Spicy Thai Noodles

Have I ever told you my favorite place in the whole world is Thailand? Cause it is. I've had the privilege of being all over the country(and it's neighbors). Thai food ranks as one of my favorite types...ever. It seems its in a three way tie with Chinese and Mexican. I think it boils down to my love of spicy food. Anyways, I have only dabbled in a few thai dishes. Most of them being complex in flavor and/or preparation. This, well its got all the flavor but is a pretty easy dish to make. Which is a winning combo in my book. We gobbled this stuff up in no time. 

Kitchen tid-bit: Ginger is something I find myself using more and more, but I can go a week or two without sometimes. Which can make for having to throw away shriveled up ginger fingers and having to buy new ones when you find yourself craving say...gingerbread mini muffins with a brown sugar glaze? (COMING SOON!!) Here's what ya do. Buy a good chunk of ginger. Peel and freeze! Then whenever you need some pull it out and grate it! Easy peasy! 

INGREDIENTS:

1 pkg of whole wheat spaghetti 

1 head of broccoli, chopped

1 red bell pepper, chopped

3/4 cup peanut butter

1/3 cup water

1 tbls brown sugar

3 tbls low sodium soy sauce, divided

1 tbls rice vinegar

1 tbls sesame oil

4 cloves garlic, minced

1 tsp ginger, minced or grated

1 tbls crushed red pepper flakes

*Prepare the pasta as directed, drain and set aside back in stock pot.

*While pasta is cooking, mix together peanut butter, water, sugar, soy, and vinegar and aside.

*Heat sesame oil in a large skillet over medium-high heat. Add broccoli and cook for 5-6 minutes. Add in 1 tbls of soy sauce as well as bell pepper, garlic, ginger, and red pepper flakes. You can also add in a bit more water if needed. Cook until veggies are tender, another few minutes. Remove from heat.

*Place the pot with noodles back onto a medium heat. Pour in peanut sauce and the cooked veggies. Stir to coat and cook until everything is hot. 

*Enjoy!

Grate Pepper Pasta

Today I am thankful for water! So so thankful for water. Not even just water, but the best water in the world. (Seriously, it's liquid awesome.) And I can actually say that because I've been to a bunch of different countries. Most of which you can't drink the water. When I lived in China I had to have one of those water coolers, and make the call every time I needed a new one in ridiculously broken chinese. True story. On monday there was a water main break a block away and we didn't have water for half the day. So for running water I am also thankful!

Okay, so I did not miss type the title of this post. I know how to spell great and I know how to spell grate. I'm calling this one Grate Pepper Pasta cause of how its made. Half the stuff you put in the sauce, ya grate it. Badabing badaboom. This turned out so good. It was creamy. It was spicy. It was flavorfull. Umm, yeah, I'll take seconds. Which I didn't, actually, because I wanted to spread out this goodness over a couple days. I'm about to reheat the last of it as soon as I post this. ::sigh:: I guess I'll have to make more soon!

 INGREDIENTS:
whole wheat penne pasta
2 red peppers, roasted, peeled and seeded
3 cloves garlic, grated
2 teas crushed red pepper flakes
1 carrot, grated
1/2 a small onion, grated
2 tbls olive oil
1 tbls basil
2 cups almond milk
1/3 cup grated parmesan
1 handful spinach, chopped

*Prepare the pasta as direct while making the sauce.
*In a food processor or blender, put the peppers, garlic, crushed red pepper flakes, carrot, onion, olive oil, and basil. Blend until smooth.
*Heat a saucepan over medium-high heat. Bring the milk to a simmer adding in the pepper mix and the parmesan cheese. Once its heated through and mixed well throw in the spinach and the cooked pasta.
*Enjoy!

Broccoli Tofu Pesto Pasta

Basically I did I lot of cooking this weekend. So there may be a few double post days...stay tuned!

Extra! Extra! Read all about it! I got another person in this world to try tofu! Our dear friend Trav was over Saturday night, and I offered to cook dinner for the three of us. Originally going to simply make pesto pasta, I peeked into that big ol' fridge to see if I had anything else to add to it. The green heads of broccoli were calling to me. And then, out of the corner of the fridge, I heard...the tofu. In a unified harmony I heard "eat me!"  So, my simple pasta was now getting jazzed up. Also!! Unbeknownst to them, they ate-for the first time-nutritional yeast. A common cheesy like substitute for vegans. Mark this one down as vegan AND delicious!

INGREDIENTS:

1 cup cashews

water

1/2 cup fresh basil

2 cups fresh arugula

1/3 cup nutritional yeast

1/2 cup olive oil

2 cloves garlic, minced

1 package extra firm tofu, cut into pieces

broccoli, chopped

whole wheat pasta

*Soak the cashews in warm water for 10 mins. In a food processor, combine basil, arugula, nutritional yeast, and olive oil. After well mixed, add cashews, 1/2 cup of the water they were in and the garlic. Blend well. Set aside. 

*Cook pasta as directed. Steam the broccoli and start to cook the tofu by heating a tbls of olive oil in a pan over medium-high heat. Saute until browned on both sides. 

*Serve pasta, covered in pesto, topped with broccoli and tofu. Enjoy the heck outta it!!