Thai Peanut Noodles

I developed this dish sophomore year in undergrad from a Rachel Ray recipe (when I still had the Food Network--or TV at all for that matter). It's evolved over the last few years into a much simpler version than the original. Basically, you can pick whatever add-ins you want to complement the basic noodles and sauce "base." Try cooked shrimp instead of chicken, or add zucchini and carrots sliced lengthwise with a vegetable peeler, or just add sugar snap peas, bean sprouts or spinach. 

Since we were starving when I made this the other night, I didn't get a picture. I'm sure I'll make this again soon since it's cheap and easy, so I'll update one then. You'll just have to make it yourself to see how delicious this is!

1 lb. spaghetti noodles 
3/4 cup creamy peanut butter
3 tablespoons honey
1/4  cup soy sauce
2 tsp. lime juice
2 cloves garlic, finely chopped
1 tsp. fresh ginger, chopped
1 tbl. vegetable oil
cilantro, chopped
peanuts
chopped veggies ( most recently I used one yellow onion, red bell pepper, broccoli and carrots)
2 boneless skinless chicken breasts

Cook noodles just short of al dente. Strain and rinse with cold water. Meanwhile, mix peanut butter, honey, soy sauce, lime juice and garlic and ginger-set aside. Taste your sauce. If you want more sweet, add a little brown sugar. If you're looking for something hot, add red pepper flakes. Want it more salty/savory? Add a few teaspoons more soy sauce.

Cut chicken into 1 in. pieces, season w/ salt and pepper then fry in large pan w/ oil. Add veggies and cook for 3-4 minutes. Add noodles and sauce, stir to coat. Top with cilantro and peanuts.Serve, chopsticks optional.

Easy Strawberry Rhubarb Pie

I also made this pie for the cabin weekend retreat. Only problem was that when I reheated it, the crust wasn't as crispy/flakey as when I first baked it.. If you are going to bake this then reheat it, I recommend baking it for a few minutes longer, and letting it cool completely before freezing. If you follow those steps (I cut corners I'll admit) then it should be just as good as when it first comes out. Or just avoid all this and indulge right after you bake! Despite my reheating problems, the pie was devoured before I got a chance to snap a pic...

1 1/2 cups sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 cup rhubarb, cut into 1/2" pieces
2 cup sliced fresh strawberries
1 tbsp. butter
Store-bought Pastry for double crust pie

In large mixing bowl stir together sugar, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes.

Meanwhile, prepare and roll out pastry. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pie plate. Dot with butter, place pastry on top of filling. Cut slits in top to allow steam to escape; seal and flute edge. Bake at 350°F for 1 hour.

Chicken-Penne Pasta Bake

I made this dish for a cabin retreat with some friends--and it was a hit! The prep is time consuming but very worth it, especially because you can freeze one or both pans for later. I topped the dish with shredded Parmesan cheese while baking for an extra crisp, cheesy topping. One batch (two pans) served 11 people with no leftovers.

    6 tablespoons butter, plus more for baking dishes

    coarse salt and ground pepper

    1 pound penne rigate

    1 teaspoon olive oil

    2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally

    1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)

    4 garlic cloves, minced

    6 cups whole milk

    1 yellow onion, chopped lengthwise

    1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced

    1 1/2 cups shredded provolone (6 ounces)

    1 cup finely grated Parmesan (4 ounces)

Directions

   1. Preheat oven to 400. Butter two shallow 2-quart baking dishes-for super easy cleanup use store bought disposable ones. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

   2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook onions and chicken until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

   3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

   4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

   5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

For freezing:

   6. Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.

   7. Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.