I’ve been wanting to revisit this recipe for awhile now, partly because I’ve been really enjoying peanut flavors at the tail end of this pregnancy and partly because what’s up there now isn’t a reflection of how I prep this dish anymore. That said, what’s there is good - it’s what I call the quick-and-dirty version - but this…well this is better.
It saves time if you already have a chicken cooked and shredded - but I usually don’t, and with the weather cooling off use it as an opportunity to cook a chicken and make some stock! The recipe as written below will assume you have better planning skills.
The veggies I default to are carrots (4-5), celery (2 stalks), broccoli (1 large head), mushrooms (shiitake, 2-3 handfuls) and red bell pepper (1).
Chicken and Veg with a Peanut Sauce
1 1/3 c onion, diced
4 cloves garlic, minced or pressed
3 tsp fresh ginger, grated
1/4 c red wine vinegar
1/2 c dark brown sugar
1/4 c soy sauce
1 c peanut butter
1/2 c ketchup
4 tsp sherry
3 tsp lime juice
Sriracha to taste
1 chicken, cooked and shredded
mixed veg, chopped small and/or sliced thin (like broccoli, red bell pepper, carrots, mushrooms, celery, snap peas)
rice (6-8 servings)
1) Place a medium saucepan over medium heat and drizzle in a tablespoon each of peanut oil and sesame oil. Sauté the onions, garlic and ginger until soft and reduce heat to low.
2) Stir in the red wine vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry and lime juice and add Sriracha to taste. Leave over low heat, stirring occasionally. If you would like to thin the sauce, add water by the 1/4 c to desired consistency.
3) Begin cooking the rice according to package instructions.
4) Bring a medium pot of water to a boil and parboil any of your large or firm veggies (this could be broccoli or carrots, depending on the size of your slice and dice :))
5) Bring a large pan to medium high heat, add a tbs each of peanut and sesame oil, and toss in all the veg, drizzling in a bit of soy sauce. Once veg are ready, add the shredded chicken to the pan and toss together.
6) Serve the chicken and veg over a bed of rice with the peanut sauce.
This is a true thing that happened:
Actually, it’s all true. I’ve been to Taco Bell once maybe 7 years ago. Technically, it was a Taco Bell/Pizza Hut combo situation.
BUT the important thing here is that I’m back in the kitchen! I decided to start by cooking the food from the lady I’m referring to as “Adam’s Woman on the Side”, since he had to secretly watch all cooking shows during my Hyperemesis Gravidarum food sabbatical.
Here’s a link, make the pizzas. They’re Mexican.
The Blog is on Hiatus for Pregnancy.
Sorry for the lapse in vintage recipes, The Toddler has been a sickie and that leaves no extra time for bologna and peas in gelatine.
But sweet potatoes are her favorite, which is just enough reason for me to return to frying.
A little background: I like fried food. I don’t like frying. I don’t have a fryer, it stinks up the house for days, and the sentence “I haven’t started a kitchen fire in at least a year” has direct correlation to the last time I fried.
Just so you understand it takes a little extra nudge to start up a frying venture. Add in the fact that while I have been really tempted by the idea of sweet potato fritters, most recipes committed some pretty egregious crimes - notably, they used all but a few spoonfuls of multiple ingredients. I hate that about as much as kitchen fires.
They’re worth it.
Imbued with a fresh sense of purpose and imprecise memories of frying misadventure only the distance of time can bring, I put these together. They’re magical. Crispy outside, the gooey wonder of a hush puppy inside, and that beignet sweetness to boot. Plus, they led to a discussion of Dragon Quest as a cheese-making sim.
Sweet Potato Ricotta Fritters
(yield approx 3 dozen fritters)
Oil for frying
1 good size peeled sweet potato, cooked (I boiled) and mashed
1 15 oz container whole milk fresh ricotta
1/3 c confectioners’ sugar, a handful more for dusting
1/2 c rounded self rising flour
hearty pinch Kosher salt
half dozen grinds of black pepper
1. Heat a few inches of oil in a deep pot, preferably something heavy like a Dutch Oven. If you have a deep frying thermometer, you’re aiming for 365F.
2. In a mixing bowl combine the potato, ricotta, sugar, salt, pepper and flour til smooth.
3. Add large teaspoons of the batter to the oil, working in batches.* Fry to golden brown, about 2-3 minutes, then remove to drain on paper towels. Dust or gently roll in confectioners’ sugar with a sprinkle of salt.
*I did this by putting the batter in a ziplock, snipping a corner off, and squeezing out the potato mix.
Sarah and Joseph had us for supper last night and invited me to bring along one of the vintage creations (this even after I brought the banana candle “into their home”, as Joseph put it). That’s why they’re getting an above-the-fold mention here, they’re such good sports!
Thus far the recipes on the list have come from cookbooks. This one, I suspect (but can’t be certain), does not. It looks to me like a magazine or back-of-the box recipe, designed to get you to buy Jell-O and legitimize it for your luncheon table as more than dessert.
Also, that image is crazy misleading.
They easily used 2-3x as much Jell-O to achieve that picture. Mine looks like something Mario needs fireballs to defeat.
But back to the recipe.
What tips it over the edge for me into “advertisement” isn’t just the misleading image, but the addition of a seafood salad. Because the cottage cheese and lime Jell-O tastes fine, good really (really!). If you grew up with any Jell-O recipes at all, odds are you had something like this. Sure there’s the funky addition of grated onion, (which I honestly don’t get because it’s in such small quantity it doesn’t have an impact on the flavor), but the seafood is just…why? The makers of Jell-O don’t want to be resigned to dessert. So they waged a brilliant mid-century campaign to become a part of mealtimes, regardless of course.
Bonus: While I was snapping the pic The Toddler confirmed that it’s impossible to not poke Jell-O:
And so I’d like to draw a line here, because I think that may have been the last of the truly mild vintage recipes. Next week will be interesting.