Pantry Pad Thai

Trader Joe's used to have a Pad Thai kit.  I loved it.  But, like my favorite lip gloss, TV shows and other things of yesteryear, they discontinued it.  Boo.

I bought rice noodles instead, thinking, "surely I can make my own Pad Thai sauce."  Every recipe I came across called for weird ingredients.  Things like fish sauce, tamarind paste, palm sugar and sriracha.

Only one problem.  I refuse to buy spices and such that can't be repurposed for another recipe.  So Google to the rescue. A little substituting here, some tweaking there... and bingo.  Pad Thai can be made with things quite possibly already in your pantry!

Pantry Pad Thai

Serves 4

Ingredients

• Sauce
• 2 tablespoons brown sugar
• 2 limes, juiced, plus additional for garnish
• 3 tablespoons soy sauce
• 2 tablespoons creamy peanut butter
• 1/4-1/2 teaspoon red pepper flakes { depending on how spicy you'd like }
• 1/4 teaspoon Chinese five spice
• Main Dish
• 8 oz rice noodles
• 2 small chicken breasts
• 2 teaspoons Chinese five spice
• 3 teaspoons vegetable oil
• 3 scallions, whites and greens separated and thinly sliced
• 1 clove garlic, minced
• 2 eggs, beaten
• 1/2 cup fresh cilantro
• Bean sprouts { optional }
• Chopped peanuts for garnish

Instructions

• Prepare noodles according to package directions.  Drain.
• Whisk together sauce ingredients and set aside.

• Slice chicken into one-inch cubes and season with Chinese five spice.  Set aside.

• Prep scallions, slicing whites thinly and greens in 2-3 inch lengths.

• Heat 2 teaspoons oil in a large skillet over medium-high heat.
• Add chicken and saute until done, about four minutes.  Transfer to a plate, cover with aluminum foil and keep warm.

• Add remaining teaspoon of oil, scallion whites and garlic to skillet, cooking and stirring until fragrant { about 30 seconds }.

• Add eggs and scramble until nearly set.  Transfer mixture to a plate and set aside.

• Add noodles, scallion greens and sauce to skillet.  Cook and toss until noodles are soft { about one minute }.

• Return chicken and egg mixture to pan.  Gently break up eggs while tossing with noodles.

• Plate each portion, top with crushed peanuts, cilantro and bean sprouts. Garnish with lime wedges and serve.

It may not be authentic, but it sure is delicious!

Cheddar & Scallion Drop Biscuits

Ever read Three Many Cooks?  It's by a lady named Pam Anderson { and no, not that Pam Anderson } and her two daughters.  They post recipes that sound delicious, but usually beyond my culinary ability or bravery.  Until now.

Last week, I conquered my first 3MC recipe.  Drop Biscuits with Cheddar and Scallions.  They were every bit as good as you'd think they'd be.  So good, in fact, that Spencer wouldn't let me take them to the office to get rid of them.  I was traveling, and he wanted them all to himself.  You'll want them all to yourself, too.

Cheddar & Scallion Drop Biscuits

Makes 12 { 3MC says 10, but I easily got 12 }

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powdered
• 1/4 teaspoon baking soda
• 3/4 teaspoons salt
• 1 cup freshly grated extra-sharp cheddar cheese { pre-packaged shredded cheese will work, but it won't incorporate as well }
• 1/4 cup thinly sliced scallion greens
• 1 stick unsalted butter, frozen solid
• 1 cup + a few teaspoons cold buttermilk

Equipment

• Medium mixing bowl
• Fork
• Box grater

Instructions

• Preheat oven to 450*.  Adjust rack to lower-middle position.
• Using a fork, mix first four ingredients in a medium bowl.

• Coarsely grate frozen butter into bowl using a box grater.

• Working quickly, rub mixture with fingertips to blend.  { You don't want the heat from your hands to melt the butter, just to blend the butter in with the flour mixture. }

• Add cheddar and scallions and toss to coat.

• Mix buttermilk into dry ingredients using a fork until everything just comes together.

{ Basically, just move the dry ingredients over the buttermilk so that they can absorb it. }

{ Not quite there... I had to add a little more buttermilk. }

{ Perfect.  It's already starting to form little biscuit clumps.  Any more liquid and they'd be too sticky. }

• Drop dough into 12 rough rounds on a Silpat-lined or greased cookie sheet.

• Bake for 15-18 minutes or until golden brown.

Then sit back, relax and enjoy the cheesy goodness!

Salmon "Steaks"

If Spencer had his way, we'd have steak every night of the week.  But sadly, neither our budget nor our waistlines can handle that.  So we eat a lot of chicken.  But the more ways I can find to prepare things other than steak and chicken... the better.

Up until recently, Brown Sugar Citrus Glazed Salmon was pretty much the only way I knew how to prepare fish. { Scales, eyes, potential stench... I'm still kind of scared of the little creatures. } But in perusing the blogosphere, I came across Pan Seared Salmon Steakettes over at Kevin & Amanda.  Easy and delicious.  My kind of meal!

If you don't follow Amanda, I highly recommend it.  She makes adorable fonts { and gives them away free! }, takes beautiful pictures and clearly posts good recipes.  And she lives right here in the south, to boot.  Amanda even re-tweeted me once.  She'd gone to see Water for Elephants and I told her about hanging out with Tai the elephant.  She seems like the kind of person I'd want to be friends with.. : )

Anyway, the salmon.  Enjoy!

Salmon "Steaks"

Ingredients

• 2 salmon fillets { I go for the skinless variety }
• Dale's Steak Seasoning or soy sauce
• Weber Steak 'N Chop Seasoning or other dry steak seasoning
• Freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter

Equipment

• Shallow container or plastic bag for marinating
• Large, heavy skillet

Instructions

• In plastic bag or shallow dish, marinate fillets in Dale's for at least 30 minutes, flipping halfway through.

• Warm skillet over high heat.
• Season both sides of each fillet with Weber seasoning and pepper.

• When skillet is hot, add oil and butter.  Heat until butter is melted and reduce to medium-high.
• Add fillets to skillet and cook until the lower portion of meat is opaque { about 5 minutes }.

• Turn fillets and continue to cook another 3-5 minutes until desired doneness is reached.

• Serve and enjoy!

{ And yes, I think that's The Office on TV in the background.  Told you this was a good weeknight dinner! }

Penne with Mushrooms, Onions, Roasted Chicken and Sherry

I'm one of those people that tends to get the exact same thing at a restaurant every time I go.  Creature of habit?  Perhaps.  But I know what I like!

At the Cheesecake Factory, that dish for me is Pasta DaVinci.  It's penne, roasted chicken, caramelized red onion and baby portobello mushrooms... all tossed together in this light Madeira wine sauce.  {Why it's named for DaVinci, your guess is as good as mine. }

So when I got Sandra Lee's "Semi-Homemade Cooking Made Light" cookbook a few years ago for Christmas and came across a dish that near perfectly resembled Mr. DaVinci's pasta... I about backflipped.  And I've made it probably a hundred times since.

Different enough to seem impressive, easy enough to pull off on a weeknight, this is my go-to meal when a girlfriend is coming for dinner.  { Mostly because Spencer doesn't eat mushrooms.  When I get a chance to make this dish, I'm all over it! }

Sandra's recipe doesn't call for chicken, but I always add it.  She also asks for some random French spice mix that's nearly impossible to find, so I substitute there as well.

Bon appetit!

Penne with Mushrooms, Onions, Roasted Chicken and Sherry

Serves 6

Ingredients

• 1 12-ounce package penne pasta
• 1 tablespoon olive oil
• 1 red onion, thinly sliced
• 2 8-ounce packages baby portobello mushrooms { though white will work as well }
• 1/4 cup dry sherry
• 2 teaspoons tarragon
• 1/2 cup beef broth
• 1/3 cup sour cream
• Rotisserie chicken
• Fresh parsley, finely chopped
• Freshly grated parmesan cheese

Equipment

• Large skillet { I recommend at least 12" }
• Stockpot for boiling pasta

Instructions

• Boil enough salted water to accommodate the desired number of pasta servings.  Cook pasta according to package.  Drain and return to hot pot.  Cover to keep warm.
• Heat olive oil in skillet over medium-high heat.  Add onion and cook for 8-10 minutes or until softened and becoming translucent.

• Add mushrooms and cook another ten minutes until soft.
• While mushrooms and onions cook, carve chicken and pull into bite-sized pieces.  { I usually just use the white meat, then save the rest for salads or something else. }

• Stir sherry and tarragon together in measuring cup { or small bowl }.  Add to skillet, stir and cook until liquid is evaporated.

• Whisk beef broth and sour cream together in a small bowl.  Add to skillet, stir, and cook an additional 5 minutes.

• Add chicken, stir, and cook until heated through.
• Toss sauce mixture with hot cooked pasta.
• Garnish with parsley and parmesan cheese.

Serve immediately.  Then close your eyes and pretend you're at the Cheesecake Factory.  Especially if you happen to have one of their cheesecakes in the freezer.  { Thank heaven for Costco! }

Pasta Al Pomodoro

When this magazine shows up in the mailbox, it's a good day.   { It doesn't hurt that it's typically the same day Southern Living and Conde Nast Traveler arrive, too. }

Usually I peruse and dream about dinner parties I'll throw one day, dishes I'll make when I have more refined skills. I say more refined because something goes wrong in the kitchen at least once a week.  Truth.

But the May issue claims to have "the simplest, silkiest sauce you'll ever make."  Simple?  That I can do.  Silky?  Yes, please.

It doesn't hurt that it's the cover photo, either.  I had Lady & The Tramp visions of sharing a bowl with Spencer.  "This is the night, it's a beautiful night, and they call it bella notte..."

So, I announced that we would have it for dinner.  On a weeknight. Before reading the recipe in its entirety. { I like to learn lessons the hard way, it seems.  Take it from me.  Always read the whole thing before you start. }

Because I love you, I'll spare you stress that ensued.  There are three places in this recipe that call for long-ish periods of letting it cook before the next step.  Like an additional 30 minutes worth.  Needless to say, dinner was late that night.  And we get grumpy when we're hungry in this house.

If you plan for the time, though, it isn't difficult.  Ingredients are likely already in your pantry.  And there's a lot of "add this, stir, and let sit" going on.  So you can tend to it, do something else, and come back in ten minutes.  Not a high maintenance meal, but an impressive one.

If you're anything like me, you'll make it again.  And again.  And again!

Pasta Al Pomodoro

Adapted from Bon Appetit, May 2011

Serves 4

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium onion, minced
• 4 garlic cloves, minced
• 1/3 teaspoon red pepper flakes
• 1 28-ounce can crushed tomatoes { San Marzano, if you can find them }
• Salt to taste
• 3 large, fresh basil springs
• 12 ounces pasta { spaghetti is recommended, but I used bow ties because I had them }
• 2 tablespoons unsalted butter, cubed
• 1/4 freshly grated Parmesan or Pecorino Romano cheese

Equipment

• 12" or larger skillet { for making sauce }
• 5-quart pot { for boiling pasta }

Instructions

• Start by heating olive oil over medium-low heat.
• Add onion and cook until soft, about 12 minutes.

• Add garlic, stir, and cook for another 4 minutes.
• Toss in red pepper flakes and saute for another minute.

• Turn your burner up to medium and add the entire can of crushed tomatoes.
• Season with salt and let cook for another 20 minutes, stirring occasionally.

• Remove pan from heat, stir in basil sprigs, and set aside.  Keep the basil sprigs whole, though, because we'll fish them out shortly.

• Meanwhile, boil 3 quarts water.  Season the water with salt { this is important! } and cook pasta to package directions minus two minutes.  So if the box says 10 minutes, cook for 8.
• Before draining pasta, use a measuring cup to ladle out 1/2 cup of pasta water.  Now drain the rest.
• Discard basil from sauce and return pan to heat.  Add reserved pasta water to loosen the sauce.  This will also help the sauce cling to your pasta!

• Bring sauce to a boil.
• Add cooked pasta to skillet, stir often, and cook until well-coated and al dente.  Given that you stopped two minutes short of the pasta being done when initially boiled, it ought to be about two minutes here.

• Remove pan from heat and add butter.  { Everything's better with butter. }

• Top with Parmesan cheese and toss until melted.

• Plate each serving, top with additional cheese and garnish with basil.

Now, revel in the compliments.  And how prepared you were because you read the whole thing first. : )