Glazed Chicken and Pad Thai Noodle Salad

Glazed Chicken and Pad Thai Noodle Salad

Serves:  4
Source: Adapted from Cooking Light Magazine, July 2012, page 62

1 tablespoon fresh grated ginger

3 tablespoons hoisin sauce

1 tsp olive oil
1 tsp low sodium soy sauce
2 boneless chicken breasts
6 oz pad Thai egg noodles
1 tablespoon organic peanut butter, chucky
¼ cup bottled Szechuan sauce (See recipe below if you don’t want to buy a bottle)
2 tsp fresh lime juice
2 tsp low sodium soy sauce
1 cup matchstick-cut carrots
½ cup matchstick-cut green onions
 
Preheat grill to medium-high heat. 
Combine first four ingredients in a bowl and mix well.  Add chicken to bowl and coat well.  Place chicken on grill rack with cooking spray.  Grill each side for 4 minutes or until done.  Remove from grill and cover until ready to serve. 
 

Cook noodles according to package directions.  Drain and rinse with cold water.  Mix together Szechuan sauce, peanut butter, soy sauce, and lime juice with a whisk.  Add noodles, carrots, and green onions.  Toss and serve immediately with chicken. 

Homemade Szechuan Sauce

Serves:  4
Source:  FoodNetwork.com

2 tablespoons dry sherry

1 ½ tablespoon minced, peeled ginger
2 garlic cloves, minced
½ tsp dry crushed red pepper
½ cup canned low sodium chicken broth
2 tsp cornstarch
1 ½ tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 tsp sugar
 
Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce, and sugar in a pan and warm to near boiling. 
Combine broth and cornstarch in a small bowl and stir until cornstarch has dissolved.
Stir the cornstarch mixture into the first mixture and continue stirring until thickened. 

- Miss J

Pasta with Roasted Garlic, Mushrooms, and Pine Nuts

I love this recipe!  It is easy and delicious so the best of both worlds.  The other night Moe was working overnight shift so I packed this up and took it to the hospital to eat with him the cafeteria.  It transported well and was super easy to make. I must say the picture didn't turn out well since we were in the cafeteria of a hospital but don't judge a book by it's cover. I encourage you all to give it a try!

Pasta with Roasted Garlic, Mushrooms, and Pine Nuts

Serves: 2

Source:  Adapted from Cooking for Two 2011, pg 87-88

1 head garlic

3-4 tablespoons olive oil

Small container of crimini mushrooms (approximately 10) OR 4 portabella mushroom caps, cut into ¾ inch cubes
1 tablespoon lemon juice
Parmesan cheese, freshly shredded
Parsley, fresh, chopped
Salt and pepper
½ cup reserved pasta water, set aside
2 tablespoons pine nuts,
1 tablespoon butter
6 oz pasta (any kind – I used angel hair, original recipe calls for campanelle which is the Italian bell shaped pasta)

Preheat oven to 500 degrees.  Rinse garlic head and remove the outer papery skin.  Cut the top quarter off the head of the garlic and throw away.  On a sheet of foil, place garlic head, cut side up, in the center of the foil and drizzle with a bit of olive oil (approximately ½ tsp).  Seal packet and place in lower rack of the oven.  Roast for approximately 20 minutes.  As soon as garlic is done, open foil and set aside to cool.

While garlic is roasting, cut mushrooms.  Toss with 1 tablespoon olive oil, salt and pepper.  Spread evenly on a baking sheet. 

 Top with slivers of butter.  Roast mushrooms for 10 minutes or until browned and tender.  Be sure to stir mushrooms on sheet so it doesn’t burn. Remove and set aside.

While mushrooms and garlic are in the oven, dice parsley.  In a small mixing bowl, add lemon juice and set aside. Remove garlic and mushrooms from the oven when done cooking. 

In a small skillet, heat 1 tsp of butter and add pine nuts. Sauté until golden then remove.  Set aside to cool.

Once garlic is cooled, squeeze roasted garlic cloves from the skin and into the small bowl with the lemon juice.  Mash into a paste.  Add 1 ½ tablespoons of olive oil to the mixing bowl and whisk together. 

Bring 4 quarts of water to a boil in a large pot.  Add pasta and cook according to package directions.  Remove ½ cup of pasta water and set aside.  Drain pasta and return to pot.  Add garlic sauce, mushrooms, parsley, and pine nuts together.  Add pasta water to get desired consistency.  Top with parmesan and serve immediately. 

- Miss J

Ratings:

Miss J, 9 out of 10

Moe, 9 out of 10

Pimiento Cheese BLTs

Summer has arrived in full swing so we are enjoying the art of picnicing!  Saturday night was member appreciation night at the St. Louis Art Museum so we got several couples together for a big picnic followed by a showing of "Singing in the Rain" on Art Hill.  Moe was working so he missed all the fun but the rest of us packed up a basket full of food and headed out to forest park fo the picnic. It was wonderful because we had such an array of food from fried chicken to couscous to cinnamon muffins with a maple glaze.  I brought pimiento cheese BLTs which I was so excited to try.  Everyone voted it was a keeper.  It was fun to assemble at the picnic as I sliced the tomatoes ahead of time and cooked the bacon so all I had to do was cut the bread and layer all the ingredients together.  All in all, the food was fabulous, the weather was beautiful, and the movie was hilarous.  This entire evening made me love St. Louis even more than I already do. 

Pimiento Cheese BLTs
Souce:  Adapted from Cooking Light Magazine, July 2012 (page 60)
Serves:  4 (I doubled the recipe for the picnic)

2 tablespoons bottled diced pimientos, drained
1 tablesppon finely diced shallots
1 tablespoon mayo (preferrably canola)
1 tsp cider vinegar
1/4 tsp black pepper
1 cup shredded sharp cheddar cheese (preferrably low fat)
1/3 cup fhresly grated Parmesean cheese
1-2 tablespoons greek yogurt
1/2 loaf Cibatta bread
2 tomatoes, sliced
1/4 tsp salt (optional)
6 slices bacon
1 cup arugala

Mix the first seven ingredients together (stop before you add the greek yogurt).  Mash the cheese together with the  back of a spoon to break up the cheddar cheese slices.  Add greek yogurt until you get the desired consistency.  This may require more or less than a tablespoon.  I like it smoother so I added a bit more.  Pace in fridge so that cheese firms up.

Cook bacon.  I leave this open as to how to cook the bacon (microwave, skillet, grill).  I used a grill this time and was plesantly surprised.  The bacon had a wonderul flavor that it picked up from the grill rack and the house didn't smell.  Best of both worlds if you ask me!  Once bacon is cooked, set aside to cool.

When ready to serve, spread cheese mixture (2 tablespoons per slice - more if bigger loaf of bread).  Top with tomato slices, bacon, and arugala. 

Bon Appetite!

Ratings:
Miss J, 8 out of 10
Moe, 8 out of 10 (Moe go to try the left overs the next day since he missed the picnic)

Below are pictures of the picnic and movie night...

We probably brought enough food to feed a small army.  Love Cam and Holly's entire mouth full of food in this picture :)

Alittle whiffle ball while we wait for the movie to start.

Fabulous view from our seats.

View looking back at the art museum from art hill.

I keep asking Moe when we are going to have one of these in our backyard.

And the show begins!

Tuscan Grilled Vegetables with Orzo

Moe and I have been traveling like crazy so cooking hasn't been much of an option.  However, now that we are back stateside, I am excited to hit the kitchen again.  While we were in New York, my sister-in-law, Hannah, introduced me to Penzeys spices.  It is an online spice store which has the most amazing chip/veggie dip ever.  I recently ordered some and my spices came with a wonderful magazine. Although it featured recipes using Penzeys spices only, I was able to modify some of them to get some fabulous results.  In the spirit of eating healthy, this was a wonderful spring orzo that can be serve both warm or cold.

Tuscan Grilled Vegetables with Orzo
Source:  Modified from Penzeys Magazine, Summer 2012
Serves:  4 servings

1/2 cup orzo, cooked al dente
1 red bell pepper,  sliced into one inch cubes
1 small zucchini, sliced into one inch cubes
1 shallot, finely diced
1 garlic clove, minced
8 grape tomatoes, halved
2 teaspoons olive oil
2 tablespoon butter
1 tsp Italian seasoning herb mix (any variety - I used a feisty Tuscan seasoning mix I bought at the farmers market) or 1 tsp Penzeys Tuscan Sunset
1/4 cup almond slices or pine nuts
2 tablespoons Parmesan cheese
salt and pepper to taste

Toss zucchini and bell pepper in 1 tsp of olive oil, salt and pepper, and 1/4 tsp Italian seasoning.  Vegetables can either be cooked and charred on the grill or in the oven. If you cook them in the oven then cook the bell peppers for 4 minutes at 400 degrees then add zucchini. Cook another 4 minutes then switch the oven to low broil for another three minutes.  Remove and allow vegetables to cool. 

In a skillet, heat 1 tablespoon of butter.  Add nuts and allow to brown for 5 minutes stirring frequently.  Remove nuts and set aside.

Add one tablespoon butter and 1 tsp olive oil and heat in saucepan.  Add garlic and onion and saute until translucent.  Add remaining Italian seasoning and mix well.  Add orzo, grilled vegetables, and grape tomatoes.  Mix and serve with fresh Parmesan cheese sprinkled on top.  Orzo can also be chilled and served the next day. 

Rating:
Miss J, 9 out of 10
Moe, 10 out of 10

- Miss J

Portabella Mushroom Stuffed wtih Spinach and Cranberries

Moe and I have been traveling like crazy so cooking hasn't been much of an option. However, now that we are back stateside, I am excited to hit the kitchen again. If you like mushrooms, portabella mushrooms are a create way to liven up a meal.  They are super easy and you can just throw them on the grill.  They can really be stuffed with anything that you have laying around in your fridge. Hope you like it!

Portabella Mushroom Stuffed with Spinach and Cranberries
Source:  Miss J Original
Serves: 2

2 portabella mushrooms
1 cup spinach (stems removed)
1/2 cup fresh breadcrumbs
1 tsp butter
1/2 onion, diced finely
1 garlic clove
2 tablespoons cranberries
2 slices of provolone cheese (any type of cheese will work)
1 teaspoon water

Marinade
1 tsp balsamic vinegar
2 tsp olive oil
(salad dressing ratio is 1:3, but for marinades I prefer 1:2)
fresh ground pepper


Remove stems of portabella mushrooms. Scrap out gills to remove grit. This is an optional step. I never used to remove the gills until my friend mentioned it to me. It definitely makes for a much cleaner dish if you remove them. Be careful to not break the mushroom when you remove them.

Mix marinade ingredients together and place in a ziplock bag.  Place mushroom caps in bag and marinade for 15-20 minutes. 

While mushrooms marinade, prepare stuffing.  In a skillet, heat up butter.  Add onions and garlic and saute until translucent. Add cranberries and heat until softened. Add breadcrumbs and saute until crisp.  Remove breadcrumbs and set aside.  Add one teaspoon of water to skillet and spinach, cook until spinach is wilted.  Combine with breadcrumbs and set aside.

Once mushrooms are done marinating, remove the caps from bag and set on a plate.  Mix together bread crumbs mixture and spinach.  Fill caps with stuffing mixture.  Place one slice of cheese over each mushroom.  Cook on medium grill for 10 minutes or until done. 

Enjoy!

Ratings:
Miss J, 8 out of 10
Moe, 8 out of 10

- Miss J

Spinach Salad with a Pineapple Balsamic Vinaigrette

On my quest to make my own salad dressing, I have become obsessed with buying different types of olive oils and balsamic vinegars.  My last shopping trip, I bought a pineapple balsamic vinegar that would be a perfect base for salad dressings. With this salad dressing, I decided against using yogurt so I could leave it out on the counter for several days without it going bad.  This is such an easy recipe that makes any salad combination awesome!

Spinach Salad with a Pineapple Balsamic Vinaigrette
Source:  Miss J Original
Serves:  1 cup (8 servings)

Spinach
Avocado
Bacon, cooked and crumbled
Parmesan cheese

Dressing:
1/4 cup pineapple balsamic vinegar
2/3 - 3/4 cup olive oil (depending on preference - you can always add more)
1 garlic clove minced
1 shallot, minced
salt and pepper to taste

Whisk together all ingredients.  Taste to see if you have desired mixture of oil and vinegar.  Allow flavors to meld for 15 minutes before serving.  Toss salad in dressing and serve immediately. 

Ratings:
Miss J,  10 out of 10
Moe, 10 out of 10

- Miss J

Vegetable Curry with Baked Haddock

The other night I was at our new found friend's apartment (Cam and Dave) and they were making vegetable curry.  I have never made curry but they told me how easy it was so I thought I'd give it a whirl.  I had been planning to make fish so I thought why not have vegetable curry with a baked white fish served on top.  I thoroughly enjoyed the meal; however, Moe was not a big fan.  He said it was too bland.  That probably was because I didn't use much curry because I didn't want to over do it so in the recipe below I doubled the amount of curry I used in the dish.

Vegetable Curry with Baked Haddock
Source:  Modified from Cam and Dave
Serves:  2 servings

1/2 can condensed coconut milk
1/2 can diced tomatoes
2 small haddock fillets
1/2 tsp cornstarch (less or more depening on desired thickness)
1 garlic clove, chopped finely
1/2 cup panko breadcrumbs
1 tsp curry powder
1 large zucchini, sliced horizontally in half and then in 1/4 inch slices
1/2 large onion, sliced
jasmine rice, cooked
salt and pepper to taste
olive oil
1 egg, beaten

Preheat oven to 400 degrees.  Pat dry fish and brush with egg.  One Lightly coat panko onto fish and place on a baking sheet.  Place in oven for 15 minutes or until fish is done.  Meanwhile, in stock pot, heat olive oil.  Add onions to pan and saute for several minutes until translucent.  Add garlic and zucchini slices to the pan.  Saute for another two minutes.  Add tomatoes and saute for another minute.  Add coconut milk, curry powder, and salt and pepper.  Stir in corn starch.  Reduce heat to medium-low while sauce thickens.  Once fish and sauce is done serve over rice. 

Ratings:
Miss J, 8 out of 10
Moe, 6 out of 10 (he hates fish)

- Miss J