First I made the slaw. You are supposed to take carrots and shave them with a vegetable peeler. No problem. Now picture yourself trying to do this with baby carrots. Not that easy. Please envision me holding on to the tip of the baby carrot with my finger tips, getting little miniature shavings off. I didn’t make a lot of this since it was taking me forever to shave the baby carrots! Thinly sliced scallions, toasted sesames, rice vinegar, oil, salt and pepper complete the recipe. I added a dash of sugar since I find Martha’s dressings too tart.
This was very good. The scallion gave it just a little kick. I loved the subdued Asian dressing on it and the sesame gave it some nice flavor. I like shaved carrots like this. Somehow a whole raw baby carrot is just too crunchy sometimes, but when it is shaved like this, it’s very mild and nice.
Next up is the Chicken with Artichokes and Angel Hair. Full confession – I cheated a bit (a lot) on this. First you dredge your chicken pieces in flour then cook them in a little oil. No problem. You are supposed to remove them and add some chicken stock. I had none and I couldn’t even find my emergency jar of boullion. My solution? Open a dusty can of chicken noodle soup and use the broth from it.
Next you add artichoke hearts and capers. Small problem – no capers in my pantry today. So this is where I got creative. I thought this dish sounded a little bland anyhow, so I added some mushrooms and sundried tomatoes. Then I put the chicken back in the sauce, added a little butter and served it over the angel hair pasta.
Here is where I get to pat myself on the back. I ate it without any parmesan cheese. Now look, as far as I’m concerned, pasta and parmesan are meant to go together. I held back from adding it to see if I could focus on the flavor of the ingredients. And I have to admit it was good without the cheese.
I would add something else to this to liven it up – some herbs. It was a little bland, but it was still good.
Ok you get two for the price one in this post. I made Chicken with Artichokes and Angel Hair and Asian Carrot Slaw for dinner (both from the March issue of Martha Stewart Everyday Food). First I made the slaw. You are supposed to take carrots and shave them with a vegetable peeler. No problem. … Read more