(jump to recipe)
An easy and flexible weeknight recipe for noodles involving ground chicken, mushrooms and a quick sauce that comes together from pantry/fridge ingredients. Add more vegetables if you have them, make it as spicy as you’d like, it’s all good!
Off late I’ve found ground chicken to be so convenient, to put together quick and delicious meals in so little time! No chopping and dicing and browning required, and it gives the recipe some heft without weighing you down. It’s a perfect ingredient for busy weeknights, as you’ll see with this recipe adapted from Bon Appetit magazine!
Continue reading “Noodles with Chicken and Mushrooms” →
(jump to recipe)
In an effort to formally learn some kitchen skills (and if we are being very honest, in an effort to feed myself delicious wontons any time I want), I recently took the amazing “Wonders of Wonton” class with Chef Lorraine Witte at San Francisco’s newly minted pop-up cooking school: “The Civic Kitchen“. It was my first time in a cooking school and boy was I in wonderland – state of the art equipment, cleavers so sharp you could cut yourself just looking at them, wonderful atmosphere and very helpful instructors!
I’ve been known to hightail to San Francisco’s many amazing dumpling places, and also down to Din Tai Fung in San Jose (whenever they’ll let us in, that is – typically that happens once a year) to get my Xiao Long Bao/Scallion Pancake/General Dumpling fix from time to time. Life has its way of getting in the way of my love for dumplings. Also, traffic on highway 101. So I figured a lesson on wontons would help bring them closer, and also give me an opportunity to fill them with the things I want to eat (less pork, more shrimp, some chicken), alongside other things I want to eat with them (1/4 cup chili oil, anyone?).
Continue reading “Confessions of a Wonton Addict” →