Thursday, January 15, 2009
Big Orange Book--Cold Chicken Satay Noodles
I have a really hard time watching Rachel Ray on television. I hate her asinine homemade words like yumm-o and stoup, and that really insipid way she giggles, it just comes across to me as being really affected-- def. "speaking or behaving in an artificial way to make an impression". I am however, very tolerant of her recipes. She makes really good food; plain and simple...the girl likes to eat. Well this girl likes to eat too, and I also share with Rachel the love for the color ORANGE. So when I saw this book and read some of the reviews, I was not going to bite off my nose to spite my face; just 'cause Rachel irritates me does not mean I have to ignore her food!
Like her or not, you have got to get you a copy of this book! I posted about its arrival to my home here and it has not left my hands since. Val from Bellini Valli visited my blog and suggested we coordinate a post from this book (which she so handily won in a contest). Then Laura from Real Good Food left a nice comment and I invited her to join me by posting a recipe at her blog today too. So visit Val and Laura by clicking on the links above.
I personally own 5 R. R. cookbooks including this one, and I think this is the cherry on top, the cat's meow, winner-winner-chicken dinner, and all that jazz. Out of 330 pages or so, of recipes I think I could see myself wanting to create about 85% of them. Pretty good percentage. I chose the following recipe because I have a hectic week, and I could easily make a vegetarian version of it for my daughter Tiny. I did kick up the heat amps for this recipe by serving jalapeños on the side! My kids wanted to add extra lime juice too.
1 pound whole wheat spaghetti
1/4 to 1/3 cup smooth or chunky rpeanut butter (eyeball it)
2 Tablespoons honey
1/4 cup warm water (eyeball it)
1/4 cup tamari (eyeball it)
1 garlic clove, finely chopped
juice of 2 limes
1 teaspoon hot sauce (Sri Racha)
3 tablespoons vegetable oil
a handful of shredded carrots
4 scallions thinly sliced on the bias
1 cup spinach, thinly sliced (chiffonade)
1/4 cup chopped peanuts
2 cups shredded store-bought rotisserie chicken
2 tablespoons chopped fresh cilantro or flat-leaf parsley
Bring a large pot of water to a boil. Salt the water liberally, then add the pasta and cook to al dente. Run the cooked pasta under cold water to cool. Drain well.
While the water comes to a boil and the pasta cooks, heat the peanut butter in the microwave in 10 second intervals until softened. Place in a large bowl with the honey and warm water. Whisk in the tamari, garlic, lime juice, and hot sauce, then whisk in the oil in a slow stream.