Sunday, July 29, 2012

Coconut Curried Chicken

I have always found it difficult to keep stir fried chicken moist, but I finally found a fool-proof way to prepare succulent, juicy chicken.  Just cut chicken breasts into 1 inch cubes, sprinkle some fish sauce over them to coat, then drop them in a mixture of seasoned cornstarch and flour.  Throw them in a hot pan with a little oil, and cook them for just under five minutes.  Remove the chicken from the pan and set it aside.  Add more olive oil to the pan and cook the onion and ginger.  Throw in veggies and garbanzo beans, then add the rest of the ingredients and simmer for about 5 minutes, stir in the chicken and simmer a few minutes more. Serve over cooked white rice. 

2 tablespoons of fish sauce
3 tablespoons of cornstarch
1 tablespoon of flour
2 large chicken breasts cut into 1 inch cubes
2 tablespoons of minced ginger
1/2 medium onion (sliced)
veggies of your choice (I used thawed snap peas)
1 can of garbanzo beans
Juice from 1/2 of a lemon juice
2 teaspoons siracha
1 tablespoon of sugar
3/4 cup of light coconut milk
Cooked white rice

Sunday, July 22, 2012

Blueberry Gin Rickey?

I am getting tired of seeking out weekend happy hour deals in order to enjoy fancy cocktails at an affordable price on Saturday and Sunday afternoons.  After trying out a new bar in our neighborhood called the "Gin Joint", where they make homemade tonics and simple syrups, I decided this was something I could attempt at home.  And it turns out that it's super easy.  Simple syrup is just a cup of water and a cup of sugar.  I decided to add a cup of blueberries to this concoction and came up with an amazing blueberry simple syrup that could be used to sweeten anything from Greek yogurt, to iced tea, to my personal favorite...your basic Gin Rickey cocktail.

In a small pot, bring 1 cup of sugar, 1 cup of water, and 1 cup of fresh blueberries to a boil.  Let it simmer about 12 minutes and use a wooden spoon to mash the blueberries a bit as it simmers.  Then strain out the blueberry skins (I reserved the skins and mixed them with my yogurt for an afternoon snack).  Add the juice from half a lemon to the mixture and refrigerate for up to two weeks. 

To make the Blueberry Gin Rickey:
2 shots of gin (3 ounces)
4 shots of club soda (6 ounces)
3 tablespoons of blueberry simple syrup
basil leaves for garnish

Thursday, July 5, 2012

Cucumber Chickpea Salad

This weekend we went camping with a group of friends in the Shenandoah National Park.  We took the easy route and signed up to bring paper towels, foil and trash bags to escape having to make room in the cooler for anything other than adult beverages.  When I saw how much others were contributing to the campfire feast, I felt a little guilty and decided to create this simple, no-cook chickpea salad.  It was light and refreshing and disappeared within the first five minutes of opening it up at the campsite.

Mix together:
2 cans of garbanzo beans (drained and rinsed)
1 large cucumber, peeled, seeded and chopped
2 cups of grape tomatoes, halved
1/2 large red onion, chopped
Lots of parsley, chopped :)
1/4 cup of lemon juice
2 tablespoons of olive oil
2 tablespoons of red wine vinegar

Then just chill and serve!