Recipe rescue

[Chefzhat]

I need help. I keep cooked chicken in the refrigerator to toss with pasta and veggies for quick meals. My problem is that I have no clue as to what to add to it to make it less bland. Anyone has some quickie sauce or something that I can either make quick or freeze ahead to toss in?

Thanks in advance.

Debie

[wallycat]

I just made this again..with broccoli and shredded carrots. I'm sure you could easily add shredded chicken.

Cashew Sesame Noodles (Epicurious/Gourmet)

I have tried 4 different things from the Epicurious website the past week and most were just OK..probably not worth repeating....but tonight...EUREKA!!! DH loved it and so did I...
I'll post the recipe as it appears on their website and note my changes in parens This is a repeater!!

CASHEW SESAME NOODLES

Can be prepared in 45 minutes or less.

For sauce
2 large garlic cloves, chopped (I used 4)
3 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1/4 cup Asian sesame oil
3/4 teaspoon dried hot red pepper flakes, or to taste (I would increase this to a whole teaspoon at least!)
1 teaspoon sugar (I used a scant tsp. of honey)
1/2 cup salted roasted cashews (I used 8 TBS. of Cashew butter)
1/3 cup water

1 pound thin spaghetti (I used 8 oz. of thin soba noodles)
1 1/2 cups loosely packed fresh coriander sprigs, washed well, spun dry, and chopped fine (I skipped the cilantro...dh hates it)
I added 1 pound of diced, sauted with brown crispy edges of tofu
I added 2 cups of frozen broccoli florets, nuked till done...

Garnish: chopped salted roasted cashews and fresh coriander sprigs
(I skipped garnish)

Make sauce:
(if you use cashew butter, there is no real need to use a blender)
In a blender blend sauce ingredients with salt and pepper to taste until smooth. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature and stir before using.

Just before serving, in a 6-quart kettle bring 5 quarts salted water to a boil and cook spaghetti until al dente. In a colander drain spaghetti and rinse well under cold water. Drain spaghetti well and in a bowl toss with sauce and chopped coriander.

Garnish sesame noodles with cashews and coriander.

Serves 6 to 8 as a side dish.


Gourmet
September 1995

[Canice]

This is a chicken and rice recipe, don't know if it will help, but the Parmesan sauce is surprisingly flavorful. Classic comfort food:

Chicken Casserole with Cheese Sauce
This makes a festive luncheon dish when served with a seasonal fruit salad.

2 cups chicken stock
1 cup long-grain white rice
2-3 tablespoons butter
8 ounces mushrooms, sliced
1/2 red bell pepper, seeded and chopped
2 tablespoons chopped yellow onion
1/4 cup sliced almonds
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil or 3/4 teaspoon dried basil
3-4 cups cubed cooked chicken or turkey breast
Parmesan Cheese Sauce (recipe follows)
Salt and freshly ground pepper to taste

In a medium saucepan, bring stock or water to a boil. Add rice, reduce heat to low, and cook, covered, until liquid is absorbed, about 20 minutes. Place in a 4-quart casserole dish lightly coated with cooking spray or oil.

Preheat oven to 350F. In a medium skillet over medium heat, melt butter. Add mushrooms, bell pepper, onion, and almonds. Sauté until vegetables are soft, about 5 minutes. Stir in parsley and basil. Add to rice in casserole and stir in chicken or turkey and Parmesan Cheese Sauce. Mix well and season with salt and pepper.
Bake, covered, until bubbly, about 45 minutes.

Parmesan Cheese Sauce
3 Tbsp. butter
3 Tbsp. flour
1/4 tsp. salt
3/4 cup chicken stock
1 cup milk
2 Tbsp. dry white wine
3 Tbsp. freshly grated Parmesan cheese
1/2 cup light sour cream

In a small saucepan over medium heat, melt butter. Add flour and salt and stir until bubbly. Add stock and stir until slightly thickened. Add milk, wine, and Parmesan cheese, and stir until smooth and flavors are blended, about 2 minutes. Remove from heat and whisk in sour cream.