Chinese Food Frenzy

My boyfriend and I both decided it was time to take the dust off of our woks, and the results over the past month have been fantastic.  I think that we forgot how easy it is to make Chinese food (American style) at home and how fast it also is.  More importantly, how much healthier it is.  In the time it takes you to come home, look at a menu, order the food, and wait for delivery, you could have the same dish - only healthier and more flavorful - on your table.  

It has been almost a year since I have had chicken lo mein.  After making a commitment to lose weight, this Chinese food dish was the first take-out item to go.  Lately its been getting harder to curb the craving, but I refused to give in and go to the local take-out joint that has the greasiest lo mein with some kind of chicken by-product in it and flabby vegetables.  

There are some great recipes out there for lo mein, and I adapted a few versions I found.  It is very easy to create a foundation and add to that based on what vegetables you enjoy and if you want any spice or heat in the dish.  I started off simple and will build on it going forward.  When I tasted this dish, I was floored that it tasted so much like the takeout kind, but I didn't have to worry about MSG, oily fats, and soggy vegetables.  

The only downside to making Chinese food yourself is not being able to get a fortune cookie.  Still, there is a solution to every problem!  Hope you have a good fortune today!

http://www.wisdomportal.com/JS/RandomFortunes.html

Chicken Lo Mein

Ingredients:

• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons sherry or chicken broth
• 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
• 1 teaspoon reduced-sodium chicken bouillon granules
• 1/2 cup hot water
• 6 ounces uncooked linguine (I used Dreamfields)
• 10 ounces of oriental-style frozen vegetables (I used carrots, broccoli, and water chesnuts)
• 1 tablespoon wok oil 
• 1 teaspoon sesame oil

Sriracha sauce (optional) 

Directions: 

• In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions.

• In a wok,  stir-fry chicken mixture in wok oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add vegetables to wok. Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through.  Add some Sriracha sauce, if desired. 

Savoring Apple Cider

My favorite time of year to cook is autumn, and I am sure many would agree.  The rich fall flavors of apples, maple, pumpkin, pecans, root vegetables, squash, and spices like cinnamon, nutmeg, and cloves make it an exciting season to be in the kitchen.

One of the best memories I have as a child during the fall season was getting the first half gallon of fresh apple cider.  Apple juice is so inferior compared to the thick, almost caramel flavor of pressed cider.  Cooking with apple cider isn't done enough.  When I saw this recipe in this October's Cooking Light, I had to make it, especially since it combined sweet and savory.  Of course the incorporation of pecans into the recipe were also inspiring!   This was listed under the "super fast" recipe section and was so quick to make on a weeknight.

Cider Glazed Chicken with Browned Butter-Pecan Rice (courtesy of Cooking Light Magazine)
Ingredients:
1 (3.5) ounce boil-in-a-bag brown rice
2 tablespoons butter, divided
1 pound chicken breast cutlets
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup apple cider
1 teaspoon Dijon mustard
1/4 cup pecans
Fresh leaf parsley

Directions:
1) Cook rice according to directions
2) Melt 1 teaspoon butter in a large heavy skillet over medium-high heat.  Sprinkle chicken with 1/4 teaspoon salt and pepper.  Add chicken to pan; cook 3 minutes each side or until done.  Remove from pan.  Add cider and mustard to pan, scraping pan to loosen brown bits.  Cook the mixture 2-3 minutes until syrupy.  Add chicken to pan, turning to coat.  Remove from heat and set aside.
3) Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for two minutes or until browned.  Lower heat to medium; add pecans and cook for 1 minute until toasted, stirring frequently.  Add rice and remaining salt; toss well to coat.
4) Serve with fresh parsley.

My Apartment Never Smelled So Good!

I have made hundreds of dishes in this apartment, but no aroma from any of those dishes can compare to the amazing smell this chicken wafted out of the oven.  The marinade was, by far, one of the best marinades I have ever tasted.

Here in New York, Pio Pio is the place to go to for Peruvian chicken.
http://www.piopio.com/#/pio-pio-peruvian-restaurant-new-york-city
It is amazing, moist, succulent chicken served with delicious sides and a great sauce.  The dish I made tonight was not quite Pio Pio style, but just as good and had a lot of kick.  The marinade also made sure that the meat stayed moist - no risk of drying out even though it was white meat. I can't pinpoint the ingredient that sent this dish over the edge.  Was it the chipotle in adobo?  Honey?  Fresh lime juice?  White wine?

I gave up trying to figure it out and just enjoyed it.  I hope you do, too!

Peruvian-Style Chicken Breasts (courtesy of Weight Watchers)

Ingredients:
1/4 cup dry white wine
2 garlic cloves, peeled
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1 chipotle pepper from a can (en adobo)
2 teaspoons honey
2 teaspoons fresh thyme
2 teaspoons paprika
6 (8 oz) bone-in, skinless chicken breasts (I also scored them so the marinade would penetrate better)
1/4 teaspoon salt

Directions:
1) Combine the wine, garlic, soy sauce, lime juice, olive oil, chipotle, honey, thyme, and paprika in a blender; pulse on high speed until the mixture is smooth, about 2 minutes. Reserve two tablespoons of the marinade and pour the rest into a zip-lock bag and add the chicken.
2) Refrigerate, turning the bag occasionally, for 45 minutes.
3) Preheat the oven to 350 degrees and lightly spray a jelly-roll pan with nonstick cooking spray.
4) Remove the chicken from the bag and discard the marinade.  Arrange the chicken on the pan and sprinkle with salt.  Baste the chicken every 10 minutes with the reserved marinade, cooking about 45 minutes.  Remove from the oven and brush chicken with all of the pan juices.