Welcome to another lesson in peanut allergies, folks! Today, we’ll be discussing the outrageous cost of Epi pens and my love/hate relationship with the medical community. Pay attention…they’ll be a prize at the end.
Ya’ll know that Haley is allergic to peanuts? So we don’t have anything made with peanuts in the house, which is way more extensive than peanut butter.
More importantly, we have to always have an Epi pen on hand. And now that she’s starting Kindergarten, apparently it also means we have to have three Epi pens on hand – one for us, two for the school…just in case the first one doesn’t work. Comforting, I know.
Three Epi pens. I won’t even tell you how much that costs. A lot. A whole stinkin’ lot. Good times.
The pharmacist informed me that I don’t have to buy them. Clarifying that it’s not a law or anything. To which I literally laughed out loud. Ya, okay. I’ll just take the chance that my kid doesn’t accidentally eat something laced with peanuts and go into anaphylactic shock, and have nothing to save her life. But thanks for trying to be helpful.
I bought them. I shelled out the absurd amount of money. I hated our health insurance for covering only 12%, and hated the medical profession even more, for treating this as optional.
But I bought them. Of course. And used my annoyance to get creative in the kitchen.
Your prize? Why this dish, naturally. Although, you really only win by making it. And you must. It was so good. Even peanut butter lovers will enjoy it. Take that you lousy allergy!
Noodles with Edamame and Cashew-Lime Sauce
Prep time: 15 minutes
Cook time: 15 minutes
• 1 pound Barilla Plus thin spaghetti (or whole wheat pasta)
• 2 cups frozen shelled edamame (soy beans)
• 1/2 cup roasted cashews, chopped
• 1/2 cup creamy cashew butter
• 1/4 cup low-sodium soy sauce
• 1/4 cup water
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lime juice
• 1 scallion, cut into pieces
• 1/2 teaspoon prepared grated ginger
• 2 tablespoons brown sugar
• 1/4 teaspoon red pepper flakes
Cook the pasta in a large pot of water until al dente, 8 minutes. Drain and rinse with cold water.
While the pasta is cooking, boil the edamame for 4-5 minutes. Drain, set aside.
In the meantime, make the sauce by pureeing the cashew butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
Toss the pasta with the cashew sauce. Divide into bowls and sprinkle the chopped cashews over the top and serve.
(inspired by Ellie Krieger)