Monday, August 24, 2009

Another Yummy Asian Style Stir Fry

2 boneless skinless chicken breasts, or tofu if you're vegetarian
cut chicken or tofu into bite sized pieces.
1 head of bok-choy, chopped into bite sized bits
3 carrots, peeled and sliced thin on the bias
2 small or 1 large potato, peeled, sliced thin, and halved
2" ginger root, peeled and chopped fine
3-4 cloves of garlic

olive oil
toasted sesame oil
rice wine vinegar
soy sauce
optional - toasted sesame seeds to put on top

Heat olive oil and about 1 T toasted sesame oil over medium high heat and toss in carrots and potatoes. Stir fry till they get a little soft, then toss in garlic and ginger and stir fry till those are soft. Splash about 2 T rice wine vinegar in. Keep going till the carrots and potatoes are crisp tender (ie., not too hard to chew!). Set aside.

Add a little extra olive oil to recoat bottom of pan and 1 T toasted sesame oil. Dump in bok choy and again stir fry till white parts are crisp tender and green parts are wilted. Splash with some rice wine vinegar (just 1-2 T) and dump in with carrots and potatoes.

Add a little extra olive oil to recoat bottom of pan and 1 T toasted sesame oil. Add chicken or tofu. If you use tofu, I hope you are better at frying it than I am!! Fry till done, flipping when needed. Dump in about 3 T soy sauce, and about 3 T honey and stir a bit. Add all the stuff back into the pan and stir around till its all coated.

Serve over rice or interesting noodles.

Monday, August 10, 2009

Moroccan Inspired Sweet and Savory Chicken

Make Couscous according to box directions or for a healthier alternative make quinoa:

1 1/2 cups quinoa
3 c water

Bring water to boil. Add quinoa. Cover and simmer 15 minutes. Dump on serving platter.

1 t ground coriander
1 t ground cinnamon
1 t tumeric
1/4 t cayenne pepper
1/4 t ground cumi
14/ t ground cardamom

3 T olive oil
2 large chicken breasts, cut into bite sized pieces

3/4 c chopped red onion, or sweet vidalia onion
3 cloves garlic minced

1 cup green pitted olives (no pimentoes or other stuffing)
1 preserved lemon chopped fine*
1/2 c raisins
1/2 c apricot preserves
1/2 of a 14-1/2 oz can chicken broth

Measure all spices into a bowl to have them ready. Heat olive oil to coat bottom of a large skillet over medium high. Add onions and garlic and saute 2 minutes. Add chicken pieces, and then dump spices over top evenly.  Let chicken cook about 3-4 minutes on first side, then turn and cook about 2-3 minutes on other side till done. Dump in olives, preserved lemons, broth, preserves, and raisins. Let simmer for about 5-10 more minutes till flavors are mixed. Dump over couscous or quinoa.  Better even the second day after the flavors mesh more.  It is salty, savory, and somewhat sweet.

* You can get preserved lemons at specialty food stores or make your own by scoring a lemon till you see the inside but not cutting all the way t hrough and stuffing it with salt. Do this to several lemons and pack with salt in a mason jar. Squish down real well and add more juice to cover if  needed.  Let sit a month. If you do not have or want to use preserved lemon, substitute one lemon's juice, 1 t salt, and the zest of that lemon in the recipe.

Saturday, August 8, 2009

Ann's Pesto Chicken Pizza

¼ c to ½ c fresh pesto sauce
1 baked or grilled chicken breast (see below)
½ c sun-dried tomatoes in olive oil, chopped
1-2 tomatoes, sliced thinly
½ c kalamata olives, sliced thinly
¾ c feta cheese crumbled
1 c (more or less to taste) grated mozzarella cheese
1 Boboli pizza crust
1/3 c extra-virgin olive oil (optional)

Grill chicken breasts coated with olive oil, garlic, & Italian seasoning until just done or bake in a 450 degree oven for 12 minutes. Chop into bite-sized pieces. Or take apart one store bought chicken. Cover and set aside.

Brush Boboli with olive oil. Spread on a coating of pesto. Sprinkle chicken and sun-dried tomatoes evenly over of pesto. Add olives. Cover with feta, and then add sliced tomatoes and mozzarella. Bake according to Boboli at 450 for 10 min or until cheese is bubbly and hinting at turning golden.