Auntie Bucksnort's Spicy Peanut Noodles

In her own words:

Very simple & quick - it's my go-to-must-have-carbs-right-this-instant dish.

Wide rice noodles (boil 12 minutes, then rinse really well with hot water). 

In a big microwave proof bowl: a bunch of Mae Ploy sauce (cheapest at the cheapy groovy food supply store*) w/ a great big glop of smooth cheapy peanut butter. (Might be even better w/ chunky p.b.) Heat that for 3 minutes, whisk in rice wine vinegar and a whole bunch of lime juice. 

Toss in noodles. I like to add a bunch of sliced hearts of palm from the cheapy groovy food supply store if I have them. And I like eating it hot or cold. Might be good as a base for pad thai. Cheapest to order the noodles if you can bear dealing with the great big footprint of all that prime packaging.

~~~~~

My note:

*The cheapy groovy food supply store: We never can remember the name of this place since it seems to change hands before we can get used to what it's called. Right now it is Shamrock Foods and is located at 2489 N Main St, Las Cruces, NM 88001.

I always find it by searching online for "Las Cruces restaurant supply" since it has restaurant-style bowls, utensils, and pans in addition to lots of interesting foods.

Gnocchi with Cheese

This recipe comes from Jeff Smith's The Frugal Gourmet Cooks Three Ancient Cuisines; China, Greece, and Rome.

I have to tell you that the Frugal Gourmet TV cooking shows were a big hit in our family. We used to get them on Saturday afternoons, and I can't tell you how much we learned about cooking from watching Jeff Smith. I believe to this day that the expansive gestures that Beez uses in the kitchen were learned on those long ago Saturdays. Of course, great flourishes in the kitchen make for great messes to be cleaned up later by the galley slaves, but I still maintain that there is nothing so satisfying as seeing a husband who formerly ate only steak-hamburgers-pizza turn into a chef with choppers! and gestures! and great gusto! in the kitchen.

2 lbs. baking potatoes, washed but unpeeled

1 egg yolk

3 cups regular flour

3 tbl. semolina flour [may substitute Cream of Wheat]

1/2 tsp. salt

SAUCE:

1/4 lb. butter, melted

1 cup freshly grated Parmesan or Romano cheese

Boil the potatoes, skin on, until fork tender. Drain them well and allow to cool just so that you can touch them. Peel and run through a potato ricer.

Place the potatoes in the bowl from your electric mixer and beat in the egg yolk. Add the flour, semolina, and salt and mix just until you have a smooth dough.

Roll the dough into long cylinders the thickness of your finger. Cut into 1/2-inch slices. Roll each piece a bit on the rough side of a vegetable grater to give the dumpling some texture. Do this quickly and set them on a tray to dry a bit. You can forget about the rolling if you wish and just allow the dumplings to dry a bit before you boil them.

Flouring the dumplings before you put each on a tray will help keep them separated when they cook.

Bring 8 quarts of water to a boil and add about 1/4 of the batch. Boil gently until the gnocchi float to the top. Continue to boil for one minute and then, using a strainer, remove them from the pot to a warm bowl. Continue cooking until all are done and then toss the dumplings with the butter and cheese.

Serve as a pasta or starch dish with almost any meal.

Szechuan Sesame Noodles

• This recipe came from the Bon Appetit Magazine Millennium Special, Sept. 1999. It's a fairly quick dish to make.
• 
  
• 8 ounces thin dried Asian noodles or linguine
• 4 tablespoons oriental sesame oil
• 3 tablespoons chopped peanuts

• 2 tablespoons finely chopped peeled fresh ginger
• 3 large garlic cloves, minced
• 6 tablespoons bottled teriyaki sauce
• 2 tablespoons fresh lime juice
• 1 teaspoon chili-garlic sauce
• 1 1/2 cups thinly sliced green or red onions
• 
  

Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain; return noodles to same pot. Mix in 1 tablespoon oil and peanuts.

Heat 3 tablespoons oil in heavy small skillet over medium-low heat. Add ginger and garlic; stir 10 seconds. Add teriyaki sauce, lime juice and chili sauce; simmer 30 seconds. Mix sauce and onions into noodles. Season with salt and pepper. Serve warm or at room temperature.

Rigatoni with Dried Tomatoes

Here's a much simpler recipe from Ciao Italia, by Mary Ann Esposito. It's just another of my mom's dog-eared pages...

--1 cup Sun-Dried Tomatoes, soaked in Olive Oil
--1 clove Garlic, minced
--1 pound Rigatoni, cooked al dente
--3 tbsp Fresh Basil, minced
--1/3 cup grated Parmesan or Romano Cheese
--1/3 cup grated Asiago Cheese
--Fresh-ground Black Pepper

Drain the tomatoes, reserving 2 tablespoons of the oil. Chop the tomatoes very fine by hand. In a saucepan, saute the tomatoes, oil and garlic for 2 to 3 minutes. Toss with rigatoni. Add the basil and cheese and toss some more. Grind in some pepper to taste.

Becky's Pasta Salad

My friend Becky (who I've known since she was 4 years old, for those who are counting) and I have been cooking out every week lately. We both have summer Friday afternoons off and she works next to the green market in Rockefeller Plaza, so we get together with Marc and Jessi and a bunch of food and then we fire up the ol' grill! Each week, as Becky has rediscovered her passion for cooking, something wonderful has evolved. In her own words (beware the foul language, sensitive readers):

--1 lb Elbow Macaroni
--4-5 Hard Boiled Eggs, [chopped or sliced - bdvdb]
--2 Tomatoes, sliced
--1 large Cucumber, quartered and sliced
--1 large Red Onion, diced
--1 package Hillshire Farms Deli-sliced Honey Ham (You can of course use other ham, but that’s how I know how much to use)
--Mayonnaise (Enough to hold it together. I use Hellman’s light mayonnaise)
--Peter Luger Sauce** (5 capfuls, though I usually throw a dash more in on top of that)
--Cider Vinegar (1 capful)
--Salt and Pepper to taste.

Then just mix all that sh*t together and let cool. Or eat some while it’s still warm. It’s still pretty f*ckin’ tasty then too. -Becky

**Peter Luger's Steak Sauce pulls this whole salad together, so don't substitute it with anything else. It's also worth seeking out because it's possibly the most delicious condiment EVER. Once you taste it, Peter Luger will never be absent from your fridge again! Fortunately, the world is waking up to this sauce and it's becoming widely available in the meat department of many supermarkets. So go get it. Put it on everything.

Couscous with Dried Cranberries

Ben remembers having this dish at our house. I found a version of the recipe on the Mariani website; they have lots more sounding recipes for dried cranberries here.

1 cup chicken broth
1/4 cup water
1/4 to 1/2 cup of dried cranberries
1 tablespoon butter

1 pinch of salt

Ground black pepper to taste

1 cup quick-cooking couscous

In a 2 quart saucepan, heat chicken broth, water, dried cranberries, butter, salt and pepper until boiling over high heat. Stir in couscous, cover and remove from heat. Let stand 5 minutes. Fluff with a fork and serve immediately. Makes 4 servings.

Jessi's Skinny Manicotti

Here's a low-fat version of manicotti courtesy of Jessi. I grabbed it from her on the go, so it comes without measurements and without herbs and spices. I'll leave those things up to your ingenuity.

--Manicotti Shells, cooked al dente
--Frozen Spinach, thawed and drained
--Low-fat Sour Cream
--Fat-Free Small-Curd Cottage Cheese
--Shredded Parmesan Cheese
--Salt and Black Pepper
--Tomato Sauce
--Low-Fat Mozzarella Cheese

Preheat oven to 350 degrees Fahrenheit. While the pasta shells boil, mix the drained spinach, cottage cheese, sour cream, and shredded Parmesan cheese in a bowl. Add salt and pepper to taste, plus any spices or herbs that you prefer (oregano, basil, parsley, etc). When the manicotti shells have been drained and are sufficiently cool, spoon the spinach and cheese mixture into them. Place the stuffed shells in a baking dish, pour tomato sauce over and around them, then top with mozzarella cheese. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for 10 more minutes.

Pasta Carbonara

More pasta from The Frugal Gourmet, by Jeff Smith.

--1/4 lb. good Bacon (thick-cut would be good)
--1 stick (1/4 lb) Butter (or less, if you're not into heart-attacks)
--1 cup Milk
--2 tbsp Wine Vinegar
--1 lb Pasta
--2 Eggs, whipped
--1/3 cup Fresh-Grated Parmesan or Romano Cheese
--Salt and Black Pepper to taste

Cut the bacon into small pieces and cook in the butter. Heat the milk in a small saucepan and add the bacon and butter. Add the vinegar (this will turn the milk into cheese). Simmer for about 15 minutes, or until the sauce is smooth. Cook the pasta al dente. Drain and return to the pan while it's still very hot. Immediately add the eggs (gotta cook it with that heat), cheese sauce, and grated Parmesan or Romano cheese. Toss and season with salt and pepper.

Pasta Primavera

The journey through The Frugal Gourmet, by Jeff Smith, continues. Now, on to pastas!

--2 cloves Garlic, minced fine
--1 tbsp Olive Oil
--1 Small Yellow Onion, peeled and diced
--2 ripe Tomatoes, chopped
--Salt and Black Pepper to taste
--1/2 tsp Basil
--1/2 tsp Oregano
--2 medium Zucchini, grated into coarse pieces
--1/2 cup Dry Red Wine
--1 Egg, beaten
--1/4 cup grated Parmesan or Romano Cheese
--1 lb Pasta, cooked al dente

In a large frying pan, saute the garlic in the oil until it is lightly browned (be careful not to burn it though!). Add the onion and saute until it is clear. Add the tomatoes, salt, pepper, basil, and oregano. Simmer for a few minutes and add the zucchini. Cook on high heat for about 5 minutes or until the moisture is almost gone. Add the wine and simmer for a few to reduce the moisture. Add the egg and cheese, and mix with pasta. This sauce is also good to pour over meat or fish.

Pasta With Spinach and Cheese Sauce

Jessi is absolutely fearless in the kitchen, much like my old roommate Kiyash. They both have a willingness to "boldly go" and experiment. Recently she concocted this happy accident on clear-out-the-fridge day. She was convinced that the secret ingredient in this first version was soy milk (sounded odd to me, but it was delicious). When we refined the recipe, we used regular milk and it tasted the same. In the end, we just eliminated the milk.

--1 lb Large Rigatoni (or other hefty pasta), cooked al dente
--Olive Oil
--1 cup White Mushrooms, cut up small, however you would like
--1/2 to 3/4 cup Sliced Ham, small dice
--1 box or more Frozen Spinach (much easier to approximate the wilted volume than fresh spinach)
--1 cup Smoked Gouda Cheese, small dice (Jessi sez: use any cheese here or a combination of cheeses. Parmesan would work. I sez: the smoked gouda was brilliant and I wouldn't change a thing)
--1/2 to 3/4 cup Sour Cream
--Salt and Pepper

While your pasta is cooking, heat olive oil on medium heat and saute the mushrooms and ham. When mushrooms are done, throw the ham and mushrooms in a bowl and set aside. Return the pan to the heat, add a little more olive oil and the spinach and saute for a couple minutes. Add the cooked mushrooms and ham, the sour cream and the cheese. Bring to a bubble. Let simmer for 5 minutes or so and season with salt and pepper. Toss well with the pasta.

National Public Radio's "How Low Can You Go" Challenge

For NPR's "How Low Can You Go" family supper challenge, some of the nation's best cooks have each agreed to come up with a budget-conscious meal for a family of four that's healthy, easy and delicious. The hitch? The meal must cost less than $10 — and the cheaper the better. ~All Things Considered

When I first heard about this challenge, I was sure that most of the suppers we make here at the Zees are well within this price range--dividing the $10/per family of four in half, making $5 for our empty-nest family of two. Looking at Beez's lasagna this past weekend, I'm not so sure. The cost for that cheese sure adds up!

Here are some of the results from the NPR challenge:

The Neelys Get Playful with a $9 Mac 'N' Cheese (Cheesy Corkscrews with Crunchy Bacon Topping

Chef Ming Tsai Makes a $10 Dish His Kids Love (Chicken-and-Corn Fried Rice with Lemon Spinach)

From Chef Jose Andres, A Family Favorite for $10 (Moorish-Style Chick Pea and Spinach Stew

Navy Chef Gets Creative with a $10 Skate Meal (Cream of Asparagus Soup, Sauteed Skate Meuniere with Potato Gnocchi)

Israeli Couscous with Peas

The Sazón Goya gives this dish an interesting flavor and a beautiful golden orange color, and the addition of the Spanish seasoning to the Israeli pasta means that you are making your own version of world peas. *

1 cup Israeli couscous

Water

Pinch of salt

1 envelope of Sazón Goya con culantro y achiote (cilantro and achiote)

1 tsp. butter

3/4 cup frozen peas

Put the couscous in a pan. Pour in boiling water just to cover and add an additional cup of boiling water. Add salt, the sazón, the butter, and the peas. Bring to a boil again, stir well, then turn down heat to low. Cover pan and simmer for 8 minutes. Stir well and serve. 

*As in "imagine whirled peas" for the pun-impaired.

Pasta with Red Pepper Flakes

Though it's remarkably basic and simple, this was one of my favorite of Marsha's recipe creations. A bowl of this pasta plus a large green salad makes a great dinner. We usually made it without Kalamata olives (if only because the rest of the ingredients were readily on hand, so no trip to the store) but it was worth it whenever we added them. Don't stress it though. Even without olives, this is surprisingly delicious.

--1/2 lb Thin Spaghetti
--1/4 cup Water That the Spaghetti Cooked In
--1 tbsp Olive Oil
--1 tbsp Butter
--1 tsp Red Pepper Flakes
--2 or 3 cloves of Garlic, minced
--1/2 cup Shredded Parmesan Cheese
--Kosher Salt and fresh-ground Black Pepper
--1/2 cup Kalamata Olives, chopped (Optional)

Cook the pasta al dente. When you drain it, retain a small amount of the water it was cooked in. Preset the pasta in a serving bowl. The rest happens fast...

Heat a small frying pan on low-to-medium heat. When the pan is hot, add the olive oil and butter. When the butter has melted, add the red pepper flakes. After about 10 seconds, add the garlic. Saute the garlic for another 15 seconds or so, then immediately remove from heat and pour over the pasta (Times are approximate; just don't burn the garlic or dinner will taste awful!) Now toss the pasta with the oil, use some of the pasta water to add moisture and season with salt and pepper to taste. Toss in the Parmesan cheese and Kalamata olives (optional), then serve.

Pasta with Pumpkin and Sausage

It's hard to get pulled into the appeal of pumpkin in the springtime. It just seems so damned seasonal. But just because it's April doesn't mean that pumpkin is any less delicious. So in an effort to show off the versatility of the pumpkin...

--2 tbsp Olive Oil
--1 lb Sweet Italian Sausage, removed from the casings
--4 cloves Garlic, chopped
--1 medium Onion, finely chopped
--1 Bay Leaf
--4 to 6 sprigs Fresh Sage Leaves, cut into chiffonade (about 2 tbsp)
--1 cup Dry White Wine
--1 cup Chicken Stock
--1 cup Canned Pumpkin
--1/2 cup Heavy Cream
--1/8 tsp Cinnamon
--1/2 tsp Nutmeg
--Kosher Salt and Black Pepper
--1 lb Penne Pasta, cooked al dente
--Parmesan or Romano Cheese

Heat a large, deep non-stick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage. Remove sausage and drain the fat from the skillet. Return the skillet to heat, add 1 tablespoon of olive oil and the garlic and onion. Saute 3 to 5 minutes until the onions are tender. Add the bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir sauce until it comes to a bubble. Add the sausage, reduce heat, and stir in cream. Season the sauce with the cinnamon, nutmeg, salt and pepper to taste. Simmer mixture 5 to 10 minutes to thicken sauce. Toss with the pasta, remove the bay leaf and serve with fresh grated Parmesan or Romano cheese.

From the Food Network's Rachel Ray.

Hot and Cold Sesame Noodles

This is fast, easy, and delicious. Serve with a quick salad for a low-maintenance cooking night.

--1/2 lb. Chow Mein Noodles, cooked al dente then rinsed with cold water
--1/4 cup Tamari Dark Soy Sauce
--1/4 cup Smooth Peanut Butter, at room temperature
--2 tbsp Rice Wine Vinegar
--1 tbsp Dark Sesame Oil
--2 tbsp Sriracha Hot Sauce
--3 Scallions, chopped at an angle

In the bottom of a large bowl, whisk the soy sauce, peanut butter, vinegar, sesame oil and hot sauce. Add the noodles and scallions and toss until coated.

Marie's Chicken Spaghetti

The ladies at in my knitting group are the best cooks, and our potluck luncheons are delicious. We usually send leftovers home to the husbands but the day we had Marie's Chicken Spaghetti, there was nothing left to send.

4 to 6 chicken breasts, cooked, reserve broth

1 bell pepper. green or combination of colors

1 onion

1 can cream of chicken soup

1 can cream of mushroom soup

1 can Ro-Tel tomatoes, (with green chiles)

1 can stewed tomatoes

1 package spaghetti (16 ounces), cooked

1 package shredded cheddar cheese, (16 ounces)

Cook spaghetti in broth. Chop chicken and saute with pepper and onion in a large skillet until vegetables are softened. Add soups, Ro-Tel, and stewed tomatoes. Cook on low until bubbling, then stir in chicken and spaghetti. If skillet is not oven safe, transfer to a lightly greased baking dish. Top with cheddar cheese and bake at 350 degrees for 20 to 30 minutes.

Serves 4 to 6. 

Homemade Pasta

1 egg, beaten

1/2 tsp. salt

1 cup flour

2 tbl. water

Combine flour and  salt. Make a well in the flour and add the egg. Mix well, adding water as needed. Turn out onto lightly floured surface.

Knead dough for 3 to 4 minutes. Hand roll or put through a pasta machine. Cut into strips. Dry for at least 20 minutes before cooking. You can store the dried pasta in air tight bags and freeze it, if you wish. 

Homemade pasta seems to cook faster than store bought, so check it often for doneness. 

We used to spend Saturday afternoons making pasta--fettucine, linguine, and ravioli. We would hang it on an old-fashioned wooden laundry dryer, but that had to go up on top of a table because our old collie, Leafy, just loved those noodles. 

Pasta Bagna Cauda

1/8 cup olive oil
1/8 cup butter*
2-3 chopped garlic cloves
6 flat anchovies, drained and chopped
1 pound of pasta, cooked al dente
1 egg
Grated cheese, Parmesan or Romano
Freshly grated black pepper

Blend oil and butter in pan over low heat. Add garlic and cook until soft, stirring constantly. Add anchovies, continue cooking over low heat until the anchovies sort of disappear. Pour all over cooked pasta; add the egg, well beaten; the cheese; and the pepper to taste. Toss well (the egg will cook on contact with the hot pasta).

*The original recipe, from Jeff Smith’s The Frugal Gourmet Cooks with Wine, calls for ½ cup olive oil and ¼ pound of butter!

Lasagna

1 lb. Italian sausage or ground beef
1 clove garlic, minced
1 tbl. whole basil
1-1 lb. can (2 cups) tomatoes
2-6 oz. cans (1 1//3 cups) tomato paste

10 oz. lasagna or wide noodles
3 cups fresh Ricotta or creamy cottage cheese
½ cup grated Parmesan or Romano cheese
2 tbl. chopped parsley
2 beaten eggs
½ tsp. pepper
1 lb. Mozzarella cheese, sliced very thin
Note: The original recipe calls for 1 ½ tsp. salt in the sauce and 1 tsp. in the Ricotta mixture—you can just leave it all out or not, according to your taste.

Brown meat, spoon off excess fat. Add next 4 ingredients. Simmer uncovered 30 minutes, stirring occasionally.

Cook noodles (actually you can just wet them), drain, rinse.

Combine remaining ingredients, except Mozz. cheese.

Place half the noodles in a 13” x 9” x 2” baking dish; spread with half the ricotta filling, add half the Mozzarella cheese and half the meat sauce. Repeat layers, saving a little Mozzarella to decorate the top with.

Bake at 375 for 30 minutes. Let stand 10 minutes before cutting in squares—filling will set slightly. Makes 12 servings.

Baked Spaghetti

½ pound thin spaghetti
3 tbl. butter
3 tbl. flour
1 cup milk
1 lb. sharp Cheddar cheese, grated
1 – 1 lb. can whole tomatoes
1 tbl. butter
Salt and pepper

Cook the spaghetti and drain it. Make a white sauce with the next 3 ingredients. Add most of the cheese and stir until melted. Place the spaghetti in a large casserole, pour over the cheese sauce, then pour over the tomatoes, breaking them up as you do so. Add the juice from the tomatoes as well. Don’t worry about the way it looks. Dot with butter, sprinkle with remaining cheese. Bake one hour uncovered at 350.

This recipe comes from The Loaf and Ladle Cook Book, by Joan S. Harlow. We used to live about 10 miles down the road from her Loaf and Ladle Restaurant in Exeter, NH.