Friday, March 7, 2014

Pad Thai

This Pad Thai is based off browsing through a half dozen others, but the technique primarily comes from Mark Bittman's recipe. It turned out delicious, but I won't remember for the life of me what all went in it if I don't record it here.

3 tablespoons apple cider vinegar
4 tablespoons soy sauce
1.5 tablespoon creamy natural peanut butter
Pad thai:
6 oz rice noodles
2 tablespoons peanut oil
2 cloves garlic
2 eggs, scrambled
12 oz bag broccoli slaw, if bean sprouts are nowhere to be found
1/2 pound uncooked, shelled shrimp
1/2 cup chopped (or put in a bag and pounded with a mallet) unsalted roasted peanuts
1/2 a lime, juiced

Whisk sauce together. Set aside.
Cover rice noodles with hot (nearly boiling) water for 5 minutes or so, until just tender, but not too soft. Drain and set aside.
Heat peanut oil over medium high heat in large skillet. Once oil begins to shimmer, add garlic. Cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add broccoli slaw; cook until it becomes a nice bright green.
Empty the pan into a large bowl. Add shrimp to pan, cook until pink.
Add veggie and egg mix, rice noodles, and sauce to pan; combine and cook just until heated through.
Serve into bowls, top with chopped peanuts and lime.

Baked Pumpkin Donut Holes

These pumpkin donut holes were lovely for breakfast--lightly sweet, fairly quick and perfectly easy.

 It was a simple matter of mixing up a quick batter, dolloping it into mini muffin tins, and baking it up. No neatness required. They when into the oven looking messy as can be, just about doubled up in puffy goodness, and came out beautiful.
I mean really. Check them out. 

Recipe adapted from Eatingwell.
Yield: 3.5 dozen donut holes
A tablespoon or two turbinado sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1 cup buttermilk
2/3 cup packed light brown sugar
1/2 cup pumpkin puree (I put in a couple tablespoons extra)
3 tablespoons canola oil
Powdered sugar for dusting (optional)

  1. Preheat oven to 400°F. Coat a mini muffin tin with cooking spray. Sprinkle a bit of turbinado sugar into each of the wells, just enough to have an even dusting.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Whisk egg, buttermilk, brown sugar, pumpkin, oil and lemon zest in another large bowl. Add the dry ingredients and stir until just combined.
  3. Spoon a heaping tablespoon of batter into each well.
  4. Bake the doughnuts until puffed and browned, about 10 minutes. Let cool in the pan for 3-4 minutes, or as long as you can stand it. Loosen the edges and invert the doughnuts onto a wire rack. (Optional: dump one on the floor, pick it up, plan to set it aside, and accidentally mix it back in with all the rest. Oops.)
  5. Here the recipe says to clean the pan, and re-cooking-spray-and-sugar it. There was still visible cooking oil in mine, so I just sprinkled in a little extra sugar, after running the bottom of the pan under cold water so the second batch wouldn't cook too quickly. Repeat steps 3-4 with the remaining batter. Dust with powdered sugar before serving, if you so desire. Serve the same day. (Or so they say. We have some leftover; I stored them in a plastic container with brown paper between the layers so they won't get soggy. I'll let you know how that goes.)