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In The Kitchen

In The Kitchen

This month we wax a bit “Asian.” Our Chinese Peanut Sauce and the Asian-Style Dip are terrific with vegetables. And you know those lettuce wraps you order, that have chopped chicken in them? This Chinese Peanut Sauce
is the perfect dip when you make them at home!

And if you haven’t noticed already, this chef has a preference for pasta… almost any pasta, but especially fettuccine. Check out our recipe with fettuccine this month. It’s healthy and delicious AND if you’re hesitant
to use beans, try using different veggies. It all works well.

Bottom line, it’s also time to get our menus ready for Super Bowl. (Can you believe it?!) Start with these suggestions, add your chips and crudites, and you’ll be set with a winning table. Enjoy and bon appetit! May the best team win!!!

½ C. mayonnaise
¼ C. sour cream
2 Tbsp. soy sauce
2 Tbsp. chopped fresh basil
1 Tbsp. oriental sesame oil
1 Tbsp. toasted sesame seeds
1 Tbsp. rice vinegar
1 tsp. minced peeled fresh ginger
1 tsp. sugar
½ tsp. dry mustard
1/8 tsp. cayenne pepper

Combine first 11 ingredients in small bowl. Whisk to blend. Season dip with salt and pepper.

½ C. creamy peanut butter
2 Tbsp. soy sauce
4 tsp. minced garlic
½ C. hot water
¼ C. chopped fresh cilantro
3 Tbsp. apple cider vinegar
2 tsp. sugar
¾ tsp. dried crushed red pepper

Mix peanut butter, soy sauce and garlic in medium bowl. Whisk in ½ cup hot water. Add remaining ingredients, whisk to blend. Season with salt and pepper. Refrigerate up to 1 day. Let stand at room temperature for an hour before serving.

½ C. drained, oil-packed sun-dried tomatoes,
2 Tbsp. oil reserved
1 lb. asparagus, trimmed, cut on diagonal into ½-inch pieces
1 ¼ lbs. uncooked salmon, cut into cubes/pieces
½ C. chopped, fresh basil
2 large garlic cloves, chopped
½ tsp. dried oregano
¼ tsp. dried crushed red pepper
1 3/4 C. canned low-salt chicken broth
(or vegetable broth)
½ C. dry white wine
2 Tbsp. tomato paste
12 oz. penne pasta
¾ C. grated Parmesan cheese

Heat oil reserved from tomatoes in large skillet. Add asparagus and saute until tender about 5 minutes. Transfer asparagus to bowl.

Add sun-dried tomatoes, salmon, ¼ C. basil, garlic, oregano and crushed red pepper to same skillet. Saute until salmon is cooked. Transfer mixture to bowl with asparagus.

Add broth, wine and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.

Cook pasta al dente. Drain and return to same pot. Add salmon mixture, sauce, remaining ¼ C. basil and cheese to pasta. Toss over heat until warmed through and sauce coats pasta.

2 Tbsp. oil
4 cloves garlic, crushed
2 onions, chopped
½ tsp. salt
¼ tsp. Crushed red pepper flakes
½ C. chopped parsley
2 C. chopped, fresh or frozen spinach
1 C. sun-dried tomatoes in oil
2 cans cannellini beans, drained
1 C. vegetable broth
1 C. white wine
1 ½ lbs. fettucine

In large skillet heat oil with onions, garlic, salt, oregano and pepper flakes. Stir as onions soften. Add parsley, spinach and sun-dried tomatoes with oil and beans. P.S. Other vegetables can be added or exchanged.

Stir to coat. Add broth and wine. Bring to a boil, then lower heat and cover. Simmer for about 30 minutes. If it’s too thick, add more broth or wine.

When sauce is done, prepare pasta al dente. Reserve a ½ cup of cooking liquid before draining completely. Toss pasta and vegetable mixture to your liking. P.S. Capers would add a bit of a zing to this dish. Try it, you might like it!

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