Spicy Thai Noodles

I have slowly been trying to convince Jake he likes ethnic foods. If he had his way, he'd eat pizza all day, every single day. I'm sorry, but just because pizza was technically 'invented' in Naples, Italy, I don't consider it an 'ethnic' food. It's one of the most commonly consumed foods in the US, and I'm sure the type of pizza that Jake and I eat is nothing like it is in Italy. I've never tested this theory, but I imagine Italian pizza has far less grease. And I'm sure it's not topped with random (but delicious) things like pineapple. But I digress. Anyway, every month or so, I'll throw some random recipe into the mix - usually an Indian or Greek dish - and pray to God that Jake loves it so I can permanently add it to our dinner menu rotation. Usually those recipes fail Jake's taste test, or don't taste the way I hope they will, which explains why there are a lack of ethnic recipes featured here at Potions & Poppy Seeds.

Well, times have changed, my friends. I made this dish two nights ago, and Jake LOVED it. This recipe for Spicy Thai Noodles is reminiscent of a dish I used to order at the Cheesecake Factory, although I'm not sure they serve it any more (it's been years since I've been). 

Ingredients:

• 3/4 box of whole wheat thin spaghetti
• 1 can condensed cream of broccoli soup + 1 can water
• 1/3 cup crunchy peanut butter
• 3 Tbs soy sauce
• 2 Tbs lime juice
• 2 Tbs packed brown sugar + more to taste
• 1/2 tsp red pepper flakes
• 3 cups coleslaw mix
• 2 Tbs chopped fresh cilantro (if desired)
• Extra peanuts, crushed (if desired)

How to:

• Cook and drain pasta as according to package.
• In a large skillet, heat the soup plus water, peanut butter, soy sauce, lime juice, brown sugar, and pepper flakes over medium-high heat to a boil.
• Add additional brown sugar, if necessary, to taste.
• Remove from heat and stir in pasta and coleslaw until evenly coated.
• Top with peanuts and cilantro, if desired.

If you think the sauce is too thick, you can add more water to thin it out a little bit. After reading some of the comments about the recipe I worked from, I opted to "prepare" the condensed soup as indicated on its label, as the original doesn't add any water.

I also suggest that, when reheating leftovers, add in extra coleslaw AFTER you've warmed it up. This will bring back that extra crunch that works so well in this dish.

Enjoy!

2nd Free Giveaway!!

Hey readers! It's free giveaway time! Last time, I had you guys vote on which recipe you wanted me to post. This time, I'm looking for recipes or crafting ideas from all of you! All you have to do is comment on this post with your suggestion for my next post. After about a week, I'll pick which recipe/craft idea I'm most interested in, and the winner will receive a special gift from Potions & Poppy Seeds. And you're suggestion will be featured in the near future. 

To be automatically entered: Leave a comment below with the name of the recipe or crafting idea (I don't need the details of the recipe, just the name will do!).

Looking forward to all of your suggestions!

Skinny Broccoli Mac & Cheese

What kid doesn't have fond memories of Kraft mac & cheese? I used to love this stuff. In fact, the first time I had legitimate macaroni & cheese - you know, the homemade kind made with like, eighteen different cheeses, that's baked and all crunchy on top - I thought it was disgusting. Apparently I was a sucker for artificial fluorescent cheese powder. Anyway, I hadn't had Kraft mac & cheese in years, and Jake actually re-introduced me to the 'thick & creamy' version a few months after we started dating. I fell in love all over again.

While I still enjoy some of the good old Kraft version from time to time, I've also learned to LOVE legitimate macaroni and cheese. Which is why I've decided to share this fabulous recipe with all of you. This skinny recipe for Broccoli Mac & Cheese combines two of my favorite things - cheese (duh) and broccoli. It's also a relatively healthy version, so chow down!

Ingredients:

• 12 oz. macaroni elbows
• 2 Tbs butter
• 1/4 cup flour
• 1 small onion, minced
• 2 cups skim milk
• 1 cup fat free chicken or vegetable broth
• 2 cups (8 oz.) reduced fat shredded cheddar cheese
• 3 cups broccoli florets
• 1/8 cup grated Parmesan cheese
• 1/4 cup seasoned bread crumbs
• cooking spray

How to:

• Cook pasta & broccoli together in a large pot of salted water so the pasta is al dente (under cook for 2 minutes). Drain and set aside.
• Spray a large casserole dish with cooking spray and set aside. Preheat oven to 375 degrees.
• In a large heavy skillet, melt butter. Add onion and cook over low-medium heat until onions are fragrant (~2 minutes). Add flour and whisk together until flour is golden and well combined. 
• Add milk and chicken broth and whisk together, raising heat to medium-high until it comes to a boil. Cook for an additional 5 minutes, whisking frequently, until the sauce becomes smooth and thick. Season with salt and pepper.
• Remove sauce from heat and stir in cheese. Mix well until cheese is melted. Season with salt and pepper. 
• Add the cooked macaroni and broccoli to the sauce and mix until coated. Pour into the prepared baking dish.
• Top with Parmesan cheese and bread crumbs. Spray top lightly with cooking spray.
• Bake, uncovered, 15-20 minutes or until bubbly. Broil for a few additional minutes to allow the breadcrumbs to brown.

I used 6 oz. regular elbow macaroni, and 6 oz. whole wheat/high fiber elbows. Although the recipe I worked from used fat free chicken broth and reduced fat cheddar cheese, I used regular chicken broth and extra sharp cheddar cheese. You can definitely tweak it to your preference (I'm such a sucker for all things cheese), and it will still turn out fab. 

This dish is reminiscent of my Chicken Cheddar Broccoli Bake, except it's much simpler and is perfect for all you vegetarians out there! Ironically, as Jake was eating this he said to me "this would be awesome with chicken in it." So pick your poison, readers! 

Easy Fried Rice

I swear, these past few weeks have been so busy, I can't even keep up with my blog. I suppose it's because Jake and I's wedding is only a mere 9 weeks away, and the amount of things we have piling up is starting to get a little overwhelming. Oy, is it May yet?

One day last week, between trips to the gym and addressing wedding invitations, I threw this meal together. Super easy, super fast, super delicious. Like most of my meals, chances are you already have all these ingredients in your pantry and fridge. So, you should be able to whip this up in no time.

Ingredients:

• 3 Tbs sesame oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen vegetables, thawed*
• 2 slightly beaten eggs
• 3 cups cooked rice**
• 1/4 cup soy sauce

How to:

• Warm oil over medium-high heat in a large skillet.
• Add onion and garlic and cook until fragrant, stirring occasionally.
• Add in frozen (thawed) veggies and egg, stirring until egg is cooked through.
• Add in rice and soy sauce, mixing thoroughly, until veggies are cooked through and dish is heated throughout.

*You can really use any type of frozen veggies you want. I used a mix of peas, carrots, and corn, but anything will work.

**Day-old leftover rice works best. I also found that cooking the rice with 1/4 cup water less than what is recommended gives the rice a good texture as well.

This is one of those meals that you can pretty much add anything to, and it'll still taste good. If you have leftover chicken or beef, I say toss it in. As you can see in the picture, I've also diced up some raw chicken and cooked it in the sesame oil before adding in the onion & garlic. It turned out pretty good!

Enjoy!