Archives

New kitchen experience :)

WARNING:  Today’s blog is not so much about  a recipe, but a new experience I had tonight, that I thought was a lot of fun!

At Christmas, my husband gave me a gift I have wanted for at least a year.  Since getting my kitchenaid stand mixer a year ago, I have always wanted the meat grinder.  When I was in Korea, I often bought ground pork to make sausage with, but always had to make patties, and half the time the meat was still frozen, so I didn’t know how fresh it really was.  Now that I am in America, I like several kinds of sausage, and still find it less expensive to make them than to buy them.  I buy my spices in bulk, and with the price of beef these days, I am incorporating a little more pork into our diet (sausage and bacon are really the only pork we eat, with the occasional ham).  So for Christmas, my amazing husband got me the meat grinder.  I have done up a bunch of sausage, but recently started buying a large pork shoulder/butt once a month, butchering it, and freezing it until I want some sausage.  I found the sausage horn on sale about a month ago, so we got the attachment, but didn’t really have any idea where to get sausage casings.  Well today I found them at a local butcher.  They are brat sized, and I paid $15 for them.  I followed the directions on the back to let them soak, and then rinse out the inside, and I ground up some pork.  I also thawed out some habanero cheddar sausage I made and froze last month.

To make this I ground 2 small preserved habaneros along with about a cup of cheddar and a few teaspoons of salt into the meat and mixed it together.  This is really of of my first savory sausages, as I usually do breakfast sausage with maple syrup and sage.  I was guessing on all the amounts, and then put it in the freezer for almost a month.  I made about 2 lbs of this.  Today I thawed it out, and then realizing it has had some time for the flavors to interact with eachother, I added about another 1-1.5 lbs of freshly ground pork to the mix to tone down the heat.

I had a lot of fun using my sausage horn today, and I was shocked that I didn’t even burst the casing.  I have heard that is difficult for the first time.

20150319_210100

I twisted the done sausage links and was very excited!  I tried to make them slightly longer than brats, but I think they turned out pretty close.  1 sausage casing made 9 of them.

20150319_214318

When they were all twisted up, I took a sharp knife and cut them up for my waiting husband.  He took them to the bbq to grill them up for dinner.

20150319_215601

All done, they looked amazing!

20150319_220558

They were golden brown in color, and were cooked perfectly.

My recipe was a little dry, as I don’t think I added enough salt, but I was just so excited with myself that I did not burst a casing while stuffing!  my 3-3.5 lbs of sausage made 11 sausages.  My first bite almost made me cry with all of the spice, but it paired well with the potato salad I had made, and that helped cool down the sausage.  I have decided from now on, I am not allowed to make anything with a pepper hotter than a jalapeno! lol

Advertisements

Curry Yogurt Chicken with Naan Bread

chicken curry naan

I have missed blogging over the past year!  I have so many recipes that I want to blog about, but I just have not had the chance.

I got a job in June, Finally!  Then I lost it in August.  Then I was going to start school, and that fell through.  So, time to get back to blogging!

Yesterday I was shopping at Costco, and I found this package of Naan bread.  It looked light and fluffy, and made me crave Indian food.  So, After costco, I went to Winco and bought some curry powder in bulk.  I quickly looked up a yogurt chicken curry recipe and kind of got a list in my head of ingredients I would need at the store.  I got some yogurt and cilantro as well (coriander).  I wish I would have got some lime, but forgot about that.

So today, I thawed out some chicken, and got a marinade started.  I mixed the yogurt, curry powder, turmeric, cayenne powder, fresh ginger, paprika, garlic, cumin, and cilantro.

Mix all of the ingredients in a gallon zip lock bag, and separate half a cup for use later.  Next add 1 inch cubed slices of chicken to the bag.  Gently massage it all together for a few minutes, then let it marinade for several hours in the fridge.  I did it for about six hours.

20140911_205619

Once your marinading is done, the cooking goes by very quickly.  Start a pot for rice.  I used pearl rice, which only takes about 15 minutes or so to cook.  First boil four cups of water, then turn it down to low and add 2 cups of rice and cover until all the water is gone.

While the rice was cooking, I pulled out my husband’s grill skewers, and started putting the chicken on.  I heated my large cast iron pizza tray over a large burner, and started cooking three skewers at a time with a total of 5.  I also made two skewers of green bell peppers to add some color.

skures

cooking

kebabs 2

Next I toasted the naan bread for 30-40 seconds or so just to warm it up.  Turns out it is the perfect size to fit in my toaster!

naan in toaster

Then when all of the chicken, rice, bread, and bell peppers were cooked through, I assembled the plates. The first plate for my husband had naan with the extra yogurt curry sauce then chicken and peppers on top, with rice on the side.  I served this with a knife and fork.  Then I saw him picking up the naan, and thought eating it like a flat bread gyro was an awesome idea!  My plate had me put the rice on the bread as well, however this became problimatic to eat without a plate.  it was delicious, and I loved the fluffy rice mixed into the sandwich!  It just got very messy, as the naan is not very big, and everything came piling out.

I never thought I liked curry until my friend Niina introduced me to Panang pumpkin curry which I blogged about last December, but I do enjoy most Indian food I have tried, and I thought that I just wanted to try something new.  This recipe is also reminiscent of my Identity Crisis Chicken I blogged about several years ago, except that particular chicken did not have curry and was baked instead of grilled.  My husband RAVED about the recipe, and it is so simple.  It is filling without feeling heavy for sure!

done

Enjoy the recpie, and let me know if you make it and how you like it!

Marinade

1.5 cups yogurt

3 tablespoons curry powder

1 teaspoon turmeric

1 teaspoon ginger

1 teaspoon paprika

2 teaspoons cayenne pepper (more or less depending on how spicy you like it)

1-2 teaspoon cumin (not my favorite but works well with this)

2 cloves of garlic sliced up

1 gallon sized zip lock bag

1 small bunch of cilantro

Mix all ingredients in the gallon ziplock bag.  I find marinating in a bag is easy as you can suck out most of the air, and it coats meat well.  When you are done mixing all of the ingredients set aside half a cup of the yogurt mixture for use later.  Then slice up two or three large chicken breasts into one inch chunks and put them in the bag with the mixture.  Put this in a bowl sealed up with as little air as possible and let it sit for a few hours to marinade.  I think I let mine sit for about 6 hours.  Then I dug out all of the chicken and put in all on skewers, and made two skewers of bell peppers that all got cooked on a cast iron flat top.

Bread:  I used pre-made bread found at Costco, however, you can always make your own naan as well.  I thought I had a recipe for it in my blog but I cannot find it so if I do I will add the link.

I used pearl rice, as that is what I find most authentic to the white rice i got in Korea, and it is what I had on hand.  I think basmati or jasmine would work great with this recipe as well.

When all ingredients were done cooking, I assembled the plate as described above.

Chicken Sausage Cabbage Rolls

Cut open

I was going through my Omnitrition Drops cookbook today, and it mentioned sausage…it sounded good.  I got some cabbage the other day and have been meaning to make cabbage rolls, so this sounded perfect.

First problem, no ground chicken:  Solved, I made my own.  I had three thawed chicken breasts (about 24 oz) and I put them into a food processor with hot smoked paprika, rosemary, parsley, and oregano and pulsed until it was ground.  When that was done, I took it out and pulsed the onion and garlic.  then I mixed them together.

Next I sliced up 16 oz of cabbage, tomato, celery, and onion.

I cooked 16 oz of the sausage up with the veggies until the chicken and veggies were all cooked and added one tablespoon of tomato paste.

I took the outer leaves off of the head of cabbage, and one by one boiled them.  Each was in there for no more than two minutes.  When the leaves got pliable they were removed and placed on paper towels to dry.

Next I weighed the sausage and veggie mix.  I divided that by 4, and then weighed out 4 servings.  I took one serving and wrapped it up in one leaf.  This made four full cabbage rolls.

Somehow, the sausage turned out a bit sweet, but a drizzle of Franks Original Red Hot was the perfect compliment!

Before cutting

Hello Groove Fans!

Hello Groove fans,

Thank you so much for coming to check out my website!  I am back in America now, in Nampa, Idaho.  My husband and I now have a puppy, and are enjoying the puppy parenting thing!  I am sorry I have not kept up on my blog since I have been home from Korea, but life has been a whirl wind trying to get settled.  I do have some pictures to post soon, and rememer, if you need any ideas and find one on my page involing quinoa, you can go to iherb.com to buy it if you cannot locate it in Korea.  If you are a first time buyer to the website, use this code and get an automatic 10% off.

 

RKW560

 

It is really nice because shipping is only $4 to Korea!  Please come back and check out my blog soon, I will try and get some new recipes up within the next few weeks!  Thank you,

 

Jessica, the Felkel Foodie

Miracle Fettuccine ????

 

DSC_0209

I got some miracle noodles in my last batch from Iherb.com, and they were herb and garlic fettuccine noodles.  So tonight, I tried to make fettuccine alfredo with them.  I used three packages of Miracle Noodles, and made an awesome almond milk Alfredo sauce.

The first thing I did was cook up two chicken breasts in a little olive oil and butter.  Once they were crusty and golden brown, I removed them from the pan, and put in one sliced white onion and some garlic.  I sliced up the chicken, and threw it back into the pan.  Next I added 5 cups of homemade almond milk.  I let it simmer for 10 minutes or so until the sauce started thickening up.  I rinsed off about a cup of marinated/rinsed and chopped artichoke hearts.  I added about 1/3  cup of grated parmasan cheese, and salt, pepper, oregano, thyme, and parsley to taste.

I opened and rinsed the noodles under hot water, and sprinkled a tablespoon of flour into the sauce just to get it a little thicker.  Then I put the noodles into the sauce, and let it simmer for a minute. I flavored with a little chicken bouillon and it was perfect!

I was looking forward to trying this, although had a  little trepidation because I was not sure if the texture of this noodle would really hold up to a cream sauce.  It turns out that the trepidation was well founded, as the texture was really really off, and I found myself craving starchy noodly goodness!

SO, my experiment didn’t work  as I had hoped.  The sauce is amazing, but not with the particular noodles that I made.  In fact, for lunch tomorrow, I am going to make some pasta for lunch tomorrow and make another batch of the sauce.

3 packages of Herb and Garlic Miracle Noodles (My suggestion is skip these and use a nice whole wheat pasta or even make your own)

5 cups almond milk

1 large onion

2 chicken breasts

2 tablespoons of crushed garlic (more or less to taste)

1 1/2 cups of marintated (or any kind) artichoke hearts

salt, pepper, oregano, thyme, and parsley to taste

1 tablespoon olive oil

1 tablespoon butter

First cook the chicken in the oil and butter until it is golden brown and crusty on both sides.  Then take it out and while it is resting, slice up one large onion and toss it in the pan with the left over oil.  Slice up the chicken and add it back to the pan.  Pour in all of the almond milk, and simmer until reduced by 1/3 to 1/2 stirring every few minutes and scraping the bottom of the pan.  sprinkle a teaspoon of flour in at a time until it begins to thicken I didn’t use more than a tablespoon.  Grate in parmasan cheese, and continue stirring.  Also add the artichoke hearts, and let cook for just a few minutes.  Once the sauce is done, add the noodles into the pan.  Once they are all mixed together you can serve.

The sauce is so easy, and on real noodles it tastes amazing.  However, this meal was very low in carbs and had lots of protein in it.  I have not figured out the WW numbers, but this honestly can’t be too bad!

Cilantro Lemon Lime Chicken

I am still on a celebration of cilantro kick.  Today I marinated 4 chicken breasts in about a 1/4 cup of dried cilantro, with maybe 1/8 of a cup of lime juice, and maybe 1/3 of a cup of lemon juice. The amounts are a bit odd, because I used the lime juice I had left, and then had to fill the bag up with enough lemon juice to do the bag marinade method.  The recipes that inspired it all used lime (see the bottom for those links) but you could use all lemon or all lime.  I used a tablespoon of honey, and a big chunk of frozen garlic (maybe 4 cloves).  I put them all into a gallon ziplock, and sucked out as much air as possible.  The chicken was frozen when it went in, and I let it evenly marinade all day.
After it has been marinating 8 hours, I pulled out the grill pan.  I put it on top of the gas flame, and heated it up.  I spritzed the pan with oil, and lowered the flame, to maybe medium.
Once the pan was hot, I put the chicken on, and let it do it’s thing while I prepared the veggies.
I took a head of broccoli, and chopped it into flouretts, and put it into a bowl with a lid.  I poured enough olive oil to coat in the bowl, then put in some thyme (okay a lot of thyme cause I forgot my bottle was open and not a shaker lid), some garlic, powder, a coating of cayenne pepper, and a bit of lemon juice.  I put the lid on the bowl and shook to coat the broccoli pretty evenly.  Once the chicken was done and I took it off the pan, I threw the oiled broccoli on it.
It turned out more grilled than fried, with charred spots, and a nice coating of seasonings.  Once it was done, I plated up.
OH MY GOSH, THIS WAS THE BEST CHICKEN I HAVE EVER MADE!!!!!!
Husband loved the broccoli too, and he is not a huge fan of the stuff!
It is the first time I have cooked it like that, and it turned out almost as good as the chicken!
I did  make this recipe my own, but special thanks to myrecipes.com and the Artsy-Foodie for combining together to create dinner (and lunch)!