What's for Dinner? Spanish Fideuà (aka Noodle Paella)!

I love paella.  It has everything good...rice, seafood, sausage!  When we were in Barcelona, I remember seeing this thing called Fideua on the menu...it was actually a noodle version of paella--even better!  I really wanted to try it, but we ran out of time before I got a chance. Today as I was thinking about what to make for dinner, I remembered I had some fideos (which is just the Spanish word for noodles) that I bought at the Mexican mart last time I went.  They are actually just dried vermicelli noodles, cut into about 1-inch pieces.  I thought it may be a little quicker than the rice version and I surprisingly had everything else to do the (quick version) of the recipe.  It was awesome and super fast to make.  All the good flavor of paella, without the sweating over the hot pan while the rice slowly cooks!  It would be great with even more seafood (i.e. mussels, scallops, etc.)...I just used shrimp because that is what I had!  And I used lowfat turkey smoked sausage, trying to keep it a little lighter, but would also be excellent with Spanish chorizo, as the traditional dish calls for.  Give it a try!!  Enjoy.

Spanish Fideua (aka Noodle Paella)
Serves 4-6

• 2 TBSP olive oil, divided
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb smoked sausage or Spanish chorizo, cut in 1 inch pieces
• 7-8 oz fideos (don't worry, if you can't find these, just cut dry angel hair or vermicelli in 1-inch pieces!)
• 1, 28-oz can diced tomatoes with juice (I use good, San Marzano tomatoes)
• 1/2 cup white wine
• 2-4 cups chicken broth
• 2 tsp Spanish smoked paprika (this is NOT regular paprika)
• 1 large pinch saffron threads
• 1/2 cup frozen peas
• 1 lb shrimp, peeled and deveined

In a large skillet, heat 1 TBSP oil until hot.  Saute onion until just soft.  Add garlic and sausage and saute until sausage is browned (the sausage should be pre-cooked, so you are just browning, not cooking).  Once done, scrape into bowl.  In same skillet, heat the remaining oil.  Add in dry pasta and saute until pasta starts getting a nice golden-brown color.  Once that happens, add in tomatoes, sausage/onion mixture, wine, 2 cups chicken broth, paprika and saffron.  Stir well to combine and reduce heat to a low simmer.  Let it sit now, without stirring, until the noodles look like they have absorbed most of the liquid.  Then, scrape the bottom and add in another cup of broth.  Repeat.  At the end of this, if the noodles are almost tender, add in peas and shrimp and a little more broth.  Let simmer until both shrimp and noodles are cooked and the rest of the broth is mostly absorbed (don't let the noodles cook too long...you don't want them to get mushy...you have to keep an eye on it and judge how much time you need).  Serve with some crusty bread and enjoy!

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What's for Dinner? Chicken Noodle Soup!

We're back from Grand Cayman, and it was an amazing trip.  Just what we needed...sun, sand, and baby-free laziness for 4 days (thanks mom and dad for making it possible)!  We had a fabulous time, but were happy to come back and see our little cutie.  Somewhere in between Grand Cayman and Wilmington, I contracted a pretty nasty cold (and really attracted friends on the plane by sneezing and sniffling the whole way home).  I then I had to drive up to Raleigh to pick up Finn from my parent's house.  While I was there, my wonderful mother was so sweet to cook me up a batch of chicken soup, sure to help me feel better.  I brought it back to Wilmington with me and we had it for dinner tonight and I do believe I am already on the road to recovery.  This soup recipe is a cross between hers and mine, and it is a keeper...make it any time you feel under the weather, or if it's just cold outside and you want something warm and comforting.  Served with a grilled cheese--you have the perfect meal.  Enjoy!  And glad to be back (sort of)!

Chicken Noodle Soup
Serves 4-5

• 2 large chicken breasts, or 1/2 rotisserie chicken, meat pulled from the bones and shredded
• 4-6 cups chicken stock or broth (can use low sodium to better control the salt)
• 1 TBSP olive oil
• 1 medium onion, diced
• 3 celery ribs, diced
• 2 carrots, peeled and sliced (or the equivalent amount baby carrots)
• 1 carton sliced white mushrooms
• 4 cloves garlic, minced
• 2 tsp poultry seasoning
• 6-8 sprigs fresh thyme (do use fresh here...it really makes the flavor)
• 1 15-oz can cannellini beans, drained
• 2 cups egg noodles
• 2 cups baby spinach
• salt and pepper to taste

If using raw chicken breasts, in a medium saucepan, add 2 cups chicken broth and boil chicken until done.  Shred chicken into large pieces with two forks and leave in broth.  Set aside.

Eat your soup!

In large soup pot, add olive oil and saute onion, celery, carrot and mushrooms until soft.  Add garlic and saute 1 minute more.  Add reserved shredded chicken and 4 cups broth.  Bring to simmer. Add poultry seasoning, thyme and beans.  Continue to simmer for 20 minutes to 2 hours (however much time you have!).  Add more broth or water if it becomes to thick. Five to ten minutes before serving, add egg noodles and spinach and turn heat up just a bit (again, watch liquid content...if it needs more liquid, add more!).  When noodles are tender, taste and season with salt and pepper.  Enjoy, and feel better if you are sick! :)

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What's for Dinner? Pad Thai!

This week I'm back home visiting with my parents in Apex (the Peak of Good Living).  My uncle is also up from Miami and he inspired me to make Pad Thai tonight.  (And yes, I might be the only person in the world that goes home and cooks for my parents, instead of my parents cooking for me...ha!) He was in the Air Force and stationed in Thailand during Vietnam in the late sixties, so needless to say, he knows good Thai food--I had a lot to live up to!  When researching recipes, I found that a lot of them call for some unique ingredients like cane sugar and tamarind paste.  I tried to keep it to ingredients you can buy in a normal grocery store.  I also wanted to make it healthier, since a lot of the Thai places use a ton of oil.  I think the flavor came out great and I didn't miss the extra oil.  My uncle had two big servings, and even my Mom, who declared earlier in the day that she didn't like Pad Thai, said she loved it.  On a side note, Dad loved it as well, but wished there was tofu in it.  Sorry, Dad, keep dreaming.  Enjoy!

Pad Thai
Serves 4-5

1 lb rice noodles
1/4 cup light soy sauce
1/4 cup fish sauce
3 TBSP brown sugar
2 limes, one juiced and one cut into wedges for garnish
1 TBSP toasted sesame oil
2 TBSP peanut or canola oil, divided
3 eggs, scrambled
3 chicken breasts, cut into bite size pieces
3 cloves garlic, minced
1 bunch green onion, sliced diagonally in 1/2 inch pieces (green and whites)
1 large handful mung bean sprouts
1 large handful pre-shredded carrots
1 large handful cilantro, chopped
1/3 cup peanuts, coarsely chopped
Sriracha hot sauce

Place the rice noodles in a bowl and cover with very hot tap water.  Let sit for 30 minutes until soft (they will still be a bit al dente, you don't want them to get soggy).

In another small bowl, stir together 1 TBSP canola/peanut oil, soy sauce, fish sauce, brown sugar and sesame oil.  Whisk until well combined.  Set aside.

Heat remaining oil on high in large wok or skillet, and add chicken.  Saute until brown and cooked through. Reduce heat to medium high and add garlic, white and half of green parts of onion and carrots and saute for about 1-2 minutes.  Add sauce and noodles. Thoroughly toss together and cook for about 5-10 minutes, continuously tossing.  Once noodles are soft, move some of the noodles over to the edge to make an opening in the bottom of the pan.  Pour in eggs and let them cook.  Start scraping them up and continue until they are scrambled.  Once they are fully cooked, add bean sprouts toss with the egg and pasta and make sure everything is well combined.  Remove from heat and add to serving bowl.  Top with the rest of the green onion, cilantro and chopped peanuts.  Add Sriracha hot sauce to taste for some heat.

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