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Recipe: Ginger Soy Chicken Meatballs with Chinese Broccoli

Ginger Soy Chicken Meatballs with Chinese Broccoli

Ginger Soy Chicken Meatballs with Chinese Broccoli

With temperatures finally beginning to cool down, dinner table dishes are about to start getting a lot heartier. This dish of Ginger Soy Chicken Meatballs with Chinese Broccoli is the perfect mix of hearty and healthy.

The broth is full of flavor, just like the meatballs and the Chinese broccoli. I like it spicy so feel free to edit the spices out of your preparation.

Sauteeing Chinese Broccoli

Chinese broccoli, aka Chinese kale, is a bitter green with thick stems.


Ingredients:

  • 1/2 piece of ginger, minced
  • 1 garlic clove, minced
  • 4 scallions, sliced and divided into light and dark
  • 12 oz. Chinese broccoli, cut into 1-inch pieces
  • 12 oz. ground chicken
  • 1 TBSP chili oil
  • 2 TBSP soy sauce
  • 1/2 tsp crushed red pepper (optional)
  • 1 cup coconut milk
  • 1 cup reduced sodium chicken broth
  • Salt and pepper to taste

Directions:

  1. In a large bowl, combine ginger, garlic, light scallion slices, chicken and soy sauce. Season with salt and pepper.
  2. Mix ingredients by hand until well combined, then form into roughly 10 one-inch balls. (Side note: Make sure you wash your hands after this step — we all know how nasty raw chicken is.)
  3. Heat the chili oil in a large pan over medium heat. When oil is shimmering, add the meatballs and cook until they’re browned on all sides (roughly 8-10 minutes).
  4. Transfer meatballs to a plate.
  5. Add Chinese broccoli to pan along with crushed red pepper. Saute broccoli four minutes over medium heat until it’s bright green.
  6. Add chicken stock and coconut milk to pan and stir to combine, scraping up brown bits from bottom of pan.
  7. Add meatballs, increase heat to high, and bring to a boil.
  8. Reduce heat to medium low and simmer everything for 5-8 minutes.
  9. Taste broth and add salt and pepper, if needed.
  10. Divide broth, meatballs and Chinese broccoli between two bowls. Garnish with dark scallions and serve.
Chicken Meatballs and Chinese Broccoli simmering.

Simmering all the ingredients.

The meatballs will hit you with a nice bit of ginger and soy and the broth should hit you with a nice heat from the chili oil.

Plus, the Chinese broccoli adds a nice crunch to the dish so you’ve just about got it all in one dish.

This recipe was adapted from Plated.com.

 
 

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Recipe: Spicy Chicken Chili

Spicy Chicken Chili

Spicy Chicken Chili

Cold temps may be on the way out (fingers crossed), but there’s still time to make chili. Using chicken thighs, I made this Spicy Chicken Chili.

This is a very simple dish to make that’s full of healthy ingredients. I used dark meat, but if you want it even healthier, you can use white mean. But I actually prefer dark meat for the flavor in slow-cooked dishes.

Ingredients:

  • 1 1/2 lb. of boneless, skinless chicken thighs (about 6), cut into strips
  • 2 TBSP olive oil
  • Spicy Chicken Chili and Jalapeno-Cheddar Cornbread

    Serve Spicy Chicken Chili with Jalape&ntidle;o-Cheddar Cornbread

  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 TBSP white pepper
  • 2 TBSP black pepper
  • 3 TBSP chili powder
  • 1 TBSP ground cumin
  • 2 TBSP kosher salt
  • 3 jalapeños (seed removed), chopped
  • 1 can crushed tomatoes with their juice
  • 1 can black beans, drained
  • 1 can pinto beans, drained
  • 1 can red kidney beans, drained
  • 1/2 cup chopped cilantro (optional)
  • Sour cream (optional)
  • Shredded cheese (optional)

Directions:

  1. In a large pot or saucepan, heat the oil over medium-low heat. Add the onion and garlic and cook for 3 minutes, or until they soften.
  2. Increase the heat to medium and add the chicken. Cook about two minutes until the strips are no longer pink.
  3. Stir in the salt, white pepper, chili powder and cumin.
  4. Add the jalapeños and the tomatoes with their juice.
  5. Bring to a boil, reduce the heat, cover and simmer for 15 minutes.
  6. Uncover and stir in the beans and black pepper. Simmer until the chili has thickened (about 15 minutes longer).
  7. Spoon chili into bowls and garnish with cilantro, sour cream and shredded cheese (if desired)

If the chili seems to spicy for you, remove a tablespoon of chili powder and take out a jalapeño or two. Also, if your chili is a little too thick, cut it with some chicken broth (or water if you don’t have chicken broth).

I served my Spicy Chicken Chili with Jalapeño and Cheddar Cornbread (cornbread I don’t share the recipe for). You can also sub in different kind of beans as you see fit. Chili is a really versatile dish so use your culinary imagination.

 
1 Comment

Posted by on March 13, 2013 in Cookin', Entrees, One-Pot Wonders, Recipes

 

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Recipe: Curried Leg of Lamb Potpie

Curried Leg of Lamb Pot Pie

Curried Leg of Lamb Pot Pie


This recipe for Curried Leg of Lamb Potpie gets five stars in my book. It’s full of flavor and a very tender cut of lamb.

I went the non-traditional route and served this as my Thanksgiving meal this year instead of turkey. Give it a try this holiday season. I promise you won’t be disappointed.

Ingredients:

For the Pastry Dough:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tsp salt
  • 1 stick chilled unsalted butter, cubed
  • 1/4 cup ice-cold water

For the Potpie Filling:

  • 3 TBSP olive oil
  • 2 lbs. leg of lamb roast, cut into 1-inch cubes
  • 1 white onion, diced
  • 5 small turnips, diced
  • 2 cups peeled butternut squash, cubed
  • 2 cups Tuscan kale, chopped
  • 1 cup crimini mushrooms, chopped
  • 2 medium carrots, chopped
  • 2 tsps curry powder
  • 1 can unsweetened coconut milk
  • 1/2 cup dry white wine
  • 2 1/2 TBSP all-purpose flour
  • 2 cups chicken stock
  • 1 large egg (beaten with 1 tsp of water)
  • Salt and pepper to taste

Directions:

For the Pastry Dough:

  1. In a food processor, pulse the flour and salt.
  2. Add the butter and pulse to the size of peas.
  3. Sprinkle in the ice water and pulse until a dough starts to come together.
  4. On a work surface, knead the dough a few times then shape into a disk. Wrap in plastic wrap and store in refrigerator for at least 90 minutes.

For the Potpie:

  1. Preheat oven to 375F.
  2. In a Dutch oven, heat 1 tablespoon of the oil.
  3. Curried Leg of Lamb Pot Pie

    Tender leg of lamb is combined with vegetables and coconut milk to make this delicious Curried Leg of Lamb Pot Pie.

  4. Season the lamb with salt and pepper and add half to the Dutch oven. Cook over high heat until browned on 2 sides, about 3 minutes. Using a slotted spoon, transfer the lamb to a bowl; repeat with 1 more tablespoon of oil and the remaining lamb.
  5. Add the first half of the lamb (in the bowl) back to the Dutch oven.
  6. Add the onion and cook over moderate heat, stirring, until softened. Add the curry powder and cook, stirring, for 1 minute.
  7. Stir in the flour, then gradually stir in the wine until smooth. Add the chicken stock and bring to a boil, stirring, until thickened, about 1 minute. Cover and simmer over low heat until the lamb is very tender, about 1 hour.
  8. Add the squash, kale, carrot, turnips, mushrooms and coconut milk to the casserole and simmer over moderately low heat until the vegetables are tender, about 10 minutes. Season with salt and pepper.
  9. Spoon the curry into a buttered 8-by-11-inch casserole or baking dish. Brush the dish rim with beaten egg.
  10. On a lightly floured surface, roll out the pastry to a rectangle or oval large enough to cover your dish. Fold the pastry in half, unfold it over the curry, and gently press onto the edge of the dish.
  11. Brush with beaten egg then cut 4 small steam vents in the top.
  12. Bake the potpie for 30 minutes. Raise the heat to 450°; bake for 20 minutes longer, until the pastry is browned and cooked through. Let rest for 20 minutes, then serve.

The lamb in this Curried Leg of Lamb Potpie cooks to a nice tenderness and goes well with the curry and root vegetables. It’s a perfect filling for potpie.

So, this holiday season, forget about chicken, beef and even turkey pot pie and do yourself a favor by trying lamb in your pot pie. It may be the best gift you give yourself this year.

 
5 Comments

Posted by on November 27, 2012 in Cookin', One-Pot Wonders, Recipes

 

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Recipe: Chickpea, Piquillo Pepper and Chicken Soup

Chickpea, Piquillo Pepper and Chicken Soup

Chickpea, Piquillo Pepper and Chicken Soup


Need a quick recipe for a busy weeknight? This recipe for Chickpea, Piquillo Pepper and Chicken Soup takes no time at all. The secret is using ingredients with lots of flavor, like hummus and piquillo peppers.

Chickpea, Piquillo Pepper and Chicken Soup

A perfect, creamy soup for Fall weather.

You’ll save a ton of time without sacrificing flavor. And it’s perfect for the upcoming (or already arrived) cold weather.

Ingredients:

  • 1 cup drained piquillo peppers, 1/4 cup cut into thin strips
  • 2 cups reduced-sodium chicken broth
  • 1 cup shredded rotisserie chicken
  • 1/2 cup cooked rice (white or brown)
  • 3/4 cups hummus
  • 2 TBSP cilantro
  • 1 tsp hot sauce
  • Olive oil, for serving
  • Salt and pepper, to taste

Directions:

  1. In a food processor, puree the whole piquillo peppers, hummus and chicken stock until smooth.
  2. Chickpea, Piquillo Pepper and Chicken Soup

    This recipe uses very few ingredients.

  3. Transfer the soup to a Dutch oven.
  4. Add the chicken, rice and hot sauce, season with salt and pepper, then bring to a boil.
  5. Ladle the soup into bowls and garnish with olive oil, cilantro, sliced piquillo peppers and more hot sauce (if desired).

Four pretty simple steps, right? It’s not a backbreaking recipe by any means and the flavors are awesome for such a quick recipe.

I had no problem finding jarred piquillo peppers at my local grocery store, but if you can’t find them, roasted red peppers are a suitable substitution.

 
1 Comment

Posted by on November 12, 2012 in Cookin', One-Pot Wonders, Recipes, Soups/Stews

 

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Recipe: Butternut Squash, Chicken and Quinoa Stew

Butternut Squash, Chicken and Quinoa Stew

Butternut Squash, Chicken and Quinoa Stew


This recipe for Butternut Squash, Chicken and Quinoa Stew combines three of my favorite ingredients: Fall/Winter favorite butternut squash, chicken thighs and superfood quinoa.

This stew is full of flavor, nutrients and warmth. It’s a hearty stew perfect for cold weather and serving family style.

Butternut Squash, Chicken and Quinoa Stew

A healthy update on chicken stew


Ingredients:

  • 1 butternut squash, peeled, seeded and chopped into 1/2-inch pieces
  • 4 cups reduced-sodium chicken broth
  • 6 chicken thigh filets
  • 1 TBSP olive oil
  • 1 medium red onion, diced
  • 6 garlic cloves, minced
  • 2 tomatoes, diced
  • 1 cup uncooked quinoa, rinsed
  • 1/2 cup fresh cilantro, minced
  • 1/2 TBSP chili flakes
  • Salt and pepper, to taste

Directions:

  1. In a large pot, steam the butternut squash until barely tender (about 10-12 minutes). Remove half of the squash pieces and set aside in a large bowl.
  2. Steam the remaining squash an additional 4-6 minutes. Mash this squash with a fork or potato masher then add to non-mashed squash in the bowl.
  3. Butternut Squash, Chicken and Quinoa Stew

    Parsley is pictured as the garnish, but I would suggest cilantro instead

  4. In a large Dutch oven (or saucepan), over medium-high heat, bring the chicken broth, some salt and pepper and chili flakes to a simmer.
  5. Add the chicken thighs, cover and cook until chicken is cooked through, about 12-15 minutes.
  6. Transfer the chicken thighs to a cutting board and let cool. Pour broth into a medium-sized bowl.
  7. Add the olive oil to the Dutch oven and return to the stove, reducing heat to medium.
  8. Add onion and cook, stirring occasionally, until onion is starting to turn brown, about 8-10 minutes.
  9. Add garlic and cook for an additional minutes, still stirring.
  10. To the Dutch oven, add the tomatoes and all the butternut squash. Stir to combine.
  11. Stir in reserved chicken broth and quinoa (make sure you’ve rinsed it). Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
  12. Meanwhile, shred the chicken with a knife and fork on the cutting board.
  13. Stir the chicken into the stew and simmer, uncovered, to heat, about 5 minutes.
  14. Adjust seasoning as necessary.
  15. Stir in cilantro and serve.

Some of you smartypants may notice parsley is pictured in the dish in the photos I have. You’re correct, but honestly, I didn’t like the parsley in this dish so I replaced mine with cilantro and it was much much better.

This Butternut Squash, Chicken and Quinoa stew is the perfect meal for all those cold nights quickly approaching. Enjoy it with a nice glass of wine and some freshly baked bread.

 
1 Comment

Posted by on November 2, 2012 in Cookin', One-Pot Wonders, Recipes, Soups/Stews

 

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Recipe: Coconut Shrimp Curry

Coconut Shrimp Curry

Coconut Shrimp Curry


I’m pretty sure is the third curry recipe I’m posting, but the stuff is just so damn good. This one is a sort of a hybrid of coconut shrimp and Thai curry, hence the name Coconut Shrimp Curry.

Curry is so full of flavor, it’s quickly become one of my favorite dishes. And it’s not that hard to make — especially with the assistance of a food processor.

Coconut Shrimp Curry

Coconut Shrimp Curry blends shrimp, vegetables, pineapple and toasted coconut in a Thai curry.


Ingredients:

For the curry sauce:

  • 1 can coconut milk
  • 1 stalk of lemongrass, minced
  • 1 TBSP dried chili flakes (less if you don’t want it too spicy)
  • 1/4 cup red onion, minced
  • 4 garlic cloves, minced
  • 1 thumb-sized piece of ginger, minced
  • 3 TBSP fish sauce
  • 1 tsp turmeric
  • 1/2 tsp ground coriander
  • 2 TBSP light brown sugar
  • Juice of 1 lime
  • Gulf Shrimp in Coconut Curry

    Gulf Shrimp in Coconut Curry

  • 1 TBSP ketchup (or tomato paste)

For the curry:

  • 1 lb. peeled and deveined shrimp
  • 2 cups fresh pineapple chunks
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup sugar snap peas
  • 1/3 cup dry toasted coconut

Directions:

  1. Place all curry sauce ingredients in a food processor and process well. Alternatively, whisk the ingredients together and stir well to combine.
  2. Pour sauce into a deep pot and heat over medium-high heat until boiling, stirring occasionally.
  3. Once boiling, reduce heat to medium. Add the vegetables, pineapple and shrimp, stirring to mix. Simmer until shrimp look plump and turn pink.
  4. Remove from heat and cover to keep warm while you toast the coconut.
  5. Toasted Coconut in Curry

    Toasted Coconut in Curry

  6. Place dry shredded coconut (sweetened or unsweetened) in a dry frying pan over medium-high heat. “Fry” the coconut, stirring continually until it turns golden-brown and is fragrant. Then turn off heat.
  7. Add half of the toasted coconut to the curry and stir to combine.
  8. Taste for salt and sweetness, adding more fish sauce if not salty enough, and more brown sugar if you want it sweeter. Also, you can also add chili sauce if you’d like it spicier.
  9. To serve, transfer curry into a serving bowl. Sprinkle the rest of the toasted coconut on top of each dish and serve (over rice if desired).

As I live in New Orleans, I’m lucky enough to have access to fresh Gulf shrimp. They really make this dish stand out from using frozen shrimp, but you gotta use what you have access to. I recommend fresh over frozen any day.

As this is a curry, it goes great over rice, but it’s good enough to eat it without. The choice is yours. Enjoy this Coconut Shrimp Curry!

 
3 Comments

Posted by on September 7, 2012 in Cookin', Entrees, One-Pot Wonders, Recipes

 

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Recipe: Chicken Noodle Soup

Chicken Noodle Soup Close-Up

Chicken Noodle Soup Close-Up

The day I made this Chicken Noodle Soup recipe, I was recovering from a massive hangover. So I can officially state this is a great recipe to help cure/soothe a hangover.

It’s not the most traditional Chicken Noodle Soup — I added a few extra veggies. However, it came out well and it’s the perfect soothing meal for those days you just don’t feel like getting of the couch.

Ingredients

  • 1 whole chicken (3-4 pounds)
  • 1 medium red onion
  • 4 carrots, chopped
  • 3 celery stalks, chopped
  • 5 oyster mushrooms, chopped
  • 1/2 cup sugar snap peas, chooped
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1/2 package whole wheat spaghetti, uncooked
  • 2 TBSP Cajun seasoning (like Tony Chachere’s)
  • 2 bay leaves
  • 1/4 cup cilantro, finely chopped
  • Sauteing Veggies

    Sauteing Veggies

  • 2 TBSP olive oil
  • Salt and pepper to taste

Directions:

  1. In a large stockpot, saute garlic and onion in olive oil for about 1 minute.
  2. Add in remaining vegetables, bay leaves, seasoning and chicken broth and bring to a boil. Reduce heat to simmer then place in whole chicken and cook, covered, for 1 hour.
  3. After 1 hour, remove chicken from pot and cut into small skinless pieces and add back to pot along with pasta. (If the chicken isn’t fully cooked, you can throw undercooked pieces back into the pot so don’t worry.)
  4. Chicken Noodle Soup

    Chicken Noodle Soup

  5. Simmer/boil until pasta is cooked.
  6. Remove soup from heat and serve, garnishing with fresh cilantro.

You can add whatever vegetables you want to this as Chicken Noodle Soup is a very versatile soup dish. Also, this is a great nutritious meal if you use reduced sodium chicken broth.

I garnished mine with fresh cilantro and served with fresh avocado and cornbread. The cornbread goes really well with the overall dish and the avocado adds a cool element to the hot temperature of the soup.

 
 

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