Peanut Noodles with Blackened Chicken & Broccoli

This has to be one of my favorite meals.  It's fresh, savory, comforting, and yet with ample broccoli you don't feel bad eating a massive bowlful!  This peanut sauce can sit in for a satay with a bit less liquid.  In fact, the liquid is the big variable.  Depending on your preferred application you can add more or less of the water.  All of the ingredients are so flavorful that there isn't much loss of flavor in thinning it out. When you want to reheat the leftovers, a splash of water might be in order, but you could eat your leftovers cold without issue.

I don't have photos as the meal comes together so quickly.  You can have everything prepped while the water is coming to a boil and start grilling the chicken a couple of minutes before you start the pasta.

The Bird:

• 2 boneless, skinless chicken breasts
• Or Shrimp, or Tofu...
• Blackened seasoning of choice

As the weather was wet and cold today (Boo!) we grilled the birds indoors on a panini press.  Since the heat was coming from both sides, this took only 6 minutes.  You could pan fry.  Just make sure the bird gets up to at least 160 and cover with foil.  The carryover temperature will get the bird to 165.  Chop to 1/2 inch cubes.

VEGETARIAN: If using Tofu, drain well, cut into 1/2 " cubes.  Toss in a baggie with a bit of cornstarch.  Fry in canola oil.  Drain on a paper towel.

SEAFOOD: If using Shrimp, use the blackened seasoning, but cook only until the shrimp is pink and solidly opaque.  Approx 2 to 4 min depending on size.

The Pasta:

• 1 lb Brown Rice Noodles 
• or a box of Pad Thai noodles, toss any flavor packets
• 1 large bunch broccoli, cut into florettes
• peel and slice into thick matchsticks the stalk.  All except the bottom inch.
• large pinches of Kosher Salt to get boiling water to taste like the ocean

Bring a large stockpot filled 3/4 with water to a rolling boil.  Add in the salt, a couple of heavy pinches will do the trick.  The box I had suggested a 4 to 5 minute boil for the pasta so I threw the pasta and the broccoli in at the same time.  If the pasta you are using asks for a longer bath, boil the pasta for a bit first and throw in the broccoli for just the last 4 minutes.  This amount of time softens up the broccoli while leaving a bit of a bite and full on beauty.

Sample a thread for doneness.  You don't want the noodles to be mushy, they should have a bit of a bite to them.  Also, you want to have the chicken done and the sauce ready by the time you drain the pasta as the noodles will get sticky and gluey if left in a clump too long.  Reserve some of the cooking liquid to thin the sauce if needed.

The Sauce:

• 1/3 C creamy or crunchy peanut butter.
• All natural works best
• 1/4 to 1/2 C water 
• to preferred thin/thickness
• 2 T soy sauce
• 1 1/2 T rice vinegar
• 1 - 2 t Siracha
• or more, to taste
• 1/2 t sugar
• or Honey
• 1/4 t salt

Combine in a tightly lidded container and do the hokey pokey, shake it all about.  I mention the tight lid as, man, what a mess otherwise!  I find it's best to smoosh the peanut butter a bit before trying to just shake the container.  It might take a couple of mix, shake, mix, shake.  Then just taste, adjust, repeat.

The Garnish:

• Chopped Cilantro
• Lime wedges
• Roasted Peanuts, chopped
• Fried Shallots
• Those fat white and yellow bean shoots

Toss the Chicken (or Shrimp, or fried Tofu) with the pasta, the broccoli, and the sauce.  Thin with the reserved pasta water if desired.  Serve with a topping of any of the garnishes and a squeeze of lime.

Please enjoy!

Spinach Risotto with Garlic Scapes

One of the greatest things about the Community Supported Agriculture (CSA) is the access to ingredients that you can't always find in the grocery store.  Garlic Scapes, for one.  These are curly garlic shoots that have a flavor reminiscent of garlic without any of the raw garlic bite.  You can use them in a pesto or in place of garlic for a fresh addition.  I love to cut them into little sprightly green coins.  They remind me of young asparagus in texture and color.  I'm looking forward to the CSA again!

If you've read this blog before, you're aware that I've had an addiction to Risotto ever since I first made it.  It's such a pleasure to nurture a steaming vat of the stuff. And it's not any more work than the boxed stuff.  But it tastes soooooooo much better!

Ingredients:

• 2 t Olive Oil
• Garlic Scapes
• 1 Shallot, diced
• Salt & Pepper
• 1 C Short Grain Brown Rice
• 3 C Water
• 3 C Broth (vegetable or chicken)
• 1/4 C Dry White Wine
• Such as a Sav Blanc
• 1/4 C Shredded Parmesan
• 1 bunch Spinach, stems removed and chopped

In a sauce pan, combine the water and broth and bring to a boil.  Drop the heat and maintain a simmer.

In a large saute pan over medium heat, add the oil and heat until it shimmers.  Add the shallot and cook until softened.  (approx 4 minutes) Add the garlic scapes and a little salt and pepper.  Cook until fragrant (approx 1 min).  Add in the rice and stir until coated and shiny with the oil.  Allow to toast slightly (approx 2 min).  Add in the wine and allow to be absorbed.

One to two cups at a time add the broth mixture and allow to gently simmer stirring occasionally.  Add more broth one cup at a time after each successive additions have been fully absorbed.  After about 4 cups of broth test the rice for doneness.

After the rice has achieved the desired doneness, add in the spinach.  Stir until wilted and remove from the heat.  Add in the Parmesan and stir to combine.  Season with salt and pepper to taste.

Enjoy!

Chicken Enchiladas Verde

I have a weakness for Tomatillos. These little green berries with their papery skin and slightly tacky surface have such an alluring flavor.  Whenever I'm at a Mexican restaurant and I see the words "Verde" or "Suizas" I'm done looking.  I've found my meal.  Naturally I've made this at home a great number of times.  I've both made the Verde salsa and have bought it.  The recipes I've had for the salsa tend to be hotter (OK for me, not for Tim) so lately I've been buying it which also has the benefit of a faster meal to put together.

The Bird:

• 2 boneless, skinless chicken breasts
• salt and pepper

Preheat the oven to 350.  Line a baking sheet with foil.  Season the chicken with the salt and pepper and place on the sheet pan.  Roast the chicken until the internal temperature registers 160 degrees.  Allow to rest at least 10 minutes and then shred.  Set aside while you make the rest of the filling.

The Filling:

• 2 t Oil   
• 1 large Onion, diced
• 1 Poblano Pepper, seeded & diced
• 1 Jalapeno, seeded & diced
• 1 Red Bell Pepper, seeded & diced
• 1 1/2 t Cumin
• 1 t Oregano
• 1/2 t ground Chili pepper
• Salt & Pepper

 In a pan over medium heat heat oil until it shimmers.  Add the peppers and onions and season with a bit of salt and pepper.  Allow to soften (approx 6 min).  Add in the seasonings and cook until fragrant (approx 1 min).  Add in the shredded chicken and stir to combine.

The Assembly:

Preheat oven to 350 degrees F

• 1 bottle of your favorite salsa Verde
• 1/2 C Sour Cream
• 1 C Pepper Jack cheese, shredded
• 6 Whole Wheat Tortillas, warmed

In a 9 x 13 baking dish, pour 1/4 C of the salsa.  In each tortilla wrap 1/6th of the filling (OK, there is usually excess, so at your discretion), a bit o cheese, and roll adding to the baking dish.  Combine the remaining sauce with the sour cream and cover the wraps.  Add the remaining cheese to the top. 

Wrap in foil and bake for 20 - 30 minutes.  Uncover and allow the cheese to brown slightly.


And I don't have lovely pictures of the finished dish... but it's delicious!



Enjoy!

Cinnamon Raisin Bread

I can't tell you for how long Tim has asked me to make Cinnamon Raisin Bread.  Tim seems to have this passion for things that are rolled.  He asks for Swiss roll during Christmas, and a pumpkin roll during the Winter months... And a beautiful spiral of toasty cinnamon bread.  I don't know why, but I've feared making those cakes for him as rolling up a cake just doesn't seem like it will work.  There's a trick that I'm not aware of.  I did end up making it over Christmas, a peppermint Swiss roll.  So here we are with a lovely cinnamon raisin bread!

Ingredients:

• 1 C warm whole milk
• should feel neutral to the skin
• 1/3 C warm water
• 3 T Honey
• 3 1/2 T unsalted butter, divided, melted and cooled
• 1 3/4 C (9 2/3 oz) whole wheat flour
• 1 1/2 - 2 C (8 1/4 - 11 oz) bread flour
• 1/4 C wheat germ
• 2 1/4 t yeast
• 2 t salt
• 1/2 C raisins
• I used golden raisins
• Vegetable oil spray

Step 1:

Combine milk, water, honey and 3 T of the melted butter in a bowl.  Whisk to combine.

Step 2:

Combine the whole wheat flour, 1 1/2 C bread flour, wheat germ, yeast, and salt in the bowl of your stand mixer fitted with the dough hook.  It's fine if you don't have a stand mixer.  You can mix by hand, just more than double the kneading time.  With mixer on low add the milk mixture until dough comes together.   (approx. 2 min)

Step 3:

Increase speed to medium and knead until dough is smooth and elastic. The dough will stick to the bottom, that's perfect. However, if still too wet, add the remaining bread flour a little at a time.  Add raisins and knead until well incorporated.  Knead a bit by hand and form a ball.  Allow to rise until doubled (approx. 1 to 1 1/2 hrs)

Step 4: 

Spray the 9x5 in loaf pan. Preheat oven to 350 degrees F.

Cinnamon goodness:

• 3 T light brown sugar
• 2 T granulated sugar
• 1 T ground cinnamon
• I used ceylon cinnamon

Step 5:

Press dough into a large rectangle 20 x 8 inches. Combine ingredients from cinnamon goodness into small bowl.  Spray water over rectangle.  Sprinkle mixture over rectangle and spray again to help adhere.  Roll dough into log and pinch at seams.  Place in loaf pan and allow to rise. (approx. 30 min)

Step 6:

Toss in oven and bake until golden brown and internal temperature of bread registers 200 degrees F.  Allow to cool 10 minutes in loaf pan and completely on wire rack.

Enjoy!

Whole Grain Banana Bread

I found this recipe in a magazine.  It was a recipe tied to a Kashi cereal advertisement.  What drew me to it was the use of whole grains instead of plain white flour.  What also drew me to it was the use of smashed up cereal as the primary whole grain.  Who doesn't like taking a pot or rolling pin to a baggie full of something crunchy and pulverize it until you have flour?  I look forward to making this bread for that very reason... Well, that and the fact that it's the best flavored banana bread I've tasted.  Yep, I said that and so did my Sister-in-law.  So sayeth us all.

The Kashi recipe used some pretty specialized ingredients, which as a crunchy granola type I happened to have, but I'll translate.

Preheat oven to 400 degrees F.

The Wet Stuff:

• 3 very ripe bananas, mashed
• I mean VERY ripe.  Like you'd consider tossing them.  Pretty well brown all over.  
• Or you could roast the banana in its skin.
• 1/2 C Granulated Sugar
• I used 1/4 C when the cereal from the dry stuff was sweetened
• 1/2 C Skim or 1% Milk 
• Or soy milk, or almond milk, rice milk even...
• 2 Egg Whites
• 1/3 C Canola Oil
• Could use butter
• 1 t Vanilla Extract

Combine all ingredients in a medium bowl and whisk together.

The Dry Stuff:

• 2 1/2 C Crushed Whole Grain Cereal
• Such as Cheerios, Mini Wheats (see note about sugar), Kashi toasted oat cereal
• 1 1/4 C Whole Wheat Pastry Flour
• You might not have this.  If not, try half and half whole wheat and all purpose flour
• 1 T Baking Powder
• Seems like a lot, but it's got to lift very heavy material
• 1/2 t salt

Combine all ingredients in a large bowl and whisk together.  Add the wet stuff to the dry stuff and mix only until just combined.

Spray, butter or otherwise lubricate a loaf pan.  Pour contents into said pan and bake until a toothpick comes out clean.  Approximately 25 to 40 minutes.  You'll want a little color on top.  You will smell it as it gets near time.

Enjoy!