Peanut Sesame Noodles

"The question isn't who is going to let me; it's who is going to stop me."

-Ayn Rand

These noodles are one of my favorite things to put in my mouth. I love it for dinner. It's easy and flexible.You can use any vegetables you like, more than the recipe calls for if you want to pack those veggies into your diet, or I've even made it with no vegetables. Just noodles with peanut sauce, oh yeah. Hot or cold, still hearty, filling, satisfying and really tasty.  It's Vegan too!

mise en place

 A cinch this recipe is. A perfect weeknight dinner. To complete this dish it takes only as long as it does to cook pasta.

everything cooking together makes putting this together a snap

Peanut Sesame Noodles


Ingredients

Serves 4

For the Noodles
 1 1 lb package (454 g) spaghetti- I used Dreamfields, use what you like
2 cups (322 g) sugar snap peas
2 cups (322 g) small broccoli florets
2 red, yellow or orange bell peppers-remove the seeds then thinly slice-I used one yellow and one red this time
2 large onions, halved and thinly sliced
salt for pasta water

For the Sauce

1/2 cup (90g) creamy peanut butter-I used natural pb
2 tablespoons sugar-if you use pb with sugar you may want to omit this
3 tablespoons rice vinegar
5 tablespoons soy sauce
3 tablespoons sesame oil
5 garlic cloves, minced
a pinch or up to 1 tsp red pepper flakes, depending on how spicy you want it
salt, to taste

For Topping

chopped or halved peanuts

Directions


Bring a large pot of salted water to a boil. Cook the spaghetti. 3 minutes before it's done, add all of the vegetables to the pot of pasta. Cook for 3 minutes, then drain, reserving 1 cup of the pasta water.
 Meanwhile, in a large bowl, stir together all of the sauce ingredients breaking up the peanut butter, then whisk the sauce till smooth. Add about 1/2 cup reserved pasta water to the sauce to thin. Add vegetables and pasta to the bowl and toss to coat. Add a little more pasta water if you think it needs more moisture.

Top each individual servings with halved or chopped peanuts, if desired.

Coconut Curry Vegetables with Coconut Rice

"I like rice. Rice is great if you're hungry and want 2,000 of something."

-Mitch Hedberg

This post is part of a series, Healthy Vegetarian Mains

So the secret's out. I love coconut. Coconut milk, coconut oil, fresh coconut, shredded, whatever.

I can't stay away from the stuff. I've made Caribbean Coconut black beans and vegetables over rice, I've made Thai Pumpkin Soup (with coconut milk, of course) and now this Coconut Curry Vegetables with Coconut rice, a double whammy of coconut. Considering I haven't really posted many main dishes here, that's quite a lot of the stuff.

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It's not such a bad thing to love. Coconut meat is full of fiber and vitamins, coconut water is popping up everywhere as an electrolyte filled drink, and coconut oil has a ton on nutritional benefits.

This is a dish I make often. It's super fast, easy to make, and versatile. Sometimes I make it with only vegetables, and sometimes I include shrimp. It would also be tasty with chicken added.

This dish is full of flavor. I use a mild curry powder, but you could use a spicier version. I also use just a pinch of crushed red pepper, but you could use more. I'm not so good with the spicy food, but if you like things hot and spicy, it's perfect served with this creamy, and mild coconut rice.

I like to make rice in the oven. I have an electric stove I don't always get along with, so by cooking it in the oven prevents any scorching on the bottom of my pan, me worrying if the heat is low enough, and wondering when it's done. Plus, it's a no brainer. Put it in for a half an hour, take it out, let it sit for a few minutes, done. Not a scorched pan in sight. Only perfect, fluffy, delicious rice.

Of course you don't need to make coconut rice, you could use water instead of the coconut milk. The coconut milk adds just a slight coconut flavor, and a rich and creaminess that I'm in love with. If you want to boost the coconut flavor of the rice, then add the optional toasted unsweetened shredded coconut. Make sure to buy light coconut milk for the rice, using the regular variety makes the rice too heavy, and slightly greasy.

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deer in our field I caught hanging out today

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Coconut Curry Vegetables With Coconut Rice


Ingredients for vegetables

2 Tablespoons olive oil, or other neutral oil

one onion sliced, I used a white onion

one bell pepper, I used a half of a red one, and half of a yellow one this time, sliced thinly

2 cups (300 g) sugar snap peas (I used the kind in a bag ready to use)

2 cups (300 g) assorted stir fry vegetables (I used the kind from a bag, already cut up)

2 cloves garlic, minced

2 tsp ground cumin

1 tsp ground coriander

1 tsp curry powder (I used mild)

1 Tablespoon sugar

pinch of crushed red pepper, or up to 1/4 or 1/2 tsp if you like things spicy (if you aren't very familiar with this, add it gradually, it can get hot fast.)

1 cup (236 ml)  light coconut milk from a can (a 13.5 oz can is 2 cups) freeze the rest in a ziplock bag for another use, if desired

2 Tablespoons (30 ml) fresh lime juice

1 Tablespoon cornstarch

1 Tablespoon (15 ml) cold water

2 Tablespoons chopped fresh cilantro-optional

salt to taste


Ingredients for rice

1 cup (8 oz) (210 g) rice- I used Jasmine, any type would work, if you use brown rice it may need to cook a little longer

2 cups (473 ml) light coconut milk- (one 13.5 oz can is about 2 cups)

3/4 tsp salt

1/2 cup (38 g) unsweetened shredded coconut-you can find this at health food stores-toasted lightly-(optional)

Directions

Preheat the oven to 350 degrees Fahrenheit, or 180 Celsius. Rinse the rice well in a fine mesh strainer under cold water. Place the rice in a covered oven safe dish, or a covered pan safe for the oven. Heat the coconut milk in a pan or in the microwave. When the coconut milk is at a simmer add it to the rice with the salt.

Place the covered rice in the oven for 30 minutes. While this is cooking make the vegetables.

Get your mise en place ready. Get your cut vegetables ready to use next to the stove. (Once you start cooking this, it goes fast.) Get your garlic minced and ready to go, and measure out the spices in a little bowl. In another small bowl, mix the cornstarch and tablespoon of water to make a cornstarch slurry, set aside.

In a large skillet over medium high heat, add the oil to your pan and start cooking the onion, bell pepper and sugar snap peas, (and any other vegetables you might be using that take a while to cook) add a pinch or two of salt, and cook until the vegetables begin to soften, about 3 minutes. Add the garlic and cook 30 seconds more.

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Add your spices, the cumin, coriander, curry powder and red pepper flakes. Cook for 1 minute. Add the 1 cup coconut milk and sugar. Bring to a boil. Add the other quick cooking vegetables you may be using, in my case it was the stir fry vegetables, which were kale and other very small cut veg, so they didn't take very long to cook.

Cook for 2-3 minutes until vegetables are to your desired tenderness. Add the lime juice. Get your cornstarch slurry, stir it first, then add it to the pot. Stir it all together and bring to a boil. When the sauce has thickened it's done. Taste it and see if it needs salt, if it does, add it. Keep it warm until the rice is done.

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After the rice has cooked for 30 minutes, let it sit on the counter for 10 minutes. Then add the toasted coconut (if using) and stir together to distribute. .

Serve the vegetables and sauce with the coconut rice. Top individual portions with the chopped cilantro. (if using.)

This dish serves 3, or 2 pretty large portions, if you are serving 4 adults, I'd double this.

Options

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Shrimp

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If you want to make Coconut Curry Shrimp, substitute one pound of raw shrimp for the 2 cups of stir fry vegetables. Add them when you would add the quick cooking vegetables. Or use cooked shrimp and add it last, just stir it to get it hot.



Chicken

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If you want to make Coconut Curry Chicken, substitute 2 cups cooked chicken in strips or cubes, for the stir fry vegetables and add it at the end, stirring it to warm it in the sauce.

Instant Tamale Pie

" A way to a man's heart is through his stomach, that shit true as gold. You put some love in your food and a fool can taste it."

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-Raelle Tucker, True Blood, Cold Ground 2008

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This recipe is part of a series, Healthy Vegetarian Mains
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This isn't the tamale pie that I grew up eating. It's something completely different. It doesn't really remind me of tamales either, so I feel the title is deceiving. It's a lovely dish, and I do love corn and beans together. I was drawn to this recipe because of it's ease, (and I thought it would taste good of course.). I thought if that tastes as good as it sounds, it's something I can keep the ingredients around to throw together and have dinner in a flash.

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The original recipe comes from the Moosewood restaurant's "New Classics." (I made a few small changes) in the description it reads, "When you suddenly think 'we need food, pronto!' Try this immensely easy and gratifying meal. With it's ready made polenta, it's prepared in only 15 minutes."

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A true statement indeed.

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Instant Tamale Pie

serves 4

adapted from the Moosewood Restaurant's "New Classics"
Ingredients
1 3/4 cup pinto beans with Mexican seasonings, with juice, 1, 15 oz can
1 cup frozen corn
1/2 cup salsa, (I used Pace mild, you can use what you like)
1 tsp ground Cumin
1/2 tsp dried Oregano
one whole roll 18 oz. prepared Polenta, plain, or one with Mexican spices
2-3 tablespoons fresh cilantro, chopped (optional)
1 cup queso fresco (or use grated cheddar if you wish, or any cheese, jack would be good, or pepper jack if that's how you roll)
Instructions
Preheat oven to 350. In a large bowl, add the beans (with the juice) and mash a little with a potato masher. Add the corn, salsa, cumin and oregano and mix. Set aside.
Slice the polenta into 1/2 inch slices and place in a greased 9 inch square baking dish, or a pie plate would work. Pour the bean mixture over the polenta. If you are using a shredded cheese add that now. (I added my cheese at the end because I used queso fresco.)
Bake for 30 minutes. If you are using the queso fresco add it now with the chopped cilantro. If you already added your cheese, top it with your cilantro and you're done!

Pasta with Peas and Parmesan

"Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about!"

-Tom Jones and Harvey Schmidt

This post is part of a series, Healthy Vegetarian Mains.

This recipe comes from the January 2001 edition of O magazine. How do I know that, you ask? I cut recipes out of magazines I like, and put them in plastic sleeves in a binder to keep them intact. This is one I have gone back to again and again over the years, (10 years to be exact. Yikes.) You couldn't ask for it to be any easier, I usually have the ingredients on hand, and it's creamy, satisfying and delicious.


Is it healthy? Well that depends on how you see it. I use Dreamfields pasta when I'm the only one eating it (over a period of days, mind you.) (I don't think anyone else would mind or be able to tell for that matter if I did serve it to them.) I eat it because it is low in carbs. One could use whole wheat pasta, or rice pasta if you are gluten free. If it were summertime I would make zucchini ribbons to use like pasta, (since I grow it and usually have an abundance) or sometimes I use spaghetti squash like it were pasta. If you did that, this dish would be solid vegetables. Now that, I say, would certainly be good for you!

The original recipe comes from Manhattans Po restaurant. The chef, (in 2001) John Baron says, "it's the perfect dish for a January night. The sauce has a bright, straightforward flavor. It is a simple recipe that relies on the quality of the ingredients. So keep in mind that all olive oil is not created equal and walk that extra block for the grainy, buttery, sharp tang of true Parmigiano-Reggiano cheese. The result will be a bowl full of pasta that's nothing short of bliss."

I couldn't agree more. And if the great taste isn't enough to make it a fabulous recipe, or the fact that it only has 5 ingredients, get a load of this. You can whip up this sauce in less time it takes than to cook the pasta. No joke, this recipe seriously rules.



I've changed the recipe a bit over the years, one being the original calls for 1/3 cup olive oil. I don't think it needs that much, just a few tablespoons is plenty for me. I also add a bit more peas, to use up a whole 1 lb package. For convienience and I like my pasta to have plenty of sauce.

Pasta With Peas and Parmesan

Ingredients

1 lb pasta your choice. Fettuccine or Pappardelle are good choices, or use whatever you like, I used Dreamfields spaghetti this time

1 lb bag frozen peas (divided)

1 cup chopped onion (one small onion) red is good, tonight I only had a white one, that was good as well

3 tablespoons good quality olive oil (divided)

2 tablespoons sugar

1 teaspoon salt

fresh ground pepper (1/4 to 1/2 tsp)

Freshly grated Parmigiano-Reggiano, or if I don't have that (like today), I use a good quality Parmesan cheese

1/2 to 3/4 cup water

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Directions

Put a pot of water on the stove to cook the pasta. When it boils cook the pasta, and drain, reserving 1 cup of the pasta water. Set aside.

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Use one tablespoon of the olive oil and cook the onion, salt, sugar and pepper in a skillet over medium heat. When onion is soft, add 2 1/2 cups of the frozen peas. (frozen or defrosted, it doesn't matter.) Cook for 2 or 3 minutes, until the peas are hot. Heat up the remaining peas, and set aside.

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Transfer the mixture to a blender and puree with 1/2 to 3/4 cup water along with 2 tablespoons olive oil. (you can add more oil if you'd like a silkier sauce, up to 1/3 cup.) Taste it and see if it needs more salt.

Add the pea puree to the cooked pasta and toss. Add a little pasta water if you think it needs it. Use the remaining whole peas for garnish or stir them in the pasta.

Top and serve with lots of freshly grated cheese.

Caribbean Coconut Black Beans and Vegetables Over Rice

"One resolution I have made, and try always to keep, is this: To rise above the little things."

-John Burroughs

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This post is first in a series, Healthy Vegetarian Mains.

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Here we are, January 4th. Holidays over. Resolutions started. I don't know about you, but I can't help but want to eat healthy this time of year. I think it's natural for us to want to cut back after the heavy eating most of us do over the holidays.

I'm not going to call it a resolution, but I am focusing on eating well and eating healthy. Eating what my body is truly craving, that's what I'm working on. Right now I've been craving vegetables, so I've made this delicious concoction of beans, veggies and brown rice to start things off right.

sauteing the veggies

Eating healthy means different things to different people. For me it means lots of vegetables, legumes, healthy grains and proteins and less starch. Basically I'd like to make every bite count, to get the most nutrition out of everything that goes in my mouth.

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This is why this post is the beginning of a new series I'm calling, "Vegetarian Mains". Once a week or so, (sometimes more perhaps) I'm going to post a healthy vegetarian main dish. I am not a vegetarian by any means, (although I have been one in the past) it's just that since I don't eat meat every day anyway, I want to jazz things up for the days I don't. If I cook something I want to eat for dinner, (like this dish for example) I won't eat stuff I don't want to really eat but sounds yummy sort of (like a bag of chocolate chips for example.) I will still post meat based dishes, and I will still post baked goods since I often bake for others.

after adding the coconut milk

This dish is really up my alley. Flavorful, a little sweet, and as spicy as you want it to be. For me, that's not so much, but I like it to have a little kick. I used a half of a pumpkin in this for the winter squash, because I still have a few left from my garden, but you can use butternut squash, or any winter variety, or instead of squash, use yams, sweet potatoes, or even white potatoes.

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And it all comes together in about 30 minutes. Isn't that awesome?

I served this over brown rice, but you can use any rice. Or none at all. It's perfect to serve with rice because it has enough liquid to flavor the rice from the coconut milk, so just know that if you don't serve it with rice it will be quite saucy.

Caribbean Coconut Black Beans and Vegetables Over Rice

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Ingredients

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2, 14 oz cans black beans drained and rinsed

1, 14 or 15 oz can diced tomatoes, undrained

1, 14 oz can coconut milk, I used regular, you can use light if you prefer

2 tablespoons olive oil (or another neutral oil of your choice)

one large onion cut in medium chunks

4 garlic cloves, minced

one large red bell pepper cut in medium chunks

2 cups peeled and diced winter squash such as, pumpkin, butternut squash, etc. Or you can substitute diced yams, sweet potatoes or yellow potatoes

2 tsp. dried thyme

1 tsp dried oregano

1 tablespoon brown sugar

1/2 tsp-2 tsp.(depending on how spicy you like it) cayenne pepper

1/4 tsp to 1 tsp red pepper flakes (optional) for heat if you like it spicy (I don't add these at all)

salt to taste

rice

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Directions

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Cook some rice on the stove, as it's simmering on the stove, start the rest, when the rice is done set aside.

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In a large skillet on medium high heat, add the oil and saute the onion and bell pepper and until they soften a bit, 5 minutes or so. Add the garlic and cook for another 1 minute. Add the tomatoes, the spices, the brown sugar and the squash or potatoes, and add some salt. Turn the heat down to medium, cover and cook for another 10 minutes or so, until the squash or potatoes are almost done, (tender, but still have a bite to them). When doing this, the pumpkin I was using let out some moisture, so the moisture from the tomatoes and the pumpkin, was enough moisture in the pan for them to cook sufficiently. If you are using potatoes, you may need to add a small amount of water, 1/2 cup ish.

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Uncover and add the beans and the coconut milk. Turn up the heat to medium high, warm the whole thing up, taste for seasonings, add more cayenne or red pepper flakes if you want it spicier, and add salt if you need to, make sure the vegetables are cooked enough for your liking and serve over rice.