Archive for the 'chicken' Category

09
Jun
13

Peruvian chicken, courgette blossoms, Spring risotto.

Well, this is awkward. I’ve been downright neglectful. It’s one thing to have a month-long hiatus from blog-land and widely accepted to take 2-3 months sans-virtually verbalising so much as a sweaty sesh or spicy feast, but it is rarely lauded as appropriate blog behaviour to take 6 months away. Please accept my sincerest apologies, readers (ie my parents and 5 or so friends who live for this).

I’ll try not to peace for quite so long next time around.

The past 6 months have been eventful, and I can say with full confidence that I’ve rarely been sweatier or spicier in my entire life. In short, I’ve gotten well acclimated with yoga, dance and have started lifting weights with a personal trainer (who am I?!) for the sweaty side, and I’ve eaten such oddities (ahem, rareaties) as pigeon and barnacles to fulfil the spicy side. I’ve been busy.

When I’m not challenging the biological capabilities of digestion, I’ve made a few things tasty enough to share.

I’m pretty in love with this Peruvian Chicken recipe I found on the Whole Foods app. It has lemons and yellow peppers and just the most delicious flavour.

Peruvian chicken

Peruvian chicken

Ingredients:

1 1/2 teaspoon expeller-pressed canola oil, plus more for oiling the pan
1 1/2 tablespoon sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoon fine sea salt
1 1/4 teaspoon ground black pepper
5 cloves garlic, finely chopped
2 1/2 tablespoons white wine vinegar
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into 10 serving pieces
2 red or yellow bell peppers, cored, seeded and cut into chunks
1 lemon, sliced

I make the recipe with chicken thighs only, though you’re more than welcome to massacre a whole chicken. Just massacre away.

I’m not sure what it is about roasted lemons, but I am having a love affair with them at the moment. I feel as though there can’t possibly be a more delicious and fat free alternative to flavouring in the world. It’s just lovely.

I made these adorable zucchini (aka courgettes, per the Brits) blossoms the other day that were just Georgia O’Keefe-level beautiful. I’ve been gunning to prepare zucchini blossoms since the Food Network started courting them a few years back, but I’d never been able to find them at the farmers markets in New York. Chapel Market near my flat in London proudly displayed a fancy selection the other day, so I snapped up a bag. London – 1, NYC- 0.

zucchini blossoms

zucchini blossoms

 

Ingredients:

4 zucchini blossoms, stems removed
2 tbsp goat cheese
1 egg, beaten
flat-leaf parsley, chopped
salt and pepper, to taste

Most recipes wanted me to deep-fry the blossoms, but I was determined to find a baked version so as not to un-do my training sessions. I ended up improvising, as such, and created my own.

I began by pre-heating the oven to 180 degrees Celsius. I then beat together the egg and cheese, and mixed in the parsley, salt and pepper. I put the cheese mixture into a Ziploc bag and cut the tip to create a pastry bag. I then piped the cheese into the blossoms, and put them on a tray to bake for about 10 minutes.

They were pretty delicious, though I’d drizzle with honey in the near future. Everything’s better with a little honey. I’d also go with ricotta cheese, as the goat cheese was a bit tangy and not as nice with the flowers as I’d have imagined. Live and learn.

As my boyfriend loves his meat (teehee) and I favour the veg, I’m proud to have gotten him to eat my Spring Vegetable Risotto a few week’s back. I’d always found risotto intimidating and had only made one failed recipe a few years’ back, but he’d made some no fewer than five times since we’ve met. I figured it was time to tame the stock-y beast, if you will.

I followed the Epicurious recipe to the tee, and didnt leave my risotto’s side for the full half hour. The end result was creamy, healthy(ish) as risottos go, and such a looker. See below:

Spring Vegetable Risotto with poached eggs

Spring Vegetable Risotto with poached eggs

21
Jul
12

tagine, badminton, and Bologna.

Greetings from foggy London town, where the Summer is scarce and the condensation oh so prevalent. It’s been just over two months since I relocated from NYC to the Land o’ Scones (official name), and it seems as though I timed my arrival to coincide with sheets of rain and blankets of clouds (going with a bed theme here..just go with it). I can assure you I didn’t. Luckily, the absence of Sun is prolonging my youth! If I can’t find the Sun, then I’m guessing it can’t find my wrinkles. Right?! That’s pure logic.

I’ve been indoors lately far more than my former self dared, so it’s given me ample time to cook and decorate. I’m almost positive I’m turning full-on adult. Proof: today, I bought a small bunch of orange daisies! Who does that?! Adults. That’s who.

While I’ve been getting all domestic, I’ve also been cooking my face off. A few weeks ago, I made a Weight Watchers recipe of Chicken Tagine with Apricots and Almonds:

tagine

Ingredients:

4 halves apricots, dried
1 lb boneless, skinless chicken breasts
1 c chicken broth, fat free
1 tbsp flour, white
1 medium onion, chopped
1/2 tsp cinnamon
1 tbsp honey
1/4 c almonds, whole, blanched
1/8 tsp salt
1/8 tsp pepper
2 c whole wheat couscous, cooked

Start by bringing apricots and chicken broth to a simmer in a small saucepan, and then set aside. Coat a large saucepan with cooking spray and cook over high heat. Toss chicken in the flour and saute about 5 minutes, and then stir in onion. Reduce to medium low and cook 10 minutes more. Stir in cinnamon and honey. Stir in apricots, broth and almonds, season with salt and pepper and cook for 10 minutes. Serve over couscous.

Weight Watchers recipes sometimes come out a little lacking in flavor, and this turned out to be no exception. I always feel like I need to add something citrus-y (i.e. lemons) or yogurt-y (i.e. Greek) or oily (i.e. extra virgin olive) on top. This time, I added some extra virgin olive oil for flavor. This turned out to be the right call, although I still feel the recipe needed more. Next time I’d maybe add olives or capers to give it some complexity or something.

A few nights later, I made another Weight Watchers recipe of Mushroom Barley Burgers. I know – I’m a glutton for bland punishment. This one was actually the exception, though. It was all kinds of delicious:

Ingredients:

1/2 c uncooked barley
2 sprays cooking spray
1 1/2 lb mushrooms, portabella caps, sliced
1 egg
1 tsp dried sage
1/2 tsp salt
1/4 tsp pepper
1/2 c sour cream, fat free
1 tbsp horseradish sauce

The barley takes a lifetime to make, so I actually made it the night before. You bring it to a boil with 2 1/4 cups of water in a saucepan, reduce to low and simmer, covered for 40 minutes. That’s way too long for me post-work, since I’m always thisclose to gnawing a hand off while I cook, so I made the barley the night before.

Coat a skillet with cooking spray and add mushrooms over medium-high heat. Cook for 5-7 minutes or until tender and transfer to a bowl. Mix together with the barley, egg, sage, salt and pepper and mash with a fork. This recipe also gave the option of blending with a food processor, but I’ve yet to buy one since I keep de-prioritizing it. Never-you-mind, though — forking is great for the biceps.

pasta bolognese

Once the mixture was all decently combined, I formed it into about 6 patties. The recipe said I’d find 4, but for some reason I found 2 extras! Win. I put them on a plate, covered them with aluminum foil, and refrigerated for 20 minutes.I then watched some Friends. Brits looove Friends.

I took the patties from the refrigerator and placed them under the broiler for about 5 minutes per side. I then mixed together the sour cream and horseradish in a bowl. You serve the burgers with the horseradish sauce on top. Delicious. I had never before taken an interest in horseradish, but this recipe converted me. I’m, like, dying for Passover 2013.

All this cooking and domesticating has driven me further and further from the gym, and I’ve neglected to even join a proper gym since I’ve moved. Instead, I’ve taken to the iPad workouts for yoga and pilates. I’m pretty into it, since the workouts are as short as 10 minutes yet there are enough to where you can get a full hour-long sesh just by combining a few. I’ve converted to primarily stretch workouts, and when I want to get my cardio on I’ve been going to dance classes. I’m kind of in love with this new philosophy, especially since I can take it with me when I travel and work it around my schedule.

On top of the yoga, pilates and dance, I joined a slightly ghetto gym for its courts and plethora of pilates classes. I was just introduced to badminton on said courts, and I just may have found my sport. I loved every minute of our 45 minute “game,” and even amongst the government-subsidized rafters I felt just like Maid Marion. And that feeling is just beautiful.

I went to Bologna last weekend (hence the Italian-dubbed Robin Hood clip, for those who clicked), which marked my grand return to Italy since I studied abroad in Rome in 2005. During the trip, I ate pappardelle bolognese (pictured left), spinach and mascarpone gnocchi, ricotta flavored gelato (unreal), chocolate flavored gelato (more real, but still bene) nutella crepes, and proscuitto and melon (pictured below). I’m pretty sure there will be more travels and fitting that much rich and delicious food into my belly, so I’m going to continue with the yoga and pilates and weekly dance and badminton. Cheers!

proscuitto e melone

27
Feb
12

chicken/dance.

So, I’m pretty sure I’ve eaten my body weight in chicken these past few weeks. In the days leading up to my abandoning vegetarianism, I was sure I’d take to the gamey and processed meats of which I’d never before experienced. I had vivid dreams of lamb and was openly envious when people spoke of prosciutto, so I couldn’t have foreseen myself clinging to America’s most over-exposed foul. And yet, I’ve clung. Nearly everything I’ve made recently is chicken-centric, such as these great feta-stuffed chicken burgers I found courtesy of Weight Watchers:

Ingredients:

feta stuffed chicken burgers

1 lb chicken breast, ground, raw

1 tbsp Oregano

¼ tsp garlic powder (I used 1 clove of fresh)

7 tbsp feta cheese, crumbled

1 c lettuce (I used spinach)

¾ c peppers, red, roasted and sliced

Begin by heating up the Panini Press and coat it with olive oil cooking spray. Then mix the chicken, feta, garlic and oregano in a large bowl. Divide into four balls and press them into patties. Put them on the grill for about 7-8 minutes on each side. Meanwhile, I preheated the oven to 450 degrees. I chopped a head of cauliflower, drizzled with olive oil, salt and pepper, and roasted those in the oven for about 15 minutes. I removed those and drizzled with lemon juice. I spent about 2 minutes sautéing the spinach in a pan with a little cooking spray, salt and pepper.

This recipe is, like, embarrassingly easy. I’m pretty sure it took me less than 20 minutes to cook, preparation and all. The burgers came out really juicy, and the feta and oregano were the perfect simple flavor combination. New favorite? Methinks so.

feta stuffed chicken burgers topped with spinach and red peppers, alongside roasted cauliflower

As far as the sweaty is concerned, I have been going to a dance class that I just adore. In the past I’d found that dance classes in NYC typically range from the awkward white girl zumba to the wannabe Broadway auditions, and there is very little demand for the working professional who simply wants to rediscover her shoddy childhood technique and learn a fun combo every once in a while (me). Imagine my surprise when I found a single class offered thrice (go with it – I’m trying out my Shakespearian tongue) a week that occurs after work and boasts an encouraging, delightful teacher. I’m thrilled.

The class ends at 8 p.m. on Mondays and Wednesdays, though, a fact which kept me from regularly attending when I originally discovered it a few months back. At the time I thought of the timing as a major drawback, assuming that I’d be eating dinner by 9 p.m. at the earliest and therefore dreading the inevitable 9 hour stretch between lunch and dinner. Luckily, I recently began subscribing to the 5-6 short, light meals a day school of thought, so I’m able to do both things I love. Hallelujah. Moving forward, though, I’ll need to take care to have short preparations when cooking those nights. I found this great recipe for Parmesan chicken with Caesar roasted romaine in Bon Appetit magazine last week, and prepared it Monday in about 20 minutes. Seriously.  I’m beating Rachael Ray at her own game.

Ingredients:

Parmesan chicken and roasted romaine

1 ½ lbs chicken breast cutlets

½ c grated Parmesan and pecorino cheese blend

½ c panko breadcrumbs

3 tbsp extra virgin olive oil

2 tbsp chopped flat leaf parsley

2 garlic cloves, chopped

2 large hearts romaine, halved lengthwise

1 lemon, cut into wedges

Salt and Pepper, to taste

This recipe also called for anchovies, but I can’t seem to let go of that childhood aversion, so I omitted them. You start by reheating the oven to 450 degrees. Line a baking sheet with aluminum foil. Season chicken with salt and pepper, and put them on the baking sheet. Then combine cheese, panko, 2 tbsp oil, parsley, and one garlic clove in a bowl. Season with salt and pepper, and pat the mixture onto the chicken. Place in the oven, and roast for about 10 minutes.

Meanwhile, drizzle romaine with 1 tbsp oil and one chopped garlic clove. Season with salt and pepper, and place in the oven around the now golden chicken. The recipe says to roast for just 5 minutes longer, but I found my salmonella fearing self keeping them in there for at least 10. Remove from oven, and serve with lemon juice squeezed atop the whole plate.

This is one of the best meals I’ve made in recent memory. I was obsessed with what appeared to be a roasted chicken Caesar salad, yet needed no buttermilk dressing, buttery croutons, or any of the other unnecessary fattiness associated with components of the Caesar salad. This meal is a winner. Julius himself would be pleased.

Sadly, I had a few days last week in which I over-chickened. One such time happened last Friday, when I neglected to eat a proper dinner and headed home at about 10:30 p.m. On my way, I bought a chicken salad, which had the unfortunate 3:1 ratio of chicken to greens. I awoke feeling overly full and perplexed, as my late night cravings are usually of the cheese or baked goods families, and rarely constitute so much animal carcass. I found myself craving a little chicken distance after that experience, so I’ve decided to play vegetarian this week.

I made the Seared Tofu with Pine Nuts recipe I also found on Weight Watchers. I altered it a bit, as the original recipe called for Swiss Chard, and Trader Joe’s was without. I subbed a bag of mixed southern greens and some apple cider vinegar:

Parmesan chicken with Caesar roasted romaine

Ingredients:
4 tsp pine nuts

1 tbsp soy sauce

½ tsp black pepper

8 oz tofu, firm, drained and sliced crosswise into ½ inch slices

2 tsp olive oil

2 cloves garlic, minced

1 bag mixed southern greens (collard, mustard and spinach)

¼ c Apple Cider vinegar

Set a large nonstick skillet over medium-high heat. When pan is hot, add pine nuts and sauté until golden, shaking often so they don’t burn, for about 3 minutes. Remove from pan and set aside. Combine soy sauce and pepper on a plate, add tofu and turn to coat.

Heat oil in the same pan over medium-high heat, add tofu and sear until golden, about 2 minutes a side. Remove from pan. Add garlic to the pan and sauté for about 2 minutes. Add the greens and cook for a couple of minutes until they begin to wilt. Add apple cider vinegar and cook for another 30 seconds or so. Serve the greens under the tofu; sprinkle 1 tsp of pine nuts on top. This just may be my most favorite detox dinner ever, and it’s easy on the eyes as well. See below:

Seared tofu over southern greens and pine nuts

31
Oct
11

spinning round two, pumpkin soup.

Breaking news: I am ready to give spin another chance! I know; I’m just as shocked as you are, Sweaty/Spicy masses. It seemed we were wholly unmatched when I attended my first 6 a.m. class nearly three years ago, but it’s possible there was just a learning curve to dealing with the pitch black room, blasting techo and overly amped-potentially-roided-out instructors? Either that, or tastes change and that’s what I now consider motivation? In any event, I went to a class here last Friday, and I’m dying to return. The class was short (45 minutes), I sweat (buckets), and I got two entirely separate endorsements of how toned Soul Cycle-enthusiasts become (once they drop several hundies). SOLD.

This new obsession couldn’t have come at a better time, because I’m starting to lose my daily gym motivation as it’s turning to Winter far too early. It’s just not the same when you need to strip away 17 layers of clothing to change into gym clothes at lunch. And going before or after work is out of the question these days. The days are getting shorter and it’s already getting darker earlier, and that’s a notorious motivation assassin. Blerg.

I’m making more of an effort to eat healthy these days to make up for my gym aversion, though. I made this quinoa primavera courtesy of my Whole Foods app:

Ingredients:

quinoa primavera

1 c quinoa
2 c water
1 tbsp extra virgin olive oil
½ c finely chopped red onion
½ lb asparagus, ends cut off and discarded, the rest cut into spears
2 cloves garlic, finely chopped
1 c frozen peas, thawed
1 c shredded cooked chicken
1 c thinly sliced spinach leaves
1 tsp paprika (my addition)
juice of one lemon (my addition)
salt and pepper, to taste

You start by rinsing quinoa under cold water, and then drain it. Combine water and quinoa in a medium saucepan, and bring it to a boil. Reduce to a simmer, cover and cook for 15-20 minutes or until water is absorbed.

I had no cooked chicken in the house, so I bought thin breasts and seasoned them with paprika, salt and pepper. I baked in the oven at 350 degrees for 40 minutes, and removed from the oven.

Meanwhile, I heated the olive oil in a large skillet over medium heat, and then added onion and asparagus. Cook about 5-7 minutes, stirring often. Add garlic and peas, cook for one more minute. Stir in chicken and quinoa, add spinach and stir until it wilts, 3-5 minutes. I added lemon juice, salt and pepper, and ate.

Admittedly, this dish is kind of bland. I hate to waste food, so I added hot sauce when I ate it the next few nights. In retrospect, it would have been good if it were made to be creamy, so I think next time I’ll add Greek yogurt or something to give it some body.

That was the first Whole Foods app recipe I made, and it was kind of a fail despite looks. I learned my lesson judging the spin class too soon last time, and have deprived myself of nearly 3 years of a rock hard bod because of it. And, so, I gave it another chance.

I made a kale, mushroom and polenta sauté courtesy of the Whole Foods app.

kale, mushroom, tomato and polenta saute

Ingredients:

Canola oil cooking spray
½ lb button mushrooms, sliced
salt and pepper
red pepper flakes (my addition)
red onion, sliced (my addition)
5 Roma tomatoes, slice (my addition, it called for sundried tomatoes)
2 cloves garlic, finely chopped
1 bunch kale, roughly chopped
1 18-oz roll pre-cooked polenta, sliced
¼ c grated Parmesan cheese

I learned my lesion before with the bland quinoa recipe, so I manipulated this one a bit. You start by heating a large skillet over medium-high heat with cooking spray. The recipe actually calls for olive oil, but I’m not one for greasy kale so I went spray instead. Add onions, mushrooms, salt and pepper, and cook for 5 minutes. Add tomatoes, garlic and polenta, and cook for another few. Add kale and ¼ c water, cover, reduce heat to medium-low and cook for another couple of minutes until the kale wilts. Toss well, season with salt, pepper, and red pepper flakes, and serve in a bowl. Top with Parmesan, and consume.

I’ve made many iterations of kale, but this has to be one of my favorites. It ties with the cannellini beans and lemon juice recipe, which is one of my old stand-bys. Delicious. Whole Foods app, you’ve redeemed yourself.

Now that it’s basically committed to Winter outside, I’ve decided it’s time to start making soups. Unfortunately, my immersion blender croaked earlier this summer while I was making salsa (sigh), and so I bought a new one earlier today. It’s Halloween weekend, so I figured it would be economically sound if I made a pumpkin soup that also happens to be a Weight Watchers recipe.

Don’t mind if I do.

adorbs

Ingredients:

3 ½ lb pumpkin
2 cloves garlic, peeled
3 c vegetable broth
1 ½ tsp fresh sage, minced
½ tsp salt
½ tsp ground allspice
¼ tsp ground cinnamon

This guy has nothing to do with anything, but I thought he was precious so he made this blog’s guest list.

You start by pre-heating the oven to 350 degrees. Coat a large baking sheet with aluminum foil. Cut pumpkin in half, horizontally, and scoop out seeds and membranes. Set pumpkin halves cut-side down, place garlic clove under each half. Bake one hour.

I baked these earlier this afternoon as make-ahead, and then stored them in the refrigerator as I dragged myself to yoga. I will never understand why I go to yoga so begrudgingly, but I’m always so insanely proud I went. It’s one of life’s mysteries, I suppose.

Later on, I scooped the pumpkin flesh out of the shells into a large bowl. Add garlic and two cups of broth. I then pureed with the immersion blender, which not surprisingly resulted in a kitchen covered in pumpkin guts. After the mixture is smooth, pour the puree into a large saucepan. Stir in remaining one cup of broth, sage, salt, allspice and cinnamon. Bring to a simmer over medium-high heat, reduce to low and simmer for about 10 minutes. Top with sage and serve.

I would add butter to this soup and a little heavy cream; although I’m not surprised Weight Watchers omitted those two fatties. They’ll make the guest list next time:

pumpkin soup with sage

 




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