Peanut Noodles

 I adapted this recipe quite a bit. Substituted peanut butter for tahini paste, rice wine vinegar for mirin and added shredded carrots. Also being gluten free I substitued pasta for Jovel gluten-free capellini. 

Ingredients:

• 8 ounces capellini pasta
• 1 scallion, chopped
• 1-2 carrots, shredded
• 1/4 cup peanut butter
• 4 tablespoons rice wine vinegar
• 1-2 tablespoons toasted sesame oil
• 2 tablespoon fresh ginger, chopped
• 2 large garlic cloves, chopped
• 1 tablespoon Sriracha
• 1 tablespoon brown sugar

Directions:

In a food processor combine the peanut butter, rice wine vinegar, sesame oil. ginger, garlic, Sriracha and brown sugar. 

Cook pasta according to package direction. Drain the pasta and return to the pot. Add the grated carrots. 

Toss with about 1/2 of the sauce; as makes enough for another 2 servings. Garnish with scallions.

Serve with Coconut and Lime Pork Kebabs ( 10/27/2024 label: pork, grill it)

Coconut and Lime Pork Kebabs

 

This is wonderful! The amount made enough for 3 servings for 2 hungry peeps. The sauce recipe using 1/2 of a 13.5 ounce can coconut milk. The sauce is used to marinate the pork tenderloin, which once I removed to skewer; I cooked down into a dipping sauce. Subsequently, the portion I threw in the freezer has more sauce I made from the other 1/2 of coconut milk, which I also cooked down to thicken up. Serve with Peanut Noodles (10/27/2024 label: pasta). Original recipe is on Food Network. I did tweak a bit...

Ingrediets:

• 1 1/2 pounds pork tenderloin, cut into 1-inch cubes
• 1 13.5 ounce can coconut milk
• 2 tablespoons canola oil, plus more to grease grill grates
• 4 garlic cloves, minced
• 1/4 cup packed brown sugar
• 1/3 cup fresh cilantro, plus more for topping, chopped
• 2 tablespoon tamari
• 2 tablespoons fresh lime juice
• 2 tablespoons Sriracha
• Romaine lettuce leaves, for serving
• Chopped roasted peanuts and sliced scallions for topping

Directions:

Toss the prepared pork with half the coconut milk, canola oil, garlic, brown sugar, tamari, Sriracha and cilantro. Cover and refrigerate 4 hours.

Preheat a grill to medium and brush with canola oil. Thread the pork onto skewers. Grill the kebabs, turn occasionally, until marked and cooked through, about 12 minutes. Internal temperature minimum of 145-degrees.

While pork is grilling reduce marinade till thick and bubbly.

Serve over romaine lettuce leaves. Drizzle with sauce, top with peanuts, scallions and cilantro.

 

Baked Penne with Roasted Vegetables

 

Yummy side dish from Giada.  I tailored a bit to my liking. A bit of time involved but makes enough for 4-2 servings side dish. I served with Baked Pork Chops (blog 9/22/2024 label: pork) and a lettuce salad. Italian sausage links served on the side would be a great choice as well...

Ingredients:

• 3 large patty pan squash or any squash/zucchini available, cut into 1-inch cubes
• 1 large onion, peeled and sliced into 1-inch strips
• EVOO
• salt and pepper, to taste
• dried Italian herb mixture, I use Spice House
• 8 ounces dried penne, I use Jovial
• 1 cup smoked mozzarella, shredded
• 1 cup provolone cheese, shredded
• 2 tablespoons grated Parmesan, plus extra to sprinkle on top
• 2 - 2 1/2 cups Rao marinara
• fresh basil, chopped, I have some in freezer, to taste
• fresh parsley, chopped, to taste
• 2 tablespoons butter, cut into small pieces

Directions:

Preheat oven to 450-degrees.

On a baking sheet, toss prepared squash and onion with EVOO. Add salt and pepper to taste.

Roast for about 15 minutes.

Meanwhile cook the pasta according to package instructions, Drain.

In a large bowl, gently toss the drained pasta, roasted vegetables, marinara sauce, cheeses, basil, parsley, salt and pepper. 

Pour the pasta into a greased 9x13-inch pan. Sprinkle with more Parmesan.

Bake for about 20 minutes uncovered until top is golden and cheese melts.