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Tag: chicken

Chicken, Beet, and Grapefruit Salad #8.10

I eat so many versions of this salad that I decided I would add the date to the title. Do you have a salad that you can eat every week…sometimes twice a week…and not get tired of it? This is mine.
Anyway, I get all of the chicken that I eat these days from Lola Farms and it never disappoints. Again, you could use any chicken that you like or not…This one has the yummy dark thigh meat. I batch cook a few pieces at the beginning of the week and then take the meat off the bone and jar it in 4oz portions. Some weeks, it’s breast and thighs, sometimes it’s quarters…It’s all delicious and, for every day meals, it all gets the same preparation. I thaw it in the fridge and then remove it from the package and put it on a normal dinner plate. I season it liberally…I mean, would I do it any other way…with sea salt and black pepper on both sides. I cover it with another plate and put it back in the fridge until the next day. I roast it in the Ninja at Bake/400 until it hits 165 degrees. The dark meat likes to go just a bit longer so that more of that collagen breaks down, but I don’t get too crazy because a lot of the time I reheat it. Her product is so great, though, that I have never one time been disappointed…even when I KNOW I overcooked it.

Before
After

The beets roast in the Ninja, so while it is a bit time consuming on that side, it’s all inactive and it doesn’t even heat up your house. You can, of cook them in the oven, buy them already cooked, or use your slow cooker. Come to think of it, you could probably steam them…hmmm… As with most things, I usually cook two or three at a time and keep them in the fridge or freezer. This go around a decided to use my vegetable peeler to shave pieces off the whole, peeled beet. There are many days when it all gets mixed together and turns into an entirely pink dish, but I kept them fairly segregated today. I splashed a bit of champagne vinegar and sea salt on the shaved pieces in a small bowl so that they were seasoned, but I dressed the rest of the components together.


The greens came from the my balcony garden Guitar Case Greens collection. 🙂 I can’t get enough of growing lettuce. I get the perfect amount of sunlight for it and there is nothing better than picking greens right before you eat them. This plate was made mostly from the arugula growing in the neck of the case, though there were a few mixed lettuces thrown in for texture. Also, my arugula is INTENSE in flavor, so it really does well as part of a mixed green plate and standing up to a pretty full bodied dressing.


For the dressing today, I used about a tablespoon of the grapefruit juice, a splash of champagne vinegar, a teaspoon of Dijon, a tablespoon of extra virgin olive oil, sea salt, and black pepper. I had a half of a sliced and sautéed white onion in a small jar in the fridge, so I added the ingredients to that jar, re-lidded it, and shook it up. I popped it in the fridge for awhile to meld those flavors. Because I am taking a break from dairy this month, I omitted my usual goat cheese and tried to get just a little twang with the Dijon. I feel like that, plus the umami from the onions, and the juicy chicken made me not miss the goat cheese at all. You will have extra dressing, so go lightly and dress it immediately before you plate it. Though, here’s the truth about how I ate it…

Eat the rainbow, y’all!

Gochujang Chicken with Chickpea Pancakes and Tamari Steamed Green Beans

Supper was so good and required so little work. I roasted a couple of skin on chicken breasts the other day, so I had one in the fridge waiting for me. I removed the skin and cut it up into a large dice. I added 2tbsp of Coconut Amino Gochujang Sauce and a little full fat coconut milk and stirred everything up in a mason jar, lidded it, and put it back in the fridge for four-ish hours. Then, when we got back from a walk a mixed up Chris Morocco’s chickpea pancake batter, though I feel a little like Dave Chang on Recipe Club. I didn’t read his cooking instructions or make anything else in the recipe, so I can’t really attest to those parts, but the batter is spot on. It’s four ingredients and some important resting time…It seems that the key with the chickpea pancakes is rest time for the flour to hydrate and enough oil in the pan so that they don’t stick.
I heated my pan to a low medium and added a little toasted sesame oil, not typically what someone would use it for, but it has a high smoke point so I thought I would test it out. It worked really well and gave the pancakes a hint of that toasted sesame flavor, so I’m going to leave it at that. I added more to the pan mid flip as well so that both sides got it….I would almost say they were pan fried, but not quite. They were super light and crispy.
Then I cranked the heat, added the green beans and let them cook for a few minutes. Instead of using water to steam them, I added a heavy splash of tamari to the hot pan and then covered it super quickly. I may have had my pan just a touch too hot, but the tamari reduced down in the process and a few minutes later, they were on the plate. Two thumbs up, if I do say so myself.

Harissa Chicken Wrap with Goat Cheese and Parsley, Pickled Cabbage and Garden Cucumber


Is there such a thing as leftover chicken, really? Today, I added a tablespoon of spicy harissa to some shredded chicken before layering on top of a smear of goat cheese and some fresh parsley. Two sides of pink pickled veggies added a little more brightness to the plate. The wrap is a sprouted grain tortilla made by a company called Food For Life. You can find their products in the freezer section. Annoyingly, they don’t use a parchment separator between tortillas, so I always end up thawing the package, adding my own, and refreezing them. This way I can get one out at a time without breaking them. Heat them slightly in a skillet to fold.