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 »

Polenta Stuffed Poblano Peppers

Posted on May 14, 2009 by kitchenbelle

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Something about the photo of this recipe in Rachel Ray’s magazine caught my eye.   The fact that I had a half of bag of leftover polenta on hand sealed the deal.  My husband has been craving fish quite a bit lately.  (My mom always taught us that if you are craving something it is your body telling you that you need it!  I have been diligently quenching my cravings for as long as I can remember.  I love when my husband mentions his cravings because I love finding new recipes to  satisfy them.)   I decided these peppers would be a perfect accompaniment to some baked fish.  I was right!  The polenta was just fantastic—creamy and flavorful (not bland at all due to the nice bite and freshness provided by the scallions) and the corn kernels added some always-welcomed crunch.  I served these peppers with Cajun-Baked Tilapia.  (Recipe to come!)

One note:

  • I could not find peppers labeled “Poblano” in my grocery store.  However, the produce manager assured me Pasilla peppers were the same as Poblano.  According to this article, that is not true, however, for the purpose of this recipe they were just fine.  They had a nice warm flavor–not as acidic as typical green peppers,  not nearly as punchy as jalepenos, and not as sweet as red peppers.  They were an enjoyable contrast to the creamy polenta.

Something else I wanted to mention: Technically, today is this blog’s one year anniversary!  The reason I say “technically” is because I started writing this blog in May 2008, however, I didn’t make it live until July 2008.  It has been a wonderful year of fun in the kitchen—I have discovered so many wonderful recipes from a variety of sources.  Sources that have ranged from the expected to the unexpected!  (One source I am currently addicted to is myrecipes.com. More on that in future posts!) I continue to adore researching, discovering, trying, and sharing new recipes with you.  I hope you’ll continue to visit kitchenbelle.com for inspiration, information, and fun.

Polenta Stuffed Poblano Peppers:

  • 4 plum tomatoes, halved
  • 1 red onion, cut into wedges (I forgot to get an onion so I substituted 5 whole cloves of garlic)
  • 4 poblano peppers, halved lengthwise and seeded
  • 1/4 teaspoon ground cinnamon
  • salt and pepper to taste
  • 1/2 cup instant polenta
  • 1 10 ounce package frozen corn
  • 1/4 cup soft goat cheese
  • 4 scallions, sliced

Heat broiler.  On a baking sheet toss the tomatoes, onion (or garlic in my case) and oil.  Turn the tomatoes so that they are cut side down and place them on one end of the baking sheet.  On the other end of the baking sheet place the peppers cut side down.  Broil the vegetables until they are charred, about 5-10 minutes.  Flip the tomatoes and peppers over halfway through.  Remove from oven.  Set peppers aside.  Place tomatoes and onions in a blender or food processor.

Heat oven to 400 F.  Add the cinnamon and 1/4 teaspoon each of salt and pepper to the tomatoes and onions in the  blender or food processor.  Puree until smooth.  Spread half of this sauce on the bottom of a 9×13 baking dish.  Place the peppers (cut side up) on top of the sauce.

In a medium sauce pan bring 2 1/4 cups of water to a rolling boil.  Slowly whisk in the polenta.  Do not stop whisking, about 3-4 minutes, until the polenta is thick.  Stir in the corn, goat cheese, and all but 2 tablespoons of the slice scallions.

Spoon the polenta mixture into the peppers.  Drizzle with the remaining sauce.  Bake in the 400 F oven until heated through, about 5-10 minutes.  Top with remaining scallions.

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Recipe adapted from Everyday with Rachel Ray June/July 2009 issue.

Filed under: cheese, corn, Main Dish, peppers, polenta, Side, tomato, VEGETARIAN | 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 »

    Roasted Red Pepper, Chicken, and Olive Polenta

    Posted on November 23, 2008 by kitchenbelle

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    I’ve had this bag of polenta on my counter for a few months now and I finally decided to go ahead and do something with it.  I opted to make the recipe right there on the back of the bag, with a few modifications.  This is a perfect side dish but also, it stands up well on its own. This recipe is so flexible!  You can add more veggies, different veggies or omit the chicken.  You can experiment with different cheeses or just use whatever you have on hand.  Add fresh herbs or dried herbs!  The possibilities are endless!  Have fun with it and enjoy! 

    Here are some ideas to get your creative juices flowing: sundried tomatoes, green olives, feta cheese, parmesan cheese, fresh basil, pimentos, caramelized onions…

    Make it yours!

    Roasted Red Pepper, Chicken, and Olive Polenta:

    • 6 cups chicken broth
    • 2 cups polenta
    • 2 red peppers, roasted and cut into 1/4-inch strips
    • 2 cups mozzarella cheese, grated
    • 1 small can sliced black olives
    • 1 cup cooked chicken, shredded or cubed

    Spray an 8-inch round cake pan with cooking spray.

    Bring chicken broth to a boil in a large pan.  Add polenta and stir continuously about 10-13 minutes.

    Remove from heat and stir in cheese, peppers, black olives, and chicken until evenly distributed.  Pour into the round pan.  Use a rubber spatula (sprayed with cooking spray to prevent sticking) press polenta into the pan.  Refrigerate for 1-2 hours.

    Preheat oven to 375 F.  Bake (in pan) for 15 minutes.  Remove from oven and let sit about ten minutes.  Invert onto serving dish and top with fresh grated cheese.  Slice into wedges to serve.

    Adapted from recipe found on the back of Pastene Polenta bag.

    Filed under: Main Dish, polenta, Side | 4 Comments »

    Zucchini Squares

    Posted on August 28, 2008 by kitchenbelle

    I had my mind set on making an appetizer that would be portable, easy to eat, and contain some fresh summery produce.  Bam–I found it!  These squares were so easy to make!  And who can argue with a new fun way to use zucchini!  They are tasty, not too rich, and have a nice airy texture.  Though these turned out well, the next time I make them I would entertain the idea of using a 9 x 9 square pan to make thicker smaller squares (for use as an app) or thicker larger squares (for use as a side dish).  The mixture seemed a little bit on the scarce side for a 9 x 13.  I would also increase the 1/2 cup of cheese to a full cup.    

    Zucchini Squares:

  • 3 cups thinly sliced zucchini, unpeeled
  • 1 cup Jiffy biscuit mix
  • 1/2 cup yellow onion, finely chopped
  • 1/4 teaspoon dried oregano
  • freshly ground black pepper to taste
  • salt to taste
  • dash garlic powder
  • 2 tablespoons fresh parsley, coarsely chopped
  • 1/2 cup Parmesan cheese, grated 
  • 1/4 cup vegetable oil
  • 4 eggs, lightly beaten

    • Lightly grease a 13 x 9 inch glass baking dish. (Cooking spray works fine here.) Combine all ingredients in a large bowl and mix well. Pour mixture into dish. Bake at 350° for about 30-35 minutes, or until lightly browned. Let cool and cut into squares.  Can be served as an appetizer or side dish.

    Original recipe found here on About.com.

    Filed under: Appetizer, Side, zucchini | 1 Comment »

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