tuna sandwich, spicy peanut noodles, & chicken sandwich

Here are my latest Tastespotting finds:
Tuna Sandwich 
Spicy Peanut Noodles
Grilled Chicken Sandwich

Paella

I've made paella several times, but this recipe is definitely the best I've made! I found this recipe here, but made a few modifications. Here are some helpful tips to making a great paella. 

Ingredients:

• 25 threads saffron, crushed (a heaping 1⁄4 tsp.)
• Salt and freshly ground black pepper, to taste
• 1⁄2 cup extra-virgin olive oil
• 1 large chicken breast and 2 chicken thighs 
• 750 g extra-large head-on shrimp in the shell (I de-shelled them)
• 1 tbsp. paprika
• 4 medium tomatoes, minced
• 3 cloves garlic, minced
• 1 red capsicum, cored and chopped
• 1 small onion, minced
• 6 cups chicken broth
• 2 cups short-grain rice, preferably Valencia or bomba (I used arborio)
• 1/2 c peas

What you do:

1.  Put saffron and 1⁄4 cup hot water in a small bowl; let sit for 15 minutes.
2. Brown the chicken in a 16″–18″ paella pan with a bit of olive oil and s&p.  Finish it off in the oven if it's not cooked all the way through and set aside.
3. Heat 1/2 c oil in pan over medium-high heat. Add shrimp, lightly salt, and cook, turning occasionally, until golden brown, about 5 minutes; transfer to a plate and set aside.
4. Add paprika, tomatoes, garlic, capsicum, and onions to pan and cook, stirring often, until onions are soft, about 6 minutes. Add reserved saffron mixture and broth, season with salt, and bring to a boil over high heat.
5. Sprinkle in rice, distribute evenly with a spoon, and cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly).  Add peas towards the end.
6. Reduce heat to low, add reserved shrimp and chicken.  Remove pan from heat, cover and let sit for 5 minutes before serving.

Mushroom, spinach, & asparagus pasta

YUM! Very very creamy, but chock full of healthy veggies!  A great, filling vegetarian dish!
(recipe from Sunset Magazine)

Ingredients: 

• whole-wheat pasta
• 2  tablespoons  olive oil
• 1  garlic clove, minced
• 1  pound  sliced mushrooms
•  170 g cream cheese
• 1/2  cup  milk
• 8  cups  lightly packed spinach
• 1/2 lb. asparagus, chopped
• salt and freshly ground black pepper
• 1/4  cup  chopped fresh chives
• 1/2  cup  grated Parmesan cheese

1. Boil 2 qts. water in a large pot and cook pasta according to package directions. Drain and transfer to a large serving bowl.
2. Heat olive oil in a large frying pan, add garlic and mushrooms, and cook until softened, about 5 minutes. Add the asparagus and cook for another 2 minutes. Add cream cheese and milk and heat until boiling, stirring often. Add spinach and cook until wilted, about 3 minutes. Season to taste with salt and pepper, then pour over pasta. Sprinkle with chives and serve with parmesan on the side.

More recipes

Here's some more tastespotting finds:
Herbed balsamic chicken
Farfalle Casserole with turkey and mushrooms
Bouillabaisse

Even better chicken noodle soup!

I just came across this recipe on tastepotting, and it looks even better than my chicken noodle soup!  I can't wait to make it next time!  The only problem is that it take A LOT longer than my version! But looks a lot tastier!

Chicken Noodle Soup

Mark and I are both sick at the moment (I'm on the mend, but Mark is still pretty sick), so it was the perfect time to make my mom's famous chicken noodle soup.  It was so good!  It really hit the spot!

Ingredients:

• Whole Chicken
• 1 brown onion, chopped
• 3-4 celery stalks, chopped
• 3-4 carrots, chopped
• Salt and Pepper
• 3 fingers full of Tarragon
• 3 fingers full of Parsley (fresh is best)
• Parmeson cheese (optional)
• Extra chicken stock (optional)
• Rice or noodles

 What you do:

1. Put a whole chicken in a large pot.  Cover chicken with water and turn heat on medium.
2. Add the carrots, celery, onion, Salt + pepper to taste (you need a lot of salt for flavour!), tarragon, parsley, and 1 tblsp parmesan cheese.
3. Add more chicken stock if you would like a richer stock. 
4. Bring to boil, then simmer with lid on (or a little less than a simmer) for about an hour.
5. Cook rice or noodles in a separate pot
6. Strain soup into a big bowl
7. Take chicken out and cool then remove chicken from bone (shred with a fork).
8. Put chicken back into stock, add some of the rice or noodles and reheat if cold
9. I serve it with a little more parmesan cheese sprinkled over the top. (it’s better than adding salt)
10. ENJOY! 

 

Recipe Spotting

My latest tastepotting finds:
Zucchini tomato gratin
Blue cheese mexican chicken wrap
three cheese chicken penne pasta bake