http://rachelschultz.com/2012/07/14/better-than-takeout-chicken-fried-rice/
Serves 5-
Ingredients:
4 cups prepared rice
1/2 pound boneless, skinless chicken breasts, cooked (I recommend using Slow Cooker Teriyaki Chicken!)
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce
Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.
Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables.
Add rice, chicken, and soy sauce to pan.
Mix soy sauce throughout and remove from heat.
Saturday, August 18, 2012
Sunday, April 22, 2012
Avocado Chicken Parmigiano
Ingredients:2 Chicken Breast Fillets, halved lengthways
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese
Salad Green, to serve
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese
Salad Green, to serve
Method:-
1. Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.
2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.
3. Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.
4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.
5. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes(turning after 4 minutes to have evenly colours on the breadcrumbs) in preheated 200 degree Celsius (390 F) fan-forced oven.
6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.
7. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.
8. Serve with either garden salad or use it as a main topping on cooked pasta.
2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.
3. Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.
4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.
5. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes(turning after 4 minutes to have evenly colours on the breadcrumbs) in preheated 200 degree Celsius (390 F) fan-forced oven.
6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.
7. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.
8. Serve with either garden salad or use it as a main topping on cooked pasta.
Friday, March 2, 2012
Chicken Chili Soup (Paleo)
3 cups chicken breast, cooked and chopped (I used leftover grilled chicken breast)
1 onion, diced
4 garlic cloves, minced
1 jalapeno or Fresno pepper, seeds removed and finely diced
2 – 4 oz cans of diced green chilis
4 cups chicken broth
2 tbsps olive oil
2 tsps ground cumin
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
Black pepper to taste
Fresh cilantro, diced
Avocado, diced
In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender. Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper. Stir together and add the chicken broth. Bring to a boil, turn down to medium low, and simmer for 10 minutes. Add the chicken and cook for another 5 minutes. Serve with fresh cilantro and avocado.
1 onion, diced
4 garlic cloves, minced
1 jalapeno or Fresno pepper, seeds removed and finely diced
2 – 4 oz cans of diced green chilis
4 cups chicken broth
2 tbsps olive oil
2 tsps ground cumin
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
Black pepper to taste
Fresh cilantro, diced
Avocado, diced
In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender. Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper. Stir together and add the chicken broth. Bring to a boil, turn down to medium low, and simmer for 10 minutes. Add the chicken and cook for another 5 minutes. Serve with fresh cilantro and avocado.
Spicy Citrus Shrimp (Paleo)
Ingredients:
1 lb shrimp, peeled and deveined
juice of 1 large orange
1 green onion diced (green and white parts)
3 cloves garlic, minced
2 tsp honey
1 tsp salt
1/4 tsp red pepper flakes
2 tbs olive oil
Directions:
1. Mix all ingredients except the olive oil and the shrimp in a bowl.
2. Heat olive oil in a large skillet over medium high heat.
3. Add shrimp and quickly sautee on both sides for about a minute or two.
4. Add sauce and allow to cook down for about 2 minutes.
1 lb shrimp, peeled and deveined
juice of 1 large orange
1 green onion diced (green and white parts)
3 cloves garlic, minced
2 tsp honey
1 tsp salt
1/4 tsp red pepper flakes
2 tbs olive oil
Directions:
1. Mix all ingredients except the olive oil and the shrimp in a bowl.
2. Heat olive oil in a large skillet over medium high heat.
3. Add shrimp and quickly sautee on both sides for about a minute or two.
4. Add sauce and allow to cook down for about 2 minutes.
Saturday, February 4, 2012
Paleo Meatloaf
http://nomnompaleo.com/post/4410757185/super-porktastic-bacon-topped-spinach-and-mushroom
Here’s what I gathered to feed 4-6 hungry adults:
1 pound frozen chopped spinach
1 tablespoon unsalted butter (or coconut oil)
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 pound Cremini mushrooms, finely chopped
1/4 cup coconut cream or coconut milk
1/2 cup small-dice celery (from about 2 medium stalks)
1/2 cup loosely packed fresh Italian parsley leaves
1 pound ground pork (the original recipe calls for 1 ¼ pounds of pork, veal, or beef but I only had 1 pound of ground pork defrosted)
¼ cup coconut flour
1 medium garlic clove, minced
1 teaspoon kosher salt, plus more as needed
1 1/2 teaspoons freshly ground black pepper, plus more as needed
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
3-5 bacon slices
Tomato sauce, warmed, for serving (optional)
Here’s how I made it:
I preheated the oven to 350 F with the rack placed in the middle. I dumped a packet of frozen spinach into a Corningware container……covered it with a lid and nuked it on high for ~4 minutes to defrost it. Then, I dumped the spinach in a colander and pressed out all the liquid.I heated the butter over medium heat in a large cast iron skillet and tossed in the chopped onions and mushrooms along with some salt and pepper to taste.I sautéed them until the liquid had evaporated and the onions were softened.Next, I blended the coconut cream, parsley, and celery until a puree was formed.In this case, the $29 immersion blender trumped the expensive Vitamix; the small volume didn’t blend properly in my fancy blender.I placed the pork in a large bowl, followed by the chopped spinach, coconut flour, garlic, measured salt and pepper, and nutmeg.Then, I added the coconut cream puree, beaten eggs, onions, and ‘shrooms.I used my hands to gently combine all the ingredients.I tested if the seasoning was right by frying up a tiny meatloaf patty.Then, I transferred the mixture to an ungreased 9 x 5 loaf pan……and layered the bacon on top.(You can store the uncooked loaf in the fridge for up to a day and then bake it at your convenience).My loaf pan is kind of leaky, so I put it on a lined baking sheet before sticking it in the oven. I baked the meatloaf for 70 minutes, rotating it at the halfway point. Then, I broiled it for 3 minutes to crisp up the bacon.There’s quite a bit of grease that pools in the pan so I poured it off and I let the loaf rest for 20 minutes before slicing into it.I served the meatloaf slices with a generous ladle of Rao’s marinara sauce, but they also taste great without it.Man, this meatloaf was super-moist, delicious, and chock-full of veggies! Coconut haters: Don’t worry - you can’t taste any coconut at all.I can’t wait to eat the leftovers!
Here’s what I gathered to feed 4-6 hungry adults:
1 pound frozen chopped spinach
1 tablespoon unsalted butter (or coconut oil)
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 pound Cremini mushrooms, finely chopped
1/4 cup coconut cream or coconut milk
1/2 cup small-dice celery (from about 2 medium stalks)
1/2 cup loosely packed fresh Italian parsley leaves
1 pound ground pork (the original recipe calls for 1 ¼ pounds of pork, veal, or beef but I only had 1 pound of ground pork defrosted)
¼ cup coconut flour
1 medium garlic clove, minced
1 teaspoon kosher salt, plus more as needed
1 1/2 teaspoons freshly ground black pepper, plus more as needed
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
3-5 bacon slices
Tomato sauce, warmed, for serving (optional)
Here’s how I made it:
I preheated the oven to 350 F with the rack placed in the middle. I dumped a packet of frozen spinach into a Corningware container……covered it with a lid and nuked it on high for ~4 minutes to defrost it. Then, I dumped the spinach in a colander and pressed out all the liquid.I heated the butter over medium heat in a large cast iron skillet and tossed in the chopped onions and mushrooms along with some salt and pepper to taste.I sautéed them until the liquid had evaporated and the onions were softened.Next, I blended the coconut cream, parsley, and celery until a puree was formed.In this case, the $29 immersion blender trumped the expensive Vitamix; the small volume didn’t blend properly in my fancy blender.I placed the pork in a large bowl, followed by the chopped spinach, coconut flour, garlic, measured salt and pepper, and nutmeg.Then, I added the coconut cream puree, beaten eggs, onions, and ‘shrooms.I used my hands to gently combine all the ingredients.I tested if the seasoning was right by frying up a tiny meatloaf patty.Then, I transferred the mixture to an ungreased 9 x 5 loaf pan……and layered the bacon on top.(You can store the uncooked loaf in the fridge for up to a day and then bake it at your convenience).My loaf pan is kind of leaky, so I put it on a lined baking sheet before sticking it in the oven. I baked the meatloaf for 70 minutes, rotating it at the halfway point. Then, I broiled it for 3 minutes to crisp up the bacon.There’s quite a bit of grease that pools in the pan so I poured it off and I let the loaf rest for 20 minutes before slicing into it.I served the meatloaf slices with a generous ladle of Rao’s marinara sauce, but they also taste great without it.Man, this meatloaf was super-moist, delicious, and chock-full of veggies! Coconut haters: Don’t worry - you can’t taste any coconut at all.I can’t wait to eat the leftovers!
Fajita Frittata with Avocado
http://www.marksdailyapple.com/fajita-frittata-with-avocado-salsa/#axzz1lQttM0OJ
Ingredients:
1 pound skirt or flank steak, thinly sliced
2 teaspoons cumin
1/2 teaspoon chili powder
1 teaspoon kosher salt
2 tablespoons olive oil
2 cloves of garlic, finely chopped
1-2 poblano or green bell peppers, cut into thin rounds or strips
1 red bell pepper, cut into thin rounds or strips
10 eggs, whisked
1 small bunch cilantro, roughly chopped
2-3 avocados, cut into small chunks
2 green onions, sliced
1 jalapeno pepper, finely chopped (optional)
juice of one lime juice
sea salt to taste
Instructions:
Season steak with cumin, chili powder and salt.
Preheat oven broiler to high.
Heat olive oil in a 12-inch ovenproof skillet over medium-high heat on the stove. Add steak.
Saute 3 minutes (meat should be just slightly pink) then add garlic and peppers.
Saute 3 minutes more then add eggs and a handful of cilantro. Stir quickly then turn heat down to medium. Let cook 3-4 minutes, until the egg is set around the edges but still runny in the middle.
Transfer the pan to the oven under the broiler and cook until the frittata is golden and firm in the middle, about 3-5 minutes.
Remove from oven.
Gently mix together avocado, green onion, jalapeno and lime juice. Add sea salt to taste.
Transfer the pan to the oven under the broiler and cook until the frittata is golden and firm in the middle, about 3-5 minutes.
Remove from oven.
Gently mix together avocado, green onion, jalapeno and lime juice. Add sea salt to taste.
Serve with slices of avocado.
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