Ginger Soy Peanut Noodles

Ginger Soy Peanut Noodles

I love peanut butter. For breakfast I eat it on a whole wheat English muffin with banana slices and honey. I make PB&J sandwiches for my daughter almost every day. My pre-run snack is always peanut butter toast or peanut butter on apple slices. And now I put it on spaghetti and eat it for dinner. Which sounds weird, but when you blend the peanut butter with fresh ginger, lime juice, soy sauce and a few other ingredients it makes an amazing Asian-inspired sauce just perfect for noodles and grilled shrimp, steak or chicken. And when you toss the peanut noodles with fresh vegetables like bell peppers, snow peas and carrots it make the most satisfying, delicious and healthy meal. I like to use whole wheat spaghetti but feel free to substitute with regular spaghetti if you prefer. This recipe as written makes two large servings or four small servings and it can easily be doubled to feed a larger crowd. 4.5 from 2 reviews Ginger Soy Peanut Noodles   Save Print Prep time 25 mins Cook time 15 mins Total time 40 mins   Serves: 2-4 servings Ingredients ½ cup creamy peanut butter ¼ cup low-sodium soy sauce 2 tablespoons Sriracha Juice of 1 lime 1 teaspoon toasted sesame oil 1" fresh ginger, peeled and finely grated 1 garlic clove, minced 1 lb shrimp, peeled and deveined ½ lb whole wheat spaghetti 2 cups snow peas, trimmed 2 large carrots, peeled and diced into ¼" cubes 1 large red bell pepper, seeded, deveined and sliced into thin strips Instructions Place the first seven ingredients in a blender or food processor...
Farmer’s Market Dinner

Farmer’s Market Dinner

I live right around the corner from my local farmer’s market, so on Saturday morning my daughter and I walked over and did some shopping. I got a coffee and we browsed around looking at all of the beautiful produce, baked goods and fresh flowers. We bought green beans, sweet potatoes, raspberries, peaches, corn and of course, a cookie. It was one of those perfect, lazy, summer  mornings I find myself dreaming about on Mondays in January. For dinner tonight my daughter and I used some of our farmer’s market goodies to make Parmesan-crusted tilapia, sautéed green beans and maple-roasted sweet potatoes. Let me take a step back and tell you my 5-almost-6-year old is a very, very picky eater. Until recently she had a list of about 5 or 6 foods she would eat and that was it. It was beyond frustrating! Particularly for this foodie Mom. I’m not proud to admit that this was a battle I had stopped fighting. After a long day at work, I didn’t want to come home and argue about dinner, so I usually stuck what what I knew worked. So tonight we tried cooking dinner together – a tactic that we had tried before with no success. Tonight was different. She was really into it and she actually ate the dinner! The whole thing! Fish and veggies! This is a Very Big Deal. Parents of picky eaters – you know what I’m talking about. We shopped together, cooked together and ate together. And I have to say the food was fantastic. I ate every bite and could seriously eat those potatoes for...
Pan Roasted Salmon with Whole Wheat Penne, Spinach and Sundried Tomatoes

Pan Roasted Salmon with Whole Wheat Penne, Spinach and Sundried Tomatoes

  I love making things for dinner that can also serve as lunch the following day. When I make this recipe for Pan Roasted Salmon with Whole Wheat Penne, Spinach and Sundried Tomatoes – I cook two salmon fillets and I take one with some of the leftover pasta to work for lunch the next day. Cook once – eat twice. Win-win!   Pan-Roasted Salmon with Whole Wheat Penne, Spinach and Sundried Tomatoes   Save Print Author: Jennie Ingredients 2 4-oz salmon fillets 1 tablespoon olive oil 1 box whole wheat penne pasta 1 bag fresh, prewashed baby spinach ¼ cup sliced sundried tomatoes Freshly grated parmesan Salt and pepper Instructions Season the salmon fillets with salt and pepper. Preheat oven to 400 degrees. Heat a medium nonstick skillet over medium-high heat. When the pan is hot, add the olive oil and swirl around the pan. Carefully lay both salmon fillets in the hot pan. Let the salmon sauté for 4-5 minutes, or until it develops a golden brown crust. Flip the salmon and put the pan in the oven until the center of the fish reaches 130 degrees. Remove pan from oven and let fish rest for a minute or two before serving. Meanwhile cook the pasta according to the directions on the package. Immediately toss the drained pasta with the spinach. The heat of the pasta will wilt the spinach. Stir in the sundried tomatoes (add a little oil from the jar of sundried tomatoes if the pasta seems dry) and top with parmesan cheese right before serving. 3.3.3077...


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