Lemongrass Chicken Stir-Fry

I am pretty pumped about getting married.  Yes because the whole forever and ever, love of my life, marrying my best friend deal and all.  But if you were to ask Ben why I am so excited to get married, he'd probably be able to tell you the deep dark secret: I am most excited about getting married so that we can get a puppy and I can have a big kitchen.

Seriously, forget the pretty white dress, the flowers and unity candles (do you really need one of those??).  What I am most excited for starts after the big deal.  Ben, me, a house with a big kitchen and a puppy.  Really, that's all I want, all I need.

So instead of getting excited about centerpieces or worrying that our venue won't allow us to have lit candles on the tables, I spend most of my evenings thinking of our life post-big-happy-day.  Important things too, things like who's going to be the main dishwasher in the house?  Will I ever be able to get over my trust issues and let Ben do a load of laundry on his own?  Am I actually going to have to make real, balanced dinners every night?  Really?  No more bowls of cereal (me) or tall glasses of protein shakes (him)?

So, in order to put my mind somewhat at ease, the Chinese cooking has been on the uptake the last few months.  There are several hard and fast reason why this is the case.  To start with, anything stir-fired is by nature quick.  Also, after a few shopping trips to invest in things like fish sauce and rice cooking wine, I usually have all the ingredients on hand.  Plus, I can sneak whatever veggies I want in with the meat and ta-da! the meal has suddenly become a balanced meal.  Veggie, grain, protein, the works.  You know, if I could only learn to let go a little bit over my laundry-OCD-ness, I may be able to wrap my mind around the whole marriage/man/wife deal.  Just maybe...

Most of our adventures lately have come for the pages of Quick and Easy Chinese, a cookbook that was part of a gift from my future mother-in-law, along with a gorgeous cast iron wok.  True to the title, they are quick, easy and most importantly yummy.  We usually alternate serving the various stir-fries over brown rice or quinoa, but I have it in my mind to try a different whole grain soon, as I did just pick up some farro.  This little number came from Cooking Light's January 2013 issue.  As is the theme here, it was quick, easy and yummy.  It was not cut out from the big green cookbook though simply because it just wasn't unique enough.  But it is still definitely a great contender for Thursday night dinner.

Lemongrass Chicken Stir-Fry
Adapted from CL Jan. 2013

1 Tbsp. dark brown sugar
2 Tbsp. chicken stock
1 Tbsp. fish sauce
2 tsp. low-sodium soy sauce
1 tsp. sweet Asian chile sauce
2 Tbsp. vegetable oil (divided)
1 Tbsp. lemongrass, thinly sliced
2 garlic cloves, thinly sliced
1 red bell pepper, thinly sliced
1 c. (or big handful) fresh green beans
1 shallot, thinly sliced
1 lb boneless, skinless chicken thighs, sliced to bite sized pieces
1/3 c. unsalted cashews
1 Thai chile, thinly sliced

Heat large wok over high heat.  While it is heating up, combine first 5 ingredients in small contained to make sauce.

Once wok is hot, swirl 1 tablespoon oil.  Add lemon grass and garlic, stir frying for about 30 seconds. Remove from wok with a slotted spoon.  Add remaining vegetables to wok, stir frying until bright and crisp, about 2 minutes.  Remove from wok and add to lemongrass mixture.

Add remaining tablespoon of oil to pan, swirl to coat.  Add chicken and spread into single layer.  Cook, turning as needed, until browned on all sides, 3-4 minutes.  Add cashews and chile to the chicken and continue to stir fry until chicken is cooked through.  Add in vegetables and toss to mix.  Pour sauce over top.  Bring the sauce to a boil, tossing the chicken and vegetables to coat.  Sauce will thicken (about 1 minute).  Remove from heat and serve immediately over rice or quinoa.

Ancho Chicken Tacos

When I was in school, I used to have these great fantasies about all the extra time I was going to have once I was in the real world.  There would be no more homework, no more study groups, no more intermural flag football practices and games.  Instead of managing a schedule of two different and distinct tutoring jobs with a full class load, I would only have work.  Oh, the things I would get done!  Cooking every night, delicious paper bag lunches every day.  I'd buy a sewing machine and I would use it.  Maybe I would actually get serious about learning German and take a class or two.  And, oh yeah, start a little thing called a blog and blog at least once a week!  Sigh... life was going to be some much more blissful once I was in the real world.

We all know where this is going.  Somehow, even with having only 1 job to be responsible to I still end up feeling as if there will never be enough time for accomplishing both enough sleep and my ever growing pile of laundry.  Yes, maybe intermural flag football was replaced with co-rec work softball.  And study groups replaced with volunteering for SWE.  And, having a larger living space does in fact mean that cleaning it takes exponentially longer to clean than previous living quarters.  And the blog thing, well, that actually happened, and who would have thought, it actually takes some time.  All those fantasies of me having nothing but buckets of free time have vaporized.  It is shocking, although I probably really shouldn't say surprising.  And let's face it, it's also probably a good thing.  I've never really been good with free time, I usually just use it to get caught up on Everybody Loves Raymond reruns.  

This has nothing to do with ancho chicken tacos, which by the way, were delicious.  Instead, it has everything to do with the fact that I have a public forum in which I am allowed to lightly complain occasionally... even if my mother and college roommate are the only people that ever read it.

Ancho Chicken Tacos
Adapted from BA's June 2012 Issue

The fact of the matter is, you can't go wrong with cumin + ancho + tacos.  I would imagine this would taste equally amazing whether chicken thighs, chicken breasts, shrimp or tilapia were used as the taco filling vehicle.  This one is a keeper, a BGCB-er.  A you-should-make-this-for-dinner-tomorrow-er.  Ok, that was a stretch.  But still completely true.

2 lbs. boneless, skinless chx. thighs (~6)
3 Tbsp. ancho chile powder
3 Tbsp. ground cumin
2 tsp. kosher salt
Canola oil, for frying
Corn tortillas, for tacos

Place chicken thighs in large bowl with lid.  In small bowl, mix together ancho chile powder, cumin and salt.  Sprinkle over chicken thighs, toss to thoroughly coat and pat in.  Cover bowl and refrigerate, letting marinade for at least 2 hours.

Pour enough oil into large cast iron skillet to completely cover bottom by at least a quarter inch.  Begin to heat over medium high heat.  Once oil is hot, lay chicken thighs in skillet in a single layer, being careful not to overcrowd.  If necessary, cook chicken in batches.  Let chicken cook 6-7 minutes undisturbed so crust forms.  Flip chicken and let cook an additional 5 or so minutes, until chicken thighs are cooked through.  Remove from pan and let rest on paper towels, to drain oil, about 5-10 minutes.  Shred chicken.

Load shredded chicken up in corn tortillas.  Top with any combination of the following, or your favorite taco topping: queso fresco, onions, cilantro, radishes, etc.  Enjoy!

Lettuce Wraps

Sometime in my early teen years, after my brother was out of the house at college but before my sister had left, my mom was given a rather large gift certificate to the famous P.F. Chang’s.  Being the great mother that she is, she decided not to hoard it all to herself, but rather to spend it on us.  And my 13 year old self could not have been more excited.  To me, it was a big deal.  I had never eaten there before, but heard so much about it.  In my mind, P.F. Chang’s was a special place, a fancy place.  Expensive Chinese food and cloth napkins and the such.  And the lettuce wraps?  Oh, the lettuce wraps!  They are supposed to be the stuff of dreams.  For a whole week, it was all I dreamed of.

Finally the weekend came and we sat down.  The waiter did some magic voodoo with the sauces, there were black cloth napkins and awesome sleek chopsticks ( my sister and I may or may not have lifted a few pairs, to stick in our super awesome early 2000’s hairdos) and lettuce wraps were ordered.  I don’t even think I ate my entire first one.  Me and those lettuce wraps did not vibe.  Maybe it was all the hype, all the build up.  I’ve had them since, but still my opinion remains the same; I am just not a fan.  There are few in my camp.  As if not liking P.F. Chang’s lettuce wraps is a sin equivalent to not liking Oreos, or freedom.

Ben, of course, is in the other camp.  The few times we have visited P.F. Chang’s, he always manages to talk me into ordering a plate.  I’ll eat the obligatory 1 serving and he usually takes care of the rest.  I still don’t know what it is, but what I think it comes down to is that I would rather save room in my stomach for the other deliciousness.  Cause it’s not like there’s a shortness of it at P.F. Chang’s.

Anyways, long story short, I was surprised as anyone when I was flipping through an old Bon Appetit on my bookshelf, and the recipe for lettuce wraps caught my eye.  Maybe it was a “of course I can do it better myself” or just my cute girlfriend-like ways of aiming to please (ha), but I decided to try them out.  I think won’t caught me was the chicken thighs.  I love chicken thighs.  I always have chicken thighs... and it’s not like lettuce wraps ever tasted badly.  I was sure that, with the option of nothing else to eat, lettuce wraps would do quite nicely.

And they did.  Presentation skills severely lacking as they are, these were good.  Yes, a few adaptations were made (mostly out of necessity) and my one big downfall was that my grocery store apparently doesn’t believe in butter lettuce.  Well, that and my decision that a heart of romaine would be a worthy substitute.  The reviews online said “just as good as P.F. Chang’s”, which is saying a lot because most people believe nirvana is introduced by P. F. Chang’s lettuce wraps.  My review?  Even better.

Lettuce Wraps
Adapted from BA's June 2011 Issue

Online reviews suggested a little more seasoning, up to double the amount, so I adjusted accordingly.  I also forgot the cashews on top, but I think they would have added a much needed crunch.  The romaine helped the crunchiness factor, but that will be lost if you use the proper butter lettuce (and you should!).

These smell delicious while they are cooking.  They come together quickly.  And really, they do taste fantastic, and that’s coming from an “eh, lettuce cups” camper!  Further proof?  They were slapped in the big green cookbook the following day.

One last thing... and then the recipe, I promise.  Boy, I am wordy today.  Recipe says serves 8 as an appetizer.  That might be stretching it (like 1 wrap/person).  Was a perfect light meal for 2 with no leftovers.  Adjust accordingly!

3-4 boneless, skinless chicken thighs, minced
2 scallions, minced
3 Tbsp. soy sauce
1 1/2 tsp. cornstarch
2 Tbsp. walnut oil
4 medium oyster mushrooms, stemmed and minced
3 garlic cloves, minced
~1 inch fresh ginger, peeled and minced
1/4 c. roasted cashews, chopped

For Serving:
16 large butter lettuce leaves
Asian sweet chili sauce, for dipping

To mince chicken, chop into chunks and place in food processor.  Pulse until minced, be careful not to go too far - you don't want ground chicken meat.

In medium bowl, combine minced chicken, scallions, soy sauce and cornstarch, mix thoroughly.  Let marinade 10-15 minutes, tossing occasionally.  In a large, non-stick skillet, heat oil until very hot.  Add mushrooms and garlic, stir-frying for 30 seconds - 1 minute, until fragrant.  Add chicken mixture, including all extra marinade and continue to stir fry.  Toss often and cook until golden brown, about 4-5 minutes.

On platter, arrange lettuce leaves, a bowl with dipping sauce and cooked chicken mixture.  Sprinkle with chopped cashews.  Serve and enjoy!

Chickpea Stew

Me and cumin get along well.  I love the way it smells, I love the way it tastes.  If you could really form an opinion on the way a spice feels, I would probably love that as well.  Cumin is, with very little question, my favorite spice.  And my spice cabinet has seen it's fair share of spices.  I love how smokey and deep it is.  It is, in my humble opinion, the spice of mystery.  Yes, that is right, if mystery had a spice essence, it would be cumin.  Now go sniff you own bottle of cumin and tell me that I'm not on the nose with this one.  A bottle of cumin is essentially extract of mystery.

Ok, maybe that's a little bit of a stretch.  The takeaway there is that I love cumin.  So, when I saw a recipe in this month's Bon Appetit that used 2 tablespoons of this extract of mystery, I got a little excited.  As someone who usually doubles the amount of cumin called for in a recipe, even I thought 2 tablespoons might be just a little much, just a tad overpowering.  I had to try it immediately.  Even if it did call for 2 cans of chickpeas and to my knowledge, I have never eaten a chickpea in my life.  You can't turn your back on a recipe that calls for 2 tablespoons of cumin.

So on Wednesday (also now known forevermore as the glorious day that my silverware drawer return to me, hallelujah!), I got out my island spice red Dutch oven and whipped this up.  Well, not whipped, it took me a little longer than the 25 active minutes that BA suggests.  But I really didn't mind; I had knives, a glass of wine and my entire kitchen smelled of toasted cumin.  I was quite the happy camper.  And then I sat down to dinner.

It. Was. Amazing.  Ha, did you think things were suddenly going to turn for the worst?  Not so, my friend, not so.  Chickpeas, in case you are in my old camp of never having tried them, are quite tasty.  Granted, I am quite the fan of all beans, pinto, cannellini, and my all time, dark red kidney beans.  I can now knowledgeably add to that list chickpeas, as well as a few cans to my pantry.  The roasted red peppers were chopped small enough that they simply complimented the stew, and didn't try to become the star.  There was a small amount of chicken, (only two thighs for the whole pot, and we know how much I love my chicken thighs) enough that you know it's there but not enough that it's the main component of the dish, something that those of us that indulged a bit while training for a week in Houston definitely need to be conscience about.  The bread crumbs soak up the delicious broth that is more spicy than I anticipated, delicious beyond anything you may imagine and chock full of mystery.  That's right, we're back to the cumin (full circle people!)  Smoky, toasted, deep, glorious cumin.  It's the foundation of the flavor and just oh, so, wonderful.  If you are a cumin junkie like me, you have got to try this.  Tomorrow, today, or if you are lucky enough to work from home, immediately, at this very moment, make it for lunch.  I promise, it will not disappoint.

Obviously, this one is getting pasted into the big old green cookbook, unlike our more recent cheesy potato soup.  If I were more blog-literate, I would figure out a cool way to document which ones have and have not made the cut.  But I'm not.  So for now, you'll just have to settle for a BGCB label.  Guten Appetit!

Chickpea (and Cumin) Stew

Adapted hardly from Bon Appetit's Feb. 2011

2 Tbsp. olive oil

2 skinless, boneless chicken thighs

3 large garlic cloves, minced

2 Tbsp. cumin

2 Tbsp. tomato paste

3/4 tsp. crushed red pepper flakes

2 bay leaves

2 15-oz. cans chickpeas, drained

1/2 c. roasted red peppers, drained and chopped

2-3 Tbsp. fresh lemon juice (I only had Meyer's on hand)

Country style bread, cubed

In dutch oven pan set over medium high heat, heat oil.  Season chicken well on both sides with kosher salt.  Add chicken to pot and cook for 8-10 minutes turning once until browned.  Transfer to plate.  

Reduce heat to low and let oil cool for a few minutes.  Add garlic and saute until fragrant, about one minute. Add cumin, tomato paste and pepper flakes and stir well with a wooden in spoon, until mixture is a smooth paste.  Add 4 cups of water, chicken with any juice collected on the plate and bay leaves.  Mix well, scraping up brown bits that have accumulated on the bottom of the pan.  Bring to a boil.  Reduce heat and simmer mixture, uncovered about 20 minutes or until chicken is cooked through and tender.  Stir occasionally.

Drain and thoroughly rinse chickpeas.  Remove chicken from pot and transfer to plate again.  Add chickpeas to stew and bring to a simmer.  Cook for 5 minutes.  Meanwhile, shred the chicken into bit sized chunks.  Add chicken and red peppers to stew.  Season stew by adding 2 tablespoons of lemon juice to start with.  Simmer a minute, then adjust salt, lemon juice and/or olive oil to your tastes.

In serving bowls, place a handful of bread cubs.  Spoon stew over top and serve with a slice of bread to soak up any stray juices.  Enjoy!!

Spiced Honey Glazed Chicken Thighs

Do you know what I just discovered?  Boneless, skinless chicken thighs.  Seriously, I've been on my own for a good while now.  You add up the random summers and the time I've just spent in the real world and you have a good solid few years.  So how is this the first time that I've cooked the these little dark meat nuggets? 

Being of the dark meat kind of gal variety, it should have come as no surprised that I liked these as much as I did.  True, they have a little bit more fat than their very near cousin, the boneless, skinless chicken breast.  But you know what?  All that means is that, consequently, they have a little bit more flavor too.  And cheap!  Oh boy, another surprise, another happy surprise.  I'm still lucky enough to be considered among the just scrapping it by, newbie to the real world, recent college grad group (I really hope to never get to that yuppie stage) and anytime I can fix myself dinner and 2 leftover lunches for $3.53 worth of meat?  Well, that's a gold star in my book.
 

And not just because of the nice price tag.  These are dry rubbed with a nice 6-spice concoction, and get a quick blast of heat under the broiler.  Then, to top it off, for the last minute on either side, a honey glazed is brushed over and becomes this sticky, sometimes crispy, caramelized coating on the outside.  This crust forms a sort of make shift skin that is almost as good as roasted chicken skin.  I say almost because, really, what is better than roasted chicken skin?  Right?  And the cook thing is, I promise you won't even miss the chicken skin here.  This is delectable.  Hm, you know, as a food blogger, I do believe I don't use that word enough...

And now, we have just enough time for a small confession.  While I would consider this recipe more than big, green cookbook worthy, it already has a place in a real live, actually bound cookbook:  Cooking Light's Way to Cook.  Which is almost a shame, because my poultry section is a bit skimpy.  But nevertheless, bound already or not, this recipe is definitely worth the test drive.  Guten Appetit!

Spiced Honey Glazed Chicken Thighs

Adapted from Cooking Light's Way to Cook 

2 tsp. garlic powder

2 tsp. chili powder
1 tsp. kosher salt
1 tsp. ground cumin
1 tsp. paprika
3/4 tsp. cayenne pepper
6 boneless, skinless chicken thighs, visible fat cut away
4 Tbsp. honey
1 1/2 tsp. apple cider vinegar

Preheat broiler and place broiler pan in over to heat up.

Combine all 6 spices in large bowl.  Whisk to combine.  Add chicken to bowl and toss to coat.  Pat spice rub into chicken thighs.

Coat broiler pan with cooking spray.  Place chicken on broiler pan and return to oven.  Broil thighs for 5 minutes on either side.

Combine honey and vinegar in small bowl and whisk well.  Remove chicken from oven and brush with 3/4 of honey/vinegar mixture.  Broil for one minute.  Remove chicken from oven and flip.  Brush with remaining honey/vinegar mixture and return to oven, broil one minute or until chicken is done.