Why keep your loose change on your coffee table or in a jar when you can proudly display one of these?
Sometimes it can be nice to follow a recipe perfectly and know you will get it just right. But it can also be deeply rewarding to play around with a recipe and really test one’s kitchen knowledge. It can be really satisfying to look for substitutions and alternatives. So this recipe originally started as Mushroom Asparagus Japchae but I wanted to add in some different veggies, mix in some chicken and used a different type of noodle because of what I had on hand. Never the less, it turned out wonderfully. I highly recommend it has a great combination of all the nutrients your body needs and it’s delicious to boot!
Veggie, Chicken, Noodle Stir-fry
- 200g noodles (I used rice spaghettini but glass noodles or vermicelli would also work great)
- 500g sliced assorted mushrooms (I used a combination of button and enoki mushrooms but shitake or oyster would also work)
- 1 chicken breast (butterflied and sliced thinly)
- 1/2 bunch of asparagus (chopped into 1 inch pieces)
- 1/2 head of broccoli (chopped into small florets)
- 3 tablespoons grapeseed oil (divided)
- 3 tablespoons chicken broth
- 2 cloves of garlic (minced)
- 4 tablespoons soya sauce (divided)
- 4 teaspoons brown sugar (divided)
- 1 tablespoon sesame oil (divided)
- 2 teaspoons sesame seeds (divided)
- salt and pepper (to taste)
1. Bring a pot of water to a boil. Blanch sliced mushrooms in boiling water for 10 seconds. Strain mushrooms and run under cold water. Set aside.
2. Prepare noodles according to package instructions. When they are done you can strain them and set aside. While noodles cook, proceed with the rest of the steps.
3. Heat 1 tablespoon grapeseed oil in a frying pan with chicken. Once you can no longer see any raw sides in the chicken, add in the broccoli and garlic. After 2 or 3 minutes, add in the asparagus. Cook until veggies achieve desired tenderness. Add in chicken broth. Let simmer for a minute or two. Then transfer into a bowl.
4. Add 1 tablespoon grapeseed oil to the same pan and stir in mushrooms. Stir in 2 tablespoons soya sauce, 2 teaspoons brown sugar, 1/2 tablespoon sesame oil and 1 teaspoon sesame seeds. Remove from heat and add to bowl of veggies and chicken
5. Heat remaining oils, soya sauce, sugar and sesame seeds. Stir in cooked noodles and let them soak everything in. When noodles have warmed, add in the bowl of veggies and chicken. Add salt and pepper to taste.
It’s delicious eaten right away later as leftovers!
When there’s a totally new ingredient in my kitchen I simply refuse to use it in an average dish – I become determined to use it as it was meant to be done. My mom brought home some Israeli couscous and as soon as I came across this recipe I knew it was a match made in heaven. This dish is the perfect combination of meat, cheese and veggies so you must give it a try!
Israeli Couscous with Prosciutto, Asparagus & Mushrooms
- 8 oz. Israeli couscous
- 6 oz asparagus (sliced into 1 inch pieces)
- 4 tablespoons olive oil (divided)
- 8oz cremini mushrooms (sliced)
- 2 cloves of garlic (minced)
- a pinch of red chili flakes or paprika
- 1/2 cup dry white wine
- 3 oz. prosciutto (chopped)
- 1/2 cup grated Parmesan cheese, plus more for sprinkling
- 1/4 cup fresh parsley (finely chopped)
- salt (to taste)
1. Bring a large pot of water (salted, if desired) to a boil. Add in couscous an cook until al dente. This may take a good deal longer than you expect as the couscous is large and takes a while to cook through. Once it reaches al dente, toss in the asparagus and let cook for 1 minute. Drain and set aside.
2. Heat 1 tablespoon of olive oil in a frying pan. Add mushrooms and cook until they become tender. Add in the rest of the olive oil, garlic and red chili flakes/paprika. Stir until well combined and then add in white wine and let simmer for 2 minutes.
3. Add prosciutto and let simmer for a minute or two.
4. Stir in Parmesan cheese, parsley and salt. Mix until well combined.
5. Serve with an additional sprinkling of Parmesan and salt if desired.
So I’m sitting on the subway mindlessly flipping through the newspaper when I come across this little ad:
In case the photo’s too blurry – it reads “50% off tattoo removal for ex-lovers names and hearts – 25% off for everyone else”.
Well folks – you heard it here first: quit trying to stop your friend or daughter from tattooing “lindsay + Billy = forever” on her tush because down the road she could save a whopping 25% more when she decides to have it removed. What a deal!