The trouble that comes from being married to a chef is that when I am excited that I found a new recipe, before I can make it myself, my husband jumps on the ingredients and does his own thing.
The blessing that comes from being married to a chef is that when I am excited that I found a new recipe, before I can make it myself, my husband jumps on the ingredients and does his own thing.
I know, I will only get better with cooking the more that I practice myself, but at least when he cooks, he teaches at the same time. He says, “Look, Kristi, this is how you make risotto…” and I just know that I will be able to make it sometime…when I get the chance.
It can be intimidating to cook for a chef. He is very gracious and eats what I make for him. He likes it too, but he always has ways of making it BETter. It’s cool--I learn this way and find new things to make instead of the same old thing. I’m pretty easy to please, food-wise. I don’t even have to have a real dinner a lot of the time--lean pockets, 100 calorie pack of chips, and weight watcher dessert with a side of DIET COKE is just fine, so I forget that other people like to have better, more nicely prepared meals. I suppose I’m what you call a college student that hasn’t grown up yet, food-wise, although I eat a lot of nice foods--when Bryan prepares them for me…^_^
Hey, it’s working for me so far. I learn on a weekly basis how to make really neat foods, and eventually, I’ll be a suitable homemaker. Thank Goodness Bryan loves me the way I am!!
Okay, well, here’s the recipe. It’s YUMMY. Love to all!!!!! ^_^
Pasta with Chicken and Peanut Butter Sauce
Peanut butter sauce is featured in many Ecuadorean dishes.
Ingredients:
12 ounces pasta, such as fettuccine, uncooked
2 tbsp. plus 1 tsp. sesame oil
4 boneless, skinless chicken breasts, cut into strips
2 red jalapeños, stemmed, seeded, and minced
2 cloves garlic, minced
2 tsp. minced ginger
1 red bell pepper, stemmed, seeded, and cut into strips
1/2 cup chicken stock
1/4 cup peanut butter
1 tsp. brown sugar
1 tbsp. rice vinegar
1 tbsp. soy sauce
1 8-ounce package frozen snow peas, thawed
Preparation: In boiling water, cook pasta until almost al dente. Drain and set aside. In a large skillet over medium-high heat, pour 2 tablespoons of sesame oil. Add chicken and sauté until just done. Remove chicken with tongs and set aside. Coat skillet with remaining teaspoon of sesame oil, then add jalapeños, garlic, ginger, and bell pepper. Sauté for two minutes. Reduce heat to medium, cover, and cook for two additional minutes, or until vegetables are almost tender. Add chicken stock, peanut butter, brown sugar, vinegar, and soy sauce. Cook, stirring, until peanut butter is thoroughly incorporated into mixture. Add snow peas, chicken, and pasta. Stir for about three more minutes, until all ingredients are heated through. Makes 6 servings.
