Page 25 - Florida Sentinel 12-21-18

Recipes
INGREDIENTS:
• 1 (14.5-ounce) can chicken broth
• 1 cup water
• 1 chicken or beef bouillon cube
• 1 stick butter, divided
DIRECTIONS:
BUTTERED NOODLES
• 1 (12-ounce) package wide egg noodles
• 1/4 teaspoon garlic pow- der
freshly ground black pepper chopped parsley
– Combine broth, water, bouillon cube, and half the stick of
butter in a large nonstick skillet. Bring to a boil.
– Add noodles and cook, stirring frequently for about 8 minutes. (Note: Turn the heat down so the liq- uid does not boil vigorously and evaporate too quickly. Add more water if necessary.
– Add garlic powder and remaining butter and stir well. Remove from heat and season with pepper and sprinkle with parsley.
GARLIC & LEMON BUTTERNUT SQUASH NOODLES
INGREDIENTS:
• 1/4 cup (4 tablespoons) unsalted butter
• 4 garlic cloves, minced
• 8 cups spiralized butter- nut squash
• 1 teaspoon finely chopped fresh rosemary
• 1/2 teaspoon kosher salt • 1/4 teaspoon ground black pepper
• 2 tablespoons fresh lemon juice
• Grated parmesan cheese, for serving
DIRECTIONS:
– In large skillet, heat butter over medium heat. Add garlic and cook 1 minute, stirring constantly.
– Add squash, rosemary, salt and pepper; cook 5 minutes or until squash noodles are tender, stirring frequently. Add lemon juice; toss until well combined.
– Serve noodles garnished with cheese.
SPICY UDON NOODLES
INGREDIENTS:
• 8 ounces dried udon noodles • 1/2 cup low sodium soy sauce • 1/4 cup rice vinegar
• 2 tablespoons hoisin sauce
• 2 tablespoons sesame oil
• 2 red or orange bell peppers, sliced
DIRECTIONS:
• 1 inch fresh ginger grated
• 1 fresno pepper, seeded and chopped
• 1/3 cup fresh basil, chopped • 2 green onions, chopped
• 2 tablespoons sesame seeds
– Cook the udon noodles according to package directions.
– Combine the soy sauce, vinegar, hoisin sauce, and 1/4 cup water in a bowl.
– Heat a large skillet over medium high heat. Add the sesame oil and the chicken. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the bell peppers, ginger, and fresno pepper, and cook another 2-3 minutes. Slowly pour in the soy sauce mixture and basil. Bring the mixture to a sim- mer and cook until the sauce coats the chicken, about 3-5 minutes. – Stir in the noodles and remove from the heat. Add the green onions and sesame seeds. Serve the noodles warm, topped with green onions.
FRIDAY, DECEMBER 21, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 13-B