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Thai Peanut Chicken Pasta

Posted on by Sarah

I’ll level with you. Although this recipe calls itself “Thai” Peanut Chicken Pasta, I’m really no expert on determining what defines Thai food. I’ve never been to Thailand, and my experience with Thai cuisine has been limited to a few very tame menu choices at a local chain of Thai restaurants. For all I know, people in Thailand don’t even eat chicken. Or pasta. Or peanuts. (In fact, according to the Internet, peanuts are more of an Indonesian ingredient.)

You’ve probably heard how, when Asian people come to the U.S., our “Asian” food is unrecognizable to them. I can attest that the two times I’ve eaten truly authentic Chinese food, it was NOT your run-of-the-mill sweet and sour pork. We’re talking beef tendon, tilapia peppercorn soup, and basically a real-life version of this scene from A Christmas Story. Truth be told, probably the only reason I finished was to not be rude to my gracious hosts.

So, again, an Asian food expert I am not.

What I do know, though, is that this recipe is a winner of a chicken dinner. With whole grains for fiber, chicken for protein, carrots and cabbage for veggies, and a sweet peanut sauce, it’s the whole package. It came to the rescue this past Monday night when our family was running around like crazy with various busy-busy December activities. A one-dish meal that gets on the table in 30 minutes? Exactly what I need this time of year–don’t you?

So whether it’s truly Thai or just truly tasty (and easy and quick), I’m a fan. I think you will be, too.

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Thai Peanut Chicken Pasta

An Asian-inspired one-dish meal perfect for busy weeknights, this recipe boasts whole grains, veggies, and chicken in a tasty peanut sauce.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6

Ingredients

  • 14 oz. thin spaghetti
  • 4 cloves garlic, minced
  • 1/4 c. honey
  • 1/4 c. smooth peanut butter
  • 1/4 c. low sodium soy sauce
  • 3 Tbsp. rice vinegar
  • 1 Tbsp. grated fresh ginger
  • 1 Tbsp. sriracha sauce
  • 2 Tbsp. sesame oil, divided
  • 1 1/2 c. carrots, cut into 1/8-inch by 2-inch matchsticks
  • 2 c. cabbage, thinly sliced
  • 8 green onions, sliced
  • 2 c. cooked diced chicken (I used rotisserie chicken)
  • 1/2 c. peanut pieces (optional garnish)
  • 1/4 c. sesame seeds (optional garnish)
  • 1/4 c. green onions, sliced (optional garnish)

Instructions

  • Cook pasta according to package directions.
  • While pasta cooks, make the peanut sauce: In a small bowl, whisk together garlic, honey, peanut butter, soy sauce, rice vinegar, and ginger.
  • Drain pasta and toss with 1 Tbsp. sesame oil to keep from sticking. Set aside.
  • Wipe out pasta pan and heat the other 1 Tbsp. sesame oil on medium heat. Add carrots and saute until tender, about 5 minutes. Add cabbage and green onions and saute another minute or two until the cabbage begins to soften.
  • Add the pasta back to the pan, along with the chicken and peanut sauce. Stir well to combine and continue cooking on low until heated through.
  • Garnish with additional green onion slices, peanut pieces, and/or sesame seeds. Serve immediately.

Notes

Adapted from Dinner, Then Dessert.

Maple Pumpkin Pots de Creme

Posted on by Sarah

 

Who’s ready for Thanksgiving? Know what you’re making? Need a last-minute dessert? These Maple Pumpkin Pots de Creme could be the impressive after-dinner sweet your gathering needs.

I was chatting with a friend the other day and told her all I have to do for the big day is provide a salad for my husband’s family’s get-together. “How did you get off so easy?” she asked. I hadn’t thought much about it, but she’s right: since I don’t host Thanksgiving, I don’t have to worry about cleaning my house, don’t have to provide a slew of side dishes, and I certainly don’t have to get up in the wee hours to put a turkey in the oven.


Still, since I so enjoy cooking–and the many delicious flavors of the holiday season–I’m actually happy to make additional dishes for Thanksgiving. Though pots de creme (a velvety, creamy pudding, if you’re not familiar with the term) is traditionally made with chocolate (recipe here if you happen to need one!), this unique boasts the flavors of pumpkin and maple syrup. It’s not unlike a crustless pumpkin pie, just creamier and richer. And it’s surprisingly simple to make, with just seven easy ingredients.

So even though I don’t technically have to make a dessert for the big feast, I don’t mind if I do!

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4 from 1 vote

Maple Pumpkin Pots de Creme

A simple, creamy pumpkin custard sweetened with maple syrup!
Servings: 6 ramekins

Ingredients

  • 1 3/4 c. half and half
  • 3/4 c. pure maple syrup
  • 1/2 c. pumpkin puree
  • 7 large egg yolks
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. salt

Instructions

  • Preheat oven to 325 degrees. In a heavy saucepan, whisk together half and half, maple syrup, and pumpkin. Bring to a simmer over medium heat.
  • In a large bowl, combine egg yolks, cinnamon, nutmeg, and salt.
  • Slowly add hot pumpkin mixture to egg yolk mixture, whisking constantly. For easy pouring, transfer to a large measuring cup with a pouring spout.
  • Set out six ramekins and divide pumpkin mixture between them. Place ramekins in a 13 x 9-inch baking dish, then carefully pour hot water into the space between ramekins until it reaches halfway up their sides.
  • Cover dish tightly with aluminum foil and bake 40-50 minutes, or until a knife inserted in the center comes out clean. Chill at least two hours before serving. Dollop with whipped cream, if desired.

Notes

Adapted from Epicurious.

Shaved Brussels Sprout Salad with Pomegranate and Chicken

Posted on by Sarah

Remember those Arby’s commercials that ran awhile back promoting roast beef sandwiches on the premise that they were “Good Mood Food”? These ads always drove me nuts, because even before I was a nutritionist, I could tell you that eating processed red meat on a processed white bun slathered with overly sugary barbecue sauce was not going to be put me (or anyone else) in a good mood. In fact, the opposite is true.

Basically every time I eat fast food–no matter how tasty it sounded when I was really hungry–I always end up feeling super gross afterward. It’s one big reason why, in our family, fast food restaurants have become a last-resort destination reserved primarily for road trips. In the words of my husband, “I’m so hungry I could eat at Arby’s.” (Then again, I totally get that for some families, eating out at more expensive restaurants isn’t financially feasible. We all have to make the best choices we can with the resources we have.)

Thankfully, the American people apparently also saw right through this ad campaign, naming it one of the worst of 2011. (Luv’s diapers’ “Poop! There is is!” topped this list–though I find this one kind of disgustingly charming, don’t you?) We all know that, except under certain circumstances like after a REALLY rotten day at work or a beloved cat dying, junk food leaves us full of regret, not good vibes. So thanks but no thanks on the feeble attempt at deception, Arby’s.

Healthy food, on the other hand, does actually have the power to lift our spirits. Research around the Mediterranean diet shows that this eating plan centered around fruits, vegetables, legumes, whole grains, olive oil, and seafood is linked with lower risk of depression. And I for one can say that I feel far better about myself when I’ve made healthy food choices.

That’s where this Shaved Brussels Sprouts Salad with Pomegranate and Chicken comes in. My kids and I had this for dinner the other night as an easy, light meal while my husband was out of town. Often, without my husband to feed, I go easy on myself by heating up something frozen or getting pizza. But once this salad was made, I realized it had hardly taken any time and, with its bed of greens, lean chicken, crunchy almonds, pops of juicy pomegranate, and olive oil-based dressing, I actually felt really good about eating it. Plus, I had some awesome healthy leftovers for lunch the next day. I’d say that’s the REAL Good Mood Food.

With Thanksgiving right around the corner, this shaved Brussels sprout salad could also make a nice healthy side dish (without the chicken, perhaps) for the main event. I’d love to hear how eating it makes YOU feel!

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Shaved Brussels Sprout Salad with Pomegranate and Chicken

A delicious, colorful salad that serves as a light dinner or hearty side dish.
Prep Time15 mins
Total Time15 mins
Servings: 4 as a main dish

Ingredients

For the salad:

  • 1 1/2 lb. Brussels sprouts
  • 1 green apple, diced
  • 1/2 c. pomegranate arils
  • 1/3 c. dried cranberries
  • 1/3 c. sliced almonds
  • 1 1/2 c. shredded chicken
  • 2 oz. goat cheese, crumbled

For the dressing:

  • 1/3 c. olive oil
  • 1 Tbsp. fresh lemon juice
  • 3 Tbsp. apple cider vinegar
  • 2 Tbsp. honey
  • 1 1/2 tsp. Dijon

Instructions

Make the salad:

  • In a food processor fitted with a shredding blade, shred Brussels sprouts. (I like to leave some larger bits for textural variety.) Pour into a large serving bowl.
  • Add diced apple, pomegranate arils, cranberries, almonds, chicken, and goat cheese to Brussels sprouts and toss to combine.

Make the dressing:

  • In a small measuring cup, whisk together all dressing ingredients. Pour over salad and toss to combine.

Notes

Adapted from Spend With Pennies.

Butternut Squash, Apple Cider, & White Cheddar Soup

Posted on by Sarah

According to my husband (and various news outlets) this October has been the rainiest on record here in Phoenix. And we are not mad about it. Rain, rain, do NOT go away! While I think I would get sick of overcast skies and waving windshield wipers if I lived somewhere like Portland, where it’s constant, I’m happy to soak it up while it lasts here in the desert. After all, rainy weather is SOUP weather, and who doesn’t love a warm-you-up-from-the-inside-out bowl of comfort? Especially when that bowl contains the magical mix of butternut squash, apple cider, and white cheddar?

Seriously, the combination in this delicious soup is like if someone held a contest for a meal that represents the Ultimate Flavors of Fall. Earthy with squash, rich with sharp white cheddar, with a hint of sweetness from the cider–oh, and did I mention pumpkin ale goes into the mix, too? Mm-hmm. Even my nine-year-old, who claims to hate butternut squash, grudgingly admitted this soup was goooooood. And unlike some soups that need to simmer for ages before they’re ready, this one doesn’t take long to cook. To make it extra quick and easy, start with a bag of pre-cut squash from the produce section of your grocery store. Rounded out with cheesy toast and a side salad, it’s the perfect dinner for a rainy day.

As for me, I’ll just be over here enjoying my soup weather as long as I can…

Print Recipe

Butternut Squash, Apple Cider, & White Cheddar Soup

Cozy up to a bowl of this unique soup with the perfect blend of fall flavors!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4

Ingredients

  • 2 Tbsp. butter
  • 5 c. diced butternut squash
  • 1 c. diced onion
  • 2 garlic cloves, minced
  • 1 1/4 tsp. salt
  • 12-oz. bottle pumpkin ale
  • 1 c. apple cider
  • 2 c. chicken or vegetable broth
  • 1 c. extra-sharp white cheddar, grated
  • 1/2 tsp. ground nutmeg

Instructions

  • Melt butter over medium heat in a large stock pot. Add butternut squash, onion, garlic, and salt. Saute until squash has softened slightly, about 8 minutes. Add pumpkin ale, apple cider, and broth. Simmer another 10-12 minutes or until squash is totally softened. Using an immersion blender, blend soup until smooth. Whisk in white cheddar until melted, then stir in nutmeg.

Notes

Adapted from Cooking For Keeps.

Amazing All-Purpose Tahini Sauce

Posted on by Sarah

In the past, I’ve gone to great lengths to avoid using tahini. It’s just so expensive, I thought, and what on earth would I do with an entire jar of sesame paste? Sure, I like hummus like any red-blooded Millennial, but I just couldn’t see making that much of it from scratch.

Little did I know that tahini can be used for other things besides hummus.

A few weeks ago I came across this helpful post on Babble that set me straight. Twenty-eight ways to use tahini that AREN’T hummus? The mystery! The intrigue! Turns out the sesame flavor and smooth texture of tahini lends itself to salad dressings, pestos, and even…brownies? While that particular suggestion may be going a bit too far for my tastes, the idea did broaden my horizons. When I ended up buying a jar at Trader Joe’s (for only around $3–far cheaper than I expected) it was with plenty of options on my radar.

This amazing all-purpose tahini sauce started its life as a dressing for a to-die-for roasted cauliflower salad over at Budget Bytes, but in my house, it’s turned into so much more. This week I put it on baked salmon, dipped pita in it, and have been seriously considering its possibilities as a sandwich spread. (With a bit of deli turkey, sprouts, and cucumber, it sounds like Mediterranean perfection.) I could see it working well on grilled chicken, as a veggie dip, or on falafel.

And, if you’re really adventurous, I suppose you could even use it in brownies.

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Amazing All-Purpose Tahini Sauce

A tangy sauce that works perfectly on fish, chicken, or just for dipping!
Servings: 4 (makes about 1 cup)

Ingredients

  • 1/3 c. tahini
  • 1/3 c. water
  • 1/4 c. fresh lemon juice
  • 2 garlic cloves, minced
  • 1/2 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. salt

Instructions

  • In a measuring cup, mix all ingredients until well combined. Keep covered in the refrigerator.

Notes

Adapted from Budget Bytes.