We are currently in a salmon situation in our house, because every once in a while we get a little, oh, INDULGENT (more on that in a bit) and I have to get us back on a heathy eating track. And that always involves salmon, which is not only one of our favorite fishies, but is also a superfood (so are tea and blueberries by the way, two of my other faves!). And when you are doing a deep dive into healthy eating, anything that is a superfood sounds good to me. In this case, I kept a little of the naughtiness going by bathing my salmon in a mixture of bourbon and lime and other good things, but just enough to give it a little sass. Super good and good for you…let’s make it!
Three cup chicken is one of those recipes that I have been meaning to make for ages and ages now, mainly because I love the name and the idea behind it, which is that you cook up some chicken with a cup each of soy sauce and rice wine and sesame oil. And that is not exactly the way it goes, but it’s pretty close…and at the end of the day you get a bowl full of spicy, flavorful chicken in a delectable sauce that is waaaaaaaay better that anything you are going to get out of a take-out container.
And it plays by my weekend dinner rules, which is that it clocks in at less than 30 minutes from walk in the kitchen to sit down at your table. So break out your measuring cups and let’s make it!
This super-simple recipe for shrimp fried farro is the result of one of my hard and fast kitchen rules, which is this: whenever you make something that can be repurposed into another recipe, MAKE EXTRA. Extra buttermilk rosemary grilled chicken turns into chicken soup the next day. Extra grilled steak turns into perfect steak Caesar salad later in the week. And extra nutty, chewy, gorgeous farro that you made for farro tomato salad turns into lickety-split shrimp fried farro. It’s got the same things you love about shrimp fried rice, except the egg is poached instead of scrambled, the shrimp is whole instead of chopped, and the rice is, well, farro. Because while shrimp fried rice is a beautiful thing, it’s also fun to shake things up now and then, don’t you think? Let’s make it!
Here’s the thing about this time of year. It’s heartwarming, and exciting, and magical…and exhausting. Because let’s face it, we were a little busy even before we started having to make all those lists and check them twice, right? Don’t get me wrong – I like the holidays as much as the next girl. The holiday music that is on every channel. The cards, especially those photo cards that show friends and family in all their holiday merriment. ALL THE PEPPERMINT.
One of the great discoveries my summer so far has been that noodles can come from many places. I already knew about the pasta boxes that line my pantry, but apparently there is this whole world of carrot and squash and cucumber and probably millions of other fresh summer veggies that make dang good noodles. That discovery, along with a gift of some cucumbers and the mint that is taking over the world in my back yard led me to one of my current noodle crushes: cucumber mint noodles, which are dressed with an easy lemon ginger sauce to give them a little kick. Let’s talk noodles!
Here’s the ironic thing about this recipe for spicy fried noodles: I am the least spicy person I know. I am the one who buys the mild salsa at the supermarket. I am the one who is slightly afraid of the bottle of Sriracha sauce in my fridge. I am the one who buys one lonely jalapeño for a recipe, and then uses about 1/8 of it. So why on earth I was motivated to make spicy fried noodles, and why on earth I ate every last speck on my plate is anyone’s guess…but I did and I did, and I’m going to make them AGAIN. Which just goes to show you that anything can happen!