Tuesday, September 15, 2015
I have buyer's remorse waaaay too often. This is mostly the case with shoes. There's just something about those cute little mirrors in shoe stores—I think the angles make my ankles look too heavenly. Those little mirrors make me think sure, I can walk all day in these heels! When in reality I can barely walk down the hallway at home in the morning, much less to my car, across the parking lot, and all day around the office. Thus, every spring and summer I end up with several pairs of shoes that I wear once—and then leave in the closet to collect dust. Buyer's remorse.
I also occasionally have cook's regret. I spend waaaay too much on a tin of New Zealand Dried on the Backs of Endangered Calico Turtles Turquoise Sea Salt (yes, those caps are necessary) when in reality a pinch or two of good ol' budget-friendly Morton's coarse kosher salt will do. Cook's regret.
And I've often spent hours making a recipe that takes me waaaay too far out of my comfort zone—only to be left ordering Chinese takeout in the end. We've all been there. A recipe (usually on Pinterest) calls to me with a beautiful image, and before I know it I'm making a special grocery list just for a pasta dish I would never order in a restaurant, much less make at home. And this time was almost just like that. You see, I'm not crazy about these photos. There was too much pasta and too little sauce—except it was delicious. Excited for leftovers good. Totally gonna make it again with a few tweaks good.
Check your cook's remorse (and your turquoise sea salt) at the door good. You're welcome.
One-Pot Soy-Chili Noodles With Peanuts and Sauteed Chicken and Vegetables
Adapted from Domestic Superhero
Makes 6 servings.
1/2 pound linguine
2 tbsp olive oil, divided
2 chicken breasts, chopped
2 eggs, beaten
2 yellow summer squash, chopped
1/2 white onion, chopped
2 tbsp brown sugar
1/4 cup soy sauce
2 tbsp sweet chili sauce
Pinch of dried ginger
1/2 tsp red pepper flakes
4 to 6 green onions, chopped
2 tbsp chopped peanuts
1. Pour olive oil into pot over medium heat. Add chicken and cook without stirring for about 2 minutes to get a good sear on bottom. Continue to cook another 6 to 8 minutes, stirring occasionally, until chicken is cooked through. Set aside.
2. In same pot, heat water and cook pasta according to package directions. Drain and set aside.
2. Coat same pot with cooking spray, lightly scramble eggs, and set aside with pasta.
3. Pour olive oil into same pot over medium-high heat. Add squash and onions; cook about 7 minutes, or until vegetables are soft and just beginning to brown.
4. Meanwhile, in small bowl, whisk together brown sugar, soy sauce, sweet chili sauce, dried ginger, and red pepper flakes.
5. Remove vegetables from heat. Stir in chicken, pasta, and eggs. Add sauce and toss to coat. Serve immediately topped with green onions and peanuts.