Monthly Archives: July 2024

Pasta

Spicy Peanut Butter Noodle Bowls

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Spicy Peanut Butter Noodle Bowls

 

Spicy Peanut Butter Noodle Bowls

*16  oz  Linguini pasta
reserve some of the pasta water to help make your Peanut Butter Sauce

3-4 cloves Garlic
1 Tbsp grated Ginger (1 teaspoon Ginger Powder, if you must)
2/3 cup Peanut Butter (I won’t judge here: Creamy, Crunchy, Natural, up to you!)
*4 Tbsp Soy Sauce or Tamari
1/3 – 2/3 cup Pasta water to stir into Peanut Butter Sauce, thinning to desired consistency
1 Tbsp Rice Wine Vinegar
1 Tbsp Sesame Oil
1 – 2 Tbsp Sriracha – How hot can you go?
1 – 2 Tbsp Honey or Maple Syrup (honestly, I go with Maple Syrup most of the time because the Honey prefers to crystallize ’round here!
Stir in Veg:
Julienne whatever veg you prefer and have on hand!
Carrots, Peppers, Peas, Red Onion, Cabbage, Radish, or totally shortcut and throw in a bag of prepared Coleslaw!

1/2 teaspoon Red Pepper Flakes, optional
2 teaspoons Chili Sauce, optional

Instructions

Bring large pot of salted water to a boil and cook noodles for about 10 minutes. Start checking them at 8 though, cooking just until al dente.
Drain and set aside.

Finely mince garlic, grate ginger.
In medium size mixing bowl whisk together peanut butter, soy sauce, rice wine vinegar, sesame oil, sriracha, maple syrup and 1/3 cup pasta water.  Add more water if needed and to your desired consistency.

Taste and adjust seasonings, soy sauce and sriracha.
Pour sauce over prepared noodles and stir to thoroughly coat.
Stir in julienned vegetables, coating evenly with the peanut sauce.

Serve with crushed Peanuts, chopped Green Onion, Pea Sprouts, Cilantro

*Make it gluten free: Sub in GF Pasta and GF Soy Sauce

Casseroles

Benny’s Mac&Cheese

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Mac&Cheese

Ingredients:
2 cups elbow macaroni or bowties, small shells or fusilli
1 1/2quarts boiling water, with salt (1 tbsp)

1/2 cup chopped Onion
1/3 cup Butter (80 g on kitchen scale)
3 Tablespoons Flour
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/4 teaspoon Paprika
1 Tablespoon Mustard
2 1/4 cups Milk
2 cups shredded Cheddar Cheese, though go with your heart on this one and go ahead and use what you’ve got; Gruyere is divine! Got some Monterey Jack cheese? Have at ‘er! Havarti? Yup, that works too!

1/2 Dry Breadcrumbs (Store bought breadcrumbs, make your own-use garlic bread, hotdog/hamburger buns, ground up in a food processor)
2 Tablespoons Butter, melted

Directions
Preheat oven to 350C
Spray 8″ or 9″ Casserole dish with vegetable oil spray; set asisde.
Prepare topping:
Melt butter in pot you will use to cook pasta in. Pour melted butter over breadcrumbs you have placed in a small mixing bowl.
Rub together until breadcrumbs are coated with butter; set aside.

In large uncovered saucepan, cook pasta in boiling water, until tender but firm, about 10 minutes.
Drain, set aside.

In same pot, melt  butter and sautee onion over medium/high heat until soft and clear, about 3 – 5 minutes
Sprinkle onion with flour, salt and pepper, paprika. Whisk until combined. Stir in milk, a bit at a time, bringing mixture to a boil before adding a bit more milk. Repeat until all milk is stirred in.
Once all milk is stirred in, continue cooking, stirring constantly for 1 minute.
Remove from heat.
Stir in Cheese(s) and mustard.

Turn out into prepared casserole dish.
Sprinkle with prepared breadcrumbs.
Bake uncovered for about 30 minutes, until hot and bubbly.
Remove from oven and serve.

Serves 4 – 6