Archive for December, 2009

Peep’s Asian Chicken

I had a craving for teriyaki chicken and rice.   So, I went to the store and bought some chicken thighs and a bottle of ginger-teriyaki sauce and figured I would just broil the chicken and baste it with the bottled sauce.  Upon returning home, I thought it would be a good idea to marinate the chicken first but, after spending $5 on a relatively small bottle of teriyaki sauce, I wasn’t too keen on the idea of dumping it into a bowl only to throw it out in an hour.  It wouldn’t have been enough to marinate the chicken in anyway!

Instead, I opted to make my own marinade.  I was a little disappointed that I hadn’t thought of it earlier so that I could have bought some fresh ingredients to include in the marinade (like green onions, fresh ginger and garlic), but after all was said and done, I think I’m glad to have a recipe that I can just open the cupboard and whip up.   It turned out so good that I didn’t even bother to open that bottle of teriyaki I bought! 🙂  Again, I didn’t think to take any pictures until it was all over and done with, but there’s not a lot to photograph when it’s just a bowl full of liquid and powder and chicken parts.  You’re probably better off this way.

I’m sure this would be equally good for thin strips of beef or short ribs, and would be really good for pork if you add a little pineapple juice to it.  I actually didn’t measure out my spices, but I think it was roughly about two teaspoons each, give or take.  I know I spilled a whole heap more five spice in the bowl, and tried to take most of the spillage out, but it was definitely the prominent flavor in the end.

If you’d like, after the chicken goes into the broiler, you could pour the marinade into a saucepan and bring it to a boil, then simmer it to reduce while the chicken cooks for a nice dipping sauce.

Peep’s Asian Chicken

Ingredients:

  • 8 chicken thighs, skin on, bone-in
  • 2 cups of low-sodium soy sauce
  • 1 Tablespoon toasted sesame oil
  • 2 Tablespoons brown sugar
  • 2 teaspoons each:
    • Sesame seed
    • Ground ginger powder
    • Garlic powder
    • Onion powder
    • Chinese five spice powder

Directions:

  1. In a large bowl, add soy sauce, sesame oil, and brown sugar.  Whisk together until brown sugar is dissolved.  Whisk in remaining spices.
  2. Add chicken pieces, turning to coat.  Refrigerate chicken in marinade for 30 minutes.
  3. Remove bowl from refrigerator and turn the chicken.  Marinate on the counter for another 30 minutes.
  4. Place oven rack about 10″ from broiler and preheat broiler (low).
  5. Place chicken pieces skin-side down on a cold broiler pan and broil for 15 minutes.
  6. Turn chicken pieces over and broil for another 10-15 minutes or until juices run clear and the internal temperature has reached 170F.
  7. Serve with steamed rice, broccoli crowns and julienned carrots.

Minestrone Soup ala Peep

After an atypically spendy Christmas, and to cater more to Bikenut’s new year resolution to eat healthier, I’ve been thinking of ways to stretch our dollars and pack more fruits and veggies into our diets.  The first thing that came to mind was to make a big pot of soup or stew that would last us at least a few days, if not the whole week.  I opted for a vegetable soup, since that accomplished all of my goals in one fell swoop.

Of course, I didn’t think about the blog until everything was in the pot, so you’ll have to settle for a picture of the finished product and the list of ingredients.  Sorry about that.  I did the same thing with the teriyaki chicken I made a couple of weeks ago, which I thought I created a draft post for but apparently did not. 😛

One thing to note… when I say to use a large pot, make sure it’s at least 5.5 quarts.  My cast iron pot is 5.5 quarts and it is filled to the brim!

At any rate, here’s the recipe…

Minestrone Soup ala Peep

Ingredients:

The broth:

  • 2 – 32oz containers of beef broth
  • 1 – 8oz can of tomato paste
  • 2 cloves of garlic, chopped
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried parsley
  • Dash of each: celery seed, nutmeg, thyme
  • Salt & pepper to taste

The rest:

  • 1 can of cannellini beans (white kidney beans)
  • 1 can of garbanzo beans
  • 1 large white onion, cut into 1″ pieces
  • 1 jumbo russet potato, cut into large dice
  • 1 large carrot, cut into large dice
  • 4 stalks of celery, chopped
  • 1/2 cup of dry mini ravioli pasta (or your favorite small pasta shape)
  • 2 ears of white corn, cut from the cob
  • 1 large zucchini, halved lengthwise and sliced
  • 1 large yellow squash, halved lengthwise and sliced
  • 1/2 cup of frozen chopped spinach (or equal amount of fresh)
  • 1/2 small cabbage, cored and chopped

Directions:

  1. In a large soup pot, add all broth ingredients and bring to a boil, then cover and simmer while preparing the vegetables.
  2. Add cannellinis, garbanzos, onion, potato, carrot, celery and pasta.  Bring back to boil for 5 minutes.
  3. Add corn, zucchini, and yellow squash.  Cover and reduce heat to simmer.
  4. Check the potatoes, carrots and pasta for doneness.  When tender, add spinach and cabbage.  Simmer for 10 minutes.
  5. Serve topped with grated parmesan.