Spicy Peanut Noodles with Broccoli

Unprocessed, p. 153 (shown with corn noodles)

We ate this as a hot entree and the DD/DH loved it and both had seconds. (The daughter requests this dish now!) I cut the nut butter in half to reduce the fat. Also reduced flavor a little, the noodles really soak up this dressing. About 4 servings, especially if you use a full pound of pasta, my package was 12 oz. It could use even more broccoli, I think. I measured exactly a pound. I used raw peanuts for topping, but I think I would really like roasted peanuts better. Adjust the pepper flakes to your taste. It WAS spicy at 1/2 tsp. Family doesn't like onions, so I only put shallots on mine.

Hint for cooking the broccoli: about 2-3 minutes before you are ready to drain your pasta, throw in your broccoli. It will cook al dente, and you will have saved water and energy! Drain and run under cold water if you are eating it cold. Since we ate it hot, I drained and rinsed quickly, and poured the heated sauce over it.

Warning: this is not really a low-cal meal at all. If you use the full amount of nut butter suggested, you are getting over 400 calories per serving (before the peanut topping) by my calculations. If you can make this into 8 servings, then it's just 200 calories, and it would be a side dish. Just try not to eat all of this, though–it's so good!

Did the DD eat it? Yes! Loved it!

DH: Liked it, too.

Would I make this again? Yes! Very tasty. We've made it three times already.
Rating: 5 out of 5 Forks

Bistro Broccoli Chowder

This is another easy soup to make. Amazingly, I had the parsnips on hand that the recipe calls for. I've never eaten a parsnip in my life (knowingly). I had bought them to try a raw mock tuna recipe that I never got around to making. I used soy milk instead of almond milk since that's what I had in the fridge. I had dried rosemary in the cupboard, but I walked down to my neighbor's house to pick some fresh for the garnish. It was in flower, so I picked a little of that, too.

I like this soup, although the parsnip flavor does come through–maybe it's an acquired taste. While I don't dislike it, but don't love it, either. I only had 1/3 pound of parsnip and the recipe called for 1/2 pound. Isa even says you can just put in more potato if you don't have parsnip. Since I have a ton of frozen broccoli on hand, I think I'll make a big batch of this and freeze it–just omitting the parsnip. (I guess my parents were not into root vegetables. I did not grow up eating turnips or rutabagas, either.)

I used my hand blender to blend and I think I'll put some in the Vitamix to see what it's like super-blended and creamy. Maybe even try a little soy creamer in it.

See these other posts for info on making your own almond milk (it's so easy) and more about parsnips, turnips and rutabagas.

Did the DD eat it? I didn't even make her try it.

Would I make this again? Yes, I liked it and it's an easy dish to make. I might omit the parsnip in the future. Or I'll develop a taste for it!

Rating: 4 out of 5 Forks (or spoons in this case!)