Tag Archives: chicken

Jamie Oliver’s Chicken in Milk

This is the post-ricotta tart and oatmeal cookie dinner I promised to post about: a somewhat strange recipe for chicken and milk from Jamie Oliver. Even Jamie says it’s “slightly odd”. Basically, it’s chicken roasted in a braising liquid of milk, lemon, spices and a whole stick of butter. Naturally, the combination of lemon and milk causes the milk curds to separate from the whey, which means a not-so-pretty sauce, but interesting flavors for sure.

My photos look a little plain, right? Well, that’s because the curds and whey looked so unappetizing that I couldn’t bare to include them as part of the photo.

The original recipe serves four, but obviously I made it just for one. Along with it I had a sliced tomato salad with a balsamic vinaigrette. A little unconventional (to me anyway), but tasty.

Enjoy!

Chicken in Milk (from Jamie Oliver)

printable recipe

Serves 4

1 whole chicken (3 lb/1.5 kg)

salt and freshly ground black pepper

4 oz (115 g) or 1 stick butter

1/2 cinnamon stick

1 good handful fresh sage, leaves picked

2 lemons, zested

6 garlic cloves, skin left on

1 pint (565 ml) milk

METHOD

  1. Preheat the oven to 375 F/190 C, and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.
  2. Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.
  3. To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.

Chicken Baked in Tomato-Spinach Sauce

For someone who loves food so much, it seems odd to eat as much yogurt and cereal as I do. The fact of the matter is that cooking for one is booooring. Of course this bothers me. For one, it’s not exactly healthy. In a recent discussion with my friend Natalie regarding my carb and sugar diet of late, she told me, “I’m surprised you don’t look more like Jabba the Hut”. Me too. Second, it’s lame; it’s not like I don’t have the time, money or skill. And third, and most obvious, I am the Little Baker SF! and have a responsibility to blah, leafy greens, blah, organic, blah…you know what I mean.

Chicken baked in a tomato-spinach sauce. There, my redemption dish. Easy, yummy and organic. It’s not so quick–1 hour cooking time–but breast takes a long time to soften up. Using thighs would probably speed up the process.

Enjoy!

Tomato-Spinach Baked Chicken (recipe by Theresa)

printable recipe

Prep time: 5 minutes

Cook time: 1 hour

Serves 1

INGREDIENTS

1 chicken breast (mine was with bone and skin—moister and more flavor this way)

1 cup canned stewed tomatoes, crushed

1 handful spinach leaves

1 clove garlic, bruised but still whole

1 tbsp onion, roughly chopped or thinly sliced

1 tbsp olive oil

salt and pepper

1/2 tsp dried basil or oregano (or combination of both)

pinch of sugar

pinch of red pepper flakes, optional

METHOD

  1. Pre-heat oven to 350 F. Rinse and pat chicken dry. Set aside.
  2. In a small bowl, mix together tomato, spices and onion. Then mix in the spinach.
  3. Place chicken in an ovenproof dish. (I used a glass pie plate.) Pour the tomato sauce over the chicken, making sure to coat completely. Drizzle olive oil over chicken. And season with a little more salt and pepper if you like.
  4. Cover dish with foil and bake for 50 minutes. At the midway point, remove foil and finish baking.
  5. Remove from oven, replace foil and let sit for 10 minutes before eating.

Honey Mustard Red Cabbage Salad with Sauteed Chicken, Eggplant and Zucchini

I’ve been eating a lot of red cabbage and cilantro these past few weeks. For two reasons: they’re totally budget-friendly (1 head of cabbage and 1 bunch of cilantro lasts me an entire week) as well as figure-friendly, or at least that’s what my mom and sister say. They both swear they’ve lost inches off their waistlines just by replacing lettuce with cabbage. Save money AND lose weight? Sounds good to me.

This salad was so awesome. Super crunchy from the red cabbage, kicky from the cilantro and sweet from the dressing. I made the dressing with non-fat greek-style yogurt instead of mayonnaise, and I sauteed the chicken thigh, eggplant and zucchini in only a drizzle of olive oil. So fat content is pretty minimal as well. You can of course play around with ingredient combination. I use canned tuna a lot or go completely vegetarian and use sweet potato instead.

Try this. It’s AMAZING.

Honey Mustard Red Cabbage Salad with Sauteed Chicken, Eggplant and Zucchini

Serves 1.

INGREDIENTS

Salad

1 chicken thigh, trimmed and patted dry with a paper towel

1/4 cup zucchini, sliced

1 round slice of eggplant, halved

a drizzle of olive oil

salt and pepper

1 cup red cabbage, thinly sliced

1/4 cup cilantro, roughly chopped

1/8 cup red onion, finely chopped

1 oz blue cheese, crumbled

Honey Mustard Dressing

1 large tbsp non-fat greek-style yogurt

juice of 1/2 small lemon

1 tsp mustard (any style)

1 tsp sugar or honey

salt and pepper, to taste

METHOD

  1. Put the sliced zucchini and eggplant in an unzipped Ziploc bag and microwave for 1 minute. Remove and set aside.
  2. In a pre-heated non-stick skillet, fry the chicken thigh in a little olive oil, ca. 2 min. Do not move or flip during this time. Grind salt and pepper over the top.
  3. Then, flip the chicken and push to the side. Put in the zucchini and eggplant. Grind a little salt and pepper over the vegetables and other side of the chicken. Fry for about 2 minutes, moving the vegetables around to ensure even browning.
  4. Turn off the heat and let sit for a few minutes while you prepare the salad and dressing.
  5. In a medium-sized salad bowl, combine and mix together all dressing ingredients. Add the chopped onion, cabbage, cilantro and crumbled blue cheese and toss to coat.
  6. Slice the chicken at an angle. Put the salad on a large salad plate, topping with the sauteed veggies and sliced chicken. Grind a little more salt and pepper over top.

Delicious Peru

I’m back.

Ten glorious days of stuffing my face with as many Peruvian culinary delights as possible—now that is my idea of vacation. My body is a little mad at me (and was really pissed on the flight back home) for being such a glutton, but I don’t care. It was worth it.

I’ve posted pics of my favorite food memories. (Photo-quality was not my main priority when I took these—obviously.)

Papa a la Huancaina (Potatoes with Aji Amarillo Cheese Sauce)

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Pollo Relleno

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Ceviche Mixto

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Arroz con Mariscos

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Ceviche de Pejarreyes

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Tamal Verde

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Chicharronnes

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Choncholi y Rachi Rachi

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Lomo Saltado

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Pachamanca

(I realize that this post is REALLY LONG because of the photos, but I couldn’t get the pictures to appear next to each other. (Does anyone know how to do this???)

9 to 5 Japanese-style Curry Rice (日本スタイルのカレーライス)

No work to do, so blog I shall.

I’ve been a legal assistant for all of 2 months. Before that, I was a writer and a teacher. Basically, I was my job—I thought about it on the way to work, from work, on the weekend, on holiday; even sleep offered no escape from it.

Now as an official 9-to-5er, my job no longer defines me. It does not follow me on my way home or on my errands, nor does it plague my dreams as I sleep.

I may be one of the few people who is actually OK (so far) with a 9-to-5 schedule. No, I don’t plan on being a legal aid for the rest of my life. I am wise enough, however, to be grateful for the work that I do have and also to realize that this job is a means to an end and is by no means an end.

You know what the best part of my job is? The walk home. Listening to my little iPod, eyes smiling, I bounce down the street and think about what I’m going to have for dinner. And now that it’s almost officially Fall, I’ve started craving warm, homey foods again.

One of my favorite dishes to make is one I grew up eating at home — Japanese-style Curry Rice (日本スタイルのカレーライス). It’s hearty, wholesome and tummy-warming. You can add whatever kind of vegetables and meat you like (I usually do ground beef or chicken to save time, which makes my version a mix between curry rice and hayashi rice—ハヤシライス.)—convenient when you  have veggies you’re trying to use up. After just 30 min., you can sit down with a big spoon and a side of red pickles (fukujin-zuke, 福神漬) and dig in!

Japanese-style Curry Rice (日本スタイルのカレーライス)

INGREDIENTS

1 carrot, peeled and chopped into large pieces

1 medium potato, peeled and chopped

1 medium onion

150 g ground chicken or beef

1/2 cup corn kernels

1 cup chinese greens

1/2 small pkg Japanese curry

1 1/4 cup water

oil for frying

For Rice

2/3 cups short-grain rice

5/6 cup water

DIRECTIONS

1. Prepare and cook rice. (I wash and drain it 3 times in water—because that’s what my mom always does—and then cook it in my rice cooker.)

2. Fry meat in a pan until no longer pink.

3. Add onion, potato and carrot and fry until lightly golden.

4. Add water and bring to a boil. Stir in curry until thoroughly combined. Reduce heat to lowest setting, cover and allow to simmer for 20 minutes.

5. Once potatoes and carrots are completely cooked through and the curry has thickened, add corn and chinese greens. Stir in and allow to cook uncovered for about 5 minutes.

6. Serve over Japanese short-grain rice.