Now, if you have been following the blog then you already know that I am lucky enough to have the entire month of August off! The family that I was nannying for moved to Philadelphia last week, and I don't start with my new family until the end of the month. So, what's a girl to do? Well, I decided to pull out a bunch of old Rachael Ray cookbooks that I have stored away. You want to know what I realized? Greg eats such a bigger variety of food now than he did when we first lived together and got married! These cookbooks have so much in them now that I know he will eat.
Exhibit A: Big Fat Spicy Sate Noodles (with chicken)
Here's the recipe- if you can read it then I guess you don't have to read my long post... But if you want to see how it goes instead of trying to read that tiny print then be my guest!
Here's the line up- I forgot cilantro, but if you are one of those people that have a very strong aversion to cilantro then please just use flat leaf parsley. I have two things to say about the line-up: I just dry roasted peanuts because that's what we have in our house, and I wish I had peeled the ginger and put it in the freezer for a few hours because it grates up SO much easier when it's frozen (so do that if you have time, okay?).
Chicken- not called for in the recipe. If you are a vegetarian or you want to make it as a side dish, or if you want a meatless dinner then GO FOR IT! It's totally amazing, and I'm sure it would be without the chicken too. But I used the chicken and thinly sliced it. A trick that makes that easier would be to throw the chicken in the freezer for about 15 min- so so so much easier to cut it thinly!
Umm, wine? Check. Need I say more?
Cook the chicken with some salt and pepper, but don't over do it! Remember, sliced thinly? It only takes 4-5 minutes.
Put the chicken in a bowl, or a plate. Whatever makes you happy.
Mince your garlic (far right), grate the ginger (middle, grating works way better than chopping because frankly, fresh ginger is a pain in the ass to chop up), chop up the cilantro (or parsley), and halve two limes. I would like to note that my juicer (the yellow thing in the back) is BY FAR my favorite kitchen gadget. If you don't have one then I think you should go by one... asap.
Did I mention that you should boil some water and cook the noodles to al dente? Well, do that. While the noodles are cooking make sure to reserve a cup of starchy cooking water. It kind of marries everyone together at the end. (go Bulls!)
Now put the oil in your skillet and add the garlic, ginger and red pepper flakes. Cook those for a few minutes. It will smell delicious!
Next you are going to add tamari, chicken stock (vegetable stock if you want it to be meat free), and some of that starchy cooking water that you put in your favorite mug. Cook this out! I think the recipe says to cook it on high 3-4 minutes. I might take it a little further than that.
Add the peanut butter- yuuuuuum! Mix it in with a whisk. I didn't use my whisk because it was rusted (YUCK- and I can't believe I just admitted that to you guys)- we will be buying a new one very soon. By the way, you should reduce the heat to low at this point.
Once the peanut butter is incorporated then throw in the chicken (or not).
Squeeze in the juices of your two lemons. Did I mention how much I love my juicer? Seriously, you need to go to the store and buy one. It will change your life.
Add the noodles! Mix them in, if it's too thick then add some more of that starchy cooking water from the noodles.
Add the peanuts and the cilantro (or parsley) and mix that all together.
EAT!
I hope that you guys enjoy this! Give me some feedback!















































