Tag: Chicken

Healthy THAI Chicken Soup 🔥

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It’s New Years Day 🔔. Today it’s “heat and serve” day!

Thai soup with chicken is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime 🍋‍🟩 [I made it in advance] There are many version of chicken soup 🍲🥣. This is my favorite. It has so much flavour and a light soup. Very satisfied feeling. You don’t feel stuffed.

LESS STRESS ~ USE A PRESSURE COOKER* One Pot Cooking

Thai Chicken Soup RECIPE

Recipe

  • Servings: 6
  • Difficulty: easy
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INGREDIENTS

▢ 2 Tablespoons cooking oil, such as vegetable or canola oil
▢ 1/2 cup onion, finely chopped
▢ 1 medium red bell pepper*, cored and seeded then sliced into thin 2-inch strips
▢ 8 oz mushrooms, white or cremini recommended
▢ 4 cups chicken broth
▢ 6 oz chicken breast, diced or cut into bite-sized pieces (or chicken thighs)
▢ 2 teaspoons fish sauce
▢ 1 teaspoon Worcestershire sauce
▢ 1 teaspoon lemongrass paste, or 1-2 stalks lemongrass, optional
▢ 1 can coconut milk
▢ 2 tablespoons red curry paste
▢ 1 teaspoon Sambal Oelek chili paste, or Asian Garlic Chili Paste/Sriracha
▢ 1 Tablespoon cornstarch
▢ Cilantro, parsley, basil
▢ Lime juice

INSTRUCTIONS

1. Make this soup as you like! If you love bold flavours, go ahead and add more of the lemongrass, curry paste and Sambal etc., to your taste preference.
If you don’t want any heat, simply omit the Sambal altogether. Don’t forget to taste and add salt at the end of cooking, as needed, to really bring out all the great flavours.
2. Start the rice cooking. *You can cook the rice ahead and refrigerate or you can use left-over cooked rice.
3. Heat a large soup pot or Dutch oven over medium heat. Add 1 Tbsp. oil. When hot, add mushrooms and cook until golden and tender. Remove to a plate. In the same pot, add another 1 Tbsp. oil and heat. Add the chicken and cook, stirring, until no longer pink. Remove chicken to the plate with the mushrooms. Add a splash more oil, if needed. Add the onion and red pepper* and cook, stirring, just until softened. Return the mushrooms and chicken to the pot. Add the broth and heat through. Add the fish sauce, Worcestershire sauce and lemongrass paste (if using) and simmer 5 minutes. Add coconut milk, turn heat to low, then cover and simmer 2 minutes.
4. In a small bowl, combine curry paste, Sambal Oelek and cornstarch and mix until incorporated. Stir into soup until combined and heat until soup simmers, thickens slightly and has a velvety appearance. Taste the soup and season with salt and pepper, as needed.
5. To serve, spoon some hot rice into a bowl, then spoon hot soup over-top. Serve immediately garnished with cilantro, parsley and/or basil leaves and lime wedges to add a drizzle of fresh lime juice to the soup.
6. Store any leftover rice and soup separately, as the rice will soak up all the soup broth if store together
NOTE: Serve the soup with a tablespoon of cream, sour cream, or high fat yogurt.

Assemble all the ingredients in one pot. Give your taste buds a performance!

* a pressure cooker the heat is distributed evenly. Takes 10 minutes for most soups and tastes like it was simmering all day. [not like a slow cooker, where the bottom gets heated and heat slowly rises and longer cooking time.]

*Dr.Gundry recommends using a pressure cooker for your soup and many other dishes. Nutrients are preserved in a pressure cooker and it’s convenient. Reduces cook time.

  • Add*red pepper whole and remove the skin with your hand then chop or separate the pepper into bite sized pieces. Otherwise the skin floats in the soup and you get strands of skin in your spoonful. You can roast the pepper on a gas stove or oven roast to remove the skin.

LEMON CHICKEN with Garlic: Spatchcock Method

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CELEBRATE comfort food with lemons ~ FAST COOKING Lemon Chicken!

Spatchcock is ‘TRENDING’ in how to cook chicken today. Fast and easy; cooked to perfection. I always order lemon chicken when we have special Chinese dinner night. Making my own lemon chicken is crispy when you prepare the chicken using this fast cooking method. I never go back to the old method. I want to share this delicious chicken recipe with you. You’ll never have a dry chicken with spatchcocking. This is how chickens should be cooked all the time. I sometimes use a lower temperature for a longer oven time and the chicken falls off the bone. One day, I grabbed a chicken leg and the bone pulled out clean. Nice!!!

THE BENEFITS of spatchcocking sometimes called butterflying a chicken, is that you get an even heat across the chicken. The chicken cooks faster and remains juicy. Cook time is reduced by about 25%. A 3.5 lb chicken should cook in about 35 minutes.

Better With 🧈 BUTTER 🧈

  • Start with up to 8 oz. unsalted butter! You decide how much butter your heart can take ?!?

Spatchcock ~Lemon Chicken with Garlic Recipe

  • Servings: 2-4
  • Difficulty: easy
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INGREDIENTS

▢ 8 ounces softened butter
▢ 1/2 - 1 teaspoon dry/fresh thyme (use fresh if you can get it) 
▢ 1/2 - 1 teaspoon dry/fresh rosemary
▢ Kosher salt and pepper
▢ 2 tablespoons finely chopped parsley
▢ 3 lemons
▢ 3 large cloves garlic, minced [garlic lovers double up on garlic -I do!]
▢ 1 tablespoon soy paste, optional, but it shouldn’t be - and I say ‘paste’ because trying to mix a straight liquid into this mixture will be a bit challenging (TIP: add 1/4 tsp starch or flour and reduce soy liquid to a paste before adding -works like a charm)
▢ 1/4 cup vermouth or white wine [or cognac, brandy, sherry, dessert wine]
▢ 1/4 tsp crushed red pepper flakes, optional,[with a smidge - the flavor is enhanced - you don't taste the heat
▢ One 3-4 pound chicken - spatchcocked

INSTRUCTIONS
▢ Preheat oven to 450F High temp works well for complete cook time – fast and juicy![2nd VERSION: Change temp. to 375F as son as the chicken in the oven, takes about 2 hours cook time for the fall off the bone version]
▢ Put butter, thyme, rosemary, 1/2 teaspoon each salt/pepper, parsley, zest of one lemon, garlic and soy paste in a small bowl and mix well to combine – put about 1/4 of this mixture into another bowl and set aside for later
▢ Cut the ends off the lemons (including the zested one) then cut into 1/2 inch slices and spread out in one layer on the bottom of a large cast iron or oven proof skillet. Give the sliced lemons a bit of a squeeze to start off the flavor process. – pour in the vermouth (or white wine)
▢ Dry chicken with a paper towel (ensures crispiness). Season the inside of the chicken with salt & pepper, then rub chicken with some of the butter mixture, flip over and repeat: salt, pepper, butter mixture then put on top of the ‘pinched’ lemons
▢ Put chicken in the oven and cook until instant read thermometer reads 165F in the breast and about 175F in the thigh (different times for different ovens)
▢ Remove from oven, brush with saved butter mixture, lightly tent with foil and let rest 10 minutes
▢ Remove foil, cut into pieces and enjoy!

Make It …EZ..EASIER!

SLOW COOK YOUR CHICKEN!

I like the slow version for a fall off the bone, juicy chicken. Not always into the crispy skin. And, it depends on my time. The slow cooking is a weekend meal -still crispy but not intensely crispy. Prep time around 2:00 pm into the oven -then you know dinner is done around 4:00 or 5:00 pm. Veggies you can even throw in with the chicken half way done or in the beginning of cooking. I may toss in Japanese sweet potato, turnips, squash, carrots, cauliflower, onions or brussels sprouts. Fresh veggies is best. Now its a ‘one pot’ meal. HOW EASY!!!

SPATCHCOCKING

TODAY, many experts recommend NOT WASHING your chicken before cooking it. Washing the chicken SPREAD GERMS around your kitchen ( up to 9 feet). Paper towel dried chicken inside and out, also kills bacteria. After spatchcocking: you can marinate the chicken overnight or cook immediately. Note: you can spatchcock turkey!

CRISPY CHICKEN

An interesting twist -One New York chef pats dry the chicken and covers it with salt and baking POWDER [excellent substitute salt tip from AOC, (America on coffee): vinegar and lemon or lime juice are great substitutes for salt. ] and lets the spatchcock chicken sit in the fridge overnight. IN THE MORNING, you can see the powder has been absorbed into the chicken. A crispier skin is the outcome. You can do this with turkey to enhance the crispiness. Crispy chicken is one of my favorite parts of the fowl. An overnight brine ensures flavor all the way through the chicken. Overnight marinated chicken breaks up the work flow. You do not have to do the overnight marinade. Although – after cooking, always rest the chicken for 10-15 minutes before you cut into it. This is a key step to make the best juicy and tender chicken.

ACCORDING TO RUMOR

spatchcocked chicken came from the IRISH in the 1800’s. This wacky term from Ireland may be an abbreviation of “Dispatch the cock,” Furthermore, cock is short for cockerel ( a young rooster).

HOW TO ~ Spatchcock A Chicken ~ Picture Perfect Directions

Fesenjan~Fesenjoon (Persian chicken stew)

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Once you experience the delight of this savory sweet and sour flavor combination, you’ll wonder how you ever lived without it. Where pomegranate and walnut trees grow in abundance, you will see Persians lining up to have their favorite stew …still today! ( Note: Mamma Persia’s recipe uses plums instead of cane sugar or other subtitute sugars for sweetness !!!)

This is not a Tuesday night after work stew. Its for Saturday or Sunday afternoon when you can savor the flavour (especially with the 2 hour cook time). You will not find this recipe online. I looked. It came from a Persian woman. HER FAMILY’S FACES LIGHT UP when they hear ..dinner is ‘Fesenjoon‘. Have an early dinner with family and friends! The No#1 popular meal today is Fesenjoon!!!

Fesenjan~Fesenjoon Stew Recipe

  • Servings: 8
  • Difficulty: easy
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Ingredients
▢ 3 ½ cups chopped walnuts (300 gm)
▢ 8 (2 pounds) bone-in chicken thighs, skin removed ( you may use ground meet (a mixture of beef & lamb) 300 gm.
▢ 1 tablespoon olive oil
▢ 1 medium onion, finely diced
▢ 1 teaspoon ground turmeric
▢ Fine sea salt to taste
▢ 1 teaspoon cinnamon
▢ ½ teaspoon saffron threads, ground
▢ ¾ cup pomegranate molasses*, plus more as needed (one cup)
▢ Dried plums ( 8) plus more as needed [this is your sugar substitute]
▢ Pomegranate seeds, for garnish
INSTRUCTIONS
1.. Grind the Walnuts: Finely grind 3 ½ cups of walnuts in a food processor until they start to look like sand that clumps together. Do not over process. You don’t want to end up with walnut butter.
2.. Toast the Walnuts: Place dry non-stick skillet over medium heat. Lightly toast walnuts, stirring continuously for a few minutes until you can smell the aroma from the ground nuts, making sure not to burn them. Pour toasted ground walnuts into a bowl and set aside until ready to use.
3.. Cook Onions: Take a large stockpot or Dutch oven with a lid and set over high heat. Add 1 tablespoon olive oil. When olive oil glistens, add 1 finely diced onion. Cook onions until they start to caramelize and turn golden brown. Then add 1 teaspoon turmeric (to taste) and stir into onion mixture.
4.. Cook Chicken Thighs: Add chicken thighs and sear for a few minutes on each side. Pour in 3 cups water and add 1 teaspoon cinnamon. Bring to a boil and then reduce heat to low to allow stew to simmer for 10 minutes. Then remove chicken and set aside.
5.. Add the Ground Walnuts: Pour ground walnuts into the simmering cooking liquid and stir. Place the lid back on the pot and simmer the walnut mixture for 1 hour. Stir occasionally throughout to make sure walnuts don’t stick to the bottom of the pan. After the cooking time the walnut sauce should have thickened, darkened in color until its deeply golden like tahini or honey and there will be a layer of walnut oil on top.
6.. Bloom Saffron, add Pomegranate Molasses: In a small bowl add 1 tablespoon of water. Using a mortar and pestle or a spice grinder add the ½ teaspoon of saffron threads and grind. You should end up with about ¼ teaspoon ground saffron. Add the ¼ teaspoon of ground saffron to the 1 tablespoon of water. Into the pot with the walnut mixture, add ¾ cup of pomegranate molasses and bloomed saffron. Stir to combine.
7.. Add Chicken, Simmer and Season: Add chicken back into stew. Add plums here. Simmer for 45 minutes or until the meat is falling off the bone. The stew will be a rich dark brown and the oil from the walnuts will form a layer on the stew. Stir, season and taste. Adjust sweetness, sourness and seasoning to taste.
8.. Serve the Fesenjan: Ladle the fesenjan into a serving dish and sprinkle with pomegranate seeds to garnish. Serve with rice, Greek yogurt and a side salad.
*Directions for Pomegranate Molasses
1. Fill a saucepan with the juice and bring it to a low boil. Reduce the heat so the liquid will stay at a low boil, and let the juice cook down until you have a scant cup of thick, syrupy liquid. This will take about an hour, and it will thicken up more if you cook longer.

*What’s in Pomegranate Molasses?

Despite the name, pomegranate molasses does not contain any added sugar, and is made by naturally reducing pomegranate juice down to a thick syrup. That’s it! No other ingredients! Nice and healthy! Some people add sugar…don’t be fooled!

Wild ducks roamed in abundance. In ancient Persia, ducks and pomegranates were symbols were a perfect pairing. Makes sense when you look at this gorgeous stew! Persian princes ate this dish regularly. Those jeweled pomegranate seeds play a vital role in numerous Iranian dishes. The most popular and enticing dish for many Persians (and me) is fesenjan!

“Joanna’s Vegan Corner”

The classic Iranian sweet-sour sauce works as well with veg as it does with poultry. Instead of chicken use: * optional -mint leaves garnish

* 1 large sweet potato, peeled and cut into 4cm chunks
*1 large floury potato, peeled and cut into 4cm chunks
* ½ celeriac, cut into 4cm chunks
* 400g brussels sprouts, trimmed and halved *fresh mint leaves (optional)

A Meal Fit For A King and Persian Princes!

Thai Basil Stir Fry #For Lovers💘

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A chef romanced his girlfriend with this delicious stir fry; Romance with Jason Rosso; see “4 Senses” TV show S1.E4 [watch the video] My favorite stir fry came directly from a food cart owner in the orient. “When I’m in the ‘Dog house’ out comes the Thai Basil Stir fry” ..and all is well again!”

Food For Romance

Rice Noodles is the best compliment to this Thai Basil Stir Fry. You will not find this recipe anywhere else on the Internet, except on the cooking show 4 Senses” TV show S1.E4 . YUM! 💗

Would you like to stir in more romance?

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‘Romantic’ Thai Basil Stir Fry 💗

Chop, Sauté and Serve!

Thai Basil Stir Fry #For Lovers

  • Servings: 2
  • Difficulty: Easy
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INGREDIENTS

  • 1 large carrot
  • 1 yellow pepper
  • 1/2 red onion (+ 1 scallion optional)
  • 2-3 oz of stock
  • 1 oz. white wine
  • 1 egg
  • 1 oz. (2 tbsp) sesame oil
  • 1 can of coconut milk – combined with 2 oz soy sauce, 2 oz fish sauce, 1 tbsp. chilli flakes
  • 1 thumb ginger diced (about 2 inches long)
  • 1 lime – sliced into quarters
  • 1 chicken breast (cubed)
  • 10 shrimp – de-veined, de-shelled – leave shell on the tip of the shrimp
  • Medium – Wide rice noodles (cooked) – enough for 2 people
  • 8-10 fresh basil leaves

INSTRUCTIONS

  1. Crack an egg into the hot oil and scramble it for 20 seconds
  2. Add cubed chicken –mix until color starts to change
  3. Add julienne sliced carrots, pepper & red onion
  4. Add diced ginger
  5. Add 1 oz white wine (to steam)
  6. Add 1 oz of stock ( add other 2 oz. later, if dish is too dry)
  7. Add coconut sauce mixture (see ingredient list)
  8. Bring to a boil and mix to ensure chicken is done.
  9. Add cooked rice noodles –mix well for 2 minutes.
  10. Add shrimp –cook lightly until done.
  11. Add chopped basil (and chopped scallion) as your topping -yum!

The immersion of flavors begins with sesame oil, and ends with a finale of fresh basil and lime!

DISH, FLAVORTOWN! , BASIL, SESAME OIL, MAKES THIS DISH FOR LOVERS !!!

VARIATIONS

This dish was added to the menu at Milestones in Ontario, Canada by cupid’s Chef Jason Rosso. They added a drizzle of peanut sauce. All you need is add 2-3 tablespoons unsalted unsweetened creamy peanut butter to 1/3 of the coconut milk mixture and pour on top. Hot jalapino peppers sliced in rings is another addition that gives heat, or, 1 hotter Serrano chili, seeded and sliced. SUBSTITUTION: The recipe calls for chili flakes. They are not common in all regions. I used red pepper flakes. You can use chili powder if you wish, or a combination of both.