MISO PASTA SALAD

Miso is one of those super versatile ingredients that I find myself using more and more. Miso is like Pink. Not pink the colour, but Pink the artist. It seems like she’s never in the spotlight, drama-wise, at least, but in the last ten years, she’s had countless hit songs. I’m not a Pink fan, but somehow when I hear her songs, they kind of sound sort of familiar. Miso is just that like that — in the background, but always lurking, always familiar and always delicious.

I think of miso paste as super ubiquitous, but I actually did have a hard time finding it once. It was when we were living in Palm Springs. I asked at Ralph’s (the major grocery store chain) and the clerk asked her manager, but they only had instant miso soup — not exactly what I was looking for, but a good try. What I learned: if you’re looking for miso paste and you live somewhere with a lack of Asian grocery stores or Whole Foods, head to your local health food store, they usually have a pretty good selection.

It’s totally worth it to seek out and buy a tub of miso paste. It stays good for quite some time in the fridge and it’s for so much more than just soup! Here, I stirred some into oil and rice vinegar for a quick salad dressing with a umami-filled kick

serves 2, generously

• 1 CUP OF YOUR FAVOURITE SHAPED PASTA
• 1 CUP SLICED RED PEPPERS
• 1 CUP SLICED CUCUMBERS
• 1 CUP SHREDDED CHICKEN (OPTIONAL)
• MISO SALAD DRESSING, TO TASTE
• SLICED GREEN ONIONS
• SESAME SEEDS, BLACK OR WHITE

MISO SALAD DRESSING

• 1 TABLESPOON WHITE MISO PASTE
• 1 TABLESPOON RICE VINEGAR
• 2 TABLESPOONS NEUTRAL OIL
• 2 TEASPOONS SESAME OIL
• SQUEEZE OF LEMON JUICE
• PEPPER TO TASTE

In a small bowl, whisk together the miso dressing ingredients. Taste and season with pepper.

Cook your pasta according the package instructions. Drain and set aside to cool. In a large bowl, mix together the pasta, peppers and cucumbers. Add the miso dressing a bit at a time, tossing and tasting. Top with green onions 

0

Unknown

05:39

CHICKEN PASTA

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
3. In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
4. In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
5. Bake 50 to 60 minutes, until top is brown and bubbly.

0

Unknown

21:22