Drunken Noodles

Hey all! I’m back after a hiatus to finish up the semester, and I’m glad to be focusing on the kitchen again.

Before I get into the nitty-gritty I wanna show off and take you through some of the work we have done on our back yard. I have to preface this by saying that the design and execution has all been orchestrated by my amazing partner, and almost everything you see is made possible by him. Yes, I’m incredibly lucky. Take a look!

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Our ladies!

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The raised beds where most of our produce is growing.

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A country inspired fence to keep the hound at bay.

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We are going to have fresh herbs FOR DAYS

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Us with the garden in the background. D’aww, he’s just so handsome.

Alright alright, enough-let’s get to business.

 

Today’s recipe is one that I have always had in my back pocket for a no-fuss dinner that tastes like carry-out Thai. What few ingredients there are I tend to keep on hand.

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In the big bowl is cooked rice vermicelli, which can be found at the Asian grocery or at your local super market. I used a 14 0z bag and cooked it in pot of water according to the manufacturers directions. This package of pasta was in my cupboard for about 6 months, and I always make sure to keep some stashed away in case I need them. From the top left there is also bok choy, basil, apple cider vinegar, low sodium soy sauce, sriracha, and fish sauce, and diced fresh chicken.

Drizzle some olive oil in a large skillet and place over medium heat. Start by seasoning your chicken with salt a pepper. I also take this opportunity to cut up my cute little bok choys. I cut them to about this size:

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Scoop your chicken into the heated oil. I sauted mine for maybe 2 mins so they started to get slightly browned, then I added my liquids for the delicious sauce. Sriracha is great- but it’s very spicy- so add a little now, and you can always add more later.

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I let the chicken cook through with the sauce in the skillet , about 5-7 minutes. I take the biggest pieces out and cut them in half to make sure they are done, and nab a taste. Mmm!

Side note about fish sauce: It’s amazing! Disclaimer: it doesn’t smell that great. In the odd instances I don’t have garlic on hand I will use fish sauce instead, it’s the bees knees. We LOVE fish sauce at our house, so I ended up squirting quite a bit more into our dish, but start off with a little and add more until it tastes right for you. This is the right time to also add more sriracha if you want a little more spice in your life.

Now I add the bok choy.

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I love bok choy when it’s al dente, so I only cook it with the chicken for about 1 to 2 minutes, taking glorious little bites of them to check for doneness. Remove from heat and stir in the noodles!

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I use tongs to toss the noodles until they’re incorporated with the other ingredients, and so that the sauce is evenly dispersed. Add more fish sauce if it needs to be more savory, add more sriracha if it needs more heat, and add more soy sauce if it needs salt.

Serve up your drunken noodles in bowls with your choice of a fork or chop sticks. Top with a large helping of basil, and enjoy.

That’s an order, matey.

Bon Appetit!

 

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Drunken Noodles

 

14 oz package of Rice Vermicelli cooked according to manufacturers directions

3/4 lbs Chicken, diced

Salt and Pepper

Olive oil

3 heads Baby Bok Choy

1/8 cup Apple Cider Vinegar

1/8 cup Soy Sauce

1/8 cup Fish Sauce

1 tablespoon Sriracha

1/4 cup Fresh Basil

Season chicken with seasoned salt and pepper, and cut baby bok choy into bite size pieces while drizzled olive oil warms up in a large skillet over medium heat. Toss in the chicken and cook until it starts to brown slightly, 1 – 2 minutes. Add apple cider vinegar, soy sauce, and fish sauce to skillet. Cook for 5 – 7 minutes, or until the chicken is done. Add bok choy, cook for another minute or two. Add rice vermicelli and toss with tongs until incorporated. Add more fish sauce if it needs more depth, and more sriracha if it needs more spice. Serve topped with lot of fresh basil and enjoy!

 

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Ty’s Stuffed Sweet Potato

Have I mentioned I’m not a trained chef? My post today is going to be more of a narrative of a little adventure I took with the food I had on hand on a weekday evening. This actually happens a lot at our house, and it’s great for using left over produce! You can find the recipe at the end of the post, as always. So here’s what I started with:

 

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Yes, another recipe involving sweet potatoes. I immediately think I can get away with cutting down on cooking time by microwaving the potatoes, so why not microwave those guys and stuff ’em full of everything else? So, here are the large potatoes that I’ve punctured numerous times with a fork going into the microwave. I cooked these for 6 mins, flipped, and then microwaved for 6 more minutes.

 

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While the potatoes are doin’ their thing I brown the sausage in a heated skillet over medium. This is half a pound of Sage Purnell’s Sausage from Marsh, it’s delicious!

 

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After the sausauge is cooked through I remove it from the skillet and add into the same skillet a dash of olive oil followed by the chopped onions. These I cook until translucent.

 

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Once the onions look awesome I add the mushrooms and peppers.

 

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I love it when these portobellos reduce in size, turn darker, and take on an almost ‘beefy’ taste, so I cook them until they look like this and add back the sausage. Stir, and drizzle with the Apple Cider Vinegar.

 

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It’s tasting wonderful, but needs a little something more. Even though it’s not pictured, I had fresh basil in the fridge, and decide it would be a wonderful addition to the flavors we have going on. I probably added two to three times more than pictured and just tore the leaves into smaller pieces. Add more salt and pepper to taste before removing the skillet from the stove.

Look at my Apple Cider Vinegar photo-bombing… Rude.

 

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Now, back to those sweet potatoes. I’ve cut a slit down the middle lengthwise and added a bit of butter, then scraped out the innards into a bowl. I was too rough with this one and the skin broke on me, so maybe use a spoon.

 

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Once all the potato is scraped into the bowl I decide to add dried parsley, and my expensive secret spice blend.

 

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Taste as you’re mixing in the seasoned salt, I only used a few dashes with my recipe using two large sweet potatoes. Use more butter is needed, and fluff with a fork. After everything is tasting wonderful add the innards back into the potato skins, and fill with the saute mixture.

 

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That corn pictured is simply cooked corn with about a teaspoon of fresh thyme leaves and a couple tablespoons of butter. I’d say this little adventure came together quite well, I may even plan on making it in the future.

 

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Bon Appetit!

 


 

Ty’s Stuffed Sweet Potatoes

 

2 Large Sweet Potatoes
1/2 lbs Ground Sausage
1/2 cup Chopped Onion
1 tablespoon Olive Oil
3 Portobello Caps, diced
2 small Sweet Peppers, chopped
2 tablespoons Apple Cider Vinegar
Handful of Fresh Basil
2-3 tablespoons Butter
Seasoned Salt
Dried Parsley

Microwave sweet potatoes for 12 minutes, flipping them halfway. When they are done remove the innards from the skin with butter into a bowl. Season with a few dashes of dried parsley and seasoned salt and fluff with a fork. Add more butter if needed.

While the potatoes microwave brown the sausage in a skillet over medium heat. Remove from skillet. Drizzle skillet with olive oil and add chopped onion over medium heat. When the onions  are translucent , after about 3-4 minutes, add the diced mushrooms and sweet peppers. Cook until mushrooms are a darker brown, another 3-4 minutes, and add the sausage and drizzle with the apple cider vinegar. Cook another minute and stir in basil and salt and pepper to taste. Remove from heat. Fill the potato skins with sweet potato mash and the saute mixture. Enjoy!

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