Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Satay Noodles and Greens http://steamykitchen.com/28957-satay-noodles-and-greens-recipe-video.html http://steamykitchen.com/28957-satay-noodles-and-greens-recipe-video.html#comments Fri, 06 Dec 2013 18:33:47 +0000 http://www.steamykitchen.com/?p=28957 What you’ll learn: Vegetarian noodle dish with Peanut Satay Sauce Recipe from Chef Dale Pinnock of The Medicinal Chef Cookbook 20 minute recipe, start to finish Satay is generally grilled meat on a skewer, served with a peanut-y dipping sauce on the side.  You know, something like this: or this: or this: Asian shish-kabob, right? Well, not this recipe! We’ve ...

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Satay Noodles and Greens Recipe

What you’ll learn:

  • Vegetarian noodle dish with Peanut Satay Sauce
  • Recipe from Chef Dale Pinnock of The Medicinal Chef Cookbook
  • 20 minute recipe, start to finish

Satay is generally grilled meat on a skewer, served with a peanut-y dipping sauce on the side.  You know, something like this:

or this:

or this:

Asian shish-kabob, right? Well, not this recipe! We’ve taken all the savory, nutty flavors of meat satay and made it a vegetarian noodle dish, with the help of my favorite cookbook of the year, The Medicinal Chef by Dale Pinnock.

Satay Noodles and Greens Recipe

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If there’s one book to add to your wishlist, this is it. Dale’s philosophy about food is that it should not only nourish your stomach, but should also heal your body.

Satay Noodles and Greens Recipe

Each recipe is accompanied by a little chart to highlight ailments the ingredients can help.

Satay Noodles and Greens Recipe

In this instance, Satay Noodles and Greens Recipe with the peanut-y sauce is great for:

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With fresh greens that we picked from our garden, Asian dried rice noodles and a simply stir-together sauce, it’s an easy, filling and healthy meal.

Satay Noodles and Greens Recipe

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Satay Noodles and Greens Recipe Video

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Satay Noodles and Greens Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
satay noodles and greens recipe-0146

Recipe adapted from The Medicinal Chef: Eat Your Way to Better Health by Dale Pinnock.

Ingredients:

8 ounces dry rice noodles
1 tablespoon cooking oil
1 large leek
2 garlic cloves, thinly sliced
1 small green or red chili pepper, minced
4 handfuls shredded greens, such as cabbage, napa cabbage, bok choy and tatsoi
2 tablespoons hot water
4 tablespoons chunky peanut butter
2 tablespoons dark soy sauce (or 2 tablespoons regular soy sauce + 1 tablespoon brown sugar)
1 tablespoon honey
1 teaspoon Chinese five-spice powder
1/2 teaspoon sea or kosher salt

Directions:

Soak the dry rice noodles in warm water for 5-8 minutes. In a bowl, whisk together the hot water, peanut butter, dark soy sauce, honey, five-spice powder, salt and set aside. We'll be only using the white part of the leek (compost or use the green part to make broth). Wash the leek very well, separating the layers a bit to rinse out any dirt. Very thinly slice the leek.

Heat the cooking oil in a large saute pan or wok over medium heat until just shimmering. Add the leek, garlic and chili pepper. Cook for 2 minutes (take care to not burn the garlic).

Add the shredded greens and continue to cook until they have softened slightly, about 1 minute. Turn heat to medium-high and add in the soy sauce mixture

Drain the rice noodles. When sauce begins to bubble a bit, add in the rice noodles and cook for 1-2 minutes or until the rice noodles are cooked.

Legend image reprinted with permission from The Medicinal Chef © 2013 Dale Pinnock, Sterling Publishing Inc. Co. Photography by Martin Poole.

 

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Chicken Satay with Peanut Noodles http://steamykitchen.com/27510-chicken-satay-with-peanut-noodles-recipe-video.html http://steamykitchen.com/27510-chicken-satay-with-peanut-noodles-recipe-video.html#comments Tue, 16 Jul 2013 16:28:31 +0000 http://www.steamykitchen.com/?p=27510 It was just last week that I confessed to wasting a lot of food in my line of work during the process of recipe creating and testing. It’s horrible, I know, but at least you’ll have the comfort of knowing that each recipe IS tested and not just made up randomly in my head AND that the food scraps either go ...

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Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

It was just last week that I confessed to wasting a lot of food in my line of work during the process of recipe creating and testing. It’s horrible, I know, but at least you’ll have the comfort of knowing that each recipe IS tested and not just made up randomly in my head AND that the food scraps either go to the chickens or the worm compost. Believe me, the chickens and worms love it.

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

However, I do have a solution for cutting down on buying too much grocery – The Fresh 20 by my friend, Melissa Lanz. Basically, it goes like this: Every week, The Fresh 20 will send you a grocery list of 20 fresh ingredients (i.e. vegetables, meat, seafood, fruit, dairy). With those 20 fresh ingredients and your pantry staples, you can make 5 meals to feed your family.

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

Genius, right? This plan eliminates the guesswork of “What’s for dinner?” and “What groceries to buy?”

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While the service is a monthly fee, the cookbook, with 80 recipes (that’s 5 recipes each week for 16 weeks) is on sale at Amazon for less than $20. The week that I chose included 20 fresh ingredients that made this Chicken Satay with Peanut Noodles, along with:

Greek-Style Lamb Tacos with Cucumber Yogurt Sauce & Salad
Orange Jalapeño Shrimp with Broccoli and Brown Rice
Guacamole Tostadas with Fried Eggs
Lamb Penne with Simple Green Salad

There are options for Vegetarians and Gluten Free diets too. Easy peasy.

Chicken Satay with Peanut Noodles Recipe Video

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Chicken Satay with Peanut Noodles Recipe

Servings: Prep Time: Cook Time:
chicken-satay-with-peanut-noodles-and-cucumber-salad-featured-9397

Recipe adapted from The Fresh 20 Cookbook by Melissa Lanz.

Ingredients:

FOR THE CHICKEN SATAY
1 tablespoon reduced-sodium soy sauce
2 teaspoons cooking oil
2 garlic cloves, finely minced
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
freshly ground black pepper
2 boneless skinless chicken breasts, cut evenly into bite-sized pieces
wooden skewers, soaked in cold water for at least 10 minutesFOR THE PEANUT NOODLES
1 teaspoon cooking oil
1 garlic cloves, finely minced
1 teaspoon finely minced red chile pepper
1/2 lime, juiced
2 tablespoons honey
1/4 cup peanut butter
2/3 cup hot water
2 tablespoons reduced-sodium soy sauce
8 ounces spaghetti, cookedFOR THE CUCUMBER SALAD
1 medium cucumber, very thinly sliced
1 teaspoon white wine vinegar or rice vinegar
1 tablespoon honey
1/2 teaspoon finely minced red chile pepper

Directions:

For the chicken satay: In a non-aluminum container, combine all ingredients together. Marinate in the refrigerator for 10 minutes or up to 24 hours. Heat the grill to medium-high. Skewer the chicken pieces on the soaked skewers and discard the marinade. Grill the chicken for 3-4 minutes per side, until cooked through. Serve the chicken warm with the peanut noodles.

For the peanut noodles: In a small saucepan over low heat, combine the oil, garlic and peppers and saute for 1-2 minutes or until the garlic becomes fragrant. Add the lime juice, honey, peanut butter, hot water and soy sauce and simmer for 3-5 minutes, stirring occasionally. Toss the pasta with half the peanut sauce. Serve the remaining sauce for dipping the chicken satay.

For the cucumber salad: In a small bowl, toss the cucumber slices, vinegar, honey and peppers. Serve alongside the chicken satay and peanut noodles.

 

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

 

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Beef Satay Skewers with Habanero Peanut Sauce http://steamykitchen.com/24193-beef-satay-recipe-habanero-peanut-sauce-recipe-video.html http://steamykitchen.com/24193-beef-satay-recipe-habanero-peanut-sauce-recipe-video.html#comments Wed, 14 Nov 2012 23:44:00 +0000 http://steamykitchen.com/?p=24193 Recipe for Beef Satay Skewers with Habanero Peanut Sauce with how-to video and book tour.

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Beef Satay Habanero Peanut Sauce Recipe

During recipe testing, there was an unanimous “MMMMM!!!” along with what may have been a little happy-dance from yours truly. This is hands-down, the very best Beef Satay I’ve ever had. And it’s from a Belizean cookbook called, Flavors of Belize.

Beef Satay Skewers with Habanero Peanut Sauce

I actually had to look up exactly where Belize was located when I started reading this book. It’s “Central America’s Gateway to the Caribbean” hugged by Southern Mexico, Guatemala and Honduras, on the Caribbean side. When I first opened up the book and saw recipes from Southeast Asia, China and even Hawaiian flavors, I was intrigued.  Of course, if I had read the subtitle of the book, “Ancient History, Diverse Culture, Exotic Cuisine” it would have made sense!

Beef Satay Skewers Recipe

It also turned out that my friends Adam Pearson and Matt Armendariz styled and photographed the book. Needless to say, the book is gorgeous, though I would have loved to see more photos of Belize, its people and markets. I’ve got 2 videos to share with you – one is a book tour and the other is the how-to on the recipe.

Beef Satay Skewers with Habanero Peanut Sauce

As a side note, I remember when I was little, probably around 10 years old, my Uncle Billy told me he was going to be vacationing in Belize. That struck me as incredibly exotic and so glamorous. “When I grow up, one day I’m going to be glamorous and vacation in Belize too!” Well, I haven’t made it there yet, but perhaps one day. The closest I’ve gotten is Cancun, but somehow the 5 hours or so drive between them seems like a world of difference. In my mind, at least.

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Beef Satay Skewers and Habanero Peanut Sauce Video

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Flavors of Belize, The Cookbook – Book Tour Video

About the Book Tour: While I am a devoted customer of Amazon.com, the shopping experience just isn’t quite as fulfilling when browsing for books. I love thumbing through the pages of a cookbook, stopping at a random page to see what I’d find. If at least 75% of the time, my thumb stops at an interesting recipe, photo or snippet of text, then it’s a win. So I thought I’d start giving some informal Book Tours of cookbooks that I have, majority of them sent from publishers for review.

I’ll give you a few quick thumb stops of the book – I hope you enjoy!

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Beef Satay Skewers with Habanero Peanut Sauce Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 10 minutes
Beef Satay Skewers featured-9903

Recipe adapted from Flavors of Belize Cookbook.

Ingredients:

FOR THE BEEF SATAY1/2 cup onion, finely diced
3 cloves garlic, through garlic press
1 tablespoon grated fresh ginger
1 teaspoon sugar
2 teaspoons Asian red chili sauce (like sambal oelek or sriracha)
1 tablespoon minced fresh cilantro
1/4 cup soy sauce
2 teaspoons sesame oil
1 /2 lime, juiced
1 1/2 pounds skirt steak, 1/2-inch thick slices
bamboo skewers, soaked in water
FOR THE HABANERO PEANUT SAUCE
1 cup smooth peanut butter
1/2 cup hot water
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon cumin
1/4 teaspoon habanero pepper, finely minced, to taste
1/2 teaspoon curry powder
1 lime, juiced

Directions:

FOR THE BEEF SATAY

1. For marinade, mash together the onion, garlic, ginger and sugar using mortar & pestle or food processor. Or - if you have chopped your ginger, garlic and onion fine enough, no need to do anything further. Add this mixture into a resealable bag. To the same bag, add in the red chili paste, cilantro, soy sauce, sesame oil and lime juice. Massage to mix well. Add in the beef strips. Marinate 1-2 hours or up to overnight. In the meantime, prepare the Habanero Peanut Sauce.

2. When ready to cook, heat grill to high, direct heat. Thread beef onto bamboo skewers.

3. Grill for 3-4 minutes on each side while continuously basting with marinade. Serve with habanero peanut sauce (below).

FOR THE HABANERO PEANUT SAUCE

Whisk together all ingredients until smooth. If the sauce is too thick, whisk in an additional tablespoon of hot water.

 

 

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Peanut Butter Pie – a Pie for Mikey http://steamykitchen.com/17823-peanut-butter-pie-recipe.html http://steamykitchen.com/17823-peanut-butter-pie-recipe.html#comments Mon, 22 Aug 2011 12:42:34 +0000 http://steamykitchen.com/?p=17823 Peanut Butter Pie recipe.

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There are few emotions that I don’t know how to process into words, leaving me utterly speechless. I’ll share two of them with you today, one of them is loss of life – my friend Jennifer Perillo lost her husband in a sudden heart attack. The other emotion, the abundance of love, is best left to Diane and Todd to show you.

xoxo Jaden

p.s. My good friends, Maggy and Erika, have started a nonprofit called “Bloggers Without Borders” specifically designed for us to band together to help those in unexpected situations like this. They are organizing an online auction, full of wonderful prizes. Would you consider donating a prize? You can contact Maggy and Erika directly

 

This Peanut Butter Pie is for Mikey…..when Adam and Joanne heard the news and watched the video, they asked if they could make the pie to honor Mikey.

How to make peanut butter pie

For the crust, you will need melted butter and chocolate cookies.

In a food processor, process the chocolate cookies into crumbs, add them to a small bowl then pour in the melted butter and use a spoon to combine.

Pour the crumbs into a pie dish or a spring form pan. (Note, using a spring form pan will aide in presentation, but use what you have). Firmly press the crumbs into the bottom of the pan or dish and about 1-inch up the sides.

Next, pour melted chocolate into the base of the pie and smooth it out into an even layer.

Coarsely chop about a 1/4 cup of peanuts.

Then, sprinkle them over the melted chocolate. Place the pan into the refrigerator while making the filling.

Next, whip up some heavy cream and reserve in the refrigerator for later.

Now, make the filling. You will need 1 cup of room temperature peanut butter, we used creamy, just as Jennifer’s recipe suggests, but use chunky if that is all you have on hand.

Add the peanut butter to 8 ounces of room temperature cream cheese. (8 ounces of cream cheese is one whole package).

Then, use a hand or stand mixer to combine the two.

Pour in one 14-ounce can of sweetened condensed milk and blend with a hand mixer or stand mixer.

Then, add confectioner’s (powdered) sugar slowly to the mixture – careful not to go at too high a speed or else you might find yourself covered in sugar!

Next, add in 1 teaspoon of vanilla extract.

Then, 1 teaspoon of lemon juice. This really brightens up the flavor!

Now, go get the whipped cream you reserved from earlier. Add about 1/3 of the cream to the filling and blend. Don’t worry too much about folding at this point, this is just a way to loosen the filling so we can easily fold in the rest of the cream.

Now, we fold. This really lightens up the filling. Here is how to do it: Add the rest of the whipped cream and carefully fold it into the loosened filling. To do this, take a spatula and start in the middle of the bowl, pull it back out towards the side, slide it up the side of the bowl and let the mixture fall back onto itself. Turn the bowl, and repeat until all the whipped cream has been incorporated.

Pour the filling into the dish, smooth out the top, sprinkle with extra chocolate and/or peanuts, then refrigerate for at least 3 hours before serving.

Serve as is or whip up an extra batch of cream and spoon over a slice of pie.

Enjoy!

#apieformikey

So many have made this pie for Jennie and Mikey, here are just a few:

Return to Sunday Supper
Tartelette
Create Celebrate Explore
Little Miss Dids
Baked Bree
Pixelated Crumb
Flour Child
the Little Kitchen
Gluten Free Girl
Not Without Salt
Family Fresh Cooking
Kitchen Travels
Not nearly enough peanut butter pie

See lots more peanut butter pies made for Jennie and Mikey here.

Follow the twitter stream for #apieformikey here.

See the Facebook page started in Jennie and Mikey’s honor here.

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Peanut Butter Pie

Servings: serves 8-10 Prep Time: 20 minutes Cook Time:
peanut-butter-pie-side

Recipe adapted from Jennifer Perillo in honor of her late husband Mikey.

Ingredients:

8 ounces chocolate cookies
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

Directions:

1) Add chocolate cookies to the bowl of a food processor and process until crumbs form.
2) Add cookie crumbs to a small bowl and combine with melted butter, mix well.
3) Firmly press the mixture into the base of a pie pan or spring form pan. Press the mixture about 1-inch up the sides of the pan.
4) Melt the chocolate in the microwave: Place the chopped chocolate into a microwave-safe bowl, but reserve 1 tablespoon to add at the end. Place the bowl into the microwave for 20 seconds. Stir, then put it back into the microwave for another 20 seconds and stir again. Continue to heat then stir until the chocolate is just melted, now add the reserved chocolate from earlier and stir until it is completely smooth.
5) Pour melted chocolate over the bottom of the cookie crust and spread into an even layer. Sprinkle chopped peanuts over the chocolate then place the pan into the refrigerator while preparing the filling.
6) Pour heavy cream into a large bowl and whip, either with a hand mixer or stand mixer until soft peaks form. Place whipped cream into the refrigerator.
7) Add cream cheese and peanut butter to a large bowl, beat on medium speed until combined. Next, add condensed milk and beat until incorporated then, slowly add confectioner's sugar until incorporated. Add vanilla extract and lemon juice and increase speed to medium high, beat until filling is smooth.
8) Stir 1/3 of the reserved whipped cream into the filling. Fold in the remaining whipped cream.
9) Pour filling into prepared pie pan/dish, smooth the top and sprinkle with additional chocolate or peanuts. Refrigerate for at least 3 hours before serving.

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Chicken Satay http://steamykitchen.com/17259-chicken-satay-recipe.html http://steamykitchen.com/17259-chicken-satay-recipe.html#comments Fri, 22 Jul 2011 14:44:21 +0000 http://steamykitchen.com/?p=17259 Step by step photos and recipe for Chicken Satay

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Another installment of food on a stick, thanks to inspiration from buddies Matt & Adam and their book titled…uh…On a Stick…which is always more fun to eat than food on a fork. Plus you get to play sword fight with the sticks after you eat (you do that too, right!???)

Grilled Chicken Satay is super easy to make – 1 bowl, 1 knife and 1 cutting board. Oh, and don’t forget the sticks too.

Instead of making a peanut dipping sauce, I decided to include the sauce flavor in the marinade and top with chopped peanuts. So imagine this: salty (peanut, soy sauce), sweet (brown sugar), garlicky and gingery, crunchy and a hit of tang (rice vinegar). You can also include a spoonful of hot chili sauce if you’d like.

How to make Chicken Satay

The ingredients for the chicken satay marinade are

 

If you’ve never used rice vinegar before, it’s one of my must-have pantry items for Asian foods. Look for “rice vinegar” on the label – it’s easy to confuse it with “rice wine,” but they are very different products. One is a tangy vinegar, and the other is cooking wine. 

There are two kinds of rice vinegar: regular and seasoned (or sweetened). You can use either in this recipe, but I prefer the regular, since we’re using brown sugar in the marinade. You’ll have to read the label carefully or just look for the color differences on the label. Mitsukan (a client of moi) uses BLUE for unsweetened or regular rice vinegar and RED for sweetened or seasoned.

And as for the peanut butter – chunky or smooth, it’s up to you! I’m a chunky gal myself. And I don’t mean the size of my thighs.

Start by slicing your chicken into long, thin strips. You can use either chicken breast or thighs (I prefer dark meat, but it’s totally up to you!). Try to get the chicken strips all similar in thickness (uh, actually thinness) so that they’ll cook evenly. See how thin I like to slice? 

If they’re not quite thin enough, smash ’em with your chef’s knife. Lay your chef’s knife flat on the chicken and use the heel of your hand to pound the strip flat.

 

Mix your marinade and let the chicken marinate from 30 minutes to overnight in the refrigerator. 

While the chicken is marinating, soak the bamboo skewers in water to prevent burning. If bamboo sticks burn, they’ll break. Then you’ll have food on a broken stick. :-)

Just before you’re ready to cook the chicken satay, you’ll thread the strips on bamboo skewers just like this:

The chicken satay grills up really fast, so cook them right before you want to serve.

About 4 minutes each side over hot flames!

Top with chopped peanuts and serve!

 

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Chicken Satay Recipe

Servings: 6 Prep Time: 15 minutes Cook Time: 10 minutes
chicken-satay-recipe-9929.jpg

Optional: Include a spoonful of your favorite Asian chili sauce (or even a few dashes of sriracha or Tabasco)

Ingredients:

2 pounds boneless chicken breast or thigh
1-2 garlic cloves, finely minced
1 teaspoon finely grated fresh ginger
1 teaspoon rice vinegar, Mitsukan brand preferred
1 tablespoon soy sauce
2 teaspoons brown sugar
1 tablespoon peanut butter
1/2 teaspoon sesame oil
1/2 cup dry roasted peanuts, chopped
bamboo skewers, soaked in water

Directions:

1. In a large bowl, combine the garlic, ginger, rice vinegar, soy sauce, brown sugar, peanut butter and sesame oil. Set the marinade aside.

2. Slice the chicken breasts into long, thin strips. Add the chicken strips to the marinade and mix well. Refrigerate 1 hour or for up to overnight.

3. When ready to cook, preheat the grill - high heat on one side and low heat on the other side. Thread the chicken strips onto the bamboo skewers, keeping the chicken as flat as you can so that they cook evenly. Grill the chicken skewers, starting on the high heat side for 4 minutes each side. The move the skewers to the low heat side, cover and finish cooking, about 1-3 minutes more, depending on the thickness of your chicken.

4. Serve with chopped roasted peanuts sprinkled on top.

 

 

 

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