Steamed Chicken

Preparation Time: 10 minutes

Cooking Time: 25 minutes

 

Ingredients

• 3 (900g) chicken thigh pieces
• 3 (350g) chicken drumsticks
• 3 (330g) chicken wings
• 2 chicken breast fillets

Method

1.      Wash the chicken pieces and pat dry with paper towel.

2.      Stack two 25cm (10 inch) bamboo steamers in a wok and add enough water to the wok so that the water reaches just below the bottom steamer. Bring the water to the boil. Divide the chicken thigh pieces, drumsticks and wings evenly among the steamers leaving enough room for the chicken breast fillets in the top steamer. Cover with the lid. Steam the chicken pieces for 5 minutes then add the breast fillets to the top steamer and cover. Steam for a further 20 minutes, turning the chicken pieces once during cooking. To test the chicken, pierce the thickest part of the pieces with a skewer. If the juices run clear, the chicken is cooked. Slice the breast fillets. Serve immediately on individual plates or from the bamboo steamers with the ginger garlic dipping sauce, steamed rice and wok-fried Asian greens.

Notes

·         The method of cooking chicken pieces in a bamboo steamer results in deliciously tender meat. Although you can also use a stainless steel steamer, the bamboo seems to impart a unique moistness to the chicken. Arrange the chicken neatly in the bamboo steamer. It can then be brought direct from the cooktop to the table and used as an authentic serving dish (don't forget to place it on an underplate).

Cantonese Steamed Chicken

Chinese dried black mushrooms add an earthy flavor to this easy to make steamed chicken dish. A good choice for family meals.
Serves 3 to 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 4 - 6 medium sized Chinese dried mushrooms (reserve 1 tablespoon soaking liquid)
• 1 1/2 pounds assorted chicken pieces, bone-in
• 1/4 teaspoon salt
• Pepper, to taste
• 1 1/2 tablespoons soy sauce (4 1/2 teaspoons)
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 1/2 tablespoons cornstarch
• 2 slices ginger, shredded (about 1 tablespoon)
• 1 green onion (spring onion, scallion), diced

Preparation:

Soak the dried mushrooms in a bowl of warm water for 20 minutes, or until they have softened. Squeeze out the excess water, cut the stems off the mushrooms and thinly slice. Reserve 1 tablespoon of the mushroom soaking liquid.

Use a heavy cleaver to chop the chicken through the bone into bite-sized pieces. Place in a heatproof bowl and add the salt, pepper, soy sauce, rice wine or sherry, sugar, sesame oil, reserved mushroom liquid and cornstarch. Allow to marinate while bringing water to a boil for steaming.

Place the bowl on a rack in a pot for steaming or in a steamer such as a bamboo steamer in a wok. Place the chicken pieces in the middle of the plate and surround with the mushrooms. Sprinkle the shredded ginger and green onion over top. Steam the chicken over boiling water for 15 - 20 minutes, making sure it is thoroughly cooked. Serve over rice.

Fattoush Salad

Fattoush salad is a great mix of fresh vegetables, a bright dressing, and pieces of crisp pita bread. Add feta cheese, olives, pepperoncini, and other flavorful items at will. Easy, light, yet filling - it's a great addition to grilled dinners or as a light dinner all on its own.

Fattoush salad is endlessly flexible. Use the formula below (with its many options) as a starting point. Tweak, add, and subtract ingredients depending on that magical combination of your taste and what's in your kitchen.

I like to use Lemon Garlic Vinaigrette for this salad, but feel free to apply whatever lemony dressing you like.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4 to 6 servings

Ingredients:

• 2 to 4 pita breads
• 1 tsp. cumin seeds (optional)
• 1 head romaine lettuce
• 1/2 red onion
• 4 tomatoes
• 1 cucumber
• 1 cup mint leaves (optional)
• 1/2 cup cilantro leaves (optional)
• 1/2 to 1 cup flat-leaf parsley leaves (optional)
• 3 to 4 Tbsp. Lemon Garlic Vinaigrette or similar salad dressing
• 1/2 cup crumbled feta cheese (optional)
• 12 to 24 Kalamata or similar black olives (optional)
• Tahini (sesame paste) for drizzling (optional)
• Garlic Yogurt Dressing for drizzling (optional)

Preparation:

1.   Toast pita breads, cool, and break into bite-size pieces. Set aside.

2.   If using cumin, heat a small frying pan over medium-high heat and toast cumin seeds until fragrant, about 1 minute. Let seeds cool and crush lightly in a mortar and pestle or with the bottom of a small frying pan. Set aside. (See How to Toast Cumin Seeds.)

3.   Tear or chop lettuce into bite-size pieces, wash and dry lettuce, put leaves in a very large bowl.

4.   Thinly slice red onion and add to lettuce.

5.   Chop tomatoes and add to lettuce.

6.   Peel cucumber, if you like. Cut in half lengthwise. Spoon out seeds, if you like, cut into thin half-moons, and add to lettuce.

7.   Cut mint into ribbons, chop cilantro and parsley, and add to lettuce.

8.   Add pita pieces to lettuce. Drizzle salad mixture with Lemon Garlic Vinaigrette and toss thoroughly.

9.   Divide salad between serving plates to arrange on a large platter. Top with crumbled feta cheese and olives, if you like. Drizzle with tahini and/or Garlic Yogurt Dressing, if you like. Sprinkle with reserved toasted, ground cumin seeds, if you like.

Makes 4 to 6 servings Fattoush Salad.

Wazzu Tailgate Chili

Ingredients

• 1 pound ground beef                                       
• 1 pound ground pork
• 2 tablespoons olive oil
• 1 large onion, chopped, divided
• 1 green bell pepper, chopped
• 1 habanero peppers, seeded and minced
• 2 jalapeno pepper, seeded and minced
• 3 cloves garlic, minced
• 3 tablespoons chopped green onion
• 3 (15 ounce) cans chili beans
• 1 (14.5 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) can tomato sauce
• 1 (12 ounce) bottle lager-style beer
• 2 tablespoons cornmeal
• 1 cup water
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon salt
• 1 1/2 teaspoons ground black pepper
• 1 cup shredded Cheddar cheese

Directions

1. Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
3. Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
4. Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.

Chicken and Shrimp Soup

This week’s soup recipe develops from a military guy who favors to help keep his real identity undercover. He did, however, choose to declassify his Chicken and Shrimp Soup recipe for that Primal Blueprint Cook book Challenge, and we’re glad he did. The soup follows our favorite soup-making techniques, that is tossing a lot of healthy stuff inside a pot and allowing it to simmer to deliciousness. All that’s needed from you is a touch cutting up and stirring. Yes, you will find lots of elements, but when you scan their email list you’re prone to discover that you currently have most of them available.

At nighttime times of winter this soup adds instant necessary color. Nutrient-wealthy yellow pepper, celery, celery and tomato plants are mainly responsible, although a pleasant mixture of spices or herbs along with a garnish of cilantro and scallions also brighten the bowl. Chicken and shrimp add lots of protein but with the veggies, the soup continues to have an easy fresh flavor. It is not say it's not plenty satisfying - if the soup satisfies the hunger of military guy, we’re confident it may suit your hunger too.

Ingredients:

• 1/4 cup bacon fat, lard or olive oil
• 1 medium onion, chopped
• 1 yellow pepper, chopped
• 1 jalapeno pepper, chopped
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 2 tbsp chopped garlic
• 2 cups diced tomatoes
• 2 cups cauliflower “rice” or more to taste  (for 2 cups worth take a bag of defrosted frozen cauliflower or 1/2 a head of fresh cauliflower and put in food processor or food “chopper” and process until cauliflower is the size and shape of rice)
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tsp garlic powder
• 1 tsp sea salt
• 2 cups chopped chicken (For those on the go, rotisserie chicken works very well)
• 8 cups chicken stock
• 1 bag peeled and cleaned, uncooked shrimp
• 1/4 cup chopped scallions, or green onions
• 1/2 cup chopped cilantro

Directions:

On medium heat, melt bacon fat or other fat in a large cooking pot. Add onions, yellow pepper, jalapeno, celery and carrots. Cook five minutes.

Add garlic and cook for an additional two minutes. Don’t let the garlic brown. Add tomato and the cauliflower “rice”. If you want soup that’s a little less soupy and more like meat and vegetables with a little broth, simply add a few more cups of cauliflower rice.

Add cayenne pepper, black pepper, paprika, garlic powder, and salt and sauté a few minutes then add chicken and cook for about five minutes, stirring frequently.

Turn down heat to low/medium.

Add chicken stock and simmer 20-30 minutes.

Add shrimp, scallions, and cilantro and simmer for an additional 5-10 minutes.