Kung Pao Chicken with Zucchini & Carrot Noodles

Delinquent blogger alert. It's been almost 8 months since my last post, whoops! In fairness, it's been a strange year, having been separated from the hubs for 3/4 of it by the good ole US dept of immigration, and then, finally being able to live and work in the same country, moving out to California to start our new lives in America. We're now happily settled on the west coast and loving exploring our fantastic city and state.

Our new city! Los Angeles from the Getty Museum.

This awesome, easy recipe is a little nod to the Chinese influences shared by our most recent home, Sydney, and our new one in Los Angeles. And it's adapted from everyone's favorite British naked chef, Jamie Oliver, so you know it will be flavorful and fresh. It's got the perfect spicy, slightly caramely finish without being overly sauced like so much of the American Chinese cuisine you might remember if you grew up in the 80s and 90s.

Kung Pao chicken: peppery and bursting with fresh ginger, garlic, and spring onions.  

We served the chicken over spiralized zucchini and shaved carrot ribbons, which was perfect. But you could also serve over rice, cauliflower rice, or with roasted vegetables. We loved the bold flavors so much that we're going to make this for my family back in Texas one night over the holiday break- it will be a refreshing (and gluten free) change of pace from the traditional Christmas spread. Give it a try, you'll never order Kung Pao take-out again!

Zucchini noodles and carrot ribbons round out a meal that's light but flavorful. 

Kung Pao Chicken with Zucchini & Carrot Noodles
Serves 4
Adapted from Jamie Oliver's recipe here

1 tablespoon black peppercorns (or Szechuan peppercorns if you have 'em)
2 tablespoons gluten free flour (or cornflour)
4-5 chicken thighs, cut into 1-inch pieces
1/4 cup + 1 tablespoon oil that can withstand high heat (such as olive oil)
4 garlic cloves, thinly sliced
1 1-inch piece of ginger, minced
3 green onions (spring onions/scallions), thinly sliced
1-2 teaspoons red pepper flakes (to taste)
2 tablespoons soy sauce (or coconut aminos)
2 teaspoons rice wine vinegar (or apple cider vinegar)
2 teaspoons honey
4 zucchinis, spiralized into noodles (or shaved into ribbons with a vegetable peeler)
3 carrots, shaved into ribbons with a vegetable peeler
1/4 cup crushed cashews

1/4 cup fresh cilantro (coriander), coarsely chopped

Heat a large skillet over medium heat. Add the peppercorns, and cook for 2-3 minutes, shaking occasionally, until toasted and fragrant. Transfer the peppercorns to a grinder or a mortar and pestle, and grind finely.

Place the gluten free flour in a large bowl, and add the ground pepper. Add the chicken, and toss to coat evenly with the flour mixture.

Heat the large skillet again over medium heat, add 1/4 cup of oil. Carefully add the chicken to the pan, and fly for 7-8 minutes, until cooked through. Stir occasionally while cooking to avoid burning, and careful not to get burned by splattering oil. (A splatter screen makes this step much cleaner!). Remove the chicken from the pan and onto a plate lined with paper towels.

While the chicken is cooking, heat a large pot over low heat, and add the remaining tablespoon of oil. Add the zucchini and carrot noodles/ribbons to the pot, stir to coat in the oil, then cover with a lid. Continue to cook the noodles over low heat for 4-5 minutes, stirring occasionally, until tender but not mushy. Remove from heat and remove lid when finished.

Carefully discard most of the cooking oil from the skillet in which you cooked the chicken, leaving about 2 tablespoons oil. Add the garlic, ginger, green onions, and red pepper flakes to the skillet, and sauté for 2 minutes, stirring occasionally to ensure the garlic doesn't burn. Add the soy sauce, vinegar, and honey to the skillet, stirring to combine with the garlic-onion mixture, and cook for 1 minute. Add the chicken back to the skillet, and stir to combine and reheat the chicken, about 2 minutes.

Serve the chicken over the zucchini and carrot noodles, and top with a sprinkle of the crushed cashews and chopped cilantro. Serve immediately.

Storage tip: The vegetable noodles will become mushy as leftovers, but they still taste fine. The chicken will keep for up to 3 days in a sealed container in the fridge.

Bok choy salad with sticky grilled eggplant, baby corn & miso garlic chicken

We spent last weekend in the Blue Mountains with friends (see pic at the end of this post), and had a great time going on long bushwalks through the gum trees then coming back to our Airbnb house to cook up a big meal over beers and old fashioneds. My friend Kate made the most amazing seared kangaroo salad on our first night-- check out her blog The Katechen for more delicious food outta Melbourne. We'll definitely be trying *roo salad* at home soon, but tonight we stuck to our favorite version of summer salad (marinated, grilled chicken thighs over an Asian-inspired base), topping it with sticky grilled eggplant slices inspired by Laura over at The First Mess.

baby bok choy salad topped with grilled sticky eggplant and baby corn

The basil and mint keep things tasting light, while the grilled eggplant and chicken make this dish go a long way to satisfy big appetites. If you can't easily source baby bok choy, any lettuce (romaine, oak leaf, etc) will do, or try a combo of thinly sliced Napa (Chinese) cabbage and purple cabbage. If you're cooking for vegetarians, just serve the grilled chicken separately, alongside the salad.

salad topped with miso garlic grilled chicken

These eggplant slices would also be delicious as a side on their own, or added to a burger/wrap situation. File this one away for the summer months, northern hemisphere mates. And a shout out to my little brother, whose birthday is today! Can't wait to toast the last year of your twenties with an old fashioned when we're back in the same country, bro. 

full of flavor: salad with grilled veg & chicken

Bok choy salad with sticky grilled eggplant, baby corn & miso garlic chicken

Serves 3-4

Bok choy salad

3 bunches baby bok choy, separated, washed, and thinly sliced

1/2 of a red bell pepper (capsicum), thinly sliced

4-5 button mushrooms, thinly sliced

small handful of fresh mint, roughly chopped

large handful of fresh basil, roughly chopped

1 tablespoon extra virgin olive oil

1 tablespoon mirin

1 tablespoon reserved eggplant marinade (recipe below)

Toss the baby bok choy, bell pepper, mushrooms, mint, and basil together in a large bowl. In a small bowl, whisk together the reserved eggplant marinade with olive oil and mirin. Pour the marinade dressing over the salad, and toss to coat. Set aside to serve straight from the bowl, or transfer the salad to a flat serving plate to serve. 

Sticky grilled eggplant and baby corn (inspired by this recipe at The First Mess)

1 large eggplant, sliced into 1cm-wide slices

fat pinch of ground sea salt

1/4 cup balsamic vinegar

1 tablespoon honey

1/2 inch piece of fresh ginger, peeled and finely chopped

1/4 of a brown or purple onion, thinly sliced 

big pinch of freshly ground black pepper

1 tablespoon miso

1 tablespoon mirin

handful of baby corn, sliced in half lengthwise

Lay the eggplant slices in a single layer on a sheet of aluminum foil or a baking tray, and sprinkle with with sea salt on both sides. Leave the eggplant to sit while you make the marinade.

In a small saucepan, combine the balsamic vinegar, honey, ginger, onion, and pepper. Bring the mixture to a boil, then turn down the heat to medium and simmer for 6-8 minutes, until the mixture has reduced by about half and is thickened. Remove from heat, and stir in the miso and mirin. Set aside one tablespoon of the marinade mixture to use in the bok choy salad dressing (see above). 

Generously brush the eggplant slices on one side with the marinade (you won't use all of it, save the remainder to use while you're grilling). Leave the eggplant to marinate while you prepare the chicken (eggplant needs only about 10 minutes to soak up the flavors of the marinade).

When you're ready to grill, heat an outdoor barbeque or an indoor stovetop grill to high heat. Brush the grill with oil. Place the eggplant slices, marinated side down, onto the grill, and immediately brush the tops with the remaining marinade mixture. Place the sliced baby corn on the grill, too. 

Grill the eggplant slices for about 3-5 minutes on each side, until char marks appear and eggplant softens. Toss the baby corn around on the grill every couple of minutes, removing after the corn begins to develop a little char, about 6-8 minutes total. Remove the eggplant and corn and set aside to cool for a few minutes before arranging them on top of the bok choy salad.  

Miso garlic chicken

1 tablespoon fish sauce

1 tablespoon olive oil (or toasted sesame oil if you have it)

1 tablespoon mirin
1 teaspoon miso

2 cloves garlic, minced

4 boneless, skinless chicken thighs

In a large glass or ceramic dish, mix the fish, sauce, oil, mirin, miso, and garlic. Place the chicken thighs into the mixture and turn them over a few times to coat evenly. Place the dish in the fridge for 15 minutes as you grill the eggplant (or, alternatively, marinate chicken, covered in the fridge, for up to 8 hours or overnight). 

Heat the grill (outdoor barbeque or indoor stovetop grill) to high heat. Add the chicken thighs, and grill for about 5-8 minutes on each side, until chicken is no longer pink in the middle and juices run clear. 

Remove chicken from heat and allow to rest for a couple of minutes before slicing against the grain into thin slices. Arrange the chicken on top of the salad and grilled eggplant and baby corn, or serve the chicken on a separate platter alongside the salad. Enjoy!

view from one of the lookout points near Leura on our Blue Mountains bushwalk last weekend

Chicken & Rice Casserole with Mushrooms & Squash

I debated what to title this recipe. On the way home from work last week, heading to the grocery store, I had an out-of-the-blue craving for squash casserole. I've only had squash casserole a few times in my life-- it's not something we ate regularly as a family, and I've never made it before myself. But I remembered loving the rich flavor the few times I'd had it, totally unlike squash prepared any other way (I detest limp, flavorless boiled/steamed squash). The organic zucchini I spotted piled high on the produce shelves in my swing by the grocery store confirmed the time was right to experiment.

When I excitedly told the hubs I was going to make a squash casserole for dinner, he balked and his eyes grew wide in skepticism. I tried to describe what I was conceptualizing, but the name had ruined it. He was going to have to try it to be convinced. And convinced he was.

chicken & rice casserole, with sautéed mushrooms and hidden squash

This is a homely, filling dish packed with flavor, a meal in itself with healthy proportions of carbs, protein, and fresh vegetables. I've basically combined my mom's traditional chicken and rice casserole (always a crowd pleaser, and a regular on our family meal rotation growing up) with a squash casserole = Chicken & Rice Casserole with Mushrooms & Squash. This recipe name will, I hope, be a little more palatable to my fellow diner the next time I feel the urge to make squash casserole for dinner : )

Sautéed mushrooms taste delicious here, and you hardly notice that the recipe contains squash but for the added depth of flavor and creamy texture. The addition of par-steamed broccoli florets, or a few handfuls of fresh spinach leaves stirred through the mixture before baking, would also work well in this casserole and boost the vegetable content. And apologies for the photo-- casseroles like this don't photograph very well (night-time conditions and a measly iphone lens don't help), but don't let that put you off. This is a great option for dinner or a potluck, it's gluten-free, and it's even better the next day as leftovers.

The gorgeous property in Virginia where my cousin and his fiancé will be getting hitched tomorrow,
we were lucky to get a personal tour a couple of years ago when driving through the area

My oldest cousin on my dad's side is getting married tomorrow in the rolling hills of Virginia, and tonight there is a big cookout for the rehearsal dinner. (How the hubs and I wish we were in the US to join in the festivities... and sample some of my aunt's family-recipe pies, which will take the place of a traditional wedding cake...yum). My cousin and his bride-to-be have let their guests know that tonight's rehearsal dinner is southern country style, where mac and cheese is a vegetable and the gravy flows like wine. They've asked guests to bring along a dish to add to the table, and if the hubs and I were there, this is just the dish we would bring: hearty, tasty home-cooking at its best.

Chicken & Rice Casserole with Mushrooms & Squash
serves 5

3/4 cup chicken or vegetable broth (make sure it's gluten-free if cooking g-f)

4 cups sliced squash (such as zucchini or patty squash), 1/2-inch-thick slices

1 medium onion, coursely chopped

1 tablespoon extra virgin olive oil

1 cup sliced button mushrooms

3 cloves garlic, minced

2 cups shredded rotisserie chicken

2 cups cooked rice

3/4 cup shredded cheddar cheese
3/4 cup greek yogurt (or plain yogurt)
1 egg, slightly beaten

pinch of freshly ground pepper

pinch of freshly ground sea salt

1 teaspoon dried oregano

1 teaspoon dried parsley

2 tablespoons grated parmesan cheese

In a medium-sized saucepan over medium-high heat, bring the chicken or vegetable broth, sliced squash, and chopped onion to a simmer. Turn down the heat to medium-low, cover, and simmer for about 15 minutes, until squash and onions are very tender. Remove from heat, mash up slightly with a potato masher or fork, and set aside.  

Heat the olive oil in a skillet over medium-high heat. Add the mushrooms, and sauté for about 6 minutes, stirring occasionally, until mushrooms begin to turn golden brown. Add minced garlic to mushrooms, and sauté for an additional 2 minutes, stirring occasionally. Remove from heat.  

To the mashed squash mixture, add the mushrooms and garlic, shredded chicken, cooked rice, shredded cheese, yogurt, egg, pepper, salt, oregano, and parsley. Stir gently to combine. 

Coat a 13x9 inch pyrex dish (or 2 litre capacity casserole dish) with cooking spray. Spread the squash mixture evenly into the pan, roughing up the top a bit with a fork. Sprinkle the grated parmesan cheese evenly over the top.

Bake at 200C / 390F for about 40 minutes, until hot throughout and bubbly. At the end of baking, turn the broiler (grill) on high, and cook the casserole 4 inches from the heat source for 1-2 minutes, until the top begins to turn golden brown (watch carefully to make sure it doesn't burn). Serve immediately.

Storage Tip: Once baked, this casserole will keep, covered in the fridge, for 3 days. To reheat, microwave till hot, or cover the casserole dish in foil and bake in a 200 C/390 F oven for 20-30 minutes, until hot throughout.

Chicken & Sausage Gumbo (with a paleo-friendly version)

While in Texas last month for work, I was able to have dinner with my siblings and sister-in-law, under the same roof, for the first time in almost two years. It was such a treat, and we took advantage of the few evenings we had together to eat delicious homemade food, drink lots of wine, and catch up with music playing in the background. My fantastic sister-in-law and brother were true to their Cajun roots and prepared an incredible gumbo for me and my sister one night (with zydeco playing in the background, of course).

my brother dishing up gumbo for a sibling dinner in Houston: Cajun-Tex cuisine

This gumbo was FAR better than the recipe that my sister and I had attempted together when she came to visit me and the hubs in London a couple of years ago. We never got the roux right. And the roux is key. The resulting gumbo just didn't have that deep, rich taste, and there was a slightly grainy texture to the stock. My paternal grandmother used to make gumbo every year for all the family who came to visit their Nashville home at Christmas. I have great memories of gumbo dinners at the kids' table with my cousins, and was disappointed to discover how difficult it seemed to replicate the dish. Like the yeast-bread gene, I thought I'd also skipped out on the gumbo gene when my sister and I failed to make a good batch. Following our unsuccessful try, I hadn't attempted gumbo again, sticking to cajun-inspired chicken or pasta dishes, or the easy crowd-pleaser shrimp and grits (need to post that one soon).

delicious gumbo with chicken and sausage, roux-less and gluten-free

But my sister-in-law and brother shared the secret to their roux-less, tasty recipe. By charing the okra, then the onions, and then concentrating the flavor of the spices and broth into the vegetables, you create a wonderful, dark stock that tastes as rich as the finest butter-and-flour roux. In fact, I think the flavor of this gumbo is even better than all of the roux-based gumbo I've had in the past. And I'm pleased to say that it goes over well in the southern hemisphere : ) This gumbo is also gluten-free friendly, and dairy-free, too, since extra virgin olive oil is used instead of butter.

easy, rich-tasting gumbo, served with lots of Tabasco

After sourcing locally grown okra (labelled okra beans!) at our nearby grocer, I made a batch of this gumbo over the weekend. It really is an incredibly delicious recipe, and can be adapted to use whatever combination of chicken, sausage, or seafood you have on hand. We used shredded rotisserie chicken and a couple of links of chorizo (no andoille sausage here in Sydney as far as I can tell), but prawns (shrimp) and sausage would also be awesome. We used roasted red bell peppers rather than tomatoes because of allergies to tomatoes, but either will work well. The hubs gave this recipe his highest approval, and strongly recommends you make it as soon as you can. Make sure you have Tabasco on hand. And happy anniversary for tomorrow to my one-of-a-kind brother and sister-in-law, love y'all!

Chicken & Sausage Gumbo
serves 4

1/2 teaspoon ground black pepper
1/2 teaspoon ground sea salt
1/4 to 1/2 teaspoon cayenne pepper (to taste)
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried parsley
1 tablespoon extra virgin olive oil
1 1/2 cup okra, sliced (divided use)
1 medium sized onion, diced
3 cups reduced-sodium chicken or vegetable broth (divided use)

2 red bell peppers, roasted, skins peeled, and diced (or 1 cup chopped tomatoes)

3 cloves garlic, minced
1 cup thinly sliced andoille sausage (or chorizo), uncooked
1 1/2 cups shredded cooked rotisserie chicken
1 cup raw prawns (shrimp), optional

To serve:
1 cup dried rice (or cauliflower rice if cooking grain-free/ paleo: recipe below)
1/4 cup green onions, thinly sliced
Tabasco sauce

In a small bowl, combine the spices (black pepper through parsley) and set aside.  You will gradually add this spice mixture as you prepare the gumbo.

You will first char the okra, then onion, which will help to create a dark, rich roux-like broth for the gumbo. Heat a large saucepan on the stove over high heat. As soon as the pan starts smoking, add the tablespoon of olive oil and swirl to coat the pan. Add half of the sliced okra (3/4 cup) along with a few pinches of the spice mixture. Quickly swirl the okra around the pan to cover with oil and the spices, then leave to sauté for a minute before stirring. You want to char the okra so that it's a bit blacked, but be careful not to burn it through (you may need to turn your burner down to medium-high if your saucepan is thin). Cook okra for 3-4 minutes, stirring occasionally, until evenly charred. Add the onions and a few more pinches of the spice mixture. Again, quickly swirl them around to coat with the oil and spices, then leave for a minute before stirring. Cook for 3-4 minutes, until onion is beginning to brown.

Add 1/2 cup chicken or vegetable broth to the okra onion mixture to deglaze the pan. Scrape the bottom of the pan to remove all of the blackened bits. Cook until all of the liquid has evaporated, about 3-4 minutes, stirring occasionally and scraping the bottom of the pan.

Add the diced roasted bell peppers and the minced garlic with another few pinches of the spice mixture. Stir occasionally, scraping the bottom of the pan, until all of the liquid has evaporated (2-3 minutes). Now add 1/2 cup of chicken or vegetable broth, and cook, stirring occasionally and scraping the bottom of the pan, until all of the liquid has evaporated (5-6 minutes).

Add the remaining 2 cups of vegetable or chicken broth, the sausage, and a few more pinches of the spice mixture. Cover, turn heat down to medium-low, and simmer for 40 minutes.

Prepare the rice according to package directions, set aside and keep warm. (Or prepare cauliflower rice as per recipe below).

After simmering the gumbo for 40 minutes, add the shredded, cooked chicken and the remaining 3/4 cup sliced okra. (At this point, taste the gumbo and, if necessary, add the remaining spice mixture.)  After added the chicken and remaining okra, simmer for 15 minutes. If using prawns (shrimp), add them at the end of the 15 minutes, and simmer for an additional 4-5 minutes, just until prawns turn completely pink.

To serve, place a 1/2-cup mound of rice (or prepared cauliflower rice) in the centre of each bowl, and ladle gumbo over the rice. Sprinkle with the sliced green onions, and serve immediately, with Tabasco on the side.

Cauliflower Rice
serves 3-4

1/2 large head of cauliflower, rinsed thoroughly

1 tablespoon olive oil (not extra virgin) or melted coconut oil
pinch of freshly ground salt

Grate the cauliflower florets on a grater (the side with the large holes), or process the florets gently in a food processor, until you have a pile of cauliflower 'rice grains'. (You will have between 2 1/2 to 3 cups).

Place a medium sized saucepan over medium heat, and add the oil, swirling to coat the pan. Add the cauliflower, and cook, stirring occasionally, for 6-8 minutes, until cauliflower is cooked through but still a bit crisp-tender. You may speed up the cooking process by covering the pan with a lid and steaming for 4-5 minutes. Watch that the cauliflower doesn't burn, and turn the heat down to low if necessary to prevent burning.

Remove cauliflower from heat and stir in a pinch of freshly ground sea salt, and serve.

Variations: Before adding the cauliflower, sauté a 1/4 cup chopped onion and a teaspoon of minced garlic. You may also add your favorite herbs and seasonings to vary the flavor of your cauliflower rice. A pinch of tumeric, with sautéed onion and garlic, makes a delicious cauliflower rice that is well suited to Indian dishes.

Spicy Chicken Thighs with Cucumber Noodle Salad

I've been meaning to make this dish ever since the hubs gave me the Best of Bill cookbook last year for my birthday.  Bill Granger was Australia's first Masterchef winner, and he's built a big name for himself through his Aussie-fresh food with a southeast Asian flair.  This recipe looked like a pretty simple way to pack lots of flavor into a dinner dish-- I loved the idea of creating a vermicelli noodle salad full of vegetables as a base for marinated, grilled meat. I added some grated carrot and chopped Chinese cabbage, and substituted fresh basil for the mint (our mint plant met a wilted death during our time away for Christmas).

spicy marinated chicken thighs with noodle salad and fresh vegetables

We loved the noodle salad/grilled meat combination so much that we've been making variations of it ever since.  We'll prepare a batch of vermicelli noodles, cool them under cold running water, and toss in whatever chopped or shredded vegetables we have on hand. Then we top with grilled chicken thighs, sliced rotisserie chicken breasts, or sautéed shrimp.  Easy.

another version with purple cabbage, bell pepper, and carrot noodle salad,
topped with sliced rotisserie chicken and fresh basil

Fish sauce is a great way to add lots of flavor to a meat marinade, but use it sparingly as it's extremely salty.  I reduced the amount called for in the original recipe to cut down the sodium a bit in this dish.  Bill recommends topping the salad with chopped cashews, and chopped macadamia nuts or toasted sesame seeds also add a nice crunch.

Spicy Chicken Thighs with Cucumber Noodle Salad

adapted from Best of Bill: The Ultimate Collection of Bill Granger's Recipes

4 generous servings

2 tablespoons fish sauce

freshly ground black pepper

3 garlic cloves, minced

1 to 1 1/2 teaspoons dried chili flakes (to taste)

1 teaspoon sugar

8 boneless, skinless chicken thighs

1 tablespoon vegetable oil (I use rice bran oil)

Salad:

3 tablespoons lime juice

1 tablespoon sugar

7 oz vermicelli noodles

1 cucumber, halved and thinly sliced

1 large carrot, peeled and grated

4 spring onions, thinly sliced on the diagonal

1 cup thinly sliced Chinese cabbage (Napa cabbage)

handful of fresh basil, coursely chopped

freshly ground black pepper

optional: 2 tablespoons chopped cashews, macadamia nuts, or toasted sesame seeds

In a small bowl, whisk the fish sauce, black pepper, garlic, chili flakes, and 1 teaspoon sugar.  Rinse the chicken thighs and trim any excess fat (kitchen shears make this an easy task), placing the chicken thighs in a shallow dish. Pour half of the fish sauce mixture over the chicken thighs.  Cover the chicken with plastic wrap and place in the refrigerator for 20 minutes.

To the remaining fish sauce mixture add the 3 tablespoons lime juice and 1 tablespoon sugar to make the salad dressing.  Set aside.  

While the chicken is marinating, prepare your salad.  Bring a pot of water to boil, add the vermicelli noodles, and boil for 3 to 4 minutes.  Drain noodles in a colander and run under cold water to cool them down.  Using kitchen shears or a knife, chop the noodles up a bit so that they will be easier to mix into the salad.  

In a large serving dish or bowl, mix the cucumber, carrot, spring onions, chopped cabbage, and basil.  Add the cooked vermicelli noodles and a pinch of freshly ground black pepper.  Toss together so that the noodles are evenly distributed amongst the vegetables.  Drizzle the dressing evenly over the salad, and, if you'd like, toss it again to coat.  

Now cook the chicken thighs.  Heat the 1 tablespoon of vegetable oil in a large sauté pan over medium-high heat.  Add the chicken thighs, in two batches, cooking for 3 to 4 minutes on each side, or until cooked through.  Use the back of a spatula or turner to press the chicken thighs down as they cook so that the outside develops a bit of a crisp coating.  

Transfer the cooked chicken to a cutting board and slice into thin strips. Arrange the strips on top of the prepared salad.  Sprinkle with chopped cashews, macadamia nuts, or toasted sesame seeds if desired.  Serve immediately.

The salad and chicken will keep for 2 days in the fridge in an airtight container. The leftovers make a delicious lunch.

Cajun Chicken and Rice

The weather's cooling down here and the leaves are turning, and I'm craving soups and stews and warm things.  I saw okra in the store yesterday and was immediately inspired to make something rib-stickingly cajun.  We had other plans for dinner, so I put that thought on hold-- and when I went to pick up ingredients this evening on the way home the okra was gone : (  Undaunted, I gathered celery, onion, bell peppers (Aussie 'capsicum') and a pre-roasted chicken and improvised.

cajun chicken and rice
(pardon the un-aesthetic photo quickly snapped before dinner!)

After sauteing the chopped veggies with the spices, I poured in some chicken broth and a mixture of cornstarch and water to thicken the mixture.  If you do have okra, add a cup of the chopped vegetable, and halve the amount of cornstarch and water. The mixture will thicken naturally due to the slightly gooey insides of the cooked okra.  (Rather than cornstarch+water, you could add a teaspoon of filé powder if you have it on hand-- the dried, finely-ground sassafras leaves are often used to thicken up gumbo.)  I used a pre-roasted chicken for convenience, but you could also use raw chicken breasts or boneless thighs, adding them after the onions have sauteed for a few minutes.  Sear the chicken for a few minutes on each side, then add the other vegetables and continue to cook as specified below.  Shrimp would also make a tasty substitute.

My brother and his wife's perfect Louisiana wedding

My grandfather grew up in a tiny town in Louisiana, and much of my extended family are scattered throughout the state.  I love the seafood and lovingly-prepared home cooking that we enjoy every time we visit.  Exactly a year ago last weekend my brother married a wonderful girl who also has family roots in Louisiana.  A Gatsby-esque estate in Shreveport served as the perfect backdrop for their beautiful, laid-back garden wedding and fabulous reception (complete with every cajun dish you can imagine, spiked sweet tea, and a zydeco band).  Preparing this meal tonight reminded me of what a great time we had celebrating their marriage : )

Make sure you have Tabasco on hand, and laissez les bons temps rouler!

Cajun Chicken and Rice

makes 4 to 5 hearty servings

1 tablespoon vegetable oil (rice bran works well)

1 yellow onion, coursely chopped

3 large stalks of celery, coursely chopped (to make about 1 cup)

1 green bell pepper, coursely chopped

1 red bell pepper, coursely chopped

1 cup of sliced button mushrooms (and/ or 1 cup chopped okra)

2 cloves garlic, peeled and finely chopped

1 small chili, seeds removed and finely chopped (I used a bird's eye chili)

1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)

1 teaspoon dried oregano

1 teaspoon paprkia

1/2 teaspoon dried fennel seeds, crushed

3/4 cup reduced-sodium chicken broth

1 tablespoon cornstarch (cornflour) + 1 tablespoon water, whisked smooth 

freshly ground sea salt and pepper

1-2 teaspoons Tabasco hot sauce (plus more for serving)

4-5 large pieces of chicken from a pre-roasted chicken (bones removed)

3 cups cooked rice (white, brown, or a mixture of both)

lemon wedges to serve (optional)

Heat the oil in a large skillet to medium-high heat.  Add the onion and saute for  4-5 minutes, until it begins to brown.  (If you are using raw chicken, add the chicken pieces now, searing on either side for 2 minutes per side, then leaving the chicken in the skillet while you cook the other veggies).  Add the celery and cook for another 3-4 minutes.  Add the bell peppers and cook for an additional 5-6 minutes, until the peppers and celery are slightly softened.  Add the mushrooms (and/or okra) and cook for another 3-4 minutes.  Add the chopped garlic, chili, parsley, oregano, paprika, and crushed fennel seeds, tossing the vegetables for about a minute so that they are evenly coated with the spices.  

Pour in the chicken broth and cornflour+water mixture, stirring carefully. Bring the mixture to a low simmer and cook for 2-3 minutes to allow the liquid to thicken slightly. Season with Tabasco, freshly ground sea salt, and pepper to taste. Add the pre-roasted chicken pieces, turning them carefully to coat them evenly with the sauce.  Turn down the heat to low and stir until the chicken is warmed.   

Place each chicken piece over a serving of rice, topping with the vegetable mixture.  Serve with Tabasco (necessary) and lemon wedges (optional). 

Velvety Vegetable Soup with Crispy Fried Shallots & Smoked Paprkia Pepitas

I boasted in last week's post about the glorious summery and salad-inducing weather we're having here in Sydney... but today all I wanted was a warm, veggie-packed soup.  My officemate has been working from home the past couple of days so as not to pass on her cold, but I felt it coming on this afternoon.  I popped some extra vitamin C, but knew I had to hit this thing full force to keep it at bay.  On the way home I trawled the produce aisles and loaded up on fresh cauliflower, carrots (orange and purple), sweet potato, ginger, garlic, and shallots.  I then went a little crazy with the blender and created a soup hearty enough for dinner for me and the hubs (adding some rotisserie chicken to his for extra protein).  He loved it, I loved it, my immune system and sinuses really loved it.

velvety vegetable soup topped with smoked paprika pepitas & crispy fried shallots

This soup is velvety smooth; it's lactose- and gluten-free.  (Not vegetarian as I used chicken broth, but you can easily sub vegetable broth if you'd like).  The soup itself has only a trace of fat, so I added some pan-warmed pepitas, and topped it with crispy fried shallots.  Yes.  Vegetable soup topped with onion rings.  Inspired by the fried shallots on this delicious-looking salad over at The First Mess.  Once the shallots are stirred into the soup, they lose a little of their crispy-ness, but they still taste delicious.

The flavor of this soup is not for the faint of heart.  Raw garlic and ginger give it a serious kick (like I may have to take my toothbrush and mouthwash to work tomorrow to use after I eat the leftovers for lunch).  But hey, go hard or go home, right?  Hope you enjoy this as much as we did.  

Velvety Vegetable Soup with Crispy Fried Shallots & Smoked Paprika Pepitas

5 hearty servings

1 large sweet potato, washed

1 head cauliflower, washed, with base of stem and leaves removed

2 1/2 to 3 cups low-sodium chicken broth, divided (or vegetable broth)

3 large carrots, washed, peeled, with ends removed (I used 2 orange and 1 purple)

3 cloves garlic, skins removed

1- to 2-inch piece of fresh ginger, skin sliced off (to taste: more is better!)

1 cup water

1 large shallot

2 tablespoons flour (all purpose, or gluten-free)

rice bran or grapeseed oil (amount will depend on size of pot for frying, you'll need the oil to be about an inch deep)

salt and pepper to taste

1/3 cup pepitas (pumpkin seeds)

1/2 teaspoon smoked paprika

(Optional: 2 cups of rotisserie chicken, shredded)

Prick the sweet potato a few times over with a fork, and chop in half (not lengthwise, but into two smaller whole chunks of sweet potato).  Place the two pieces on a plate, and microwave until tender to squeeze, but not completely mushy.  (Timing will depend on your microwave.  I microwaved mine for 7 minutes on high heat, then turned them over, and microwaved for 3 more minutes at high heat.  You may also roast the potato in an oven at 400F/204C for about 40-50 minutes).  Remove the sweet potato halves from the microwave.  Allow to cool for a few minutes before carefully removing the skin with a fork and knife.  Chop into 1-inch pieces and set aside.

Pour 2 cups of chicken broth into a large pot and bring to a low boil.  Break off all of the cauliflower florets and chop each floret into halves or thirds. Place the chopped cauliflower into the pot of broth once the broth starts boiling.  Immediately turn the heat down to medium so it's just simmering, and cover.  Let the cauliflower simmer for about 6-7 minutes, until still crisp-tender when cut with a sharp knife.  Remove from heat.

While the cauliflower is simmering, grate the carrots through the large-sized holes of a grater onto a large chopping board.  Grate the garlic cloves and the ginger (also through the large holes of the grater), adding them to the pile of carrots.  Throw the grated carrots, garlic, and ginger into a blender with one cup of water.  Pulse blend, for a few seconds with each pulse, to get things moving around, then blend on high speed for 5-10 seconds, until only very fine chunks remain.  Add the cooked, tender sweet potato chunks and 1/2 cup chicken broth.  Blend at high speed about 5 seconds to incorporate evenly into the carrot mixture.  Pour the carrot-sweet potato mixture out of the blender and into a large bowl.

Using a large measuring cup (or a coffee mug), scoop up about one third of the cooked cauliflower and chicken broth from the pot and carefully pour into the blender.  The mixture will be steamy since it's hot, so remove the plastic center of your blender top and cover the gap with a tea towel (not a white one!  Might get stained from the colorful veggies).  Pulse a few times, then blend on high speed for 5-10 seconds, until velvety smooth.  

Open the blender and pour about one third of the pureed carrot-sweet potato mixture on top of the blended cauliflower.  Sprinkle a very small pinch of freshly-ground sea salt and black pepper into the blender, then replace the blender top (and tea towel).  Blend at high speed for about 5 seconds, until the cauliflower and carrot mixtures are well combined (you might have to stop the blender, remove the top, and stir carefully with a spatula to help the two veggie mixtures incorporate evenly).  Pour this blended cauliflower-carrot mixture into another large bowl.  Repeat the blending of the cauliflower, adding the carrot mixture (and a tiny pinch of salt and pepper), and incorporating the two veggie mixtures together two more times, until you have completely blended the cauliflower and carrot mixtures. 

Pour all of the incorporated mixtures back into the big soup pot, give it a big stir.  If you want a slightly thinner soup (it will be thick!), stir in another 1/2 cup of chicken broth.  Cover the soup and keep warm over medium-low heat while you make the crispy fried shallots and paprika pepitas. 

To make the fried shallots: Peel the shallot and slice it finely into little rings.  Separate the rings, and dredge in the flour, shaking off excess flour and placing the floured shallot rings aside. Fill a medium-sized pot with oil so that the oil is at least one inch deep.  Heat the oil carefully over high heat.  Toss in a dredged onion piece-- if it simmers for a few seconds and begins to lightly brown after 6 to 8 seconds, it's hot enough.  If it browns more quickly than that, turn the heat down slightly.  

Carefully toss a few dredged shallot rings at a time into the hot oil, stirring them around so they fry evenly.  Remove carefully with a fork when lightly browned (after 6 to 8 seconds), and place on a few layers of paper towel.  Repeat with remaining shallots, watching carefully that the oil doesn't get too hot and begin to burn the shallots.  When all the shallots are fried and resting on the paper towels, turn off the heat and remove the pot of oil from the heat. Sprinkle a little freshly-ground sea salt over the shallot rings, set aside.

To make the smoked paprika pepitas: Safely discard the frying oil, and use a paper towel to wipe out any remaining flour residue.  Return the pot to the heat source, and quickly add 1/3 cup pepitas.  (The heat is turned off, but will still be quite warm from frying the shallots if you have an electric stove.  If you are lucky and have a gas stove, turn the gas onto very low heat).  Shake the pepitas around in the pot a few times until the first couple begin to pop as they heat up.  Sprinkle the smoked paprika over the pepitas and shake them around in the pan to coat, continuing to warm them over the heat for about 1-2 minutes.  Remove from heat.  

Carefully stir the soup, then ladle into bowls.  (If desired, pour the soup over a little warmed and shredded rotisserie chicken).  Top each soup serving with a sprinkle of the smoked paprika pepitas and a few of the crispy fried shallots. Serve immediately. 

Grilled Fig & Chicken Salad with Blue Cheese, Walnuts, and Honey-Tarragon Vinaigrette

One of my favorite things about making a meal is surprising my husband with something he hasn't always loved (beans, salad, etc) and making it awesome!  He recently declared that he was so glad that he married me and (thereby) discovered that beans are delicious.  Victory!  Last night I made a richly-spiced dish of cannellini+kidney bean and roasted bell pepper enchiladas with a guacamole side salad over spinach, garnished with homemade, baked tortilla strips... I didn't have time to snap a picture before we dove in, so I'll wait to post that one till next time when I have a photo.  But suffice it to say that the 100% vegetarian meal gained the hubs' approval.  Score.  Enough about beans...

All day today I was craving a salad.  (It's summer here in the southern hemisphere: prime salad-craving season).  But if I want to make a salad for dinner it's got to be one that will also satisfy the appetite of my fellow diner (the one who has a history of distaste for beans and salad).  I had bought some ripe figs on sale a couple of days ago, and they were just about past their prime.  So on the way home I grabbed some greens and a little block of blue cheese to whip up a dinner-worthy salad.  We barely brushed a little soy sauce over the split figs, coated some butterflied chicken breasts in a splash of soy and a squeeze of honey, threw those on the barbie (grill), and I whisked up a little vinaigrette with some things from our pantry and little balcony herb garden.  The resulting salad was just what I had in mind: fresh greens, grilled fruit and lean meat, creamy blue cheese and walnuts, finished with a peppery sweet tang.  And we both enjoyed it!

grilled figs and chicken + blue cheese and walnuts

I don't prefer drowning salads in dressing, so the dressing amount made is just enough to splash a little flavor onto the greens.  If you'd like a more generous drizzle, increase the ingredients for the vinaigrette to 4 tablespoons rice bran or extra virgin olive oil, 2 tablespoons honey, 4 teaspoons white vinegar, a generous squeeze of lemon or lime juice, and 2 tablespoons chopped fresh tarragon (or other mild garden herb).

Whether it's warm or cold where you are, this salad will brighten things up and fill you up, too.

Grilled Fig & Chicken Salad with Blue Cheese, Walnuts, and Honey-Tarragon Vinaigrette
2 hearty main servings, or 4-5 first course servings

3 cups mild lettuce greens, washed and roughly torn (I used green oak lettuce)
1 cup fresh baby spinach, washed
5 fresh, ripe figs, rinsed and tops trimmed
2 boneless, skinless chicken breasts
2 tablespoons soy sauce, divided (make sure it's gluten-free if cooking g-f)
2 tablespoons honey, divided
2 tablespoons rice bran oil (or extra virgin olive oil)
2 teaspoons white vinegar (or apple cider vinegar)
squeeze of fresh lemon or lime juice (about 1 teaspoon)
1 tablespoon finely chopped fresh tarragon (other mild, fresh herbs would work here, such as marjoram)
scant 1/4 cup coursely crumbled blue cheese
2-3 tablespoons coursely chopped walnuts
ground sea salt and freshly ground black pepper, to taste

Fire up the barbeque to medium heat.  Combine the lettuce and spinach leaves, and divide evenly onto two large dinner plates (or four salad plates); set aside.

Split the figs in half lengthwise, and brush just a bit of the soy sauce over the outside and inside of the fruit; set aside. Butterfly the chicken breasts and slice all the way through to make four thin portions.  Toss the chicken with the remaining soy sauce and 1 tablespoon of honey.

Place the chicken on the grill and cook for about 8-12 minutes, flipping when necessary, until chicken is still tender but no longer pink in the center.  (I've given a big window of time here because cooking time will depend on your barbeque).  Watch closely at the beginning to ensure that you turn the chicken before it burns.  The soy and honey will brown a bit, which is fine.  Place the figs on the grill, flesh side down, and cook for about 2-3 minutes.  Flip over to the skin side and cook about 2-3 minutes longer, until soft and slightly browned.

While the chicken is cooking, combine the rice bran oil (or extra virgin olive oil), remaining one tablespoon honey, the vinegar, squeeze of lime or lemon juice, and the tarragon.  Season with just a little salt and a generous grinding of pepper.  Whisk thoroughly, and sprinkle evenly over the plated salad greens.  Sprinkle the walnuts and crumbled blue cheese evenly over the salads, and top each salad with a tiny pinch of salt and more ground pepper.

Remove the chicken and figs from the grill when done.  Slice the chicken across the grain into thin strips. Arrange the chicken strips across the center of each salad, then arrange the figs evenly around the edge of each salad.

Serve immediately with a warm baguette or fresh loaf of wholegrain bread.

Southern Stuffed Bell Peppers over Seasoned Greens

Currently eating this as lunch leftover from last night's dinner, and it's just as delicious the next day.  Black-eyed peas and shredded turkey or chicken, simmered in liquid smoke, come together beautifully in colorful roasted bell peppers.  Served over seasoned greens, topped with shredded cheese, and accompanied by cornbread, this dish couldn't get any more Southern. 

It's healthy and filling comfort food, fit for a family dinner, but a casserole dish full of stuffed peppers also makes a nice presentation on a buffet.  Put the tabasco sauce on the table for anyone who wants to spice it up a notch.  

Southern stuffed bell peppers over seasoned greens... black-eyed pea goodness

Southern Stuffed Bell Peppers over Seasoned Greens

4 hearty servings

4 bell peppers, various colors

3 tablespoons olive oil

3 tablespoons white wine vinegar

3 teaspoons cumin, divided

2 teaspoons chili powder, divided

3 chicken or turkey breasts (or about 1 1/2 cups shredded, deli-roasted chicken)

1 yellow onion, diced

1 can black-eyed peas, rinsed and drained

1 teaspoon dried parsley

1 teaspoon dried oregano

2-3 cloves garlic, finely chopped

2-3 teaspoons natural liquid smoke (mesquite flavor works well)

4 cups spinach, rinsed

1 cup freshly shredded low-fat cheddar cheese

salt and pepper

Turn on your oven broiler to medium-high.  Wash the bell peppers and split each in half, cutting from the bottom to the top of the stem, removing the stem and seeds.  Mix the olive oil, white wine vinegar, 1 teaspoon cumin, and 1 teaspoon chili powder into a small bowl.  Brush the mixture lightly all over the bell peppers, and place peppers, skin side up, on a baking tray.  Reserve the remaining oil and vinegar mixture.  Place bell peppers in the oven, about 4 inches from heat.  Broil for about 3 minutes, then turn them over so that the fleshy inside is facing the heat.  Broil about 3 more minutes, then turn back over so that the skin is facing the heat.  Broil another  3 minutes, just until the skin begins to blister and peppers are softened.  Remove peppers from oven, and turn oven to 400F / 200C. Sprinkle insides with one teaspoon cumin.

Meanwhile, fill a pot with water and bring to a low boil.  Add the turkey or chicken and simmer for about 15 minutes, until a breast sliced open is no longer pink.  Remove from heat, drain the water off, and shred the chicken or turkey with two forks.  Set aside. 

In the same pot, spray a little oil or cooking spray and return to medium-high heat.  Add the chopped onion.  Saute about 6 minutes, until soft and beginning to brown.  Add the garlic and saute another minute.  Remove one heaping tablespoon of the onion garlic mixture and put into reserved oil and vinegar mixture, set aside.  

Add the black-eyed peas and one cup of water to the pot with the remaining onion and garlic.  Add 1 teaspoon cumin and 1 teaspoon chili powder, and the parsley and oregano to peas.  Simmer for about 6 minutes, stirring occasionally.  Add the shredded turkey or chicken, and salt and pepper to taste.  Simmer for about 3 minutes, stirring occasionally, until the water has mostly been absorbed or evaporated.  Remove from heat.  

Spoon the black-eyed pea mixture into each bell pepper half, topping with shredded cheese.  Leave any remaining mixture in the pot that won't fit into the bell pepper halves.  Return the pot to medium heat and add the spinach, stirring occasionally for about 2-3 minutes, until spinach is wilted.  

Pour one tablespoon of the reserved oil and vinegar mixture into the spinach, stirring to distribute.  Pour the remaining oil and vinegar mixture into the bottom of a large ceramic or glass casserole dish.  Spread the spinach mixture over the bottom of the casserole.  Arrange bell peppers on top of spinach.

Bake casserole dish at 400F / 200C for about 15 minutes, until cheese is melted and peppers are heated through.  Serve immediately with cornbread.

Fajitas

I can remember ordering beef ‘fajita’, or skirt steak, at Secos y Mojados, a restaurant across the border in Mexico that my family used to frequent in the summer when visiting relatives in South Padre Island, Texas.  Although it didn’t look like the type of fajita I was used to in San Antonio’s Tex-Mex restaurants, the meat was well seasoned and easy to eat.

onions & bell peppers sizzling away as homemade tortillas cook alongside for fajitas

This is the hubs’s favorite ‘Texan’ meal, and we make it once every couple of weeks for dinner.  Cook up the seasoned beef or chicken with onions and bell peppers, then place the filling in a serving platter on the table and serve with homemade tortillas. Top with sour cream or plain yogurt, fresh shredded cheese, chopped jalapeños or serrano peppers, and chopped avocado.  Good served with corn (cooked with a little finely chopped red or green bell peppers and sprinkled with a dash of cayenne pepper) and refried beans on the side.

Fajitas

Makes 7-8 hearty servings

3 or 4 chicken breasts or thin beef steaks

2 teaspoons fajita seasoning (I use nothing but Fiesta brand Fajita Seasoning)

2 teaspoons vegetable oil

2-3 cloves garlic

1 onion

2 bell peppers, any color

To serve: 

tortillas (gluten-free and/or grain-free if cooking g-f or paleo)
sour cream, plain yogurt, or cashew cream
shredded cheese (optional)
chopped jalepeños or chili peppers
sliced avocado

Sprinkle 1 teaspoon of fajita seasoning on either side of the chicken or beef, and return the meat to the fridge to marinate for at least 30 minutes or overnight.  Finely chop the garlic, and slice the onion and bell peppers into long strips.  Heat the vegetable oil in a wide pan or skillet on high heat.  Add the onion and bell peppers, sprinkling with 1 teaspoon of fajita seasoning, and sauté for about five minutes.

Push the vegetables to one side and add the meat to the pan, searing for about 2-3 minutes on either side.  Turn the heat down to medium-high, redistribute the vegetables, add the garlic, and continue to cook the meat for about 6-7 more minutes, until the chicken is no longer pink in the middle (beef may remain slightly pink). 

Turn off the heat and remove the meat from the pan, slicing thinly across the grain into long strips.  Mix the meat back into the peppers and onions, and transfer to a serving platter.

Serve fajita meat hot alongside tortillas and toppings so that guests can pick up a tortilla, fill it with fajita meat, peppers, and onions, and top with desired toppings. Sour cream or low fat plain yogurt, fresh shredded mild cheese, chopped jalapeños or serrano peppers, and chopped avocado are excellent toppings.