It feels slightly perverse to be back posting about delicious food and rich baked foods after watching the latest installment of The Hunger Games. We nipped over to a fancy shmancy theater last night to watch it–I actually dressed up as Peeta the baker, using a HIGHLY suspect grimy white apron I tripped over on the sidewalk on my way to buy a white apron from Target (don’t worry, I disinfected it in scalding water!)–and so obviously I come home and have food on the mind. As one would.
I take my cues only from the best: ahem, like JLaw.
The movie mildly disappointed me, but I wonder if that wasn’t because I’d just spent every waking hour of this past week catching up on everything to do with The Hunger Games: blew through all three books for the first time (I know, I know!), rewatched both film adaptations, struggled emotionally to lead a semblance of a normal life when I wasn’t reading, silently applauded Josh Hutcherson from my couch, and watched every HG interview Google had the good fortune to pass my way.
The pace of this movie matches that of the book: it’s slow, there’s no denying it. That being said, the acting is still grade-A (perhaps I’m mentioning that in the vain hope that somewhere, somehow, one of the talent has stumbled across this post and will give it a big thumbs up), and Josh’s final performance in particular sent tiny cold waves up my spine and right over the nape of my exposed neck. They’ve done a great job bringing the book’s trauma to life, and goodness knows I’m empathizing 110% with Katniss’s confusion about the two boys in her life because #boys.
At a vastly different level, though, the movie reminded me of issues closer to home: all the nameless faces who wander our local thoroughfares and drag along their hollow stomachs with empty eyes. I always find it incredibly difficult to reconcile their reality with my illusion of reality, and the repeated refusals of food by the homeless who will only accept my money don’t only confuse me. They break me.
How many times have we stuffed ourselves to bursting like the folks from the Capitol, wishing we could fit down just one more mouthful or that our jeans would expand just one more inch? I’m not advocating complete abstinence on Thanksgiving Day–a day of plenty, and a day of mutual thanks for that abundance–but this year I’m making a point to remember that what doesn’t get eaten at the Thanksgiving table can always be enjoyed the next day. And the next. We’re lucky enough in that respect, so why not celebrate it instead of suffering the agony and throes of overindulgence?
It’s appropriate, then, that I’m incredibly thankful I can share this dish with you on this wonderful Sunday Supper: a dish that I’m not embarrassed to make after watching a movie that focuses on how pangs of hunger drive an entire populace to desperate rebellion.
This gochujang peanut pasta salad is perfect for using up all your vegetable leftovers, and it’s amenable to almost any kind of addition you’d like. I’ve shared an immensely popular Gochujang Peanut Asian-Style Pasta before that would use up those leftovers as well, but this time’s recipe is a genuine pasta salad recipe. It’s coated with two layers of sauces–a mildly spicy gochujang peanut sauce and a creamy mayo BBQ sauce–for a layering of subtle flavors that will make you clamor to leave leftovers on the Thanksgiving table this year.
The odds aren’t always in ever in anyone’s favor, but every small gesture counts. This pasta salad is my act of defiance, my recognition of our shared humanity and blessings. What will yours be?
- 12 ounces elbow macaroni pasta
- 4 eggs
- 2 bell peppers (I used one red, one green), deseeded and chopped into small pieces
- Any leftover vegetables, chopped
- 1 cup peanut butter
- 1/2 cup honey, plus more to taste
- 1/2 cup rice vinegar, divided into 1/4 cup and 1/4 cup
- 1 tablespoon [gochujang sauce}http://www.amazon.com/CJ-Haechandle-Gochujang-17-63-Ounce-Containers/dp/B003U946EO]
- 1 teaspoon dried red pepper flakes
- 1 cup peanuts, chopped
- 1 cup mayonnaise
- 3/4 cup white sugar
- 1/3 cup BBQ sauce
- Bring a pot of lightly salted water to a rolling boil. Add elbow pasta and cook as directed, until al dente (about 8 minutes of cooking over medium heat). Remove from heat and strain pasta. Transfer to a large mixing bowl and set aside.
- As the pasta cooks, place eggs in a second pot, cover them with water, then bring the water to a boil over medium heat. Lower heat to medium-low and cook for 8-10 minutes, until eggs are hardboiled. Set eggs aside to cool before peeling and chopping. Add to pasta.
- In a saucepan over medium heat, add chopped bell peppers and sautee for 3-4 minutes, until cooked through. I did not use oil, but you may add some for extra flavor. Add to pasta, along with any leftover vegetables you'd like to use up.
- In a medium bowl, combine peanut butter, honey, 1/4 cup rice vinegar, gochujang sauce, red pepper flakes, and chopped peanuts. Add to large mixing bowl containing pasta. Toss to coat pasta completely.
- In the same medium bowl, combine mayo, white sugar, BBQ sauce, and remaining 1/4 cup rice vinegar. Add to pasta and toss to coat completely in a second layer.
- Refrigerate at least 2 hours before serving chilled!
Cranberry Sauce Muffins by The Foodie Army Wife
Leftover Stuffing Breakfast Strata by Ruffles & Truffles
Sweet Potato Casserole Muffins by Magnolia Days
Turkey & Chorizo Breakfast Hash by Brunch with Joy
Italian Mashed Potato Pancakes by The Weekend Gourmet
Cranberry Sauce’d Corn Bread Muffins by Rhubarb and Honey
Leftover Pie by Jane’s Adventures in Dinner
Thanksgiving Leftover Waffles by Foxes Love Lemons
Stuffing Hash by The Girl in the Little Red Kitchen
Turkey Pizza by Meal Diva
Turkey & Caramelized Onion Risotto by kimchi MOM
Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews
Moroccan Turkey Stew by What Smells So Good?
Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen
Turkey & Butternut Squash Stew by Cooking Chat
Turkey Kreplach Soup by Panning the Globe
Turkey & Stuffing Crepes by Peaceful Cooking
Cranberry Apple Pecan Chicken Salad by NeighborFood
Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
Creamy Peanut Gochujang Pasta by Wallflour Girl
Cranberry Sweet Potato Soup by Take A Bite Out of Boca
Turkey Enchilada Pasta Bake by Curious Cuisiniere
Turkey Orzo Risotto by Family Foodie
Turkey Croquettes by Cindy’s Recipes and Writings
Cheesy Mashed Potato Croquettes by Noshing with the Nolands
Whipped Carrots with Sriracha Butter by Healthy Delicious
Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
Parmesan Mashed Cauliflower and Potatoes by Momma’s Meals
Cheesy Jalapeño Potato Cakes by Bobbi’s Cozy Kitchen
Cranberry & Turkey Sandwich by The Redhead Baker
Monte Cristo Sandwich by Nik Snacks
Hot Brown Turkey Sandwiches by The Life and Loves of Grumpy’s Honeybunch
Sprouted Grain Turkey, Cranberry & Brie Panini by Amee’s Savory Dish
Turkey Cranberry Flatbread by Peanut Butter and Peppers
Condiments & Sauces:
Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
Gluten-Free Lemon Cake by Hezzi-D’s Books and Cooks
Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian
Cocktails & Drinks:
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