Anyone looking back at what I’ve cooked can immediately see I’m relatively carnivorous. I like my meat. However, both of my siblings are vegetarian – one is even vegan and I’ve often eaten at a vegan restaurant. On my most recent grocery shopping I saw some fake chicken and beef and thought I’d give it a try.
Sautéed Chicken – another try
April 18, 2008 Food No comments chicken, skillet
I tried the chicken again. I had the Foster Farms chicken thawed and when comparing it to the size of my skillet, it was a bit much.
I forgot the salt and pepper – eating it now, its a bit bland – the salt and pepper are critical. Instead of olives, I went for a combination of onions, a orange bell pepper and some water chestnuts. They work nice in the mix, but with the chicken being bland – they help, but not enough.
I’ll have to remember to do this on the wok next time rather than the skillet.
All in all, it was just ok.
Lemongrass Chicken
March 30, 2008 Food No comments chicken, lemongrass, wok
Common to Thai food is lemongrass. Occasionally you see lemongrass at some trendy place, and I knew it was supposed to have a lemon flavor to it, so I wanted to play with it.
Chicken Ideas
March 21, 2008 Food No comments chicken, thoughts
I was going to go for a pizza chicken packet that I’ve read about. The idea was chicken, pizza sauce, mozzarella cheese, pepperoni, onions, peppers in a packet. I was getting the things together and pulled out the pizza sauce. I opened it up, and there was something that wasn’t pizza sauce on the top of it. It might be possible to remove it and go from there, but I’ve got this ingrained idea of food back when I worked at a Boy Scout camp. The commissary rule was “If in doubt, throw it out.”
Mustard Chicken
March 8, 2008 Food No comments chicken, mustard, tin-foil
I have a fondness for mustard. Simply said, it is the greatest of condiments. Unfortunately, I haven’t had the opportunity and guidelines to mix that into the recipes I’ve worked with. I found a recipe for honey mustard chicken, but I wanted to try something with some more zing to it (especially after the bamboo and beef).
Pineapple Chicken – Take 2
March 3, 2008 Food No comments chicken, pineapple, tin-foil
Learning from previous experiments I tried this again while it was still fresh in my mind. Mixing the sauce beforehand and doing it as a sauce rather than separate ingredients lead to flavor that stuck to the chicken which was very good. The pineapple and peppers where there, and I didn’t put any pearl onions on top, though I did add a good amount of water chestnuts on top.
As I said, the flavor stuck and the meat was prepared well. I’ve got to get a oven top grill to work that some time. All in all, it was good.
On portion sizes, I’d have to go and look at sizes agin. Something to pay attention to in the future. I’ll probably go get more groceries tomorrow (I’m down to one salmon fillet).
Pineapple Chicken
March 2, 2008 Food No comments chicken, pineapple, tin-foil
I have two bags of chicken fingers in the freezer. Now one… Safeway had some chicken fingers that where reasonably small that I could split it up into two freezer bags that were about one portion each. From what I’ve had, thats about right.