Last January, I really did have every intension of writing again..... I swear! But then life just happened. The last year has been long, with many ups and downs. It started with an UP, when Gilbert and I moved into our very first apartment. And sadly the year is ending with us moving out of our very first apartment.
That's right, we're leaving NH (saddest thing ever) and moving to NJ..... I plan on being open enough to learning to enjoy our time there.
Other highlights from the year include:
1) Leaving the job I hated
2) Working on another campaign!
3) Adding a new item to the Life List- Visit every National Park in the US (we successfully visited Acadia National Park and Dry Tortugas National Park this year!)
4) Celebrating my best friends wedding (Decoy Betty I love you!)
5) And discovering that Gilbert is possibly both Lactose Intolerant AND Gluten Intolerant.....
Cooking with less lactose and gluten has been a real challenge for me.... but it does mean I get to try out new recipes. The first recipe of the new year, 2013 please be good to me, is Thai-Style Stir-Fried Noodles with Chicken and Broccolini. The recipe we used comes from Cooks Illustrated (best Christmas Present I've ever gotten).
Ingredients:
2 Boneless, skinless chicken breasts, trimmed and cut against the grain into 1/4 inch thick slices
1 tsp Baking Soda
8 oz (1/4 inch wide) Rice Noodles
1/4 cup Vegetable Oil
1/4 cup Oyster Sauce (I will admit that there is gluten in this, but it doesn't seem to affect Gilbert)
1 Tbs plus 2 tsp gluten-free Soy Sauce
2 Tbs packed Dark Brown Sugar
1 Tbs White Vinegar
1 tsp Molasses
1 tsp Fish Sauce
3 Garlic Cloves, sliced thin
3 Large Eggs
10 oz Broccolini, florets cut into 1-inch pieces, stalks cut on bias into 1/2 inch pieces (5 cups)
1) FOR THE STIR FRY: Combine chicken with 2 tbs water and baking soda in bowl. Let stand at room temperature for at least 15 mintes.
2) Bring 6 cups water to boil. Place noodles in large bowl. Pour boiling water over noodles. Stir, then soak until noodles are almost tender, about 8 minutes, stirring once halfway through soak. Drain and rince with cold water. Drain well and toss with 2 tsp oil.
3) Whisk oyster sauce, soy sauce, sugar, vinegar, molasses and fish sauce together in bowl.
4) Heat 2 tsp oil and garlic in 12-inch skillet (or wok) over high heat, stirring constantly, until garlic is a deep golden brown, 1-2 minutes. Add chicken and 2 tbs sauce mixture, toss to coat. Cook stirring constantly until chicken is brown, 2-4 minutes. Push chicken to 1 side of skillet, add 2 tsp oil to cleared side of skillet. Add eggs to clearing, stir eggs gently and cook till eggs are set but still wet. Stir eggs into chicken and continue to cook until eggs are fully cooked 30-60 seconds. Transfer to a bowl.
5) Head 2 tps oil until smoking. Add broccolini and 2 tbs of sauce mixture, toss to coat. Cover skillet and cook for 2 minutes. stirring once halfway, remove lid and continue to cook until broccolini is brown in spots, transfer to bowl with chicken.
6) Heat 2 tsp oil until smoking. Add half of noodles (all noodles if using wok) and 2 (or 4) tbs of sauce mixture, toss to coat. Cook until noodles are brown in spots transfer to bowl and repeat with the rest of the noodles. When all the noodles are cooked transfer all the contents of the bowl back to skillet and toss to combine. Cook, until is everything is warmed through. Transfer to platter and serve immediately.
That's right, we're leaving NH (saddest thing ever) and moving to NJ..... I plan on being open enough to learning to enjoy our time there.
Other highlights from the year include:
1) Leaving the job I hated
2) Working on another campaign!
3) Adding a new item to the Life List- Visit every National Park in the US (we successfully visited Acadia National Park and Dry Tortugas National Park this year!)
4) Celebrating my best friends wedding (Decoy Betty I love you!)
5) And discovering that Gilbert is possibly both Lactose Intolerant AND Gluten Intolerant.....
Cooking with less lactose and gluten has been a real challenge for me.... but it does mean I get to try out new recipes. The first recipe of the new year, 2013 please be good to me, is Thai-Style Stir-Fried Noodles with Chicken and Broccolini. The recipe we used comes from Cooks Illustrated (best Christmas Present I've ever gotten).
 |
| Thai Stir-Fried Chicken and Broccolini |
Ingredients:
2 Boneless, skinless chicken breasts, trimmed and cut against the grain into 1/4 inch thick slices
1 tsp Baking Soda
8 oz (1/4 inch wide) Rice Noodles
1/4 cup Vegetable Oil
1/4 cup Oyster Sauce (I will admit that there is gluten in this, but it doesn't seem to affect Gilbert)
1 Tbs plus 2 tsp gluten-free Soy Sauce
2 Tbs packed Dark Brown Sugar
1 Tbs White Vinegar
1 tsp Molasses
1 tsp Fish Sauce
3 Garlic Cloves, sliced thin
3 Large Eggs
10 oz Broccolini, florets cut into 1-inch pieces, stalks cut on bias into 1/2 inch pieces (5 cups)
1) FOR THE STIR FRY: Combine chicken with 2 tbs water and baking soda in bowl. Let stand at room temperature for at least 15 mintes.
2) Bring 6 cups water to boil. Place noodles in large bowl. Pour boiling water over noodles. Stir, then soak until noodles are almost tender, about 8 minutes, stirring once halfway through soak. Drain and rince with cold water. Drain well and toss with 2 tsp oil.
3) Whisk oyster sauce, soy sauce, sugar, vinegar, molasses and fish sauce together in bowl.
4) Heat 2 tsp oil and garlic in 12-inch skillet (or wok) over high heat, stirring constantly, until garlic is a deep golden brown, 1-2 minutes. Add chicken and 2 tbs sauce mixture, toss to coat. Cook stirring constantly until chicken is brown, 2-4 minutes. Push chicken to 1 side of skillet, add 2 tsp oil to cleared side of skillet. Add eggs to clearing, stir eggs gently and cook till eggs are set but still wet. Stir eggs into chicken and continue to cook until eggs are fully cooked 30-60 seconds. Transfer to a bowl.
5) Head 2 tps oil until smoking. Add broccolini and 2 tbs of sauce mixture, toss to coat. Cover skillet and cook for 2 minutes. stirring once halfway, remove lid and continue to cook until broccolini is brown in spots, transfer to bowl with chicken.
6) Heat 2 tsp oil until smoking. Add half of noodles (all noodles if using wok) and 2 (or 4) tbs of sauce mixture, toss to coat. Cook until noodles are brown in spots transfer to bowl and repeat with the rest of the noodles. When all the noodles are cooked transfer all the contents of the bowl back to skillet and toss to combine. Cook, until is everything is warmed through. Transfer to platter and serve immediately.
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