Tag Archives: chicken

recipe: super-lazy coconut-lime curry chicken

24 Mar

This is almost laughable, as recipes go: four indispensable ingredients and a few optional ones. But I make it pretty often, and my family likes it. This Thai-inspired dish is very quick and easy, which makes it a good choice when I leave dinner to the last minute. It also goes well in the slow cooker, and most of the ingredients are things that I usually have on hand.

It is most delicious if you use all of the ingredients, but I don’t scorn it if I don’t have everything. And no, I don’t know why it’s called a curry–it hasn’t got any of the spices in it that I associate with curry.

Ingredients:
* chicken (I usually use two boneless, skinless breasts or a package of chicken thighs–bone-in is even more delicious)
* one onion, diced
* two or three cloves of minced or pressed garlic
* 2 cans of coconut milk (I recommend Trader Joe’s light coconut milk, which has a great flavor and is fairly healthy)
* juice from two limes, or the equivalent in bottled lime juice if you must
* a few shakes of fish sauce
* the zest from your limes

garnishes (use any or all):
* sliced hot peppers (I like Serrano, but any kind works)
* chopped cilantro
* chopped green onions
* chopped peanuts

You can make do with just chicken, onion, coconut milk, and lime, if that’s all you’ve got on hand. It’s not terribly interesting that way, but it’s still tasty and sort of comfort food-y.

Spray a heavy pot with cooking spray and cook the onions and chicken in it. If you’re using boneless, skinless chicken, you may want to dice that, too–it’ll cook more quickly and evenly. When it’s almost done, add the garlic.

When the chicken is cooked through, pour in the remaining ingredients (except garnishes) and cook until hot.

Serve over rice or some other delicious whole grain and top with garnishes.

If you would rather have soup, just add a few cups of chicken broth and ditch the rice. Voila–soup.

If you are in more of a seafood sort of mood, this is also good with shrimp instead of chicken.

If you want to put it in the slow cooker, just toss everything in together (except the garnishes) and cook until the chicken is completely cooked (in my slow cooker that’s about 4 hours on high, but yours may vary). If the chicken is frozen, your slow cooker can handle it–just add some cooking time.

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recipe: Crunchy Chicken

4 Nov

Makes: as much as you want

This is a fairly healthful alternative to chicken strips or nuggets–it’s really good with a dipping sauce like honey mustard or blue cheese. My children love these when I make them into fairly small nuggets. They’re nothing like a McDonald’s nugget–more like a Chik-Fil-A nugget, if you are a nugget aficionado. I often use two pounds of chicken and freeze half of them once they’re cooked; they reheat easily in the oven. They are extremely low-carb, if you’re into that.

Ingredients

chicken tenderloins (you could also use breasts)
milk (enough to cover the bottom of a bowl)
ground almonds (you can buy almond meal or grind them in your food processor)
parmesan cheese (from the can is just fine)
any seasoning you like–I usually use salt, pepper, and garlic powder, or sometimes Old Bay

Preheat oven to 375 degrees. Mix the almonds, cheese, and seasoning in a plastic bag. Dip each piece of chicken in the milk, then toss it in the seasoned crumbs until it’s coated. Place chicken on a greased cookie sheet and bake until chicken is cooked (it’ll be fairly quick for tenderloins, longer for chicken breasts). If you make nuggets, aim for fairly consistently sized pieces so that they cook at the same rate.

These are delicious with any dipping sauce that you like on nuggets. I particularly like them with homemade honey mustard salad dressing–look for that recipe soon!

recipe: tortilla soup

2 Dec

This is a great soup, and low carb. The tortilla strips on top don’t add too much carbohydrate; half of a corn tortilla averages around 5 grams of carbohydrate. You can leave out the tortilla strips, though, if you prefer. This is quick, easy, and extremely delicious in cold weather! Proportions are flexible; throw in whatever you have. It’s great with all of the toppings, some of them, or even none of them if you’re in a minimalist kind of mood.

Tortilla Soup

* leftover chicken (or turkey): amount is flexible but it’s great with at least a cup, diced
* 1 onion
* 1 large can or two small cans diced tomatoes
* 1 can of beans–your choice of black, pinto, or red
* 6-8 cups chicken stock or broth

toppings/garnishes: sour cream or plain yogurt; chopped fresh cilantro; shredded cheese; tortilla strips (see below); slices of avocado.

Cook the onion and the chicken in a saucepan with a little nonstick spray until onion is starting to brown. Add the broth, tomatoes, and beans. (This is also delicious with about half a cup to a cup of frozen corn thrown in at this stage!) Cook until piping hot. Serve topped with the garnishes–the avocado and cilantro in particular are reeeeeally good.

To make tortilla strips: cut corn tortillas into thin strips with a knife (about 1 tortilla for each 2 people). Toss with nonstick cooking spray and a little salt and bake at 375 degrees until browning and crispy. Yum.