Meatloaf-ahh no thanks. Tuna-oh HELL no. Lunch meat-I'll pass, but yet I consider myself a bold, daring and by no-means a picky eater. I will try everything once, and am very fond of eccentric dishes. If it tells you anything, my favorite meal as a child was my grandma's Liver and Onions. Oh how I remember walking into her front entryway, instantly smelling the deliciousness.
Nowadays I basically could live off of Mexican food, but also always seem to have a hankering for Thai food. My earliest memory of adoring Thai food is with my Aunt Jacque. It was she, which always took me to the trendy, entertaining and out of the ordinary places. Here I was, just a kid thinking wow this is awesome! Who else would ever bring me to this weird, dark, and smelly restaurant? However, I look now, and she must have been thinking wow, what kid in their right mind would ever enjoy this so much. She always told me that I should become a food journalist, and travel around the world writing about my love of food. I just recently told her that if she is willing to support me by paying for all of the meals and the expense of traveling all over the world sure I would be thrilled to do this.
Besides eating, I also have always appreciated the art of cooking (not baking!). I would not go as far as saying that I am chef material, but I think I do a darn good job. The aromas, the sample bites, the quite, alone, ME time, and of course the results are why I take so much pleasure in it. However, oddly enough, I had never attempted to make Thai food because there are so many damn ingredients, and frankly, I did not think I could pull it off. That was until last week when “OH MY THAI”. After searching several websites, and tweaking recipes, I created a masterpiece. It tasted so much like what I would have ordered right off the menu. If you get pleasure from various foods, and enjoy cooking, I definitely would recommend this dish.
Peanut Sesame Noodle
Peanut dressing
1/2 Cup of smooth peanut butter
1/4 Cup of soy sauce
1/3 Cup of warm water
1 1/2 Tlb. of fresh ginger (peeled and chopped)
1 medium to large garlic clove (chopped)
2 Tlb. of rice vinegar
1 1/2 Tlb. of Toasted sesame oil (I used regular olive oil and added toasted seeds)
1 Tlb. of Honey
1 tsp. of dried hot red pepper flakes (a pinch more if you like it hot)
Puree ingredients in a blender until smooth.
Noodles
Soba Noodles (I used linguine)
4 scallions (thinly sliced)
1 red pepper (Thinly sliced strips)
1/2 cucumber (Thinly sliced strips)
3 Tlb. toasted sesame seeds
Cook noodles until tender. Drain. Rinse with lukewarm water. Add 1/2 the scallions, red pepper, and cucumber. Pour desired amount of peanut sauce to noodles and toss. Top with toasted seeds and remaining scallions. While this was delicious, I envision myself making it again on a warm summer day and serving it as a cold noodle. We used this as a side dish, but some recipes called for tofu! It was accompanied by Chicken Satay (glazed with the peanut sauce), and fried rice. Of and FYI-Cooper gobbled them up, like it was candy.
Chicken Satay (Chicken on a stick)
2-3 large frozen,boneless,skinless chicken breast.
Wooden skewers (optional)
The way I cooked this was on accident, but is was so tender.
Boil the frozen chicken breast until no longer pink on the inside.
Grill the chicken breast to sear the skin, while coating with the peanut sauce. It should looked glazed, very brown, and delicious.
Cut chicken into strips and thread strips onto a skewer. Otherwise. if you don't care about the presentation you can serve the entire chicken breast.
Dip chicken in peanut sauce as you please.
Enjoy!
Another website babble.com/best-recipes(which is not where I got the actual recipies) suggested different uses of a peanut sauce. This one in particular, sounded good:
Shredded Chicken Salad with peanut dressing
Shed cooked chicken
Thinly slice snow or sugar snap peas and add to chicken
Toss with peanut sauce and top with chopped peanuts
Serve on a bed of lettuce with steamed rice on the side.
~Whimsical Woman
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