1 pound fresh yellow egg noodles (such as hokkien mee, yakisoba or lo mein) 1 1/2 cups sambal tumis (see recipe) 2 tablespoons canola oil 1 pound shrimp, peeled and deveined, tails intact 1 cup cubed fried tofu puffs or firm tofu in 1/2 inch chunks 3 small bok choy, ends trimmed, chopped Kosher salt,… Continue reading Mee Goreng
Category: Rotisserie Chicken
Cold Noodles With Sesame Sauce, Chicken, And Cucumbers
1 to 2 cups shredded cooked chicken or about 8 ounces boneless chicken breast 1 pound cucumber 12 ounces long pasta like linguine, or 16 ounces fresh Chinese egg noodles 2 tablespoons dark sesame oil 1/2 cup sesame paste (tahini) or peanut butter 2 tablespoons sugar 3 tablespoons soy sauce, or to taste 1 teaspoon… Continue reading Cold Noodles With Sesame Sauce, Chicken, And Cucumbers
Cold Noodles With Tomatoes
2 pints ripe cherry tomatoes, halved 2 teaspoons kosher salt (Diamond Crystal) 12 to 14 ounces somyeon, somen, capellini or other thin wheat noodle 1/4 cup rice vinegar 2 tablespoons soy sauce 2 tablespoons granulated sugar 1 large garlic clove, finely grated 1/2 teaspoon Dijon mustard 1/2 teaspoon toasted sesame oil 2 cups cold filtered… Continue reading Cold Noodles With Tomatoes
Vietnamese Noodles with Lemongrass Chicken
Chicken and Marinade: 1 1/2 chicken thigh fillets, skinless and boneless or breast (or pork, beef or any seafood) 1 stalk lemongrass, white part only, bruised them sliced into pieces easy to pick out later (Note 1) 2 garlic cloves, finely chopped or minced 2 tbsp lime juice 2 tbsp fish sauce (Note 2) 1… Continue reading Vietnamese Noodles with Lemongrass Chicken
Posole Verde
8 oz pasta (linguini, spaghetti or angel hair ) 1/2 an onion- diced 8 garlic cloves, rough chopped 3 tablespoons olive oil 2 lbs juicy ripe tomatoes, diced (about 6 cups chopped, save juices) 1/4 cup splash vermouth, red wine or white wine 1 teaspoon kosher salt 1/2 teaspoon fresh cracked pepper 15–20 basil leaves,… Continue reading Posole Verde
Minestrone (Pressure Cooker or Stovetop)
1 tablespoon olive oil 1 onion- diced 4–6 garlic cloves- rough chopped 1 large fennel bulb, cored, diced thinly ( or sub 2 cups chopped celery) 2 cups chopped carrots ( ½ inch thick) 2 cans beans- kidney, white beans, cannellini beans, or chick peas- rinsed, drained. ( 3 cups) 1 x 14 ounce can… Continue reading Minestrone (Pressure Cooker or Stovetop)
Sous-Chef Salad
Coarse kosher salt and freshly ground black pepper 5 ounces marble potatoes 6 ounces green beans, stems removed, tails intact 4 large eggs (refrigerator cold) 1 small head soft lettuce, such as butter or red-leaf lettuce 1 bunch radishes 4 ounces artichoke hearts in brine 3 to 4 ounces ripe cherry tomatoes (red, yellow or… Continue reading Sous-Chef Salad
Chicken Salad With Balsamic Dressing
FOR THE CHICKEN: 1 4-pound chicken (or a store-bought rotisserie chicken, in which case skip to the dressing below) 1 1/2 tablespoons salt 1/2 bunch fresh thyme 1 lemon, quartered 2 cloves garlic, peeled 1 tablespoon extra-virgin olive oil 1 teaspoon ground black pepper FOR THE DRESSING: 1/4 cup balsamic vinegar 1/4 cup Dijon mustard… Continue reading Chicken Salad With Balsamic Dressing
Pink Grapefruit, Avocado and Pomegranate Salad
2 pink grapefruits 2 large avocados 24 leaves fresh purple basil 1 large pomegranate Salt 3 tablespoons white wine vinegar 1/4 cup extra virgin olive oil 1/2 teaspoon prepared mustard 1/2 teaspoon pomegranate molasses 1 teaspoon ground sumac 6 to 8 fresh nasturtium flowers Peel grapefruits with a sharp knife, cutting away all white pith.… Continue reading Pink Grapefruit, Avocado and Pomegranate Salad
Mango-Avocado Salad With Lime Vinaigrette
3/4 cup extra-virgin olive oil 1/4 cup freshly squeezed lime juice (from 2 limes) 1/4 cup minced shallot 1 tablespoon fish sauce 1 teaspoon granulated sugar 1/4 teaspoon minced garlic Kosher salt and black pepper 1/2 cup chopped cilantro leaves and tender stems 1 large head Boston or butter lettuce (1 pound), trimmed and leaves… Continue reading Mango-Avocado Salad With Lime Vinaigrette
Orzo Salad with Peppers and Feta
1 pound orzo Kosher salt and pepper 1/4 cup extra-virgin olive oil 1 medium yellow onion, thinly sliced (about 1 1/2 cups) 3 large or 4 medium red, yellow or orange bell peppers (about 1 1/4 pounds), cored, seeded and chopped into 1/2-inch pieces (about 4 cups) 1 fresh thyme sprig 1 tablespoon minced garlic… Continue reading Orzo Salad with Peppers and Feta
Greek Salad with Chickpeas
For The Dressing: 1/3 cup olive oil 3 tablespoons red wine vinegar 1 teaspoon minced garlic (or 1 large garlic cloves, minced) 2 teaspoons dried oregano (plus extra to serve) 1/4 teaspoon salt For The Salad: 1 large cucumber, halved lengthways and sliced 10 ounces (300 g) grape tomatoes (or cherry tomatoes), halved 1 green… Continue reading Greek Salad with Chickpeas
Broccoli Salad with Soy Vinaigrette
Dressing: 1 tbsp soy sauce 1 tbsp rice vinegar or other vinegar 1 tbsp neutral oil 1/2 tbsp toasted sesame oil 1/2 tbsp sugar 1/2 tsp black pepper or to taste Salad: 3 cups broccoli chopped, about 1 small head 1/4 red onion diced 1/4 cup craisins 2 tbsp sliced almonds 1/2 tsp toasted sesame… Continue reading Broccoli Salad with Soy Vinaigrette
Crispy Air Fryer Potato Wedges (with Variations)
2 large russet potatoes 1 tbsp oil/cooking spray salt and freshly ground pepper 2 sprigs fresh thyme freshly grated parmesan as desired Scrub the potatoes clean and cut into wedges. Toss the potatoes with oil or cooking spray, salt, and ground pepper, then place the potatoes in the air fryer basket. Turn the air fryer… Continue reading Crispy Air Fryer Potato Wedges (with Variations)
Air Fryer Potatoes
1 lb baby potatoes halved 1 tbsp olive oil 1 tsp garlic powder 1 tsp onion powder salt and freshly ground pepper In a large bowl, toss the halved potatoes with oil, garlic powder, onion powder, and salt and pepper until well coated. Add the seasoned potatoes to the air fryer basket – I like… Continue reading Air Fryer Potatoes
Crispy Roasted Potatoes
4-6 potatoes Yukon Gold or similar preferred 1/4 neutral oil high heat such as grapeseed or safflower oil 1 bunch green onions sliced flaky sea salt Preheat the oven to 425°F. Peel the potatoes and cut into even 2-inch pieces. Rinse the potatoes and place in a large pot just covered with cold water. Salt… Continue reading Crispy Roasted Potatoes
Crispy Smashed Potatoes
1.5 lb potatoes baby/nugget potatoes preferred 4 tbsp neutral oil divided Heat the oven to 450°F. Bring a large pot of water to a boil over high heat and salt generously. Add the baby potatoes and cook for 20 minutes, until soft. Drain in a colander and let dry completely, about 5 minutes. Drizzle the… Continue reading Crispy Smashed Potatoes
Buffalo Chicken Totchos
2 cups shredded chicken rotisserie chicken works great for this 1 1/2 cups buffalo sauce 32 oz. bag tots potatoes 1 cup Cheddar cheese shredded 2 green onions chopped Preheat the oven to 400 degrees F. Arrange tots evenly on a large rimmed baking sheet or jelly roll pan. Bake for 30 minutes, until golden… Continue reading Buffalo Chicken Totchos
Chicken Tot Crack Casserole
3 cups chopped cooked chicken 16- oz sour cream 1 (10.5-oz) can cream of chicken soup 1 (1-oz) package dry Ranch dressing mix 1 cup chopped cooked bacon 2 cups shredded cheddar cheese 1 (30 to 32-oz) bag frozen tater tots Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray. Set… Continue reading Chicken Tot Crack Casserole
Chicken Salsa Verde Tot Casserole
3 cups chopped cooked chicken 3 Tbsp butter 3 Tbsp flour 2 cups chicken broth 1 cup sour cream 1 (4-oz) can diced green chilies 1 tsp cumin 2 cups shredded pepper jack cheese 1 (32-oz) bag frozen tater tots Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside. In… Continue reading Chicken Salsa Verde Tot Casserole