My favorite dish at PF Changs, but just as good at home. You could do this with shirataki noodles in place of the Udon noodles. Do watch the chili oil…the original recipe, which comes from Serious Eats, calls for 1 teaspoon. The first time I made this, I did use that and found it almost inedible – and I *like* a lot of heat. I wrote it in as a 1/4 teaspoon here, but feel free to adjust to your taste.
main dishes
Pineapple Tofu Stir-Fry
This was my first attempt at cooking tofu, and I really liked it. Having read some articles about preparing the tofu first, I froze it and think next time I will skip that step; I didn’t love the spongy texture. I will definitely make it again, but next time will ramp up the garlic, ginger, and red pepper flakes for a little more flavor. This recipe comes from Eating Well magazine. I added a few extra veggies I had in the fridge.
Pad-See-Ew
One of my favorite dishes to order in Thai restaurants, and it’s relatively easy to make at home. This is good with either rice or shirataki noodles.
Rosemary Pork Tenderloin
Nice dinner that is good for a busy weeknight or for company. I usually serve this with some kind of rice side dish and some roasted veggies.
Winter Squash And Sausage Ragu
One of my favorite dishes from Mark Bittman, via my friend Becky. Fantastic way to use up some winter squash, and it’s good with any variety. I’ve also tried it with a few different kinds of sausages, which have all been great (vegetarian also works). It’s very adaptable and the leftovers are always nice to have for lunch!
Om nom nom! 