I used to do a lot of Asian cooking, but somehow got away from it a few years ago. I really seem to have come back full steam for two reasons. One: I love it...anything Asian. and Two: I generally have everything on hand to make a last- minute dinner. Oh and Three (ok....three reasons): It is incredibly versatile...swap vegetables or protein (or leave the protein out altogether for a vegetarian {not vegan} meal).
Rice noodles are like pasta in that the dried noodles will keep in your pantry for just about forever. As are the sauces like soy or tamari and the chili garlic sauce. Keep 'em in the fridge and they're good for a couple of years (and unless you cook Asian every single night, that's about how much you'll use).
Now if you want want to see some beautiful photography and step-by-step instructions on this recipe, look here: http://iowagirleats.com/2015/07/20/asian-noodle-bowls/. Kristin is just the cutest thing and one heck of a cook. She is now gluten-free, so if you're looking for a good GF food blog, be sure to check it out.
ASIAN NOODLE BOWL (3-4 servings)
1/2 lb rice noodles (they come in different widths....use what you like and soak in hot water until they are al dente....20-30 minutes, less if using a really thin noodle...stir to make sure the noodles aren't sticking together)
1/2 cup soy or tamari sauce
2 1/2 Tbsp brown sugar
1 1/2 to 2 Tbsp chili garlic sauce, depending on how hot you like it (I only used 1/2 Tbsp and it was right the right level of heat for me. Start small and add until it's to your liking/tolerability)
1 tsp freshly grated ginger
2 eggs
1 tsp sesame oil
1/2 lb frozen thawed, peeled, and deveined shrimp, any size
S&P
2 Tbsp grapeseed, peanut, or high-heat oil, divided (I used canola and didn't have my pan on high heat)
1 zucchini, sliced in half then into half moons
1/4 cup large grated carrot
3 tsp minced fresh garlic
3-4 gren onions, chopped and divided
1/2 cup peanuts, chopped
fresh chopped cilantro or parsley
Pre-soak rice noodles according to package directions. In a small bowl combine soy (or tamari), brown sugar, chili garlic sauce, and fresh ginger then stir to combine and set aside. Whisk eggs and sesame oil in a small bowl and then set aside. Pat shrimp dry between layers of paper towels then set aside.
When rice noodles have 10 minutes left to soak, heat 1/2 Tbsp of oil in a large wok or skillet over medium-high heat. Add half the shrimp, season with S&P, and then saute until cooked through, 30 seconds to make 1 minute on each side. Remove to a plate then heat another 1/2 Tbsp oil in the wok, saute remaining sauce, and then add to plate.
Heat 1 Tbsp oil in the wok then add zucchini and carrots, season with S&P, and then stir fry until just barely crisp-tender, about 2 minutes (don't cook them through as they continue to cook through the rest of the recipe). Add the garlic and half the green onions then stir fry for another 30 seconds. Push the vegetables to the side of the wok to create a well in the center then add the egg and sesame oil mixture. Let sit for 30 minutes then scramble, and then mix to incorporate into the vegetables.
Drain then add the rice noodles to the wok and toss to combine. Add sauce then turn heat up to a boil and stir fry for 3-4 minutes or until rice noodles are tender. Add shrimp back into the wok then toss to combine. Divide noodles between bowls then top with reserved green onions, chopped peanuts, and chopped cilantro or parsley.
Recipe Source: www.iowagirleats.com
Here's a very simple twist on a forever family favorite: the Waldorf Salad, Texas-style.
I adore regional cookbooks. I love trying recipes specific to different parts of our wonderful country. This is a Southern Living Cookbook that covers the loverly South/Southeast from OK/TX to SC/FL and parts in between (gots to love them Southern cooks!!!)
We've all had the traditional Waldorf salad: apples, celery, walnuts. But this is with a Texas twist. Substitute pecans for walnuts and add some pears, dried cranberries, and some poppy-seed dressing. Lovely.
CORNER MARKET TEXAS WALDORF SALAD (5 servings)
1/2 cup pecan halves
2 cups (1") cubed unpeeled Granny Smith apple
1 1/4 cups (1") cubed peeled Bosc pears
3/4 cup seedless green grapes
3/4 cup seedless red grapes
1 Tbsp coarsely chopped fresh flat-leaf parsley
1/2 cup dried cranberries
1/4 cup + 2 Tbsp bottled creamy poppy-seed dressing
Preheat oven to 350F. Bake pecans in a shallow pan 5-6 minutes or until toasted and fragrant, stirring halfway through. Let cool separately.
Toss together apple and next 5 ingredients in a large bowl. Drizzle dressing over fruit mixture; sprinkle with nuts, and toss to coat. Cover and chill until serving, if desired.
Recipe Source: Southern Living: Off the Eaten Path: Second Helpings, 2014, p. 17
OK....this may not be something you were expecting, but let me tell you..... following a real stock recipe made all the difference!
We eat a lot of shrimp here. I mean A LOT!!! I learned several years ago that the second best thing to shrimp are the shrimp shells and starting making my own stock (when peeling uncooked shrimp, wrap the shells in plastic wrap and put into a ziplock back until you have about a filled gallon-sized bag.) Generally with stock, chicken or shrimp, I generally throw in celery, carrots, onions, and maybe a few herbs, always with good results. But for some reason, I actually searched for a published stock recipe and found this one from Emeril Lagasse of Food Network.
I followed the recipe almost to the "t" making adjustments only with the amount of shells and water. This stock is perfection. It is now in my freezer waiting for a good gumbo and seafood chowder day. Tick tock, tick tock. I can hardly wait!
SHRIMP STOCK (makes about 9 cups)
about 1 1/2 pounds shrimp stock
10 cups water
1/2 large onion, quartered
1 lg celery rib, quartered
1 lg carrot, quartered
stems from an 8 oz package of mushrooms
1 Tbsp coarsely chopped garlic
Sachet consisting of the following:
1 bay leaf
1/4 tsp dried thyme
1/4 tsp crushed black peppercorns
4 parsley stems
Put the shells with the remaining ingredients into a stockpot. Bring to a boil. Let simmer for about an hour.
Strain through a colander. I put 2 cups of stock in each freezer bag (1 bag had one cup), label, and wait for some cool weather!
Recipe Source: adapted from http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-stock-recipe3.html
This is one of the most delicious, simple side dishes you could make that would complement just about entree. And although the recipe calls for kale, I had some leftover raw spinach that needed a home and I used it instead. Just as good as the demo at Publix.
Easy, healthy, full of nutrition, this side dish would work well with so many things. But that fabulous Herbed Pesto Salmon (see previous post) ranks right at the top.
QUINOA KALE SALAD (4 servings)
5 cups finely chopped kale or spinach
1 cup quinoa
2 1/4 cup chicken stock or broth
1/2 cup creamy Caesar dresssing, divided
1/4 tsp kosher salt
1/4 tsp coarse-ground black pepper
1/2 cup crumbled feta cheese
Place quinoa and stock in a large stock pot. Bring to a boil. Reduce heat to low; simmer 15 minutes. Meanwhile, remove stems from kale or spinach, then chop leaves.
Stir kale or spinach into quinoa and cover; cook 8 more minutes. Transfer mixture to large serving bowl; fluff with a fork and let stand to cool slightly.
Stir in a 1/4 cup dressing & S&P. Drizzle 1/4 cup dressing over top. Sprinkle with cheese and serve.
Recipe Source: http://www.publix.com/recipes-planning/aprons-simple-meals/herb-pesto-salmon-with-quinoa-kale-salad
Meet my new favorite salmon recipe! Now maybe because it's so, so simple (just pesto, Dijon, and lemon). It probably helped that sockeye salmon (usually $15/lb) is on sale for just $7/lb. And they are so fresh and delicious. Of course you can use fresh salmon found at your market, but if you run across a sale like I did, definitely take advantage.
And while I have more basil this year than I would ever use in a lifetime, I buy jarred, prepared pesto. It's inexpensive, delicious, and will keep in a jar in the fridge for a long, long time. So all you do is season the fish with S&P, top with the pesto mixture and pop in the oven.
They also had a wonderful quinoa kale salad they served with it which was equally de-lish and simple. Stay tuned.
HERB PESTO SALMON (4 servings)
Juice of 1/2 lemon
3 Tbsp basil pesto sauce
2 Tbsp Dijon mustard
4 sockeye (or cojo) salmon fillets (4-6 oz each)
1/2 tsp kosher salt
1/4 tsp pepper
Preheat oven to 375F.
Combine pesto, mustard, and lemon juice. Season fish with S&P; place on baking sheet.
Top each fillet evenly with pesto mixture; bake 14-16 minutes or until 145F (or opaque and separates easily). Serve.
Recipe Source: http://www.publix.com/recipes-planning/aprons-simple-meals/herb-pesto-salmon-with-quinoa-kale-salad
I adore orzo. I love the silky texture and the versatility. When I think pasta I naturally think Italian: tomato-y or rich alfredo and cheese. Orzo just opens a whole new path of thinking for me: salads to entrees, summer vegetables or traditional tomato-bases.
This is a great base recipe from which to start. The original recipe calls for shrimp, but I had some bay scallops in the freezer. And while sugar snaps and asparagus are standouts in the meal, use what is fresh or what you like.
A word on saffron. This is the most expensive spice in the world costing between $1600 and $5000/pound. Not that us home cooks would ever buy a pound, but you can find it in bottles in the spice department (looking on-line I see it in .05 oz or 1-2 gram jars for around $20.....I think I've found it for less for a local market). A friend had sent me a jar some time ago and I had tried to a few times but frankly, it really didn't rock my boat. I'm sure there are different levels of quality, but I've also ordered entrees in restaurants and it pretty much tasted the same of what I have on hand.
All that being said, if you have some on hand by all means use it! This is a great home for it. However, if you're not willing to dip your toe in the water but still want yellow rice, I'd try turmeric.
The original recipe didn't call for the red peppers, but I really felt it need a pop of color for presentation.
SAFFRON ORZO with SCALLOPS (or SHRIMP or CHICKEN) and SUGAR SNAP PEAS (4 servings)
1/2 yellow or sweet onion, chopped
2-3 tsp minced fresh garlic
2 tsp EVOO
1 tsp saffron threads
1 1/2 cups (9 1/2 oz/295 g) orzo
2 1/4 cups (18 fl oz/560 ml) low-sodium chicken broth
1/2 lb (250 g) sugar snap peas, trimmed (I used thawed, frozen sugar snaps)
1/2 lb (250 g) shrimp, peeled, deveined, and cut crosswise into thirds (can substitute bay scallops or chicken cut into bite-sized pieces)
S&P to taste
diced red pepper (cooked or uncooked), optional
Heat a large saucepan over medium heat. Add the onion, garlic, olive oil, and saffron threads and saute until soft, about 5 minutes. Mix in the orzo, then pour in the broth. Bring to a boil, cover, reduce the heat to low, and cook, stirring occasionally, until the orzo is just tender, about 8 minutes.
Add the asparagus and peas and simmer until partially cooked, about 3 minutes. Add the shrimp and cook until opaque, about 4 minutes (adjust cooking time for chicken). Season with S&P. Transfer to warmed serving bowls and serve hot.
Recipe Source: Williams-Sonoma "Fresh & Light" 1998, p. 46
Hello, again. Thanks so much for returning. It's been a difficult week here in Chattanooga triggering so many memories. But this city is as resolute as OKC and the slogan showing up on just about every marquee is "Chattanooga Strong." I haven't been back to the gym as the memorial has grown so large you couldn't place a piece of paper in there and it's just too hard for me to see right now. I need to get back to pass this hurdle and hope to do so soon.
But during this time, I have run across with some really nice, new recipes. This one is my favorite and I can tell you I will be making it over and over again. Did I just say I was about to throw every skinless, boneless chicken breast out the window? Well, color me wrong. If you use SBCBs for nothing else, use them for this recipe. Really.
Please don't let the long list of ingredients and instructions turn you away. Almost everything can be done ahead (make the sauce and salsa a day or two ahead....it'll keep). Having all that ready and on hand, poof! Everything is ready to assemble.
I believe the multi-colored tortilla strips are essential to a lovely presentation, but you could certainly use regular tortilla chips for the flavor and crunch. This recipe comes from the cookbook "Southern Living: Off the Eaten Path." The author (Morgan Murphy) combed southern states and asked locals where the hidden gems were. We're not talking about 5***** restaurants in Atlanta, Nashville, or Dallas, but those places, mainly Mom-and-Pop joints, that serve the best dishes in their regions. This recipe comes from Rosie's Cantina in Huntsville, Alabama (http://rosiesmexicancantina.com/) So, if you're ever Space City, Alabama, put it on your "to-do" list.
POLLO SANTA FE (6 servings)
Southwestern Sauce:
1 cup mayo
1/2 cup sour cream
3 Tbsp finely chopped red bell pepper
2 tsp ground red pepper (cayenne), or to taste (we are very sensitive to cayenne but I do like a tad bit of heat, so I usually use about an 1/8 of what a recipe calls for)
1 tsp garlic powder
1 tsp paprika (I used smoked paprika)
4 tsp rice vinegar
1/2 tsp chili powder (could use chipotle powder if you want more heat)
Chicken:
6 (8 oz.....I use 4 oz) skinless, boneless chicken breasts
2 Tbsp EVOO
1/4 tsp salt
1/4 tsp black pepper
1/2 cup (2 oz) shredded Provolone cheese
2 cups (8 oz) shredded Monterey Jack cheese
Multicolored tortilla strips (I find mine in the produce department)
Black Bean-Corn Salsa:
1 cup frozen whole kernel corn, thawed
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1/4 cup chopped red onion
1/4 cup coarsely chopped fresh cilantro (less for me)
1/4 cup rice vinegar
2 Tbsp finely chopped seeded, deveined jalapeno peppers
2 Tbsp EVOO
1/4 tsp salt
3/4 tsp pepper
1 (15 oz) can black beans, drained and rinsed
Prepare Southwestern Sauce:
Combine all ingredients in a small bowl. Cover sauce and chill for 2 hours.
Prepare Black Bean-Corn Salsa:
Combine all ingredients in a medium bowl. Cover and chill for 2 hours.
Prepare Chicken:
Preheat grill to 350F to 400F (medium-high) heat. Brush chicken with olive oil and sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Grill chicken, covered with grill lid, 4 minutes on each side or until done.
Prepare entree:
Preheat oven to 350F. Combine cheeses in a medium bowl. Place chicken breasts on a lightly greased baking sheet. Top each breast with 1/4 cup Southwestern Sauce, 1/4 cup Black Bean-Corn Salsa, and about 1/3 cup cheese mixture. Bake at 350F for 7 minutes or until cheese melts. Place 1 chicken breast on each of 6 serving plates. Top with tortilla chips.
Recipe Source: "Southern Living: Off the Eaten Path," by Morgan Murphy, 2014, p. 27
