The Apartment Kitchen

This Month’s Packed Lunch: Stir Fried Noodles with Bok Choy and Mushrooms

admin — Sat, 06 Mar 2010 18:51:40 +0000

For this month’s packed lunch, I chose this simple stir fried noodles. There are so many reasons why these are fabulous – they’re easy, you can add anything to them (vegetables, tofu, shredded chicken, etc.), they can be made for any meal, and they are good hot and cold. If you’re reheating them at work, make the sauce a little looser (add more pasta water), if you’re eating them cold, reduce the sauce until it’s thick and coats the noodles. My favorite Chinese restaurant delivers rice in these little plastic containers, which I wash and reuse (perfect for noodles), and I always save extra chopsticks (excellent for lunch on the go)!

Stir Fried Noodles with Bok Choy and Mushrooms

Adapted from Cooking Light

Serves 1.

Leftover Potential: Double the batch for dinner and lunch, or to feed more than one!

handful lo mein, linguine, spaghetti, or other noodle.

1 Tbsp sesame oil

1 bunch green onions, minced

2 cloves garlic, minced

1/2 cup mushrooms, thinly sliced

3 stalks bok choy, thinly sliced

1 tsp sugar

2 tsp lime juice

2 tsp chili sauce

1 tsp oyster sauce

1 Tbsp soy sauce

chopped cilantro, to garnish (optional)

1. Cook the noodles in salted boiling water until tender, about 6-8 minutes. Drain, reserving 3/4 cup of the cooking liquid.

2. In a large saute pan, heat the oil over medium heat. Add the onions, garlic, and mushrooms and saute until the mushrooms are browned, about 4-5 minutes.

3. Add 1/4 cup of the cooking liquid and the boy choy, and cook until the liquid has evaporated and the bok choy is wilted, about 2-3 minutes.

4. Add the remaining ingredients, the noodles, and the remaining cooking liquid. Toss to combine and heat through (if the mixture looks too runny, reduce the sauce a little bit.

Green Chili

admin — Thu, 04 Mar 2010 01:03:00 +0000

Matt and I love chili. It is a go-to meal for us because it’s always quick, always delicious, and always spicy (what can I say, I love spicy food). And while we are equal opportunity chili advocates (my favorite is vegetarian chili with beans and quinoa), I decided to try something totally new, mainly inspired by the leftovers in my fridge. The result – a delicious white chili that ended up sort of green. It was great – nice level of spice and good flavor, unlike the classic tomato based chilis we usually make.

Green Chili

Served 4.

Leftover Potential: Reheats well and makes a delish lunch the next day!

2 Tbsp oil

1 small onion, diced

1 green pepper, diced

1 jalapeno, seeded, minced

3 cloves garlic, minced

1 bunch green onions, minced

salt and pepper, as needed

1 tsp coriander

1 tsp oregano

2 tsp cumin

1 lb ground chicken

2 cups canned white beans

1 (4 oz) can green chilis

2 cups corn kernels

1 (14 oz can) chicken broth

3 Tbsp cilantro, chopped

diced avocado, for garnish

chopped cilantro, for garnish

green onions, for garnish

1. Heat the oil over medium heat in a large soup pot. Add the onion, bell pepper, and jalapeno, and saute until the onions are translucent, about 4-5 minutes.

2. Add the garlic and green onions and saute until fragrant, about 1 minute more.

3. Season with salt, pepper, coriander, oregano, and cumin, and stir until fragrant. Add the chicken and saute until cooked through, about 6-8 minutes.

4. Stir in the beans, corn, broth, and cilantro. Bring the mixture to a simmer, and cook until it has good flavor, about 15-20 minutes.

5. Serve garnished with avocado, cilantro, and green onions.

Quick Snack: Creamy Tomato Pasta with Peas

admin — Thu, 25 Feb 2010 01:42:33 +0000

Note: This is more of an idea than a recipe, but the recipe provided does make for a satisfying and delicious snack in a pinch.

Recently, I’ve had several run ins that have made me realize and truly appreciate the beauty of a well stocked pantry. The other night, Matt requested my meatloaf (a constant favorite of his), and when we arrived at the store, I realized that the only thing I needed to buy was ground turkey. I had literally everything else at home.

Then tonight when I needed to make a small dinner for one on the fly (massive afternoon taste tests at work have led me to eat snack-sized dinners the past few days), I was devastated when I realized I didn’t have many of the items I use when I need to make pasta (I always have whole wheat on hand, and I usually toss the pasta with veggies, oil, and garlic, but I was without anything except frozen peas). I had to get creative – I didn’t have the ingredients for any of my standby sauces. I blindly cooked an onion in some olive oil and deglazed the pan with tomato paste. Then I realized I had some soft cheese (think goat, boursin, etc.) I mixed it in and it made a surprisingly good substitute for a rich tomato cream sauce (the cheese could be replaced with cream or plain yogurt for a similar effect). Best of all, I didn’t have to use a whole tomato or can of tomatoes to achieve this. I didn’t end up with leftovers, just a quick meal that was made from getting out the pots and pans to dishes washed in fifteen minutes.

The point is, a well stocked pantry can lead to many things – less expensive meals, easy snacking, and quick dishes. It may seem like it costs time and money to get there, but it is worth it . What do you have in your pantry that you can’t live without?

Creamy Tomato Pasta with Peas

Served 1.

Leftover Potential: Reheats well - or try adding other ingredients for a new dish.

handful pasta (any kind)

1 Tbsp olive oil

1 onion, thinly sliced

salt and pepper, to taste

2 Tbsp tomato paste

1/4 cup soft cheese, heavy cream, milk, or yogurt

3/4 cup peas

red pepper flakes, to taste

1. Cook the pasta in boiling salted water until tender, 6-8 minutes. Drain.

2. Heat the olive oil in a medium skillet over medium heat. Add the onion and saute until translucent, about 4-5 minutes. Season with salt and pepper and continue to cook until golden, 2-3 minutes more.

3. Add the tomato paste and stir to combine. Add the dairy and stir to create a sauce. Stir in the pasta and peas, and cook until heated through. Finish with red pepper flakes.

Ingredient Spotlight

admin — Mon, 22 Feb 2010 18:05:08 +0000

When I was a student at the CIA, I loved looking at the giant containers of spices in each kitchen – seemingly huge compared to those tiny bottles normally purchased at the grocery store. When I did a costing assignment, I was floored to see how expensive those giant jars were (understandably so, when you consider even a tiny container of certain spices can be anywhere between $7-15).

The point of this story is, I go through so much paprika in my house that I have to purchase one of these large, perhaps even giant, containers. I use it in soups, sauces, marinades, and even a sprinkle as garnish on top of vegetables, meats, and pasta. I continue to collect tiny spice bottles of the lesser used items, but that big jar of paprika stands proudly in my cabinet (it won’t fit in my spice drawer) as a symbol of it’s importance. Ok, so maybe it doesn’t go with everything (but sometimes I think it does)!

Spinach, Parmesan, and Pepper Stuffed Chicken with Cauliflower Rice

admin — Sun, 21 Feb 2010 20:27:40 +0000

This dish was born out of needing to use up a few fridge staples and a desire to make something a little unusual for dinner. Stuffing the chicken breasts we had seemed to be a delicious solution, and it was. I stuffed it with deliciously garlicky mixture of spinach, cheese, and peppadew peppers, and topped it with a hearty tomato sauce. I served it with a clever cauliflower dish I found on another blog – it took Matt quite awhile to guess what it was – and it was delicious!

Spinach, Parmesan, and Pepper Stuffed Chicken with Cauliflower Rice

Served 4.

Leftover Potential: Leftover filling makes an excellent omelette for breakfast the following day.

Stuffed Chicken

2 Tbsp olive oil

1 onion, finely diced

3 cloves garlic, minced

1 bag spinach (about 4 cups)

5 peppadew peppers, minced (or 1/2 a red bell pepper)

1/2 cup grated parmesan cheese

salt and pepper, to taste

4 chicken breasts

2 Tbsp olive oil

1 onion, diced

2 carrots, diced

2 stalks celery, diced

1 Tbsp tomato paste

3 cups crushed tomatoes

2 Tbsp fresh herbs, minced (such as rosemary, thyme, oregano, etc.)

salt and pepper, to taste

1. Heat the olive oil over medium heat. Add the onions and garlic and saute until the onions are translucent, about 4-5 minutes.

2. Add the spinach and saute until it’s wilted, about 3-4 minutes. Stir in the peppers, cheese, salt, and pepper. Let cool completely.

3. Using a paring knife, cut a pocket into the side of the chicken breast. Go as deep into the chicken as you can without cutting it through to the other side. Stuff the pocket generously with filling. Secure with toothpicks or twine. Season the outside of the chicken with salt and pepper. Set aside.

4. Heat the olive oil over medium heat. Add the onion, carrots, and celery and saute until the vegetables are tender, about 5-7 minutes.

5. Deglaze the pan with the tomato paste, then stir in the tomatoes. Bring the mixture to a simmer and simmer for 5-10 minutes. Season with herbs, salt, and pepper.

6. Pour the sauce into the base of a casserole dish large enough to accommodate the chicken. Place the chicken on top of the sauce, and roast in a 375 degree oven until the chicken is cooked through, about 10-13 minutes.

7. Spoon the sauce over the top of the chicken and serve.

Cauliflower Rice

Adapted from Kalyn’s Kitchen

2 Tbsp butter

1 onion, diced

2 cloves garlic, minced

4 cups cauliflower florets, minced

2 tsp paprika

salt and pepper, to taste

1. Heat the butter over medium heat. Add the onion and garlic and saute until the onions are translucent, about 4-5 minutes.

2. Add the cauliflower and saute until it begins to get crisp, about 4-5 minutes. Season with paprika, salt, and pepper.

Oatmeal Wheat Bread

admin — Thu, 18 Feb 2010 02:33:24 +0000

I was feeling homesick over the weekend. But rather than mope around, I decided to be proactive. I gave into the homesickness, and spent the morning listening to music and baking bread. This loaf was delicious and turned out beautifully, but it takes time. Trust me, though, it’s well worth it. It’s great for sandwiches, toast, or eating alone – or freeze it and use later!

Oatmeal Wheat Bread

Adapted from Flamingobear

Makes 1 loaf.

Leftover Potential: Freezes well.

2 3/4 oz oats

10 oz warm water

10 oz bread flour

6 oz whole wheat flour

1 3/4 oz whole buttermilk (Add 1/2 tsp white vinegar to 1 3/4 oz whole milk)

2 Tbsp honey

1 oz canola oil

1 3/4 tsp salt

3/4 tsp yeast

1. Combine the oats and water in the bowl of an electric mixer and let sit until the oats have softened slightly, about 10-15 minutes.

2. Add the remaining ingredients and mix for 4 minutes on low speed and 5 minutes on high speed.

3. Let the dough rise in a large, oiled container. Cover and let rise until double in size, about 30-45 minutes.

4. Fold the dough – gently stretch the dough into a rectangle. Fold one third of the dough towards the center. Fold the remaining dough over the third previously folded. Return to the bowl, cover, and let rise until double in size, about 30-45 minutes more.

5. Shape the dough into a log the length of your loaf pan. Set aside.

6. Lightly grease a loaf pan. Dampen a paper towel, and place onto a baking sheet. Fill a shallow dish with oats. Roll the loaf over the wet paper towels, then in the oats to coat. Place the loaf into the pan.

7. Let rise until double in size, about 45 minutes – 1 hour. Bake in a 460 degree oven for 15 minutes, then lower the temperature to 430 degrees and bake for 15-20 minutes more.

Equipment Spotlight

admin — Wed, 17 Feb 2010 21:00:48 +0000

I don’t know why I’ve held off talking about my newest piece of equipment: an immersion blender! Before I gush too much about how amazing this addition has been to my kitchen, let me say that it is all of the following: inexpensive (around $30), small (easy to store), and infinitely useful. Now I puree sauces, soups, even vegetables with ease. It’s especially great to use in when pureeing hot foods – I used to get burns from splashing boiling soup – no more!

Printable Recipes!

admin — Tue, 16 Feb 2010 23:15:38 +0000

Some changes are happening around here – sorry for the recent lack of posting! I’m in the process of changing some of the formatting of the blog (mostly boring html site stuff which no one, including me, understands). But one fantastic new feature available in this change is PRINTABLE RECIPES! At the bottom of every recipe on the site is a Print This Post button that will give you totally condensed and printer friendly recipes.

Hooray for my webmaster and great friend Chris Hurte for making this and other upcoming changes possible!

Chicken Meatballs with Coconut Curry

admin — Tue, 16 Feb 2010 21:44:58 +0000

I’ve been watching cookies get photographed at work all week. This, inevitably meant that I ate cookies all week. A lot of cookies. So when Matt mentioned curry as a dinner option this week, it had never sounded better. We make our curry with coconut milk which gives it a silky, smooth texture but it’s still soupy enough to feel rustic and comforting. The ease of meatballs and roughly diced veggies made this meal easy to assemble the day before, and just bake when I arrived home – it was a nice change of pace and was ready in a snap.

Chicken Meatballs with Coconut Curry

Served 4.
Leftover Potential: Stores well for leftovers, and also can be made ahead, refrigerated and popped in the oven when you‘re ready to eat it!

Meatballs
1 lb ground chicken
2 Tbsp soy sauce
1 Tbsp Worcestershire
3 Tbsp ketchup
2 Tbsp mustard
1 egg
1/2 cup bread crumbs
2 tsp garlic powder
salt and pepper, as needed

Coconut Curry
2 Tbsp oil
1 onion, roughly chopped
1 red bell pepper, roughly chopped
3 cloves garlic, minced
1 jalapeno, seeded, minced
1 basket mushrooms, quartered
1 container cherry tomatoes, halved
1 1/2 cups peas
2 Tbsp red curry paste
1 (14 oz) can coconut milk
salt and pepper, to taste
1/4 cup cilantro, roughly chopped

scallions, as needed for garnish

1. In a medium bowl, combine the ingredients for the meatballs until well combined (but do not overmix, or they’ll get tough).
2. Form the mixture into balls and place into a lightly greased 9 x 13″ casserole dish. (If you want them to have a crisp crust, you can sear them briefly in 1 Tbsp oil until browned on each side, about 3 minutes per side over high heat).
3. In a large pot, heat the oil over medium heat. Add the onions and peppers and saute until the onions are translucent, about 5-7 minutes.
4. Add the garlic and jalapeno and saute until fragrant, about 1 minute more.
5. Add the mushrooms and saute until they become tender, about 3-5 minutes more.
6. Stir in the tomatoes, curry paste, and coconut milk. Stir to heat through and form a smooth sauce. Season with salt, pepper, and cilantro.
7. Pour the mixture over the meatballs and bake in a 350 degree oven until the sauce is bubbly, the vegetables are tender, and the meat is cooked through, about 15-20 minutes (it will take more like 10-15 if you sear the meatballs first).

Caramelized Onion Soup

theapartmentkitchen — Sun, 07 Feb 2010 01:33:31 +0000

I am a major onion eater. I don’t care about the consequences, I could eat them like apples – even if it meant driving everyone around me far, far away. I love this onion soup because it’s easy and I always have everything I need for it right on hand. I don’t call it “French Onion Soup” because I don’t top it with the cheesy crouton garnish (which is delicious, of course). Instead, this is merely an enriched broth that can be made quickly and enjoyed for days.

Vegetarians – don’t just substitute vegetable broth for the beef broth, you won’t get the rich flavor that’s typical for this soup. Instead, use mushroom broth – it has a rich, meaty flavor that’s the ideal substitute.

Caramelized Onion Soup

Makes about 1 1/2 quarts.

Leftover Potential: Freezes and refrigerates well. Puree the soup for a thick, smooth texture, or reduce it down to make a killer sauce for pasta.

3 Tbsp olive oil

6 onions, thinly sliced

4 cloves garlic, minced

salt and pepper, to taste

2 Tbsp apple cider vinegar

3 (14 oz) cans beef broth

1. Heat the olive oil in a large soup pot over medium heat. Add the onions, and toss to coat evenly in oil.

2. Reduce heat to low and saute, stirring occasionally, until the onions are golden brown and caramelized, about 8-10 minutes.

3. Stir in the garlic, and season well with salt and pepper.

4. Deglaze the pan with the vinegar, and stir until it reduces completely. Add the broth, and bring the soup to a simmer. Simmer until the soup has good flavor, about 20-25 minutes.