Tag Archives: chicken

coq au vin in my new dutch oven!

8 Apr

coq au vin urbanpocketknife

Sometimes the most exciting things is getting a wicked kitchen accessory.  Canadian Tire had a red Kitchen Aid cast-iron enamel coated dutch oven (3.5 quarts) that normally retailed for $99 for a measly $30.  I had to have it.

Cast iron is awesome, it heats evenly, retains heat (for serving later) and lasts a lifetime.  My first attempt at cooking in this lovely dutch oven had to be something a little special…coq au vin, here we come!

This one pot wonder is not only easy but it’s super tasty and easily passable as a fancy dish.  It’s basically stewed chicken that has been browned in bacon fat (insert drool here) with some tasty veggies in a wine sauce.  You can’t go wrong.

Here’s my recipe…you could use a regular ‘ol stock pot to make it but seriously, cook and serve in the same pot?  Yes please!

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chicken and organic squash coconut curry with couscous!

22 Feb

squash curry urbanpocketknife

I like natural thickeners for stews and curries.  Things like starchy potatoes make the sauce nice and rich without having to add things like flour or cornstarch.  This was a last minute curry where I decided to throw in everything in the fridge including some kabocha squash that I had cooked earlier and had no idea what I was going to do with!  Coconut milk and some fresh organic carrots made this a sweetish curry with a little bit of heat.

Here’s the super simple recipe that makes great left overs too!

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summer salad series #1…

16 Jun

Summer Salad Series

Summer time is here and we’ll be eating a bunch of salads for the next few months!  This will probably happen a lot so I’ll just list the ingredients if you feel you need some salad ideas and ingredients!

Enjoy!

Summer Salad Series #1
2 sumac chicken drumsticks
musclun lettuce leaves
mango
avocado
water chestnuts
cucumbers
red onion
orange ginger japanese vinaigrette

what is this weird kohlrabi that you speak of?

27 Apr

I’ve always seen this weird green bulbous vegetable in asian markets but I never knew what to do with them.  So I decided to purchase one and see what I could use it for.  Apparently if you buy them small (much smaller than the one I bought),  you can slice or chop them up and eat them raw in salads.  It as a radish/cabbage flavour and has a crisp white flesh that retains a lot of moisture.  I opted to stir fry it since mine was of the mature variety.  Preparation is pretty easy, just cut away the outer layer and then you can eat everything that is inside.

The flavour ended up being pretty mild but went great in a yellow curry mustard stir fry that I made!  Here’s the recipe…

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the-not-so-instant japanese udon noodle soup…

21 Apr

I order udon in Japanese restaurants a lot, the fat slippery noodles has a great al dente texture and the savoury broth is just heaven in my mouth.  I aimed for a no MSG recipe for the broth and stuck with a clean taste without any added fat.  Here’s my recipe…enjoy!

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green curry with pulled chicken and veggies…

14 Apr

On a cold, rainy, dismal grey day, nothing beats a spicy warm green curry with rice!  I put lots of hearty vegetables like large carrots, eggplants and potatos into this dish to make it really stick to your bones!  There are tons of variations that you can make but this is the recipe I made for tonight!

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it’s a pear squash, it’s a gourd, it’s chayote! (with a side of spinach salad)

12 Mar

These fist sized chayote veggies always make me smile in the supermarket….they remind me of grandpas with their dentures out.  My mom used to stir fry these with chicken and I always loved the way it sucked up the sauce and had a slightly sweet taste.

I bought a couple of them at T&T and kept them in the fridge for a few days.  They keep really well in the fridge, comparable to carrots which is why both these veggies are in this dish!

The boys aren’t provided a ton of veggies at work so I decided to make this recipe with a salad to compensate!

What you need!
2 chayote squash
2 big carrots
3 cloves of garlic
3 chicken breasts
half a package of spinach
a few ounces of goat cheese
1 slice of red onion
8 strawberries
half an ambrosia apple
Renee Poppyseed Onion dressing
3 tbsp dark soy sauce
1 tbsp light soy sauce
salt
pepper
olive oil

What to do!

1.  Peel your chayote squash.  You can actually eat the skin if you want to leave it on.  Cut it in half and remove the inner seed.  Chop it into slices.  Do the same for the carrots.  Mince the garlic and red onion.  Slice the strawberries and apple.

2.  Slice your chicken breasts into strips.

3.  In a large pan/wok on high heat, drizzle some olive oil and add the minced garlic.  When it turns slightly golden, add your chicken breasts.  Stir fry for a few minutes and add soy sauces.  Cook until there’s almost no pink.

4.  Add the carrots and stir fry for another few minutes

5.  Finally add the chayote squash.  A couple of things to note…the veggies will start releasing water which will actually help cook the whole shabang.  I cooked it for another 5-7 minutes until the carrots were tender but not mushy.  Add salt and pepper to taste.

6.  The salad side is just as easy to assemble.  Lay down your spinach and arrange the strawberries and apple slices.  Sprinkle the minced red onion and crumble the goat cheese on top.  Drizzle with the dressing of your choice.  Super easy peasey meal with lots of veggies for those days when you’re feeling blah…enjoy!