Fresh Start Rice Noodle Bowls

  

In the winter there is something so comforting about a classic Shabbat roasted chicken. Often though, the meal can feel heavy with chicken at the center of heavy starch and vegetable sides. This Rice Noodle Bowl takes either freshly roasted chicken breasts, or some of your leftover roasted chicken and creates a nice, light, customizable meal in a bowl. It’s comfort food with out the gooey heavy cheesiness of, say, mac ‘n’ cheese or chili.

The long noodles also make this a perfect dish to cook for couples and families celebrating Chinese New Year, which just happens to fall on Shabbat this year (January 28 to be exact). Just as we eat honey and apples for a sweet Jewish new year, Chinese tradition is to eat long noodles. It is one of the “lucky foods” meant to represent a long life.

Ingredients

Choose what you like to add into your rice bowl. You can make it with tofu to keep it vegetarian or salmon if you want fish. You can also add some fresh grated ginger or cilantro for extra flavors.

Rice Noodle Bowls with Vegetables and Chicken
(Serves 2)

Ingredients:

  • 1 Rotisserie chicken or 2 skin-on boneless chicken breasts
  • 1/2 pint of mushrooms of your choice (I used Beech Mushrooms)
  • 1/4 cup of vegetable oil (canola or grapeseed oil is best)
    You will have leftover shallot oil that can be used in other recipes
  • 1 shallot
  • 6 heads of baby bok choy
  • 1 bouillon cube with water or chicken stock (for 1 cup of stock)
  • 1 egg
  • 3 scallions
  • 1/2 package of rice noodles (two nests)
  • 1 carrot

 

Directions:

ingredients1.  If you are using a rotisserie chicken, you will just slice 4 slices of the chicken breast and set it aside on a plate. If you are roasting a chicken breast, use this method from Ina Garten; it is simple and tasty.

2.  Pour vegetable oil into a small saucepan and heat it over low. While the oil heats, slice the shallots as thinly as possible. Have a fork or slotted spoon on hand and put a layer of paper towels on a small plate.Turn the oil up to medium heat. Once the oil ripples, you should be able to toss in a piece of shallot and see if it sizzles instantly. Then it is hot enough. If it burns, take the oil off the heat to cool and remove the burnt shallot. Cook the shallots in the hot oil for 10-20 minutes until crispy. Remove the shallots with a fork or slotted spoon onto a plate lined with paper towels. Set the oil aside to cool.

3.  Wash and slice the scallions using both the white and green parts of the scallion about halfway up the greens. Peel the carrot and slice it into thin matchsticks.

4.  Prepare the rice noodles as directed by the package. Typically, the noodles soak in boiling water for about 10 minutes and then rinse in cold water.

5.  Pour the shallot oil into a jar. The leftover oil is great for salad dressings and seasoning. You will not use the entire 1/4 cup.

sautee mushrooms6.  If you are just using a few mushrooms you can sauté them in the oil left behind in the pan. If you are using a lot of mushrooms, use a larger sauté pan and pour in a teaspoon of the shallot oil. You do not want to crowd the mushrooms or they will steam instead of sauté. Clean and slice the mushrooms if they are not pre-sliced. Smaller mushrooms can be left whole.

7.  In a small saucepan, cover the egg with cold water. Bring the water to a boil. Once boiling, lower the heat to a simmer for 3 minutes. While the egg is simmering prepare a bowl with ice water. After 3 minutes, dunk the egg in the ice water and let it cool. Once cool, carefully peel the egg.

8.  Empty the water out of the egg saucepan and add in your stock or water and bouillon cube. Bring to a boil and then let simmer. Wash and slice the baby bok choy into halves or quarters depending on how big they are.

cook your bok choy9.  Now you can assemble your rice noodle bowls. On a plate or individual bowls you will put your slices of scallion, crispy shallots, carrots and sautéed mushrooms. Toss the rinsed rice noodles in the leftover oil from the pan that you used to sautée the mushrooms. Just before serving, cook the bok choy in the chicken stock for a few minutes and then heat up the slices of chicken in the chicken stock as well. This will only take a few minutes each.

9.  Divide the noodles into two bowls. Slice the egg and put half in each bowl. Allow people to add the toppings they like to the dish and then drizzle with a little additional shallot oil. Stir it all together and enjoy.

Chinese noodle bowl

 

 

Farmer’s Market Pizza: Sweet & Savory

  

farmer's market pizzas

These farmer’s market pizzas take some of the most beautiful gems from the day’s trip to the market and highlight them for dinner. On a hot day, the pizzas can be made with just the toaster oven and on the grill to keep the house nice and cool. Zucchini is plentiful this time of year so, I took the traditional Southern Italian practice of drying zucchini and modified it to get all of the concentrated flavor without the hours of drying. The twist for these pizzas, especially the sweet one, is that they are white pizzas inspired by a classic Jewish treat: the blintz.

Farmer’s Market Pizza
Makes two small/medium savory pizzas and two small/medium sweet pizzas

carrots at the farmer's marketIngredients:

  • 2 pizza doughs from the refrigerator section of your local pizzeria or grocery store

Savory Ingredients:

  • 1 package (7 1/2 oz) of farmer’s cheese
    (You can use ricotta if you cannot find farmer’s cheese)
  • 4 cloves of garlic
  • 6-8 Tbsp. of grated Parmesan
  • 2-3 tsp. of Canola oil
  • 2-3 medium sized zucchini (or any other delicious veggies you find)
  • Kosher salt
  • dried oregano
  • 1 TBSP of olive oil
  • black pepper

 

Fruit at farmer's marketSweet Ingredients:

  • 1 package (7 1/2 oz) of farmer’s cheese
    (You can use ricotta if you cannot find farmer’s cheese)
  • 1 lemon
  • 3 Tbsp. of mascarpone cheese
  • 3 Tbsp. of granulated sugar
  • 1 pint of blueberries
    (Use any other seasonal fruit that strikes your fancy
    such as cherries, raspberries, peaches or nectarines)
  • powdered sugar for serving

 

 

Savory Pizza with Dried Zucchini

Finished pizza

zucchini1.  To dry the zucchini, first wash and slice it into 1/8 inch slices. Then line a baking pan with parchment paper. Sprinkle some Kosher salt over the paper and lay the zucchini over the salt. Sprinkle the top of the zucchini with salt as well. Let the zucchini rest in the salt for at least 30 minutes.

2.  After 30 minutes, preheat your oven or toaster oven to 150° F. Rinse the zucchini slices well under a running tap and place them on a clean kitchen towel to pat dry. Then, place the zucchini on a tray covered with tin foil and let it dry out in the oven for about two hours. If you are short on time, you can raise the oven temperature a bit and let the zucchini dry out for a shorter time.

dried zucchini

3.  Once the zucchini are fairly dry, almost rubbery in texture, drizzle them with olive oil and sprinkle a teaspoon of dried oregano over them. Do NOT add salt, but do grind fresh pepper over the zucchini to taste.

4.  Preheat your grill to high or preheat your oven to 450° F. Split your dough in half and create two oblong pizzas on oiled heavy-duty tin foil or on an oiled cookie sheet or jelly roll pan. You can use a spray oil but I prefer to put a teaspoon of Canola oil on the foil and spread it with my hands or a paper towel. Partially bake the dough. This should take 10 minutes or so.

5.  Remove the partially baked dough and prepare your cheese.

Parmesan cheese

6.  In a bowl, add the 7 1/2 oz of farmers cheese, squeeze 4 cloves of farmer’s market garlic through a garlic press (or mince), add a generous amount of freshly ground pepper and then grate 4-6 Tbsp. of Parmesan to taste. Mix until uniform.

7.  Spread the cheese on the two pizza crusts and then carefully arrange the zucchini slices over the cheese. Place back on the grill or in the oven until the cheese is heated through. Slice and serve.

Note: This pizza can be topped with any kind of squash, onions or other fabulous vegetables you find at the farmer’s market. Just prepare the vegetables by cooking them partially first in the oven or on the grill, then assemble the pizzas, heat and serve.

 

Sweet Farmer’s Market Blueberry Blintz Pizza

Serving of blueberry pizza

1.  Prepare the dough as above, but before placing it to cook, brush water over the top of the dough and sprinkle with sugar.

2.  Preheat your grill to high or preheat your oven to 450° F. Split your dough in half and create two round pizzas on oiled heavy-duty tin foil or on an oiled cookie sheet or jelly roll pan. You can use a spray oil but I prefer to put a teaspoon of Canola oil on the foil and spread it with my hands or a paper towel. Partially bake the dough. This should take 10 minutes or so.

Farmer's cheese

Drain the blueberries3.  In a bowl, mix the farmer’s cheese, the zest of 1/2 of the lemon, mascarpone cheese and granulated sugar (or vanilla sugar if you have it).

 

4.  Top the partially cooked pizza crusts with the cheese mixture and return to the grill or oven until the cheese begins to melt slightly and is heated through.

 

5.  Take the pizza off of the heat and top with fresh blueberries. Sprinkle the entire pizza with a dusting of powdered sugar and finish with a little bit more lemon zest.

Closeup of blueberry pizza

Note: This pizza can be topped with pitted and sliced cherries, fresh berries and stone fruit that is not too juicy. If you are using stone fruit, I recommend grilling the stone fruit halves separately first and then slicing before topping the pizza.