A Lotta Enchilada

I loooooooooooove Mexican food!!! The beans, rice, tortillas, salsa, chips… it’s so good! Or, maybe I should say that I love American-style Mexican food… whatever it is, it’s delicious!

Usually when I make enchiladas, they taste amazing, but don’t have very many health benefits… they consist of tortillas, enchilada sauce, chicken and cheese. On the weekend, I met a fellow

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foodie, who told me about her recipe for enchiladas! I googled it, and couldn’t find the EXACT recipe, but I stumbled upon this recipe on www.foodnetwork.ca.

This recipe is from the TV show Eat, Shrink and Be Merry (and these ladies have fabulous cookbooks as well!). The enchiladas are stuffed full of veggies, but my carnivorous (and very reluctant vegetable-eating) husband loved them too!

This was my first attempt at making homemade enchilada sauce, and it was so good! I’m not going to be buying the canned stuff again! I’m sure it’s not authentic, but it was delicious, and pretty fresh tasting. The recipe has

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a ton of ingredients, but it didn’t take TOO long to make (I had a baby who would NOT nap, so I was constantly rocking him while trying to make these enchiladas!)

I used a rotisserie chicken from the deli- it’s already cooked, has the perfect amount of meat on it, and I throw the chicken carcass in the freezer to make stock out of. Also, the recipe calls for whole wheat flour tortillas, but they would be great with corn tortillas as well! Oh, and I belong to the group of people that strongly dislike cilantro, so I used parsley instead!

The recipe makes 2- 9×13 dishes! I was having company for dinner, so I baked both… and ended up freezing one after. Next time, I’ll freeze one before I bake it, and defrost it in the fridge before baking it (and probably add some extra time to the baking as well).

A Lotta Enchilada
Recipe adapted from www.foodnetwork.ca (they have nutritional info on the website!)
Serves 10

Enchilada Sauce
2 tsp olive oil
1-1/2 cups diced onions
2 cloves minced garlic
1 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1-796 mL (28 oz) can crushed tomatoes
1 cup chicken broth
1 Tbsp brown sugar
salt and pepper to taste
3 Tbsp minced fresh parsley

Filling:
2 cups chopped, cooked chicken
1 cup canned black beans, drained and rinsed
1/2 cup minced red bell pepper
1/2 cup chopped green onions
1/2 cup frozen corn
1/2 cup grated carrots
1 Tbsp lime juice
1/2 tsp ground cumin
1/2 tsp chili powder
2 Tbsp minced fresh parsley

10 small whole wheat flour tortillas
3 cups packed, grated, sharp cheddar cheese
Sour cream and minced parsley for garnish

To make sauce, heat olive oil over medium heat in a large saucepan. Add onions and garlic. Cook slowly and stir until onions begin to soften, about 2-3 minutes. Stir in chili powder, cumin and oregano. Mix well. Add in remaining sauce ingredients, except parsley. Bring sauce to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Remove from heat, and stir in parsley.

While the sauce is simmering, prepare filling.

Combine all the filling ingredients in a large bowl and mix well. Set aside.

Preheat oven to 375°F. Spray two 9×13 dishes with cooking spray. Add 1/2 cup sauce to filling and mix well. Set aside 1-1/2 cups cheese for sprinkling over enchiladas.

One at a time, spread a heaping 1/3 cup filling in the center of tortilla. Top with a heaping tablespoon of cheese. Roll up tightly and place seam-side down in a baking dish (5

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enchiladas in each dish). Repeat with remaining tortillas. Spoon sauce evenly over enchiladas, making sure each enchilada is covered with sauce. Top with reserved cheese. Cover the pans loosely with foil and bake for 30 minutes. Uncover and bake for about 5-10 minutes, until cheese is bubbly. Serve enchiladas with sour cream and parsley to garnish.

These are delicious with sides of Mexican rice and refried beans.

XOXO,
The Hungry Teacher

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Slow Cooker Lean, Mean and Green Tortilla Soup

This is the perfect recipe for a busy night! It’s cooked in the slow cooker and it requires NO chopping! The most difficult

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part about this soup was finding the “green sauce” (salsa verde).

This soup is SO tasty! It’s rare to find a soup that satisfies my hungry husband for dinner, but this one did it! It has a great spicy kick, and the not-so-optional (in my opinion) sour cream and avocado garnish is the perfect counterpart. (As a side note, Caleb also had avocado for dinner- it’s nice to have a meal we can all eat!).

I used about 3/4 of a 16 oz bag of frozen corn, because that is what I had in the freezer! Also, the only salsa verde I could find didn’t have a “heat” on the label, but the original recipe recommends mild. I’d say ours was more like medium, and it was fantastic for us! I also used 6 chicken thighs- they were all in a package, and it worked well for us!

It’s hard taking a picture of soup… all of ours did not look very appetizing, so I decided to leave out a picture on this blog post!

Lean, Mean and Green Tortilla Soup
Recipe from More Make it

Fast, Cook it Slow
Serves 6

4 boneless, skinless chicken thighs
6 cups chicken broth
1-16 oz bag frozen corn
1-14 oz jar prepared salsa verde
1 Tbsp ground cumin
sour cream, crushed tortilla chips, and avocado slices for garnish (optional, but highly recommended)

In a 16-oz slow cooker, place the chicken thighs. Stir in the chicken broth, corn, salsa verde and cumin. Cover and cook on low for 6-8 hours, or on high for 4 hours. Take out the chicken and shred it using two forks, then stir it back into the soup before serving. Garnish each serving with sour cream, crushed tortilla chips and avocado slices.

YUM! Enjoy this simple, delicious soup!
The Hungry Teacher

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Thai Sweet Chili Chicken Bites

I love appetizers.  Anything that is bite-sized, dippable, or deep-fried is my weakness.  But, the problem is that those foods are generally high in fat and calories.  After having a baby, I can’t really afford to eat high-fat foods… I still have baby weight to lose!  (Caleb is now three months old, and as cute as can be, by the way!)…

So, when I came upon this recipe on Pinterest, I had to try it!  The recipe is on a great cooking blog that I discovered on Pinterest, Lauren’s Latest.  She has lots of great looking recipes!

But, the original recipe was pan-fried, in 1-2 inches of oil! So, I decided to adapt it and bake it instead!  The recipe turned out great, the chicken was crispy, and the sauce was sweet and delicious!

The sauce is simply a bottled Thai Sweet Chili Sauce that you can buy in the Asian aisle of the grocery store!  It has great flavour- sweet and spicy at the same time.  I’m definitely going to be looking for more recipes to try it in!

I used panko breadcrumbs to coat the chicken.  They’re Japanese breadcrumbs that are used in tempura.  Panko stays light and crispy when baked, creating a crust that has a great crunch, similar to fried food!  I now use panko in almost everything I bread!

Thai Sweet Chili Chicken Bites
Recipe adapted from Lauren’s Latest
Serves 3-4

2 boneless, skinless chicken breasts
1/2 cup flour
1/2 tsp garlic powder
salt and pepper
1 egg
2 Tbsp. milk
1 cup panko breadcrumbs
1 tsp paprika
2/3 cup Thai sweet chili sauce

1.  Preheat the oven to 400 degrees.  Coat a baking sheet with non-stick spray.
2. Cut the chicken into bite-sized pieces and set aside.
3.  Get out three shallow bowls or even plates.  In the first one, combine the flour, garlic powder, salt and pepper.  In the second, beat the egg with the milk.  In the third bowl, combine the panko, paprika, salt and pepper.
4.   Coat the chicken first in the flour mixture, then in the egg, then in the panko.  Place on a baking sheet, leave some space in between chicken pieces.  Spray the tops of the chicken with non-stick spray.  This helps it to brown and get crispy!
5.  Put the chicken in the oven, and cook for 20 minutes, or until chicken is golden brown and no longer pink inside.
6.  Put the chicken in a large bowl and pour the chili sauce over top.  Toss, plate up and enjoy!!

XOXO,

The Hungry Teacher

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Tequila Lime Chicken

Last night, I posted a recipe for Chipotle Lime Corn on the Cob. It was so delicious! I served it with this Tequila Lime Chicken.

This recipe is easy, with only a few ingredients! The fact it has tequila in it is great, because we went to Mexico a few years ago and returned with a giant bottle of tequila– yet, we don’t like to drink it! This is a good way to help use up our stash.

The original recipe called for boneless, skinless chicken breasts, but I subbed in boneless, skinless chicken thighs. They have more flavor and more fat, which translates into juicy, moist chicken on the BBQ! I used 16, which fed my sister and I, as well as our hungry husbands, with a bit left over. Also, the recipe called for ancho chili powder, but I used chipotle chili powder instead.

For one meal it seems like a lot of the same flavours (chipotle, lime…), but the flavour on the chicken is subdued. It really worked together well!

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Tequila Lime Chicken
Recipe adapted from Canada Grills
Serves 4

8-16 boneless, skinless chicken thighs (cook as many as your family will eat…) or 4 boneless, skinless chicken breasts
3 cloves garlic, minced
1/2 cup freshly squeezed lime juice
1/2 cup gold tequila
1 tsp kosher salt
1/2 tsp pepper
1-1/2 tsp chipotle chili powder
1 Tbsp olive oil

Combine all ingredients but the chicken. Pour the marinade over the chicken in a large resealable bag. Marinate for 30 minutes at room temperature (be careful that you don’t marinate it too long- the lime juice will begin to cook the chicken!).
Heat the BBQ to medium high. Grill the chicken over direct heat for about 5-6 minutes per side, until it is nicely browned, firm and the juices run clear. If you encounter flare-ups, move the chicken to a part of the grill with lower heat! Serve with rice.

Enjoy the last few days of summer!
The Hungry Teacher

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Baked Chicken with Green Spinach-Horseradish Sauce

Wow!  It’s been a long time since I’ve blogged.  I’m almost in my final month of pregnancy and working full time, so I’ve been trying to prepare for the baby!  As I sit down to write this blog post, it will be the THIRD time I’ve rewritten it (apparently wordpress has a bit of a glitch right now, so this post is now being written in Word, to be copied and pasted).
I’ve switched the focus of my cooking to quick meals that are healthy and delicious!  I still love to cook the elaborate meals, but I have been lacking in energy and ambition after a full day of work!  I made this dish a few weeks ago, but I didn’t take any pictures (I didn’t really think it’d be good enough to blog about).  BUT, it turned out to be beautiful, unique and seriously tasty!  So, I made it again two weeks later (a rarity in my kitchen!) so I could blog about it.
I decided to use boneless, skinless chicken thighs (my husband prefers them, plus they were on sale!), rather than the boneless, skinless chicken breasts the recipe called for.  The original recipe also says to use frozen chopped spinach, but I used a few  andfuls of fresh spinach instead. Also, fresh parsley was called for, but mine is too tiny to use yet, and I didn’t want to buy any, so I omitted it. It would add a nice flavour, but it was still delicious without it!  I served this dish with rice (and spooned extra sauce over top of it), and a salad.
Baked Chicken with Green Spinach-Horseradish Sauce
Recipe adapted from Robin to the Rescue
Serves 4
4 boneless, skinless chicken breasts (or 6-8 boneless, skinless chicken thighs)
salt and pepper to taste
One 10 oz package of frozen chopped spinach, thawed (or a few handfuls of fresh spinach, chopped)
½ cup mayonnaise
6 Tbsp. prepared white horseradish
2 Tbsp. Chopped fresh parsley
salt and pepper to taste
  1. Preheat oven to 400°F.  If desired, coat a baking sheet with non-stick spray.
  2. Season the chicken all over with salt and pepper.  Place on the baking sheet and bake for 25 minutes, or until golden  brown and cooked through.
  3. Meanwhile, in a food processor, combine the spinach, mayo, horseradish and parsley.  Process until smooth.  Season to taste with salt and pepper.
  4. Put the sauce over the chicken and serve!!
Delicious!
XOXO,
The Hungry Teacher
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Summertime Chicken and Orzo

So, did you notice my new blog layout?  If you look, I also have a new domain!   My very own!!  Woo woo!  I think that your email subscriptions, google readers and other rss feeds should still work with the old address though!

I went back to work this week.  Which means that my summer of leisure and not planning meals in advance is over.  For most of the summer, I made what I wanted, when I wanted.  But, now that I’m working again, I like to plan at least my first three meals of the week in advance and grocery shop on the weekend.

Hence, the reason I made Summertime Chicken and Orzo tonight.  In my part of the world (near Vancouver, BC), today, it rained, hard, all day.  We are used to rain in this section of North America.  But, it was cold!  Alas, I had my meal planned and my chicken in the fridge, defrosting, so there was no way out.

This is a great summer meal.  It was light and tasty!  It tastes equally as delicious hot or cold, making it perfect for lunch the next day (I love leftovers!).  My husband liked it, which proves its man-friendly!  Plus, this dish was quick and easy to make.

I cooked the chicken in a frying pan on the stove, but you could easily grill it, if you would rather.

Summertime Chicken and Orzo
Adapted from Taste of Home, Aug/Sept 2010
Serves 4

3/4 cup uncooked orzo pasta
1 lb. boneless, skinless chicken breasts, cut into 1″ pieces
olive oil
salt and pepper to taste (I used seasoning salt, because I was in that sort of mood)
1 med. cucumber, chopped
1 small red onion, chopped
1/4 cup fresh parsley, minced
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
1/4 cup crumbled feta cheese

Cook pasta according to package directions.  Meanwhile, heat a bit of olive oil in a large skillet.  Cook chicken over medium heat until no longer pink.  (The recipe says about 6-8 minutes, but mine took more like 12 minutes). Set aside.

In a large bowl, combine the cucumber, onion, parsley and chicken.  Drain pasta and stir into the chicken mixture.  In a small bowl, combine lemon juice, olive oil, garlic, salt and pepper.  Pour over chicken mixture; toss to coat.  Serve either warm or cold.  Just before serving, sprinkle with cheese.

Enjoy what’s left of your summer!
The Hungry Teacher

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Grilled Pizza

Our summer finally arrived! We had a beautiful, sunny afternoon… a perfect day for BBQing! I am beginning to enjoy this form of cooking! I went from burning everything I put on the BBQ to turning out moist chicken breasts! I’ll let you in on my secret– indirect heat. Our BBQ has three burners. Put one on high or medium, and the other two on low. Cook your food over the low heat. You still get the amazing grilled flavor and the charred marks, but without the black crust over your entire food! Plus, food like chicken breasts, which dry out so quickly, stay moist!

Grilled pizza has mystified me for a while. Three years ago, the last summer we had a BBQ, we tried grilling pizzas, and it was a disaster. But, I thought that I had to try again to perfect something this enticing. It was a giant success! Delicious! Impressive-looking! Fun to make! You can use whatever you would like on your pizza. Let your imagination and taste buds be your guide.

The main secret. You must, I repeat, MUST have your ingredients prepped and by the BBQ before you begin this adventure. You won’t have time to run back into the kitchen to grab something. It has to be within arm’s reach. I marinated the chicken for my pizzas in Greek salad dressing and quickly grilled them before making the pizza. You can bake, fry, grill or do whatever to your chicken! I would recommend making individual sized pizzas, but if you want to try making a big one, go ahead!

The first thing to do is make your pizza dough. This recipe is quick and requires no rising. Perfect for a weeknight!

Fast and Easy Pizza Crust
Recipe from The Best of the Best and more, by The Best of Bridge

3/4 cup warm

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water
1 Tbsp. active dry yeast
1 tsp. sugar
1-1/2 cups flour
1/4 tsp. salt
1 Tbsp yellow cornmeal
1 Tbsp olive oil

In a small bowl, mix the warm water, yeast and sugar together. Let sit until the yeast gets foamy, about 5 minutes. In a large bowl, (I use my stand mixer with the dough hook), stir together the flour, salt and cornmeal. Add yeast mixture and olive oil. Knead to a smooth dough, about 10 minutes. If you have a stand mixer with a dough hook, you don’t need to knead your dough. The mixer does it for you! You can use this dough in your normal pizza recipes for the oven. If you’re using it for grilled pizza– keep reading.

Make sure all of your ingredients are prepped. I made a BBQ Chicken Pizza for the husband (chicken, BBQ sauce, chopped onions and grated cheddar cheese) and a Greek Chicken Pizza for myself (spinach leaves, chicken, Greek dressing, chopped tomatoes and onions, and crumbled feta cheese).

Now, make sure your BBQ is hot and have one burner on medium, and the other two on low. I had the burner on the far ride side on high and the other two low.

Stretch out your pizza dough. I spread some vegetable oil on my crusts to prevent them from sticking. I’m not sure this is necessary, as once the grill is really hot, the dough won’t stick once it’s cooked.

Put your pizza dough on the BBQ. Close the lid and wait for about 3-4 minutes. Open the lid. Using a big, metal spatula, flip over the dough. You’ll have nice grill marks on the top.

Now, put your toppings on your pizzas! Close the grill and let them cook for a minute or two, to melt the cheese and warm everything up.

Using my spatula and the aid of my tongs, I successfully maneuvered both pizzas onto plates without incident!

ENJOY!

The Hungry Teacher

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Crispy Garlic Chicken and Sweet Spiced Pecans

Dinner tonight was simple, but so delicious! We were supposed to have softball, but our game got rained out.

Now, before I get onto dinner, I simply must share this recipe for granola bars with you. I have been raving about for a few weeks. Everyone keeps telling me to blog about it, but Smitten Kitchen did such a good job that there is nothing I would change about it! These granola bars are far better than store bought and can be made with whatever ingredients you have/want in them! They are truly delicious, and I can make them peanut free so I can bring them to school. So, if you want to make AMAZING granola bars, check out this recipe for Thick, Chewy Granola Bars.

So, for dinner, I decided to try this recipe for Crunchy Garlic Chicken from Jamie’s Food Revolution. There were two main reasons it appealed to me. 1. Garlic. 2. It looked quick. I was not even going to blog about this recipe, but after tasting it, I decided I must! The breading on this chicken has so much flavour it is incredible! We had chicken and a green salad and it was a great, simple week night meal. I can definitely see this meal becoming a stand-by! I baked the chicken, but it could also be fried in olive oil in a skillet, 4-5 minutes on each side.

Now, the Sweet Spiced Pecans are from Grazing, by Julie Van Rosendaal. Oh, my, goodness! These pecans are to die for! You must try them. They add so much to a simple green salad that it is incredible! They are also amazing as a snack! I make the full recipe and store the rest in a ziploc baggie in the freezer. They stay good for as long as they last (which won’t be very long!), and are amazing sprinkled on a salad. The recipe calls for fresh rosemary, and I have substituted dry before. But, I was all out tonight, and the pecans are still really good without it!

Crunchy Garlic Chicken
Serves 2
Recipe adapted from Jamie’s Kitchen

1 clove garlic, peeled
1 lemon, zested
6 crackers (I used Stoned Wheat Thins)
2 Tbsp butter
4 springs of fresh parsley (I didn’t have any, but I used some dried parsley)
sea salt and freshly ground black pepper
2 heaped Tbsp all-purpose flour
2 skinless, boneless chicken breasts
1 large egg

Preheat the oven to 450ºF. Put the garlic, lemon zest, butter,

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parsley and some salt and pepper into a food processor. Whiz until the mixture is very fine and pour onto a plate. Sprinkle the flour on a second plate. Crack the egg into a bowl and beat with a fork. If you want to, you can pound the chicken breasts with a heavy pan, plate or pounder in between some plastic wrap to flatten it. This helps it to cook more evenly. Dip the chicken into the flour so both sides are completely coated, then dip into the egg and into the crumbs. Press the crumbs onto the chicken to make sure it is completely coated. Place the chicken onto a sheet pan and bake for 15 minutes, until cooked through, golden and crisp. Serve with a lemon wedge on the side!

Sweet Spiced Pecans
Makes 2 cups
Recipe from Grazing

2 cups pecan halves
2 Tbsp butter, melted
1 Tbsp packed brown sugar
1 tsp balsamic vinegar
2 drops hot sauce
1 Tbsp chopped rosemary
1/4 tsp cayenne pepper
1/2 tsp salt
freshly ground black pepper, to taste

Preheat oven to 300ºF. Combine everything but the pecans in a medium bowl. Add the pecans and stir until they are well coated. Spread in a single layer on a baking sheet. Bake for 10 – 15 minutes, until golden. Let cool, and enjoy!

Enjoy this quick, healthy meal!
The Hungry Teacher

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Chicken Vindaloo and Naan

Indian food is so delicious! It’s comforting, spicy, warm and incredible. A month or so ago, I made my first curry from scratch. Wow! Incredible! You can find the recipe here: Chicken Tikka Masala.

Last time I made curry, I used regular white rice. It was fine, but Basmati rice is the way to go! It makes

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the experience of eating homemade curry seem much more authentic. I cooked mine according to the package, and it was great! It even smells more authentic, seriously!

I also served this with homemade naan. Naan is an Indian flatbread, and it is so good! I made it using the bread dough recipe found here. This is the bread dough found in Artisan Bread in 5 Minutes a Day. You must check this book out! You make your bread dough, which is really simple and requires no kneading. Then, after letting it rise on the counter for 2 hours, you put it in your fridge, where it lasts for up to 2 weeks! You can make it into naan, pizza dough, foccacia bread, a freestyle loaf called a boule or baguettes (and those are just the options I’ve tried!). The bread is fantastic. To make the naan, take out a cast iron pan (mine is 10″) and heat it over medium high heat. Take a peach sized ball of dough, and roll it out so it is thin. When the pan is really hot, add some oil to it. Then, add your dough. Cover it with a lid so it traps in the steam. When the bottom is browned (about 3 minutes), flip it over and continue cooking for about 3 more minutes, until the other side is browned and the dough is firm and cooked through. Brush with some melted butter, and enjoy! It is so good! The husband came home for leftover curry and rice, and I even whipped up a quick naan to go with our lunch (from my pre-made bread dough, of course).

Chicken Vindaloo is spicy. But, it is spicy in a flavorful way. I hate food that is spicy just to be spicy. I want FLAVOR! The recipe, which

I got from Jamie’s Food Revolution, called for 1-2 thin red chilies. My grocery store was out of them, so I just omitted them. The heat from the Vindaloo paste was perfect, and next time I make this recipe, I will just leave the chilies out.

Now, this recipe calls for Vindaloo paste. You should be able to find this in the Asian aisle at your grocery store. The brand I used was Patak’s (and this is the same one Mr. Oliver recommends). Now, please note that this is the PASTE, not the actual sauce you can buy pre-jarred. The recipe also calls for cilantro. I am a cilantro hater. There. I said it. If you love cilantro, you could add a small bunch, cutting up the stalks and adding them with the onions, etc, and sprinkling the leaves on top as a garnish.

Jamie’s recipe calls for diced pork shoulder, but says you can use chicken or lamb.

Chicken Vindaloo
Recipe adapted from Jamie’s Food Revolution
Serves 4-6

2 medium onions, halved and finely sliced
4 cloves garlic, finely sliced
1-2 fresh red chilies, to your taste (I omitted these), finely sliced
a thumb-sized piece of fresh ginger, peeled and finely sliced
4 ripe tomatoes, chopped in big pieces (Jamie says to quarter them, next time I’ll use a rough dice)
vegetable oil
a pat of butter
1-3/4 lbs diced chicken breast
1/2 cup vindaloo or hot curry paste
sea salt and freshly ground black pepper
1/3 cup balsamic vinegar
1 Tbsp. honey
natural yogurt
1 lemon

Put a large pan on medium to high heat and add some vegetable oil and the butter. Add the onions, garlic, chile and ginger and cook for about 10 minutes, until softened and golden. Add the chicken and the curry paste. Stir well to coat everything with the paste and season with salt and pepper. Add the tomatoes, balsamic vinegar, honey and about 1-2/3 cups of water (enough to cover everything), and stir again. Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on. Stir regularly to make sure it’s not sticking. Now, Jamie says to add extra water if needed, but I had to simmer with the lid off for a bit to get my curry to the proper consistency. When the meat is cooked through, season carefully with salt and pepper.

Serve with basmati rice and some yogurt spooned on top. Serve with lemon wedges on the side to squeeze over.

Yum!
The Hungry Teacher

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Kung Pao Chicken

Stir-fry.  For some reason, my husband and I are not big fans of either Chinese food (the kinds in Chilliwack) or stir-fry.  I’m not even sure exactly what it is about it that we don’t like!  Other Asian food-Indian, Thai, Japanese  is fantastic!  We like soy sauce and ginger, but just not really Chinese food.  However, there is one recipe that we do really like.  It’s for Kung Pao Chicken.  It is spicy, flavorful and delicious!  And since we like at least one stir-fry, it gives me hope that maybe one day I’ll be brave enough to try another.

Now, a few notes about this recipe.  Sambal oelek is an Indonesian spicy red chili paste that you can buy at the grocery store in the Asian aisle.  It is one of my husband’s favorite condiments (because it’s also in his favorite Dutch-Indonesian dish, Nasi Goreng).  You can buy a chunk of gingerroot, cut off what you need and freeze the rest.  I always think it would be easier to peel it before I freeze it, but I usually end up being too lazy and I have to peel it when I use it.  I used a whole green pepper and omitted the red pepper– the green pepper is at least half the price of the red pepper.  Oh, and PREP EVERYTHING BEFORE YOU START COOKING.  I’ve learned this the hard way.  It’s worth the extra five minutes before you start.  You will not have time to chop once you start cooking!!!!

Kung Pao Chicken
Recipe from Company’s Coming Most Loved Main Courses
Serves 4

Kung Pao Sauce
1 Tbsp. cornstarch
1 Tbsp.  Hoisin sauce
1 Tbsp. soy sauce
1/2-1 tsp sambal oelek (chili paste)
2 Tbsp. water

1 Tbsp. soy sauce
1 Tbsp. cornstarch

1 lb. boneless, skinless chicken breast halves or thighs, diced
1 tsp sesame or cooking oil
1 egg white, beaten
1 garlic clove, crushed

1 Tbsp. cooking oil
1 garlic clove, crushed
1/2 tsp. finely grated peeled gingerroot
2 small carrots, thinly sliced

1/2 cup diced green pepper
1/2 cup diced red pepper
1-5 fresh small red chilies, seeds and ribs removed for less heat
3 green onions, cut into 1″ pieces

1 Tbsp. cooking oil

Kung Pao Sauce: Combine the cornstarch, hoisin sauce, soy sauce, sambal oelek and water in a small bowl until smooth.  Set aside.

Stir the second amount of soy sauce into the second amount of cornstartch in a medium bowl until smooth.  Add the chicken, sesame oil, egg white and garlic clove.  Stir until the chicken is well-coated.  Set aside.

Heat a wok on medium-high heat until hot.  Add cooking oil.  Add the second amount of garlic, ginger and carrot.  Stir-fry for 1 minutes.  Add the peppers, chilies and green onions and stir-fry for 1-2 minutes or until peppers are tender-crisp (mine took closer to 5 minutes).  Transfer to a separate medium bowl.

Add the second amount of cooking oil to the wok.  Add the chicken mixture.  Stir to break up the chicken.  Stir-fry for about 3 minutes, until chicken is no longer pink.  Stir the sauce and add to chicken mixture.  Stir until it is boiling and thickened.  Add the pepper mixture.  Heat and stir until it is heated through and the peppers are coated. 

Serve with rice noodles, other noodles or rice!

Enjoy!
The Hungry Teacher

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