I’m here to share a relatively simple recipe that I’ve been making many iterations of recently. To start, you could change the meat and/or vegetable. You could also change the ingredients and amounts…this is a working recipe you can follow strictly, but it is best if you experiment. Sometimes I need more or less of an ingredient (or cooking time) depending on how everything is cooking.
This is the other part of our Easter meal. It paired really well with the creamy and sweet risotto because the chicken had a crispy skin with a spicy/salty flavor. Not too salty, and I mean spicy in the “spice” way, not in the “it tastes hot” way. It’s actually a chicken recipe I could make almost any day since we generally have all of the ingredients on hand. K really liked it, and I did, too. The chicken was moist and tender, the skin was tasty, and the flavors were interesting. This is a “must make again” dish for us.
The recipe I am pulling this from said it was a barbecue beef, but I can’t say it really tasted that way to me. It definitely has some Chinese flavor, but not barbecue. Speaking of the flavor in it…we had a slight hitch. I had picked out this meal before I went grocery shopping, so I had on my list everything I needed…which was just the vegetables and beef. Well, it turns out we were missing another key ingredient: hoisin sauce! We normally have it on hand, so we aren’t sure what happened. There are two options: one is that we used it up previously and forgot to replace it (but that seems unlikely since we usually put things on our grocery list immediately, and I know it’s been awhile since we’ve used the sauce), or two, a recent visitor threw it out when she visited. This visitor tossed our soy sauce because she said it had gone bad (cue debate of soy sauce expiration here), so it is possible she felt the same way about our hoisin sauce. Either way, we had no idea where it was and I needed to start the recipe in the morning for it to have time to cook during the day. Obviously you can run to the grocery store, but since I had just gone the day before, and it was only for one ingredient…and the one ingredient I wouldn’t normally buy at a non-Asian grocery store (cheaper at the Asian stores, usually).
I am already at 5 different revisions on this post because it has been that many times I have attempted to sit down and start writing. Each time I get a few minutes in, the Fudgelet has woken up. Not sure what is going on with him lately, but it has made it difficult to write a cohesive post. Hopefully it makes sense and is readable, because I am getting tired of reading the same few sentences I started with over and over trying to remember what I wanted to say next! 🙂
Call this rendition week…I started by mixing up my Roasted Vegetable Soup, and now I remixed my cheeseburger meatballs with this non-cheese larger version. If you are looking for another way to use ground chicken (or a reason to start making/buying it), here you go! It is really easy and doesn’t require much time at all. The longest part is waiting for them to cook, and time to marinate the meat. I pan-fried them, but now I am wondering how baking them would work. Hmm. The possibilities!
K and I just discovered the nice fish our Whole Foods has to offer. I wanted to have some sort of fish dish since it is Lent and that means Fish Fridays for this Catholic girl! I am sharing this not on a Friday, but it allows you time to pick up some fish for this Friday, if you wish to have some fish fun. We previously have made a version of this dish with shrimp and I felt that fish would work well, too. You can really use any quick-cooking fish that is easy to saute in a skillet. If you decide to use shrimp, add it at the end and do not partially cook it at the beginning like I do with the fish. This dish does not need to be spicy, but feel free to go nuts with your choice of spicy seasoning if you love it. Likewise, you can substitute a different quick-cooking green for the spinach (think Swiss Chard, lettuce, etc.).
Don’t leave out the cilantro, though.
We are huge fans of cilantro in this house!
Here is a great comfort food dish for my husband K. It is soup, it is hot, it has mushrooms, and it is Asian! He was interested when I talked about my ideas for it. It was inspired by a recipe I pulled from the magazine Shape. I jazzed it up a bunch, including adding meat, although we decided that you don’t need meat for this. The mushrooms take care of that meaty flavor for you. I had never bought udon noodles before, and after realizing I had to look up online how long you are supposed to cook them (the package lacked English directions), I got to taste them. They are saltier than I expected, so keep that in mind when preparing your soup. On purpose, I added water instead of more broth to keep the salt level in check.
We served the soup with some Asian veggies. You could stir spinach into this, or have the vegetable on the side like we did. This dish does not have any complicated ingredients. The only items we do not always have on hand are the udon noodles and cilantro. The beef was a splurge. You could just as easily make this more like a ramen by adding a poached egg. I also want to try replacing the cup of water with the “broth” you get from re-hydrating the mushrooms. It is supposed to have a lot of flavor, and I think would enhance this dish even more.