Recipes for Health - Buckwheat Pasta With Kale. Spicy Peanut Noodles with Garlicky Shrimp. There is always leftover peanut sauce. That’s not because of a lack of flavor. The crunchy, spicy, rich sauce – that accompanies sticks of grilled chicken satay at every street market in Malaysia – is dug into by everyone at the table, who bump shoulders, and the occasional flying elbows, to ensure their skewers of chicken are coated and dripping with gravy. Unless someone gets a skewer in the eye, it’s all for fun. There could be no other explanation since there has never been a shortage of peanut sauce at the table. When the satay is gone – the wooden sticks piled on one side of a plastic plate – you are invariably left with half a bucket of sauce.
That’s why satay is best enjoyed at home, where you can explore the cupboards and refrigerator, searching for anything to dip – bread, crackers, tofu, cucumber, long beans. For a mean, authentic satay peanut sauce, you need to make a fresh, homemade spice paste, as well as wok-fry the peanuts (skin-on). Method: 1. Orecchiette with Sausage and Tuscan Kale Pesto. Today was a beautiful Fall day for a walk. I’ve been waiting for our Indian Summer, and I think we got a taste this afternoon.
Let’s see what happens the next few days, because it looks like Thursday’s and Friday’s temperatures will climb up to a warm 22 C (71 F) and 18 C (64 F). There’s our Indian Summer…! One of our favourite places to walk to is this little pond near our home. There are a few private homes that back in to the water – how gorgeous! I can only dream of someday, maybe, living here along the banks. We made a pit stop at our community park, where there’s a huge playground with wooden castles, slides, and swings.
It’s so sad that earlier this year (March 2012), one bored 19-year-old boy set the big castle on fire at 3 a.m. But with the help of local business Canadian Tire, contractor-and-TV-personality Mike Holmes, and the community, the big castle was rebuilt just in time for the summer. We love this pasta hot, but we have no problem eating it at room temperature. Artichoke ravioli with tomatoes. It’s notexactlynews that I am obsessed with artichokes. Heck, I even decorated this site so that it would never clash my favorite food. (Honey, the living room is next.)
So, the fact that it took me almost ten days from the moment I first saw an artichoke ravioli recipe in January’s Gourmet to make is really only testament to the fact that I’ve spent more time this month swatting Resolutes off my elliptical trainer and lazily ordering dumplings for dinner in the New Year than involving myself in multi-hour recipes. But fear not, that all fixed itself last night as my husband had to work and I took that as an excuse not to.
I found this second attempt at making pasta (Does gnocchi count? This was my first time using frozen artichokes and on a scale of embodying the artichoke’s awesomeness, I’d put them squarely above the canned kind but of course below fresh. Artichoke Ravioli With Tomatoes Adapted from Gourmet, January 2007 Makes 4 servings. Four Cheese Baked Skillet Rigatoni. Oh friends. Someone did something… foolish. This foolish thing that someone did, well… was to swing by Starbucks in the airport last night at – get ready for it – 7PM. You know, this certain someone who doesn’t drink coffee? But decided that since she went to great lengths to get a big, drippy ice cream cone this weekend and nearly bawled after each attempt failed, that a deliciously frozen white chocolate mocha frappuccino would suffice? Very wise this person is. Soooo now it’s like 2AM and this someone is wide awake and bouncing off the walls which is just fabulous because her cumulative amount of sleep over the last six days is probably somewhere around 12 hours.
I’m about to punch myself in the face. Ummm no I’m not nice man but thank you for transporting me back eight years. This was all great and good and wonderful especially after he asked me for the second time “so you’re really not in college?” Who wants some mac and cheese? And now I’m just hungry. Then just… devour it. Ultra-Creamy Spinach and Mushroom Lasagna. Rigatoni with Spicy Sausage-Tomato Sauce, Arugula, and Parmesan. Prosciutto, Tomato, and Olive Spaghetti. Pappardelle with Chanterelles in a Light Chardonnay Cream Sauce.
In reality, I call today’s dish “Pappardelle with Chanterelle Mushrooms, Guanciale, and Fried Egg in a Light Chardonnay Cream Sauce.” But at the risk of sounding like an overcomplicated, high-falutin’ menu entrée, I decided to drop a couple more words (or ingredients), preferring to stay a bit mysterious. Until of course, the dish arrives at the table and a “buon appetito” is uttered! Nothing is more splendid than the delightful surprise of pork jowl bacon (guanciale) and fried eggs on your pasta plate when you least expect it! I remember this certain meal in Rome, when after meandering the city’s cobblestone streets one night, we sat at a trattoria garden – feet all blistered and swollen – desperate for a hearty plate of pasta and a cold glass of chinotto. My husband asked for the amatriciana – a typical pasta preparation of Rome and the Lazio province of tomato sauce, guanciale, and Pecorino cheese.
So, let’s break down the components. Recipe Type: Main Prep time: 30 mins Serves: 6.