I don't seem to react as badly to quinoa as I do to wheat or rice, and I like it a lot, so I still eat it occasionally. I've made this dish a few times and the previous incarnations (involving tomato) haven't been very popular with the kids, but this version I omitted the tomato and everybody ate it. Not necessarily with cries of enthusiasm, but so long as most of it went into them rather than into the chickens tomorrow morning I'm okay with that. I usually add prawns to this recipe but didn't have any this time; add them if you wish (I dislike 'em but the rest of the family are fans).
3/4 cup quinoa, rinsed
1 1/2 cup chicken stock or water
knob of butter
2 small onions, diced
1 cooked chicken breast, shredded
150g diced ham
1 cooked sausage, diced
1 chorizo, diced
1 garlic clove, diced
1/2 tsp chilli
1/2 red capsicum, diced
1 carrot, grated
1/2 cup cabbage, finely shredded
1/2 frozen spinach
chicken stock
1 tbsp paprika
salt and pepper
Cook the quinoa in stock or water until tender, using the absorption method. Meanwhile saute the onion in the butter, adding the meats and other vegetables when the onion is golden, then the garlic, chilli and other seasonings. Stir, adding tablespoonfuls of chicken stock occasionally if it's sticking to the pan. When everything is nicely browned and flavoursome stir in the drained quinoa and heat through, adding more stock if necessary.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Sunday, January 05, 2014
Thursday, January 13, 2011
Chicken Jambalaya
Based on this low-carb recipe. My quantities made two substantial roasting trays full of food, which was handy, because with two trays I could customise the sauce for our various cauliflower-hating peeps. So one tray was made with rice, as usual, and the other was low-carb, with the rice replaced by grated cauliflower as per the linked recipe.
4 large chicken Maryland portions
2 huge cloves of garlic, finely chopped
1 large green capsicum, diced
2 celery stalks (I didn't have any so I subbed the rest of the green beans in the fridge)
1/2 medium cauliflower
1 cup rice
2 tins tomatoes
2-3 tsp Cajun seasoning
water
Trim all the manky bits off the chicken portions. If you are a clever person, you will already know that chicken Maryland means "chop the back half of a chook into half again, and leave spine and gristle and horrible squishy bits cunningly hidden at the bottom of the nice tidy packaging to surprise the unwary", and you will have a cleaver ready. If you are not, you will try and do this with kitchen scissors and an inadequate knife, and It Will Not Be Pretty. But when you have finally tidied everything up, remove the skin, brown the chicken in a frying pan and then transfer to the two roasting trays. Chop the chorizo and scatter the sausage chunks and ham all around the chicken portions. Then you should probably refrigerate the trays until the sauce is ready, although I didn't.
Saute all the veges in olive oil and butter until tender (do not do what I did and use the really hot burner and burn the crap out of the onions, okay?). While they are cooking, chop the cauliflower into florets and whizz them in a food processor until they are about as grainy as rice. Don't over-fill the food processor or it will probably turn into mush with lumps in it. I did it in two batches, added the first one to the pan, then realised that Certain People in my house have an irreconcilable hatred of cauliflower. So at that point, I decided to make two different sauces.
I separated the sauteed vegetables into two, leaving as much of the cauliflower as I could in the pan, and put the other half into a pot to wait. Then I added tomatoes and Cajun seasoning to the pan, and about half a cup of water, brought it to the boil, and poured it over one of the trays of chicken. Then I returned the second batch to the pan, added tomatoes and seasonings, about a cup of rice (it may have been more - put in as much as you think will fill up your roasting tray when it's cooked, and add more water if necessary), and two cups of water. When it was hot, I poured it over the second tray and put both into the oven at 180C.
Check the rice after about half an hour and add more water if it needs it. If the rice on the top is going crunchy, stir it around a bit. I baked mine for about an hour, but it's ready whenever the rice is cooked. I served out the rice or cauliflower mixture, then we hacked the chicken off the bones and shared that out. This made enough for three adults, four kids, and one lunch-worth of leftovers. And everyone ate it, or at least some of it, which makes it successful enough to be worth a blog entry.
4 large chicken Maryland portions
250g Spanish chorizo sausages
250g diced ham
2 onions, diced2 huge cloves of garlic, finely chopped
1 large green capsicum, diced
2 celery stalks (I didn't have any so I subbed the rest of the green beans in the fridge)
1/2 medium cauliflower
1 cup rice
2 tins tomatoes
2-3 tsp Cajun seasoning
water
Trim all the manky bits off the chicken portions. If you are a clever person, you will already know that chicken Maryland means "chop the back half of a chook into half again, and leave spine and gristle and horrible squishy bits cunningly hidden at the bottom of the nice tidy packaging to surprise the unwary", and you will have a cleaver ready. If you are not, you will try and do this with kitchen scissors and an inadequate knife, and It Will Not Be Pretty. But when you have finally tidied everything up, remove the skin, brown the chicken in a frying pan and then transfer to the two roasting trays. Chop the chorizo and scatter the sausage chunks and ham all around the chicken portions. Then you should probably refrigerate the trays until the sauce is ready, although I didn't.
Saute all the veges in olive oil and butter until tender (do not do what I did and use the really hot burner and burn the crap out of the onions, okay?). While they are cooking, chop the cauliflower into florets and whizz them in a food processor until they are about as grainy as rice. Don't over-fill the food processor or it will probably turn into mush with lumps in it. I did it in two batches, added the first one to the pan, then realised that Certain People in my house have an irreconcilable hatred of cauliflower. So at that point, I decided to make two different sauces.
I separated the sauteed vegetables into two, leaving as much of the cauliflower as I could in the pan, and put the other half into a pot to wait. Then I added tomatoes and Cajun seasoning to the pan, and about half a cup of water, brought it to the boil, and poured it over one of the trays of chicken. Then I returned the second batch to the pan, added tomatoes and seasonings, about a cup of rice (it may have been more - put in as much as you think will fill up your roasting tray when it's cooked, and add more water if necessary), and two cups of water. When it was hot, I poured it over the second tray and put both into the oven at 180C.
Check the rice after about half an hour and add more water if it needs it. If the rice on the top is going crunchy, stir it around a bit. I baked mine for about an hour, but it's ready whenever the rice is cooked. I served out the rice or cauliflower mixture, then we hacked the chicken off the bones and shared that out. This made enough for three adults, four kids, and one lunch-worth of leftovers. And everyone ate it, or at least some of it, which makes it successful enough to be worth a blog entry.
Wednesday, December 22, 2010
Hearty Chicken and Bean Casserole
We now have housemates, so I'm adjusting to cooking for seven. Fortunately they have similar carb Isshews, so we're not trying to cater to too many competing eating styles. Although now the Elder Daughter is a confirmed vegetarian it does make for some extra cooking when she is here - of course it is entirely consonant with her nature that she would be determinedly omnivorous for the years I was trying to feed my family vegetarian food and as soon as we go back to being omnivorous she switches to being vegetarian.
Anyway, last night I made this hearty chicken and bean casserole, modifying it a bit. I bought drumsticks instead of thigh fillets, left out the carrots, substituted one can of kidney beans and one of cannelini beans since that was what was in the cupboard, and left out the celery when I discovered that the new bunch I bought that morning turned out to be manky (damned greengrocer's green lights which disguise that yellowy tinge just long enough to fool you when you're in a hurry). So I ended up subbing a couple of red and green capsicums for the celery and carrots, and upping the amount of onion. I was hoping that I would get some leftovers for Mr Bat's work lunches, but nope, it all evaporated very quickly!
oil for sauteing
10 chicken drumsticks, skinned *
2 chorizo sausages, cut into bite-size pieces
4 medium onions diced
2 small red capsicums, diced
1 medium green capsicum, diced
1/4 small cabbage, finely shredded
2 cloves garlic, minced
1 800mL tin diced tomatoes, undrained
Brown the chicken drumsticks in the oil, then lay in two roasting trays and scatter with chorizo slices (I used one small and one large tray, since my original pan wasn't deep enough for all the bean mixture). Saute the onion in the pan drippings for a few minutes, then add capsicum, cabbage, and finally garlic. Turn oven onto about 180C. When veges are starting to brown, add beans and tomatoes and heat through. Pour sauce over the chicken and sausages and put the trays in the oven for about half an hour. Serve with sour cream for those wot likes it, and watch it disappear.
* This was for two adults and four children under 6 - I don't eat drumsticks cuz I'm fussy like that. Adjust for your own family's preferences. Next time I will probably add another sausage and another two or three drumsticks, and then we might have enough for a lunch for Mr Bat!
Anyway, last night I made this hearty chicken and bean casserole, modifying it a bit. I bought drumsticks instead of thigh fillets, left out the carrots, substituted one can of kidney beans and one of cannelini beans since that was what was in the cupboard, and left out the celery when I discovered that the new bunch I bought that morning turned out to be manky (damned greengrocer's green lights which disguise that yellowy tinge just long enough to fool you when you're in a hurry). So I ended up subbing a couple of red and green capsicums for the celery and carrots, and upping the amount of onion. I was hoping that I would get some leftovers for Mr Bat's work lunches, but nope, it all evaporated very quickly!
oil for sauteing
10 chicken drumsticks, skinned *
2 chorizo sausages, cut into bite-size pieces
4 medium onions diced
2 small red capsicums, diced
1 medium green capsicum, diced
1/4 small cabbage, finely shredded
2 cloves garlic, minced
1 800mL tin diced tomatoes, undrained
1 can kidney beans, drained and rinsed
1 can cannelini beans, drained and rinsed
Brown the chicken drumsticks in the oil, then lay in two roasting trays and scatter with chorizo slices (I used one small and one large tray, since my original pan wasn't deep enough for all the bean mixture). Saute the onion in the pan drippings for a few minutes, then add capsicum, cabbage, and finally garlic. Turn oven onto about 180C. When veges are starting to brown, add beans and tomatoes and heat through. Pour sauce over the chicken and sausages and put the trays in the oven for about half an hour. Serve with sour cream for those wot likes it, and watch it disappear.
* This was for two adults and four children under 6 - I don't eat drumsticks cuz I'm fussy like that. Adjust for your own family's preferences. Next time I will probably add another sausage and another two or three drumsticks, and then we might have enough for a lunch for Mr Bat!
Friday, December 15, 2006
Creamy Chicken Pasta
Beth did not eat this. Foolish child.
Ingredients:
2 sm-medium chicken breasts
chicken stock cube
2-3 cups water
1 red capsicum
7-8 spring onions
7-8 button mushrooms
1-2 cloves garlic
7-8 sun-dried tomatoes (oil free)
1 medium carrot, sliced
1 cup broccoli florets
1/2 cup parsley, shredded
1/2 cup snow peas, snapped into 2-3 pieces
100mL lite sour cream
1 tsp cornflour
black pepper
Method:
1. Gently poach the chicken in enough water to cover until cooked through (add stock cube to boiling water). Remove chicken from stock and cool. Reserve stock. When cool enough to handle, slice into bite sizes pieces.
2. Slice red capsicum into large flat pieces and place on a baking tray which has been lightly sprayed with cooking spray. Grill under a high heat until black and bubbling. Remove from heat, cover with a clean teatowel, and leave to cool for 5-10 minutes or until cool enough to handle. Remove skins and slice.
3. Saute spring onions and mushrooms for five minutes, then deglaze pan with a little chicken stock. Add carrots, broccoli florets, sun-dried tomatoes and roasted capsicum, pour in about a centimetre of stock, cover and simmer very gently for 6 minutes. Add chicken, snowpeas, parsley and seasonings and simmer for another minute or so. While chicken is heating through, whisk together sour cream, 2 tbsp stock and cornflour. Add to pan and heat until warmed through and slightly thickened.
4. Serve immediately over wholemeal pasta, with parmesan cheese.
Ingredients:
2 sm-medium chicken breasts
chicken stock cube
2-3 cups water
1 red capsicum
7-8 spring onions
7-8 button mushrooms
1-2 cloves garlic
7-8 sun-dried tomatoes (oil free)
1 medium carrot, sliced
1 cup broccoli florets
1/2 cup parsley, shredded
1/2 cup snow peas, snapped into 2-3 pieces
100mL lite sour cream
1 tsp cornflour
black pepper
Method:
1. Gently poach the chicken in enough water to cover until cooked through (add stock cube to boiling water). Remove chicken from stock and cool. Reserve stock. When cool enough to handle, slice into bite sizes pieces.
2. Slice red capsicum into large flat pieces and place on a baking tray which has been lightly sprayed with cooking spray. Grill under a high heat until black and bubbling. Remove from heat, cover with a clean teatowel, and leave to cool for 5-10 minutes or until cool enough to handle. Remove skins and slice.
3. Saute spring onions and mushrooms for five minutes, then deglaze pan with a little chicken stock. Add carrots, broccoli florets, sun-dried tomatoes and roasted capsicum, pour in about a centimetre of stock, cover and simmer very gently for 6 minutes. Add chicken, snowpeas, parsley and seasonings and simmer for another minute or so. While chicken is heating through, whisk together sour cream, 2 tbsp stock and cornflour. Add to pan and heat until warmed through and slightly thickened.
4. Serve immediately over wholemeal pasta, with parmesan cheese.
Thursday, December 14, 2006
Chicken Parcels - another customisable meal
2 large chicken breasts, halved (about 100g each)
mushrooms, sliced
bacon rashers (1 per parcel)
tomatoes
Place the mushroom and tomato on squares of alfoil and top with the chicken and bacon rashers (if using). Seal the foil parcels and cook in a pre-heated oven at 200C for twenty minutes or until cooked through. Serve with salad or vegetables.
I made this for dinner last night and it got five stars from all of us. I was serving it with pretty substantial salads so I left the vegetables simple, but this could be served with any quick-cooking vegetables you like. Vary the cooking method for different vegetables, by putting some on top to steam and others underneath to absorb juices. Suggestions:
buk choy (on top)
sun-dried tomato
yellow squash or zucchini slices
roasted capsicum
sweet potato (par-boiled or roasted)
mushrooms, sliced
bacon rashers (1 per parcel)
tomatoes
Place the mushroom and tomato on squares of alfoil and top with the chicken and bacon rashers (if using). Seal the foil parcels and cook in a pre-heated oven at 200C for twenty minutes or until cooked through. Serve with salad or vegetables.
I made this for dinner last night and it got five stars from all of us. I was serving it with pretty substantial salads so I left the vegetables simple, but this could be served with any quick-cooking vegetables you like. Vary the cooking method for different vegetables, by putting some on top to steam and others underneath to absorb juices. Suggestions:
buk choy (on top)
sun-dried tomato
yellow squash or zucchini slices
roasted capsicum
sweet potato (par-boiled or roasted)
Tuesday, September 26, 2006
Stealth Health Spaghetti Sauce
About the only way to get vegetables into Ms 9 is by stealth. A food processor is invaluable here. I can add just about any vegetable to a spaghetti sauce so long as it isn't green...
Ingredients:
1 can crushed tomatoes
1 can butter beans, drained
1 onion, diced
1 carrot, grated
2 potatoes, cooked and diced
garlic
1 can diced tomatoes
1 cup corn kernels
4 chicken thigh fillets, diced
Saute onion and carrot until onion is cooked. Add garlic and saute for a further minute. Put crushed tomatoes, butter beans, potatoes, onion, carrot and garlic into the bowl of a food processor. Add water if it seems too thick, and process until very smooth.
Brown chicken in the same pan. Pour over sauce and add diced tomatoes and corn kernels. Reduce until the sauce is nice and thick and the chicken is cooked through.
Ingredients:
1 can crushed tomatoes
1 can butter beans, drained
1 onion, diced
1 carrot, grated
2 potatoes, cooked and diced
garlic
1 can diced tomatoes
1 cup corn kernels
4 chicken thigh fillets, diced
Saute onion and carrot until onion is cooked. Add garlic and saute for a further minute. Put crushed tomatoes, butter beans, potatoes, onion, carrot and garlic into the bowl of a food processor. Add water if it seems too thick, and process until very smooth.
Brown chicken in the same pan. Pour over sauce and add diced tomatoes and corn kernels. Reduce until the sauce is nice and thick and the chicken is cooked through.
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