Tessa’s Tips – Have a HEALTHY Heart

You’d think that your Mom and The American Heart Association got together and raided your vegetable drawer. It’s National Heart Month and here’s what they’re saying will help keep your ticker ticking for a long time to come:

• Eat brightly colored fruits and vegetables—they’re packed with more nutrients when compared to their lighter colored compatriots. Spinach, deeply rich in color, is a perfect example. It’s packed with B vitamins and carotenoids, (just a fancy word for natural chemicals in vegetables that help keep your body strong) and iron – it wins hands down when compared to iceburg lettuce.  Broccoli, red bell peppers, and tomatoes would be other examples of brightly colored vegetables that are good for you. Have you seen our Bangkok Curry? Full, full, full of vegetables.

• No matter what vegetables you decide – eat lots of ‘em.  I’ve never met a vegetable that isn’t good for you: low in fiber and fat, high in nutrients. You can’t beat that any way you slice it. So whenever you can, put twice as many in a recipe or dish than the recipe calls for. And when eating out, order an extra serving. We LOVE customizing dishes at Noodles & Co—especially when it comes to giving you more vegetables (we like to make your Mom happy, too )

• Choose low fat protein sources—like lean meat, chicken and fish. Lean protein has less saturated fat (the bad kind for your heart). When at Noodles, try our grilled chicken breast or our shrimp for low fat options.

• And one of the most important things you can do is to stay away from trans fatty acids or partially hydrogenated oils. These can really do a number on your heart and are found mostly in fried foods like french fries, doughnuts, and processed baked goods like cookies and crackers. Make sure to check the Nutrition Facts label and avoid foods that contain them.
  

• When you go out to eat, make sure to check online for their menu and nutrition information BEFORE going to a restaurant. People tend to choose healthier choices when they are not standing in line.  Making informed decision is half the battle.

Take Mary Johnson, one of our fans in Indianapolis. She followed the advice above, started exercising, eating more vegetables (she’d eat our Very Berry Spinach Salad every week), customized her dishes, and used our nutrition info online. And guess what? She’s down FORTY lbs and FIVE dress sizes! (Congrats Mary!!).

Now that’s good for your heart!

Tessa’s Tips – Good Things DO Come in Small Packages

After all of the fun and indulgences of the holiday season , it’s only natural that we look for ways to cut back.  And, while there seems to be a lot of pressure to make drastic changes, I come bearing good news – one tweak can make a big difference.

In developing a strategy to make better choices, we’d be wise to heed the advice of Brian Wansink, researcher at the Cornell Food lab (and one of my favorite scientists).

Instead of recommending that we drink diet soda or use low-fat butter (blech!) he advises us to take a look at the environment around us for help in reducing portion sizes of the foods we eat. For example, did you know that the size of your plate or bowl has a huge impact on how much you actually eat? According to Wansink, serving and eating from a larger bowl can encourage you to eat between 30 and up to 70% more than if the same food was served in a smaller bowl. This shouldn’t come as a shock when you consider that as children, we all strived to be a member of the “Clean Your Plate Club”. One tweak to your tableware may help you cut your caloric intake in half. This is especially important if you’re a member of the “Clean Plate Club” (club members, you know who you are).

http://foodpsychology.cornell.edu/outreach/large-plates.html

And if you think that eating “low-fat” foods will solve all of your problems—you might want to consider the research conducted at Wansink’s Food Lab that showed that by simply putting a low-fat label on a food encouraged people to eat up to 50% more than those made without the low fat claim! I’ll stick with the regular cheese, please (but will just put it on a smaller plate)!

After all, moderation is the key to getting it off and keeping it off!

Tessa’s Tips – Spicy Comfort Food Comes Home for the Holidays

Spice up the holidays this year!

Around the world people look forward to celebrating the holidays with friends, family, and food – often comfort food.  Ever thought about using chili peppers to boost your favorite comfort food this holiday season? Adding a little extra spice will take your food from one-dimensional to multi-dimensional.  There are more than 30 different varieties of chilli peppers, each with their own unique flavor and heat.  There’s even a way to officially measure the spiciness of a chili pepper – it’s called the Scolville scale.  Sweet bell peppers start at zero while habaneros can push 300,000. 

It’s fun to experiment with using different kinds of peppers.  You can adjust the flavor and spice level by layering the dish with roasted, pickled, and fresh peppers.  But remember, as with most spices, a little goes a long way. 

Here are a couple suggestions for traditional holiday favorites to get your creative juices flowing:
Green Bean Casserole: Add a little roasted poblanos with the cream of mushroom soup.
Cornbread Stuffing: Opt for something more interesting than your typical cornbread by including chipotle peppers.
Filet of Beef: Create a simple, tasty dry rub with smoked paprika, onion powder, chili powder, garlic and salt and pepper.
Pasta dishes: Consider adding dry hot chilis to punch up most any pasta recipe.

We all love the comfort and joy around the table this time of year. Flex your culinary muscle to make this year that much more merrier!

Share your favorite way to use chilis  – we’ll choose a handful of folks to receive a coupon for a free bowl.

Happy Holidays!

Candy Cane Marshmallows – An Expected Treat from the Test Kitchen

Quick, easy, and unexpected

Our culinary goddesses are always surprising and delighting us with fun, festive recipes.  This morning we came in to find CANDY CANE MARSHMALLOWS in need of a little taste-testing.  We gladly obliged.  These marshmallows are super tasty with the perfect amount of peppermint and gooey, springy texture.

The recipe is pretty straight-forward and not as hard as you might think!  Give them a try and then surprise your friends and family this holiday season with something a little more special than your run-of-the-mill complement to a holiday toddy. 

Prep Time: 25 minutes
Cook Time: 5 minutes
Ready In: 4 hours 30 minutes

Ingredients:
3/4 cup water, divided
3 (.25 ounce) pkgs unflavored gelatin
2/3 cup light corn syrup
1 1/2 cups white sugar
1/2 cup candy canes (fine chopped in food processor)
1/4 cup cornstarch
1/4 cup confectioners’ sugar (icing sugar)
red food coloring

Directions:
1. Line a 9×9 inch baking dish with lightly greased parchment paper. Grease another piece of parchment to cover the top, and set aside.
2. Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.
3. While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for about a minute (soft-ball stage).
4. Pour the hot sugar mixture into the gelatin and beat on high for 12 minutes with an electric mixer, until the mixture is fluffy and forms stiff peaks.
5. Pour marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy.
6. Add red food coloring once in pan and swirl with toothpick to desired saturation.
7. Cover the candy with the reserved and greased parchment and press down lightly to seal candy from air.
8. Allow the candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner’s sugar in a shallow dish. Using oiled scissors or knife, cut the marshmallows into strips, then into 1″ squares. Dredge the marshmallows lightly in cornstarch mixture and store in airtight container.
9. Devour all by themselves or with your favorite hot toddy!
(Modified from AllRecipes.com)

A Meal that Kids and Adults Will Enjoy!

Creating a meal that both adults and kids will enjoy can be tough. Rather than making two completely different meals, consider using one recipe as the base.  Then make little tweaks that appeal to everyone at the table.  Macaroni and cheese is a perfect base recipe when trying to please multiple pallets.  For the kiddos, add meatballs or grilled chicken and steamed broccoli.  Use fresh vegetables to create a smiley face to encourage kids to try something new.  For the grown-ups in the room, add nutmeg, cayenne pepper or few drops of infused olive oil to create a more complex taste. Change up the texture of the dish by adding sautéed mushrooms or braised steak.  Top if off with a full-flavored cheese like blue cheese, goat cheese or gruyere.  When it comes to dinnertime, little edits of the same recipe can streamline the process and please everyone.  Here is a recipe for the home chef for a great Mac & Cheese sauce spiked with truffle oil.

Truffle Mac & Cheese

Recipe for the Home Chef

Serves 4 -6

Ingredients:

Cheese sauce:

• 1 pint cream
• 6 oz cheese (your choice)
• 1 Tb. Butter
• 1 Tb. flour
• ½ tsp. Truffle oil
• Salt and pepper to taste

Toppings:

• 1 lb. Macaroni noodles, cooked and drained according to box directions
• 16 oz.  Mushrooms (your choice) sautéed in 1 oz. butter until golden brown
• 6 oz. Parmesan or Italian blend shredded cheese
• 1 cup Toasted bread crumbs

Preparation:

• Mix the butter and flour together in your hands and set aside.
• Bring the cream to a low simmer in a thick bottomed pot.
• Add the butter/ flour blend and stir with a whisk until smooth and slightly thickened (about 5 minutes)
• Take the pot off the heat, add the cheese and truffle oil and whisk until smooth, season to taste.
• Mix with macaroni noodles and top with mushrooms, cheese and breadcrumbs.

 Enjoy!

Candy Coma Candy Exchange

We’ve had quite a few questions about our Candy Coma promotion.  This year, Candy Coma is only being conducted in a handful of markets on November 6th from 11am – close, except those with an “*” which will take place on November 1st.  Here’s the list of participating restaurants. 

Here’s how it works: Bring in a pound-ish of Halloween candy in exchange for a free bowl noodles. 

Michigan
Grand Rapids, MI (E. Beltline, 28th Street)
East Lansing, MI (East Grand River)
Portage, MI
Okemos, MI
Kalamazoo, MI
Northville Township, MI
Royal Oak, MI
Troy, MI (N. Troy, Troy)
Ann Arbor, MI (Arborland, State Street)
Livonia, MI
Royal Oak, MI

Illinois
Normal, IL*
Champaign, IL*
Bloomington, IL*
Springfield, IL*

Indiana
Indianapolis (Trader’s Point, Broad Ripple, Pyramid Place, IUPUI, West Maryland St.)
Bloomington
Plainfield
Muncie
West Lafayette
Carmel
Noblesville
Greenwood Place

Wisconsin
Wausau*
Eau Claire*
Stevens Point*
Iowa
Davenport*

Missouri
St. Louis
Chesterfield
Des Peres
Creve Coeur
Columbia
Hampton Village
Delmar

Nebraska
Omaha (72nd & Dodge, 120th & L)
Lincoln (Pine Lake, P Street)

Virginia
Arlington (Pentagon Row, Ballston Commons, Crystal City)
Fairfax
Vienna
Alexandria (Alexandria, Kingstowne, Mt. Vernon)
Vienna
Herndon
Fredericksburg (Cosner’s Corner, Central Park)
Manassas
Sterling
Lessburg
Mechanicsville
Midlothian
Richmond

Maryland
College Park
Gaithersburg
Silver Spring
Rockville (Rockville Townw Square, Rockville Town Square)
Waldorf
Bethesda
Lanham
Hunt Valley
Pikesville
Columbia
Baltimore (Harbor Place, White Marsh)
Bowie
Owings Mills
Annapolis

North Carolina
Durham (Pavilion)
Charlotte (South End, Arboretum)
Cary
Raleigh (Cameron Village, Brier Creek)

Tennessee
Knoxville
Nashville

Ohio
Columbus (Polaris, Clintonville, Hamiliton & Morse, Grandview, Lane & High)
Reynoldsburg
Westerville
Powell
Dublin
Upper Arlington
Cincinnati (Kenwood, Hyde Park)
Beavercreek
West Chester
Kentucky
Florence

Our Food Doesn’t Require any Makeup!

The New York Times ran a rather lengthy article yesterday about the theatrics involved in creating the tempting, picture-perfect food seen in restaurant commercials.  http://www.nytimes.com/2011/10/09/business/in-food-commercials-flying-doughnuts-and-big-budgets.html?pagewanted=1&_r=1&sq=food%20photography&st=cse&scp=2

While we found it interesting to learn the extremes that restaurants will go to make their food look good, we assure you that at Noodles, it’s the real deal.  Any photography you see of our dishes- whether on our website, on our social media pages, or in advertising – is made using exactly the same ingredients used to create the yummy dishes you enjoy in our restaurants

 We’ll leave the special smoke machines and “food catapulting devices” to the other guys.  We’re all about FRESH food fast! 

Recipe for Backyard BBQ Salad

For those of you who have been asking for the recipe for the Backyard BBQ Salad, you’re in luck.  Give it a try!

Backyard Barbecue Chicken Salad

Recipe for the Home Chef

Serves 4 regular salads or 6-8 small sides

Ingredients:

• 12 oz. bag of mixed lettuce
• 8 oz. shredded mixed cabbage, red and green
• ¾ cup cole slaw dressing
• 4 chicken breasts, cooked, shredded, cooled
• ½  cup of your favorite BBQ sauce
• ¾ cup tomatoes, diced
• ¾ cup corn
• 1/8 cup red cabbage

BBQ Chicken Preparation:

• Bake 4 chicken breasts, completely cool and then shred into bite sized pieces
• In a bowl mix together the chicken and ½ cup BBQ sauce

 Assemble:

• Mix the lettuce, cabbage (keeping 1/8 cup of red cabbage aside for garnish) and cole slaw dressing in a large bowl
• Place the BBQ chicken, corn and tomatoes on top of the mixed greens, forming the points of a triangle in the center of the salad
• Place the 1/8 cup of red cabbage in the center of the triangle to garnish

 Enjoy!

Tessa’s Tips

Sandwiches have come a long way since the lunchbox favorites like bologna on white bread or PB & J (an oldie but goodie).  While most of us had our first experience with a sandwich while sitting at the lunchroom table in elementary school, eating ingredients like meat and cheese between two pieces of bread or dough has been around since ancient times.  Every culture around the world has a unique version, and Noodles has four great options too.

Sandwiches are not just an American favorite – people from all walks of life enjoy the popular portable cuisine.  For example, Cuba has the popular Cuban, Vietnam has the Bahn mi, Mexico has the torta, South America has the Arepa, France has the Monte Cristo, and Greece has the familiar favorite, the Gyro. 

When building your own sandwich, the possibilities are endless. Here are a few tips:

• When it comes to choosing bread, think about trying interesting flavors like olive, herbed, or whole wheat.  Consider different types of bread, such as flatbread, pita, French baguette, ciabatta.
• Get creative with your favorite sauces or salad dressings. This can certainly be mayo or mustard, but it can also be any type of pesto, tempenade, or relish
• There is unlimited amount of options for filling choices—of course most any type of sliced or pulled meat or seafood, like tuna, salmon, lobster are good choices.  And don’t forget about all the yummy cheeses available. 
• You can alter texture and flavor by adding raw or grilled vegetables. One of my favorite types of sandwich is filled with the same fixins I’d put in a salad. Experiment with different vegetables, too–portabella mushrooms make a great meat substitute if you‘re vegetarian.
• Consider whether you’d like your sandwich hot or cold.  Panini’s and grilled sandwiches take on a completely different taste than their cold counterparts. 
• Using small amounts of pickled or marinated vegetables will help elevate your sandwich from ho-hum to happy (roasted red peppers or artichoke hearts)

 Tell us about your favorite sandwich!

RECIPE! Coconut Curried Vegetables with Shrimp

Coconut Curried Vegetables with Shrimp

Serves 6-8

 Ingredients:

• 1 cup broccoli (cut into florets)
• 1 cup carrots (julienne cut)
• ½ cup scallions (cut on the bias)
• ½ cup red peppers (julienne cut)
• 1 cup fresh sliced mushrooms
• 1 T fresh ginger (peeled & chopped)
• 1 T Thai curry paste (red or green)
• 1 T canola oil
• 1 can “Lite” coconut milk (from your favorite Asian market)
• 1 T sweet soy sauce (from your favorite Asian market)
• ½ cup sweet Chile sauce (from your favorite Asian market)
• 1 t black sesame seeds (from your favorite Asian market)
• 24 shrimp (16-20 peeled & de-veined)
• 1 lb rice noodles (from your favorite Asian market)

 Preparation:

1. Soak noodles in lukewarm water for 30 minutes. Drain and cool in ice water. Drain, let rest & toss with oil.
2. Blanch broccoli & carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.
3. Place large sauté pan over high heat. Add canola oil and sautéed mushrooms until lightly golden.
4. Add shrimp, coconut milk and Thai curry paste.
5. Add carrots, broccoli, peppers, scallions, ginger, sweet Chile sauce, sweet soy, and noodles to pan in that order.
6. Toss once or twice to coat all ingredients well with sauce.
7. Place on platter and sprinkle with black sesame seeds