Rainbow Peanut Noodles

Rainbow Peanut Noodles 1 - My Daughter and I

I made this dish on Monday night and it was a hit!  It has been HOT here – summer-like weather, so we are definitely onto our summer recipes!  There definitely aren’t any soups, stews or roasts happening around this house!

When I saw this recipe on Gimme Some Oven I knew I would love it!  I love peanut sauce – I think I could actually eat it with a spoon.  I also love pasta – and really I love veggies — so this dish was made for me.  This will be a great staple meal for us- especially when we have a bunch of veggies coming out of the garden.  I made a few minor changes, just to suit our tastes, or what we had on hand.  We had some asparagus so I used that instead of the edamame.  The colors were beautiful!  It was great for dinner and then I ate it the next day, cold, for lunch and it was delicious.

Ours turned out a bit dry- next time I would follow the recipe a bit better and add the pasta water.  I also doubled the recipe, so it was a bit difficult to get everything stirred around.   The peanut sauce called for fresh ginger, which I had never used before.  I loved it.  The smell was incredible and fresh smelling, but when you tasted it – it was refreshing and a bit spicy.  It was a wonderful addition to the recipe and I would use the fresh ginger again.  I was thinking about trying it in my morning smoothie!  Weird?  Maybe!

Rainbow Peanut Noodles 2 - My Daughter and I

Rainbow Peanut Noodles

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: About 4-6 servings

Ingredients

    • 12 ounces whole-wheat pasta – since I doubled the recipe, I did half whole wheat, half regular pasta
    • 1 Tbsp. peanut oil (or olive oil)
    • 1 red bell pepper, cored and julienned (thinly sliced)
    • 1 yellow bell pepper, cored and julienned
    • 1 large carrot, peeled and julienned
    • 1 cup shredded red cabbage
    • 1 cup shelled edamame or asparagus or green beans — whatever you have!
    • topping: thinly-sliced scallions (green onions), toasted sesame seeds and chopped peanuts
Peanut Sauce Ingredients:
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 3 Tbsp. water
  • 2 Tbsp. honey
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. grated fresh ginger
  • 2 tsp. sesame oil
  • 1 clove garlic, peeled
  • (optional) 1 tsp. sriracha hot chili sauce, or more to taste

Cook pasta al dente according to package directions.

Meanwhile, heat oil in a large saute pan over medium-high heat. Add bell peppers, carrots, cabbage, and edamame, and saute for 5 minutes, stirring occasionally.

Once the pasta is cooked, drain it, but reserve 1/4 cup pasta water on the side. Add the pasta and peanut sauce to the saute pan of veggies and toss to combine. If the sauce is too thick, add a tablespoon or two of the pasta water until the sauce reaches your desired consistency.

Serve immediately, topped with scallions, sesame seeds and peanuts if desired.

How To Make The Peanut Sauce:

Pulse all  ingredients together in blender or food processor.  I tried to mix by hand in a bowl and I couldn’t get it to mix together.  I finally poured it into a saucepan and heated it a bit and that worked.

Cindy

 

 

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Are You Ready For Some Football?

Unless you have been living in a cave, you probably know that the Super Bowl is this Sunday. The Denver Broncos are playing the Seattle Seahawks. Exciting times! It is also the day we celebrate my husband’s birthday and this year he is turning 50! Wow – he is old! 🙂

Is it just me or does it seem like the Super Bowl people are leaning a bit more toward a feminine audience this year? I heard that they are having an opera singer do the national anthem and Bruno Mars is doing the halftime show. Also I heard that they are having two different Greek yogurt commercials. Seriously, is yogurt that big of a market? Who knew? Oh and I heard a rumor that David Beckham will be making another appearance in his underwear. In Jordan’s words: “Most guys really do not want to see David Beckham in his underwear. Girls on the other hand….”

I personally “watch” the Super Bowl just to eat the food. So here are a few of our past recipes that we think would be great additions to your Super Bowl line up. GO BRONCOS!

Kalua Pork

pork 6

Salsa

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New Year’s Appetizer

new year's eve appetizer 2

Thai Pasta Salad

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Three Bean Salad

bean salad 1

Faux Banana Cream Pie

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Poke Cake

My Daughter and I Poke Cake edited 2

Cindy

Candied Pecans + The Most Delicious Salad Ever!

candied pecan and salad collage

We just got back yesterday from our annual Thanksgiving trip to Northern California. There was a lot of hunting and eating (in my mom’s words, “it’s a feeding frenzy”), so in short, the traditional festivities. It’s always such a fun trip spent celebrating with family.

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^^^The gorgeous Thanksgiving dinner table

The salad in the picture above was based on a salad that my mom had recently and loved. We looked for the required candied pecans at the store, but couldn’t find them- so we decided to make our own. We had absolutely no idea that they would be so simple and they turned out absolutely delicious!

Candied Pecans

1 cup chopped pecans

1/4 cup of white sugar

Place both ingredients into a skillet and mix well.

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Heat on medium heat, stirring frequently until sugar caramelizes and the pecans get sort of crunchy. This should take about 10 minutes- but watch carefully! The sugar heats quickly and burns quickly.

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These were so yummy that we were eating them straight out of the bag.

Thanksgiving Salad

Mixed Greens- large box- I think it was about 16 ounces

finely sliced red onion, we used half

1 sliced pear

1 container of raspberries

1/2 cup of candied pecans

4 ounces of Gorgonzola cheese

1 bottle of balsamic vinaigrette- we make our own using Good Seasons Italian Mix, with balsamic vinegar and olive oil

In a large bowl, toss mixed greens with the dressing. Plate and layer on the remaining ingredients. Serve immediately.

Cindy & Jordan

Throwback Time: Thai Pasta Salad

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Thai Pasta Salad has been, by far, our most repinned/viewed post since we started the blog in April. Consistently, whenever I get an email from Pinterest saying that one of my pins has been repinned, it’s the recipe for our Thai Pasta Salad. There’s definitely a reason for this- it’s absolutely delicious!

In case you missed the original post from way back in May, here’s the recipe again. Enjoy!

When I made this recipe today I used fettuccine noodles, don’t do that! They stuck together while cooking and they are harder to eat. Follow the recipe, not the photos. My recipe does actually tell me to use angel hair pasta and I ignored it and now I’m sorry!

This salad gets better with age so if you can, let it cool and sit for several hours or longer before consuming- it is worth the torture of waiting.

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Cook pasta according to package directions.

While the noodles are cooking, prepare all the veggies and set aside. Then make the sauce, stir the oils and red pepper flakes in a saucepan and heat for about two minutes. Add honey and soy sauce and heat through.

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Drain the cooked noodles and pour into a large bowl.

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Pour the warm sauce over the noodles and mix well. There will be quite a bit of sauce in the bottom of the bowl and that is ok. As the noodles cool they will absorb all of that tasty goodness.

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Add the chopped veggies and mix again.

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Now cover it and put it in the refrigerator and forget you made it for at least 4 hours or better yet, overnight! Stir again before serving to get everything coated. Sprinkle the toasted sesame seeds and almonds into the whole bowl, or if you have some picky eaters that don’t like nuts in their food then just sprinkle it over the top as you serve and it is almost as good that way.

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Thai Pasta Salad
1 lb. angel hair pasta
1/8 cup vegetable oil
1/4 cup sesame seed oil
1 1/2 tsp. crushed red pepper flakes, more if you like
6 T honey
5 T soy sauce
1 cup shredded carrots
1/2 cup cilantro, chopped
1/2 cup green onions, chopped
1/3 cup bell pepper, chopped (I prefer red)
Toasted sesame seeds and toasted sliced almonds

Cook pasta according to package directions. While the noodles are cooking, prepare all the veggies and set aside. Then make the sauce, stir the oils and red pepper flakes in a saucepan and heat for about two minutes. Add honey and soy sauce and heat through. Drain the cooked noodles and pour into a large bowl. Pour the warm sauce over the noodles and mix well. There will be quite a bit of sauce in the bottom of the bowl and that is ok. As the noodles cool they will absorb all of that tasty goodness. Add the chopped veggies and mix again. Now cover it and put it in the refrigerator and forget you made it for at least 4 hours or better yet, overnight! Stir again before serving to get everything coated. Just before serving sprinkle with the toasted sesame seeds and almonds. Enjoy!

Meatless Monday – Salad Bar

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I know, it is a bit sad to do a post on a salad bar, but I love salad bar night! I try to not do it very often because I get complaints from certain members of the family but Jordan and I love it. It has been quite hot here lately and cooking is the last thing I want to do, so a big salad bar is the perfect summer dinner.

We sort of cheated – it’s not actually meatless, since I had chicken available for the complainers! But you can build your salad bar any way you’d like.

I chop up a ton of different veggies and keep them in separate bowls. Also lettuce (obviously), different types of beans, cheese, onions, olives, cilantro, etc. I also have some sort of yummy bread available. And of course, different salad dressing choices and croutons! Yay! The leftovers get stashed away for lunch the next day.

salad bar mm 2

A quick note on the salad dressing. I am a bottled salad dressing person. I know people who make their own dressing and that is great, I just don’t do that. However, I do “make” this dressing. It is my favorite! All I do is follow the recipe on the packet of Good Seasons salad dressing mix and use all of their measurements for vinegar, water and oil. The only difference is that I use Balsamic vinegar. It just gives it a rich flavor. I have tried using garlic olive oil and that is quite yummy too. Enjoy!
Cindy