taste of tuesday: chicken sate w/spicy peanut sauce

Summer is coming to an end and we are trying to squeeze everything out of it that we can. the past 2 weeks:

• we took a last minute trip to St George to hang out with Aaron's sister and family (reason for the trip: Aaron felt the need to race 107 miles around Bryce Canyon). while there, Lorene and I took the kids to an amazing pool. tempted to make a trip back up just to visit the pool again. and to get a snow cone. Tigersblood. I was in heaven.
• we celebrated our 10 year anniversary. details to come later. just know it involved a sunrise and diamonds, similar to our engagement story. I am the luckiest girl.
• lots of pool time; lots of friend time; lots of park time

all this equals little time spent in the hot kitchen. I have managed to find a new recipe that doesn't require a stove and is refreshing and easy to cook. Jack told me this is his favorite chicken. and kate can't get it in her mouth fast enough. I served it twice last week. I wanted to make it for 3 reason: 1) it was an Ellie Krieger recipe which translates to healthy 2) I wanted to use fresh ginger in a recipe. kind of intimidated by this ingredient. 3) Aaron always orders chicken satay when we get Thai food (and is it satay or sate. Krieger titles her recipe with the later but I always use the other?)Chicken Sate w/Spicy Peanut Sauce
(Ellie Krieger)

Ingredients

• 1/2 cup low-sodium chicken stock
• 1/2 cup lite coconut milk
• 2 tablespoons low-sodium soy sauce
• 1 shallot, sliced thin
• 1 clove garlic, minced
• 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce--I didn't use fish sauce and it tasted great)
• 1 tablespoon brown sugar
• 1/2 teaspoon lime zest
• 1 tablespoon minced fresh ginger
• 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
• cilantro for garnish

Directions
1. In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for at least 2-3 hours. Remove the chicken from the marinade and discard the marinade.

2. thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through. Serve with spicy peanut sauce and cilantro.

Spicy Peanut Dipping Sauce:
Ingredients:

• 1/2 cup natural creamy peanut butter
• 1/4 cup low-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons minced fresh ginger
• 2 tablespoons lime juice
• 1 teaspoon minced garlic
• 1/2 teaspoon chili flakes
• 1 shallot, peeled and roughly chopped

Directions:

Place all ingredients in blender and blend until smooth. (Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator. )

taste of tuesday: feta mandarin asian quinoa

today I will be relaxing poolside and kickin' it in the suite (sans kids/husband) with girlfriends in preparation for the midnight release (don't judge). I'm sure I will be eating a lot of red vines and popcorn that will leave me wanting something healthy like this salad (and some sleep). pronounced KEEN-WAH, this salad has great flavor and color. Quinoa is a great source of protein and is gluten-free. my kids LOVED it. will be adding this recipe to my favorites.Feta Mandarin Asian Quinoa
(Picky Palate)

Ingredients:

• 1 Cup uncooked quinoa
• 1/4 Cup “Feast from the East” Sesame Dressing* from Costco
• 1/4 Cup green onions, chopped-the green parts (optional)
• 1/2 Cup crumbled feta cheese
• 1/2 Cup red bell pepper, chopped
• 1/4 Cup fresh chopped cilantro leaves
• 1 can mandarin oranges, drained

*I didn't have this dressing and wasn't about to make a special trip to Costco for a gallon of dressing. Instead, I used Paul Newmans Low-fat Sesame Ginger.

Directions:

Prepare quinoa according to package directions. Transfer to a large bowl. Mix in dressing, onions, feta, peppers and cilantro. Cover and chill until serving. Add oranges just before serving.

I'll be trying this sesame mandarin quiona salad next. and this recipe for breakfast.

taste of tuesday: dinah's asian noodle salad

with the temperature reaching into the 90's last week, I had no desire to make a hot meal. I planned a menu of no baking/minimal baking/crockpot items. it just so happened, the day I made this salad, the temperature had dropped 30* and I was wearing long sleeves and socks. my mom ate this at a wedding shower and emailed me the recipe (from my YW president). must try it if mom tho't it was good enough to pass along. I don't know who Dinah is (maybe a restaurant in CA?), but they make a tasty salad. love the cilantro. didn't love the smell of cooking sesame oil. Dinah’s Asian Noodle Salad
(Carla Coonradt)

Ingredients:

• 8 oz. angel hair pasta (you can use spaghetti, fettuccine. I used linguine)
• ¼ cup olive oil
• 3 Tbl. Sesame oil
• ¾ tsp red pepper flakes
• 4 Tbl soy sauce
• 3 Tbl honey
• 1 tsp salt
• 1 cup peanuts – chopped (1/2 c. is more than enough)
• 1 bunch green onions sliced--reserve 2 Tbl for top of salad as garnish (optional)
• ½ cup cilantro – chopped
• 1 cup shredded carrots
• ½ English cucumber – seeded and chopped, not peeled
• ¼ cup sesame seeds – toasted
• Grilled chicken – chopped (optional)

Directions:

1. Cook pasta. Rinse in cold water, drain.
2. Heat oil and red pepper flakes until warm. Remove from heat and add soy, honey and salt. Pour over pasta. Refrigerate for several hours. An hour before serving combine all other ingredients. Stir well.

a great mayo-free salad for your summertime BBQ

* * * * *

another salad for a hot summer day: Asian Chicken Salad. brings me right back to high school, hanging out at JJ's house. (toss together: iceberg lettuce or cabbage, 1 pkg top ramen (crushed, uncooked noodles), sliced almonds, 1 can mandarin oranges, chicken (cooked and cubed), & Paul Newman's sesame ginger dressing).

taste of tuesday: emily's sweet and sour chicken

what good are recipes if they aren't shared? this one that came from cute, and very funny emily, which came from her mother, which she got from Kathie Lee Gifford's mother (as in Regis and Kathie Lee....back in the day. question...does anyone else think Kelly looks sick? just a bag of bones and skin. an appetizing tho't when we are talking food). back to the subject at hand: sweet and sour chicken. this version is really good and super easy. so skip the fried, MSG laden mystery meat take out and whip up this healthier version instead. you'll have no leftovers with this one.Emily's Sweet and Sour Chicken
Ingredients:

• 6-8 chicken tenders, cut into bite sized chunks
• 1 green pepper, sliced into chunks
• 1 can of pineapple chunks
• 2 carrots, sliced (my addition)
• 8 oz. Russian dressing
• 8 oz. apricot jam
• 1 packet onion soup mix
• 1/4 cup water
• rice

Directions:

1. line a 9x13 pan with foil. lay the chicken strips on the bottom. layer green pepper, carrots and pineapple chunks on top.

2. mix together the dressing, jam, soup mix, and water and pour on top of the chicken. cover with foil and cook for 30 minutes at 350*. remove the foil lid and continue cooking for 30 more minutes. serve over rice.

taste of tuesday: Asian Persuasion

I love most ethnic foods, esp. Asian cuisine. Not too much a fan of Korean or Vietnamese (much to Aaron's dismay), but I love Thai, Chinese and Japanese. After living in China during college, I've had a hard time finding good Chinese food in the states (with the exception of a little place in SF)...and PF Changs so doesn't count. Most time we order take-out from a little place down the street (something about eating food from little take-out boxes makes it taste better), but for a good homemade sweet and sour chicken, try Emily's recipe. It's really easy.

In addition to Chinese, I LOVE Japanese food. Can't wait to indulge my sushi appetite in a few months. Our favorite is a place just down the street that serves the best teppanyki and sushi. thanks to this friend, I have found an easy recipe for homemade hibachi chicken to satisfy our taste buds when our budget doesn't allow for such indulgences. It requires a few steps, but is really tasty in the end.
Benihana Hibachi Chicken

Ingredients:

• 4 boneless, skinless chicken breast halves, diced
• 1 large onion, cut into large slices and quartered
• 2 medium zucchini, cut lengthwise, then in half and into bite-sized pieces
• 2 cups sliced mushrooms
• 2 Tbsp vegetable oil
• 6 Tbsp soy sauce
• 4 Tbsp butter
• salt & pepper
• 2 tsp lemon juice
• 3 tsp sesame seeds (optional)
• 6 cups bean sprouts (I don't like these so I leave them out)

Directions:

1. Spread 1 Tbsp of oil into a large frying pan over medium/high heat. Spread another Tbsp of oil in another pan over medium/high heat.

2. Add chicken to one of the pans. Add 1 Tbsp of soy sauce, 1 Tbsp of butter, and a dash of salt & pepper to the chicken. cook until done.

3. To the other pan, add the onion and zucchini. Add 2 Tbsp soy sauce, 1 Tbsp of butter, and a dash of salt & pepper. Saute the vegetables as until tender. Turn off heat and cover until chicken and mushrooms are done.

4. When chicken is done, slide the meat to one side of the pan, pour the lemon juice over the chicken and add the mushrooms to the other side of the pan. Pour 1 Tbsp of the soy sauce over the mushrooms and add 1 Tbsp of butter plus a dash of salt & pepper. when the chicken and mushrooms are done, sprinkle 1 tsp of sesame seeds over the chicken, then mix the chicken with the mushrooms. combine the chicken and mushroom mixture with the zucchini and onions.

(optional: 5. Pour the bean sprouts into the same pan in which you cooked the vegetables, and cook over high heat. Add 2 Tbsp soy sauce, 1 Tbsp butter, and a dash of salt & pepper. Cook the sprouts for only a minute or two, or until they have tenderized. Just before you serve the sprouts, sprinkle 2 tsp of sesame seeds on them. Serve the sprouts next to the chicken and vegetables with mustard sauce and ginger sauce on the side.)

serve with steamed rice or fried rice and edamame for a complete meal