iamom: (Default)
Mark Bittman, the great cook and cookbook author, has this fantastic video about making no-knead bread that I totally want to try:

iamom: (patriotism)
I threw this together this afternoon for our dinner tonight and it was fantastic. Very healthy too, and not at all difficult to prepare. If you don't have a grill or BBQ, the chicken could be also baked on a greased baking sheet @ 350°F for 15-20 minutes or until done (turned once halfway through) or pan-fried until cooked through (i.e. until the largest pieces are no longer pink in the centre, roughly 10-12 minutes over med-high heat). Tofu could probably also be substituted for the chicken if you were sure to marinate it for a long time.

Yield: 2-4 servings
Marinade prep: 10-15 minutes
Grilling: 10-12 minutes
Salad prep: 5-10 minutes (this can be done while the chicken is grilling if you're a good multi-tasker)

1.) In a glass bowl, combine:
-- juice and pulp of 1 squashed orange (and/or 1-2 limes)
-- 2 tbsp sesame oil (I use toasted sesame oil and the flavour is GREAT)
-- ¼-c (a.k.a. 4 tbsp) mirin (i.e. sweetened sake -- could substitute rice or cider vinegar in a pinch)
-- 2 tbsp minced fresh ginger (a roughly thumb-sized gingerroot piece before mincing)
-- 2 tbsp chili garlic sauce or sambal oelek or hot pepper paste or fresh hot peppers + minced garlic
-- ¼-c minced red onion
-- 2-4 tbsp minced fresh herbs (I used fresh thyme, but basil or cilantro would also work)
-- freshly ground pepper to taste + a large pinch (~½ tsp?) of kosher salt
-- 2-4 tbsp soya sauce
2.) Add to this mixture 2-4 boneless skinless chicken breasts, sliced into pieces the size of your little finger (trippy) and marinate covered in the fridge for 2-12 hours.

3.) While chicken is marinating or while grill is preheating, assemble a large salad of baby spinach and your favourite mixed greens or salad toppings. I used broccoli florets chopped small, alfalfa sprouts, sliced mushrooms, and halved grape tomatoes. Do not dress the salad until the chicken is cooked and ready to serve.

4.) Grill marinated chicken pieces over direct medium heat on an unheated vegetable grilling tray sprayed with cooking spray for 5-6 minutes on each side (turn the chicken pieces only once or twice). The objective is to obtain lightly-browned chicken pieces that are still tender and juicy, not overcooked.

5.) Dress the spinach salad with a light, sweet vinaigrette of your choosing, lay a large serving of salad on each plate, and arrange a serving of chicken pieces over each salad. Goes well with fresh water, a fruity cocktail, or white wine to drink.

Note: This chicken also makes a great wrap filling: spread a whole-wheat tortilla with nonfat sour cream and low-fat mayo along with some shredded cheddar or other cheese and fresh baby spinach leaves. Top with a serving of the cooked chicken and roll into a burrito shape or fold into a closed quesadilla wrap. The wrap can be grilled for good measure or served cold. If served cold, wrap once in wax paper then tin foil and it'll keep for a lunch the next day, too.
iamom: (iam)
From this post on Bloggers Blog (you know they're serious about blogging when the permalink URLs for their entries contain 5 instances of the word "blog"), the results of the 2005 Food Blog Awards. [livejournal.com profile] wickenden has a pretty handsome food blog himself, by the way (it's called Dinner At My House), and one of my favourite photography-related food blogs, Heidi Swanson's 101 Cookbooks, is woefully absent from this list (although their food blog winner looks to have been heavily inspired by 101 Cookbooks). However, I have no idea how to get included in the food blog network mentioned below, nor if the food blogs that won had to be part of their network.
The winners of the 2005 Food Blog Awards have been announced. They were announced on the Well Fed Network, a recently launched network of food blogs. Here is a list of the winners.
  • Best Chef's Blog: Egg Beater
  • Best City Blog: David Lebovitz (Paris, France)
  • Best Blog Covering the Food Industry: The Food Whore
  • Best Blog Covering Wine, Beer or Spirits: Vinography
  • Best Food Blog - Humor: The Food Whore
  • Best Food Blog - Photography: Nordljus
  • Best Food Blog - Recipes: Chocolate & Zucchini
  • Best Food Blog - Restaurant Reviews: Becks and Posh
  • Best Food Blog - Theme: Gluten Free Girl
  • Best Food Blog - Writing: Chocolate & Zucchini
  • Best Group Food Blog: Too Many Chefs
  • Best Non Blogging Food Site: Epicurious
  • Best New Blog: Delicious Days
  • Best Post: Meat comes from Animals; Deal with it, or eat Vegetables - written by Barbara at Tigers & Strawberries
  • Best Overall Food Blog: Orangette
  • iamom: (horn)
    My wife found this recipe in the paper a few weeks ago, and it's absolutely fantastic. Can't tell the difference between this and the higher-fat, oil-based version -- not in the least!
    Low-cal Caesar Salad Dressing

    ¼-cup non-fat or low-fat cottage cheese
    ¼-cup non-fat or low-fat mayonnaise
    2 anchovies, chopped (or ½-tsp anchovy paste)
    2 tbsp lemon juice
    ½-tsp Worcestershire sauce
    1 tsp fresh garlic, chopped
    1 tbsp olive oil
    2 tbsp Parmesan cheese, grated
    freshly ground pepper, to taste

    Purée all ingredients except ground pepper in a blender or food processor until smooth. Season with ground pepper to taste and add a bit of warm water if the dressing is too thick.
    It makes a good ¾-cup of dressing, which lasts in the fridge for a week or so and has dressed three salads for us so far. It's totally delicious, and not unhealthy at all!

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    iamom: (Default)
    Dustin LindenSmith

    January 2013

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