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Spaghetti with Chicken and Thai Peanut Sauce

SpaghettiwithThaiChicken-6

This is an old favorite recipe of mine, gotten from some quick pasta cookbook I got back when I was first learning how to cook. It’s pretty simple: boil noodles, marinate chicken, cook a peanut sauce, cook chicken, combine! I almost always pair this with garlic cheese bread, and usually a simple salad of some kind.

Start by marinating the chicken for 10 minutes (or, if you have time, a few hours refrigerated) in soy sauce, lime juice, your choice of cooking oil, garlic, and ginger. Then cook the chicken (no photos of that here, I forgot to take one), on a grill pan, the bbq, or something like a George Foreman grill, which is what I used. After cooking the chicken, let it cool and cut into 1/4 inch slices. While the chicken is cooking, boil the pasta water and cook the spaghetti noodles, and drain when they are done.

SpaghettiwithThaiChicken-3

Meanwhile add soy sauce, lime juice, peanut butter, chicken broth, sugar, salt, and red pepper flakes in a small saucepan. Pour the marinade from the chicken into the saucepan as well.

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Posted by on February 12, 2013 in Entree

 

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Creamiest Mac and Cheese ever

Creamiest Mac and Cheese ever

So a few months ago, I saw a post claiming to be a macaroni and cheese revolution on Pinterest. Yes, I know that app/site is an evil addiction and will eventually swallow my soul and turn me to the dark side of pinning photos of cute knitwear and dream houses. At that point, you may all revoke my access to the internet and I will be justly chastised. Until then, it brings me recipes like this, which ARE a macaroni and cheese revolution. The greatest thing about it is that it’s actually reasonably healthy, though it involves a lot of cheese. You can definitely use whole wheat pasta, it already uses skim milk, and you COULD cut down on the cheese, or use low fat, though I claim no responsibility for whatever may occur if you go THAT far.

So, you start by washing your macaroni and draining it in a colander, then put it in a saucepan along with a little butter, some lowfat milk, nutmeg, mustard powder, and salt.

Turn on the heat to medium, and stir frequently while it comes to a simmer. Once to a simmer, reduce heat to low and stir often (as the recipe says, don’t leave the stove, frequent stirring is essential), until the macaroni has absorbed most of the liquid, about 15 minutes.

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Posted by on November 21, 2012 in Entree

 

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