Tuesday Recipe - Malaysian fried noodles

This recipe didn't turn out quite so well. Mostly, I think this was because I couldn't find either dried shrimp or shrimp paste, which would have added a much heftier flavor profile. I tried adding fish sauce to make up for it, but it just wasn't quite the same thing. But I'm still giving it to you here because I think that it might turn out really well if the appropriate ingredients are used.

The chili paste is definitely powerful, though take my word for it...you don't want to leave any of it in tupperware all week and then open it to check on it. Practically bowled myself over, and ended up throwing up the whole tupperware with it. Not that it wasn't a good chili paste (it was), but sitting and marinating in its own juices, it just got to be a bit much.

10 large dried chilis
5 shallots, peeled
5 garlic cloves, peeled
t shrimp paste
6T oil
5oz firm tofu, cut into 1" cubes
2 onions, chopped
2 garlic cloves, finely chopped
10 oz skinless chicken breast, sliced
10oz raw shrimp, peeled and deveined (or you can take the lazy route like me, and buy frozen cooked deshelled shrimp)
6 choi sum (or baby bok choy), cut into 1 1/4" lengths (if you buy too much and have leftovers, these are great cooked with a little olive oil and garlic, like spinach)
t tomato puree
T dark soy sauce (following the tradition of this recipe of not having stuff, I got home and realized I didn't have soy sauce (well, it was hiding, but I didn't find it til later), but I didn't want to go out, so I just tried to make do)
lb fresh thin yellow wheat noodles, cut into short pieces (I wouldn't used these next time, because they turned into big balls of doughy substance that wasn't very appetizing, I'd probably use rice noodles)
4 scallions, finely chopped
8oz bean sprouts
juice of 1 lime
salt and pepper

To make the chili paste - soak the dried chilis in boiling water for 20 minutes until softened. Seed and finely chop (unless you're paranoid of chili oil getting on your face, like me, and you just chop them up without seeding them because you don't want to risk the small chance that any tiny microdot of chili oil will get on skin). Using a mortar and pestle, pound the chilis, shallots (it helps to chopp these first, unless you have shoulders of steel), and garlic into a paste. Add the shrimp paste and 2T f water and mix. Heat T oil over medium-high heat and cook the paste 3-4 minutes, stirring constantly. Transfer to a bowl.

Heat the remaining oil and fry the tofu 3-4 minutes until golden brown. Remove from the pan with a slotted spoon and set aside in a bowl. Add the onion and garlic to the oil and cook for 2 minutes until fragrant. Add the chicken and cook for another 2-3 minutes. Add the shrimp and choi sum.

Add T of the chili paste, tomato puree, 1/2 cup water, and soy sauce, and bring to a simmer. Add the noodles and cook for 3 minutes. Add scallion, bean sprouts and tofu. Adjust seasoning with salt, black pepper, and add a little lime juice.

Monday Recipe - Sweet Potato Chili and Quinoa Risotto

Thanks to a massive plumbing problem, I was home on Friday, and since the plumbers were done by 2:30 (after having fished some lovely paper towels out of the pipes, whatwhat?), I had time to go to Target and grocery shopping. I had been concerned I wasn't going to have enough time for everything this weekend, and the plumbing (while a hassle of epic proportions) made my life easier.

So my Halloween involved a spinning class, laundry, and cooking. I made two recipes. One was a sweet potato chili inspired by a post on Cranky Fitness a while back, and the other inspired by Leah from her comments in my weird food combo post last week.

And I know you all look at me strangely when I type something like this, but I haven't tried the chili yet. I cooked up a big pot of it, and it finished cooking at 11:30p, so I put it in the fridge, and then was so busy this weekend never got a chance to try it. But I'm having some for lunch this week (and sorry in advance to my co-workers reading this...I'll try not to stink you all out of the office...)

Quinoa "Risotto"
5 medium vine-ripened tomatoes, cut into small pieces
1/2-1 lbs chicken, cut into small pieces
1/2C feta (approximately)
quinoa (not too much, just enough to soak up the tomato juices)
dash of cinnamon
dash of salt, pepper, and red pepper flakes

Above quantities are estimated, I didn't actually measure them when I was cooking.

Put oil in a pot and cook chicken until cooked on the outside. Add tomatoes and cook until the tomatoes release their liquid. Add quinoa. Cook until the quinoa has soaked up the tomato juices and become chewy instead of crunchy. Add feta and spices.

The quinoa binds it together a bit and makes it feel like it's risotto, but it's a whole grain, healthy version of it. It's also very tasty when reheated.

Sweet Potato Chili
1 lb beef and or lamb (I used 1/2 of each) - optional
1 tbsp olive oil
1 medium onion, diced (or food processed, I love my food processor)
1 tsp red pepper flakes
2 cups chicken broth (or vegetable broth if you're going vegetarian)
1 large sweet potato, peeled and cut into 3/4 inch cubes
2 zucchinis, diced
2 cans diced tomatoes
2 cans cooked kidney/black beans (I used one of each)
6 cloves garlic, minced
1/4 tsp cumin
1/4 tsp dried oregano
Chopped fresh cilantro - optional (I forgot to buy it, so I didn't add it)

Heat olive oil in heavy pan over medium high heat. Add onion and saute until golden brown, about 5 minutes. Add the meat and pepper flakes and stir until cooked on the outside. Add 1 cup of the broth and the sweet potato. Cover pan and reduce heat. Simmer until sweet potato is almost tender, about 10 minutes.

Add tomatoes (with the juice), beans, garlic and spices. Add the zucchinis and the rest of the broth. Simmer uncovered until the chili thickens and the sweet potato is very tender. Adjust seasonings as needed. Add cilantro to the bowl when serving. You could also add a sprinkling of parmesan if so desired.