Category Archives: Chicken

Asian Buckwheat Soba Noodle & Chicken Bowl

Now who doesn’t love a gorgeous bowl of noodles doused in asian flavors with a bit of crunchy peanuts and grilled chicken?  Throw in some fresh, crisp vegetables and scallions and before you know it there’s an asian invasion inside your mouth.  Wow I am really on a roll lately with bad puns…

I found these noodles at this AMAZING gluten free store that is unfortunately 2 miles away from my house. I say that because it has an incredible selection which makes my eyes bulge and my money disappear.  The appeal of packaged gluten free goodies is often too tempting and I opt not to indulge but some hearty gluten free pasta can be a girls best friend when in a pinch.  Fortunately for the BF though because this was an on the fly meal for him, which he gobbled up faster than I could clean the kitchen.

The saddest part though is that I made this months ago, like maybe in June?? :/ I took the pictures and then left them to hang out on my phone till tonight when I was cleaning through the clutter and all the 1,000’s of apps I have & don’t use.

This is your fairly classic combination of asian flavors and as always make to order for your own taste buds!

Ingredients:

1 serving buckwheat soba noodles (always check for GF if needed. Soba does not guarantee it is GF)

1 carrot julienned

1 serving pre-cooked chicken

2 scallions cleaned and sliced

1 tsp grated fresh ginger

1 clove garlic, minced

2 tbsp tamari

1 tbsp sesame oil

1 tsp oyster or fish sauce

1 tsp red chili flakes

1 tbsp rice wine vinegar

**flavorless or peanut oil to saute, or for lighter version use low sodium vegetable broth

Directions:

-Boil noodles according to directions.

-Mix sauce ingredients, tamari-vinegar.

-Add oil or veg broth to a deep skillet, bring to medium-high heat and add carrots, ginger, garlic.  Saute for 2-3 minutes until carrots soften.

-Add noodles with a bit of pasta water if needed and mix together.  Add your chicken & sauce ingredients & mix till everything is coated and warmed up.

-Remove from heat and add scallions and 1 tbsp crushed peanuts or sesame seeds if allergic to peanuts.

Put in your favorite bowl and eat up!

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Asian Broccoli and Almond Chicken Salad over Brown Rice

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Back to school next week and it will indeed be a stress induced apartment here. I will be diving head first into my masters program while the BF starts law school. So I have been trying to plan meals ahead or what is easiest to make because I know I’m not going to want to spend a lot of time in the kitchen. (Well I want to but it’s just not going to happen) And considering I probably won’t have access to a microwave to warm up school lunches, they need to be able to travel and be eaten cold. So does that look like chinese take out? Cuz it’s not!

But the good news is this is just as easy to make and of course a lot healthier! I love being able to satisfy my cravings for salty, greasy junk food without all the consequences that usually come after eating them. This seriously requires no skill or chopping or slicing or dicing. Literally a matter of throwing ingredients in a dish, bake, stir, eat. So you have no excuses! Go make your lunch for the week!

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Recipe serves 2

Ingredients:
1/4 cup uncooked brown rice
2 chicken breasts with marinade (see below)
2 scallions sliced, green parts only
1/4 cup slivered almonds
1 cup frozen broccoli
-1 tbsp sesame seeds

Directions:

-Cook 1/4 cup brown rice with 1/2 cup water and splash of sesame oil and tamarind paste. Prepare according to directions and check when a little water is done, you may need to add more.
-Meanwhile put your almonds and scallions in a large enough bowl to mix everything.
-Thaw broccoli in microwave for 30 seconds-1 minute and toss in bowl with almonds and scallions.
-When the chicken is finished cooking, allow to cool slightly so you can pull apart pieces with a fork and then throw it in the bowl. Pour the marinade over everything and should help warm the broccoli to completely thaw. (Snag the big pieces of garlic unless you’re a weirdo like me and love eating big pieces of garlic)
-When the brown rice is cooked toss in the bowl and stir everything together. Taste to see if you need any more soy sauce, vinegar…etc. I like lots of black pepper and then finish it with sesame seeds. Bam! Lunch for the week. Or if you have an appetite like me, maybe two days 😉

Ingredients for Chicken Marinade
-2 Chicken Breasts
-2 tbsp tamarind paste
-4 tbsp gluten free soy sauce
-2 tbsp sesame oil
– 1 garlic clove cut in half
-1 tbsp sugar (I use coconut)
-juice of 1 lime
-2 tbsp rice wine vinegar
-1 tbsp fish sauce

Directions:
-preheat oven 350 degrees
I use a glass bread baking dish and stir everything together, coat chicken and throw it in the oven. Check after 5 minutes, flip and check again after five minutes. Should be about done, double check because everyones oven is different.

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This would be really delicious hot or cold 🙂

Almond Crusted Chicken over Kelp Noodle Stir Fry

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So it’s been a looong time since I have wanted some chicken. But lately I have really wanted some chicken nuggets- an old best friend I haven’t seen in a long time. Except I didn’t want that false 30 ingredient stuff that they call food. I wanted some homemade crusty and almondy chicken. And let me tell you it was about as easy it is to go through a drive through.

I have been eating almonds like they are going out of style. I don’t know what has stirred up my craving for them but I think I eat them 1, 2, 3, ok 4 times a day. It doesn’t help that I caved and bought the cocoa dusted kind- they are like crack Well what I presume to know about crack. That is that it is really addicting… you know what I mean.

My other new favorite thing lately are kelp noodles. I have had them for awhile but I actually didnt want to eat them. This is a result of trying shirataki noodles a year ago and not loving them. I did eat them after preparing them but the whole fiber thing did not pan out well for me. Plus dealing with the fishy smell and difficult to chew texture was enough for me to not go back. So when I looked at the kelp noodle texture I was expecting them to be very similar. But after I kept seeing them pop up on other blogs and people raving about them I thought I should at least try them. The verdict–>love love love them! Unlike shirataki noodles you can actually chew them and they have a crunchier texture which I am all about. Plus its great that they are super low in calories and high in vitamins like calcium. And no fishy taste or smell! I picked mine up at Wegmans and got a 1 lb. bag for around $4.30. Not too bad considering a box of gluten free pasta cost about the same or more and delivers less nutrients and more calories. So I call that a win win.

If you can’t tell already I am totally obsessed with Asian flavors, and sweet and spicy things. So to make this recipe even more fool proof I just sautéed some broccoli and julienned carrots with garlic, ginger and some store bought sweet and spicy sauce. Which I totally took credit for when BF said, “Wow I really like the sauce” 😉 I didn’t experiment with having him try my kelp noodles and served his with just the veggies. Although he is a trooper with a lot of my strange food I wasn’t going to risk wasting these.

20120808-153120.jpg They are just too good.

This meal hit my comfort spots on so many levels and was completely guiltless. If you could hear the crunch when I bit into that chicken and to think that this recipe is actually quite slimming because almonds are known as being synonmous as a belly flattening MUFA. (At least in my world 🙂 )

So go spend the 5 minutes it takes to make this and then come back to your computer to thank me 😉

Recipe for 1
Ingredients I didn’t measure anything to give or take, kind of fool proof
1 chicken breast soaked in non-dairy milk for 4 hours or more
1 egg
1/8 cup arrowroot powder/or other gluten free starch for dredging
1/4 cup sliced almonds
handful of gluten free breadcrumbs
2 tsp favorite seasoning blend unless using seasoned breadcrumbs
handful of kelp noodles, (or more!)
1/4 cup sweet onions chopped
1 cup frozen broccoli, thawed
1/2 cup julienned carrots
up to 2 tbsp jarred sweet and spicy sauce
1 garlic clove
1 tsp minced ginger

Directions:
-Soak chicken in almond milk to prevent drying when cooking.
-Remove and shake off excess milk before dredging.
-Preheat oven to 425 degrees and line baking sheet with tin foil (make sure it can handle the heat!)
-Set up dredging bowls and put flour in 1 bowl, scrambled egg in another, and almonds combined with breadcrumbs if using. I crushed up almonds a bit with my hand.
-Coat chicken in flour all over, then move to egg and coat well, then move the almond and crust really well. for that crunch!
-Spray your tin foil and lay chicken directly on, I find this works better than using a cooling rack and I didn’t need to flip but everyones oven is different so take a peek after 5 minutes and make the judgement call.
-My chicken was done in around 15 minutes

For stir fry sauté onions on med high heat. Add broccoli and carrots and cook for 3 minutes. Add garlic and ginger and continue to stir and cook until veggies are cooked, should only take 3-4 minutes. Then I just took off heat and mixed in kelp noodles and the sauce.

Top with chicken and dig in!

And then if your like me and want to completely ruin your healthy dinner, indulge in an entire box of raisnettes because your BF won’t help you eat them and you can’t just use pure will power to stop reaching into that box while watching the new Batman movie because it’s been years since you’ve done that too! 😉

Mojitos, Manhattans & Roasted Amish Chicken

Just a little side note: Wednesday was my one month blog-a-versary, wow that was quick! I am so happy I chose to put my crazy recipes for everyone to see, has been a fun experience so far and I am just getting started 🙂

So now lets celebrate and grab a drink 😉

In our little apartment, every Thursday night is date night aka the only night we have together.  Our schedules have been totally opposite from one another but we are really supportive and it works.  I really look forward to making date night as special as I can and this week I wanted to try something new.  I have never made a roasted chicken and actually never thought I would until I watched Giada do it- she makes me think I can make anything.  She makes everything look so easy, I kinda wanna be best friends with her.  Anyway, she made a roasted chicken for her and her hubs date night and after seeing how easy it was I had to do it.  I’ve noticed she loves using lots of citrus which is basically the main component of this meal besides the giant chicken of course.

As far as my ethics are concerned, I don’t eat chicken too often-maybe once a week, max.  I just completely lost the taste of it for awhile and only until recently have I started eating it more often.  I have seen every type of PETA video and it is not that I don’t love animals I just truly believe humans are carnivorous beings.  Maybe one day I will see things differently but for now, let there be meat.  So even though I eat the stuff, I am still picky about what it is and where it is coming from- (if I could only have my own farm and know where my food is coming from).  I knew that I wouldn’t be buying some chemical stuffed chicken at the super grocery store near me.  Instead I have a really good natural food store that is close by that get their products locally and everything is raised organically.  Say hello to my little friend (Sorry for the poor quality) My little Amish raised bird, totally natural yay! 🙂 

This was a super easy meal to prepare and so gratifying when you see the final result.  I totally understand if you are intimatidated by the idea of this but after making it I am excited to try it with new flavors. (can’t decide if I will do Cajun or Asian next-not meant to rhyme)  Plus you are most likely going to have leftovers which you can put into wraps, make healthy chicken salad, enchiladas…etc.  This is a very economical meal that can stretch your dollar, and the root vegetables you can buy for dirt cheap at your local farmers martket!

It might look like a lot, but there is more prep work in cutting the veggies than any of the chicken labor.

*Allot 2 hours from start to finish-this will give you extra time. Total prep time 25 mins, cook time 60-85 mins

Ingredients:

1 whole chicken- mine was 3.7 pounds

1 spanish onion

1 lemon

1 orange

2 tbsp butter

1 tbsp olive oil

20 sprigs thyme

2 sweet potatoes

1 head celeriac (or other root vegetable)

1-2 heads of garlic (I used 1 but next time I will use 2)

chicken stock (I had a quart and probably only used half, depends on pan size)

twine

deep roasting pan

*optional-other herbs like rosemary or herbamare

Directions:

1. Preheat oven to 350 degrees

2. Chop sweet potato, celeriac and onion into cubes.  Try to keep them roughly the same size so they cook evenly.  Put in bottom of roasting pan.  Season with olive oil, S&P and herbamare or other seasonings you prefer.

3. Cut garlic clove in half (I recommend using 2- did not have strong garlic flavor)

4. Zest lemon and orange and place in small bowl. Cut them into quarters, leave aside.

5. Take 5-10 sprigs of thyme and slide your finger from top to bottom to collect only the leaves and put in small bowl with zest.

6. Melt butter in same small bowl with zest and thyme. Be careful not to burn, if you are microwaving do 15 seconds at a time.

7. My roasting pan came with a rack (10$ at Walmart)- place that into your sink and then the chicken on top (can just use your cutting board but this was easiest and cleanest for me.  Rinse it, pat it dry and take the gizzards and gross stuff out of the middle.

(When I went to do this I was looking through the “wrong end” like holy crap I know this stuff is in there, do I really have to put my hand through that??  Then the bag came out the other end, lol I was so relieved!)

8. Take the quartered lemon, orange, rest of thyme sprigs and halved garlic and stuff into the chicken.  Mine didn’t fit so I scattered them throughout with the vegetables.

9. Sprinkle your bird with S&P.  Put in roasting pan snuggled up with vegetables.  Take the bowl with melted butter and seasonings and spread it all over.

10. If you were smart and remembered to buy twine at the store, use that to tie the legs together.  Just raise them up, tuck anything that can be tucked, cross them and tie them.  Or if you are like me and forgot to get twine, use a rubber band or hair tie.

11. Put the pan in the middle of the oven.  Mine took around 75 minutes to cook.  I did not have a thermometer so I just sliced a little thigh to check it.  If you have a thermometer you want 165 degrees.  It is best to let it rest for 15 minutes to keep the juices in.  I did a little basting midway through with some butter and some more thyme.  

 12. We cut it into quarters since he likes the dark meat and I like the white.  Needless to say, boyfriend was super happy and I was rewarded with my favorite, FRO-YO, here comes dinner number 2!! (Is it a problem when you notice they made the cups bigger?? 😉 )

Of course I didn’t make him wait that whole time without a little appetizer.  Try my Red Pepper and Parmesan Stuffed Mushrooms & let me know what you think!

Indian Chicken and Mushroom Masala Burrito

Anyone who knows me knows that I am going through an Indian food obsession.  I just love the combinations of spices and since I am a HUGE sauce person it is perfect since there are literally thousands of different types of curries, chutneys, & sauces…etc.  I think a misconception people have who are unfamiliar Indian food is that it is “unhealthy” and also that it is difficult to prepare.  Many Indian dishes can be completed very quickly it is just knowing the basic spices to making the dishes flavorful.  The most common ingredients and spices are onions, tomatoes, ginger, garlic, chili powder, turmeric and having a pre-made or store bought curry spice blend.  I use Madre’s which I am really happy with but you can make your own spice blend (for me it was a matter of convenience)

With the variations in spices, Indian food has a wealth of nutrients and can be part of an anti-inflammatory diet.  Turmeric specifically has been researched extensively and shown that it has amazing brain health effects as well as giving relief to those with arthritis. It is also high in antioxidants and can help neutralize cancer cells amongst many other things!  Check this website out to read more in depth about turmeric. This is what the root looks like but I have never seen recipes that use the fresh root, only the store bought powder.

This Chicken and Mushroom Masala recipe was one I got from Tickling Palates- awesome resource for Indian recipes.  I had a container of mushrooms in the fridge and I thought this would be super easy to prepare so I made some along with some homemade Dosa’s which is an Indian crepe usually made from rice batter or lentils.  I love the idea of them and I have been waiting to try this recipe because it is quick and GF.  They turned out SO good and I thought of the Mushroom Masala that I altered slightly would go perfect-hence the Indian Burrito was born.  (Even though most curries are eaten with some type of flatbread I thought calling it a burrito is more fun 🙂 )Here are my homemade Dosa.  The one on the left has the spices- cumin seeds, mustard seeds and curry leaves.  The one of the right I left plain to use when I am not eating Indian food and just want a pancake/wrap.  The seasoned one is SO good!  It was hard not to eat it by itself!

I followed her recipe for Masala almost exactly except I also added 1-2 tbsp curry powder because I love it and I used red bell pepper instead of green.  This was so flavorful and I kicked it up a bit with some cayenne pepper.  I also threw the chicken in after the tomatoes so it cooked along with the rest and stayed nice and moist.  I made this in 20 minutes total, so easy and so delicious!  I encourage you to try this as a healthy weeknight dinner or make ahead for a brown bag lunch.

Dosa Recipe

Mushroom Masala Recipe

Kung Pao Chicken

There is an amazing place, which serves the absolute best Kung Pao Chicken my boyfriend and I have ever had, which says a lot cuz we’ve tried it all over.  Unfortunately, it is 3,000 miles away in San Diego.  Every time we are visiting family on the west coast, we go here, sometimes 3-4 times in the week that we are there.  When we asked the owner why it is so good he of course told us it’s a secret recipe, and that we are not alone in our obsession for their Kung Pao Chicken.  Apparently he has flown it to people (celebrities?) all over because they love it as much as we do.  It’s spicy, crunchy and has just enough sweetness so that you can’t stop until you’ve hit the bottom of the carton.  It’s not meant for sharing, and using chop sticks is just out of the question.  So I attempted to remake this, foolish I know, but everywhere around here just doesn’t even come close.  I was inspired by http://www.closetcooking.com/2012/01/kung-pao-chicken.html recipe and made a few changes. Although it did not have the “Pao”(my fault I was afraid 10 chilies would be too spicy and used 3 dried with seeds) and next time I will had red chili flakes or possible use some fresh red chilies.

 

Go to his website for recipe because I followed it almost to a “T”  http://www.closetcooking.com/2012/01/kung-pao-chicken.html

 

Thai Green Curry Chicken Marinade

After having chicken simply pan fried, and then having it once its been marinated for several hours, I don’t know why I would ever go back. It is so easy to make chicken interesting with simple ingredients and practically no work.  I always have tasty chicken in my fridge to throw on top of salads, in wraps, or alongside quinoa and vegetables.  After marinating for several hours I throw in a tin foil lined baking dish (yay no clean up!) in 350 degree oven till chicken is cooked.

 

Ingredients:

-2 cups cilantro

-3 green chilies

-1 cup thai basil (I didn’t have and was great without)

-6 scallions

-1 heaping tbsp fresh ginger

-3 garlic cloves

-3 stalks lemon grass (look for an asian grocery store)

-1 tbsp ground coriander

-1 tsp tumeric

-s&p

-juice from 1 lime

-1 tsp lime zest

-2-3 tbsp olive oil

Blend all in high speed blender, (I have vita-mix but you could do in magic bullet). Marinate for 6-24 hours.

*If you want to have as an entree, mix with 1 can coconut milk and desired vegetables such as mushrooms, peas, edamame…etc.  Lentils, linguine or quinoa would go well as a side.

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