Tag Archives: dinner

Zucchini Noodles with Pomodoro Chicken

I finally got around to making these zucchini noodles. I’ve been eyeing the recipe for a long time, but every time I found a recipe and skimmed the procedure, I would find that after forming the noodles, when the zucchini is still raw, you have to pat them dry a few times going through a drying process before cooking them. I know it doesn’t seem like a lot to do, but I swear that part of the procedure alone made me not want to make them. Then I found this recipe, which does require you to get organized ahead of time, but you just have to follow a few steps and there’s not a lot of active work. The first step is tossing the noodles with salt and leaving them in a strainer for 30 minutes. This will make the zucchini sweat, getting rid of excess moisture so you don’t get mushy noodles when they are cooked. Those inactive 30 minutes are important to me… I can’t do other things, like drink a cup of coffee (yeah, right!),  give my daughter a bath, answer some emails or get a load of laundry going. You get the idea. After the 30 minutes are up, you rinse them well to get rid of all the salt and then put them in the fridge for an hour or two, to dehydrate them further. This second step is optional, but I have always done it. You can stop at this step, and place your noodles in a sealed container so you have them ready whenever you want to cook them.

I’ve made this recipe 3 or 4 times already. I’ve tried them drizzled with olive oil, salt and pepper, I’ve had them with tomato sauce and Parmesan on top, and now I tried them as a side dish to a quick pomodoro chicken that I whipped up. At first I thought they would tear, but they hold their shape pretty well, you can even twirl them with a fork and eat them as if they were grain noodles! If you’re looking to substitute pasta in your diet, or are just looking for a new way to serve zucchini then please try this recipe, you will be glad you did.

Helga

Zucchini Noodles with Pomodoro Chicken

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Coconut Milk Baked Chicken

Fast and delicious recipes, this is what I am constantly looking for. This tastes even better if you leave the chicken marinating over night; which I love doing not only because it improves flavor, but because it saves me time. The next day you just need to pop it in the oven and make a quick salad… voilá! An original and flavorful lunch or dinner for your family.

I do recommend that you use bone-in chicken pieces for maximum flavor. I tweaked the original recipe by using honey instead of sugar, and fresh ginger instead of ground. Don’t worry about the flavor, the recipe calls for honey and coconut milk, but the flavors are subtle and it gets a nice kick from the fresh ginger and earthiness from the herbs and seasonings. I would add a little heat by including some cayenne pepper or your favorite hot sauce to the marinade, so if spice is not an issue give it a try.

 Helga

Coconut Milk Baked Chicken

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Wild Rice with Chicken and Mushrooms

While it’s fun to go out with friends, lately we’ve been gathering at someone’s home and cooking meals. It’s always fun to hang around the kitchen and with some friends that share the love for food around, we end up getting together for birthdays too. I prepared this Wild Rice recipe for a double birthday celebration, and Juancho (house owner and kitchen lender), made one of his favorite salads: Green Beans, Tomatoes and Feta.

He has a small but amazingly well stocked kitchen. We even joked around when we were cooking, that by the third time I asked if he had something, one of our friends answered for him: “Who do you think you’re cooking with?”, following by his answer and laughter from the intervention. And he has the coolest gadgets! Check out below his cool pepper mill! Imagine an electric pencil… but with pepper! He has the best stuff. It’s the perfect little kitchen that I would love to cook in! He is so awesome that we are had him as a Guest Foodie with his Green Beans, Tomatoes and Feta Salad a few days ago!

This was my first time preparing Wild Rice, and I have to say it was great! I browsed for recipes, and bumped into this one from MyRecipes. I made a mashup of a procedure we recently used to prepare Jambalaya… You’ll love it, as it brings in so much flavor to the rice: you first half cook the chicken on the pot, then remove it from there and sauté the vegetables, adding the chicken back at the end. Then, you add it to the big rice pot, along with all the juices… Believe me, it was well worth it!

 Kitty

Wild Rice with Chicken and Mushrooms

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