup gluten free soy sauce

1/4 cup apple cider vinegar

1/4 cup sugar

1/4 teaspoon ground black pepper

1 teaspoon red pepper flakes

2 Tablespoons sesame seeds

2 scallions, chopped

Cook noodles according to package directions. Drain, place in a large bowl and set aside.

In a medium sized mixing bowl, whisk together next 7 ingredients. Pour sauce over noodles and toss well to coat. Sprinkle with sesame seeds and scallions.

May be served warm, or cold. Toss before serving.

Yield: 4 servings