20 Minute Red Curry Noodles with Fried Coconut Garlic

 

20 Minute Red Curry Noodles with Fried Coconut Garlic

as seen on Half Baked Harvest
All you need are pantry ingredients and about 20 minutes - so delish!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings: 4

 

Calories: 601kcal

 

Author: Tieghan Gerard

Ingredients

• 8 ounces rice noodles
• 4 tablespoons sesame oil
• 6-8 cloves garlic, finely chopped
• 3 tablespoons finely shredded coconut
• flaky salt
• 2 zucchini or summer squash diced
• 1 tablespoon fresh grated ginger
• 2-3 tablespoons Thai red curry paste
• 1 (14 ounce) can full fat coconut milk
• 1 tablespoon low sodium soy sauce or tamari
• 2 teaspoons honey
• juice from 1 lime
• 1/2 cup fresh basil or cilantro, roughly chopped
• fresno peppers, for serving

Instructions

• 1. Cook rice noodles according to packaged directions. 

  2. Heat the sesame oil in a large skillet over medium heat. Add the garlic and cook until golden, about 3 minutes. Stir in the coconut and cook until the garlic is crisp and the coconut is toasted, about 2 minutes. Spoon the mix out of the skillet and drain onto a paper towel, season with salt. 

  3. Return the skillet to medium heat. Add the zucchini and cook 2-3 minutes until softened. Stir in the curry paste and ginger and cook until fragrant, about 1 minute.

  4. Pour in the coconut milk, 1/3 cup water, soy sauce, and honey. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and basil.

  5. To serve, divide the noodles and sauce between bowls. Top with peppers, fresh basil, and the fried garlic.

Thanksgiving Salad

Thanksgiving Salad 

-from IG @dianemorrisey

Some ideas:

Quinoa

Kale

Brussel Sprouts

Roasted Sweet Potato

Toasted Walnuts (optional)

Feta (optional, exclude to make vegan)

Diced Apple

Pomegranate Seeds

Roasted Butternut Squash cubes

Top with My Favourite Holiday Salad Dressing 

Autumn Salad (and Dressing)

 Autumn Salad - from Diane Morrisey

 

Quinoa.

Kale.

Brussel Sprouts. 

Roasted sweet potato. 

Toasted walnuts. 

Feta.

Apple.

Pomegranate seeds. 

 

 

 

 

 

 

My Favorite Holiday Salad Dressing:

1/2 cup orange juice 
Zest of one orange 
1/2 cup balsamic vinegar 
2 tbls pure maple syrup 
1 clove minced garlic 
1 tbls dijon 
1/2 tsp kosher salt 
1/2 tsp freshly cracked pepper 
3/4 cup olive oil 

Put all ingredients in a jar and shake until fully combined. 

Curried Lentils with Coconut Milk

By Alexandra Stafford

From Julia Turshen's Small Victories, these lentils come together in about 30 minutes, are deeply satisfying, and could be vegan if you leave out the yogurt. Naan is also really nice on the side here. Re lentils: I like to use a mix of French green lentils and red split lentils. It's faster if you use solely the red split lentils, but I love the texture offered by the French green ones when they're part of the mix. It's completely delicious both ways, so use what you have. Do plan a little bit more ahead if you use the French green lentils — they may take as long as 45 minutes to cook if not longer.

Serves 4Prep time: 10 min 
Cook time: 55 min

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 shallot or small onion, minced
• 1/2 teaspoon ground coriander
• 1 teaspoon cumin seeds or ground cumin
• 1 teaspoon ground turmeric
• 1 cup (180 g) split red lentils or other (see notes above)
• 1 13.5-ounce (398-ml) can full-fat unsweetened coconut milk
• kosher salt
• Cooked basmati rice, plain yogurt, chopped fresh cilantro, and naan for serving

1. In a large saucepan over medium heat, warm the olive oil. Add the ginger, garlic, shallot (or onion), coriander, cumin, and turmeric and cook, stirring now and then, until the vegetables are softened and the spices are very fragrant, about 10 minutes.
2. Add the lentils, coconut milk, and 1 to 2 teaspoons kosher salt (Note: if you are sensitive to salt or using table salt or even Morton's kosher salt, which is saltier than Diamond Crystal kosher salt, start with 1 teaspoon, then add more to taste—I use Diamond Crystal and so typically use 2, but use your judgement), then fill the empty coconut-milk can with water and add it to the saucepan. It will look like a lot of liquid, but the lentils will absorb it as they cook. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let the lentils simmer, stirring now and then, until they’re completely soft, about 20 minutes. Season to taste with salt. (Note: If you're using those French green lentils, you will need to cook this longer, 30 to 45 minutes. Just keep tasting to see when the lentils are cooked through. You may or may not need to add more water.)
3. Serve the lentils hot over rice. Top each serving with a spoonful of yogurt and a sprinkle of cilantro. A side of naan is nice, too.

Spaghetti with Artichoke Hearts and Tomatoes

Spaghetti with Artichoke Hearts and Tomatoes - from the Pioneer Woman

2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs

Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Delicious!

Creamy Penne Pomodoro

Creamy Penne Pomodoro - from "Notably Nashville" produced by the Junior League of Nashville

Add cooked shrimp or chicken for a one-dish meal

• 16 ounces uncooked penne
• coarse salt to taste
• 2 tablespoons olive oil
• 1 to 2 tablespoons minced garlic
• 3 or 4 fresh basil leaves, slivered, or 1 teaspoon dried basil
• 4 cups chopped tomatoes
• salt and freshly ground pepper to taste
• 1/2 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese

Cook the pasta al dente with coarse salt to taste in boiling water in a saucepan: drain and keep warm.

Heat a skillet over medium heat for 1 minute. Add the olive oil and heat for several seconds. Add the garlic, basil, and tomatoes and saute for 8 minutes, stirring frequently. Season with salt and pepper. Remove from the heat and stir in the cream.

Combine the tomato mixture with the pasta in a large bowl and toss to mix well. Sprinkle with the Parmesan cheese.

Serves 6.

Buttered Linguine with Romano, Tomatoes, and Basil

Buttered Linguine with Romano, Tomatoes, and Basil - from Confections of a FoodieBride

1/2 lb Linguine
2 Tbsp butter, melted
1/2 tsp fresh ground pepper
2 Roma tomatoes, seeded and chopped
2 Tbsp basil, chopped/chiffonade
3/4 cup Pecorino Romano, finely grated
Salt, to taste

Cook pasta 6-8 minutes, or until al dente. Reserve 1/2 cup pasta water before draining.

Toss hot pasta in a large bowl with butter, pepper, tomatoes, basil, and cheese. Add 1/4 cup pasta water and toss to moisten. Add additional water if necessary. Salt to taste and serve immediately.

Yields: 3 servings (entree)
Source: Heavily revised from Everyday Pasta, 2007

Our view: DELICIOUS! We really like it!
My notes:

• I like to let the pasta cool just a little bit, and perhaps not add the reserved pasta water. My enemy: lumpy or stringy cheese. It could be too that I used the wrong kind of cheese.
• Even using the "wrong" cheese (ie Parmesan from the green can) it tasted alright. I can imagine that using the "right" cheese would do nothing but improve the taste.
• I added two cloves of crushed garlic, and we really liked it. But then again, we really like garlic.
  

Pasta with goat cheese and roasted asparagus

Pasta with goat cheese and roasted asparagus
everyday food magazine, may 2007

Serves 4
Prep time: 20 minutes
Total time: 35 minutes

2 bunches asparagus (2 lbs. total), tough ends removed
4 Tbsp. butter, cut into small pieces
12 oz. cavatappi or other short pasta
1 small log soft goat cheese (5 oz.), crumbled
2 to 3 tablespoons snipped fresh chives, for garnish


1. Preheat oven to 450. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.

2. While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

3. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

VERDICT: We tried it, and CO didn't particularly like it. I would eat it for lunch or something, but it wasn't fabulous.