Kimchi Braised Chicken with Noodles

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As you can tell, we enjoy braised chicken.  We make it more often than the handful of posts on our blog.  It’s simple, tasty, and always makes leftovers for lunches or a quick dinner later in the week.  I think kimchi scares a lot of people… fermented cabbage, anyone?  It’s alive and continues to ferment while sealed up, further breaking down the vegetables and adding flavor to the various spices contained within that swollen jar.  Ally had dog-eared this recipe a while ago, and we didn’t know what to expect.  We were both expecting a bit of sourness from the fermentation products of the kimchi, some smokiness from the bacon, acidity from the tomatoes, and of course a touch of sweetness from the white wine.  The ingredients, each lending their own simple tastes to the finished product, which has a unique complexity that will make you wish you made a double batch.  For more spice, try adding some of your favorite hot sauce (sriracha would go well), some cayenne, or a a few pinches of chipotle spices for a smoky heat.

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Kimchi Braised Chicken with Noodles

(Adapted from Bon Appetit magazine, February 2016 issue)
Ingredients: 
  • 5 slices of bacon, sliced
  • 3 lb boneless chicken thighs
  • 10 cloves garlic, minced
  • 10 oz (by weight) grape tomatoes
  • 1 1/2 cups dry white wine
  • 2 cups kimchi, with juices
  • 8oz egg noodles
  • 2 tbsp butter
  • Salt & pepper
Instructions: 
  1. Place a large Dutch oven on the stove over medium heat. Add the bacon and cook until slightly crispy.
  2. Remove the bacon to the side to a paper towel lined plate, retaining the bacon fat.
  3. Add the garlic and tomatoes into the dish. Lower heat slightly and cover. Stir occasionally.
  4. After ~5 minutes of cooking, the garlic should be browning and the tomatoes getting wrinkly. Using the back of your slotted spoon (or whatever utensil you’re cooking with…), press down on the tomatoes until they burst.
  5. Pour in the wine and scrape up any brown bits from the bottom of the dish.
  6. Bring to a boil and allow to reduce by half.
  7. Now return the bacon to the dish, along with the kimchi and chicken. Bring to a simmer. Then lower heat & cover.
  8. Braise over low-medium heat for an hour, uncovering once roughly halfway through to stir.
  9. After this time, remove the lid from the Dutch oven. Increase heat slightly, ensuring that the tomato-kimchi liquid comes to a fast simmer. Cook for ~20 more minutes. The liquid will reduce. Break apart the chicken as it begin to fall apart.
  10. Towards the end of the braising time, cook egg noodles. Boil in a pot of salted water until al dente.
  11. Once pasta is cooked, drain it, reserving 1/2 cup of the cooking liquid.
  12. Return the pasta to the cooking pot and top with butter, 1/4 cup of cooking liquid, and salt & pepper to taste. Toss until pasta is covered with buttery liquid. Add a little bit more cooking liquid if you think it needs.
  13. To serve, top a serving of noodles with generous spoonfuls of chicken and tomato-kimchi sauce.
Makes 6-8 servings

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Hamburger Helper, Minus the Box

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I may have mentioned it once or twice, but I have an embarrassing love of most things that come in a box, especially with powdered cheese. Kraft mac & cheese? Clearly. Those Knorr rice or noodle sides in a bag? So good and only $1! Hamburger Helper? Be still my heart 🖤🖤🖤 Are any of these things actually good or good for me? No and no, but my taste buds are confused. Someone mentioned Hamburger Helper the other day, and I’ve been thinking about it ever since. (Don’t judge me!)

I knew the chance of convincing Selim that Hamburger Helper was a decent meal choice was slim to none, so I went for a slightly less processed version. Maybe not exactly low calorie or low fat, but hey – I added vegetables and cut out the processed/powdered cheese. Wins all the way around. And it’s delicious! Take that dinner in a box! I guess I should also mentioned that this is based on Cheeseburger Macaroni – which to me is THE Hamburger Helper, but that might not be true for everyone.

I looked to Pinterest for a little guidance in getting started with this recipe. I checked out these lovely blogs, but didn’t follow one in particular – onetwo, & three.

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Hamburger Helper, Minus the Box

(Inspired by a few different blogs – see above)
Ingredients: 
  • 2 tsp oil
  • 1/2 of a large onion, diced
  • 4 carrots, chopped
  • Fresh ground black pepper
  • 1lb ground beef
  • 2 tbsp Worcestershire sauce
  • 2 cups dry macaroni
  • 2 cups beef broth
  • 2 cups milk
  • 1 green pepper, chopped
  • 2 tsp garlic powder
  • 1 tbsp paprika
  • 1/2 tsp cayenne
  • 1 tsp salt
  • 2 cups sharp cheddar cheese
Instructions: 
  1. In a large pan with tall edges, heat the oil.
  2. Over medium heat, cook the onions and the carrots for just 2-3 minutes. Top the onions with a few turns of black pepper and a pinch of salt.
  3. Increase heat to medium-high and add the beef and worchestershire sauce to the pan. Break up the beef with your cooking spoon. Cook, stirring occasionally, until the beef has browned.
  4. If you have any excess grease, drain it off before adding the next ingredients.
  5. Now add the rest of the ingredients, except for the cheese. Stir together.
  6. Bring liquid to a boil. Then turn the heat back down to medium-low, cover the pan, and simmer for ~10 minutes. Stir once or twice.
  7. Remove lid. Stir in the cheese. Once it’s well-combined, serve!
Makes ~8 servings.

Sopa de Fideo (Almost)

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As is my usual plan, when I’m uninspired and looking for something to make, I turn to a) the internet and b) a random cuisine from around the world. Is it because I’m American and have always eaten “American” food, that I think it’s the least interesting cuisine out there? Or is it because legitimate “American” food doesn’t really exist – just a combination of bits and pieces of all of our immigrant roots? I think it’s probably some combination of the two. Whichever reason, I was thinking Mexican for my dinner creation. And I wanted something a little different. I feel like in this country, we just assume that Mexicans live solely on tacos, burritos, and the occasional chimichanga. There’s so much more to Mexican cuisine than that (obviously), but I’m the first to admit I don’t know a whole lot about it.

Why did I call this post Sopa De Fideo (Almost)? Well, turns out the fideo connotates a specific type of noodle. Fideo looks like spaghetti noodles that have been broken into smaller pieces (and as such, most recipes you see for sopa de fideo tell you to purchase spaghetti and break it into smaller pieces.) Before I read more about it, I thought, “Hmmm… that orzo I have in the pantry would be a perfect substitute for broke spaghetti pieces…” Little did I know by substituting orzo, I essentially took away the namesake of the soup.

Oh well…

Historical, ethnic accuracy? FAIL

Delicious soup? WIN

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Sopa De Fideo

(Adapted from Cooking the Globe blog)
Ingredients:
  • 2 + 1 tsp olive oil
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 14oz crushed tomatoes
  • 3 + 1 cups chicken or vegetable stock
  • 1 tsp cumin
  • 1 tsp cayenne
  • 1/4 tsp allspice
  • 16oz orzo
  • 1 tbsp lime juice
  • Salt & pepper
  • Optional garnishes: cilantro, avocado, cheese, crema
Instructions: 
  1. In a large pot, warm 2 tsp of olive oil. Add the chopped onions and cook for 5-6 minutes, until fragrant and translucent. Top this with a few turns on fresh black pepper.
  2. Add the minced garlic, continue cooking for another 2-3 minutes.
  3. Now, combine the garlic/onions, tomatoes, spices (cumin, cayenne, allspice), and 1 cup of stock in a blender or in a bowl with an immersion blender. Pulse until smooth.
  4. Add the remaining 1 tsp of olive oil in the original pot. Once warm, pour in the orzo. Toss to coat with oil. Toast the pasta, stirring frequently, so it becomes golden, but does not burn. Give this ~5 minutes.
  5. Now return the blended mixture and the remaining cups of stock to the pot. Stir to combine.
  6. Bring to a boil and then lower heat. Allow to simmer for 10 minutes. The pasta will plump up and the soup thicken a bit.
  7. At the end, stir in the lime juice.
  8. Taste and adjust salt & pepper as you like.
  9. Serve with one or several of the the garnishes!
Makes ~ 10-12 servings

Tiger Noodles

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I have this Pinterest board called, “Ones I’ve Made and Would Make Again.” Because, as I’m sure you all know, just because you’ve saved it on a Pinterest board, doesn’t necessarily mean it’s worth making even once! [See the entire website PinterestFail.com] But to gain inclusion on this board of mine, I not only had to have made it, but loved it too! One of my absolute favorites on there was this recipe for Thai flavored coconut curry noodles. I say was because the link no longer works! It goes nowhere / I think the original blogger took down his/her blog or that post. I’ve scoured Pinterest, and I can find the original poster’s picture of these noodles, but not the blog itself. (And not to be a tattletale, but I found the original poster’s pictures on a few tumblr accounts without proper credit. Rude.) So, long story short, I tried to recreate the recipe from memory and the Pinterest picture.  I didn’t exactly succeed in mimicking it, at least how I remember it, but I ended up with a spicy noodle dish that we definitely enjoyed.

I decided to call them tiger noodles, because I think tigers are big, bold, and fiery – like these noodles. Plus tigers are an endangered species native to Thailand, and this dish is full of Thai flavors. And I like tigers. That’s the main reason.

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Tiger Noodles

Ingredients: 
  • 1 tbsp coconut oil
  • 4 cloves of garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tbsp Thai red curry paste
  • 1 can light coconut milk
  • 1/2 cup vegetable or chicken broth
  • 10 oz chicken breast, sliced
  • 1 tbsp soy sauce
  • 2 tsp fish sauce
  • 3/4 tsp crushed red pepper flakes
  • 1 red bell peppers, sliced into strips
  • 10 baby carrots, sliced
  • Wide rice noodles
  • 1 lime
  • Cilantro
Instructions: 
  1. Heat the oil in a large pan, over medium heat.
  2. Add the garlic and ginger to the pan and saute for 2-3 minutes.
  3. Add the curry paste and stir to combine well with the oil. Cook for another 2-3  minutes.
  4. Add the broth to the pan and stir to combine well. Bring to a simmer.
  5. Now add the chicken to the pan and cook until the chicken has lost its translucence. Remove the chicken from the pan and set aside.
  6. Now add the coconut milk, broth, soy sauce, fish sauce, and red pepper flakes.
  7. Bring to a fast simmer and cook like this until the liquid has begun to thicken, ~ 15 minutes.
  8. Lower the heat to low-medium. Add carrots, bell peppers, and the chicken to the pan. Cover and cook another 10 minutes.
  9. Meanwhile, bring a pot of water to a boil. Remove from heat and submerge the noodles in the hot water for 5-10 minutes. Then drain and set aside.
  10. Add the noodles, a sprinkle of chopped cilantro, and a healthy squeeze of lime into the pan and stir briefly. Serve immediately. Top your bowl with more cilantro and/or lime if you’d like.
Makes 4 servings. 

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