Dan Dan Noodles

Egg Noodles - ½ lb., cooked as per package directions

Ginger - 1 tbsp., minced

Garlic - 2 tsp., minced

Cornstarch - 2 tbsp.

Soy Sauce - 3 tbsp.

Chicken - ¾ lb.

Chicken Stock - ⅔ cup

Peanut Butter - 2 tbsp.

Rice Vinegar - 1 tbsp.

Chili Garlic Paste - 2 tsp.

Chili Oil - 2 tsp.

Sesame Oil - 2 tsp.

Oil - 2 tbsp.

Scallion - ¼ cup, sliced

Bell Pepper - 1 ½, sliced

Snow Peas - ½ lb.

Peanuts - ½ cup, chopped and roasted

Mix ginger, garlic, cornstarch, soy sauce, and chicken in a bowl.

In another bowl, whisk together chicken stock, peanut butter, rice vinegar, chili garlic paste, chili oil, and sesame oil.

Heat a large frying pan over high heat and swirl in oil.

Add scallions and chicken mixture, stirring until chicken is lightly browned and no longer pink.

Add bell peppers and stir for 1 minute.

Add chicken broth mixture; stir until slightly thickened, about 2 minutes.

Add snow peas and noodles to the pan. With tongs, toss until combined and heated through.

Add peanuts and toss.

Top with more scallions and serve warm.

Macaroni Casserole

Eggs - 2

Milk - 1 cup

Salt & Pepper

Hot Sauce - 1 tbsp.

Tomato Sauce - 1/2 cup

Worcestershire Sauce - 1 tbsp.

Macaroni - 3 cups, cooked al dente

Cheese - 1 1/2 cups, grated

Breadcrumbs - 1 cup

In a bowl, beat the eggs along with milk, salt, pepper, hot sauce, tomato sauce, and Worcestershire sauce. Whisk well and keep aside.

Preheat oven to 350°F. Grease a casserole with oil and add alternate layers of macaroni and cheese in the casserole.

Pour the prepared egg mixture into the macaroni casserole.

Top with more cheese and place in the oven. Bake for 20 minutes.

Top the casserole with breadcrumbs and bake for another 3 minutes until the crumbs are browned.

Serve warm with salad.

Musakhan Chicken

Chicken Leg and Thighs - 4

Potato - 4, finger slices

Olive Oil - 6 tbsp.

Sumac - 2 tbsp.

All spice - 2 tsp

Coriander powder - 2 tsp

Garam Masala - 2 tsp

Ginger Garlic paste - 2 tbsp.

Pepper - 1 tsp

Salt

Onion - 2, finger slices

Cilantro - 1/4 cup, diced

Lemon wedges

Adjust oven rack to upper-middle position. Heat oven to 425°F On a rimmed baking sheet, combine chicken and potatoes. Drizzle with oil and sprinkle evenly with sumac, allspice, coriander, garam masala, ginger garlic paste, pepper, and salt. Rub all over and toss to ensure chicken and potatoes are evenly coated. Transfer chicken to a bowl or plate and spread potatoes in an even layer on baking sheet. For better salt penetration, let chicken sit at room temperature for 30 minutes or uncovered in the refrigerator for up to 8 hours, if desired.

Bake potatoes for 10 minutes. Remove rimmed baking sheet from oven, add onions, and toss gently with potatoes to combine. Return chicken to rimmed baking sheet, placing pieces along the edges of the pan, on top of potato and onion mixture for better browning. Return baking sheet to oven and cook until potatoes are almost tender and chicken is beginning to crisp. Remove pan from oven, scatter cilantro on top of chicken and potatoes, return to oven, and continue to cook until potatoes are tender and chicken is golden brown and crisp, 10 to 15 minutes. Sprinkle with additional sumac and serve with lemon wedges.