Happy Halloween!
Chili on Halloween has become something of a tradition for our family, mostly because it’s healthy comfort food to warm up your insides on a cool fall evening but also because you can make a BIG pot and share it with friends.
We have enjoyed Halloween parties with friends most of Tween’s school years. This year, however, Halloween is a Monday, a bummer day for a party. And Tween is in middle school, which comes with increased independence in our safe small town, and less need for parental gathering. Not to mention an important school project due tomorrow for Teen and a friend (both were at a smashing party last year–how time changes priorities! And what teacher assigns a big project due the day after Halloween? Seriously!).
So we’ll enjoy chili at home and actually be here to answer the doorbell and pass out candy to cute kiddos in costume. Not a bad option.
If you haven’t tried my veggie chili, please do: easy, quick, oil-and-salt free, healthy and, best of all, Delicious! AND I want to share with you a recipe that has become one of my weeknight go-to quick-fix meals. It’s super-easy and flexible, a good whatever’s-in-the-crisper recipe.
The genesis for this recipe came from Real Simple, an absolute gem of a magazine and a hit-or-miss recipe source, IMHO. If the recipe looks good I’m willing to try and, though the misses occur, the keepers seem always worth keeping.
I wasn’t sure the first time I made Spicy Coconut Noodles. But by the third time–having added my own twists–I knew this would stay in rotation.
Spicy Coconut Noodles
Serves 4-6
8 oz whole wheat spaghetti (I prefer Trader Joe’s Organic Whole Wheat Spaghetti)
Sauce
13.5 oz unsweetened coconut milk (I buy it by the box at Trader Joe’s)
3 Tbsp tomato paste (tomato sauce will do in a pinch)
1 tsp chili powder (or to taste – Guy always wants it hotter but, for the sake of others, sriracha…)
1 Tbsp chili-garlic paste
Add-ins (all optional – go with what you like//what you’ve got, but definitely GO for it!)
1/2 c unsweetened coconut flakes
1/2 c unsalted peanuts/cashews (chopped if desired) or sesame seeds
1/2 c edamame
1/2 c peas
1/2 c diced carrot
1/2 c bell pepper, any color, diced (I always have mini red, orange, and yellow bell peppers)
1 package Trader Joe’s vegetarian gyoza, prepared according to directions
3 green onions, diced
other options: basil leaves, mint leaves, sprouts, celery (diced), zucchini…you name it!
Cook noodles according to package directions. Drain and set aside.
In a large saucepan over medium-high heat, combine coconut milk, tomato paste, chili powder, and chili paste. Bring to a boil, then reduce heat and simmer for 2 to 3 minutes.
If using (please do!), saute coconut in a dry pan until toasted (take care – it goes slow at first and fast at the end); empty into a bowl and use the same pan to toast nuts/seeds (sassy turn: add a few drops of low-sodium soy sauce to the pan). Set aside for serving.
If using, prepare gyoza according to package directions.
Defrost vegetables (I always have frozen peas/edamame); chop vegetables (carrots/bell peppers). Toss add-ins to sauce as it simmers.
Add (gyoza, if using, and) noodles to sauce. Toss well in pan. Top with toasted coconut, nuts/seeds, and green onions. Serve immediately.
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