Bowled Over

In my last post, I mentioned that I could eat Tex-Mex all the time and not get tired of it. I have to say I feel the same way about Asian food. The flavors are all so vibrant—you can’t help but feel good after you eat it.

I must admit I rely heavily on one tried-and-true dish in my limited Asian repertoire—stir-fry. It’s easy and quick, and when you can get half of your daily veggie intake in one sitting and love every bite, I find it hard to break outside the box. Plus you can pair it with any starch for a hearty meal with or without meat. Pretty much any vegetable works well for stir fry—whatever you like, toss it in. Broccoli, bell peppers, carrots sliced thinly, cabbage, green beans, peas, edamame, even tomatoes are delicious flash-cooked.

The secret is knowing when to put each ingredient in so nothing gets mushy and nothing’s too crunchy. Think hardest to softest—carrots would go in before green beans; tomatoes would go in last. And everything should be served piping hot. There’s a Cantonese term, wok hay that loosely translates as the “breath of the wok.” I love this term, because it captures the essence of truly fresh, steamy-hot food. (Note to self, get a proper wok…I don’t think there’s any such thing as skillet hay.)

I always like to experiment with a different sauce. I’ve done Thai curry, spicy chili, teriyaki, carrot-ginger, ginger-lime…I don’t usually make the same one twice. But there’s one in particular Jason really loves, so I’ve done it a few times.

Lightly peanut-y without being overwhelmingly so, this sauce makes brilliant use of two of my favorite flavors in the world: lime and ginger. Soy sauce and a touch of honey round out this oh-so-simple topper for a veggie stir-fry, or in this case, a noodle bowl. I didn’t have any, but a healthy squeeze of sriracha garlic-chili paste would be a fabulous addition.


Chicken and Veggie Noodle Bowls
with Peanut-Lime Sauce
serves 2 big eaters

If you don’t like peanut sauce, you can definitely omit the peanut butter here and still get a tasty sauce. You may want to add a touch more honey and/or oil to thicken and sweeten it. If you don’t already have natural-style peanut butter on hand, just use the regular kind. Taste it before you add the honey, as regular peanut butters tend to be sweeter than the natural kind.

For the noodle bowls:
½ pound broccoli
¼ pound angel hair pasta
1 tablespoon vegetable oil
2 cloves garlic, thinly sliced
1 chicken breast, cut into thin, bite-size pieces
1 red bell pepper cut into matchstick-size pieces
Handful snow peas
Two of the following:
½ cup shredded or thinly sliced carrots
¼ head red cabbage, shredded
Handful English peas
1 large tomato, seeded and cut into bite-size chunks

¼ pound angel hair pasta

For the sauce:
1 2-inch piece of ginger, grated
1 lime, zested and juiced
2 tablespoons soy sauce
1 tablespoon natural-style peanut butter
1 ½ tablespoons vegetable oil
1 teaspoon toasted sesame oil
½ tablespoon chicken broth
2 teaspoons honey

Garnish: Green onions, sliced thinly on the bias
Crushed peanuts

Remove tops of broccoli from stems and cut tops into bite-size florets. Peel off the tough outer layer of the broccoli stems with a vegetable peeler and cut stems into matchstick-size pieces.

Make the sauce: In a blender, combine all ingredients and process until combined. Alternatively, in a large bowl, combine all ingredients and whisk vigorously until combined. Set aside.

Heat oil in a large non-stick skillet or wok over medium-high heat. Add garlic and cook, stirring, about 30 seconds being careful not to burn it. Add chicken in one layer and sear each side for 1 minute (2 minutes total). Add broccoli to the skillet and a tablespoon of water or chicken broth. Toss to make sure garlic does not stick to bottom and burn. Cover skillet and cook 3 minutes. Uncover and add red peppers, snow peas, and (if using), carrots, and cabbage. If using peas or tomatoes, toss in at the very end.

While veggies are cooking, cook pasta per package directions. Carefully drain pasta and add it directly to the skillet with the chicken and vegetables. Add half of sauce and toss to coat. Add more sauce a bit at a time until it’s sufficiently coated to your taste. Garnish with sliced green onions and crushed peanuts, if desired.

Kickin' it Old School

(fyi, we went a little out of order this week. Noodle Bowls are tonight--I promise a recipe for tomorrow!)

There are certain kinds of foods I could eat every day and probably never get tired of. Tex-Mex is one of them. I love tacos, burritos, tamales, tortilla soup…the list goes on. Recently, I saw a recipe for something called tamale pie—basically a Tex-Mex-style chili topped with cornbread and baked. It’s an old-school recipe that dates back to WWI. It doesn’t really remind me of tamales—it’s not actually authentically Mexican at all—but it's total comfort food.

I won’t claim the recipe below for tamale pie as my own since about a million different versions of this quick casserole exist. I just used a few recipes I found as a springboard and added or omitted ingredients according to our tastes. Feel free to do the same.

Since we have the same simple salad, oh, every single night, I thought it was time to switch it up a little. Since reading an article about the health benefits of cabbage (lots of vitamins C and K, a healthy dose of fiber, plus possible cancer-fighting compounds), I thought slaw would be a good, nutritious accompaniment. I threw the cabbage together with some other crunchy veggies and topped it with a spiced lime dressing. It’s tangy and light…a nice compliment to the warm pie. This is a super-easy, super-quick weeknight meal that’s pretty healthy and kid friendly, too.


Tamale Pie
serves 2 with leftovers
½ tablespoon olive oil
½ pound 85% to 90% lean ground beef or ground turkey breast
1 small or ½ medium yellow onion, diced
1 teaspoon Kosher salt
3 cloves garlic, chopped
1 tablespoon cumin
1 tablespoon ancho chili powder
½ chipotle pepper, chopped, plus 1 teaspoon adobo sauce
1 cup crushed tomatoes in puree
½ (14.5-ounce) can black beans, drained
½ (11-ounce) can Del Monte Summer Crisp corn
1 (8 ½-ounce) box corn muffin mix
1/3 cup milk
1 egg

Preheat oven to 350°.

Heat olive oil in a large skillet over medium-high heat. Add beef or turkey and cook, crumbling, until meat is browned and no pink remains. Drain most of the fat from the pan.

Add onions and salt, and stir to combine. Cook until onions are soft, about 2 minutes. Add garlic and cook, stirring, 1 minute. Sprinkle in water a teaspoon at a time if skillet seems dry. Add in tomatoes, beans, and corn, and stir to combine.

Combine milk and egg and slowly whisk in the corn muffin mix. Spray an 8- by 6-inch baking dish (or similar small, shallow baking dish) lightly with cooking spray. Pour beef mixture into dish and top with prepared corn muffin mix.

Bake pie in middle of preheated oven for 25 to 30 minutes or until top is golden-brown. Let cool 5 minutes before serving.

Cilantro-Lime Slaw
serves 4
For the slaw:
1 (10-ounce) bag finely shredded cabbage, such as Dole Angel Hair Cole Slaw
1 green bell pepper, sliced into thin strips
1 cucumber, peeled, seeded, and sliced into thin strips
1 jalapeno pepper, seeded and sliced into thin strips
2 green onions, white and light green parts only, sliced thinly

For the dressing:
2 to 3 heaping tablespoons chopped fresh cilantro
3 tablespoons lime juice
3 tablespoons vegetable oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon cumin

Combine slaw ingredients in a large bowl and toss together. Put all dressing ingredients in an airtight container or lidded jar and shake vigorously to combine. Pour dressing over slaw and toss well. Refrigerate at least 15 minutes and toss before serving.

What I'm Making

Sunday - Tuscan vegetable soup, crusty bread
Monday - Thin-crust pizza, salad
Tuesday - Asian chicken and vegetable noodle bowls
Wednesday - Tamale pie, honey-lime slaw
Thursday - Mini meatloaves, roasted butternut squash

La Carte du Semaine

We had a few nights last week that we didn't stick to the menu, so there are some repeats from last week...

Sunday - Roast chicken, roasted grape tomatoes and broccoli, salad
Monday - Winter Squash Soup, baguette, salad
Tuesday - Rotini with Zucchini, Tomatoes, and White Beans, salad
Wednesday - Smoky Chicken Chowder, salad
Thursday - Lemon-Garlic Shrimp & Angel Hair

Bowl of Love

Lentils are one of those perfect foods—they're high in fiber, low-cal, a good source of protein, and have twice the iron of other legumes. Green lentils are the most common, but you can find yellow, red, brown, black, and even white ones. The best part? Lentils are tasty and super inexpensive.

You can make all kinds of things with the little super beans. Lentil soup is fast, easy, and delicious—a lovely light supper or satisfying lunch. They're great instead of rice for a side dish, or mixed into chili for extra texture.

I love the little bite that lentils have, and I wanted to play with that texture. They're also pretty easygoing when it comes to flavoring...I think just about any herb or spice compliments their earthy essence. For this "salad," I tried mixing in some tomatoes and spinach since both of them, when cooked, are silky and soft. (Not to mention the vitamins they bring to the party.) Dressed simply with my go-to bistro-esque salad dressing, it's pretty great as a side dish or as a vegetarian lunch. (A cup of cooked lentils have 18 grams of protein. To put that in perspective, 5 ounces of tofu only has 11 grams.)

Warm Lentil Salad
serves 4 as a side

4 sprigs fresh thyme or 1 teaspoon dried thyme
1 cup green lentils
3 ½ tablespoons extra virgin olive oil, divided
½ lemon, juiced
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 cloves garlic, chopped
1 (14.5-ounce) can petite-diced tomatoes, drained
¼ cup chicken broth or water
1 (16-ounce) bag fresh spinach, tough stems removed

In a medium saucepan, bring 2 cups well-salted water to a boil. Add thyme and lentils, cover, and cook until just tender, about 25 minutes. Drain remaining water, and (if using) pull out thyme stems.

Make dressing: In a lidded jar, combine 3 tablespoons olive oil, lemon juice, Dijon, salt, and pepper; shake vigorously to combine.

In a large, lidded skillet, heat remaining ½ tablespoon olive oil. Add garlic and cook 30 seconds or until fragrant. Add tomatoes; sauté 2 minutes. Add chicken broth or water and spinach. Cover skillet and cook until spinach wilts, about 3 minutes. Uncover and toss to combine everything. Cook until most of liquid in pan evaporates, about 1 to 2 minutes.

Add drained lentils to skillet; gently toss to combine. Remove from heat, add dressing, and gently fold mixture to coat. Serve warm or at room temperature.

Easy Does It

There are only a few things in life that produce complete comfort and satisfaction with truly minimal effort. A roast chicken is one of them. All I have to do is rub some olive oil on the chicken, sprinkle it with salt, put something aromatic in the inside, and stash it in the oven for a few hours, and the outcome is consistently fabulous. It never ceases to amaze me. It was a standard supper in our house when I was growing up—one of my favorite things my mom made.

Please don’t think I’ve never gotten a rotisserie chicken from the deli counter. I have, and they’re not bad. But if you’ve never made a roast chicken, you’re missing one of the fundamental kitchen pleasures. Though insanely simple, I am convinced it is the way chicken was meant to be eaten. Plus, a deli-made chicken doesn’t fill the kitchen (and the house) with a mouthwatering aroma.

I must confess I am not usually a huge fan of chicken. I eat it a lot, sure, but the actual meat isn’t usually the main attraction for me. I eat fried chicken for the skin, chicken soup for the broth, and so on. But I eat roast chicken for the meat. (And the super-crisp skin, but that’s just a bonus.) If you think I’m overdoing it, waxing poetic about a roast bird, you obviously haven’t made one yet. It’s become something of a Sunday night tradition for Jason and me. Don’t be surprised if you crave it weekly, as well!

There’s really no recipe to apply here. I’ll just give you the rough outline I follow each time I roast a chicken. Feel free to adjust according to your taste. But do try it—you’ll be so glad you did. Roast some veggies at the same time (our favorite is Brussels sprouts...) for a simple dinner.

Simple Roast Chicken
serves 2-4 depending on size
1 whole boiler-fryer chicken
A good glug of olive oil
A few hefty pinches of Kosher salt
About 10 grinds of black pepper
Dried or fresh herbs (chopped if fresh)
Stuffing options:
A lemon, cut into a few pieces
Some garlic cloves, smashed
A small onion, cut into a few pieces
Whole sprigs of fresh herbs (rosemary, thyme, parsley…)
A few big pinches of dried herbs (I like herbes de Provence)
An apple, cut into pieces
An orange, cut into pieces

Heat your oven to 400 degrees.

Pat chicken dry with paper towels and set it, breast-side up, in a roasting pan. Tuck the tips of the wings underneath the bird. They’ll burn otherwise. Drizzle with olive oil and rub it all over, top and bottom. With your fingers, gently loosen the skin from the meat on the breast and rub oil under there, too. Don’t be shy about it, but don’t go too nuts with the oil either—if you use too much, it will just fill the oven with smoke. Use just enough to thoroughly coat the chicken.

Next, sprinkle the outside of the chicken with a good pinch of salt. Sprinkle on some pepper, and some herbs. Rub the salt, pepper, and herbs all over the chicken, and under the skin, as well. Sometimes I take a smashed, peeled garlic clove and rub it under the skin.

Next, take another hefty pinch of salt and sprinkle it all over the inside of the bird. Do the same with the pepper and more herbs. Then stuff the inside with whatever you think might taste good. My mom used apples when I was little. My dad loves to use citrus. (If using citrus give each piece a little squeeze before it goes in.) I use whatever I have on hand, but I always use a few cloves of smashed garlic. Make sure you put those toward the back so they can infuse the whole chicken. Most recipes suggest you tie the drumsticks together with twine. I don’t do this, and I haven’t found it to be detrimental to the outcome.

Cook in the center of the oven about 20-25 minutes per pound, or until the leg pulls effortlessly away from the body and the juices run clear. (Use a thermometer if you don’t want to rely on the leg pull. Take it out when it reaches 165 degrees.) If the skin gets too dark, tent with some foil while it finishes cooking. When you take it out, let it rest under some foil for about 10 minutes so it stays nice and juicy.

C’est magnifique!

(It took me a while to figure out the whole carving thing. I’m still working on perfecting my form, but you can watch this video for great step-by-step instructions.)

Day by Day...

Sunday - Simple roast chicken, brussels sprouts with parmesan and lemon
Monday - Butternut squash soup, leftover chicken, salad
Tuesday - Chicken & veggie stir fry, brown rice
Wednesday - Pork chops with warm lentil salad
Thursday - Rotini with zucchini, white beans, and tomatoes