Udon Stir Fry

The night before Thanksgiving, I wanted something light for dinner, and the opposite of heavy comfort food. I landed on Udon Stir-fry. I love this recipe because it is versatile to your likes and needs. The beef broth can easily be substituted for chicken or vegetable, as well as the meat.

I saute-ed lean cut loin beef with 4 minced garlic cloves, 2 tablespoons of chili garlic sauce, and 1/2 cup beef broth. 

While the beef cooked, I partially cooked the udon noodles. I cooked them for two minutes less than the package indicated because they would continue cooking in the sauce later. Nothing worse than soggy noodles.

Once the beef was 50% cooked, I added packaged stir-fry sauce, carrots, red cabbage, bok choy, red peppers, and broccoli.

Stir in the udon noodles and cover for 2 minutes. Before serving, stir in snap peas, and continue to steam for 2 more minutes.

Serve and enjoy! This recipe is great because not only can it be distinguished to your personal taste and dietary restrictions, but also the spice can be personalized. It was a perfect dish before Thanksgiving!

Spaghetti Squash

I had never made Spaghetti Squash before, but have been dying to try it. I've heard nothing but great things about it.

First, cut the spaghetti squash lengthwise, and remove the seeds with a spoon. Bake the squash cut side down for 40 minutes at 350 degrees, or until a knife can be inserted and removed without resistance.

While the spaghetti squash baked, I sauteed Italian sausage and tomatoes, onions, and garlic.

Once the squash is done baking let it cool until you can touch it without burning yourself. With a fork, rake the strands from the squash.

Toss with sausage, sauteed tomatoes, and fresh spinach. Top with shredded Parmesan. I could have cooked the squash longer, the stands were al dente, to say the least. However, when mixed with the other ingredients, the crunchy texture added a refreshing quality to the meal.




Happy Cooking!

Almond Pesto

I love making pesto! Especially fresh pesto, with basil and tomatoes straight from the garden.

 I also, love the smell of fresh basil.

Saute tomatoes and garlic until tender.

Blend basil, almonds, Parmesan, and olive oil until smooth. Or as smooth as possible. Usually, pesto is made with pine nuts, but have you seen the price of pine nuts lately?? Ridiculous. So I opted for almonds to provide the same nutty texture and taste.

Once blended, mix the pesto in with the tomatoes.

Fold in with pasta. I suggest not using egg noodles as shown, instead opt for penne. While the egg noodles tasted fine with the pesto, the texture was off and mushy.