Thai Peanut Noodles

When I was still single, invited this guy over for dinner. In an effort to impress him, I made this chicken/noodle/peanut sauce recipe. As we were eating, he was like, "Peanut butter noodles!" I was so annoyed that he would describe my practically gourmet meal in such a mundane way. Alas, that really is what it is, so now we just embrace it.

 

The above picture was taken tonight when we threw something tonight. It's delicious! We used leftover noodles, and frozen veggies on the side. Also, this version was meatless, but it can be made with chicken as well. This meal is also super fast, which makes it even better.

Thai Peanut Noodles

AKA


 Peanut Butter Noodles

• 1/2 cup green onions, diced
• 4-5 cloves of garlic, minced
• 1/2 cup shredded carrots
• ~ 2-3 cups cooked long pasta noodles (spaghetti, linguini, fettuccine, angel hair, etc.)
• 2 Tbsp sesame oil 
• 1/2 cup shredded carrots
• Optional: shredded or diced chicken

Sauce: 

• 1/2 Tbsp ground ginger (or 1 Tbsp fresh)
• 1/4 cup honey OR 2 Tbsp brown sugar
•  1/3 cup peanut butter (chunky preferred)
• 3 Tbsp soy sauce
• 3 Tbsp rice or apple cider vinegar
• 1/2 Tbsp chili-garlic sauce

Instructions:

•  In a wok or large skillet, heat sesame oil. Add cooked pasta, green onions, carrots, and garlic. Mix well and allow to heat through.
• Meanwhile, in a small sauce pan, combine all sauce ingredients over medium heat. Stir until heated through and peanut butter is completely melted.
• Pour hot sauce over noodle mixture. Combine.
• Garnish with additional chopped green onions and chopped peanuts. Serve with additional steamed vegetables. (We often use broccoli and cauliflower, but any stir fry vegetables work too.)

Pesto Tortellini

It's been awhile, blogosphere. But don't worry, Scott and I have still been taking pictures of our food, and plan to update this blog. So prepare for a bunch of posts. And I've decided to start posting recipes too. Mostly for my (our) sake(s), so that I don't have to rely on internet links going bad. Anyway, here goes.

We made some pesto then mixed it together with a standard cream sauce (made using a standard roux and milk). Served over cheese tortellini with grilled squash and salad.

On a side note, I now have this old iPhone, and the camera isn't very good...the coloring on the pictures is all wrong, usually. Trust me, the food didn't look that yellow.

From: October 13, 2014

Happy Fourth!

I really hate cooking in the summer. Especially turning on the oven, but the stove heats you up just as bad (and then I have to pay for AC to cool back down again). We don't have a BBQ grill, so I took the Foreman grill outside and cooked up some chicken in the shade. I seasoned with a home made rib rub. When I remember what I put in it, I'll have to post the recipe.

Rather than turning the oven on for potato wedges, I thought I'd pressure cooker them and run them on the Foreman as well. They ran too long in the pressure cooker (dumb timer didn't start), so I seasoned with Italian dressing and pan fried them instead. At least the oven stayed cool...

Time Traveling Smothered Burritos

E!s mom is the queen of the garage freezer. From jams to produce, all sorts of food spends time in what Julia has dubbed "The Time Machine;" Food enters one month, and magically emerges months later. Since I cooked through all our produce before leaving the country, I left quite a bit of food in our little time machine.

Chicken Enchilada Soup the first time around before our trip

Upon our return, we didn't really have any groceries, so I threw a few jars in the fridge overnight to pull our time travelers out of the wormhole.

Time travelers 

There are dangers to time travel. One of the 2 jars of chicken enchilada soup I froze cracked, making the precious soup inside too dangerous to consume.

There was still plenty of chili, soup and cheese to thaw, wrap in shell and quickly toast for a delicious dinner. I made some brown rice in the background to round out the burrito fillings.