Over the past weekend, our family went to a church retreat where we had lots of fun spending time with our church family. I had decided much earlier on that I would bring some cookies (I made 120 of them) to share with the others that came to the retreat. I also made some fresh guacamole while I was there, mainly because I had some beautifully ripe avocados that would have gone to waste otherwise. While we were there, someone asked Husband, "How do you stay so thin when your wife cooks all the time?" Husband replied, "I don't really eat her cooking." Which is true but it made me feel a bit sad nonetheless. Husband works odd hours and so doesn't have much of an opportunity to eat at home. I generally try to pack him something to take to the office so that he has something home -cooked, but it often is whatever we had for dinner the night before, or some sort of quick lunch that I've made that I just put in a box so he can take it. He is always appreciative, although he may critique the food, and almost always brings home perfectly licked clean tupperware boxes.
But it always makes feel a bit guilty that I don't really cook FOR Husband's lunch specifically. Husband has a keen appreciation for good food and loves food from home. Today I decided I wanted to make something fresh for him so that he could enjoy at the office today. My desire was to make something easy, tasty and a one pot meal; I thought it would be fun to do an Asian style pasta salad, and this is what I made. It is very much my style of cooking, my favorite profile of favors, and simple enough to be thrown together.
On another note, Daughters loved it as did Husband. I got a phone call from Husband who said, "Dinner was really good today. I totally enjoyed it." I was shocked because usually I don't get a phone call proclaiming that dinner was good, but I'm guessing this one tasted yummy enough for him to pick up the phone. Now THAT makes me weak in my knees.
Asian Bowtie Pasta
1 lb farfalle (bowtie) pasta (I used the mini farfalle)
1/3 cup canola, safflower or other mild tasting oil
1/4 cup plus 1 tablespoon soy sauce
1/4 cup sesame oil
1/4 cup plus 1 tablespoon honey
3 tablespoons rice wine vinegar
2 red, yellow or orange bell peppers, cut julienne
1 cup of scallions, diced
2-3 cups of rotisserie chicken, cut into bite sized pieces (put more chicken if you want it meatier)
3 tablespoons roasted sesame seed
Pepper to taste
3 cups washed baby spinach
1/4 cup cilantro, OPTIONAL
2 tablespoons red pepper flakes, OPTIONAL
Boil and cook pasta according to directions. Make sure to salt the cooking water. Drain pasta and set aside. Return the pasta pot back to the stove. (You don't need to wash it.) Add the canola oil, soy sauce, sesame oil, honey, and rice wine vinegar. Heat over low heat until the honey is dissolved. Remove from heat and toss in the pasta. Add the bell peppers, chicken, scallions, pepper, sesame seeds, cilantro (optional) and red pepper flakes (optional). Toss well to coat all the ingredients. Before serving, toss the pasta with the spinach, to keep the vibrant green as much as possible.
This can be chilled or served warm at room temperature (which was really delicious.)
a perfect bite of flavors