The crock pot..
really simplifies my life in the kitchen. So when my friend Laura graciously passed on the recipe for Crock Pot Cashew Chicken, it made me very happy. It was so easy and ended up being really tasty. If you have very little time to prepare and cook a meal, this one is perfect. Below are the ingredients the recipe calls for, however I noted some things I would change next time around.
10.75 can condensed golden mushroom soup
3 tbsp soy sauce (next time I may try Bragg Liquid Aminos)
1 tsp. ground ginger
1 1/2 pounds of chicken tenderloins
16 oz. package of frozen broccoli stir fry vegetable blend (my suggestion would be to use fresh broccoli, because the frozen one ended up getting too soft)
4 oz can sliced mushrooms (I used half a package of fresh mushrooms)
1/2 cup cashews
Hot cooked brown rice (might be good over quinoa as well)
In a 4 quart slow cooker combine mushroom soup, soy sauce and ginger. Stir in chicken, stir-fry vegetables and mushrooms (again I would use all fresh veggies).
Cover and cook on low heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
At last-minute stir cashews into chicken mixture (I added them too soon and they got too soft). Serve over rice and enjoy!
Photo: My Favorite Things
Soba Noodles with Kale and Walnuts
this Soba Noodles with Kale and Walnuts recipe the other night and it was a hit. I really only post easy dishes because quite simply, it’s all I can handle, and this one was a snap to whip up. This dish was featured in Oprah magazine and comes from the ladies of In the Small Kitchen. I improvised a little by using chinese style noodles (I wasn’t able to find true soba noodles) and added a bit more kale and walnuts than called for. The left overs from this side dish turned into a delicious lunch for the next day. A must try.
Carrie stopped by the other night and ended up making us a delicious meal of Pasta Fagioli. It was a nice surprise because I’ve been relying on my easy go to’s a little too much lately, and trying something new seems like a daunting task. Hey, it’s a busy time of the year and it’s hard to get motivated to do anything when its dark by 4:30. Anyway, she makes this recipe from memory (which was originally her mama’s) and it turns out to be a hearty, simple dish that is ready in about 20 minutes.
4 tablespoons of oil
2 tablespoons of tomato paste
4 cloves of garlic chopped
A handful of parsley chopped
1 stick of butter
1 can of small white beans
1 package of ditalini pasta (small tube pasta)
Heat water and small white beans until boiling. Use enough water to cover beans and leave room to add the pasta. Heat oil and garlic in a frying pan. Add butter, tomato paste and parsley. Heat through until butter is melted. Once water is boiling add pasta and frying pan mixture. Stir constantly but cover when not stiring so pasta can cook and thicken. If mixture is not thickening enough take out some water or add a teaspoon more of tomato paste. Once mixture is thickened and pasta is fully cooked, take off stove and add some parmesan cheese. Enjoy!
Parmesan Pasta With Chicken and Rosemary
easy and looks pretty hard to mess up. This recipe from Real Simple for Parmesan Pasta With Chicken and Rosemary consists of 5 ingredients and claims to be ready in 15 minutes flat. Perfect to whip up midweek.
12 ounces orecchiette (about 3 cups)
2- 2 1/2-pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan (3 ounces)
kosher salt and black pepper
1. Shred chicken and set aside.
2. Cook the pasta according to the directions.
3. Reserve 1 ¼ cups of the cooking water.
4. Return drained pasta to the pot.
5. Add chicken, rosemary, reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper to the pasta and toss.
6. Cook, stirring over medium-low heat until sauce has thickened slightly (2 to 3 minutes).
7. Sprinkle with the remainder of Parmesan and serve.
Photo: Real Simple
Guest Hunter, Ami Pak
absolutely adorable Guest Hunter, Ami Pak. Ami was born in South Korea, raised in Minneapolis, went to college in Northern Ohio and Southern California, and now resides in Brooklyn. The fact that she’s lived all over the world explains her strong sense of individuality. I mean, the girl grew up composting and gardening vegetables in her backyard with her parents and 4 siblings (she has a brother and 3 sisters). Now if that’s not badass, I don’t know what is. She’s got style, creativity and smarts. A pretty amazing combination which can be seen in her hobbies; like printmaking, making kimchi, her obsession with design collectives, and emerging fashion. Ami is currently a Senior Program Manager at frog Design and has worked at a bunch of other reputable companies such as luckymag.com, HBO.com, MTV.com, Razorfish, and Dreamworks Records. In addition to her work and her hobbies, she’s always down for good comedy, adores her nieces and nephews, loves her friends, and feels fortunate to be living in the “Golden Age of Brooklyn”.
We’re lucky to get the inside scoop from this talented lady, so click here to keep on reading – you’re going to be cooler for doing it. Guaranteed.
Photo: Thimali Kodikara
Posted in Guest Hunter
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It’s kind of..
Silky Cauliflower Soup
the running joke in my family that I could live off of soup. I’m extremely fond of cauliflower so this recipe for silky cauliflower soup over at Smitten Kitchen, seemed so perfect.
1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock (or vegetable stock for a vegetarian dish)
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper
Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.
Photo: Smitten Kitchen