spicy peanut noodles (with chicken)

Apparently yesterday was the first day of spring.  Not that Indianapolis noticed.  There is a 30% chance of snow today and the high is supposed to be 34.  I'm quite sure I'd be okay with about 50 degrees hotter.  ANYWAY, if you're also living in the tundra and need something to warm your soul, this might do it!  Don't be scared of fresh ginger or garlic - they really make the flavor here.  I'll post another recipe next week where you can use the extra.

Spicy Peanut Noodles (with Chicken) 
Ingredients: 
3 tbsp plus 1 tsp soy sauce
2 tbsp plus 2 tsp lime juice (from 2 limes)
1-2 tbsp cooking oil (I used olive)
4 cloves garlic, minced
1-2 inches fresh ginger, grated 
1/2 cup chunky peanut butter
1 lb boneless, skinless chicken breasts
1 cup chicken broth 
1/2 tsp sugar 
1/2 tsp salt
1/8 tsp dried red pepper flakes
1 box spaghetti (I used whole wheat)
3 scallions, chopped

Directions:
In a medium glass dish, combine the 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp oil, garlic, and ginger.  Add the chicken and turn to coat.  Let this marinate for at least 10 minutes or up to overnight.

Meanwhile, in a medium saucepan, combine the peanut butter, chicken broth, sugar, salt, and dried red pepper flakes.  Pour the marinade from the chicken into the saucepan and heat to a simmer, whisking until it is smooth.  Add extra chicken broth or water if needed - I added about a cup of extra chicken broth.  Cook the chicken in a skillet or on a grill pan until it is cooked through.  Slice into 1/4 inch slices.

Cook the spaghetti according to package directions, then drain.  Toss with the peanut sauce and top with the chicken and scallions.

Source: Food & Wine 

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chicken and rice soup

I'm warning you in advance, this soup is not pretty to look at.  However, it is delicious, and Lane and I were both sad when the leftovers were gone.  I am normally pretty disappointed with homemade soups - somehow I always end up comparing them to dishwater?  But not this one.  It hits the spot on a frigid winter night and has earned a permanent place in my recipe rotation.  I bet it would be good with corn in it, so I'll probably add that along with a red pepper next time.  And maybe carrots.  And I'll double the recipe so it lasts longer.  Get ready to feel warm and full!

I promise it's good; I don't know why it is so green.

Chicken and Rice Soup
Ingredients:
1 cup brown rice
2 cups cooked chicken (I used a rotisserie chicken and shredded it, didn't really measure)
2 quarts chicken broth
4 tbsp. butter
1/2 onion, diced
1 green pepper, diced
2 celery stalks, diced
1 jar pimientos, drained

Directions:
Cook rice according to package directions, until the water is absorbed.  Set aside.

Melt butter in a dutch oven or large stock pot over medium heat.  Add veggies and stir around until they are soft, about 5-7 minutes.  Stir in the chicken and broth and let simmer for about 20-30 minutes to let the flavors combine.  Add in the rice just before serving.

I topped mine with a little jack cheese for the picture, but the rest of the time I ate it plain and I think it was better that way!

Source: adapted from Annie's Eats, originally adapted from Pioneer Woman

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my favorite christmas cookie.

A couple years ago, I hosted a Christmas cookie exchange with a bunch of girlfriends in the Houston area.  (I thought I needed an excuse to bake cookies back then, ha!)  I tried this recipe for the occasion, and oh. my. goodness. If gingerbread cookies were acceptable to bake all year round, I most definitely would eat this cookie all year round.  Instead, I make them a couple times during the month of December and think about them the rest of the year.  Yes, they are that good.

If you're not a white chocolate fan, I think these would be delicious with semi sweet or dark chocolate instead.  But white is my favorite. And I know, I know, it's not really chocolate.

Gingerbread Cookies with White Chocolate Chips
Ingredients:

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chips
1 cup granulated sugar-for coating cookie dough balls

Directions:

Preheat the oven to 350°F.  Line large baking sheet with parchment paper.

In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.  Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.  Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chips.

Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheet, about two inches apart. Bake for 10 minutes- the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.

Source: two peas & their pod

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