Stupidly Easy Peanut Noodles

Ingredients
2 cups broccoli florets (or any mix of veggies like shredded carrots, sliced red peppers, shredded cabbage, bean sprouts, wilted kale, etc.)
8 oz linguine or spaghetti

for the sauce
3 tablespoons peanut butter
2 tablespoons soy sauce
3/4 tablespoon lime juice
1 tablespoon sesame oil. Substitute with canola oil.
1-2 garlic cloves, minced
Crushed red chili flakes, as much as you like

2 tablespoons chopped green onion or cilantro or parsley for garnish

Method
1. In a large pot, bring plenty of salted water to a boil.

2. While water is coming to a boil, work on the sauce. Place all sauce ingredients (peanut butter through red chili flakes) in a bowl. Add 3 tablespoons of water, and whisk everything together till a sauce forms. Set aside.

3. When the water boils, add the broccoli florets and continue boiling till the broccoli is bright green and crisp-tender, about 1 minute. Using a slotted spoon, remove the broccoli from the water and place in a wok.

4. Bring the same water back to a boil. Then add pasta to the water and cook according to package instructions. Make sure you dont over cook the pasta. Drain well.

5. Add the drained pasta to the wok with broccoli.

6. Pour the peanut sauce all over the pasta and toss well. Taste the pasta, if it needs more salt, add soy sauce half a tablespoon at a time, tossing and tasting as you go.

7. Garnish with chopped green onions, cilantro or parsley. Serve warm or cold

Thanks to: http://www.veggiebelly.com/2013/02/stupidly-easy-peanut-noodles.html 

Tomato Soup & Grilled Cheese Croutons

Tomato Soup & Grilled Cheese Croutons

Ingredients
3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream
4 (1/2-inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyere cheese, grated

Directions
In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.

Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.

Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

Serve hot with Grilled Cheese Croutons scattered on top.

Link

Delicious Black Bean Burritos

INGREDIENTS:

2 (10 inch) flour tortillas 2 tablespoons vegetable oil 1 small onion, chopped 1/2 red bell pepper, chopped 1 teaspoon minced garlic 1 (15 ounce) can black beans, rinsed and

drained 1 teaspoon minced jalapeno peppers 3 ounces cream cheese 1/2 teaspoon salt 2 tablespoons chopped fresh cilantro

DIRECTIONS:

1.	Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2.	Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3.	Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4.	Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

http://allrecipes.com/Recipe/Delicious-Black-Bean-Burritos/Detail.aspx?evt19=1

Quinoa Cookies

INGREDIENTS:

2/3 cup water 1/3 cup quinoa 1 cup shredded coconut 1 cup rolled oats 1 cup all-purpose flour 3/4 cup brown sugar 2 ripe bananas, mashed

1/2 cup applesauce 1/2 cup peanut butter 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3/4 cup semisweet chocolate chips

DIRECTIONS:

1.	Bring water and quinoa to a boil in a saucepan. Place a cover on the saucepan, reduce heat to medium-low, and cook at a simmer until the moisture is absorbed completely, 15 to 20 minutes.
2.	Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
3.	Mix cooked quinoa, coconut, oats, flour, brown sugar, mashed bananas, applesauce, peanut butter, vanilla, salt, baking soda, and baking powder together in a large bowl. Fold chocolate chips into the quinoa mixture; drop by spoonful onto prepared baking sheets.
4.	Bake in preheated oven until browned around the edges, 20 to 25 minutes. Allow cookies to set up a few minutes before transferring to a cooling rack

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=232492&origin=detail&servings=18&metric=false