Better the second time peanut butter noodles

My darling 16-year-old graciously offered to make spaghetti one night last week when I was late getting home. His version of portion sizes for 3 adults: 2 lbs of noodles. Needless to say, I had to figure out a couple ways to use up the leftovers! 

This recipe is great for that because it’s got a different flavor profile (Asian), and it’s very flexible–you can add whatever veggies you have on hand, and it can be served warm or chilled.

Peanut butter noodles

  • 1 lb spaghetti
  • 3/4c creamy peanut butter
  • 1/3c low sodium soy sauce
  • 2 tbsp brown sugar
  • 3 cloves garlic
  • 1 tbsp hot chili oil or 2 tsp red pepper flakes
  • 2 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 3 green onions chopped
  • 1/2c chopped cilantro
  • Veggies of your choice: I threw in sauteed napa cabbage, cucumber, shredded carrots. Pea pods, peppers and broccoli are also good!

Chop garlic in food processor. Add remaining dressing ingredients (through sesame oil) and puree until smooth. Cook noodles. Toss noodles in sauce, thinning sauce with pasta water as needed. Add veggies, top with green onions and cilantro. Drizzle with more sesame oil if desired. We serve with chili-garlic sauce for the half of our family that likes spice.

  

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Comfort food (bacon & egg pasta)

With the holidays behind us, this is the toughest part of the year living in Minnesota. Short days, cold temps and snow. Ugh.

I do what I can to cheer myself up with comfort foods like this pasta. The boys love it too.
Tips:

  1. Freeze the bacon for about an hour, it’s easier to chop.
  2. Using pasta water to temper the eggs makes for a silky smooth sauce
  3. Adjust the dairy to your liking–skip it and use only pasta water or lower the fat with whatever you’ve got in the fridge, half & half, milk.

Bacon & Egg Pasta

  • 1/2 lb bacon, chopped into small pieces
  • 2 cloves garlic
  • 1 lb pasta (spaghetti or other long noodle)
  • 1/3 c cream
  • 4 egg yolks
  • 1 c pasta water
  • 1 c parmesan

Cook pasta. Chop garlic. Beat egg yolks in large bowl, add cream. In saute pan, cook chopped bacon. Remove from pan. Drain all but 2 tbsp fat. Sautee garlic in bacon fat for 30 sec. Remove from heat. Use reserved pasta water to temper egg/cream mixture, using approximately 1/2-3/4c. Add pasta to sauce, toss with garlic/fat until noodles are coated with sauce. Top with cooked bacon and parmesan.