NOODLES WITH PEANUT SAUCE AND BROILED KALE AND BUTTERNUT SQUASH

[beac]

This sounds tasty and I might try it for dinner if I can get today's headache under control.



NOODLES WITH PEANUT SAUCE AND BROILED KALE AND BUTTERNUT SQUASH
http://www.vegkitchen.com/recipes/pasta-and-noodles/asian-noodles/noodles-with-peanut-sauce-and-broiled-kale-and-butternut-squash/

[Lucinda]

1. I kept getting an error message when I tried to open the link :(

Sounds like a great combo though...I'd have to sub another type of nut for the peanut (allergy) but would definiteley like something like this.


Have you ever tried acupressure for headaches? I've used it successfully for headaches and nausea.
http://www.aurorahealthcare.org/services/headaches/tools/tools-acupressure.asp

[beac]

3. Thanks for the link.

I have used the one using the area b/w the thumb and the forefinger for regular headaches in the past. Unfortunately, what I have now is slightly more serious. I'm getting a second opinion next Monday and trying to stay off the heavy-duty meds they gave me in the meantime if at all possible. Opiates scare me. Will definitely try the other techniques on that page.


Here's an alternate link for the recipe: http://www.vegkitchen.com/recipes/pasta-and-noodles/asian-noodles/noodles-with-peanut-sauce-and-broiled-kale-and-butternut-squash/print/ Hope it works for you! :hi:

[Lucinda]

4. I hope it pases soon and they find a permanent solution for you

I hate taking meds but am doing some heavy hitters myself lately. it is what it is I guess.

No luck with the link for me. I've tried two browsers too. I cant even get a load on the main website typing in the link. Weird!

[beac]

5. I'm so dumb. Why didn't I think of this first?:

NOODLES WITH PEANUT SAUCE AND BROILED KALE AND BUTTERNUT SQUASH

If you prefer, you can have all the ingredients heated and serve the dish hot instead of at room temperature.
Serves: 8

•1 cup chunky peanut butter
•2/3 cup water
•1/4 cup packed brown sugar
•3 tablespoons unseasoned rice vinegar
•2 to 3 tablespoons soy sauce (to taste)
•2 tablespoons toasted sesame seeds
•2 tablespoons chopped peeled fresh ginger
•3 cloves, garlic, peeled
•1 tablespoon Thai or Vietnamese hot chili sauce (no fish)
•12 ounces dried udon noodles or egg-free (flour and water) Chinese noodles
(gan mian or ji mian) or spaghettini
•1 1/4 pounds butternut squash, peeled and cut into 1/4 inch thick slices,
about 1″ by 1/2″
•12 ounces small, tender, green curly kale, stems removed, cut into wide slices
•Cooking oil spray
•1 bunch green onions, thinly sliced
•1/2 cup chopped dry-roasted, unsalted peanuts
Blend the peanut butter, water, brown sugar, rice vinegar, soy sauce, sesame seeds, ginger, garlic, and chili sauce in blender or food processor until smooth, adding more water by tablespoonfuls if too thick. Set aside until ready to serve. This sauce can be made 1 day ahead, in which case cover and refrigerate; then bring to room temperature before serving.

Cook the noodles according to the package directions. Drain the noodles in a colander, running hot water over them. Set aside in the sink to drain..

Place the squash pieces in one layer on a large cookie sheet, spray lightly with oil, and sprinkle with salt and pepper. Broil about 3″ under the heat source until the squash tender and slightly charred, on both sides.

Add the kale on top of the squash, spray with oil, and sprinkle with salt. Broil briefly until the kale is tender and a little brown around edges. Watch it carefully—it doesn’t take long!

ALTERNATELY, you can stir-fry the kale in a bit of oil until tender.

Toss the drained cooked noodles, green onions, and peanut sauce in large bowl. Divide noodle mixture among 8 bowls. Top noodle mixture with squash and kale. Sprinkle each serving with chopped peanuts. Serve at room temperature.

Bryanna Clark Grogan is the author of Nonna’s Italian Kitchen: Delicious Homestyle Vegan Cuisine <1>and numerous other vegan cookbooks. Visit her at The Vegan Feast Kitchen.


:)

[Lucinda]

6. Thank you!

I really appreciate you taking the time to post this. :)

[Denninmi]

2. Oh, that does sound good.

I wish my Portuguese Sea Kale/Cabbage wasn't all gone/frozen. That would have been good in this recipe.

Now, I still have a lot of regular kale out there in the garden, which is definitely still good, but I'm not going to wade through knee deep snow to shovel it out. Maybe when we have a thaw....