Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese

Summer's end is approaching -- the days are shorter, even if they continue to be too warm, and every market Saturday I remind myself that this might be the last of _______ for the year. So far, the tomatoes are still with us, and given that it has been ridiculously warm, this Sunday was a great occasion for making this dish. Like many of my favorite recipes, I have this one on a page pulled out of Bon Appetit magazine a million years ago.

As do many people (going from the comments on the linked version), I don't often  make this exactly as written. I never have marjoram and don't particularly care for it; I use other greens if that's what I have, I don't fuss about the kind of vinegar I use or adding sugar (because good heavens, why). I look at this recipe as the opposite of fussy; it's a way to enjoy some wonderful fresh ingredients as something other than a salad but without messing around too much.  

Ingredients:

• 2 tablespoons olive oil
• 2 large red onions, thinly sliced
• 2 tablespoons Sherry wine vinegar
• 1 teaspoon sugar
• 8 ounces farfalle
• 1 cup dry white wine
• 1 cup low-salt chicken broth
• 6 heirloom tomatoes, cored, chopped (about 5 cups)
• 2 cups shredded cooked chicken (from 1/2 rotisserie chicken)
• 1/2 cup thinly sliced basil leaves
• 2 tablespoons chopped fresh marjoram
• 3 cups baby spinach
• 3 ounces soft fresh goat cheese, crumbled

 Preparation

1. Heat oil in heavy large skillet over medium high heat. Add the onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.
2. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
3. Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.
4. Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese. 

I hope you will make this (without fussing) and enjoy it, too. 

Thai Chicken Sate with Peanut Sauce; Thai Cucumber Salad

A Thai-inspired two-fer last night as 90+ degree heat continues in Boston. I've been spending tons of time on Pinterest lately (boredom will do that), and actually managed to find two things in my pins that went together.

I really liked both of these and will definitely repeat. I cut my chicken into larger chunks than these and forgot to soak the skewers, so I just baked them on the sheet for a few minutes longer.

Note that this does need to marinate! I was very proud of myself for being together enough in the morning to get it all ready before work.

Thai Chicken Sate with Peanut Sauce (source)

Ingredients:

• 2 pounds chicken breasts, sliced into 1/2-1" strips
• 2 tablespoons olive oil
• 1/2 cup smooth peanut butter
• 30-35 wooden skewers

Marinade/Sauce Ingredients:

• 1/4 cup low sodium soy sauce
• 1/4 cup packed brown sugar
• 1 tablespoon chili paste (like Sambal Oelek)
• 1 1/2 tablespoons lime juice
• 1 1/2 tablespoons fish sauce
• 1 teaspoon dried basil
• 1 teaspoon coriander powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon turmeric powder

Instructions:

1. Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove 1/4 cup to a separate bowl and whisk in 2 tablespoons olive oil. Pour into a freezer bag or similar container. Add chicken and toss to evenly coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade/sauce separately to be used in the peanut sauce.
2. When ready to cook, soak wooden skewers in water for at least 30 minutes. Thread chicken onto skewers.
3. OVEN: Preheat oven to 350 degrees F. Line two baking sheets with foil and lightly spray with nonstick cooking spray. Evenly divide chicken between baking sheets. Bake 8-10 minutes or until chicken is cooked through (internal temp of 165 degrees F).
   
   GRILL: Grease an indoor or outdoor grill and heat to medium heat. Once hot, grill chicken approximately 4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).
4. Add the  reserved sauce to a small saucepan and bring it to a boil. Simmer for 1 minute. Remove from heat, then stir in 1/2 cup peanut butter until completely combined. Add water 1 TBSP at a time to thin if necessary.
5. Serve chicken warm with peanut sauce. 

Thai Cucumber Salad (Source) 

 Ingredients:

• 1 lb cucumber, cut into pieces
• 1/4 teaspoon salt
• 1/4 c red onion, sliced
• 2 tablespoons chopped roasted peanuts
• 1 tablespoon chopped cilantro

Dressing:

• 2 tablespoons sugar
• 2 tablespoons water
• 4 tablespoons Thai sweet chili sauce
• 1 tablespoon apple cider vinegar

Instructions:

1. Add salt to the cucumber, mix well and set aside for 10-15 minutes. 
2. In the meantime, make the dressing, by combining all the ingredients in a small sauce pan. Turn on the heat and reduce the dressing a bit so it’s slightly thickened. Let cool.
3. Drain the cucumbers. Toss with dressing. Top with peanut and cilantro, serve immediately.