One-Pot Thai Pasta

Thai Pasta

Love Thai food, but hate takeout? Or maybe you don’t have Thai takeout in your area? Here’s the fix for that my friends! This easy one-pot Thai pasta will serve six and cook up quickly! Wanna add some protein to the mix? Heat up some left over chicken or fish, and toss with the pasta before serving. Just note though that if you do add chicken to this dish to read up on the use of Worcestershire Sauce and meat by clicking this link. This dish will serve at least 6. Enjoy!

Ingredients:

1 (500g) box dry fettuccine or other long noodle
6 ¾ cups vegetable broth
2 medium carrots, julienned
1 ½ red bell peppers, julienned
6 green onions, sliced thinly*
6 garlic cloves, minced
3 tablespoons peanut butter
3 tablespoons fresh minced ginger**
3 tablespoons tomato paste
1 ½ tablespoons brown sugar
1 ½ tablespoons hoisin sauce
1 ½ tablespoons soy sauce
1 ½ tablespoons Worcestershire sauce**
1 ½ tablespoons apple cider vinegar
1 tablespoon rice vinegar
1 tablespoon fresh lemongrass paste or minced*
¾ teaspoon fresh chili paste, like Sriracha (to taste)
¾ teaspoon turmeric
1-2 tablespoons vegetable or canola oil
½ – 1 lime, juiced
crushed peanuts, for garnish
chopped cilantro , for garnish*
sesame seeds, for garnish

* Click here to learn how to clean green onions, lemongrass and cilantro.
** Click here for tips on peeling ginger and using Worcestershire sauce.

Directions:

In a large pot, add the pasta noodles, breaking them in half if needed to fit, and then the rest of the ingredients except for the lime juice, peanuts, cilantro and sesame seeds. Add the broth last, pouring it over everything. Drizzle the oil over all the contents.

Cover your pot and bring the contents up to a boil. Once you’ve reached a boil, remove the lid and give the contents a good stir, to help keep the pasta from sticking together. Return the cover and reduce the heat to a steady simmer (medium to medium-low heat). Cook for an additional 10-15 minutes, stirring every couple of minutes, until the pasta is cooked through and al dente.

After this time, the noodles should be al dente. Uncover and allow to cook for another few minutes, stirring occasionally, until there’s only about ½ inch of sauce on the bottom (or however much sauce you prefer). Remove from heat and stir in the lime juice. Serve hot and garnished with a liberal amount of crushed peanuts, chopped cilantro and sesame seeds.

Homemade Ketchup – And 5 Ways to Take It For a Spin!

Ketchup

So how can you have a week on condiments and not touch on ketchup? It is quintessential! Here in Canada we’re just nuts about the thick, slightly sweet treat, boasting the second highest per capita consumption of ketchup in the world, second only to Finland, (Finland?!). With that said, I really don’t know anyone that makes their own, when buying a bottle is just so convenient. However, that being said, how could I not offer up a recipe? Don’t worry though, for those of you who are not going to actually make their own (I count myself amongst you), I’ve added 5 bonus recipes below on ways to spice up your homemade or purchased ketchup! Enjoy!

Makes 3 cups

2 (796ml) cans crushed tomatoes
½ cup water, divided
⅔ cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
⅛ teaspoon celery salt
⅛ teaspoon mustard powder
¼ teaspoon finely ground black pepper
¼ teaspoon cayenne pepper
1 whole clove

Directions:

Pour the crushed tomatoes into a slow cooker. Swirl ¼ cup water in each emptied cans and pour it into the slow cooker. Add the sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove. Whisk everything together to combine. Cook on high, uncovered, until the mixture is reduced by half and becomes very thick, about 10 to 12 hours, stirring every hour or so.

Once the ketchup has reduced, you can smooth the texture of the ketchup by using an immersion blender on it for about 20 seconds (optional). Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Five-Spice Ketchup:
In a small bowl, mix together 1 cup ketchup, the juice of 1 lime and 2 teaspoons of five-spice powder. Season with salt and pepper.

Curry Ketchup:
Cook ¼ cup minced onion in a saucepan with 1 tablespoon margarine until soft, about 3 minutes. To the onions, add 1 teaspoon each of curry powder and paprika, and a pinch of cayenne pepper. Cook for another minute, then add 1 cup of ketchup and ½ a cup of water. Simmer the ketchup until thick, about 25 minutes.

Spicy Peanut Ketchup:
In a small bowl, mix together ¾ cup ketchup, ⅓ cup peanut butter, the juice of 1 lime, 1 tablespoon harissa or other chili paste and ¼ teaspoon each of coriander, smoked paprika, cinnamon and cayenne.

Bloody Mary Ketchup:
In a small bowl, mix together ¾ cup ketchup, ¼ cup horseradish, 2 teaspoons hot sauce, 1 teaspoon celery salt and ½ teaspoon Worcestershire sauce.*

Jerk Ketchup:
In a small bowl, mix together ¾ cup ketchup, 2 tablespoons jerk seasoning, 1 tablespoon pineapple or peach preserves and 1 tablespoon lime juice.

* Click here to learn about using Worcestershire sauce with meat dishes.