![[HomeCookin’] my post workout grilled chicken Greek salad w/ feta, olives, herbed orzo and tzatziki. Yum! #food #salad #healthy #fitness #nyc #cooking #homecook #eastvillage #yum #foodporn](http://25.media.tumblr.com/b7a65fd96d094d782f7e7dbdbcb50857/tumblr_mlopemkNXo1qesvhso1_500.jpg)
[HomeCookin’] my post workout grilled chicken Greek salad w/ feta, olives, herbed orzo and tzatziki. Yum! #food #salad #healthy #fitness #nyc #cooking #homecook #eastvillage #yum #foodporn
![[HomeCookin’] ChaCha Bowl- Mexican Molé chicken w/ black beans, rice, salsa fresca, guacamole, roasted corn and sour cream.
Preheat oven to low:
Make rice to package directions.
Chop two small roma tomatoes, mix with salt, pepper, lime juice and cilantro.
Mix chunks of avocado, salt, pepper and lime juice in a bowl.
Marinate thinly sliced chicken breasts in a dry rub of mole spice mix, salt and pepper.
In a pan, saute 2 cloves of garlic, half a red onion (Chopped) and a can of drained black beans. Add a finely chopped chipotle in adobo sauce and stir through. Put in a bowl and keep warm in the oven.
In the same pan, on high - saute 2 ears of corn kernals until slightly charred and warmed through. Season with salt and pepper. Pour into bowl and keep warm in oven.
In the same pan, add a little olive oil and saute the chicken until browned and cooked through Set aside to rest. In the same pan, add a splash of chicken stock & some chipotle/adobo sauce. Add a teaspoon of honey and a sprinkle of mole seasoning. Sauce should reduce into a thicker syrup like consistency.
Assemble the ChaCha bowls with rice, then the beans, corn, tomato salsa, avocado and chicken on top. Spoon sauce over the chicken. Finish with sour cream, cilantro and chilis if you like! ENJOY!](http://24.media.tumblr.com/ce9186e9522a33a45d581a32c5742fb0/tumblr_mkpjd9EGwt1qesvhso1_500.jpg)
[HomeCookin’] ChaCha Bowl- Mexican Molé chicken w/ black beans, rice, salsa fresca, guacamole, roasted corn and sour cream.
Preheat oven to low:
- Make rice to package directions.
- Chop two small roma tomatoes, mix with salt, pepper, lime juice and cilantro.
- Mix chunks of avocado, salt, pepper and lime juice in a bowl.
- Marinate thinly sliced chicken breasts in a dry rub of mole spice mix, salt and pepper.
- In a pan, saute 2 cloves of garlic, half a red onion (Chopped) and a can of drained black beans. Add a finely chopped chipotle in adobo sauce and stir through. Put in a bowl and keep warm in the oven.
- In the same pan, on high - saute 2 ears of corn kernals until slightly charred and warmed through. Season with salt and pepper. Pour into bowl and keep warm in oven.
- In the same pan, add a little olive oil and saute the chicken until browned and cooked through Set aside to rest.
In the same pan, add a splash of chicken stock & some chipotle/adobo sauce. Add a teaspoon of honey and a sprinkle of mole seasoning. Sauce should reduce into a thicker syrup like consistency. - Assemble the ChaCha bowls with rice, then the beans, corn, tomato salsa, avocado and chicken on top. Spoon sauce over the chicken.
Finish with sour cream, cilantro and chilis if you like!
ENJOY!
![[HomeCookin] flank steak stir fry w/ beans, asparagus, mushrooms & honey/oyster sauce.
[Marinate] 3/4 lb of thinly sliced flank steak in 1 tablespoon of olive oil, 1 tablespoon of honey, 1/2 teaspoon of chili flakes, juice of half a lemon and a drizzle of soy sauce. Add a stalk of bashed lemon grass & some chopped cilantro.
[Chop] handful of green beans, clove of garlic, a handful of asparagus, half a zucchini and half an onion. Roughly chop a cup of mushrooms.
[Wok Fry] the marinated beef in batches until almost cooked through. Reserve in bowl to side. On high heat, saute the veggies in this order… garlic, onion, green beans, mushrooms, zucchini and asparagus.
Once the veggies are just tender (still some crunch) add the beef to the wok.
Toss with 1 tablespoon of oyster sauce, 1 teaspoon of honey and 1 teaspoon of Sriracha. Season with salt & pepper.
[Serve] with brown rice and garnish with scallions, chillies and cilantro.
#food #cooking #eastvillage #nyc #steak #chinese #foodporn](http://24.media.tumblr.com/fcae3f0b76fe54a3ce98d28900117d06/tumblr_mghrnegOAS1qesvhso1_500.jpg)
[HomeCookin] flank steak stir fry w/ beans, asparagus, mushrooms & honey/oyster sauce.
[Marinate] 3/4 lb of thinly sliced flank steak in 1 tablespoon of olive oil, 1 tablespoon of honey, 1/2 teaspoon of chili flakes, juice of half a lemon and a drizzle of soy sauce. Add a stalk of bashed lemon grass & some chopped cilantro.
[Chop] handful of green beans, clove of garlic, a handful of asparagus, half a zucchini and half an onion. Roughly chop a cup of mushrooms.
[Wok Fry] the marinated beef in batches until almost cooked through. Reserve in bowl to side. On high heat, saute the veggies in this order… garlic, onion, green beans, mushrooms, zucchini and asparagus.
Once the veggies are just tender (still some crunch) add the beef to the wok.
Toss with 1 tablespoon of oyster sauce, 1 teaspoon of honey and 1 teaspoon of Sriracha. Season with salt & pepper.
[Serve] with brown rice and garnish with scallions, chillies and cilantro.
#food #cooking #eastvillage #nyc #steak #chinese #foodporn
[HomeCookin’] Saturday night - Winner Winner Jamie Oliver’s Roast Chicken Dinner!
Tonight I had it in my mind that I wanted to cook a Roast Chicken. There is something so satisfying about preparing and then roasting a meal and something even more satisfying about EATING IT!
Even though I have cooked many roast chickens before, I decided I wanted to follow one of Jamie Oliver’s recipes for time and temperature.
Here’s Jamie’s recipe http://www.jamieoliver.com/recipes/chicken-recipes/perfect-roast-chicken
And here’s how I adapted it:
Preheat oven to 475F.
[CHOP] 1 large onion, 2 carrots & 1/2 a bulb of fennel roughly. Add 6 un-peeled cloves of garlic. Toss with olive oil, salt & pepper. Pour in a mound on a baking tray or sheet pan covered in foil.
[PREPARE] a medium chicken. Wash, pat dry (really, really dry. Even inside cavity) - pierce a whole lemon with a skewer or sharp knife all over the skin.
Stuff the cavity with some left over onion, sprigs of herbs (I used fresh thyme) and then the whole lemon. Truss the legs if needed.
Make a slight well in the middle of the veggies on the baking tray. Rub the chicken with olive oil, salt and pepper and place in the middle of the veggies.
[ROAST] Turn the oven down to 400F and roast the chicken for 1 hour and 20 mins.
About half way through, brush the chicken with olive oil.
*get started on the potatoes
[BOIL] a pot of salted water. Add 2 cups of baby potatoes, half a lemon, 2 sprigs of thyme and 2 cloves of garlic. Boil for 12 mins.
Drain the potatoes and let steam for a min or so. Add them back to the hot pot and shake breaking up the skins a little for texture.
Toss with olive oil, salt and pepper and add to the oven for the last 20 mins.
[REST] the chicken with a tin foil tent for about 10 mins.
In a pan, saute a little onion, a sprig of thyme and some of the roasted garlic from the baking dish.
Add a tablespoon of flour and stir through. Whisk in 3/4 cup of chicken broth and turn heat to simmer. Pour some of the pan drippings into the gravy. Season with salt, pepper and lemon juice.
Serve with a simple frisee & fennel salad dressed with lemon juice and olive oil.
ENJOY!
