Category Archives: Chicken

Lemony Farro Salad

Lemon Farro Salad

I had a lot of fun learning how to cook with farro and I wish I knew about this when I was a vegetarian because it is really easy to cook, super filling, and it seems to be very versatile. The reason I decided to try it this week is because I received free samples from the Eat Write Retreat Scholarship Challenge to win a ticket to their conference in Philly this year. The contest is being run by Tuscan Fields, who sent out samples of farro to all of the contestants.

My samples were Farro Perlato (organic semi-pearled Emmer) and Farro ai Funghi (organic semi-pearled Farro with ‘Porcini’ mushrooms”.  Both were delicious. And obviously I had to make two different recipes with them so I could play around and see how awesome these little farro fellas are. I wanted to make one hot and one cold dish to see what temperature I prefer farro. I like both! I decided to keep the recipes simple because this is a learning experience for me. Now I need to buy more farro and try some crazy recipes with it! This recipe was my favorite of the two, so I chose it to be my entry to the contest. It was also my cousin’s favorite, so I have to make it for her again because it is the perfect salad to bring to work for lunch!

So what did the farro look like uncooked?

farro

Pretty, right?

So what did it look like cooked?

Lemony Farro Salad

 A couple side-notes before we get started: I used a rotisserie chicken and cut up all the white meat from it for this (I ate the rest of it in the meantime…this was after work and I was hungry!). Obviously you can just cook a couple pieces of chicken breast instead if you want. For cooking the farro, I pretty much just followed the directions on the back of the box. Also, I would go light overall with salt since the feta adds a lot of salty flavor at the end.

On to the recipe!!

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Chicken and Spinach Stir-Fry

People who exercise a lot seem to be obsessed with protein. So here is a high protein, low-calorie, filling, easy, and delicious meal. It was also, conveniently, a good way for me to use up some leftover ingredients  :)

There isn’t much else to say about this recipe other than how awesome it is. Throughout the recipe I used cooking spray when I was changing the ingredients in the pan (you’ll see what I mean) instead of adding a lot of olive oil or vegetable oil because it’s easier to control and you really don’t need all that much oil. And the only time I really used salt and pepper was on the chicken because the soy sauce will add enough sodium for you when it all comes together.

For the brown rice I just used Minute Brown Rice and followed the directions using 2 cups of uncooked rice. You can do whatever you want, which is why I put the amount of cooked brown rice instead of giving you directions on how to cook rice.

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Chicken and Spinach Stir-Fry

Serves: 4
Serving Size: about 1 ¼ cup

Ingredients:

2 2/3  cups cooked brown rice
2 whole eggs, whisked
1 ½ lbs. boneless, skinless chicken tenders(or breasts), cut into ½ inch cubes
½ onion, finely chopped
8 oz. mushrooms, chopped
1 garlic clove, minced
8 oz spinach, roughly chopped
1 Tbsp. Sesame oil
1 Tbsp. soy sauce
2 tsp. Hoisin sauce
1 tsp. vinegar
Cooking Spray
Salt and Pepper to taste

Lightly coat a large non-stick skillet with cooking spray, and scramble the eggs until cooked through, making sure to break it apart into small pieces. Remove from pan, spray again, and cook chicken until cooked through.

Meanwhile, make the sauce by mixing the sesame oil, soy sauce, hoisin, and vinegar in a small bowl.

Remove chicken from pan when cooked. Add onion, garlic, and mushrooms, and cook until tender. Add the spinach, cooking until wilted, then add the brown rice and stir to thoroughly incorporate it. Add the sauce, stir, and cook for 1 minute. Add in the cooked chicken and egg and heat through.

Nutritional info per serving:  Calories 409, Fat 10g, Carbs 39g, Protein 48g

 

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Spiced Chicken with Onions and Peppers

I’ve moved into my new apartment in Providence, and I’m all ready to start culinary school tomorrow. I’ve got my chef jacket ironed, my silly checkered pants hemmed, and my name tag clipped on. Oh, and my extremely uncomfortable yet mandatory non-slip shoes. So I’m all set. What don’t I have? Oh…money. For a while my recipes will be mostly poor man’s food consisting of nothing fancy (not that I was all that fancy before) and probably many of the same ingredients. I’ll probably pretend I’m just giving good advice for budgeting!

I’ve been looking through my cookbooks and finding ways to cheapen up the good looking stuff. In one book I found a scrumptious looking chicken, but I didn’t have many of the spices, or anything that was in the side dish. Therefore I went with what I have! And what do I always have? That’s right, onions and peppers. They’re cheap and tasty and I can buy bags of them at a time. How delightful!

I’m going to save the cooking pics for the recipe, but I’ll warn you now they aren’t pretty. Good food rarely is pretty. I think tan, brown, and green are probably the tastiest, yet ugliest colors. I think you’ll live. To give you something pretty to go to when the ugly overwhelms, check out this lovely lighting fixture in my new kitchen!


The recipe itself doesn’t need much of an intro. It’s all relatively self explanatory, with pictures in case you’re confused. Good luck!

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Chicken and Corn Risotto

I love making risotto. It’s become one of my go-to meals. I  first learned about it in college, when Sarah taught me how to make it a couple times. Then, on a vacation in New Hampshire I had this really awesome mushroom risotto, but when I told my mom about it she had no idea what I was talking about. What kind of Italian doesn’t know about risotto (ignore the fact that I had only recently learned about it as well)? So I planned on making some. We had butternut squash growing in our garden, so I made a butternut squash risotto. It was fantastic! (Recipe will be up when it grows again this summer!) Realizing it was my mom’s new favorite, I made it again on different occasions, such as her birthday or a random Tuesday. Sometimes it’s mushroom and beef, sometimes it’s chicken and corn. Today was the random Tuesday chicken and corn version. It was pretty spectacular.

Usually I make it with those boxes of tasty broth, but we didn’t have any and it’s gross out so we didn’t feel like going to the store. So it turns out that risotto works well with bouillon cubes! Lucky us! Plus we had leftover corn on the cob since I bought some yesterday to make a black bean, corn and mango salsa (which will also be posted eventually) as well as some parsley for that same recipe.

And don’t forget, making risotto is always a good excuse to open a new bottle of wine! Both for the recipe, and for you to enjoy while endlessly stirring the rice. Comfort food and wine on a rainy day, it doesn’t get much better than that!

FYI: Arborio is the best kind of rice to use for risotto, in fact the bags or containers usually say “risotto’ on them. But if you don’t  feel like buying fantastic risotto rice, you can always use medium grain instead, it just won’t be as glamorous.