Tuesday, July 16, 2013
Poultry Satay with Peanut Noodles
By SteamyKitchen / 33 remarks »
& raquo; It was simply recently that I admitted to losing a great deal of food in my profession during the procedure of recipe creating and testing. It’& rsquo; s horrible, I understand, but a minimum of you’& rsquo; ll have the convenience of understanding that each dish IS checked and not just made up randomly in my head WHICH the food scraps either go to the chickens or the worm garden compost. Believe me, the chickens and worms enjoy it.
Nevertheless, I do have an option for minimizing purchasing too much grocery – – The Fresh 20 by my pal, Melissa Lanz. Essentially, it goes like this: Weekly, The Fresh 20 will send you a grocery list of 20 fresh ingredients (i.e. vegetables, meat, fish and shellfish, fruit, dairy products). With those 20 fresh ingredients and your pantry staples, you can make 5 meals to feed your household.
Genius, right? This plan gets rid of the guesswork of “& ldquo; What & rsquo; s for “dinner? & rdquo; and & ldquo;
Exactly what groceries to get? & rdquo; While the service is a month-to-month fee, the cookbook, with 80 recipes (that’& rsquo; s 5 recipes each week for 16 weeks) is on sale at Amazon for less than $20. The week that I chose included 20 fresh ingredients that made this Poultry Satay with Peanut Noodles, in addition to:
Greek-Style Lamb Tacos with Cucumber Yogurt Sauce & & Salad Orange Jalape & ntilde; o Shrimp with Broccoli and Brown Rice
Guacamole Tostadas with Fried Eggs
Lamb Penne with Simple Green Salad
There are choices for Vegetarians and Gluten Free diets too. Easy peasy.
Poultry Satay with Peanut Noodles Dish Video
Recipe adapted from The Fresh 20 Cookbook by Melissa Lanz.
FOR THE CHICKEN SATAY
1 tablespoon reduced-sodium soy sauce
2 teaspoons cooking oil
2 garlic cloves, finely minced
1 tbsp grated fresh ginger
1 teaspoon ground cumin
freshly ground black pepper
2 boneless skinless chicken busts, cut evenly into bite-sized pieces
wooden skewers, taken in cold water for at least 10 minutesFOR THE PEANUT NOODLES
1 teaspoon food preparation oil
1 garlic cloves, finely minced
1 teaspoon carefully minced red chile pepper
1/2 lime, juiced
2 tablespoons honey
1/4 cup peanut butter
2/3 cup hot water
2 tablespoons reduced-sodium soy sauce
8 ounces spaghetti, preparedFOR THE CUCUMBER SALAD
1 medium cucumber, really thinly sliced
1 teaspoon white wine vinegar or rice vinegar
1 tablespoon honey
1/2 teaspoon finely minced red chile pepper
For the poultry satay: In a non-aluminum container, incorporate all components together. Marinate in the refrigerator for 10 minutes or up to 1 Day. Heat the grill to medium-high. Skewer the chicken pieces on the drenched skewers and dispose of the marinade. Grill the chicken for 3-4 minutes per side, up until cooked with. Serve the poultry warm with the peanut noodles.
For the peanut noodles: In a small saucepan over reduced heat, integrate the oil, garlic and peppers and saute for 1-2 minutes or till the garlic ends up being fragrant. Add the lime juice, honey, peanut butter, hot water and soy sauce and simmer for 3-5 minutes, stirring occasionally. Toss the pasta with half the peanut sauce. Serve the staying sauce for dipping the poultry satay.
For the cucumber salad: In a small bowl, toss the cucumber slices, vinegar, honey and peppers. Serve alongside the poultry satay and peanut noodles.