Hunger Bag Recipe Challenge by Half Moon Bay Brewing Co. | NBC Bay Area

Hunger Bag Recipe Challenge by Half Moon Bay Brewing Co.

    processing...

    NEWSLETTERS

    The Half Moon Bay Brewing Company gets creative with some of the ingredients found in a grocery bag from NBC Bay Area & Safeway's Holiday Food Drive (Published Tuesday, Nov. 17, 2015)

    Jacob Bautista shares us a creative dish from the Half Moon Bay Brewing Company incorporating ingredients from an NBC Bay Area & Safeway Holiday Food Drive bag.

    Tuna Cakes over Safeway Spaghetti with Vegetables topped with Spicy Peanut Butter Red Curry Sauce

    Ingredients

    1 pkg Safeway Kitchens Spaghetti

    1.5 cups Del Monte Family Size Veggies

    ½ cup Skippy Peanut Butter

    1.5 cups Kraft Macaroni and Cheese

    3 cups drained Chicken of the Sea Tuna

    ¼ cup spicy red curry

    1 each raw egg

    ¼ bunch chopped green onions

    ½ cup Japanese bread crumbs

    ½ cup vegetable oil1 tblsp soy sauce

    ½ tsp fish sauce

    ½ tsp sesame seed oil

    ½ tsp fresh chopped garlic

    ½ cup coconut milk (canned)

    ¼ cup rice vinegar

    Directions for Tuna Macaroni Cakes
    1. Prepare macaroni, as per box instructions, cool to room temperature.
    2. In a mixing bowl add macaroni, tuna, 1 egg, bread crumbs, salt and black pepper to taste.
    3. Form small patties, about 2 inches in diameter.
    4. In a medium size skillet, heat to medium low, add ¼ cup of oil, when oil is hot add your tuna patties, cook for 2 minutes on each side or until golden brown.  Set aside, keep warm.
    Directions for Asian-Style Spaghetti Vegetable Medley
    1. Cook spaghetti a dente according to box instructions, drain in cool water to room temperature.
    2. In a large deep skillet add remaining oil and garlic, sauté for about 1 minute, then add green onions, pasta, vegetables, soy sauce, fish sauce, sesame seed oil and salt and pepper to taste. Saute for approx 4 minutes.
    Directions for Spicy Peanut Butter Red Curry Sauce
    In a small pot combine coconut milk, peanut butter, rice vinegar and red curry, bring to boil, then lower heat, add salt and pepper to taste simmer for 20 minutes, stirring frequently.
    Place pasta/veggie mix in bowl, top with tuna cakes, followed by red curry sauce. Enjoy!