Phad Thai

I've recently discovered that there are two things I cannot, without a doubt, cook. The first is banana bread. No matter how I try, I cannot, for the life of me, bake banana bread. I've tried twice in the last week and both times - once in a loaf pan and once in muffin form -I've burnt the little bananas to a crisp. I give up.

The second thing I cannot cook is rice noodles. I think I'm lacking patience when it comes to these and so don't cook them enough and they end up, well, more than al dente.

This brings me to this weeks recipe. Phad Thai. Now, normally I love Phad Thai, especially when someone who knows how to cook rice noodles does all the heavy lifting. I found a recipe that doesn't call for rice noodles. Me thinks we have a winner.

Phad Thai
Serves: 4

• 6 OZ Dried Chinese Egg Noodles, broken in half
• 1/2 tsp cooking oil
• 2 Eggs, beaten
• 3 T Dry sherry
• 3 T Rice vinegar
• 2 T Brown Sugar
• 2 T soy sauce (I used the low sodium on this)
• 2 T Oriental chili sauce (I used just Tapatio hot sauce)
• 1 T cooking oil
• 3 cloves Garlic, minced
• 2 cups FRESH bean sprouts
• 2 green onions, thinly sliced at an angle
• 1/4 cup cilantro, roughly chopped
• 1/4 cup finely chopped peanuts

Cook pasta according to the package directions. Drain.

Heat a wok or large skillet, add 1/2 tsp oil. Add eggs; lift and tilt the wok to form a thin egg sheet. Cook, without stirring, about 2 minutes or just till set. Slide egg sheet onto a cutting board; cool roll up egg sheet and cut into thin slices. Set aside.

For sauce, combine sherry, rice vinegar, brown sugar, soy sauce and chili sauce in a small bowl. Set aside.

Heat 1 T oil in wok or skillet. Add garlic and cook for 30 seconds. Add sauce and noodles, toss until heated through. Add bean sprouts, green onions, cilantro, peanuts and sliced egg.

Toss well; serve at once.

Chorizo-Tomato Stew

I am not, normally, a left over girl. I tend to not like left overs, but I know that being single and a cook, I will have left overs. So I've tried many'a recipes that will, in my opinion, give me the best left overs, thus reducing my lunch out bill.

And I think I have found one such recipe. It's a Rachael Ray / modified for Jenn recipe. It was one of those nights when I hadn't decided what to do for dinner. Was watching 30 minute meals and thought, "I have that. I have that. And I have that ingredient." Done.

Here's a link to Rachael's true recipe.

Here's my version.

Chorizo-Tomato Stew
Courtesy of Rachael Ray
Serves 4

• 2 T extra-virgin olive oil,
• 2 turns of the pan plus some for drizzling
• 3/4 lb chorizo sausage, thinly sliced
• 3 medium cloves garlic, chopped
• 1 large yellow onion, chopped
• 2 ribs celery, chopped (I didn't have celery so I didn't add it...)
• 1 large carrot, peeled and chopped
• 6 medium size red potatoes, halved and thinly sliced Salt and pepper
• 1 (28-ounce) can fire roasted diced tomatoes (didn't have fire roasted so used regular)
• 2 c chicken broth

Preheat a medium soup pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chorizo and cook, stirring frequently, 3 minutes. Add the chopped garlic, onion, celery, carrot, potatoes, salt and pepper, cook for 3 to 4 minutes. Add the tomatoes and chicken broth and bring up to a bubble, turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.

Jalapeno Lime Marinade

Buddy KimR stopped by Saturday night with a 12 pack of Corona. She knew I was fixin' to BBQ up some flank steak that had been marinadin' in a Jalapeno Lime Marinade. This marinade is not for the faint of heart. Nahhh...just kidding. It was yummy. Even Kim, who doesn't cook, ask for the recipe.

Jalapeno Lime Marinade
Courtesy of MyRecipes
Yield: 1 1/3 c

• 1/2 c vegetable oil
• 1/2 c fresh lime juice
• 1 small white onin, chopped
• 2 jalapenos, chopped ( i used just one big one)
• 1 1/2 tsp cumin (I'm not a big cumin fan so I just used about 1/2 tsp)
• Freshly ground pepper.

Mix all the ingredients together and let them stand together for about 15 minutes. Put in the meat and marinate for up to 6 hours.

Pasta da Vinci

A week ago, I met an old high school friend at the Cheesecake Factory. Jenny and I split a pasta dish called Pasta DaVinci. It was quite possibly the best pasta dish I've had in ages. And so, me, being me, headed to the world wide web to find a recipe. I found two. And in Jenn fashion I combined them two recipes to one FABULOUS recipe.

Enjoy

PASTA DA VINCI
Serves 4

• 1 box Penne Pasta ( I used the mini penne)
• 3 large boneless, skinless, chicken breasts, cut into large pieces
• 1 medium Red onion, chopped
• 2 medium cloves of Garlic, minced
• 1 1/2 cup Madeira wine ( I haven't tried this with Marsala, but its possible you could use Sweet Marsala. The recipe should be more sweet tasting than dry.)
• 1 c Heavy cream
• 1/2 c Sour cream
• Butter

Melt butter in a skillet, brown chicken on both sides. Remove from skillet and set aside.

Meanwhile, cook pasta according to package.

In skillet, add a few more turns of the pan of EVOO (extra virgin olive oil).

Add mushrooms, onions and garlic. Sauté for about 2 minutes. Pour in wine. Let simmer for 5 minutes or until liquid has reduced by 2/3rds. Add sour cream and heavy cream; bring to a boil.

Add chicken back to the pan and let simmer for a couple of minutes.

If the liquid isn't reduced by enough, you can, like I did, add cornstarch and water to the mixture for a thickening agent. If you have patience though you might be okay. I, on the other hand, do not.

Remove from heat and toss with pasta. Serve immediately.

Italian Meatball Soup

SLSIL (St. Louis Sister-In-Law) is in town and made this tonight for dinner. It's quick, easy, and delish. Which, in case you don't know means DELICIOUS. It's a "pantry" meal in that just about everything you need for this is likely in your pantry - if you have a stocked pantry.

Italian Meatball Soup
Courtesy of Bev Wraspir
Servings: 6

• 18 oz Package frozen fully cooked Italian seasoned meatballs (35)
• 2 c Frozen mixed vegetables
• 32 oz Beef Broth (large box)
• 14 oz (1 can) Italian style diced tomatoes
• 1/2 c water
• 1/3 c Uncooked small shells pasta (you can use another small type of pasta)
• Shredded Parmesan cheese

Combine in large saucepan and bring to a boil. Reduce heat and simmer for 8-10 minutes until pasta is tender.

Serve with cheese sprinkled over the top when served.

I kid you not when I say this is tasty. And the best part it has left overs and I'll be sure to let you know how those are tomorrow.