Month: May 2022

Sesame Peanut Sauce Spaghetti
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Sesame Peanut Sauce Spaghetti

INGREDIENTS

serves 3-4

  • 8oz gluten free spaghetti or ramen noodles
  • 3 Tablespoons peanut butter
  • 3 Tablespoons gluten free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
  • 1 Tablespoon coconut sugar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon Siracha chili sauce
  • 1/4 teaspoon ground ginger
  • 1 small clove garlic, pressed or minced
  • 1 lime, sliced in half, one half sliced into wedges
  • 2 green onions, chopped
  • Green beans in bite size pieces
  • 3 Tablespoons roasted peanuts, minced
  • Toppings: chopped cilantro, minced peanuts, chopped green onions, toasted sesame seeds

DIRECTIONS

  1. Bring a large pot of water to a boil then add gluten free spaghetti or ramen noodles and cook until al dente. BEFORE DRAINING, carefully scoop out 1 cup pasta cooking water then set aside. Drain pasta then return to pot.
  2. Meanwhile, combine peanut butter, gluten free Tamari, coconut sugar, sesame oil, Siracha chili sauce, ground ginger, garlic, and a squeeze of fresh lime juice in a small bowl then stir to combine – it’s ok if the sauce isn’t completely smooth.
  3. Add sauce, green onions, and minced peanuts to the hot pasta, plus a few Tablespoons pasta cooking water, then stir until noodles are coated and the sauce is completely smooth. Add more pasta cooking water as needed to reach a smooth consistency.
  4. Scoop into bowls then serve with lime wedges and toppings.
INSTANT POT BARBECUE BEANS
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INSTANT POT BARBECUE BEANS

Serves 4 to 6
Total Time: 1% hours, plus 8 hours brining

Regular bacon can be used in place of the thick-cut bacon, if desired. If you are short on time, you can quick-brine your beans: In step 1, bring 1112 tablespoons of salt, 2 quarts of water, and the beans to a boil in the Instant Pot using the highest saute function; turn off the pot; and let the beans sit for 1hour. Drain and rinse the beans and proceed with step 2.

1112 tablespoons table salt for brining
1 pound (2112 cups) dried navy beans, picked over and rinsed 1 tablespoon vegetable oil
1 pound thick-cut bacon, cut crosswise 112 inch thick 1 onion, chopped fine
4 garlic cloves, minced
1 tablespoon chili powder 1112 teaspoons table salt
112 teaspoon cayenne pepper
3 cups chicken broth 1 cup ketchup
113 cup packed brown sugar
113 cup packed brown sugar
114 cup molasses
114 cup Dijon mustard
2 teaspoons cider vinegar

How

  1. Dissolve 1 1/2 tablespoons salt in 2 quarts cold water in large container. Add beans and let soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
  2. Using highest saute function, heat oil in Instant Pot until shimmering. Add bacon and onion and cook, stirring occasionally, until bacon fat is rendered and onion is softened about 8 to 10 minutes
  3. Add garlic, chili powder, salt, and cayenne and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Stir in beans.
  4. Lock lid into place and close pressure-release valve. Select high pressure -cook function and cook for 9 minutes. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure.
  5. Carefully remove lid, allowing steam to escape away from you.
  6. Stir in ketchup, sugar, molasses, and mustard. Using highest saute function, bring to simmer. Cook, stirring occasionally and scraping bottom of pot, until slightly thickened, 8 to 10 minutes. Transfer to serving bowl and let cool for 10 minutes (beans will continue to thicken as they cool). Stir in vinegar and serve.
Creamy Greek Dressing
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Creamy Greek Dressing

Creamy Greek dressing about (about ⅔ cup)

INGREDIENTS

½ cup olive oil
3 tbsp red or white wine vinegar
2 medium garlic cloves, crushed or minced
1 tsp Dijon mustard
2 tbsp lemon juice (about 1 medium lemon)
1 tsp dried oregano
¼ tsp salt
¼ tsp black pepper

INSTRUCTIONS

  1. Place all ingredients in a blender.
  2. Blend using an dressing setting until smooth and creamy.
Red Lentil Pasta Salad with Creamy Greek Dressing
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Red Lentil Pasta Salad with Creamy Greek Dressing

We have recently gone to trying each weekday is a specific dinner topic. Monday is meatless, Tuesday is taco, which brings us to Wednesday salad day. I open the fridge and look there was fresh picked mixed greens from the salad bowel I have growing on the deck and some crunchy lettuce that Lyn likes. this was not going to cut it to boring so I went to the pantry and spotted the half box of red lentil pasta. I quickly googles and got some ideas. this is what I came up with.

INGREDIENTS

4-5 oz of red lentil penne or rotini pasta 
1 medium zucchini (about 1 lb) quartered then cut into 1/2″ pieces
1 pint cherry tomatoes – halved
1 red, orange or yellow bell pepper cut into 1/2 ” pieces (or some of each)
⅔ cup pitted kalamata olives, sliced
1 or 2 mini cucumbers cut in 1/2″ pieces
1 – 7 oz can of chickpeas, rinsed and drained
2 oz thinly sliced red or sweet Vidalia onions
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
salt and pepper (to taste)
1 recipe homemade creamy Greek dressing about (about ⅔ cup)
chopped fresh basil or parsley, for garnish

  1. Preheat the oven to 210 degrees Fahrenheit. Cut the zucchini lengthwise into long quarters and then slice into a ½ pieces. In a large bowl toss zucchini pieces in 1 tablespoon olive oil and dried oregano. Add the bell pepper and mix. Season with salt and pepper and arrange on a baking sheet in one layer. Bake for 20-25 minutes until soft and lightly browned on the edges. Take out of the oven and let cool while you are preparing the salad.
  2. Slice onions, place in a small bowl and cover with cold water. Let the onions soak for at least 15 minutes to get rid of the harsh onion flavor.
  3. Cook the pasta according to instructions on the package. Drain on a colander, run cold water over it and set aside to cool and drain completely.
  4. Make the dressing according to my Homemade Creamy Greek Dressing recipe.
  5. Cut cherry tomatoes and pitted kalamata olives into halves, chop cucumbers into thick quarter slices and roughly chop pickled roasted red peppers.
  6. Assemble the salad. Place the cooked, drained and cooled red lentil pasta in a large mixing bowl. Add rinsed and drained canned chickpeas, cherry tomatoes, cucumbers, soaked and drained red onion slices, kalamata olives, pickled red peppers and now cool roasted zucchini.
  7. Pour ⅔ of the Greek dressing in and toss the salad together. If it looks like it could use more dressing, add more to your own preferences.
  8. Garnish with freshly chopped basil or parsley and serve right away at room temperature or chill in the fridge and enjoy later.

Creamy Greek dressing about (about ⅔ cup)

INGREDIENTS

½ cup olive oil
3 tbsp red or white wine vinegar
2 medium garlic cloves, crushed or minced
1 tsp Dijon mustard
2 tbsp lemon juice (about 1 medium lemon)
1 tsp dried oregano
¼ tsp salt
¼ tsp black pepper

INSTRUCTIONS

  1. Place all ingredients in a blender.
  2. Blend using an dressing setting until smooth and creamy.