Chicken Khao Soi
This is one of those meals where you’re like…I can’t believe I made this! That’s one of the great things about using a service like Blue Apron…you learn how to cook things you never imagined you could make. As a result, I really do have the confidence (albeit years later) to cook anything. Not only is this delicious, but making wonton noodles just feels cool. Wait…did I use the word ‘albeit’ in a sentence!?? Geez.
Chicken Khao Soi
Ingredients
- 10-12 boneless, skinless chicken thighs, chopped into bite size pieces
- 3/4 pound fresh wonton noodles
- 1 3/4 cups light coconut milk
- 1 lime, zested & quartered
- 2 scallions, thinly sliced on an angle
- 1 bunch kale, destemmed, roughly chopped
- 3 tablespoons yellow curry paste
- 2 tablespoons coconut palm sugar
- 2 tablespoons soy sauce
- 1 1-inch piece ginger, finely chopped
Instructions
- Make the crispy noodles: In a large, high-sided pan, heat a thin layer of oil on medium-high until hot. Using your hands, carefully separate the noodles. Once the oil is hot enough that a noodle sizzles immediately when added, add 1/4 of the noodles in a single, even layer. Cook, tossing occasionally to separate the noodles and coat them in oil, 2 to 3 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Set aside in a warm place. Carefully discard any excess oil and wipe out the pan.
- In the same pan, heat 2 teaspoons olive oil on medium-high until hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides.
- Add the onion and ginger, and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
- Add as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant and thoroughly combined.
- Add the kale to the pan and season with salt and pepper. Cook, about 2 to 3 minutes, or until wilted.
- Add the sugar and coconut milk; season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 3 to 5 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Stir in the lime zest and the juice of 4 lime quarters. Season with salt and pepper, to taste.
- While the khao soi cooks, add the remaining noodles to to salted boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and divide between 4 bowls.
- Top with the finished khao soi. Garnish with the crispy noodles and the remaining lime wedges.
Notes
Miso & Maple-Glazed Salmon with Udon Noodles
I don’t even know what Miso is, but that shit is delicious. Every dish I’ve ever made with it (via Blue Apron) is like…yowza! This dish is weird…it’s like a bunch of ingredients that I’m like…MEH…but together…yowza!
Miso & Maple-Glazed Salmon with Udon Noodles
Ingredients
- 4 skin-on salmon fillets
- 1 pound fresh Udon noodles
- 6 ounces cremini mushrooms
- 1 bunch kale
- 3 tablespoons white miso paste
- 2 tablespoons maple syrup
- 2 tablespoon white sesame seeds
- 1 1-inch piece ginger
- 1 tablespoon sesame oil
- 1/4 cup Ponzu Sauce
- 1/4 cup water
- 1/2 cup water
- Olive oil
- Salt and pepper
Instructions
- Remove and discard the kale stems, roughly chop the leaves. Thinly slice the mushrooms. Peel and mince the ginger. To make the glaze, in a bowl, combine the maple syrup, miso paste, half the vinegar and 1/4 cup of water. Whisk until smooth.
- Heat a large, dry pan on medium-high until hot. Add the kale and 1/2 cup of water. Season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place. Wipe out the pan.
- In the pan used to cook the kale, heat 2 tablespoon of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned.
- Add the ginger and sesame oil. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
- To the pan of mushrooms, add the noodles (carefully separating with your hands before adding), cooked kale, ponzu sauce, remaining vinegar and 2 tablespoons of water. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined.
- Remove from heat and divide between 4 dishes; set aside in a warm place. Rinse and wipe out the pan.
- Pat the salmon fillets dry with paper towels. Season with salt and pepper on both sides.
- In the pan used to cook the vegetables and noodles, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 2 to 4 minutes, or until the liquid has reduced in volume by about half and the fillets are cooked to your desired degree of doneness.
- Top the dishes of cooked vegetables and noodles with the glazed salmon fillets. Garnish with sesame seeds.
Notes
General Tso’s Chicken & Rice
It just doesn’t get any easier than this dish. 4 ingredients, 15+ minutes…and it’s yummy. This one is a kid-pleaser.
General Tso's Chicken & Rice
Ingredients
- 1 - 1 1/2 pounds chicken breast tenders
- 1 package frozen broccoli florets
- 1 bottle General Tso's sauce
- 4 cups cooked rice
Instructions
- In large saucepan, heat 1 tablespoon grapeseed oil on medium-high until hot.
- Add chicken tenders. Cook chicken tenders until lightly pink in center, about 3 minutes per side. Cut into bite size pieces, while in the pan.
- Add the General Tso's sauce and stir to coat the chicken pieces.
- Add the frozen broccoli. Stir to coat the broccoli. Bring sauce to a simmer and then reduce heat to low.
- Cover with lid and let simmer until broccoli is fork-tender, about 8 minutes.
- Serve over rice.
Notes
Orange-Glazed Meatballs
I made these so often, I got sick of them lol. There’s just something about that whole sweet-and-sour thing. If you like sweet and sour, this is your dish. And there aren’t all the carbs, so you won’t hate yourself after.
Orange-Glazed Meatballs
Ingredients
- 1 1/8 pounds ground beef
- 1 1/2 cups long grain brown rice
- 4 cloves garlic, minced
- 3 scallions, sliced
- 1 juice of navel orange
- 1 pound baby bok choy, roughly chopped
- 1 1-inch piece ginger, minced
- 1 tablespoon cornstarch
- 1/3 cup sweet chili sauce
- 1/4 cup Panko breadcrumbs
- 1/4 cup water
- 1/4 cup Ponzu Sauce
Instructions
- Cook rice in small pot with a big pinch of salt and 3 cups of water.
- In a small bowl, whisk together Ponzu sauce, sweet chili sauce, corn starch and orange juice to make the Orange Glaze; set aside.
- In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger and scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Transfer to a larger bowl and wipe out pan.
- Add ground beef and breadcrumbs to the garlic mixture. Season with salt and pepper. Mix until just combined. Using your hands, form 18 to 20 equal-sized meatballs.
- In the large pan, heat 1 tablespoon of oil on medium until hot. Add the meatballs; season with salt and pepper. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Add the bok choy and 1/4 cup water. Cook, stirring occasionally, 4 to 6 additional minutes, or until the meatballs are cooked through and the bok choy leaves have wilted. Add the orange glaze (stir just before adding) to the pan of meatballs and bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has thickened and the meatballs are thoroughly coated. Remove from heat and season with salt and pepper.
- Serve meatballs on top of rice and garnish with green tops of the scallions.
Notes
Thai Basil Beef with Coconut Rice
Super flavorful dish. The combo of the ginger, basil and coconut milk is fantastic. Definitely one of my favorite Asian dishes I’ve made.
Thai Basil Beef with Coconut Rice
Ingredients
- 1 14-ounce can unsweetened coconut milk
- 4 slices peeled fresh ginger
- 1 cup jasmine rice
- 1/4 cup plus 1 teaspoon low-sodium soy sauce
- Juice of 2 limes
- 1 tablespoon sugar
- 2 Persian cucumbers, quartered lengthwise, then halved
- 1 cup packed fresh basil, roughly chopped
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
Instructions
- Bring the coconut milk, 3/4 cup water and the ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
- Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
- Heat 1 tablespoon vegetable oil in a medium skillet over high heat. Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
- Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.
Notes
Sushi Rice & Dressing
Growing up, sushi was not a thing. Then one day my sister, Molly, said…we’re going to go eat sushi (at Sushi Den in Denver) and it was unlike anything I had ever had. I loved it. And I’m not really into fish or fishyness. To this day, I prepare my soy sauce the way Molly taught me. I take some wasabi and put it in the soy sauce dish. Then add a splash of soy sauce and using a chopstick, I work it into a paste. I then slowly add soy sauce. This ensures the wasabi gets completely mixed into the soy sauce and I don’t have any surprise bursts of wasabi that light my nostrils on fire.
Fast forward to a couple months ago, we took a sushi class and learned how to make sushi rice and some sushi rolls. It’s very important to a) use sushi rice and b) use seasoned vinegar when making sushi rice. The vinegar keeps the rice safe from airborne bacteria because it will not be at food-safe temperatures while you’re making sushi. It also gives it flavor.
True Story: when we left Sushi Den, Molly was driving and just a block or two from the restaurant she slammed on the brakes and gasped, “I just saw a ferret!” I don’t even know where to start. 1. WHAT!? 2. What the hell does a ferret look like (this was like 2001-ish) 3. How did she see that thing? 4. Why is she getting out of the car!?? So yeah…she got out of the car and went and found it in the grass (WTF!??) and then rang a few doors until she found the owner. So when I eat sushi, I also think…ferret. IKR.
Sushi Rice & Dressing
Ingredients
- 1 cup Sushi rice per person
- 1/4 cup seasoned rice vinegar
- 2 tablespoons sugar
- 2 tablespoons mirin rice wine
- 1/2 teaspoon salt
Instructions
- Wash the rice before you cook it by swirling the rice around in water 3 times for 30 seconds each time. Use fresh water each time.
- Let the rice stand for 30 minutes.
- Using a rice cook, find the water:rice ratio and add the correct amount of water to the amount of rice you've just washed.
- Cook the rice on the "white rice" setting. Let it stand another 30 minutes.
- While the rice is cooking, slice your fish and other ingredients you’ll be using for sushi. Then prepare the dressing.
- Add the rice vinegar, sugar, rice wine and salt to a medium pot. Heat on low until sugar and salt are dissolved, stirring constantly. DO NOT LET SIMMER OR BOIL or the vinegar and mirin will lose flavor.
- Let it cool.
- Wet the rice paddle and mix the rice carefully while it’s in the rice pot.
- Sprinkle some rice vinegar in a pan/tray and then add the rice.
- Sprinkle the dressing on the rice and stir gently to mix together, fanning occasionally while mixing together. You should see the rice glisten. Continue to sprinkle and mix until you use ALL the dressing.
- Let the rice cool, then MAKE SUSHI!!
Notes
Perfect Instant Ramen (TikTok)
I’m going to be honest…some of my favorite recipes recently have come from TikTok. Crazy, right!? I must have watched this f’ing video 25 times trying to figure out what the hell this guy put in his ramen. Well, I got it. And it is really good. The spice will punch you in the face, for real.
Perfect Instant Ramen
Ingredients
- Shin spicy ramen package
- Sriracha, to taste
- Sesame oil
- 1 tablespoon peanut butter
- 1/2 teaspoon Everything but the bagel seasoning
- 3 tablespoons Canada Dry ginger ale
- Sriracha
- 1 egg
Instructions
- Add 1 peanut butter to ramen bowl.
- Add a splash of sesame oil, the everything spice, desired amount of sriracha, and the Canada Dry.
- Pour both packets of Shin Ramen spices on top.
- Add the egg.
- Place the Ramen noodle cake on top.
- Pour 2 cups BOILING HOT water on top of noodles.
- Top with flat bowl that will trap the steam and let sit for 6 FULL MINUTES.
- Move slab of noodles to plate so you can stir the broth.
- Add noodles back to bowl.
- ENJOY!
Notes
I could not get the egg to cook this way. I had to stick my bowl in the microwave for 2 1/2 minutes, which was fine…the noodles were still great.