Posts tagged ‘sides’

September 13, 2010

Curry Chicken Salad

No pics. Sorry. I ate it all.

INGREDIENTS

  • 2 cups cubed poached chicken*
  • 1/2 cup  plain greek yogurt
  • golden raisins
  • crushed walnuts
  • 1/3 onion
  • curry powder
  • cinnamon
  • lemon

INSTRUCTIONS:

  1. place walnuts, raisins, yogurt in a big bowl.
  2. heat oil in pan. add curry powder. fry curry, then add to mixing bowl. with remaining curry paste in pan, quick saute onions for a few seconds (removes pungent raw onion taste).
  3. add onions and poached chicken to bowl.
  4. add a dash of cinnamon and some lemon juice.
  5. salt to taste, mix and serve over bed of greens.

*Poached in chicken broth, onions, carrots, celery, thyme, parsley, salt. discard solids after poaching and freeze broth in ice tray for later use!

August 17, 2010

Cinnamon Cumin Lamb Meatballs topped with Lemon Mint Yogurt. Served with Raisin and Pistachio Quinoa

tonight’s dinner was another get-rid-of-crap-in-fridge night. these little projects of mine have been turning out surprisingly well. i really should do this more often. ratio of quinoa to meatballs was pretty good. i had about 4 meatballs and the boy had 6. i found this to be a good portion size. he however, asked for leftover mashed potatoes after dinner. fine by me. they’ve been sitting in the fridge for a few days now anyway. (:

note: over salted the quinoa and under salted the meatballs. ): fine when eaten together. but in the future, after salting the onions to taste, add more salt to meat mixture and no more extra salt in the quinoa (even with low sodium chicken stock.)

INGREDIENTS:

for meatballs –

1/2 onion
1/2 lb ground lamb
2 -3 tbs breadcrumbs
2 tbs milk (or 1/2 egg)
cumin
cinnamon
parsley
salt and pepper

1 cup greek yogurt
2 tbs lemon zest
fresh mint leaves

for quinoa –

1 cup quinoa
2 cups chicken stock
1/2 onion
cinnamon
3 tbs honey
golden raisins
pistachios, unsalted.

PREP:

  1. chop 1 onion and saute, adding cumin, cinnamon, parsley, salt to taste.
  2. remove to cool.
  3. with hands, mix in 1/2 of onions with ground lamb. add milk and sprinkle in breadcrumbs slowly while mixing.  salt and pepper. set meat in fridge.

INSTRUCTIONS:

  1. heat pan. toast quinoa until it pops and sizzles.
  2. pour in liquid and sautéed onions. bring to a boil.
  3. reduce to low-med heat. add more cinnamon, honey, and raisins. simmer and stir ~20 min.
  1. preheat oven to 350 degrees.
  2. roll lamb mixture into 10 mini meatballs.
  3. line baking pan with foil, butter. space meatballs evenly and bake on 350 for ~ 15 min.
  4. in a small bowl, combine lemon zest, mint chiffonade, and yogurt.
  1. turn off heat on quinoa. stir in pistachios.
  2. serve and top with meatballs. spoon on yogurt generously. eat!
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July 6, 2010

Pan Seared Trout with Spicy Lime and Chive Creamed Corn

Success! pic came out rather ugly due to crap-tacular lighting at my apartment, iphone camera limitations, and my growling stomach yelling at me to hurry the frack up. adapted from the spinning plate

INGREDIENTS:

  • 1/2 cup half and half
  • 1 lime
  • fresh chives
  • 2 corn on the cob
  • butter
  • 1 tsp sugar
  • tony chachere’s creole seasoning
  • 1 filet rainbow trout
  • salt & pepper

INSTRUCTIONS:

  1. cut each corn on cob in half. place smooth side down, remove kernels vertically.
  2. use back of knife or edge of spoon to “milk” the cob, scraping downwards.
  3. in a small bowl/cup, mix ~1 tbs lime zest. 1/4 cup of cream. 1 tsp sugar. and ~ 1 tbs of lime juice.
  4. finely chop several stalks of chives. set aside. (1-2 tbs)
  5. melt a generous pat of butter in a small sauce pan, add corn and pulp. reduce heat to med-low. season with tony charchere’s to taste. cook 10 min until corn sizzles and pops.
  6. meanwhile, prepare room temperature filet by rubbing dry with paper towels then seasoning both sides generously with kosher salt and pepper.
  7. heat skillet/non stick pan on high. add oil to thoroughly coat bottom.
  8. when oil smokes, place filet in skin side down (always presentation side down first). ~4 min on high heat, or until fish is cooked 3/4th of the way up. do not move! (if tail of filet is thinner than body, use deeper pan and have tail flush against the side.)
  9. raise heat of corn to medium and add in cream mixture. mix, add more cream to consistency of preference. remove from heat, mix in chopped chives.
  10. flip filet. finish searing for 1-2 min.
  11. spoon creamed corn in plate. top with trout. garnish with lime slices.
  12. EAT.
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