Saturday, February 20, 2016

Chicken and artichoke pasta

I made this for dinner the other night, and loved it.  It wasn't Jim's thing--he's not a fan of so many textures in one dish. It's quick, easy, and nutricious. I think that it would be delicious with some roasted red or yellow pepper added too.

For 2-3

2-3 tbl Extra virgin olive oil
1 raw chicken breast, cubed
1/2 onion, chopped
2 garlic cloves, minced
1/2 tsp red pepper flakes
1/4 cup sundried tomatoes, diced
1/2 cup dry white wine or dry vermouth
1 can halved artichoke hearts, packed in water, drained well
1tbl or more capers
1/2 tsp oregano
1/2 tsp basil
Garlic powder
Salt and black pepper
Chopped parsley (optional)

1/2 box Barilla rotini, cooked and drained with 1 cup of cooking water reserved

1/4 cup Parmigiano reggiano, grated

Season chicken with salt, pepper, and garlic powder, and saute it in the olive oil in a skillet. Add the onion and saute til translucent. Add the tomatoes, red pepper, and garlic, and saute a minute. Deglaze the pan with wine and add the drained artichokes, oregano, and basil. Reduce heat and simmer til chicken is cooked through --about 5 minutes. Add capers, stir and taste. Season with salt and pepper.
Cook the rotini, but stop before it's quite done. Add the cooked rotini and enough of the cooking water to make it moist, and cook another minute. Turn off the heat. Stir in the cheese and parsley.

Monday, February 15, 2016

Chinese Lion's head meatballs

I just made these and they were delicious! It made 15 1/4 cup meatballs. 

To serve 6-8 

  •  Shaoxing wine 
  •  light soy sauce
  •  dark soy sauce
  •  cornstarch
  •  sesame oil

Napa cabbage leaves for steaming. 


Monday, February 01, 2016

Red Thai Curry Noodles from Michael Smith

This recipe is from Chef at Home with a few changes from me. I added the brown sugar, bok choy, and serrano chile. Super fast, super easy. You could make this vegetarian by using vegetable stock and adding more vegetables.

Serves 4


2 398 mL cans of coconut milk
2 Tbsp of red curry paste, (Mae Ploy is the best brand I've used)
1 bunch of cilantro, stems and leaves chopped separately
2 boneless, skinless chicken breasts, thinly sliced
3 cup of chicken stock
6 lime leaves
1 small ginger root, frozen
2 tbl brown sugar
3 Tbsp of fish sauce
2 stalks of lemon grass, tops cut off and the bottoms split open
1 227 g package of rice noodles
1 cup bean sprouts ( I omitted these)
1 head bok choy, chopped coursely
green onions, minced
1 serrano chile, chopped fine (optional)
Preheat a large saucepan over medium-high heat then scoop the thick coconut cream from the top of one of the cans into it. Add the red curry paste as the cream melts into coconut oil. The mixture will start to sizzle as the oil then heats up. Add the cilantro roots and chicken and stir-fry until the chicken is cooked through, about 5 minutes.
2. Add the coconut juice from the first can as well as the entire contents of the second can of coconut milk, chicken stock, lime leaves, fish sauce and lemon grass. Grate the frozen ginger into the broth - noting how much easier it is to work with when it's frozen! Use a microplane grater if you have one or the side of a box grater. Simmer for 20 minutes, until the broth has begun to thicken slightly. Add the bean sprouts and bok choy and simmer another minute or 2. Remove from the heat.
3. Place the rice noodles into the broth where they will quickly soften in about 5 minutes. Add all but 2 tablespoons of the cilantro leaves and serrano and stir gently.
4. Ladle into large bowls and garnish with the green onions and the remaining cilantro.