Monday, April 02, 2007
TINKER ME THIS, TINKER ME THAT (oh yeah, some yummy green tea chicken pasta too!)
I've been tinkering around with my site for a while. It's going slower than I expected and the neighbors are getting annoyed with the loud cursing that accompanies the tinkering. I'll try to get it together soon. I'll also try to tinker more quietly.
I think I've discovered "Tinker Tantrums."
Oh, but don't expect too much of a change. I don't want to get your hopes up. It would be like going out with the expectation of hearing the Boston Pops and instead hearing Snap Crackle and Pop. Lower your expectations a bit.
In the meantime, let me toss out this no-recipe, non-photographed tid-bit. Quite some time ago I came across a recipe for some chicken dish that was cooked in a pot with the contents of some green tea bags and other such things. I don't remember any specifics but the idea kept bouncing around in my head so I decided to get it out of there and build a dish on the idea. I'm glad I did because this was REALY good!
GREEN TEA CHICKEN PASTA
(rough ingredient estimations)
(so sue me)
(I'll be downstairs...tinkering)
two small, half skinless chicken breasts (that would make one whole one, wouldn't it?)
4 cups water
4 green tea bags (I used decaf)
one-inch+ stem of fresh ginger, peeled & minced
1/2 tsp red chili flakes
pinch cumin, salt & pepper
Enough whole wheat fettuccini for two
1 TBS canola oil
8-10 garlic cloves
julienned carrot sticks
water chestnuts, sliced
snow peas (oh just open the frig and see what needs to get used up!)
1/4 cup ponzu (citrus flavored soy sauce)
few sprinkles sesame oil
1/4 cup toasted pepitas (green pumpkin seeds)
Pour water into a medium-sized saucepan. Tear open tea bags and pour tea leaves into water. Add ginger, red chili flakes, cumin, salt & pepper. Bring to a boil and simmer 5 minutes. Dice chicken breasts and place in tea mixture. Reduce heat to LOW and let chicken cook slowly. Turn off heat before chicken is quite cooked (90% done). Drain chicken and reserve a cup or so of the cooking liquid.
In a large skillet, bring roughly 6 cups of water to a boil. Drop garlic cloves in skillet and simmer until tender, 5 to 7 minutes. Remove garlic cloves with a slotted spoon and set aside. Add roughly 1/4 cup ponzu to water in skillet. Add fettuccini and cook, stirring occasionally until pasta is al dente. Drain pasta and return skillet to burner.
Slice garlic. Add canola oil to skillet and add garlic and veggies. Cook over medium-high heat until veggies are very crisp tender and garlic is fragrant. Add chicken and drained pasta. Sprinkle a few splashes of sesame oil (and additional ponzu) over skillet and add a small amount of the reserved chicken cooking liquid if needed. Remove when chicken is fully cooked and pasta is hot. Stir in pepitas. Eat it.