Aromatic Noodles With Lime Peanut Sauce

Prep Time:
30 min
Inactive Prep Time:
--
Cook Time:
15 min

Level:
Easy

Serves:
6 servings (1 serving: 1c pasta, 1c veg., 2.5tbs sauce)

Ingredients

3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

Directions

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.

Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.

Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

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Print Sizes :

8.5 x 11"
4 x 6"
3 x 5"



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Coffee Jello

ello

Ingredients (list of both Part I and II combined):
- 4 envelopes of Knox unflavored gelatin
- 1/2 cup cold water
- 1/2 cup cold coffee
- 1 can of sweetened condensed milk
- 4 1/2 cups hot coffee
- 1/3 cup sugar
Part I (Milk Coffee Mixture):
- 2 envelopes of Knox unflavored gelatin
- 1/2 cup cold water
- 1 can of sweetened condensed milk
- 1 1/2 cup of hot coffee (strength depends on preference)
1. Bloom the gelatin in the 1/2 cup of cold water.*
2. Pour hot coffee into the gelatin and mix until dissolved.
3. Add the sweetened condensed milk and stir until dissolved.
4. Set until it cools to room temperature.
Part II (Black Coffee Mixture):
- 2 envelopes of Knox unflavored gelatin
- 1/2 cup cold coffee
- 3 cups hot coffee (strength depends on preference)
- 1/3 cup of sugar (sweetness depends on preference so you can add more or less)
1. Bloom the gelatin in 1/2 cup of cold coffee.
2. Add sugar into coffee until desired sweetness.
3. Pour coffee and sugar mixture into the gelatin and mix until dissolved.
4. Set until it cools to room temperature.

This layer is too thin; even 2.5 c of water is too thin
Assemble:
1. When both mixtures are cooled to room temperature, pour a cup (using a liquid measuring cup) of the black coffee mixture into a 9×13 pan and refrigerate it for at least 20 minutes.
2. When ready, pour in a cup of milk coffee mixture, and set in fridge.
3. Repeat this process until you have three layers of milk and three of black.
4. Combine what is left of both mixtures and pour over the top (mixture will be very thin) and refrigerate until ready to serve.
5. Cut into small blocks or into bite-sized cubes.
Note: If mixtures firm up during the waiting process, then put the bowl over a pot of hot water for a few seconds at a time until it comes back to liquid state