Simple Supper Monday: Peanut Ginger Pasta

So, as I mentioned last week, I've been going through these stacks of Taste of Home Cooking for 2 magazines that my step-mother handed off to me.  While I overlook many of the recipes, there is a hefty amount of worthy recipes to try. It's been awesome to have so many meals to look forward to (in hopes they actually turn out reasonably edible).


Last week, we tried several recipes, and I'll have to slowly dole them out to you so you do not become inundated with recipe awesomeness.  After carefully weighing my options, I decided to share with you today's recipe because, well, it was the first one I cooked up last week.


And it was stinkin' awesome.


For those of you who were into the Chicken Satay recipe I shared a few months ago, this is right up your ally.  This dish has a great Asian flare, and can be used as either a meatless main entree or tasty side dish.  We opted for the meatless main entree, as it is super filling.  But it would make a great side dish (particularly for Chicken Satay).  And if you are not quite up for a meatless entree, grill/sautee up some chicken and throw it on top.


We discussed good meals for the Fall that can be turned into good lunches. We doubled this recipe, and it yielded ample lunch leftovers (which may have been more tasty than the original dinner itself!)

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Simple Supper Monday

Peanut Ginger Pasta 

(from Taste of Home's Cooking for Two magazine)

• 2 tablespoons lime juice
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon water
• 1/2 teaspoon sesame oil
• 3 tablespoons peanut butter
• 1-1/4 teaspoons minced fresh gingerroot
• 1-1/4 teaspoons grated lime peel
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 ounces uncooked multigrain linguine
• 1 cup chopped fresh broccoli
• 1 medium carrot, grated
• 1/2 medium sweet red pepper, thinly sliced
• 1 green onion, chopped
• 1 tablespoon minced fresh basil

• In a blender, combine the first 10 ingredients; cover and process until blended. Set aside.
• In a large saucepan, cook linguine according to package directions, adding broccoli during the last 5 minutes. Cook until broccoli is tender; drain.
• In a large bowl, combine the carrot, red pepper, onion and basil. Add linguine, broccoli and lime juice mixture; toss to coat. Yield: 4 cups.

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I actually really enjoyed the chilled leftovers a little better the next day.  I appreciate recipes that make good leftovers!

More recipes to come - I'm up to my ears in them!

If you have a recipe, email me and I will happily try it and share with the rest of the community!

moderdaydonnareed [at] gmail [dot] com

Simple Supper Monday: Apple-Stuffed Chicken Breasts

Cookbooks and cooking magazines are just about my favorite things in the whole wide world.  I could stand in the the cooking section of a bookstore all day, perusing, leafing through and lusting after cookbooks and magazines I've never before seen.  


So, you can imagine my joy when my step-mom handed over a stack of Taste of Home Cooking for 2 magazines.  About 2 or 3 years worth.  Sure, I'm not cooking for just two anymore.  But many recipes yield more than enough for Hubby, Little Chica and I. And all the recipes are easily doubled for our usage. Having them in my hand was like magazine gold. I spent several nights reading (and subsequently re-reading) the recipes, deciding which ones sounded good, which ones I'd never try.  After a few read-throughs, I wrote down all the recipes I wanted to try.


AND I AM SO EXCITED TO COOK THEM.


Can you tell?


I've already tried one, which I am sharing today.  But I will be trying one or two a week for the next few weeks - so be prepared to see lots of new recipes popping up here on Simple Supper Mondays!  I also have a few breakfast recipes up my sleeve, as well as sides, soups and desserts.  I'm in recipe heaven right now!


I have mixed feelings about the recipe I am about to share. I felt it was okay.  Not bad, but not overwhelmingly awesome. Hubby thought it was great, and wants to have it again for dinner. I felt that averaged out to a relatively good recipe worth sharing with you.

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Simple Supper Monday

Apple-Stuffed Chicken Breasts

(from Taste of Home's Cooking for 2 magazine)

Yield: 2 servings (double for a family of 4 or 5)

• 1/2 cup chopped peeled apple
• 2 tablespoons shredded cheddar cheese
• 1 tablespoon dry bread crumbs
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 boneless skinless chicken breast halves (5 ounces each)
• 1/4 cup unsweetened apple juice
• 1/4 cup water
• 1 tablespoon butter, melted
• 3/4 teaspoon cornstarch
• 1 teaspoon cold water
• 1/8 teaspoon paprika

Directions

• In a small bowl, combine the apple, cheese, bread crumbs, salt and pepper. Flatten chicken to 1/4-in. thickness; top with apple mixture. Roll up and secure with toothpicks.
• Place in an 8-in. square baking dish coated with cooking spray. Pour apple juice and water over chicken; brush with butter. Bake at 350° for 25-30 minutes or until chicken is no longer pink. Discard toothpicks.
• Transfer pan juices to a saucepan; bring to a boil. Combine cornstarch and cold water until smooth; stir into pan. Cook and stir until thickened, about 2 minutes. Pour over chicken. Sprinkle with paprika. 

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Since there are mixed feelings in this household about the recipe, I'd really love to set this challenge:  

Will you try this recipe, and leave a comment below with your feedback?  

Do you like it?  Do you hate it? What would you change?

Looking forward to hearing from you!