When I started this blog in
2011, I was delighted to welcome longtime friend and cookbook author, Chef Jean
Denham. Over the years, she contributed many wonderful recipes to share with my
readers. The soul of generosity, she often shared her creations on Facebook.
Jean had a whimsical side as evidenced by her picture above. Nevertheless, she
worked hard at her craft and was loved by all who worked with her. The first
time I featured her on my blog, I introduced her as Jean Denham. She sent me a
gentle reminder. Marilee, I worked hard
to earn the title of Chef, could you please call me Chef Jean Denham?
Jean married Roy Denham forty-eight years ago
and they created their own little Brady Bunch, since each came to the marriage
with four children. Here’s a quote from Jean, “They said it would never last.”
It did, of course, until October 9, 2017, when Jean left us for that great test
kitchen in the sky.
You are in our thoughts, Chef
Jean. Here’s a recipe you sent to me, knowing my limitations as a
cook.
Ramen Noodle
Chicken Pad Thai
One of the fastest to put
together and flavorful dishes I’ve made in a long time. Two best things about
this dish is you can add any veggies you might have in the fridge and/or sauté
a few and add; and you can discard that high-sodium packet that comes with the
ramen noodle pkg. – not needed.
1 package chicken flavor
ramen noodles, 3 ounce
1 Tbs soy sauce
2 Tbs peanut butter
1/2 Tbs garlic chili paste
1 green onion, thinly
sliced
1/2 to 1 cup cooked
chicken, or whatever leftover meat/fish you have
Unsalted chopped peanuts,
garnish
1. Boil 2 cups of water in
a saucepan. Add noodles, reserve flavor packet, and cook for 3 minutes,
stirring occasionally.
2. Reserve 1/4 cup cooking
liquid. Drain noodles.
3. Add soy sauce, peanut
butter and garlic chili paste to pan and stir to combine. If needed, add
cooking liquid to smooth out sauce.
4. Add cooked noodles and
stir to coat noodles. Add cooked chicken and stir to combine. Top with chopped
peanuts. Serves 2.
