Sweet Potato and Chicken Curry
Sweet Potato and Chicken Curry
3 chicken breasts
1 sweet potato peeled and cubed (small cubes) - about 2 cups
½ red onion diced
½ red/yellow or orange bell pepper diced (optional)
5-7 mushrooms quartered (optional)
1/2 cup of frozen or fresh peas (optional)
~3 - 4 tbsp of green curry paste
2 cans of coconut milk (but just the cream and a little of the watery stuff)
a bunch of basil torn
2 tsp of fish sauce
3-4 kaffir lime leaves stem and vein removed then julienned
1 tbsp of minced ginger
2 cloves of garlic minced
2 tbsp of coconut oil
Place chicken in simmering water until cooked through. When done, remove from the water and shred it.
Meanwhile, heat cast iron dutch oven or large pot over medium heat and add 1 tbsp of coconut oil. When hot, add the red onion and sweet potato and a healthy pinch of salt. Saute, stirring every few minutes for about 10 minutes. Add mushrooms, garlic and ginger and cook another 5-7 minutes. Add a little more coconut oil to the middle of the pan and add the curry paste. Let cook for a few minutes and stir. Add some of the coconut milk and scrape off all the bits on the bottom of the pan. Add the rest of the cream from both cans and stir well to combine. Add the chicken, peppers, and kaffir lime leaves. Stir well and let simmer on low heat for 10 min. Add the fish sauce and peas. If too thick, add some of the clear liquid at the bottom of the coconut milk. Throw in basil and serve with rice.
3 chicken breasts
1 sweet potato peeled and cubed (small cubes) - about 2 cups
½ red onion diced
½ red/yellow or orange bell pepper diced (optional)
5-7 mushrooms quartered (optional)
1/2 cup of frozen or fresh peas (optional)
~3 - 4 tbsp of green curry paste
2 cans of coconut milk (but just the cream and a little of the watery stuff)
a bunch of basil torn
2 tsp of fish sauce
3-4 kaffir lime leaves stem and vein removed then julienned
1 tbsp of minced ginger
2 cloves of garlic minced
2 tbsp of coconut oil
Place chicken in simmering water until cooked through. When done, remove from the water and shred it.
Meanwhile, heat cast iron dutch oven or large pot over medium heat and add 1 tbsp of coconut oil. When hot, add the red onion and sweet potato and a healthy pinch of salt. Saute, stirring every few minutes for about 10 minutes. Add mushrooms, garlic and ginger and cook another 5-7 minutes. Add a little more coconut oil to the middle of the pan and add the curry paste. Let cook for a few minutes and stir. Add some of the coconut milk and scrape off all the bits on the bottom of the pan. Add the rest of the cream from both cans and stir well to combine. Add the chicken, peppers, and kaffir lime leaves. Stir well and let simmer on low heat for 10 min. Add the fish sauce and peas. If too thick, add some of the clear liquid at the bottom of the coconut milk. Throw in basil and serve with rice.
Sesame Crusted Chicken
Sesame Crusted Chicken
4 chicken breasts sliced in half horizontally
1/2 cup of flour
1 cup of panko bread crumbs (you may need more)
1/4 cup of sesame seeds
2 eggs
1 tbsp sriracha
1 tsp of water
salt and pepper
coconut/canola/grapeseed oil for frying
On a plate or shallow bowl, place your flour. In another shallow bowl mix the 2 eggs, sriracha and water. On a third dish, pour your panko, sesame seeds and a healthy amount of salt and pepper. Heat a large frying pan over medium to high heat and add your oil of choice. Dredge the chicken in the flour first, then the egg and finally the panko. Begin with the bigger pieces as they will take longer to cook. Prepare a cooling rack over a cookie sheet. When the chicken is brown on one side, flip and cook for another few minutes until brown. You may have to add more oil when you flip them. Remove to the cooking rack, use a paper towel to remove any crumbs and add more oil. Begin the second batch in the same way. When serving this as a main, I have a dish of curry mayo and a dish a Thai chilli sweet sauce for dipping. I also like it with pickled red onions.
4 chicken breasts sliced in half horizontally
1/2 cup of flour
1 cup of panko bread crumbs (you may need more)
1/4 cup of sesame seeds
2 eggs
1 tbsp sriracha
1 tsp of water
salt and pepper
coconut/canola/grapeseed oil for frying
On a plate or shallow bowl, place your flour. In another shallow bowl mix the 2 eggs, sriracha and water. On a third dish, pour your panko, sesame seeds and a healthy amount of salt and pepper. Heat a large frying pan over medium to high heat and add your oil of choice. Dredge the chicken in the flour first, then the egg and finally the panko. Begin with the bigger pieces as they will take longer to cook. Prepare a cooling rack over a cookie sheet. When the chicken is brown on one side, flip and cook for another few minutes until brown. You may have to add more oil when you flip them. Remove to the cooking rack, use a paper towel to remove any crumbs and add more oil. Begin the second batch in the same way. When serving this as a main, I have a dish of curry mayo and a dish a Thai chilli sweet sauce for dipping. I also like it with pickled red onions.
Sweet and Saucy Chicken Thighs
Sweet and Saucy Chicken Thighs
2/3 cup of Thai sweet chilli sauce
1/4 cup of low sodium soy sauce
2 tbsp packed brown sugar
2 tbsp of finely chopped garlic
2 tsp of sriracha
16 boneless skinless chicken thighs
salt and pepper
1/4 cup of corn starch
3 tbsp of veg oil
Combine the sweet chilli sauce, soy sauce, brown sugar, garlic and sriracha in a bowl and set aside. Pat the chicken dry with paper towels and season with salt and pepper. Dust the chicken thighs with cornstarch tossing lightly to coat.
Heat 2 tbsp of oil in a large frying pan over a high heat. Working in batches, sear the chicken for about 3 min per side or until lightly golden. Remove chicken and set aside, continuing with the rest of the chicken, adding oil as needed.
When all the chicken is seared, turn the heat to medium, add the sauce to the pan and bring to a boil. Return the chicken to the sauce, coating all the pieces. Simmer for about 10 minutes, giving the chicken an occasional toss. When done, the sauce should be thick and the chicken tender. Top with toasted sesame seeds and chopped green onions, serve with rice.
2/3 cup of Thai sweet chilli sauce
1/4 cup of low sodium soy sauce
2 tbsp packed brown sugar
2 tbsp of finely chopped garlic
2 tsp of sriracha
16 boneless skinless chicken thighs
salt and pepper
1/4 cup of corn starch
3 tbsp of veg oil
Combine the sweet chilli sauce, soy sauce, brown sugar, garlic and sriracha in a bowl and set aside. Pat the chicken dry with paper towels and season with salt and pepper. Dust the chicken thighs with cornstarch tossing lightly to coat.
Heat 2 tbsp of oil in a large frying pan over a high heat. Working in batches, sear the chicken for about 3 min per side or until lightly golden. Remove chicken and set aside, continuing with the rest of the chicken, adding oil as needed.
When all the chicken is seared, turn the heat to medium, add the sauce to the pan and bring to a boil. Return the chicken to the sauce, coating all the pieces. Simmer for about 10 minutes, giving the chicken an occasional toss. When done, the sauce should be thick and the chicken tender. Top with toasted sesame seeds and chopped green onions, serve with rice.
Kickin' Chicken Burgers
Kickin' Chicken Burgers - Korean Style
6 boneless chicken breasts* or large chicken thighs
1 cup of soya sauce
10 - 12 cloves of garlic minced
1 tsp of pepper
6 soft burger buns
Toppings:
Green Onion Topping
10 - 12 green onions julienned
1 tbsp of Korean chilli powder
1 tbsp of sugar
1/3 cup of white vinegar
Mix together the chilli powder, sugar and vinegar. Stir in the green onion well so they are coated.
Korean Sauce
1/3 cup of gochu jang (Korean red pepper paste)
1 ½ tbsp of brown sugar
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp of vinegar
3 tbsp of mayo
Mix together. The paste is quite thick and sticky and it can take a little muscle and patience to incorporate into a smooth sauce.
Sliced cucumbers
Sliced havarti cheese
Kim Chi (optional)
Marinate the chicken for at least 6 hours in the soya sauce, garlic and pepper, stirring occasionally. Heat your barbecue to medium and place your chicken skin side down if using chicken with the skin on. Depending on the thickness of the chicken cook for 5 - 7 minutes then flip and place cheese slices on top. Cook for another 4 - 5 minutes until cooked through. Remove from grill and serve with buns and all the toppings.
* These days some chicken breasts are a little too large for a burger and I slice them in half horizontally. If so, do that before marinating allowing more flavour to sink in.
6 boneless chicken breasts* or large chicken thighs
1 cup of soya sauce
10 - 12 cloves of garlic minced
1 tsp of pepper
6 soft burger buns
Toppings:
Green Onion Topping
10 - 12 green onions julienned
1 tbsp of Korean chilli powder
1 tbsp of sugar
1/3 cup of white vinegar
Mix together the chilli powder, sugar and vinegar. Stir in the green onion well so they are coated.
Korean Sauce
1/3 cup of gochu jang (Korean red pepper paste)
1 ½ tbsp of brown sugar
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp of vinegar
3 tbsp of mayo
Mix together. The paste is quite thick and sticky and it can take a little muscle and patience to incorporate into a smooth sauce.
Sliced cucumbers
Sliced havarti cheese
Kim Chi (optional)
Marinate the chicken for at least 6 hours in the soya sauce, garlic and pepper, stirring occasionally. Heat your barbecue to medium and place your chicken skin side down if using chicken with the skin on. Depending on the thickness of the chicken cook for 5 - 7 minutes then flip and place cheese slices on top. Cook for another 4 - 5 minutes until cooked through. Remove from grill and serve with buns and all the toppings.
* These days some chicken breasts are a little too large for a burger and I slice them in half horizontally. If so, do that before marinating allowing more flavour to sink in.
Buffalo Chicken Pizza
Buffalo Chicken Pizza
1 chicken breast sliced (about 1/2 an inch)
1 pizza crust
1/3 cup of buffalo sauce (recipe follows)
2 tbsp of tomato paste
1 1/2 cups of mozzarella cheese grated
1/3 cup of diced red pepper
1/3 cup of sliced or diced red onion
1/3 cup of crumbled blue cheese
1 tbsp of olive oil
1 tbsp of frnks red hot sauce
Buffalo sauce:
1/2 cup of Franks red hot sauce
1 tbsp of molasses
2 tbsp of butter
I throw all the sauce ingredients into a pyrex measuring cup and microwave it for 40 sec. You could do it stovetop as well. With the leftover sauce, you can toss it with roasted cauliflower or with some leftover chicken.
Begin by heating a fry pan over medium heat and adding the olive oil. When hot add the sliced chicken breast. Spread it out in the pan so every piece makes contact with the pan. Let cook for 4 - 5 minutes, when you see a little colour then flip and cook the other side. Let cook for 3-4 minutes on the other side. Add the Frank's red hot sauce (1 tbsp) and toss. Remove from the heat and set aside. Try not to overcook the chicken because it will cook again on the pizza.
Preheat the oven to 375.
Mix the buffalo sauce and tomato paste together. Spread the sauce over the crust evenly. Layer the chicken, then the peppers and onions. Spread the mozzarella over the pizza. Crumble the blue cheese over the top. Bake for 25 minutes.
1 chicken breast sliced (about 1/2 an inch)
1 pizza crust
1/3 cup of buffalo sauce (recipe follows)
2 tbsp of tomato paste
1 1/2 cups of mozzarella cheese grated
1/3 cup of diced red pepper
1/3 cup of sliced or diced red onion
1/3 cup of crumbled blue cheese
1 tbsp of olive oil
1 tbsp of frnks red hot sauce
Buffalo sauce:
1/2 cup of Franks red hot sauce
1 tbsp of molasses
2 tbsp of butter
I throw all the sauce ingredients into a pyrex measuring cup and microwave it for 40 sec. You could do it stovetop as well. With the leftover sauce, you can toss it with roasted cauliflower or with some leftover chicken.
Begin by heating a fry pan over medium heat and adding the olive oil. When hot add the sliced chicken breast. Spread it out in the pan so every piece makes contact with the pan. Let cook for 4 - 5 minutes, when you see a little colour then flip and cook the other side. Let cook for 3-4 minutes on the other side. Add the Frank's red hot sauce (1 tbsp) and toss. Remove from the heat and set aside. Try not to overcook the chicken because it will cook again on the pizza.
Preheat the oven to 375.
Mix the buffalo sauce and tomato paste together. Spread the sauce over the crust evenly. Layer the chicken, then the peppers and onions. Spread the mozzarella over the pizza. Crumble the blue cheese over the top. Bake for 25 minutes.
3 Ingredient Chicken Fingers
3 Ingredient Chicken Fingers
chicken cut into strips (I prefer to use breast meat)
sriracha sauce
panko bread crumbs
oil for frying
No quantities given because it all depends on how much you want to make.
In a large bowl toss your chicken strips with a lot of Sriracha sauce. Let them sit for 30 mins or longer. Heat 3-4 tbs of oil in a large frying pan over med heat. While the oil is heating, toss your chicken one by one, in the panko bread crumbs. When the oil is hot, place your breaded chicken fingers in the pan being careful not to overcrowd the pan. Let cook in the hot oil for 5-6 mins then, when brown on one side, carefully flip your chicken fingers and let cook for 5-6 mins on the other side. Then place on a paper towel lined plate. Before beginning the second batch, remove panko crumps from the fry pan as they will begin to burn and add more oil. Begin the next batch of chicken fingers. If I am making many batches, I turn the oven on to 250 and keep them in the oven on a parchment lined cookie sheet. Don't keep them on the paper towel in the oven, they will stick to it.
Serve with sweet Thai chilli sauce or curry mayo. My son likes to eat them with ketchup (ew!)
These chicken fingers go great with mango salad or spicy carrot salad and sticky rice.
chicken cut into strips (I prefer to use breast meat)
sriracha sauce
panko bread crumbs
oil for frying
No quantities given because it all depends on how much you want to make.
In a large bowl toss your chicken strips with a lot of Sriracha sauce. Let them sit for 30 mins or longer. Heat 3-4 tbs of oil in a large frying pan over med heat. While the oil is heating, toss your chicken one by one, in the panko bread crumbs. When the oil is hot, place your breaded chicken fingers in the pan being careful not to overcrowd the pan. Let cook in the hot oil for 5-6 mins then, when brown on one side, carefully flip your chicken fingers and let cook for 5-6 mins on the other side. Then place on a paper towel lined plate. Before beginning the second batch, remove panko crumps from the fry pan as they will begin to burn and add more oil. Begin the next batch of chicken fingers. If I am making many batches, I turn the oven on to 250 and keep them in the oven on a parchment lined cookie sheet. Don't keep them on the paper towel in the oven, they will stick to it.
Serve with sweet Thai chilli sauce or curry mayo. My son likes to eat them with ketchup (ew!)
These chicken fingers go great with mango salad or spicy carrot salad and sticky rice.
Chicken Satays with Peanut Sauce
Chicken Satays
4 - 6 chicken breasts sliced into strips about an inch thick
the cream from 1 can of coconut milk
2 sticks of peeled and chopped lemongrass
2 tsp of coriander seeds
1/2 tsp of cumin seeds
2 tbsp chopped ginger
1 tsp of turmeric
1 tsp of salt
1/4 tsp pepper
2 tsp of sugar
pepper
kebab sticks
Heat the coriander and cumin seeds in a dry pan over medium heat. Move around and after a few minutes of toasting, you should be able to smell them. Remove them from the heat and add to the mortar and pestle. Smash well. Add the lemongrass and ginger and smash again. Add the rest of the marinade ingredients minus the coconut cream. When smashed into a paste like consistency, remove from the mortar and mix with the coconut milk. Cover the chicken with the marinade making sure to cover all of the chicken. Marinate for a few hours in the fridge. Make sure to soak your sticks in water so they don't burn when cooked on the barbecue.
Remove the chicken from the fridge and thread the sticks through them. Heat your barbecue to a medium heat and when hot, add your satays in batches. Cook on the first side about 5 - 6 minutes, the second side about 3 - 4. This time will vary on the thickness of your satays and the heat of your barbecue.
4 - 6 chicken breasts sliced into strips about an inch thick
the cream from 1 can of coconut milk
2 sticks of peeled and chopped lemongrass
2 tsp of coriander seeds
1/2 tsp of cumin seeds
2 tbsp chopped ginger
1 tsp of turmeric
1 tsp of salt
1/4 tsp pepper
2 tsp of sugar
pepper
kebab sticks
Heat the coriander and cumin seeds in a dry pan over medium heat. Move around and after a few minutes of toasting, you should be able to smell them. Remove them from the heat and add to the mortar and pestle. Smash well. Add the lemongrass and ginger and smash again. Add the rest of the marinade ingredients minus the coconut cream. When smashed into a paste like consistency, remove from the mortar and mix with the coconut milk. Cover the chicken with the marinade making sure to cover all of the chicken. Marinate for a few hours in the fridge. Make sure to soak your sticks in water so they don't burn when cooked on the barbecue.
Remove the chicken from the fridge and thread the sticks through them. Heat your barbecue to a medium heat and when hot, add your satays in batches. Cook on the first side about 5 - 6 minutes, the second side about 3 - 4. This time will vary on the thickness of your satays and the heat of your barbecue.
Peanut Sauce
1 cup of raw peanuts (could also use unsalted roasted - no need to toast if so)
1 - 2 tbsp of red curry paste (how hot do you want it?)
1 can of cocnut milk
1/2 tsp of salt
1 tsp of sugar
1 tbsp of coconut oil (or veg oil)
First, if you have raw peanuts, you must toast them over a medium heat until they are brown. Then place them into a small food processor and whaz them well. Some will be powdery and some will be in bits.
Heat the coconut oil in a sauce pan over medium heat. When hot, add the curry paste. Cook for a few minutes making sure to stir it about so it doesn't burn. After a few minutes, add the peanuts and mix well. Heat the peanuts for a few minutes and then add the rest of the ingredients. I initially just add the cream from the can of coconut milk. After mixing it well and letting it cook for about 5 minutes, turn the heat to low and add the coconut liquid found at the bottom of the can. Let cook another 3 - 4 minutes and taste test. Add more salt or sugar to adjust to your tastes. This can be set aside and heated up just before serving.
1 cup of raw peanuts (could also use unsalted roasted - no need to toast if so)
1 - 2 tbsp of red curry paste (how hot do you want it?)
1 can of cocnut milk
1/2 tsp of salt
1 tsp of sugar
1 tbsp of coconut oil (or veg oil)
First, if you have raw peanuts, you must toast them over a medium heat until they are brown. Then place them into a small food processor and whaz them well. Some will be powdery and some will be in bits.
Heat the coconut oil in a sauce pan over medium heat. When hot, add the curry paste. Cook for a few minutes making sure to stir it about so it doesn't burn. After a few minutes, add the peanuts and mix well. Heat the peanuts for a few minutes and then add the rest of the ingredients. I initially just add the cream from the can of coconut milk. After mixing it well and letting it cook for about 5 minutes, turn the heat to low and add the coconut liquid found at the bottom of the can. Let cook another 3 - 4 minutes and taste test. Add more salt or sugar to adjust to your tastes. This can be set aside and heated up just before serving.
Chicken Mint Salad
Chicken Mint Salad (Laap Gai)
450 grams of ground chicken/turkey
1/2 - 1 tsp of chilli flakes or 1 chilli minced (optional)
1 tsp salt
2 tbsp of ground pan roasted rice
2 largish shallots thinly sliced
3 green onions sliced
1/4 cup of lime juice
1/4 cup of mint leaves chopped
3 tbsp of cilantro leaves chopped
Preheat oven to 350. Place the ground chicken mixed with the salt in an oven proof dish and cover with tinfoil. Place in the oven and cook for 10 minutes then remove and mix it up, chopping into smaller pieces. Return to the oven and cook for another 10 - 12 minutes. Remove from the oven and break into small pieces. If there is a lot of liquid, drain some off.
While the chicken is cooking, put a pan on medium heat and add 4 tbsp of raw rice (any kind will do). Toss the rice every once in a while so that it is golden. Remove from the heat and place in mortar, coffee grinder or ziploc and bash the crap out of it. It shouldn't be powder, you want some texture to it.
When the chicken has cooled, mix with the rest of the ingredients and taste test. You may need more salt, lime, chilli or herbs according to your tastes. This is often served with raw cabbage leaves and sticky rice but served as a side dish it's not necessary.
450 grams of ground chicken/turkey
1/2 - 1 tsp of chilli flakes or 1 chilli minced (optional)
1 tsp salt
2 tbsp of ground pan roasted rice
2 largish shallots thinly sliced
3 green onions sliced
1/4 cup of lime juice
1/4 cup of mint leaves chopped
3 tbsp of cilantro leaves chopped
Preheat oven to 350. Place the ground chicken mixed with the salt in an oven proof dish and cover with tinfoil. Place in the oven and cook for 10 minutes then remove and mix it up, chopping into smaller pieces. Return to the oven and cook for another 10 - 12 minutes. Remove from the oven and break into small pieces. If there is a lot of liquid, drain some off.
While the chicken is cooking, put a pan on medium heat and add 4 tbsp of raw rice (any kind will do). Toss the rice every once in a while so that it is golden. Remove from the heat and place in mortar, coffee grinder or ziploc and bash the crap out of it. It shouldn't be powder, you want some texture to it.
When the chicken has cooled, mix with the rest of the ingredients and taste test. You may need more salt, lime, chilli or herbs according to your tastes. This is often served with raw cabbage leaves and sticky rice but served as a side dish it's not necessary.
Creamy Rosemary Lasagna
Creamy Rosemary Lasagna
2 cooked chicken breasts cooked and pulled apart
12 lasagna noodles
¼ block of cream cheese
½ cup of grated parmesan cheese
3 cups of grated mozzarella cheese
2 - 2 ½ cups of milk (I use skim)
1 bundle of asparagus washed and trimmed
1 tbsp of finely chopped rosemary
1 tsp of chopped thyme
2 tbsp of butter
2 tbsp of flour
zest of a lemon
salt and pepper
Begin by cooking the lasagna noodles in plenty of salted water. Cook so they are very al dente as they will continue to cook when they are baked.
Heat a saucepan over medium heat and melt the butter. When melted add the rosemary, and thyme. Stir for a minute and then add the flour and cook for another minute. Using a whisk, very slowly add the milk and continue to whisk until half the milk is gone. Allow the mixture to come to a simmer and it should start to thicken. Continue to whisk while adding another half a cup of milk. When it begins to thicken again add your cream cheese but add in little blobs so it melts easily. After incorporating all the cream cheese, turn the heat down and add the chicken, lemon zest and salt and pepper. If more milk is needed then add now. You want this sauce to be able to spread easily over a layer so, not too thick or too thin.
In a 9x11 casserole dish, begin layering your lasagna by first adding a very thin layer of sauce on the bottom then 4 noodles. Add another layer of sauce then half your asparagus lined up. On top of the asparagus sprinkle some mozza and then some parmesan. Then you need another layer of noodles, repeat. After this layer add the noodles, spread what sauce you have left and generously cover with cheese.
Bake at 350 for 30 minutes.
2 cooked chicken breasts cooked and pulled apart
12 lasagna noodles
¼ block of cream cheese
½ cup of grated parmesan cheese
3 cups of grated mozzarella cheese
2 - 2 ½ cups of milk (I use skim)
1 bundle of asparagus washed and trimmed
1 tbsp of finely chopped rosemary
1 tsp of chopped thyme
2 tbsp of butter
2 tbsp of flour
zest of a lemon
salt and pepper
Begin by cooking the lasagna noodles in plenty of salted water. Cook so they are very al dente as they will continue to cook when they are baked.
Heat a saucepan over medium heat and melt the butter. When melted add the rosemary, and thyme. Stir for a minute and then add the flour and cook for another minute. Using a whisk, very slowly add the milk and continue to whisk until half the milk is gone. Allow the mixture to come to a simmer and it should start to thicken. Continue to whisk while adding another half a cup of milk. When it begins to thicken again add your cream cheese but add in little blobs so it melts easily. After incorporating all the cream cheese, turn the heat down and add the chicken, lemon zest and salt and pepper. If more milk is needed then add now. You want this sauce to be able to spread easily over a layer so, not too thick or too thin.
In a 9x11 casserole dish, begin layering your lasagna by first adding a very thin layer of sauce on the bottom then 4 noodles. Add another layer of sauce then half your asparagus lined up. On top of the asparagus sprinkle some mozza and then some parmesan. Then you need another layer of noodles, repeat. After this layer add the noodles, spread what sauce you have left and generously cover with cheese.
Bake at 350 for 30 minutes.
Korean Lettuce Wraps
Korean Lettuce Wraps
Marinated Chicken (or beef)
6 breasts of chicken thinly sliced (2 - 3 cm)
1 cup of soy sauce
10 - 12 cloves of garlic minced
1 tsp of ground pepper
2 tbsp of veg oil
Place in a ziploc or a bowl and mix the chicken well so all the pieces are covered in marinade. For a feast night, using a cast iron pan would hold the heat well while on the table. If you don't have one, that is okay, any pan will do. So heat a large pan over medium heat and add a tbsp of veg oil. When hot, add the chicken so the pan is not overcrowded. Allow the chicken to brown on one side then flip so it browns on the other. When done, remove from the pan and add a little more oil and begin another batch. Continue until finished all the chicken.
Green Onion Topping
10 - 12 green onions julienned
1 tbsp of Korean chilli powder
1 tbsp of sugar
1/3 cup of white vinegar
This is a very simple topping but surprisingly delicious. Mix all of it together in a big bowl and if having a feast, place then into a few bowls to spread around the table. If a weeknight supper, add some sliced cucumber (about 1/3 of a cucumber) and mix in.
Korean Sauce
½ cup of gochu jang (Korean red pepper paste)
1 ½ tbsp of brown sugar
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp of vinegar
3 tbsp of mayo
Mix together. The paste is quite thick and sticky and it can take a little muscle and patience to incorporate into a smooth sauce.
Beansprout Topping
1 package of bean sprouts
1 1/2 tsp of sesame oil
1 tbsp soy sauce
1 tsp of Korean chilli flakes
Heat a large pan over medium heat. When hot, add the bean sprouts and toss around. Continue to toss until they are partially wilted. Put in a strainer and rinse with cold water to stop them from cooking. Leave in the strainer until ready to serve. Toss with the rest of the ingredients then place in a bowl or two.
When doing a quick weeknight supper, I sometimes skip this topping but it really only takes 10 minutes and is a yummy accompaniment. I also just do half a bag of bean sprouts.
Lettuce
1 head of romaine or red/green leaf lettuce.
Cut the bottom off the lettuce and wash and dry the leaves thoroughly.
Rice
(optional for week night but a must for feast night)
2 cups of rice (Korean rice is obviously the best but I use jasmine as I can't get Korean).
Cook according to instructions.
Marinated Chicken (or beef)
6 breasts of chicken thinly sliced (2 - 3 cm)
1 cup of soy sauce
10 - 12 cloves of garlic minced
1 tsp of ground pepper
2 tbsp of veg oil
Place in a ziploc or a bowl and mix the chicken well so all the pieces are covered in marinade. For a feast night, using a cast iron pan would hold the heat well while on the table. If you don't have one, that is okay, any pan will do. So heat a large pan over medium heat and add a tbsp of veg oil. When hot, add the chicken so the pan is not overcrowded. Allow the chicken to brown on one side then flip so it browns on the other. When done, remove from the pan and add a little more oil and begin another batch. Continue until finished all the chicken.
Green Onion Topping
10 - 12 green onions julienned
1 tbsp of Korean chilli powder
1 tbsp of sugar
1/3 cup of white vinegar
This is a very simple topping but surprisingly delicious. Mix all of it together in a big bowl and if having a feast, place then into a few bowls to spread around the table. If a weeknight supper, add some sliced cucumber (about 1/3 of a cucumber) and mix in.
Korean Sauce
½ cup of gochu jang (Korean red pepper paste)
1 ½ tbsp of brown sugar
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp of vinegar
3 tbsp of mayo
Mix together. The paste is quite thick and sticky and it can take a little muscle and patience to incorporate into a smooth sauce.
Beansprout Topping
1 package of bean sprouts
1 1/2 tsp of sesame oil
1 tbsp soy sauce
1 tsp of Korean chilli flakes
Heat a large pan over medium heat. When hot, add the bean sprouts and toss around. Continue to toss until they are partially wilted. Put in a strainer and rinse with cold water to stop them from cooking. Leave in the strainer until ready to serve. Toss with the rest of the ingredients then place in a bowl or two.
When doing a quick weeknight supper, I sometimes skip this topping but it really only takes 10 minutes and is a yummy accompaniment. I also just do half a bag of bean sprouts.
Lettuce
1 head of romaine or red/green leaf lettuce.
Cut the bottom off the lettuce and wash and dry the leaves thoroughly.
Rice
(optional for week night but a must for feast night)
2 cups of rice (Korean rice is obviously the best but I use jasmine as I can't get Korean).
Cook according to instructions.
Cashew Chicken
Cashew Chicken
4 chicken breasts cut into bite size pieces
3 peppers cut into bite size pieces
1 large onion cut into bite size pieces
~15 mushrooms cut into quarters
3 cloves of garlic minced
1 bundle of green onions chopped (~6)
1 cup of unsalted cashews
1 cup of chicken broth
1/4 cup + 2 tsp of cornstarch
4 tbsp of oyster sauce
5 tbsp of soya sauce
1/4 cup of veg oil
pepper
3 - 4 dried chillies (optional)
Heat 2 tbsp of oil over a medium - high heat. Toss the chicken in 1/4 cup of cornstarch so well coated. Fry in batches so browned on all sides and remove to a paper towel. Continue cooking the chicken in batches, adding oil each time. When all the chicken is cooked, add more oil and cook the mushrooms, in batches. Do the same with the onion. When you cook the peppers, just cook them for a minute or two because they can quickly overcook. If your cashews are raw, throw them in for a few minutes as well, no oil is needed for them but if there is some in the pan already then that is fine.
Mix together oyster sauce, soya sauce, 1/2 cup of chicken broth and some pepper together in a bowl.
Heat 2 tbsp of oil in fry pan over medium heat. Throw in garlic and let cook for a minute. Add all the veggies, chillies and chicken. Toss to combine. Add the oyster sauce mixture and let cook for a few minutes. Add the cashews and green onions and toss to combine. Mix 2 tbsp of cornstarch with the other 1/2 cup of chicken broth and add to the fry pan. Toss well and let the mixture thicken. Turn off the heat. If too thick, add a little more broth. Taste test.
4 chicken breasts cut into bite size pieces
3 peppers cut into bite size pieces
1 large onion cut into bite size pieces
~15 mushrooms cut into quarters
3 cloves of garlic minced
1 bundle of green onions chopped (~6)
1 cup of unsalted cashews
1 cup of chicken broth
1/4 cup + 2 tsp of cornstarch
4 tbsp of oyster sauce
5 tbsp of soya sauce
1/4 cup of veg oil
pepper
3 - 4 dried chillies (optional)
Heat 2 tbsp of oil over a medium - high heat. Toss the chicken in 1/4 cup of cornstarch so well coated. Fry in batches so browned on all sides and remove to a paper towel. Continue cooking the chicken in batches, adding oil each time. When all the chicken is cooked, add more oil and cook the mushrooms, in batches. Do the same with the onion. When you cook the peppers, just cook them for a minute or two because they can quickly overcook. If your cashews are raw, throw them in for a few minutes as well, no oil is needed for them but if there is some in the pan already then that is fine.
Mix together oyster sauce, soya sauce, 1/2 cup of chicken broth and some pepper together in a bowl.
Heat 2 tbsp of oil in fry pan over medium heat. Throw in garlic and let cook for a minute. Add all the veggies, chillies and chicken. Toss to combine. Add the oyster sauce mixture and let cook for a few minutes. Add the cashews and green onions and toss to combine. Mix 2 tbsp of cornstarch with the other 1/2 cup of chicken broth and add to the fry pan. Toss well and let the mixture thicken. Turn off the heat. If too thick, add a little more broth. Taste test.
Buffalo Chicken Bites
Buffalo Chicken Bites
~6 chicken breasts (boneless and skinless)
2 tbsp of cornstarch
1/2 cup of flour
veg oil
Sauce:
1/2 cup of Frank's Red Hot Sauce
2 tbsp of butter
1 tbsp of molasses
Begin by cutting the chicken into bite size pieces and toss with the flour and cornstarch. Heat a few tbsp of veg oil in a frypan over medium heat. Add pieces of chicken when the oil is hot making sure to not overcrowd the pan. Flip when brown on one side and continue to brown on all sides. When done, place chicken on paper towel and add more oil to the fry pan. Repeat the process until all the chicken is cooked.
Combine the sauce ingredients and microwave for 1 minute. Toss the chicken with the sauce and serve with blue cheese dressing, and a big ass iceberg salad or some raw veggies.
~6 chicken breasts (boneless and skinless)
2 tbsp of cornstarch
1/2 cup of flour
veg oil
Sauce:
1/2 cup of Frank's Red Hot Sauce
2 tbsp of butter
1 tbsp of molasses
Begin by cutting the chicken into bite size pieces and toss with the flour and cornstarch. Heat a few tbsp of veg oil in a frypan over medium heat. Add pieces of chicken when the oil is hot making sure to not overcrowd the pan. Flip when brown on one side and continue to brown on all sides. When done, place chicken on paper towel and add more oil to the fry pan. Repeat the process until all the chicken is cooked.
Combine the sauce ingredients and microwave for 1 minute. Toss the chicken with the sauce and serve with blue cheese dressing, and a big ass iceberg salad or some raw veggies.
Street Cart Cumin Chicken
Street Cart Cumin Chicken
Manju's Version
8 - 10 chicken thighs (boneless and skinless) cut into strips
4 green chillies
1 onion minced
1 head of garlic chopped
1 thumb of ginger chopped
¼ cup of veg oil
few tbsp of white vinegar
2 tbsp of Indian garlic paste (optional)**
¼ cup of cumin seed
2 tbsp of turmeric
Put all ingredients, except chicken and turmeric, in food processor then massage into chicken. Let the chicken sit for at least 6 hours and up to 24 hours.
Set oven to 350 and add turmeric to chicken and mix well then remove the chicken from the marinade. Spread the chicken out on a tinfoil lined cookie sheet or in a large casserole dish. You don't want to have the chicken overcrowded so that they can get some colour on them. Bake for approximately 30 minutes, turning the chicken after 15.
To accompany this chicken, you need some chapattis, some Indian pickles and, of course, chutney (pictured above). Veggies, like sauteed onions and fried cauliflower, are often served with this dish as well.
Manju's Version
8 - 10 chicken thighs (boneless and skinless) cut into strips
4 green chillies
1 onion minced
1 head of garlic chopped
1 thumb of ginger chopped
¼ cup of veg oil
few tbsp of white vinegar
2 tbsp of Indian garlic paste (optional)**
¼ cup of cumin seed
2 tbsp of turmeric
Put all ingredients, except chicken and turmeric, in food processor then massage into chicken. Let the chicken sit for at least 6 hours and up to 24 hours.
Set oven to 350 and add turmeric to chicken and mix well then remove the chicken from the marinade. Spread the chicken out on a tinfoil lined cookie sheet or in a large casserole dish. You don't want to have the chicken overcrowded so that they can get some colour on them. Bake for approximately 30 minutes, turning the chicken after 15.
To accompany this chicken, you need some chapattis, some Indian pickles and, of course, chutney (pictured above). Veggies, like sauteed onions and fried cauliflower, are often served with this dish as well.
Quicker Cumin Chicken
My Version
1 package of ground chicken
2 tbsp of cumin seeds
3 cloves of garlic chopped
1 onion chopped
1 tbsp of ginger chopped
1 tbsp of ground cumin
1 tbsp of turmeric
1 tbsp of Indian garlic paste (optional)
2 tbsp of veg oil
Place the garlic, ginger, ground cumin, turmeric and onion in the food processor and give it a quick whaz. Then add the chicken and pulse a few times to incorporate everything together.
Heat the oil in a pan over medium heat. When hot, add the cumin seeds and stir them around. Let them cook for approximately 2 minutes in the hot oil and then add the chicken mixture. You must take the time to work the chicken and break it up into small pieces. When cooked, approximately 10 - 12 minutes, remove from pan and serve with Mother's pickles, chutney and chapattis.
My Version
1 package of ground chicken
2 tbsp of cumin seeds
3 cloves of garlic chopped
1 onion chopped
1 tbsp of ginger chopped
1 tbsp of ground cumin
1 tbsp of turmeric
1 tbsp of Indian garlic paste (optional)
2 tbsp of veg oil
Place the garlic, ginger, ground cumin, turmeric and onion in the food processor and give it a quick whaz. Then add the chicken and pulse a few times to incorporate everything together.
Heat the oil in a pan over medium heat. When hot, add the cumin seeds and stir them around. Let them cook for approximately 2 minutes in the hot oil and then add the chicken mixture. You must take the time to work the chicken and break it up into small pieces. When cooked, approximately 10 - 12 minutes, remove from pan and serve with Mother's pickles, chutney and chapattis.
Thai Breakfast Bowl
Thai Turkey Breakfast Bowl
1 package of ground turkey or chicken (450 gr) - this makes more than necessary for this recipe
1 1/2 tbsp red curry paste
1 onion diced
2 cloves of garlic minced
This turkey can make 4 servings or one Tasty Thai Pizza and one breakfast bowl.
For one serving:
1 cup of spinach (more if you like)
1/2 cup of chopped peppers
1 egg (more if you are making more than one serving - obviously)
torn basil for topping
veg oil or coconut oil
Begin by heating a frypan over medium heat. When hot, add the onion and garlic and saute for a few minutes. Add the ground turkey and break it into small pieces. Cook until the turkey is just done and add the paste and salt. Mix well and cook for another few minutes. This is enough turkey for 4 servings.
The amount of spinach and peppers in the recipe above is for one serving so if you are making more than one serving, increase the amount of peppers and spinach accordingly. Add the spinach and peppers to the turkey mixture and saute for a few minutes until the spiach is partially wilted. Push all the ingredients to the side of your frypan and add a bit of oil to the empty side. Crack the egg into the hot oil and fry. Flip when done on one side (just a few minutes) and cook to your liking. Runny yolk is best. Place meat mixture on a plate or bowl, top with the egg then basil.
1 package of ground turkey or chicken (450 gr) - this makes more than necessary for this recipe
1 1/2 tbsp red curry paste
1 onion diced
2 cloves of garlic minced
This turkey can make 4 servings or one Tasty Thai Pizza and one breakfast bowl.
For one serving:
1 cup of spinach (more if you like)
1/2 cup of chopped peppers
1 egg (more if you are making more than one serving - obviously)
torn basil for topping
veg oil or coconut oil
Begin by heating a frypan over medium heat. When hot, add the onion and garlic and saute for a few minutes. Add the ground turkey and break it into small pieces. Cook until the turkey is just done and add the paste and salt. Mix well and cook for another few minutes. This is enough turkey for 4 servings.
The amount of spinach and peppers in the recipe above is for one serving so if you are making more than one serving, increase the amount of peppers and spinach accordingly. Add the spinach and peppers to the turkey mixture and saute for a few minutes until the spiach is partially wilted. Push all the ingredients to the side of your frypan and add a bit of oil to the empty side. Crack the egg into the hot oil and fry. Flip when done on one side (just a few minutes) and cook to your liking. Runny yolk is best. Place meat mixture on a plate or bowl, top with the egg then basil.
Twisted Turkey Broth
Twisted Turkey Broth
3-5 kaffir lime leaves *
2 smashed garlic cloves
a couple slices of ginger
tbsp of schezuan peppercorns
1 onion cut into chunks
1 carrot cut into chunks
1 stalk of celery cut into chunks
2 dried chillies
turkey bones (I often use a leg and wing and it provides enough turkey meat for a pot of soup)
*kaffir lime leaves can be bought at Asian stores and can be cleaned, dried and frozen so you can grab one whenever. If you don't have any, you could also use lemongrass or the peel of a lime.
In a large soup pot or dutch oven, place all the above ingredients and cover with water. This is going to simmer for ~3 hours so make sure you have a good amount of water. Use a low heat to simmer checking every once in a while to skim off any foam that may come to the top. When finished simmering, remove the bones or leg and wing from the pot and let cool. Strain the broth into another pot or large bowl. Clean all meat off the leg and wing and add back to the broth if you plan on making turkey soup or stew. You can freeze them or use them separately if you choose.
3-5 kaffir lime leaves *
2 smashed garlic cloves
a couple slices of ginger
tbsp of schezuan peppercorns
1 onion cut into chunks
1 carrot cut into chunks
1 stalk of celery cut into chunks
2 dried chillies
turkey bones (I often use a leg and wing and it provides enough turkey meat for a pot of soup)
*kaffir lime leaves can be bought at Asian stores and can be cleaned, dried and frozen so you can grab one whenever. If you don't have any, you could also use lemongrass or the peel of a lime.
In a large soup pot or dutch oven, place all the above ingredients and cover with water. This is going to simmer for ~3 hours so make sure you have a good amount of water. Use a low heat to simmer checking every once in a while to skim off any foam that may come to the top. When finished simmering, remove the bones or leg and wing from the pot and let cool. Strain the broth into another pot or large bowl. Clean all meat off the leg and wing and add back to the broth if you plan on making turkey soup or stew. You can freeze them or use them separately if you choose.
Thai Red Curry Chicken
Thai Red Curry Chicken
3 - 4 boneless skinless chicken breasts cut into bite size pieces (beef, pork, fish or tofu could also be used)
~ 3 cups of chopped veggies
1/2 cup of torn basil leaves
1 can of full fat coconut milk
1 tbsp of brown sugar
1 tsp of fish sauce
1 -2 tbsp of curry paste (I feel 2 tbsp is perfect but we are fans of spicy in my family)
1/3 cup of ground unsalted peanuts (optional)
2 tbsp of veg oil
In a frypan, heat oil over medium heat. When hot, add the chicken. Cook chicken, tossing regularly, for 5 - 7 minutes. When the chicken is almost done, add the curry paste and stir well. Be sure not to burn the paste, continue to stir for 4 - 5 minutes. Add the veggies that need longer to cook first and cook for a few minutes. Then add the coconut milk but do so carefully. I add all the cream and leave the clear liquid in the can. Add any other veggies and stir everything to combine well. Cook for a few minutes. Add the brown sugar, fish sauce and peanuts if using. Let simmer for another few minutes and then taste test. At this point you could add more curry if it isn't spicy enough for you, also taste for sweetness and saltiness. Add more sugar or fish sauce according to your tastes. If it needs to be thinned, add some of the liquid from the coconut milk.Turn off the heat and add the basil. Serve with rice.
3 - 4 boneless skinless chicken breasts cut into bite size pieces (beef, pork, fish or tofu could also be used)
~ 3 cups of chopped veggies
1/2 cup of torn basil leaves
1 can of full fat coconut milk
1 tbsp of brown sugar
1 tsp of fish sauce
1 -2 tbsp of curry paste (I feel 2 tbsp is perfect but we are fans of spicy in my family)
1/3 cup of ground unsalted peanuts (optional)
2 tbsp of veg oil
In a frypan, heat oil over medium heat. When hot, add the chicken. Cook chicken, tossing regularly, for 5 - 7 minutes. When the chicken is almost done, add the curry paste and stir well. Be sure not to burn the paste, continue to stir for 4 - 5 minutes. Add the veggies that need longer to cook first and cook for a few minutes. Then add the coconut milk but do so carefully. I add all the cream and leave the clear liquid in the can. Add any other veggies and stir everything to combine well. Cook for a few minutes. Add the brown sugar, fish sauce and peanuts if using. Let simmer for another few minutes and then taste test. At this point you could add more curry if it isn't spicy enough for you, also taste for sweetness and saltiness. Add more sugar or fish sauce according to your tastes. If it needs to be thinned, add some of the liquid from the coconut milk.Turn off the heat and add the basil. Serve with rice.
Giada's Turkey Meatloaf
Giada's Turkey Meatloaf
vegetable cooking spray
1/2 cup of bread crumbs
1/3 cup of chopped fresh flat leaf parsley
1/4 cup of chopped sun-dried tomatoes
2 cloves of garlic minced
2 eggs, lightly beaten
2 tbsp of milk
1/2 cup of crumbled feta
1 tsp of salt
1 tsp of pepper
1 package of ground turkey (about 500 g)
Preheat your oven to 375 degrees F. Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, milk, feta, salt and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
I have doubled this recipe (the above pictures are of the recipe doubled) and I extended the cooking time by 15 minutes.
Recipe courtesy of Giada De Laurentiis
vegetable cooking spray
1/2 cup of bread crumbs
1/3 cup of chopped fresh flat leaf parsley
1/4 cup of chopped sun-dried tomatoes
2 cloves of garlic minced
2 eggs, lightly beaten
2 tbsp of milk
1/2 cup of crumbled feta
1 tsp of salt
1 tsp of pepper
1 package of ground turkey (about 500 g)
Preheat your oven to 375 degrees F. Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, milk, feta, salt and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
I have doubled this recipe (the above pictures are of the recipe doubled) and I extended the cooking time by 15 minutes.
Recipe courtesy of Giada De Laurentiis
Teriyaki Turkeyballs
Teriyaki Turkeyballs
Meatballs:
2 packages of ground turkey (900g total)
2 green onions minced
1/4 cup of chopped cilantro
1/2 cup of panko bread crumbs
1 egg
1 tbsp of sriracha sauce
1 tsp of soya sauce
3 cloves of minced garlic
3 tsp of minced ginger
Sauce:
1/2 cup of soya sauce
1/2 cup of water
1/3 cup of honey
1 tbsp sesame oil
2 tbsp of sriracha
2 tsp grated ginger
2 tbsp toasted sesame seeds
2 tsp of cornstarch + 3 tbsp of water
1 package of snow peas washed and trimmed (about 2 cups)
Begin with mixing all the meatball ingredients together. Line two cookie sheets with parchment paper. Scoop a heaping tbsp of turkey and roll into a ball. Continue until all the meat balls are lined up. Bake at 350 for 20 mins.
While they are cooking start your sauce. In a saucepan, over medium heat, stir together all your sauce ingredients minus the sesame seeds and cornstarch. Cook, while stirring, for about 3 mins making sure the honey dissolves. Mix the cornstarch with 3 tbsp of water. Turn the heat up and add the cornstarch mixture, stirring to incorporate it. The sauce should begin to thicken, let it cook for about another 2 minutes. Remove from the heat when it is thick and glossy and stir in the sesame seeds.
In a large pot or a slow cooker, add the meatballs, sauce and snow peas. Heat everything through and accessorize with more toasted sesame seeds and green onions if you like. Serve with rice or quinoa.
Vegetarian side note: first time I made this I only had one package of ground chicken and so I used a half a block of firm tofu broken into crumbs. I mixed this into the meatball mixture and my family, who hates tofu, did not notice this little deception. The texture was lighter than your regular meatball. The rest of the block I cut into cubes and fried in veg oil so that they were a lovely light brown on a few sides. I mixed the cubes into the sauce as well and they were delicious.
Meatballs:
2 packages of ground turkey (900g total)
2 green onions minced
1/4 cup of chopped cilantro
1/2 cup of panko bread crumbs
1 egg
1 tbsp of sriracha sauce
1 tsp of soya sauce
3 cloves of minced garlic
3 tsp of minced ginger
Sauce:
1/2 cup of soya sauce
1/2 cup of water
1/3 cup of honey
1 tbsp sesame oil
2 tbsp of sriracha
2 tsp grated ginger
2 tbsp toasted sesame seeds
2 tsp of cornstarch + 3 tbsp of water
1 package of snow peas washed and trimmed (about 2 cups)
Begin with mixing all the meatball ingredients together. Line two cookie sheets with parchment paper. Scoop a heaping tbsp of turkey and roll into a ball. Continue until all the meat balls are lined up. Bake at 350 for 20 mins.
While they are cooking start your sauce. In a saucepan, over medium heat, stir together all your sauce ingredients minus the sesame seeds and cornstarch. Cook, while stirring, for about 3 mins making sure the honey dissolves. Mix the cornstarch with 3 tbsp of water. Turn the heat up and add the cornstarch mixture, stirring to incorporate it. The sauce should begin to thicken, let it cook for about another 2 minutes. Remove from the heat when it is thick and glossy and stir in the sesame seeds.
In a large pot or a slow cooker, add the meatballs, sauce and snow peas. Heat everything through and accessorize with more toasted sesame seeds and green onions if you like. Serve with rice or quinoa.
Vegetarian side note: first time I made this I only had one package of ground chicken and so I used a half a block of firm tofu broken into crumbs. I mixed this into the meatball mixture and my family, who hates tofu, did not notice this little deception. The texture was lighter than your regular meatball. The rest of the block I cut into cubes and fried in veg oil so that they were a lovely light brown on a few sides. I mixed the cubes into the sauce as well and they were delicious.
Christmas Rolls
Christmas Roll Ups
2 cups of chopped leftover turkey
4 green onions chopped
1 whole roasted red pepper chopped
1/2 block of cream cheese softened
1/4 cup of basil pesto
1/4 cup of mayo
4 large tortillas
salt and pepper
Mix the cream cheese, pesto and mayo together. Lay the tortilla on a flat, clean surface and spread a thin layer of the pesto mixture. Scatter the toppings evenly over the tortilla. Sprinkle with some salt and pepper. Gently but firmly roll the tortilla up. If you roll it too tightly, the toppings will get pushed out and if it is too loose, the toppings will fall out when you cut it. The first one you ever do is a right off, I usually feed it to my husband and then the rest turn out well. Once rolled, use a sharp knife to cut the rolls into slices, not too thinly. These can be made ahead and refrigerated before cutting.
2 cups of chopped leftover turkey
4 green onions chopped
1 whole roasted red pepper chopped
1/2 block of cream cheese softened
1/4 cup of basil pesto
1/4 cup of mayo
4 large tortillas
salt and pepper
Mix the cream cheese, pesto and mayo together. Lay the tortilla on a flat, clean surface and spread a thin layer of the pesto mixture. Scatter the toppings evenly over the tortilla. Sprinkle with some salt and pepper. Gently but firmly roll the tortilla up. If you roll it too tightly, the toppings will get pushed out and if it is too loose, the toppings will fall out when you cut it. The first one you ever do is a right off, I usually feed it to my husband and then the rest turn out well. Once rolled, use a sharp knife to cut the rolls into slices, not too thinly. These can be made ahead and refrigerated before cutting.
Spicy Fried Rice
Spicy Fried Rice
3 tbsp of butter or olive oil
2 eggs whisked
2 medium carrots diced
1 onion diced
½ cup of frozen peas
4 cups of cooked rice (I think any rice would do)
3 green onions sliced
3 cloves of garlic minced
2 cups of cooked chicken/turkey chopped
3-4 tbsp of soya sauce
2 tsp of oyster sauce
2 tbsp of srirachi
1 tsp sesame oil
zest of a lime then cut lime into wedges
In a large skillet, heat the olive oil or butter over medium heat and add the diced carrots and onions. After a few minutes add the garlic and continue to cook and stir. When the onions have softened, add the rice, soya and oyster sauce and mix well to combine. Once heated through, add your eggs and mix well to incorporate the eggs. Then add your chicken, green onions, lime zest and peas. When everything has had time to get to know each other add your sirachi and sesame oil and remove from the heat. Taste test to see if it is yummy then serve with lime wedges (use the same lime you zested otherwise it will be hard as a rock in a few days and unusable).
3 tbsp of butter or olive oil
2 eggs whisked
2 medium carrots diced
1 onion diced
½ cup of frozen peas
4 cups of cooked rice (I think any rice would do)
3 green onions sliced
3 cloves of garlic minced
2 cups of cooked chicken/turkey chopped
3-4 tbsp of soya sauce
2 tsp of oyster sauce
2 tbsp of srirachi
1 tsp sesame oil
zest of a lime then cut lime into wedges
In a large skillet, heat the olive oil or butter over medium heat and add the diced carrots and onions. After a few minutes add the garlic and continue to cook and stir. When the onions have softened, add the rice, soya and oyster sauce and mix well to combine. Once heated through, add your eggs and mix well to incorporate the eggs. Then add your chicken, green onions, lime zest and peas. When everything has had time to get to know each other add your sirachi and sesame oil and remove from the heat. Taste test to see if it is yummy then serve with lime wedges (use the same lime you zested otherwise it will be hard as a rock in a few days and unusable).
Green Curry Turkeyballs
Green Curry Turkeyballs
(I often double this recipe)
1 package of ground turkey or chicken (around 450g)
1 green onion diced well
1 kaffir lime leaf diced well (make sure to take the rib out)
1 tbsp of green curry paste
1 ½ tsp fish sauce
zest of 1 lime
1 lg clove of garlic minced well or microplaned
1 tbsp of ginger minced well or microplaned
(makes about 12 - 15 balls)
Directions:
Mix all ingredients together in a large bowl. Roll into balls, I usually make ones a bit smaller than golf balls. Using a cookie scoop makes this go much faster. Place balls on a cookie sheet that is lined with parchment paper. Cook for 20 min at 350. If you are going to freeze, lay on parchment paper on a cookie sheet so they are not touching, cover and put in the freezer. When frozen, transfer to a container or ziploc.
Curry Sauce:
2 tbsp of veg oil
1 can of coconut milk
1 tsp of brown sugar
1 tsp of fish sauce
1 - 2 tbsp of green curry paste (this depends on how spicy your curry paste is and how spicy you like your food - I use 2)
2 - 3 cups of chopped veggies
1/2 cup of torn basil
turkey balls
I make a simple green curry to go with these. Heat up a sauté pan with a little veg oil. Saute whatever veggies you choose to put in (everything is good), when veggies are half way done add 1 to 2 tbsp of green curry paste, depending on how hot you like it. Add balls as well and saute for 3 or 4 min. Add the thick coconut cream on the top of your can and leave the liquid at the bottom in case you need to thin it out. If there is no noticeable cream, add 1/2 the can and add slowly as needed for a creamy consistency. Stir to incorporate everything. Add about a tsp of fish sauce and a tsp of brown sugar. Let simmer for about 5 minutes. Taste test. If not salty enough, add more fish sauce, if too spicy, add a little more brown sugar and/or coconut milk. Serve with rice.
(I often double this recipe)
1 package of ground turkey or chicken (around 450g)
1 green onion diced well
1 kaffir lime leaf diced well (make sure to take the rib out)
1 tbsp of green curry paste
1 ½ tsp fish sauce
zest of 1 lime
1 lg clove of garlic minced well or microplaned
1 tbsp of ginger minced well or microplaned
(makes about 12 - 15 balls)
Directions:
Mix all ingredients together in a large bowl. Roll into balls, I usually make ones a bit smaller than golf balls. Using a cookie scoop makes this go much faster. Place balls on a cookie sheet that is lined with parchment paper. Cook for 20 min at 350. If you are going to freeze, lay on parchment paper on a cookie sheet so they are not touching, cover and put in the freezer. When frozen, transfer to a container or ziploc.
Curry Sauce:
2 tbsp of veg oil
1 can of coconut milk
1 tsp of brown sugar
1 tsp of fish sauce
1 - 2 tbsp of green curry paste (this depends on how spicy your curry paste is and how spicy you like your food - I use 2)
2 - 3 cups of chopped veggies
1/2 cup of torn basil
turkey balls
I make a simple green curry to go with these. Heat up a sauté pan with a little veg oil. Saute whatever veggies you choose to put in (everything is good), when veggies are half way done add 1 to 2 tbsp of green curry paste, depending on how hot you like it. Add balls as well and saute for 3 or 4 min. Add the thick coconut cream on the top of your can and leave the liquid at the bottom in case you need to thin it out. If there is no noticeable cream, add 1/2 the can and add slowly as needed for a creamy consistency. Stir to incorporate everything. Add about a tsp of fish sauce and a tsp of brown sugar. Let simmer for about 5 minutes. Taste test. If not salty enough, add more fish sauce, if too spicy, add a little more brown sugar and/or coconut milk. Serve with rice.
Goat Cheese and Basil Burger
Basil and Goat Cheese Burgers
Burgers:
1 package of ground chicken (450g)
1 cup of chopped fresh basil
¼ cup of minced onion
1 clove of garlic minced
½ small log of goat cheese
salt and pepper
Spread:
1 cup of basil
1 thai chilli
¼ cup of mayo
1 tbsp of lemon juice
¼ cup of cashews
3 tbsp of olive oil
salt and pepper
Burger:
Mix all of the above ingredients and divide into 4 burgers. I often chill the burgers for at least a half an hour before barbecuing as they tend to stay together better. Barbecue or fry over medium heat, flipping after about 7 minutes. Cook for another 4 - 5 minutes until done.
Spread:
Put all ingredients into a blender or food processor. Whaz for a few minutes, I left mine with a little texture but it is up to you.
We ate our burgers on toasted buns with spread smeared on them, tomato slices and lettuce. Yummo!
Burgers:
1 package of ground chicken (450g)
1 cup of chopped fresh basil
¼ cup of minced onion
1 clove of garlic minced
½ small log of goat cheese
salt and pepper
Spread:
1 cup of basil
1 thai chilli
¼ cup of mayo
1 tbsp of lemon juice
¼ cup of cashews
3 tbsp of olive oil
salt and pepper
Burger:
Mix all of the above ingredients and divide into 4 burgers. I often chill the burgers for at least a half an hour before barbecuing as they tend to stay together better. Barbecue or fry over medium heat, flipping after about 7 minutes. Cook for another 4 - 5 minutes until done.
Spread:
Put all ingredients into a blender or food processor. Whaz for a few minutes, I left mine with a little texture but it is up to you.
We ate our burgers on toasted buns with spread smeared on them, tomato slices and lettuce. Yummo!
Khao Man Gai
Khao Man Gai (chicken and rice and awesome sauce)
chicken:
1 whole small chicken or a package of chicken breasts or thighs (skin on preferably)
1 tbsp of salt
4 bruised cilantro roots (often the grocery stores here cut the roots off so I used the stems of the cilantro bunch, leaving ~10 stems aside for the rice).
rice:
2 cups of jasmine rice
3 cups of chicken broth (same broth used to cook the above chicken)
4 thick slices of ginger
2 bruised cilantro roots (or the 10 cilantro stems you saved)
2 tbsp of chopped garlic
1/4 cup of canola oil
sauce:
1/4 cup of fermented soy bean sauce (the crucial ingredient mentioned above)
2 tbsp brown sugar (palm sugar is more authentic if you have it)
3-4 tbsp of soya sauce
2 tbsp of white vinegar
4 Thai chillies finely chopped (I used 1 Spanish chilli of medium size)
3 tbsp of finely chopped ginger
1 tbsp of finely chopped garlic
2 tbsp of water
Cilantro for garnish.
To make chicken and broth bring a pot of water to boil and add salt and roots or stems. Add the chicken (make sure the chicken is covered with water) and lower to a simmer. Simmer until chicken is cooked through but be careful not to overcook which can happen more easily if there is no skin on your chicken. When done, remove the chicken from the broth and let rest before deboning, removing the skin and slicing.
To make the rice use a rice cooker or pot and add your rice, broth from your cooked chicken, ginger, and stems or roots. Fry the garlic in the oil in a separate pan. Be very careful as it can go from lightly browned to burnt and bitter in seconds. As soon as it is nicely browned, remove the garlic with a slotted spoon and add to your rice. Stir to combine everything and cook rice the usual way.
To make the sauce simply add all the ingredients and mix. Taste and adjust. It will be salty and have strong flavours but try a little on the chicken and rice before diluting or changing it too much.
To serve, place a serving of rice in a bowl or on a plate, then top with sliced chicken, then a couple spoonfuls of sauce and some cilantro leaves on top.
chicken:
1 whole small chicken or a package of chicken breasts or thighs (skin on preferably)
1 tbsp of salt
4 bruised cilantro roots (often the grocery stores here cut the roots off so I used the stems of the cilantro bunch, leaving ~10 stems aside for the rice).
rice:
2 cups of jasmine rice
3 cups of chicken broth (same broth used to cook the above chicken)
4 thick slices of ginger
2 bruised cilantro roots (or the 10 cilantro stems you saved)
2 tbsp of chopped garlic
1/4 cup of canola oil
sauce:
1/4 cup of fermented soy bean sauce (the crucial ingredient mentioned above)
2 tbsp brown sugar (palm sugar is more authentic if you have it)
3-4 tbsp of soya sauce
2 tbsp of white vinegar
4 Thai chillies finely chopped (I used 1 Spanish chilli of medium size)
3 tbsp of finely chopped ginger
1 tbsp of finely chopped garlic
2 tbsp of water
Cilantro for garnish.
To make chicken and broth bring a pot of water to boil and add salt and roots or stems. Add the chicken (make sure the chicken is covered with water) and lower to a simmer. Simmer until chicken is cooked through but be careful not to overcook which can happen more easily if there is no skin on your chicken. When done, remove the chicken from the broth and let rest before deboning, removing the skin and slicing.
To make the rice use a rice cooker or pot and add your rice, broth from your cooked chicken, ginger, and stems or roots. Fry the garlic in the oil in a separate pan. Be very careful as it can go from lightly browned to burnt and bitter in seconds. As soon as it is nicely browned, remove the garlic with a slotted spoon and add to your rice. Stir to combine everything and cook rice the usual way.
To make the sauce simply add all the ingredients and mix. Taste and adjust. It will be salty and have strong flavours but try a little on the chicken and rice before diluting or changing it too much.
To serve, place a serving of rice in a bowl or on a plate, then top with sliced chicken, then a couple spoonfuls of sauce and some cilantro leaves on top.
Vietnamese Lime Chicken Wings
Vietnamese Lime Chicken Wings
1/2 cup chicken bouillon powder (weird I know, but it works)
1/2 cup Vietnamese chili sauce (Sriracha works too)
1/2 cup honey
1/2 cup cooking oil
1/2 cup pureed shallot ( onion works fine too)
1/4 cup rice vinegar
20 kaffir lime leaves, finely chopped
24 whole jumbo chicken wings
1 cup cilantro leaves
1 cup roasted peanuts, chopped
Combine the bouillon, chili sauce, honey, oil, shallots, vinegar and lime leaves and whisk together to form a uniform paste. Reserve some paste for brushing, and place the rest in a resealable plastic bag. Toss the chicken wings in the paste in the bag and allow to marinate for 30 minutes to 1 hour.
Build a hot charcoal fire on one side of the grill. Set the chicken wings on the grill opposite of the hot coal side. Cover the grill and cook until the wings are just about cooked through, 25 to 30 minutes. Rotate the wings halfway through for even cooking. To finish the wings, brush with reserved paste and grill directly over hot coals until charred slightly.
**I have made these wings on both the barbeque (propane not charcoal) and in the oven. Weirdly, both my husband and I agreed we liked them in the oven better, go figure! So I bake them in the oven for 25 minutes and then take them out, brush them with the marinade I set aside then put them on broil for 3 - 5 minutes.
Transfer to a platter and top with cilantro leaves and peanuts.
Recipe courtesy Adam Gertler
1/2 cup chicken bouillon powder (weird I know, but it works)
1/2 cup Vietnamese chili sauce (Sriracha works too)
1/2 cup honey
1/2 cup cooking oil
1/2 cup pureed shallot ( onion works fine too)
1/4 cup rice vinegar
20 kaffir lime leaves, finely chopped
24 whole jumbo chicken wings
1 cup cilantro leaves
1 cup roasted peanuts, chopped
Combine the bouillon, chili sauce, honey, oil, shallots, vinegar and lime leaves and whisk together to form a uniform paste. Reserve some paste for brushing, and place the rest in a resealable plastic bag. Toss the chicken wings in the paste in the bag and allow to marinate for 30 minutes to 1 hour.
Build a hot charcoal fire on one side of the grill. Set the chicken wings on the grill opposite of the hot coal side. Cover the grill and cook until the wings are just about cooked through, 25 to 30 minutes. Rotate the wings halfway through for even cooking. To finish the wings, brush with reserved paste and grill directly over hot coals until charred slightly.
**I have made these wings on both the barbeque (propane not charcoal) and in the oven. Weirdly, both my husband and I agreed we liked them in the oven better, go figure! So I bake them in the oven for 25 minutes and then take them out, brush them with the marinade I set aside then put them on broil for 3 - 5 minutes.
Transfer to a platter and top with cilantro leaves and peanuts.
Recipe courtesy Adam Gertler
Simple Turkeyballs
Simple Turkeyballs
1 package of lean ground turkey(250g)
1 green onion diced
1 clove of garlic diced
handful of cilantro chopped
salt and pepper
Mix everything together and form into meatballs. I marinated them in Adam Gartler's sauce (above) and then baked on a cookie sheet lined with parchment paper for 20 minutes at 350. Then I brushed them with some marinade that I had set aside and broiled them for about 3 minutes. I topped the turkeyballs with peanuts and cilantro.
1 package of lean ground turkey(250g)
1 green onion diced
1 clove of garlic diced
handful of cilantro chopped
salt and pepper
Mix everything together and form into meatballs. I marinated them in Adam Gartler's sauce (above) and then baked on a cookie sheet lined with parchment paper for 20 minutes at 350. Then I brushed them with some marinade that I had set aside and broiled them for about 3 minutes. I topped the turkeyballs with peanuts and cilantro.
Turkey Broth
1 turkey leg
1 turkey wing
any other turkey bones you may have saved
half an onion peeled
1 stick of celery chopped
1 carrot chopped
1 tbsp of peppercorns
some stalks of fresh herbs (thyme, rosemary, sage , oregano, parsley,) use whatever combination you have.
2 bay leaves
In a large soup pot or dutch oven, place all the above ingredients and cover with water. This is going to simmer for ~3 hours so make sure you have a good amount of water. Use a low heat to simmer checking every once in a while to skim off any foam that may come to the top. When finished simmering, remove the leg and wing from the pot and let cool. Strain the broth into another pot or large bowl. Clean all meat off the leg and wing and add back to the broth if you plan on making turkey soup or stew. You can freeze them or use them separately if you choose.
**You can use the carcass of the turkey or a chicken to make this as well and I always do. I never throw out the bones of poultry without making a broth with them first. After a big turkey dinner I always bag a leg, wing and another bone or two together, then the carcass separately making 3 bags and freeze them all. There is enough meat from these pieces to make a large pot of soup.
1 turkey leg
1 turkey wing
any other turkey bones you may have saved
half an onion peeled
1 stick of celery chopped
1 carrot chopped
1 tbsp of peppercorns
some stalks of fresh herbs (thyme, rosemary, sage , oregano, parsley,) use whatever combination you have.
2 bay leaves
In a large soup pot or dutch oven, place all the above ingredients and cover with water. This is going to simmer for ~3 hours so make sure you have a good amount of water. Use a low heat to simmer checking every once in a while to skim off any foam that may come to the top. When finished simmering, remove the leg and wing from the pot and let cool. Strain the broth into another pot or large bowl. Clean all meat off the leg and wing and add back to the broth if you plan on making turkey soup or stew. You can freeze them or use them separately if you choose.
**You can use the carcass of the turkey or a chicken to make this as well and I always do. I never throw out the bones of poultry without making a broth with them first. After a big turkey dinner I always bag a leg, wing and another bone or two together, then the carcass separately making 3 bags and freeze them all. There is enough meat from these pieces to make a large pot of soup.
Lasagna Roll Ups
Lasagna Rollups
6 lasagna noodles cooked al dente
2 cups of chicken poached or roasted and shredded
1 can of crushed tomatoes
1 cup of chopped basil
1 egg
1/2 cup of cream cheese
1 onion diced
2 cloves of garlic minced
1 cup of grated mozzarella cheese (I used marble originally and it was also good)
1/2 cup of parmesan grated
2 tbsp of olive oil
1 tbsp of dried oregano
1 tbsp of brown sugar
salt and pepper
Over medium heat, add your olive oil to a sauce pan and when hot, add your onions. Sweat the onions for a few minutes then add the garlic. After a few more minutes add your crushed tomatoes and stir to combine. Add your oregano, brown sugar and salt and pepper and let simmer on a very low heat for about 10 minutes. Turn the heat off and add half the basil.
Meanwhile, in a bowl, mix your chicken, cream cheese, mozzarella cheese, half the parmesan cheese, the other half of the basil, salt and pepper, and the egg.
In a small casserole dish spread a layer of your tomato sauce (which you've tasted to see if it needs anything). Lay out your lasagna noodles and spread the chicken/cheese mixture evenly all the way down the noodle. Once you have a thin even layer, roll the noodle up tightly and place in the casserole dish. Do all 6 noodles then cover your rollups in the rest of the tomato sauce. Sprinkle with the rest of the parmesan and bake in a 350 degree oven for 30 minutes.
6 lasagna noodles cooked al dente
2 cups of chicken poached or roasted and shredded
1 can of crushed tomatoes
1 cup of chopped basil
1 egg
1/2 cup of cream cheese
1 onion diced
2 cloves of garlic minced
1 cup of grated mozzarella cheese (I used marble originally and it was also good)
1/2 cup of parmesan grated
2 tbsp of olive oil
1 tbsp of dried oregano
1 tbsp of brown sugar
salt and pepper
Over medium heat, add your olive oil to a sauce pan and when hot, add your onions. Sweat the onions for a few minutes then add the garlic. After a few more minutes add your crushed tomatoes and stir to combine. Add your oregano, brown sugar and salt and pepper and let simmer on a very low heat for about 10 minutes. Turn the heat off and add half the basil.
Meanwhile, in a bowl, mix your chicken, cream cheese, mozzarella cheese, half the parmesan cheese, the other half of the basil, salt and pepper, and the egg.
In a small casserole dish spread a layer of your tomato sauce (which you've tasted to see if it needs anything). Lay out your lasagna noodles and spread the chicken/cheese mixture evenly all the way down the noodle. Once you have a thin even layer, roll the noodle up tightly and place in the casserole dish. Do all 6 noodles then cover your rollups in the rest of the tomato sauce. Sprinkle with the rest of the parmesan and bake in a 350 degree oven for 30 minutes.