The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.

I was excited to see that Jaden would be our host for the October Daring Cooks challenge, especially since I finally got to meet her at BlogHer Food, but when I scrolled down and saw we would be making pho (pronounced “fuh?”) I almost got week in the knees. I’ve eaten pho at Vietnamese restaurants but have never made it at home, and none of my family had ever tasted it. I couldn’t wait to give them a taste of this soup that won my heart long ago.

Jaden gave us two options for making the pho: follow the recipe in her book (a shortcut version, see below), or follow the recipe on her blog (making stock from scratch). I chose to follow her scratch recipe because this is a Daring Cooks challenge, after all, though since I regularly make chicken stock and always have some in the freezer, I would probably choose the shortcut version for everyday meals.

Finding and selecting ingredients for Asian food can sometimes be a challenge, even in our large metropolitan area with representatives from just about every nationality on the planet. This time I stood in our large local international grocery store gazing at no less than 12 different brands of fish sauce but couldn’t find the star anise to save my life. Fortunately Jaden’s advice on how to buy fish sauce helped. Look for fish sauce that is colored like tea, not like Coca Cola, because the really dark stuff is inferior quality, and her favorite is Three Crabs Brand of fish sauce. While searching for Three Crabs Brand I also saw One Crab Brand, Two Crabs Brand, and Five Crabs Brand, and then there was Squid Brand and a whole bunch of others. I stood in the store aisle giggling as I looked at all the bottles and people probably thought this chick was nuts. I did finally find a bottle that said Three Crabs Brand in tiny print under a picture of three green crabs, so hopefully this is the right stuff. In any case it tastes better than other fish sauce I’ve tried, which sometimes just smell rancid, so I’m sticking with this one for now.

The spices for pho broth remind me of autumn, though I could eat this comforting soup any time of year.

We skipped the Sriracha and hoisin sauce accompaniments, just wanting to taste the unadulterated soup, though Michael did pile on one whole red jalapeno fresh from our garden. It turned out to be a spicy little devil that left him huffing and puffing while slurping and complaining about how he’s lost his chile eating mojo. Poor guy.

Jaden also gave us an optional sweet challenge, and I was very tempted to make her chocolate wontons, but for some reason sweets have not agreed with me lately and I decided I must reluctantly decline on those. They do look gorgeous and would make an easy and delicious cocktail party dessert.

Thanks to Jaden of Steamy Kitchen for hosting this month and for generously sharing the recipes from her new book. Her pho recipe won my family over and Michael said I can make this any time.

To see all of the pho and sweet wontons, visit The Daring Kitchen Blogroll and the Daring Bakers Gallery at Foodgawker.

STEAMY KITCHEN’S PHO GA

Adapted from The Steamy Kitchen Cookbook by Jaden Hair.

Makes 4 large servings.

Equipment

frying pan
6-quart pot with lid
tongs
strainer, sieve or colander
bowls for serving

Ingredients

BROTH
2 tablespoons whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 whole chicken breast (bone in or boneless)
1/2 onion
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tablespoons sugar
1 to 2 tablespoons fish sauce (Jaden recommends Three Crabs brand.)

ACCOMPANIMENTS
16 ounces (500 g) dried rice noodles (about 1/4 inch/6 mm wide)
2 cups (200 g/7 ounces) bean sprouts, washed and tails pinched off
fresh cilantro (coriander) tops (leaves and tender stems)
1/2 cup (50 g/2 ounces) shaved red onions
1/2 lime, cut into 4 wedges
Sriracha chili sauce
hoisin sauce
sliced fresh chili peppers of your choice

Preparation

1. BROTH: Heat a dry frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3 to 4 minutes. Immediately spoon out the spices to avoid burning.

2. In the 6-quart pot, add the homemade stock, chicken breast, onion, ginger, sugar, fish sauce, and toasted spices and bring to a boil.

3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.

4. Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.

5. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.

6. Prepare the noodles per directions on the package.

7. TO SERVE: Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.

8. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.

Previous Daring Challenges

You can find all of my previous challenges in the Daring Challenges tag list.

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

This dish is the main reason we grow Thai basil in our herb garden. We’ve grown many kinds of basil over the years and seem to have settled into a routine of Genovese, Lemon (Sweet Dani or similar), and Thai (Sweet Thai or Queen of Siam) basil because they cover the spectrum of our uses. The Sweet Thai variety we grew this year produces plants with purple stems and gorgeous purple flowers. Like most basils, the flowers are also edible and add a punch of anise flavor to Asian dishes. Our basils will last a few more weeks, then it will be time for the final harvest of the season and a marathon session making pesto (basic and sun-dried) and basil ice cubes.

The peppers, basil, and garlic all came from our garden. You might wonder why the peppers are dark in this photo but green in the finished dish. These dark peppers are called Purple Beauty, and as you can see they ripen a deep purple, almost black. The inside remains green and when cooked the skin looses its lush color and turns back to green. The substance that causes that deep purple color, anthocyanin, is a powerful antioxidant that is also water soluble, hence the change in color when cooked. None of our red peppers were ripe when we made this dish recently, so we used the Purple Beauty, but they definitely provide greater health benefits when eaten raw.

When making this dish for people who enjoy some heat, go for the full amount of hot peppers. This meal has to feed all the eaters in our home, including the little guys, so I hold off on the hot chiles, just adding a few slices with some seeds to the wok. Michael sets his mouth on fire by adding a whole sliced chile (or two) with the seeds to his bowl.

I’ve adjusted the method for making this dish by starting with a cold wok and adding the garlic and chiles to the cold oil. This allows the flavor to release as the oil heats and prevents the garlic and chiles from burning. Thanks to Jaden for sharing this technique!

This is my contribution to Grow Your Own, the blogging event that celebrates dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. Dido of Mowgli Chic is our host for this round, so be sure to visit her blog for more information about submitting your post. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

Also, be sure to check out the most recent Grow Your Own roundup at Masala Heaven, which was hosted by Praveen.

THAI BASIL CHICKEN (KAI KRAPHAO)

Adapted from Simply Thai Cooking, by Wandee Young and Byron Ayanoglu.

Makes about 4 servings.

Equipment

wok

Ingredients

10 ounces chicken breast, boneless and skinless
1/2 medium bell pepper (green or red), cut into 1/2-inch squares
5 tablespoons canola oil
1 teaspoon chopped garlic
6 fresh hot chiles, roughly chopped (adjust to your heat tolerance)
1 tablespoon fish sauce
1 teaspoon sugar
1 tablespoon low-sodium soy sauce
1 tablespoon oyster sauce
2 tablespoons water
20 whole leaves fresh Thai basil
1/2 teaspoon cornstarch
1 tablespoon cold water

SERVE WITH
steamed jasmine rice

Preparation

1. Slice the chicken breast into thin strips, 1/4-inch (5 mm) thick by 2 inches (5 cm) long and about 1 inch (2.5 cm) wide. To achieve very thin slices, put the chicken breasts into the freezer for about 20 minutes to harden slightly, then slice. Set aside.

2. Pour oil into the cold wok and add the garlic and chiles. Cook over high heat until the aromas start to release. Add the sliced chicken and stir-fry for about 2 minutes.

3. Add the fish sauce, sugar, and soy sauce and stir-fry for another minute. Add the oyster sauce and 2 tablespoons of water and cook for 30 seconds.

4. Add the peppers and 16 of the basil leaves and stir-fry for 2 minutes, until the peppers start to soften.

5. Dissolve the cornstarch in 1 tablespoon of cold water, add to the wok, and stir-fry for 1 minute, until the sauce thickens.

6. Remove from heat and transfer to a serving dish. Garnish with the remaining basil leaves and serve immediately with steamed jasmine rice.

Other Recipes With Basil

More Thai Basil Recipes From Around the Blogs

Kalyn’s Kitchen – Spicy Cucumber Salad with Thai Basil and Sesame Seeds

What’s for Lunch Honey? – Parmesan Thai Basil Crusted Chicken

Rasa Malaysia – Steamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut Juice

Viet World Kitchen – Vegan Green Papaya Salad with Thai Basil

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

I recently acquired a copy of Rosa’s New Mexican Table (review) and having heard of the restaurant and the book’s James Beard Award nomination in 2008 I was eager to try out some of the dishes from Chef Roberto Santibañez. One of the first dishes that caught my eye was the adobo marinated chicken with spicy guajillo chiles and chiles de arbol. An adobo sauce is bright red from the chiles and the meat is either simmered in the sauce or marinated and grilled. Common chiles for adobo include ancho, guajillo, and chipotle, though in this recipe chiles de arbol are added for extra heat. In the DC area you can find dried chiles at Hispanic grocery stores, some of the larger international grocery stores such as Grand Mart, Shoppers Food Warehouse, and some other grocery chains.

The chiles de arbol pack a punch, and since this dish was served to my boys, I went easy on the heat and removed the seeds before mixing the marinade. We thought the chicken had a lot of flavor, but Michael missed the heat so next time I’ll prepare two batches of the marinade, one with the seeds just for him.

The bright color of the marinade transfers to the chicken, lending a spectacular redness to the chicken. The meat has a lot of flavor and works well in tacos, fajitas, quesadillas, or on top of salads. This makes a great weeknight dish because you can get the chicken marinating the night before then grill it quickly for dinner the next day, and it has enough panache for a weekend party. Squirt a little lime over the grilled chicken and it’s ready to go.

GRILLED ADOBO CHICKEN (POLLO ADOBADO)

Adapted from Rosa’s New Mexican Table, by Roberto Santibañez. (review)

Makes enough marinade for 1 pound of chicken.

Equipment

cast-iron skillet
blender
meat mallet
plastic zipper bag (or shallow pan covered with plastic)
grill or grill pan

Ingredients

2 guajillo chiles, wiped clean, stemmed, seeded
2 chiles de arbol, wiped clean (leave seeds intact), or less to taste
3 large garlic cloves
1/2 teaspoon cumin seeds
1/8 teaspoon ground cloves
1/2 teaspoon dried oregano, crumbled
1/4 (60 ml) cup water
1 tablespoon cider vinegar
1 pound (450 g) boneless skinless chicken breast
salt

ACCOMPANIMENTS
lime wedges
soft tortillas (for tacos or fajitas)
refried beans
guacamole
cilantro
shredded white queso
tomatillo salsa (salsa verde)
red salsa

Preparation

1. In the dry skillet, toast the chiles on each side. Lightly toast the guajillo chiles and toast well the chiles de arbol (with the seeds).

2. Put all the chiles, garlic, cumin seeds, cloves, oregano, water, and cider vinegar into the blender. Blend at low speed until smooth.

3. With the meat mallet, pound each chicken breast until about 3/4-inch (2 cm) thick. Rub the breasts with salt and put into the bag. Pour the adobo marinade over the chicken, seal, and turn the bag a few times to make sure the chicken is evenly coated. Let stand at room temperature for 1 hour or refrigerate for up to 1 day.

4. Heat a gas grill to medium-high or prepare a hot charcoal fire.

5. Grill the chicken for about 10 minutes, until it is cooked through and charred in places. Remove to a platter, cover with foil, and allow to stand about 5 minutes before serving.

More Grilled Chicken Recipes

More Mexican Chicken Recipes From Around the Blogs

What’s Cooking? – Chicken Legs in Achiote Sauce

Simply Recipes – Chicken Pozole

Gastronomy – Mexican Chicken Pozole Verde

We Heart Food – Chicken Machaca and Mexican Red Rice

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

Some of my favorite things to order at Chinese restaurants are the dishes I won’t make at home, basically anything battered and fried. I’m not lazy, I just don’t enjoy cleaning up the splattery mess I always seem to make when frying. Orange chicken is one of my favorites, but I always save it for eating out.

Helen Chen’s new book, Easy Chinese Stir-Fries, has a modified recipe that turns the classic battered and fried dish into a quick stir-fry. Some Chinese restaurants ruin orange chicken by making it overly sweet, but Chen’s version gives you orange flavor without all the sweetness. After tasting it the first time we decided we wanted more orange flavor in the sauce and started adding orange zest. I also like to use slivered fresh red jalapeno and used it as colorful garnish at the end rather than the dried chiles.

You can find my full review of Easy Chinese Stir-Fries at Andrea’s Reviews.

MANDARIN ORANGE CHICKEN

Adapted from Easy Chinese Stir-Fries, by Helen Chen.

Makes 3 to 4 servings.

Equipment

medium bowl
small bowl
wok
platter

Ingredients

2 teaspoons Chinese rice wine or dry sherry
3 teaspoons cornstarch
1 pound (454 g) boneless, skinless chicken breasts, cut into 3/4-inch cubes
2 teaspoons granulated sugar (I used just 1 teaspoon.)
1 tablespoon cider vinegar (I use rice vinegar.)
3 tablespoons light soy sauce
3 tablespoons frozen orange juice concentrate
zest of one orange (optional, my addition)
4 tablespoons canola oil
4 ounces (113 g) snow peas, ends and strings removed, cut on diagonal into 1/2-inch pieces
2 to 4 dried chile peppers, seeds removed (I used jalapenos, seeded and cut in long thin slices.)
1 garlic clove, crushed and peeled
2 slices fresh ginger, unpeeled
1 (11-ounce) can mandarin oranges, drained

Preparation

1. In the medium bowl, stir together the wine and cornstarch. Add the chicken and mix well.

2. In the small bowl, stir together the sugar, vinegar, soy sauce, orange juice concentrate, and orange zest (optional).

3. In the wok, heat 1 tablespoon of canola oil over medium heat, until the wok is hot but not smoking. Add the snow peas and cook while stirring just until they turn dark green, about 30 seconds. Remove to a platter, spreading them around so they aren’t layered on top of each other. You want them to stop cooking.

4. In the wok, heat the remaining canola oil with the peppers. If using dried chiles, cook until they turn dark brown, almost black. Discard. If using sliced jalapenos, cook until the edges turn dark, then remove to a small bowl. Set aside for garnish.

5. Add the garlic and ginger and stir around the pan a few times until they sizzle.

6. Increase the heat to high and add the chicken. Stir for about 1 minute, then add the orange sauce and continue stirring for another minute or two. When the chicken is almost done, remove the garlic and ginger slices.

7. Add the mandarin oranges and stir gently to heat them and finish the chicken, about 1 more minute.

8. Spoon the chicken and oranges on top of the plated snow peas and serve immediately with steamed rice.

Other Asian Recipes

More Chinese Recipes From Around the Blogs

Steamy Kitchen – Chinese Egg Rolls

Rasa Malaysia – Chinese Steamed Buns

Appetite for China – Shandong-Style Asparagus

Red Cook – Red Cooked Pork

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

Bok choy is one of my favorite types of cabbage because it’s both leafy and crispy, lending a nice mix of textures in a dish, and I like it stir-fried simply with chicken, garlic, and ginger. This time I tried Jaden’s technique for starting with a cold wok, which was totally contrary to any wokking I had done before, but I like it. The garlic and ginger infused the oil and imparted lots of flavor to the chicken and bok choy. I hardly ever measure ingredients when stir-frying, so the measurements below are an approximation.

We planted some bok choy this spring, and I wish the bok choy came from our garden, but it’s not ready yet. We do has some little seedlings sprouting, so hopefully in a few weeks we’ll have some baby plants ready to pick and enjoy.

CHICKEN BOK CHOY

Makes 4 to 6 servings.

Equipment

wok

Ingredients

1 pound bok choy (or 1 pound baby bok choy)
4 tablespoons canola oil
3 (about 1 pound/454 g) boneless skinless chicken breasts, cut into strips 1/2 inch/5 mm thick
3 cloves garlic, minced
1/2 inch piece of ginger, peeled and grated
2 scallions, cut into 2-inch pieces
3 tablespoons low sodium soy sauce
2 ounces (4 tablespoons/60 ml) chicken stock or broth

Preparation

1. Trim off the stem of the bok choy, separate the stalks, and rinse each clean of dirt and debris. Cut each stem into 2-inch pieces, then spit them in half or thirds lengthwise. Set aside. (If using baby bok choy, just trim the stems and rinse well.)

2. Set the cold wok on the burner, pour in 2 tablespoons of the canola oil down the side of the wok and swirl to distribute. Add the garlic and ginger and turn on the heat, cooking until the wok is hot. Keep an eye on it so the garlic and ginger don’t burn.

3. Add the sliced chicken and cook for about 2 minutes, until the meat starts turning white. Remove to a plate and cover.

4. Pour in the rest of the canola oil and the bok choy (can do it in two batches if necessary). Stir for about 2 minutes, then add the scallions and cook until the vegetables are bright green and just tender.

5. Return the chicken to the wok and add the soy sauce and chicken stock. Cook for form 1 to 2 minutes, until evenly heated.

6. Serve with steamed rice.

More Asian Recipes

More Bok Choy Recipes From Around the Blogs

Rasa Malaysia – Baby Bok Choy with Garlic and Shrimp

Steamy Kitchen – Bok Choy Stir Fry

A Veggie Venture – Bok Choy Salad with Chinese Salad Dressing

Limes & Lycopene – Tofu Salad with Asparagus & Bok Choy

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

Why would a Peruvian grilled chicken recipe have soy sauce? Peru has hosted a large Japanese expatriate population since the late 1800s, and over the years Asian flavors mingled with local and European flavors to create one of the most diverse cuisines in the world. I didn’t know this when I lived in South America in the early 1990s. While living in Colombia I did have big plans to visit Peru, Brazil, Chile, and Argentina but simply ran out of time in my two short years there, though I did make it to Ecuador a couple times. I still hold out hope that someday I’ll go back to travel in the region and enjoy the local cuisines.

This grilled chicken is simple to prepare and has big payoffs in flavor. I leave it in the marinade for up to 24 hours then grill and serve with whatever vegetables are on the menu or use it for sandwiches or salad toppers. The marinade helps keep the chicken moist as it cooks, and it always finishes nice and juicy.

I’ve given directions for cooking on a grill pan with boneless chicken breasts, and the Variations includes directions for cooking on gas and charcoal grills and in the oven. I cooked this chicken on the Scanpan I reviewed, and today is the last day for the Scanpan giveaway. Make sure you enter before 9 pm EST, just leave a comment on the Scanpan giveaway post about your favorite grilling food. Only comments at the original giveaway post will be entered.

More Grilled Chicken Recipes

PERUVIAN GRILLED CHICKEN

Makes about 2 to 4 servings.

Equipment

small bowl or jar with a lid
plastic sealable bag
grill or grill pan

Ingredients

1/3 cup (80 ml) low sodium soy sauce
2 tablespoons fresh lime juice
5 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
1 tablespoon vegetable oil
1 whole chicken (about 3 1/2 pounds/1.5 kilos), quartered (I use 4 boneless skinless chicken breasts on the grill pan.)
lime wedges

Preparation

1. MARINATE: Whisk together soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil. Put chicken in a large sealable bag and add marinade. Seal the bag and marinate in the refrigerator 8 to 24 hours.

2. Discard the marinade, then pat chicken dry.

3. Preheat the grill pan over medium-high and add the chicken. Place the chicken pieces on the pan, cooking 7 to 10 minutes per side (less if they are boneless or very thin), turning once.

4. Squeeze lime juice over the chicken and serve.

Variations

GAS GRILL: Preheat the grill on high. Oil the grill rack and grill the chicken over a turned-off burner, skin side down and covered. Turn once after about 15 minutes and grill until cooked through, about 30 to 35 minutes.

CHARCOAL GRILL: Open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot. Oil the grill rack, then grill chicken over the area with no coals. Turn once after about 15 minutes, and continue grilling until cooked through, about 30 to 35 minutes. Add more charcoal to maintain heat.

OVEN: Roast the chicken quarters in middle of a 500°F/260° C oven in a 13- by 9-inch roasting pan with 1 cup water for 30 minutes. Then tent with foil and roast until brown and cooked through, about 15 minutes more.

References

Wikipedia – Peruvian Cuisine

Wikipedia – Japanese Peruvian

More Grilled Chicken From Around the Blogs

Kalyn’s Kitchen – How to Make Juicy Grilled Chicken Breasts

Simply Recipes – Chipotle Grilled Chicken with Avocado Sandwich

Steamy Kitchen – Ginger, Soy and Whiskey Grilled Chicken

Canela and Comino – Lager & Lemon Grilled Chicken

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Source: adapted from Epicurious

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

This week’s posts focus on entertaining, something we all do every now and then. Wings have long been a popular party food, though the origins remain in dispute. No matter who invented them, there is no denying the permanent place wings have taken on menus across the country. Restaurants offer many types of wings, included grilled, baked, fried, with sauce or dry rub, and with or without dip.

These Cajun flavored wings were easy to prepare, just marinade and bake in the oven. With 6 full ounces of hot sauce, the marinade sounds really spicy, but the wings had a nice kick that thankfully didn’t set my mouth on fire. We enjoyed them a lot and will make them again.

The recipe comes from Wings, a new cookbook from Debbie Moose. The title is self explanatory, and in it you’ll find mostly easy recipes for making flavorful wings and dipping sauces for your next gathering, perhaps even a Super Bowl party.

This is the second week of celebrating my blog anniversary and birthday, and I have one copy of this tasty cookbook to give away, courtesy of Wiley. You’ll get my review copy, very gently read, just leave a comment telling us about the best wings you ever tasted. Please make sure your email address is correct so I can contact you if you are the lucky winner. The book can be shipped to United States, Canada, and APO/FPO addresses. The contest closes at midnight EST on Tuesday January 13, 2009, and Random.org will select the winner. Look for the announcement of the winner in this post soon after.

UPDATE: Congratulations to Linda L, comment #15, the winner of the Wings cookbook!

Other Party Recipes

CAJUN WINGS

Makes 12 wings.

Equipment

small bowl
gallon plastic resealable bag
large bowl
baking sheet lined with foil and lightly coated with nonstick spray

Ingredients

3/4 cup (177 ml) hot sauce (such as Tabasco of Crystal)
2 tablespoons canola oil
2 tablespoons fresh lemon juice
2 tablespoons chopped garlic
1/4 teaspoon salt
12 wings, cut in half at the joint, wing tips removed and discarded
2 tablespoons Cajun seasoning (low salt or salt-free preferred)

Preparation

1. In the small bowl, stir together the hot sauce, canola oil, lemon juice, garlic, and salt.

2. Place the wings in the bag and add the marinade. Shake to coat the wings and refrigerate for at least 2 hours or overnight.

3. Preheat the oven to 400° F/200° C.

4. Remove the wings from the marinade, allowing the excess marinade to drip off, and place them in the large bowl. Sprinkle the Cajun seasoning on and toss to coat.

5. Arrange the wings on the prepared baking sheet. Bake for 20 to 30 minutes, until done. Serve hot.

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Source: adapted from Wings, by Debbie Moose

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

Christmas Day is one day out of the year that we really like to relax with the kids and still have a traditional meal while keeping it easy. Ham with all the trimmings is a Christmas Day meal for my family, while Michael’s family does turkey. This year our compromise was to do turkey on Christmas Day and ham on New Year’s Day.

In keeping with the easy and relaxing theme, we decided to cook a whole turkey breast in the slow cooker, which gives a tender and juicy bird and keeps the oven available for baking rolls or pie or whatever else might be on the menu. My inspiration for this recipe comes from Elise’s mom, who makes a great turkey. We’ve used her recipe the last two Thanksgivings with success, and I adapted it for a slow cooker turkey breast.

On Christmas morning I walked out to the garden and cut some sage, thyme, parsley, and oregano, all of which flavored the bird and the gravy. I rubbed the 6 pound turkey breast all over with olive oil, tucked some sage leaves under the skin, placed the bird breast side down in the 6-quart slow cooker, and stuffed the cavity with half a lemon and handfuls of the fresh herbs. Then I poured some wine into the pot and squeezed the other lemon half around the bird. My slow cooker has an automatic setting which starts at high and then switches to low once the slow cooker has come to temperature. This shaves some time off the cooking. I only took the lid off towards the end when I needed to check the temperature, but then put it right back on until I was sure the bird was 160° F/71° C. After checking the temperature I turned off the slow cooker and moved the bird to a serving platter, then covered it with foil and let it rest for 20 minutes or so, at which point it had reached a safe temperature of 170° F/77° C.

Grow Your Own is a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. The sage, parsley, thyme, and oregano came fresh from our outdoor garden, yes even in December! I am the host for this round, so please send your entries to me at andreasrecipesgyo AT gmail DOT com. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

If you have participated in GYO at least one time you are eligible to join our Flickr photo pool as well as volunteer to host. If you are interested in either of those, please let me know.

[Updated November 13, 2009]

SLOW COOKER TURKEY BREAST AND GRAVY

Inspired by Simply Recipes – Mom’s Roast Turkey.

Equipment

6-quart slow cooker (automatic setting is helpful)
instant read thermometer
2-quart sauce pan with lid
carving board or large serving tray
gravy fat separator

Ingredients

TURKEY
6 pound (2.7 k) whole turkey breast, on the bone with skin
1/2 cup (120 ml) olive oil (not extra virgin)
1 lemon, scrubbed clean and halved
1 cup (240 ml) of dry white wine
12 fresh sage leaves
6 sprigs fresh thyme
2 sprigs fresh oregano
1/2 cup (20 g) fresh flat parsley leaves
1/2 teaspoon salt
pepper, fresh ground

GRAVY
1 cup (240 ml) reserved strained liquid from the turkey
4 fresh sage leaves
2 sprigs fresh thyme
1 sprig fresh oregano
handful fresh flat parsley leaves
2 tablespoons finely sifted flour or gluten-free alternate (I use Wondra® or Pillsbury Shake and Blend.)
2 tablespoons cold water
2 tablespoons Madeira wine

Preparation

1. TURKEY: Pat the turkey breast dry and place in the slow cooker. Separate the skin from the meat and rub some olive on the skin, then rub the rest of the surface with the remaining olive oil.

2. Place 4 sage leaves under the skin on either side of the breast, then pull the skin back over it. Turn the bird meat side down in the slow cooker.

3. Stuff the cavity with one half the lemon and the herbs. Squeeze the other lemon half over the bird and pour the white wine into the slow cooker. Sprinkle the salt and pepper over the bird.

4. Place the lid on top and set the slow cooker to automatic. Cook for 6 to 7 hours. (If your slow cooker does not have an automatic setting, select High for 2 hours, then turn back to Low for the remaining 4-5 hours.) Check the temperature at the 6 hour mark. When the temperature reaches 160° F/71° C, remove the herbs and lemon and transfer the bird to a carving board or large tray. Cover with foil and allow it to rest for 20 to 30 minutes. When the internal temperature is 170° F/77° C, the turkey is ready to slice and serve.

5. GRAVY: Pour the leftover liquid through the strainer into the gravy separator and allow the oil to rise to the top. Once the oil has separated, pour the liquid into the sauce pan and warm over medium heat. Add the sage, thyme, and parsley and cook for about 5 minutes. Remove the herbs.

6. Bring to a boil. Mix the flour and cold water until the lumps disappear. Whisk into the liquid as it boils and it should start to thicken. Reduce heat and stir in the Madeira. Cook for about 2 more minutes, then serve.

Other Recipes For Holiday Meals

More Turkey Recipes From Around the Blogs

Simply Recipes – Mom’s Roast Turkey

Karina’s Kitchen – Turkey Sweet Potato Enchiladas

A Year of Crockpotting – CrockPot Whole Turkey Recipe

Cooking with Amy – Turkey Meatloaf Recipe

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Sometimes I get to make a pretty presentation for photos, but on the average weekday there just isn’t time before food is devoured. I literally take a few pictures then serve. It was another one of those days when I prepared this Ho Chi Minh chicken, and I had to snap the photos while the chicken and vegetables were still in the wok. But it’s an honest photo because we usually serve right out of the wok, and I am even guilty of nipping a piece of meat or vegetable for a taste while cooking. Yes, we’re very casual.

This is my interpretation of a dish from Chef Charlie Ayers, who gained a reputation as the chef who fed Google. He won the job of Google’s corporate chef at a cook-off in 1999, and his cooking became famous for being innovative, healthy, and delicious. Now Chef Ayers consults with companies on restructuring food service to compliment the corporate culture. I would be very interested to see what he and other chefs concerned with healthy eating could do with school cafeteria menus, which are often abysmal at best. Now that is a challenge worth taking on!

As both an amateur cook and professional geek, I have a dual interest in Ayers’ new book Food 2.0. The introduction explains how he got the job at Google and how the philosophy of the founders spilled over into the kitchen. The book is filled with recipes for light and healthy meals and snacks calling for fresh wholesome ingredients as well the occasional story about cooking and working at Google.

“I was employee #53 at Google, and even though I really wanted the job I thought Larry and Sergey were crazy when they hired me.”

“When I left Google in May 2005, I had five sous chefs and 150 employees working for me in 10 cafes across the company’s sprawling Mountain View, California headquarters. We were serving 4,000 lunches and dinners daily to a team of people as diverse and hard-working as any on the planet.”

“Each meal is an opportunity to make a difference—in your body and your world.”

“I want to help people eat better, and if we don’t have a lot of time, then let’s do it quickly.”

“You’re smart. So why don’t you eat that way?“

Ayers has a direct approach and speaks honestly about his philosophy on using fresh, local, organic ingredients. He even admits that some of his favorite things aren’t local—bananas, coffee beans, ingredients for chocolate—and he is fine with that. He has a perfect location in the San Francisco Bay Area with access to a year-round bounty of fresh local ingredients which inspires his cooking. Climate differences makes it more of a challenge during the cold winter months in much of the rest of the country which relies on fresh foods shipped in from California and other warm states. The book definitely has a California influence, but substitutions are always possible to keep your cooking seasonal, and often less costly.

My take on Ayers’ recipe reflects the ingredients we had on hand. I used a handful of snowpeas instead of green beans, lemon basil fresh from my garden instead of lemongrass, and extra chicken instead of the shrimp. We served it with his chili-cilantro rice (photo below) and enjoyed the fresh, vibrant flavors in both. I also made his spinach latkes which were probably some of the best latkes we’ve ever tasted, though not as pretty as the latkes in his book. Sometimes foods taste great but don’t photograph well, and that was the case with my latkes!

Now for the fun stuff! I’m giving away a copy of Ayers book as well as a nifty matching lunch bag to carry your healthy lunches. To enter the give away, just leave a comment telling us about your favorite healthy meal or snack. Please make sure your email address is correct so I can contact you if you are the lucky winner. Apologies to my international readers, but the book and lunch bag can only be shipped within the continental U.S. The contest closes at 8 P.M. EST on Thursday June 19, and Random.org will select the winner. Look for the announcement of the winner in this post soon after.

UPDATE: Congratulations to Victoria of Feed Yourself! A copy of Food 2.0 and the matching lunch bag are heading your way! Thanks again to everyone who entered.

Other Asian-Inspired Recipes You Might Like

Equipment

wok

Ingredients

1 tablespoon canola oil
1/3 cup diced onions
1/3 cup matchstick carrots
handful of snow peas
1/2 teaspoon finely chopped lemon basil
2 small boneless, skinless chicken breasts, cut into thin strips
1/2 teaspoon minced garlic
3 tablespoons dark low sodium soy sauce
2 teaspoons rice vinegar
1 teaspoons palm sugar or light brown sugar
1/2 teaspoon toasted sesame oil
fresh ground black pepper
shredded romaine lettuce (optional)

Preparation

1. Heat the oil in the wok and stir-fry the onions, carrots, and snow peas for 2 minutes. Add the lemon basil and chicken and stir-fry for 2 more minutes.

2. Add the garlic, soy sauce, rice vinegar, palm sugar, toasted sesame oil, and black pepper and stir-fry for 30 seconds.

3. Serve immediately straight out of the wok if you want to be casual, or on a bed of the shredded romaine for presentation.

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Source: adapted from Food 2.0 by Charlie Ayers

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

Though somewhat clouded in history, chicken tikka masala is clearly based on chicken tikka, a popular dish from South Asia. Chicken tikka is made by baking chicken pieces that have been marinaded in yogurt and spices, and often the pieces are skewered and baked in a tandoor, an Indian clay oven, though in some areas the meat is cooked over hot coals. The masala is actually a curry sauce or gravy, and the cooked chicken is added to the sauce, then the chicken and sauce is served with rice or warm naan.

If you’ve never made a curry, this is a very easy recipe to start with. You might have to visit an Asian grocery store to find pure Indian chile powder, cardamom, and garam masala, though I have seen them all at Wegman’s in the Indian foods aisle, or you can make garam masala yourself. The ingredients vary depending on which recipe you follow, and believe me when I say I found a lot of different recipes on the Net. I’ve been cooking with garam masala for a few years, and I can’t live without it now. We love the spicy, roasted flavors in all kinds of dishes.

I use cardamom pods and grind the seeds fresh because I love the flavor and aroma. The pods are either green or black, though green is the most common, and you have to break open the dried pod to find the tiny black seeds inside. The aromatic and flavorful seeds are used in tea, coffee, curries, and sweets. This recipe calls for 1/4 teaspoon of ground cardamom, and I used the seeds from four pods and ground them with a mortar and pestle.

The recipe calls for a 35-ounce can of whole peeled tomatoes, but since I only had 28-ounce cans on hand I used one of those and added a 15-ounce can of diced tomatoes and increased the spices accordingly. This comfort food is easy to make, it just requires some planning. The chicken marinades overnight in the yogurt and spice mixture, then bakes for about 12 minutes. The curry sauce takes about 50 to 60 minutes to prepare and cook, so if you cook the chicken and rice while the sauce is going you can have dinner ready in about an hour.

Equipment

large glass bowl
baking sheet, lined with aluminum foil
small skillet
food processor or mini chopper
4 to 6-quart dutch oven

Ingredients

MASALA MARINADE
1 cup plain low-fat yogurt
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1/4 teaspoon ground cardamom or seeds from 4 pods, crushed
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
Salt and freshly ground pepper

CHICKEN
2-1/2 pounds skinless, boneless chicken thighs, fat trimmed
Salt and freshly ground pepper
2 tablespoons plus 1 teaspoon vegetable oil
1/4 cup blanched whole almonds
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1-1/2 tablespoons garam masala
1-1/2 teaspoons pure chile powder (For the best flavor, choose one that just has chiles, no other spices.)
1/2 teaspoon cayenne pepper
1 (35-ounce) can peeled tomatoes, finely chopped, juices reserved
Pinch of sugar
1 cup heavy cream

SERVE WITH
basmati rice
rice pilaf
warm naan

Preparation

1. MAKE THE MASALA MARINADE: In the large glass bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.

2. MARINADE THE CHICKEN: Using a sharp knife, make two or three shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat, then cover and refrigerate overnight.

3. ROAST THE ALMONDS: In the small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely while you make the sauce. In the food processor, pulse the almonds until finely ground and set aside.

4. Preheat the broiler and position the oven rack about 8 inches from the heat.

5. START THE SAUCE: In the dutch oven, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic, and ginger and cook over medium heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder, and cayenne and cook, stirring, for 1 minute. Add the tomatoes with all the juices and the sugar, and season with salt and pepper. Cover partially and cook over medium heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.

6. BAKE THE CHICKEN: While preparing the sauce, remove the chicken from the marinade, scraping off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on the foil-lined baking sheet. Broil the chicken, turning once, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and after cooling a few minutes, cut it into 2-inch pieces.

7. FINISH THE SAUCE: After the sauce has simmered, add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken pieces. Simmer gently for 10 minutes, stirring frequently.

Other Dishes You Might Enjoy

Naan, Fluffy Style

Chicken Ceylon with Masala Gravy

Resources

Wikipedia – Chicken Tikka Masala

Wikibooks – Cookbook: Chicken Tikka Masala

Wikipedia – Chicken Tikka

About.com – Indian Food: The Magic Spice – Garam Masala

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Source: adapted from Food & Wine, September 2003

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