Chicken and Sesame Noodles

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I have a bad, bad habit when it comes to sesame noodle recipes, which pretty much goes like this: I try every one I run across.  The noodles, the peanut sauce, the sesame seeds, the slight kick of spiciness...there's something about all of that that has me at hello, goodbye and everything in-between.  As a result, there are a few of these on this very site, and I love all of them so dearly.  I do. But this one...this one has a special place in my heart.  It involves tender roasted chicken and sweet shredded carrots.  It can be eaten hot.  It can be eaten cold.  And it is largely based on a recipe from Cooks Illustrated, which pretty much guarantees that it will be perfect every time you make it. So if you, like me, are head over heels in love with sesame noodles of all kinds, you must, must, must, must give this one a try.  I promise it will be the kind of love that lasts a lifetime.  Noodle-wise. Chicken and Sesame Noodles, adapted from Cooks Illustrated Chicken and Sesame Read More & Get the Recipe

The Best, Easiest, Quickest Chicken Noodle Soup Ever

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There are few things I love as much in the cold heart of winter as a bowl of chicken noodle soup.  I'm most definitely not talking about the one in the can.  I'm talking about soup in a rich, flavorful broth with chunks of roasted chicken, freshly chopped tender pieces of carrot and celery, bow-tie noodles soaking up the chicken taste and fresh parsley and thyme floating throughout the whole thing. Sounds long and involved and exhausting, right?  Well, usually that is right.  What usually happens is that you start out with all great intentions and energy and a nice whole chicken.  You toss it in the soup pot with some water and a prayer or two, and hours and days and weeks later you have a cooked chicken and some "broth."  But the chicken is a little rubbery from having boiled away for ages and I'm sorry, all the onion and carrots in the world have not been able to produce a nice rich broth  -- for me, anyway.  It ends up watery and sad and you have to skim the top of it, and on Read More & Get the Recipe

Sesame Noodles with Cucumber Cashew Salad

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I can't remember the first time I discovered soba noodles, but once I did I kinda felt like I had won the food lottery. Soba noodles are made of buckwheat, and addition to being really, really tasty, they are actually pretty good for you, as far as pasta goes. And when you pair them with a scrumptious sauce and nestle a delicious cucumber cashew salad next to them...well, it's a good day when you can say you are having a super-delicious dinner and being virtuously healthy all at the same time. Right?This quick cold noodle salad is another one from my week-long celebration of one of my new favorite cookbooks, STONEWALL KITCHEN FAVORITES, and if you haven't yet entered the giveaway for a signed copy of this fantastic book, click here. In the meantime, here's the scoop on this salad. The sauce is a speedy combo of garlic, ginger, scallions, tahini, chili paste, soy sauce and my personal favorite kitchen ingredient, peanut butter. You thin it down a little with some hot water from the Read More & Get the Recipe

Shredded Chicken with Noodles

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This is one of those recipes that falls squarely in the comfort food category. There is something warm and cozy about shredded chicken with noodles and carrots in a delicious sauce that makes you feel like pretty much everything is right with the world. It also features turmeric, a spice that doesn't get anywhere near its fair share of love and respect, at least in MY spice cabinet. Speaking of spice cabinets (and yes, mine IS in alphabetical order, and I am not ashamed to admit it), the absolute best place in the whole wide world to buy spices is this little outfit called Penzey's. Here's a link: Penzey's Catalog I am lucky enough to have a Penzey's in my area (that area being Grand Central Station in NYC) and take a look at this: ...and this.... ....and this... ...and don't even get me started on what it smells like in that place. Spice Heaven. Anyway, turmeric...it's one of the things that makes this recipe from the Pioneer Woman so fabulous. That and the shredded Read More & Get the Recipe

Mediterranean Tuna Casserole

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Okay, so this is NOT your grandmother's tuna casserole. Yes, there is tuna, and yes, there are noodles. But there are also artichoke hearts and there is also feta cheese, and there is absolutely no cream-of-anything soup. The teenager still ran screaming from the room, but the Southern husband and I loved it. You really must use tuna packed in oil for this one. I think we have all been so brainwashed into using the packed in water variety that you now have to look hard for the packed in oil kind, but it really does make a big difference. (It's also great in this recipe for tuna salad, by the way.) The packed in oil kind has a rich, delicious flavor that the water kind just doesn't have. In this recipe it blends with the feta cheese and the artichokes to give it a little bit of an exotic Greek flavor. So the next time you get that longing for a warm, comforting tuna casserole (and don't we all get those?), give this one a try. It makes great leftovers, too. MEDITERRANEAN TUNA Read More & Get the Recipe

Teriyaki Steak and Sesame Noodles

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Just in time for the holidays, I have a great recipe and an equally great cookbook to give away! Those of you who read my post on Pork Dumplings with Chili Sauce know that I am a big fan of Jaden Hair and her Steamy Kitchen blog. Jaden is an amazing cook, an incredibly talented photographer, a really nice person, and the author of THE STEAMY KITCHEN COOKBOOK, which is where I got the recipe for the teriyaki steak that you see above. This cookbook is jam-packed with fabulous-looking recipes that I am going to work my way through...just as soon as I get it back from my mom, who took one look at it on my kitchen counter and borrowed it. But not before I had made this rocking good steak, which is marinated in a balsamic teriyaki sauce that is Out Of This World. Jaden makes it with a skirt steak, but says you can use the steak of your choice, so I took her at her word and used my all-time favorite cut for grilling: the flank steak. The Southern husband and I made the teriyaki sauce the Read More & Get the Recipe