Spicy Szechuan Peanut Noodles

Before we officially moved to Chicago, we would spend any opportunity staying in the city; and, every excuse delaying our return home!

One of those excuses was stopping into Gameworks for an hour or two of solid competition playing Time Crisis3, or House of The Dead 4; and, then having dinner at Big Bowl to tame the ravenous appetite we had worked up.  Everyone had a favorite item on the menu--Jon anything with potstickers, PL and Ben the Spicy Steak Skewers, Mom: Spicy Szechuan Peanut Noodles. Somehow, though, we'd all dig in to Mom's dish, even if just for a few bites. Eventually, we just started adding 2 orders.

The Spicy Szechuan Peanut Noodles became a favorite, but when we settled in Chicago, trips to the suburbs along with popular chain restaurants ended...unless we needed something from IKEA. 

These noodles are simple, satisfying, and delicious with just the right amount of heat, and barely any preparation! Enjoy them warm or cold.

(Adapted from Moosewood Restaurants most recent cookbook!)

Spicy Szechuan Peanut Noodles

Equipment:

5 quart or large pot for boiling water

Mixing bowl

Ingredients: 

2/3 cup chunky or creamy peanut butter

1/3 cup warm water (if sauce to thick add a little more)

2-3 Tbls of soy sauce

3 Tbls of vinegar (apple cider, white, or rice)

1-2 tsp of toasted sesame oil (if you do not like this flavor, add less)

1-2 tsp of siracha / chili-garlic paste 

1/2 lb linguini or spaghetti, cooked

1 cucumber, peeled, seeded, cut in halves

1/2 cup of green onions, finely sliced

1/4 cup of red onions, diced (optional)

Optional: jalapenos, snow peas, or sugar snap peas

Instructions:

1. Wash your hands.

2. Begin boiling your salted water (add 1 tsp of salt) and pasta.

3. Prep your cucumbers and onions. Use a spoon to remove the center seeds on a cucumber.

4. Combine first 6 ingredients into a bowl (or 'magic-bullet-type' blender) and mix until smooth.

5. Adjust flavors to taste.

6. Drain pasta and combine with peanut sauce once pasta slightly cooled.

7. Add in the cucumbers and onions.

8. Serve warm or chilled.

Basic Mongolian Beef

Jon has asked for months that I begin putting a few of our family meals onto the blog, but here's the thing, they require an organized approach--especially when making Asian or Chinese dishes. 

This is indeed a great recipe for one of Jon's favorite meals which I found in Cooking Light years ago--and which quickly became a family favorite. 

Suggestions: 

1. Read the recipe first. 

2. Make triple batch of sauce.

3. Have all components prepped and ready before firing up the skillet. 

4. If you don't like spicy, reduce hot sauce.

Note:

Prep time: 15 minutes

Cooking time: 10 minutes

Cooking rice: White 15-20 min / Brown 45 min

Equipment:

Large Non-stick skillet

Wooden spoons or tongs

Ingredients:

1 lbs sirloin steak, thinly sliced

10 - 12 oz of button, portobello or shiitake mushrooms, sliced

8 - 10 green onions, coarsely sliced

2 Tbls garlic, chopped or minced

2 Tbls ginger, minced or grated

2 Tbls peanut or vegetable oil

Sauce:

2 Tbls low-sodium soy sauce

3 Tbls Hoisin sauce

1 tsp Salem Oelek garlic chile sauce

1 tsp corn starch

2 tsp rice wine vinegar

Instructions:

1. Wash your hands frequently.

2. Slice steak against the grain into long, thin strips. Set aside.

3. Slice your green onions, mince garlic and grate ginger. Set aside.

4. Clean and slice mushrooms. Set aside. 

5. Make the sauce by whisking all sauce ingredients together.

6. Have everything ready to begin!  Heat the skillet with oil over MEDIUM-HIGH heat.

7. Add garlic, ginger x 2-3 minutes.

8. Add mushrooms and sear x 2-3 min.

9. Add meat and sear x 4-5 minutes.

10. Add green onions.

11. Add sauce and then reduce heat to SIMMER until rice is ready to serve!

12. Have your rice ready and begin serving.

If it's not perfect first time around, try it again, because this is a recipe worth making.

Stuffed Potatoes

If you have a microwave, you can certainly make a regular "baked potato" on any given day, but if you add just a few extra minutes to your prep time, you can have yourself a tasty meal with enough leftover for the next day.

Found this recipe from Cooking Light's 'Dinner Tonight Cookbook'. Easily made in 20-30 minutes, including the 8 minutes baking time.

Equipment:
Large Baking Sheet
Microwave
Medium Mixing Bowl
Small saucepan or skillet

Ingredients:
3-4 Baking Potatoes
2-3 cloves garlic, minced
1/2 cup milk or half-and-half
2-3 Tbls butter
1/2 cup gruyere cheese, grated (I use cheddar, gouda, whatever is in the fridge)
1/2 cup cooked ham, chopped
1-2 green onions, finely sliced (optional if you don't like onions)
1/2 tsp salt
1/2 tsp fresh ground pepper

Instructions:
1. Wash your hands.  Preheat oven to 450-500F degrees.
2. Scrub the potatoes and "stab it" 5-6 times

3. Place in the microwave and cover with a damp paper towel. Microwave on "HI" for 6 minutes.
4. Turn potatoes over at 6 minutes and microwave for another 6 minutes.  Total time:  12 minutes.
5. Prep garlic, cheese, ham, and green onions.

6. In a small saucepan, melt the butter over MEDIUM heat and sauté garlic x 30 seconds.

7. Add milk and simmer.

8. When potatoes are tender, allow to cool x 3-5 minutes.
9. Cut potatoes in half and score the pulp with a 1/4" border to easily remove the pulp with a spoon.

10. Combine the pulp and milk mixture in a mixing bowl.

11. Add cheese, onions and ham.  Season with salt & pepper.

12. Equally divide the pulp mixture into the potato halves and sprinkle with cheese.

13. Place on a large baking sheet and bake for 8-10 minutes until golden on top.

14. Top it off with sour cream and enjoy.