“Szechuan” Noodles with Peanut Sauce
12 oz. spaghetti, linguine or similar pasta
1/3 cup hot water
1/3 cup smooth peanut butter
2 tsp. soy sauce
2 tsp. rice vinegar or white vinegar
2 scallions, finely chopped or 4-6 green onions
2 cloves garlic, finely minced
1 tsp. sugar
1/4 tsp. red pepper flakes, or more, to taste
Cook the pasta in boiling water until it is al dente. Drain and set aside to keep warm. In a medium bowl, blend the water and peanut butter. Stir in all but 1 Tbsp. of the scallions or green onions. Combine the sauce with the hot spaghetti in a heated serving bowl. Garnish with remaining scallions or green onions. serves 4.
Curried Lentils
1 cup lentils
3 cups broth or water
2 cups chopped onion, divided
1/2 tsp. salt
1 Tbsp. olive oil
1 clove garlic, minced
1 tsp. curry powder
In a medium saucepan, combine the lentils, broth or water, half the onions and salt. Bring to a boil, reduce the heat, cover the pan and simmer until tender, 30-40 minutes.
While lentils are cooking, heat the oil in a skillet, add the remaining onions and garlic, and sauté until they begin to brown. Add them to the cooked lentils along with the curry, combining well. Cover the pan and heat 5 minutes longer. Serve over brown or white rice. May garnish with sliced lemon.
