Shredded Chicken Tacos

I modified the recipe to my liking from: http://www.lacocinadeleslie.com/2013/01/shredded-chicken-tacos-de-pollo-mexicana.html

Time: 1 1/4 hour


Ingredients: 
   For step 1...

• 1 lb chicken breast
• 1/4 white onion, halved
• 1 sprig of cilantro
• 1 clove of garlic, minced
• Salt

   For remaining steps...

• 1 medium size tomato, chopped
• 1/2 green pepper, chopped
• 1/4 white onion, chopped
• 1 tbsp avocado oil.
• 1/4 tsp ground cumin
• 3/4 cup chicken broth (I use the broth I cooked the chicken in)
• 3 tbsp chopped cilantro, divided
• 1 avocado, chopped
• Lime wedges
• Small corn tortillas

Directions:

1. Bring 4 cups of water to a boil. Then add the chicken, garlic, white onion, sprig of cilantro and salt. Once all is boiling, bring down to a simmer for 45min.
2. Remove chicken from pot, reserving the chicken broth for later use. Shred the chicken and set aside.
3. Heat a large pan with avocado oil on high. Once hot, Add green pepper and white onion, saute for 2 minutes.
4. Add to pan the tomato, half of the chopped cilantro, cumin, chicken broth and shredded chicken. Add salt if necessary. Cover pan and let simmer for 15 minutes.
5. To serve: add some filling to a warmed tortilla, sprinkle with some avocado and cilantro and squeeze on some lime juice. I use my favorite salsa and chips. 

I made this.

I get this from PCC. 

this is really the worlds best tortilla chips.

Korean Chicken Noodle Soup

I shortcutted this original recipe because I do not have time to make noodles from scratch. Like ever..: http://www.maangchi.com/recipe/dak-kalguksu

Time: 1-1 1/4 hours

Ingredients (Serves 4):

• 1 pound chicken breast

• 14 cups water

• 16 whole garlic cloves (about ½ cup)

• 1 medium onion, cut into quarters

• 12 oz. linguine gluten free pasta (my favorite brand is: Bionaturae)

• 1 medium zucchini, cut into matchsticks (about 1½ cup)
• 8 oz. package of shitake mushrooms, sliced

• 2 green onions, chopped

• Avocado Oil

• Olive Oil

• Fish sauce
• Salt
• Ground black pepper
• 2 tsp Korean hot pepper flakes
  

Direction

1. Start the broth: Put water, chicken breast, garlic, and onion in a large stock pot and boil for 45 minutes over high heat. 
2. Flash boil mushrooms 1-2 minutes and set aside.
3. Prepare the zucchini: Combine the zucchini matchsticks with ¼ teaspoon salt and set aside for 5 to 10 minutes. Then, squeeze the excess water out by hand and saute with a few drops of avocado oil in a pan. Set aside.
4. Make noodles: Cook Linguine noodles according to instructions. Set aside.
5. After 45 minutes of boiling, finish the stock by removing from the heat. Strain: save boiled garlic and chicken breasts, while discarding onion. The stock will look clear but a little milky.
6. Add 1 tbsp salt and 2 tsp fish sauce or to taste. Mix well and put it back to the stock pot. Set aside.
7. Make garlic seasoning paste: Collect the cooked garlic into a small bowl and mash it with a spoon. Add 1 teaspoon salt, ½ teaspoon ground black pepper, and 2 tsp olive oil. Mix well and set aside.
8. Pull the chicken into thin strips with your fingers and mix it in with the garlic mixture. Set aside.
9. Make soup bowl: In large individual serving bowls, put some noodles, some zucchini & mushrooms on the center of each bowl and add some chicken. Sprinkle some chopped green onion over top. Ladle broth over noodles and serve.

To make spicy version:

1. Combine 2 tbsp hot pepper flakes and 2 teaspoons olive in a small bowl. Mix well and serve. When you eat, add some of the mixture to your noodle soup and eat.

Whoops, i forgot the green onions in this photo!

Seafood pasta

I kind of made this one up after reading several seafood recipes and my experiment worked out so I want to remember it now! Serves 2: 1 for me, 1 for mike.

Time: 45 minutes

Ingredients:

• 1/2  lb mussels, scrubbed
• handful of small scallops
• 12-15 shrimps
• 1/2 Gluten Free spaghetti noodles 
• 1/2 green beans
• 10-12 grape tomatoes
• 4 garlic cloves
• 1 shallot, diced
• 6 Basil leaves, roughly diced
• Salt & pepper to taste

I learned how to cook mussels for the first time! This is where I learned how to clean them:  http://allrecipes.com/howto/cleaning-mussels/

Directions:

1. Cooked the pasta noodles al dente. Rinse under cold water immediately to prevent overcooking and set aside.
2. Meanwhile, boil water in a medium pot, add 1 garlic clove and all the green beans. Boil until cooked, then strain and set aside.
3. Meanwhile during cooking the pasta and beans... In a large pan, add 1/2 tbsp olive oil, 1/2 tbsp butter, 1 clove of garlic and 1/2 of diced shallot. Saute until garlic browned, then add shrimp. Once shrimp cooked, remove shrimp. 
4. In the same pan, add an addition 1/2 tbsp olive oil, 1/2 tbsp butter, 1 clove of garlic & rest of diced shallot. Saute until garlic browned, then add scallop. fry until cooked (about 3-5 minutes), then set aside.
5. In the same pan, add additional 1/2 tbsp olive oil, 1/2 tbsp butter, 1 clove of garlic. Add mussels to pan, cover mussel with butter garlic mixture. add 1/3 cup water and bring to a simmer, cook covered for 5 minutes. 
6. Once mussels cooked, add the basil, tomatoes, green beans, shrimp, scallops to the pan. Salt and pepper as desired. Once mixture is cooked, it's time to eat!

do you like the colors? 

Tallarines Verdes (Peruvian pesto pasta)

omg, you have to try this. My Peruvian coworker gave me this recipe and I'm so glad she did! It is a creamy lighter version of the Italian pesto recipes I've had in the past. Between the 2, I definitely prefer this one! She told me it's often served with steak right off the grill so just sit it on top of the pasta and let the juices mix into the pasta.

Time: 15 minutes for pasta only (If you are making steak make your significant other grill while you are making pasta or else you will be taking longer than 15 minutes.)

Ingredients:

• 1 lb GF spaghetti, uncooked
• 1/4 cup red onion, diced
• 2 garlic cloves
• 4 cups spinach leaves
• 1 cup basil leaves (stems removed)
• 3/4 cup evaporated milk (Carnation brand if GF, i checked)
• 1/2 cup white fresh cheese (queso fresco), cubed (this is also naturally GF, cause its cheese, duh.)
• 1/4 cup almonds (the original recipe said pecans but i did not have any)
• 1/8 cup olive oil
• Pepper
• 1/2 cup parmesan cheese, shredded

Instructions:

1. Cook pasta in boiling water following package instructions. Drain pasta and set aside.
2. Meanwhile saute onions in 1 tbsp oil on medium-high heat until translucent (about 5 min).
3. Add spinach leaves into pan with containing onions and saute lightly (avoid cooking until soggy).
4. In blender, combine onion & spinach mixture with garlic, basil, evaporated milk, white cheese, almonds, olive oil and pepper.
5. Reheat pasta & sauce as needed before mixing them together. Serve immediately, sprinkled with parmesan cheese.

Lox

I learned about lox when I was in New York where people are brunching all the time. A Jewish friend told me it is originally a Jewish meal so I will take his word for it. This recipe is less about cooking and more about chopping and putting things together. An easy but fancy breakfast/brunch meal!

Time: 5-10 minutes

Ingredients:

• 1 pack of smoked salmon
• 1/2 cucumber
• 1 tomato
• 1/4 red onion
• some capers
• 2 GF bagels (I'm an Udi's fan)
• Some Cream Cheese (I prefer Nancy's cream cheese since it has probiotics)

Directions:

1. Toast your bagels.
2. Chop everything and plate it pretty. Time to eat!

Chicken sandwich: the works

I don't remember where I got this idea but it works and so I include it even though it is just a sandwich. The trick to this sandwich is: cream cheese, jam, lots of vegetables and love. I generally don't like sandwiches but the jam and cream cheese make it moist and yummy.

YUMMY...

Time: 10 minutes

Ingredients:

• 2 slices of gf bread
• 1 tbsp cream cheese
• 1 tbsp raspberry jam
• Some Cooked Shredded chicken or deli meat
• Veggies (my favorites: sprouts, lettuce, red onion, cucumbers, avocado, tomatoes ....)

Directions:

1. Toast the bread
2. Spread cream cheese on one slice and jam on other slice.
3. Assemble sandwich with chicken or deli meat and piled high with vegetables.
4. Smother it with love and eat it.

eat me.

Chicken mushroom quesadilla

Yum chicken quesadilla! I based today's recipe from the book: So Easy: Luscious, Healthy Recipes for Every Meal of the week by Ellie Rieger.

Time: 30-45 minutes. how fast can you chop food?

Ingredients:

• 1 tbsp of olive oil
• 1 tsp lemon juice
• 1/2 white onion, chopped
• 8 ounces mushrooms, coursely chopped
• 3 cloves garlic, Minced
• 1 boneless chicken breast, thinly sliced
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 2 cups spinach, coarsely chopped
• salt
• pepper
• 4 GF tortillas (Rudi's GF tortillas hands down the best we've tried)
• 1 cup shredded cheese

Directions:

1. Cook the chicken: Season chicken with salt, pepper, lemon juice. In a medium high heat pan with 1/2 tbsp olive oil, cook until just done. (dont overdry). Set aside. Cut chicken into slices or cubes, however you want it in the quesadilla.
2. In the same pan with another 1/2 tbsp olive oil, add onion mushroom and garlic. Season with cumin & oregano. Once mushroom water evaporated, add spinach and cook until wilted. Season with salt & pepper.
3. Add chicken into pan, heat everything together, then set aside.
4. In a new clean pan, heat to medium heat, place tortilla in pan, sprinkle with some of the cheese and chicken mushroom filling in top. fold the tortilla in half and heat both sides till yummy. Ok, you're done. Let's make another one!

fun fact: i had to learn how to spell quesadilla to write this entry. fun fact.

Caramelized Chicken with Ginger

I based this recipe off a recipe I found in: The Williams-Sonoma Cookbook: The Essential Recipe Collection for Today's Home Cook

Time: 1.5 hour

Ingredients:

• 2 Tbsp avocado Oil
• 2 lbs chicken wings or drumettes
• 1/4 cup honey 
• 1 Tbsp fresh lemon juice
• 4 Tbsp fish sauce
• 1Tbsp soy sauce
• 4 shallots, thinly sliced
• 2 cloves garlic, minced
• 1/2 Tbsp ginger, minced
• 1/2 tsp Freshly ground black pepper
• 2 green onions, sliced on the diagonal

Directions:

1) In a large pot over high heat, heat the oil. Add the chicken and sear all sides until golden brown, 10-15 minutes. Removed chicken from the pan and drain off excess fat from pan. Set pan aside without rinsing.
2) To make the caramel sauce:
       a) In a saucepan over low heat, combine sugar, lemon juice, and 3 Tbsp water stirring occasionally to dissolve the sugar.
       b) In separate saucepan over low heat, combine fish sauce, soy sauce, and 1/4 cup water and heat until sauce simmers; set aside
       c) In the saucepan with sugar: Raise heat to high, and boil without stirring until mixture caramelizes and turns amber, 10-12 minutes. Remove from heat.
       d) Pour fish sauce mixture into the sugar mixture. The sugar will bubble viorously, stil until smooth sauce forms and set aside.
3) Return large pot to medium heat. When hot, add shallots, garlic, 1 Tbsp ginger & pepper. Saute until shallots begin to wilt, about 2 minutes.
4) Return chicken to the pot and pour caramel sauce over the top. Reduce heat to medium-low, and simmer chicken until nearly tender, about 20 minutes with lid on.
5) Uncover chicken and continue to simmer until meat very tender, about 10 minutes longer. Stir chicken once or twice while it cooks.
6) Tranfer chicken to serving dish & garnish with green onions.

YUM!

Asian style country style ribs

I found that country style ribs from PCC taste much better than from QFC. I don't know why, it just is.

Time: 30 minute marinations, 1 hour cooking.

Ingredients:

• 3 lbs Pork country style ribs
• 1 Tbsp Apple cider vinegar
• 4-5 Tbsp honey
• 4 Tbsp GF soy sauce
• 2 Tbsp avocado Oil
• 2 cloves of garlic
• 1/4 tsp salt
• 1/4 tsp pepper

Directions:

1. Marinate pork in: apple cider vinegar, honey, soy sauce, avocado oil, garlic, salt & pepper for at least 30 minutes.
2. Pre-heat oven to 380 degrees. Bake the marinated pork for 40 min at 380 degrees. Turn heat up to 400 degrees and bake for 10 more minutes. And now we feast.

Vietnamese Fried chicken wings

I altered this recipe from the book: Little Vietnam: From lemon grass chicken to rice paper rolls, 80 exciting Vietnames dishes to prepare at home. It's really good!

Time: 45-1 hour

Ingredients:

• 2 lb chicken wings, tips discarded
• 2 large garlic clove, minced
• 1/3 small white onion, finely chopped
• 1/2 tsp freshly ground black pepper
• 4 Tbsp fish sauce (make sure it's GF)
• 1 Tbsp sugar
• 1/2-3/4 cup Gluten free flour mix (I used Costco's Nameste brand)
• Avocado oil for frying

Directions:

1. Wash chicken wings, then rinse and pat dry with paper towels. Cut the wings into 2 pieces at the joint.
2. Combine the garlic, onion, pepper, fish sauce & sugar, then coat the wings with this mixture. Leave to marinate in the fridge for at least 30 min, or overnight if you have time.
3. Just before cooking, shake excess marinade off the wings. Dredge the wings in the flour, shaking to remove any excess.
4. In a deep pan or pot, line the bottom of the pan 1/4 in deep in oil and raise heat to high or medium-high heat until a sprig of green herb sizzles when dropped into the oil. Working in batches so as not to crowd the pan, fry the wings until golden brown and cooked through (about 15 minutes). Drain on paper towels.

i made these chick legs.

Classic Brasserie Sole with brown butter and herbs

I got this recipe from: Dishing Up Washington: 150 recipes that capture authentic regional flavors.

Time: 20 minutes

Ingredients:

• 2 Dover sole fillets (about 3/4 lb total)
• Salt
• Black pepper
• 2 tbsp unsalted butter
• 1 Tbps chopped fresh parsley
• 1 tbsp chopped fresh chives

(Other herb suggestions, italian parsley, tarragon, dill, chives or fennel fronds.)

Directions:

1. Season fish on 1 side with salt & pepper and set aside.
2. Melt 1 tbps of butter over medium-high heat. 
3. As soon at butter is melted, add the 2 fillets. Cook until the fish is opaque throughout, turning gently one time as soon as the fish lifts easily off the pan, 4-5 minutes total. Transfer fish to a serving dish.
4. Add 1 tbsp of remaining butter, the parsley & the chives to the pan. Swirl the pans until the butter melts and is flecked with brown & the bubbles subside, then pour the herbed brown butter over the fish & serve immediately.

hello brasserie sole dover!

Truffle Balsamic Vinegarette

I made this up myself. So you know it is going to be fancy. just kidding, it is not. but it still taste good so I want to remember it. Great for salads, tomatoes & mozarella. Yum.

Time: 2 minutes

Ingredients:

• 4 Tbsp Black Truffle flavored extra virgin olive oil (I get mine at Trader Joe's, better yet, get the real stuff, they sell it at PCC or downtown at Pike Place)
• 4 Tbsp Balsamic Vinegar
• Salt
• Pepper

Directions:

1. Combine Oil & vinegar in a small bowl. Add salt & pepper to taste.

That's it. 

Guacamole Dip

I got this recipe from: http://allrecipes.com/recipe/guacamole/
(I did not know how to pick ripe avocados until I used this page, check it out if you need help: http://www.avocadocentral.com/how-to/how-to-pick-how-to-buy-avocados)

Time: 10-15 minutes.

Ingredients:

• 3 avocados peeled, pitted, and mashed
• 1 lime, juiced (this is important in helping prevent browning)
• 1 tsp salt
• 1/2 cup diced onion
• 3 tbps chopped fresh cilantro
• 2 roma tomatoes, diced
• 1 tsp minced garlic
• CHIPS To DIP!

Insructions:

1) In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Nude dumplings

I got this recipe here: http://www.beyondkimchee.com/nude-dumplings/

Ingredients: 

• 3/4 lb ground pork (they sell it at Safeway)
• 3 cups Napa cabbage finely chopped
• 1/3 cup Asian chives finely chopped (i've use regular chives)
• 2 teaspoon minced garlic
• 1/2 teaspoon freshly grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon rice wine
• 1 teaspoon avocado oil
• 1 teaspoon kosher salt, divided (NOTE: use less salt if pork is already pre-salted)
• 1/2 teaspoon pepper
• some cornstarch to coat (I use the safeway brand which is GF)

For the dipping sauce

3 tablespoon soy sauce

1 1/2 tablespoon apple cider vinegar

Directions:

1. Toss chopped cabbage with 1/2 teaspoon salt in a bowl and let it sit for 15 minutes to wilt. Squeeze out the cabbage with hands to remove as much moist as you can.
2. In a large mixing bowl, combine pork, cabbage, chives, garlic, ginger, soy sauce, rice wine, sesame oil, 1/2 teaspoon salt, and pepper. Mix all together and make into 1" balls.
3. Bring a pot of water to boil.
4. Pour cornstarch in a shallow bowl and roll the balls to coat evenly around. You want to coat them twice to hold their shape.
5. When the water comes to gentle boil, drop the balls a few at a time to cook, about 3 minutes, stirring with a spoon occasionally so that they don't stick to the bottom of the pot. They will float to the surface when they are fully cooked.
6. Take them out and serve with the dipping sauce while hot.

i hope beyond kimchee does not get mad i borrowed their photos.

Steak recipe

I learned why steak prep is very important. I got this from here: http://www.steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html

Time: 1-2 hrs total (since you need to marinate in salt).
Quoted from the website:

"1. Buy a good sized Choice steak. I like mine 1.25 to 1.5 inches thick. Any cut of steak: Filet, Sirloin, Rib Eye, Porterhouse, T-Bone and NY Strip – they all work. You can do this with steaks less than 1″, just really watch your timing. The fattier (more marbled) the meat is, the faster the salt works its way through the meat.

2. Sprinkle 1/2 to 1 teaspoon of kosher/sea salt PER SIDE. For every inch thickness of steak, let sit at room temperature for 1 hour.

• Less than 1-inch steak: 30-45 minutes
• 1 inch thick steak: 1 hour
• 1.25 inch steak: 1 hour and 15 minutes

If you don’t have that much time — well then, add more salt, cut back the time it sits. It’s all related:

Thickness of meat : Amount of Salt : Time

3. Rinse all salt off on both sides, pat very dry with paper towels on both sides. Season with fresh ground pepper. Grill to your liking."

go to the link for the science of it all!

Broiled lobster

I got the recipe here: http://allrecipes.com/recipe/broiled-lobster-tails/

Time: 20 mins or less.

Ingredients:

• 2 whole lobster tails
• 1/4 cup butter, melted
• pinch of ground paprika
• Salt to taste
• ground white pepper to taste
• 1 lemon, cut into wedges

Directions:

1. Preheat broiler, 450 degrees
2. Place lobster tails on a baking sheet. Use kitchen shears to cut topside of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt and white pepper.
3. Broil lobster tails until lightly browned and lobster meat is opaque, at least 10 minutes. Garnish with lemon wedges to serve.

Tips: Don't bake for too long or tail can curl.

Spanish rice

This Spanish rice recipe I learned from my coworker who is from Mexico.

In a blender: blend 1 tomato, some onion with some water (another co worker also used garlic).

Sauté jasmine rice in a pan with olive oil until golden. Then add blended mixture into pan. Add chicken broth just until rice is covered (don't add too much or the rice will be too sticky when done). Bring to a boil, then bring down temperature to a simmer. Add salt to taste. Mix rice once in a while? My coworker cooked her rice in the oven. That's it!

i tried to make it 3 times and failed, and then mike was like, "linda, maybe mexican food is not your forte" lets just move on. he said it in a really nice way, but i know what that means. so i've never made this right. but i swear this is her recipe. 

this recipe probably shouldnt be on this blog. but i'm going to leave it cause one day i will get it right. haha!

Korean BBQ galbi

Modified from here: http://www.maangchi.com/recipe/la-galbi

Korean approved GF & MSG-free kimchi.

Korean people liked my recipe so it must be good, right?

Time: 15 minute prep, 1-24 hours for marinating, and 20 minutes for grilling. You do the math.

Ingredients:

• 3 lb LA cut beef ribs (aka country style beef ribs cut like the picture) - fresh at PCC!
• 1/3 cup soy sauce
• 1/3 cup water
• 1/3 cup honey
• 2 tbsp avocado oil
• 1 tsp ground black pepper
• 1 apple
• 1 white onion
• 8 cloves of garlic
• 1 tsp ginger

Directions:

1. In a large bowl, combine soy sauce, water, honey, avocado oil & black pepper.
2. In blender, blend the apple, onion, garlic & ginger into a creamy liquid. (We use the nutri bullet.)
3. Add the ribs to the marinade & mix well. Let it sit in fridge for 1 hour-1 day.
4. Grill it!

I've also discovered good GF kimchi that is also MSG free and that korean people think taste good. it is called Seoul kimchi and it is sold at QFC. I was skeptical but they got it right, what can I say. Facts are facts.
Sometimes I saute some mushrooms & white onions to go with it.

yes i really made this.