Tag Archives: chicken

Spicy Thai Coconut Chicken Soup

Despite the fact that we had perfectly blue skies and warm weather this past weekend in the Philadelphia area, the recent rainy, damp weather had me wanting to run to Au Bon Pain for soup nearly everyday.  And even though the weather is supposed to get better, I just felt like making a nice pot of warm and comforting soup.  Spicy Thai Coconut Chicken Soup is spicy, creamy, and hearty – just what you want from a soup.

Don’t be freaked out by the coconut in the name of this soup. It comes from light coconut milk which is mild in flavor and provides a silky creaminess. Chopped mushrooms and red peppers provide some rustic bulk while ginger, garlic, and chile paste provide some hefty flavor. Precooked chicken is thrown in at the end which helps save time, making this soup a perfect use of leftover chicken you might have on hand. Toppings of scallions and cilantro add a fresh brightness at the end so don’t skimp on them. I omitted the lemongrass, substituted ground ginger for fresh ginger and used soy sauce instead of fish sauce. These changes seemed to work because I loved this soup. This recipe wasn’t even the reason why I tore out the page it was on from the magazine it was in but what an amazingly pleasant surprise! This just goes to show – pay attention to every recipe you see. You just might end up making it.

The ingredients:

Heat oil in a Dutch oven over medium heat and add in mushrooms, bell pepper, ginger, garlic, and lemongrass (I omitted this). Cook 3 minutes, stirring occasionally.

Add chile paste and cook 1 minute.

Add chicken stock, coconut milk, fish sauce, and sugar and bring to a simmer. Reduce heat to low and simmer for 10 minutes.

Add chicken to pan and cook 1 minute or until thoroughly heated. Discard lemongrass (if using).

Top with onions, cilantro, and lime juice.

Additions: None

Omissions:

  • Lemongrass

Substitutions:

  • Ground ginger for fresh ginger
  • Chili-garlic sauce for chile paste
  • Reduced-sodium soy sauce for fish sauce

Overall Rating: Love It

Source: Cooking Light Magazine

Chicken-and-Veggie Stir-fry

I had a nice long three-day weekend this past weekend and got to spend all of Friday with a bunch of my friends eating a lot of soft pretzels and pasta and drinking a lot of beer.  And wine.  And bloody marys.  So, feeling a little heavy on the carbs, I decided I wanted to finish the weekend with something a little lighter, preferably with lots of veggies.  Chicken-and-Veggie Stir-fry turned out to be just what I wanted.

Thinly sliced chicken is cooked and stir-fried with yellow squash, broccoli, green onions and red pepper.  Small additions of lime juice, soy sauce, and chili-garlic sauce adds punches of flavor.  This is a very versatile recipe that could be made with any of your favorite vegetables or even tofu.  The recipe calls for broccolini but I used regular broccoli here and I also reduced the cornstarch on the chicken by less than half when I prepared this.  If you like a slightly crispier coating to your chicken, keep the cornstarch at the full amount.  I also used thinly sliced chicken breasts from my grocery store which cook quickly in stir-fries and are also cheaper than regular chicken breasts.  I really love a brightly colored and visually appealing dish like this, especially when it can be made in one pot.  Serve this over rice, quinoa, or simply eat it plain like I did.

 

The ingredients:

Sprinkle chicken with salt and toss with cornstarch.

Stir-fry the chicken in oil in a large skillet or wok over medium-high heat until golden brown and done, about 5 or 6 minutes.  Transfer the chicken to a plate and keep warm.

Add broccoli and 1/4 cup broth to the pan and cover,  cooking 1 to 2 minutes or until crisp-tender.  Transfer to plate with chicken.

Add remaining oil to the skillet and sauté bell pepper, squash and green onions for 2 minutes or until crisp-tender.

Whisk together 2 teaspoons of cornstarch and remaining 3/4 cup broth until cornstarch dissolves.  Add broth mixture, chicken, and broccoli to bell pepper mixture in skillet.  Cook, stirring often, 1 minute or until liquid thickens.

Stir in lime juice, soy sauce, and chili-garlic sauce.  

Serve over hot cooked rice, quinoa or enjoy as-is.

Additions:  None

Omissions: 

  • 1/2 of the cornstarch

Substitutions:

  • Broccoli

Overall Rating:  Love It

Source:  Southern Living Magazine

Soft Black Bean Tostadas

With this Saturday being Cinco de Mayo, it’s got me craving a little Mexican food.  I love Mexican food but try not to eat it too often because of all of the fat that comes with it.  Making Mexican food at home can be a great solution because you are in control of the ingredients and can make it as healthy or decadent as you want.  These Soft Black Bean Tostadas are easy to make and are a great way to start the Cinco de Mayo celebration. 

Black beans are blended with spices and lime juice, and then smothered over a soft tortilla and topped with chicken and cheese.  After a quick trip under the broiler, the tostadas are topped with a homemade salsa, scallions, lettuce, and sour cream (I used Greek yogurt).  The salsa, made with avocado, tomato, scallions and lime, provides a fresh accent and the sour cream (or yogurt) brings that creamy coolness that tastes so good with Mexican food.  To keep calories down, consider using lowfat cheese, whole wheat tortilla, and either lowfat sour cream or fat-free plain yogurt.  Just make sure to keep some napkins nearby because these tostadas can be messy.  But they are so good, you won’t mind using your fingers to scoop up stray lettuce and salsa.  Have this with a fruity margarita or your favorite Mexican beer and celebrate Cinco de Mayo!

The ingredients:

Combine avocado, tomato, scallions, lime juice, and salt in a small bowl and set aside.

Combine 2 tablespoons water, lime juice, cumin, salt, cayenne pepper, and black beans in a blender and process until smooth.

Spread about 1/4 cup black bean mixture evenly over each tortilla.  Top each evenly with 1/4 cup chicken and 3 tablespoons cheese.

Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.

Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.

Additions:  None

Omissions:  None

Substitutions:

  • Whole-wheat tortillas
  • Greek yogurt

Overall Rating:  Like It

Source:  Cooking Light Magazine

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