Peanut Sesame Noodles + Homemade Sriracha

Lately, I've been wanting to eat take-out Chinese food from those paper cartons.  I want to shovel food in my mouth using chopsticks, like they do in the movies when something bad happens.  I'm not saying I want something bad to happen, I just want to enjoy a lot of Chinese take-out, in my mouth, while watching Pretty Woman.  Is that okay with you?

Problem is, there is not great take-out Chinese in the Santa Monica area (feel free to correct me if I'm wrong).  So I had to make my own version of Asian-style take-out, even if I was paper carton-less.  I followed this recipe for Peanut Sesame Noodles, and they were delicious!  The sauce was everything I wanted it to be - smooth, spicy, nutty with a hint of sweet.  But what made it excellent was the Homemade Sriracha I stirred it all together with.  A good friend, Marianne, makes her own and hands them out as gifts and I'm telling you, the store-bought version does not come close. She shared her recipe with us below... yay!

Homemade Sriracha

(Makes 1 jar)

Printable Recipe

Adapted from Gwyneth Paltrow's My Father's Daughter

1 1/4 cups peeled garlic

1 pound red jalapeños, steamed and sliced into thin rings (seeds removed - the more seeds: the hotter the sauce)

2 1/4 cups rice vinegar

1/4 cup brown rice syrup

2 T sea salt

1 T arrowroot

1 T fish sauce (or soy sauce)

In a small sauce pan, add garlic and cover with water.  Bring to a boil and immediately drain.  Cool the garlic under running water and return it to saucepan.  Cover again with water and repeat blanching process. 

Thinly slice the blanched garlic and combine with jalapeños and vinegar in a large pot.  Bring to a boil, cook for 3 minutes and then remove from heat.  Add the brown rice syrup and salt and stir to combine.  Let the mixture sit undisturbed for 1 hour to steep and cool. 

Whiz the mixture in a powerful blender until smooth.  Return the pureed sauce to the pot, bring to a boil, lower the heat and simmer for 10-15 minutes, skimming off any foam until the sauce is slightly reduced and has some body.      

In a small bowl, dissolve the arrowroot with 1 tablespoon of lukewarm water.  Whisk into the simmering sauce and cool for 2 minutes more or until sauce has thickened.  

Remove the sauce from heat, let it cool slightly and stir in the fish sauce.  Store in a screw top jar in the fridge for up to 6 months. 

I chose to toss my Peanut Noodles with diced red bell pepper, cucumber, green onions, cilantro and chopped peanuts.

Baked Ziti

In this week's edition of "Random Things You Should Know About Me" (that's not a thing), I love pretending that I'm an Italian grandmother.  I like to imagine myself slaving away in the kitchen all day, making family favorite recipes I know by heart, adding my secret components that I'll only tell one deserving grandchild before I die (the one who sends me the most text messages).  Until I reach that status, I will try out recipes online that only take an hour from start to finish.  Like this Baked Ziti, made with love and tons of cheese.  If you're ever cooking for a crowd, check out The Pioneer Woman's recipes.  She often times cooks for small armies, and her food is divine.  I made this with just sausage, and otherwise followed the recipe to a T.  My one note: go splurge on good cheese at a local cheese shop or Italian market, you won't regret it.

Now get out of my kitchen before I spank you!  

(That's how they talk, right?)      

Oh, hello Ricotta and Parmesan and Mozzarella and Egg.

Leftovers for days...

Mac & Cheese Casserole with Veggies

I had all of these posts lined up for you and then my Internet went kaput.  I also turned into an eighty year old woman who says kaput.  Is that even how you spell kaput?  No matter, because now my Internet is all fixed and I can share with you this easy casserole I made the other night.  Moms, do you ever find yourself at dinnertime thinking, "I'm alone with the kids tonight, I haven't gone to the market in days, I'm too lazy to go get something, and feeding my kids goldfish for dinner would be cruel"??  I found myself in that predicament the other night, so I turned to my leftovers and my pantry and said some magic (curse) words and came up with something wonderful!      

Annie's Spirals with Butter and Parmesan (yum), leftover roasted chicken, leftover broccoli, frozen peas, bread crumbs, and cheddar cheese.  I preheated the oven to 425.  Then I made the mac & cheese as directed on the box (you could really use and kind or brand).  When that was all done, I tossed in the  shredded chicken, chopped broccoli, and frozen peas (about a 1/2 cup of both veggies).  I placed all of that in a buttered casserole dish (8x8), topped it all with some bread crumbs and grated cheddar, and baked it for 10-15 minutes, until it got all brown and crispy on top...   

It was so good, *your kids will love it!

*I said YOUR kids will love it.  Mine did not.  My 16-month-old is going through a very picky stage, and my son won't touch broccoli.  I tried.  I did.  And then I ate almost the ENTIRE thing myself.  

Panache Pantry Chicken, Pasta + Giveaway

Have you ever heard of gourmet bread crumbs?  I had not, until the nice people of Panache Pantry sent me some samples.  Panache, a company founded by two at-home moms, have taken bread crumbs to a whole new level, whether it be their classic Sicilian line or their more modern products like Banana Nut Curry or Pumpkin Cajun (which I plan on sprinkling over ice cream as soon as I go buy ice cream).  It's such a brilliant, simple idea, and saves you the time of adding fresh herbs and spices to your boring old bread crumbs.  So far, I've sprinkled the Zucchini Rosemary crumbs over pasta...     

...and the Vintage Sicilian with chicken.  Take boneless, skinless chicken breasts, coat with mayo on both sides, sprinkle with bread crumbs on both sides, season with salt and pepper and bake at 350 for 20 minutes.  Trust me, if you don't like mayo, you will still love this.  It just makes for SUPER moist chicken.  And the Sicilian bread crumbs add such a depth of flavor.  Easiest dinner ever!

SO, Panache Pantry wants to give one of YOU some samples (any 2 crumbs from their 5 lines, your choice)!  Please "like" Panache Pantry on Facebook, comment below to win, and let me know how you would use these crumbs.  I will pick a winner Monday morning (10/28).  Good luck!    

Pearl Couscous with Roasted Veggies and Pumpkin Seeds

I hereby proclaim it Veggie Week here on Siriously Delicious!!!  (And you will find me use that term loosely, ahem, more on that later...)  After eating every carb and protein in sight in New York City for 2 full weeks, I've been feeling the need to lighten things up.  A bit.  Last night, Carson and I ate like plant-eating dinosaurs and it was a nice change.  This couscous dish accompanied with a simple salad of tomato, avocado and feta was the perfect dinner.  I've always had trouble finding pearl couscous but finally discovered they keep it in the ethnic food aisle.  Go look!  It's so delicious, and kids love it because it more closely resembles pasta.  By "kids" I mean Carson and I, by the way.  You can also find balsamic glaze at most grocery stores, and it is delicious on roasted fall vegetables.  

Please enjoy, like fancy restaurant people say.

Pearl Couscous with Roasted Veggies and Pumpkin Seeds

(Serves 4)

Printable Recipe

2 1/4 cup chicken broth (or water)

2 cups dry pearl couscous

2 cups chopped butternut squash

2 cups chopped brussel sprouts

2 cups chopped mushrooms (I use portobello)

Olive oil

Balsamic glaze 

Salt and pepper

Pumpkin seeds

Preheat oven to 450.  In a large baking dish, toss chopped vegetables with a generous amount of olive oil and a few drizzles of balsamic glaze.  Season with salt and pepper.  Roast in oven for 30-40 minutes, until vegetables are caramelized.

While vegetables are roasting, bring chicken broth to a boil in a medium pot.  Add couscous, cover and simmer for 8-10 minutes, until broth has absorbed.  Fluff couscous with a fork.

Add couscous to pan of roasted veggies and stir.  Drizzle with a small amount of olive oil, taste for seasoning and sprinkle with pumpkin seeds.

Double Spinach Pasta Casserole with Pesto and Fontina Cheese

I like to eat things that are healthy and not healthy for me.  Nearly a pound of spinach?  Yes please!  4 eggs plus cream?  Sure, why not!  Veggie pasta?  Definitely!  Gobs of ooey, gooey, cheese?  Why, absolutely!  If you like a good balance in your diet as well, then this recipe is for you.  And if you need to get some green food into your belly, make this ASAP.  I followed this recipe here, but used veggie pasta instead of spinach (also had zucchini in it) and fontina cheese instead of asiago.  I also doubled the recipe and it fed over 10 adults, WITH leftovers.  It was delicious... hearty, bright (the pesto added a lot of depth) and everything you would expect from a healthy/indulgent meal. 

Linguine with Kale, Pine Nuts and Pecorino

I read the best quote on one of my favorite food sites which I will re-quote here: "the world would be a better place if we could all stop pretending that kale tastes good."  Oh, that makes me chuckle.  I actually do like it, but only if it's in chip form (here), surrounded by avocado (here), or a part of fried rice (here).  I'm not going to munch on the raw leaf and proclaim, "I love kale!"  But here's another way to enjoy the vegetable: in pasta.  Whole wheat pasta!  I am so healthy, who wants to go for a jog?!  (Have fun.)  Inspired by that little food blog above, I combined kale with garlic, panko, toasted pine nuts, pecorino and pasta and it was delicious.  Sprinkled with some good olive oil, served along side fresh tomatoes and avocado (which we ended up eating with the pasta bites) and you've got yourself a meal worthy of bikini season.  Oh it's fall?  Never mind let's get fat.      

*Please excuse the paper plates.  Our dishwasher hasn't been installed yet and I'm lazy.  And thank you for being patient with the kitchen reveal.  I'm trying to find a moment to take a picture when it's clean and there aren't transformers cluttering the counters.  So can you wait 14 more years?

Linguine with Kale, Pine Nuts and Pecorino 

(Serves 4-6)

Printable Recipe

1 box whole wheat linguine

2 T extra virgin olive oil, divided

1/2 cup panko

2 cloves minced garlic,

1/4 cup pine nuts

1 head of kale, finely chopped

Grated pecorino

Salt and pepper 

In a large skillet, heat 1 tablespoon of olive oil over medium heat.  Add garlic, panko and pine nuts.  Toast, stirring frequently, until golden brown.  Season with salt and pepper.  Set aside in a small bowl.  Using the same skillet, heat the remaining tablespoon of olive oil over medium heat.  Add chopped kale and sauté until it just begins to wilt.  Season with salt and pepper.  Add panko mixture and toss.  Set aside.  Bring a large pot of water to a boil, then throw in some salt.  Add linguine and cook until al dente.  Remove with slotted spoon (or drain) and add to skillet with kale and panko.  Toss, add a generous amount of pecorino, season with salt and pepper to taste and serve!  

Also, the winner of the new Weelicious Cookbook is... The Lazy Standup!  Please email me, you'll find my contact info at the top : )

Slow Cooker Short Rib Ragu

I can't believe how early school starts these days.  Mid-August and summer is over for kids.  What happened to Labor Day buttoning off the season??  I suppose when my kids are grown and bored, I'll be anxious to send them off to school early.  But for now, I'm trying to cling on to every last minute of warm weather and lazy days outside.  Durrrr, except for this meal I made the other night that SCREAMS fall and was absolutely delicious...

I'm a short ribs girl.  If they're on a menu, I will order them.  So when a reader sent me this recipe for a Short Rib Ragu that you throw in the crockpot and forget about, I instantly bookmarked it.  I was trying to wait until fall to make it, but I am not a very patient person when it comes to food.  Listen, whatever month of the year it is, make this recipe.  Very few ingredients, simple as can be, and a total crowd pleaser!  Now go to school.  (Recipe here.)

p.s. If you can't find boneless short ribs like the recipe calls for, use bone-in ones like I did.  The meat will just slide off the bone once it's done cooking and it only adds to the flavor : )

Pesto Quinoa Salad

WHAT UP BLOG?!  Sorry, it's been awhile, I've forgotten how to do this.  I should probably not start by sounding like a tween.  Is that how tweens sound?  I'm a cool mom.  ANYWAY.  I've missed you guys!  Last week, in New York, all I could think about were things I wanted to cook and share with you.  Like this salad we ordered in our hotel room one night.  It was so simple and delicious and I knew it would be easy to recreate and I was right.  I'm usually right, except for when I'm wrong, which is most of the time.  

Pesto Quinoa Salad

(Serves 6-8)

Printable Recipe

2 cups quinoa

4 cups water

2 T olive oil

2 small zucchini, diced

1 yellow pepper, diced

3 cups arugula, chopped

1 7oz. store-bought pesto, defrosted

Salt and pepper

In a medium-sized pot, combine water and quinoa and bring to a boil.  Cover, reduce heat to a simmer and cook for 15 minutes.  Uncover, fluff with a fork, and remove from heat.  Set aside.  While quinoa is cooking, heat olive oil in a large skillet over medium heat.  Add zucchini and pepper and cook for 2-3 minutes.  Add arugula and cook for another minute or so.  Season with salt and pepper and remove from heat.  In a large bowl, toss quinoa and vegetables and add pesto.  Stir, and season with salt and pepper to taste.    

Rice A Roni Salad

First of all, let me apologize for the lack of posting.  If you're new to this blog, then you are unaware that we are completely remodeling our kitchen.  With that, and summer traveling, it's been difficult to find the time to cook and obsessively bake like I'm used to doing.  But, I promise to wow you with some Fudge Brownie Cookies and maybe homemade ice cream (flavor ideas? anyone?) later on this week.  Thank you for being patient.  I am in love with you.

Ok on to business... I am from the Midwest, where anything can qualify as a "salad."  Fruit + Jello?  Salad.  Macaroni + Lunch Meat?  Salad.  Rice A Roni + red pepper, green onion, water chestnuts, artichoke hearts and mayo?  Salad.  While I'm not really a fan of the former two, the latter is delicious.  A great, easy side for a summer BBQ.  And you can pretend you're dieting by eating SALAD.

Prepare Chicken flavored Rice A Roni as directed on box.  Let cool.  In a large bowl, add 1 diced red pepper, 3 chopped green onion stalks, 1 can sliced water chestnuts (roughly chopped), and half a can of artichoke hearts (also roughly chopped).  Add half of the juice from the artichoke hearts and 1/2 cup mayo.  Stir in Rice A Roni, and season to taste.  I like to add some red pepper flakes as well.  

Olive Tapenade Spaghetti

I have been pretty creative this week when it comes to dinner.  You can send my medal via mail.  I accept cookies.  The other night, I took pasta and olive tapenade and created dinner!  Make pasta and then scoop in some olive tapenade.  Oh, and then throw in some toasted pine nuts and grated Parmesan cheese.  Salty, crunchy, cheesy... again, you can give your mail carrier pigeon my award... he knows where I live.  BUT!  I'm going to bake next week.  More than once.  So stay tuned... and have a nice weekend, why don't you?!      

Fiesta Food

It appears I have made a lot of Mexican dishes over the years.  Mucho, if you por favor.  

Sorry, I took French.  But here are some ideas for your weekend fiesta...

Albondigas

Soup Azteca

Arroz con Pollo

Roasted Chicken Tacos

Ground Beef Tacos

Baked Tostada

Spanish Beans

Guacamole

Margarita Cupcakes

Mexican Chocolate Brownies