Buttery Spaghetti

 

Today’s recipe is inspired by a Martha Stewart concoction I found somewhere that calls for an ingredient that might cost you a short trip to your local Asian Grocery store, but I promise it’s well worth it. It’s called miso, which is a paste made by a process of fermenting rice, barley, and/or soybeans. Yay booze! While it is native to Japan it has some surprising and flavorful uses like sauces, salad dressings, soups, and marinades. I always buy a container about this size, and it lasts me about six months.

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Here are the rest of the ingredients. Note the cilantro that was utilized earlier this week, so why not use it again to add more dimension to this wonderful dish?

 

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So, I’ll start out by cooking my spaghetti. I chose thin spaghetti cuz I’m into that, but any kind of noodle will do. When the pasta is done make sure to rinse it with lukewarm water so it’s not a gummy sticky mess. To start the super simple sauce I put the butter into a small saucepan over medium heat. It will melt and bubble a bit, but after about 4 minutes it will begin to take on a golden brownish color. This browned butter is absolutely divine, but we’re gonna make it a lot better by frying some pepper. Get in there!

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After letting the pepper fry for a minute or so remove the saucepan from the heat and (carefully) plop your miso into the hot butter. Beware of splattering. Whisk together the miso and butter.

 

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Dump your miso/butter mixture onto your cooked pasta, followed by the cilantro, and toss with tongs until well incorporated.

 

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The last step is to add more salt if needed (I didn’t need any), fresh parmesan cheese on top, and a sprig of cilantro to make a great presentation. That’s it! Simple, ain’t it?

 

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Mmm, enjoy this awesomely easy meal with a glass of white wine and congratulate yourself for all the work you didn’t have to do for dinner.

 

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Bon Appetit!


Buttery Spaghetti

1 box of Spaghetti, cooked to manufacturers directions
4 tablespoons Butter
1/2 teaspoon Black Pepper
3 tablespoons Miso paste
1 tablespoon Cilantro
Parmesan to taste

Melt butter in a small saucepan over medium heat, and cook until it acquires a golden brown color. Add the cracked pepper and let cook for 1-2 minutes before removing from heat. Put the miso paste into the butter and whisk until incorporated. Add both the miso mixture and cilantro to cooked spaghetti and toss with tongs until evenly distributed. Add salt and more pepper to taste. Top pasta with grated parmesan cheese and a sprig of cilantro for garnish.

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Sriracha Lime Chicken

 

     Welcome to my first blog post for TheIndyFoody. So, I’ll start off by saying that I am not a trained chef, but I aim to inspire my readers with what I’ve found I like in cooking with simple, fresh, and affordable ingredients. With a full house near downtown Indianapolis, there will be some posts about my family’s adventure into growing produce and raising chickens in an urban setting, and how it goes into our food! Let’s kick off this Spring with one of my favorite recipes that gets me ready for warmer weather (plz gawd).

     Here are all the ingredients! The chicken breasts I am using are humongous, and in hindsight I would definitely cut them down, but more on that later. :)

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     Season both sides of the chicken breast with a pinch of salt and a few cranks of the pepper grinder, as well as the paprika and dried minced onion, then put those suckers in a skillet heated over medium with the oil of your choice. I let them brown on each side about 3 minutes, until they look a like this:

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     Once your chicken is browned on both sides remove it from the skillet and set aside, then add your sweet potatoes and cook until they too begin to brown a bit. Add the chicken back into the skillet along with a 1/2 cup of water and cover. I do this so that both the chicken and potatoes have a chance to be cooked through without being burned.

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     A word of wisdom: try your food as it cooks! Maybe not the chicken, as raw meat isn’t advisable to eat, but I do test the potatoes to see how they’re cooking. Today the potatoes cooked much faster than the gargantuan breasts, so after cooking about 5 mins I used a large slotted spoon to remove the sweet potatoes until the meat was done. The water had also evaporated at this point, so I poured in another 1/2 cup to continue steaming the chicken. If your chicken is thinner than mine was you may be able to omit this step. Cut into the thickest part of your meat to check for a nice white center.

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     About 7 minutes later the chicken was cooked through and I added the potatoes back into the skillet followed by the lime juice and sriracha.

     Just a few notes: For those that don’t know, Sriracha is a hot sauce that should be in everyone’s fridge, as it is so versatile and easy to add to recipes that need that little something-something. It’s even great to have as a condiment on the table for dinner guests seeking a bit of heat.

     I always try to pick up at least two different fresh herbs at the grocery on my weekly trip. This week cilantro made it’s way into my cart, and this refreshing plant pairs well with citrus flavors. For the citrus I usually have a lemon or lime on hand, but if not I have no problem using the Rose’s Lime Juice that my father enjoys in his vodka gimlets. Take care, though, as it has added sugar which will affect the taste.

     Plate: So, with everything cooked through and ready all that is left to do is taste to make sure no more salt or pepper is needed, and plate your delicious dinner. Spoon the sweet potatoes onto your plate and top with a chicken breast, then garnish with a generous helping of cilantro.

Bon Appetit!

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Ty’s Sriracha Lime Chicken Recipe:

Ingredients:

2 Chicken Breasts

Salt & Pepper

½ teaspoon Dried Minced Onion

½ teaspoon Paprika

Oil (olive oil, coconut oil, butter, bacon grease, etc…)

1 Large Sweet Potato diced into ½ inch pieces

1 cup Water

1 ½ teaspoon Sriracha

1 Lime (or 2 – 3 tablespoons lime juice)

Fresh Cilantro

Serves 2


     Rinse off chicken and pat dry with a paper towel. Trim off any unwanted excess fatty pieces. Season both sides with paprika, dried minced onion, and a pinch of salt and pepper. Heat oil in a skillet over medium heat. Once hot add the two chicken breasts. Cook until browned, about 3-4 minutes per side. Remove from skillet, and add potatoes and a little more oil if needed. Cook the potatoes, stirring occasionally, until they also brown a little. Add chicken back to skillet with water, and cover with a lid. Let cook for about 5-10 mins, depending on the thickness of your chicken breast. If all the water evaporates and the chicken is still not done, add more water in small increments to keep the food from burning. When the chicken is cooked through add the sriracha, lime juice, and salt and pepper if needed. Stir, and let cook another minute before removing from heat. Spoon the sweet potatoes onto a plate, and set the chicken breast on top. Garnish with a lovely amount of cilantro and enjoy!


Keywords: Cilantro, Herb, Chicken, Sriracha, Lime, Sweet Potato, Dinner for two

 

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