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. 🙂
Onions in the pan…
…a little tomato paste…
…finish with cheese, and we’re done!
Pasta with Peas and Onions
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.
Not very many ingredients in this one!
Chop it up
Cook it all together
Coat your pasta with the sauce, and you’re all done!
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.
Potatoes, onions, and greens in the pan!
Add the eggs…
Add the hot sauce (and/or cheese) and BAM! The Best Breakfast Scramble.
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!
This peanut sauce will blow your mind
The peanut sauce after it sat in the fridge for a bit
Startin’ off the stir fry
TO DIE FOR
Tofu and Asparagus Stir-Fry with A Most Magical Peanut Sauce
Soak the rice noodles in hot water for 8-10 minutes before adding them to the pan
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!
Cut criss-crossed lines in the flesh of the avocado for an easy squeeze out into the bowl
Avocado, sour cream, egg, and sugar
The dry ingredients!