I live for challenge and creativity. It often works well for those coming to our house for dinner because that need for challenge translates into testing out novel recipes. Did you know some people get paid for that?! I pay with good food.
It's always a bit risky--especially when your dinner guests are folks you have never met. The pressure to prove yourself as a cook and as a decent human being mounts exponentially. Thankfully there are great resources like the Tasty Kitchen (a la Pioneer Woman) to provide plenty of inspiration and guidance for creative souls like mine!
When Brandon told me he had invited one of his classmates (Wes) and his wife (Beth) for dinner, I was thrilled. I would get to meet new people and cook! Because I would be working the day they were coming over, I had to pick something that would not be too high maintenance but still be delicious and nutritious.
After scanning my saved recipes on my Reader, I chose the Spicy Peanut Chicken Noodles. It looked like it would have lots of flavor, texture and veggies! I was not dissapointed; the ingredients list is miles long, but the disclaimer on the recipe provides a little relief (don't be too intimidated; with a little forethought you can chop cilantro for two steps at once or measure out your soy sauce for both sections at the same time to save a few extra steps along the way).
Here is where I think the recipe diverted from reality a little though: the prep time is much closer to 20 or 30 minutes (listed at 10 minutes), and with the peanuts and peanut butter, the use of peanut oil is a little repetitive if not unneccessary (especially if you do not have it on hand).
I used coconut oil and olive oil when cooking, and if you are unsure of how spicy you want this to be, I would cut down the chili sauce to 1 or 2 teaspoons (I like my food spicy, but not everyone does!)
Everyone enjoyed this dish, and I like that I did not have to make veggies on the side. This is one that I would be willing to make again, but I would probably do it as a make-ahead dish by cutting up all the pieces in advance to save a little time. That would also give the chicken time to marinate. Come to think of it, I bet this could be adapted into a delicious vegeterian dish... The serving sizes are pretty accurate, so if you want left-overs (and I bet this would be great as a left-over), plan to make extra!
It's always a bit risky--especially when your dinner guests are folks you have never met. The pressure to prove yourself as a cook and as a decent human being mounts exponentially. Thankfully there are great resources like the Tasty Kitchen (a la Pioneer Woman) to provide plenty of inspiration and guidance for creative souls like mine!
When Brandon told me he had invited one of his classmates (Wes) and his wife (Beth) for dinner, I was thrilled. I would get to meet new people and cook! Because I would be working the day they were coming over, I had to pick something that would not be too high maintenance but still be delicious and nutritious.
After scanning my saved recipes on my Reader, I chose the Spicy Peanut Chicken Noodles. It looked like it would have lots of flavor, texture and veggies! I was not dissapointed; the ingredients list is miles long, but the disclaimer on the recipe provides a little relief (don't be too intimidated; with a little forethought you can chop cilantro for two steps at once or measure out your soy sauce for both sections at the same time to save a few extra steps along the way).
Here is where I think the recipe diverted from reality a little though: the prep time is much closer to 20 or 30 minutes (listed at 10 minutes), and with the peanuts and peanut butter, the use of peanut oil is a little repetitive if not unneccessary (especially if you do not have it on hand).
I used coconut oil and olive oil when cooking, and if you are unsure of how spicy you want this to be, I would cut down the chili sauce to 1 or 2 teaspoons (I like my food spicy, but not everyone does!)
Everyone enjoyed this dish, and I like that I did not have to make veggies on the side. This is one that I would be willing to make again, but I would probably do it as a make-ahead dish by cutting up all the pieces in advance to save a little time. That would also give the chicken time to marinate. Come to think of it, I bet this could be adapted into a delicious vegeterian dish... The serving sizes are pretty accurate, so if you want left-overs (and I bet this would be great as a left-over), plan to make extra!
My favorite part about the dish? The limes. Seriously. The lime juice enhances all of the other flavors and adds a perfect zest to compliment the spice. I suggested adorning each plate with a lime slice and a few cilantro leaves.
For dessert I got a little help from the fine folks at Cake Flour but that is for another post.
By the way, this was also a great conversation starter. I quickly found that Beth and I had plenty of common ground over the Pioneer Woman, blogging (she has a blog too!), cooking, and much more!
0 comments:
Post a Comment