Pasta with Asian Twist

Pasta with an Asian Twist

This is the kind of dish that you can make depending on what you find in your refrigerator. The key is the sauce. If you have those ingredients then you're good to go. You can then combine any veggies, pasta, and/or protein and you've got a tasty dish!

Here's the sauce: 

•1/2 cup low sodium soy sauce 
•2 T brown sugar  
•1/2 t kosher salt  
•1 t fish sauce  
•1/2 t  Sriracha spicy chili sauce 
•3 T sherry cooking wine  
•1 T cornstarch
Combine all these ingredients in a bowl and set aside.

8 oz of pasta--I used whole wheat Udon noodles

For protein I used 10 large cooked shrimp that I thawed and threw into the sauce while I cooked the pasta and veggies. 

Pkg of sliced mushrooms
1 red pepper sliced
1 yellow pepper sliced
1 bunch of broccoli (just the tops) I microwaved them for two minutes before adding to the stir fry.
Sesame oil

Boil the noodles according to pkg directions--drain and put back in pot and toss with a couple T of sesame oil

Sauté the mushrooms and peppers in large skillet or wok until well cooked (ten minutes or so) add the broccoli and continue to stir fry for five minute more. Add the sauce and shrimp and turn heat down as you combine ingredients. Add noodles and combine--and enjoy!

  

Harvest Chipotle Soup

This is a good soup to make when you have some leftover meat in the fridge. I had about 1/2 of a left over pork tenderloin. You could use chicken, turkey, beef or not even bother with meat. The cashew nut topping is very tasty and adds some crunch to the soup and can also be a snack.

 Harvest Chipotle Soup
1 orange pepper, chopped
1 medium onion, chopped
2 canned chipotle peppers in adobo sauce, chopped
2 cloves garlic, minced
1 large sweet potato, peeled and cut in small cubes
1 14.5 oz can black beans, rinsed and drained
1 14.5 oz can butter beans, rinsed and drained
1 14.5 oz can hominy, rinsed and drained
2 cans of 14.5 oz stewed tomatoes, undrained
1 14.5 oz can chicken broth
1/2 a cooked pork tenderloin, chopped
1/2 can of beer
1 granny smith apple, peeled, cored and chopped
1 t kosher salt

Sauté pepper and onion in a little olive oil in a large soup pot. Add peppers and garlic and sauté a little more then add all the rest of the ingredients--NOT the nuts! Bring to a boil and then cover and simmer for 25 minutes.

Topping:  Spicy Chipotle Seasoned Nuts (recipe follows) or chopped dry-roasted cashews.
Need: 1 1/2 cups cashews, fresh rosemary, Worcestershire sauce, 1 t chipotle chili pepper or chili powder, garlic powder, butter

Spicy Chipotle-Seasoned Nuts

Line a baking sheet with parchment paper or foil. Preheat oven to 325

Melt 2 T butter in small saucepan, add 2 t Worcestershire sauce, 1 t snipped rosemary, 1/2 t garlic powder, 1 t water and simmer 2 minutes. Add the nuts and coat with mixture and turn out onto baking sheet. Bake 15 to 20 minutes--stirring half way and watch so they don't burn. Sprinkle some kosher salt over the nuts when you take them out of oven. Let them cool. Store in airtight container for up to two weeks.