Authentic, no. Awesome, yes. Kung Pao Chicken

So let me say first that I like authentic ethnic food. Let me say next that I also like the food that you get in American Chinese restaurants, which, by all accounts, isn't very Chinese. Food is food, and I figure it's always authentic to somewhere, so I don't get too wound up about what kind of cooking it is as long as it's tasty.

Which brings me to this take on Kung Pao chicken. I'd say it's a tamed-down version of the authentic Chinese version, which promises to set your mouth on fire. (You can find an adventurous recipe in this story from NPR's All Things Considered.)  Not feeling so adventurous? You can try my recipe, from Cooking Light. (Bonus! It's healthy!) I'm including the recipe as originally published, although you'll notice from my photo that I also included carrots. Yum.

Kung Pao Chicken

Ingredients:

• 2 tablespoons dark sesame oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 3/4 cup water
• 3 tablespoons lower-sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon brown sugar
• 1/2 teaspoon bottled minced ginger
• 1 to 1 1/2 teaspoons crushed red pepper
• 1 cup thinly sliced red bell pepper (about 1 large pepper)
• 1 cup snow peas, trimmed
• 2 tablespoons chopped unsalted, dry-roasted peanuts 
•  

Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.

Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

So what's your opinion on ethnic food? How important is authenticity?

My Big Secret: Make-Ahead Coconut Rice

Food friends, I have a secret to tell you.

I never miss an episode of America's Next Top Model.

Okay, that secret just kind of snuck out. The secret I really meant to share is this: I don't cook that much during the week. I love being in the kitchen, but by the time I get home from work, my stomach is rumbling to the tune of "Born to Be Wild" and I just can't wait another minute to eat.

My options, then, are either to eat whatever's hanging around (pickles, cereal boxes) or to have pre-made meals that are ready to go.

Pre-made meals it is.

And here's one of my favorite make-aheads: coconut jasmine rice.

We eat a lot of rice. It's great with beans, with stir-fry, with a little salt and lotsa rooster sauce. But it takes a bit of time to cook. That's lame fact number one. Lame fact number two? Leftover rice is usually dry and crusty.

But not rice made with coconut milk. Which is why I love coconut jasmine rice. You don't get any fruity or tropical flavors from the milk -- just moisture and richness. So you can make your rice days ahead, and it's just as tasty on Thursday as it was on Monday. Not crusty. Not even a little.

There's no perfect formula, but on my last batch of rice, I mixed:

• 2 cups jasmine rice, rinsed
• 14 oz. coconut milk
• 3 c. water
• A little salt

Then I brought it all to a boil, covered it, turned it down and let it simmer for about 30 minutes. And that's that. Really good rice. Whenever you want it. So you don't have to eat cereal boxes.

Okay, I spilled my secret. So tell me:

What's your best tip for make-ahead meals?

What do you think about America's Next Top Model, the term "fierce" or noted fashion photographer Nigel Barker? Be honest, friends.

Grapefruit: Sunshine in a rind

Weather-wise, it's a pretty lousy day here. The good news? I've got a bowl of the sunshiniest citrus in the world: pink grapefruit. Does anything taste like warm weather the way a grapefruit does? I think not.

I've got a few for eating, a few for making cupcakes with, and I think I could spare one or two for Joy the Baker's grapefruit honey yogurt scones.

What about you -- what kind of foods do you think taste like sunshine?

We have a winner!

Thanks to everyone who entered the America's Test Kitchen cookbook giveaway!

And the winner is:

Whitney!

Whitney, I left a comment on your blog. Contact me with you address to get your copy of Blue Ribbon Desserts.