About this baby class. Taught by local birthing-guru Pat Nielsen at ARROW, a family-oriented community space, we had 6 weeks with 5 other couples to GET READY FOR A BABE. Swaddling, check. Icky birthing videos, done. Labor support techniques, yep. Asking lots and lots of questions, oh yes. If you're newly pregnant and in the Athens-area, I'd highly recommend it. We wrapped up our class with a potluck dinner and new mamas telling their birth stories. It was a carb-heavy meal; clearly mamas-to-be were responsible for the food. ;)
We took Cook's Illustrated's Sesame Chicken Noodles - a total winner. It doubles easily, reheats well, and will please your food-discerning husband. Here's the recipe for you.
Sesame Chicken Noodles (adapted from Cook's Illustrated), serves 4-6
¼ cup sesame seeds
¼ cup chunky peanut butter
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot sauce (such as Tabasco)
2 tablespoons lightly packed light brown sugar
3 boneless, skinless chicken breast halves (1½ pounds), trimmed of excess fat
1 tablespoon salt
12 ounces dried spaghetti
2 tablespoons Asian sesame oil
4 scallions, sliced thin on diagonal
1 medium carrot, peeled and grated on large holes of box grater (about 2/3 cup)
1. Toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl. In a blender or food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside.
2. Bring 6 quarts water to a boil in a stockpot over high heat. Meanwhile, adjust an oven rack to 6 inches from the broiler element; heat the broiler. Spray the broiler pan top with vegetable cooking spray; place the chicken breasts on top and broil the chicken until lightly browned, 4 to 8 minutes. Using tongs, flip the chicken over and continue to broil until the thickest part is no longer pink when cut into and registers about 160 degrees on an instant-read thermometer, 6 to 8 minutes. Transfer to a cutting board and let rest 5 minutes. Using 2 forks, shred the chicken into bite-size pieces and set aside. Add the salt and noodles to the boiling water; boil the noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse with cold running tap water until cool to the touch; drain again. In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and serve.
P.S. this also makes a great late-night snack :)