celery – Page 2 – The Pajama Chef

Hawaiian Macaroni Salad

June 20, 2014June 20, 2014 Sarah

This is not your classic macaroni salad… and in my opinion, that’s okay. It’s even BETTER! This macaroni salad is sweet and creamy and has a nice, satisfying crunch to it. There’s fruit and vegetables and all sorts of yummy things! I know that sounds odd, but don’t turn away!

I’ve never made a “real” macaroni salad before because I don’t really like pickles or relish and it seems like every macaroni salad calls for that. I’m not going to buy a jar for just one recipe [but spices on the other hand…]! So when I saw this recipe, I was sold. I don’t really know what made the original recipe “Hawaiian” because to me, you need pineapple to make a recipe Hawaiian. [BTW I know that is SO NOT TRUE but that’s where my mind goes!] So I added some. Duh.

And I also added some mint for good measure. This addicting salad was just calling for some. Seriously. This is a great dish to make for summer picnics and BBQs, or just an ordinary dinner at home. Ben doesn’t even like mayo-based salads but he willingly ate [and enjoyed] several bowls of this. How’s that for rave reviews? Enjoy!

one year ago: Thai Tofu Ramen
two years ago: Strawberry Coconut Baked Oatmeal
three years ago: Margarita Cupcakes

Hawaiian Macaroni Salad

Servings: 8
Time: 3hr 20mins
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adapted from A Cozy Kitchen

Hawaiian Macaroni Salad | thepajamachef.com

Ingredients:

8 ounces elbow macaroni
3/4 cup mayonnaise
2/3 cup carrots, finely diced
2/3 cup celery, finely diced
1 1/2 teaspoons red wine vinegar
1 teaspoon sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
8 ounces crushed pineapple, drained
1 tablespoons chopped fresh mint

Directions:

Bring a large pot of water to boil. Cook and drain macaroni to al dente according to package directions.

Stir together hot macaroni, mayo, carrots, celery, and vinegar. Combine sugar, pepper, and onion powder, add to macaroni, and stir well. Fold in pineapple and mint, then season with pepper to taste. Cover and refrigerate for 3 hours to set, overnight if possible. Add a little more mayo before serving if desired. Enjoy!

Author: Sarah K. @ thepajamachef.com

Linked up with Weekend Potluck.

30 Before 30, Main Dishes, Recipes, Soups

Lindsay’s Chicken Noodle Soup

February 12, 2014August 16, 2015 Sarah

Let the week of LOVE continue! You guys [y’all?] I am in LOVE with this chicken noodle soup. It all started with a recipe I saw on Facebook, posted in the comment of a photo. My friend from Bloomington made this soup for her family and a bunch of people were asking for the recipe cause it looked awesome. Lindsay posted the recipe and I made it. And we loved it. And I may never make another chicken noodle soup as long as I live.

Though these photos hardly do the soup justice, you must promise me that you’ll make it! Promise? Good.

This soup undoubtedly is so good because of two things: white meat. Dark meat. Homemade noodles. Wait–that was three things. Oh well. You basically cook the chicken low and slow on the stove with some buttery vegetables, shred the meat, add some broth, add the noodles, and devour. While the chicken is a-going, you make some noodles. No big deal, right? The noodles are actually pretty simple to throw together. Mine were a little thicker than I’d like–they were almost like dumplings–but they were still delicious.

And you know what the best part of making my own egg noodles was? [Besides how good they taste???] They’re the first recipe I’ve tried as part of my 30 before 30 project! I should really make more of an effort to get on that. The months are tickin’ away. I think I may have a problem making some of the other items on my list because I’m just going to want to make these noodles all the time though! Thanks Lindsay for the great recipe. 🙂

one year ago: 60 Minute Sandwich Buns
two years ago: Loaded Sweet Potato Fries
three years ago: Tomato Tortellini Soup

Lindsay's Chicken Noodle Soup

Servings: 16
Time: 4-5 hours, including noodle prep
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from my friend Lindsay

Ingredients:

1 whole chicken [4-6 pounds]
2 bay leaves
salt
3 tablespoons butter
1 1/2 cups celery, diced
1 1/2 cups carrots, diced
1 1/2 cups onion, diced
freshly ground pepper
4-8 cups chicken broth
1 recipe egg noodles [see below]

Directions:

Place one whole chicken and bay leaves in a large stockpot, then cover completely with water [just barely covered]. Salt water, then bring to a boil.

In a skillet, melt butter then sauté celery, carrot, and onion until crisp-tender. Season with pepper as desired. Add to pot with chicken, then cook until chicken is fully cooked with an internal temperature of 170 degrees.

Remove chicken from pot, then remove meat from bones, shred, and return to pot. Add 4 cups of chicken broth, then egg noodles–recipe below–and boil until al dente. If necessary, add up to 4 additional cups of chicken broth to thin out soup.

Homemade Egg Noodles

Ingredients:

2 cups flour
2 teaspoons salt
3 egg yolks
1 egg
1/4-1/2 cup water

Directions:

On the countertop or in a large bowl, mix together flour and salt. Next, add egg yolks and whole egg. Mix thoroughly. Add water, 1 tablespoon at a time until dough comes together.

Knead dough for 10 minutes until smooth and pliable. Cover and let rest for 10 minutes. Divide into 4 parts, then roll out each part 1/8-1/4 inch thick. Gently cut into noodle strips, then place on a kitchen towel. Repeat until all dough has been cut, then let noodles dry for 2-3 hours.

Use in any recipe calling for egg noodles, boiling to al dente as usual.

Note: Noodles can be made in advance, storing in an air-tight container at room temperature [NOT refrigerated] for up to a month.

Chicken, Main Dishes, Recipes, Sauces

Sweet ‘n Spicy Apple BBQ Chicken & Slaw

September 23, 2013September 26, 2016 Sarah

Ben and I are big barbecue fans. Seriously, major barbecue fans. It’s one meaty dish we can both agree on. Ben loves a good brisket or pulled pork while I’m more partial to chicken but occasionally can be swayed to a more “hearty” meats. In our four years’ of married life, we’ve enjoyed barbecue in many, many ways… at restaurants, homemade, semi-homemade, and store-bought. Homemade has always been the best, because seriously. Indiana. Not exactly a state renowned for its barbecue. BUT wait. I just realized that my homemade might not be quite as good as what’s available locally anymore. Even though this homemade Sweet ‘n Spicy Apple BBQ Chicken & Slaw is pretty darn fabulous.

Why, you ask? Because Ben and I are moving down south! To Nashville, Tennessee. On Friday! As in, later this week. Ahhhhhh. [Cue frantic packing… because who is ready to go any sooner than they have to be? Not me. Ha!] Now, I know that the politics of barbecue, or barbeque, or BBQ, or whatever you call it run deep, and vary by region, cooking method, etc. And I realize that true barbecue connoisseurs might not consider this “real” barbecue because it’s made in just an hour or so, in the oven. To them I say “bah.” Or rather, Ben says “bah.” I just say it’s good. It’s sweet, spicy, and utterly addicting. If I do say so myself, adding an apple to the chicken as it cooks was an utterly genius move.

Speaking of moves, we’re moving because I accepted a position earlier this month at a university library in Nashville. It’s been a crazy few weeks of packing, finding a new apartment, trying to sublet our current apartment, saying goodbye to friends and family and our favorite local Bloomington spots, and a myriad of other details… some fun and others not so fun. But we are so excited for this new adventure. There’s no one I’d rather share it with than this guy!

Ben is simply the best. 🙂 As is this barbecue. If you make it, don’t forget the slaw. It’s the perfect tangy, crisp accompaniment to the sweet ‘n spicy chicken. Kinda like I am to Ben. Or he is to me? I’m not quite sure that comparison is valid, but my mind is muddled from all this packing. So there you have it. Our big move, aka the reason I haven’t been blogging much lately. I have a few posts scheduled over the next couple weeks so I shouldn’t disappear for long, and then once we are settled and have the kitchen ready to go, things should be back to normal here. 🙂 If you have any Nashville recommendations, be sure to send ’em my way. Have a great week! Enjoy!

one year ago… 1970s Style Tacos
two years ago… Honey-Lime Fruit Salad
three years ago… Sweet and Spicy Blueberry Pork

Sweet 'n Spicy Apple BBQ Chicken & Slaw

Servings: 4-6
Time: 2 hours
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Ingredients:

for the chicken

2 tablespoons extra virgin olive oil
1 small onion, diced
1 small apple, chopped
3 cloves garlic
2 pounds chicken thighs
6 ounces BBQ sauce of choice [I used a local Spicy Apple BBQ Sauce, but for something similar you could use this recipe]
freshly ground black pepper
extra sauce for serving

for the slaw

2 cups red cabbage, chopped/shredded
2 cups green cabbage, chopped/shredded
1 small apple, diced
1 stalk celery, diced
2 stems basil, leaves torn [~ 1/4 cup]
1/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon lemon juice
1 tablespoon maple syrup
a couple dashes Sriracha
freshly ground black pepper

Directions:

Preheat oven to 325 degrees.

Heat olive oil over medium heat in an oven-proof Dutch oven or pot with tightly fitted lid. Add onion and apple and cook until softened, about 5 minutes. Then add garlic and cook for another minute. Add chicken and BBQ sauce and toss to coat. Season with pepper. Remove from heat, cover, and place in oven for 90 minutes.

Meanwhile, make the slaw. Toss together cabbages, apple, celery, and basil. In a small bowl, whisk together mayonnaise, vinegar, lemon juice, maple syrup, and Sriracha. Pour dressing over cabbage mixture [you may not need it all] and season with pepper to taste. Cover and refrigerate until ready to serve.

When chicken is done cooking, shred with two forks carefully in the pot, or remove to a cutting board to shred. Return chicken to pot and then serve with slaw and extra BBQ sauce as desired.

Note: For more tender chicken, reduce heat to 200 degrees after it has fully cooked and leave chicken in oven, covered, for another hour. The chicken is still delicious after 90 minutes but it does shred a little easier later on.

Potatoes, Recipes, Sides

Mom’s Potato Salad

July 13, 2013July 12, 2013 Sarah

Everybody has their own favorite potato salad recipe. You know, the only one you’ll make. Well, this is mine. Actually my Mom’s, or more likely her Mom’s. Or something like that. Anyways. This potato salad is absolutely perfect. Creamy, crunchy, classic–with just the right ratio of potatoes to eggs to celery to onion, with a super simple mayo-mustard dressing. The only catch? You must make it in this very yellow bowl for its perfection to truly shine through.

Yes, that faded Pyrex yellow bowl is the potato salad bowl. A piece of family history, if you will. If you don’t have one, don’t despair. Just be sure to serve it up with tons of paprika and it’ll even out. 🙂 Lots of paprika on potato salad is key, imo. Do you agree?

Maybe it’s easier for me to make it in this bowl because it’s one of those recipes where you just eyeball everything without measuring [though I did provide rough measurements in the recipe below, recorded from when I recently made this].

Regardless of the bowl, this is seriously the best potato salad I’ve ever had, and I hope you’ll give it a try too! But even though I think this is the best, I’m curious to know… what’s in your potato salad? Links welcome! I’m super curious. 🙂

P.S. I know I don’t usually post on Saturdays but I just joined The Salad Bar, which is a new monthly blogging group challenge. Wendy of The Weekend Gourmet started this group last month and I am so happy to be part of it. You can request to join by clicking on the above image [linking to our Facebook page]. The theme this month is potluck salads, so please check out the other awesome recipes below. I know I cannot wait to do just that later today!! 🙂 Have a great weekend!

Mom’s Potato Salad
click to print

Ingredients:

6-8 white potatoes [about 2 lbs]
3-4 hardboiled eggs, chopped
2-3 stalks celery, diced
1 medium yellow onion, chopped
about 1/2 to 1 cup Hellman’s mayonnaise
about 2 to 4 tablespoons yellow mustard
freshly cracked black pepper
paprika

Directions:

Bring a large pot of water to boil, add potatoes, and cook until soft. When potatoes are cool enough to handle, cut into chunks and place in large mixing bowl. Add eggs, celery, and onion, then enough mayonnaise to coat. Add mustard to taste, then season with a little pepper and a lot of paprika.

Serve warm or chilled.

Time: 60 minutes.

Yield: 10-12 servings.

Main Dishes, Recipes, Soups, Tofu

Thai Tofu Ramen

June 17, 2013June 16, 2013 Sarah

So, last month I had a Rachael Ray Magazine recipe on my weekly menu plan. I was all excited to make Tofu Ramen Soup with Spinach, but then I saw that Hannah had made that very soup recently… and thought it was basically a flop. A good idea as a nod towards a healthified college classic, but a flop nonetheless. Good thing I found this out before I made it. Thanks to Hannah, I can present you with this amazing Thai-inspired Tofu Ramen.

Each noodle-y slurp of this spicy, garlicky, gingery broth took me back to my sophomore year of college when, sick of dorm food, I enjoyed a steady rotation of ramen, easy mac, and oatmeal for lazy dinners or weekend meals. Prepared in the microwave, of course. Fortunately, this ramen has grown up and gotten much healthier, but still delivers in terms of ease, taste, and comfort. Instead of just a salty bowl of meat-flavored noodles with a few dehydrated vegetables thrown in, this ramen has tons of personality–chunks of carrots, celery, and mushrooms. Spinach! Cilantro! Tofu! A little coconut milk to add a bit of creamy sweetness and balance out the spice… and ta da! You have an easy, flavorful soup that is darn near perfect comfort food.

Don’t be intimidated by the long list of ingredients, including the scary fish sauce. This soup certainly comes together quickly and the fish sauce? Well, all I can say is a little goes a long way. Just stir it in quickly and ignore the smell, because you’ll love the taste! All the flavors go so well together, and definitely improve over time, so leftovers will be really coveted. At least they were here! Enjoy!

Thai Tofu Ramen [adapted from Rachael Ray Magazine]
click to print

Ingredients:

2 tablespoons extra virgin olive oil
3/4 ounce freshly grated ginger
2 large cloves garlic, minced
1 teaspoon crushed red pepper
7 cups low-sodium chicken broth [or vegetable broth]
3/4 cup carrots, peeled and diced
1 stalk celery, minced
1/4 pound mushrooms, sliced and cleaned
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
1/2 pound tofu, drained, pressed, and cubed
4 ounces fresh spinach
1/4 cup cilantro, minced
1 bunch scallions, minced
3 packages ramen noodles [uncooked, broken, noodles only]
3/4 cup lite coconut milk

Directions:

Heat oil in a medium pot set over medium heat. Add ginger, garlic, and crushed red pepper and saute for 1 minute until fragrant. Add chicken broth, carrots, celery, mushrooms, soy sauce, and fish sauce. Cover and simmer for 8-10 minutes, or until vegetables are soft.

Next, stir in tofu, spinach, cilantro, scallions, and ramen. Cover again and simmer 3-5 minutes until noodles are tender. Reduce heat to low and gently stir in coconut milk. Simmer for another minute or so until hot, then season with additional crushed red pepper or coconut milk as desired.

Time: 30 minutes.

Yield: 6-8 servings.