Spicy Thai Noodles

I was scrolling through pinterest one day and came across this. I knew Bob wouldn't like it but I do have some that eat spicy food here, including me, so I thought I'd give it a try one night when he wasn't home. Those that ate it really enjoyed it. Best thing? It's a one pot dish. It's also vegetarian but is easy enough to add either shrimp or chicken to it. I think it'll show up on the lunch menu occasionally this fall.

Spicy Thai Noodles
serves 6

1 lb linguine
2 tbsp olive oil, divided
2 large eggs, lightly beaten
1/2 tsp crushed red pepper flakes
1 zucchini, cut in half vertically, then into half circles
8 oz mushrooms, chopped or sliced
3 cloves garlic, minced
2 tbsp brown sugar
1/3 c low sodium soy sauce
2 tbsp Sriracha hot sauce (use less if you don't want it super spicy)
2 inches fresh ginger, grated
1 handful fresh cilantro, chopped
4 green onions, chopped
1/4 c peanuts, chopped

In a large stockpot, cook the linguine according to package directions. Drain and set aside. In a small bowl, combine the brown sugar, soy sauce, Sriracha, and ginger; whisk well to combine and set aside.

Return the stockpot to the stove, heat over medium heat and all 1 Tbsp of olive oil. Add beaten eggs and red pepper flakes, stir to scramble the eggs. Once cooked, set aside with the noodles.

Return the stockpot to the stove and heat remaining tablespoon of oil on medium high heat. Add zucchini, mushrooms, and garlic; saute 5-6 minutes until veggies are cooked through.* Turn the heat down to low, add the noodles and eggs back to the pot, stir the sauce mixture then add that on top. Stir well to coat the pasta and veggies with the sauce. Remove from the heat and add the cilantro, green onions and peanuts. Stir to combine.

Serve immediately. This is also good the next day served cold.

*If you want to add shrimp, add it with the veggies when there's 2-3 minutes left.

recipe from the Domestic Superhero

Pasta with Asparagus and Bacon

This was a super easy dish to make. I got a few ideas from some recipes on pinterest and pulled this together one night when I was lacking inspiration. This isn't really a recipe per say but a list of ingredients that you proportion to how many you need to feed.

Pasta with Asparagus and Bacon
to feed approximately four

pasta of choice, about half a 16oz. box
most/all of a bunch of asparagus, cut into 1-2" slices

four slices of bacon, cooked and crumbled
Caesar dressing

Cook the pasta according to the directions on the box. When there's about five minutes left, add the asparagus. Drain. In a large bowl, combine the pasta and asparagus with the bacon. Add a couple of good squirts of the dressing and stir. Add more dressing if needed.

Chocolate Chip Pie

Oh, my, goodness! Where has this deliciousness been all my life?? I'm sure there's some of you that grew up eating this occasionally or had it somewhere else, but I'd never had it until a few months ago. Yum! Chocolate chip cookies in pie form. This is super easy as well as being delicious. Enjoy!!

One tip - make sure the butter is soft. I was reading through the comments on the Nestle website and someone commented that it was too much butter, that her pie was oily. The butter needs to be very soft to fully incorporate into the filling; if it's not you'll end up with small, visible pieces of butter and these will make a "pool" of melted butter instead of being fully part of the filling.

Chocolate Chip Pie

1 unbaked deep dish pie crust
2 eggs
1/2 c flour
1/2 c sugar
1/2 c packed brown sugar
3/4 c (1 1/2 sticks) butter, softened
1 c chocolate chips
1 c chopped walnuts

Preheat oven to 325*. Beat eggs in a mixer until foamy. Beat in flour and sugars then beat in butter. Stir in chocolate chips and nuts then pour into pie crust. Bake for 55-60 minutes, until a knife inserted halfway between the edge and center comes out clean. Serve warm with whipped cream or ice cream.

Recipe from Nestle.