Tag Archives: pasta

Easy, Healthy Meals with Noodles & a Thai Peanut Noodle Recipe

Look what I just made in 10 minutes:

Thai Peanut Noodles

This is an easy Thai Peanut Noodle dish that took me all of 10 minutes and a handful of ingredients.

Disclosure: I received samples of product from Fortune Noodles in order to review them for you here on the blog. As always I only give you my 100% honest opinion. See my full disclosures here.

Do you love noodles? I am not talking pasta. I am talking about the ramen-style noodles that you ate every day once you moved out of your parent’s house!  Honestly, I pack them in my kids’ lunches every week, and they are just about the only lunch that comes back totally eaten! We love it around here, and for a  hot meal, it is a great way to feed my kids fast!  I love that I can serve them alone with seasoning, or amp them up with lots of veggies or meat- and depending on what I put on them, my meal changes completely.

My kids love either plain buttered noodles, or instant soup Yakisoba style noodles (the thin, long, kind), but my husband and I love Thai sauces over rice noodles (flat, long) or Udon style (the round, wheat) noodles with teriaki or curry sauces.

Here’s a quick description of each kind that I got to sample from Fortune Noodles:

Yakisoba

Teriyaki SG Fortune Noodles

Udon

7_Chkn_Udon_3D_Pkg Fortune Noodles

Rice

7_Chkn_Udon_3D_Pkg Fortune Noodles

I love keeping “easy” food that is healthy on hand to make for easy meals in our busy schedules to make my life so much easier. These noodles are awesome. Unlike the dried up kind that sits in the cupboard, the Fortune Brand noodles are fresh, so you keep them refrigerated. They use no-GMO oils, natural colors, and no MSG. I love that their ingredients are 100% natural.

For my Thai Peanut Noodles, here’s what I did:

Thai Peanut Noodles

Thai Peanut Noodles

Ingredients

  • 1 package Fortune Thai Peanut Rice Noodles
  • 1 package firm tofu
  • 1 Tsp.oil
  • 1 cup broccoli, cut into florets
  • 1 cup frozen peas, thawed
  • 1 large carrot, peeled and shredded
  • 2 TBSP peanuts
  • *Squeeze of lime, and sprinkle of cilantro or chives optional

Instructions

  1. In a medium saucepan, heat the oil over medium/high heat. Meanwhile drain and cut the tofu into cubes. Layer it between 4 paper towels and press to absorb the extra water. Place the cubes into the hot oil. Flip to brown both sides.
  2. Add the vegetables and cover for 2 minutes.
  3. Open the Fortune Rice Noodles and puncture the bag- heat in the microwave for one minute to loosen the noodles (or you can run them under hot water).
  4. Add the noodles, 1/2 cup of water and the seasoning bag to the skillet and mix it all together. Cover and continue to cook 2 more minutes.
  5. Remove from the heat and add your chopped peanuts and cilantro or chives if desired. Squeeze a little lime over the top, and serve.
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I literally could eat noodles every day, as I sit here now dreaming of my favorite Thai places to eat and slurp up my noodles like they were running out of them. Back in the day (before kids!) and I had no food in my house at all, I would still find enough money to go out with my sister in law to our favorite Pho or Thai places just to get our fix on some noodles drenched in hot broth or yummy sauce! It was always worth it and crave-worthy. When I got married and then pregnant, my cravings were always for Thai rice noodles with peanut sauce. always. And so now, I still love noodles, but I can’t go out all the time- Making it myself is easier and usually healthier, but can be time consuming. I love that I can get a healthy, pre-packaged meal that is halfway homemade, but still gets me my craving indulgence!

The Fortune Noodles website has some great recipes too for making their packaged noodles and complete meal with added vegetables and meat (or tofu). Check them out here:

Website, Facebook, Twitter.

Make this, I know you will love it!

Thai Peanut Noodles2

Disclosure: I received samples of product from Fortune Noodles in order to review them for you here on the blog. As always I only give you my 100% honest opinion. See my full disclosures here.

Linking up this week with Deborah & Sarah for Meatless Monday along withFood, Pleasure and Health and The Fit Foodie Mama for another ALL veggie link-up! Great way to start the week! Come by and check them out!

Veggie Riggies: A Rigatoni Saute #SundaySupper

Veggie Riggies a Vegetarian rigatoni sauteWhat the heck are riggies? Short for rigatoni, the barrel shaped pasta that is hearty and perfect for scooping up a thick sauce. If you have read H.A.G. before, you know that I am originally from Central New York, home of “Wicked Chicken Riggies,” of the restaurant, Pastabilities. They were featured on the Food Network for this “Wicked” recipe that includes rigatoni (the riggies), chicken and is so called “wicked” for it’s hotness…and also awesomeness in my opinion. But for this week, the week of Worldwide Vegetarian Day (!), I decided to make a twist on this “wicked” dish and serve it up, vegetarian-style. Hold on, because it is de-licious!before mixing rigatoni and vegetable sauce: spicy

I kept the recipe a saute, because if you put this in the oven, it becomes a ziti. This is not that guy. This is a creamy, salty, hot, plate of hearty vegetables and chewy pasta. The ultimate comfort meal. I also tweaked the original recipe quite a bit, so if you are up for it, let’s go!

Here’s the recipe:

Veggie Riggies: A Rigatoni Saute #SundaySupper

A creamy, spicy, comforting pasta dish that will satisfy vegetarians and meat-eaters alike!

Ingredients

  • For the Hot sauce:
  • 2 chili in adobo (from a little can- freeze the rest in a ziplock)
  • ½ cup hot deli style cherry peppers, sliced
  • ¼ cup olive oil
  • For the Riggies:
  • 1/3 cup olive oil plus 1-2 Tbsps.
  • ½ yellow onion, diced small
  • 1 tablespoons finely minced fresh garlic
  • 1 tsp. dry basil
  • 1 tsp. dry oregano
  • 1 tsp. kosher salt, plus more for sprinkling
  • 1/2 tsp. ground black pepper, plus more for sprinkling
  • 1 tsp. dried red pepper flakes
  • 2 green peppers, chopped medium (2 cups)
  • 1 red pepper,chopped medium (1 cup)
  • 1 orange pepper, chopped medium (1 cup)
  • 2 medium zucchini, quartered and rough chopped
  • 1 pkg. (8 oz. total) sliced Baby Bella mushrooms
  • 28oz. can of tomato sauce or puree (your choice)
  • 2/3 cup heavy cream
  • 1 cup grated Romano
  • 1 Tbsp. sugar
  • 1 pound dried rigatoni noodles
  • 2 cups baby spinach* (optional)

Instructions

    First, Make the hot sauce:
  1. To a blender, add the 2 adobo-chilis, the ½ cup of hot cherry peppers, and ¼ cup olive oil. Put the top on and BLEND. Don’t breathe in- this is spicy! Set to the side for later.
  2. Now Make the Veggie Riggies:
  3. In a large pot, heat the 1/3 cup of the olive oil over medium heat for 1 to 2 minutes. Add the onion, garlic, basil, oregano, salt, black pepper, cayenne and red pepper flakes. Stir well and cook until the onions are translucent.
  4. Add the chopped peppers into the onion mixture. Stir and cook 3-5 minutes. You don’t want to crowd the pan, so remove the mixture to another bowl. Set aside.
  5. To the now empty pot, add 1 Tbsp oil and cook the zucchini and mushrooms for 3-5 minutes until the vegetables are somewhat tender. Sprinkle with ½ tsp salt.
  6. Add back the veggies that you cooked previously, and the reserved hot sauce. Stir and continue cooking for 2 to 3 minutes, stirring occasionally.
  7. Add the tomato sauce, heavy cream, Romano and sugar. Stir completely, and lower the temperature to low. Continue to cook on low or turn off it's too bubbly as you make the rigatoni noodles.
  8. Cook the rigatoni noodles until firm to the bite, and drain.
  9. To serve, toss the pasta and the sauce together, all at once or in batches, and pour into a serving platter or in individual bowls.
  10. Serve. Garnish with more Romano, dried hot peppers, or parsley.

Notes

Recipe inspired by the restaurant in Syracuse, NY, Pastabilities

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TaDa! A beautiful plate of comforting pasta and tons of fresh vegetables smothered in a creamy, spicy, tomato sauce. You will love how this comes together. Enjoy.

veggie riggies: A riggatoni saute

For lots of other GREAT vegetarian dishes (and by the way, who doesn’t need more great meatless ideas in their cooking arsenal?) check out the line-up from the SundaySupper folks, with special thanks to the event host: Susan Pridmore  from The Wimpy Vegetarian. I know you won’t leave disappointed!

Appetizers

Desserts

Entrees

Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Arugula Pesto Pasta Salad with Grilled Chicken #SundaySupper

Arugula Pesto Pasta Salad | Hardly A GoddessI love potlucks and cookouts. Everyone brings something different, the host usually has the meat or drinks, and the end result is just a fun mix of food that is relaxed and colorful and different every time!

My favorite dishes are the salads. People make almost anything into a salad, and I love the variety of crazy that ends up in the mix. What I do not love though, is a pasta salad made from mayonnaise that doesn’t sit on top of ice or is kept cold in some way. hmmm.

“Nice to meet you, Belly-Ache, thanks for the awesome post-party food-born illness!” No thanks.

I think if you can’t have a cool pack or iced bowl under your dish when you serve it, that mayo should stay away! Thus, the challenge of a pasta salad for a potluck that isn’t the same old boring vinaigrette. This pesto salad is perfect to be served cold and then can handle sitting out for a bit. Based on a recipe from 2002, from Emeril Lagasse, I omitted some of the ingredients, most notably the parmesan in the pesto. It just isn’t needed for this, as there are so many other flavors going on, and you still get a salty bite from the olives, so you don’t miss the cheese.

The even better news is that this salad can handle the heat. It can sit out on your buffet table, for the duration of the picnic or potluck!

Arugula Pesto Pasta Salad with Grilled Chicken #SundaySupper

This is a great make-ahead pasta dish that withstands the heat of an outdoor party!

Ingredients

  • 1 boneless breast chicken
  • 1 pound short pasta shape
  • 2 packed cups arugula
  • 1/2 cup parsley
  • 1/4 cup toasted walnuts
  • 2 garlic cloves
  • 1 squeeze fresh lemon juice
  • 1/2 tsp of salt
  • dash of pepper
  • 1/2 cup olive oil
  • 1/2 cup sundried tomatoes
  • 1/4 cup black olives, chopped
  • 2 ounces feta, crumbled

Instructions

Grill the chicken

Brush your chicken with oil and season with salt and pepper, on both sides. Grill on a grill-pan or outside until fully cooked. Cool and chop into bite-sized pieces.

While the chicken is grilling, set a pot to boil for the pasta and make according to the package. Drain and rinse with cool water. Set aside.

Make the pesto

In a food processor, add the arugula, parsely, walnuts, garlic, salt & pepper and lemon juice. Pulse until chopped, and then drizzle in the olive oil until the mixture is smooth. Taste and season if needed.

Assemble

In a large bowl, add 1/2 the pasta and toss with 1/2 the pesto. Add the other 1/2 and the rest of the pesto. Mix in the sundried tomatoes, feta, olives, and chicken. Toss to combine. Serve or refrigerate until ready.

Notes

Recipe adapted from Emeril Lagasse, 2002, Food Network

http://hardlyagoddess.com/arugula-pesto-pasta-salad-with-grilled-chicken-sundaysupper/

Since I thought that you too love potlucks and are wondering, “What should I bring?” to the next one, the Sunday Supper folks have come up with some great and delicious ideas for your next gathering! I know you will find some inspiration from this list:

Appetizers

Sides and Salads

The Main

Desserts

Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Arugula Pesto Pasta Salad | Hardly A Goddess