My best friend Nicole’s parents have been making this for me since I was a kid. It’s so good that it might actually make your pea-doubting friends like the little green wonders! A big thank-you to Nicole for confirming my suspicions about how this dish is made. 🙂
My best friend brought me a lovely salami (a pepperoni, actually) from Vermont this summer, and I decided to make a pasta sauce with it. It’s a thick mixture of some very basic ingredients that you probably already have in your kitchen. Very simple, but very tasty.
One of my go-to easy meals (a great breakfast, but also a fantastic hearty lunch). If you’re not a fan of spicy foods (Blasphemy!), you can load this up with cheese or simple spices.
One for the (cook)books. It’s the peanut sauce from She Simmers, really a satay sauce, that makes it. You can make this dish with any type of noodle, any veggie, and any protein. Do some experiments and get back to me!
Here it is, in all its glory. A creamy, super-moist, bittersweet, gluten-free (if you want) Cake of Wonder. I based this on a bread recipe from The Mad Food Scientist… but this is so much better, and involves chocolate!
PhD Kitchen 