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.

Related product: Maya Kaimal Cocount Curry Simmer Sauce

Tonight I tried the Coconut Curry flavor of the Indian sauces I bought this week. I diced a chicken breast and browned it with half an onion and a couple cloves of garlic, then added a cubed yam and 3 carrots, frozen peas and half the container of sauce and 1/4 c. water. I let it simmer for about 20 minutes before chowing down.

Verdict: A
Credits: Maya Kaimal This is pretty much the recommended preparation on the container.
Leftovers? Yes

Notes: This is sweeter and not as spicy hot as the vindaloo. In both, the coconut milk adds a sweet creaminess. After using $5 worth of chanterelles in a risotto, I don't think I'll be troubled by the price on these. A repeat buy. I mean, at some point, I'll have to get a job or just eat soup but for now, these are good.

Winter risotto (chanterelle, squash, chard)

I had chard and butternut squash in the box this week, so made risotto again but with some improvements.

1 butternut squash, peeled and diced
1 bunch swiss chard, chopped

2 C. chicken broth
2 C. white wine
2 C. water
1 package dried chanterelle mushrooms (porcini are also good)

1 onion, diced
2 cloves garlic, minced
2 C. arborio rice
olive oil
butter

1/2 C. parmesan (or up to 1 C. according to taste)

Smash the dried mushrooms to small pieces and soak in 2 C. water for at least an hour before starting. (It's not a disaster if you wait)

In a pot, cover the squash in water and bring to a boil. Boil for just a couple minutes, then drain and rinse in cold water.

In a saucepan, add the wine and stock to the mushroom water and bring to a low boil.

In a large skillet, brown the garlic in olive oil and add the onion and cook until soft. Stir in the rice and cook another couple of minutes. Add the stock, half a cup at a time. Stir the stock in until it is completely absorbed before adding more. Stir, stir, stir. When all the stock is added, the rice should be cooked through. Stir in the cheese. Season with salt and pepper.

Reheat the squash in 1 T. butter and 1 T. water. Salt and pepper. Stir the squash into the rice. Chop the chard into ribbons and wilt in a little olive oil. Stir into the rice.

Serve topped with more parmesan, black pepper or hot sauce.

Verdict: A
Credits: An improvement on my last effort still inspired by Frances Mayes
Leftovers? Yes, so yummy when fried with a little olive oil and bread crumbs

Notes: This can be done with just a saucepan and a skillet, by cooking the squash first then letting it sit in the collander. Reuse the saucepan for the hot liquid, then reheat the squash in the same pan with butter. Finally wilt the chard (unless you have a ton, which is okay) in the same pan.

New Product: Maya Kaimal Vindaloo Simmer Sauce

The sample at Fairway got me to try these new sauces from Maya Kaimal (of cookbook fame -- I haven't read it). I bought the Vindaloo (spicy) and the Coconut Curry (medium).

1 yam, peeled, quartered and cut in 1/2" slices
1 potato, peeled quartered and cut in 1/2" slices
1/2 c. frozen peas
1/2 c. frozen green beans
1/2 onion, chopped
1 clove garlic, minced
1 tomato, diced
1/4 t. cayenne
1/4 t. cumin
olive oil
1/2 container Maya Kaimal Vindaloo Simmer Sauce

In a pot, cover the sweet potato and potato in water and bring to a boil. Boil for couple minutes. Drain.

In a wok or skillet, heat some olive oil and brown the garlic. Add the onions, cayenne and cumin. Cook until the onions soften. Add the tomatoes and cook for another 3 minutes.

Add the vegetables to the onions and mix. Stir in the vindaloo sauce. Simmer for 10 minutes. Longer if you can wait, the flavor will develop.

Verdict: A
Credits: Maya Kaimal Sauces at Fairway
Leftovers? I used half of the container instead of making a big batch and saving half. I am sure either way is fine.

Notes: At $4.99 for a 4 person serving, these are pretty expensive. I don't know if I will use them often. On the other hand, making authentic curry sauces is not easy or cheap (coconut milk!), so maybe.

Pineapple Sweet Potato Salad

In the box this week was a pineapple, which would have been a deletion had I gotten around to checking the list before delivery (Urban Organic is good about that). I don't care for pineapple, but I had a potluck this week, so I just needed a recipe to serve it to my friends.

I went back to Food TV and found a recipe that used sweetpotatoes and pineapple, both of which I had and I only needed bell pepper and some fresh cilantro.

My only modification to the recipe was use some potatoes with the sweet potatoes because I couldn't stand to use up all my yams (yams, sweetpotatoes, whatever) for a dish I didn't like. I had plenty of pineapple juice from the cut pineapple, but I also put some lime juice in the dressing.

The salad was well received at the potluck. I had some leftover, but there aren't big eaters in that crowd. The initial taste of the dressing was very sesame, but as it sat the pineapple taste increased.

I was disappointed in the consistency of the dressing. I think my blender (or my technique) made the original mayonnaise too thin, so the dressing was even thinner. I haven't successfully made mayonnaise to diagnose this, but I'll have to try.

Verdict: B
Credits: Emeril's Molokai Sweet Potato Salad on the Food Network site
Leftovers? Yes, but not for me.

Winter vegetables

Visiting new friends in Oneota on Sunday, we had Roasted Winter Vegetables with our chicken and rice. It was delicious! Angie said it was easy, just spread on a baking sheet with some oil. I may have to give this a try -- sweet potatoes in the box today.