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Posts tagged ‘rice’

A little mid week Chinese chicken

Back in the day……

There was nothing I loved more than a great Chinese Buffet!

I had this one particular friend, who she and I would dawn our most spacious sun dresses and steal away to the buffet and eat till we could barely walk!

But times of have changed.

Now I try to eat healthy and then since I developed that pesky shell fish allergy, going buffets where I don’t know exactly what’s in everything, is simply just high risk behaviour!

But every now and again, I get a strong craving for some Chinese style chicken!

So last night I googled “Sweet and Sour Chicken” and so this recipe is loosely based on the first three or four that I looked at.

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Start by cutting and appropriate amount of  fresh chicken ( I used boneless breast) into nice manageable strips or bite size chunks.

Place the chicken in a bowl with one egg white,  2 tsp of cornstarch and 1/4 tsp of salt.   Mix throughly till the chicken bits are well coated, then set aside.

Meanwhile chop up a bunch of your favorite Asian style veg into nice strips.

I used:

  • red pepper
  • yellow pepper
  • red cabbage
  • broccoli

But any nice firm veg will do.

And some finely chopped fresh ginger, about 1″ knob or at least 1 tbsp.

 

Chinese chicken002

Oh yes…..and you will probably want to be cooking some rice or noodles or something on the side to go with it……or not.

Okay, now you are ready to go.

Get out your wok, or in my case big skillet and get it pretty smokin hot!

Then add about 1 tbsp of high smoking temp oil.  Do NOT use olive oil!!  I used coconut, it has a nice neutral flavour and can get nice and hot before burning.

 

Chinese chicken006

Once the oil is nice and hot, dump your chicken in the pan and quickly spread it out to a single layer.  But then DON’T touch it!!  And yes it will immediately stick!

But then after a minute or two of cooking, with a good strong spatula, flip it over and let it go another minute or two.

Then remove it to a CLEAN bowl or plate.  Don’t worry if it still looks a little pinkish, it will cook some more soon.

Then add a little more oil to the pan, let it heat, then toss in all of your veg, including the ginger and give them a good toss.

 

Chinese chicken005

 

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NOTE:   now in all the “Sweet and Sour” recipes I looked at, they were using pineapple as the “Sweet”.   I didn’t have any so I substituted in the sauce (coming next) but if you WERE to use pineapple chucks, this is where you would toss them in, with the veg and then use the juice in the sauce.

 

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Sauce:   So as mentioned, the real recipes called for canned pineapple and then the juice in the sauce.   But the closest thing I had was oranges.

  • 1/2 cup orange juice
  • 1/4 cup ketchup
  • 1/4 white or rice vinegar
  • 3 tbsp brown sugar
  • pinch of salt
  • and in hind sight, I would have used a pinch of chili flakes

Mix that up well.

Once the veg have cooked for a minute or two, pour in the sauce, mix well and turn up the heat until the sauce starts to bubble.

Then add the chicken back in to the pan.   Stir it all up, put the lid on and let simmer for a couple of minutes until everything is well cooked.

Serve with your favorite side dish!

Easy chicken!  And the best part is……you know EXACTLY what’s in it!!

 

Chinese chicken008

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Chicken Biryani

For the longest time I have wanted to make Chicken Biryani.

I’ve seen it on menus at Indian restaurants, but always end up ordering the Butter Chicken…..cause that’s the kind of girl I am.

And then in Canada we have a food product line called “President’s Choice” which is associated with a chain of grocery stores and so The President……who’s choice I’m assuming these products are……who seems like a fun enough guy, is always doing these funny commercials for his stuff.  And lately he’s been flogging the President’s Choice frozen Chicken Biryani.   So I’ve REALLY wanted to eat some!

Then I went on-line to just “look up” a recipe!  Easy enough!  Only it seemed that every recipe I seemed to find was a long drawn out ordeal that I just couldn’t be bothered with!!

Then along came my blog friend at Frugal Feeding with a lickedy split recipe for Chicken Biryani that will knock your socks off!

Well, let’s just say, you’ll really like it!

I followed his recipe to the “T”  (except for the Bay leaves, which I never seem to have and find tedious)  which, if you are a regular visitor to this blog, you know I sometime can find sticking to recipes a bit challenging!  But this one was great!

The Chef and I ate this…..till we could eat no more!!

Chicken Biryani

The Joy of the Blog

So what’s the best part of being in the blog world?   Getting to read all the wonderful stuff out there.

It’s fine to sit and write about stuff yourself, but I think it is WAY more fun to read about and try other people’s stuff!

But how do you FIND other stuff?  Well, I didn’t get it at first, but then I caught on.  When people read YOUR stuff……and goodness only knows how they came upon it………but then they hit the “LIKE” button or better yet, they leave a comment, then you see them there.

And then you get curious as to just WHO is reading your stuff…..so you hit the link to them and get to their blog…..then you check out their stuff.  

And around and around it goes!   It’s fascinating really!  It’s  like having friends all over the world who share your interests or turn you on to stuff you never knew about!

So it happened the other day that someone from the blog                         

HEALTHY MODERATION  said that she liked one of my posts, so of course I went to visit her!

And she is a girl after my own heart who enjoys the Lebanese food and has posted some lovely recipes. 

I found one that I had never heard of called Mjadara that I just HAD to try!

Most Lebanese food that I am familiar with has big strong flavours from spices or garlic and lemon but this dish is very gentle and mild, very comforting and hearty.

Actually it reminds me of a Lebanese version of an Ayurvedic ( ancient  Hindu system of traditional medicine) dish called Khichdi, an East Indian rice and lentil comfort food dish.  But it is also used in healing.  People with maladies would eat nothing but this, or be on a “khichdi fast” because it is so gentle it helps to restore health.

But then she paired the Mjadara with Cabbage Salad with Mint and Garlic which added such a  fresh and wonderful balance to the dish.   Truly delightful!

And the best part is, I stumped The Chef!  He had never had either of these dishes before and found himself quite pleased by them.

So may I suggest that next time you are reading a blog, even this blog, to go to the bottom and see who “Liked” it or made a comment and go and visit their blog.   You will be AMAZED where you can find yourself!

At the very least you could find yourself with a great idea for dinner tonight!!

Mjadara and cabbage salad

Meat on a stick.

Roxanne, a friend of mine from Baltimore,  is a big fan of meat on a stick, so this one is for her!

One of my blogger friends from Tiny Kitchen Stories recently posted a recipe for Kofta which is a Middle Eastern version of meat on a stick.

I have always been a fan of this sort of thing, but was skeptical when I saw this one was made with turkey.

Don’t get me wrong, I enjoy turkey, but mostly in the “Thanks Giving Dinner” format.   Otherwise I find it rather bland and boring.

But these certainly changed my opinion!

Check out the recipe for the original ingredients:    Kofta

I’ll admit that I was too lazy to toast and grind the cumin and coriander seed so I just used the plain old powdered version and also added about 1/2 tsp of cinnamon which is not on the list.

And I  did the whole she-bang in the food processor instead of doing it lovingly in different stages, so mine came out much squishier looking than hers but it still held together just fine.

I also really liked that there wasn’t any flour or bread crumbs or any of that business in it.

And I chilled them for about 1/2 and hour before baking them just so they would keep their shape.  I think this would be even more useful it you were going to do them on the grill.

We don’t have a bar b que so I just did them in the oven.   Baked them for half the time and turned them over for the second half.   But when I took them out at half time they looked a little dry so I gave them a quick brush of olive oil before I put them back in and it seemed to do the trick!

Mine were also a lot bigger and thicker than hers ( I could only find three skewers in the drawer ) so instead of plating them whole, I cut them up into more “brochette” looking chunks  so there would be no fighting over who got more and then served them on rice with salad and home-made Tzatziki Sauce.

Was very pleasing indeed.

And just before serving, I gave the whole thing a quick hit of fresh lemon juice.  That always brightens things up!

Thanks Tiny Kitchen!

Stuffed Peppers three ways

The Chef is a fan of three ways.

You know, when it comes to preparing dishes.    He really likes taking one ingredient and preparing three different versions of the same item.

The other night he made three different coloured peppers stuffed with three different stuffings!

Let’s break down the fillings.

Filling # one:

  • corn
  • black beans
  • cooked rice

Filling # two:

  • cooked green lentils
  • green olives
  • chopped cilantro
  • chopped parsley
  • 1 clove minced garlic

Filling # three:

  • cooked red lentils
  • crushed tomato ( or tomato sauce)
  • sun dried tomatoes

Feel free to add anything extra that you might like, but these are the basic ingredients.

So make up all these different fillings separately.

I know all that  seems like a lot of work, but just keep the left overs because they make great “salad” accompaniments for your lunch for the rest of the week!!

Cut the peppers in half removing the insides.  Sprinkle with a little olive oil and bake at 350 for about 12 minutes till they are a bit wilted.

Then stuff each pepper with one of the fillings, try to make the colour contrasts interesting.  Or not.

These particular versions are all Vegan, but if you wanted to add some cheese on top to melt in, that would be very tasty too.

Bake for about 15 minutes or until they are heated through.

Stuffed peppers three ways

Enjoy with side salad or other veg.

Chicken and Broccoli bake

I had a roommate long ago who used to make something like this.  It was very comforting and I often try to recreate it, but haven’t quite figured it out.

This version does the trick though.

I started with some frozen chicken breasts.   But don’t fret, we can use that to our advantage!

I popped them into a sauce pan with about 4 cups of water, give or take, with a shot of olive oil and about a table-spoon of “poultry seasoning” and a pinch of salt and then put them on to boil.

Meanwhile, I chopped up a nice size onion and browned it up in a bit of oil in a large skillet with a clove or two of chopped garlic.

When they were brown enough, I poured them into a good size casserole dish and spread them evenly on the bottom.

Then I fished the chicken breasts out of the boiling water ( which is now very much like chicken broth!) and popped them into the skillet with the onion flavours still lingering!

Brown the chicken breasts to give them a little colour and a lot more flavour.

While those are browning, wash and chop up a head of broccoli, in hind sight, I would have chopped it smaller than I did, but if you like bigger bits of brocoli feel free to chop them to  the size you like.  Spread them into the casserole over the onion.

I then added a few handfuls of fresh chopped parsley to help give it some colour.

Meanwhile back at the chicken……

As they browned up, I fished them out of the skillet one by one and sliced them into 2-3 bite size morsels then tossed them back in the skillet and repeated till all were cut.  Then I added about 1 tablespoon of Worcestershire sauce to zing it up a bit.

Meanwhile, add two cups of short grain brown rice to the casserole dish and toss everything together making sure everything, especially rice, is coated with any juices or flavours going on in there.

Then arrange  the chicken bits in the casserole in some sort of evenly distributed pattern.

Then get about four cups of the left over “chicken water”  ( thought we were just gonna waste it didn’t you??) and pour it all over everything, making sure that most of the stuff, at least all the rice anyway, is submerged.

I think my roommate used to use a can of “cream of something” type soup in hers and that’s what made it so much more creamy or saucyer than mine.  Feel free to experiment, but just make sure you have double the liquid to whatever the rice amount is.

Then cover tightly with tin foil and place into a 375 oven for at least 45 minutes.

After that time take it out and test the rice to see if it’s done.   If it is, sprinkle the top of everything with a good few handfuls of your favorite grated cheese.   I used smokey cheddar and then replace in the over UNCOVERED under the broiler and turn it up to 500 degrees and watch it closely.   It should only take about 5 minutes or less to melt and brown the cheese.

Your done!

Serve at will!

What’s good about this stuff is, it works well the next day as a work lunch, either re-heated ( but I don’t use micro waves) or at room temperature  it is just as good!

Chicken and Broccoli Bake

Citrus Chicken

As I have mentioned many a time before, I am allergic to shell-fish and for that reason I avoid most Asian style restaurants because the abundance of shell-fish is just too high risk.

But this doesn’t mean to say that I don’t LOVE some of the foods one might get there.  Before “the trouble” ( because I wasn’t always allergic) I used to frequent many a Chinese buffet!

One thing I particularly miss is Lemon Chicken.

So today I thought I’d try my own version, only without the crispy batter of course.

Here is what you will need:

  • boneless skinless chicken breast cut in bite size cubes
  • 2-3 cloves minced garlic
  • aprox 1 inch minced fresh ginger
  • 1/2 orange pepper in thin slices
  • juice of half a fresh orange
  • juice of 1 fresh lemon
  • 2 tsp orange zest
  • 1 tsp lemon zest
  • 2 tsp soy sauce
  • 1 tsp sugar ( or sweetener of your choice)
  • 1/2 tsp chili flakes ( more if you like)
  • 1/4 water or stock

In a hot skillet, add about 1 tbsp of oil and then brown the chicken.   Then add the garlic and ginger, toss well and cook till they are well sweated.

Then add all of the other ingredients, mix well and bring up to a boil, then simmer for about 10 minutes.

At this point, it can be ready but the sauce will be thin.   OR you can do like real Chinese food and add some cornstarch to thicken it up and give it that glossy look.

Put 1 tbsp of cornstarch in about 3 tbsp of water and mix into a thin paste, then add to the chicken dish and mix in well.  It should take a short time for it to thicken up.

Then it is ready to serve.  Top with some green onion and maybe some toasted cashews?

Citrus Chicken

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