Asian Chicken with Peanut Noodles and Cucumber Sambal

The first time I ate this, Valerie made it for me at the end of a really long day.  I loved pretty much everything about it!  The fresh vegetables made this a refreshing meal and it is full of so many flavors and colors.  The chicken is tender and flavorful, the vegetables are slightly pickled, yet still crisp, and the noodles are lightly coated in a delicious peanut sauce.  It is slightly sweet, sour, a tiny bit spicy, and nutty all at the same time.  This week I kept thinking about how good this was, but I was worried that it only tasted so good, because I was so hungry the first time I ate it.  I made it again, and loved it just as much the second time around.

Cucumber Sambal
1 large cucumber, diced
1/2 cup sliced green onions
1/2 of a large red bell pepper, diced
3 tablespoons rice vinegar
2 teaspoons sugar
1/4 teaspoon red pepper flakes
1/2 teaspoon salt

Chicken and Peanut Noodles
3 tablespoons brown sugar, divided
2 tablespoons soy sauce, divided
1 teaspoon olive oil
1/2 teaspoon salt
3 chicken breasts
2/3 package of whole wheat spaghetti noodles
1/3 cup chicken broth
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 tablespoon fresh ginger, minced
1 garlic clove, minced
2 teaspoons sriracha sauce
1 teaspoon sesame oil
cilantro, for garnishing

For the cucumber sambal, toss everything together and chill until ready to serve.

For the chicken, combine 1 tablespoon brown sugar, 1 tablespoon soy sauce, olive oil, and salt.  Slice the chicken and toss to coat the chicken with the sauce and let it sit for a few minutes minutes.

While the chicken is resting, turn a pot of water on to boil.

In a small sauce pan, combine broth, peanut butter, 2 tablespoons brown sugar, vinegar, lime juice, 1 tablespoon soy sauce, ginger, sriracha, and sesame oil.  Heat until it reaches a gentle simmer, stirring often.  Let it simmer for 3-4 minutes.

Cook the chicken in a frying pan on medium high heat, a couple minutes per side.  Depending on how thin you sliced your chicken, it should cook fairly quickly.

While chicken is cooking, add noodles to boiling water and cook according to package directions.

When the noodles are finished, drain and toss with peanut sauce.

Top the noodles with chicken, cucumber sambal, and serve.  Enjoy!

Adapted from Mel's Kitchen Cafe.


While writing this post, I remembered how good this was, and  had to take a break to go eat some of the leftovers.  Asian food is a totally appropriate morning snack, right?  Good, I'm glad you are with me on that.

Crockpot Refried Beans

Refried beans are the best!  They are so easy to make from scratch- I don't even soak the beans, just dump everything in the crockpot, turn it on, and then mash everything all up.  The onion disappears and you are left with some pretty incredible beans.  I left all the seeds in the jalapeno and no one complained about the heat, but if you are really worried about it you can take the seeds out and you will get the flavor, but not the heat from the beans.  Now as a small disclaimer, these aren't actually refried, but they are fat free and tasty as can be.  They pair with about any Mexican or tex-mex type meal and also freeze great!

1 pound dry pinto beans
1 onion, roughly chopped
2 cloves garlic, minced
1 jalapeno, chopped
2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon chili powder (optional- sometimes I add this, sometimes I don't)
1/4 teaspoon pepper
2 cups chicken broth
4 cups water

1. Rinse beans in a colander and pick out any shriveled or questionable looking beans.

2. Add all ingredients, except the salt to crockpot.  Cook on high for 4-5 hours.

3. Remove about 1/3 of the liquid, but save it for later.  Add the salt and mash the beans with a potato masher right in the crockpot.  I still like some texture to my beans, but if you want them totally smooth, I bet an immersion blender would also work great here.  If they are too thick, add some of the reserved water/ broth until they reach desired consistency.  Keep in mind that they do thicken quite a bit as they sit, so make them runnier than you like to eat them.  Enjoy!

Lemon White Chocolate Scones

I've never been a fan of white chocolate.  There are very few appropriate uses for white chocolate in my book.  Let me tell you, this is one of those appropriate uses. The combination of it with the buttery, lemony dough was divine.  I almost left the white chocolate out and I am so glad I didn't!  If you've had a rocky relationship with white chocolate like me, give it another go in the form of this scone.  I made these for a baby shower I was throwing (without trying the recipe before, of course).  They were a hit! I'll definitely make these again. So light and tender and delicious!

Lemon White Chocolate Scones

1 3/4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon sugar

1 1/2 teaspoon lemon zest

8 tablespoons cold butter, cut into 1/3-inch cubes

3/4 cup white chocolate chips

3/4 cup whole milk 

1 teaspoon lemon juice 

Preheat oven to 400 degrees.  Mix the flour, baking powder, salt, lemon zest and sugar in a mixer or a medium sized bowl. Using the paddle attachment, add the butter and mix until coated with flour.  The butter chunks should still be large, not less than half their original size.  Add the white chocolate chips.  Stir gently.  With the mixer set on a slow speed add the milk and lemon juice and mix until just absorbed.  Stop mixing when the dough begins to pull away from the sides of the bowl.  Make sure not to over mix. It is the key to these tender.  The butter needs to be in decently large chunks or they will turn out tough.

Shape into a ball gently. Try not to handle the dough too much.  The warmth of your hands will melt the butter and you want the chunks still. Roll the dough into a 7-inch disk.  Cut into quarters and then again into eighths.  Set the scones on a cookie sheet.  Bake until golden brown, about 15-20 minutes.

Glaze

1 1/2 cups powdered sugar

1 tablespoons milk

2 tablespoons fresh lemon juice

1/2 teaspoon lemon zest

In a medium sized mixing bowl add the powdered sugar and lemon zest.  Stir in lemon juice and milk one tablespoon at a time.  Continue to add more lemon juice until desired consistency. 

Adapted slightly from Simply So Good to make them more lemony 

Salsa Verde

I spent three months living down in Mexico about a year and a half ago.  I loved it and I count it as one of the best experiences of my life.  We frequented this taqueria close by and the tacos were incredible!  They had this green salsa that was good enough to drink, but I didn't have access to it back here in the states.  My friend Nadia told me how she makes hers, so I have adapted it a bit to the point I think it is pretty close!

10 tomatillos (I used medium to large ones, if you have small ones, throw in a few more)
1 jalapeno, diced (I leave the seeds in)
1/4 of an onion
2 cloves garlic, minced
1/4 of a bunch of cilantro, ends trimmed and roughly chopped
1 teaspoon salt
1/2 teaspoon cumin
juice of 1/2 lime
1/2 large avocado

1. Remove the husks from the tomatillos and wash them well to remove any dirt.  Quarter them and put the tomatillos and jalapeno in a pot with about an inch or two of water.  Cover with a lid and cook until tomatillos are soft, stirring every couple minutes and adding more water if needed.

2. Pulse the onion, garlic, and cilantro in the blender until it is minced.

3. Pour the contents of the pot, including the water into a blender.  Add salt, cumin, lime juice, and avocado.  Pulse a few times and add additional salt, if desired to taste. Sometimes at this point I decide I want it hotter, so I will dice up another 1/2-1 jalapeno and blend it again.

Just for old times sake- here we are at El Habenero eating incredible tacos!

And this was how they made those wonderful tacos al pastor, with the pineapple on top!  My mouth is watering.

Black Bean Burgers

Growing up, I didn't like meat very much.  I didn't care for the taste or texture much.  I've recently learned to appreciate well prepared meat and cook with it most days a week.  And while I've never had a desire to be a full on vegetarian, I like having meatless options.  Especially ones as flavorful, satisfying and healthy as this one.  This is not a gross vegetarian burger.  Even my meat loving Dad loves this recipe.  It's cheap and delicious.  Oh and they freeze beautifully.  You can pop them in the microwave or on the stove and heat them up in a jiffy.  But usually we eat them all before they make it to the freezer.

 

This call for cooked brown rice, so plan accordingly.

Black Bean Burgers

1 medium onion, chopped

3 cloves of garlic, minced

1 jalapeno, minced

1 1/2 tsp. cumin

1 - 15 oz. black beans, rinsed and drained

1 1/4 cups brown rice, cooked

3 tsp. lime juice

1/4 tsp. salt

1/2 tsp. pepper

1/2 - 1 cup bread crumbs

1/4 cup cilantro, chopped

Cilantro Lime Mayo:

1/2 cup mayo (or sour cream or plain yogurt if you prefer)

3 tsp. lime juice

1/2 tsp. cumin

1/4 cup cilantro, finely chopped

1/4 tsp. pepper

For the Burgers:

Sauté the onion until soft.  Add the jalapeño and cumin and cook for 2 minutes.  Add garlic and cook for one more minute or until fragrant.

This part you can either do by hand, which is what I usually do, or with a food processor if you have one.  I've tried using a blender before and wouldn't recommend it since it tends to get stuck in the small base and underneath the blades.  But who knows, your blender might be better.  I'm going to give instructions to do it by hand.

In a medium sized bowl throw the onion mixture, black beans, rice, lime juice, salt and pepper in all together.  Squish all together with your hands.  You want chunks of beans still, but squished enough that it will hold together.  Starting with 1/4 cup bread crumbs mix in breadcrumbs until it is firm enough to form patties.  Stir in cilantro.  

Form into patties.  Depending on the size you want, it can be anywhere from 4-8 patties.  I usually make them on the smaller size.  Put them on a pan or plate, cover with plastic wrap and refrigerate for at least 30 minutes.  This and the breadcrumbs really do make a difference.  They won't hold up nearly as well when cooking without this step.

Heat 1 Tsp. of olive oil on medium heat.  When sizzling, add burgers and cook 4 minutes per side and a nice crust forms.

For the Cilantro Lime Mayo:

Mix all ingredients together.  Refrigerate until ready to use.

Serve burgers on whole wheat buns with avocado, tomato, greens and cilantro lime mayo.  

Adapted from http://cuisinenie.blogspot.com/2010/07/black-bean-burger-recipe-with-cilantro.html 

Spicy Corn Chowder

Our younger sister made this corn chowder and declared it blog worthy!  She loves all things creamy and this hit the spot.  She was kind enough to make it for our parents and they put their stamp of approval on the recipe.  This recipe is a keeper!

Ingredients

·         2 tablespoons extra virgin olive oil

·         2 stalks of celery, finely chopped

·         1 medium onion, finely chopped

·         1 jalapeno, finely chopped, (remove some or all of the seeds and membrane if you don't like the heat)

·         4-8 strips of bacon cooked and crumbled

·         3 cloves garlic, minced

·         2 (14-oz.) cans chicken broth

·         3 tablespoons all purpose flour

·         1 1/2 cups frozen corn kernels

·         8 oz. softened cream cheese

·         1 cup milk

·         1/2 teaspoon salt

·         1/4 teaspoon black pepper

·         1 cup shredded cheddar cheese

Directions

1.       Place olive oil in a large pot over medium heat. Saute celery, onion, and jalapeno until tender, about 5 minutes. Stir in the garlic and bacon; cook for another 3 minutes. Whisk the broth and flour together in a liquid measuring cup or bowl until no lumps remain, then add to the pot. Gently stir in the corn and chicken. Bring to a low boil and reduce heat to a gentle simmer.

2.       Whisk together the cream cheese and milk in a large bowl until smooth (I recommend softening the cream cheese in the microwave to make it easier to whisk)

3.       Whisk the cream cheese/milk mixture into the soup along with the salt, pepper, and cheddar cheese. Simmer on low until ready to serve

Side Note: I have not tried this, but I imagine that if you substitute bacon grease for the olive oil grease it would be delicious, because um, bacon!

A Few Kitchen Tips (Round Two!)

I love spending time in the kitchen and here are a few helpful kitchen tips that I use on a regular basis.  These tips have saved me money by keeping vegetables fresh longer, not tossing out spoiled food, or making a special trip to the store for buttermilk.

Storing Asparagus

Have you ever notice that the asparagus in the store is standing up in water? That is actually the correct way to store it when you bring it home. Just like flowers, asparagus stored in water stays fresh much longer. Place about an inch of water in a jar or bowl, stand the asparagus in it, and cover it with the produce bag you brought it home in. This is the same idea as storing cilantro.

Buttermilk Substitution

I often make recipes that call for buttermilk, but rarely keep buttermilk on hand. If you're like me, you can make your own easily from regular milk and a few simple ingredients. Pour 1 1/2 teaspoons of lemon juice, white vinegar, or apple cider vinegar in a measuring cup. Fill to the one cup line with milk. Stir and let it sit for two minutes. Use it as a one-for-one buttermilk substitution.

The Egg Test

Eggs are often good well past the expiration date. You can test them to see if they are still good by gently dropping the egg into a glass of water. If it sinks it is still good; if it floats, toss it.

Onions

A cut onion can smell up a fridge if it is stored in plastic; however, aluminum foil traps odors. Wrap a cut onion in tin foil and it will not only keep it from stinking up the rest of the fridge, but it will stay good for a week or two.

Happy cooking!

Roasted Asparagus

I love spring and one of my favorite spring veggies is asparagus.  I did not enjoy eating asparagus as a child.  I remember being served boiled asparagus that was both mushy and stringy all at the same time.  I tried it again as an adult and realize that when it is prepared well, I actually love asparagus.  There are so many ways to prepare it that are so much tastier than boiling.  Roasting brings out the sweetness and the texture is awesome.  The ingredients and process are so simple, you will be amazed by how tasty this is!  Now pick up some asparagus next time you are at the store.  It is the cheapest and freshest at this time of the year.

Take a bunch of asparagus and wash and break the ends off.  Asparagus has a natural breaking point where the tough, woody bottom naturally breaks.  Snap off the ends and toss with about two teaspoons of olive oil.  Lightly sprinkle with coarse sea salt and freshly cracked black pepper.Spread out on a cookie sheet.  Bake for about 10-12 minutes in a 400 degree oven.  Enjoy!

Basil Coconut Curry Chicken

This is a recipe I have made several times and it is full of flavor!  It falls into the category of Americanized Asian food,   I simplified the process from the original recipe and it still turned out great.  Whatever you do, don't omit the jalapeno.  If you take the seeds out, it will only add flavor, not heat.

3 chicken breasts
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 jalapeno finely chopped (removed the seeds if you can't take the heat)
1 tablespoon dried basil
1/2 teaspoon dried ginger
1 can coconut milk
1 tablespoon cornstarch
1 tablespoon basil


1. In a small bowl stir together curry, salt, pepper, and chili powder.  Cut chicken into chunks and toss with seasoning blend.

2. Heat oil in a frying pan and add chicken, onion, garlic, jalapeno, basil, and ginger.  Cook until onion is translucent and chicken is cooked through.

3. Whisk coconut milk and cornstarch together, until there are no lumps.  Add to skillet, reduce heat and cook for 2-3 minutes until it is slightly thickened.

4. Serve with hot rice and veggies.

Adapted from Mel's Kitchen Cafe.

German Pancakes

One of my favorite things about this breakfast is that it can bakes while I get ready in the morning.  It is a classic breakfast recipe that I goes by many different names, but I grew up with these called German pancakes.  It magically puffs up in the oven making for a really fun breakfast.  You can top these with lemon juice and powdered sugar, fruit or jam, but my favorite is a drizzle of pure maple syrup.

6 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
3 tablespoons butter

1. Preheat oven to 400 degrees.  Place butter in a 9x13 pan and place in the oven.  Keep an eye on it and remove the pan when the the butter is melted.  If you wait too long, you will have burnt butter.  Gross.

2. Mix eggs, milk, flour, and salt together with an electric mixer until no lumps remain and mixture is frothy.

3. Pour the batter on top of the melted butter and return the hot pan to the oven.  Bake for 18 minutes.  It will have brown edges and be all puffed up.