Asian Noodles

This is a great main course or salad dish.  You can make the sauce a week ahead and add it to the pasta just before serving.  I also mix in grilled chicken when using it as a main dish. 

Serves 6 to 8

3 garlic cloves, chopped
1/4 cup ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup smooth peanut butter
1/2 cup soy sauce
1/4 cup honey
1-2 tablespoons sweet chili sauce
2 tablespoons sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
2 scallions, sliced diagonally
1/2 pound grilled chicken, chopped into bite-size pieces (optional)

Place the garlic and ginger in a food processor fitted with a steel blade.  Add the vegetable oil, peanut butter, soy sauce, honey, chili sauce, sesame oil and ground peppers.  Purée the sauce.

Add a splash of oil to a large pot of boiling salt water and cook the spaghetti al dente.  Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with three-quarters of the sauce.  Add the red and yellow bell peppers and scallions, toss well.  Serve warm or at room temperature.  The remaining sauce may be added to moisten the pasta, as needed.

Tabbouleh with Chicken

This recipe can be made with the chicken as a main course or without it for a salad or starter.  The flavors will improve as it sits.  Remember, fresh lemon juice is a must to get the best results.

Serves 6 to 8

1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
Olive oil
Salt
Chicken breast, skinless and boneless (8 oz. or 250 grams)
Freshly ground black pepper
1/4 cup chopped fresh chives
3/4 cup chopped fresh mint
1/2 cup chopped fresh flat-leaf parsley
1 cucumber, unpeeled, halved lengthwise, seeded and medium-diced
1 1/2 cups halved cherry tomatoes

Preheat the oven to 350° F (180° C).

In a heat-proof bowl, pour the boiling water over the bulgur wheat.  Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt.  Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about an hour.

Place the chicken breast on a baking sheet and rub it with olive oil.  Sprinkle generously with salt and pepper. Roast for approximately 20-25 minutes, until just cooked.  Set aside until cool enough to handle.

Cut the chicken into medium dice and add to the bulgur wheat.  Add the chives, mint, cucumber, tomatoes and 1 teaspoon pepper.  Taste and add additional seasoning as desired.  Serve immediately or cover and refrigerate.

Note: Tabbouleh is a traditional Middle Eastern dish generally served with pita wedges.

Broccoli and Apple Salad

Earlier this year, I was determined to find a way to have my kids eat more green vegetables without complaining.  I found a broccoli recipe online at 101cookbooks.com and then experimented with it to find something that fit our family. The fruit adds a sweetness to this salad that my kids now love!

4-5 cups tiny broccoli florets
Salt

1 tablespoon butter, softened
1 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon olive oil
1-2 tablespoons hot water

2 small crisp apples, cut into bite-sized pieces
1/2 cup toasted or candied walnuts, pecans or almonds
1/2 cup dried cranberries

Bring a medium pot of water to a boil and salt.  Boil the broccoli just long enough to take the raw edge off, about 3 minutes.  Drain and immerse in cold water.  Knock against the sink in a strainer to get the water off.  Set aside.

Make the dressing by whisking the butter, lemon juice, honey and olive oil together.  Add the hot water and whisk until light and creamy.  Taste, adjust flavors as desired and set aside.

In a large bowl gently toss the broccoli, apples, nuts and cranberries.  Drizzle with a generous amount of dressing and toss.  Season with salt and pepper. Serve.

Serves 4-6

Sun-Dried Tomato & Basil Pasta

This is one of my husbands favorite dishes.  I used to make it with grilled chicken since generally his idea of a meal has to include meat.  One day I made it without the chicken and he claimed it was even better! So, this is the way I make it now.

Tip:  Make the dish head of time without the parmesan cheese and basil.  This allows the flavors to come together nicely.  Add the parmesan and basil just before serving.

1/2 pound fusilli pasta (I use whole-wheat or tri-color pasta)
Salt
Olive Oil
1/2 pound ripe tomatoes, chopped
1/2 pound fresh mozzarella, chopped in blocks
8 sun-dried tomatoes in oil, drained and chopped

1 cup freshly grated Parmesan cheese
10 large basil leaves, julienned

Dressing
6 sun-dried tomatoes in oil, drained
1 garlic cloved, diced
2 tablespoons red wine vinegar (or apple cider vinegar)
6 tablespoons olive oil
2 teaspoons salt
3/4 teaspoons freshly ground black pepper

Bring a large pot of water to boil.  Add salt and a splash of oil to keep it from sticking together.  Add pasta and cook for 9 minutes, or according to the directions on the package.  Drain well and allow to cool.  Place the pasta in a bowl and add tomatoes, mozzarella, and sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, garlic, vinegar, olive oil, salt and pepper in a food processor or blender and puree until almost smooth.

Pour the dressing over the pasta, sprinkle with Parmesan cheese and basil, and toss well.