About Me

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I am a retired English teacher and department head, the mother of three, grand mother of three, and have been married to the same man for 42 years. I subscribe to Dr. PM Forni's concept of Civility. I was born in South Philadelphia and grew up in the 'burbs. I love soft pretzels and cheesesteaks, the Phillies, the Eagles, and San Diego. I love being Mom, Aunt Kathy, Nona Kathy, and Teacher. I spend a lot of time in my gardens in the spring and summer, and in the winter I plan what I'm going to plant. I also am an avid reader and photographer.


Thursday, February 12, 2009

Two Recipes, a Funny Hat, a Snooze, and Flowers from Barcelona

A couple of you requested the recipes for the the chicken satay. I've included the noodle recipe as they go well together. These are both from a friend, Jan Rhodehamel, who is a phenom in the kitchen. I've altered them both, however, to suit our tastes.

Beef or Chicken Satay

1/2 cup dark brown sugar
1 tsp minced garlic
4 tbs fresh minced ginger
1/2 tsp salt
1/2 cup soy
1/4 cup peanut oil
1 tsp ground cumin
1 tsp ground curry
Put all ingredients in the blender and process. Pour over chicken or beef and marinate at least several hours. I usually marinate overnight.

Sesame Oil Pasta Salad

1 lb rotini pasta, boiled and drained
4 tbs sesame oil (found in the Asian section of the food store-very dark and pungent)
1/2 cup soy sauce
1/2 cup rice wine vinegar
1/2 cup corn or canola oil
4 tbs minced ginger*
1 tsp minced garlic
1/4 cup brown sugar
2 tsp ground white pepper
1 cup green onions, chopped
1/2 tsp Tobasco
1/2 cup peanut butter
Toss the pasta with the sesame oil and set aside. Add all other ingredients EXCEPT the green onions to a blender. Blend well. Pour over warm pasta and top with green onions. Mix well and refrigerate. Bring to room temp a half hour before serving.

* I buy a root of ginger and freeze it. When I want to use it I take it from the freezer and grate it directly into the food. NEVER defrost it. It keeps for about three months in the freezer.

Since TAG at The Amature Gigolo has declared this funny hat day I thought I'd post this:

The baby's other grand mother put her in the high chair and then turned around to fix her food. When she went to feed her, this is what she saw. Sometimes a nap is much more important than a meal!

And finally, I leave you with some flowers. I took this at the market on La Rumba in Barcelona.


Cheryl said...

Yum-o. I have all the ingredients but the ginger, and I love your tip about freezing it. That's what I'll always do. You didn't mention how you cook the chicken. Do you grill it, or pan fry? Do you serve it with the pasta salad?

Baby is so cute. The sleeping picture is priceless. I hope she's been well.

Kathy said...

Weather permitting, 'we' grill the chicken. It does not take long. Yes, I usually serve the pasta salad with it.
She's been a little better. Back in daycare, so the next illness should be hitting any time, now.

Ruth Hull Chatlien said...

Oooh, I love chicken satay. Yum.

That baby nap photo is adorable, and the flowers give me hope.

Brad said...

Great idea about the ginger - never would have occured to me - Kind like Happyone's suggestion yesterday to dry clothes outside to save energy.

Doh! - why did I think of that?

Gulf Coast said...

Thanks for posting this receipe. I will see about making it over the weekend. Baby is beautiful. It has been so long since we had one of those around...

Anonymous said...

I am SO going to try this...with part of it in tofu of course.

What a great tip about the ginger in the freezer, I never would've thought about that.

Gin said...

Those recipes sound so good. I love sesame oil and use it a lot. Those are precious baby pix!! And I love the sunflowers!!!

fiwa said...

Those recipes look so yummy - thanks for sharing. :)

Cute baby - she was zonked out!

Cheryl said...

The ginger is in the freezer!

I'm missing your posts. Where are you?

TAG said...

I'll do wear a funny hat day again sometime. Thanks for the link.