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Posts by onehotmess

Grilled Chicken with Piquillo Gazpacho Sauce

I know this recipe looks complicated but really it isn’t. There are a few steps but if you think about it you’re only grilling chicken and adding some toppings. With good time management this dish can be done and served with a side dish without being too overwhelming. Even the basil oil can be made in advance! (and leftovers used to top your goat-cheese omelette tomorrow) A note about the piquillo pepper which I have not found easily in my area. To be a stickler, you could order them from this website for authentic ingredients or you could substitute with canned, fire roasted red peppers. I actually used a small pickled pepper (I will find the name of it next time I’m at Publix) from the olive bar at Publix that was kinda spicy, kinda sweet. Adapted from my most favorite book at the moment, “The New Spanish Table” (see my review!) by Anya von Bremzen, this dish is very flavorful and with the presentation, is great for a dinner-party! I’m going to get to it since there are a bit of directions involved, also, you can’t get by on this one without a food processor.

Messy Ingredients:

For the Piquillo Gazpacho Sauce: 

  • 1 slice white bread, no crust, soaked in cold water for 5 minutes then drain/squeeze out excess water.
  • 1 large tomato, chopped
  • 1/3 cup piquillo pepper with some of their liquid *see substitution note at the top.
  • 1/4 cup Cubanelle pepper, chopped
  • 1/4 cup red onion, chopped
  • 3 -4 large garlic cloves, pressed with garlic press
  • 1 pinch cumin
  • 1 pinch sugar
  • 1 pinch cayenne
  • 3 TBS good extra-virgin olive oil (my new go-to EVOO is California Olive Oil Co. from Trader Joe’s)
  • 3 TBS aged sherry vinegar
  • Coarse salt and fresh ground pepper

Take your soaked bread and put it in a food processor with all the rest of the ingredients except the salt and pepper. Puree until smooth, season to taste with salt and pepper. Allow to stand 30 minutes or so to let the flavors meld well.

For the grilled chicken:

  • 6 chicken breasts, skinless
  • olive oil
  • salt
  • ground pepper

Lightly rub the chicken breasts with the oil then sprinkle on as much salt and pepper as your taste-buds like. Grill or broil until done, turning once brushing again with olive oil after turning. Cook 6-8 min per side.

For the Basil Oil (may be done in advance, keeps for 1-2 weeks in the fridge)

  • 2-3 oz fresh basil leaves
  • 1/2 cup good extra virgin olive oil
  • kosher salt to taste

Bring a small pot of water to boil, meanwhile get together a bowl of ice-water for the blanching process. Blanching is a cooking method where vegetables are submerged in boiling water for a very short amount of time (length of time depends on the vegetable in question) then quickly cooled again to preserve color and flavor. Once the water is boiling, put the basil in and allow to boil just 15 seconds or until the basil begins to turn bright green. Quickly submerge in the ice water to stop the cooking process. Drain well and then put the oil and basil in a food processor, blend well. Add salt to taste. You can strain out the basil bits if you want but why waste good basil?

Once your triad of ingredients are ready to plate start by spreading a couple spoonfuls of the gazpacho sauce on the plate. Slice the chicken long-ways into strips and fan them out on top of the sauce. Drizzle the basil oil  on top of the chicken and sprinkle with salt. Then you’re ready to go!

Dukan Diet Worthy for Stages 2 and up!

Gators, Birders and a Whooping Crane

Sometimes I do other things besides cook (shocking!). Today for instance, Daniel, his cousin and I went on a “hike” through Payne’s Prairie near our town. I put hike in quotations because hiking in Florida, at least in this case, is more like a stroll across a city park. Almost no elevation or tricky footwork required although you do have to watch out for those gators.

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Other than the alligators the highlight of the morning was the opportunity to see a wild Whooping Crane. I’d listened to a podcast recently about a foundation (the International Crane Foundation I think www.savingcranes.org) that talked about how endangered the species is and to what great lengths people there are doing to save them. There were at one point only 21 of them in the 1940′s but their numbers have recovered slightly to about 600 living in captive or in the wild. That is 600 in the WORLD. The trail we were on was full of some pretty intense bird watchers. I decided you could determine the level of interest by the number of cameras and binoculars they carried. I also decided that in the event two birders had the same amount of equipment then you default to measuring the length of their camera zoom lenses. Those carrying tripods got extra points. I was a bird-watcher watcher. So the three of us are enjoying the bright day and the fresh air, blissfully unaware of the incredibly rare bird that is hunting in the marsh close to us.  A nice bird-watcher (intensity level: moderate. This birder had both camera and binoculars but no tripod) we had been talking to invited us to see the Crane and he was obviously excited about it. He explained to us what we were so lucky to be seeing (readjusting intensity level to High, extra points given for experience and knowledge) and he even let us use his binoculars. The bird was a little ways off and even my (small) zoom lens didn’t help me see it very well through the tall grasses. I gave the camera to Daniel hoping that maybe from his height he could get a little better photo. Meanwhile a crowd of another 8 or so birders of all intensity levels had gathered and everyone was “geeking out” so to speak. Excited whispers, people standing on tip-toe and congratulating each other on what they were getting to see. Suddenly, the bird took off and flew right over our heads. There was an audible collective gasp and then the only sound was camera shutters. Daniel is the one who actually got all the great action shots of the bird in flight! One guy (intensity level moderate) was thrilled to have caught the bird on his point and shoot and kept saying that his friends “wouldn’t believe it”.  Our bird landed just on the other side of us to continue hunting. He had no idea how special everybody thought he was.

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Marinated Pork Tenderloin with Mango Chutney

My sister, who has recently begun experimenting with Indian cuisine, sent this recipe my way. She had tried it and knew that we would probably like it as much as she had. She was right! I swear I never knew that you can marinate meat in yogurt until I began cooking from my Indian cookbook. SO tender, SO juicy, SO flavorful!  Really, even if you don’t want to try this dish, look up one or find one on this blog that suits you that is marinated in yogurt. You will not be disappointed in how tender your pork, beef or chicken can be. This recipe is less on the Dukan diet only because it uses some sugar and fruit, but if you are on the last stages of the diet or simply watching your processed foods and just eating healthier then this recipe is a must-try. The marinade is easy, the Mango Chutney is also fairly simple. I’ll admit, I’ve never eaten mango before this and had to watch a YouTube video on how to choose and slice a fresh mango. Don’t let that stop you since it all ends up in a blender anyway, it isn’t that important on how the mango comes out. My tip? Make sure the giant seed in the middle isn’t in your mango before you puree it. Thanks for the recipe sis!

Messy Ingredients:

  • 1/4 cup plain yoghurt (doesn’t seem like enough but really it is!)
  • 2 ½ Tbsp garam Masala
  • 2 tsp kosher salt
  • ¼ tsp cayenne pepper
  • 2 Tbsp brown sugar
  • 1 Tbsp freshly grated ginger
  • 3 -4 cloves garlic, finely minced
  • 2 Tbsp vegetable oil
  • 2 pork tenderloin, cleaned (small, about 2 pounds each)
  • *Mango Chutney, recipe follows

Mix together yogurt through oil in a small bowl. Coat pork tenderloin with marinade and let set for at least 4 hours or overnight, I am in favor of overnight. I don’t have time to start cooking dinner at breakfast, plus the longer it sits the better.

Preheat grill to medium high heat. Grill pork, searing all sides, about 5 minutes each side (total 15 minutes) with the grill cover down. Brush with barbecue sauce. Continue cooking about 15 more minutes with the grill lid UP (had some issues with charring on our first try) or until internal temperature is 155°.

Transfer to cutting board, brush with a thick layer of the barbecue sauce, and let rest about 10 minutes. Slice & serve with the remaining sauce.

Mango Chutney Mango Chutney

  • 3 large, ripe Mangoes 
  •  ½ Tbsp grated fresh ginger
  • 3 tsp finely chopped jalapeno
  • 3 Tbsp ketchup
  • 1/8 tsp cinnamon
  • ¾ tsp ground cumin
  • ¾ tsp ground coriander
  • juice of 1 lime
  • ½ tsp condensed tamarind
  • 2 ½ Tbsp brown sugar
  • salt and pepper to taste
  • 2 Tbsp chopped cilantro
  • 1 Tbsp chopped mint

Place mango, ginger, jalapeno, ketchup, spices, tamarind and brown sugar in a sauce pan. Cook over medium heat until mango breaks down. Season to taste with lime juice, salt and pepper. Puree in blender until smooth; add cilantro and mint.

Sweet and tangy, juicy and tender, this recipe had Daniel asking for me to make it again. Pork isn’t my favorite but I was happy to oblige!

Spinach with Chickpeas

I know spinach doesn’t get a lot of people truly excited but this recipe is too good not to share! Also, I figured the “chick” in the chickpeas is a tie-in to Easter? Anyway, I’ve mentioned before this cookbook by Anya von Bremzen called “The New Spanish Table” and I highly highly recommend you buy it for your self, for a friend who likes to cook or for the both of you. The digital age has seen so many advances that make life easier it is hard to imagine life before but there are some things that just need to be tangible and I firmly believe cookbooks are one of those things. Even this blog, my recipe collection here, is not ideal sometimes for my own use! Cooking is a physical, creative expression of love and care for others and for me, being able to notate, cross out, circle and edit a recipe in the book itself is priceless, or at least well worth the $25.00 or so. Plus there are so many asides about where she got the recipe and the cultural significance of certain regional dishes that enhances the value of her book.

Moving on to the recipe. “Esinacas con garbanzos”, this tangy spinach paired with creamy garbanzo beans is easy and healthy and we have liked it so much that I have made it three or four times in double batches. Some of the flavors also go well with Indian spices so this dish has paired well with many other meals of mine. Enough of the chatter, let’s get to it!

Messy Ingredients

  • 20 oz fresh baby spinach leaves
  • 3 TBS EVOO (extra virgin olive oil)
  • 6 large garlic cloves, chopped
  • 1 tsp sweet paprika
  • 1 pinch crushed red pepper flakes
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 pinch ground nutmeg
  • 1 pinch ground cinnamon
  • 4 plum or Roma tomatoes, chopped
  • 1 can (15.5 oz) chickpeas, drained (leave a little of their juice)
  • 1 medium pinch saffron, pulverized in a mortar and steeped in 2 TBS hot water
  • 1 pinch sugar
  • kosher salt and fresh black pepper
  • 2-3 tsp red wine vinegar

Rinse the spinach over a colander and put directly in a deep, large pan. Do not allow to drain, the water on the leaves will be used to cook them. Cook on medium until the spinach is wilted and then return the wilted leaves back to the colander. Meanwhile, heat the olive oil on medium-low and throw in half the chopped garlic. Stir for one minute then add the paprika, pepper flakes, cumin, oregano, nutmeg and cinnamon. Stir to mix then add the tomatoes. Cook for about 5- 8 minutes until the tomatoes and juices become thickened with the spices. While these cook, go back to the spinach and press out any excess water that is in them then spread them on a chopping mat and give them a rough chop, add them and the chickpeas to the pot. Mix the spinach and beans in well, add the saffron, sugar, salt and pepper and cook another 8 – 10 minutes. While this is cooking, macerate the last half of the garlic with a mortar and pestle until it is pasty. Add the vinegar then scoop it into the pot. Allow to cook another 2 minutes before serving.  The recipe says to allow it to cool for 15 minutes which if you’re preparing another part of a meal then I would just turn off the heat on the stove and let the pot sit, uncovered, while you finish up.

Really very easy, Dukan Diet Worthy, and it got an “A+” tasty-rating here. Go buy the book! (*I receive no compensation for recommending any products or cook-books, this is totally just me saying this is a good book and worth the buy!)

Baked Salmon with Orange Glaze

Jam’s, Jellies, Marmalade and Preserves. There is a difference though mostly I learned them through trial and error.  Like that jelly doesn’t spread through peanut butter as smoothly as jam. I always hated tearing up my PB and J sandwich trying to evenly distribute the jelly and then I found jam and BOOM my life changed. Just like that. So a quick progression of the differences: Jelly is made from the juices of whatever fruit, where jam has a certain, higher percentage of the actual fruit itself and sometimes the seeds.  This changes the consistency a good bit between the two. Moving on, jam would be a preserve if it contained actual parts of the whole fruit and finally marmalade there on the end, sorta close to preserves but different still.  Marmalade is generally made using the peel of the fruit, usually a citrus fruit. They are normally less sweet because well, there is a reason we don’t usually eat much of the peel of an orange with the rest of it! We learned the difference between marmalade and preserves while trying to sweeten up our yogurt. Daniel accidentally came home with marmalade instead because he wanted to try the flavor  not realizing. It’s pretty bitter and chunky really and we didn’t like it much. In the end I’m “thrifty” to put a good word on it and couldn’t make myself throw out a full jar of marmalade even if we didn’t want to eat it. I found this recipe instead and suddenly marmalade may be a staple I keep on hand for a quick dish like this!

Messy Ingredients:

  • 1/4 cup orange marmalade
  • 2 garlic cloves minced
  • 2 TBS soy sauce
  • kosher salt
  • 1.5 – 2 lb salmon filet

Preheat oven to 400°.Combine first 3 ingredients, stirring with a whisk. Place salmon on rack of a broiler pan lined with foil; sprinkle fish evenly with salt. Spread half of marmalade mixture over fish. Bake at 400° for 18 minutes or until fish flakes easily when tested with a fork. Remove from oven. Spread remaining marmalade mixture evenly over fish. Preheat broiler. Broil fish 3 minutes or until topping browns.

That’s it! Shockingly tasty for the few ingredients here and so easy!  Plus, if you like salmon but don’t know how to cook fish, this is a really good one to start with.

Braised Red Cabbage

So once upon a time, in a land far far away, some guy made me this dish with a surprise Valentines dinner.  Long story short, I left the guy and kept the recipe but I swear I’m not a bad person. Now that I think about it, the only positive from that relationship were a couple really good recipes. Anyway, not only does this nice pinkish, purple dish go well with special occasions like Valentines day, it’s darn pretty on the plate any day! Besides the unusual splash of color it offers, I also really like the tangy-sweet combo here. Light on calories, packing some major Vitamin C and accompanying Vitamin A, calcium and iron this veggie all by itself is pretty good for you. There really aren’t that many ingredients here either to make it that bad for you, I would eat it in more quantities except I’m afraid I’d turn purple.  You may have also heard this dish called Rødkall, it is part of a traditional Danish Christmas dinner.

Messy Ingredients:

**You’ll need a large, oven safe pot and lid for this recipe**

  • 1 medium head (around 2 lbs) red cabbage, outer leaves trimmed and washed
  • 2 TBS butter (4 if you’re feeling decadent)
  • 1TBS sugar
  • 1 tsp salt
  • 1/3 cup water
  • 1/3 white vinegar
  • 1/4 cup red currant jelly (very important part don’t leave out!)
  • 2 TBS grated sour apple

Cut out the core of the cabbage and then slice very thinly.  You’ll need a large pot because this adds up quick! Preheat the oven to 325°F.  While that’s heating up, melt the butter in the bottom of the pot on the stove. Add the sugar, salt, water and vinegar and allow it to boil until the butter is melted.  Put in the cabbage in batches, tossing well until it’s all in and coated.  Cover it and put it in the middle of your oven for 2 hours.  About 10 minutes prior to it being done, take it out and add in the last two ingredients, stirring well to get the jelly mixed in and put it back in the oven to finish. Serve hot and juicy.

**Tip** This is one of those things that tastes even better the next day, usually I can’t wait to dig into it but really, every time it is better reheated.  Also remember when cooking with vinegar to stay away from using metal for prolonged times with it (like don’t store it in a metal bowl).  I can’t get away from my stainless steel pot, that can’t be helped, but vinegar will react with metals and leave a metallic taste in with the food so  you’ve been warned!

Home Sweet Home

This past year has been a big one for us. We are nearing the one-year mark since moving to this lovely home and have put a lot of effort and money into fixing important “behind the scenes” things, improving the landscape and helping restore her to her potential beauty.  I wanted to document the changes we are slowly making around here.

First, a little about the house. If you don’t like history or architecture then skip this paragraph. This home was built in 1924, it is older than my grandmother! The style is of the American Craftsman, a subset of the Arts and Crafts period. This period in architecture followed the Victorian period  which had been the style as industrialization came about. Through innovations in machinery and factories, new and ornate designs for homes were possible, they saw more ornate wood and ironwork and vibrant colors with intricate patterns in their fabrics. Also, the time and detail put into these mass-produced accents made them very expensive.  The Arts and Crafts style is defined by hand-made, quality work with simplistic design. The color palette was muted with earthy tones and less overall patterns and homes were laid out to incorporate a working-class household. In the Victorian era there was a huge disparity between those who worked for a living (and lived poorly) and those who had inherited wealth (and lived very well).  Over time the style of architecture and design changed from the ornate to the simple after years of struggle to have greater equality between people. The Arts and Crafts movement was inspired by the thought that people who were in the middle to upper-middle working class  should  be able to work AND have a higher standard of living.  Changing from the super expensive, store-bought designs to simple, home-made themes made a higher standard of living more accesible to the working class. One instance on how this played out in home design was the kitchen. In the Victorian period, houses were laid out where the main living parts of the home included things like sitting rooms, parlors, dining and bedrooms where the family would spend most of their time. The “working” part of the house like the kitchen, servants quarters and laundry were hidden, separated by small hallways to where the family would not have to see the nannies, cooks and servants working behind the scenes to support the way the house ran. As society changed, the layout of the home changed too.  In the Arts and Crafts period, a home was more integrated. Servants still worked days at some homes but went to their own homes at night. Women were more likely to be doing more of the housekeeping, cooking and watching the children so the kitchen and living spaces became more open so that Mom could watch the kiddies while doing her work. I like how social history played such a big part in shaping design and architecture. This of course is a really shallow synopsis of these periods, there were lots of sub-periods and these changes took place  over almost 100 years between around 1840 – 1930.  Also, each period generally began in Europe so changes to architecture and style was always later here in the US as it took time for the culture to trickle our way.

She (we have decided on a gender but not a name) was originally a farm-house and the family sold their crops out on the road.  She started out with five bedrooms and three bathrooms.  Later, after a piece of land was sold, a cabin that had been sitting on that land was attached to the back of the kitchen. This added another room and bathroom. The limestone that forms the foundation of this home was brought from an area of town that now is a local golf-course. The timber is was also produced from this area back when this town was called “Hogtown” and was just a stop on part of the DeSoto trail.  Right now her windows are the old, wavy, single paned glass and the frames are double hung. (meaning they open up from the bottom and also drop down from the top to allow heat to exit and air to circulate better before A/C). The door knobs are old brass ones with skeleton-key locks (that work!). The baseboards are almost 10 inches tall!  The floor is heartwood pine, old and needing refinishing but even though is is worn it is beautiful on a bright day.  The walls are made of horsehair plaster and lathing and they are VERY hard to nail anything into and they are cracking and needing painted. There used to be two fireplaces, both were capped off years ago but the brick of one is visible in the kitchen and both can be seen going up through the attic. The other was converted to gas and can be used in the living room. Yes, this is probably too much house for just the two of us. We have to text each other to talk when one of us is upstairs and one downstairs! But I like to think we’ve rescued this house in a way.  With all the work it needs now and is going to need, if you have five kids (to fill up the bedrooms) you probably don’t have the time or money (or energy) to put into this place what it will take. I feel a sense of belonging that I have never felt anywhere before and I credit that to this house. People asked me after we moved in if it was “spooky” or “haunted” or if I thought about people who had died here in the past 88 years. If anybody died here, they died happy I’d have to say. The overall feeling of this house happy. It makes me feel full of love and care and….home sweet home.

Daniel and his Dad installed a pantry in a closet handy to the kitchen.

Daniel and his Dad installed a pantry in a closet handy to the kitchen.

Daniel, his parents and I put up a fence.

Daniel, his parents and I put up a fence.

Then somebody drove into it and we had to fix it.

Then somebody drove into it and we had to fix it.

We repainted the kitchen and put in some functional workspace.

We repainted the kitchen and put in some functional workspace.

So now, it not only looks better but works better too!

So now, it not only looks better but works better too!

We bought some old furniture off Craigslist and refinished it.

We bought some old furniture off Craigslist and refinished it.

Our refinished coffee table.

Our refinished coffee table.

I repainted the baseboards and walls in the hallway.

I repainted the baseboards and walls in the hallway.

a new coat of paint does wonders!

a new coat of paint does wonders!

The dining room also needed a change.

The dining room also needed a change.

So now the dining room looks much better!

So now the dining room looks much better!

We even worked outside a little.

We even worked outside a little.

and made our backyard less scary.

and made our backyard less scary.

Besides all this, we had a leak to fix in Daniel’s bathroom, there is still a hole in the wall where the plumber was working. I put in a new doorbell that works most of the time. When it wants to. We built a dog-pen. We have mulched and done a lot of trimming outside. We cut down a dead tree. We’ve re-cemented some of the loose stones on the patio walk.  Daniel completely rebuilt some of the frames for our screens and I re-screened them. We had some of the electrical replaced prior to moving in.  We’ve had a new roof put on. And boy how we’ve cleaned!

It’s good to see how far we’ve come, I am very focused on what is left to do that I forget how much has changed.  Daniel gets on to me about that.  Looking back through these pictures has reminded me just all the things big and small that have been done and I can’t wait to see what we will accomplish this year!

Asturian Beef Stew

As Daniel and I sat down tonight for dinner it occurred to us that this was the first meal we have shared together (just the two of us) for a while.  It was nice making the rounds for Thanksgiving and Christmas to see family but the time travelling, working and shopping can be exhausting.  Add to that the burglar attempt just before Christmas by the “grinch with a gun” and the stress adds up. Sitting down tonight really made me feel like I was home. This is my home; an old  farm-house, on a chilly night, with the aroma of a rich and hearty stew spreading from the warm kitchen. Just Daniel, the dogs and me. This meal will definitely get your family, however many people (or pets) that may be, to the table for some much needed family time.

Messy Ingredients:Asturian Beef Stew

  • 3 pounds beef chuck (stew beef)
  • Kosher salt and freshly ground pepper
  • 3 TBS olive oil
  • 4 oz pancetta or smoked bacon cut into pieces
  • 1 large white onion, chopped
  • 8 garlic cloves, minced
  • 2-4 carrots washed and diced
  • 2 TBS flour
  • 3/4 cup white wine
  • 3 cups chicken stock or broth
  • 1can white beans (I used cannelloni, the book also suggests navy)
  • 6 large, canned plum tomatoes, chopped plus 1/3 cup of their juice
  • 1 lb chopped collard greens (or other green of your choosing)

Start by getting out the largest pot you have that is oven safe.  Next you’ll need to brown your meat.  Heat up 2 TBS of the oil on the stove and add the meat. If your pot has a large enough bottom for all the meat to be spread in a mostly single layer then put it all in at once for about 10 – 15 minutes, turning as you go to get all the sides browned. If your pot is not large enough for a single layer then halve the oil and brown it in two batches.  With a slotted spoon, set aside in a bowl.

Pre-heat your oven to 300°F. Make sure your rack is at the right height to hold your pot! Chop your onion, garlic and carrots and have that ready.  Put the last TBS of oil in the pot (you’ve discarded the leftover juice or put it aside to top off  your dog’s dinner) and heat that up and add the bacon/pancetta.  Cook for two minutes on medium heat then add your vegetables. Continue to cook, stirring, for 8 – 10 minutes. Stir in the 2 TBS flour then add the wine. When the flour is well mixed, add the chicken stock and bring to a boil. Scrape up any stuck-on brown bits.

Add the meat and whatever juice has come off the meat since sitting back to the pot. Throw in the tomatoes, taste and adjust the seasoning as needed and bring back to a boil. Once boiling, cover and bake for 2 hours.

About 20 minutes before the stew is done, bring 3 – 4 cups of water to boil in a pot with a basket.  Boil the greens and beans for 10 minutes or until wilted. When the stew is done, drain the vegetables and add them  to the pot and let sit for 5 – 10 minutes. Serve in a bowl on top of rice, cauliflower “rice” or just on its own.

While this recipe seems to take a long time, it really isn’t that much in prep time, just plan ahead 2.5 hours for this meal. When it is done you have pretty much a one-pot stop!  Mostly Dukan Diet Worthy on Phase 2 and higher. I altered this recipe from a book I got last Christmas by Anya von Bremzen called “The New Spanish Table”.  It’s nice to think that every culture, all over the world, has some variation on a “beef stew”.  Maybe that is what makes it such a classic dish.  I hope you enjoy!

   Happy New Year!

 

Crunchy Asian Coleslaw – hold the mayo!

Love this recipe!  This is the other part to the Chicken Satay recipe (previously posted) that I found on Food Network but I liked it so much I’ve made it separately just to munch on.  Crispy, cool, tangy…refreshing even!  This one hits the spot to fill a savory craving without being unhealthy.

Messy Ingredients:

  • 1 small Napa Cabbage – shredded thinly
  • 1 lb snow peas – shredded thinly
  • 1 cup cilantro – rough chop
  • 2 TBS fist sauce
  • 1/4 cup fresh lime juice
  • 2 TBS agave nectar
  • 1 TBS low sodium soy sauce
  • 1 TBS fresh ginger – minced
  • 4 cloves garlic – minced
  • 1/2 tsp red chili flakes
  • 2 TBS vegetable oil

After the veggies and cilantro are chopped, place them in a large bowl.  Whisk all the other ingredients together in a smaller bowl and then pour over the veggies. Toss well to combine, cover and refrigerate.  So easy!  The flavors are good fresh but in my opinion, this one gets better on the second or third day.  This recipe is adapted to make a large bowl.  If you are making the chicken satay with the slaw for a dinner for 2 – 4 (leaving no leftovers) follow the instructions for making the chicken satay marinade (essentially the same for the slaw) and reserve 1/4 cup of the marinade before pouring it over the chicken.  Use 1/4 a Napa Cabbage, 6 oz peas and 1/4 cup cilantro.  Whisk in 1 TBS the vegetable oil with the reserved marinade, pour over smaller bowl of veggies and refrigerate.  Smaller serving, same ingredients!

Chicken Satay and Peanut Sauce

It is a good thing that I don’t have a peanut allergy because I have a hard time staying out of the peanut butter.  I have heard of some people with food allergies will eat the foods they are allergic to because they decide that the risk is worth the reward and they chance it.  I would be tempted. If you do have a peanut allergy, make this without the sauce and it will still be good.  Maybe make a creamy coconut-lime sauce instead?  Satay originated in Indonesia (it is their national dish) and typically is a skewered and grilled meat served with a sauce of some kind. This requires some pre-prep with the marinating so not a great option for a last-minute-meal but very tasty, not too spicy and can throw some variety in your dinner line up. There are several ingredients here I have never used before, lemon grass and agave nectar. To be honest almost the whole reason I looked for this recipe is because I bought some dried lemon grass at a specialty spice store my Mom took me to and I wanted to try it out!  Agave nectar is produced from the Agave plant, native to areas like Mexico and south Africa. It is more sweet naturally than honey, with a similar consistency so is used as a substitute sometimes.  Also, being sweet and having a lower glycemic index than regular table sugar, it can be a better option to sweeten drinks and other things too if you’re switching from regular sugar. Also, side note, the agave plant is where tequila comes from so it’s a win -win!  Anyway,  let’s get to it!

Messy Ingredients:

  • 2 TBS fish sauce
  • 1/4 cup fresh lime juice
  • 2 stalks lemon grass (if you don’t have fresh use dried or could  leave out)
  • 2 TBS agave nectar
  • 1 TBS low sodium soy sauce
  • 1 TBS minced fresh ginger
  • 1/2 tsp red chili flake
  • 4 cloves garlic, minced
  • 1.5 LB boneless/skinless chicken breasts or thighs
  • 2 TBS vegetable oil

Easy Marinade: whisk it all together (except the vegetable oil) in a non-metal bowl or casserole dish and place the chicken in it.  You can first score the chicken a little with a knife to help the marinade penetrate even better.  Put it in the fridge and let it sit 24 hours.

Before you start grilling, put your skewers into water first so they will withstand the heat of the grill better. They will need about 15 – 20 minutes soak.  Once ready, oil your racks and put the grill on medium-high. Grill as you normally would chicken…until done! That may be about 4 minutes on each side.  Serve with some peanut sauce for dipping!

Peanut Sauce:

  • 3 TBS reduced fat smooth peanut butter
  • 1/4 cup light coconut milk (don’t forget to shake the can!)
  • 2 tsb fish sauce
  • 1 tsp chili-garlic sauce (this I found in the ethnic section at the grocery store. The jar literally say “chili-garlic” sauce and wasn’t hard to find!)
  • 1 tsp fresh lime juice
  • 1 TBS agave nectar
  • 1.5 tsp cayenne pepper

Mix it all together until well blended and smooth.

There is a little more fat in this than my average Dukan meal but it was worth it!

Recipe adapted from Food Network.

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