Showing posts with label noodles. Show all posts
Showing posts with label noodles. Show all posts

Saturday, October 3, 2026

Spicy Peanut Butter Noodles

     

 


This was a quick and tasty dinner.  I didn't have any rice noodles (I thought I did...oops) so I used GF spaghetti instead.  Broccoli was not in the original recipe (from Eat with Clarity) but I wanted to include a vegetable.  The recipe can be made as spicy or as mild as you want by reducing the amount of sriracha.   I used regular sesame oil since I did not have toasted sesame oil and it turned out fine.  And to make this quicker I used "jarlic" (minced garlic in a jar) and ginger from a tube.  In order to make this easier to eat with chopsticks, I completely went against my Italian heritage and broke the spaghetti in half!  You can sprinkle chopped peanuts on top but my granddaughter doesn't like small bits of peanuts (or anything else) in her food.

 

10 ounces of noodles—thin spaghetti or Thai rice noodles (not vermicelli)

3 large cloves garlic or 4-5 small, minced

1 small head broccoli, cut into florets (optional)

 

Microwave broccoli if using until done to your taste.


 

Cook noodles according to package directions.

Heat one tablespoon of oil over low heat.  Add garlic and sauté until golden.  Add ginger and sauté for another minute.

Remove pan from heat and add remaining ingredients.  Use as much hot water as necessary to thin the sauce to your liking.

 


 


 

Pour sauce over cooked noodles, add broccoli if using, and toss.


 

 It's never too early to start the season...!

  
 
When a wealthy local benefactor is slain on the farm, Monica has to figure out who wanted to cash in on the killing . . .

As Sassamanash Farms hunkers down for the long winter, Monica agrees to let the local animal shelter host their Christmas-themed fundraiser there. The draw of the event—a chance to have your pet’s picture taken with Santa—brings in animal lovers from far and wide. But when the crackling fire dies down and the festive holiday props are all carted away, Monica discovers a very un-jolly sight next to the barn—the dead body of one of the shelter’s biggest donors. With the farm’s good name in jeopardy, Monica goes to work to root out the killer.

By all accounts the victim was a charming and generous supporter of the shelter, but Monica discovers that he was loathed by those who knew him for being tight-fisted and unscrupulous. Suspecting money might be the motive, she turns her sights on his stylish wife and her lavish lifestyle, along with the manager of the struggling shelter, who stood to collect a hefty bequest from his will. But as Monica closes in on one final clue, the culprit closes in on her. Caught unawares, she’ll have to survive the brutal winter weather, as well as a cold-blooded killer . . .
 

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Saturday, May 17, 2025

Shrimp and Peanut Noodles #Recipe Peg Cochran/Margaret Loudon

 


This was a quick and easy dinner that everyone liked.  The only change I made was to leave out the chili garlic sauce since I didn't have any and the red pepper flakes since I thought the sriracha would make it spicy enough for those with sensitive palates.  I ate the leftovers cold for lunch and it was still good!

Ingredients

1 lb linguine noodles, spaghetti or Thai rice noodles

2 Tbsp olive oil, divided

4 cloves garlic, minced

2 Tbsp fresh grated ginger

⅔ cup creamy peanut butter

1/4 cup low-sodium soy sauce

1/2-3/4 cup hot water

1 Tbsp rice vinegar

1 Tbsp toasted sesame oil

1 Tbsp sriracha or to taste

1 Tbsp maple syrup or brown sugar

1/4 tsp red pepper flakes (optional--to taste)

2 tsp chili garlic sauce

1 lb large, raw shrimp, peeled and deveined

2 bell peppers, thinly sliced then halved

Optional Toppings

1/4 cup chopped peanuts  

1/2 cup sliced green onions

1/2 cup chopped cilantro 

 

Cook linguine or rice noodles according to directions. Drain and rinse.

Heat 1 TBL olive oil and saute garlic and ginger for 1 minutes.   Lower heat and add peanut butter, soy sauce, 1/2 cup water, rice vinegar, sesame oil, sriracha, syrup or brown sugar, red pepper flakes, and chili garlic sauce; stir and bring to a gentle simmer. 

 



Add the remaining olive oil to a pan. Once hot, add the bell pepper and cook for 1-2 minutes.


 

Add the shrimp to the pot and cook for 4-5 minutes or until pink and cooked through and peppers are tender.


 

Add linguine to the pot, along with the peanut sauce; toss to coat and heat through for 1-2 minutes.







 

Friday, January 27, 2023

Lunar New Year Noodles @MaddieDayAuthor

MADDIE DAY here. I am squarely from Celtic stock, and I don't have any Asian relatives, either. But I love cooking food from other cultures, and Lunar New Year was celebrated the world over this week.

According to several cooking articles I've read recently, noodles are one of the traditional foods eaten for the New Year. Their long shape helps ensure long life. 

When the Boston Globe's food section last week included a Chinese noodle recipe, I was sold. As I always do, I've adapted it somewhat. It was a delicious dinner on a snowy and chilly night.



Thus begins the Year of the Rabbit. According to one site, "The rabbit is the fourth animal in the Chinese zodiac and symbolizes grace, beauty, mercy, and good luck." *

I wish you each a long, lucky life and a great Year of the Rabbit filled with grace, beauty, and mercy!

Lunar New Year Shrimp Lo Mein with Spaghetti

Note: Recipe adapted from the Boston Globe Food section, January 18, 2023, which presented the recipe from Dumpling Daughter Heirloom Recipes by Nadia Liu Spellman.



Ingredients

1 pound large shrimp, peeled and deveined

1 pinch salt

8 ounces uncooked thin spaghetti

2 tablespoons oyster sauce

4 tablespoons toasted sesame oil

2 cups broccoli cut into very small florets and stems

3 scallions, cut into 2-inch lengths

2 carrots, peeled and cut into matchsticks

½ red onion, thinly sliced

4 cups shredded cabbage or Napa cabbage (not shown in photo)

1 tablespoon sherry or rice wine

2 tablespoons soy sauce

Juice of half a lime (not shown in photo)

 

Directions

Rinse shrimp and pat dry.

 


Bring a large saucepan of water to boil and add a generous pinch of salt. Add spaghetti and cook, stirring several times, for eight minutes or until tender but till has some bite. Drain into a colander, shake well, and return to pan with 1 tablespoon oil and the oyster sauce. Mix and cover.

 


Assemble all prepared vegetables in one place. 


Heat a wok or large, deep skillet over medium heat. Add remaining 3 tablespoons of oil. When it shimmers, add onions and stir fry until wilted. Add rest of vegetables and stir fry about three minutes until softened. 



Add shrimp.



Continue to stir fty until the shrimp begins to turn pink. Add spaghetti and stir to warm and incorporate until all is integrated. Serve and enjoy hot. 



*We are a food-and-books blog, not a political one, but I don't want to ignore recent events connected to this recipe. Sadly, the rabbit didn't bring much good luck this week to innocent people celebrating the new year by dancing in Monterey Park, which is only a few towns away from where I grew up. I hold the victims' families in my heart.

Readers: What's your favorite Chinese food? Do you celebrate the lunar new year?

🥕🧅🐇

My most recent release is Four Leaf Cleaver, which came out in January, 2023.



The next book out will be Murder at a Cape Bookstore, releasing in August, 2023.




Murder in a Cape Cottage is the fourth Cozy Capers Book Group Mystery, which came out in September, 2022.


"Scarfed Down," my Country Store novella in the collection Christmas Scarf Murder also released 2022.

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We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.



Tuesday, January 6, 2015

Pennsylvania Dutch Ham and Noodle Casserole + A Secret Code Contest from Cleo Coyle




While growing up in Pennsylvania, my husband and I both traveled many times through Lancaster County, which is traditional Pennsylvania Dutch country. 

There's good, wholesome eating in that neck of the PA woods. Roadside markets sell fresh baked pies, home-jarred preserves and jellies, and pickled meats and vegetables. The local restaurants feature Amish cooking, too. But in the Keystone State, you don’t have to be Pennsylvania Dutch to find sauerkraut, coleslaw, whoopee pies (invented in Lancaster County) or an egg noodle casserole on your dinner table.

This plain yet delicious casserole is common where Marc and I grew up. Our mothers made different versions. Now we make our own, and that's what we're sharing with you today. Because...



"No joy is complete unless it is shared."

~ Amish Proverb


 So let's get cookin'...




Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.


Waste not. It's a philosophy Marc and I share with the Amish, who believe in the simplicity of life.

Speaking plainly, we have holiday ham leftovers, and we thought some of you might, too. This is a dish that makes good use of them.

It's a no-bake casserole, so you can stir it together fast on your stove top, yet the results are creamy, cheesy, and delicious.

While there are many versions of this popular Pennsylvania Dutch casserole out there, we stand by our way of doing it. Instead of canned soup, which is often used in these recipes, we prefer a combination of fresh milk and evaporated (the latter for richness). 

For color, texture, and nutrition, we like to add peas and diced carrots (frozen to keep things simple). We use a combination of Swiss and sharp cheddar with the ham, which brings plenty of flavor. We also add sour cream and a bit of mustard powder. These bring the right touch of tangy brightness to the creamy sauce, without overpowering it. The results will snap your taste buds to life (instead of putting them to sleep with a dish that's too bland). This casserole may look plain, but it's amazingly satisfying. We hope you agree. So...


Keep things simple and eat with joy,

~ Cleo




To download a free PDF document
of this recipe that you can print,
save, or share, click here.


Click here for free recipe PDF.



Cleo Coyle's
Pennsylvania Dutch Ham,
Cheese, and Noodle Casserole 


Ingredients:

1 tablespoon vegetable or canola oil
1 tablespoon (salted) butter
2 cups cooked ham, diced into small pieces
1-1/2 cups frozen peas and diced carrots
(do not thaw)
1 can (12 ounces) evaporated milk
1 cup fresh milk (splash in more for extra creaminess)
1/2 cup sour cream
1/2 teaspoon mustard powder*
2 cups shredded cheese 
(We use 1 cup Swiss and 1 cup sharp cheddar)*
12-ounce package of extra-wide egg noodles,
     cooked and drained
(See our Noodle Note)**
Salt and pepper to taste

*Ingredient notes: Mustard powder works best in this recipe, but in a pinch you can substitute 1 to 2 teaspoons prepared yellow mustard. As for the cheese, a combination of cheeses is delicious in this recipe. We like to use 1 cup shredded Swiss and 1 cup shredded sharp or mild cheddar or even Colby-Jack. Velveeta is fine if you’re a fan. But it’s so mild that we suggest you combine it with either shredded Swiss or extra-sharp cheddar for better flavor.

Directions:

Step 1 – S
auté ham and veg for flavor: In a large (at least 4-quart) skillet or saucepan warm the oil and butter over medium-high heat. When the butter is melted, add the ham and sauté for a minute or two. Add the (still) frozen peas and carrots and toss them to coat. (Do not try to cook them in this step, but do toss them enough to get their exteriors glistening with the butter and oil for good flavor in the final dish.)

Step 2 - Create the creamy sauce: Stir in the can of evaporated milk, the fresh milk, sour cream, and mustard powder. Heat to boiling. Reduce the heat to medium-low. Now add the shredded cheese and stir until everything is melted and smooth. Remove from heat, cover, and set aside.

**Step 3 – Cook the noodles, according to package directions. Al dente is best, do not over-cook. The minute they are well drained, add them to the pan of creamy ham and cheese and heat everything through until bubbling. If you find the sauce on the thick side, splash in a bit more fresh milk. Add salt and pepper to taste 
and eat with joy!



**Noodle Note – While you may be tempted to cook the noodles first, and set them aside while you make the sauce, my advice is don’t. When egg noodles cool, they stick together like the dickens. The result will be a heartbreaking noodle-blob that will ruin your casserole. So be sure to add the egg noodles right after they have been drained, while still hot, and you shouldn't have any problems eating with joy. :)





Recipe PDF

Click here for a free
PFD of this recipe.


May you eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here. 
Visit my online coffeehouse here.



☕

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* Dairy-Free "Cinderella" Pumpkin Cake
* Dairy-Free Almond Milk Custard
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* Dr Pepper Glazed Chicken
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See Billionaire Blend's
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 clicking here.


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Haunted Bookshop 
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Get a free title checklist, with 
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