Asian Chicken Lettuce Wraps

Posted on April 6, 2010 by kitchenbelle

After an indulgent holiday weekend, I was flipping through America’s Test Kitchen Light & Healthy 2010 in search of something fresh and light to get us back on track.  These Asian Chicken lettuce wraps caught my eye.  A little over a year ago now, I made lettuce wraps using a recipe from the Biggest Loser. They were absolutely delicious and so much fun to eat!  I figured it couldn’t hurt to try a new recipe with a bit of a different spin.  One word for these lettuce wraps: FRESH!  I am in love with the combination of lime juice, fresh basil, scallions, and cilantro! Each bite was bursting with the flavors of nature!   I added some minced carrot for additional color, bulk and nutrition.  I must say this was a very satisfying and filling meal.  And to quote my husband, “I feel full but I don’t feel gross.” Perfectly articulated if you ask me!

*Notes:

  • These can be made gluten free by eliminating the soy sauce or subbing gluten-free soy sauce.
  • I doubled the recipe below and there was enough to feed three for dinner and two for lunch.

Asian Chicken Lettuce Wraps:

  • 1 cup cooked brown rice
  • 3 tablespoons soy sauce
  • fresh squeezed juice of one lime
  • fresh grated zest of one lime
  • 1.5 tablespoons brown sugar
  • 1 teaspoon corn starch
  • 1 pound ground chicken or turkey (or a combination of both)
  • 2 teaspoons olive oil
  • 1 jalepeno chile, stemmed, seeded and minced
  • 1 carrot peeled and minced
  • 1/4 cup chopped fresh basil
  • 4 scallions, sliced thin
  • 3 tablespoons chopped fresh cilantro
  • 12 Boston lettuce leaves (about one head) washed and spun dry

Prepare rice according to package instructions and set aside.

Whisk the soy sauce, lime juice, lime zest, and cornstarch together in a small bowl.  Set aside.

In a skillet over medium heat warm oil.  Add carrots and cook a few minutes,  or until soft. 

Meanwhile, in a small bowl mash ground meat with the back of a spoon until smooth.   Add the ground meat and jalepeno to the skillet containing carrots. Break up meat with a wooden spoon. Cook until meat is no longer pink.

Add the soy sauce mixture to the skillet and cook stirring constantly. Remove from heat and stir in basil, scallions, and cilantro.

Transfer meat to a serving bowl and serve with rice and lettuce. To serve, scoop some rice on top of each leaf and top with scoops of meat.

Adapted from America’s Test Kitchen Light & Healthy 2010.

Filed under: basil, carrot, chicken, gluten free, ground meat, Main Dish, rice, turkey | 2 Comments »

Pumpkin Seed Pesto and Squash Sauce over Fresh Pasta

Posted on October 18, 2009 by kitchenbelle

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My colleague takes part in a community garden in Jamaica Plain where she grows all sorts of herbs and vegetables.  I believe we are closing in on the basil season here in the northeast because yesterday she very generously offered to give me a gigantic amount of basil from her garden.  And I mean a gigantic amount–I think she gave me nearly an entire bush!  I have been wanting to make pesto for a while now, but I don’t have my own basil plant and I would have to buy about 25 of those plastic snap containers (you know how basil is sold in grocery stores?) to get a half cup of pesto.  A free bush of basil is almost exciting as dark chocolate Reese’s peanut butter cups! I couldn’t wait to make pesto! 

However, basil is so summery to me. I wanted to put an autumn spin on our dinner.  It immediately clicked on how I could do it: Use PUMPKIN SEEDS instead of PINE NUTS!  Perfect.  I also wanted to incorporate some squash and fresh pasta.  Using these ideas and ingredients I sequestered myself in the kitchen and I pretended to be on Top Chef.  (I am really enjoying that show lately–I love all of the discussion about  “notes” and “building flavor.”) 

The result was awesome.  This was one of those meals that while I was eating it I got super excited and giddy!  It was so delicious.   Not just delicious but so much more delicious than I ever expected.  (Don’t you love when that happens?)   And it was easy and didn’t take very long to make.  My favorite part was the contrast of the mild creamy squash sauce with the sharp garlicky saltiness of the pesto.  They really worked well together. The fresh chewy pasta was a major asset as well–it really jived with the creamy squash sauce.  The risk of using all of these ingredients, which could have been overkill, really paid off.  And this made for a pretty fall plate.  The green of the spinach pasta with the orange sauce on top was very cool.

Although I tried to keep track of my methods and ingredients, I didn’t measure everything.  If you want to try to replicate this feel free to email me.  That said,  it was pretty easy and I don’t think you could go wrong with such a delicious cast of flavor characters.

Pumpkin Seed Pesto and Squash over Fresh Pasta:

 

  • 1 pound fresh spinach pasta (If you are feeling ambitious, make your own!  I bought some from Whole Foods for $4.99)

Pumpkin Seed Pesto

  • several bunches of fresh basil
  • 3 cloves garlic
  • ~3/4 cup fresh shredded parmesan reggiano cheese
  • 3/4 cup pumpkin seeds, toasted
  • ~ 3/4 cup olive oil
  • salt and pepper to taste

Squash Sauce

  • 2 cups squash (you can use canned or fresh)
  • 1/2 cup milk
  • 3/4 cup chicken broth (use vegetable broth instead and this dish is vegetarian)
  • 1.5 teaspoons nutmeg
  • a handful of fresh shredded parmesan reggiano cheese

Boil water for pasta.  Be sure to add salt to the water.

Make the pesto

Toast pumpkin seeds in a large pan over medium heat.

In a food processor chop basil, garlic, cheese, and all but two tablespoons of the pumpkin seeds.  While food processor is running, pour olive oil into food processor in a steady stream.  Add salt and pepper to taste.  Set aside.

Make squash sauce

In the same pan in which you toasted the pumpkin seeds, cook squash, milk, and chicken broth and stir together until smooth and creamy.  Add nutmeg and cheese.  Continue to stir until heated through and cheese has melted.

Add pasta to boiling water.  Cook until done and drain.  Immediately add pasta to pan containing squash sauce and toss to coat pasta.

Portion pasta into individual bowls.  Scoop about two tablespoons of pesto on top of each serving.  Garnish with reserved pumpkin seeds. Serve immediately.

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Filed under: basil, cheese, Fall, Main Dish, pasta, pumpkin, squash, VEGETARIAN | 9 Comments »

Caprese Kebabs

Posted on July 21, 2009 by kitchenbelle

 

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For the past few weeks I have been looking for no-cook delicious appetizers for a low fuss girls’ only cocktail party.  Luckily, I had the opportunity to brainstorm recipes and ideas with MyRecipes.com editor Ashley Johnson.  Ashley had so many wonderful suggestions and fun ideas that it was impossible to incorporate all of them!  (Check out some of her girls’ night recipe ideas here:  Girls Night In– Party at the Grill )

First on my menu: caprese kebabs.  Nothing says summer like this classic flavor combination! I especially like these kebabs because they add some sass to your spread.  They aren’t your typical “chip and dip” that guests have come to expect. They are fresh, delicious and ridiculously easy to make!    

Caprese Kebabs:

  • 1  pint grape or cherry tomatoes, halved
  • 10  to 14 fresh small mozzarella cheese balls, cut into thirds
  • wooden skewers
  • 1/4  cup  extra virgin olive oil
  • 2  tablespoons  balsamic vinegar
  • 1/4  teaspoon  kosher salt
  • 1/4  teaspoon  pepper
  • 6  fresh basil leaves, thinly sliced 
  • Kosher salt and pepper to taste

Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in serving dish/bowl.

Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.

Adapted from MyRecipes.com.

j

Filed under: Appetizer, basil, cheese, mozzarella, tomato, VEGETARIAN | 3 Comments »

Quinoa Salad with Corn and Red Pepper

Posted on May 19, 2009 by kitchenbelle

 

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Quinoa is all the rage these days!  Everywhere I turn there are either quinoa recipes or articles praising quinoa as the best food source ever.  I had to get on the bandwagon!  I’ve been holding on to a box of quinoa for a few weeks now and I finally settled on making  this Martha Stewart recipe.  I was quite pleased! The taste and texture of the quinoa reminded me of a combination of rice and couscous–I think that if it were possible to “mate” the two, this is the taste and texture you would get! 

 Because I served this as a main dish, not a side, and I didn’t know what to expect, I decided to add some pulled chicken breast.  (I actually bought one of those grocery store roasting chickens and pulled off the deliciously moist meat—I am surprised over and over and over at how fabulous these birds are!)  That said, this is a filling meal and by no means did it need the chicken.  Without the chicken I think this would be a perfectly satisfying gluten free vegetarian main course or side. Also, I think it would pair perfectly with turkey tips or steak tips (or any other grilled or broiled protein–think Memorial Day cookout!).    

This recipe was a light yet filling, delicious, and nutritious gluten free meal—and a perfect introduction to this super-grain.

Quinoa Salad with Corn and Red Pepper:

  • 2 tablespoons olive oil
  • 1 tablespoon red cider vinegar
  • 3 tablespoons fresh basil, thinly sliced
  • 1.5 teaspoons mustard powder
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1.5 cups quinoa, cooked according to package directions, using chicken or vegetable broth in place of water
  • 1 cup of frozen corn kernels, thawed
  • 1 red bell pepper, stemmed, seeded, and diced
  • 3 scallions, thinly sliced
  • chicken breast pieces, cooked
  • baby spinach

Whisk olive oil, vinegar, basil, mustard powder, and garlic in a large bowl.  Season to taste with salt and pepper.

Add the (cooked) quinoa, corn, chicken, diced red pepper, and half of the sliced scallions to the bowl.  Toss lightly to combine.

Arrange baby spinach on individual serving plates or a platter.  Mound salad on the center.  Garnish with remaining scallions.

m

Recipe adapted from MarthaStewart.com.

Filed under: Appetizer, basil, chicken, corn, gluten free, Main Dish, peppers, quinoa, salad, Side, spinach | 2 Comments »

Thai Chicken and Basil

Posted on February 18, 2009 by kitchenbelle

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I always talk about how much I prefer quick, fresh home cooked meals to takeout and this recipe here really reinforces that!  Throw this chicken in a box with a wire handle and you will swear it comes from the freshest most delicious Thai takeout restaurant that ever existed.   

There is a lot of flavor and a lot of kick, so adjust your seasonings accordingly if you fear the fire!  We really love hot and spice so this was right up our alley.  My husband and I agree that this will be added to my “go-to” recipe pile.  It is that good!  I served this over brown rice with a side of steamed edamame.  Delicious.

A note: The measurements don’t create as much sauce as we would have liked—especially because the brown rice really sucks up the juice.  I suggest adjusting the liquid ingredients to your liking to get the amount of sauce that is right for you.  I will probably double, or even triple, the liquid measurements next time I make this.  What can I say, I like sauce…

One more note: Of all places, this recipe comes from Men’s Health Magazine!  I love getting recipes from a variety of places and I won’t lie, this is not the first time I’ve cooked from a Men’s mag!  You never know where you will find a great recipe! 

Chile Chicken and Basil:

  • 4 cloves garlic
  • 2 Thai bird chilies or serano chilies
  • pinch of salt
  • 1/2 tablespoon of sesame oil (you could also use peanut oil)
  • 1 pound boneless skinless chicken breast (I used chicken breast tenders/strips–they are already sliced nice pieces)
  • 1 teaspoon light soy sauce
  • 1/2 tablespoon red chili paste
  • 1 tablespoon sweet chili sauce
  • 2 tablespoons hoisin sauce
  • fresh cracked pepper to taste
  • 2 cups loosely packed fresh basil

Very finely chop the chilies and garlic.  Combine them on your cutting board and add a pinch of salt.  Use the side of your knife to smear the finely chopped bits into a paste. 

Preheat your wok (or pan) over medium-high heat. Add the oil and the chili/garlic paste you just made.  Cook for a few minutes.  Be careful not to burn the garlic.  Chop the chicken into smaller pieces and add them to the pan.  Once the chicken is lightly browned (about 3-5 minutes) add the soy sauce, chili paste, sweet chili sauce, and hoisin sauce.  Toss to coat the chicken.  Cook until the chicken is done through, about 3-5 more minutes.

Crank some freshly ground pepper over the chicken and then add the basil to the pan.  Cook until  the basil is just wilted, about 2-3 minutes.  Serve immediately.

Adapted from recipe found in Men’s Health magazine March issue.

Filed under: basil, chicken, Main Dish | 5 Comments »

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