(Picture lovingly stolen from The Guardian.)
...want...
Portrait by Trevor Leighton, donated by the artist to the National Portrait Gallery. This is a double whammy of interest for me since it's dead sexy and a bromide print. I am such a dork.
I stole this from somebody's tumblr... and I genuinely don't remember which, and I can't find it via google. My bad.
Moving on. Food.
I decided to celebrate the New Year by making a pie. I also had a 1/2 pound of lard in the fridge, so I figured I might as well used it for pie. I used the same recipe for the peach pie I made back in the fall here, but using apples instead. I think it turned out quite well.
I decided to celebrate the New Year by making a pie. I also had a 1/2 pound of lard in the fridge, so I figured I might as well used it for pie. I used the same recipe for the peach pie I made back in the fall here, but using apples instead. I think it turned out quite well.
While I was home for Christmas, my mom was clearing out her old Canadian Living magazines. She held on to them so I could rip out any recipes I wanted before she actually recycled then. Thanks mom! One of the recipes I got was for Chicken with noodles, shiitake mushrooms and snow peas, and it looked pretty easy. It became one of my first lunches that I took back to work in the New Year. I'll definitely be making it again, it was really easy, super fast and really delicious.
Chicken with Noodles, Shiitake Mushrooms and Snow Peas
Makes 4 servings
Makes 4 servings
Ingredients
- 1 tbsp vegetable oil
- 1 lb (454 g) boneless skinless chicken thighs, thinly sliced
- 2 tsp minced garlic
- 2 tsp minced fresh ginger
- 2 cups stemmed shiitake mushrooms, thinly sliced
- 1/2 cup water
- 1/4 cup hoisin sauce
- 1 tbsp oyster sauce
- 1 tsp sambal oelek or hot sauce (I actually forgot to put this fine, but it tasted fine without it!)
- 4 pkg (7 oz/200 g each) fresh Udon noodles
- 1 cup snow peas, thinly sliced lengthwise
- 1 tsp sesame oil
Preparation
In wok or large skillet, heat vegetable oil over medium-high heat; stir-fry chicken, garlic and ginger until chicken is lightly browned, about 5 minutes.
Add mushrooms; stir-fry until beginning to soften, about 2 minutes. Stir in water, hoisin sauce, oyster sauce and sambal oelek; bring to simmer.
Add noodles and toss to combine; simmer until sauce is thickened, 2 to 3 minutes. Add snow peas and sesame oil; cook for 1 minute.
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