growth is a very funny thing. you never feel the growth happening. but suddenly, after some sort of struggle, you look back and realize how far you have really come. or in my case, you put a ton of responsibility on your plate, push yourself with in an inch of exhaustion, melt down and then come through in the end with flying colors. 

i always tell my yoga students, understand the difference between discomfort and pain. and more importantly, i try to teach them to understand that discomfort is a part of the growing process. which i had to remind myself of multiple times last week. i really truly did everything in my power to try and prevent an exhaustion meltdown. i made extensive lists. i did major prep in advance for our multiple catering events. i even left extra time, just in case anything crazy happened. 

but of course, despite my planning, my car still broke down mid week requiring lots of time, emotion and money. it took just enough of my remaining resources to send me right over the edge. but at the end of the week when all was said and done, i not only survived, i thrived. all the planning and preparation and struggle was just the discomfort i had to experience to have a two flawless events. 

all the craziness capped off last friday night with a birthday party for a client of ours. the party went great and we had amazing feedback on the food. but this noodle dish was the clear winner. i've been whipping up this easy noodle dish for years and it is an absolute go to for a crowd. or just to keep on hand in the fridge for a hungry husband on the go. 

spicy peanut noodles
serves: 4-6
prep time: 10 minutes
active time: 15 minutes
total time: 25 minutes
ingredients: 1 lb udon noodles (if you can't get your hands on udon noodles, a pack of linguini will work just as well). .75 c peanut oil (if you don't have peanut you could sub a neutral oil like grape seed or vegetable). .5 cup sesame oil. 1.5 tbs red pepper flakes. 3 sweet peppers thinly sliced (or 1 large bell pepper). 6 green onions, whites and greens chopped. 6 tbs honey. 6 tbs soy sauce. 2 tbs peanut butter. .25 cup cilantro, roughly chopped. 1 lime, juiced. 2 tbs sesame seeds. 

start by combining the red pepper flakes and both oils in a small pot. heat the oil over medium low heat until it lightly bubbles around the red pepper flakes. about 3-5 minutes. when the oil is bubbling, turn off the heat and allow the red pepper flakes to sit in the oil for 15 minutes. 

while the oil is infusing, cook your noodles to the package instructions. if you are cooking udon for the first time, be sure to read the package as they have pretty specific details for cooking. don't be scared, it is nothing too challenging, just make sure to take a look. when your noodles are done cooking, stop the cooking process by rinsing the noodles with cold water until they are no longer warm to the touch. 

while the noodles are cooking, combine your peppers, cilantro, green onions and peanuts in a large bowl and set it aside. 

when your oil has sat for 15 minutes, strain out the red pepper flakes. 

combine the oil, honey, soy sauce, peanut butter and whisk well to combine. 

once well combined, set the sauce aside. 

when your noodles are ready, add them to your bowl of veggie and herbs. 

drizzle your spicy peanut sauce over the noodles. stir well to combine. 

top with sesame seeds. 

serve cold or at room temperature. these noodles are great stored in the fridge for up to a week. 

xo, a

spicy peanut noodles
serves: 4-6
prep time: 10 minutes
active time: 15 minutes
total time: 25 minutes
ingredients: 1 lb udon noodles (if you can't get your hands on udon noodles, a pack of linguini will work just as well). .75 c peanut oil (if you don't have peanut you could sub a neutral oil like grape seed or vegetable). .5 cup sesame oil. 1.5 tbs red pepper flakes. 3 sweet peppers thinly sliced (or 1 large bell pepper). 6 green onions, whites and greens chopped. 6 tbs honey. 6 tbs soy sauce. 2 tbs peanut butter. .25 cup cilantro, roughly chopped. 1 lime, juiced. 2 tbs sesame seeds. start by combining the red pepper flakes and both oils in a small pot. heat the oil over medium low heat until it lightly bubbles around the red pepper flakes. about 3-5 minutes. when the oil is bubbling, turn off the heat and allow the red pepper flakes to sit in the oil for 15 minutes. while the oil is infusing, cook your noodles to the package instructions. if you are cooking udon for the first time, be sure to read the package as they have pretty specific details for cooking. don't be scared, it is nothing too challenging, just make sure to take a look. when your noodles are done cooking, stop the cooking process by rinsing the noodles with cold water until they are no longer warm to the touch. while the noodles are cooking, combine your peppers, cilantro, green onions and peanuts in a large bowl and set it aside. when your oil has sat for 15 minutes, strain out the red pepper flakes. combine the oil, honey, soy sauce, peanut butter and whisk well to combine. once well combined, set the sauce aside. when your noodles are ready, add them to your bowl of veggie and herbs. drizzle your spicy peanut sauce over the noodles. stir well to combine. top with sesame seeds. serve cold or at room temperature. these noodles are great stored in the fridge for up to a week. 

in my early twenties, when i started newfoodtuesdayz my readership was pretty limited. thank god. just kidding. it is a wonderful documentation of my life and my "schooling" in the kitchen. but back then, the only people checking out my life (because we know they weren't coming for the food) were friends and family. mostly, my parents. 

they were super supportive, allowing me to write (mostly uncensored) about my life which often included them. especially during the years i lived with them. not that i didn't communicate with them every day, but they were able to see a different side of me through reading the blog. as i got busy, and fell off the blog wagon for a year, so did they. and when i started back up, they never really got back on the train. and lately, i've been giving them a bit of trouble about it. but i now know that they have come back to the fold. because i definitely heard about it when i didn't give my mother credit for my lemon ceasar salad recipe. so let me make it up to you mom. 

this recipe is my favorite dish from my childhood. i would ask my mother to make it any time it was my choice for a special meal. but this dish is so much more than that. this is my first memory of really GOOD homemade food. simple, beautiful, delicious food. there isn't a lot of muss or fuss, but when done well, the flavors sing. it was the first recipe i asked for when i had my first kitchen at twenty. i learned to cook chicken properly with this dish. how to season food with this sauce. how to make food sing the way my mom did. she will never cop to it, but she is a great cook who taught me what good food was. and for that, i'm eternally grateful. 

chicken diane
serves: 4
prep time: 10 minutes
cook time: 10 minutes
total time: 20 minutes
ingredients: 1.5 lbs chicken tenders (or pounded chicken breasts if you can't find tenders). 2 tbs butter. 2 tbs olive oil. 2 tbs lemon juice. 3 tbs brandy. 1 tbs dijon mustard. 2 green onions, green and light green parts, sliced. 1 garlic clove, minced. .25 cup chicken stock. 2 tbs parsley, chopped. 1 tsp salt. .5 tsp pepper. aluminum foil. 

start by patting your chicken dry with a paper towel and season both sides well with half the salt and pepper. in a large pan, combine half the butter and olive oil. cook over medium high heat until the butter starts to sizzle.

add in your chicken in an even layer. if you can't cook the chicken all at once with out crowding the pan, do it in two batches. 

cook the chicken with out disturbing it until lightly golden on both sides, flipping once. about 3-4 minutes.

set the chicken onto a plate or dish and cover with aluminum foil to rest. 

add the remaining olive oil to the pan with the brandy, dijon, lemon juice garlic and green onions. 

season with half the remaining salt and pepper and saute the onions and garlic, scraping up all the brown bits from the bottom of the pan.

when the liquid has reduced and is almost gone, add in the chicken stock, butter, half the parsley and remaining salt and pepper. stir well and cook until the butter has melted.

remove from the heat, add the chicken back to the pan.

garnish with remaining parsley.

serve hot with sauce spooned over the top. 

xo, a

chicken diane
serves: 4
prep time: 10 minutes
cook time: 10 minutes
total time: 20 minutes
ingredients: 1.5 lbs chicken tenders (or pounded chicken breasts if you can't find tenders). 2 tbs butter. 2 tbs olive oil. 2 tbs lemon juice. 3 tbs brandy. 1 tbs dijon mustard. 2 green onions, green and light green parts, sliced. 1 garlic clove, minced. .25 cup chicken stock. 2 tbs parsley, chopped. 1 tsp salt. .5 tsp pepper. aluminum foil.
start by patting your chicken dry with a paper towel and season both sides well with half the salt and pepper. in a large pan, combine half the butter and olive oil. cook over medium high heat until the butter starts to sizzle. add in your chicken in an even layer. if you can't cook the chicken all at once with out crowding the pan, do it in two batches. cook the chicken with out disturbing it until lightly golden on both sides, flipping once. about 3-4 minutes. set the chicken onto a plate or dish and cover with aluminum foil to rest. add the remaining olive oil to the pan with the brandy, dijon, lemon juice garlic and green onions. season with half the remaining salt and pepper and saute the onions and garlic, scraping up all the brown bits from the bottom of the pan. when the liquid has reduced and is almost gone, add in the chicken stock, butter, half the parsley and remaining salt and pepper. stir well and cook until the butter has melted. remove from the heat, add the chicken back to the pan. garnish with remaining parsley. serve hot with sauce spooned over the top.