Category Archives: Quick

Chicken Satay

We love getting chicken satay in restaurants. When I had some boneless/ skinless chicken thighs, I thought it would be really fun to try making the satay ourselves!

They went fast, so pretty staged pictures for you 🙂

You will need:

Chicken, thighs or breasts, cut into strips

For the marinade (measurements are approximate):

2-3 inches ginger

3-4 garlic cloves

juice of 2 limes

scallions, chopped

1 small onion, diced

soy sauce (maybe about 1/4 cup)

1 Tbsp sesame oil

You will also need a grill pan and some wooden skewers

Method:

– Marinate the chicken overnight, or at least of couple of hours

– Soak the wooden skewers in water and lime juice for at least 40 minutes

– Skewer the chicken, drying it off and shaking off the chunky marinade

– Grill ’em for 3-4 minutes per side (I used a grill pan)

Serve with a Spicy Peanut Sauce (this is a variation on the one on the Food Network website)

Spicy Peanut Sauce:

3 Tbsp smooth peanut butter

1/4 cup water

2 tsp fish sauce

1-2 tsp chili garlic sauce

2 tbsp lime juice

1 tbsp agave nectar

Whisk until smooth!

Enjoy!

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Chicken with Rice and Roasted Pearl Onions

picture by Jamie D.

Deliciousness!

The tasty secret for this dinner was a cilantro sauce that I made from the CSA offering: basically I didn’t want the herbs to go bad, so I threw a bunch of washed cilantro (stems and all) and some (ok, a lot) garlic cloves into the food processor with lemon juice and olive oil.  This can be turned into a pesto by adding cheese and nuts, but I wanted more of a base, so I just left it simple.

Sauce ingredients: cilantro, garlic, lemon juice, olive oil.

Rice and Broccoli:

I put the rice (I had a basmati/ brown/ wild rice mix) in the rice cooker. When the rice cooker turns off, I threw in some broccoli crowns and closed the lid again so that the broccoli can get steamed.

Next I took about a teaspoon of the cilantro sauce, added a teaspoon of grated parmesan cheese and a touch of water to thin it out and whisked everything together. Pour it over the rice and broccoli.

Chicken:

First the chicken breasts marinated in olive oil with the cilantro sauce – let them be for at least a few hours.

When I cook meat or fish I always take it out of the fridge about 15-20 minutes before cooking. I believe that protein cooks better and more evenly when the starting temperature is not that cold: slapping a cold piece of meat on a super-hot pan makes the muscle fibers contract (don’t think about this 🙂 hence making for chewy dish.  There are definitely people in the cooking community that will disagree with me, so do your own research 🙂

After the chicken is just under room temperature I pound it thin – about 1/2 inch or a little more. Keep the chicken in the plastic bag that you marinated it in for easy clean-up.

Heat up the grill pan until very hot. Place the chicken. Wait 3 minutes. Turn it over. Wait 3 more.

THAT’S IT!

Another side dish I served yesterday was Roasted Pearl Onions with Balsamic Sauce – you can see them on the 2nd plate on the picture.  The little onions bring a tangy note and would probably do very well on top of a steak.

The method is easy:

1. Preheat the oven to 475F.

2. Bring water to boil, dunk the onions for 15 seconds. Take the onions out with a slotted spoon and dunk them in ice to chill. Peel the outer layer.

3. Whisk together 1 part of each balsamic vinegar and dry red wine with about 1/2 part of soy sauce and olive oil.

4. Toss the onions with the dressing (reserve about 2 tablespoons for serving) and chopped fresh rosemary (optional).

5. Put them in the oven for about 12-15 minutes, checking often. If they stick to the pan, deglaze with more wine.

6. Serve with the remaining dressing.

Ingredients for the onions:

Pearl onions, cut in half; red wine; soy sauce; balsamic vinegar; rosemary; olive oil.

Taco soup with local spinach

So easy: beans + corn + salsa (or canned tomatoes) + ground meat of choice (turkey or beef are my favorites) + chili powder –> stew for about 20 min, then add washed spinach and cover until it wilts.  Serve with guac or sour cream, with a sprinkling of cilantro.

Hakurei Turnips

I continue to dig through my farm share and Hakurei turnips are next!

Hakurei turnips are magical spring root veggies. They are crunchier, lighter and crispier than their fall cousins, and taste great raw.

Slice them thin, toss with good olive oil, sprinkle with black pepper – and you’re good to go!  (Some scallions or dill would be great here as well)

Don’t throw away the green parts – sauté them quickly with garlic  for a green side dish.

Light and delicious summer lunch: poached eggs over salad

This summer we are signed up for a farm share from Red Fire Farm, which I’m incredibly excited about.  This past Friday I picked up our first share: there were mixed greens, some spinach, fresh green garlic, hakurei turnips and a bunch of dill.

For my first CSA meal I made  A Tossed Salad topped with Poached Eggs and Shaved Blue Cheese.

It was absolutely perfect.

Here is how:

1.  Toss your greens with some olive oil + apple cider vinegar. I had two kinds of baby lettuce and baby arugula.

2. Poach two farm fresh eggs. To do that boil about 3 inches of water. Turn down the heat so that the water is moving a little, but not boiling. Crack an egg into a bowl and gently slide it into the water. For a runny yolk cook ’em for 2 minutes.

(for this recipe you want the runny yolk, because it will turn into a salad “dressing” of sorts)

3. Assemble the eggs and shaved blue cheese on the bed of greens. Top with some freshly ground black pepper.

YUM!

I absolutely love fresh farm eggs – just look at this! The color! The flavor! *swoons*

Pasta with Fiddleheads

This spring I’m totally obsessed with fiddleheads.   I suspect it is the fleeting nature of the relationship that makes it so special – fiddleheads are only around for about a month, so I have dedicated myself to making the best of our time together.

Fiddleheads, despite their exotic looks, are quite easy to cook with.  They taste similar to asparagus, and can be used in the same recipes.

Today I give you Pasta with Fiddleheads!

You will need:

  1. Fiddleheads!
  2. Sliced medium onion
  3. 1 clove garlic
  4. Butter
  5. Optional: white wine
  6. Pasta of choice (I had whole wheat rotini)
  7. Parmesan for serving

Method:

1. Clean and rinse the fiddleheads, cutting the stems on bias.

2. Melt the butter, add the onions and garlic. Sauté until translucent.

3. Add the fiddleheads (and maybe wine). Saute until bright green and softer – you don’t want them completely mushy, but they should be a touch softer than they are when raw.

4. Serve on top of your favorite pasta with some parmesan

Summer Chili Shrimp

In the winter I like to make shrimp with Old Bay seasoning and eat it hot.  In the summer there is nothing better than chilled shrimp marinated with peppers and garlic on top of some fresh greens.

You will need:

1. Raw shrimp in shell

2. Chili peppers of choice: red and green

3. 3 garlic cloves

4. 1/4 tbsp whole black peppercorns

5. Salt and pepper

6. Halved cherry or grape tomatoes

7. Olive oil

8. Juice of one lemon

Method:

1.  Peel the shrimp – I like to do it because it lets the flavors really seep in while the shrimp is marinating. You can skip this step.

2. Dice the chili peppers (remove seeds) and garlic. Toss the shrimp with the chili peppers, garlic, peppercorns, half of the lemon juice and some oil.

Toss it all together

3. Marinate for at least an hour in a bowl or a bag.

Bag it up

4. Pre-heat the broiler.  Arrange the shrimp on a baking sheet with the halved tomatoes.

5. Broil for just under 5 minutes, or until the shrimp is pink – it may be less than 5 min, so keep checking!

6. Dunk everything into an ice bath – a necessary step to stop the cooking process!

ice dunk

7. Drizzle the shrimp with the remaining lemon juice.  Serve it chilled on top of fresh baby greens!