From Emily's Kitchen: Chicken Noodle Soup with a Twist

To those of you who live in a state where recently you thought warm weather was here to stay, but then, SURPRISE, two days later grumpy old winter reappeared, please pay close attention.  And, to those of you who live in states where it's ALWAYS warm and sunny, pardon my jealousy, but also, please pay attention.   

This Asian twist on chicken noodle soup is perfect for all types of weather.  It is warm and comforting for cold nights and simply satisfying for the rest of mother nature's mood swings.  If you are in the mood for Thai food, this soup crushes all cravings and is much healthier.  Whip it up for a quick dinner and have leftovers for the rest of the week; just store the noodles in a separate container and mix in some oil to keep them from sticking. 

The Essentials:

Serves 2

• 2 boneless, skinless chicken breasts
• 4 oz thin thai noodles
• 2 Thai chilis, seeds and rind removed (or leave a few if you like the spice)
• 2 tsp grated or finely minced ginger
• 1 tsp grated or finely minced lemongrass
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 32 oz. box low sodium chicken stock
• 1 can lite coconut milk
• Juice of 1 lime
• 2 TBS chopped cilantro
• Sriracha for serving

1. Bring a medium pot of water to boil.  Add in chicken breasts and simmer until cooked.  Drain, shred with two forks and set aside. 

2.  In another medium pot, cook thai noodles according to the directions on the box, drain and set aside.

3.  In a large soup pot, saute chilis, ginger, lemongrass, garlic and shallot in olive oil until tender and translucent, about 5-7 minutes.  Add in stock and coconut milk and bring to a boil.  Reduce heat to medium low and let simmer for 20 minutes.  

4.  Add in shredded chicken, lime and cilantro and stir to combine ingredients.  Let simmer for 1-2 minutes.  Season with salt and pepper. 

5.  Add your desired amount of cooked noodles to a soup bowl.  Ladle in soup, garnish with sriracha and some more cilantro if desired.

From the Test Kitchen: Lil's One Bite Banana Cookies

I’m not sure about the rest of you, but the following is a scenario that happens in my kitchen rather often.  I come home from the grocery store and my bags are packed with fruits and veggies (and chips, let’s be honest). I unload finding each item a special home in the fridge or pantry and the bananas always end up on the countertop; a good thing because it makes me remember to eat them.  Fast forward one week and there are still one or two bananas that weren’t lucky enough to make it into my belly only now they have brown spots and aren’t appetizing enough to eat raw.  I don’t like to waste and typically turn to banana bread to use them up, but when I tested this recipe for Food52 a new, and delicious, use for my brown speckled bananas had been exposed.   

These little one-bite wipper snappers are the perfect, semi-healthy cure for your sweet tooth.  There are so many flavors happening at once; sweet from the coconut and sugar, spicy from the curry powder, and salty from the fleur de sel.  It really is umami and the story behind the recipe is adorable.  Check it out here.

**The cookie dough can be made in advanced—a great time saver for a different/elegant dessert for your next gathering.  

**Mine stayed soft and chewy for 1.5 weeks in an air tight container

The Essentials:

Makes 3.5 dozen

• 6 TBS unsalted butter, softened to room temp
• 1/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 banana-with brown spots or without
• 1/2 tsp vanilla
• 1 cup AP flour
• 1 tsp curry powder
• pinch of salt
• 3 TBS unswetened shredded coconut
• Fleur de sel for sprinkling

1.  Preheat oven to 300° F.
2.  Cream the butter and sugars together until light and fluffy.
3.  Add ½ t baking soda to mashed banana. Set aside for a minute.
4.  In a bowl, stir together flour, curry powder and salt.
5.  Mix banana mixture into butter mixture. Add vanilla, mixing to evenly combine.
6.  Add half of dry mixture to wet ingredients and mix for 10 seconds. Add remaining dry ingredients and mix until just combined, using a spatula to scrape down the sides. Fold in unsweetened coconut.
7. Drop by the teaspoonful on two parchment lined baking sheets, leaving about an inch between each. Bake, one sheet at a time, until golden brown, about 14-16 minutes, rotating the pan once halfway through. Sprinkle hot cookies with fleur de sel if desired. Transfer to wire racks to cool. Best enjoyed warm.

Healthy Helpers: Spicy Ginger & Coconut Snapper

It's officially Spring, which means bathing suit season is quickly approaching (I hope!).  It also means it's time to say goodbye to all the bad stuff I have been eating and welcome in the healthy food. But healthy food doesn't have to be bland and boring; the exact reason I was inspired to make this snapper dish. Red snapper is an excellent source of lean protein and  Vitamin D (aka: sunshine).  Where have you been sunshine?  We miss you in NYC.  

I was really pleased with the way this dish turned out. It had a  sweet-n-salty taste with light hints of coconut--which makes me think of sunshine.  I'm starting to see a pattern here.

What other recipes make you think of sunshine and warmer weather? Leave your ideas below or comment on our Facebook page. 

Essentials
Serves 2

For the Spice:

• 2 6oz red snapper filets, skin removed
• 2 garlic cloves
• 1 tsp ginger, grated
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
•  pinch of salt
• 1 TBS toasted sesame oil

For the Sauce:

• 1 TBS toasted sesame oil
• 2 garlic cloves, sliced
• 3 red thai chilies, sliced
• 1 tsp ginger, grated
• 1/4 cup green onion, sliced
• 2 TBS tamarind paste
• 1 TBS red chili paste
• 1 TBS soy sauce
• 2 TBS brown sugar
• 6 oz lite coconut milk
• 3/4 cup warm water
• 8 oz package baby portobello mushrooms
• 1/2 cup yellow onion, julienned
• 1/2 cup red pepper, julienned
• 1/2 cup orange pepper, julienned
• 1/2 cup yellow pepper, julienned

1. Wash the snapper in cold water and pat dry.

2. Place garlic, ginger, turmeric, coriander and salt in mortar and grind until a paste is formed. Spread paste evenly over snapper and set aside.

3. In large wok, heat sesame oil over medium heat. Place snapper spice side down in wok and cook for 10 minutes; remove and keep warm.

4. In wok heat, sesame oil over medium heat. Add garlic, chilies, ginger, green onions; sauté for 3 minutes.

5. Add tamarind, chili paste, soy sauce, sugar,coconut milk, water and bring to boil. Simmer and reduce heat. Add mushrooms, onions and peppers and let simmer for another 10 minutes or until sauce thickens.

6. Serve over jasmine rice and ENJOY!!

From the Test Kitchen: 4 Tools for Perfect Pancakes

Picture Courtesy of www.goodcook.com

Looking for a fun weekend activity?  Check out my post on Good Housekeeping about 4 Tools for Perfect Pancakes.  
Originally Posted Here

Growing up, no matter how busy my parents’ days were, we always ate dinner together.  I didn’t always appreciate those meals in the moment, but looking back they’re responsible for some of my greatest memories (like when my brother made me laugh so hard, for some insane reason, that I physically got sick--more than one time).  Bonding at the dinner table has been happening for centuries, but who’s to say you can only connect at suppertime? Breakfast can be a great time to interact with your family and friends as well, especially if everyone pitches in. 

Gimmicky gadgets always have me skeptical, but when I was testing these pancake items two things went running through my mind.  First, I was impressed at how well they worked and second, by how much fun I was having with them. With the help of these gizmos, let your kids get creative by drawing their own pancake shapes or host a grown-up “Pancakes and Prosecco” party.

Good Cook Pancake Molds, $4.50

       

Pictures Courtesy of www.goodcook.com

Create unusual pancake shapes with the Good Cook Pancake Molds.  Available in nifty butterflies, hearts, and snails, they are made of silicone so can handle the heat of your hot skillet.  You can use them as a cookie cutter and make shapes from cooked pancakes or, pour batter directly into the mold on the skillet.  Remember one thing: Before using them on the skillet or griddle, coat them with nonstick cooking spray to make your pancake easy to release and flip over.

Oxo Nylon Flexible Pancake Turner $8

Picture Courtesy of www.oxo.com

With its thin and flexible edges, this turner easily slips underneath your pancake to make flipping flawless.  It’s also handy for burgers and won’t scratch nonstick pans.

Good Cook Pancake Creator, $9

Picture Courtesy of www.goodcook.com

Bring out your inner artist and design unique pancakes with the Good Cook Pancake Creator.  Kids, with adult supervision of course, can practice writing (and eating) their ABC’s and 123’s or play (and eat) a fun game of Tic-tac-toe. 

Anolon Double Burner Griddle, $50

Prepare pancakes in large batches using the Anolon Double Burner Griddle.  The non-stick surface will heat evenly over two burners and makes cleanup a breeze. 

Check out these delicious recipes to get your pancake party started off on the right foot!

Spiced Apple Pancakes

Whole Grain Pancakes

Buttermilk Pancakes

If waffles are your thing, be sure to see our story on Best Waffle Makers.

Have you thrown a pancake party before? What are other unique parties you have thrown? Leave your experience in the comments below. 

From Emily's Kitchen: Spicy Chorizo Mussels with Sweet Potato Hash

Many things run through my mind when I am thinking about what to make for dinner every night.  Each one is equally as important as the other.  When I envision what I think will be the perfect recipe, it feels like I hit the jackpot.  Like I just created a $300 million dish--dramatic, I know, but it's the truth.  Below is my criteria for what creates the perfect "money" dish (exactly what this awesome mussel recipe turned out to be!).  

Criteria for the Perfect Weeknight Dinner 

1. Healthy

2. Quick

3. Simple

4. Easy to clean up

5. Unique

6. SCRUMPTIOUSLY DELICIOUS! 

The Essentials:

Serves 2

• 3 TBS olive oil
• 1 tsp red pepper flakes
• 1 sweet potato, peeled and cut into 1/4 inch cubes
• 2 spicy chorizo sausage links, casings removed, cut into 1/4 inch cubes
• 1 shallot, thinly sliced
• 2 cloves garlic, minced
• 2 sprigs thyme
• 2 bay leaves
• 2 # fresh mussels
• 1 cup dry white wine
• 1/2 cup chicken stock
• salt and pepper
• 1 loaf crunchy, french bread, warmed in the oven

1. In a large, deep skillet or pot with a lid, heat olive oil and pepper flakes over medium heat for 2-3 minutes until hot. 

2. Add in the potatoes and stir to coat with oil.  Let them sit for 2-3 minutes, then stir and let them sit for another 2-3 minutes.  This will help create a crisp potato.  

3.  Add in the chorizo and cook without stirring for another 2-3 minutes.  Stir and let sit for another 2-3 minutes.  

4.  Add in shallots and garlic and saute for 4-5 minutes until aromatic. 

5. Add in the mussels, thyme, bay leaf, wine, stock, salt and pepper and cover. 

6.  Let simmer for 8-10 minutes until the mussels have opened.  Discard mussels that are still closed.  

7.  Plate mussels and cooking liquid into a bowl and serve with crunchy bread. 

From Emily's Kitchen: Corned Beef and Irish Cheddar Sammies

As we celebrate the holiday of St. Patrick, pubs will be filled with drunkards clinking their mugs, wearing four leaf clover glasses, chowing down on fish and chips, all the while guzzling pints of Guinness. I have never been to Ireland, but when I imagine it I think of rolling green hills, windy seasides, rocky cliffs and pubs--mostly pubs--let's be honest.  So I found it only appropriate to bring you what I think is the ultimate pub sandwich with a St. Patty's twist.

Unbeknownst to me, Irish cheddar can be found at most grocery stores and has an intense swiss-like flavor.  That paired together with the salty corned beef and garlicky onion butter had me really regretting that I only made enough for one sandwich (#selfcontroleatingproblem!).  Don't forget your pint of beer.  Cheers!

The Essentials:
Serve 4

• 2 cloves garlic, minced
• 1 green onion, minced
• 2 TBS chives, minced
• 3 TBS butter
• salt and pepper
• 8 slices sourdough bread
• 1/2 pound corned beef, sliced thin, split evenly between four sandwiches
• 1/2 pound Irish cheddar cheese, split evenly between four sandwiches
• Don't forget your Guinness!

1. In a microwave safe bowl combine the first five ingredients and zap on high for 15 seconds or until butter is soft enough to mix everything together.  Set aside. 

2.  Meanwhile, spread compound butter onto one side of all pieces of bread. 

3.  In a large skillet, working in batches, place bread into pan, butter side down.  Top with cheese followed by beef and other slice of bread (butter side up).  Turn flame to medium and heat for 3-4 minutes until bottom begins to brown and cheese starts to melt. 

4.  Flip and heat for another 3-4 minutes until cheese is thoroughly melted and meat it hot.  Slice down the middle and serve. 

5.  I thought that cornichons or any other pickled vegetable would be a great addition to this sandwich.  Let us know if you tried it out!

Weekly Roundup: 5 Green Foods to Honor St. Patrick

I think Kermit was full of it when he claimed that it wasn't easy being green.  What does a frog know anyway?  These green recipes are easy, some healthy, and very festive for the upcoming St. Patrick's Day celebrations.  Cheers!

Half Full
Green Aioli Chicken Salad

Picture Courtesy of www.peasandthankyou.com
Cilantro Jalapeno Hummus

Picture Courtesy of www.howsweeteats.com
Pesto Parmesan Scones

Picture Courtesy of www.thewickednnoodle.com
Mini Goat Cheese Balls

Picture Courtesy of www.leaandjay.wordpress.com
Bailey's Irish Creme Pistachio Fudge