I had two pretty eggplants from Imperfect Foods, a giant box of amazing avocados from my super cousin, and the will to cook something tasty. It was well received!
1 lb spaghetti 2 medium to large eggplants peeled and cut in small cubes 2 T olive oil 2 T toasted sesame oil 4 cloves garlic, minced 1 T fresh ginger, minced or 1.5 tsp powdered ginger 1 red pepper, diced 2 cups veggie or faux chicken broth 4 T soy sauce 3 T balsamic vinegar 2 T brown sugar 2 tsp sriracha 1 T cornstarch 1 cup roasted peanuts, coarsely chopped, if desired Baked tofu cubes, seasoned with soy sauce, and chili pepper flakes, if desired Chopped scallions, if desired Diced fresh avocado if desired
Saute garlic, ginger, red pepper in the olive oil and 1 T of the sesame oil Add 1.5 cups broth, soy sauce, vinegar, sriracha, and sugar and mix until sugar dissolves Add eggplant and fold to coat Bring to a simmer and cook covered until eggplant is soft Prepare pasta per directions, then drizzle with the rest of the sesame oil Whisk the cornstarch into the remaining .5 cup of broth and add to the pan Continue to simmer and stir until it thickens Reduce heat and cook 5-10 more minutes to allow taste to develop Gently toss with the pasta Add tofu, peanuts, scallions, and avocado to taste and serve
Amusingly, just after I planned this for dinner, my youngest (adult) child said she had re-watched a Hello Kitty episode about red curry today. I guess it was meant to be!
4+ tablespoons olive oil 1 container of tofu, cut into 1 inch cubes or wedges 2 garlic cloves, minced 2 shallots, sliced thinly 1 red bell pepper, diced 1 celery stalk, sliced 3 carrots, chopped 1 teaspoon turmeric 2 tablespoons red curry paste 1 tablespoon freshly grated ginger 6 cups faux chicken broth – I like the “Better than Bouillon” brand 2 (13.5-ounce) can coconut milk 4 teaspoons brown sugar 1-2 tablespoons tamari 1 (12-ounce) package rice noodles Freshly squeezed lime juice from 2 limes
On the side:
3 green onions, thinly sliced 1/2 cup chopped fresh cilantro leaves 1/4 cup chopped fresh basil leaves diced avocado hot sauce (sriracha?)
Heat 2 tablespoons of olive oil in a large pot over medium heat Add garlic, carrots, celery, bell pepper, and shallots. Cook, stirring occasionally, until tender Stir in red curry paste, turmeric, and ginger and cook for a couple of minutes Add broth, brown sugar, and coconut milk Bring to a boil then reduce heat and cook, stirring occasionally, for at least 10 minutes Meanwhile, pan fry the tofu in 2 tablespoons of olive oil until browned and then add to broth after it has simmered for 10 minutes Cook the noodles al dente according to directions, and then toss lightly in a bit of olive oil or leave in a cold water bath until plating Remove soup from heat and add lime juice, and salt and pepper to taste Serve the soup over the noodles with avocado, green onions, cilantro, basil, and hot sauce to preference
These noodles will always and forever be a family favorite. They are also great to take to potlucks (when that happens again) and picnics.
1 lb thin spaghetti noodles (cooked al dente and rinsed in cold water, drained)
1/4 cup toasted sesame oil 1/4 cup soy sauce 3 tablespoons chili oil 3 tablespoons black or balsamic vinegar 3 tablespoons of brown sugar (can use raw, but it will be harder to mix in) 1/4 cup roasted sesame seeds Optional: Edamame, diced red pepper, other veggies
Wisk liquids and sugar together until the sugar is melted. Toss with noodles. Add sesame seeds and any other optional veggies. Chill.