So, Food Fridays are hard. I thought it would be easy because I already have all of my recipes in a word document. Cut and paste is pretty simple. But the pictures trip me up all the time. I am rarely moved to make a recipe that isn't accompanied by a photo so it's not something I want to skip.
Taking a decent picture of food is really hard when you know as little about photography as I do. One thing I do know is that you need good light and the light in our house is not good. Food photographed in bad light does not look appetizing. So, I have to go outside to take the picture. And somehow that's always a problem. Either I start cooking too late and it's dark outside when dinner is ready or I forget to take the picture until after it's gotten dark. Unfortunately, leftovers do not photograph well either.
But! I managed to take a picture of these Sesame Noodles.
These noodles have a unique flavor. They don't taste like anything else in our regular dinner rotation and they're better at room temperature than hot. It's a nice departure from everything else that we eat.
Sesame Noodles
Adapted from Everyday Food, May 2008
6 oz or 1/2 box of whole wheat spaghetti
1 small onion, quartered and sliced into thin strips
1 red bell pepper, sliced into thin strips
2 small heads broccoli, cut into florets/stems peeled and chopped
1/4 cup creamy peanut butter
2 tbsp brown sugar
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tsp toasted sesame oil
2 garlic cloves, minced
1/2 tsp red pepper flakes
Cook spaghetti according package directions using extra water to leave room for the vegetables. 4 minutes before spaghetti is done, add onion, bell pepper and broccoli. Cook until pasta is al dente and vegetables are tender-crisp. Drain, reserving 1/2 cup of pasta water.
Meanwhile, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic and red pepper flakes. Thin the sauce with reserved pasta water. You want a pourable consistency. Add sauce to hot pasta and vegetables. Toss to coat. Serve at room temperature or chilled.
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