Recipe for dinner tonight
This is just for my own reference... I'll lose it otherwise.
Sesame-Peanut Pasta
Serves 4
This is so good - and quick, too! Serve it either hot or cold.
Ingredients
8 ounces dried spaghetti
2 medium green onions (green and white parts), thinly sliced
1/2 cup low-sodium vegetable broth
3 tablespoons low-fat peanut butter
1 tablespoon plus 1 teaspoon cider vinegar or plain rice vinegar
1 teaspoon toasted sesame oil
1/8 to 1/4 teaspoon cayenne
1/8 teaspoon salt
Cooking Instructions
Prepare the spaghetti using the package directions, omitting the salt and oil. Drain well.
Meanwhile, in a medium bowl, whisk together the remaining ingredients.
Transfer the spaghetti to a large platter. Stir the sauce into the spaghetti. Serve immediately for a hot entrée or cover and refrigerate for a cold entrée.
(Found at http://www.americanheart.org/deliciousdecisions/)
ETA: Made it for dinner. Quite good! This is what I changed:
-Used whole-grain penne instead of spaghetti,
-Pan-fried some thin-sliced chicken breasts in canola oil and added them to the sauce bowl (I wanted to marinate them, but I was too lazy/hungry), and
-Pan-fried some chopped up baby carrots in sesame oil and then added them to the sauce bowl (yum);
And this is what I will change on my next try:
-Less cayenne pepper! The dish is a little too spicy for my tastes, and
-Maybe add more peanut butter.
Sesame-Peanut Pasta
Serves 4
This is so good - and quick, too! Serve it either hot or cold.
Ingredients
8 ounces dried spaghetti
2 medium green onions (green and white parts), thinly sliced
1/2 cup low-sodium vegetable broth
3 tablespoons low-fat peanut butter
1 tablespoon plus 1 teaspoon cider vinegar or plain rice vinegar
1 teaspoon toasted sesame oil
1/8 to 1/4 teaspoon cayenne
1/8 teaspoon salt
Cooking Instructions
Prepare the spaghetti using the package directions, omitting the salt and oil. Drain well.
Meanwhile, in a medium bowl, whisk together the remaining ingredients.
Transfer the spaghetti to a large platter. Stir the sauce into the spaghetti. Serve immediately for a hot entrée or cover and refrigerate for a cold entrée.
(Found at http://www.americanheart.org/deliciousdecisions/)
ETA: Made it for dinner. Quite good! This is what I changed:
-Used whole-grain penne instead of spaghetti,
-Pan-fried some thin-sliced chicken breasts in canola oil and added them to the sauce bowl (I wanted to marinate them, but I was too lazy/hungry), and
-Pan-fried some chopped up baby carrots in sesame oil and then added them to the sauce bowl (yum);
And this is what I will change on my next try:
-Less cayenne pepper! The dish is a little too spicy for my tastes, and
-Maybe add more peanut butter.