Chicken, Broccoli & Rice Casserole

I simply wanted to cook chicken with rice & broccoli... a healthy, no cream of c___ included, tasty, home cooked meal all in one "pan". Here's what I made:

<3 Lishie

Chicken, Broccoli & Wild Rice Casserole

• 1 c uncooked wild rice
• 3 c chicken stock
• salt
• 1-2 heads broccoli florets
• 1-2 lbs boneless chicken breasts, cut into 1/3 pieces
• S & P

Wash the wild rice thoroughly in a small-holed colander. Place it in a large oven proof skillet w 3 cups chicken stock & salt; bring to a boil. Add broccoli florets & turn down heat to a simmer & cook, covered, 20 minutes. Preheat oven to 400. Uncover & add the chicken pieces into the skillet nestling them amongst the rice & broccoli. Sprinkle on S & P. Place in the oven & cook for 40 minutes (until chicken is done.)

Healthier Potato, Broccoli & Cheddar Soup

Autumn has set in & I was home with a sick tot all weekend- poor babe! We crafted, read, played & I was exhausted. No outside time makes me sad so we went out & splashed in some rain puddles a bit then came back in to this yummy dinner.

<3 Lishie

Healthier Potato, Broccoli & Cheddar Soup

• 3-4 large potatoes, washed, peeled, cubed
• 1 large, diced onion
• 1 head of broccoli florets
• milk (I used skim!)
• 1-2 cups lowfat shredded cheddar cheese
• salt & pepper, to taste
• chives, chopped & more shredded cheddar to top

Add the cubed potato, onion & broccoli to the pot & salt the veg. Fill the pot with water to just above the veg. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.Drain & return the veg to the pot. Using a potato masher, coarsely crush the veg. Add the cheddar cheese & enough milk to thin to desired thickness. Add S & P & top with more cheddar & chives.

Lemon Basil Pesto over Cavatappi & Broccoli

The last days of summer are simmering down up here but it is still deliciously warm outside... And we are still reaping the benefits of our garden as well as Jersey's best produce. We are the Garden State!!! Along with the gorgeous basil from our garden (pop-in-law's green thumb!) we have delicious farmer's market lemons... And for our side salad, a gigantic cucumber from Aunt-in-law's garden! (the green thumb runneth in that family!!! Her eggplants were humongous too! YUM! And fresh, Jershey tomatoes from pop-in-law's (our) garden. 

While hubby grilled some chicken outside, I made this easy, cool & refreshing pasta that can be served hot, warm, room temp OR cold! DeLish.

<3 Lishie

Lemon Basil Pesto over Cavatappi & Broccoli

• 1/3 c  pine nuts
• 2 c  fresh basil leaves
• 3 cloves garlic, peeled 
• S & P
• 1/2 c grated Parmigiano Reggiano cheese
• 1/2c  good, Extra Virgin Olive Oil
• 1 lemon, zest & juice
• 1 lb Cavatappi pasta
• 1 head of broccoli florets

Toss the first 5 ingredients into the food processor. Process! As the ingredients combine... drizzle in the olive oil. It is done when it is the consistency you prefer... Scoop it out & fold in the lemon zest & juice.

Meanwhile cook the pasta al dente... The last 2 minutes of cooking, add the broccoli into the boiling pot with the pasta. Drain all & combine with the pesto & serve. ENJOY!

Cheesy Wild Rice & Broccoli

A delicious side to perk up any meal... Nutritious... eat your broccoli! You can also add fresh spinach or asparagus to this dish!
<3 Lishie

Cheesy Wild Rice & Broccoli

• 1-2 TBSp olive oil
• 1 c wild rice
• 2 1/4 c chicken broth(or veggie broth)
  
• 2 small heads of broccoli florets
• 1 clove garlic, minced
• 2 TBSp butter
• 1 c shredded sharp cheddar
• S & P
  

Heat the olive oil in a medium sauce pan over medium heat.  Add the rice & stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, & cover.  Cook, covered, for 10 minutes.

Add in the broccoli & garlic, continue cooking for 5 -10 minutes or until most of the liquid has been absorbed. Remove from the heat & stir in the butter, cheese & S & P; Taste. Enjoy!

General Chow's Tofu

We are lessening the red meats in our home so I cautiously asked my hubby, "tofu?" And when he replied, "OK." (Not, "OK!", mind you, but it would have to do...) I got the green light. I was excited because, you see, for years I was a vegetarian (until my body resoundingly fought against itself & would not absorb nutrients). I still love tofu & many vegetarian meals wholeheartedly & rather enjoy when my veggie sister comes to dinner. One of our favorite meals, General Chow's Tofu, is from a classic Chinese Restaurant in Greenwich Village, Susie's.  So when I saw Heather, (of Hezzi D's Books & Cooks) General Chow's Tofu I knew this was the first tofu meal I'd make for the hubby to try. This is very much adapted from Hezzi D. (go to her recipe if you want spice!) It was a resounding hit!!!

Here's what I did...

<3 Lishie

General Chow’s Tofu 

• 2-3 TBsp canola oil, divided
• 1 package (14 oz) extra-firm tofu
• 1/4 c onion, diced small
• 2 TBSp garlic, minced
• 1 tsp powdered ginger
• 1 c water
• 1/4 c low sodium soy sauce
• 3 T. sugar
• 1 lemon's zest & juice
• 1 t. black pepper
• 1 bunch broccoli
• 2 TBSp water
• 2 TBSp cornstarch

Drain the excess water from the tofu & pat tofu dry with a paper towel. Slice the tofu length-wise into thin rectangular slices. Then cut each slice into a triangle.

One pan method! Heat 1 TBSp canola on the bottom of a large skillet.  Add in the tofu & sear tofu slices on each side until browned.  Remove the tofu to a plate.

Add remaining 2 TBSp oil into the skillet over medium heat. Add in the onion, garlic, & ginger.  Cook, stirring, until onions are softened but not browned. Add in broccoli florets, stir. Add 1 c water, soy sauce, sugar, lemon zest & juice, & pepper.  Bring the mixture to a boil.

Meanwhile, in a small bowl dissolve the cornstarch into the 2 TBSp water & incorporate it into the boiling sauce.  Simmer until thickened then add back in the tofu. 

Serve over rice. Enjoy!

Easiest Pasta and Broccoli Recipe

My hubby is not one for veggies much either. And I love them. So when he decides to have steak, I make what I want for me & G... I wanted broccoli this week. So I made a ton of this great, "Easiest Pasta & Broccoli" Recipe from Skinnytaste to eat 2 days straight. Yep. And it is GOOD. Make it- it is kid-friendly & Lishie-friendly (same thing ;) )


<3 Lishie

Easiest Pasta and Broccoli Recipe

from Skinnytaste (Gina's Skinny Recipes)

• 12 oz uncooked pasta (I used capellini broken up into little pieces...)
• 6 1/2 cups fresh broccoli florets, no stems
• 5 cloves garlic, smashed and chopped
• 1/4 cup grated Parmesan or Romano
• 2 tbsp olive oil, divided
• salt and fresh cracked pepper

Bring a large pot of salted water to a boil. When water boils, add pasta & broccoli at the same time & cook according to pasta instructions for al dente. When pasta is almost done cooking, reserve about 1 cup of the pasta water & set aside. Drain pasta & broccoli.

Return the pot to the stove & set heat to high; add 1 tbsp olive oil, when hot, addgarlic. Cook until golden, reduce flame to low & add pasta back to the pot.

Mix well, add remaining olive oil, grated cheese, salt & pepper to taste mixing well & smashing any large pieces of broccoli to break up.

Add 1/2 cup of reserved pasta water & mix well adding more if needed.

Serve in pasta bowls with additional grated cheese on the side.

White Cheddar Pasta & Broccoli

Sometimes I just want quick pasta & cheese. And this was one of those sometimes. Add a little green friendliness in the form of broccoli & I'm truly happy. Cavatappi, or "Corkscrew" is one of those great pasta shapes that I love to use for "no~name" pasta meals. It is fun, has a great texture & holds well if baked (although this meal was a no~bake). Enjoy! 

<3 Lishie

White Cheddar Pasta

adapted from Homemade by Holman

• 1 pound cavatappi
• 2 TBSp butter
• 2 TBSp flour
• 1 clove garlic, minced
• 1 small onion, finely diced
• 1/4 cup dry white wine
• 1 TBSp Dijon mustard
• 8 oz sharp white cheddar cheese, grated
• 2 cups milk
• 1 TBSp fresh thyme
• 1 T fresh oregano
• 1-2 cups Broccoli, finely chopped (can be uncooked or steamed first)
• Parmesan cheese to taste

Cook pasta al dente, according to directions. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add broccoli and pasta and toss to incorporate sauce. Mix in parmesan cheese.

Broccoli Cheddar Soup

My favorite soup around this time of the year through winter is broccoli cheddar. I always get it for lunch at Au Bon Pain & it is delicious. It's warm & fulfilling in the chilly autumn city. 


I wanted to make a lighter version at home without the cream & this is what came about... a delish crock full of Fall:


Broccoli Cheddar Soup

• 3 TBSp butter
• 1 small Onion, chopped
• 2 TBSp AP Flour
• 2 cups + Low-Sodium Chicken Broth ~ *I added the "+" because you may need more later to thin out the soup 
• 1 Bay Leaf
• 1/4 tsp ground Nutmeg
• Sea Salt & Pepper, to taste
• 3 large Potatoes, cleaned, peeled & chopped small
• 2 cups Mild Cheddar, shredded ~ *reserve a little of one of the cheeses for topping later
• 2 cups Sharp Cheddar, shredded
• 1 large head of Broccoli

Melt the butter on Medium-high in a dutch oven or large soup pan. Add in the onion & cook until the onion is soft & translucent. Whisk in the flour & continue whisking until it is golden colored. Add in the 2 cups of broth, bay leaf, nutmeg, sea salt & pepper... add the potato & allow it to come to a simmer. Lower the heat & allow to cook for about 20 minutes, until the potato is fork tender. Remove & discard the bay leaves. Whisk in the 2 shredded cheeses until combined.


Meanwhile, steam the broccoli separately until it is fork tender. Add it into the soup & combine. If the soup is too thick, add more broth. At this point, either 1) mash with a potato masher if you like a thick soup, 2) Use an immersion or countertop blender (carefully since the soup is hot) to puree the soup till you get the consistency you like.


Top with shredded cheese & enjoy!


<3 Lishie

PS~Come to the NYU Bookstore, 726 Broadway, NYC, NY 10003 on 10/6/11 @11a.m. for a free reading of Llama Llama Red Pajama to help break Jumpstart's Read for the Record!

Broccoli Rice Pilaf ~ two ways to cook it!

If you are like me, you need fresh things to eat, fast. And, if you are like me, you LOVE your carbs on the side (as the main course, for dessert, etc. Ha!) Well this is a delicious side dish that combines pasta AND rice (yikes! ;) ) but injects a little more green veg into your meal. 


So I am showing you how to prepare this meal two ways: 1) with a rice maker/steamer or 2) on the stove, in a shallow sauce pan. Either way, it's pretty quick & very delish! 


Brocoli Rice Pilaf

• 1 TBSp Butter
• 1 small Shallot, diced very small
• 1 Garlic clove, minced
• 1/4 cup vermicelli Pasta, broken into small pieces (twice the size of a piece of rice)
• 1 & 1/2 cups white Rice
• 2 cups Water
• 1 & 1/2 cups Broccoli florets
• *Spritz of fresh Lemon (*Optional)

Ricemaker/Steamer Directions: Place the pat of butter into the rice bowl, turn "on". Allow to melt then add the shallot for a minute. Stirring with a non-scatching spoon or spatula. Add the garlic, cook another minute. Add the pasta pieces & allow to brown. Place in the rice & water. Put the steamer section on top of the rice cooking bowl & add the broccoli florets to the steamer. Cook as instructed for the rice. When done, combine the broccoli & the rice mixture together, tossing. If you would like, spritz it with some fresh lemon juice. Serve & enjoy! 

Stove top Directions: Place the pat of butter into a shallow sauce pan on medium-low. When it has melted, add the shallot & saute for a minute. Add the garlic & the vermicelli pieces, stirring. Allow the pasta to brown. Add in the rice, then the water. Let the liquid come to a boil, lower the heat, cover & simmer, stirring occasionally until the water has evaporated, the rice, cooked. 

Meanwhile cook the broccoli on a separate burner in a steamer basket or steam it in the microwave. When done, combine it with the cooked rice mixture. If you would like, spritz it with some fresh lemon juice. Serve & enjoy!

<3 Lishie

BLT Pasta

OK so it's really Bacon~Broccoli~Tomato~Pasta but it is so good!!!!! The cherry tomatoes are fresh from our garden (my Father in Law's green thumb print!) This is another super easy, super quick pasta with a lot of natural flavor. I made it before we ran out of the house for our local Bayonne, NJ National Night Out. What a beautiful, fun night!!! Gabriel got to sit on a police motorcycle & tons of neighbors & friends & family were there! 

Bacon, Broccoli & Tomato Pasta

• 6 slices of Bacon
• 1/2 cup cherry or grape Tomatoes, halved
• 1 cup Broccoli florets
• Extra Virgin Olive Oil
• Zest & juice of 1 Lemon
• 1/2 lb-1 lb. Pasta 
• fresh, grated Parmesan Cheese

Preheat oven to 400 degrees. 

Prep 1 baking sheet with a level roasting rack or parchment paper & place bacon evenly on it.

On a 2nd baking sheet, place the broccoli florets & halved tomatoes. Sprinkle liberally with the olive oil.

Place BOTH baking sheets in the oven & roast for 20 - 25 minutes, until the bacon is crisped & the veggies are browned on the edges.

Meanwhile, cook the pasta according to box directions. 

Chop up the bacon into pieces & mix with the broccoli, tomatoes & pasta. Zest the lemon & add the juice, along with more extra virgin olive oil, toss, top with parmesan cheese & serve. 

Gabriel @ National Night Out

YUM. The roasting brings out the flavors of the fresh veg. & adds to the pasta. ENJOY!

 <3 Lishie

Pasta Primavera

Pasta Primavera

• 2 medium Carrots, cut into 2" pieces
• 1 cup Broccoli florets
• 1 medium zucchini, cut into 2" pieces
• 1 Yellow Bell Pepper, cut into 2" pieces
• 1 Red Bell Pepper, cut into 2" pieces
• 1 Orange Bell Pepper, cut into 2" pieces
• 1 cup New Potatoes, cut in halves
• Extra Virgin Olive Oil
• 1 TBSp your favorite herb mix- (*I used Lemon-Rosemary)
• 1 Lemon, zest & juice
• 1 lb. your favorite Pasta- (*I used Angel hair spaghetti, broken into pieces)
• Parmesan Cheese, Freshly grated 

*All of the vegetables must be fresh!
Preheat oven to 450 degrees. Mix all of the veg in a large bowl & add the herbs & lemon zest. Sprinkle some olive oil onto the mixture, enough to lightly coat the veg. Toss all of the contents together well. Place on a foil-lined baking sheet in one layer & roast for 10 minutes... Take out of the oven & mix the veg around, then place the pan back into the oven for another 15 minutes.


While the vegetables are roasting, cook the pasta according to package directions, reserving a cup of the pasta water. 


When both the pasta is cooked & the veg is roasted, combine everything in a large bowl.  Add the lemon juice & as much of the reserved pasta water to make the pasta a little teeny tiny bit saucy. Serve hot, warm, at room temperature, or cold topped with parmesan cheese.


Here's my letter of endearment to this recipe high-lighting all of the wonderful things about it:


Dear Pasta Primavera,
-You are so tasty & good for me & my family... healthy & nutritious.
-You allow me to use all of the extra vegetables I tend to buy before they, well, rot.
-You are so versatile, I can use summer squash or green bell pepper or brussels sprouts, cauliflower, parsnips, radishes, onions, garlic cloves... I can use any Herb combo, whatever I feel like... any type of pasta shape I want... no confines!
- And speaking of, I can eat you hot, warm, or cold... You are welcome at my BBQ. 
I <3 you, Pasta Primavera! 
- DeLish

Herbed Orzo, Chicken & Broccoli Salad

As the days get warmer & warmer, I like quicker, cooler & simpler meals. Meals that can be sides at a BBQ or a full dinner with a salad. You know, meals that can be served hot, at room temperature or cold.

Generally I look & see what I have on hand & go from there. Tonight- boneless chicken... what to make? I snuck a peak in my fridge & came up with this. It's yummy, there's no mayo so no worries if you bring it to an outside event or BBQ & it is filling. Oh did I also say it was yummy?

Herbed Orzo, Chicken & Broccoli Salad

• 1 lb. boneless Chicken
• 1/2 cup Extra Virgin Olive Oil
• 2 TBSp fresh Dill
• 1 tsp dried Oregano
• 1 tsp dried Basil
• 1 Lemon- Zest & Juice
• 2 TBSp Red Wine Vinegar
• 1 box Orzo, cooked to package instructions.
• 1 cup Broccoli, steamed

Cook the Orzo. Steam the Broccoli at the same time. 


In a small bowl, mix together 2 TBSp olive oil, 1 TBSp dill, the Oregano & the Bail. Brush the boneless chicken with it; Coat both sides.  Heat about 2 TBsp Olive Oil in a saute pan over medium-high heat. Cook the chicken, squeezing some lemon juice onto it while sauteing,  about 8 minutes on both sides, or until the meat is completely cooked. Dice into cubes.


In a large bowl, whisk together 4 TBSp olive oil, the Red Wine Vinegar, the rest of the lemon juice & the zest, & the rest of the dill. Add the Pasta, the Broccoli & the diced Chicken. Toss it all to combine & coat with the dressing.

Quinoa with Tofu, Broccoli & Red Bell Pepper

Disclaimer- I had not yet tried quinoa before now. Now I have... & I was not too content with the quinoa part I have to say but the tofu & veg made me happy. I would have preferred this more with rice to tell you the truth. If you love quinoa, please make it. This was an easy vegetarian recipe that would be a great main dish (protein, grain & veg all in one) or side. This is one of those recipes made simpler for me because of my combo rice cooker/steamer. I made the quinoa & steamed the broccoli & bell pepper at the same time.

Quinoa with Tofu, Broccoli & Red Bell Pepper

• 1 cup Quinoa
• 1 cup Broccoli florets
• 1 Red Bell Pepper, chopped
• 1 Package Firm Tofu, water drained, tofu chopped
• 2 TBSp Sesame Oil
• 1 tsp. fresh Ginger, grated
• 2 TBSp Low Sodium Soy Sauce
• Green Scallion- Optional (I didn't add)
• Red Pepper Flakes Optional (I didn't add)

Cook the quinoa- 2 cups water to the 1 cup quinoa. Bring the mix to a boil then simmer covered for 15 minutes. Or make it in your rice cooker like I did!
 
Steam the broccoli & the red pepper pieces together.
 
In a non-stick saute pan, heat the Sesame Oil, being careful not to burn it. Sesame oil heats & burns fast! Add in the tofu pieces then sprinkle the grated ginger over it & splash with the soy sauce (Add red pepper flakes here). Allow the tofu to brown on both sides, mixing frequently.
 
Add the tofu, broccoli & pepper to the quinoa & mix together. Top with green scallion, if desired, & serve.

*Lishie tip- Tofu can be really tasty & filling depending on how it's made. It's great for protein.

Recipe Swap: Crock-Pot Asian Beef & Noodles

I am absolutely loving this recipe swap! It's really exciting to see what recipe I'll get & from which friend! This week's theme was "Asian" & I got my friend Lauren's (over at Lauren's Kitchen) Crock-Pot Asian Beef & Noodles recipe! I made some changes in the recipe to better serve my family's needs as I've blogged below.  Lauren's recipe has a much easier & faster prep time than mine but both are tasty! I took her advice on the saltiness completely to heart & tweaked a lot of ingredients. I like to choose what vegetables go into my stir fries & we're not big fans of frozen veg, so I changed the frozen up for fresh. Another big difference is with the Ramen noodles. Delicious as they may be, they have way too much sodium for us so I substituted with fresh, Chinese noodles (found by the wonton wrappers in your grocery store).

Oh! & I only have a 6 Quart Crock-Pot:

My hubby thought the veg looked so "pretty" in there- he said to take a pic!
Fresh, goodness! The "before" shot ;)

Crock-Pot Asian Beef & Noodles (Adapted from Lauren's Kitchen)

• Cooking Spray
• 1/2 head of Broccoli
• 1 large Onion
• 2 red Peppers, chopped into large chunks
• 8 oz. package of snow peas
• 1/4 cup button Mushrooms, quartered
• 2 lbs. Stir fry Beef/Beef Round
• 1/2 cup reduced sodium Soy Sauce
• 1/4 cup Sesame Oil
• 1/4 cup Red Wine Vinegar
• Zest & Juice of 1 Lemon
• 12 oz. Water
• 2 TBSp. Corn Starch
• 9 oz. package Chinese Noodles
• 1/4 cup Scallions, chopped

Spray Your Crock-Pot with cooking spray. Place the first five ingredients (all Veg.) in the bottom of the cooker & lay the beef on top.


In a medium bowl, whisk together the soy sauce, sesame oil, red wine vinegar, lemon juice & zest, & water. Dissolve the corn starch into the liquid. Pour the mixture over the beef & veg.


Cover & cook for 5 hours on high or 9 hours on low.


10-15 minutes before cooking time finishes, carefully incorporate the Chinese noodles & scallions into the crock-pot & cover again. Allow to finish cooking.

Not-so-pretty (it blinked!) but it was tasty

The beef was so tender & flavorful from the crock-pot cooking! But, I have to say, it's doubtful I'll make it again soon. The negatives for our family? The veg was too mushy & it's color was "stewed" out. Now this may be my fault for subbing fresh in for frozen! But we love fresh veg with "bite" to them. If I were to make it again, I'd tweak it so that I'd slow cook the beef in 3/4 of the sauce then add the different vegetables at varying times which, in effect, defeats the purpose of a crock-pot meal! LOL Also, I'd use the scallions as garnish instead of placing them in the pot. Still, the meat & the noodles were delicious with the sauce & I was happy to try something new- me, cooking/eating-wise & the family, taste-wise.

Thank you, Lauren!

Baked Ziti with quick meat sauce & Roasted Broccoli

I prepped a quick dish for tonight, last night. I love these dinners just as much as crock-pot ones because I know I can come home, chuck it in the oven & play with my toddler. So here's my easy meat sauce which I used in a baked ziti. I prepped it all last night, with leftover sauce, then wrapped it & refrigerated.

Baked Ziti with Meat Sauce

Meat Sauce:

•  olive oil
• 1 small onion, chopped
• 1 clove of garlic, minced
• S & P
• 1 TBSp. fresh basil, chopped or 1 tsp. dried basil
• 1 pound ground beef (I use Angus)
• 3 cups sauce

On medium-high, heat the olive oil in a sauce pan. Add the onion & stir... sweat the onion (until it is translucent). Add the garlic, S & P, basil... stir for another minute... add the ground beef. Cook it out until the beef is no longer pink, stirring occasionally. Then drain the liquid from the beef in a colander & add the cooked meat back into the pan... Add the sauce, stirring to combine with the beef... Heat through.

Baked Ziti:

• 1 lb. (16 oz.) ziti or ziti rigati
• 3+ cups Meat Sauce (above)
• 15 oz. Ricotta Cheese
• 2 cups shredded Mozzarella Cheese
• 1/4 cup fresh Basil, chiffonade
• S & P
• 2 TBSp grated Parmesan Cheese

Preheat oven to 350°. Grease a 13x9" baking pan. 

Cook pasta very al dente ("to the tooth", firm but not hard. it still has more time to cook in the oven!). Drain. In a large bowl, mix in a tiny bit of the sauce & set aside. 

In a separate bowl, stir together remaining sauce, ricotta cheese, 1 cup of the shredded mozzarella, basil (save some herb strips as toppers), S & P. Fold the sauce mixture completely into the pasta. 

Poor into the greased baking pan. Top with remaining cup of shredded mozzarella, parmesan cheese. 

Bake for 30 minutes or until bubbly & browned. 

Serve topped with some fresh basil. 

Meaty/Cheesy goodness!

Delish!

When I came home, I was also craving something green, so I made roasted broccoli. I have to thank Tales from the Mad Men Kitchen for that one again! YUM.

Roasted Broccoli

Chinese Take Away @ Home!

My friend Christina over at Tales From a Mad Men Kitchen had the great idea of testing out "copy cat" Chinese takeaway recipes. This excites me because, due to my shellfish allergies & other food confines, I am unable to splurge on this yummy fast food alternative. I happened to see this one for sweet & sour chicken when she cast the challenge.

The bones of this recipe are really good even with the bit of tweaking I did (or especially with the tweaking ;) ) but the text in itself was highly frustrating to me. Very difficult to follow while cooking, all clustered the way it is. So, in a highly unlike-Lishie way, I re-wrote the entire recipe to make it much more user friendly. The original came from Jennifer Iserloh's Secrets of a Skinny Chef, originally linked here : Just Like Takeout Sweet & Sour Chicken.

This was so flavorful & delicious I'd definitely recommend it. It's much healthier, "clearer" & has less sodium than bottled sauces. We ate it without a carb but next time, I'll make it with white rice on the side. My hubby said, "All you need is the white box." Awesome.

Just Like Takeout Sweet-and-Sour Chicken


Sauce

• 1 cup orange juice
• 4 garlic cloves, minced
• 1 lemon, juiced & the zest
• 1 tablespoon orange marmalade
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil

In a medium bowl, whisk sauce ingredients together until incorporated & smooth. Set aside.


Chicken

• 1⁄2 cup AP flour
• 1 tablespoon cornstarch
• 2 egg whites
• 1 lb. Boneless, skinless chicken breasts  cut into 1-inch cubes
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon paprika

Preheat the oven to 450°F.


Place parchment paper on a baking sheet (or “grease” with cooking spray).


Then using a typical breading “mise en place” station, prep the chicken to cook- In one shallow bowl, place the flour, cornstarch, salt & paprika, & mix. In another shallow bowl, the egg whites.


Bread the chicken… & this is how “I” did it… I placed all of the chicken pieces into the egg whites & tossed the pieces until they were covered. Then I transferred the egg-coated chicken to the flour mixture for coating. Lifted each piece, shaking off the extra flour mix & placed them on the prepped baking sheet.


Bake 10 to 15 minutes, until the chicken is cooked through and the breading is crisp.


Veg

• 3 TBSp Canola Oil
• 1 red bell pepper, seeded and chopped
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1/4 cup scallions

***Optional Add-ins:

• 1⁄2 cup cubed pineapple
• 1 8-ounce can bamboo shoots, drained
• 1 can of water chestnuts

Heat a large skillet with 3 TBSp canola oil over high heat. Add the bell peppers, broccoli, cauliflower & scallions. Cook 4 to 5 minutes, stirring often, until the veg starts to brown lightly but is still crisp. (Optional items should be added here).


Transfer the chicken from the baking sheet to the skillet with the vegetables. Pour the sauce over the chicken & veg, gently stirring until the sauce is incorporated into the skillet. Cook about 2 minutes more, until the sauce thickens.

***I did not use the additional ingredients. For the pineapple, I like my veg with a fruit or citrus accent but not with actual fruit chunks mixed in.

Flavorful, yummy goodness!

*Lishie tips: A lot of the ingredients are staples for my kitchen- For instance, a kitchen MUST is corn starch... But you do not need to run out & buy everything. If you need to eliminate something from the sauce- it would be FINE without the orange marmalade (the marmalade simply strengthens the beautiful citrus highlights of this meal. Orange juice alone would be fine). Oh, but a MUST that is not an American pantry staple? Sesame Oil! Do buy it- it's wonderful!

*Lishie facts: Sweet & Sour Chicken really is a Western invention & generally the chicken is deep fried. Sweet & Sour Pork, on the other hand, is Cantonese from as far back as 18th Century China.

Recipe Swap- Roasted Cauliflower... & umm, Broccoli (Side Dish)

And yet another great recipe swap from our little Nestie group- this time it's Sides! And mine happened to come from my feisty friend Christina's Blog: Tales From the Mad Men Kitchen (who got the initial recipe from Rouxbe). I have to admit, the dressing is pretty much the same as I always use on my cauliflower (& broccoli) after steaming them. The BIG difference, what took it out of the box for me? ROASTING the veg. Funny how something so simple, a little change in technique, can alter a recipe & fire up one's taste buds! My Mother-in-Law was making salmon tonight & she knows how much I love hers so she makes it for me as well... I thought, yumm, salmon & roasted vegetables would be perfect together!

I only changed two things... I added fresh broccoli to the mix (1/2 head of cauliflower + 1/2 head of broccoli) & I used the zest of an entire lemon. And unlike Feisty, I did grate some parmesan on at the end... why not? :) Thanks, Feisty so much for changing my steaming-full ways! Roasting is just as healthy & great on a rainy day in New Jersey like today!

Roasted yummy goodness

BTW- I supplied my Strip House Potatoes Romanoff. YUM

Cooking for a beloved Vegetarian

Cavatelli & Broccolini

So my sister Perrie, "Gabriel's aunt", the teeny-tiny, GOOD eater BUT also a vegetarian, is finally coming to visit! What does that mean? Sister Lishie is in the kitchen preparing all of little sis' favorite foods... Something for dinner (sorry- tomorrow's blog- Hint? It's veggie as well ;) This is IT ) & most importantly, to "takeaway" home with her. Yes, I am cooking & packing it all up. She loves Kasha - CHECK! packed... & I also made Cavatelli & Broccolini, yes, broccolini. Broccolini is a natural hybrid between broccoli & gai-lan (Chinese Kale) but looks like broccoli rabe. You can definitely go with the classic broccoli though! I thought I'd change it up when I saw these gorgeous, unique greens at the supermarket.

Cavatelli & Broccolini

Cavatelli & Broccolini - CHECK! packed
 

2 heads of brocolini
1 lb. cavatelli
1/2 cup olive oil
4 cloves garlic, sliced
*red pepper flakes (optional)
fresh, grated parmesan (for topping)

When water boils, add in pasta & broccolini... cook to cavatelli package instructions, then drain.

While the pasta & broccolini are cooking, heat the olive oil on medium heat, add the garlic slices & cook until they are golden. Be VERY careful not to burn the garlic! Add in the red pepper flakes if using. Add the pasta & broccolini to the garlic oil sauce & toss together. Top with grated parmesan cheese.

*Instead of red pepper flakes I chopped a slice of red bell pepper very small to add a little color to the dish without the kick.

All the while making & prepping these three dishes, I fed Gabriel & cooked this hubby pleaser for dinner.

Perrie's "Takeaway"

I cannot wait to see my little sister, can you tell? Hope my dishes make her happy. Next up? Dessert for Perrie as well as a birthday treat for another special person! Stay-tuned :)