prep time: 10 minutes      cook time: 15 minutes       total time: 25 minutes      serves 3 bowlscoconut-curry-noodle-soup-8

ingredients
2 T oil
3 cloves garlic, minced
1 T fresh ginger, grated
3 T red (or yellow) curry paste
8 oz. boneless chicken breast or thighs, sliced
4 c chicken broth
1 c water
2 T fish sauce (or soysauce as a substitute)
1 c coconut milk
6 oz. dried rice vermicelli noodles (maifun rice sticks, orange package)
1 lime, juiced (or lemon juice as a substitute)
scallions to garnish

directions

  1. in a large pot over medium heat, add the oil, garlic, ginger, and curry paste. fry for 5 minutes, until fragrant. add the chicken and cook for a couple of minutes, just until the chicken turns opaque.
  2. add the chicken broth, water, fish sauce/soysauce, and coconut milk. bring to a boil. at this point, taste the broth for salt and adjust seasoning accordingly (it should be a little on the salty side since the noodles will help curb the saltiness at the end).
  3. squeeze lime juice and add some scallions, saving some to top for garnish.
  4. bring to a boil and then add the noodles. turn heat off and noodles should be ready to eat in about 3 minutes.

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yields 4 servings        prep time: 15 minutes       cook time: 20 minutes       total time: 35 minutesteriyaki_grilled_chicken_veggie_rice_bowls3

ingredients
teriyaki sauce
1/2 c low-sodium soy sauce
1/2 c water
3 T packed light-brown sugar
3 T honey
3 cloves garlic, minced (1 T)
1 T minced ginger
1 T rice vinegar
1.5 T cornstarch

chicken, veggies, and rice
3.5 T olive oil
1.5 lbs boneless skinless chicken breasts
ground black pepper
1 medium zucchini, diced into half moons (1.5 c)
1.5 c matchstick carrots
2.5 c diced broccoli florets
2 c rice
sesame seeds, optional

directions

  1. in a small saucepan, whisk together soy sauce, 1/4 c + 2 T of water, brown sugar, honey, garlic, ginger, and rice vinegar. bring mixture to a light boil over medium-high heat. whisk together cornstarch with remaining 2 T water, then add to sauce mixture in saucepan. reduce heat slightly and allow to boil 1 minute, stirring constantly. remove from heat, set aside.
  2. brush both sides of chicken with 1.5 T olive oil and season with pepper. preheat a grill over medium-high heat (about 425-450 degrees). brush grill grates lightly with oil then grill chicken until center registers 160-165 degrees on an instant read thermometer, about 4 minutes per side. remove and let rest 5 minutes then dice into cubes.
  3. heat remaining 2 T olive oil in a saute pan over medium-high heat. add zucchini, broccoli, and carrots and saute 4-5 minutes until crisp tender.
  4. layer rice into 4 bowls, then top each with 1/4 of the chicken and 1/4 of the veggies. drizzle desired amount of teriyaki sauce over tops. sprinkle with sesame seeds. serve warm.

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chicken fried rice

January 8, 2016

prep time: 25 minutes       cook time: 15 minutes       total time: 40 minutes
yields 4-6 servingschicken-fried-rice-12

ingredients
for chicken and marinade:
1 large chicken breast, diced
1 tsp soy sauce
1 tsp cornstarch
1/2 tsp sesame oil

you’ll also need:
1 T hot water
1/4 tsp sugar
1 T regular/light soy sauce
pepper
3 T canola oil, divided
2 eggs, beaten
1 medium onion, diced
4 c cooked rice
1 c bean sprouts
1 scallion, chopped
1 T cooking wine

other optional ingredients: chunks of ham (leftover deli meat), canned corn, frozen vegetables or fresh vegetables

directions

  1. combine chicken and marinade ingredients and set aside while you prepare the rest of the ingredients.
  2. next, combine the hot water, sugar, soy sauces, and pepper in a small bowl. this is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.
  3. take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). if you are using cold leftover rice, try to break up the clumps as best as possible.
  4. heat the wok over medium high heat and add 1 T of oil. add the eggs and scramble them until just done. you can even start scooping them up when they look like they are almost done and set aside. they will continue to cook in the bowl and you will cook them again in the rice.
  5. heat the wok until just smoking and spread another tablespoon of oil around your wok. sear the marinated chicken in one layer for 20 seconds. stir-fry the chicken until about 80% done. remove the chicken to your marinade bowl and set aside.
  6. optional ingredients – stir fry frozen/fresh vegetables in a tablespoon of oil and season. scoop out and set aside.
  7. with the wok over medium high heat, add another tablespoon of oil and saute the onions until translucent. add the rice and flatten out and break up any large clumps. if the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. sprinkling a little water over large clumps of rice will help break them up more easily. if the rice was made fresh, cooking time will be faster. just make sure that the rice isn’t too wet, which will make frying it difficult.
  8. once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix until the rice is evenly coated with sauce. you will have to break up any remaining clumps of rice as best as possible. the rice should be hot by this time.
  9. now add the chicken and any  juices from the bowl you set aside earlier and stir fry for another minute.
  10. add the eggs, bean sprouts, ham, corn, frozen/fresh vegetables, and scallions, and continue stir-frying the rice for another 30 seconds. serve while hot !

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crock pot adventures

August 27, 2015

lately, i’ve been trying out some slow cooker recipes. the few that i’ve tried out have been pretty successful… just have to tweak them a little here and there. i’ve never really cooked much with larger pieces of meat: i’ve cooked with ground beef, smaller pieces of beef/pork when stir-frying, fish (mostly tilapia), but never really felt comfortable with chicken/steak type dishes. i’ve always stuck mainly with pasta and rice dishes.

i think cooking chicken in a crock pot has given me a little more courage to try something i haven’t done much of.

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arroz con pollo

March 18, 2014

prep time: 20 minutes       cook time: 30 minutes       total: 50 minutes       makes 6 servings

ingredients
3.5-4 lbs of chicken (cut into 8 pieces)
extra virgin olive oil
salt
pepper
1 onion, chopped
1 bell pepper, chopped
cauliflower
3 garlic cloves
1 tsp paprika
2 T tomato paste (or 1 can crushed or stewed tomatoes)
2 1/2 c jasmine rice
1/2 white wine
2 c chicken stock
1-2 tsp saffron
1 dried bay leaf
chopped parsley

directions

  1. heat a pan over medium-high heat with a few tablespoons of olive oil. season the chicken liberally with salt and pepper on all sides. cook until golden on all sides, about 10 minutes. remove from pan to a plate.
  2. combine the onion, pepper, and garlic in pan with more oil as needed. season with salt. cook for 3-4 minutes until soft and slightly caramelized. season with paprika.
  3. add tomato paste (or crushed/stewed tomatoes) and allow to cook until darkened. once tomato paste is dark plum colored, add white rice and toast for 2 minutes.
  4. deglaze pan with white wine, then pour in chicken stock. stir in the saffron and bay leaf. bring to a boil then reduce to a simmer. cover and cook for 15-20 minutes until rice is cooked, but al dente. halfway through cooking the rice, add chicken to the pan and let cook for at least 8-10 minutes.
  5. serve arroz con pollo warm with parsley and cilantro.

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