Many answers to “what am I going to cook?” tend to involve a follow up question: “what food is about to go bad?” In this case, it was limes. It’s summer, we had extra limes that were looking a bit sketchy, and there was leftover heavy cream. Lime sherbet it is!
It turned out fairly well, if a little on the sweet side. So I threw some graham crackers into the bowl and called it Key Lime Pie Sherbet instead.
1T lime zest
pinch of salt
0.666c fresh squeezed lime juice
0.666c heavy cream
- Process the sugar, salt, and zest in a food processor until the sugar is damp. Turn processor on and add lime juice and water. Leave on until sugar is fully dissolved, about a minute. Put into bowl, add vodka, cover and refrigerate until mixture is 40F (30-60 minutes).
- Once it’s cold, whip the heavy cream until soft peaks form. Then slowly add the mixture in a steady stream, whisking constantly. Immediately start ice cream maker and put juice/cream mixture in. Churn for 25-30 minutes, until it has the texture of soft-serve ice cream.
- Transfer from machine to storage container and freeze for 3 hours. (If you don’t do this, I’ve found that the mixture isn’t really cold enough to eat. It melts quickly and you end up drinking more than you eat.)
Because I am a working parent, quick dinners are a must. I’m a big fan of making a big pot of soup on the weekends and storing it in individual sized containers.
I’m also a big fan of stir-fries and pastas. This drunken noodle recipe is a bit of a hybrid. It’s an asian-style stir fry that uses rice noodles. Like any stir-fry, it requires some chopping, but it cooks quickly. It’s probably 45-ish minutes from pulling out the recipe to setting the serving dish on the table.
12oz rice noodles
12 oz chicken breast (the packages of chicken breast at our grocery store are 1lb, we just use the whole thing)
1T + 0.25c tamari or gluten-free soy sauce (or heck, if you’re not gluten-free, regular soy sauce is probably fine!)
0.75c packed brown sugar
0.33c lime juice (~3 limes if you’re juicing your own)
0.25c Asian chili-garlic sauce
0.25 c vegetable oil
0.5 head Napa cabbage, cut into 1″ pieces (~6c)
1.5c coarsely chopped cilantro
4 scallions, sliced thin
- Cover noodles in very hot tap water. Leave until pliable (~35 minutes, which, if you do this first and then chop the chicken & veggies, is conveniently about how long until you’ll need them again).
- Slice chicken breasts into strips 0.25″ thick. Toss with 1T tamari sauce.
- Whisk together remaining tamari/soy sauce, sugar, lime juice, water, chili-garlic sauce. Set aside.
- Heat 2T oil in 12″ nonstick skillet over high heat. Add chicken and cook for ~3 minutes. The strips should be nearly cooked through. Transfer to clean bowl.
- Add 1T oil to skillet. Add cabbage and cook until spotty brown, about 3 minutes. Transfer to bowl with chicken.
- Wipe out skillet, add 3T oil, heat over medium-high heat. Add drained rice noodles and tamari mixture, tossing gently until sauce has thickened and noodles are tender. (This typically takes ~5 minutes, but the recipe claims it could take as long as 10. That’s never been my experience.) Add chicken-cabbage mixture and cilantro. Cook until chicken is warmed through. Sprinkle scallions & serve.