SPICY BEAN SAUCE AND NOODLES
What to eat between all the holiday feasting on roasts of beef, pork, turkey and trimmings? Oodles of noodles with a tasty, nutty bean sauce.
This interim holiday meal is easily prepared, once the sauce is made. Simply prepare sauce ahead of time and refrigerate. Reheat when ready to serve. The spicy bean sauce may also be served as a hearty soup, with additional veggies, or as a "hummus" appetizer dip.
I created this concoction out of left-over ingredients and it turned out so tasty--my husband loved it! (And he's the old "meat and potatoes" type guy.)
SPICY BEAN SAUCE and NOODLES:
SAUTE:
1T Extra Virgin Olive Oil
5 Cloves garlic
1T Ginger
1/3 Cup Onion
DEGLAZE PAN:
With ¼ cup White Wine (Chardonnay)
1 Cup Homemade Turkey or Chicken Stock
TURN OFF HEAT/SET ASIDE
PUREE TOGETHER:
(A portion of the above slightly warm liquid, enough to blend easily)
1 Can Garbanzo Beans, rinsed and drained.
2 small oven-roasted fresh tomatoes (roasted in 1T olive oil and dash Balsamic Vinegar)
2T Parsley
¼ t Fennel
¼ t Fresh ground pepper
¼ t Cumin
1 t ground fresh chili paste (if desired)
3T Peanut sauce* (SUBSTITUTION: Use Almond Sauce, see below)
*Peanut sauce: 1 cup peanut butter, ¼ cup soy sauce, 1t ground fresh chili paste, 3 cloves garlic, ½ fresh lime squeezed, 1T dark sesame oil. Ground pepper. Blend all ingredients with immersion blender or other blender.
ALMOND SAUCE: Substitute almond butter (raw or roasted) in place of peanut butter.
ADD TO SAUTEED INGREDIENTS:
Purred mixture
Sliced mushrooms
HEAT on lowest setting for approximately 10minutes.
COOK:
Pasta OR substitution according to package directions. WHEAT-FREE/GLUTEN FREE SUBSTITUTION: Use brown rice noodles OR, if you are brave, use Shiritaki Noodles (available in the refrigerated section of most grocers, especially Asian specialty grocers.)
SERVE:
Add sauce to noodles and top with grated Parmesan Cheese
Yummmmmmmmmm.
This interim holiday meal is easily prepared, once the sauce is made. Simply prepare sauce ahead of time and refrigerate. Reheat when ready to serve. The spicy bean sauce may also be served as a hearty soup, with additional veggies, or as a "hummus" appetizer dip.
I created this concoction out of left-over ingredients and it turned out so tasty--my husband loved it! (And he's the old "meat and potatoes" type guy.)
SPICY BEAN SAUCE and NOODLES:
SAUTE:
1T Extra Virgin Olive Oil
5 Cloves garlic
1T Ginger
1/3 Cup Onion
DEGLAZE PAN:
With ¼ cup White Wine (Chardonnay)
1 Cup Homemade Turkey or Chicken Stock
TURN OFF HEAT/SET ASIDE
PUREE TOGETHER:
(A portion of the above slightly warm liquid, enough to blend easily)
1 Can Garbanzo Beans, rinsed and drained.
2 small oven-roasted fresh tomatoes (roasted in 1T olive oil and dash Balsamic Vinegar)
2T Parsley
¼ t Fennel
¼ t Fresh ground pepper
¼ t Cumin
1 t ground fresh chili paste (if desired)
3T Peanut sauce* (SUBSTITUTION: Use Almond Sauce, see below)
*Peanut sauce: 1 cup peanut butter, ¼ cup soy sauce, 1t ground fresh chili paste, 3 cloves garlic, ½ fresh lime squeezed, 1T dark sesame oil. Ground pepper. Blend all ingredients with immersion blender or other blender.
ALMOND SAUCE: Substitute almond butter (raw or roasted) in place of peanut butter.
ADD TO SAUTEED INGREDIENTS:
Purred mixture
Sliced mushrooms
HEAT on lowest setting for approximately 10minutes.
COOK:
Pasta OR substitution according to package directions. WHEAT-FREE/GLUTEN FREE SUBSTITUTION: Use brown rice noodles OR, if you are brave, use Shiritaki Noodles (available in the refrigerated section of most grocers, especially Asian specialty grocers.)
SERVE:
Add sauce to noodles and top with grated Parmesan Cheese
Yummmmmmmmmm.
Why spend $6.25 for less than an ounce of horseradish, mustard and wasabi combined?? the price of wasabi is out of sight if you are lucky to find it ! 4sense, you had the right idea: horseradish, mustard and spinach and/or green coloring--
ReplyDeleteThanks Grand Marie! I used a few spinach leaves to create the green color of Japanese Wasabi. Here's the recipe I concocted for fresh homemade wasabi:
DeletePeeled about 4 inch piece of fresh horseradish and chopped into cubes. Add cubes to food processor and puree. Add rice vinegar(I did not have, so made up my version: 3 parts sake, 1 part raw apple cider vinegar)and a few spinach leaves for color. Blend. Refrigerate in glass jar.