Tag Archives: peanut

BBQ, Pasta Salad, and Salsa

Yesterday Andrew and I joined Peter, Susannah, and Matt for a BBQ. The main dish of the night was the BBQ chicken with pineapple, which I did not eat, but I’m sure was delicious. I made a pasta salad with seitan as well as two kinds of salsa. Andrew made tortilla chips baked in the oven. Peter and Susannah provided the chicken, wine, and sourdough bread.

Peanut Pasta Salad

Ingredients for Salad

  • 1 pkg. rainbow rotini rice pasta
  • 1 cup chopped broccoli
  • 2 carrots peeled and chopped
  • seitan sliced and marinated
  • baby salad greens

Ingredients for Peanut Sauce

  • 1/4 cup Better Than Peanut Butter (Trader Joe’s peanut butter made with peanut flour instead of peanuts)
  • soy sauce
  • teriyaki sauce
  • red chili paste
  • lemon juice
  • sunflower oil
  • salt
  • pepper
  • 1 tbsp. garlic

1. Boil water for pasta. Add pasta once water is boiling. Cook for 10-12 minutes. Remove from heat, drain, and rinse with cold water immediately. Rinsing is very important for rice pasta since it tends to get gummy and mushy very quickly.

2. Once the pasta has cooled mix together pasta, brocolli, baby salad greens, and carrots.

3. Whisk together ingredients for peanut sauce. Slice seitan into very small pieces. Put half the sauce in one bowl and add seitan. Let marinate for about five minutes. Heat a small frying pan with some sunflower oil. Add seitan and cook until heated through.

4. Add seitan to pasta and vegetable mixture. Add the remaining sauce and stir until coated. Cover with plastic wrap and refrigerate until ready to eat.

Fresh Tomato Salsa

Ingredients

  • three small tomatoes chopped roughly
  • 1/2 yellow onion roughly chopped
  • 1 jalapeño pepper, chopped with seeds
  • 1 tbsp. chopped garlic
  • salt
  • pepper

1. Add ingredients to food processor. Pulse until desirable size. I like mine very small so I let it go for a while.

Fresh Tomato Salsa with Pineapple

Ingredients

  • 3 small tomatoes chopped roughly
  • 1/2 yellow onion chopped roughly
  • 1 poblano pepper chopped roughly with seeds
  • 1 tbsp. garlic
  • pineapple chunks
  • salt
  • pepper

1. Add ingredients to food processor. Pulse until desired size.

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Ribs with Coleslaw and Buttermilk Biscuit

While my dad offered to buy me some Panda Express for lunch, I opted out knowing that I had food at home to cook. I am staying at my grandparent’s house in Thousand Oaks, California right now. It’s very different than Santa Cruz, filled with chain restaurants and fast food. There are not as many options for fresh produce as there is up there. I did walk to Whole Foods this morning in the rain to buy some food for the rest of the week. Today I heated up some leftover pork ribs and ate them with a buttermilk biscuit (the kind from the can, I know, gross) and some homemade coleslaw and avocado. My other grandmother made the coleslaw. She makes it with shredded Napa cabbage, peanuts, salt, pepper, oil, vinegar, and green onions. I added half of an avocado and some yogurt honey mustard dressing I bought from Whole Foods. It turned out to be a very tasty quick lunch.