One Pot Wonder Thai-Style Peanut Pasta

INGREDIENTS

• 12 ounces linguine
• 4 cups vegetable broth
• 1/2 cup water
• 1 tablespoon brown sugar
• 4 cloves garlic, thinly sliced
• 1 tablespoon tamarind paste (or substitute with 1 tablespoon rice vinegar or lime juice mixed with 1 tablespoon brown sugar)
• 1 tablespoon soy sauce (and/or fish sauce, if desired)
• 1/2 teaspoon red pepper flakes
• 2 inches of a ginger root, sliced into 1/4 inch slices
• 1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
• 1 red bell pepper, cut in 1/4 inch by 2 inch pieces
• 3 green onions, sliced in half lengthwise and then in 2 inch pieces
• 1 cup roasted salted peanuts, chopped
• 2 tablespoons peanut butter

Add at the end of cooking:

• One small bunch of cilantro, diced (flat leaf parsley will work in a pinch)
• Juice of one lime

Optional garnishes:

• Chopped peanuts
• Mung bean sprouts

INSTRUCTIONS

1. Place first chunk of ingredients in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, removing lid and stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired.
2. Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.
3. Stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.

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Original recipe: Apron Strings
Posted by Jasmine

Veggie Lovers Flatbread Pizza

INGREDIENTS

• 10–12 inch thin crust pizza or flatbread
• Olive oil to sauté and to drizzle
• 1/2 cup half-moon sliced red onions
• 1/4 tsp minced garlic
• 1/2 cup torn basil or herbs of choice
• 1/2 to 2/3 cup fresh diced tomatoes or canned tomatoes (drained)
• 1/2 cup sliced zucchini
• 1/3 to 1/2 cup sliced yellow squash (or other veggie of choice)
• Shredded leafy greens of choice (arugula, spinach, etc)
• 1/2 cup (2 ounces) crumbled feta or goat cheese
• Cracked black pepper
• Dash sea salt

INSTRUCTIONS

1. Preheat oven to 220°C (425°F). Line a baking tray with non-stick baking paper. Place your flatbread in the oven and lightly toast (dried) for 5 minutes. Remove and set aside.
2. Add a few tsp of olive oil to a pan and sauté your onions and garlic until tender and fragrant; about 2 minutes.
3. Build your pizza! Mix your diced tomatoes with your torn herbs and spread evenly on the flatbread. Place the sauteed onion and garlic on top.
4. Layer your vegetables on top starting with sliced zucchini, yellow squash, etc. Finish topping with the shredded greens and goat cheese
5. Place in oven on center rack until edges are crispy; about 10-15 minutes.
6. Remove and top with cracked black pepper, dash of sea salt, and drizzle with olive oil.

I made this for my birthday, along with a whole roasted branzino fish. They were both delicious and satisfying

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Original recipe: Cotter Crunch
Posted by Jasmine

Herbed Orzo Pilaf

 INGREDIENTS

• 1 Onion, chopped
• 2 cloves garlic, minced
• A sprig of thyme
• 2 TBS Butter
• 1 cup uncooked orzo
• 2 cups chicken broth

INSTRUCTIONS

1. Saute 1 chopped onion and 1 thyme sprig in butter over medium heat until golden; season with salt. 
2. Add garlic and cook 1 min more
3. Increase the heat to medium high; add 1 cup orzo and toast 2 minutes. 
4. Add 2 cups chicken broth and bring to a simmer. 
5. Reduce the heat to medium low, cover and cook until the orzo is tender, 15 minutes.
6. If still liquidy, cook uncovered until desired consistency is reached

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Original recipe: Idk, this is barely even a recipe
Posted by Jasmine