Posts Tagged ‘noodles’

by Caitlin Saniga

Peanut noodles with celery leaves

This was a fantastic recipe — simple, fast and super-flavorful. One note: When shopping for celery, look for bunches with dark green leaves. Pale or bright green leaves can be bitter.


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by Sarah Steimer


I made this salad for lunch one day and it hit the spot. Tahini, which is sesame seed paste, has a very nutty taste that incorporates itself especially well on the chicken. Another little hint — I tried putting a few drops of sriracha on my leftovers the next day and it would out of this world.


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by Caitlin Saniga

Haluski: cabbage and noodles

Haluski, a Slovakian comfort food that mixes together cabbage, onions and noodles, was one of my favorite foods that Baboo Saniga made. The way she prepared it makes for an awesome combination of flavors. The onions add a bit of sweetness, the butter adds smoothness, the cabbage adds crunch and the sauerkraut adds some tang.


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by Caitlin Saniga

This macaroni recipe is great, but it makes a lot! You'll probably have leftovers. Some advice: Don't heat this up in the microwave. Use an oven-safe dish to heat up only as much as you'll need. I put about two servings in a Pyrex dish and placed it in the oven for 6-8 minutes on 350 degrees.

  • 6 tablespoons unsalted butter, plus more for baking dish
  • salt and pepper
  • 1 pound cavatappi pasta (corkscrews)
  • 1/4 cup flour
  • 1 teaspoon dry mustard powder
  • 1/8 teaspoon cayenne pepper
  • 4 cups whole milk
  • 4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
  • 4 ounces Havarti cheese, coarsely grated (1 cup)
  • 4 ounces Muenster cheese, coarsely grated (1 cup)
  • 1 teaspoon Worcestershire sauce
  • 6 slices nice Italian bread, crusts removed, cut into 1/2-inch cubes

My deli didn't have blocks of any of the cheese in this recipe. So I bought prepackaged cheese slices. I ran the blade of a pizza cutter back and forth over the cheese to "grate" it.

Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 9-by-13-inch baking dish; set aside.

Generously salt the boiling water; add the pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to the pot.

While pasta is cooking, melt butter in a large saucepan (the biggest one you have!) over medium heat. Transfer 2 tablespoons of the melted butter to a small bowl; set aside for topping. Add the flour, mustard powder and cayenne to the remaining butter in the saucepan. Cook, whisking, for about 1 minute (do not let flour darken). Whisk in the milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.

Remove the sauce from heat. Gradually whisk in the cheeses; add the Worcestershire sauce, and season generously with salt and pepper. Add the sauce to the pasta, and toss to combine; transfer to prepared baking dish.

In a medium bowl, toss the bread in the reserved melted butter. Scatter the bread pieces over the pasta.

Place the dish on a rimmed baking sheet, and bake until the topping is golden and the sauce is bubbling, 15 to 20 minutes. Cool for 5 minutes before serving.

Recipe adapted from: Martha Stewart

*Throughout November, “Out of the Box” will guide you away from prepackaged mac and cheese and will feature oodles of our favorite recipes — all of which can be found here.

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By Caitlin Saniga

In the most basic terms, this is macaroni and cheese.

  • 1/4 cup butter
  • 1 medium onion, chopped
  • 1 1/2 tablespoons flour
  • 1 teaspoon salt
  • 3 cups milk
  • 8 ounces orecchiette pasta (or mini shells)
  • 1 1/2 cups shredded Cheddar cheese
  • grated Parmesan cheese (for garnish)
  • pepper

Melt butter in a saucepan over medium heat. Add onions, and saute. Stir in flour and salt.

Add milk and pasta to saucepan, and bring to a boil. Reduce heat to low, and cover. Simmer for 15-18 minutes or until pasta is tender, stirring occasionally.

Add Cheddar cheese and stir until cheese melts. Garnish with Parmesan cheese, and sprinkle with pepper. Serve warm.

Makes 4 main-dish servings.

Recipe adapted from: AllRecipes.com

Photo: Caitlin Saniga

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by Caitlin Saniga

Because the chicken and noodles are cooked separately, feel free to try each with different combinations: chicken and rice, noodles and flank steak, and so on ...

Sesame noodles:

  • 1/2 (16 ounce) package whole wheat linguine
  • 3 cloves garlic, minced
  • 3 tablespoons sugar
  • 1 tablespoon canola oil
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon chili powder
  • 2 cups broccoli, steamed
  • 3 green onions, sliced
  • 1/2 teaspoon sesame seeds, toasted

Bring a pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.

Meanwhile, in a saucepan over medium-high heat, combine garlic, sugar, canola oil, vinegar, soy sauce, sesame oil and chili powder. Bring to a boil, stirring constantly, until sugar dissolves. Turn off heat, and add pasta and steamed broccoli. Toss to coat.

In serving dishes, top pasta with onions and sesame seeds.

Peanut chicken:

  • 3 tablespoons peanut butter
  • 1 tablespoon fresh lime juice
  • 2 teaspoons soy sauce
  • 1 clove garlic, chopped
  • 1/2 teaspoon curry powder
  • 1 dash ground cayenne pepper
  • 4 chicken tenderloins

Preheat grill for high heat. (Or plug in your Foreman grill.)

In a glass bowl, mix peanut butter, lime juice, soy sauce, garlic, curry powder and cayenne pepper. If the peanut butter doesn’t incorporate well, pop the bowl in the microwave for 20 seconds. Then stir again.

For a grill range: Lightly oil the grill grate. Place chicken on the grate, and brush with 1/3 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with 1/3 of sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.

For a Foreman grill: Brush both sides of chicken with about 2/3 of the sauce. Place chicken on the bottom grate, and close the lid. Grill about 5 minutes. Cut chicken to check for doneness.

Cut chicken into strips and place over prepared sesame noodles. Pour remaining 1/3 of sauce over chicken.

Makes 4.

Sesame noodles recipe adapted from: AllRecipes.com

Peanut chicken recipe adapted from: AllRecipes.com

Photo: Caitlin Saniga

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