Nori's Stuff - Gardening, quilting, cooking and dogs

Posts Tagged ‘chicken’

Recipes

April 4, 2015

Chunky Chicken Soup

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Chunky chicken soup

Chunky chicken soup

This is a fast and simple recipes.  If you’re like me and mostly just cook for yourself and maybe another, you will love this one.

Wadly got a nice buy on some boneless skinless chicken thighs.  I like thigh meat as it’s tastier and juicier.  Already boned and skinned means no fuss . . . though this recipe would work with skin on and bone in and it would work for chicken breast if you don’t mind less tasty.  If you go the whole thigh route, fillet it out a bit so it’s not so thick and put it skin down.  The skin and bone will add flavor.

Cut a handful of baby carrots in half lengthwise or peel a whole carrot and cut it in diagonal slices just under 1/4″ thick.

Cut two 1/4″ slabs of zucchini.  I cut off the length I want and then cut it in lengthwise slices.

Chop some red and green pepper.  You’ll also need a 1/4″ thick slice of onion.  Don’t dice the onion.  Cut it into big chunks.

Take the stem end off a roma tomato and slice it open.  Don’t cut it in half, just make a single slice up the side and a few short slices in top and bottom so you can lay it out flat.  Pull the middle bit out and rough chop it.

Melt a generous tablespoon of butter in a small pan (I use the really small cast iron skillets for a lot of the “just me” stuff).  Turn the pan down to really low, the low side of simmer.  This won’t take long to cook and cooking it slowly will make the chicken super tender and keep the veges from becoming mush.

Put the two slabs of zucchini down side by side in the middle and arrange the carrots around them.  Sprinkle the onion and peppers on the top.  Stick the chopped bits of the tomato on top.

Place the chicken on top.  Don’t cut it up, just lay it over the top of the veges.

Sprinkle oregano, salt and pepper on top the chicken.  Lay the tomato skin side up over the top of the seasoned chicken.

Cover and cook slowly until the carrots are tender.  Lift the skin off the tomato and discard.  Lift the chicken out and cut it into big pieces.  Return to the pan, stir and pour into a bowl.

This soup is simple, fabulous and no fuss and the perfect meal for a dreary spring day.  You can bump the flavor a bit more by adding a couple tablespoons of your favorite “with chicken” wine if you’re feeling posh.

Enjoy!

Recipes

November 14, 2014

Orange and ginger creole?

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One of the unspoken mandates for celiacs is really tasty food to compensate for all we can’t partake.  Of late I’ve been marinating everything . . . hamburgers, steak, pork or chicken and it’s been wonderful.  I thought I’d share, both the recipe I use for my creole seasoning (pork or chicken) and the twist it got this morning.

My creole seasoning is spicy but not too spicy if you like spicy.  Use only organic seasonings.  If you haven’t gone organic with everything you can, herbs is a must for where to start.  When an herb is dried the flavor is concentrated, but so are any chemicals ON the herbs.  Go organic with your spices and herbs.

  • 2 tbsp cayenne
  • 2 tbsp pepper
  • 4 tbsp paprika
  • 1 tsp thyme
  • 1/2 tbsp garlic (powder)
  • 1 tsp onion (powder)

This mix is just a tablespoon or two more than will fit in a recycled spice container so plan for the extra you’ll have to store if you can’t use it right away.

This morning’s deviation from the norm included freshly grated ginger (micro-grated) and fresh squeezed orange juice.

For a single serving, squeeze the juice of 1/3 of an orange into a bowl.  Add grated ginger (1 tbsp?), the diced pork (or chicken) and shake a couple teaspoons of the creole seasoning over the top.  Mix thoroughly and set aside while you prep the veges.

I’m a little short on ingredients this morning.  For those of you who read my blog, you’ll know that’s not unheard of.   This morning’s stir fry had zucchini, onion and mushroom.  With a bit of bell pepper it would have been even better, and it was awesome!

Make sure you saute the mushrooms separately until thoroughly browned so they come out tasting like mushrooms.  Once all the veges are cooked set them aside.  Add more butter and a tablespoon of peanut oil to the pan.  Pour in the marinade laden meat.  As soon as it looks nearly done, return the veges to the pan.  Stir to incorporate and it’s done.

If you’re a thickened sauce person, spoon out the chunks and thicken the broth. 

This is lovely, full of flavor, healthy and a quick fix.  

Recipes

February 24, 2013

Easy and tasty almond chicken for two

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This is my go-to recipe for just-for-me food.  It’s not super-quick to fix (about 20 minutes) but it’s delicious, packed with flavor and veges and, for the nutritional value in the meal, it’s uber-healthy.

I buy chicken thighs in the family pack size and zip them into sandwich bags, put them into a gallon zip bag and chuck them in the freezer.  I pull a thigh out in the morning and toss it on the counter.  By lunch it’s thawed and ready to use.

Skin and debone one chicken thigh per person. Slice the skin in strips and put the skin and bone in a small sauce pan with 1/2 to 3/4 cup water per thigh to make the required chicken broth.  This chicken broth is healthy and a zero dollar addition to the recipe from something you would have thrown away.  If you’re a broth purist, chop some celery and onion and toss it in as well.  I don’t see the need.  This dish is already max tasty, full of texture and flavor and excellent nutrition.

Slap on a lid and start it cooking. You want to bring it to a boil and turn it down to simmer while you’re prepping the rest of the stuff. Flip the bones over a couple times as it cooks to get as much flavor out as possible.  Because you’ve sliced the skin into strips, it needs zero attention.

Dice the chicken in 1/2 to 3/4″ cubes. Stick it into a marinade of (measurement is per chicken thigh) 2 tbsp soy sauce (or coconut aminos if you’re soy adverse), 2 tbsp Lee & Perrins Worchestershire sauce, 2 tbsp sherry (I use Sheffield’s creme sherry), 1 crushed clove a garlic and (optional and fattening so leave it out if you prefer) 1 tbsp corn starch.  The Worchestershire sauce adds a layer of very complimentary flavor and is not standard to the recipe.  One day I was short on coconut aminos and use the worchestershire to make up the difference.  I was so caught by the flavor combo I adjusted the recipe and haven’t looked back.

While the skin and bone are simmering, prepare these veges.  The measurements are per thigh so double for two, triple for three . . . 1 carrot peeled, cut in half lengthwise and slice in less than 1/4″ thick slices on the diagonal. Slice 1/2 a medium onion thinly. Slice a celery stalk on the diagonal.  (Because I mostly cook this recipe for just me and don’t need to impress anyone, I pull the celery bundle out of the vege drawer and cut the top of the bundle off  in thinnish slices until I have the amount I want, usually 3 or 4 cuts.)  Add some mushroom.  I like mine cut in sticks but do what makes you happy.  Add a little sliced pepper (both red and green).  I like pepper in almost everything.  If you’re not a pepper fan, leave it out. Slice a handful of water chestnut slices (canned) into sticks. Cut a handful of bamboo shoots (canned) in half lengthwise.  Once I’ve opened the cans I process everything in the cans and put them in zippies in the freezer so they stay good until I’m ready to use them.  You can break them into portions (1 snack zippy with both water chestnut and bamboo shoots) and pull the right number of portions out of the freezer when you pull out the chicken.

In a small frying pan, pour 1/2″ peanut oil and start it heating. When the oil is hot (add a single almond slice – when it starts to sizzle, the oil’s hot) throw in 1/4 cup of sliced almonds per thigh.  If you’re making more than two servings, use a bigger pan so the almonds have room to brown. Stir and shake until the almonds just start to change color. If you wait any longer they will rapidly turn brown and taste a bit burnt so be ready to pull them out of the oil just as they start to turn color.  I’ve eaten them that way and it isn’t bad, just not great so keep a close eye as you’re cooking them.

Pour the almonds and oil through a metal mesh (screen) strainer so the oil drains into a bigger frying pan. Drain the almonds really well (shake and wiggle) and spread them on a paper towel to stop the cooking and finish draining.

Once the peanut oil is again up to temp, toss in all the prepped veges and stir/shake a bit longer than it takes to turn the onions transparent. None of the other raw veges will be completely done yet but close.  The dish won’t be horrible if you slightly overcook or undercook the veges, and you’ll prefect this with practice.  You’re going to cook them again so don’t over-cook them now.

While the veges are cooking, use the screen to strain the chicken out of the marinade.   I dump the drained chicken into the small frying pan so the residual heat will start to bring the chicken up to temp.

Dump the broth from the chicken skin/bones into the marinade.  The hot broth will help bring the marinade up to temp.

Dump the veges out of the frying pan into the strainer over a bowl to drain off the remaining oil.  

Dump the chicken into the big frying pan. Stir until cooked nearly cooked through.  Don’t overcook.  Add the marinade/broth.  If you’re using a thickener, wait until it gets up to temp and starts to thicken before adding the veges back to the pan.  Don’t stir them in just yet. Dump in the almonds and cook the whole thing just a bit longer.  You don’t want limp veges but you do want thickened sauce and done meat.  This dish is better if they still have just a bit of a crunch.

If you like bean spouts, they would be a good addition. Add them when you add the veges into the pan with the chicken. Any sooner and they’ll be overcooked.

Enjoy!