The Kids Will Like It

I have strange ingredients in my fridge these days.  This new normal of avoiding the grocery store for a week and then trying to stock up when there is absolutely no pork, no chicken parts, no eggs is tough.  Will life ever get back to normal in the grocery store?  So ground chicken was my latest protein score and I've found Asian dishes have enough flavor to make it tasty.  This one was sweet like orange chicken but just a lot easier to make.  I think kids could make it and will also like it.

Orange Ground Chicken

Orange Ground Chicken

1 lb. ground chicken

1 Tbs vegetable oil or peanut oil

1 Tbs minced fresh ginger

2 tsp minced garlic

1/4 tsp red pepper

1 Tbs rice wine or dry sherry

2 Tbs water

1/2 tsp sesame oil

4 tsp soy sauce

5 Tbs sugar

5 Tbs white vinegar or rice wine vinegar

zest of 1/2 orange

1 Tbs water

1 Tbs cornstarch

Make sauce:  in a bowl combine wine (or sherry), 2 Tbs water, sesame oil, soy sauce, sugar, vinegar and zest. ***NOTE - I didn't want a thick syrupy dish so I made this sauce but only use half of it in my chicken, also only used half the cornstarch mixture for thickening.***

Make cornstarch mixture:  in a small bowl, combine 1 Tbs water with cornstarch. Set aside.

In large skillet, heat oil over medium high heat then add ground chicken and spread over entire bottom of pan and don't disturb for 2-3 minutes.  This will cook the chicken and create a nice crust on one side.  Once a crust has formed, break up ground chicken and finish cooking 2-3 minutes or until done.  Add ginger, garlic and red pepper and cook 30 seconds.  Add orange sauce (I only used half) and bring to a boil.  Add cornstarch mixture (I only used half) and stir until thickened.  Serve over rice with a side of broccoli if desired.  (I served over plain fried rice with a side of Hibachi Zucchini)

Plain Fried Rice

Plain Fried Rice

3 cups cooked rice that has been cooked 4 hours earlier (ie leftover rice!)

2 scallions, sliced in small rounds, white and green parts separated

1 large egg 

2 Tbs + 2 tsp peanut oil or vegetable oil

1/4 tsp salt

1-2 tsp soy sauce

chicken broth or water as needed

Loosen grains of leftover rice as much as possible.

In a small bowl, lightly beat egg, 2 tsp oil and 1/4 tsp salt.  Set aside.

Heat a wok or large frying pan over medium high heat and add 2 Tbs oil.  Add white scallions and stir a few time then pour in egg mixture.  Let stand 5-10 seconds so egg sets on the bottom but is runny on top.

Add rice and toss and turn continuously for 3-4 minutes or until heated through.  Season with desired amount of soy sauce.  (If rice is hard, add 1-2 Tbs chicken broth or water and stir a few more seconds.) Add green scallions and serve.

Too Many Bananas?

Due to my reduced number of shopping trips, I tend to buy too many bananas so here's a quick way to reduce the supply.

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

1/3 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup mashed ripe banana
1/2 tsp vanilla
1 1/4 cup flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1 cup chocolate chips (I used some mini chips and some regular size)

Heat oven to 350 degrees.  Place parchment on 3 cookie sheets (or spray with non-stick cooking spray).

In mixing bowl, cream butter and sugar until light and fluffy.  Add egg, banana, and vanilla and combine.  In a separate bowl, whisk flour, baking powder, salt and soda.  Add dry ingredients to creamed mixture and combine.  Stir in chocolate chips. 

Drop tablespoons of dough onto prepared pans about 2 inches apart.  Bake in preheated oven 13-15 minutes or until edges are lightly browned.  Remove to wire cooling racks.

Grain Bowls Are In

I like the idea of eating my entire dinner out of one bowl so the latest grain bowl craze has me hooked.  I have been cooking up a bunch of grains like bulgur, farro, quinoa, lentils, and sometimes rice.  I store these in my refrigerator and then make various bowls using grains, vegetables and protein.  This salmon bowl was adapted from Cooking Light and was delicious.

Salmon Quinoa Bowl

Salmon Quinoa Bowl

1 small golden beet (I used 2 small radishes)
1 carrot
1 1/2 Tbs apple cider vinegar
2 tsp minced garlic
1/2 cup quinoa
1 cup chicken stock
2 cups baby spinach and kale salad mix, finely chopped
2 Tbs chopped cilantro
2 Tbs chopped parsley
6 Tbs olive oil, divided
10 oz. salmon filet
salt
pepper
1/4 cup sour cream

Slice beet and carrot into very thin slices (a mandolin is useful).  In a small bowl, combine beet, carrot, garlic, vinegar and 1/4 tsp salt.  Let mixture stand at least 15 minutes, stirring occasionally.

Combine quinoa and stock in small saucepan and bring to boil.  Reduce heat to medium-low and simmer 15 minutes.  Remove from heat and let stand for 5 minutes then fluff with fork.  Add chopped salad, cilantro, parsley, 1/4 tsp salt, 1/4 tsp pepper and 5 Tbs olive oil.  Stir to combine.

While quinoa cooks, prepare salmon by sprinkling both sides with salt and pepper.  Heat 1 Tbs olive oil in skillet over medium high heat.  Add salmon skin side down and cook 6 minutes.  Cover pan and reduce heat to medium-low and cook 7 minutes or until salmon is cooked through.  Flake with fork.

To serve, divide quinoa mixture into bowls then top with salmon, vegetables and a dollop of sour cream.

The Sky Is Falling

I've felt like Chicken Little this week, I hope we get through this pandemic smoothly and quickly.  Until then I'll try new recipes.  I love multicolored meals loaded with vegetables and pasta primavera was a great choice.  I paired it with chicken parmesan because I love my protein.

Pasta Primavera

Pasta Primavera

6 oz Penne pasta (or bowtie or whatever you like)
salt
1/4 cup olive oil
1/2 red onion, thinly sliced
1-2 carrots, peeled and cut into matchsticks
2 cups broccoli florets, cut into matchsticks
1 medium red or yellow bell pepper, sliced into matchsticks
1 medium yellow squash, quartered and sliced
1 medium zucchini squash, quartered and sliced
3-4 garlic cloves, minced
1 cup grape tomatoes, halved
2 tsp. dried Italian seasoning
1/2 cup pasta water or less
2 Tbs lemon juice
1/2 cup shredded parmesan, divided
2 Tbs chopped fresh parsley

Cook pasta according to package directions in salted water and reserve 1/2 cup of pasta water for later use.

In a 12" deep skillet, heat oil over medium high heat.  Add onion and carrots and saute 2 minutes.  Add broccoli and bell pepper and saute 2 minutes.  Add squash and zucchini and saute 2-3 minutes or until vegetables are nearly softened.  Add garlic, tomatoes, and seasoning and saute 2 minutes.  In a bowl, combine vegetables and drained pasta.  Drizzle lemon juice and 1/4 cup of pasta water.  Season to taste with salt and add more pasta water if desired.  Add 1/4 cup parmesan cheese and parsley and combine.  Serve sprinkled with remaining parmesan.