Tag Archives: red pepper flakes

Gnocchi with Sauteed Zucchini

1 Jun

gnocchi

This is a great main or side dish.

Three tablespoons olive oil

One large diced onion

Three cloves of diced garlic

Three sliced zucchini

One can of diced tomatoes

Two tablespoons tomato paste

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

Six basil leaves

1/2 teaspoon dried oregano

One pound cooked gnocchi

Heat the oil and add the onion and garlic.

Cook till soft but not brown

Add the zucchini

Cook for about five minutes.

Add the tomatoes, tomato paste, garlic powder, basil, oregano, salt and pepper.

Let everything simmer for about fifteen minutes.

Boil the gnocchi in salted water according to package directions.

Drain and add to the zucchini.

Let cook together on a low heat for another fifteen minutes.

Top with grated  parmesan cheese and grated mozzarella cheese.

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Peanut Sauce Udon Noodles

3 Apr

Peanut Udon Noodle Salad

Every so often I want peanut sauce and I could put it on everything.

Tonight I put it over udon noodles and it was delicious.

2 tablespoons fresh ginger. Use only fresh.

4 cloves of garlic

3/4 cup  peanut butter

2/3 cup hot water

1/4 cup soy sauce

2 tablespoons vinegar

2 tablespoons sesame oil

2 teaspoons honey

One teaspoon red pepper flakes

One pound of udon noodles

1 chopped red pepper

3 diced scallions

Handful of diced cilantro

Sliced limes

Spinach

Chopped peanuts

Hot sauce

Saute the garlic in the sesame oil for two minutes

Mix the ginger and garlic in the food processor and pulse till smooth

Add the sesame oil, peanut butter, water, soy sauce, vinegar, honey and red pepper flakes and pulse till smooth.

You may have to add some extra water to make it pourable.

Cook the udon according to the package directions. Drain.

Mix in a bowl with the peanut dressing

Place a bed of fresh spinach on each plate.

Place three to four heaping spoonfuls of udon on each plate.

Top with the scallions, red pepper, cilantro, chopped peanuts and limes.

This can be served hot or cold.

This recipe was originally from Epicurious but with a couple of changes now.

Garlic Fried Rice with Vinegar Sauce and a Fried Egg

6 Feb

Garlic Fried Rice with Vinegar Sauce and a Fried Egg unnamed

Saveur magazine did it again.

This recipe is straight out of their magazine with just some minor changes and so delicious.

My health crazy boys loved it.

3/4 cup white vinegar

1/4 teaspoon crushed red pepper flakes

14 cloves of garlic

Salt and pepper

1/3 cup canola oil

4 cups cooked cold rice

3 sliced scallions

6 to 8  fried eggs

Heat the oil and garlic in a 12 inch skillet.

Cook the garlic till light golden brown  but not dark.

Set aside.

Stir the vinegar, red pepper, one tablespoon minced cooked garlic, salt and pepper in a bowl and set aside.

I use the rest of cooked garlic and oil to cook the rice.

Add the rice to the skillet with the oil and garlic  and let it crisp on the bottom then stir it around and crisp up the other side.

This takes about 7 minutes

Place about 5 or 6 tablespoons of the rice on a plate.

Drizzle with the vinegar sauce about 4 to 5 teaspoons on each serving.

Add the fried egg and scallions on top of the rice.

Serve more of the vinegar on the side.

I would also add a bed of spinach under the rice and egg for color and just because I always think I need to eat more greens

I had a brunch and served this with a baked ham, okra and pork potato pies.

Spaghetti Sauce without meat

2 Dec

Pasta without meat

This was a regular meal on Friday nights when I was younger.

1/2 cup olive oil

6 cloves of garlic

2  14.5 ounce cans of diced tomatoes or one can of kitchen ready chunky tomatoes

One teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

1 tablespoon sugar

Saute the garlic and oil till the garlic is tan

Add the tomatoes, oregano, salt, pepper and sugar

Let it come to a boil then simmer for ten to fifteen minutes

The sauce should thicken up

Boil one pound of pasta

Drain it well and put it into the tomato sauce.

Let it simmer with the sauce a couple of minutes

Serve with freshly grated cheese.

Sometimes I add capers, olives, or cauliflower