My daughter Madeline loves this cook book called petit appetit it is all about cooking with organic foods for kids. Madeline found this recipe for Chinese rice noodles that turned out soooo yummy! We didn't have all the organic ingredients on hand so we substituted with regular items. Everyone loved these noodles and ate a ton. We served some Asian chile sauce on the side for those that wanted to add that little sweet/ hot kick to it.

Long Life Noodles

Fireworks, lantern festivals, dragon dances, parades, and lots of food are all part of this special occasion. Both symbolic and delicious, noodles make a great food for sharing during Chinese New Year. There are many options for noodles that could work besides rice noodles; try Chinese egg noodles, udon, or soba for a variation. The peanut butter lends a bit of sweetness your child will enjoy.

Makes 8 to 10 (1-cup) servings

8 ounces rice noodles

2 teaspoons expeller-pressed canola oil

1 teaspoon minced garlic

1 teaspoon minced fresh ginger or ½ teaspoon ground ginger

1 cup julienned organic carrot (1 large)

1 cup julienned organic red bell pepper (1 large or 4 mini)

¼ cup chopped scallions (about 3)

2 tablespoons gluten-free tamari

1 tablespoon peanut butter

½ cup organic vegetable broth

1 teaspoon freshly squeezed lime juice

Prepare the noodles according to package directions. Drain and set aside.

Heat 1 teaspoon of the oil in a medium pot over medium heat. Add the garlic and ginger and cook until fragrant and soft, about 1 minute. Add the carrot and bell pepper and cover. Cook until vegetables are tender but not soft, 5 to 7 minutes.

Add remaining 1 teaspoon oil, scallions, tamari, peanut butter, broth, and lime juice and bring to a boil. Add the noodles and heat until hot, stirring to combine with vegetables and sauce.

 

Recipe

Marinade:

1 cup plain yogurt

1 teaspoon freshly grated ginger

1 teaspoon minced garlic

1 tablespoon curry powder

1 1/2 pounds skinless, boneless chicken breasts, cut into strips

20 wooden skewers, soaked in water 30 minutes

Vegetable oil, for grilling

Butter lettuce leaves

Fresh cilantro leaves

Peanut sauce, recipe follows

Directions

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

The other chicken satay was actually favored by the "non curry lovers" the most. This recipe has a sweeter peant sesame flavor as it calls for peanut butter, fresh ginger, sesame oil and brown sugar. We found this recipe from the Steamy Kitchen blog so so delicious! We served a store bought peanut sauce for dipping.

chicken satay recipe

Servings: 6 Prep Time: 15 minutes Cook Time: 10 minutes

Optional: Include a spoonful of your favorite Asian chili sauce (or even a few dashes of sriracha or Tabasco)

ingredients:

2 pounds boneless chicken breast or thigh

1-2 garlic cloves, finely minced

1 teaspoon finely grated fresh ginger

1 teaspoon rice vinegar, Mitsukan brand preferred

1 tablespoon soy sauce

2 teaspoons brown sugar

1 tablespoon peanut butter

1/2 teaspoon sesame oil

1/2 cup dry roasted peanuts, chopped

bamboo skewers, soaked in water

directions:

1. In a large bowl, combine the garlic, ginger, rice vinegar, soy sauce, brown sugar, peanut butter and sesame oil. Set the marinade aside.

2. Slice the chicken breasts into long, thin strips. Add the chicken strips to the marinade and mix well. Refrigerate 1 hour or for up to overnight.

3. When ready to cook, preheat the grill - high heat on one side and low heat on the other side. Thread the chicken strips onto the bamboo skewers, keeping the chicken as flat as you can so that they cook evenly. Grill the chicken skewers, starting on the high heat side for 4 minutes each side. The move the skewers to the low heat side, cover and finish cooking, about 1-3 minutes more, depending on the thickness of your chicken.

4. Serve with chopped roasted peanuts sprinkled on top.

Hope you enjoy these recipes...let us know if you try them and which one you liked best.

Next up rice noodle recipe!

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Pot stickers from Costco

For dessert we had pineapple tart cookies homemade directly from Singapore (a friend of my hubby's) and another kind of flaky New Years cake from Taiwan!

It was a wonderful evening and we stuffed ourselves!

Can't wait to see what has been the centerpiece of your week! Please share recipes, DIY posts, tablescapes, mantlescapes whatever you have been working on. We will highlight some of our favorite posts next Tues!

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Lets dish, whatits, weekend wrap up

Foodie Friday

Karin

 

Country Living 2009 Oct. Issue



1 ¼ cup flour

1 1/2 tsp baking powder

½ tsp baking soda

¼ tsp salt

2 tsp ground ginger

1 tsp cinnamon

¼ C finely chopped crystallized ginger (I didn’t have this so I grated 1 orange peel into the mixture)

2 large eggs

¾ C buttermilk (I didn’t have this either so I added mixed with some lemon juice)

½ C sugar

1 tsp Vanilla

3 Tbsp melted butter



Combine flour, baking powder, soda, salt, ginger and cinnamon in a bowl. (If using the crtystalized ginger remove 2 Tbsp of flour mixture and toss it together and then set aside.



Whisk eggs, buttermilk, pumpkin, sugar and vanilla in another bowl.



Combine flour with pumpkin mixture. Stir in butter and fold in crystallized ginger mixture (if using). Do not overmix. Heat waffle iron and drop about ½ cup batter per each one.



Makes 5 -five inch round waffles.