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Monday's Leftovers: Quail Salad

partysugar — Mon, 28 Jan 2008 06:28:31 -0800

Wondering what to do with leftover quail? Here's an idea: make a delicious soy citrus glaze, brush it on the quail for maximum flavor, and serve over a bed of greens and soba noodles. It's a wonderfully elegant use of the leftover game. Also, this meal comes together quickly so you won't have to spend lots of time slaving in the kitchen. To take a look at the recipe, read more.

Quail Salad
Modified from Martha Stewart

4 quail, 5 ounces each, cooked
1 teaspoon toasted sesame oil
1 teaspoon corn or vegetable oil
Zest and juice of 1 orange
Juice of 1 lime
2 tablespoons honey
2 tablespoons soy sauce
1 clove garlic, crushed
1/2 teaspoon freshly ground black pepper
1 piece (1 inch) fresh ginger, peeled and finely chopped
Salt
1/4 pound soba noodles, or spaghetti
2 tablespoons toasted sesame seeds
2 to 3 cups loosely packed pea shots or watercress leaves

In a medium nonmetallic bowl, mix together oils, orange zest, and juice, lime juice, honey, soy sauce, garlic, pepper, and ginger, set aside.
Bring a pot of salted water to a boil, and add noodles. Cook until al dente, about 3 minutes. Drain, and set aside.
Meanwhile brush the cooked quail with the oil citrus mixture. Warm in the oven for 8-10 minutes.
Pour remaining oil citrus mixture into a saucepan. Reduce until slightly thickened, 2 to 3 minutes. Strain, and place in a clean saucepan.
Add noodles; simmer until heated through. Stir in sesame seeds.
Divide noodles and pea shoots or watercress among four plates. Place a quail on top, and serve.

Serves 4.

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Fast & Easy Dinner: Warm Soba with Spinach and Tofu

partysugar — Thu, 26 Jul 2007 09:01:31 -0700

These days you can find the ingredients necessary to make tasty Japanese (and other Asian countries for that matter) dishes in most major supermarkets around the country. Soy sauce used to be the only common component, but now Mirin, miso paste, and even Asian vegetables - like seaweed are prevalent. Tonight's super swift dinner incorporates these flavors in a Japanese style noodle soup. Soba is a Japanese noodle made from buckwheat and it pairs nicely with mushrooms and spinach. Before you make it, you have to read the recipe, so read more

Warm Soba in Broth with Spinach and Tofu
From Food & Wine magazine
Image Source

4 large shiitake mushrooms, stemmed
Vegetable oil cooking spray
Salt and freshly ground pepper
2 teaspoons sugar
3 tablespoons low-sodium soy sauce
2 tablespoons mirin
10 ounces soba noodles
5 cups boiling water
2 teaspoons instant dashi or 1 tablespoon miso paste (see Note)
4 ounces firm tofu, cut into 1/2-inch dice
2 cups baby spinach leaves
1/4 cup finely shredded daikon
1 scallion, thinly sliced
1 sheet nori seaweed, cut into 1/8-inch strips (see Note)

Preheat the broiler.
Spray the mushroom caps with vegetable oil cooking spray, season with salt and pepper and broil 6 inches from the heat, turning the caps once, until lightly browned and tender, about 6 minutes. Let cool, then thinly slice the mushrooms.
In a small bowl, stir the sugar into the soy sauce and mirin until dissolved.
While the mushrooms broil, in a large saucepan of boiling water, cook the soba noodles, stirring once or twice, until just tender, about 8 minutes.
Drain the noodles reserving the boiling water, rinse under cold water and drain again thoroughly.
Add the boiling water and instant dashi to the saucepan. Add the tofu and shiitake and simmer just until heated through, about 2 minutes.
Add the spinach.
Transfer the soba to 4 deep bowls and spoon the dashi mixture on top. Garnish the soba with the daikon, scallion and nori and serve right away, passing the soy sauce mixture alongside.

Serves 4.

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Sunday Dinner: Sesame Chicken With Soba Noodles

YumSugar — Sun, 10 May 2009 06:00:04 -0700

The economy may be down in the dumps, but don't let that hold you back this Mother's Day. Rather than spending big bucks to dine out, have the whole gang - including your mom and the kids - celebrate the occasion by making dinner a budget-friendly activity that the entire family can enjoy.

This quick, healthy meal, which includes fiber-rich soba noodles and crunchy vegetables, packs a flavor punch with soy sauce, sesame seeds, and ginger. To bring the family together with an affordable yet enticing pan-Asian platter, read more.

Sesame Chicken With Soba Noodles
From Real Simple

Ingredients

1 8-ounce package soba noodles
1 pound boneless, skinless chicken breasts
3 tablespoons low-sodium soy sauce
3 tablespoons light brown sugar
2 tablespoons sesame seeds, toasted*
1 tablespoon finely grated ginger
3 tablespoons rice vinegar
1/2 cup extra-virgin olive oil
1 7-ounce package mixed greens
3 carrots, cut into matchstick-size strips or shredded
1/4 sweet onion, thinly sliced

Directions

Cook the soba noodles according to the package directions and rinse under cold water.
Heat the soy sauce and brown sugar in a large skillet over medium heat. Working in batches, add the chicken and sauté until cooked through, about 1 1/2 minutes per side. Transfer to a bowl and repeat with the remaining chicken. Sprinkle the sesame seeds over the chicken and toss to coat.
In a small bowl, whisk together the ginger, vinegar, and oil.
Divide the greens, carrots, and onion among individual plates. Top with the soba noodles and chicken. Serve with the vinaigrette.

Serves 4.

*Note: To toast sesame seeds, cook them in a dry skillet over moderate heat, stirring constantly, until golden, 2 to 3 minutes. Transfer them immediately to a cool plate.

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Monday's Leftovers: Chicken With Gouda Gravy & Potatoes

YumSugar — Mon, 11 May 2009 07:50:23 -0700

Last night, you went the healthful route with sesame chicken, vegetables, and soba noodles; tonight, jazz things up with a meal that's the ultimate in comfort food. Take leftover boneless, skinless chicken breasts and turn them into something craveworthy when you drizzle them with a gouda cheese pan gravy and serve them alongside creamy smashed potatoes that are studded with broccoli florets. Get this crowd-pleasing recipe - that's ready in only half an hour - when you read more.

Quick Chicken With Gouda Gravy & Broccoli Smashed Potatoes
From Every Day With Rachael Ray

Ingredients

4 baking potatoes, peeled and cut into 1-inch chunks
1 head broccoli-cut into 1-inch florets, stalks peeled and cut into 1/2-inch cubes
4 skinless, boneless chicken breast halves (6 ounces each)
2 tablespoons fresh thyme or 1 teaspoon dried
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1 cup milk or half-and-half
1 cup shredded gouda cheese
Salt
Pepper

Directions

In a large saucepan, cover the potatoes with cold water. Bring to a boil, salt the water and simmer for 10 minutes. Add the broccoli and cook for 8 minutes. Drain and return the vegetables to the saucepan.
While the vegetables are cooking, season the chicken with the thyme and salt and pepper. In a skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6 minutes on each side.
In a small, heavy saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, then whisk in the chicken broth and 1/2 cup milk and cook until thickened, 2 to 3 minutes. Season with salt and pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from the heat.
Add the remaining 1/2 cup milk to the broccoli and potatoes and mash together; season with salt and pepper.
Cut the chicken on an angle into 1/2-inch-thick slices and place on plates. Top with the gouda gravy. Serve with broccoli potatoes.

Serves 4.

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Is the Noodle Dish Italian or Chinese?

partysugar — Mon, 06 Oct 2008 03:00:21 -0700

Today is National Noodle Day. While everyone is familiar with noodles and their many different forms from fettuccini to soba, I want to know how well you know classic noodle dishes.

Specifically can you identify the difference between an Italian pasta dish and a Chinese noodle dish? I'll describe the dishes and you tell me if it's Italian or Chinese. Ready, go!

Source

Take the quiz