Easy Weeknight Pasta V: Garlic Noodles

Do not use a non-stick coated pan for this.  The best part about this dish is the great flavor that is developed at the bottom of the pan when the noodles are cooked on high heat to caramelize a bit.  This will involve some sticking to the pan, but nothing too terrible to clean up afterwards if you are diligent about tossing and scraping the bottom of the pan while cooking.

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 6 garlic cloves, finely minced
• 2 tablespoons soy sauce
• 1 teaspoon dark sesame oil
• 2 tablespoons fish sauce (or additional soy sauce, if you don't eat fish)
• 1 tablespoon brown sugar
• 1 lb chow mein noodles, ramen noodles, or spaghetti
• salt and pepper to taste

1. In wok or large sautee pan, heat the butter and vegetable oil on medium-high heat.
2. Add garlic and sautee until golden, 5-7 minutes.  Be careful not to burn garlic.
3. Add soy sauce, sesame oil, fish sauce, and sugar. Mix well and set heat to low to keep sauce warm.
4. Cook noodles until tender, according to package directions.  Drain and set aside.
5. Set the wok with the sauce on high heat.  When the sauce is bubbling again, add the cooked noodles and toss until the sauce is well distributed.
6. Cook on high for about 3 minutes, until the noodles in the bottom are slightly brown and crispy.  Toss again to brown some of the noodles on top.   Do this a couple of times to achieve browning on several of the noodles.  You might need to scrape the bottom of the pan every time you toss, as some of the noodles in the bottom will stick.  That is OK.  Just keep scraping and tossing every 3-5 minutes or so until you have a good amount of crispy noodles.

Easy Weeknight Pasta IV: One-pot Penne Alfredo

• 1 tablespoon olive oil
• 1 tablespoon salted butter
• 1 tablespoon garlic powder
• 1 can evaporated milk
• 28 oz vegetarian broth
• 1 lb uncooked penne
• 2 cups shredded Parmesan cheese
• salt and pepper to taste
• roasted veggies (optional)

1. In a large dutch oven, heat oil and butter in medium-high heat.
2. Add garlic powder, milk broth and penne.
3. Bring to a simmer.  Lower heat to low, cover, and cook for 15 minutes, until pasta is al dente.  Uncover and stir a couple of times during cooking.
4. Mix in cheese and salt & pepper, cover, and let sit for about 10 minutes.
5. Toss in roasted veggies, if using.

Microwave Mug Cakes

This is the perfect weeknight dessert.  I microwave them when we are sitting down to eat, and they are perfect for dessert time.   I have been playing with many flavor combinations, and will continue to add them to this blog post as I come up with them.

Serves 4

PROCEDURE:
Place 4 wet ramekins or coffee mugs on a microwaveable platter.  Mix all the ingredients and divide batter evenly among the ramekins.  Top each container of batter with the fillings.  Microwave for 2-2.5 minutes on high, then let cool for a few minutes.  Top with a sprinkling of powdered sugar, whipped cream, or ice cream, and serve warm.

INGREDIENTS:

Chocolate:
1/2 cup all-purpose flour, 1/3 cup sugar, 1/4 cup cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup milk, 1 teaspoon vinegar, 1 teaspoon vanilla extract, 2 tablespoons olive oil.  Recommended fillings: miniature chocolate candies; chocolate chips; peanut butter; Nutella; pie filling; jam

Vanilla:
1/2 cup + 2 tablespoons all-purpose flour, 1/3 cup sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/2 cup milk, 1 teaspoon vinegar, 1 teaspoon vanilla extract, 2 tablespoons olive oil.

Coconut, guava, and cream cheese:
1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/2 cup cream of coconut (such as Coco Lopez), 1 teaspoon vinegar, 1 teaspoon vanilla extract, 2 tablespoons olive oil.  Filling: 1 inch piece of guava paste and 1 inch piece of cream cheese.

Key Lime Pie:
1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/2 cup milk, 1 tablespoon lime juice, 1 tablespoon grated lime zest, 1 teaspoon vanilla extract, 2 tablespoons olive oil.  Extras: graham cracker crumbs packed in the bottom of the cup before pouring batter, and lime curd injected with a squeeze bottle after baking.

Vegan Alfredo Sauce

Makes 2 cups

1.5 cups cauliflower, chopped
1 cup slivered almonds, soaked for at least 30 minutes
1 tablespoon olive oil
1 small onion, diced
4 large cloves garlic, minced
1 cup vegan milk (I used refrigerated coconut milk)
¼ cup nutritional yeast
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons lemon juice

Steam cauliflower until tender.  In medium sauce pan, heat oil.  Add onion and garlic and saute until soft.

Combine cauliflower, onion, garlic and the rest of the ingredients in a blender and process until smooth.  Return to pan and heat.

Easy Weeknight Pasta III: Pasta Primavera

I have been intrigued by this technique I heard about in a foodie podcast of cooking pasta like it was risotto. So I tried it, and ended up with what I think is the easiest weeknight pasta ever.

1 medium onion, chopped
4 garlic cloves, minced
4 tablespoons olive oil
1 lb small pasta shapes (I used campanelle)
1 cup dry white wine
4 cups vegetable stock, warm
1 cup artichoke heart chunks
1 cup asparagus chunks
1/4 cup fat-free milk
3 tablespoons pesto
1/4 cup grated Parmesan cheese
salt and pepper to taste

1- In large pot, heat oil on medium-high heat. Add garlic and saute until slightly browned.

2- Add pasta and saute for a couple of minutes. Add wine and stir, until absorbed by the pasta.

3- Add stock and simmer for 8-10 minutes, stirring regularly. The pasta will absorb most of the liquid and release enough starch to make a creamy sauce.

4- Turn heat to low, add the rest of the ingredients, cover and cook on low for 5 minutes. Turn off heat. Season to taste with salt and pepper.

Easy Weeknight Pasta II: Lentil Eggplant Fetuccine

Yes, I like to use tomato sauce straight out of the can as pasta sauce. I rarely buy "spaghetti sauce". I must be out of my mind. I mean, there is no way that the simpler, cheaper route is actually yummier, right? Nah.

Lentil Eggplant Fetuccine

The noodles:
1 lb whole wheat fetuccine

The veggies:
3 tablespoons olive oil
3 garlic cloves, minced
1 small eggplant, cubed
1/4 cup dried green lentils
1/4 cup slivered almonds

The sauce:
1 8-oz can tomato sauce

The finish:
1/2 cup grated Parmesan cheese
1/2 cup crumbled light feta cheese
5 large basil leaves (thinly sliced)

1- Boil lentils in water for about 25 minutes, until tender. Set aside.

2- Boil the pasta until tender.

3- In large skillet, heat oil. Saute garlic in oil until golden.

4- Add eggplant, lentils, and almonds. Saute on high heat for about 5 minutes, tossing frequently. Season with salt and pepper to taste.

5- Add noodles, sauce, and finish ingredients and cook on high until heated through, tossing constantly.

Easy Weeknight Pasta I: Noodle Stir Fry

With an 8- and 6-year-old in the house, so much is at stake with every meal... Not only does there need to be enough nutrition, but every meal is also an opportunity to develop good manners, good attitudes about food, and general family bonding. There are so many expectations, and so little time. I somehow manage to do enough to keep everyone fed and fuel my culinary passions, but part of my sport is to also make meals that don't consume too much time.

Pasta is a definite go-to at dinner time. No matter what I do to it, I seem have one less food battle on my hands whenever I make pasta.

Welcome to the first of a series I like to call Easy Weeknight Pasta! For this installment of EWP, I took my inspiration from one of my favorite noodle dishes, Pad Thai. Noodles are stir-fried with vegetables, a handful of beans, a handful of nuts, and a flavorful sauce, and finished with aromatic herbs. My version does not claim to replace the Pad Thai of the world, but it definitely fills a void of flavorful stir-fried noodles on a busy Wednesday night...

Noodle Stir Fry

The noodles:
1 lb whole wheat gemelli pasta

The veggies:
1 tablespoon canola oil
1/2 onion, chopped (1 cup)
3 garlic cloves, minced
1 small eggplant, cubed (1 1/2 cup)
a handful of shredded cabagge (1 cup)
a handful of sliced cremini mushrooms (1 1/2 cup)
a handful of garbanzo beans (1 cup)
a handful of slivered almonds (1/2 cup)

The sauce:
1/2 cup ketchup
2 teaspoon store-bought curry paste
3 tablespoons soy sauce
1 tablespoon hoisin sauce

The finish:
1 beaten egg
3 large basil leaves (thinly sliced)

1- Boil the pasta until tender.

2- In wok or large skillet, heat oil. Saute onions and garlic in oil.

3- Add all veggies and saute until golden, tossing frequently. Season with salt and pepper to taste.

4- In a small bowl, combine all sauce ingredients and mix well.

5- Add noodles, sauce, and finish ingredients to the vegetables and cook on high until heated through, tossing constantly.