Spaghetti

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.
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Chicken Cutlets on Spaghettini with Toasted Pine Nuts and Raisins
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Chicken Cutlets on Spaghettini with Toasted Pine Nuts and Raisins

Lyn found this in the Boston Globe the only change we would make is add sundried tomatoes and add when the raisins are added.

The key to a romantic dinner at home is to keep it simple. Something quick can be just as impressive and elegant as a restaurant meal. For this dish, take thinly sliced chicken breasts and serve them with a white wine sauce made with pine nuts and raisins. If you can’t find ready-sliced skinless, boneless chicken cutlets, ring the butcher’s bell and ask the butcher to slice some or slice your own at home; one pound of chicken yields about four cutlets. Coat the chicken cutlets lightly with seasoned flour and pan-fry them. Take them out of the pan and start the sauce. Toast pine nuts first with a touch of garlic (hey, if you’re both eating it at the same time, nothing to worry about). Add raisins, rosemary, and white wine, simmer the sauce, reheat the chicken in it, and swirl in butter off the heat. Serve the cutlets on spaghettini; you can boil it while you cook the chicken. You’ve got the rest of the bottle of wine that didn’t go into the pot, a nice dish, and a quiet table away from the craze of a crowded restaurant.

Ingredients

  • ½ cup flour
  • Salt and pepper, to taste
  • 1-pound skinless, boneless chicken breasts, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons pine nuts
  • 1 clove garlic, finely chopped
  • 2 tablespoons raisins
  • 1 tablespoon chopped fresh rosemary
  • 1 cup white wine
  • 2 tablespoons butter, cut up
  • ¼ pound spaghettini (This is #3 spaghetti)
  • 1 tablespoon chopped fresh parsley

How

1. In a shallow bowl, mix the flour with salt and pepper. Dredge each cutlet in the flour and shake lightly to remove the excess.

2. In a large skillet over medium-high heat, heat the oil. Add the chicken and cook for 3 to 5 minutes on each side, or until golden. Transfer the chicken to a plate.

3. Add the pine nuts to the pan, and toast for 3 minutes, or until they are aromatic and just beginning to brown. Add the garlic and cook, stirring often, for 2 minutes.

4. Add the raisins, rosemary, and wine. Bring to a simmer and return the chicken to the pan. Simmer for 5 minutes. Remove the pan from the heat, and stir in the butter. Swirl the pan gently until the butter is incorporated.

5. Bring a large pot of salted water to a boil. Add the spaghettini and cook, stirring occasionally, for 9 to 10 minutes, or until it is tender but still has some bite. Drain without rinsing and divide between two plates. Spoon chicken cutlets and sauce on each and sprinkle with parsley.

Pan fry 3-5 minutes until golden and remove to plate
Toast pine nuts then add wine, raisins, rosemary bring to boil and then bring to simmer
Swirl in butter add chicken back in and simmer for 5-9 minutes
place chicken on top of bed of spaghettini and top with sauce
Sprinkle with chopped parsley and serve. we served with a slow rise olive bread from Nashoba Brook Bakery

What the heck is slow rise and what are some Benefits of Slow Rise Breads?

Spaghetti Squash Pad Thai
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Spaghetti Squash Pad Thai

Another Lyn free meal that she found on Pinterest. We love spaghetti squash there is just so much you can do with it. It is wicked easy to prepare then you just get inventive. This recipe is adapted from Dr. Mark Hyman site. Just a few additions and some substitutions and there we had it, one of my favorite meals but no noodles

In this classic Thai dish you can maximize your nutrition by trading carbohydrate-rich rice noodles for low-glycemic and vitamin-A- rich spaghetti squash. You’ll find Thai fish sauce in your local Asian or natural food market, or in the international aisle of most large supermarkets.

 

Ingredients

Ingredients

1 Large spaghetti squash halved and seeded

1/4 Cup peanut oil – I substituted with Canola oil normally I would have used peanut but my cupboards were bare.

1 Tablespoon thai fish sauce .  I can’t get past the smell of fish sauce so I used Hoisin sauce instead.

2 Teaspoons reduced-sodium, gluten-free tamari sauce – used low sodium Soy sauce

1/2 Teaspoon red pepper flakes

1 Large egg beaten

2 Cloves garlic minced

4 Ounces boneless, skinless chicken breasts roughly chopped

1 Pinch sea salt

4 Ounces raw shrimp peeled, deveined, and roughly chopped – did not have the shrimp so doubled up on chicken

2 Large carrots peeled and shredded

2 Cups mung bean sprouts – or any bean sprouts you have on hand.

6 scallions finely chopped

1 lime halved

1/4 Cup roasted peanuts chopped, for garnish – I also added the zest of  one lime to the peanuts

incredients prepared

How

Preheat the oven to 400°F

Brush the cut sides of the squash with 1 tablespoon of the peanut oil. Place the squash, cut sides down, on a baking sheet and roast for 30–40 minutes. The squash is cooked when a knife easily pierces through the skin and flesh. Let cool, use a fork to shred the flesh into spaghetti-like strands, and set aside.

109px-Spaghetti_Squash_Prepared_500

In a small bowl stir together the fish or hoisin sauce, tamari, and red pepper flakes. Set aside.

Heat 1 tablespoon of the oil in a large wok or large cast-iron pan over medium-high heat. Add the egg and cook until scrambled, 30–60 seconds, breaking it up. Transfer to a plate and reserve

Pour another tablespoon of the oil into the wok and stir-fry the garlic until aromatic. Season the chicken with a little salt and add it to the pan. Stir-fry the chicken until golden brown, about 4 minutes. Push the chicken to the side and add the shrimp in the center of the pan. Stir frequently until the shrimp are pink and firm, about 3 minutes

stir fry chicken and garlic

Toss in the carrots and stir-fry them for 1 minute. Transfer the contents of the pan to a platter.

Add carrots stir fry and put aside

Add the remaining 1 tablespoon oil to the wok, spread the squash strands out in the pan, and cook for 1 minute without stirring. Flip the pile of strands over and brown them for 2 minutes on the other side.

pan fry spagetti squash

Pour the sauce into the wok and add the chicken-shrimp mixture, egg, bean sprouts, and scallions. Gently toss to heat through, and squeeze the juice of one lime half over all. Garnish with the peanuts and serve with the other half lime available for table-side squeezing. Any leftovers can be refrigerated for up to 4 days.

add other ingrediants combine and squeeze limeand

 

 

 

Spaghetti Squash

spagetti squash

The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, spaghetti marrow, and squaghetti) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.

Spagetti Squash Pad Thai

Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.[2]

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