Alistaire and Walker were having fun last night – playing on Walker’s Trucky Truck. He let Alistaire ride in the front and was holding on to him, while Alis hit all the buttons –
I have been working on cleaning, stocking and organizing my pantry as well – hopefully I will get some photos taken tomorrow 🙂
My idea of comfort food often involves pasta. And peanut sauce. Let us agree that peanut sauce is notoriously high in fat (duh) and quite salty. I have a large supply of peanut flour on hand, in which about 90% of the fat is removed. It can be used to make nice sauces this way, with a bit of the real stuff added in to make up for the lack of fat. Where to find it? The big natural food stores carry it, but read the package carefully. Some like PB2 (which is sold next to the peanut butter) have salt and sugar added. Look in the funky flour aisle instead. And on the soy sauce – remember to read the labels. Most brands have preservatives, the gluten-free ones don’t. As for sweet chile sauce? Shop carefully, it is a Thai condiment or make your own. If you like spicy noodles, add more!
If you would like a heartier bowl, sauté a pound of pressed extra-firm tofu that is cubed small in sesame oil, until crispy. Add in at the end gently.
Peanut & Pineapple Noodles
- 13.25 ounce package whole grain spaghetti
- ½ cup peanut flour
- 8 ounce can crushed pineapple, do NOT drain
- ¼ cup sweet chile sauce
- 2 Tbsp soy sauce
- 2 Tbsp plain rice vinegar
- 1 Tbsp natural peanut butter
- 1 Tbsp cilantro, fresh or dried
- 2 tsp granulated sugar
- 2 tsp granulated garlic
- 1 tsp dried ginger
Bring a large pot of lightly salted water to boil, add pasta and cook for time on package, drain.
Meanwhile whisk the remaining ingredients together in a small saucepan, heat to a simmer over medium. Toss with the hot pasta and serve. Sprinkle on more cilantro and chopped peanuts, if desired.
Serves 3 to 4.