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Toss frozen vegetable medley with a big bowlful of spaghetti and dress with spicy oriental
peanut sauce.

Ingredients
1 cup peanut butter
1/4 cup soy sauce
1/4 cup Asian sesame oil
3 tablespoons rice vinegar (not seasoned)
2 tablespoons finely chopped garlic
2 tablespoons grated peeled fresh ginger root
1-1/2 teaspoons Asian chili paste OR 1
teaspoon dried hot red pepper flakes
1 tablespoon hoisin sauce or to taste
1-1/2 to 2 tablespoons fresh lime juice
3/4 cup water

Method
In a blender or food processor, blend all ingredients with salt to
taste until smooth. Transfer sauce to a jar with a tight-fitting lid.
Peanut sauce keeps, covered and chilled, 1 week.

To use peanut sauce:
Boil 1 pound Asian noodles or spaghetti until al dente and drain in a
colander. Rinse noodles under cold water until cool and drain. Toss
noodles with about 3/4 cup sauce and finely chopped scallions to
taste.

Yield: 2-1/2 cups sauce; with pasta, serves 4-6

Ingredients

1/2 pound fresh green beans
Olive Oil and Butter
2 cloves garlic, minced
1/4 cup cold water
1 1/2 teaspoons corn starch
1/2 red onion cut in thin slices
red pepper flakes
1 tablespoon low sodium soy sauce
1/4 teaspoon pepper

Method

Add oil and butter; place over med-high heat ans saute garlic, onion and pepper flakes. Reduce heat to medium. Add beans, and cook 3 minutes or until tender crisp.

Combine water and corn starch; stir well. Add corn starch mixture, soy sauce and pepper to beans; cook 2 minutes or until thickened, stirring constantly.

I got this from Donna. The method is awesome.
I made this last night but didn’t have some of the ingredients so I improvised. Cant wait to get me some bacon!

What I used

Sweet pepper
jalapeno
salt and pepper
garlic powder
onion powder
butter

I also had Thai Green Beans and Pasta Salad with Lime Cumin Vinaigrette

The Real Ingredients

1 3-5 lb. redfish (or any other fish)
3 strips thin sliced bacon (cooked half way), I use turkey or omit it
1-2 pickled jalapenos (seeded and sliced into strips)
1/4 white onion (sliced into strips)
1 tbsp. dijon mustard
2 tbsps. butter (melted)
pinch salt
pinch pepper
pinch paprika
pinch garlic powder
pinch dried parsley flakes
vegetable oil or non-stick cooking spray

Method

Preheat gas grill; charcoal grill; or oven until temperature reaches 350 degrees.
Halve and gut redfish but do not remove scales. If using another type of fish leave skin on and make a “shell” using aluminum foil.
Make 6-8 slits in fish. Stuff each slit with a piece of jalapeno and onion. smear dijon mustard on fish. Drizzle melted butter over fish. Season fish with salt; pepper; paprika; garlic powder; and dried parsley flakes. Lay bacon strips on top of fish.
If grilling, apply a light coat of oil to grill and place fish scale side down; if using an oven place foil/skin side down on a cookie sheet.
Close lid to grill or oven door and cook approx. 20 minutes or until fish is opaque and flaky and bacon is cooked.