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Posts Tagged ‘chicken’

Christmas cauliflower with grilled chicken

Posted in chicken, dairyfree recipes, main dishes, Recipes, South Beach-friendly, vegetables, tagged cauliflower, chicken, dairyfree on December 25, 2011| 9 Comments »

From the always delicious, always reliable Kalyn’s Kitchen. I added some grilled chicken to this, for a complete meal. Very colorful, too.

Christmas cauliflower with grilled chicken

1 head cauliflower, cut into small, consistent-sized pieces

1 red bell pepper, cut into 1/2″ dice

2 tablespoons extra virgin olive oil

salt and fresh ground pepper, to taste

3 tablespoons pine nuts

2/3 cup sliced green olives

2 tablespoons capers

2 tablespoons chopped fresh parsley

1 – 2 grilled boneless chicken breast, cut into bite-sized pieces

Preheat oven to 425F. Put chopped cauliflower and peppers into a plastic bowl and toss with 2 T olive oil, stirring so the vegetables are all lightly coated with oil. Season to taste with salt and fresh ground black pepper and stir again. Spread the vegetables out in a single layer on a cookie sheet and roast for 20 minutes.

While the cauliflower and peppers are roasting, slice the olives and measure out the pine nuts and capers. Chop the parsley if using. After 20 minutes, remove cookie sheet from the oven, put the cauliflower and peppers back into the same bowl, and toss with the olives, pine nuts, capers, and parsley (if using.) Spread the mixture on to the cookie sheet again and roast an additional 10-15 minutes, or until the vegetables are starting to brown and the olive pieces are looking slightly cooked. Removed from oven, place in bowl and toss with chicken. Serve hot, with a slice of lemon to squeeze over if desired.

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Spanish chicken casserole, a la Alvaro

Posted in casseroles, chicken, dairyfree, main dishes, Recipes, South Beach-friendly, tomatoes, tagged casserole, chicken, dairyfree, tomatoes on December 22, 2011| 2 Comments »

A fabulous chicken casserole; I think I love any food that is called Spanish. Sweet, salty, and tangy work well together. I roasted some baby Yukon potatoes to go along with this, and served it on brown rice.

Spanish chicken casserole, a la Alvaro

3 ounces chopped pancetta

4 pieces of chicken (I used 4 boneless breasts, cut into big chunks)

2 cups chopped onions

1 cup raisins

1 cup stuffed olives, sliced

1 15-ounce can tomato sauce

1 28-ounce can peeled whole tomatoes

a bit of garlic

Fry the pancetta, then add the chicken and onions into the pan; cook until golden.

Add the tomato sauce with a teaspoon of salt, and a bit of sugar. Then add the peeled tomatoes, raisins, olives, and garlic.

Stir a few times and then let it cook on a slow fire for about 30 minutes. About 5 minutes before done, add a cup of frozen peas to the sauce. Serve over rice. Makes 4 servings.

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Paella with chicken

Posted in casseroles, chicken, dairyfree recipes, main dishes, Recipes, rice, tomatoes, vegetables, tagged casserole, chicken, dairyfree on December 11, 2011| 2 Comments »

I love paella. Although this is a vegetarian recipe, even the author added some shrimp at the end. The recipe lends itself to innovation and personal tastes. Very delicious.

Paella with chicken

Rice:

1 14-ounce can artichoke hearts

1 1/2 cups brown rice

1 teaspoon salt

1/2 teaspoon saffron, crumbled

Vegetables:

2 cups finely chopped onions

1 cup finely chopped celery

2 garlic cloves, minced

1 tablespoon extra-virgin olive oil

1 teaspoon dried thyme

1 red bell pepper, seeded and chopped

1 1/2 cups frozen green peas

1 14-ounce can diced tomatoes

1 – 2 grilled boneless chicken breasts, cut into bite-sized pieces

salt and pepper to taste

(note – original recipe called for 1 pound asparagus, cut into 2″ piece. I had none, so I did without. Still great recipe!)

First make the rice: Drain the artichoke hearts, reserving the brine from the can. Quarter the artichoke hearts and set aside. Add water to the brine to make 2 1/2 cups liquid and combine it with the rice, salt, and saffron in a heavy saucepan with a tight-fitting lid. Cover, bring to a boil, reduce heat, and very gently simmer until rice is tender, about 40-45 mintues.

When the rice has simmered for about 25 minutes, start the vegetables. Saute the onions, celery, and garlic in the olive oil in a large skillet. Add the thyme, bell pepper, and asparage if using; cover and cook, stirring frequently, for 5 minutes. Add the peas, tomatoes, reserved artichoke hearts, and chicken. Stir gently, cover, and continue to simmer for another 5 – 10 minutes, until the vegetables are tender. Add salt and pepper to taste. You may also add a splash of Frank’s Original Hot sauce 🙂

To serve the paella, spread the rice on a large platter and top with the vegetables and their juices. Makes 6 servings.

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Deconstructed chicken kiev

Posted in bread, chicken, dairyfree, main dishes, Recipes, soy cheese, tomatoes, tagged chicken, dairyfree, soy cheese on December 8, 2011| 1 Comment »

We enjoyed….

Deconstructed chicken kiev (adapted to be nondairy by me, from BakedBree.com <—check out the great photos on this blog!)

baby Yukon Gold potatoes

olive oil

1/2 stick dairy-free margarine, melted

4 slices of white bread

3 cloves garlic

1/4 cup fresh flat leaf parsley

salt and pepper

1 package of chicken tenders

1/2 pint grape tomatoes

a handful of black olives

zest of one lemon

1/2 cup block soy mozzarella cheese, cut into cubes

Toss some baby potatoes with olive oil and salt and pepper. Roast in a 400 degree oven, about 30 – 40 minutes.

While this is cooking, add the bread to the food processor and pulse until crumbed. Dump crumbs into bowl, then add garlic and parsely to processor bowl and pulse until chopped fine. Add the crumbs back to the bowl, pour in the melted margarine, and pulse again until it is all coated.

Press bread mixture onto the chicken tenders. Put the chicken into the oven with the potatoes and bake until cooked through, about 20 minutes.

Meanwhile, halve the tomatoes, and toss with the olives, zest of lemon, and a tablespoon of olive oil, salt and pepper, and some chopped parsley. Add the soy cheese and set aside.

Arrange everything to your liking on a lovely plate.

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Green bean casserole with Madeira mushrooms and chicken

Posted in casseroles, chicken, dairyfree, main dishes, Recipes, South Beach-friendly, soy cheese, tagged casserole, chicken, dairyfree on December 5, 2011| 4 Comments »

Remember green bean casserole growing up? I do – cream of mushroom soup mixed with the beans, and those yummy canned fried onion bits on top. Fast forward to today – here is a more grown-up version. Much healthier in my opinion, and I added some cooked chicken to make it a complete meal. This was fabulous.

Green bean casserole with Madeira mushrooms and chicken (modified from Cooking Light, on My Recipes)

1 1/2 pounds green beans

2 tablespoons olive oil

3 cups chopped sweet onion

1 teaspoon chopped fresh thyme

8 ounces shiitake mushrooms, sliced

8 ounces button mushrooms, sliced

1/3 cup Madeira wine or dry sherry

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 tablespoons flour

1 cup chicken broth

1 1/2 cups cooked chicken, cubed

1 cup canned fried onions (like French’s)

1/2 cup grated soy parmesan

Preheat oven to 425 degrees F.

Place beans into a large saucepan of boiling water; cook for 4 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.

Heat a large skillet over medium-high heat. Add oil to pan; add onion and thyme; saute 4 minutes until onion is tender, stirring occasionally. Add mushrooms; saute 10 minutes or until liquid almost evaporates, stirring frequently. Stir in wine, salt, pepper; cook 2 minutes or until liquid almost evaporates. Stir in flour; cook for 1 minute or until thick, stirring constantly. Gradually stir in chicken broth; bring to a oil. Cook 1 minute or until thick, stirring constantly. Add mushroom mixture to green beans. Add chicken. Toss well. Place green bean mixture in a 2 quart glass or ceramic baking dish. Combine fried onion and grated soy parmesan in a small bowl. Top green bean mixture evenly with fried onion mixture. Bake for 17 minutes or until top is lightly browned. Makes 8 servings.

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Sweet and spicy tomato and pepper chicken stew

Posted in chicken, dairyfree recipes, main dishes, Recipes, South Beach-friendly, tomatoes, tagged chicken, dairyfree, tomatoes on November 13, 2011| 2 Comments »

I’m a sucker for anything sweet and spicy, so this recipe caught my attention. It was addictive – great flavors and textures, served over brown rice here. A definite keeper.

Sweet and spicy tomato and pepper chicken stew (from Joy of Kosher), ever so slightly modified by me

1 1/2 pound chicken breast, boneless and skinless, cut into 1″ cubes

2 tablespoons olive oil

1 green pepper, diced

2 Spanish onions, diced

2 garlic cloves, minced

1 1/2 tablespoons chili powder

2 teaspoons Garam masala

1/8 teaspoon nutmeg

1/8 teaspoon ground ginger

1/2 teaspoon kosher salt

2 teaspoons brown sugar

1 can diced tomatoes (14.5 ounces)

1 cup chicken broth

1/2 cup raisins

1/4 cup cider vinegar

1 can white beans, drained and rinsed (14.5 ounce can)

4 tablespoons chopped fresh parsley

In a Dutch oven, heat olive oil over medium high heat. When hot, add chicken and stir. Saute, stirring often, for about 5 minutes or until chicken is browned on all sides.

Add green pepper, onions, and garlic. Stir and reduce heat to medium. Cook, stirring occasionally, for about 6 – 7 minutes or until vegetables are softened. Add chili powder, garam masala, nutmeg, ginger, salt, and brown sugar. Saute, stirring, for another 2 minutes.

Add tomatoes, broth, raisins, and vinegar. Stir, raise heat to high and bring to a boil. Reduce heat, cover, and cook for about 25 – 30 minutes or until chicken is tender and cooked through.

Add beans, stir and cook for another 2 – 3 minutes or until beans are heated through. Serve (over rice, if desired), garnished with chopped parsley. Makes 6 – 8 servings.

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Chicken satay stew

Posted in Asian cuisine, chicken, dairyfree, main dishes, Recipes, stew, tagged Asian, chicken, dairyfree, stew on November 6, 2011| 3 Comments »

I found this recipe on the most excellent An Edible Mosaic blog, where everything is tried and true. Indeed, the flavors in this speak chicken satay, and it looked immediately adaptable to a nondairy format for my liking. This was a winner on every count.

Chicken satay stew

1 – 1 1/2 pounds boneless, skinless chicken breasts, cubed

1 tablespoon olive oil

4 cloves garlic, minced

1 tablespoon freshly grated ginger

1/4 teaspoon (or more, to your spicy liking) crushed red pepper

2 medium onions, chopped

4 large carrots, chopped

4 large stalks celery, chopped

2 cups unsweetened pumpkin puree

1/2 cup mango nectar

1/4 cup lemon juice

2/3 cup smooth peanut butter

2 cups chicken stock

1 tablespoon rice vinegar

1/2 cup coconut milk creamer

1 tablespoon cornstarch

1/2 cup minced fresh cilantro or parsley

salt and pepper

In a large pot, heat the oil over medium-high heat; add the chicken and cook until you don’t see any more pink. Add the garlic, ginger, and pepper flakes, and saute 2 minutes. Add the onion, carrot, celery, pumpkin, mango nectar, lemon juice, peanut butter, chicken stock, and 2 cups of water. Cover the pot and bring it up to a simmer; then turn the heat down and let it simmer about 30 minutes (stirring occasionally), until the veggies are tender and the chicken is cooked through.

Dissolve the cornstarch in the creamer. Stir the vinegar into the stew, then stir in the creamer mixture; simmer uncovered about 5 minutes, until the stew is thickened. Turn off the heat and stir in the parsley or cilantro. Season to taste with salt and pepper. Serve with jasmine rice, if desired. Makes 6 – 8 servings.

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Roasted chicken with figs

Posted in chicken, dairyfree, fruit, Menu For Hope, Middle-Eastern, Recipes, tagged chicken, dairyfree, Middle Eastern on October 29, 2011| 1 Comment »

Figs and roasted chicken – perfect comfort food for autumn. As it roasts, the aroma fills the house. Figs are easy to find in the markets this time of year.

Roasted chicken with figs (from Israeli Kitchen blog)

1 whole, clean, roasting chicken

1/2 lemon

2 larges cloves garlic, chopped fine

2 tablespoons olive oil (original recipe calls for oil infused with rosemary – I just added some fresh rosemary to the oil)

1 tablespoon coarse salt

black pepper, 3 or 4 grinds

1 small bunch basil leaves, stems taken off

14 small figs, halved and their stems cut away

2 tablespoons warmed honey

a dash of soy sauce

Squeeze the juice of the lemon over the chicken. Rub the lemon half all over the chicken. Tuck the spent lemon half into the cavity of the chicken. Cover the chicken and let it soak up the lemon while you’re preparing the next steps.

In a small bowl, combine 1 tablespoon olive oil with the garlic, coarse salt, black pepper, and soy sauce. Rub the oily mix well over the chicken. Sweep up any garlic pieces that may fall onto the roasting pan and tuck them under the chicken.

Stuff the basil leaves under the skin of the chicken, anywhere you can fin or force room. Put any extra leaves inside the cavity of the chicken alongside the lemon half. Pile the figs up next to the chicken. Drizzle them with the remaining tablespoon of olive oil and the honey.

Tear off a strip of tin foil and fold it so that it covers the figs, but not the chicken. Let the tin foil lie lightly over the figs; don’t tuck it in around them. Roast at 350 degrees F. til the chicken is a nice golden color. Serve with rice or couscous.

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Spicy ginger chicken noodle soup

Posted in Asian cuisine, chicken, dairyfree, Recipes, soup, South Beach-friendly, vegetables, tagged Asian, chicken, dairyfree, soup on October 12, 2011| 1 Comment »

What could be better on a cool autumn evening than a little heat in the soup bowl? I twiddled a little with sweet and spicy levels in this delicious soup to achieve a nice balance of flavors. The original recipe called for soba noodles, but I used ramen, as that’s what was handy. This was totally delicious.

Spicy ginger chicken noodle soup (modified from a Serious Eats recipe)

24 fluid ounces chicken broth

1/4 teaspoon Sriracha or other chili sauce

1/4 cup soy sauce

2″ piece fresh ginger, peeled and sliced

2 tablespoons brown sugar

1 tablespoon lime juice

3/4 pound boneless skinless chicken breast, cut into 3″ strips

1 cup sliced shiitake mushrooms

3 tablespoons chopped scallions

1 cup sugar snap peas

1 red bell pepper, cut into 1/8″ strips

12 ounces soba or ramen noodles

1/4 cup chopped cilantro

In a large pot, combine broth, chili sauce, soy sauce, ginger, brown sugar, and lime juice. Bring to a boil then cook, boiling, for 5 minutes.

Reduce heat to medium and add chicken and mushrooms. Let simmer for 15 minutes.

While chicken is cooking, fill a medium pot with cold water. Bring water to a boil, and add noodles. Cook for 4 minutes, then drain noodles and set aside.

Add scallions, snap peas, and red pepper to broth. Let cook one minute. Take off heat.

Divide noodles among serving bowls, then ladle in soup. Garnish with cilantro. Makes 4 servings.

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Moroccan chicken vegetable soup

Posted in chicken, dairyfree, Middle-Eastern, pasta, Recipes, soup, tomatoes, vegetables, tagged chicken, dairyfree, Middle Eastern, soup on October 9, 2011| 2 Comments »

Remarkably good! This recipe calls for beef or lamb, and beef stock. We’re not big beef eaters, so I made this chicken-themed. It was awesome.

Moroccan chicken vegetable soup (inspired by this recipe)

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

2 teaspoons ground turmeric

1 pound boneless chicken breast, cut into 1/2″ cubes

6 cups chicken broth or water

1 14-ounce can diced tomatoes

2 small turnips, peeled and diced

2 (I used 4) carrots, diced

2 stalks celery, leaves included, thinly sliced

pinch of saffron threads

12 sprigs flat-leaf parsley

8 sprigs fresh cilantro

1 large zucchini, cut into 1/4″ dice

2 ounces angel hair pasta, broken into small pieces, about 1/2 cup

1 – 2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add chicken and cook, stirring occasionally, until the onion is tender, 4 – 5 minutes. Add broth (or water), tomatoes and their juice, turnips, carrots, celery, and saffron.

Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring soup to a boil. Cover and reduce to a simmer; cook until the chicken and vegetables are tender – about 45 minutes.

Stir in zucchini and cook, covered, until soft, 8 – 10 minutes. Add pasta and cook until soft, 5 minutes.

Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon and increase if needed), and pepper.

Serve with sprinkled parsley and/or cilantro, if desired. Makes 8 servings.