Grilled Turmeric and Lemongrass Chicken recipe, Bon Appetit July 2012. Modified

 

I love that Victor’s family has a vacation home in the North Lake Tahoe, Incline Village, NV area for our use year round.   There are so many beaches, swimming pools,  volleyball courts, playgrounds, and bocce ball courts rec centers, and events at our  parks. Its fun for all residents, young to old  to cook and celebrate together during the beautiful summer months. Whenever we have a trip planned up I am always planning the food and what I think the guests would like.  During the summer month of July we usually spent a couple of weeks up there.  And of course barbecuing out on the sundeck with a lake view is one of our favorite things to do.

 

 

Last year, while we were driving up to Tahoe I had my hands on the latest Bon Appetit Magazine which featured some really fun Asian style “Street Food” recipes.  You can find the recipe for the grilled wings I originally used for the inspiration if you click right here, and with my recipe, you’ll see I completely changed the ingredients,  marinade time ,   and parts of bird used.  For starters I did not want to cook only wings, so instead I went and bought one whole chicken plus 2 breasts bone in, sustainably raised, called “smart chicken”  brand.  I bought the chicken and had it “butterflied” (the spine taken out) at my favorite  local gourmet full service butcher and seafood supplier called  “Village Meats” in Incline Village.  Any chicken butterflied will do.  You can buy a whole chicken and then butterfly the chicken yourself by watching an instructional video like this one.    I like grilling the chicken this way because it cooks faster and more evenly.

 

Grilled Turmeric and Lemongrass Chicken (makes 6 servings)

This can be started with the marinade up to a day ahead.  I just marinaded for about 6 hours and then basted through out the cooking process.

  • 2 cans unsweetened coconut milk (I used light)
  • 1/4 cup shallots chopped
  • I used 3 Tablespoons “Gourmet Gardens” Lemongrass, but you can also use just 2 tablespoons of fresh lemongrass, bottom third, finely chopped as the original recipe states
  • 2 garlic cloves
  • 2 inch piece of ginger peeled and chopped
  • 4 tablespoons of lime juice
  • optional: (2 tablespoons of tamarind juice concentrate: I didn’t use this)
  • 2 tablespoons of fish sauce
  • 2 tsp kosher salt
  • 2 tsp turmeric
  • 3 to 5 lbs of chicken (mine was 1 whole butterflied, and then 2 large breasts bone in)
  • optional: 2 jalapenos, stemmed
  • optional: Grade B maple syrup

Combine the coconut milk, shallots, garlic, lemongrass, ginger, lime juice, tamarind juice, fish sauce,kosher salt, turmeric into a blender.  Puree mixture until smooth and marinade forms.  Place chicken in a large baking dish and pour marinade over.  Turn to make sure all pieces are coated evenly. Cover and marinade overnight, or at least 6 hours.

When ready to cook, remove chicken from the marinade.  Let chicken come to room temperature for 15 minutes.

Note: The rest of these cooking instructions came directly from Bon Appetit’s recipe since I was very high altitude and grilling times and directions are different from what I would normally recommend.

  • Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn’t burn.)
  • Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
  • Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce

Final notes: This chicken was so yummy right after cooking, but even better the next day after a quick reheat and basting with the “dipping sauce” while on the grill.



sig

Healthy Spanish Paella, An Amazing Family Style Dish

 

Wow!  What an amazing class and dish I learned how to properly make with Local Silicon Vally Chef Joni Sare.  The back story is I run and organize a local “Healthy Lifestyle/Fitness” meetup group here in the San Francisco Bay Area and with the guidance and incredibly instruction from Chef Joni Sare.  Joni was kind enough to allow me to organize a very reasonably priced cooking class to offer my members last weekend.  And boy was it a BIG hit.  Thank you Joni!  We made a really healthy and nutrient dense Veggie/Chicken and Shrimp Spanish Paella that was just amazing and am so excited to share it with you.

Paella, is a traditionally “peasant style” Spanish dish that has been round for many many generations, and a delight to serve large groups, dinner parties, or large gatherings.  Paella, is technically a four stage dish, which can be put together quickly with a little preparation.  Even better, with a few family member or assistants to help with the cutting and chopping of the vegetables,  its easy to piece together and just flow through all 4 stages easily and with little thought. When you get to the last stage of the final cooking process, you just allow the ingredients to finish their final cooking phase and you can enjoy a glass of wine or sparkling water chatting with friends.  The final product is finished in the last stage of cooking for about 20 minutes. Llastly you turn up the heat and allow the rice to toast and caramalize or that tasty crispy bottom at the end, the lid on, for about 3 to 5 minutes.

There are many variations of Spanish Paella:

To get an idea of a basic Spanish Paella “how to” you can see a great link here in an older “Fine Cooking” magazine link.  For basic Spanish Seafood Paella recipe how to with video see here through this link.

Here is the recipe for the Paella we made yesterday that are reflected in the photos I have included on this blog entry.  This was a veggie, seafood, chicken recipe but you can make any variation of this from excluding the chicken and seafood for just a super veggie version, of by just excluding the chicken or seafood very your own preferences.

Classic Spanish Paella Recipes Include Many Of These Ingredients:

Rabbit, chorizo, pork sausage, chicken sausage, chicken legs or thigh pieces, shrimp, fish, mussels, clams, greens beans and peas. Seafood options can include: Shrimp, mussels, clams, crab, scallops, and fish (any variety).  Veggies options can include: Marinated artichokes, green bean, zucchini (any type, bell peppers (green , red, yellow, and orange colored), chickpeas, carrots sliced, asparagus, parsley, mushrooms and potatoes.

Recipe below Created AND Developed by Chef Joni Sare

Serves 4 and should be prepared in aprox a 10 to 12 inch pan

Ingredients Stage 1 and 2:

  • Chicken legs or thighs bone in, or for less juicy or “lower fat” meat, chicken breasts quartered
  • 1 whole  chorizo , pork or chicken sausage sliced at a diagonal
  • 1 cup short grain arborio Rice
  • 1 large pinch of saffron (aprox 8 to 12 strings crushed)
  • 2 large bell peppers of any color, we used red and green for this particular dish yesterday
  • 2 tomatoes chopped into bite sized piece
  • 1 zucchini green or yellow sliced into bite sized pieces
  • 1 red onion chopped1/2 cup of frozen green peas defrosted
  • 1/2 cup of green olives from a can (reserve liquid)
  • 2 tablespoons sliced roasted piquillo peppers from a can

*** Remember that is just the ingredients from the recipe shown in the photos, you can be creative and use any of the ingredients I have listed as common ingredients used in Spanish Paella

*** Go to Stage 3 to make the cooking liquid if you have time before completing stage 2 so cooking liquid will be ready to go directly into pan at the end of Stage 2

Directions:

Stage One:

  1. Heat until soft in the olive oil the yellow onion dieced, the bell peppers diced, and the tomato diced
  2. Heat until soft aprox about 5 minutes, stirring often

Stage Two:

  1. Brown the meat in the onion, bell pepper and tomato mixture, until meat is nicely browned on all sixed, then remove meat and set aside.
  2. Add the rice, cook, stirring often allowing for the rice to have a nice oil and vegetable mix while allowing the rice to “toast” somewhat.
  3. Make a “well” or circular area in the middle of the pan, add the saffron and toast it for about one minute.
  4. Add all the remaining ingredients except the browned meat

 

Stage 3 Ingredients:

  • 3 cloves of garlic minced or crush (or 1 tablespoon can prepared crush garlic)
  • 1 tsp smoked paprika
  • 1 cup chicken broth or stock
  • 1 14 ounce can of tomato sauce
  • 1 small 4 ounce jar of pimentos (liquid too)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1.2 cup of the olive juice from the canned olive can
  • 1.2 cup of white wine or 1.4 of a cup vermouth

Stage 3 and 4 Directions:

Stage 3:

****If you have time while meat is browning in Stage 2, begin on Stage 3 while its browning

  1. In a 2 quart sauce pan , mix the liquid ingredients well, and keep warm on stove until time to add to Paella dish in Stage 4
  2. Mix the chicken broth or stock, the tomato sauce, the jar of pimentos with liquid, the bay leaf, the dried thyme, the reserved olive juice from the can, and the white wine or 1.4 cup of Vermouth

 

Stage 4:

  1. Add the broth mixture to the paella pan, mix well, making sure the rice is evenly distributed.  Add the brown meat to the paella pan in strategic places (wait on the seafood).  If you are using whole chicken legs or thighs, try to kind of nestle them into and within the rice in the pan so they are nicely surrounded by the warm mixture to insure complete cooking.
  2.  Keep the lid off and do not disturb the mixture until serving!
  3. Cook uncovered on a low simmer for about 20 minutes, or until liquid is well below the rice and just about gone.
  4. 4. When liquid is about gone, at the point add the seafood, if using, in strategic places, and push down into the mixture.
  5. Turn the heat up now to medium high and allow the underside of the rice to toast and caramelize, making the “soccorat” aka the crispy rice bottom that Spanish paella is known for.
  6. Remove from heat , cover and let stand for 5 minutes, this allows the  “soccarat” or crispy browned rice bottom to loosen and lift from the bottom of the pan

Recipe Developed by Chef Joni Sare www.Jonisare.com

Serve and Enjoy!

Nutrition Information (per serving):
Calories (kcal): 430; Fat (g): 13; Fat Calories (kcal): 120; Saturated Fat (g): 2; Protein (g): 22; Monounsaturated Fat (g): 8; Carbohydrates (g): 54; Polyunsaturated Fat (g): 2; Sodium (mg): 710; Cholesterol (mg): 65; Fiber (g): 2;

 

 

 

 

 



sig

Hanger Steak with Mushrooms and Red Wine Reduction: Bon Appetite Magazine 10/11

 



Bon Appetit Magazine October 2011 :Hanger Steak with Mushrooms and Red Wine Sauce

I had been waiting for the perfect recipe for the hanger steak I had waiting for me in my freezer from Stemple Creek Ranch.   And as far as cooking magazines go, Bon Appetite is one I trust the most, and trusting them to transform my frozen hanger steak into a gorgeous dinner entree was the right call.  This recipe was so easy to do, the flavors superb, and I will be making it again.   This recipe would taste GREAT with London Broil or Top Sirloin. I only made a few slight adjustments using a little less butter and eliminating the garlic (allergies here).

Serves 4:

Ingredients:

  • Extra Virgin Olive Oil
  • 12 ounces of assorted mushrooms torn or cut into large pieces (I used 6 ounces chanterelles and 6 ounces of white button mushrooms)
  • Sea salt and fresh ground pepper to taste
  • 2 tablespoons organic unsalted butter, divided
  • 1 to 1 1/2 lb hanger steak, trimmed, pounded to 1/2 inch thickness (I recommend organic grass fed)
  • 1 large shallot chopped
  • 1 sprig of rosemary
  • 1 cup of red wine ( preferably dry red wine)
  • 3/4 cup low salt chicken stock
  • 2 tablespoons of chopped fresh tarragon

Directions:

  1. Heat 2 tablespoons of olive oil in a large heavy skillet over medium high heat
  2. Add mushrooms, cook stirring occasionally until soft and golden about 7 mnutes.
  3. Season to taste with salt and pepper
  4. Transfer to a bowl, set aside
  5. melt 1 tablespoon organic butter with with 1 tablespoon of oil in same skillet over medium heat
  6. Season steak with salt and pepper
  7. Add steak, shallots, and rosemary twig to skillet
  8. Cook about 3 minutes on each side, with a nice dark sear, for medium rare (the only way I eat my steak is medium rare)
  9. Transfer steak to a cutting board, and let rest while preparing sauce
  10. Discard shallots and rosemary from the skillet
  11. Add wine, and cook stirring up bits until reduced to about 3/4 of a cup
  12. Optional: Strain bits and the return liquid to pan (I did not do this by the way because I LOVE bits)
  13. Stir in chicken broth (or stock) and bring to a boil
  14. Simmer until reduced to 1/2 cup, about 5 minutes
  15. Remove from heat and whisk in 1 tablespoon organic butter
  16. Stir in mushrooms and 1 tablespoon tarragon
  17. Season with salt and pepper
  18. Spoon mushroom mixture onto 4 plates
  19. Thinly slice steak and place over mushrooms (I have shown in my photos here)
  20. Top steak plate with more mushrooms and sprinkle with tarragon

Serve and Enjoy!

 

According to the magazine each plate has aprox 515 calories each with 41 grams fat (good fat if grass fed organic beef and if cooked with organic butter) and 4 grams of carbs

 

 

 



sig

Easy Saffron Honey-Roasted Butterflied Whole Chicken: A Cat Cora Inspiration!

Serving Suggestion with Sauteed Wilted Arugula and fresh Lemon zest

 

 

I love Chef Cat Cora!  Her food is so fun , whimsical, and  never pretentious.   In magazine interviews or TV cameo’s she always seems to go out of her way to make her food  easy and approachable to even the most inexperienced chef . How can you not love this lady?

Amongst the many things I love about the recipe one aspect I like most is is how inexpensive it is. Check out this cost for a whole roasted organic chicken on sale at Whole Foods.  Its only 1o bucks and this recipe feeds 4 to 6 people.  You can do the math.

One great thing about buying poultry at Whole Foods is that the butcher will be happy to “butterfly” your chicken before wrapping it up for you.  The rest of the ingredients in the recipe are pantry staples, like just organic honey and a pinch of saffron.  Saffron to some may seems “expensive” but I buy mine at Trader Joe’s for 6 bucks or at  Cost Plus World Market here for only $4.99

This recipe is so easy a complete novice could throw this together in a snap and wow the pants off of friends and family.  The secret to the ease?  None other than my favorite “Butterflied Oven Roasted Chicken Cooking Method” . If  you ever followed me last summer, you’ll know I discovered the “Butterflied Chicken” roasting only method after I almost ruined a dinner where I was having company over and was desperate for a “quick fix”.   My butterflied chicken was originally supposed to be something “Balinese” on the grill, but I had problems with the marinade and grill, and eventually was left with only a butterflied chicken,  an oven and 60 minutes to work with.  That day became my first ever experience with oven roasting a butterflied chicken and I will never cook a whole chicken any other way in the oven again.  If your unfamiliar with what a “butterflied” chicken is, you may have heard it’s other name  called the “Spatchcok”  method.

This Saffron Honey-Roasted Chicken completely reflects the best of what I love about Cat.  I poached this recipe from her “Cooking from the Hip” cookbook .  Its one of my favorite little cookbooks.  I would proudly serve this Saffron Honey Chicken to my “foodie” friends at a nice dinner, but its my new favorite “go to” recipe for  simple night at home with Victor and myself.  I am one of those people who loves to use all of the bird.  After roasting a whole chicken,  I always madke a small pot of  real chicken stock within days of making this dish for dinner with the leftover bones.

Ingredients:

  • 1 whole roasting chicken 2 1/2-  4 lbs, then butterflied by the butcher or here is a video to show you how to butterfly a whole roasting chicken yourself yourself
  • 2 tablespoons unsalted preferably local organic butter
  • aprox 1/4 cup raw organic honey or organic honey
  • 2 tablespoons water (preferably unfiltered)
  • 1/2 teaspoon saffron threads

Directions:

  1. Preheat the oven to 415
  2. Rinse chicken and pat dry with paper towels
  3. Place butterflied chicken  a(A) cavity side down/breast up either on a rack in a foil lined roasting dish or (b)  its also completely fine to place the chicken cavity side down, breast up on a greased double foiled line dish in a roasting pan and place in oven with dark meat, or legs towards the back of the oven for 5 minutes while melting butter in step 2
  4. Melt the butter in a pan (I cheated and went microwave), and then drizzle some of the butter on the chicken rubbing it in with the sea salt all over the outside of the exposed surface.
  5. Meanwhile pour the honey and water into the remaining butter, Add the saffron and the heat in a small sauce pan over low heat until thin enough in consistently to brush over the chicken.  With a pastry brush, brush the honey mixture over the chicken.
  6.  Roast the chicken for another 10 minutes and repeat step 5
  7. Continue to baste chicken with remaining water, butter, honey mixture  over the chicken until an instant read thermometer registers the chicken breast at 150 to max 155 degrees, and the dark meat in the thigh at 160 to 165  max degrees
  8. Turn on broiler to high and allow the chicken to finish cooking and allow  skin to crisp up and brown under broiler. Again while basting if any leftover marinade of the water honey/ water/ butter mixture.
  9. When Chicken breast reaches 165 degrees and the dark meat in the deepest part of the inner thigh reaches no more than 175 degrees remove immediately from oven
  10. Let chicken  rest for at least 10 to 15 minutes before carving…. (this will be hard because it will smell so incredible and looks so juicy!)

Photo from right out of the Oven so Tasty!  Juicy and dripping with flavor!

I’ve shown this served with a simple wilted sauteed arugula side dish.  This leftover chicken makes for a great shredded cold chicken salad as well, and save the chicken bones in a zip lock bag in freezer.  Great for making home made chicken stock. I’ll be doing one and posting it on here within the next week.

 

 



sig

Steamed Shrimp and Cilantro Chinese Dumplings (Shu Mai)


I’ve been making AND eating Chinese dumplings since I was a little girl.   One of my favorite memories from when I was a child was going to authentic Dim Sum Restaurants in San Francisco’s China Town on a Sunday morning.  My favorites being the Steamed Pork Buns, Pot Stickers, and the Steamed Shrimp Dumplings.  At home we used to make large batches of pot stickers ahead of time and freeze them.  In the last 15 years I started playing around with the fillings and found that there are endless different ingredients you can combine to make a really great dumpling.  I still make large batches and freeze them ahead of time.  Whats great about freezing them is that they store well up to 3 months ahead of time, and still cook quite quickly in a hot pan or skillet with some steam.

I was really happy when I saw this Mark Bittner recipe in the New York Times because he really simplified the whole process with his video demonstration so that it would translate well to even a novice chef.    I also just *love* Mark Bittner’s food column in the NY Times.   This recipe is naturally low in fat.   I only made a few changes.   These were  so great,  my boyfriend and I gobbled them down… literally.   There were none left.  Next time I will double the recipe and freeze some.

If you don’t have  a bamboo steamer or anything to steam the dumplings in, that is fine, you can still make these.  All you have to do is heat up a skillet, place the dumplings in,  add a little water or chicken broth and quickly put the lid on making sure not to leave the skillet on the heat so long the bottoms of the dumplings burn.

Ingredients:

  • 1/2 cup soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon sesame oil
  • 1 tablespoon minced fresh ginger
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 to 3/4 cup fresh cilantro leaves
  • 1/4 cup roughly chopped scallions, white parts only
  • 1/2 or 1 whole can of water chestnuts, finely chopped
  • 10 to 12 round dumpling (or gyoza) skins
  • Juice of 1 lime
  • Optional: 1 to 3 tablespoons oil,  and water as needed if cooking in a non stick pan

Directions:

  1. Combine the soy sauce, rice wine, sesame oil, and ginger in a bowl.  Put half the shrimp, half the cilantro and all the scallions in a food processor and pulse: add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons.  Transfer to a bowl.  Roughly chop the remaining shrimp and cilantro, add them along with the water chestnuts to the bowl and stir to combine.
  2.  Place a dumpling skin on a work surface, moisten the edges with water, and put  teaspoon of the filling in the center.  Gather the edges of the wrapper up around the filling, squeezing gently, to plea the sides;  some of the filling should remain exposed.  Repeat with the remaining dumpling skins and filling, keeping the dumpling wrappers and dumplings covered with the damp towels while you work. Video Here.
  3. Add the lime juice to the remaining soy mixture to make a dipping sauce

Cooking Methods: Steaming or Pan Seared and “Steamed”

  1. Option A. Rig a bamboo steamer over a large pot with about 1 inch of water; bring to a boil and reduce to a simmer.  Option B.  Heat a non stick skillet with 1 tablespoon neutral oil over medium high heat
  2. Option A: Put as many dumpling in the bamboo steamer (lined with parchment paper) as you can fit in a single layer and cover the pot.   Option B: place dumplings in skillet with hot oil and wait 1 to 2 minutes until edges are brown and then add a couple tablespoons of water and quickly place lid on skillet to steam
  3. Option A : Cook until the exposed filling turns pink and the wrappers are tender: in steamer 4 to 6 minutes, in skillet aprox 4 (do not burn the bottoms)
  4. Serve with leftover soy sauce mixture with lime juice as dipping sauce

 



sig

Slow Cooker “Chicken Tikka Masala”

I’ve been tooling around with this recipe for awhile.  I wanted a healthy version of Chicken Tikka Masala, to put together in the slow cooker with all the depth and flavor of the traditional Chicken Tikka Masala.  No small feat, and this following recipe was only the result after a lot of trial and error.  Lots of error.   And I’ll be honest up front.  Although this is a “Slow Cooker” recipe, there is prep work, with an overnight marinade, and then some additional cooking steps required before putting it all into the “slow cooker” to finish it off.  The result is really awesome, but its not a “5 minute investment of your time”  meal.  There is a bit of planning involved here,  but worth the effort.  I will be working on trying to create a simple and quicker version of this recipe, but this was the best I could come up with so far that satisfied my palate. Additionally,  I added the extra step of quick “broiling” the chicken after the marinade, to add some extra depth of flavor to it before putting it in the slow cooker with the marinade.  You can skip this step if you like.

 

If you make this recipe an make any adjustments or changes, by all means let me know and I can post it in the comments section.  Thanks you guys!

Ingredients for Chicken and Marinade:

  • 2 cups non fat plain Greek yogurt
  • 3 tablespoons lemon juice
  • 1 to 2 inch peeled fresh grated ginger
  • 3 cloves of garlic minced (optional)
  • 1 tablespoon paprika
  • 1 tablespoon red chili powder (adjust for your own personal likes on the “heat” factor”)
  • 2 teaspoon cinnamon
  • 2 teaspoons salt
  • 2 teaspoons of either white or black pepper
  • 2 to 3 lbs of boneless, skinless chicken breasts quartered (you can use thighs as well, but I prefer breasts)

Directions for Marinade:

  • Combine all the ingredients together, then add chicken until all pieces are coated
  • Cover and let it marinade for at least 4 hours, but preferably overnight.  I marinated this batch for 24 hours

Masala Ingredients:

  • 3 tablespoons olive oil, ghee or neutral cooking oil.
  • 2 medium onions peeled and cut into bite sized pieces
  • 6 cloves garlic peeled and minced
  • 1 inch of ginger peeled and grated
  • 1/2 tsp of cumin
  • 1/2 tsp of coriander
  • 14.5 ounce can of chopped tomatoes
  • 1 tablespoon garam masala
  • 2 tablespoons tomato paste
  • Optional: 1/2 to 1 cup of organic cream or light coconut milk, and chopped cilantro to add in at the end

Directions for Masala and cooking chicken

  1. On stove take large sauce pan and saute the onions and garlic until soft over medium heat
  2. Add ginger and tomatoes, stir for aprox a minute
  3. Add cumin, coriander, garam masala and tomato paste and stir until heated through
  4. Add mixture to slow cooker
  5. (Optional: Broil Chicken without marinade at HIGH in oven until browned or brown over stove in skillet.  for the additional browning step, BE SURE to remove the marinade from the chicken first.)
  6. With slotted spoon or tongs, add the chicken to the slow cooker.  ***For a thinner base (my preference) add the remaining marinade, for thicker base, discard marinade.
  7. Cook on “high” for 6 to 8 hours or until chicken is cooked all the way through.  You can adjust the heat if the chicken looks like its become to cooked, and turn it down to “low” halfway in between.
  8. Add optional cream or coconut milk, and cilantro
  9. Serve and Enjoy

 

 

 

 

 



sig

Easy Indian Spiced Chicken Breast

I came up with this chicken dish and marinade to go with my Curried Mango Ginger Chutney recipe I made last night.  I originally came across a similar spice combination when I saw a dish called “Tawa Fish”.   I thought this spice combination sounded great on fish (without the frying part) so why not try it with chicken breasts?  This marinade tasted great with the chicken and then even better with the Curried Mango Ginger Chutney recipe I made.  The marinade is easy, healthy  and simple to put together.

Ingredients:

  • 1 1/2 lbs chicken breasts (2 large or 4 small chicken breasts)
  • 2 tablespoons lemon juice
  • 2 tablespoons white vinegar (I used white balsamic vinegar)
  • 1 tablespoon neutral oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoons turmeric
  • 1 ground coriander
  • 1/2 teaspoon garam masala (optional)

Directions:

  1. Combine all the ingredients (except for the chicken breasts) in a bowl, set aside
  2. (optional) pound out chicken breast until they are all uniform, about 1.2 inch thick, they will cook evenly and faster this way.
  3. Marinade chicken breasts in fridge for at least 1/2 an hour
  4. When ready to cook, remove chicken breasts and pat dry
  5. preheat oven to 400 degree
  6. heat oil over medium to medium high heat in a oven proof skillet or grill pan
  7. Sear chicken until browned for about 2 minutes on each side and take pan directly from stove and place into oven
  8. Depending on thickness of the chicken breast, l finish cooking in about 3 to to 10 minutes.  You want the chicken to no longer be pink and juice running clear.
  9. Remove chicken from pan and and place on cutting board or plate and let rest at least 5 minutes.  The chicken will retain more juices the longer you let it rest.
  10.   Serve as a main dish and accent it with “Curried Mango Ginger Chutney”

 

 

 

 



sig

” A Healthier” Spaghetti Carbonara

 

 

I know, I know, there is no such thing as a truly “Healthy Spaghetti Carbonara”. And I answer with a  “Yes” and “No”.  Hear me out with this little story I tell below about how I came up with this recipe a couple of weeks ago.

I woke up one morning a couple of weeks ago to a major “Spaghetti Carbonara” craving, which is really weird because this is a dish I think I have only had a couple of times in my whole life.    Now I am going to be honest, I had been drinking alcohol with some old friends the night before… and you know what that leads to: Waking up the next morning craving food that is full of bad fats and starchy carbohydrates!  Hence the only explanation for my very unusual  “Spaghetti Carbonara” craving.  So here I was stuck  with this insatiable craving and knowing I had  never even made this dish before.  So I did what any self respecting girl with a healthy food blog wanting to create a plate full of “bad”  would do:  Went online and did a google search for a recipe, hoping there would be something healthy amongst the bunch.  No such luck.  There it was, as I expected, a bunch of recipes that were not remotely healthy. Albeit there were LOTS of recipes filled with some very delicious sounding  starchy carbohydrates and fat creations with not an ounce of nutrition.  What I ended up making was  a “happy middle”…Something kind of in between the “delicious tasting yet starchy carbohydrate/ bad fat hell” recipe, and then the something “I will not be mortified to post on my blog” recipe.

 

In ending I will say : this is a MUCH  healthier version than the original, I got my “fix”, and it passed my boyfriend’s picky “I don’t care if its not healthy”  palate (he’s also  Italian).

Serves 2: Can be doubled or tripled

Ingredients:

  • 2 pieces organic uncured bacon (pork works best, but you can use turkey)
  • 1 tablespoon chopped garlic
  • Freshly ground black pepper
  • 8 to 12 ounces of Whole Wheat or Multi Grain Pasta cooked el dente (I would not at this time recommend any of the qunioa pasta with this because it would come out too mushy.)
  • 1 large organic free range egg, beaten and seasoned with salt
  • salt
  • 6 ounces shredded or grated Parmigiano-Reggiano or similar hard cheese
  • 6 to 8 ounces  fresh spinach
  • 1 tablespoon of organic butter or extra virgin olive oil

Directions:

  • In large saute pan over medium heat, cook bacon until crispy, and drain on paper towels (or you can cook in microwave for quicker results)
  • In pan large enough to hold pasta, heat oil or melt butter, and add garlic and saute for 30 seconds
  • Add pasta and bacon, season with black pepper saute for 30 seconds
  • Remove from heat and add eggs, whisking quickly until the eggs thicken but do not scramble
  • Add the spinach and stir in until wilted
  • Add the cheese and re season with salt and pepper
  • Mound the pasta onto a plate and serve

I have only made this recipe twice now.  If you make this dish and have any suggestions on how to improve, or alternative ingredients one could use, please submit them,  and I will post in the comments section.  Thanks!



sig

Roasted Butterflied Chicken with Ginger Soy Marinade

 

 

I’ll probably use this butterflied chicken cooking method  for roasting chicken in the oven from now on. Or until I become more proficient roasting chicken whole.  This oven roasted butterflied chicken method cooks so quickly, even and juicy, I think it kicks butt on the traditional “whole roast chicken” method. This butterflied chicken may not be as pretty presentation wise, but who really cares?

I have to be honest, I stumbled upon making this recipe, literally by accident.  I was planning on having one of those “cooking weekends” where I had all these fun recipe concepts I was excited to make.   Yet from the get go, things just kept going wrong.  As far as the chicken went, I was planning on making a “Balinese” marinade grilled chicken recipe I had been salivating over for a few weeks, but the marinade came out horrible.  I discovered this only after I was already several hours behind into my cooking for the weekend and I was having company over in a few hours.  So here I had this butterflied chicken ready to marinade, it was too late to fire up the grill, and I had never roasted a butterflied chicken in the oven. I was now paralyzed with “creative cooking  block”.  Looking back I have no idea why I was so flustered.  Roasting butterflied chicken in the oven should have seemed like an obvious “snap”.   I decided upon a  soy glaze so I knew I could at least get a nice looking “brown” on the skin.  I threw together a quick 1 hour marinade, preheated the oven to 415 degrees, threw the chicken in, and 45 minutes later it was done. I LOVED the way this chicken turned out.  The chicken skin was nicely browned  and crisp, and the chicken meat super juicy and cooked evenly throughout.

Normally I don’t make Asian marinades with soy sauce because of the high sodium content but I was a little pressed for time, and I’ll admit, it tasted great.

*** Note: I did not, nor will I likely ever butterfly a chicken on my own.  Just had the butcher at Whole Foods do it for free. To “Butterfly the Chicken Yourself”  Here is a link to an instructional video on YouTube.

Marinade for a 3 to 4 lb roasting Chicken Butterflied

  • 2 tbsp Hoisin Sauce
  • 3 tbsp low sodium soy sauce
  •  1 tbsp grated ginger
  • 2 to 3 cloves garlic
  • 1 tsp sesame oil
  • Salt and pepper to taste
  • neutral cooking oil, I used grapeseed

Directions:

  • Pre heat the oven to 415 degrees
  • Line a broiling pan with foil, doubled, then oiled
  • Place marinaded chicken, butterflied, breast side up, laying on the pan as the photo above shows
  • oiled the chicken skin and put a nice sprinkling of salt and pepper on as well
  • Put an electric thermometer in the breast of the chicken
  • Place the dark part of the chicken into the oven facing the back of the oven.  The oven is hottest in the back and as that the darker meat needs to be around 10 degrees hotter than the breast meat
  • Set timer for around 35 minutes and check thermometer.  Check every 5 minutes after wards until Breast is 160 degrees and dark meat 170.
  • Optional: Baste the chicken with the left over marinade through cooking process
  • When breast meat is around 160 degrees and the dark meat around 170, turn the broiler up to high, and raise the pan so the skin can get browned and crispy.  Watch closely.  This only took a couple of minutes.
  • Remove from the oven and let rest for about 10 to 15 minutes
  • Serve and enjoy

 

 

 

 



sig

“Test Kitchen”: Low fat Spicy Tomato Arugula Angel Hair Pasta

 

This is my first in what I will call my “Test Kitchen” Series.  I’ll be trying out recently published recipes from blogs or magazines and following them exactly as they are printed.  Then I’ll post my notes and give it a “will try again” or “will not try again”.

I found this recipe on the Facebook scroll of Chef Marcus Samuelsson’s blog last week.  A  link to the recipe here.   It sounded really good, healthy, loaded with veggies, and I had all the ingredients on hand.  And while the recipe was easy and it stored well, I really doubt I’ll make it again.  It tasted like any random pasta with tomato sauce made of canned tomatoes, and I never normally use canned tomatoes, and now I know why.  I don’t like the taste of canned tomatoes unless they are used in a  large pasta  sauce recipe and then simmered for several hours with a lot of other ingredients, herbs and spices.

I initially tried this dish with a new kind of quinoa angel hair pasta which after making it, I realized, it wasn’t very good.  I have another brand of quinoa pasta I use and like, but for whatever reason, this particular brand, or maybe just quinoa angel hair pasta, was not good this evening.  So I used my back up multi grain whole wheat pasta which I know to be good

Spicy Tomato-Arugula Angel Hair Recipe:

Ingredients:

  • 2 yellow tomatoes, diced
  • 3 red tomatoes, diced
  • 1 tablespoon sea salt
  • 1 lb of dried angel hair pasta (I used multi grain pasta)
  • 3 tablespoons olive oil
  • 3 garlic cloves chopped
  • 3 shallots chopped
  • 1 14 ounce can of crushed tomatoes
  • 1/4 cup of chopped arugula
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons chopped oregano
  • 1 teaspoon crushed red pepper flakes
  •  Anaheim chiles, seeds and ribs removed, chopped
  • Salt
  • 2 tablespoons freshly grated Parmesan cheese

Directions:

  • Place the yellow tomatoes and red tomatoes in a large bowl.  Sprinkle with the sea salt and let sit for 40 minutes
  • Bring 4 cups of salted water to a boil.  Add the pasta and cook until al dente, about 4 minutes.  Strain and rinse.  Set aside
  • Heat the olive oil in a large pot over medium heat.  Add the garlic and shallots and saute until the shallots are softened.  3 to 4 minutes.  Add the crushed tomatoes and bring to a simmer.  Cook for 5 minutes
  • Toss the sauce with the pasta, the salted tomatoes, the arugula,pepper, oregano, red pepper flakes and chiles and heat until warmed through.  Season with salt and sprinkle with the Parmesan.  Serve immediately.

My notes if making this again: Use a lot more arugula or spinach, omit canned tomatoes, used more fresh tomatoes, use some chopped up yellow and orange bell peppers sauteed with the garlic and the shallots, use more herbs and spices, angel hair pasta does not taste good made with quinoa.

My conclusions: I have so many other tomato pasta sauce recipes I like that I would probably not make this again.

 

 

Related Posts Plugin for WordPress, Blogger...


sig