Chicken Lo Mein

Posted on May 18, 2009 by kitchenbelle

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 I like to keep my eye out for recipes that are delicious and fresh substitutes for takeout.  This one caught my eye because it is packed with vegetables.  Also, it contains those scrumptious soba noodles that I just can’t seem to get enough of these days!  The cremini mushrooms have a strong earthy flavor that adds some depth to this dish.  (You could always substitute button mushrooms if the cremini are too “dirty” for you.)  This dish tastes even better reheated and eaten a few days later.  This is definitely another one of those instances where you could throw this in a little white box with a thin wire handle and enjoy the best take out you never ordered!

Chicken Lo Mein:

  • One 12-ounce package of soba noodles
  • 5 cloves garlic
  • One 2-inch piece of fresh ginger, peeled and cut into pieces
  • 1 pound of chicken breast sliced into thin strips
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon olive oil, vegetable oil, or a few squirts of cooking spray
  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 cup chicken or vegetable broth
  • One 1-pound bag frozen mixed stir-fry vegetables (water chestnuts, mini corn, carrots, peppers, peapods etc.), thawed

In a medium pot of boiling water, cook noodles until tender, about five minutes.

Using a blender or food processor, finely chop the garlic and ginger.  Transfer half of the mixture to a medium bowl.  Add the chicken strips and 2 tablespoons of soy sauce to the bowl.

In a large skillet, heat the oil or spray over medium-high heat.  Add the chicken mixture to the skillet and cook until chicken is no longer pink.  Transfer to a clean bowl.

Using the same skillet add the mushrooms and the remaining ginger-garlic mixture.  Cook, stirring often, until the mushrooms are tender and brown.

In a small bowl whisk together the remaining 1 tablespoon of soy sauce, the oyster sauce and cornstarch.  Add 1/3 cup of water and the chicken broth. Pour this mixture over the mushrooms and simmer until thickened. Add the thawed mixed vegetables and the chicken mixture to the skillet.  Cook until heated through. Add the noodles and toss. 

Adapted from Pork Lo Mein recipe found in Rachel Ray magazine.

Filed under: Appetizer, carrot, chicken, corn, Main Dish, mushroom, pasta, peppers, Side | 2 Comments »

Soba Noodle Salad

Posted on April 20, 2009 by kitchenbelle

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Have you seen the “Going Going Gone” episode of Barefoot Contessa?  In it she makes Crunchy Noodle Salad, Asian Grilled Salmon, and Lemon Yogurt Cake with Blueberry Sauce.   This episode really makes me want to jump into her kitchen.  (She is my favorite—isn’t her kitchen such a peaceful place?)  I have had this episode saved on my DVR for weeks now because I have been dying to make the Crunchy Noodle Salad.  It is just so appealing! Well I finally made it!

I made some adjustments:

  • Instead of spaghetti, as Ina suggests, I used soba noodles.  Soba noodles are Japanese noodles made of buckwheat flour.  The texture of these noodles is fantastic!
  • I had some black sesame seeds on hand so I used those instead of white sesame seeds.
  • I only used one red bell pepper instead of two.
  • I contemplated replacing the vegetable oil with olive oil.  I don’t like cooking with vegetable oil but I feared the olive oil flavor would be too powerful and offset the wonderful flavors of salad so I stuck with the vegetable oil.
  • One adjustment I didn’t make this time but that I will make next time is to use crunchy peanut butter instead of smooth.  I think the crunch of the peanut butter will add to the great textures of this dish.
  • I think julienned carrots would be an excellent addition to boost the crunch factor.

The verdict: FANTASTIC!  

I am not kidding. This is one of the best dishes! It is ABSOLUTELY delicious.   The fresh flavors and combination of textures really make this dish wonderful.  I served it with teriyaki-seared scallops; however, it would be a perfect accompaniment to steaks, salmon, or any other grilled protein.  Furthermore, this is a perfect dish to bring to a picnic, cookout, or potluck.  I hope you enjoy it as much as we did!

Barefoot Contessa’s Crunchy Soba Noodle Salad:

  • 1/2 pound soba noodles
  • 1 pound sugar snap peas
  • 1 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 1/3 cup soy sauce
  • 3 tablespoons dark sesame oil
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons toasted white sesame seeds, divided
  • 1/2 cup smooth peanut butter
  • 1 red bell pepper, cored and seeded, and thinly sliced
  • 4 scallions (with and green parts), sliced diagonally

    • Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain and set aside.

    Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

    For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

    Combine the noodles, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and toss together.

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    Adapted from Barefoot Contessa’s Crunchy Noodle Salad.

    Filed under: Main Dish, pasta, Peanut Butter, peppers, salad, Side, VEGETARIAN | 11 Comments »

    Pasta Fagioli

    Posted on February 20, 2009 by kitchenbelle

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    I have never really had any good ideas about what to do with all of the bits of different types of macaroni in boxes and in jars that I have hanging around in my cupboards.  There is never really an ideal occasion to use two handfuls of orrechetti or 1/4 pound of farfalle.  That is what I used to think, at least.  That is until I came upon this recipe in  At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery.  Alyssa Torey, owner of Magnolia Bakery, presents this delicious and unconstrained dish that is the definition of that trite yet appealing word:  rustic.  There is something so gratifying about using whatever it is that you can find around the kitchen and throwing it into a pot.  No rules.  And no wasting what you’ve already got.  I like that approach—it is refreshing in a “things don’t always have to be perfect” sort of way.  It makes me think of generations past who wouldn’t dream of wasting 1/4 cup of penne.  And now I won’t either!

    This recipe makes a huge pot of wonderfully thick soup.  Don’t forget to use as many types of macaroni as you can find hiding in your pantry, and most important of all—do not forget the fresh bread for dipping! 

    Pasta Fagioli:

    • 4 cans great northern beans, drained and rinsed
    • 1/2 cup olive oil
    • 3 cups yellow onion, chopped
    • 5 cloves fresh garlic, finely minced
    • 8 cups chicken stock or broth
    • 3   14.5 ounce cans diced tomatoes with juice
    • 2 sprigs of fresh rosemary
    • 3/4  pound of any type of macaroni you have on hand, cooked and drained (if using spaghetti or linguini, cut into 1 inch pieces)  Be sure to use a variety of shapes and sizes!
    • 1.5 teaspoons dried Italian seasoning
    • 1.5 teaspoons of salt (plus additional if needed)
    • 1/2 teaspoon freshly ground black pepper

    And for serving:

    • 1 loaf of fresh crusty bread for dipping
    • Freshly grated cheese

    Heat oil in a large heavy pot over med-high heat.  (I used my Le Creuset.)  Add the onion and garlic and reduce the heat to medium-low.  Be careful not to burn the garlic.  Cook stirring occasionally until the onions are tender and translucent, about 10-13 minutes.  Add the chicken stock, the tomatoes and the rosemary sprigs.  Bring to a low boil/simmer for about 35 minutes.  Stir occasionally.  Add the beans, Italian seasonings, and some salt and pepper.  Cook for another 15 minutes, stirring occasionally. 

    Cool the soup by placing in the fridge for a few moments and then working in batches, puree about 1-2 cups of soup at a time in a blender until smooth, pureeing 6 cups of the soup total.  (Do not puree the rosemary sprigs.)  Mix the puree back into the soup pot.  Stir in the cooked macaroni and season with the salt and pepper.  Cook for 8-10 more minutes, uncovered over low-medium heat.  Discard the rosemary sprigs and serve in bowls topped with grated cheese and a loaf of crusty bread for dipping! 

    Adapted from At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery.

    Filed under: Appetizer, beans, Main Dish, pasta, tomato | 1 Comment »

    Chicken Marsala over Macaroni

    Posted on January 20, 2009 by kitchenbelle

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    I have been a major blog-delinquent—I apologize!  I made this meal for my sweetheart’s birthday at the start of the month and I am just now posting it!  Tsk tsk tsk! 

    Enough chastising, however, and on to the grub!

    My husband really enjoys Chicken Marsala and orders it fairly regularly at restaurants.  I hadn’t ever really thought about making it until I received The Best of America’s Test Kitchen 2008 as a holiday gift which features a straightforward and simple recipe for the dish.  This recipe was easy and yielded delicious, flavorful, and juicy chicken.  And the sauce is so tasty!  (I made extra to serve over the macaroni.)  I think this is a great special occasion dish and the best part is you won’t be shackled to the kitchen.  I don’t think it took more than an hour to make!  (Don’t hold me to that estimate, though—it could be skewed.   The reason: well, let’s just say the chicken wasn’t the only one in the kitchen soaking up the wine!!!) 

    This is one of those dishes that made me really excited—for some reason I didn’t expect it to be as great as it was!   

    One note before I get into the recipe: I served this over Bucatini because that is what I had on hand.  I would suggest that you use a smaller shaped macaroni, like penne or rigatoni.  The long noodles were too slippery for such a light sauce.   

    Chicken Marsala over Macaroni:

    • 8 chicken breasts
    • 1/4 cup flour
    • 3 tablespoons butter
    • 1 small onion, finely chopped
    • 8 ounces white mushroom, quartered*
    • 3 cloves garlic, minced
    • 3/4 cup sweet Marsala wine**
    • 1/2 cup chicken broth***
    • the juice of one lemon
    • fresh parsley to taste

    Get your water boiling.

    Tenderize the chicken breasts in a plastic bag (or pressed between two pieces of saran wrap) by hitting with a meat tenderizer or a rolling pin.   (You will want to pound them down to about 1/4 to 1/2 inch thick.)

    Pat them dry and season both sides of each with salt and pepper.  Coat them in flour and shake off the excess.

    Heat about one tablespoon of olive oil in a skillet.  Place four cutlets/breasts into the skillet and cook until golden brown–about 2-3 minutes on each side.  Set aside and cook the remaining four cutlets in the same manner.

    Boil your pasta.

    Melt one tablespoon of butter in the now empty skillet.  Cook the onion and mushroom over medium-high heat about 5 minutes, or until the onions are translucent and the mushroom are brown.   Add the garlic and cook for about 1-2 minutes.   Transfer this mushroom mixture to a bowl.

    Deglaze the pan with the Marsala wine and broth, by adding it to the empty skillet and scraping the pan (using a wooden spoon) to get all of the brown tasty bits into the sauce.  Bring to a boil over high heat and cook until sauce reduces by about half. 

    Reduce the heat to medium, add the chicken (and any accompanying juices) to the skillet and heat until the chicken is warmed through.  Remove the chicken from the skillet and set aside.

    Remove the skillet from the heat and whisk in the remaining two tablespoons of butter, lemon juice, parsley, and mushroom mixture.     

    Place macaroni in serving bowl.  Top with chicken.  Pour sauce over the top. 

     

     

    *I used two containers of pre-sliced white mushroom from the produce department.

    **I used double (maybe even triple this amount) in order to have enough sauce for the pasta.

    ***I used an entire medium size carton of chicken broth.

     

    Recipe adapted from The Best of America’s Test Kitchen 2008.  You should buy it!

    Filed under: chicken, Main Dish, pasta | 1 Comment »

    Papparadelle with Cabbage, Prosciutto, and Sage

    Posted on December 12, 2008 by kitchenbelle

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    My husband and I have really been enjoying macaroni lately–especially the shapes with lots of chewy texture goodness.  When I saw this recipe in Real Simple, I quickly pegged it as an easy, fresh, and delicious weeknight meal.  (Plus, have you seen all of the articles boasting the cancer-killing properties of cabbage?)  I knew I wanted to make this!  And it really was a winner! 

    I made some adjustments: I used two cups of broth instead of one, and I cooked some of the prosciutto with the onions to infuse some flavor as opposed to just adding it all at the end.  Unfortunately, our grocer was out of Savoy cabbage so I had to substitute plain green cabbage.  In the end, we both really enjoyed this.  The prosciutto was the star (shocking, I know!) but the cabbage held its own.  These three wonderful flavors and the fabulous texture of the pasta really worked well together.

    Papparadelle with Cabbage, Prosciutto and Sage:

    • 8 ounces papparadelle
    • 1 tablespoon olive oil
    • 1 onion, finely diced
    • salt and pepper to taste
    • 1/2 head cabbage (Savoy preferably), quartered and sliced
    • 2 cups chicken broth
    • 1/4 pound prosciutto cut into strips
    • 2 tablespoons fresh sage, chopped

    Cook the pasta according to package directions or until done. 

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    Here are the Delverde papparadelle nests just before I tossed them into the boiling water. 

    Meanwhile, heat the olive oil.  Cook the onions and half of the prosciutto together until the onions are translucent and tender.  Season with salt and pepper.  Add the cabbage and broth, stirring occasionaly.  Cover and let simmer until the cabbage just begins to wilt.  Stir in the remaining prosciutto and sage.  Drain the pasta and add it to the cabbage mixture.  Stir quickly, coating pasta with sauce and serve immediately.

    Adapted from recipe found in Real Simple December 2008 issue.

    Filed under: cabbage, Main Dish, pasta | 1 Comment »

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