Tomato & Garlic Pasta

This recipe is from the Chez Panisse Vegetable cookbook.

3 ripe tomatoes 

3 cloves garlic

1 small bunch parsley or basil (I use both)

1/2 cup fruity extra-virgin olive oil

3/4 pound pasta

Salt and pepper

Put a big pot of water on to boil.

Cut out the stems from and then dice the tomatoes. Chop the garlic. Chop the herbs. Have everything ready to go next to the stove.

Cook the pasta in the salted boiling water.

Heat the olive oil in a heavy-bottomed pan, until hot but not smoking. Add the garlic and stir. Immediately add the tomatoes, so the garlic does not brown at all. Stir and then add the chopped herbs. Cook for a few minutes, until the tomatoes are warmed through. Season to taste with salt and pepper and toss with the cooked and drained pasta.

Serves 4

Bean & Quinoa Curry Soup

I love this soup as it has a subtle curry flavour. The hubby also liked it.

As the weather gets cold and the snow starts to fall, why not snuggle up with a bowl of comforting soup that will warm and soothe your soul? There’s nothing quite like coming in from the cold outdoors to a warm bowl of soup and hunk of whole grain bread.  This holiday soup will also boost your immune system during a time when we are indoors more often, and at heightened risk for catching a cold or flu. 

The unique blend of spices is what really sets this soup apart from the rest. Saffron is high in antioxidants and a good source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc, and magnesium. Turmeric spice, found in curry powder, is a powerful anti-inflammatory high in manganese, iron, B6, and fibre. Cinnamon is also well-known for its beneficial effect on blood sugar and it’s believed to improve energy, vitality, and circulation. 

Combine these powerhouse spices with an array of vegetables like carrots, onion, spinach, and zucchini and you have one healthy soup for the soul…and entire body! Think of it as chicken soup for the soul, only with a healthier, modern twist.

Holiday soup for the soul

Red quinoa, a gluten-free complete protein source, adds a beautiful pop of red to this festive soup. Toss in some chopped zucchini and spinach and you have a red and green holiday soup that will steal the show at your next holiday dinner. This soup tastes even better the next day after the flavours develop.
Yield: 8-10 cups

Ingredients:
1 tbsp extra virgin olive oil 
1 medium sweet onion, finely chopped 
3 cloves garlic, minced 
1 large carrot, peeled and chopped 
1 medium zucchini, chopped 
1 vegetable bouillon cube + 6 cups boiling water (or use 6 cups vegetable broth)
One 15-ounce can diced tomatoes 
1/2 cup red quinoa, uncooked 
1.5-2 cups cooked black beans, drained and rinsed (about one 15oz can) 
1 tsp good-quality curry powder 
Pinch or two of ground cinnamon 
Pinch of ground nutmeg 
2 cups baby spinach leaves, well rinsed and roughly chopped 
1/2 tsp kosher salt, to taste 
Freshly ground black pepper, to taste 
Pinch of saffron threads 
 
Directions: 
1. Heat the oil in a large soup pot over low-medium heat. Add the chopped sweet onion and garlic and sauté until translucent, about 5 minutes. Add the carrots and zucchini and continue to sauté for about 5-7 minutes.

2. Place your bouillon cube into a medium sized bowl. Boil 6 cups of water and pour over the bouillon cube. Stir well to dissolve. Alternatively you can use 6 cups of vegetable broth. 

3. Add bouillon mixture (or broth), tomatoes, red quinoa, black beans, spices, and seasonings. Bring to a boil and then simmer gently, uncovered, for 15 to 20 minutes.

4. Add the roughly chopped spinach, stir well, and cover. Simmer on low for about 15-20 minutes. The longer you cook it the more the flavours will develop. Taste test and adjust seasonings if necessary. Garnish with nuts of choice if preferred. 

Angela Liddon is the creator of Oh She Glows, a popular healthy vegan recipe website receiving over 1.6 million page views a month, and one of Chatelaine's Women of the Year 2011. Angela’s passion for healthy vegan food is contagious and she’s eager to show others that vegan (and often gluten-free) food can blow your taste buds away.

Arroz Congri (Cuban Rice and Black Beans)

Here's another recipe from SkinnyTaste that I would like to try.

Arroz Congri (Cuban Rice and Black Beans)
Gina's Skinny Recipes
Servings: 5 • Serving Size: 1 cup • Old Points: 5 pts • Points+: 6 pts
Calories: 258.2 • Fat: 2.3 g • Carb: 49.4 g • Fiber: 6.6 g • Protein: 9.8 g

• 2 tsp olive oil
• 1/2 cup chopped green bell pepper, chopped
• 1/2 cup chopped red bell pepper, chopped
• small onion, chopped
• 2 cloves garlic, minced
• 1 cup uncooked long grain rice
• 15 oz can black beans (don't drain)
• 1 1/2 cups water
• 1/2 tsp cumin
• 1 bay leaf
• pinch oregano
• salt and pepper to taste

In a heavy medium sized pot, heat oil on medium heat. Add onions, peppers and garlic and saute until soft, about 4-5 minutes.

Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper.

Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.

Cover, reduce heat to low, and simmer 20 minute (don't peek). Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid).

Black Bean Burger with Chipotle Mayonnaise

I've always wanted to try one of the veggie burger recipes and I finally got to do it a few weeks ago. The first time we had the burgers, I didn't make the mayonnaise so they weren't a hit with my 2 boys but when we ate them the following week, they gave the burgers a thumbs up. I should put less chipotle though since the sauce was a bit too spicy for us.

These cook best if frozen so plan to make them ahead and cook as needed. You can even double the batch to keep them on hand whenever you need them.

To store them in your freezer, freeze them on wax paper until they set, about 2 hours, then transfer them into containers. Vegetarian, High in Fiber, and Gluten Free if using GF oats (excluding the bun). I highly recommend making them exactly as written, don't change a thing!

For the Spicy Chipotle Mayo:

• 3 1/2 tbsp light mayonnaise (Hellman's)
• 1 tbsp canned chipotle in adobo sauce

For the Black Bean Burgers:

• 16 oz can black beans, rinsed and drained
• 1/2 red bell pepper, cut into 2 inch pieces
• 1/2 cup chopped scallions
• 3 tbsp chopped cilantro
• 3 cloves garlic, peeled
• 1 jumbo egg
• 1 tbsp cumin
• 1/4 to 1/2 tsp kosher salt
• 1 tsp hot sauce
• 1/2 cup quick oats (use gf oats for gluten free)

• 4 whole wheat 100 calorie buns (Martin's)*
• 1 small hass avocado, sliced thin

Combine mayonnaise and chipotle, set aside.

Dry the beans well after washing, extra moisture keep the burgers from sticking. In a medium bowl, mash beans with a fork until thick and pasty.

In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices. Then stir into mashed beans.

Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it's too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats) 

Freeze at least 2 hours before cooking or keep frozen until ready to cook.

Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.

If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each side or you can bake in the oven at 375° on a lightly oiled baking sheet.

Roasted Broccoli and Cauliflower with Lemon and Garlic

I had a bag of frozen mixed broccoli and cauliflower which I used to make this recipe. I steamed the vegetables for a few minutes before roasting it and since I didn't have lemons, I used frozen lemon zest. I also added some cheese before serving the dish.

Broccoli, cauliflower, and lemons are all rich in vitamin C, and garlic adds antioxidants.

• 1 head broccoli (about 1 pound), broken into 1-inch florets, stalks peeled and thinly sliced
• 1 large head cauliflower (about 2 pounds), broken into florets
• 3 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 2 lemons, thinly sliced
• Coarse salt and ground pepper
• 
  

Preheat oven to 475 degrees (or lower?). On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.

Smoky Pork or Beef Stew

This is the first recipe I tried from Canadian Living's The Slow Cooker Collection. I ended up not cooking it in a slow cooker.

Paprika, which gives this stew a goulash flavor, is available in many forms these days: smoked, unsmoked, sweet, bittersweet and hot. For the smocked, you may have to go to a specialty food store, but more and more supermarkets are stocking this Spanish specialty. Once you have a tin of it, you'll find yourself using it whenever you want to give a whiff of sweet or hot peppery smoke to a dish, whether it's eggs, fish, poultry, legumes or meats. This stew is delightful topped with sour cream, and served with egg noodles and tender-crisp green beans.

2 onions, sliced
2 cloves garlic, minced
2 lb (1 kg) boneless pork shoulder blade roast or beef stewing cubes
1/2 cup (125 ml) salsa or tomato sauce
2 tbsp packed brown sugar
2 tbsp Worcestershire sauce
1 tbsp smoked or regular sweet paprika
1 tsp dried oregano
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
3 tbsp all-purpose flour

Place onions and garlic in slow cooker. Trim pork and cut into 1-inch cubes; place on onion mixture.

Combine 1 cup (250ml) water, salsa, sugar, Worcestershire sauce, paprika, oregano, mustard, salt and pepper; pour into slow cooker. Stir to combine.

Cover and cook on low until meat is fork-tender, about 6-7 hours. Skim off fat. Move meat and vegetables to one side of slow cooker.

In small bowl, whisk flour with 1/4 cup (50ml) cold water; whisk into liquid in slow cooker. Stir to redistribute ingredients.

Cover and cook on high until sauce is thickened, 10-15 minutes. (Make ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 month.)

Per each of 6 servings: about 187 cal, 22g pro, 4 g total fat (2g sat fat), 15 g carb, 2 g fibre, 64 mg chol, 453 sodium, % RDI: 4% calcium, 18% iron, 6% vit A, 5% vit C, 10% folate.

Easy Candied Walnuts

One of my partner's favourite salad at Nordstrom comes with candied walnuts and he's prepared a similar dish at home several times. I discovered this recipe from the Nordstrom cookbook that I would like to prepare soon seeing that I have a bagful of walnuts in the fridge!

1 large Egg White
2 1/2 cups Walnuts (about 10 oz)
3/4 cup firmly packed brown sugar

1. Preheat the oven to 325 degrees F. Then, in a bowl, whisk the egg white to a semi-firm peak (so that there is NO liquid left in the bowl).
2. Fold in the walnuts and the brown sugar until well coated.
3. Then spread the nuts on a cookie sheet that is lined with a silpat, parchment paper, or is prepared with a nonstick spray. Try to somewhat separate the walnuts so that they don't bake into a giant clump.
4. Bake in the preheated oven for 12 to 14 minutes. Immediately loosen them from the baking sheet and let them cool on a plate. (They only take about 30 seconds to cool and crunch up on the plate before they are ready to be used in the salad)

Smoky Black Bean Stew

Here's another recipe from Runner's World.

A single cup of black beans packs 15 grams of fiber, plus an equal amount of muscle-building protein. Natural high-fiber foods help promote fullness. That can help reduce caloric intake at meals and curb cravings throughout the day. Recent research hows that the compound that gives hot peppers their fiery kick may also boost calorie-burning and temper appetite, helping lower your calorie intake.

Heat 2 teaspoons canola oil in a pot. Cook 1 diced onion and 1 sliced carrot for 5 minutes. Add two 15-oz cans drained black beans, one 28-oz can diced tomatoes, 1-1/2 cups vegetable broth, 1 cup sliced roasted red pepper, 1 tablespoon minced canned chipotle pepper in adobo sauce, 1 teaspoon cumin, and salt and pepper. Simmer 20 minutes. Stir in zest of 1 orange and 1 tablespoon fresh thyme. Serve with diced avocado.

Creamy Cocoa Oatmeal

Here's a recipe I prepared for breakfast today from Runner's World.

Stick-to-your-ribs steel-cut oats are packed with betaglucan. According to a 2011 Nutrition Journal study, this soluble fiber an help slash LDL (or so-called bad cholesterol) levels. Research shows cocoa antioxidants help relax blood vessels, ease blood pressure, and improve circulation. Ground flaxseed is rich in omega-3s, which reduce inflammation in arteries.

In a pot, boil 1-1/2 cups steel-cut oats, 2 cups water and 2 cups milk. Simmer 15 minutes. Stir in 1 mashed banana, 3 tablespoons ground flaxseed, 1-1/2 tablespoons cocoa, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 cup water. Cook 10 minutes. Add 1/3 cup walnuts and 1/3 cup dried tart cherries (I used cranberries). Serve with maple syrup and blueberries.

Asparagus with Sweet & Sour Sauce

Asparagus, 300g bag frozen
2 tbsp vegetable oil
1 clove garlic, minced
1 tbsp chopped fresh ginger root
2 tbsp water, vegetable or chicken stock

Sauce:
1/4 cup orange juice
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp brown sugar
3/4 tsp cornstarch
1/2 tsp sesame oil

Garnish: 2 tsp plain or toasted sesame seeds

1. In a large non-stick skillet or wok, heat oil over medium-high heat. Add garlic and ginger and stir-fry for 30 seconds or until softened.
2. Add asparagus spears and water. Cover and cook for 4-5 minutes or until just tender.
3. Meanwhile, in a small bowl, whisk together orange juice, rice vinegar, soy sauce, sugar, cornstarch and oil.
4. With slotted lifter, remove asparagus to a serving dish. Pour sauce into juices in saucepan. Cook, stirring for 2-3 minutes or until thickened. Pour sauce over asparagus. Sprinkle with sesame seeds.

Slow Cooking 101

Winter is the best time to bring out the slow cooker for making stews.

Some do's and don'ts from Linda Eckardt.

Slow Cooking Meat

In this case, it pays to be thrifty! Skip pricier prime and choice cuts and go for tougher, thicker cuts. They respond well to slow cooking, which breaks down the fibrous tissue until it's soft and tender. Try lamb or pork shoulder (aka pork butt), beef pot roast or brisket, turkey hind quarters or chicken thighs.

Although lean cuts can work (with less cooking time than their marbled counterparts, however), Eckhardt suggests putting meat in whole. "When it has bones or skin you'll get better flavor," she says. Once cooked, discard the skin and bones and shred the meat for serving.

Recipes to try:

Slow Cooker Pork Ragu

Slow Cooker Spring Beef & Vegetable Stew

Slow Cooker Balsamic-Ginger Chicken Lettuce Cups

Slow Cooking Grains, Fruits and Veggies

As with meat, opt for ingredients with heft, which stand up better to long cook times.

Grains: Whole grains, such as kasha, brown rice, bulgur and whole oats, work best. "Avoid any refined grain like white rice; if it's cooked all day it's going to be wallpaper paste," says Eckhardt. Pasta can work, but add it at the end, around the last 20 minutes of cooking.

Fruit: Steer clear of citrus and stone fruits (like cherries, peaches and apricots), which are too fragile for this cooking method. Instead, use dense fruit, such as apples and pears, cut into slices.

Vegetables: In general, root vegetables (such as carrots, sweet potatoes and turnips) are best-they're dense and fibrous and need time to break down. Avoid delicate veggies such as peas or green beans, unless you toss them in at the very end of cooking. Cut your vegetables in big chunks; as Eckhardt says, "there's no point in creating nice, diced shapes because they'll just dissolve."

Recipes to try:

Slow Cooker Sweet Potato Soup

Slow Cooker Sausage, Potato and Onion-Stuffed Peppers

Slow Cooker Applesauce Spice Cake

Do's and Don'ts

1. Always read the instructions included with your slow cooker.

2. Unplug your slow cooker when it's not in use.

3. Don't submerge a one-piece slow cooker, or the base of a multi-piece slow cooker, to clean it-it could compromise the heating component's functionality or even give you a shock. Instead, follow the cleaning instructions in the owner's manual (though you're usually safe wiping up drips with a wet cloth or paper towel).

4. Don't place a one-piece slow cooker, or the base containing the heating element, in the dishwasher. It can damage the machine.

5. Heed your slow cooker's fill line. If it's packed too full, it can boil over and make a mess.

Rules of Thumb

Cook time: This will vary based on your machine and the recipe, but in general, expect 6 to 8 hours on a low setting, and 3 to 4 hours on high. If you're concerned about timing, use the low setting. That way, you'll likely have two extra hours to go about your business while your meal cooks, says Eckhardt. "Dinner isn't going to be ruined if you have to do chores after work," she adds.

Measurements: Going without a recipe? Eckhardt gives this general guideline: 1/4 meat + 1/4 grain + 1/2 vegetable and enough liquid to cover the ingredients (see below for details). You can use water, or try chicken stock, beef broth or beer for more intense flavor.

Liquid: There's very little evaporation with slow cooking, so plan accordingly. Unless you're making soup, limit the liquid. As a rough guide, Eckhardt recommends placing your pointer finger, nail down, on the highest point of your ingredients and filling the vessel with liquid up to the bottom of the closest knuckle.

Original article appeared on WomansDay.com. 

Cooking Dried Beans

Dried legumes, except lentils, require a two-step soaking then cooking process before they're recipe-ready. Here are the guidelines.

Step 1: Soak

Long Soak: Rinse beans; place in large bowl with 3 times their volume of water. Let soak for 6 hours or for up to 24 hours. Drain, discarding soaking water, and rinse.

Quick Soak: Rinse beans; place in saucepan with 3 times their volume of water. Bring to boil; reduce heat, cover and simmer for 2 minutes. Remove from heat, let soak for 1 hour. Drain, discarding soaking water, and rinse.

Step 2: Cook

Stove-Top: In saucepan, cover beans with 3 times their new volume of water; bring to boil. Start timer; reduce heat, cover and simmer until beans are tender, about 30 to 80 minutes, depending on variety and age (see below). Drain, discarding cooking water.

Slow Cooker: In slow cooker, cover beans with 3 times their new volume of water. Cover and cook on low until tender, about 10 hours for chickpeas or 12 hours for beans. Drain, discarding cooking water.

Stove Top Cooking Times
Black beans: 30 minutes
Black-eyed peas: 35 minutes
Chickpeas: 45 minutes
Kidney beans: 50 minutes
Large lima beans: 55 minutes
Navy beans: 40 minutes
Romano beans: 45 minutes

Start checking beans, regardless of soaking method, 10 minutes before the end of suggested  cooking time, then every 5 minute thereafter until done. Taaste the beans; a well-cooked one is tender and easy to squash.

Yield:
Generally, 1 cup dried beans turns into about 2 cups cooked beans. Some varieties yield up to 1/2 cup more.

Storing Cooked Beans:
Let cool to room temperature. Refrigerate in airtight containers for up to 3 days or freeze for up to 1 month.

Three-Bean Chili

From Canadian Living's The Slow Cooker Collection

Just stir, cover and turn the slow cooker on. Nothing could be simpler.

4-1/2 to 5-1/2 quart (4.5 - 5.5L) slow cooker
Makes 6 servings

1 can (28 oz/796 ml) tomatoes
1/4 cup tomato paste
1 tbsp chili powder
1 tsp each dried oregano and ground cumin
1/4 tsp each salt, pepper and granulated sugar
1 onion, chopped
2 cloves garlic, minced
1 each carrot and stalk celery, chopped
1 each can (19 oz/540 ml) red kidney beans, black beans and chickpeas, drained and rinsed

In slow cooker, mash tomatoes with potato masher or fork until slightly chunky. Add tomato paste, spices and sugar. Stir to blend well.

Add onion, garlic, carrot, celery and beans. Stir to combine.

Cover and cook on low until thick enough to mound on spoon, about 4 to 6 hours. (Make ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Spice Mix

Here is a spice mix you can make to add on meat, potato, rice or vegetable.

2 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1 tsp ground pepper
1 tsp chili powder

Does your food taste bland without the extra shake of salt? Try some of these:

pepper
parsley
lemon or lime juice
onion powder
garlic powder
spices or herbs
store-bought spice mixes    

Biko (Rice Cake)

• 2 cups malagkit (sticky rice)
• 3/4 c. sugar
• 3 1/2 c. diluted coconut milk
• 1/8 lb. butter
• 1 egg, beaten

Topping:

• 1 can (15 oz.) condensed milk
• 3/4 cups rich coconut milk
• 2 to 3 tbsp. flour for quick thickening

Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.

Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar. Mix well and set aside. 

Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch) and bake in a preheated 300 degree oven for 20 minutes.

To make latik or topping: Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish. Increase oven heat to 350 degrees. Bake until top is brown (about 15 minutes).

boiled eggs with curried chickpeas

From Stone Soup

Inspired by the kedgeree recipe that accompanied my previous boiled egg post. The chickpeas work even better than the rice to accompany the eggs.

I find with all the protein from the eggs and chickpeas, the fish in the original recipe isn’t needed at all. Feel free to add in some canned salmon if you like.

2-4 eggs
1 onion, diced
2-3 teaspoons curry powder
1 can chickpeas (400g / 14oz), drained
1/2 bunch flat leaf parsley, leaves picked

1. Place eggs in a small saucepan. Cover with cold water. Bring to a simmer.

2. When the eggs start simmering, set your timer for 8 minutes.

3. Meanwhile, heat a frying pan on a medium heat. Add a generous glug of olive oil and cook onions until soft, about 5 minutes.

4. When the onion is soft, add the curry powder and stir for 15-20 seconds before adding the chickpeas. Continue to cook for another minute or until the chickpeas are warmed through. Season and remove from the heat.

5. As soon as your timer rings, drain the eggs and transfer to a bowl. Run cold water over the eggs for a minute and then let the eggs sit in the water until cool.

6. Bash the eggs on the side of your sink to crack the shells, then roll between your hands to help loosen the membrane. Gently peel the membrane and shell from the eggs.

7. Halve the eggs. Serve on top of the warm chickpeas with the parsley.

VARIATIONS

vegan – skip the eggs and serve with a generous handful of roasted cashews or almonds.

egg-free – serve chickpeas topped with fresh bocconcini or buffalo mozzarella torn into chunks.

leafier – serve on a bed of baby spinach leaves, or wilt a few handfuls of spinach or kale leaves in with the chickpeas.

kedgeree – replace the chickpeas with 1 1/2 cups cooked rice and add in some flaked smoked haddock, cod or salmon.

different spice – replace the curry powder with garam marsala or a combo of ground cumin and ground coriander.

Pasta Salad with Broccoli and Peanuts

From Food.

Whole-wheat pasta is just what it sounds like -- pasta made using the whole grain of the wheat, which gives it a slight nutty taste. Because the bran and germ have not been removed, whole-wheat pasta is high in fiber.

• Coarse salt
• 1/2 pound whole-wheat fusilli
• 2 heads (2 pounds) broccoli
• 3 tablespoons vegetable oil
• 1/2 teaspoon red-pepper flakes
• 1/4 cup rice vinegar
• 2 tablespoons smooth peanut butter
• 3 tablespoons soy sauce
• 1 bunch scallions, thinly sliced crosswise (1 cup)
• 1/2 cup roasted peanuts, coarsely chopped

Directions

1. In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside.
2. Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces.
3. Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and 3/4 cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.
4. In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.