Sesame Chicken Salad Recipe

http://allrecipes.com/recipe/18327/sesame-pasta-chicken-salad/

Prep: 20 minutes
Cook:  10 minutes

1/4 cup sesame seeds
1 (16 oz) package bow tie pasta
1/2 cup vegetable oil
1/3 cup soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 Tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion

Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted.  remove from heat, and set aside.

Bring a large pot of salted water to a boil.  Add pasta and cook for 8-10 minutes, or until al dente.  Drain pasta and rinse under cold water until cool.  Transfer to a large bowl.

In a jar with a tight fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper.  shake well.

Pour sesame dressing over pasta and toss to coat evenly.  Gently mix in chicken, cilantro and green onions. 

Apricot Clafoutis

Food & Wine (August 2015)


In a large bowl, beat 3 large eggs with 1/2 cup each sugar and half-and-half, 3 Tbsp all-purpose flour, 1 1/2 Tbsp lemon zest, and 3/4 tsp kosher salt.  Pour into a 1-quart gratin dish and arrange wedges from 4 apricots on top.  Bake at 350 for 30 minutes.  Let stand for 10 minutes, then dust with confectioners' sugar. 

Blistered Green Beans with Garlic & Miso

Bon Appetit

6 Servings

Ingredients

• 3 garlic cloves, finely chopped
• 3 tablespoons fresh lime juice
• 3 tablespoons white miso
• 1 tablespoon coconut or agave nectar
• 3 tablespoons virgin coconut oil
• 1 1/2 pounds haricots verts or green beans, trimmed
• Pinch of crushed red pepper flakes
• Flaky sea salt, freshly ground pepper
• 1/3 cup coarsely chopped cilantro

Preparation

Mix garlic, lime juice, miso, and coconut nectar in a small bowl to combine. Set garlic mixture aside.
                                    

Heat oil in a large skillet over medium-high. Add green beans and cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing often, until tender and blistered in spots, 8–12 minutes. 
                                    

Remove skillet from heat, pour in garlic mixture, and toss green beans to coat. Add red pepper flakes; season with sea salt and black pepper. Transfer to a platter and top with cilantro.

Roasted Red Peppers & Cherry Tomatoes with Ricotta

Bon Appetit
8 Servings

Ingredients

• 4 red bell peppers, halved, seeds and ribs removed
• 6 oil-packed anchovy fillets, finely chopped
• 4 garlic cloves, thinly sliced
• 1 cup basil leaves, divided
• Kosher salt, freshly ground pepper
• 2 tablespoons plus ⅓ cup olive oil
• 1 pint cherry tomatoes, halved
• ⅓ cup fresh ricotta
• ¼ cup pitted small black and/or green olives
• Flaky sea salt

Preparation

• Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.

• Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper. 

• Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

 

Mushrooms with Bearnaise Yogurt

Bon Appetit
4 Servings

Ingredients

Yogurt

• 1 shallot, finely chopped
• 2 sprigs tarragon, plus 2 teaspoons chopped
• ½ teaspoon black peppercorns, crushed
• 1 tablespoon white wine vinegar
• 1 cup plain whole-fat Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• Kosher salt

Mushrooms and Assembly

• 1 tablespoon coriander seeds
• 1 teaspoon kosher salt
• 1 teaspoon mustard powder
• 1 teaspoon paprika
• 12 ounces maitake or oyster mushrooms, torn into large pieces
• 2 tablespoons olive oil
• Torn tarragon sprigs (for serving)

Special Equipment

• A spice mill or a mortar and pestle

Preparation

Yogurt

• Bring shallot, tarragon sprigs, peppercorns, vinegar, and ⅓ cup water to a boil in a small skillet over medium heat and cook until liquid is nearly evaporated, 8–10 minutes. Let cool. Discard tarragon sprigs and transfer mixture to a small bowl. Add yogurt, lemon juice, oil, and chopped tarragon and mix well; season with salt.
• Do Ahead: Yogurt can be made 3 days ahead. Cover and chill.

Mushrooms and Assembly

• Prepare a grill for medium heat. Finely grind coriander seeds in spice grinder or with mortar and pestle. Transfer to a small bowl and mix in salt, mustard powder, and paprika.
• Drizzle mushrooms with oil in a medium bowl; gently toss to coat. Season with rub. Grill, turning occasionally, until browned and tender, 6–8 minutes. Serve over yogurt topped with tarragon.

Corn-and-Zucchini Orzo Salad with Goat Cheese

Food & Wine
Serves 4

Ingredients

• 3 ears of corn, shucked
• 1 pound small zucchini or summer squash, halved lengthwise
• 1/4 cup extra-virgin olive oil
• Kosher salt
• Pepper
• 1/2 pound orzo
• 1/4 cup mayonnaise
• 3 tablespoons fresh lime juice
• 1 tablespoon minced shallot
• 1/2 teaspoon guajillo or ancho chile powder
• 1 1/2 cups coarsely chopped cilantro
• 2 ounces fresh goat cheese, frozen

 

Light a grill or heat a grill pan. In a large bowl, toss the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper. Grill over moderate heat until charred and crisp-tender, about 10 minutes for the zucchini and 15 minutes for the corn. Transfer to a cutting board and let cool. Cut 
the kernels off the corncobs and coarsely chop the zucchini. Transfer to a large bowl.     

 
Meanwhile, in a large saucepan of salted boiling water, cook the orzo until al dente. Drain and rinse under cold water to cool. Drain well and spread the orzo out on a baking sheet; pat dry with paper towels    
In a large bowl, whisk the mayonnaise with the remaining 3 tablespoons of olive oil and the lime juice, shallot, chile powder and 1/2 cup of the cilantro; season with salt and pepper. Add the orzo, corn, zucchini and the remaining chopped cilantro and mix well. Transfer to a platter. Using a vegetable peeler, shave the frozen goat cheese all over the top and serve.     

1. Suggested Pairing Citrusy white

Bok Choy & Mushroom Stir Fry

Sunset Magazine
Serves 4

Ingredients

1 pound baby bok choy

4 teaspoons vegetable oil

2 garlic cloves, chopped

1 teaspoon minced fresh ginger

5 ounces small fresh mushrooms, such as shiitake, button, beech, or enoki (cut into clumps), rinsed, tough parts of stems trimmed

2 tablespoons Shaoxing rice wine* or dry sherry

1 tablespoon soy sauce

2 teaspoons toasted sesame oil

1/8 teaspoon each kosher salt and pepper

 

Preparation

1. Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
2. Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
3. Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
4. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.