Baked Sesame Chicken Noodles

I got the new Cooking Light this week and found a recipe that would use up the red bell peppers that I got in the box. I modified it to suit what I had on hand, but essentials are the same.

8 oz whole wheat spaghetti, broken in half
1 T. dark sesame oil
4 stalks of celery sliced thin
2 red bell peppers
3 oz shitake mushroom caps, sliced
3 boneless, skinless chicken thighs cut into 1/2 inch pieces
1 t. minced ginger
3 garlic cloves, minced
1/4 C. soy sauce
1 C. chicken broth
1 T. cornstartch
2 T. sherry
1 T. rice vinegar
1/2 t. crushed red pepper
1 bunch young swiss chard, sliced (about 2 cups)
1 T. sesame seeds
2/3 C. bread crumbs
2 T. olive oil

Cook the spaghettil, drain.

Roast the red peppers: halve and seed the peppers, then either set the skin side on a gas flame until it is completely black (with my burners I have to move it around to get everything) or put skin side up on a sheet under the broiler until blistered and black. Let the peppers cool a little, then rub the burnt skin off under running cool water. Slice into strips.

In my Le Creuset 3 1/2 Quart Saucepan with Cover, Flame heat the oil and then saute the celery, peppers and mushrooms for 2 minutes (or so). Add the chicken, ginger, garlic and saute for 3 more minutes (or until most of the chicken is browned). Stir in the soy sauce and cook for another 2-3 minutes.

Whisk the cornstarch into the broth and add to the pan. Bring to a boil and cook until it starts to thicken (a little thick, not a lot). Remove from heat, stir in sherry, vinegar and crushed red pepper. Add spaghetti, chard and 2 t. sesame seeds. Stir well.

Stir oil and 1 t. sesame seeds into bread crumbs. Sprinkle crumbs over pasta mixture. Put the excellent pan right in the oven and bake at 400 degrees for 15-20 minutes.

Verdict: B, a solid effort.
Credits: Baked Sesame Chicken Noodles Cooking Light March 2004
Leftovers? Yes, I expect the ginger and sesame flavors to develop .

Notes: The original recipe had plain red peppers, not roasted but I don't really care for bell peppers unless they are roasted. Also, I thought I took chicken breast out of the freezer, but it was chicken thighs so that's what I used. I substituted a bunch of young (small, like spinach-sized) chard for bok choy and added the celery. I think I might kick up the red pepper flakes a little and maybe the ginger. I t was good, but not super spicy.

Aloo Gobi

On the DVD for Bend it Like Beckham there is a special feature for making aloo gobi. The director makes it in a restaurant kitchen with her mother and aunt looking on. I love aloo gobi and making any curry, so I was inspired to try Gurinder Chadha's version. Of course, I didn't write it down so it is only my memory of her version -- with substitutions.

1/2 head cauliflower, cut into pieces
3 yukon gold potates, chopped

1 small bunch cilantro (coriander), stems and leaves chopped separately
1 can diced tomatoes with jalepeno
2 green chilies, diced
1/2 large onion, diced
1/4 C. olive oil
1 T. cumin seed
2 t. tumeric
2 cloves garlic, minced
2 T. hot curry powder, Calcutta Heat, Spice Islands
1 t. grated ginger
1 t. salt

In a wok, heat oil and add cumin seeds and cook for a minute or less. Add chopped onion and cook until onions are translucent. Add garlic and ginger, tomatoes,chilies and cilantro stems. Stir together. Stir in tumeric and simmer while you chop cauliflower and potatoes.

Add cauliflower and potatoes and salt, cover and simmer for ten minutes. Check and add water if sticking. Simmer another 15-20 minutes. Stir in half the chopped cilantro and simmer uncovered for 5 minutes. Serve, topped with remaining cilantro.

Verdict: B+
Credits: Bend it Like Beckham DVD special feature
Leftovers? Yes, and even tastier. In the DVD, Ms. Chandha praises toasted aloo gobi sandwiches. But cold curry on white toast? That's whack. I won't be trying that.

Notes: For the movie, the tagline is : "Who wants to cook aloo gobi when you can bend a ball like Beckham?" Now, I thought the movie was great, but seriously -- soccer? I have spent far more effort learning Indian cooking.

I didn't have garam masala in the house and they were out when I went to the store, so I used hot curry powder instead. Still good.