Asian marinade, protein, broccoli and noodles

I do realize that protein is not actually a food. I've been trying to eat more of it though, in an attempt to broaden my horizons (and have more energy/be healthier etc) so tonight this dish was cooked with pork. However, I normally cook it with tofu or fish fillets. It is equally good with all. Somehow baking the protein in the marinade makes it incredibly juicy and flavorful and provides a lovely, tangy sauce for the noodles. Also, I prefer my broccoli almost raw, so I throw the florets into the pasta water about a minute and half before draining it, but I realize that not everyone likes crunchy broccoli, so feel free to add it earlier.

Marinade
2 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon sesame oil
2 Tablespoons grated ginger
Juice and zest of one orange
1 Tablespoon chilli sauce
2 green onions, chopped

Put the marinade ingredients in a glass baking dish and add your protein (for two people with leftovers, I use 1 block of tofu, 3 small pork cutlets, or 3 fish fillets). Marinate for 30 minutes or longer.

Preheat the oven to 190C/350F and bake, covered, turning occasionally, 30-45 minutes, or until done.

Meanwhile, cut up the broccoli and boil a large pot of water.

Add two bundles of udon noodles (or rice noodles) and cook 5 minutes. If you prefer your broccoli very soft, add it with the noodles. Otherwise, add it halfway through.

Drain noodles and broccoli and put them in bowls, topping with your lovely protein and the extra marinade. Do not actually expect there to be leftovers!

Carrot, goat cheese and tapenade sandwiches

Oh my god! I have found my new love and I'm leaving all my other shallower side affairs for this sandwich. It's a slight adaptation I've made on an Epicurious recipe, mainly using sheep instead of goat cheese (in this part of the world, spreadable sheep cheese is widely available while chevre is a huge luxury), replacing the anchovies in the tapenade with capers (why make something unnecessarily un-vegetarian?) and using grain bread instead of the recommended pumpernickel. I'm sure that if you live in another country from me and have widely available chevre, are addicted to the flavor of anchovies and partial to pumpernickel, by all means try it that way, but the way I made was quite satisfying, and I do believe it will make a perfect summer picnic food with the loaf drizzled internally with olive oil and pressed inside foil to make it a vegetarian pan bagnat.

This makes enough for a small loaf of bread (a large meal for two, or a side dish for four people)

The carrots;
4 large carrots, peeled, grated and steamed until the color is brightened but they are still crisp (I left them 5 minutes after turning off the heat)

mix together;
3 Tbsp olive oil
1 Tbsp sugar
2 Tbsp (fresh) lemon juice
2 Tsp paprika
2 Tsp cumin
1/2 Tsp cinnamon
1/2 Tsp ginger
1/2 Tsp salt

Marinate the carrots in this mixture several hours or overnight.

Tapenade;
6 oz pitted green olives (from a can/jar is fine), drained
2 Tbsp capers, plus a splash of their brine
1/4 cup chopped parsley
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1/2 lemon, juiced

mix these things in a food processor and pulse until blended but not 100% smooth

To assemble, cut one loaf of bread (I used seed and grain bread) lengthways,
spread the sheep or goat's cheese on the bottom side, the tapenade on the top, and fill the middle with carrots. Cut crossways to make smaller sandwiches and enjoy.