I've mentioned in the past that my husband and I like to cook together. Well, sometimes he takes over in the kitchen and makes dishes entirely on his own (or maybe with me as his sous chef chopping, etc as needed like he does for me). The following is his first guest blog post, featuring one of our favorite summertime dishes - Rachael Ray's Cold Chicken Satay Noodles.....
This is a great recipe because the hardest part of it (the rotisserie chicken) is already made.
The rest is just simple ingredients that require very little prep work. It is also a great summertime
dish because as delicious as it is warm, it tastes even better when served cold as leftovers.
The peanut butter and whole wheat pasta are a very flavorful combination and the vegetables add a
nice freshness to it. Just slice the vegetables, cook the pasta, combine all of the ingredients,
dig in and enjoy!
Rachel Ray’s Cold Chicken Satay Noodles (recipe from Rachael Ray)IngredientsSalt 1 pound whole wheat spaghetti
1/4 to 1/3 cup smooth or chunky peanut butter 2 tbsp honey 1/4 cup warm water 1/4 cup tamari 1 garlic clove, finely chopped Juice of 2 limes 1 tsp hot sauce 3 tbsp peanut or sunflower oil Handful of shredded carrots 4 scallions, thinly sliced on an angle 1 cup spinach, thinly sliced 1/4 cup chopped peanuts 2 cups shredded store-bought rotisserie chicken 2 tbsp chopped, fresh cilantro or flat-leaf parsley Directions- Bring a large pot of water to a boil. Salt the water liberally, then add the pasta and cook to al dente.
Run the pasta under cold water to cool. Drain well. - While the water comes to a boil and the pasta cooks, heat the peanut butter in the microwave in 10
second-intervals until softened. Place in a large bowl with the honey and warm water. Whisk in the
tamari, garlic, lime juice, and hot sauce, then whisk in the oil in a slow stream. Add the noodles,
veggies, and peanuts to the bowl and toss until the ingredients are well mixed. - Serve the noodles in shallow bowls topped with the chicken and cilantro