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...
Cider Glazed Roasted Root Vegetables

Cider Glazed Roasted Root Vegetables

Root vegetables get a bad rap but I’m a huge fan of them – especially when they’re roasted in a hot oven and glazed with apple cider and maple syrup. What could possibly be bad about that? Nothing, that’s what. They’re delicious and this year I served them at Christmas Eve dinner where they were a big hit. In this version I used parsnips, onions, sweet potatoes and carrots but any hearty root vegetables will do. You could easily substitute celery root, white potatoes, turnips, butternut squash, etc. True to my typical cooking style they’re easy to make, relatively healthy and super yummy. Enjoy! This post was modified from a blog post I wrote for www.webernation.com Cider Glazed Roasted Root Vegetables   Save Print Prep time 25 mins Cook time 45 mins Total time 1 hour 10 mins   Serves: 6 servings Ingredients 1 ½ pounds parsnips 1 ½ pounds carrots 1 large sweet onion 1 large sweet potato 1 tablespoon fresh chopped rosemary 1 tablespoon fresh chopped thyme 1 tablespoon olive oil kosher salt pepper ¼ cup apple cider ¼ cup chicken broth 2 tablespoons butter 1 tablespoon good-quality maple syrup Instructions Preheat oven to 425 degrees. Line a large baking sheet with tin foil and spray with non-stick cooking spray. Peel and cut vegetables into 1-inch pieces. In a large bowl, toss parsnips, carrots, onion, sweet potato, rosemary and thyme with the olive oil until the vegetables are well coated. Season to taste with salt and pepper. Bring cider, broth, butter and maple syrup to a boil. Cook, uncovered, until reduced by half and syrupy, about 10...
Roasted Brussels Sprouts with Pomegranate

Roasted Brussels Sprouts with Pomegranate

No offense to turkey but in my opinion it is so overrated. When it comes to Thanksgiving I am all about the side dishes. I could skip the turkey entirely and fill my plate with veggies, sweet potatoes, rolls and stuffing. And pumpkin pie…obviously. To help you prepare your tastiest Thanksgiving feast yet, I’m going to post one of my favorite Thanksgiving side dish recipes each week between now and the big day. If you think you don’t like Brussels sprouts, I encourage you to reconsider. I’ve learned that almost anything tastes delicious when tossed with olive oil, salt and pepper and roasted in a hot oven until it’s caramelized and crunchy. Especially the often maligned Brussels sprout. And really, what’s not to love about Brussels sprouts? They’re like little, tiny, adorable, bite-sized heads of cabbage. Precious, I say. This is a great side dish to serve at Thanksgiving because most of the work can be done in advance, it’s super simple and it looks really beautiful and elegant. Definitely a crowd pleaser. If you want to prep this before the big day, trim and halve the sprouts the night before. Place them in a sealed container and keep them refrigerated until you’re ready to roast them. Seed the pomegranate up to 4 days before you’re ready to use them. Again, keep them refrigerated in a sealed container. Then all you have to do on the big day is roast the sprouts and toss them with the remaining ingredients. *NOTE – The beautiful ruby color of the pomegranate stains very easily so do not, I repeat, do not wear...
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...


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