Monday, October 22, 2012

Pasta with Veggies and Peanut Sauce

I put off making this for a while because it looked like a recipe with "too many ingredients"and these days I'm pretty lazy...but it is so delicious, I've overcome my phobia and forged ahead...I make a lot and eat leftovers for a couple of days. And if you cut up your veggies the night before and get them steamed, you can boil the pasta and make the sauce in about 10 minutes...really the most time consuming part is cutting up the veggies...

8 ounces cooked pasta (I used fresh linguini)
2 C broccoli, cut into florets
1 C "matchstick" carrots (use baby carrots sliced lengthwise or cut up a big carrot)
1-2 small zucchini, halved lengthwise and sliced
2 t dark sesame oil
2-3 cloves garlic, chopped
1 t ginger root, minced (I probably used more...I like it gingery)
2 T peanut butter (natural, plain or chunky...whatever you've got)
1/2-3/4 C hot water
1/4 C soy sauce ( I used lite...or to cut sodium, just use more water)
2 t cider vinegar
1/4 t cayenne pepper
2-4 sliced green onion
You can throw in some chicken breast (Costco has some good ones for fajitas that are easy) or tofu cubes to up the protein content...or serve as a side dish.

So, cut up the broccoli, carrots and put in a pan with a steamer basket, cover and cook 6-8 minutes while you cut the zucchini; add the zucchini and cook another 5 minutes until everything is "tender crisp"
Meanwhile, cook the pasta, drain and set aside.
And while all this is steaming and boiling, heat the sesame oil in a large pot. Add the garlic and ginger and cook a couple of minutes. Add peanut butter, stir, slowly add hot water, soy sauce, vinegar and cayenne. Stir until smooth, adding a little more water if it seems too thick...then add the cooked pasta, toss and add the veggies. Sprinkle with green onions if you are so inclined...(this is from FatFreeVegan)

Wednesday, October 17, 2012

Elder Christian Nieman enters mission home...

We are so proud of Christian...he entered the mission home on October 17...he will spend three weeks there and then head to Bogata, Columbia  for 8 more weeks (I think) in the mission home there.....

Sunday, October 7, 2012

Fall Favorites....Apple Crisp



Apple Crisp
Such a simple recipe...but I still get out my old Betty Crocker Cookbook to look up the recipe. The book is falling apart so it will be good to "blog it"

Almost everything in this recipe is "approximate"...sometimes I use a 9x13 glass dish...the apple layer is a little thinner and I make  a little more topping so I still have a nice thick layer...you can double or triple the topping and put the extra in the freezer to make it easier the next time you want cobbler...
Use any greenish or green-red streaked"cooking" apple...golden delicious, granny smith, gravenstein, pippin...














4 C sliced, pared apples (about 4 large...I used 6 which made a pretty thick layer in this dish..it's about 11x9 inches)


















3/4 C brown sugar
1/2 C flour
1/2 C old fashioned rolled oats (Quaker)
1/3 C butter (or margarine)
3/4 t cinnamon
3/4 t nutmeg (I usually just use 1 t of each...can crisp be too spicy?)

Put apples in pan (hope you have a handy dandy apple slicer! I just got a new one..be sure to get one that clamps on your breadboard...the suction ones don't work very well)



Mix dry ingredients..."cut in" butter or margarine and mix (with your fingers) until crumbly...





..sprinkle over top of apples and bake at 350 about 40 minutes...or a little longer if your layer of apples is thicker....actually it's about 30 minutes at 375...but I'm always worried about too much browning so I bake at 350...so if you cook at the higher temp you may want to cover part way through with a piece of foil...also different types of apples cook in different amounts of time....test with a fork...