Sesame Noodle with Chicken and Asparagus

Today was a really long day for Stella and me. We got up at 6:30am, did our daily mama/baby routine and at 2pm we were at the mall for Stella's first professionally done photo shoot. Amazingly, it all went so well, but almost 3 hours later, she had not napped, I only had a hot dog-on-a-stick in my tummy and we were both tired and hungry when we got home.

She got her formula, of course, and went to bed. I, on the other hand, did not have the chance to go grocery shopping so all I had in the fridge were asparagus and some chicken tenders I had defrosted the night before. Luckily, I received a "free trial" of Cook's Country magazine and found this super easy, super fast, super yummy recipe. It's just the meal you want when you're tired and hungry because it's filling, it's nutritious, it's a little spicy and it's got a great peanut-sesame taste. 

INGREDIENTS (serves 4)

• 2 boneless, skinless chicken breasts (about 12 ounces) cut crosswise into 1/4-inch pieces
• Salt and pepper, to taste
• 1 Tablespoon vegetable oil
• 1 pound linguine (or fettuccine or spaghetti)
• 1 pound asparagus, trimmed and cut into 1/2-inch pieces
• 1/3 cup peanut butter
• 5 Tablespoon rice wine vinegar
• 1/4 cup oyster sauce
• 2 teaspoons chili-garlic sauce
• 1-1/2 teaspoon grated fresh ginger
• 1-1/2 Tablespoon toasted sesame oil

DIRECTIONS 

Bring a large pot with water to a boil. Pat chicken dry with paper towels and season with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat until just smoking. Cook the chicken until it's not longer pink inside, about 2 to 3 minutes per side. Transfer to a plate.

Add a large pinch of salt to the boiling water then add pasta and cook until just beginning to soften, about 8 minutes. Add the asparagus to the pot and cook until bright green and the pasta is al dente, about 4 minutes more. Reserve one cup of pasta water. Drain pasta and asparagus and return to the pot.

In a medium bowl, whisk peanut butter, vinegar, oyster sauce, chili-garlic sauce, ginger, sesame seed oil and 1/2 cup of the reserved pasta water until smooth.

Add the cooked chicken to the pot with the pasta and asparagus, then add the peanut butter mixture and toss to combine.

Add more of the reserved pasta water, if needed. Serve immediately!

Roasted Asparagus with Scrambled Eggs

Ina Garten has done it again! This was everyone's favorite dish at my Mother's Day brunch and I, of course, got the recipe from Ina's cookbook, Parties! I was amazed how delicious these eggs were and how well the roasted asparagus complemented them. If you're not an asparagus fan, you can totally omit them, but I have to tell you these were the greatest scrambled eggs ever....and I think it has to do with the half and half. The key to these perfect eggs is gentle cooking, and use a large, non-stick pan with high sides.

INGREDIENTS (serves 8)

• 2 pounds fresh asparagus
• olive oil
• 1 1/4 teaspoons coarse salt
• Fresh ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 16 extra-large eggs
• 1 1/4 cups half-and-half
• 4 tablespoon unsalted butter (1/2 stick)

DIRECTIONS

Preheat oven to 400 degrees.

Break off the tough ends of the asparagus. Place the asparagus on a baking sheet, drizzle with olive oil then toss to coat. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan cheese and return to the oven for 5 minutes or until the cheese melts.

While the asparagus are roasting, whisk the eggs in a large bowl with the half-and-half, salt and pepper to taste. Melt 2 tablespoons of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add 2 more tablespoons of butter, and still until it melts. Check for salt and pepper and serve with the roasted asparagus.

Prosciutto-wrapped Asparagus with Truffle Butter

I subscribe to a foodie newsletter called Gourmet Tastemakers and sometimes they come up with really interesting dishes. I jumped at the idea of this one because I personally love truffles. Of course, I've never had "real" truffles, just truffle oil or truffle butter, but hopefully one of these days I'll actually taste this quite elusive and expensive fungi.

INGREDIENTS (makes 18 to 20 hors d'oeuvres)

• 1 lb medium asparagus (18 to 20)
• 1/2 tsp white-truffle oil
• 2 Tbsp unsalted butter, softened
• 9 or 10 large thin of baslices prosciutto (1/3 lb)

DIRECTIONS

Prepare a large bowl of ice and cold water. Trim asparagus to 5 inches long, then steam in a steamer over boiling water until crisp-tender, about 4 minutes. Transfer to cold water to stop cooking. Drain and pat dry. Season with salt.

Stir oil into butter until incorporated.

Cut prosciutto slices into roughly 3- by 3-inch pieces, then thinly coat with truffle butter and place an asparagus stalk at one edge. Roll up, leaving tip and end visible. Repeat with remaining asparagus and prosciutto.

Chicken with Asparagus and Roasted Red Peppers

When my brother-in-law was here, he bought chicken and asparagus for us to cook. I kind of had to find a recipe to use these two ingredients. I was thinking chicken rolled up with asparagus, or even a chicken-asparagus pasta, but I found the following recipe to be quite good, specially for those of us watching our weight and/or for people who want more protein in their diet. You can serve this dish with a side of brown or white rice, or even couscous. Or you can cut up the chicken into bite-sized pieces and serve it over penne pasta.

INGREDIENTS (serves 4)

• 1/2 cup chicken broth
• 1 pound boned and skinned chicken breast halves
• salt and pepper to taste
• 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
• 1 (7 ounce) jar roasted red peppers, drained and chopped
• 1 clove garlic, minced
• 1/2 cup chopped roma (plum) tomatoes
• 1 teaspoon balsamic vinegar, or to taste
• 1/2 cup shredded mozzarella cheese

DIRECTIONS

1. Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
2. Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender.
3. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

Creamy Goat Cheese Pasta with Grilled Asparagus

It's late May and it's so hot. Why? It's supposed to be gray and slightly cool. Where is May gray, Mr. Weatherman?

I can't write. My fingers are overheating. I can't cook. My kitchen is 85 degrees...AND I HAVE TWO FANS AT FULL BLAST.

Must find shade.

My chanclas are hating the hot pavement. What am I going to eat?

INGREDIENTS (serves 4)

• 2 bunches asparagus (2 pounds total), tough ends removed
• 2 tablespoons olive oil
• 3 tablespoons butter, cut into small pieces
• 12 ounces cavatappi or other short pasta
• 1 small log soft goat cheese (5 ounces), crumbled
• 2 to 3 tablespoons snipped fresh chives, for garnish (optional)

DIRECTIONS

Preheat your outdoor grill to high.

Bring a large pot of water to a boil for pasta--if you have a fancy grill with a burner, then you can do the whole thing outside.

Place asparagus on a plate and toss with 2 tablespoons olive oil and season with salt and pepper to taste. Place asparagus on grill over high heat turning each spear occasionally for 3-4 minutes, or to desired tenderness (asparagus should begin to brown in spots); cut into 2-inch lengths.

While asparagus is grillin', generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

In a medium bowl, combine goat cheese, 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Recipe adapted and modified from Everyday Food.

Roasted Asparagus with Scrambled Eggs

I came home a little early yesterday and caught and episode of Barefoot Contessa on the Food Network. She made this dish for Jeffrey, her husband, who is always conveniently away during the week. Anyhoo, I halved the recipe because I'm cooking for one right now, and I used smoked Gouda instead of Parmesan, but that's just my preference. This was perfect for me and the eggs came out perfect. I forgot how delish it is to eat eggs for dinner. Yum.

INGREDIENTS (serves 1)

• 8 spears fresh asparagus
• 1 teaspoon olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon freshly grated Parmesan or smoked Gouda
• 2 extra-large eggs
• 1 tablespoon half-and-half
• 1/2 tablespoon chopped parsley
• 1/2 tablespoon unsalted butter, divided
• 1 slice of 7-grain bread or 1 bagel slice

DIRECTIONS

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle with salt and pepper. Roast the asparagus for 10 minutes, until tender but still crisp. Sprinkle with the Parmesan or smoked Gouda and return to the oven for 5 minutes, or until the cheese melts.

While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, parsley, and salt and pepper, to taste. Melt 1/4 tablespoon of butter in a large non-stick skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat and add the remaining 1/4 tablespoon of butter, and stir until it melts (you can omit this if you're watching your fat intake).

Meanwhile, toast your bread. Serve scrambled eggs with the roasted asparagus and 7-grain bread (I placed the egg on top of my toasted bagel).

Chicken and Asparagus Over Wild Rice

When one thinks of Minnesota, many things come immediately to mind: cold air, 10,000 lakes, Prince, the Twins, MacGyver, and cold, cold air (did I mention that already?). What many people don't know is that there are many good wineries in Minnesota, and Minnesotan food is actually pretty good, despite the famously gross dish called Ludefisk. Minnesota's state grass is Northern wild rice, which is not really rice. Wild rice is basically the seeds of a grass that grows in shallow water. Wild rice is high in protein, the amino acid lysine and dietary fiber, and low in fat, and it does not contain gluten. Because of this, you must cook it twice a long as you would regular rice, and with a lot more water. Nevertheless, I think you'll enjoy the nutty flavor that this "seed" has, and the authentic flavor of Minnesotan cooking!

INGREDIENTS (serves 2)

• 1/2 cup Northern Wild Rice
• 12 ounces boneless, skinless chicken breast
• 1 garlic clove, finely minced
• 1 shallot, chopped
• 8 ounces fresh asparagus
• 2 tablespoons olive oil
• 1/4 cup white wine, such as a pinot gris or sauvegnon blanc
• 2 tablespoons cold milk
• 1 teaspoon corn starch
• 1 cup chicken stock
• 2 tablespoons lemon juice
• salt and pepper

DIRECTIONS

1. To prepare the wild rice: rinse and drain the rice. Add to 2 cups water and 1/2 teaspoon salt. Bring to boil, reduce heat and simmer until rice is tender, about 45 to 55 minutes. Drain any excess liquid.
2. Slice chicken into strips about 1/4 inch wide and 1 1/2 inches long. Liberally season them with salt and pepper.
3. Wash asparagus, trim off tough ends and cut into 1 1/2 inch pieces.
4. Heat one tablespoon oil in large skillet on medium-high. When hot, add the shallots and cook until tender, about 1 minute. Add chicken pieces. Cook 2 - 3 minutes one one side, turn, and cook another minute or two, or until no pink remains. Lastly, add the garlic and cook until it becomes fragrant, about 30 seconds. Spoon chicken mixture into a bowl, including any juices in the pan.
5. Add remaining one tablespoon of oil into pan and add asparagus and cook, stirring for several minutes, until asparagus is bright green, about 5 minutes. Add wine to asparagus and cook, stirring, until liquid evaporates. Remove asparagus and add it to the chicken in bowl.
6. Remove pan from heat. In a small bowl, combine 2 tablespoons of cold milk and a tablespoon of cornstarch, stirring until smooth to make a slurry. Add the slurry to the pan; add remaining 1 cup chicken stock and return pan to heat and cook, stirring constantly, until thickened, about 2 - 3 minutes. Taste for seasoning, add salt and pepper to taste.
7. Stir in chicken and asparagus to sauce and simmer for another 5 to 10 minutes to heat through.
8. To serve: put cooked wild rice on a serving dish, arrange chicken mixture on top, drizzle with lemon juice, and serve.