Wednesday, June 15, 2011

Abigail's Coming Home Soon & I want to cook for her!

Abigail is coming home this month so I'm already starting to think of things I want to cook for her. The chicken udon noodle and edamame dish I made tonight is one I think she'll really like. I found this recipe in the San Francisco Chronicle on Sunday. It is from Martha Stewart's Everyday Food.

Chicken, Edamame & Udon Noodles my way

Kosher salt and freshly ground pepper
10 ounces udon noodles
2 boneless, skinless chicken breast halves , cut crosswise into thin strips
1 tablespoon cornstarch
2 tablespoons canola oil
1 small red onion, halved and thinly sliced
3 garlic cloves, peeled, cored and pressed
3/4 small napa cabbage , thinly shredded
1 bag frozen shelled edamame
2 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce

Bring a large pot of salted water to a boil. Cook the noodles according to package instructions. Drain, rinse under cold water, and drain again.

While the noodles are cooking, toss the chicken with the cornstarch; season with salt and pepper. In a large skillet, heat the oil over medium-high. Working in two batches, cook the chicken until lightly browned and opaque throughout, turn occasionally, 2 to 4 minutes. Transfer to a plate.

Add the onion and garlic, and cook, stirring frequently, until tender, 2 to 4 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.

Add the edamame, vinegar, soy sauce, chicken and noodles; season with salt and pepper. Cook, tossing, until the noodles and edamame are warmed through, 3 to 5 minutes. Serve immediately.

This was dinner in a bowl. I wasn't sure if it would be flavorful enough but it was very good. I will make it again while Abigail is home for the summer. For more flavor or as a garnish sprinkle toasted sesame seeds on top before serving. Enjoy!

Monday, June 13, 2011

Shrimp, Cucumber Salad with Feta

I have been waiting for the weather to warm up so I can start making salads. I've been wanting to make this salad for a while. It's from Women's Health and very nutritious.

Shrimp, Cucumber Salad with Feta my way

1/2 cup bulgur
1 cup boiling water
1/3 cup fresh lemon juice
10 ounces cooked shrimp
1 small cucumber, peeled and diced
1 pint grape tomatoes, stem ends cut off and halved
1/2 finely chopped red onion
1/2 cup chopped parsley
2 tablespoons olive oil
1/3 cup crumbled feta cheese
kosher salt and freshly ground black pepper to taste

Pour boiling water over bulgur, cover and let sit for 15 minutes until water is absorbed. Let cool.

Place shrimp in a large serving bowl. Sprinkle with 2 tablespoons lemon juice and sprinkle with pepper. Let stand for 5 minutes.

Stir in cucumber, tomatoes, onion, parsley, oil, and cheese. Season with salt and pepper. Add remaining lemon juice and toss.

Stir in cooled bulgur.

This salad was refreshing and delicious. I served it with warm crusty bread and we both loved it. Enjoy!