Quinoa Salad with Corn and Red Pepper

Posted on May 19, 2009 by kitchenbelle

 

m

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 »

Chicken Lo Mein

Posted on May 18, 2009 by kitchenbelle

m

 I like to keep my eye out for recipes that are delicious and fresh substitutes for takeout.  This one caught my eye because it is packed with vegetables.  Also, it contains those scrumptious soba noodles that I just can’t seem to get enough of these days!  The cremini mushrooms have a strong earthy flavor that adds some depth to this dish.  (You could always substitute button mushrooms if the cremini are too “dirty” for you.)  This dish tastes even better reheated and eaten a few days later.  This is definitely another one of those instances where you could throw this in a little white box with a thin wire handle and enjoy the best take out you never ordered!

Chicken Lo Mein:

  • One 12-ounce package of soba noodles
  • 5 cloves garlic
  • One 2-inch piece of fresh ginger, peeled and cut into pieces
  • 1 pound of chicken breast sliced into thin strips
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon olive oil, vegetable oil, or a few squirts of cooking spray
  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 cup chicken or vegetable broth
  • One 1-pound bag frozen mixed stir-fry vegetables (water chestnuts, mini corn, carrots, peppers, peapods etc.), thawed

In a medium pot of boiling water, cook noodles until tender, about five minutes.

Using a blender or food processor, finely chop the garlic and ginger.  Transfer half of the mixture to a medium bowl.  Add the chicken strips and 2 tablespoons of soy sauce to the bowl.

In a large skillet, heat the oil or spray over medium-high heat.  Add the chicken mixture to the skillet and cook until chicken is no longer pink.  Transfer to a clean bowl.

Using the same skillet add the mushrooms and the remaining ginger-garlic mixture.  Cook, stirring often, until the mushrooms are tender and brown.

In a small bowl whisk together the remaining 1 tablespoon of soy sauce, the oyster sauce and cornstarch.  Add 1/3 cup of water and the chicken broth. Pour this mixture over the mushrooms and simmer until thickened. Add the thawed mixed vegetables and the chicken mixture to the skillet.  Cook until heated through. Add the noodles and toss. 

Adapted from Pork Lo Mein recipe found in Rachel Ray magazine.

Filed under: Appetizer, carrot, chicken, corn, Main Dish, mushroom, pasta, peppers, Side | 2 Comments »

Thai Chicken and Basil

Posted on February 18, 2009 by kitchenbelle

f

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 »

Chicken Marsala over Macaroni

Posted on January 20, 2009 by kitchenbelle

jan

I have been a major blog-delinquent—I apologize!  I made this meal for my sweetheart’s birthday at the start of the month and I am just now posting it!  Tsk tsk tsk! 

Enough chastising, however, and on to the grub!

My husband really enjoys Chicken Marsala and orders it fairly regularly at restaurants.  I hadn’t ever really thought about making it until I received The Best of America’s Test Kitchen 2008 as a holiday gift which features a straightforward and simple recipe for the dish.  This recipe was easy and yielded delicious, flavorful, and juicy chicken.  And the sauce is so tasty!  (I made extra to serve over the macaroni.)  I think this is a great special occasion dish and the best part is you won’t be shackled to the kitchen.  I don’t think it took more than an hour to make!  (Don’t hold me to that estimate, though—it could be skewed.   The reason: well, let’s just say the chicken wasn’t the only one in the kitchen soaking up the wine!!!) 

This is one of those dishes that made me really excited—for some reason I didn’t expect it to be as great as it was!   

One note before I get into the recipe: I served this over Bucatini because that is what I had on hand.  I would suggest that you use a smaller shaped macaroni, like penne or rigatoni.  The long noodles were too slippery for such a light sauce.   

Chicken Marsala over Macaroni:

  • 8 chicken breasts
  • 1/4 cup flour
  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 8 ounces white mushroom, quartered*
  • 3 cloves garlic, minced
  • 3/4 cup sweet Marsala wine**
  • 1/2 cup chicken broth***
  • the juice of one lemon
  • fresh parsley to taste

Get your water boiling.

Tenderize the chicken breasts in a plastic bag (or pressed between two pieces of saran wrap) by hitting with a meat tenderizer or a rolling pin.   (You will want to pound them down to about 1/4 to 1/2 inch thick.)

Pat them dry and season both sides of each with salt and pepper.  Coat them in flour and shake off the excess.

Heat about one tablespoon of olive oil in a skillet.  Place four cutlets/breasts into the skillet and cook until golden brown–about 2-3 minutes on each side.  Set aside and cook the remaining four cutlets in the same manner.

Boil your pasta.

Melt one tablespoon of butter in the now empty skillet.  Cook the onion and mushroom over medium-high heat about 5 minutes, or until the onions are translucent and the mushroom are brown.   Add the garlic and cook for about 1-2 minutes.   Transfer this mushroom mixture to a bowl.

Deglaze the pan with the Marsala wine and broth, by adding it to the empty skillet and scraping the pan (using a wooden spoon) to get all of the brown tasty bits into the sauce.  Bring to a boil over high heat and cook until sauce reduces by about half. 

Reduce the heat to medium, add the chicken (and any accompanying juices) to the skillet and heat until the chicken is warmed through.  Remove the chicken from the skillet and set aside.

Remove the skillet from the heat and whisk in the remaining two tablespoons of butter, lemon juice, parsley, and mushroom mixture.     

Place macaroni in serving bowl.  Top with chicken.  Pour sauce over the top. 

 

 

*I used two containers of pre-sliced white mushroom from the produce department.

**I used double (maybe even triple this amount) in order to have enough sauce for the pasta.

***I used an entire medium size carton of chicken broth.

 

Recipe adapted from The Best of America’s Test Kitchen 2008.  You should buy it!

Filed under: chicken, Main Dish, pasta | 1 Comment »

Buffalo Chicken Salad

Posted on October 20, 2008 by kitchenbelle

There’s something about Buffalo Chicken that makes it feel like junk food.  Maybe it’s because of the frequency of buffalo tenders on bar menus.  But the truth is, it doesn’t have to be bad for you.  You can enjoy the delicious flavor without lots of fat and calories!

I know many of my readers love Buffalo chicken, as do my husband and I.  When my husband handed me his Men’s Fitness magazine and showed me this recipe, I decided to make it immediatley.  What a great, easy, tasty, and healthful weeknight supper!  (And who would have guessed I’d be getting recipes from men mags!  Though, it was Ellie Krieger who submitted this to the magazine!)

(This recipe made me think of Tina from Carrots ‘n’ Cake because I know how much she loves Buffalo chicken!  Low and behold–she and her husband had Buffalo Chicken Lasagna last night!  Maybe the onslaught of cold weather created a widespread yearning for all things hot & spicy!)

Buffalo Chicken Salad:

  • 2 cups romaine lettuce, chopped
  • 1 small bunch scallions, finely chopped
  • 4 stalks celery, coarsely chopped
  • 3 carrots, grated
  • 1 cup cherry or grape tomatoes, cut in half
  • 4 tablespoons (or more!) Franks Red Hot Buffalo sauce
  • 2 skinless, boneless chicken breasts sliced (or even easier–“stir fry chicken strips”)
  • 2 tablespoons olive oil
  • 2 small handfuls mozzarella cheese, grated
  • blue cheese crumbles*
  • low fat blue cheese dressing*

In a large bowl combine oil and buffalo sauce.  (Use as much or as little sauce as you’d like!)  Add the chicken tenders (either breasts sliced up or use the “stir fry chicken strips” as I did) and using your hands to mix, fully coat chicken with sauce.

Spray a hot grill pan with cooking spray.  Cook the chicken on the pan until done.

While chicken is cooking, portion your lettuce and veggies into two large salad bowls.  Top with cooked chicken, a sprinkle of crumbled cheese, a handful of grated cheese, and dressing.  Garnish with additional chopped scallions.

*Note: I know I am the minority here, but I don’t eat blue cheese.  For our salads, I replaced blue cheese crumbles with goat cheese crumbles, and blue cheese dressing with ranch dressing.

Also note, this recipe is gluten free.  Be aware, however, that some brands of blue cheese contain gluten.  Read the package label carefully when making your purchase.

Adapted from recipes found in Men’s Fitness Magazine November 2008 issue.

Filed under: chicken, gluten free, Main Dish, salad | 3 Comments »

« Previous Page — Next Page »