¼ teaspoon red-pepper flakes, as needed
4 boneless, skinless chicken breasts, thinly sliced crosswise
6 ounces Chinese rice noodles or thin spaghetti, broken in half if long
1 tablespoon vegetable oil, such as peanut
2 carrots, sliced into ribbons with a vegetable peeler
1 cucumber, halved lengthwise and thinly sliced crosswise Fresh mint and chopped peanuts, to garnish
1. In a medium bowl, combine scallions, garlic, soy sauce, vinegar, sugar, lime juice and pepper flakes. Remove and set aside about half of this sauce. Add chicken strips to remaining sauce in bowl. Marinate for at least 30 minutes or refrigerate overnight.
2. Cook noodles according to package directions. Drain; rinse with cold water to stop the cooking. Transfer to a platter.
3. Warm oil in a large skillet over medium-high heat. Lift chicken from marinade and stir-fry chicken in 2 batches, about 2 minutes per batch, until cooked through. Discard marinade. Using tongs, place chicken on top of noodles.
4. Add carrots and cucumber to chicken and noodles. Drizzle with reserved dressing if desired and gently toss to coat. Scatter mint and peanuts over platter.
TIP
For a prettier carrot slice, use a vegetable peeler to create ribbons of orange.
Anytime Tomato Soup with Fresh Basil and Swiss Cheese Pita Croutons
A homey from-the-pantry soup made from ingredients you probably have on hand.
Serves 6
CROUTONS
2 pita pockets
½ cup finely shredded Swiss cheese
Salt
SOUP
2 tablespoons butter
2 shallots, chopped
3 cloves garlic, minced
1 bay leaf
2 28-ounce cans whole tomatoes
2 tablespoons brown sugar
1 cup reduced-sodium chicken broth
Salt and pepper
Chopped fresh basil, for garnish
1. For croutons: Preheat oven to 350°F. Slice pitas in half crosswise; separate to form 8 semicircles. Arrange on a baking sheet and sprinkle the rough sides of the pita with the cheese; season with salt. Bake 13 minutes, until golden and crispy. Cut or break into 2-inch wedges.
2. For soup: Melt butter in a medium saucepan over low heat. Add shallots; cook 5 minutes, until softened, stirring often. Stir in garlic and bay leaf; cook 30 seconds. Stir in tomatoes and their juices and sugar. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally and mashing tomatoes against the side of the bowl. Remove bay leaf.
3. Transfer mixture to a blender. Puree until smooth. Return to pot over medium heat. Stir in broth and warm through. Season to taste with salt and pepper. Garnish servings with chopped basil and pita croutons.
TIP
Want cream of tomato soup? Stir in 2 tablespoons heavy cream in the last few minutes of warming the soup.
Windy Weather Grilled Cheese Sandwiches
T here’s no greater comfort food than the classic Grilled Cheese—satisfyingly crunchy on the outside and oozing melting cheese on the inside. Although Monteray Jack cheese adds a depth of cheese flavor, purists can use all Cheddar in this homey sandwich.
Makes 4
1 ¼ cups shredded cheddar cheese
¾ cup shredded Monterey Jack cheese
8 slices white sandwich bread
4 tablespoons unsalted butter, melted
1. Preheat oven to 250°F. In a medium bowl, toss cheeses together until combined. Lay four bread slices out on a baking sheet; lightly coat one side of each slice with half of the butter. Flip bread; sprinkle evenly with cheese and top with second bread slice to make four sandwiches. Lightly coat top slices with remaining butter.
2. Warm a large nonstick skillet over medium-low heat. Place 2 sandwiches in skillet; cook 5 minutes, until golden, pressing down on sandwiches evenly with a spatula. Flip; cook 3 minutes, until golden. Transfer sandwiches to baking sheet; place baking sheet in oven to keep warm. Cook remaining sandwiches.
TIP
For best flavor, shred a block of cheese rather than using preshredded cheese.
Summer Minestrone with Pesto Purée
T his soup is based on the classic Provençal Soupe au Pistou. Bright summer vegetables combine in light soup garnished with a swirl of basil purée.
Serves 8 to 10
1 cup dried cannellini or Great Northern beans
2 bay leaves
6 cloves garlic, divided
Salt and black pepper
2 tablespoons olive oil
4 cups reduced-sodium chicken broth
3 leeks, white parts thinly sliced and washed
3 carrots, sliced
2 medium boiling potatoes, such as Yukon Gold, unpeeled and diced
2 small zucchini, diced
2 large ripe tomatoes, chopped
2 cups green beans, trimmed and cut into 1-inch lengths
BASIL PURÉE
2 cloves garlic, smashed
2 tablespoons pine nuts or chopped walnuts
Salt
4 cups loosely packed basil leaves, washed
½ cup extra-virgin olive oil
½ cup grated Parmesan cheese
1. For soup: In medium saucepan, combine white beans, bay leaves, 2 crushed garlic cloves and 8 cups water. Bring to a simmer; let cook, partially covered, for 50 minutes, until beans are tender. Strain; reserving broth and beans separately. Combine bean broth and chicken broth; add water to equal 10 cups.
2. Warm oil in large saucepan or soup pot over medium heat. Add leeks, carrots, potatoes and remaining 4 cloves garlic, chopped. Cook 15 minutes, stirring often. Add reserved broth and water; bring to a simmer. Cook 30 minutes, stirring occasionally. Add zucchini; cook 20 minutes, stirring occasionally. Add white beans, tomatoes and green beans; cook 10 minutes until vegetables are tender and soup is warmed through.
3. For basil purée: In blender or food processor, purée garlic, nuts and a sprinkle of salt until finely chopped. Add basil and oil; blend until smooth. Add cheese and blend until combined. Taste and add salt if needed.
4. Serve warm soup garnished with a dollop of basil purée.
TIP
You’ll have leftover basil purée. Refrigerate, tightly covered, and use as a pasta sauce.
Italian Deli Panini
B lack olive paste, also called tapenade, is a tangy dip or sandwich spread made from olives, garlic