Posts Tagged ‘chicken

29
Apr
17

Pad thai

Is kit cooking all the rage today? There are many services promising delivery of food in kits that are one assembles and cook supposedly saving time. Here is one partial kit from the supermarket shelve. Just three packages comprise this kit , the rest is up to you. There are countless recipes for Pad Thai out there so I bought this for a reference to what this interpretation is. The package suggest that you add chicken and vegetables, but they did not mention the noodles.

On the reverse, is listed want you will need. Depending on the stock of your pantry, obtain the necessary ingredients. Basically they have provided the seasonings for the dish. Packaging is excellent so that but his could be on the shelve for about a year.

Start off flashing the dried onion and hot pepper flakes, (check, I have that on hand also but going by the kit contents).

Very , very quickly…. As you can see it won’t take long to burn while you grab the camera…

Next add the chicken and stir fry until well seared,

About now you’ll want to activate the kitchen exhaust system , or hood fan!!!! …

Push aside the kitchen creating  a hot spot  for the beaten eggs.


Cook the egg about a minute, add the remaining veggies and stir as well…


Add the prepared noodles, 7 ounces of rice noodles. And of course toss….


Open packet 2 from the kit Pad Thai sauce and toss..

Then add the final packet, looks like sesame oil and some spices. Off the flame and serve.

I added a few shrimp later to the mix as some diners did not want fish with the chicken.


The final serving….

Slightly sweet and spicy finish , they heat kind of creeped up on you, but not over done.

Reasonably priced it gives me a start of this type of noodle dish.

FYI..


The green onions were hard to come by , as I had to resort to using a purchased prepared container of chopped green scallions at a high price. The bean sprouts were from a can , none available fresh and another year that I consider growing them myself. The meal cooked quickly, the noodles only be soaked in boiling water off heat while the dish is being prepared. The recommended optional garnish peanut addition (crushed) could be upgraded to cashews. My mind wanders to using some duck breast or duck thigh versus the chicken.

Now for  die hard kit people you could get possible some diced chicken (already diced), pre cut scallions, pre cut shredded carrot and make a kit for your friends to cook with.

19
Feb
17

Pasta and (chicken) meatballs

A bit of a change up, white chicken processed in the food processor, like chuck beef that I process for hamburger, with additions of garlic,onions, salt and pepper, and breadcrumbs that yield chicken meat balls. OK , I wanted the pasta too, semolina flour , egg and water, this proven mix makes the spaghetti type pasta that actually works in the pasta machine. Just let sit still 2o or so minutes and a soft pliable dough forms.( yep a real dough head here)!

Defrosted red sauce from a previously batch used for pizza. On the spicy side.

The other portions of pasta were bagged and frozen for future use.

Another day the chicken balls on pizza….. W/ goat cheese…


The soft Italian flour becomes my weakness…………..

19
Feb
17

Chicken,roasted veggies,barley

A redo of a meat, potato and veggie dish. 

Pan seared chicken, weighted with a smaller pan atop, seared on both sides.

Reheated roasted veggies previously cooked, turnip,parsnips,brocolli,onion,mushroom, beets, and carrot, oil and flax seeds, salt and pepper.  Most of the veggies from the market are kept on the counter, in sight before they had a chance to dry and shrivel completely they were roasted and then stored in the fridge. One of the best ways in my opinion to cook veggies especially root vegetables. 

The barley took on a brownish tone from being cooked in vegetable broth. Not a peticularlly fancy type meal but nourishing and flavorful.

06
Dec
16

Curry chicken

Adapted from Chatelaine.com

The original recipe calls for chicken thighs , I have some small chicken breast pieces available.

As I have accumulated some canned coconut milk, I found a recipe that used ingredients that I had on hand.

Sauté onions in skillet with oil and a good amount of curry powder.

Add the chicken and stir to coat. Salt as necessary.


Add coconut milk, potatoes, carrots. Cover and simmer a while. Uncover and finish cooking till the sauce reduces to your liking, add the peas and seasonings.


Warm through.


Serve over rice.

A good technic for cooking ,utilizing coconut milk , a tasty dish.

06
Nov
16

Providence , Red Fin Crudo

Tapas, small portions to pass around your table, along with a glass of wine, or cocktail. The menu, a short four page listing, additions from the web posted version, back of the house seating is close to the kitchen so your food won’t be left waiting.

The Red Fin website and Yelp reviews showcases much of the food, but of course tasting the dishes is believing.

A change from the traditional restaurant fare for me.

Sangria 
Beef Turnovers

Spanish Octopus

Chicken Wings

Paella du Huerto

Tastings I don’t usually, have seating close to the kitchen, with a few family members, a celebratory meal. Impressive.

Thanks everyone !

02
Oct
16

Tandoor oven 

A makeshift Tandoor oven for chicken and pork….

11
Sep
16

stuffed eggplant

Eggplant is one if those ingredients that can replaced meat or augment it. Usually I prepare one type of eggplant recipe most often, sliced , breaded, and fried, or baked. That  method requires preparation. If you follow the salt and drain routine to remove the moisture from the eggplant this is  more prep time. Occasionally viewing cooking shows on TV gave me the idea to change the routine breaded eggplant recipe.

Stuffed eggplant seemed like a straight forward recipe, remove the eggplant interior  from the eggplant, once sliced in half lengthwise, and return it to the shells after being cooked and mixed with stuffing components and baked.

 

img_0836A quick search for Lydia’s stuffed eggplant recipe gave me the starting point for the recipe. Ground chicken thighs would replace the ground beef.  Also I would being using one rather large eggplant.

No breadcrumbs were available so stubborn me, resisting the quick trip to the market to get some, made a quick biscuit recipe. Then when done, further baked  at a low heat to dry it out some what. Finally this was cut to resemble cubes of bread. This biscuit was in the form of one large round biscuit , the dough being pressed into a large diameter cake pan which fit in the microwave/convection oven.

Time wise the stuffing had be be cooled when completed so there was sufficient time to prepare the cubed bread substitute. img_0835

 

The ground chicken was cooked and then added some rice wine, another substitution as I don’t usually have white wine available as an Italian kitchen would. No green bell pepper available either.The Parmesan cheese only measured about 1/2 cup. Now the recipe was coming together, this was along the lines of a meat stuffing one would prepare for a turkey for example.

img_0851

Didn’t get any pictures when this was done from the oven but the result did remind me of a stuffing for poultry with a filling meatloaf like texture, the biscuit substitute actually better than bread due to the fact it was denser. Cherry tomatoes (we are fortunate to have a small amount of hydroponic cherry tomatoes available, more on that endeavor to be posted) also rounded out the stuffing and thyme instead of parsley, perhaps that accented the the poultry flavor with the ground chicken thighs.

All in all a good meal and as I am partial to cold meatloaf sandwiches, this meal was better the next day un-reheated.

I’m going to rework this recipe as far as the stuffing combination, rice will be used instead of the bread and it most likely will have a more spicy flair.

http://createtv.com/recipe/meat+stuffed+eggplant

 

 

 




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