Mandarin Sesame Nutty Noodles

I swore I would never sing in front of a large group of people ( can you say, off-key much 😦 ?!?), but since this blog is where I go to just be me …….

*ahem – ahem*

….

“Noodle, use your noodle

Noodle, do the noodle dance  

Solve a problem, it’s no strain

Use your noodle, that’s your brain

Noodle, use your noodle

Noodle, do the noodle dance 

There’s an answer you can find

Use your noodle, that’s your mind

In a bind, just use your mind

Use your noodle!!”

p.s – thanks PB & J Otter – – your crazy otters are pretty snazzy!!

This is a double-whammy post, I’ve got dinner/lunch covered and I also just serenaded you 😉

I like you – – I really really like you ( you can also tell I really like you, because I didn’t tape myself actually singing this song)

And because I like you, I’m continuing the peanut butter pandemonium !!

These noodles are creamy, with a little zing of spice, they’re quick and easy – –

In a bind – just use your mind – – make these nutty noodles 😉

Mandarin Sesame Nutty Noodles

Nutty Noodle Sauce

1/2 Cup Peanut butter

1/2 Cup Kraft Mandarin Orange Salad Dressing

1 Tbsp Marmalade

1/8 Cup Light Soy Sauce

Nutty Noodles:

3 Lbs Flank Beef thinly sliced

1 Tbsp Salt

1 Tbsp Black Pepper

1 Tbsp Onion Powder

1 Tbsp Ground Ginger

1 Tbsp Sriracha

110 Grams Spaghetti

1 Tbsp Sesame Oil

1 Cup chopped Brocoli

1 Cup sliced Celery

1 Cup sliced Green Pepper

1 Cup sliced Carrots

1/2 Cup sliced Onion

3 Tbsp Green Onions (for Garnish)

2 Tbsp Sesame Seeds (for Garnish)

Directions:

In a small bowl, add all of the Nutty Noodle Sauce ingredients and mix until well combined.

Set aside until, you are ready to add to your noodles.

In a separate bowl, mix together beef, salt, black pepper, onion, ground ginger and sriracha sauce. Allow to marinade, while you prepare all of the other ingredients.

Next, chop all of your vegetables. Feel free to add more – or even less … it’s your noodles, make them as nutty as you’d like them to be!

 

Next, boil your spaghetti as directed on the package – normally boiling for 6-8 minuets. When finished, drain all of the excess water.

Then, over medium-high heat, add your sesame oil to a large wok ( a frying pan, will work just as well :)). Add your marinated beef. Cook for 3 minutes, until the beef begins loosing it’s pink-tone. Then, add your vegetables.

Cook for 3 more minutes

– – you really just want the vegetables to be heated, by cooking them for such a short time, you are ensuring they still have their yummy crunch.

Add your nutty noodle sauce.

And now, your noodles.

Mix it – dish it – dress it -eat it!

Happy Noodling Around my loves 🙂

Stay sweet

xox

Nona’s Italian Wedding Zuppa

I’m not Italian – but I want to be so badly!!

The reality however is, I’m not … 😦

I’ll probably continue wishing and trying to be Italian for as long as I live (…..is this weird?? – never mind, don’t answer that).

I’ve also wanted to call my grandma nona forever … nona just screams cute and cuddly … my granny is cute and cuddly … therefore she’d totally deserves the title nona. If I did call her nona though, I’m sure she’d look at me and wonder what in the world was going on in my little head.

If I explained to her my wish to turn my entire world into an Italian dream (complete with biscotti, tiramisu, gelato and pasta … and pizza … and zeppole…. and an italian polo player 😉 lol) – – she’d be more confused than ever and then probably make me eat something because she’s convinced, food makes everything better ( lol, this is why we get along so well ;)).

If I did have an italian nona though, besides always making delicious cookies and fresh pasta – – she would make me this soup.

It’s not your traditional Italian wedding soup – – she’s my nona … how could it be traditional?!?! … I put pop-tarts in cookies for heaven’s sake. The meatballs are made with chicken … but its pretty delicious none-the-less and I wouldn’t mind living out of italian fantasy by living in an entire pot of it.

Allow yourself to whisk away for a few minutes tonight from the frigid snowy winter, to a cool italian evening – with the sun just setting and ” godere la vostra zuppa” (enjoy your soup ;))

Nona’s Italian Wedding Zuppa

Meatballs:

3 Lbs Ground Chicken

3 Tbsp Fresh Thyme

3 Tbsp Fresh Rosemary

2 Tbsp Salt, Onion Powder, Black Pepper, Ground Garlic

3 Cloves Minced Fresh Garlic

1 Egg

1 Tbsp Cesar Salad Dressing

1 Cup Breadcrumbs

1 Tbsp Worcestershire Sauce

Directions:

Preheat oven to 350 oc. Lightly spray a large baking tray ( I used my largest cookie tray :))

Mix all of the ingredients together, until well combined. Try your best, not to over mix.

Form into 1 Tbsp Balls.

Place on baking tray and bake for 30 minutes.

Remove meatballs from oven and allow to cool.

*At this point, the meatballs can be refrigerated until you are ready to make your soup* – – orr … if you’re hungry

let’s make some soup!!

The Zuppa:

8 Cups Water

4 Cups Chicken Broth ( I used low sodium … just because – – use the fresh stuff, if you’ve got it on hand :D)

1 package Frozen Spinach ~ approximately 2 Cups

1/4 Cup Freshly grated Parmesan Cheese

2 Tbsp Black Pepper

2 Tbsp Salt

2 Cups Tripoline pasta ( or any short cut pasta)

Directions: 

Over medium-high heat and in a large soup pot, bring the water and chicken broth to a boil.

Add frozen spinach. Allow to boil for 5 minutes.

Next, add the black pepper and Salt.

Now add the meatballs back into the soup.

Add the freshly grated Parmesan Cheese.

And last but not least, add the Tripoline. Allow to boil for another 5 minutes

Then …. Mangiamo!!

Stay cozy and warm this weekend with this zuppa … and maybe share with your nona 😉

xoxox