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Monthly Archives: March 2019
Thai-ish Spicy Basil Broccoli Chicken
There’s no way to take a photo of chicken that is super attractive…I tried #fail
My Asian cravings are always at an all time high on Sundays, so I read through some of my favorite cookbooks for some inspirations. My go-to cookbooks for inspo lately are Chrissy Teigen’s Cravings, Gaby Dalkin’s What’s Gaby Cooking, and Pamela Salzman’s Kitchen Matters. This recipe is a mashup/adaptation of about 6 different recipes, and it was a hit. I think it would also be good with cilantro (I like Asian food with cilantro or basil, or both).
- 2 Chicken breasts (organic if you can swing it)
- 1 package broccoli florets (10 oz.)
- 1 ounce fresh basil (this is about 12 leaves), julienned
- 2 tbs. soy sauce
- 2 tbs. oyster sauce
- 2 tbs. ginger paste (I like Gourmet Garden stir in ginger)
- 1 tbs. sambal chili paste (omit if you don’t like spicy)
- 4 cloves garlic, minced
- 2 Serrano chilis, sliced thin, seeds removed
- 1/2 shallot, minced
- 1 tbs. vegetable oil
- 1 additional tbs of soy sauce to add at the end
Slice the chicken breasts into thin strips and marinate for 30 minutes (up to all day) with the soy sauce, oyster sauce, 1 tbs. of chili paste and ginger). Remove from the fridge 10 minutes before cooking. Steam the broccoli according to the package instructions, subtracting 1 minute. In a wok (trust me, you want to invest in a wok, they rock), heat 1 tbs. vegetable oil until hot/shimmering. Add in the garlic, ginger, shallot and chilis and cook for 30 seconds, until the garlic is fragrant, swirling the pan to make sure they don’t burn. Add in the chicken and stir fry for 4 minutes on high. Add in the basil and one more tablespoon of soy sauce and a drizzle of sriracha and stir fry for another 2 minutes. Serve over brown rice or sautéed veggies. I suggest cooking some brown rice or quinoa according to the package directions, adding in a squeeze of ginger and soy sauce and some chopped garlic while cooking.
Kale Crunch Salad for the week
This salad takes legit 30 minutes to prep, and you can get 3-5 delicious daytime salads out of it. Don’t like feta? Use goat. Don’t like tart cherries? Use another dried fruit…you get the picture. If you need more protein, toss some sliced chicken or quinoa on the top and call it a day. Just make it. **
All the ingredients are pictured below the list, this can also work as a large side salad for a group of 6. (If you use all the ingredients.
- 2 things of lacinato kale (I don’t like curly kale), stalks removed, thinly sliced
- 1 head of radicchio, core removed, thinly chopped
- 1 small tub of feta cheese
- 3 oz. dried tart cherries (they sell these in the bulk section of the store, or by the raisins.
- 2 lemons
- 1 bag of cauliflower florets (10 oz.) or a head of cauli broken into tiny pieces
- pesto (either store bought or this pesto)
- balsamic glaze (I use Fini reduction)
- good quality olive oil
- chili garlic olive oil (not necessary, but I like to roast my cauliflower with this)
- chopped candied pecans
Dried tart cherries, crumbled feta, kale, radicchio, cauliflower, lemons, pesto (HEB brand from cold section is actually pretty good), chili garlic olive oil, Lucini olive oil, and Fini balsamic glaze
Preheat the oven to 425. Toss the cauliflower with 1 tbs of chili olive oil (or regular EVOO if you don’t care for spice or don’t want to buy chili garlic oil) and roast for 25 minutes until browned. While the cauliflower is roasting and making your house smell like a mega fart, wash and chop the kale and radicchio (which will eventually make you actually fart which is fine because your house already smells like death).
To make the salad, take a big handful of kale (2ish cups) and half a cup of the radicchio and massage with 1 tsp good olive oil and juice of half of a lemon. Add in 1/2 – 1 ounce of the cheese, 1/2 ounce of cherries, 1/2 cup of cauliflower. Toss with 1 tbs of pesto and a hefty drizzle of balsamic glaze (about 1 tbs). Toss all together and top with crushed candied pecans if you like them. Or top with sliced chicken or quinoa. Enjoy!
**Don’t mix everything together until you’re ready to eat it.. store the kale and radicchio together and the cauliflower by itself. Another cauliflower recipe (and an apology to strippers everywhere) will be on the blog tomorrow if my recipe test goes well tonight…..
Even tiny humans who don’t eat vegetables eat it…