News Taffy

For most of my life, I have enjoyed cooking and I certainly enjoy eating good food. But I realize that for many people, cooking is closer to torture and I get it. I too have had kitchen burnout for some time now but I am unwilling to give up eating great tasting, yet healthy food. No one in my family seems willing to step up and take my apron and spatula either so I guess I’ll keep on sautéing for now.

I have also been blessed with the ability to sniff out easy yet fabulous recipes that have completely spoiled my family for anything but great food. Lucky for you, I frequently share them so you can eat well too.

The following Thai influenced recipe requires a bit of chopping but fresh ingredients really make a huge difference in the taste of a dish so don’t skip out on the ginger or cilantro. Don’t forget that herbs and spices provide plenty of nutritional value. Sesame oil is almost as good for you as olive oil as it has unsaturated, monounsaturated and polyunsaturated heart healthy fats. It is still high in calories so don’t use too much. Red pepper flakes can help reduce inflammation and pain in the body or calm digestive problems, among other health related benefits.

You really should be able to get this dish on the table in 30 minutes or less, especially if you buy the carrots already shredded. Leave out the chicken for a vegetarian meal.

Spicy Thai Noodles

8 oz. linguine, a little more than half a 12 oz. package
1 - 2 Tbsp. crushed red pepper*
1 Tbsp. vegetable oil
1/3 cup sesame oil
6 Tbsp. honey
6 Tbsp. soy sauce
3 cloves garlic, minced
1 Tbsp. chopped fresh ginger
1/2 cup sliced green onions
2 carrots shredded or 1 cup purchased shredded carrots
1/2 cup chopped fresh cilantro
3/4 cup peanuts, crushed
1 Tbsp. toasted sesame seeds
2 or 3 thinly sliced chicken breasts, optional

Heat 1 Tbsp. oil in a large nonstick skillet over medium high heat. Season chicken breasts with salt and pepper and cook 3 to 4 minutes per side or until till cooked through. Cut into bite sized pieces and keep warm. Heat a large pot of water to boiling and cook the linguine according to package directions. Drain immediately and place in a large serving bowl; keep warm. Wipe out the nonstick skillet and add the sesame oil and heat over medium high heat. Add the crushed red pepper and cook for 2 minutes; add the garlic and ginger and cook another minute. At this point, you can strain out the red pepper flakes, reserving the sesame oil, or you can leave the flakes in the dish for added heat. Stir in the honey and soy sauce; then pour the sauce over the pasta. Add the cooked chicken, carrots, cilantro, 1/2 of the peanuts and all the sesame seeds. Toss well. Top each serving with some of the remaining peanuts.

* Note: Use the amount of red pepper you are comfortable with; use the whole amount if you like really hot, spicy foods.