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!

Spicy Potstickers

Today I am thankful for my husband. I saved the best for last. Al is the most amazing person to ever come into my life. We are so close, I never imagined loving someone and sharing so much with someone. In the   15 months of dating, 6 months of engagement, and almost 11 months of marriage...I have found out more about who I am suppose to be, because of him. He's also hilarious, intelligent, considerate, and genuine.

Perhaps I'm thankful for him today too, cause I made dinner for one tonight. And I made something that Al looooves! I have some ready to go for a snack when he gets home from school. This is a favorite of mine too, I think its because it reminds me of being back in China. This was street food. I love street food!! Ha! The key to these bad boys is the crispy bottom. It makes the dish. I'm not gonna fry them in tons of oil to get it though. The way I have this recipe it makes about 20, depends on how much you stuff in, I usually shoot for about a tablespoon. Anyway, enough jabbering-lets get to the potstickers!! Oh! First, I will say that I usually pair it with a little dippin' sauce. I mix a couple tablespoons of low-sodium soy sauce with a dash of rice vinegar, a sprinkling of brown sugar and some crushed red pepper...it gets the job done. :)

INGREDIENTS:
potsticker wrappers
1/2 lb of ground pork
3 green onions, chopped
1 fresno pepper, chopped
1 clove garlic, minced
splash of rice vinegar
1 teas hoisin sauce
1/2 teas chinese five spice
cooking spray
water

*In a bowl mix pork, onions, pepper, garlic, vinegar, hoisin, and chinese five spice. Make sure everything is well incorporated.
*Take a wrapper, lay it flat in your hand. Pile in the middle, about a tablespoon of the pork mixture. Dab finger tip in water, wet the edge of half the wrapper. Fold in on itself and crimp the edges. Making sure it's all sealed. Place wrappers on a sheet with a damp towel and cover as you keep forming them.
*Heat a large skillet over medium-high heat. Once hot, spray cooking oil and then place in, edges up, your potstickers. Cook for about 4-5 mins cover on, making sure the bottom gets crispy brown, but not burnt. 30 seconds before removing from the skillet, pour a few tablespoons of water into the pan and cover quickly with a lid. Let the steam finish off the potstickers and then remove from skillet.
*Eat them right away, they don't hold heat too well, but trust me, they eat up fast anyways!