Tuesday, January 13, 2009

Noodles with tofu and vegetables in peanut sauce

I think I've finally got down the technique to making a decent peanut sauce. I wasn't blown away by the flavor, but that can be tweaked. It was the consistency that was giving me fits. The amounts worked for one serving, so I'm assuming you can just scale it up to fit your needs.

  • 3 oz. whole wheat spaghetti

  • 1/2 red pepper, cubed

  • 5 button mushrooms, quartered

  • 1 cup broccoli florets

  • 4 garlic cloves, minced

  • 1/3 of a brick of extra firm tofu, drained

  • oil for frying (I used canola with a few drops of sesame oil)

  • 1/2 cup chicken stock

  • 2 tbsp. natural peanut butter

  • 2 tbsp. corn starch

  • 2 tbsp. hoisin sauce (optional...flavor however you like)

Cook spaghetti according to directions, adding broccoli the last two minutes. In a wok or fry pan, cook tofu, peppers, and mushrooms to your liking. Add garlic a few minutes before adding spaghetti and broccoli. Mix stock and peanut butter in a microwave safe dish and microwave on high until really warm, but not boiling (~1 1/2 minutes). Remove, stir with a fork, then add corn starch. Stir vigorously until sauce becomes very thick. Add hoisin sauce and continue to stir. Drain pasta and add to vegetables. Fold in sauce until everything is coated.

Sunday, January 11, 2009



  • 1 16 oz. box of whole wheat penne rigati

  • 8 oz of sharp cheddar

  • 8 oz of monterrey jack

  • 1 cup of parmesean cheese

  • 8 oz bacon, diced

  • 1 onion, finely chopped

  • 1 garlic clove, minced

  • 1 cup cream

  • 1 tbsp. butter

  • smoked paprika

  • salt and pepper, to taste

Fry bacon until crisp. Drain on paper towels. Saute onions in a little bit of reserved bacon drippings, scraping bits from pan. Cook pasta according to directions. Drain and place in bowl with butter. Mix remaining ingredients, then pour into baking dish. Sprinkle paprika over top. Cover and place in a 350 degree oven for one hour, removing cover for last 10 minutes.