Broccoli, Peppers and Chicken Stir Fry

Well it was a Monday and I was at a loss for what to make for dinner.  I kept looking at my new rice cooker which I really use mostly when cooking for other people as I don’t eat much rice. It was calling out to me to use it so I looked in the fridge to see what there was. I had a couple of chicken breasts thawed and a head of broccoli so I thought”why not make a stir fry”?

I know I have blogged stir fries before but each is a bit different.  This one had a sweet and spicy base and I served it over the brown rice. I have to say I have never been any good at making rice – for some reason it never turns out well. I decided to invest in a rice cooker and went with the Cuisinart 7 cup cooker.  Aside from the fact that it looks great – boy is it easy and clean up is a breeze!

So here is what I made and how I made it.

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Ingredients:

1 tbsp of olive oil

1 knob of ginger chopped

2 -3 cloves of garlic chopped

1/2 cup of sweet chilli sauce (asian variety)

2 tbsp of hoisin sauce

2 boneless skinless chicken breasts cubed

1/5 – 2 cups of broccoli florets

1 pepper thinly sliced (colour of your choice)

pepper to taste (no salt as hoisin and the sweet chilli sauce have enough sodium)

Directions

Make 3/4 cup of brown rice (enough for two people) any way you choose, either in a pot or a rice cooker. While this is cooking….

Place cubed chicken in a bowl with the sauces and the ginger and garlic. As this is marinating, steam the broccoli and peppers for about 2 minutes in the microwave oven with a bit of water.

In a saucepan, toss the chicken, whatever sauce is left in the bowl, the broccoli and the peppers and stir fry till chicken is cooked and no longer pink. That’s it!  Now serve over some rice and you have a tasty meal ready in about half an hour.

Pad Thai

For some reason I have always hesitated to make this dish – Not sure why but I had a craving for it and I had all the ingredients I thought I wanted in it so I tried it. Turned out delicious!  Very tasty. I followed a recipe for a bit then changed it up to be my own. I figured if it didn’t turn out then I wouldn’t blog about it and no one would be the wiser ;-). Here I am blogging about it because I think it tasted very good.

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Ingredients – Serves 4 (at least)

8 ounces of flat rice noodles (pad thai style)

2 tbsp brown sugar

2 tbsp low sodium soy sauce

1.5 tbsp fish sauce

Juice of 1 lime

1 tbsp dried minced onion (you can use fresh if you like)

1 tbsp chili garlic sauce

1/2 cup of ketchup

1/3 cup of sweet chili sauce

2 tbsp canola oil

12 peeled shrimp

2 chicken breasts cut into bite sized pieces (large dice)

5 minced garlic cloves

1 red pepper sliced thinly

1 cup matchstick carrots (grated or shredded is fine too)

1 cup tiny pieces of broccoli

Toasted almond slivers for garnish

 

Directions:

Boil water in a pot and when boiling drop noodles in and turn heat off. Stir noodles around to separate them.

While water is boiling, mix soy sauce, fish sauce, brown sugar, lime juice, ketchup and garlic chili sauce  in a small bowl.

In a large skillet sauté chicken till cooked then add carrots, peppers, broccoli, and 1/3 of the sauce with the shrimp and sauté for about 2 minutes till shrimp is cooked.  By now the noodles should be done so drain them and add them to the skillet.  Add the remaining sauce and stir on medium heat to coat everything. it should only take a minute or two till all ingredients are mixed and coated.  Dish up and enjoy!

 

 

Chicken Enchiladas

I mentioned in a previous post I have been doing a bunch of cooking for my friend Darren which gave me a great excuse to try out some new recipes.  Darren was great and agreed to be my tester for a few weeks. Here is another one of the new recipes I tried and I think turned out well. The pictures don’t do it justice. (I apologize as the pictures were taken from the leftovers – which is my food 😉 )

Note: this can be made vegetarian by eliminating the chicken and perhaps using tofu.

enchilada

This looks like a ton of food I realize in the picture but it is on a small bread plate not a dinner plate. Once again I would consider this comfort food and on the whole quite healthy.

Ingredients:   Serves 8

4 skinless, boneless chicken breast sliced in thin lengthwise strips (similar to fajitas)

1 onion, chopped

1.5  cups low fat yogurt

1 cup shredded Cheddar cheese (you can use a low fat cheese here – I used an old cheddar for the extra zing)

1 tablespoon dried parsley

1/2 teaspoon dried oregano

Pinch black pepper

2 cups of pasta sauce

1/2 cup water

1 tablespoon chili powder

1 cup chopped  pepper (any colour will do)

2 cloves garlic, minced

8 – (10 inch) whole wheat flour tortillas

1  jar salsa  (about 1.5 cups)

3/4 cup shredded cheddar or any cheese you like

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a skillet over medium heat, sauté chicken till cooked. Drain excess moisture.  Add the onion, yogurt, 1 cup of cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts – about a minute or two. Stir in pasta sauce, water, chili powder, chopped pepper and garlic.

3. On a plate – lay one torilla flat and spread a portion of the mixture down the middle of the tortilla. Fold over the ends and place in a baking dish with the seam side facing down. Cover with salsa, the left over sauce from the pan  and the remaining 3/4 cup cheese. Bake uncovered in the preheated oven 20 minutes.

4. When serving, add a spoonful of yogurt on top and rice on the side (or in my case red and white quinoa with vegetables).  The rice/quinoa helps to absorb any extra juices from the enchiladas.

Friday Night Dinner With Old Friends

I may have mentioned in previous posts about my friend Fern who is my oldest friend (not in age but in years we’ve known each other 😉 )

Last Friday I went over to Ferns in the afternoon so we could cook a nice dinner together for Friday evening.  Her dad, husband Ian one of her sons Chase along with another old friend (again not in age but years known) Liz all came for dinner.

I went over about 2:00 in the afternoon so we could take our time and hang out.  We made the honey sesame chicken recipe I have posted before on brown rice along with brussel sprouts seared with chestnuts and bacon pieces and a great salad.

There is a small story behind the brown rice I have to admit.  I am not good at making rice.  I do not have a rice cooker and my rice always comes out a bit mushy or wet even though I follow the guidelines exactly.  This time Fern gave me a box of Uncle Bens converted brown rice.  How could I go wrong? Well I started following the instructions for something else on the box and in my defence there were about 3 different methods of cooking the darn rice.  I added way too much water and thankfully Fern came to the rescue and dumped half the water mid way and saved the rice from being porridge. I don’t think I will ever live that down as the whole time we were cooking (and drinking wine) I kept saying “I don’t think this rice is right”

We lucked out since Ian (Ferns husband) just bought a restaurant downtown that serves fabulous cheesecake so he brought home a great assortment for us to choose from along with a great chocolate “babka” cake Liz brought.

When all was said and done, it was a really great day and a lovely evening with old friends and great food.

salad

 infamous rice
chicken and sprouts
chicken on rice
Couldn’t resist this picture too – When I got up to bring something to the table and came back to sit down – this little girl was in my seat – think she wanted to join the fun! She was quickly shoo’d off the chair but what a face!!!!
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Sweet and Spicy Stir Fry Chicken with Eggplant and Broccoli

That is a very long title I realize….But it is accurate.  I found a sauce at the grocery store that was a sweet and spicy chilli sauce.  I thought it might work well on a stir fry so I bought it.  I am doing a lot of cooking this month for a friend of mine so I figured this is a good time to experiment with some dishes to add to my menu lists. This week was the chicken in this recipe, pasta prima vera with chicken and quinoa with roasted vegetables. Stay tuned over the next couple of weeks for the other recipes 😉

spicey sweet chicken

This was pretty easy to make and didn’t take much time at all. For my friends version I am providing brown rice to go with it but for myself I thought I would have it on it’s own.

Here is the recipe:

Ingredients – serves  2

2 boneless skinless chicken breasts cut in cubes

1/4 cup of sweet and spice chilli sauce (if it says sweet on the label of the chilli sauce then it is most likely sweet and spicy) plus a small reserve amount for broccoli and eggplant

1 japanese eggplant cut in 1/2 inch slices round

2 cups of broccoli florets

1 tsp of canola oil for frying

Directions:

Pour 1/4 cup of sauce over cubed chicken pieces and marinate for about 15 minutes (can be longer). Stir fry the chicken till cooked and put aside when done.

Add a bit of oil to the pan and put the slices of eggplant one side face down and brown slightly. Then flip over and brown the other side.  Remove and set aside. Steam the broccoli in the microwave for about 3 minutes, drain and put in the pan to sauté slightly. Add the eggplant back in and drizzle a bit of sauce over the vegetables and stir fry for a minute or two.  Take off the heat and arrange on a plate any way you like.  You can put rice down first, then mix the chicken and vegetables together or separate them as I have done in the picture.  Any way works!

Enjoy

Asparagus Risotto at Suzanne’s

The other night I was looking through the fridge and realized there was nothing to make for dinner. Coming to the realization that I may be eating a peanut butter sandwich that night, I was contemplating what to do when the phone rang. It was my friend Suzanne asking me if I want to come to an impromptu dinner at her place.  She too said she didn’t have anything to make which leads to her fall back meal of risotto.

I haven’t made risotto in ages but Suzannes is out of this world.  She went out and got some scallops and seared them to serve with the asparagus risotto.  It was a meal fit for a queen, so good with freshly grated parmesan cheese sprinkled on top and a fabulous baby spinach salad made by another friend Ginny.

There are many variations on risotto but the main thing is to use a starchy rice like arborio and slowly add liquid until absorbed – including a cup of white wine 😉

You can add all kinds of ingredients – salmon, vegetables, mushrooms etc.  Good way to use up ingredients in the fridge…..

risotto

I always forget about making risotto but after this meal trust me when I say it is now at the forefront of my mind.  Thank you my friend for a fabulous evening!