PW's Sesame Noodles

I've made these noodles a few times now, after my mother-in-law recommended them to me.

The first time I made them, the kids were raving over the aroma of them. They continually asked, "When is dinner, mom?" And, "What are you making???" I believe this is the night that my middle child announced that she wants to be a 'cooker' when she grows up, just like me.

Then we sat down to eat.

My oldest loved them. I mean, looooovvveed them. Like, face-to-plate, sucking these noodles down.

My middle-est, not so much. She took one look at those scallions and decided it was gross.

My youngest thought they were ok. She ate a few bites, picking all green things out, and announced that she did NOT, after all, like these noodles.

Sigh. Most nights, though, are like this.

I decided to be brave and try them again. This time, not so much chili oil (the spice was too much for them) and put some aside sans scallions for the girls. But, again, the girls wouldn't eat them because they had already 'tried' them and the verdict was already in.

Jayden devoured his. And theirs.

But most nights are like this. It's always a fun-filled evening of, "Sit down and EAT!!"

So, after giving you all of that information, I have to tell you that I loved them. I think they are light and flavorful and such a great way to get the whole wheat noodle a spin. And most people who know me well, know that I am not a huge fan of asian cuisine. I mean, I like PF Changs, Pick Up Stix, Pei Wei, you know, the American-ized versions of these dishes. I enjoy making a stir fry every once in awhile. And I like white rice with soy sauce. Does that count? I liked fried rice, til I found out they put an egg in it. I liked egg-drop soup til I found out that it, too, has an egg actually dropped in it. (By now you are thinking, "Why is she surprised her kids don't like this?")

So, anyway, I knew I wanted to post this recipe as soon as I could smell them cooking. I knew it again, when it took like 5 minutes to throw together. And I knew it again when they looked so amazing sitting next to my oriental veggies and the skirt steak I prepared to go with it. And, finally, I knew it when I tasted them and their spicy, savory delicious-ness.

So, here it is (my notes are in parentheses & italicized):

PWs (Pioneer Woman's) Simple Sesame Noodles

• Ingredients
• 12 ounces, fluid Thin Noodles, Cooked And Drained (I used whole wheat angel hair)
• ¼ cups Soy Sauce
• 2 Tablespoons Sugar
• 4 cloves Garlic, Minced
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Pure Sesame Oil
• ½ teaspoons Hot Chili Oil (This is where I held back the 2nd time. It didn't seem like a lot when at the time, but it was...)
• 4 Tablespoons Canola Oil
• 2 Tablespoons Hot Water
• 4 whole Green Onions, Sliced Thin

(I had some sesame seeds that I toasted, just for kicks.)

Preparation Instructions

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions (and sesame seeds!) and toss.
Serve in a bowl with chopsticks. Yummy!

Orange Chicken

2 whole Boneless, Skinless Chicken Breasts

¼ cups Cornstarch

Salt And Pepper

1 cup Fresh Orange Juice

1 cup Water

2 Tablespoons Lime Juice

2 Tablespoons Lemon Juice

2 Tablespoons Rice Wine Vinegar

3 strips Orange Zest - 1" Wide By 2" Tall

½ cups Lightly Packed Brown Sugar

½ teaspoons Fresh Minced Ginger

2 cloves Garlic, Minced

2 Tablespoons Light Soy Sauce

4 whole Dried Red Chilies, Broken In Half (or red chili flakes)

2 Tablespoons Cornstarch, For The Slurry

2 Tablespoons Water, For The Slurry

 

In a heavy-bottomed pot, heat about an inch of vegetable or canola oil to about 375F. Heat the oven to 250F.

In a large zip top bag, combine the cornstarch, salt and pepper. Add the chicken chunks and seal the bag. Toss to coat completely.

Add the coated chicken to the hot oil in two or three batches. Cook until lightly golden and the chicken reaches an internal temperature of 160 F. Transfer the cooked chicken to a baking sheet lined with paper towels. Hold the chicken in the oven.

In a sauce pan, combine the water, orange juice, lime juice, lemon juice, vinegar, orange zest, brown sugar, ginger, garlic, soy sauce, and dry chilies. Stir to combine. Place the pan over medium heat and bring to a boil. Reduce the heat to medium-low and let the sauce reduce by 1/3.

In a small bowl, prepare the slurry by combining the cornstarch and water until smooth. Pour the mixture into the sauce and whisk until the sauce thickens. Add fried chicken pieces. Stir to coat. Serve immediately.

Summer Salad with Garlic-Chili Shrimp

Okay, well I know it's not summer anymore, but the thermostat is still reaching 70+ here in California, we still have beautiful produce, and I'm always looking for a complete meal worthy salad. This is what I made for dinner lastnight, along with Pioneer Womans Easy Seseme Noodles. Delicious!!

Shrimp:

1 teaspoon chili-garlic sauce *I couldnt find this sauce, so I used 1 ts. Sriracha Chili Sauce, mixed with 2 minced garlic cloves and a few dashes of white rice vinegar and I wouldnt change it, it was yummy*

1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon
2 pounds uncooked large shrimp, peeled, deveined
3 tablespoons extra-virgin olive oil, divided

Salad:
2 ears of corn, husked
3 small tomatoes, cut into 1/2-inch-thick wedges
1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large avocado, halved, peeled, pitted, cut into thin slices

4 cups (loosely packed) mixed baby greens
Dressing:
3 teaspoons fresh lime juice
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil (such as Asian)
2 tbs. olive oil
*I added a dash of ground ginger and 1 small minced garlic clove*

Toasted sesame seeds for garnish *I would also add some almonds or chow mein noodles or raw ramen noodles for a crunch, it was lacking texture* Add to the salad.

For Shrimp:  Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. * I did this an hour 40 min prior to marinate*

Heat 2 tablespoons oil in heavy large nonstick skillet over med-high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool.

Cut corn from husks. In same pan used to cook the shrimp, saute the corn until brown. Add to salad.

Dressing:  Whisk 2 tablespoons oil, lime juice, soy sauce, garlic, ginger, salt, pepper and sesame oil in medium bowl.

Top the salad with the shrimp, and dressing and toss, serve. Made 4 servings.
Bon Apetite

Pot Sticker Salad with Snap Peas

proof the kids ate it!

i found this recipe about a year ago in a real simple magazine section on 20-minute meals. (in fact, all of the recipes on this week's menu is from that section!)
and the kids actually love it!

i adapted it for our family...
and i always make brown rice to accompany it, so allow for that 45 minutes of cooking time if you decide to make rice, too.

1 (1-lb) bag frozen pot stickers --- i used fresh pot stickers from our grocery store. it cuts the cooking time in half, if that's possible!
a couple of handfuls of snap peas
2 carrots, cut in matchstick-size pieces
1/4 cup low sodium soy sauce
1 T sesame oil --- you'll find it on the asian food aisle
a handful of cashews, the recipe calls for peanuts
2 green onions, sliced

i filled a saute pan with an inch or so of water, then brought it to a boil. over medium heat, i threw the snap peas and carrots in, cover and let steam for about 5 minutes.

remove and set aside.

with the remaining water, set the pot stickers in to cook - if they are fresh, you only need a few minutes. if they are frozen, let them cook about 5-7 minutes. - don't turn them, either! they get too brown/crunchy and not as soft and delicious that way.

combine the soy sauce and sesame oil. (i don't give the sauce, onions, or nuts to the kids)

with rice ready, place on a plate, topped with the pot stickers and vegetables, then the green onions and nuts. pour the sauce on top - and i also used a few dots of the sriracha sauce.

the kids are always very unsure of this recipe - it looks different. but once i (and jayden) convinced them that it was just chinese ravioli (it worked!) they ate it all.


adapted from real simple, august 2008

Ginger salad dressing

Do you have a favorite Japanese restaurant? I do.. or, I did until they tore it down and shipped the building back to Japan where it came from, or so I hear.. Who's big idea was that anyway?? I'd like to know. Gasho House of Japan. mmmmmmmm. Just thinking about it makes me happy. Okay back to the subject. I dunno about you, but I am madly, deeply, desperately in love with the salad dressing. I mean, I'd give my left pinky for the actual recipe. Well.. no one wants it, so here is one that I think is the closest I have ever gotten to the actual gold mine. Yumm-y

Now, this is the recipe as I tried it. However, if you are using your blender.. hello?? No need to mince the veggies. Just cut er' up and throw er' in. It turns out fine.
1/2 cup onion, minced
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons fresh ginger, minced
2 tablespoons celery, minced
2 tablespoons ketchup (ketchup, really? did the Japanese use ketchup?! maybe next I'll try it with a slice or two of tomato, I'm embarassed.)
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Combine all ingredients in a blender.
Blend on high speed for about 30 seconds or until all of the ginger is well pureed.

Recipe from Recipezaar.com

Thai Coconut Soup by Elisabeth

My sister, Elisabeth, sent me a recipe this morning... I thought I'd post it, as it's been awhile since we have been regularly posting recipes :) sorry...

1 Tbsp veg oil (I used EVOO)
2 Tbsp grated ginger
4-6 tsp Thai Red Curry Paste (I used 4tsp yellow curry paste cuz that's what I had, but will use less next time)
6 C chicken broth
3 Tbsp Fish sauce or soy sauce (fish is preferred if you have it--I will use a bit less next time as it was a tad "fishy")
1 Tbsp brown sugar
2 (14 oz) cans coconut milk (not light)
1 lb boneless, skinless chicken breasts (I used thighs), sliced into 1 inch strips
1/2 lb white mushrooms, trimmed and sliced thin (I diced up small cuz we don't really like mushrooms--I also added thinly sliced carrot)
3 Tbsp fresh lime juice
fresh cilantro leaves

Heat the oil in a large pot over medium heat until shimmering. Stir in ginger and curry paste and cook for 1 minute. Add 1/2 C of broth and stir until the curry paste dissolves. Add the remaining broth, fish sauce, and brown sugar. Bring to a simmer and cook, partially covered, for 15 minutes.
Stir in the coconut milk, chicken, and mushrooms (and carrots, if desired). Simmer until chicken is cooked, about 5-10 minutes. Stir in the lime juice and season with salt (if needed). Sprinkle the bowls with the cilantro leaves and serve.
With our leftover soup I brought it back to a boil, and added diced potato and carrot, and more chicken. Serve over rice for a second meal. So cheap and fast and easy!
Let me know if you try it! (really! let TBNB know what you think!!)

Jamie--
I got this recipe from that America's Test Kitchen Cookbook. It was so good, I wanted to share. :)
Jonah (her son) even had a second helping! It turned out a tad spicy, but by chasing it with a glass of milk the kids liked it! It's the best soup I've had of this genre. I wouldn't tell the kids what it was until they were done eating (they're funny about things like that sometimes!) and that was incentive enough to get Jonah to start taking bites--he is so curious!