Tag Archive | Garlic

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.

Advertisements

Stuffed Chicken Breast

20140120_193040

Last night I was looking through my ever thinning kitchen (payday is Friday)  and trying to figure out what to make with the ingredients we have.  I have been thinking about stuffed chicken breast for a while, and realized we had enough to make it that night.  The last time I made it years ago, I used goat cheese, spinach and garlic as my filling.  That was before I was married I believe, and it was the first candle lit dinner my now husband and I have ever had.

This time we had cream cheese instead so I used that.

I get Foster Farms 10 lb bags of frozen chicken breasts at Costco…and the breasts are HUGE!   I thawed out two breasts and got my filling ready.

The filling was super easy.  I sauteed some 3 cloves of garlic (lets say one or two in the future though) in a little butter.  Once that is done, throw in a large handful of spinach to wilt a little in the butter.  Once it  wilts just a little, starts turning bright green, throw the mix in the food processor with 8 oz of cream cheese (it probably could have been less).

I butterflied two chicken breasts, and split the filling between two chicken breasts.  It could probably be up to four breasts for that much filling as mine were over filled.  I used my hands to try to shape a pad of the cream cheese mixture to fit into the breast. I opened up the chicken breast and filled it up.  then I did my best to close it around the filling, and placed them into a hot pan with some butter and olive oil. I seared one side, and the other side.  Once both sides looked nice and golden brown, I put the pan into the oven at 400 degrees for 25 minutes.  Once the internal temp of the meat was 160 degrees.  The chicken opened up and some of the filling came pouring out which turned out amazing with the next step.  🙂

I put a slice or two of cheddar on top of the chicken, and broiled it until the cheese was melted and bubbly.  This caused the filling that had poured out to crisp up, and become very savory.  This also firmed up the filling and made it easier to to take out of the pan and place on a plate.

What I love most is that this entire recipe only takes 5-6 ingredients  and is actually really really easy!

stuffed chicken breasatThe chicken came out perfectly moist.  It looked nice and the flavors were great together!

3 tablespoons butter

2-4 chicken breasts

2 cups in spinach

3 cloves garlic (1-2 is good)

Daikon Spaghetti and Meatballs

P2 spaghetti and meat balls

 

Well, I have not really posted anything since being back in America, other than my husband’s birthday cake.  It is time to get back to it, and work on the healthy cooking I was enjoying so much in Korea!  

Jeremy is on Phase 2 of the Omnitrition Drops right now.  This is the HCG diet that I was on in January.  He is doing amazing and has lost 20 lbs in 10 days, and is still loosing!  I will be starting again as soon as we have the money to buy another bottle of drops for me.  I have been cooking the food for two weeks now, and struggling to be creative.  I have done meatloaf, burgers, chicken 5 ways from Sunday.  

Since I am not on the diet, I am struggling to stick to the meals, as I am craving bread, pasta and potatoes.  I have been making some flat bread and tortillas for my tacos, but seem to grab chips or soda every once in a while.  

For several days I have been craving spaghetti.  I realize that is something I miss from Korea, as I won’t buy store bought tomato sauce anymore.  I used to make it often for different pastas such as spaghetti or lasagna.  This week I bought some tomatoes and the second I got htem out of the bag to put them in my fridge, I realized that they were either bruised from the bag, or just over ripe when I chose them.  I knew they needed to go into my simple yet beloved sauce!  I like to make this with fire roasted bell peppers, but since they are not allowed on phase 2 of the eating plan, I left them out for more tomatoes.  

First, I put an x shaped slit in the bottom of five tomatoes.  

I boiled them for up to one minute until the slit loosened and started peeling.  Then I put them in a bowl of ice cold water to cool off and quit cooking.  I then peeled the tomatoes (the skin comes right off), and cut the tomatoes into slices.  I put them in a crock pot on high.  I then diced up the onion into bigger chunks, and added them to the pot.  I diced up the garlic and threw it in.  I put the lid on and let this cook for 4 hours.  When it started cooking  down, and getting a little thicker, I added 1 small can of hunts tomato paste.  After it cooked for another half hour, I scooped 2 cups into my food processor.  I added the spinach in, and blended it together.  I added this mixture back into the pot, and added the spices and seasonings to taste.  I put this back into the crock pot to get it back up to temperature, and added 24 meatballs.  I let this cook for a half hour.

 

Meatballs

I began by blending up 2 wasa crackers, 2 cloves of garlic, and 1/4 of an onion in the food processor.  Then to blend, I added 1 lb of meat, and seasoning, and pureed for another 30 seconds.  

Next I weighed out about 40 meat balls from this mix, each 1/2 an oz in weight.  I cooked them in a pan with about 1/4 inch of water, stirring when needed to cook all the way through.  When I took them out of the pan, they went into a bowl that was lined with paper towels to collect any remaining grease that was on the surface.  When the sauce was ready, I put 24 into the sauce to cook for another half an hour (and lend flavor to the sauce), and the rest in the freezer for another day.  

 

Noodles

Now for the easiest part! (Well sort of). 

The hard part of this was locating the one ingredient…Daikon Radish.  I had to go to a gourmet grocery store and pay 1.89/lb for the radish, which was over 2 lbs.  

Today I peeled the radish, and then pulled out my mandolin.  I have a $10 one from Walmart, but it had the perfect attachment for spaghetti noodles.  I used it to slice over half of the radish into thin ribbons.

Next I boiled water.  The directions I was given said to gently boil for 5-7 minutes.  I set my timer for five minutes, but after three minutes, the texture resembled noodles and I tasted them.  The texture was good for noodles as well.  So after three minutes I drained the radish from it’s water and assembled my plate.  

To get a proper HCG phase 2 plate, I put 2 oz. of noodles, and 2 oz. of sauce.  Then I added 8 meatballs on top.

This is my all time favorite HCG recipe at the moment!  I have not had one I like more, which is mostly because I LOVE Pasta, and sincerely miss it!  

 

Spaghetti Sauce

5 large tomatoes

1/2 of a walla walla sweet onion (or one large onion)

4 cloves of garlic

2 cups of spinach

basil, parsley, salt to taste

splash of apple cider vinegar to taste

A few splashes of Franks Red Hot sauce (original)

6 oz Hunts tomato paste

Noodles

1 large daikon radish

Meatballs

1 lb ground beef

1/4 walla walla sweet (half a large onion)

2 cloves of garlic

2 tablespoons Sumac seasoning (1 tablespoon sumac, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked hot paprika, 1/2 teaspoon tumeric, 1/8 teaspoon salt)  I make this mix myself.  (This is optional, season meatballs however you like)

1 food scale

2 wasa crackers (I used lite rye)

 

 

Chicken Quinoa Casserole

DSC01905

 

On Saturday I am selling my oven and all of the pans that go with it.  So tonight, knowing that I have a few veggies and quinoa in my house that need to be eaten up before I leave Korea for ten days.  I was also excited to use my Korean jjigae pot again!

I sliced up 2 medium potatoes into small cubes.  I threw a cup of quinoa into the pot with the potatoes and about 2 cups of water.  I put it on the stove to boil and covered the pot.

I kept my eye on the pot, as I knew for a fact that I didn’t put enough water in for the quinoa.  When the quinoa had soaked up most of the water, I added the rest of the ingredients.  I added one jar of pablano pepper alfredo sauce, then I filled the jar half way full of water, shook it up and added the water as well.  Next I added 2 diced up chicken breasts, 1 diced onion, 1 red bell pepper diced up, and a large handful (maybe two tablespoons) of capers.  When this started to thicken, and I checked that the potatoes were just about done, I added one crown of diced up broccoli, and changed the bowl from the ceramic pot to a glass baking dish.  I would have just baked it all in the pot, but my tiny convection oven was too small.  Once I put the mixture in the dish,  I baked it covered with foil for about 20 minutes, just to finish cooking the quinoa and chicken, and then pulled it out and covered the top with a few slices of Colby jack cheese.  When the cheese was nice and brown and crusty, I pulled it out and served.  It was super easy, really yummy, and it had tons of flavor. You can season to taste after adding the alfredo sauce.  We added just a pinch of salt and some freshly ground pepper to the plate, and it really was not bad for such an easy meal.  I did not cook anything ahead of time, and it all went raw into one pot

My First (and maybe only) Korean Dinner!

Korean dinner

 

This week was the Lunar New Year celebreation in Korea.  This is a huge holiday, where you people are often given a three or four day weekend.  It is a time when Koreans meet with their families, and the women and girls make tons of traditional food.  The families take some of it and offer it to their ancestors at their grave sites, and then they celebrate usually at the husband’s parents houses.  The children bow before their grandparents and are given money as well.  I don’t know a ton more about this holiday, but I sued it as an excuse for me to make a meal out of traditional Korean foods.

Whenever I go to a traditional barbecue restaurant, they always serve a tofu soup that I really like.  It is not super flavorful, but it is good spooned over rice, and since I have gotten over my aversion to tofu, I have wanted to try it…especially since I got my new traditional Korean soup pot!  I learned in the Cooking in Korea facebook page that the soup was called deonjang jjigae, which is fermented soybean paste soup.  This is the one soup I have really tried, and I enjoy it, so I was determined to make it.  I paired it with smoked duck breast, as that is an easy protein, and one of the meats that we most enjoy in Korea, and of course rice.

DSC01892First I made the soup.  I put the ceramic pot on the stove, and prepared the DSC01891ingredients.  I wish I would have had some kale or bok choy but I didn’t so I just used the veggies I had, which are not nontraditional on their own.

 I used 4 small potatoes, 1 carrot, 1 onion, 2 tablespoons of garlic, 2 teaspoons of Korean red pepper paste, and three tablespoons of deonjang paste in this soup.

First I washed, peeled, and cubed the potatoes.  Next I quartered one carrot lengthwise and then cubed it up as well.  I sliced the onion, and threw in the pulverized garlic.  Next I put it into the soup pot and turned it on high to let it boil, and cook all the root veggies.

DSC01893

I turned the flame on high, and put the lid on.  I let it cook for about 10 minutes, came back and stirred, and checked the carrots and potatoes.  They were already getting soft, so I removed the pot from the stove, since I can only use one burner at a time.  Next I made my rice.  I have a brown and black rice blend, so my rice tends to look redish purple…you can use whatever rice you have.  I boiled

2  2/3 cups of water, and then turned it down to simmer with 1 1/3 cups of rice and covered for 15 minutes.  I added a drizzle of olive oil in hopes of keeping my rice from sticking to the bottom of the pan (I am good and getting rice stuck on pans!)

DSC01897When it appared that the water was gone from the pan (looking through a glass lid), I took the lid off, stirred it a bit, and removed the pot from the burner.

Next I used my grill pan.  I opened my package of smoked duck breast, and grilled it over the grill pan, just for a few seconds on each side, as it is actually pre-cooked.

Smoked duck is dense like ham, and smells a combination of ham and bacon, which is interesting considering it is a flying animal, not a pig!

DSC01901

Using the grill pan for this is nice, because duck is very very fatty!  The grill pan allows for the fat to run off, and although it is a little dry, it is still very good…especially with the honey mustard sauce that the store included with it!

Once I had the duck cooked, I threw the pot back on the stove for another minute, just to make sure the soup was hot.  Over high heat, it started boiling again within two minutes, showing that this pot can retain heat very well.  At this point, I realized I forgot to throw in the tofu.  So I cubed up a chunk of firm tofu, and threw it into the pot, letting it simmer for a few more minutes.  I should have done this before taking it off the heat the first time, but it still turned out okay.  I tasted it and realized I was in fact missing a little something so I threw in less than two tablespoons of Braggs Aminos (aka soy sauce), and the salty flavor helped.  At the last moment before serving, I also threw in some chopped up green onions which were the perfect complement to the soup!

This is what it looked like done!

DSC01902

Now in Korea, they would give each persona  spoon, a set of chop sticks, and all serve yourself on community plates and bowls.  I don’t have very many dishes in my house, so I did take advantage of this!  I set out one plate of duck, one large bowl of rice, and because the soup pot was so large, I did serve us each our own bowl of soup, although traditionally, it is brought to the table in the pot, and everyone just scoops from there.  My favorite way to eat the soup is with rice.

So anyway, here is my duck and doenjang jjigae.  It was not the best meal I have ever made, but it was pretty good, and my soup was close to those I have had at Korean barbecue restaurants around here.

Now on the the special dessert we got in Itaewon today…strawberry rhubarb pie!

Kung Pao Beef

DSC01853

I LOVE Chinese food!  When I went to Taiwan in 2006 I had sweet and sour chicken, and the filled buns and we went to a hot pot  restaurant.  I ate wonderfully.  When I came to Korea, I knew since we are so close to China that the cuisine would have to be just as good if not better.  Now I had heard of American Chinese food, but I figured food in this part of the world could really not be that diferent.  Imagine my surprise, when I got to Korea, and found out that what they call Chinese food, is the bland back bean paste with ham in it over noodles or rice called jajangmyun or 자장면.  Look it up…you will see why I was underwhelmed.  They call this Chinese food, although most Koreans know it is really of Korean origin.  I do have one friend who LOVES jajangmyun in the states, but I find it very bland and flavorless.  So, I have made sweet and sour chicken a few times over here, and tonight I attempted my other all time favorite, Kung Pao…only this time, I tried it with beef, not chicken!  Because of the lack of “American Chinese Food” in Korea, I truly want my first meal back in the USA to be American Chinese!  I am so looking forward to that day,but until then, on with cooking!  🙂

Today I got Miracle noodles version of rice.  While I was shopping for supplies for stir fry, my husband and I decided that Kung Pao was sounded AMAZING!  I had beef in the cart, so we decided to try Kung Pao Beef.  I quickly pulled up a recipe online, and pulled up a recipe on my phone.  I found one at allrecipes.com.  Once I had the ingredients, we were set.  I used Korean red pepper paste, and I am not a huge fan of peanuts, so we used cashews.

I played with the recipe a little, as I didn’t have white wine nor white distilled vinegar.  I used Braggs Aminos instead of soy sauce as well.  I followed the marinade instructions using a little apple vinegar instead of the wine.  I let 500 grams of bulgogi cut beef (super thin slices) marinade while I chopped veggies, and made the sauce.  The veggies I used were red and yellow bell peppers, and one onion.  I also used a tablespoon of pulverized garlic.  I put the beef into the pan and used kitchen sheers to chop it up a bit.  when the meat was almost cooked, I put the veggies in.  After about 2 minutes, I added the sauce, and cooked until thick.

I drained two bags of the miracle noodle rice, and rinsed them under hot water for several minutes.  When the beef sauce was thick, I served the rice with the beef.  I was surprised that the rice actually had a good texture, even though the kernels were bigger than regular rice.  I got the white rice feel from them.  I ate one small plate, and got very full.

I will not be using miracle noodles brand all the time, although I may buy some for the rice, or some of their flavors.  I have found that Iherb.com has the best price I have seen for them comparing to the miracle noodles website, amazon.com, and a few other places online.  I paid $2.38/bag as opposed to $3.29/bag on miraclenoodle.com and 2.58 on amazon.com.  I was also able to buy them in smaller portions, rather than 6 bags, and fork out extra money than I wanted to for a sampler.  I got three varieties, and although I am impressed so far, for the next five weeks at least, I will be getting my noodles from my local E-mart.

In both American and Korea, using Iherb.com will give you great deals!  If you use this code, you can save at least 10% off your first order.  Also, I would make a nice little commission off of it as well!  My code is RKW560

Please feel free to use it and share it with your friends to try this awesome website.

If you are in Korea, shipping is a flat $4.00, and all of my items have arrived 7 days after I ordered them.

Hamburger Salad

DSC01798

 

With the urging of my mom, and my three months of fairly unscuessessful attempt at Weight Watchers, I have decided to go on the Omnitrition version of the HCG diet.  This diet has me taking drops three times a day, and eating 4 oz of meat and veggies twice a day, with a snack or two of fruit or wasa crackers.  Today is my first day.  I made some incredible lemon chicken for lunch, with 4 oz of sauteed onions.  The meal size left me wanting, but water got me through until grocery shopping and dinner.

At the store tonight, I bought all the veggies I could find on the approved list, along with some hamburger meat.  I weighed out 4 oz of meat, and one oz of onion per patty.  I used 1 tablespoon of garlic powder and a teaspoon of oregano in the meat for six burgers.  I mixed it together and put it in a dry, non stick pan on low to medium low heat.  Next I sliced up some tomatoes, and washed some lettuce.  I also sliced up some cucumber.

I made my husband a cheeseburger on bread, and I wound up slicing up my hamburger patty and putting it over 1/2 a cup of lettuce, 1 oz of cucumbers, and 1 oz of tomatoes.  I topped the salad off with a sprinkling of mustard, and that was my dinner tonight.  Today is the first day I am eating this diet, and quite frankly, I am STARVING still.  My stomach is literally still speaking to me, after I am done eating.  I really want to say screw it, and just eat another burger on bread with lots of cheese and no veggies.  However, now that I have fruit in the house, I am thinking I may just wait a little while, and try for some fruit for dessert instead.