The Recipe
2 tbsp soy sauce
1 tbsp white wine vinegar (I didn't have any, so I used apple cider vinegar instead)
2 cloves garlic, chopped
1/2 green onion, thinly sliced
1/2 tbsp honey
1/2 tsp gingerroot
2 chicken breast halves
1/4 cup bread crumbs
2 tbsp chopped peanuts
1/8 tsp paprika
1/8 tsp black pepper
1 can stewed tomatoes
1 can corn
In a bag, combine the first 7 ingredients (soy sauce through chicken breast halves). Close bag, turn to coat and marinate in fridge - the original recipe said 4 hours, but I ended up leaving it overnight.
Preheat oven to 175C.
In another bag combine bread crumbs, peanuts, paprika and black pepper. Remove chicken from marinade (saving the marinade) and add to the crumb mixture, shaking thoroughly to coat each piece. Place chicken in an oven proof dish and bake for 25-30 minutes until the chicken is done.
Meanwhile add remaining marinade, stewed tomatoes and the can of corn to a small pot, bring to a boil and then leave to simmer while the chicken is cooking, stirring occasionally.
Serve with rice.
The Verdict
Oven-baked chicken often gets dry, but the breading and marinade kept this nice and moist. I loved the chicken, but think it might go better with another side dish... I shall have to consider what that might be. Oh, and next time it definitely needs more peanuts and less bread crumbs - the ratio was a tad off there.
Tuesday, December 13, 2011
Monday, December 5, 2011
Week 49: Café Chicken
This recipe fits nicely into a 3.5L slow cooker
The Recipe
4 chicken breast halves
1 large onion, chopped
2 cloves garlic, chopped
2 bell peppers, cut into bite-size pieces
8-10 cherry tomatoes, whole
1 cup dry white wine or chicken broth
Black pepper, salt and cayenne pepper to taste
Combine all ingredients in a slow-cooker. Cover and cook on low for 6 to 8 hours or until chicken is fork-tender.
Serve with baked potatoes.
The Verdict
Super easy to make and tasted good too. The chicken was a bit dry, but once I got it cut up in small pieces it didn't seem that bad. I added extra salt and chilli sauce to my portion. Next time I think I might toss the chicken with flour first, to make a thicker sauce - it was awfully watery this time.
The Recipe
4 chicken breast halves
1 large onion, chopped
2 cloves garlic, chopped
2 bell peppers, cut into bite-size pieces
8-10 cherry tomatoes, whole
1 cup dry white wine or chicken broth
Black pepper, salt and cayenne pepper to taste
Combine all ingredients in a slow-cooker. Cover and cook on low for 6 to 8 hours or until chicken is fork-tender.
Serve with baked potatoes.
The Verdict
Super easy to make and tasted good too. The chicken was a bit dry, but once I got it cut up in small pieces it didn't seem that bad. I added extra salt and chilli sauce to my portion. Next time I think I might toss the chicken with flour first, to make a thicker sauce - it was awfully watery this time.
Friday, December 2, 2011
Week 48: Red curry soup
The Recipe
2 tbsp oil
1 onion, chopped
chili
1 tsp ginger
2 tsp red Thai curry paste
5 cups chicken stock
2 duck breasts, skinless and boneless (couldn't find duck, I used chicken)
125ml coconut milk (I used a small can ~ 160ml)
1 tsp sugar
juice of 1 lime
1 tbsp Thai fish sauce (couldn't find any - I used soy sauce)
1 red and 1 green bell pepper
1 small can of corn (~150-200g)
Basil
Cut the duck and bell peppers into bite sized pieces.
In a pot heat up the oil and stir fry onion, chilli and ginger for 2 minutes. Add the curry paste and the chicken and cook for another 2 minutes while stirring. Add the chicken stock and bring it to a boil. Let it simmer for 15 minutes.
Add all remaining ingredients and let simmer for 5 minutes, so the vegetables are warm but still crisp.
Sprinkle with basil leaves when serving.
The Verdict
I absolutely LOVED it. It tasted delicious and had a nice 'bite'. It was too hot for DH unfortunately, which I should have anticipated. I really want to try it with duck now, as I think that would only improve it.
2022: I tried making it again last night with duck. It still tasted good, but didn't have as much bite to it as I remembered. It's alright, but that's about it.
The duck was NICE though :-D
2 tbsp oil
1 onion, chopped
chili
1 tsp ginger
2 tsp red Thai curry paste
5 cups chicken stock
2 duck breasts, skinless and boneless (couldn't find duck, I used chicken)
125ml coconut milk (I used a small can ~ 160ml)
1 tsp sugar
juice of 1 lime
1 tbsp Thai fish sauce (couldn't find any - I used soy sauce)
1 red and 1 green bell pepper
1 small can of corn (~150-200g)
Basil
Cut the duck and bell peppers into bite sized pieces.
In a pot heat up the oil and stir fry onion, chilli and ginger for 2 minutes. Add the curry paste and the chicken and cook for another 2 minutes while stirring. Add the chicken stock and bring it to a boil. Let it simmer for 15 minutes.
Add all remaining ingredients and let simmer for 5 minutes, so the vegetables are warm but still crisp.
Sprinkle with basil leaves when serving.
The Verdict
I absolutely LOVED it. It tasted delicious and had a nice 'bite'. It was too hot for DH unfortunately, which I should have anticipated. I really want to try it with duck now, as I think that would only improve it.
2022: I tried making it again last night with duck. It still tasted good, but didn't have as much bite to it as I remembered. It's alright, but that's about it.
The duck was NICE though :-D
Thursday, December 1, 2011
Week 47: Chickpea Soup
The Recipe
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
150g bacon
2 tsp cumin
Juice of 1 orange (or 1dl orange juice)
1 can (400g) tomatoes
8dl pork or chickenstock
salt and pepper
1 can (400g) chickpeas, rinsed and drained.
In a pot heat the oil and cook onion and garlic at low heat for 4 minutes. Add bacon and cumin and stir fry for about a minute. Add orange juice, tomatoes, stock, salt and pepper. Bring the soup to a boil, reduce heat and let the soup simmer under lid for 20 minutes.
Add the chickpeas and leave to simmer for another 10 minutes.
The Verdict
10 minutes wasn't quite enough to get the chickpeas tender enough. I think I'll give it 20 minutes next time. Otherwise I loved the soup. The chickpeas were a nice change from the ever-present beans, and the orange juice added a nice touch.
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
150g bacon
2 tsp cumin
Juice of 1 orange (or 1dl orange juice)
1 can (400g) tomatoes
8dl pork or chickenstock
salt and pepper
1 can (400g) chickpeas, rinsed and drained.
In a pot heat the oil and cook onion and garlic at low heat for 4 minutes. Add bacon and cumin and stir fry for about a minute. Add orange juice, tomatoes, stock, salt and pepper. Bring the soup to a boil, reduce heat and let the soup simmer under lid for 20 minutes.
Add the chickpeas and leave to simmer for another 10 minutes.
The Verdict
10 minutes wasn't quite enough to get the chickpeas tender enough. I think I'll give it 20 minutes next time. Otherwise I loved the soup. The chickpeas were a nice change from the ever-present beans, and the orange juice added a nice touch.
Monday, November 21, 2011
Week 46: Mushy-Mushy Chocolate Cake
The Recipe
200g dark chocolate (60-70%) chopped coarsely
200g unsalted butter in 1cm cubes
2,75dl sugar
5 eggs
1 tbsp flour.
Preheat the oven to 190C.
Put butter and chocolate in a microwaveable bowl and heat it up for 30 seconds at a time (stirring between each pulse) until just melted (alternatively, melt over waterbath). When chocolate and butter has melted, stir to combine. Add sugar and stir thoroughly until the sugar has been incorporated completely. Set it aside to cool for 5 minutes. Add the eggs one at a time and mix thoroughly between each. Add flour and stir again until the flour has disappeared completely.
Put the mixture in a spring form and bake it for 20-25 minutes until the top is firm and just a tad cracked. The center should jiggle only slightly, if at all.
Leave it to cool for 15 minutes and then remove the 'circumference' of the spring form. Let it cool completely before serving.
This cake can be frozen for up to a month. Allow 24 hours to defrost completely.
The Verdict
It felt really, really weird to make a cake with just one tablespoon of flour, but it was ridiculously yummy! Filled with mushy-mushy chocolaty goodness. It's very rich though, so though small in size, the above recipe is easily enough for dessert for 8 people.
It was a very easy cake to make - took hardly any time at all. I'll definitely be making this again!
Edit I made this again on May 30th, but substituted 100g of the plain dark chocolate for dark chocolate with orange. WOW! It was good before, but this made it SO much better! Also, I used salted butter instead of unsalted, and really couldn't tell the difference.
200g dark chocolate (60-70%) chopped coarsely
200g unsalted butter in 1cm cubes
2,75dl sugar
5 eggs
1 tbsp flour.
Preheat the oven to 190C.
Put butter and chocolate in a microwaveable bowl and heat it up for 30 seconds at a time (stirring between each pulse) until just melted (alternatively, melt over waterbath). When chocolate and butter has melted, stir to combine. Add sugar and stir thoroughly until the sugar has been incorporated completely. Set it aside to cool for 5 minutes. Add the eggs one at a time and mix thoroughly between each. Add flour and stir again until the flour has disappeared completely.
Put the mixture in a spring form and bake it for 20-25 minutes until the top is firm and just a tad cracked. The center should jiggle only slightly, if at all.
Leave it to cool for 15 minutes and then remove the 'circumference' of the spring form. Let it cool completely before serving.
This cake can be frozen for up to a month. Allow 24 hours to defrost completely.
The Verdict
It felt really, really weird to make a cake with just one tablespoon of flour, but it was ridiculously yummy! Filled with mushy-mushy chocolaty goodness. It's very rich though, so though small in size, the above recipe is easily enough for dessert for 8 people.
It was a very easy cake to make - took hardly any time at all. I'll definitely be making this again!
Edit I made this again on May 30th, but substituted 100g of the plain dark chocolate for dark chocolate with orange. WOW! It was good before, but this made it SO much better! Also, I used salted butter instead of unsalted, and really couldn't tell the difference.
Tuesday, November 8, 2011
Week 45: Orange Chicken Soup
The Recipe
Soup Base
2 chicken thighs/drumsticks
Salt and pepper, to taste
1 small onion, quartered
1-2 red potatoes, cut into 1-inch pieces
1/4 small squash, cut into 1-inch pieces
3 cloves garlic, peeled
1/4 orange, peeled and cut into 1/4-inch rings
1 cup chicken broth
2 cups water
1 tsp honey
thyme
Soup
1 large onion, chopped
3 red potatoes cut into 1-inch pieces
2 large carrots, cut into 1-inch pieces
1/2 small squash, cut into 1-inch pieces
1 bell pepper, cut into strips
1 can stewed tomatoes (400g)
1 tsp paprika
1 tsp curry
150g bacon cut into strips
2-3 cups vegetable broth
Pat the chicken dry with paper towels and season with salt and pepper to taste; place in a pot and add remaining ingredients for the soup base. Bring to a boil, cover and leave to simmer for 1 hour.
Once done, discard all the vegetables but save the stock (it boiled down to less than a cup for me - you might end up with more in which case the additional stock for the soup won't be necessary). Pick the chicken from the bones, discard the skin and bones and cut the chicken into bite-sized pieces.
In a large pot, add onion, potatoes, carrots and bacon, paprika and curry. Cook for about 5 minutes, stirring regularly. Add bell pepper and squash and cook for a minute or so. Add tomatoes, chicken stock and enough vegetable stock for the soup to have the desired consistency. Cover, bring to a boil, and leave to simmer for at least 30 minutes, 1 hour if possible.
The Verdict
Wow, it wasn't until I started typing this out that I realized how elaborate the recipe had gotten! It felt easy to me, but that might have been because I'd prepared the soup base ahead of time. Anyway, it was really, really good. I loved it, and ate more than my fill :-) You can probably make it with just regular chicken stock rather than this elaborate base - I couldn't say how big a difference in taste that would make.
Soup Base
2 chicken thighs/drumsticks
Salt and pepper, to taste
1 small onion, quartered
1-2 red potatoes, cut into 1-inch pieces
1/4 small squash, cut into 1-inch pieces
3 cloves garlic, peeled
1/4 orange, peeled and cut into 1/4-inch rings
1 cup chicken broth
2 cups water
1 tsp honey
thyme
Soup
1 large onion, chopped
3 red potatoes cut into 1-inch pieces
2 large carrots, cut into 1-inch pieces
1/2 small squash, cut into 1-inch pieces
1 bell pepper, cut into strips
1 can stewed tomatoes (400g)
1 tsp paprika
1 tsp curry
150g bacon cut into strips
2-3 cups vegetable broth
Pat the chicken dry with paper towels and season with salt and pepper to taste; place in a pot and add remaining ingredients for the soup base. Bring to a boil, cover and leave to simmer for 1 hour.
Once done, discard all the vegetables but save the stock (it boiled down to less than a cup for me - you might end up with more in which case the additional stock for the soup won't be necessary). Pick the chicken from the bones, discard the skin and bones and cut the chicken into bite-sized pieces.
In a large pot, add onion, potatoes, carrots and bacon, paprika and curry. Cook for about 5 minutes, stirring regularly. Add bell pepper and squash and cook for a minute or so. Add tomatoes, chicken stock and enough vegetable stock for the soup to have the desired consistency. Cover, bring to a boil, and leave to simmer for at least 30 minutes, 1 hour if possible.
The Verdict
Wow, it wasn't until I started typing this out that I realized how elaborate the recipe had gotten! It felt easy to me, but that might have been because I'd prepared the soup base ahead of time. Anyway, it was really, really good. I loved it, and ate more than my fill :-) You can probably make it with just regular chicken stock rather than this elaborate base - I couldn't say how big a difference in taste that would make.
Week 44: Orange chicken with potatoes
The Recipe
2 chicken thighs/drumsticks
Salt and pepper, to taste
1 small onion, quartered
1-2 red potatoes, cut into 1-inch pieces
1/4 small squash, cut into 1-inch pieces
3 cloves garlic, peeled
1/4 orange, peeled and cut into 1/4-inch rings
1/2 cup chicken broth
1 tsp honey
thyme
Pat the chicken dry with paper towels and season with salt and pepper to taste; place in a slow cooker and top with remaining ingredients. Cover and cook on LOW for 3 to 4 hours or until chicken is cooked through.
The Verdict
Easy to make, but pretty non-descript. Made a terrific base for a soup though (recipe to follow ;) ). I didn't care much for the cooked oranges, as they seemed too sour in comparison to the rest of the dish.
2 chicken thighs/drumsticks
Salt and pepper, to taste
1 small onion, quartered
1-2 red potatoes, cut into 1-inch pieces
1/4 small squash, cut into 1-inch pieces
3 cloves garlic, peeled
1/4 orange, peeled and cut into 1/4-inch rings
1/2 cup chicken broth
1 tsp honey
thyme
Pat the chicken dry with paper towels and season with salt and pepper to taste; place in a slow cooker and top with remaining ingredients. Cover and cook on LOW for 3 to 4 hours or until chicken is cooked through.
The Verdict
Easy to make, but pretty non-descript. Made a terrific base for a soup though (recipe to follow ;) ). I didn't care much for the cooked oranges, as they seemed too sour in comparison to the rest of the dish.
Subscribe to:
Posts (Atom)
