I didn't make this one up but not sure how to link to the original recipe. I found it at a farmer's market on Amelia Island, FL. It rocked, so whoever created it, props! I used fresh Roasted Red Pepper Papperelle, but any kind of pasta will work.
Thai Chicken Fettuccine
Cooked fettucine
1 cup salsa
1/4 cup creamy peanut butter
2 tablespoons orange juice (I used freshly squeezed)
2 tablespoons honey
1 teaspoon soy sauce
3/4 pound boneless chicken breasts, seasoned with salt and pepper and sliced into strips
1 tablespoon vegetable oil
1 sweet red pepper, julienned
1/4 cup chopped fresh cilantro
1. For sauce, combine salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave for 1 minute.
2. Cook fettucine. Duh.
3. Season chicken with salt and pepper and cook in skillet over medium heat for 4-5 minutes. Add red pepper and cook until crisp-tender.
4. Plate fettucine and top with chicken/pepper mixture and sauce. Sprinkle with cilantro.
Thursday, August 2, 2012
Quinoa with Summer Vegetables
I made this up one day because I had an over abundance of Quinoa and summer veggies. Throw in whatever you want, but this mix was a good one for me. I was able to eat off of this for lunches for a week. Cheap and yummy!
Quinoa with Summer Vegetables
4 cups cooked Quinoa
1 Summer Squash, thickly sliced
1 Eggplant, thickly slices
Olive Oil
Salt
Pepper
Three ears of cooked white sweet corn, kernels cut off
1 Red Onion, roughly chopped
Shredded Ricotta Salata to taste
1 bunch Arugula
Organic Balsamic Vinegarette
1. Cook 1 cup of Quinoa according to directions (supposedly makes 4 cups after cooked).
2. Thickly slice the squash and eggplant and place layers of veggies on a coated pan. Lightly coat with olive oil and sprinkle with salt and peepper. Roast at 450 for 20 minutes. Let cool. Chop into rough bite sized pieces.
3. Cook corn however you want, cut kernels from the ear and save.
4. Mix cooked Quinoa, squash, eggplan, corn and red onion. Add shredded Ricotta Salta.
5. When ready to serve, add arugula and balsamic vinegarette to taste.
Quinoa with Summer Vegetables
4 cups cooked Quinoa
1 Summer Squash, thickly sliced
1 Eggplant, thickly slices
Olive Oil
Salt
Pepper
Three ears of cooked white sweet corn, kernels cut off
1 Red Onion, roughly chopped
Shredded Ricotta Salata to taste
1 bunch Arugula
Organic Balsamic Vinegarette
1. Cook 1 cup of Quinoa according to directions (supposedly makes 4 cups after cooked).
2. Thickly slice the squash and eggplant and place layers of veggies on a coated pan. Lightly coat with olive oil and sprinkle with salt and peepper. Roast at 450 for 20 minutes. Let cool. Chop into rough bite sized pieces.
3. Cook corn however you want, cut kernels from the ear and save.
4. Mix cooked Quinoa, squash, eggplan, corn and red onion. Add shredded Ricotta Salta.
5. When ready to serve, add arugula and balsamic vinegarette to taste.
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