Dan Dan Noodles

This recipe is based on one from Food & Wine. I simplified it some and substituted fettuccine noodles. I love a peanut based sauce and this is so easy. While the pasta cooks, throw all sauce ingredients in the food processor (you could probably use your blender) and toss the sauce over the warm noodles. Garnish and eat. Seriously - so easy and delicious!

• 1/4 cup peanut oil
• 1/2 dry roasted peanuts
• 1 jalapeno, seeded and cut into large slices
• 2 garlic cloves, halved
• One 1/2-inch slice of fresh ginger, peeled and quartered
• 2 1/2 tablespoons soy sauce
• 2 tablespoons water
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon Sriracha
• 1 tablespoon sugar
• 1 teaspoon Asian sesame oil
• 12 ounces fettuccine noodles
• Garnish: sliced scallions, chopped cilantro, and lime halves

In a large pot start the water boiling to make your pasta. Cook pasta according to pasta directions. While the pasta cooks prepare the sauce. 

To your food processor bowl add all the ingredients except the  pasta and garnish.  

Pulse until the pepper and garlic is minced.

When the pasta is ready, drain and rinse under cold water; pat dry. 

Toss the noodles with the dressing, top with garnishes and serve. I served this with a quick miso soup (recipe coming soon!)

Enjoy!

Cannellini Bean Stew

Although the weather today is beautiful and the high is about 70 I wanted some soup for lunch. I based this on a recipe from Kalyn's Kitchen. Her presentation was beautiful and although her version goes in the crock pot I decided to throw everything (except the sausages) in a soup pot and let it go. My version could also be made in the crock pot.

• 1 package Tofurky Italian sausage, sliced into coins
• 2 teaspoons olive oil
• 2 cans (14.5 oz.) dice tomatoes with juice
• 2 cans (15 oz.) cannellini beans, drained and rinsed
• 2  cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon  dried oregano
• 1 teaspoon fennel seeds
• 1 1/4 cup no-chicken chicken bouillon
• 4 cups greens (I used 2 big kale leaves and the rest was spinach)

Heat the oil in a large heavy skillet, add sausages coins and brown on both sides. Set aside.

Put drained beans, tomatoes with juice, garlic, dried basil, dried oregano, fennel seed and chicken bouillon into a soup pot and stir.

Bring to boil. Slice the kale into ribbons (I used baby spinach to make up the rest of the 4 cups of greens - so I didn't bother to cut it). Add the greens to the stew and reduce the heat. Simmer for about 30 minutes or until the greens are cooked and wilted.

To serve ladle the soup into bowls and top with sausage coins. Stir well and enjoy! I served this with some crusty bread for dipping.

Four Bean Chili

Here in Florida the weather last week was in the high 70's and low's in the mid-50's. Boy what a difference a few days makes, last night there were freeze warnings. I used that as an excuse to make a big pot of chili. Yes, this is one of those dishes that has a lot of canned stuff in it, but I don't eat like this everyday, so once in a while is okay, right? This cooks really quick so you can come home from work, get it all in a pot simmering and eat within an hour or less. Yum, it was delicious! You could also dump all these ingredients into your slow-cooker, turn it on low and dinner would be ready when you got home.

• 1/4 cup water
• 1 large Vidalia onion, chopped
• 1 poblano pepper, chopped  
• 3 garlic cloves, minced 
• 4 cups water
• 2 tablespoons sugar
• 2 tablespoons chili powder
• 1 tablespoon cumin 
• 2 tablespoons Worcestershire sauce
• 2 cans diced tomatoes, undrained
• 1 can navy beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can cannellini beans, rinsed and drained
• 1 can whole kernel corn, drained
• 1 (6-ounce) can tomato paste
• Garnishes: shredded cheddar cheese, sour cream, chopped scallions, hot sauce, chopped cilantro, sliced jalapenos, avocado, etc.
  
  (somehow I either forgot to take an ingredients pic, or accidentally deleted it!!!)

Heat water in a large Dutch oven over medium-high heat. Add onion, poblano and garlic; steam 3-5 minutes or until tender.

Add the remaining ingredients, stirring to combine.

Bring to a boil; reduce heat, and simmer 15 minutes or more until thoroughly heated.

Ladle soup into bowls. Top with garnishes of your choice (we chose scallions and lots of Frank's Hot Sauce) and enjoy!