When Corey and I are wandering around this house alone, we try to find ways to placate our lonely hearts by taking full advantage of the things that we cannot do at all or cannot do with ease when Jake and Landen are home. Our movie theater is showing each installment of The Lord of the Rings: Extended Edition on Tuesday nights in June. It's a four-hour commitment for which we don't have to hire a sitter or beg my sister to come over. And, we eat some yummy shit for supper at night.
Wasabi Vinaigrette
This is some serious salad dressing. We do not eat this when the children are home because while Landen likes spicy food, he does not voluntarily or pleasantly eat salad. Jake loves salad, but only with a creamy dressing. It's too much trouble for me to make three variations of a salad meal, so I just save this for when the Grown-Ups are all alone. I put it with baby greens, but it would be great with spinach. I also use goat cheese crumbles (not feta) and I've used strawberries and mandarin oranges, both delicious. You can grill your chicken anyway you like, but I do mine for this salad with store-bought Chinese five-spice and poultry seasoning.
This is based on the recipe of a boisterous Food Network chef, but I hated the end result, so I remade it with my own tweaks and additional ingredients, and that's the one you get.
1 tsp wasabi paste (available in a tube in your grocer's Asian food section)
1 tbsp honey
1/2 tsp minced ginger (I grate it with my zester)
1/2 tsp minced garlic (I also grate this with my zester)
2 tbsp rice vinegar (If you're my mom, you'll use whatever vinegar you have)
2 tbsp soy sauce (I use light)
6 tbsp olive oil
Pinches of kosher salt and fresh ground pepper
Put all the ingredients in a jar and shake the hell out of it. I like to refrigerate it for an hour or so before eating, and make sure you shake the bastard with all you got again. It should be yellow.
Peanut Butter Noodles
My children HATE this. I think you have to be of a more advanced age in order to conceive of peanut butter as more than the partner of jelly or the center of your favorite chocolate candy. Peanut butter sauce does not make sense on their young taste buds. It makes hella good sense to ours, so we eat it almost every time they're out of town.
If you're planning ahead, you'll cook this the night after you eat the above salad, and cook enough chicken breasts for the salad to slice into the noodles tonight.
1/2 lb pasta (I use thick spaghetti or linguine, but you can use Chinese egg noodles if you can find them.)
2 sliced chicken breasts, or about 8-10 ounces of chicken
2 garlic cloves, peeled
1 1-inch cube of fresh peeled ginger
1/2 cup smooth peanut butter
1/3 cup soy sauce (again, I use light.)
2 tbsp dark brown sugar (Does light brown sugar have a use?)
1 tbsp rice vinegar (My mother hates peanut butter, so she would never make this.)
3/4 tsp crushed red pepper (If you don't like spicy food, leave this out.)
1/4 cup HOT, not boiling, water
six green onions
Cook the pasta however you like it. While it's cooking, get out your blender. I do this on the "chop" setting, but I'm not sure it makes a difference. Drop in the garlic and the ginger while the motor is running (this is cooking for lazy people, because you don't have to chop OR grate it yourself.) When the chopping is complete, stop the machine (it's important) and add the soy sauce, brown sugar, vinegar and red pepper. Process until smooth. Add the peanut butter, which your blender is not going to like. It's okay, because after you get it working on the peanut butter, you will add the HOT water, and that will make your blender work like it's supposed to. I recommend not removing the lid completely when you add the water. When the pasta is done, drain it and put the hot pasta with the sauce, the sliced chicken and the green onions into the pot and heat on low until everything is hot. I have to make my bowl first and then get out of the way while Corey eats the rest.
Steakhouse Steaks
Jake and Landen LOVE steaks, but nice filets are $20-25 EACH in the big city, so they don't get the highest quality cuts of meat often. They would love to eat this weekly, but I think I've only done it for them once. Corey and I enjoy this with pasta tossed with garlic and oil or mashed potatoes and our favorite adult beverage. This is courtesy of Ina Garten, and she's no fool on these steaks, I promise. Ruth's Chris doesn't need to charge you double. You can do this at home.
MAKE SURE YOU START YOUR FAN BEFORE COOKING AND KICK UP THE VENTILATION IN YOUR KITCHEN!
I buy 2 filet mignons, each 1 1/2 to 2 inches thick and 8-10 ounces. Your meat needs to be room temperature when you cook it, so set them on a plate about an hour before you want to start cooking. While they are sitting, rub them in olive oil and cover all sides with kosher or sea salt and coarsely ground black pepper. This flies in the face of how my dad cooks his steaks, wonderfully seasoned with no oil and no salt, but I promise for these, it's necessary. Also, regular table salt will make your meat super-tough. You have to use sea salt or kosher. Preheat your oven to 400-degrees. Heat a cast iron skillet on med-high for 5 to 7 minutes. When the pan is extremely hot (starting to smoke) add the steaks and sear evenly on all sides for no more than two minutes per side. Once they are completely seared, you can 1) put the steaks directly into the oven in the skillet, or to minimize the smoke level in your house, 2) put them on a foil-lined baking sheet that has been in the oven while you pre-heated it. Put 1 tbsp of salted butter on each filet and put them in the oven. I'll give you a minute to absorb the impact of what I just told you to do.
Steak temperatures are really finicky, and the cook time is entirely dependent on the thickness of your steak. I put my digital meat thermometer in from the side starting at eight minutes. I like medium (which is about 10 minutes for a 2-inch thick steak) and Corey likes medium rare (which is about eight minutes for a 2-inch thick steak.) Read whatever YOUR particular meat thermometer says is the temperature for steak the way you like it. You should take them out about five degrees lower than what you want, because the final step is to remove the steaks and let them sit, crackling in their juices and the butter, under a foil tent, for five to ten minutes. That will cook them a leetle bit more. This will be the longest 5-10 minutes of your life, but it's okay. At the conclusion of this process, you will realize that you never need to pay $45 for a restaurant steak because you just figured out how to serve this at home. Your husband will want to Buy You Things. You are being a splurger and economical at the same time (if you don't eat this all the time or feed it to your growing family.)
If this overwhelms you, it's fine. Stop by the Fresh Market on your way to my house, grab a thick filet for me and for you and come over. I'll cook it for us.
If this overwhelms you, it's fine. Stop by the Fresh Market on your way to my house, grab a thick filet for me and for you and come over. I'll cook it for us.
I think Landen is afraid his dad and I have too much fun when he's not here, so please don't tell him about the damn steaks.
One final thing - this lad right here is loving all the extra attention from being the only baby in the house. Can you tell?
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