Asian Peanut Noodles with Sugar Snap Peas

Asian Peanut Noodles with Sugar Snap Peas

Last night, I threw together a quick dinner for Bill and I so we could enjoy a quiet night at home. I started with chicken stock and peanut butter, then added honey, soy, ginger, garlic and a little but of curry powder in the vein of the Peanut Chicken from last week. Then I sautéed noodles and sugar snap peas in sesame oil before coating them in the sauce.

Apparently this was the magic mixture because the sauce had Bill eating… Wait for it… Vegetables! This alone was a monumental compliment to the sauce, but then he went on to lick the bowl clean as well! Please, please go make this for your family tonight so you, too, can taste the deliciousity (a word I’ve invented) of this yummy sauce 🙂

  • 1 cup reduced-sodium chicken broth
  • 5 Tablespoons peanut butter
  • 2 Tablespoons honey
  • 2 Tablespoons soy sauce
  • 1 Tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon curry powder
  • 1/2 Tablespoon sesame oil
  • 8 ounces long noodles
  • 2 cups sugar snap peas
  1. Combine chicken broth, peanut butter, honey, soy sauce, ginger, garlic, and curry powder in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes.
  2. Boil water for the noodles cook pasta according to package instructions.
  3. Heat a large skillet or wok until hot. Add oil and sauté sugar snap peas until tender crisp, about 1-2 minutes. Add cooked noodles to the skillet and fry a little bit, then toss with peanut sauce.

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Thai Honey Peanut Chicken

Thai Honey Peanut Chicken

We have another Homemade Takeout winner on our hands! This time, I ventured out of traditional ‘Chinese’ food to Thailand with the help of a tasty, simple peanut-butter based marinade. This chicken is a snap to throw together and enjoy, with a rich depth of flavors to make your mouth happy : )

Thai Honey Peanut Chicken

  • 1 pound chicken tenders
  • ½ cup soy sauce
  • 4 Tablespoons honey
  • 2 Tablespoons lime juice
  • 2 teaspoons minced garlic
  • 2 Tablespoons peanut butter
  • 1 teaspoon curry powder
  1. Mix all ingredients together and marinate chicken in the refrigerator for 30 minutes in a ziptop baggie.
  2. Heat a large skillet over medium-high heat, then add chicken and marinade. Cook for 7-8 minutes, or until the chicken is done and sauce has thickened.
  3. Serve on top of rice.

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This is another super-simple but crazy-delicious recipe for the books! The marinade imparts just the right mixture of savory and sweet to the chicken while creating a thick and tasty sauce that makes simple rice into a luxury.
Based on a recipe from Tasty Kitchen

Click here to download a PDF of this recipe!

Peanut Butter Crispies

Peanut Butter Crispies

Last night, Bill and I had our neighbor Keri over for dinner to thank her in advance for walking Bueller tonight while we’re up at school for the Lacrosse Kickoff Dinner. While planning the menu, I realized that a) I had to make a dessert, b) it needed to be simple, and c) I was basically out of butter… what could I make? Off I hurried to my Evernote recipe storehouse and out I came up with the recipe for Peanut Butter Crispies from Fly Through Our Window; it required a minimal amount of butter and I had the rest of the meager ingredients on hand: peanut butter, honey, rice cereal and mini chocolate chips – we had a winner! These were a cinch to throw together before I started dinner – which I’ll share tomorrow – and they turned out really yummy! They’re sort of melty, even when cooled, which adds a feeling of decadence to this simple dish with basic ingredients. Whip some up yourself this week and let me know what you think!

Peanut Butter Crispies

  • 1 ½ Tablespoons butter
  • 2 cups peanut butter
  • ½ cup honey
  • 4 cups rice cereal
  • ½ cup mini chocolate chips
  1. Melt butter and peanut butter together in a large sauce pan over low heat. When they are well-combined, add the honey and stir until smooth.
  2. Remove mixture from the heat and fold in rice cereal until well-incorporated.
  3. Spread mixture in a 7″ x 11″ casserole dish and top with the mini chocolate chips, pressing to make sure they stick to the top.
  4. Refrigerate for at least 20 minutes before serving. Cut into squares or bars to serve. Store in leftovers in refrigerator.

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These treats are easy to whip up in a hurry since they use just one pot and one dish. They’re less fluffy than traditional rice krispy treats since they don’t contain any marshmallow, but the peanut butter and chocolate taste is superb!

Click here to download a PDF of this recipe!