Okay, I know the idea of cinnamon and pasta together sounds like the scene from "Elf" where Buddy eats syrup and spaghetti together. But honestly, this was amazing. Credit goes to Caroline because if it wasn't for her taking me to Cleveland's West Market, I would never have discovered this treasure. The pasta itself has cinnamon in it, so if you can find some, make this recipe! I suppose regular pasta would work, but you'd want to add a dose of cinnamon to give it a kick. Caroline, this one's for you.
Cinnamon Pasta with Butternut Squash
(serves 4)
1/2 cup chopped toasted walnuts
8 oz. cinnamon pasta (or plain pasta if you can't find it)
2 cups cubed butternut squash
1 T. olive oil
1 lb. boneless chicken breasts, cut up into chunks
1/2 tsp. nutmeg
1 tsp cinnamon (only if NOT using cinnamon pasta)
dash salt and freshly ground pepper
1/2 cup melted butter
1/2 cup heavy cream (i used fat-free half & half)
1/2 cup sweet white wine
a few chopped sage leaves
1/2 cup freshly grated parmesan cheese
Preheat oven to 400 degrees and toast chopped walnuts for about 5 minutes, or until browned.
Bring a pot of water to a boil and add pasta. Bring back to a boil and cook according to package directions. (If it's fresh, cook for only a few minutes.) Drain and set aside.
Microwave butternut squash until softened (about 5 to 7 minutes.)
Heat oil in skillet and add chicken. Cook until no longer pink.
Melt the butter in a saucepan and add the heavy cream and wine. Cook for a few minutes on high heat until the sauce reduces and thickens. Add the nutmeg, salt, pepper, and sage. Take off the heat and add parmesan cheese.
Add sauce, squash, and chicken to the pot of pasta and stir to mix. Top each serving with chopped walnuts.
This is a fusion of a peanut noodle dish and a recipe I found for pad thai in a Thai cookbook. I found that combining the two recipes together makes a fantastic pad thai. Today's post is for Silas and Paul, who prefer cooking to baking. I'm happy to share this one. It's great, too, because you don't have to make it with all the ingredients listed. It's fine without pork or eggs and if you don't have cilantro, chile sauce, or fish sauce on hand, no big deal. It's a fun recipe to experiment with different flavor combinations. Best served with a side of edamame or seaweed salad. Enjoy!
Pad Thai
(serves 4)
8 oz. thick rice stick noodles or Udon noodles
2 T. peanut or vegetable oil
2 cloves garlic, chopped
6 oz. pork fillet, sliced thinly
4 oz. uncooked shrimp, shelled and chopped
2 T. fish sauce
juice of 1 lime
2 eggs, beaten
3/4 cup bean sprouts
4 T. fresh chopped cilantro
Sauce:
1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons hot chile paste (optional)
3 cloves garlic, minced
Garnish: (optional)
1/4 cup chopped green onions
1/2 cup grated carrots
3/4 cup chopped peanuts
Soak noodles in warm water for 10 minutes. Drain well and set aside.
Combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Set aside.
Meanwhile, heat oil in a wok and stir-fry garlic and pork for 2-3 minutes then add shrimp and cook for 2-3 minutes. Add noodles and cover for 1-2 minutes. Add lime juice, fish sauce, and eggs and cook, stirring and tossing constantly to mix the eggs.
Combine sauce with noodles & meat and stir in bean sprouts and cilantro.
Garnish with green onions, carrots, and peanuts.
