I found this while ‘food-gawking’. It turned out really good. I didn’t mix the rice noodles with the chicken, but, served the chicken and sauce on top of the noodles.
I didn’t have the vegetables from the recipe, so, I added what I had.
From My bare cupboard: Chicken Satay noodles
2 pounds chicken breast, sliced thin
1 1/2 teaspoons ground coriander
3 tablespoons massaman curry paste ( I use Mae-Ploy brand)
3 tablespoons peanut butter
1 tablespoon light brown soft sugar
1/2 can of coconut milk
3-4 cups of vegetables – bell peppers, carrots, mushrooms, snap peas, corn (I only had bell peppers and carrots)
juice of one lemon
1/2 cup of water
1/2 cup of rice noodles
large handfuls of fresh coriander , roughly chopped
large handfuls of scallions, finely chopped
1/2 cup chopped peanuts
- Heat oil in a large pan and fry the chicken , over medium heat , until golden and cooked through Add ground coriander and curry paste and fry for 1 minute .
- Stir in the peanut butter , sugar , coconut milk and water until combined
- Add vegetables and simmer for 3-4 minutes until veggies are just tender .
- Cook the noodles on the side
Take noodles in a bowl and put the chicken on top
Squeeze some lemon and top with the cilantro and scallions and peanuts
I wanted to use up some apples, so, I went around looking for a simple recipe and came across this Apple Crisp Recipe
It was easy to make and pretty tasty. I just subbed white whole wheat flour for the flour.
4 cups peeled, sliced apples
2/3-3/4 cup brown sugar, packed
1/2 cup wheat flour
1/2 cup rolled oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup soft butter
- Heat oven to 375.
- Place apples in greased 9″ square pan.
- Blend remaining ingredients until crumbly.
- Put over apples.
- Bake 30-35 minutes until apples are tender and topping is brown.
- Serve warm with milk, or ice cream, or whipped cream.
Maple mustard chicken, or World’s best chicken as Rachel Schultz calls it is another great Pinterest find. It comes out really moist and tasty. But, you need to love the mustard flavor
I make it almost exactly the same as the website suggests.
3 boneless, skinless chicken breasts
1/2 cup Dijon mustard (I have used plain yellow mustard or spicy brown)
1/4 cup maple syrup
1 teaspoon honey/brown sugar
1 tablespoon rice vinegar
1 teaspoon olive oil
1 teaspoon red pepper flakes
Salt & pepper
Fresh rosemary (I use dried rosemary because I almost never have fresh)
- Preheat oven to 425 degrees. In a bowl, whisk together all the ingredients except the chicken
- Keep a couple of tablespoons of the mixture aside to use later
- Dip the chicken breasts in mixture and cover them completely
- Line a sheep pan with foil and place the chicken breasts on it
- Pour the remaining sauce on top of the chicken breasts
- Bake at 30-40 mins.
- Turn up the heat to around 500 degrees for the last 5 minutes
- While the chicken is baking, microwave the rest of the sauce for 30 secs
- Serve with additional sauce on the top
My husband loves the chicken meatball curry from our local restaurant. I wanted to make something similar.
These turned out to be so moist and delicate and tasty. The measurements here are approximations, I will update them when I make them next.
2 pounds boneless,skinless chicken thighs
1/2 cup panko breadcrumbs
2-3 green chillies, chopped
1 inch of ginger, minced
4-5 cloves of garlic, minced
1/2 cup cilantro, chopped
salt and pepper to taste
1 teaspoon oil
1 teaspoon garam masala
1 teaspoon cumin powder
- Preheat the oven to 400 C
- Pulse the chicken in the food processor till minced, for a couple of times
- Add all of the other ingredients and pulse to mix
- Form meatballs slightly smaller than a golf ball. It will make around 15-18 meatballs
- Line a sheet pan with foil and brush with oil
- Bake for 20-30 mins.
- Meatballs are ready. Let cool
- To make the curry part, make the gravy for butter chicken
- Add the meatballs to the gravy.
Note: I was able to successfully freeze the meatballs. I made the gravy and then warmed the meatballs in the gravy
Made this for a Italian potluck. It was well received. Referred Giada’s recipe from here. I made some changes. I doubled the sauce.I also added red pepper flakes and black pepper. I also didn’t add any parsley as I don’t like it.
Balsamic chicken drummettes
3/4 cup balsamic vinegar
3/4 cup honey
3/4 cup brown sugar
1/2 cup soy sauce
5 sprigs of rosemary
8 garlic cloves, halved
1 teaspoon red pepper flakes
1 teaspoon black pepper
12 chicken drumsticks
4 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, red pepper flakes, black pepperand garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Giada’s note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.
Made this for breakfast one day when we had family over. It was perfectly moist and had just the right amount of sweetness. I have made changes to the original recipe to lighten it.
From the food.com site – http://www.food.com/recipe/pumpkin-spice-bread-71732
1/2 cup oil
1 cup cranberries
1/2 cup apple sauce
1 tablespoon Honey
1 tablespoon Agave
1 can pumpkin
3 1/3 whole wheat white flour
1/4 cup Egg whites
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves
2 teaspoons baking soda
- Heat oven to 350.
- In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
- Beat until well mixed.
- Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
- Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
- Grease two 9 x 5 inch loaf pans and dust with flour. ( I made it in a 9X13 pan because I don’t have loaf pans)
- Evenly divide the batter between the two pans.
- Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
- Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
- Slice and serve plain, buttered, or with cream cheese.
I made this to go with the Cottage Cheese Cheesecake recipe
It wasn’t thick enough by the time I had to serve it, but, a reviewer said it would become thicker if chilled. So, maybe it needed chilling. But, it was good
I made it using this recipe.
- 1 1/2 cups water
- 1 1/2 cups white sugar
- 1 cup cocoa powder
- 1 dash salt
- 1 teaspoon vanilla extract
- Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.