Spicy Thai Noodles with Garlicky Shrimp

   Well posting has gotten away from me again! I'm a terrible blogger! Truly, I wrote this entire post weeks ago, then somehow lost the whole thing. I was so irritated, I couldn't bring myself to rewrite it until now. Kind of ridiculous, I know. I really should work on that. This is one of my favorite dishes. I don't make it very often because it contains an entire box of pasta, which I polish off almost single-handedly over the course of a couple of days. I just can't help myself. It's so deliciously addicting!
     The original recipe doesn't include shrimp and it certainly doesn't need it. I only add shrimp because my husband thinks every meal has to contain meat. I also serve it hot for dinner when I first make it, although the recipe says to serve cold. Again, to please my husband. It really doesn't bother me though. It's really good piping hot with shrimp on top. But the real magic happens the next day once all the shrimp have been eaten and it's been properly chilled. That's when I start taking 5-10 bites every time I walk past the fridge, until every single solitary noodle has been eaten. By the third trip, I've usually resorted to leaving a fork on the counter next to the fridge. No use in dirtying every fork in the house in one day. Mmmmm, my mouth is watering just thinking about it! Please try this dish ASAP, you will not be disappointed. Spicy Thai Noodles with Garlicky Shrimp

Spicy Thai Noodles with Garlicky Shrimp

(Noodles from A Small Snippet)

1 box Linguine noodles ( I use whole wheat)

1-2 Tbsp crushed red pepper (I recommend closer to one unless you really like spicy!)

1/2 cup plus 2 Tbsp Sesame oil

6 Tbsp honey

6 Tbsp soy sauce

1/2 lb Shrimp

2 cloves garlic, sliced

Green onions, cilantro. chopped peanuts, shredded carrots, toasted sesame seeds

Cook noodles according to directions on box; drain.

Heat oil and crushed red pepper in a saucepan over medium heat. Cook 1-2 minutes

Strain red pepper and reserve oil.

Place 2 Tbsp oil in a saute pan and add sliced garlic. Cook until fragrant and add shrimp. Cook a couple of minutes on each side until done. Remove pan from heat.

In a large bowl combine remaining 1/2 cup oil, soy sauce, and honey. Whisk until combined. Toss noodles with mixture.

Place each serving of noodles in a bowl and add desired toppings and shrimp. Serve warm.

After dinner, add all of the remaining toppings to the noodles, stir it all up, and store it in a container in the fridge. Once cooled, eat straight out of the container for the next 2-3 days. Or I guess you could put it in a bowl if you really wanted to.

Enjoy!

Sweet Potato Wedges with Roasted Garlic Aioli

    Now that the holidays are over, I am back on a health kick. I really let the holidays get out of hand and now I am paying for it! Let's just say, I may have gained a few lost pounds back. Oops! So in order to detox from all of the eating and drinking I did over the past couple of months, I decided to start with cutting refined sugar and carbs from my diet again. Obviously, I didn't cut carbs completely, I am still eating fruit and beans and sweet potatoes. I think some foods are just too nutrition packed to avoid completely and that's why I am enjoying them in moderation.
   I made these last week to go with cheese burgers(no bun). I whipped up a quick and delicious garlic aioli to dip them in. I have since cut back on my fat intake also. (Baby steps.) But even with the dipping sauce, this is still pretty healthy. Everything in moderation, right?

 

 

Sweet Potato Wedges with Roasted Garlic Aioli
serves 4

 

For the potatoes:

2 sweet potatoes, each cut into 8 wedges
Olive oil
Rosemary, chopped
Salt&pepper

 

For the aioli:
1/2 cup mayonnaise
1 head roasted garlic
1 tsp Dijon mustard
1 tsp horseradish
Juice of one lemon

 

Preheat oven to 425 degrees.

Toss sweet potato wedges with olive oil, rosemary, and salt&pepper. Evenly place wedges on a baking sheet and roast for 25-30 until done.

 

For the aioli:
To roast the garlic, cut off the end of the bulb so the tops of the cloves are exposed. Place in a small dish and pour olive oil over the top and season with salt&pepper. Cover with foil and roast on 350 for 45-60 minutes until very soft when poked with a fork.
Once cooled, squeeze the cloves out of the head and mash with a fork. Combine the mashed roasted garlic with the remaining ingredients.

 

Dip the sweet potatoes in the aioli and Enjoy!

 

Chicken Chili with White Beans

  

    I absolutely love soups and stews, especially chili! It is one of my favorite things about cold weather, and here lately, it's about the only good thing about the weather we are having. Well chili, boots, and scarves are about the only good things about this yucky weather! I usually make my chili nice and spicy with beef and kidney beans. But this time I wanted something a little milder so I decided to go with chicken chili. Chicken chili is just as yummy and much lighter than traditional beef chili. I kept it mild this time by using diced green chilis but I have used jalapeños in the past when I wanted some heat. Of course this recipe is best when simmered for several hours for  it to thicken and for the flavors to meld but it would still be delicious after 30 minutes or so.

 

 

Chicken Chili with White Beans

 

1 small onion, chopped
2 cloves garlic, minced
olive oil
3-4 cups cooked chicken, shredded
2tsp cumin
1/2 tsp Chipotle pepper powder(can substitute chili powder)
1/4 tsp cayenne pepper
2 cans diced green chilis or jalapeños
2 cans white beans, rinsed
1 can diced tomatoes
4 cups chicken broth

Garnishes:

sour cream
green onions
cheese

 

In a large stock pot, saute onion and garlic in olive oil until translucent. Add chicken and spices, and stir to combine. Add remaining ingredients and bring to boil. Turn heat down low and simmer for several hours if possible.
Serve in soup bowls with desired toppings. I like to top mine with the a dollop of sour cream and stir it in to make it nice and creamy. Yummmm!