This is similar to the Peanut Ginger Quinoa recipe I blogged about last month, but just different enough that it warrants another blog post. Instead of a very strong peanut flavor, it has a bit of kick to it with the addition of the sweet chili sauce. I doubled the recipe, and made some minor adjustments to the original.
INGREDIENTS:
- 1 cup uncooked quinoa, rinsed
- 1 chicken breast
- large handful shredded carrots
- 2/3 cup shelled edamame
- 2/3 cup chopped green onions
- 1/2 cup chopped peanuts
SAUCE:
- 4 tablespoons sweet chili sauce
- 2 tablespoons rice vinegar
- 2 tablespoons coconut milk
- 1 tablespoon brown sugar
- 2 teaspoons creamy peanut butter
- 2 garlic cloves
- 1/4 teaspoon ground ginger
Cook chicken breast. I put a chicken breast in my small crockpot, covered it with garlic powder, onion powder, sweet chili sauce, and some water to cover the bottom of the crockpot, and cooked on low for 5 hours (or until you can easily shred it).
Prepare quinoa according to directions. I used low-sodium chicken broth, and it was so much more flavorful than water, so use it if you have it.
While quinoa is cooking, combine all of the sauce ingredients together in a large bowl and whisk well to combine. Combine all the dry ingredients in a medium bowl.
Once quinoa has absorbed all of the liquid, mix quinoa in the large sauce bowl and toss well to coat.
Add in dry ingredients to the large bowl and mix well.
Original Recipe: How Sweet It Is
I made the recipe a couple weeks ago, and we both liked it. I cooked the pasta too much, so I'm decreasing the cook time, but other than that, it was delicious!
INGREDIENTS:
- 1 tbsp olive oil
- 1 lb smoked sausage
- 1.5 cups diced onion
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
- 1/2 cup heavy cream
- 8 oz penne pasta
- 1/2 teaspoon salt and pepper, each
- 1 cup Monterey Jack cheese, shredded
- 1/3 cup thinly sliced scallions
Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 10 minutes.
Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions.
Makes 4 servings.
Original Recipe: Kevin and Amanda
I just made these this weekend....sooooo good. No need to deviate from the original recipe (though I'm adjusting instructions since I don't have an electric mixer, boo).
INGREDIENTS:
- 1 and 1/4 cup plus 2 tablespoons unbleached all purpose flour
- 1/4 cup malted milk powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 3/4 cup plus 2 tablespoons packed dark brown sugar
- 2/3 cup chocolate hazelnut spread, such as nutella
- 1 egg
- 1 teaspoon vanilla extract
- 2/3 cup semisweet chocolate chips
- 2/3 cup toasted hazelnuts, skinned and chopped
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
Whisk together the flour, malted milk powder, baking soda, and salt until well blended in a medium-sized bowl.
Cream together the butter and both sugars in a large bowl. Add the hazelnut chocolate spread and mix until combined. Add the egg and the vanilla and mix until incorporated.
Add 1/2 the flour mixture and stir then add the other 1/2 and stir until just combined. Don't overmix.
Stir in the chocolate chips and hazelnuts until evenly distributed (a couple stirs). Take tablespoons of dough and drop them onto the prepared baking sheets, spacing them out about 2 inches from each other, until the sheets are full.
Bake in the oven for 13 minutes for a softer cookie, and 15 minutes for a crisper cookie. Remove from oven and allow to cool enough to handle, then transfer them to a wire rack to finish cooling completely. Kept in an airtight container at room temperature, the cookies will keep for 2 to 3 days.
Original Recipe: Adventures in Cooking
This isn't an authentic Pad Thai dish, but it's a quick and tasty weeknight meal. I double the amount of sauce from the original recipe, as the first time I made it, it was quite dry. I also add chicken, because Trip doesn't consider it dinner unless there's meat in it. And of course, I take out the cilantro. :)
INGREDIENTS:
CHICKEN:
- 1 chicken breast
- garlic powder
- onion powder
- kosher salt
- black pepper
SAUCE:
- 4 tablespoons brown sugar
- 3 tablespoons fresh lime juice, plus wedges for serving
- 6 tablespoons soy sauce
- 1 squirt (about 1/8 teaspoon) Sriracha (optional)
OTHER INGREDIENTS:
- 8 ounces dried, wide and flat rice noodles
- 2 teaspoons vegetable oil
- 3 scallions (green onions), white and green parts, separated and thinly sliced
- 1 garlic clove, minced
- 2 large eggs, light beaten (optional)
- 1/4 cup chopped roasted, salted peanuts
Cook chicken as preferred. I either bake it in the oven at 375 degrees for 35 minutes, or stick it in the crockpot if I remember. Sprinkle some garlic powder, onion powder, salt, and pepper on it before cooking.
Cook noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
In a large skillet, heat oil over medium heat.
Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
Serve noodles with lime wedges, topped with peanuts.
Original Recipe: Brownies for Dinner
