Thursday, August 27, 2009

One Sauce - Two Dishes

In one of my many trips to Whole Foods to enjoy free samples, I came across a brand of barbecue sauce that is a now staple in our house (Angus Sauces). They are a Massachusetts company and their founder was at the store sampling. I picked up one bottle of their traditional sauce and have buying ever since! This trip I picked up a bottle of the Tumbleweed Thai cooking sauce and figured I could find a way to use it for whatever I was making.

We had come home from our weekend trip and had plans to make dinner for a few guests (and about 3 hours to get ready). Instead of coming up with a fancy, complicated menu, I decided to stick with something easy and quick. The menu was chicken breasts marinated in the Tumbleweed Thai sauce served with veggie couscous. Served with a little extra sauce on top, this was a great summer meal. With no AC in the kitchen I am always looking for summer menus that require very little oven or stove time.

This is a couscous dish that I make a lot in the summer. I dice up all the leftover veggies in the fridge, saute them until they are just softened, and then toss them with the warm couscous. You can serve it warm or cool - it's a great make-ahead dish. This version included zucchini and purple and orange bell pepper.

The next night we were still tired from our busy weekend away and didn't feel like cooking. We eat out very rarely on weeknights, so I scanned the pantry and put on my thinking cap. Since I had I only used about half the bottle of sauce on the chicken I decided to incorporate that in dinner. We also had plenty of pasta, some frozen edamame, and some ground turkey breast. I decided to throw it all together for a quick version of a noodle dish that I made last month. The meal required no chopping, just cooking and assembling. It was great and reheated well for lunch the next day. You could easily use leftover chicken or tofu in place of the ground turkey breast. Here's the photo and recipe:

Quick Tumbleweed Thai Noodles
Note: I made about 3-4 servings adjust your quantities as necessary

1/2 package of spaghetti
1/2 pound ground turkey breast
1/2 cup (appx.) frozen edamame (already shelled)
Handful of peanuts
1/2 bottle of Thai Tumbleweed cooking sauce

Spread the peanuts in a single layer on a foil covered toaster pan
Toast for 2-3 minutes, making sure not to burn them
Set aside until later

Boil water for the pasta
Add pasta and edamame to the water and return to a boil
Cook until desired texture (approximately 10 minutes) and drain

While the pasta and edamame are cooking, brown the turkey in a non-stick skillet over medium heat
Drain any excess fat if necessary

In a large bowl, combine the noodles, turkey and edamame
Pour the sauce over the top and toss well
Top each serving with the toasted peanuts

Prep time: 5 minutes
Cook time: 15 minutes
Skillet, pasta pot, serving plates and utensils

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