Tasty Thursday serves up grilled veggies. Tasty, easy, and gorgeous.
There are times when you need to get dinner on the table, and a jar of spaghetti sauce just won’t cut it. You’ve got a crisper full of veggies, some spaghetti (or other long thin noodles) and the ubiquitous peanut butter jar. This dinner, fast and easy, is so satisfying in every way. Check out this video for a tutorial! Gorgeous, creative, inventive, thrifty, and completely delicious. Give it a try and wow your family!
Peanut sesame noodles
Adapted from Gourmet magazine
- ½ c creamy peanut butter
- ¼ c soy sauce
- ½ c warm water
- 2 inch piece of fresh ginger, peeled and chopped
- 1-2 medium cloves garlic, pressed
- 2 TBS red wine vinegar
- 2 TBS sesame oil
- 1 tsp red pepper flakes (you can leave this out if you wish)
- 1 lb linguine – this is a good recipe to use ww or whole grain pasta
- 2 colored peppers (red and yellow, or orange – not green!), thinly sliced
- 4 scallions, thinly sliced
- ½ lb asparagus, cut into 1 inch pieces on the bias and steamed to crisp done
- 3 TBS sesame seeds, toasted and cooled
- optional: ½ bunch cilantro, chopped fine
- optional: 1-2 boneless chicken breasts, cooked and sliced thin
- Put first 8 ingredients in a blender and whir until smooth, about 1 minute.
- Cook linguine according to package instructions. Drain. Add the sauce immediately to the pasta and toss well. There will look like a LOT of sauce! That’s okay!
- Arrange pasta on a platter. Decorate the pasta with the vegetables – it will look so pretty . . .
- Sprinkle with sesame seeds for the final touch.
Good hot or cold or in between!
It’s another Thursday, so it’s time to see what I’ve been up to in the kitchen. I hate the grey, colorless life in winter. White snow, when we get it, is pretty, but I am a colorful woman and crave bright, happy, COLOR!
What better way to find that than in my food?
This time of year, the brightest jewel of a fruit is in season – pomegranates. As my kids put it, the seeds are the best part (can you do anything with the rest of it?) BUT the hardest things to deal with . . .
After this video, you’ll delight in taking out some aggression on a poor pomegranate. Who knew playing with your food could be so much fun?
What do I DO with pomegranate seeds?
1) I just eat them.
2) I sprinkle them on my yogurt and nuts in the morning.
3) I think they would make a FABULOUS adder to a massaged kale salad.
4) Really, I just eat them. Or maybe I need to make chocolate and make chocolate-covered pomegranate seeds?
October 3, 2013
I used to buy microwave popcorn. How easy can it be to have a healthy snack? Pop the bag in the microwave, press a couple of buttons, and whoosh - a snack. You might burn your fingers pulling the bag apart, or sometimes you miscalculate on a new machine and the popcorn burns, leaving a gnarly back-of-the-throat smell in the air for what feels like days. But generally, it worked.
And then I started reading about that popcorn. How many chemicals laced the bag itself. How the microwaves changed the chemicals from bad to worse. Especially how bad it was for kids.
But I love popcorn - and so do my kids. So what to do? Enter the way I made popcorn when I was a kid. Simple, really. A pot (with a lid), vegetable oil, popcorn, and the optional (for some people) butter and salt to top it.
So easy even a kid can make it. Want to watch? Here's today's Tasty Thursday! Yeah, there's a pot to wash. Easier to wash the pot than to scrub the chemicals from your body.