In my last post, I showed you the photo of my beautiful new outdoor patio space. What I didn’t mention was that I had intended upon buying a new blog worthy camera, and I spent the money on my patio instead!
When I began blogging I really just thought that my recipes needed to be great and that it didn’t matter that my photos weren’t. Well as I explore more wonderful blogs, I have discovered that the blogs I’m attracted to have both great recipes and great photos.
I long for the camera lens that obscures the back ground, so that I don’t have to go around cleaning off that pile of mail that never seems to shrink and always sits on my kitchen counter.
I have realized the importance of improving my photography, but for now I will just have to work on it with my point and click camera…only until I’m able to purchase a new camera.
Just so you know, I don’t have a Smart Phone either, but that’s my resistance to technology. My husband thinks that I should get one, so I will probably end up with a Smart Phone sooner than later and then I will always be accessible (aaargh!).
Now about those noodles…I’m kinda lazy, so I love when I can make something once and use it twice to make two terrific dishes. When I made the Peanut Dressing for Asian Chicken Salad, I made a more than I would need for the salad so that I could toss that dressing into some pasta for Peanut Sesame Noodles. I just made this dish with what I had on hand which was angel hair pasta (spaghettini), red bell pepper, carrots and some red onion for a little bite. I kept the recipe really simple, and it was super flavorful; but if you want to beef it up you can add almost any veggie you like in here as well as some chicken, shrimp or tofu.
Peanut Sesame Noodles is a really practical dish, as it can be eat hot or cold; making it also really great to pack up for a picnic at the beach (I live in Florida, the beach never closes)!
Here’s what you do.
Cook the pasta according to the package directions and drain it. Reserve a half cup of the pasta cooking water.
|If your sesame seeds need toasting, put them into a skillet over medium heat, move them around here and there. Keep an close eye on the sesame seeds as they may burn rather quickly.|
|I cut all my veggies into thin strips to mimic the long thin pasta.|
|Add the hot pasta, as well as the peanut sauce and sesame seeds to the veggies.|
|Give those a toss.|
|If the sauce is a little thick, add some of the pasta water to loosen it up.|
|Taste for seasoning, add salt and pepper if needed.|
|Serve Peanut Sesame Noodles hot or cold. These noodles are great on there own, or serve them as a side to fish, chicken, shrimp or tofu.|
PEANUT, SESAME NOODLES
Serves 2 to 3
½ package Angel hair or Spaghetti pasta, a package is 16 oz.
½ Red bell pepper, thinly sliced
¼ Small red onion, thinly sliced
½ cup Shredded carrots
½ cup Peanut sauce
1 Tbsp. Toasted sesame seeds
2 Tbsp. Cilantro, chopped
Salt and pepper to taste
½ cup Reserved pasta water
1. Cook the pasta according to the package directions. Drain the cooked pasta, but reserve ½ cup of the cooking water.
2. In a large bowl toss the hot pasta with all of the remaining ingredients, except for the pasta water.
3. If the sauce is too thick, add a little of the pasta water at a time, to loosen it up.
*Peanut, Sesame Noodles can be served hot or cold.