Red Curry Peanut Noodles

Jessica made this for us for dinner once and since then it is a once a week meal in our home.


250g Spaghetti
1/3 cup Peanut Butter
3 tablespoons Thai Red Curry Paste (we use VH)
3 tablespoons Soy Sauce
2 tablespoons Honey
1 tablespoon Vegetable Oil
1 Red Onion, thinly sliced
2 Chicken Breasts
1 head Broccoli


Cook pasta. In small bowl whisk peanut butter, 1/4 cup water, curry paste, soy, and honey. Ladle out 1/2 cup boiling pasta water and add to sauce. With a couple minutes cooking time left on the pasta add broccoli, cook for 1 minute. Drain pasta and broccoli, return to pot. Cook chicken. Add oil and onions. Once not pink add sauce and allow to cook for a couple more minutes. Pour chicken mix into pasta pot. Heat, mix, enjoy.

Crisp

Originally a Rhubarb Crisp recipe from Grandma B. I have however fallen in love with this recipe used with various other fruits.


Preheat oven to 375


4 cups rhubarb cut to 1" length
1 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
Combine and put in pan. Pour 1/2 cup water over mix in pan.


1 cup flour
1/2 cup oats
1 cup brown sugar
1/2 cup melted butter
Mix with fork to make crumbly mixture. Sprinkle mixture over pan and bake 35 minutes or until rhubarb is tender.


Makes 1 8x8 pan.


We have also subbed in:
Prune Plums: 3L basket makes 2 pans. Cut into 8th's and place in pan. Sprinkle sugar over plums, then sprinkle second mixture. Bake the same as above.
Bartlett Pears: 3L basket makes 2 pans. Place in pan cut into bite sized pieces, sprinkle sugar, then second mixture. We topped it with ice cream topper caramel syrup. Bake the same as above.

Hello

So after making yet another loaf of banana bread I decided that maybe I should share some of our favorite recipes with all of you out there.

We will try to post only ones we have made and loved.