Wednesday, December 15, 2010
This stew has a few Japanese ingredients like seaweed, sake, and panko bread crumbs thrown into a pot with potatoes, crimini mushrooms and (!) chickpeas. This was another 'whatever's in the kitchen' experiment that became a cold weather favorite! It's very filling and satisfying, especially after mountain biking or surfing when I'm feeling hungry enough to eat my own leg.
2 cups vegetable broth
3 red potatoes, cubed
1 can chickpeas
4 sliced crimini mushrooms
2 green onions, sliced
1/2 pound tofu, pressed (optional) not necessary to deliciousness but more filling if you have it
1 large carrot, sliced
1 cup sake
1/2 cup panko (Japanese bread crumbs)
1/8 cup shredded dried green seaweed
1/4 cup bonito (fish) flakes (optional)
2 tbsp. soy sauce
1/2 tsp. Asian chili oil (optional)
freshly ground black pepper
put a large pot of the veggie broth to a boil. add the potatoes and carrots. Meanwhile saute the mushrooms. after about 15 minutes add everything but the panko. simmer for about another 15. stir in the panko and serve.
At first glance, this dish doesn't seem very mad science-y. Come on, chicken and pasta? The reason I am posting this is to make you all use your noodles (pun intended) whenever you think you don't have enough in your pantry to cook a kickass meal.
I thought I had no food in the house and was about to go waste 20 bucks at Saturn Cafe when I remembered the braising greens I had just bought at the farmers market. I didn't really know what to do with them and had bought them simply because they contained something called "dinosaur kale". I'll admit I didn't and still don't know what "braising" means, but to me it sounded like quickly stir-fried or something along those lines. I remembered then I had a bag of frozen thighs in the freezer I bought for a (failed) teriyaki chicken attempt. The best idea seemed to be to throw it all on top of penne pasta and see what happened. I loved the outcome and hope you will too!
2 cups dry penne pasta
2 chicken thighs
1 1/2 cup braising greens (or just use kale)
juice of 1/2 lemon
1 tsp. dried marjoram
1 tsp. salt
black or lemon pepper
boil a pot of salted water and add the penne. While it's cooking, heat a skillet with a little oil and add the chicken. squeeze the lemon juice onto the chicken during the last 5 minutes of cooking. once the chicken is cooked add the braising greens, pepper, marjoram, and salt to the skillet. Cook for only about a minute and a half longer; you want the greens to be a little crunchy. serve on top of penne with a drizzle of olvie oil and parmesan cheese.