Monday, August 25, 2008
Quick Chicken and Zucchini Curry
A quick, simple, on-pot meal.
-1 can diced tomatoes
-3 zucchini, sliced
-1 can chickpeas
-1 can coconut milk
-8 chicken thighs, diced
-1 tb Thai red curry paste
-1/2 onion, thinly sliced
-4 cloves garlic, minced
-salt to taste
Sautee the onions and garlic in a bit of olive oil until beginning to color. Add the chicken and brown. Add everything else and simmer until a thick sauce has formed.
-3 zucchini, sliced
-1 can chickpeas
-1 can coconut milk
-8 chicken thighs, diced
-1 tb Thai red curry paste
-1/2 onion, thinly sliced
-4 cloves garlic, minced
-salt to taste
Sautee the onions and garlic in a bit of olive oil until beginning to color. Add the chicken and brown. Add everything else and simmer until a thick sauce has formed.
Labels: chicken, dinner recipes, homemade, zuchinni
Thursday, August 14, 2008
Roasted Chicken Thighs with Cumin Spiced Quinoa
This was a pretty hands-off meal, which is nice for a weeknight.
-8 chicken thighs
-3 carrots, diced
-4 zucchini, diced
-1 cup quinoa
-salt and pepper to taste
-2 ts cumin
-1 ts paprika
Layer diced veggies in a 9x13 pan and then nestle the chicken thighs in the veggies. Season with salt and pepper. Bake on 375 for about 4 minutes, until chicken is done and veggies are tender. While the chicken and veggies are cooking, boil the quinoa until tender, then drain. Season with salt, pepper, paprika and cumin, then stir in the cooked veggies.
Labels: carrot, chicken, dinner recipes, homemade, quinoa, zuchinni
Wednesday, August 06, 2008
Chicken with Pancetta and Cranberry Beans Over Cheesy Cauliflower Puree
I had never used fresh cranberry beans before, but they came in the CSA box and so I had to find something to do with them. They ended up adding a nice texture to this dish.
-5 chicken thighs, diced
-1 cup pancetta, diced
-1/2 onion, diced
-1 lb cranberry beans, shelled
-3 sprigs fresh thyme
-2 sprigs fresh rosemary
-pepper
-1 recipe Cheesy Cauliflower Puree
Boil the shelled beans with the herbs and pepper for about 20 minutes, until the beans are tender. At the same time, in a wide pan, render the pancetta and caramelize the onions in the fat. Add the chicken and cook until done. Add the boiled, drained beans to the pan and season with salt and pepper. Serve over the cheesy cauliflower puree.
-1 cup pancetta, diced
-1/2 onion, diced
-1 lb cranberry beans, shelled
-3 sprigs fresh thyme
-2 sprigs fresh rosemary
-pepper
-1 recipe Cheesy Cauliflower Puree
Boil the shelled beans with the herbs and pepper for about 20 minutes, until the beans are tender. At the same time, in a wide pan, render the pancetta and caramelize the onions in the fat. Add the chicken and cook until done. Add the boiled, drained beans to the pan and season with salt and pepper. Serve over the cheesy cauliflower puree.
Labels: cauliflour, chicken, cranberry beans, dinner recipes, homemade
Wednesday, May 21, 2008
Kind of a Cobb
Kind of a Cobb Salad
This was a healthier version of a cobb salad, without the blue cheese or the creamy dressing.
-3 cups mixed greens per person
-1 chicken breast, pan fried and diced, per person
-5 stalks pickles asparagus, chopped, per person
-1 small tomato, chopped, per person
-1 hard boiled egg, chopped, per person
-1/4 diced red onion, per person
-homemade vinaigrette, to taste (equal parts olive oil, balsamic and mustard)
Layer all the chopped stuff on top of the greens, then pour on the dressing.
-1 chicken breast, pan fried and diced, per person
-5 stalks pickles asparagus, chopped, per person
-1 small tomato, chopped, per person
-1 hard boiled egg, chopped, per person
-1/4 diced red onion, per person
-homemade vinaigrette, to taste (equal parts olive oil, balsamic and mustard)
Layer all the chopped stuff on top of the greens, then pour on the dressing.
Labels: chicken, homemade, lunch recipes, salad
Tuesday, May 20, 2008
Quick Sausage and Veggie Stew
Sausage and Veggies Stew
This was a very quick weeknight meal.
-8 sausages, thinly sliced
-2 large heads broccoli, chopped
-1 handful pinenuts
-1 onion, sliced
-2 cans tomatoes
Sautee the onions until translucent. Add everything else and cover. Steam for a few minutes. Then remove cover and sautee until desired moisture level.
Labels: brocolli, chicken, dinner recipes, homemade, sausage
Sunday, May 11, 2008
Chicken with Agretti and Brocolli in a Turmeric Fenugreek Cream Sauce
We had a bunch of leftover sauce from last night's dinner, so we made a quick sort of Indian stir fry with it.
-1 cup fenugreek cream sauce
-8 chicken thighs, diced
-1 bunch agretti, trimmed
-2 heads brocolli, chopped
-1/2 onion, thinly sliced
Brown the chicken in a pan. Add the veggies and cover. Steam for a few minutes. When veggies are tender, add the sauce. Stir to combine and serve.
-8 chicken thighs, diced
-1 bunch agretti, trimmed
-2 heads brocolli, chopped
-1/2 onion, thinly sliced
Brown the chicken in a pan. Add the veggies and cover. Steam for a few minutes. When veggies are tender, add the sauce. Stir to combine and serve.
Labels: agretti, brocolli, chicken, dinner recipes, homemade
Wednesday, April 30, 2008
Peanut Chicken Salad
I'm always trying to think of good uses for the rotisserie chicken from Costco, which has to be the best $6 deal around. This time, I chopped up the chicken and made and Asian-style peanut salad with noodles.
-1 rotisserie chicken, chopped
-3 packages, shirataki noodles, par-boiled
-1/2 red onion, minced
-2 tb sesame seeds
-3 tb natural peanut butter
-3 tb dark soy
-2 tb warm water
-1 tb siracha
-1 tb agave nectar
-juice of 1 lime
-1 tb hoisin sauce
-a few cups of mixed greens
Combine all of the liquids and the sesame seeds to make a sauce. Mix the sauce into the chicken, onion and noodles. Serve over a bed of mixed greens.
-3 packages, shirataki noodles, par-boiled
-1/2 red onion, minced
-2 tb sesame seeds
-3 tb natural peanut butter
-3 tb dark soy
-2 tb warm water
-1 tb siracha
-1 tb agave nectar
-juice of 1 lime
-1 tb hoisin sauce
-a few cups of mixed greens
Combine all of the liquids and the sesame seeds to make a sauce. Mix the sauce into the chicken, onion and noodles. Serve over a bed of mixed greens.
Labels: chicken, homemade, lunch recipes, salad, shirataki noodles
Thursday, April 10, 2008
Garlic Chicken with Lime Mashed Squash
This was a quick dish that was perfect for a reheated microwave lunch at work.
Lime Mashed Squash
-1 large squash
-1/4 cup cream
-juice of 1/2 lime
-salt and pepper to taste
Cut the squash in half and season with olive oil, salt and pepper. Place on a cookie sheet (cut side up) and cover with foil. Roast on 400 for about 45 minutes, or until the flesh if fork tender. When the squash is cool enough to touch, scoop out the flesh with a spoon. Then puree the flesh with the other ingredients.
Garlic Chicken
-1 head of garlic, cloves peeled and minced
-1 tb each mustard seed and black onion seed
-salt and pepper to taste
-10 chicken thighs, cubed
-1/2 onion, thinly sliced
Sautee the onion and garlic over medium heat until the onions are translucent. Add everything else and sautee until the chicken is golden and cooked throughout.
-1 large squash
-1/4 cup cream
-juice of 1/2 lime
-salt and pepper to taste
Cut the squash in half and season with olive oil, salt and pepper. Place on a cookie sheet (cut side up) and cover with foil. Roast on 400 for about 45 minutes, or until the flesh if fork tender. When the squash is cool enough to touch, scoop out the flesh with a spoon. Then puree the flesh with the other ingredients.
Garlic Chicken
-1 head of garlic, cloves peeled and minced
-1 tb each mustard seed and black onion seed
-salt and pepper to taste
-10 chicken thighs, cubed
-1/2 onion, thinly sliced
Sautee the onion and garlic over medium heat until the onions are translucent. Add everything else and sautee until the chicken is golden and cooked throughout.
Labels: chicken, dinner recipes, homemade, lunch recipes, squash
Monday, March 31, 2008
Sesame Chicken Noodle Salad
Alexis wanted to do something different with our rotisserie chicken from Costco, so instead of making a standard, mayo-based chicken salad, she used shirataki noodles and made a spicy sesame/peanut sauce. It was a very tasty salad, served warm, hot or cold.
-1 rotisserie chicken, shredded
-4 packages shirataki noodles, par-boiled
-4 stalks celery, diced
-2 bell peppers, minced
-3 stalks green garlic, minced
-2 tb sesame seeds
-4 tb dark soy
-3 tb natural peanut butter
-2 tb rice vinegar
-2 tb sesame oil
-1 tb rooster sauce
-2 tb hoisin sauce
-1 tb garlic powder
Sautee the green garlic, celery and bell peppers in a bit of oil, seasoned with salt and pepper and sautee for a few minutes, until beginning to brown, but not yet soft. Mix the sesame seeds, dark soy, peanut butter, rice vinegar, sesame oil, rooster sauce, hoisin and garlic powder together until smooth, then mix with the sauteed veggies. Then add the boiled noodles and the chicken and mix until thoroughly incorporated.
-4 packages shirataki noodles, par-boiled
-4 stalks celery, diced
-2 bell peppers, minced
-3 stalks green garlic, minced
-2 tb sesame seeds
-4 tb dark soy
-3 tb natural peanut butter
-2 tb rice vinegar
-2 tb sesame oil
-1 tb rooster sauce
-2 tb hoisin sauce
-1 tb garlic powder
Sautee the green garlic, celery and bell peppers in a bit of oil, seasoned with salt and pepper and sautee for a few minutes, until beginning to brown, but not yet soft. Mix the sesame seeds, dark soy, peanut butter, rice vinegar, sesame oil, rooster sauce, hoisin and garlic powder together until smooth, then mix with the sauteed veggies. Then add the boiled noodles and the chicken and mix until thoroughly incorporated.
Labels: bell pepper, celery, chicken, dinner recipes, green garlic, homemade, salad, shirataki noodles
Wednesday, March 12, 2008
American Bento Lunch
Cherry Tomatos, Cornichons, Deviled Eggs and Indian Spiced Chicken Salad
I got the idea to make Giao bento boxes for lunch from Biggie at Lunch in a Box. Although she makes them for her pre-schooler, Giao also likes variety but lots of calories in his lunches.
Deviled Eggs:
-4 eggs, hard-boiled
-1 tb mayo
-1 tb dijon
-salt and pepper to taste
-1 ts hot paprika
-1 ts garlic powder
Halve the eggs and pop out the yolks. Mix the yolks with the rest of the ingredients until smooth. Spoon the yolk mixture back into the concave of the eggwhites. Sprinkle with paprika.
Indian Spiced Chicken Salad:
-1 rotisserie chicken, shredded
-1/2 cup mayo
-1 tb dry garlic chutney (pre-packaged and bought at an Indian grocery store)
-juice of 1/2 lemon
Mix mayo, chutney and lemon juice together until smooth and then mix it into the shredded chicken.
-4 eggs, hard-boiled
-1 tb mayo
-1 tb dijon
-salt and pepper to taste
-1 ts hot paprika
-1 ts garlic powder
Halve the eggs and pop out the yolks. Mix the yolks with the rest of the ingredients until smooth. Spoon the yolk mixture back into the concave of the eggwhites. Sprinkle with paprika.
Indian Spiced Chicken Salad:
-1 rotisserie chicken, shredded
-1/2 cup mayo
-1 tb dry garlic chutney (pre-packaged and bought at an Indian grocery store)
-juice of 1/2 lemon
Mix mayo, chutney and lemon juice together until smooth and then mix it into the shredded chicken.
Labels: chicken, eggs, homemade, lunch recipes, salad
Friday, February 22, 2008
Chicken (Kelp) Noodle Soup
A hearty chicken noodle soup packed with veggies and fiber-filled kelp noodles.
-4 zuchinni, thinly sliced
-1 onion, diced
-3 carrots, thinly sliced
-8 boneless, skinless chicken thighs, diced
-2 packs kelp noodles, chopped
-6 cans chicken broth
-salt and pepper taste
Sautee the veggies in a bit of oil until beginning to caramelize. Add the noodles and broth and bring to a boil. Simmer until veggies are tender, then add the diced chicken. Simmer a few more minutes and serve.
-1 onion, diced
-3 carrots, thinly sliced
-8 boneless, skinless chicken thighs, diced
-2 packs kelp noodles, chopped
-6 cans chicken broth
-salt and pepper taste
Sautee the veggies in a bit of oil until beginning to caramelize. Add the noodles and broth and bring to a boil. Simmer until veggies are tender, then add the diced chicken. Simmer a few more minutes and serve.
Labels: carrot, chicken, homemade, lunch recipes, soup
Wednesday, January 30, 2008
Chicken Brocolli Bake
Giao called this dish a "half assed chicken divan", but he couldn't deny that it was tasty. There's really no recipe for this one. Alexis just shredded a rotisserie chicken, mixed it with brocolli flowerettes, covered it with cheese and threw it in the oven until the cheese melted.
Labels: brocolli, casserole, chicken, lunch recipes
Tuesday, January 15, 2008
Fenugreek Chicken Curry
A quick, weeknight meal.
-1 lb green beans, trimmed and cut in thirds
-4 chicken breasts, cut in bite size chunks
-1 can diced tomatos
-1 onion, roughly chopped
-10 cloves garlic
-2 tb fenugreek powder
-1 tb turmeric
-1 tb salt
-1 tb roasted curry powder
Sautee the chicken in a large pot of wok until browned. Puree the onion, tomato and garlic and add that to the pot. Reduce heat and add the spices. Simmer for about 15 minutes. Add the green beans and simmer until tender.
-4 chicken breasts, cut in bite size chunks
-1 can diced tomatos
-1 onion, roughly chopped
-10 cloves garlic
-2 tb fenugreek powder
-1 tb turmeric
-1 tb salt
-1 tb roasted curry powder
Sautee the chicken in a large pot of wok until browned. Puree the onion, tomato and garlic and add that to the pot. Reduce heat and add the spices. Simmer for about 15 minutes. Add the green beans and simmer until tender.
Labels: chicken, dinner recipes, green beans, homemade, Indian
Friday, December 28, 2007
Easy Rotisserie Chicken Salad
This chicken salad is very easy and can be made with any veggies you happen to have on hand. We had cherry tomatoes and onions, so we mixed that with a shredded rotisserie chicken and equal parts mayo and dijon mustard.
Labels: chicken, homemade, lunch recipes, salad
Tuesday, December 25, 2007
Morrocan Christmas Dinner at Alexis' Parents' House
Every year Alexis' family chooses a different theme for Christmas dinner...and they spend all day cooking and drinking. The food always turns out delicious and this year was no different.
Homemade Bread (made by Alexis' dad) and Pan-fried Store-bought Naan
The Whole Meal
So colorful.
B'stilla
The picture above is before we dug into it with our fingers and the picture below is after. b'stilla is a classic Moroccan dish made of shredded chicken and egg layered in phyllo dough and sprinkled with powdered sugar. Alexis' mom made this version, but basically, you boil a chicken in a bunch of spices, including saffron. Then you pull the meat off and set aside. You reserve the cooking juices as stock and cook the beaten eggs in the broth and strain that. Then you mix together the chicken and egg mixture with more spices and layer it between sheets of phyllo that have been brushed with melted butter. You bake it on 350 for about 1/2 an hour, until golden brown, then you turn it over on a plate and sprinkle liberally with powdered sugar. Delicious.
Vegetarian Harira
Usually harira is made with lamb, but we'd been eating a lot of lamb, so we decided to make this version vegetarian and were pleasantly surprised that it was quite good. Harira is a stew made with lentils, chickpeas, and tomatos in a lemony, slightly spicy broth. We also thickened this with a bit of rice. It was perfect when sopped up with some of Alexis' dad's homemade bread.
Chicken with Olives and Preserved Lemon
This dish epitomized Moroccan food, especially in looks. It was pretty tasty as well. Although next time I'd just use dark meat rather than the whole chicken, as the white meat was a little dry.
Cous Cous with Caramelized Onions and Toasted Pinenuts
Prawns in Chermoula
This was one of the stars of the night, made by Alexis' sister. This is also incredibly easy. You make the chermoula below, then toss the raw prawns in it to coat and sautee until just done, about 2 or 3 minutes. You could also use this chermoula on just about any protein.
Orange and Radish Salad
This beautiful salad consisted of equal parts fresh orange segments and thinly sliced radish, seasoned with salt and pepper.
Beet and Pomegranate Salad
This salad was made of 3boiled beets, peeled and cut into cubes, a couple of handfuls of fresh pomegranate seeds, 1/2 a thinly sliced red onion and a handful of chopped fresh cilantro. It was dressed in a vinaigrette made from lavender vinegar, olive oil and sweet-hot mustard.
Eggplant Tomato Relish
This is a classic Moroccan side dish.
Carrots with Lemon and Mint
These carrots were grown by Alexis' parents and were sweet and fresh tasting. The carrots were steamed until tender, then dressed in lemon juice, fresh chopped mint, salt and pepper.
Homemade Bread (made by Alexis' dad) and Pan-fried Store-bought Naan
The Whole Meal
So colorful.
B'stilla
The picture above is before we dug into it with our fingers and the picture below is after. b'stilla is a classic Moroccan dish made of shredded chicken and egg layered in phyllo dough and sprinkled with powdered sugar. Alexis' mom made this version, but basically, you boil a chicken in a bunch of spices, including saffron. Then you pull the meat off and set aside. You reserve the cooking juices as stock and cook the beaten eggs in the broth and strain that. Then you mix together the chicken and egg mixture with more spices and layer it between sheets of phyllo that have been brushed with melted butter. You bake it on 350 for about 1/2 an hour, until golden brown, then you turn it over on a plate and sprinkle liberally with powdered sugar. Delicious.
Vegetarian Harira
Usually harira is made with lamb, but we'd been eating a lot of lamb, so we decided to make this version vegetarian and were pleasantly surprised that it was quite good. Harira is a stew made with lentils, chickpeas, and tomatos in a lemony, slightly spicy broth. We also thickened this with a bit of rice. It was perfect when sopped up with some of Alexis' dad's homemade bread.
Chicken with Olives and Preserved Lemon
This dish epitomized Moroccan food, especially in looks. It was pretty tasty as well. Although next time I'd just use dark meat rather than the whole chicken, as the white meat was a little dry.
-1/4 preserved lemon, rinse, pulp discarded, peel cut in thin strips
-1 whole chicken, cut into parts
-1 onion, diced
-5 cloves garlic, minced
-1/2 ts ground ginger
-1 1/2 ts ground cinnamon
-1 pinch saffron
-1 cup kalamata olives (the recipe called for green, but this is what we had and it was fine)
-2 bay leaves
-1 handful fresh cilantro, chopped
-3 cups chicken broth
Brown the chicken pieces in some olive oil and set aside in a large baking dish. In the same pan add the onions and garlic and cook until soft. Add all of the other ingredients, except the browned chicken and cilantro, and cook for a few more minutes. Then pour the sauce over the chicken in the baking dish. Bake on 350 for about 1 and 1/2 hours, or until chicken is very tender. Remove the chicken pieces from the dish and set aside in a covered serving dish. Pour the sauce into a pan and reduce by half, stirring frequently. Pour the sauce over the chicken in the serving dish, then sprinkle with the fresh cilantro.
-1 whole chicken, cut into parts
-1 onion, diced
-5 cloves garlic, minced
-1/2 ts ground ginger
-1 1/2 ts ground cinnamon
-1 pinch saffron
-1 cup kalamata olives (the recipe called for green, but this is what we had and it was fine)
-2 bay leaves
-1 handful fresh cilantro, chopped
-3 cups chicken broth
Brown the chicken pieces in some olive oil and set aside in a large baking dish. In the same pan add the onions and garlic and cook until soft. Add all of the other ingredients, except the browned chicken and cilantro, and cook for a few more minutes. Then pour the sauce over the chicken in the baking dish. Bake on 350 for about 1 and 1/2 hours, or until chicken is very tender. Remove the chicken pieces from the dish and set aside in a covered serving dish. Pour the sauce into a pan and reduce by half, stirring frequently. Pour the sauce over the chicken in the serving dish, then sprinkle with the fresh cilantro.
Cous Cous with Caramelized Onions and Toasted Pinenuts
Prawns in Chermoula
This was one of the stars of the night, made by Alexis' sister. This is also incredibly easy. You make the chermoula below, then toss the raw prawns in it to coat and sautee until just done, about 2 or 3 minutes. You could also use this chermoula on just about any protein.
Chermoula
-1/2 preserved lemon, rinsed, pulp removed and roughly chopped
-3 cloves garlic
-1 large handful fresh cilantro leaves
-juice of 1/2 lemon
-large pinch of saffron
-1/2 ts paprika
-1/2 ts cumin
-1/4 ts cayenne
-1/4 cup olive oil
Put all the ingredients into the food processor and grind into a course paste.
-1/2 preserved lemon, rinsed, pulp removed and roughly chopped
-3 cloves garlic
-1 large handful fresh cilantro leaves
-juice of 1/2 lemon
-large pinch of saffron
-1/2 ts paprika
-1/2 ts cumin
-1/4 ts cayenne
-1/4 cup olive oil
Put all the ingredients into the food processor and grind into a course paste.
Orange and Radish Salad
This beautiful salad consisted of equal parts fresh orange segments and thinly sliced radish, seasoned with salt and pepper.
Beet and Pomegranate Salad
This salad was made of 3boiled beets, peeled and cut into cubes, a couple of handfuls of fresh pomegranate seeds, 1/2 a thinly sliced red onion and a handful of chopped fresh cilantro. It was dressed in a vinaigrette made from lavender vinegar, olive oil and sweet-hot mustard.
Eggplant Tomato Relish
This is a classic Moroccan side dish.
-1 eggplant, baked and diced
-3 tomatoes, diced
-2 cloves garlic, minced
-3 tb olive oil
-juice of 1 lemon
-salt and pepper to taste
Mix all the ingredients together and set aside to meld at room temperature. Eat on thick pieces of crusty bread.
-3 tomatoes, diced
-2 cloves garlic, minced
-3 tb olive oil
-juice of 1 lemon
-salt and pepper to taste
Mix all the ingredients together and set aside to meld at room temperature. Eat on thick pieces of crusty bread.
Carrots with Lemon and Mint
These carrots were grown by Alexis' parents and were sweet and fresh tasting. The carrots were steamed until tender, then dressed in lemon juice, fresh chopped mint, salt and pepper.
Labels: beets, carrot, chicken, dinner recipes, eggplant, homemade, salad, soup
Sunday, December 23, 2007
Mid-Afternoon Snack of Chicken Bites with Peanut Sauce
We were looking for a protein-filled snack to tide us over until dinner when Alexis' mom pulled some Trader Joe's chicken skewers out of the freezer. They didn't look that tasty though, so we doctored them up with a quick homemade peanut sauce, which made the rather dry meat a much more palatable.
Peanut Sauce
-1/4 cup peanut butter
-2 tb hot water
-2 tb soy sauce
-1 tb chili garlic sauce
-1/4 ts stevia
-1 scallion minced
-1/4 cup peanut butter
-2 tb hot water
-2 tb soy sauce
-1 tb chili garlic sauce
-1/4 ts stevia
-1 scallion minced
Mix all ingredients thoroughly.
Labels: chicken, homemade, snack
Sunday, December 02, 2007
Chicken Tetrazinni with Tomato and Cucumber Salad
Turkey Tetrazinni is a common dish for dealing with leftover turkey, but we didn't have turkey, we had a rotisserie chicken. This dish was tasty and filling and very easy to make.
Chicken Tetrazinni
-1 rotisserie chicken, shredded
-4 packages shirataki noodles, chopped
-2 cups peas
-1 cup heavy cream
-3 tb butter
-3 tb soy flour
-2 tb vermouth
-salt and pepper to taste
-1 cup shredded mild cheese
-1/2 cup shredded parmasean
-10 shallots, thinly sliced
-1 cup cream cheese
-2 eggs, beaten
Sautee the shallots in a bit of olive oil until soft. Place in a large bowl with the shredded chicken, eggs and the peas. Boil the shirataki noodles for 1 minute, drain and place in the bowl. In a sauce pot, make a roux with the butter and soy flour. Add the cream, the vermouth, the cream cheese and the salt and pepper and whisk until smooth. Simmer for several minutes, until thick. Add the sauce you just made and the shredded mild cheese to the bowl with the rest of the ingredients. Mix to thoroughly combine ingredients. Pour into a 9x13 greased baking dish and bake, covered with foil, on 400 for about 30 minutes. When it looks solidified, sprinkle the parm on top and bake, uncovered, for another 5 minutes or so, until the top is bubbly and brown.
-1 rotisserie chicken, shredded
-4 packages shirataki noodles, chopped
-2 cups peas
-1 cup heavy cream
-3 tb butter
-3 tb soy flour
-2 tb vermouth
-salt and pepper to taste
-1 cup shredded mild cheese
-1/2 cup shredded parmasean
-10 shallots, thinly sliced
-1 cup cream cheese
-2 eggs, beaten
Sautee the shallots in a bit of olive oil until soft. Place in a large bowl with the shredded chicken, eggs and the peas. Boil the shirataki noodles for 1 minute, drain and place in the bowl. In a sauce pot, make a roux with the butter and soy flour. Add the cream, the vermouth, the cream cheese and the salt and pepper and whisk until smooth. Simmer for several minutes, until thick. Add the sauce you just made and the shredded mild cheese to the bowl with the rest of the ingredients. Mix to thoroughly combine ingredients. Pour into a 9x13 greased baking dish and bake, covered with foil, on 400 for about 30 minutes. When it looks solidified, sprinkle the parm on top and bake, uncovered, for another 5 minutes or so, until the top is bubbly and brown.
Labels: chicken, cucumber, peas, shirataki noodles, tomatos
Monday, November 12, 2007
Chicken Noodle Soup (with Kelp Noodles)
Chicken noodle soup is something we often miss in our efforts to reduce the amount of refined carbs we eat. Fortunately, we've found kelp noodles, which, when boiled, taste just like glass noodles and make a fine substitute for regular noodles.
-3 chicken breasts, diced
-4 carrots, thinly sliced
-6 ribs celery, diced
-2 packages kelp noodles, chopped
-1/2 onion, diced
-6 cans chicken broth
-pepper to taste
Sautee the veggies in a bit of oil for a few minutes, until beginning to soften. Add the broth and bring to a boil. Reduce to a simmer and add the noodles. Simmer until noodles are tender. Add the chicken and cook for a couple minutes, until chicken is just done. Season and serve.
-4 carrots, thinly sliced
-6 ribs celery, diced
-2 packages kelp noodles, chopped
-1/2 onion, diced
-6 cans chicken broth
-pepper to taste
Sautee the veggies in a bit of oil for a few minutes, until beginning to soften. Add the broth and bring to a boil. Reduce to a simmer and add the noodles. Simmer until noodles are tender. Add the chicken and cook for a couple minutes, until chicken is just done. Season and serve.
Labels: chicken, dinner recipes, homemade, kelp noodles, soup
Tuesday, November 06, 2007
Paprika Chicken with Zuchinni, Radish and Purple Carrot Salad
We had so many great, colorful veggies they just had to be thrown into a salad together. The salad went really well with the richness of the chicken.
Paprika Chicken
-4 chicken breasts, cut in bite size pieces
-1 onion, quartered and thinly sliced
-10 cloves of garlic, thinly sliced
-1 tb hot paprika
-1/2 cup plain, Greek yogurt
-salt to taste
Sautee the onions and garlic in a bit of olive oil until soft. Add the chicken and spices and brown chicken. Cover and cook for a few minutes, until chicken is cooked through. Remove from the heat and stir in the yogurt.
Salad
-2 small zuchinni, halved and thinly sliced
-1 large watermelon radish, peeled and julienned
-3 purple carrots, peeled and cut in thin rounds
-1 tb each grainy mustard, balsamic and olive oil, mixed thoroughly
Dress the veggies in the vinaigrette and serve.
-1 onion, quartered and thinly sliced
-10 cloves of garlic, thinly sliced
-1 tb hot paprika
-1/2 cup plain, Greek yogurt
-salt to taste
Sautee the onions and garlic in a bit of olive oil until soft. Add the chicken and spices and brown chicken. Cover and cook for a few minutes, until chicken is cooked through. Remove from the heat and stir in the yogurt.
Salad
-2 small zuchinni, halved and thinly sliced
-1 large watermelon radish, peeled and julienned
-3 purple carrots, peeled and cut in thin rounds
-1 tb each grainy mustard, balsamic and olive oil, mixed thoroughly
Dress the veggies in the vinaigrette and serve.
Labels: carrot, chicken, dinner recipes, homemade, radish, salad, zuchinni
Thursday, October 25, 2007
Sweet-Hot Rotisserie Chicken Salad
The $5 Costco rotisserie chicken is one of the best deals around. The rotisserie chicken is the best we've had (take-out style) and it's so cheap. We often shred the meat and use it in soups or salads.
Sweet-Hot Chicken Salad
-1 rotisserie chicken, meat shredded
-1/2 cup mayo
-2 tb sweet hot mustard
-juice of 1/2 lemon
-1 cucumber, seeded and thinly sliced
-1 handful fresh cilantro, chopped
Mix together the mayo, mustard and lemon juice until smooth. Then mix with the rest of the ingredients.
-1 rotisserie chicken, meat shredded
-1/2 cup mayo
-2 tb sweet hot mustard
-juice of 1/2 lemon
-1 cucumber, seeded and thinly sliced
-1 handful fresh cilantro, chopped
Mix together the mayo, mustard and lemon juice until smooth. Then mix with the rest of the ingredients.
Labels: chicken, homemade, salad
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