Chicken Paprikash, easier

I tried this different recipe for chicken paprikash and it turned out to be a lot easier/quicker than the first one on this diary and still tastes pretty good, so we're likely going to use this one from now on.

Notes:

• I feel like the entire 1/2 cup of flour mixture is a lot and I didn't want the sauce to be too gloopy so I left out a couple tablespoons of the mixture and didn't miss it.
• I used a mix of dried sweet paprika (a lower quality kind, mostly for color), fresh jarred paprika (about a tablespoon each of Edes Anna and Eros Pista for some but not a ton of spicy heat), and very generous sprinkles of some nicer dry smoked paprika because I like the taste.
• I used boneless skinless chicken breast, and only simmered the dish for about 20 minutes because I knew the chicken wouldn't need 45 minutes to cook.
  
• I mixed in the sour cream off the heat so that the sauce wouldn't break.
  
• We didn't have egg noodles but I cooked some gemelli pasta and we ate it with that and liked it.
  

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RECIPE: Chicken Paprikash (Chisel and Fork)

Emeril's Braised Chicken Thighs

I had chicken thighs in the fridge and needed to cook them, and decided to try this.

Notes:

• Used Penzey's Cajun seasoning instead of the Essence/Essence Creole seasoning because I had it already, it seemed similar, and was less work than mixing my own.
  
• Didn't use the third tablespoon of butter and I didn't miss it.
• Served with basmati rice.
  

Verdict: It's pretty good (smells AMAZING after the chicken first browns) but I think I'd change a few things next time. Maybe less liquid (2 cups instead of 3) because it seemed like a lot and didn't taste like much. Especially when you brown the chicken right at the beginning and immediately dilute all that beautiful browning and sog up the whole thing with tons of liquid. I realize the browning is probably more for flavor than crisping, but I think soggy chicken skin just doesn't appeal to me. Maybe if I roasted the chicken afterward instead of braising it, or removed the skin before serving.

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RECIPE: Braised Chicken Thighs (Emeril Lagasse)

Chicken, Leek, and Rice Soup

Another cozy looking recipe I had to try as soon as I saw it.

Notes:

• Jasmine rice is my favorite kind to use in this soup.
• I've come to use a little more rice than the recipe calls for (2/3 cup instead of 1/2 cup).
• I've used chicken breast instead of thighs in the soup and it still tastes great.
  

Verdict: Comforting and delicious. I've made it multiple times already and will keep this around for when we want a variation on our regular chicken soup.

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RECIPE: Chicken, Leek, and Rice Soup (Smitten Kitchen)

Chicken Paprikash

 

I made this as a way to keep using the fresh paprika I bought for the vegetarian stew from Sophie. This dish is actually quite similar to hers but it has chicken in it.

Notes:

• I used fresh paprika (Edes Anna) because I had it. I used the same amount as dried but I really think I should have used more. I also really liked the addition of smoked paprika that I sprinkled on the bowls of leftovers.
• I used 6 bone-in, skin-on chicken thighs.
  
• Don't skip the sour cream! In my final bowl of it before it was gone I mixed in some plain yogurt, and it majorly improved the final flavor of the dish.
  
• I wasn't a huge fan of the final texture of the chicken skin (for me, if it's not crispy I don't really want it) so I removed it before serving. I also removed the bones from the chicken while I was at it, for easier eating.
  
• I left the tomato out and didn't miss it.
  

Verdict: I want to make it again now that I know a little better how I like it. Husband really liked it, too.

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RECIPE: Chicken Paprikash (New York Times)

Chinese Style Fried Chicken

This recipe scrolled by on one of my social media feeds a few years ago, and it caught my eye because it sounded really similar to a dish I like to get at one of my favorite local Asian fusion restaurants: crispy grilled chicken with ginger-scallion chutney. I was putting away chicken thighs this morning and remembered that I had this recipe, and realized I had everything I needed to try it out.

Notes:

• I served this with jasmine rice.
• I marinated the chicken for longer than directed, about 3 hours.
• I did not have a fresh chili pepper on hand so I used red pepper flakes to taste. If you don't want or can't have it spicy you can leave this out.
• I used fresh baby spinach instead of mizuna because it was what I had on hand, but any salad green would taste good here, especially a slightly peppery one like arugula.

Verdict: It's not exactly the same as the restaurant dish but it is close, and quite delicious! It was relatively easy to make and I was pleasantly surprised that the skin actually got crispy. I would definitely make this again.

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RECIPE:

Chinese Style Fried Chicken

adapted from Tasty Japan

Serves 2

2 chicken thighs, skin on

Marinade

1 tsp grated fresh ginger

1 tsp minced garlic

1 tsp salt

2 tsp sake

Sauce

2 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp granulated sugar

1 tsp grated fresh ginger

1 tsp minced garlic

1 small scallion, minced

1 birdseye or Thai chili pepper, thinly sliced

4 tbsp canola oil

3 tbsp corn starch or potato starch

4 oz (1/4 lb) mizuna or arugula, or salad greens

12 cherry tomatoes, halved

On a cutting board, de-bone the chicken thighs if they have bones, then either score the skin with a knife or prick the skin all over with a fork. Place marinade ingredients in a quart sized plastic bag, then add chicken. Close the bag and move the chicken around inside it until marinade ingredients are mixed and chicken is fully coated in the marinade. Place in the refrigerator and let marinate for at least 30 minutes, and up to 4 hours.

Meanwhile, prepare sauce. Place all ingredients in a small bowl and stir until sugar has dissolved. Set aside.

When you're ready to cook the chicken, heat the canola oil on medium-high heat in a shallow frying pan on the stove. Spread cornstarch on a shallow plate. Remove chicken thighs from bag and discard marinade. Gently press each side of the chicken into the cornstarch to coat the entire surface, and shake off any excess. When oil is shimmering, place chicken in the pan skin side down and cook until the skin is golden brown and crisp, about 5-6 minutes. Flip each chicken thigh and cook for 2-3 more minutes or until chicken is cooked through.

To serve, let chicken rest for a few minutes, then slice. Place greens on a plate and place sliced chicken on top. Arrange cherry tomatoes around the chicken, then pour sauce over the top.

White Bean and Chicken Chili

My mom started making this after I left for college, but it reminds me strongly of her. I had it once during a visit home and couldn't get enough of it so I had to get her recipe.

Notes:

• The original recipe called for 1 tsp ground white pepper but I found that a little too much for my tastes. 1/2 tsp is good for my mild-end-of-medium preference.
• If you can find canned Hatch chiles, they are particularly good in this! I accidentally bought the spicy/hot ones rather than mild ones but found that they're not terribly spicy and I was able to handle them.

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RECIPE:

White Bean and Chicken Chili
Adapted slightly from the recipe from the Appleton Post-Crescent, early 2000s
Serves 4

1 lb boneless skinless chicken breast halves (2-3 breast halves)
1 tsp olive oil
1 large onion
1 tbsp bottled minced garlic
15 oz Great Northern white beans
19 oz cannellini beans
4.5 oz chopped green chilies
1 ½ tsp ground cumin
½ tsp pepper, preferably white (use less)
1/8 tsp cayenne pepper
14.5 oz chicken broth
2 tbsp cornstarch
2 tbsp water
Shredded Monterey Jack cheese (optional, for topping)
Sour cream (optional, for topping)

Partially defrost chicken. Meanwhile, heat olive oil over medium heat. Peel and coarsely chop onion, adding to the pot as you chop. Stir occasionally to prevent sticking. Cut the chicken into bite-size chunks, add to the pot and stir occasionally. Add garlic and continue to cook. While the chicken cooks, rinse and drain both types of beans and drain the chilies. Add the chilies to the pot along with the cumin, white pepper and cayenne pepper. Raise the heat to high and add the broth and drained beans. Cover the pot and bring the chili to a boil. Meanwhile, combine the cornstarch and water in a small container that has a lid. Shake well to remove any lumps. When the chili boils, the chicken should be cooked through. Add the cornstarch mixture a little at a time, stirring constantly. Continue to boil until the chili reaches the desired thickness. Remove from heat and serve. Garnish with cheese and sour cream, if desired.

Tea Parties Vol. 4: The Prosecco Party

It had been nearly 2 years since my last tea party and I sorely needed to change that. For this party I went for an English high tea structure to the meal but with some fancy twists. Cucumber sandwiches, but Korean inspired. Chickpea salad instead of chicken or egg (bonus: vegetarians can eat it). Smoked salmon with lots of fresh vegetables. Plain scones, something of a rarity in America. Tiny desserts that taste as great as they look.

This was my first time having the party on Saturday instead of Sunday, and I normally work weekdays, so that meant preparing most of the food Friday evening after a full day of work plus Saturday morning. I am hashtag blessed to have awesome friends who came to help at both times. I significantly underestimated the amount of work this would involve, and I could not have gotten all this food made in time alone. Previously I asked people to arrive at noon but I quickly discovered I'm never actually ready to start then. Starting the party an hour later made a LOT of difference.

The schedule stars finally aligned for my sister to make it to one of these parties, and she let me dress her up! I have the same dress in two different colors and I put together matching outfits for us that didn't require a ton of hair/makeup preparation. It made me extra happy and I think she had fun.

We had 9 people this time, our largest group ever. Despite my best intentions, no actual tea was served (!) We started with sparkling wine and just never switched. Therefore, it was a prosecco party and not a tea party. We went through wayyy more than I thought we would but all the people I asked to bring sparkling wine did, and even some that I didn't ask! ha.

My husband threw on a city pop livestream neither of us had heard before, and it ended up being an incredible gem! It's good background music for frantic cooking working and we decided to just keep it on for the party too. Have a listen if you're into jazz, funk, disco, pop, and reggae from the 70s and 80s! He also took some fun photos to remember the afternoon.

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RECIPES

• SAVORIES
• Focaccia Sandwiches for a Crowd (Smitten Kitchen) -- I used this as the bread for all the sandwiches because I really, really wanted to try it ever since I found it several months ago. It was pretty easy to make and tasted quite good too! I did the quickest rising option, and it took a little more than 25 minutes to bake in my oven. I'd definitely consider making it again if I need to make a large amount of sandwiches where I also want to make my own bread and have enough advance time to make it.
• Korean Style Cucumber Sandwiches with Gochujang Mayo (Gather and Dine) -- we made a chicken version and vegetarian version with dry fried tofu (marinated after dry frying), and I think I like the tofu one a little better since it stayed together better and was a little more salty. The gochujang mayo was really tasty but some found it a little too spicy, so maybe I will dial it back next time. They fall apart easily so maybe keeping the chicken in larger pieces would work better if I made them again.
• Smoked Salmon Sandwiches -- Sarah made these completely differently from how I would have but they did taste pretty good. She blended the cream cheese and salmon and dill with some lemon juice, spread it on a big piece of the focaccia, cut it into squares and then we garnished each with a slice of radish and cucumber.
• Curried Chickpea Salad (She Likes Food) -- Paula made this so I don't have any notes other than that I might have chopped the celery and apple a little smaller than she did, but it significantly exceeded my expectations and I am looking forward to making it again! It's a good balance of curry flavor, creaminess, and sweetness, and it stays together nicely if you mash some of the beans really thoroughly but keep others in large pieces. A keeper for sure.
• Smoky Eggy Deviled Eggs -- for something without bread. This is my personal recipe, so of course I love it. Andrea and Paula prepared the eggs and filling the night before. Caroline stuffed the eggs in the morning and arranged them beautifully with some butter lettuce and sweet peppers from my work colleague's farm share.
• SCONES
• English Style Scones -- Sarah made these the morning of the tea party while I was asleep. She was not impressed with the recipe, and she makes a lot of scones, but I personally liked them. I served them with clotted cream (the Whole Foods in my city sells it), homemade strawberry freezer jam (pick yourself some strawberries and follow the recipe in the Sure-Jell Reduced Sugar Pectin box), and homemade lemon curd (from a frozen batch I made a couple of years ago so I don't remember which recipe I used). Oddly I feel like they tasted better (less bitter) the next day. I'd love to try making them myself.
• SWEETS
• Persian Love Cake (Broma Bakery) -- HOLY CRAP this was delicious. I have a separate entry on it since I did 95% of the preparation and have a lot of (happy) thoughts on it. I absolutely want to make this again.
• Chocolate Ganache Mini Tarts (Bon Appetit) -- I decorated them with edible gold glitter and fresh raspberries instead of the halvah and sesame salt. I will look for a different ganache recipe next time. My ganache did not fully set even after being refrigerated for many hours. The tart shells rolled out and baked nicely but tasted kind of bitter, though they did taste better the next day. I think if they were a little sweeter they'd have been perfect. It made 21 tart shells.
• Lavender Shortbread Sandwich Cookies -- a favorite of mine but with a new challenge: we rolled out the dough and cut them into large (2.5-3 inch) hearts, and were sparing with the filling so they wouldn't slide apart. It made about 4.5 dozen (54) hearts, enough for 27 sandwiches, with extra filling left over. I put about 1 cup more powdered sugar in the filling than the recipe called for and I think between that and the small amount of filling inside the cookies it actually set somewhat after being chilled in the refrigerator. I like these better as small, thick cookies with more filling. If I do make them heart shaped again, I will get a smaller cutter. I also think a firmer filling is the way to go and will continue to work on adjusting the recipe so it is firm but still has enough bright, fresh lemon flavor.

Other things we served that were not made from scratch:

• Sparkling wine (mostly prosecco, some rose)

THE TEA PARTIES

• Vol. 3: An End of Summer Feast
• Vol. 2: Spring Up Speed Up
• Vol. 1: A Birthday Party, and Being Unapologetically Yourself

Chicken Grape Salad

This is one of my mom's recipes. When she and my dad were married but before they had children and were living in Colorado, a woman she worked with taught her how to make this salad. I didn't like mayonnaise or creamy dressings when I was a kid but I finally tried this salad when I was in high school, and I've been in love ever since. She told me that you can sprinkle toasted sliced almonds on top, but she generally didn't when she served it at home. It's especially nice in the summer a little cold from the fridge, but it's good any time really.

My local grocery store makes this salad, and while I don't like that it's overdressed and they keep the grapes whole, I do love that they put cashew pieces in it. So now I put cashews in it too. ;) Still not sure whether I prefer the chicken cubed or shredded. I think shredded chicken helps the dressing stick a little better but I very slightly prefer the texture of cubed. Try both and decide for yourself.

Notes:
2/15/19: Admittedly I think the recipe amounts could use some adjustment. As written, it makes kind of a lot of dressing for the amount of salad ingredients. I find that if you put in too much celery it's hard to taste the sweet flavors. Try not to make the dressing too thin or it will sit at the bottom of the container instead of sticking to the ingredients. I have been working on alternatives to Miracle Whip. For this latest batch I used a mix of plain Greek yogurt and Kewpie mayonnaise, because it's what I had and I thought straight regular mayonnaise might be too heavy. It worked all right but I think I needed to add a little more sugar and lemon because it was lacking the tang that Miracle Whip adds. I was using a particularly crappy brand of bottled lemon juice which didn't help.

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RECIPE:

Chicken Grape Salad

Salad:
1 lb boneless skinless chicken breast

1 tsp olive or canola oil
1/8 tsp garlic powder
Salt and pepper to taste
¾ lb red grapes, washed
2 stalks celery

Dressing:
¾ cup Miracle Whip
1 tbsp lemon juice (fresh is best but bottled will do)
1 tbsp sugar, or to taste
¼ to 1/3 cup milk

Garnish (optional):
Sliced almonds or cashew pieces, toasted

Preheat oven to 375°F. Rub oil on chicken pieces and sprinkle with salt, pepper, and garlic powder. Bake until interior is no longer pink, about 20-25 minutes. Allow to cool enough to handle. While the chicken cools, chop celery into small pieces and cut each grape in half. Place celery and grapes in a large bowl. You can also prepare the dressing if you need more time for the chicken to cool.

For dressing: place Miracle Whip, lemon juice, and sugar in small bowl and mix with wire whisk until just combined. Add milk a little at a time until desired consistency. Set aside until ready to use.

When chicken is cooled, cut into bite size pieces or shred with a fork, and add to the bowl with the celery and grapes. Pour dressing over the salad ingredients and mix gently to coat. This tastes best when refrigerated for several hours before eating. Sprinkle with slivered almonds, if desired. Sprinkle toasted almond slices or cashew pieces immediately before serving, if desired.

Chinese Five Spice Chicken

Sometimes you don't know how good you have it until things change. Our local grocery store has a pretty decent Chinese food hot bar, and one of my favorite things on it was Five Spice Chicken. It was not breaded and had a really tasty sweet-salty sauce with Chinese five spice (a savory warming blend of star anise, fennel, clove, cinnamon, and Sichuan peppercorns).

Then one day, it disappeared from the bar and we thought it was just temporary but after a month or so it was still not back. We finally asked why they don't have five spice chicken anymore, and they told us that the cooks that knew how to make it had stopped working at the store. Baffling that they don't have standard recipes since they often have the same things on the bar.

Chinese restaurants in my area don't seem to have it on the menu, so then I decided to see if I could figure out how to make it and came across Marc Matsumoto's recipe. The picture looked really close to what used to be served at the store, so I gave it a go. You marinate skin-on chicken thighs for about a day, then broil in the oven or grill.

Notes:

• I used honey instead of maltose.
• I marinated the chicken for 48 hours and it was quite flavorful.
• It says you can boil the remaining marinade but I had almost none to speak of. If you want an appreciable amount of sauce for your chicken, consider making extra marinade.
• I think this would taste even better grilled.
• I served it with rice and steamed broccoli.

Verdict: It was a lot of work because I only have a small cooking rack and had to cook it in small batches. It was surprisingly close to the stuff at the grocery store! If it had more sauce it would have been perfect. I want to try this again but maybe double the marinade/sauce and see how things go. Rasa Malaysia also has a five spice chicken recipe I might try to compare.

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RECIPE: Chinese Five Spice Chicken

Red Chicken Chili

A number of years ago I decided to get a side of chili with my hamburger instead of fries at one of my favorite pubs, and it completely surprised me. It was easily the best chili I'd ever had up to that point in my life. It was smoky but not incredibly spicy, and had chicken (even though it was a tomato based chili!) and dark red kidney beans and green peppers in it.

I quickly set to work looking for a recipe like it, and tried one from Everyday Annie. With a few tweaks, I was able to get it reasonably close to the restaurant version I so desperately wanted. After making this a bunch and re-trying the restaurant version, I am fairly sure the meat in the restaurant's version is smoked or there are smoked peppers that are less spicy than chipotles/jalapeños in the base, because I have not been able to get the same level of smokiness without it becoming too spicy for me to eat. However, the version below is close enough for me to be happy. It is my go-to chili and has warmed me up on many a cold day. It is less heavy than a beef chili, which I also like.

Notes:

• I have prepared the chicken shredded as well as diced, and I prefer the texture of shredded because it holds onto the soup a little better.
• I cook the onions and peppers until they're really soft because that is how I like them, but feel free to cook them less if you like them a little more crisp.
• If you want your chili to be less spicy, use less of the red pepper flakes, cayenne pepper, and chipotle. Add more if you want it more spicy. Add more chipotle for more smoky flavor with your spicy heat.
• My favorite chili powder to use is Penzey's Chili con Carne spice blend since it adds lots of flavor with minimal spicy heat. Your preference may vary based on your level of spicy tolerance.
• If you can't find tomatoes packed in puree, get some that are packed in juice instead. You might also like to add some tomato paste in that case.
• Better Than Bouillon makes a really great tasting chicken soup base.
• If you don't like dark red kidney beans, you can substitute another color of kidney beans, or black or pinto beans.
• This freezes pretty well, though you might need to add a little more water after thawing.
• You can serve it with Greek yogurt, sour cream, crackers, corn chips, and/or grated Cheddar or Monterey Jack cheese but it is also tasty on its own.
• *When I buy a can of chipotles in adobo sauce, because I eat so little of it at a time, I blend the entire can in the blender to make a paste, and keep it in a jar in the refrigerator. I generally use about 1 tbsp of this in a batch. Its spiciness diminishes over time but it will keep for a long time (it does not spoil because of the capsaicin).

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RECIPE:

Red Chicken Chili
Adapted from Everyday Annie
Makes about 12-14 cups; serves about 8

1 to 1 1/4 lb boneless, skinless chicken breasts or thighs
1 tsp olive oil
Salt and pepper
2 tsp chili powder
2 tsp ground cumin
¼ tsp red pepper flakes
½ tsp cayenne pepper
½ tsp dried Mexican oregano
1 tsp kosher salt
2 tbsp olive oil
4 cups chopped yellow onion (2-3 medium onions)
3 sweet bell peppers, seeds removed and chopped (any color you like)
2 cloves garlic, minced
56 oz (2 large cans) diced tomatoes, packed in puree
1 chipotle chili in adobo sauce, finely chopped (or 1 tbsp puree* see above note)
1 tsp chicken soup base
30 oz (2 small cans) red kidney beans, drained and rinsed

Preheat the oven to 375°F. Rub the chicken with 1 tsp olive oil, season with salt and pepper, and place on a foil lined baking sheet. Bake for about 25-30 minutes, or until chicken has cooked through. Remove from oven and set aside to cool.

Combine chili powder, cumin, red pepper flakes, cayenne pepper, Mexican oregano, and salt in a small bowl and set aside.

Put 2 tbsp olive oil in a large pot and set burner to medium heat. Once the oil is hot, add onions and peppers and saute for 10-15 minutes until translucent and very soft. Add garlic and continue to cook another 30-60 seconds, until fragrant. Add dry spices and chopped chipotle, and continue to cook for about 5 more minutes. Pour in the entire contents of the cans of tomatoes (do not drain), turn the heat up to high, and bring the pot to a boil. Add the chicken soup base and stir until dissolved. Reduce the heat to low and simmer for about 30 minutes, uncovered, to let the flavors blend. Stir occasionally. Meanwhile, shred cooled chicken with a fork or dice into bite size pieces.

When the 30 minutes are up, add the chicken and beans to the pot and stir gently to combine. If you prefer more liquid, add 1-2 cups water and 1-2 tsp soup base if desired. Allow to simmer for another several minutes for the flavors to blend. Serve warm.

Chicken Dumpling Soup

I made chicken dumpling soup today because I have been craving it ever since I was sick, but couldn't settle for anyone else's.

I don't really have a recipe for how I make mine because soup is so forgiving, but the basic steps are:

• Saute roughly chopped onion and celery (with some of the leaves) until soft. Carrots will be in there too but they probably won't get soft yet.
• Add herbs (parsley, sage, rosemary, thyme, bay leaf), salt, and finely ground pepper, and saute a couple more minutes
• Add broth (usually I use water + refrigerated base; Better Than Bouillon is my favorite) 
• Bring to a simmer and cook ~15 minutes, until carrots are soft. Cut raw chicken thighs into bite size pieces (if they're frozen, I thaw them a little bit in the soup as it simmers) and prepare dumplings in the meantime.
• Turn up heat to medium. Add chicken and then dumplings. When chicken is cooked through and dumplings float, it's done.

Lots of restaurant dumpling soups I've had make the dumplings so big they take several bites to eat (messy since you have to throw the half eaten dumplings back in, and they might fall off your spoon and splash), and they're often not done in the middle, or they are and the rest of the stuff in the soup is overcooked). Or on the other end, they disintegrate and thicken the soup in a gross way. And often they have no flavor, just gummy floury ick. I know that's a little bit what dumplings are, but they should still taste good.

But I cry no more! I have found what I love. My go-to soup dumpling recipe is from Natasha's Kitchen. They're small enough to fit on your spoon with other elements of the soup, they are a bit chewy, they cook at the same time as the chicken, and they have a nice flavor (thanks to eggs and butter). I often use plain Greek yogurt instead of the sour cream because it's what I have on hand, and olive oil instead of butter when I'm too lazy to melt butter. I even halve the recipe when I'm making a smaller batch of soup and it works great.

Tonight I used white whole wheat flour in the dumplings instead of all purpose flour, though...and I wish I hadn't. They were still edible but had a grainy texture. Live and learn.

RECIPE: Chicken and Dumpling Soup

Soba Noodle Salad

Last month I was at a wedding in California catered by The Bodega and it was like every food they touched turned to delicious gold. The absolute best fried chicken sandwich I have ever had in my entire life (simply called "The Bodega Sandwich", fried buttermilk chicken, smoky aioli, and herby slaw) and crispy grilled brussels sprouts that I still dream about all the time.

Unfortunately I live thousands of miles away from their food truck and my friends have since moved from the San Francisco area to Los Angeles, so I have no idea when I'm going to be able to eat their food again. But that's not stopping me from trying to make everything I loved about that meal to get as close to that feeling as I can.

The Bodega posted a cold soba noodle salad on their Instagram (@thebodega_ca) a few days ago and it looked so good I had to try making it for myself. I'm sure theirs is better since they've made it enough to perfect it, but this one was refreshing and tasty on a hot day.

It also brings to mind a number of zaru soba meals I had in Japan, but that's a dish for another day.

Notes:

• Other vegetables that I think might taste good in this: kohlrabi, celery, daikon
• Adding some kind of salad greens to this might be yummy too!
• You could substitute some marinated grilled chicken for the tofu. Marinate the chicken in the dressing for 1-2 hours before cooking it.
• You will likely have extra salad dressing left over. It goes great on all kinds of vegetables.
  

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RECIPE:

Soba Noodle Salad
by The Matcha Chronicles, inspired by The Bodega in Petaluma, CA
Dressing recipe from Just One Cookbook
Serves 4

15-19 oz medium firm or firm tofu, drained
3 medium carrots, peeled and sliced into thin coins
About 6-8 small or 5-6 medium radishes, sliced thinly into rounds
2 cucumbers, sliced thinly in rounds and cut in half
Juice of 1 lime
1/4-1/2 tsp salt
12 oz dried buckwheat (soba) noodles
6 tbsp tahini
4 tbsp Japanese mayonnaise (Kewpie brand)
1/4 cup rice vinegar
3 tbsp soy sauce
2 tsp sugar
1 tsp mirin
1 tsp toasted sesame oil
Fresh cilantro, for garnish
Black or white sesame seeds, toasted, for garnish

Drain tofu and pat dry with paper towels. Slice into pieces about 1 by 2 inches by 1/2 inch thick. Dry fry in a single layer in a nonstick pan over medium-high heat until lightly browned. Set aside.

Place carrots, radishes, and cucumbers in a medium bowl. Sprinkle lime juice and salt on and toss to combine. Let stand for about 15 minutes, then drain the liquid.

While vegetables are standing, cook the soba noodles in boiling water according to package directions, then drain and rinse in cool water until they are chilled. Set aside.

Make the dressing by whisking or blending tahini, Japanese mayonnaise, rice vinegar, soy sauce, sugar, mirin, and sesame oil together until smooth.

Divide soba noodles, tofu, and vegetables among 4 plates. Drizzle salad dressing over the top of each salad, and garnish with cilantro and sesame seeds. Serve immediately. If saving for later, keep the prepared ingredients separately in the refrigerator, and assemble immediately before serving.

Sheet Pan Chicken Tikka

While a lot of things about our new house are great, we get Indian food much less often now. We were spoiled previously because we had a really good Indian restaurant close enough to walk to, and on nights we wanted to order food instead of cooking it was a convenient and tasty treat. I tried for a while to make good Indian food but never really came close to what I was looking for, so I kind of gave up. However, when I saw this on Smitten Kitchen's Instagram, I had to try it.

Verdict: Would definitely make again. While this is not exactly a substitute for Indian restaurant food it WAS really good and scratched the itch nicely. I loved the marinade for the chicken! It was a little bit labor intensive but well worth it. I think I liked the potatoes and cauliflower even more than the chicken. I also loved the quick pickled red onions on the top. They are bright, fresh, and colorful.

RECIPE: Sheet Pan Chicken Tikka

Georgian Dinner Party

We had a dinner party featuring Georgian food. This is Sarah's brainchild and while I am not entirely sure what inspired it (though it was probably Nigella Lawson or Christina Nichol's Lucky Peach blog), it was a fun way to try some new foods I probably never would have found and made on my own. We had at least one vegetarian in attendance and we planned it so that almost all of the food (except the chicken, of course) was vegetarian friendly.

RECIPES

• Georgian Stuffed Chicken -- we cooked a separate batch of the rice stuffing in a glass dish so vegetarians could enjoy it.
• Beet Latkes with Horseradish Cream
• Badrijani Nigvzit (Walnut Stuffed Eggplant Rolls) -- these were my favorite food from the meal! A little labor intensive but really delicious and absolutely worth the work.
• Hachapuri (Cheese Stuffed Bread)
• Muhammara (Red Pepper Walnut Dip) -- I'm not sure of the exact recipe Sarah used to make the one served at our dinner, but I have made the one at this link several times and I love it.
• Dark Grape Pelamushi (Grape Juice Pudding) -- I made this since I had a lot of grapes given to me by our farm share. It turned out more brown than purple, and I am not sure how well executed it was since I had never had it before, but it was fun to try to make something so different. It had a nice sourness from the grape skins and grapey flavor since the grapes had seeds (waaaay different from most American table grapes, which barely have any grape flavor and are mostly just sweet). If I ever make it again I will probably try this recipe instead.

Other things we served that we did not prepare:

• Sartori MontAmore cheese (heart eyes emoji here)
• Olives
• Pita bread
• Khortytsa, a Ukrainian vodka (we couldn't find any Georgian spirits locally to buy)
• Red wine
• Our favorite beers