coconut curry sauce with noodles and veggies

Adapted from Our Best Bites.

 

1 lb. linguine or rice noodles

5-6 cups of any fresh or frozen vegetables you choose, for example:

     

           1 12-oz. package of frozen stir fry vegetables

           1/2 cup green onions

           1 red bell pepper, thinly sliced

           1 cup sliced mushrooms

 

1 tablespoon fresh, minced ginger

1 tablespoon fresh, minced garlic

1 can of coconut milk

2 tablespoons soy sauce

4 tablespoons sweet chili sauce (Thai style)

1 tablespoon curry paste

juice and zest of 1 lime

salt and pepper

 

Cook pasta according to the package directions. Whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste, lime juice, and zest.

 

While the pasta is cooking, stir-fry the vegetables. Heat some oil in a large skillet over medium-high heat, add the vegetables and stir-fry until they're just a few minutes short of being done (tender-crisp). Add ginger and garlic and cook until garlic is fragrant, about 3 minutes. Be sure to continue stirring constantly to prevent the garlic from burning.
 

Add the coconut milk mixture and heat until it begins to boil. Remove from heat and add the cooked noodles. Toss to combine and then allow the mixture to stand for 5 minutes. Toss again, season with salt and pepper to taste. Makes 6 large servings.

cheesecake lemon bars

Adapted from allrecipes.
Ingredients:

1 1/2 cups all-purpose flour 1/2 cup confectioners' sugar 3/4 cup unsalted butter, cut into cubes* 4 eggs 1 1/2 cups white sugar 1 tablespoon all-purpose flour 1 tablespoon lemon zest 1/2 cup lemon juice 1 teaspoon lemon extract 2 (8 ounce) packages cream cheese, softened 1 cup white sugar 2 eggs, beaten

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
2. Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
3. Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
4. Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, lemon juice, and lemon extract in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
5. Bake in the preheated oven until the filling is set, about 30 minutes.

Optional: serve with mixed berries on top. 

*I followed this advice from the website: “I melted my butter for the crust to save time and the crust turned out perfect shortbread texture”.