Is anyone else obsessed with HGTV? Ok, silly question, because i know there are a lot of us out there. There is something about Fixer Upper and Property Brothers that gets my creative juices flowing. I wonder how many people it has inspired to fix up a home (feel free to comment your random guess below). I personally feel confidant I can bring in a giant mallet, bust down some walls, then color scheme and design my way to a perfect house! In reality I would probably bust a pipe, run out of money and end up living in a tent I pitched in a friend’s backyard.
Or maybe I just have the home buying bug. I think I mentioned in the past that Ken and I were house hunting, and so we were. However, we are loving downtown Chattanooga so much that we are not ready to move to the burbs, maybe ever. This being the case, we had to re-budget and it is looking like we may be apartment living for awhile. I am alright with this. Maybe we will find a fixer upper…anybody out there have any tips or experienced stories? Move in ready is ideal, but it would be amazing to put your touch on a house to create your very own personalized home.
Is this a lifestyle blog?
No, no it’s not.
FOOD. Ah yes, here we are.
What is on the menu today? A pasta fixer upper! See what I did there? *wink wink*
Really though, this stuff is goooood. It took me about 15 minutes going speedy gonzales mode to make a nice sized batch. It is tangy, salty, hearty, and good served hot or cold. The peanut butter, ginger, and soy sauce work miracles together to create this rich Asian flavor that coats the noodles and vegetable to perfection. You could heat this up but I recommend it cold as a nice, chilled spring or summer dish. The recipe only calls for one bag of frozen veggies but you could easily use two or just cut up a ton of fresh veggies. If I had any bell peppers on hand I would have definitely tossed them in as well. This is really a versatile dish when it comes to the vegetables. Just make the sauce, choose your pasta, and load it up. Easy peasy.
This was a snappy photo shoot for me and the pictures still turned out great since this is such a naturally beautiful dish. This means that you have no excuse not to snap a photo of your own when you make this recipe! Tag me @peppers_peaches on twitter and/or instagram and use my hashtag #peppersandpeaches! Ta ta for now!
- 4 tbs soy sauce or tamari
- 1 tsb peanut butter
- 2 cloves garlic
- 1 garlic clove sized chunk of fresh ginger
- 1 tbs toasted sesame oil
- 1 tbs agave
- juice ½ lemon
- 1 tbs tahini
- ¼ cup silken tofu (optional)
- 8 servings of pasts (about one package)
- 1 14 oz bag frozen veggies, Asian blend
- Cook pasta according to directions.
- Add sauce ingredients to a blender (I used my bullet for this one). Blend until combined and smooth.
- Once pasta is cooked, drain and place into a large mixing bowl. Add frozen veggies and let hot pasta thaw out the veggies.
- Pour the sauce onto the pasta and veggies. Toss well. Refrigerate at least an hour, but overnight is best.
- Toss before serving. Enjoy!