Spicy Thai Noodles

I’m on a noodle kick! After making some Creamy Lemon Spinach Pasta the other day, I tried a Spicy Thai Noodle recipe. Sooooo yummy.

I ate a few bites when it was still warm, and thought it was gross! I threw it in the fridge though, and ate it cold like recommended in the recipe from asmallsnippet.com, and it was *awesome!* It was really spicy, and I love spice, so feel free to adjust the amount of crushed red pepper.

WHAT YOU NEED:

• 1 box linguine
• 1 Tbsp. crushed red pepper flakes (NOTE: this was super spicy. If you’re not a spicy fan, try reducing the red pepper flakes by say half or so?)
• 1/4 c. vegetable oil
• 1/2 c. sesame oil
• 1/3 c. soy sauce
• 1/3 c. honey
• Optional toppings: sliced green onions, chopped cilantro, crushed peanuts, toasted seasme seeds

WHAT YOU DO:

• Cook noodles according to instructions on package then drain.
• While noodles are boiling heat the oils and crushed red pepper in a pan.
• Strain out pepper flakes, then into the oil whisk in the soy sauce and honey.
• Pour the oil mixture into the noodles and stir to combine.
• Refrigerate for a few hours, or until cold.
• Before serving add toppings.

By the way, here’s one of my favorite things from Amazon Prime – an entire gallon can of soy sauce! We use it all the time for cooking, stir fry recipes, rice, etc.

 

Looking for a low-carb, healthier option? Here’s an un-noodle recipe I made using zucchini ribbons: Zoodles!

Creamy Lemon Spinach Pasta

Here’s a delicious recipe for a creamy, garlicky, lemony pasta. The hubs even enjoyed it and he is not even a pasta fanatic like I am. 🙂

Here’s what I did…

WHAT YOU NEED:

• 1 lemon: zested, and juiced
• 1/2 c. chopped green onions
• 1 clove garlic, minced
• 1 c. shredded Parmigiano Reggiana cheese + more for garnish
• 1 c. half and half
• 1 lb. thin spaghetti
• 10 oz. fresh spinach

WHAT YOU DO:

• In a stock pot, bring salted water to a boil.
• Add pasta then cook for 5 mins.
• Meanwhile, in a saucepan, bring the lemon juice, zest, green onions, and garlic to a simmer. Add the half and half, whisk for 1 minute, and make sure you don’t scald the mixture.
• Remove the saucepan from heat.
• Add spinach to the boiling water while the pasta is still cooking, and cook for 3 more mins (or until the pasta is al dente).
• Drain the pasta/spinach, then return to the pot and toss with lemon mixture.
• Add the shredded cheese and toss to combine.
• Garnish with more cheese then serve.

recipe adapted from cozycountryliving.com

Here’s another pasta recipe I recently tried and loved: Spicy Thai Noodles. Check it out! 🙂

Or, for a healthy option, substitute zucchini ribbons in place of pasta noodles – here’s my Zoodles recipe.

Braided Pepperoni Pizza

I adapted some recipes from heymikiheymiki.wordpress.com and thetipgarden.com, and made a braided loaf- pepperoni pizza style. I used frozen bread dough for the crust, and pepperoni for the filling, but you can use whatever pizza toppings you like. Also, this is freezer friendly, so you can make some extras for later!

Here’s what I came up with…

WHAT YOU NEED:

• 2 (1-lb.) loaves of Rhodes frozen bread dough, thawed
• 1/4 c. pizza sauce
• 1 (8 oz) pkg. pepperoni slices
• 2 c. shredded mozarella cheese
• 1/4 c. butter, softened
• 3 Tbs. grated Parmesan cheese
• Minced garlic, to taste

WHAT YOU DO:

If baking right away…

• Preheat oven to 375F.
• Roll out dough into a large rectangle on a parchment paper lined baking sheet.
• Spread marinara sauce down the middle of the rectangle.
• Add mozzarella and pepperoni.
• Using an oiled knife cut diagonal strips up each side of the dough, from the edge, to the sauce.
• Fold the strips up and over the filling, alternating sides to achieve a braided look.
• Melt butter, then stir in grated Parmesan and garlic. Brush on top of the braided dough.
• Bake for 35 mins, or until golden brown.

If freezing…

• Roll out pizza dough into a large rectangle on a piece of saran wrap.
• Spread marinara sauce down the middle of the rectangle.
• Add mozzarella and pepperoni.
• Cut 1-inch diagonal strips up each side of the dough using an oiled pizza cutter or knife.
• Fold the strips up and over the filling, alternating sides to achieve a braided look.
• Melt butter, then stir in grated Parmesan and garlic. Brush on top of the braided dough.
• Wrap in saran wrap, then in foil. Label with a permanent marker and freeze for up to 4 mos.
• To Bake: Remove from freezer and allow to thaw in fridge. Place bread dough on parchment paper lined baking sheet and bake in preheated 375F oven for 35 mins, or until golden brown.

Want to try a recipe for homemade crust? This one has just 2 ingredients! Greek yogurt and self-rising flour. YUM.

 

 

Or how about a low carb pizza?

Use zucchini coins instead of crust!