Yup, my town is on fire again...between the areas where two fires burned last year. Some friends have been evacuated, so lets all hope the sundowner winds die down and no homes are lost.
As soon as I saw the fire (around 3:15), I decided to pack it in, grab my stuff, and go pick up the family. Then I went home and cooked dinner before we lost power (which hasn't happened yet, but did happen to 32,000 others).
As usual, this recipe has a little of this and that, whatever's in the fridge
Asian Noodles (a variation of Sesame Cashew Pasta)
1 lb spaghetti: 0.50
1 T canola oil: 0.03
1 red bell pepper, julienned: 1.10
1 slice onion, into strips: 0.05
2 medium carrots, julienned: 0.15
3/4 lb broccoli florets, steamed 3 min: 0.75
1/4 c. frozen corn: 0.06
2 cloves garlic, chopped: 0.10
2 T. soy sauce: 0.19
2 T. rice vinegar: 0.17
2 T. sesame oil: 0.40
1 T. tahini: 0.16
1/2 c. cashews: 0.65
1/4 tsp red pepper flakes
1/3 c. water
1 T. olive oil: 0.11
3 T. Trader Joe's soy sesame vinaigrette: 0.25
Total: $4.67 for 8 servings, or $0.58 per serving.
Boil pasta al dente, according to package directions. Drain.
Meanwhile, in a blender, puree the garlic, soy sauce, vinegar, sesame oil, tahini, cashews, red pepper flakes, olive oil, and water.
In same nonstick pot, saute onion in oil until soft and starting to brown. Add carrot and bell pepper, and saute over medium until soft, 5 to 10 min. Start adding noodles and broccoli and sauce, alternating, so that you get the veggies and the noodles mixed well. This is when I added the soy sesame vinaigrette dressing, because I needed more liquid. Then I decided to add the corn for the heck of it.
Warm through. Yum.
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