Thai Peanut Pasta Salad, from Anne

Thai Peanut Pasta Salad, from Anne

Supposed to serve cold – but also good heated up. I usually double the recipe – also make more dressing than it says – otherwise the salad can be dry.

3/4 lb grilled or broiled chix breast
1/2 lb uncooked spaghetti
1/3 cup shredded carrots
4 green onions, thinly sliced
1/3 c dry roasted peanuts chopped

Dressing:
1/3 c. soy sauce
1/4 c. vegetable oil
2 T white vinegar
2 T peanut butter
2 T sugar
2T toasted/plain sesame seeds
dash crushed red pepper (optional)

Slice cooked chicken into julienne strips. Next cook pasta until tender. Drain. Rinse with cold water. Drain again. In large bowl combine chicken, pasta, carrots, onions and peanuts. In small bowl combine soy sauce, vegetable oil, vinegar, peanut butter, sugar, sesame seeds and red pepper. Stir until thoroughly combined. Add dressing to salad. Toss. Cover and refrigerate until ready to serve.

Thai Butternut Squash Soup, from Gael

Thai Butternut Squash Soup, from Gael

You can buy frozen squash, but I am learning that it is not that tough to cut up an actual squash. (Stand it on end and kind of skin off the skin with a knife. Then chop it into big slices and cube those.)

Rob liked the tofu, but I could do without it. Rob and I loved this, tasted just like a Thai restaurant. Make sure you buy the red curry paste – look in the ethnic section or at an Asian food store.

1 cup coconut milk
1/2 teaspoon Thai red curry paste
4 teaspoons sugar
1/2 teaspoon salt
2 cups vegetable broth
24 ounces frozen cooked winter squash
1 lime
2 cups fresh baby spinach (use as much or as little as you like)

1/2 cake firm tofu (optional)
1 tablespoon soy sauce
1/2 teaspoon Thai red curry paste
1 teaspoon vegetable oil

In Dutch oven, whisk together coconut milk, curry paste, sugar, salt and broth. Add lime leaf and squash, cover, bring to simmer. Cook, covered, 15 minutes or until squash thaws. Meanwhile, cube tofu. Toss in bowl with soy sauce and curry paste. Heat oil in small skillet on medium-high. When oil hot, cook tofu, stirring occasionally, 5 minutes. Set aside. Lightly grate lime peel and juice lime. Add t of zest and 2 T juice to simmering soup. Stir in spinach, cook till it wilts. Add more sugar and salt to taste.

Notes: Made this again in December 2010. Perfect for a winter night.