Recipe of the Day

Peanut Noodles

6 oz long pasta
1/2 cup thinly sliced (julienned) red bell pepper, then cut strips into thirds lengthwise
1/4 cup thinly sliced green onion
1/4 cup snipped cilantro
1 carrot shaved into long strips with a vegetable peeler, then cut strips in half lengthwise

sauce:
1/4 c natural peanut butter (go ahead and use what you have already)
2 T soy sauce
1.5 T rice wine vinegar
1 T sesame oil (toasted or dark)
1.5 t sugar
1.5 t honey
2 T chicken stock (hot water could be used in place)

Boil and drain pasta. Meanwhile whisk sauce ingredients together, add more chicken stock to thin to desired consistency (kind of like yogurt), some peanut butters may need to be thinned out more than others. Rinse pasta under cool water and drain thoroughly. Mix pasta, vegetables and sauce together in serving bowl and refrigerate until ready to serve.

Makes 6 side dish portions 200 calories each

Double this recipe for entree portions

FYI... I mixed my leftover salad fixings into the noodles and the avocado and tomato(seeded and thinly sliced) were fantastic additions to this.

Recipe of the Day

Orzo with Fresh Tomato Sauce

5 ounces orzo pasta (or any shape you like)
2 medium tomatoes diced (should yield 2 cups)
3 cloves of garlic minced
1.5 T olive oil
10 basil leaves
s&p

Cook orzo in salted water, like the sea.. your water should be salty, not just a shake or two of salt that does nothing!

Meanwhile dice tomatoes and put in bottom of serving bowl. Roll basil leaves into cigar shape and slice into thin ribbons, then cut these in half lengthwise. Add basil to tomatoes and season with salt and pepper. Heat oil in small saute pan and add garlic, keep on medium heat, stirring garlic for 30 seconds. Garlic should not brown. Remove from heat. Pour garlic and oil over tomatoes. Drain pasta and mix into tomato mixture. This can be served at any temperature, although I think it is best warmish to room temp.

4 servings, 185 calories each