So, my wife is currently in her Residency, which means I'm the one cooking in our home now. I've gotten really into it, to the point where I'm making my own sauces (like a Chipotle BBQ Sauce) or trying to make dishes I ended up like from restaurants or food trucks.
My current favorite dish is a Chicken and Bell Pepper Stir Fry with Cumin Seeds. It smells fantastic and it's pretty quick to make. I don't have the recipe here, but I will share my favorite simple Fajita recipe.
1 tbsp salt
2 tbsp Cracked black pepper (this doesn't have to be exact, just put enough on the chicken so it looks like it's been sprinkled with black pepper all over)
1 tsp red chile powder (Go light on this or ignore completely if you don't like spicy food)
4 tbsp cumin powder
3-4 tbsp brown sugar
Some of the taco seasoning packet (about a quarter of the packet)
You can put all the spices in a big ziplock bag, add the chicken and shake it up and roll it around to make sure chicken is covered with spices.
--basically the chicken should be completely covered in a thin layer of spices, it should look brown/red once it's been coated. The rub is all dry ingredients but the moisture from the chicken and brown sugar will make it a little wet.
Put enough olive oil to coat the bottom of a pan, and have it over medium-high heat. Using tongs instead of a spatula helps. Put chicken in the pan (be careful!) and put a lid on the pan to make sure the chicken cooks evenly. After about 3 minutes, take the lid off and turn the chicken over.
Once the chicken is cooked, take it out and let it sit for a minute or two. You can squeeze some fresh lemon or lime juice over the chicken while it rests. Then just cut it into strips (use tongs to hold the chicken in place while you cut with a knife, because it's probably still very hot)
No exact numbers on this, I'm afraid.
Brussel sprouts
Bacon (doesn't really matter if it is in strips or in cubes or whatever)
Button mushrooms
Sour cream
Mustard
Start boiling the sprouts. When they're a few minutes from being done, bake the bacon and button mushrooms in a deep pan. Turn down the heat to low and add the sour cream and mustard. Add the sprouts and season to taste with salt and pepper.
1 chopped onion
3 cloves of garlic
A thumb-size piece of ginger
2 tsp Mustard seeds
1 tsp cumin (powdered)
1 tsp curry powder
1 tbsp garam masala
1 tsp tumeric (powdered)
2 tbsp tomato paste
1 - 2 Chili peppers (fresh) OR 0.5 - 1 tbsp dried flakes, but more a matter of how spicy you like your food.
100 mL sour cream/yoghurt
150ish mL water
500 gr. chicken breast
Note: make this dish in a deep pan with a lid. Something like a dutch oven or something.
Preparation:
Finely dice the onion, garlic and ginger (do remove the skin on this. It's easily done with the blunt side of a knive)
Chop the chicken into cubes of not much larger than 2 cm on a side.
If fresh chili peppers: slice into thin rings.
Cooking:
Fry the mustard seeds in your pan with some oil until they start popping. Then add the onion, garlic and ginger to this (be careful, the popping seeds can go up quite a long way and are hot). Let this fry for a few minutes until the onion is done. Add the spices (be careful with the tumeric, it stain very easily), chili and tomato paste. Fry this for a minute or so and then add the chicken and the water. It should be just enough to cover the chicken and (after mixing) have a saucy consistency. Simmer this for at least half an hour or so, but longer should be fine as well, if you add extra water when it's drying up too much. After this, turn down the fire to the point where it stops simmering. Add the sour cream/yoghurt and it's ready to serve.
Notes:
- Although I've put chicken up there, you can easily do something else in stead. I have made it with eggplant and it was just as good, and I really want to try it as well with a non-melting cheese.
- If you have planned dinner for a large group but don't have time to actually cook for this long on the day itself, you can just do part of this on the day before. You could stop at either the point where you add the chicken to the pan (allowing the chicking to marinate over night in the spice mixture) or just before adding the sour cream. I wouldn't advice adding that the day before, since this curry can curdle if you heat it too much after adding the sour cream.
EDIT:
Oh, another one!
Chicken breasts
bacon strips
honey
blue cheese
Tarragon
Cut open the chicken breasts in a way which allows you to fill them. Season them with pepper and a small snuff of the tarragon (salt isn't necessary due to the bacon). Stuff it with the blue cheese and put some honey in it. Now wrap the chicken in the bacon strips and use some tooth picks or something like that to make sure the entire thing doesn't fall apart. Optionally, crumble some of the blue cheese on top and put a small dot of honey on it. Put it in the oven at around 180 degrees until the chicken is cooked (something like 20 to 30 minutes), but do check regularly if the bacon isn't getting too crisp, in which case you should either cover it with tin foil or turn the heat down a notch.
WARNING: if making this for guests, either remove the toothpicks before serving or mention it to them. It'd ruin the evening if they choked on one.
This is one of my go-to dinners whenever I don't really feel like putting much effort in but still want to be praised.
5 Lbs. Chicken Thighs(I really don't recommend breasts for this. The marinade draws a lot of moisture out of the chicken and breasts can and will get dried out to the point of being inedible. Use caution.)
1/2 cup Vinegar (I use apple cider vinegar but others will work.)
1/2 cup Soy Sauce (Dark soy makes the final product look better but light soy can be substituted for the salt sensitive)
4 cloves of garlic, crushed
1 tablespoon whole black pepper corns
3 Bay leaves
Place all ingredients in a large pot. Marinade for 1-3 hours.
Bring to a boil then reduce heat. Simmer for 30 minutes covered, stirring occasionally. Remove lid and continue simmering for 20 minutes or until sauce has thickened and chicken is cooked through
Prep Work:
Slice a white onion and put it to the side in a bowl. Take three bell peppers (preferably different colors) and seed them, and then cut them into about 1" strips. Put the bell peppers in the bowl with the onion and cover it. You can put the bowl off to the side.
Measure about about a tablespoon each of cumin seeds and ground ginger (you can do two tbsps instead, depending on your taste - my house likes it spicy and strong). Finely dice a clove of garlic (or two, again depending on taste) and mix them all together and set it off to the side.
Take about a pound of chicken breast and cut it into about 1" strips (same as the bell peppers). Pour just enough sunflower oil in the bottom of a wok to coat it, and then cook the chicken for about five minutes (until the outside has some golden brown).
Add your Cumin seed mix to the wok and stir it into the chicken until it's well coated. Then add the bowl of peppers and white onion to the bowl and cook for another five minutes.
Finally, add about two tablespoons of light soy sauce and sweet chili sauce, and mix until the whole dish is well coated, continuing to cook it all while you do so. Serve while hot and smelling delicious, outside of prep work it shouldn't take any more than 15 minutes to make.
Green Apple, thinly sliced
Sauerkraut
Reduced Balsamic Vinegar
Carmelized Onions
Arugula
Mayo + Smoked Paprika
Melted Cheese optional
Turkey if you eatmeat, sliced seitan if you are vegan/vegetarian
Clicked on that carnitas link and quickly scrolled...saw a picture of the meat all shredded, then a baby, then more shredded meat and immediately felt nervous.
I can cook a chicken to near perfection. I have been doind twice a week for nearly a decade now. I actually started salting my birds recently and that does wonders to the dry white meat. I also made karringmelkbeskuit recently which is rusk made from fermented milk. Turn out great. If you love the sour taste of fermented milk it is right up your alley.
Adobo is meh. If you live in a place where you get to eat it more than 3 times a week, you'll get sick of it.
Today, I just cooked up paella with squid, chicken, and salami. For spices, I used oregano, paprika, a bit of cayenne pepper, a dash of citrus, and a *****load of turmeric. Turned out great.
I am going to be out at the hospital most of the day, but I want to have a nice meal ready for when my darling gets home from work. Hence, the crockpot.
I did crockpot chicken breast with cans of tomatoes, extra tomato paste, bunches of spices (garlic, salt, parsley, oregano, basil, and extra garlic), mushrooms, and butter. When I get home I will boil up fettucine and serve the tomato chicken over it, sprinkling with generous amounts of cheese.
Sorry for the lack of measurements. I almost never measure except when baking.
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My current favorite dish is a Chicken and Bell Pepper Stir Fry with Cumin Seeds. It smells fantastic and it's pretty quick to make. I don't have the recipe here, but I will share my favorite simple Fajita recipe.
2 tbsp Cracked black pepper (this doesn't have to be exact, just put enough on the chicken so it looks like it's been sprinkled with black pepper all over)
1 tsp red chile powder (Go light on this or ignore completely if you don't like spicy food)
4 tbsp cumin powder
3-4 tbsp brown sugar
Some of the taco seasoning packet (about a quarter of the packet)
You can put all the spices in a big ziplock bag, add the chicken and shake it up and roll it around to make sure chicken is covered with spices.
--basically the chicken should be completely covered in a thin layer of spices, it should look brown/red once it's been coated. The rub is all dry ingredients but the moisture from the chicken and brown sugar will make it a little wet.
Put enough olive oil to coat the bottom of a pan, and have it over medium-high heat. Using tongs instead of a spatula helps. Put chicken in the pan (be careful!) and put a lid on the pan to make sure the chicken cooks evenly. After about 3 minutes, take the lid off and turn the chicken over.
Once the chicken is cooked, take it out and let it sit for a minute or two. You can squeeze some fresh lemon or lime juice over the chicken while it rests. Then just cut it into strips (use tongs to hold the chicken in place while you cut with a knife, because it's probably still very hot)
What are your favorite recipes?
TerribleBad at Magic since 1998.A Vorthos Guide to Magic Story | Twitter | Tumblr
[Primer] Krenko | Azor | Kess | Zacama | Kumena | Sram | The Ur-Dragon | Edgar Markov | Daretti | Marath
No exact numbers on this, I'm afraid.
Brussel sprouts
Bacon (doesn't really matter if it is in strips or in cubes or whatever)
Button mushrooms
Sour cream
Mustard
Start boiling the sprouts. When they're a few minutes from being done, bake the bacon and button mushrooms in a deep pan. Turn down the heat to low and add the sour cream and mustard. Add the sprouts and season to taste with salt and pepper.
1 chopped onion
3 cloves of garlic
A thumb-size piece of ginger
2 tsp Mustard seeds
1 tsp cumin (powdered)
1 tsp curry powder
1 tbsp garam masala
1 tsp tumeric (powdered)
2 tbsp tomato paste
1 - 2 Chili peppers (fresh) OR 0.5 - 1 tbsp dried flakes, but more a matter of how spicy you like your food.
100 mL sour cream/yoghurt
150ish mL water
500 gr. chicken breast
Note: make this dish in a deep pan with a lid. Something like a dutch oven or something.
Preparation:
Finely dice the onion, garlic and ginger (do remove the skin on this. It's easily done with the blunt side of a knive)
Chop the chicken into cubes of not much larger than 2 cm on a side.
If fresh chili peppers: slice into thin rings.
Cooking:
Fry the mustard seeds in your pan with some oil until they start popping. Then add the onion, garlic and ginger to this (be careful, the popping seeds can go up quite a long way and are hot). Let this fry for a few minutes until the onion is done. Add the spices (be careful with the tumeric, it stain very easily), chili and tomato paste. Fry this for a minute or so and then add the chicken and the water. It should be just enough to cover the chicken and (after mixing) have a saucy consistency. Simmer this for at least half an hour or so, but longer should be fine as well, if you add extra water when it's drying up too much. After this, turn down the fire to the point where it stops simmering. Add the sour cream/yoghurt and it's ready to serve.
Notes:
- Although I've put chicken up there, you can easily do something else in stead. I have made it with eggplant and it was just as good, and I really want to try it as well with a non-melting cheese.
- If you have planned dinner for a large group but don't have time to actually cook for this long on the day itself, you can just do part of this on the day before. You could stop at either the point where you add the chicken to the pan (allowing the chicking to marinate over night in the spice mixture) or just before adding the sour cream. I wouldn't advice adding that the day before, since this curry can curdle if you heat it too much after adding the sour cream.
EDIT:
Oh, another one!
Chicken breasts
bacon strips
honey
blue cheese
Tarragon
Cut open the chicken breasts in a way which allows you to fill them. Season them with pepper and a small snuff of the tarragon (salt isn't necessary due to the bacon). Stuff it with the blue cheese and put some honey in it. Now wrap the chicken in the bacon strips and use some tooth picks or something like that to make sure the entire thing doesn't fall apart. Optionally, crumble some of the blue cheese on top and put a small dot of honey on it. Put it in the oven at around 180 degrees until the chicken is cooked (something like 20 to 30 minutes), but do check regularly if the bacon isn't getting too crisp, in which case you should either cover it with tin foil or turn the heat down a notch.
WARNING: if making this for guests, either remove the toothpicks before serving or mention it to them. It'd ruin the evening if they choked on one.
5 Lbs. Chicken Thighs(I really don't recommend breasts for this. The marinade draws a lot of moisture out of the chicken and breasts can and will get dried out to the point of being inedible. Use caution.)
1/2 cup Vinegar (I use apple cider vinegar but others will work.)
1/2 cup Soy Sauce (Dark soy makes the final product look better but light soy can be substituted for the salt sensitive)
4 cloves of garlic, crushed
1 tablespoon whole black pepper corns
3 Bay leaves
Place all ingredients in a large pot. Marinade for 1-3 hours.
Bring to a boil then reduce heat. Simmer for 30 minutes covered, stirring occasionally. Remove lid and continue simmering for 20 minutes or until sauce has thickened and chicken is cooked through
Really good with rice and sautéed greens.
Hewo wittle fishy!
Prep Work:
Slice a white onion and put it to the side in a bowl. Take three bell peppers (preferably different colors) and seed them, and then cut them into about 1" strips. Put the bell peppers in the bowl with the onion and cover it. You can put the bowl off to the side.
Measure about about a tablespoon each of cumin seeds and ground ginger (you can do two tbsps instead, depending on your taste - my house likes it spicy and strong). Finely dice a clove of garlic (or two, again depending on taste) and mix them all together and set it off to the side.
Take about a pound of chicken breast and cut it into about 1" strips (same as the bell peppers). Pour just enough sunflower oil in the bottom of a wok to coat it, and then cook the chicken for about five minutes (until the outside has some golden brown).
Add your Cumin seed mix to the wok and stir it into the chicken until it's well coated. Then add the bowl of peppers and white onion to the bowl and cook for another five minutes.
Finally, add about two tablespoons of light soy sauce and sweet chili sauce, and mix until the whole dish is well coated, continuing to cook it all while you do so. Serve while hot and smelling delicious, outside of prep work it shouldn't take any more than 15 minutes to make.
TerribleBad at Magic since 1998.A Vorthos Guide to Magic Story | Twitter | Tumblr
[Primer] Krenko | Azor | Kess | Zacama | Kumena | Sram | The Ur-Dragon | Edgar Markov | Daretti | Marath
If you haven't already, I would recommend the investment in a crock pot. And then making this carnitas recipe: http://pinchofyum.com/easy-crockpot-carnitas
Green Apple, thinly sliced
Sauerkraut
Reduced Balsamic Vinegar
Carmelized Onions
Arugula
Mayo + Smoked Paprika
Melted Cheese optional
Turkey if you eatmeat, sliced seitan if you are vegan/vegetarian
Clicked on that carnitas link and quickly scrolled...saw a picture of the meat all shredded, then a baby, then more shredded meat and immediately felt nervous.
Adobo is meh. If you live in a place where you get to eat it more than 3 times a week, you'll get sick of it.
Today, I just cooked up paella with squid, chicken, and salami. For spices, I used oregano, paprika, a bit of cayenne pepper, a dash of citrus, and a *****load of turmeric. Turned out great.
I did crockpot chicken breast with cans of tomatoes, extra tomato paste, bunches of spices (garlic, salt, parsley, oregano, basil, and extra garlic), mushrooms, and butter. When I get home I will boil up fettucine and serve the tomato chicken over it, sprinkling with generous amounts of cheese.
Sorry for the lack of measurements. I almost never measure except when baking.