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Red cabbage is a powerhouse vegetable, chock full of Vitamin C (among others!). It’s also delicious and versatile. When wandering through the grocery store recently, I noticed that the red cabagges look particularly good that day, so I decided to buy some and create a recipe around it. The result, a melange of chicken, cabbage, and apples, is hearty and filling–perfect for the winter. I love its salty, sour, but yet sweet flavor.
Red Cabbage, Apple, and Chicken Saute
serves two
1 large chicken breast
1 apple, sliced into 1/4 in pieces and then chopped into large chunks
2 1/2 c chopped red cabbage*
1/2 c vegetable broth
1-2 tsp rice vinegar
extra virgin olive oil
Heat a medium frying pan; add 1 tbsp olive oil and heat until hot but not smoking. Salt and pepper each side of the chicken breast; add to hot pan and cook on both sides until nearly done (You want the outside to be nicely browned, but the inside to still be a bit raw). Remove from heat and set aside on cutting board.
Add 1 tbsp olive oil to pan; once heated, add the chopped apples and cabbage. Saute for 3-4 minutes, or until they begin to get brown and soften a bit. Add vegetable broth and vinegar** and allow to cook for another 5-6 minutes. In the meantime, slice chicken breast into strips.
Remove cabbage, apples, and broth from pan. Add chicken and cook 1-2 minutes, or until no longer raw in the middle. Add back in the cabbage, apples, and broth; cook 1 minute, stirring.
Serve on top of or alongside of brown rice.
* It doesn’t matter how you chop it; I tried this recipe twice and chopped it differently each time.
** If you love vinegar, try adding 2 tsp; otherwise, stick with one. It’s always easier to add more than take away.
After a few days of non-stop eating of turkey, stuffing, and potatoes, I thought I’d try a light (yet surprisingly filling) soup. It has a lot of protein, thanks to the edamame and chicken; you could also substitute cubed extra firm tofu.
Edamame and Chicken Noodle Soup
3 1/2 c water
3 1/2 c chicken or vegetable stock
2 bay leaves
1 inch fresh ginger, peeled and thiny sliced
2 oz thin rice noodles (per person*)
3 organic boneless chicken breasts
1 tbsp olive oil
1 1/2 c shelled edamame (you can use frozen)
2 c kale, chopped
toasted sesame oil (for garnish)
chopped cilantro (for garnish)
salt and pepper
In large pot, combine water, broth, ginger, and bay leaves. Bring to a boil. Prepare noodles according to directions on box; rinse with cool water and set aside. Cook chicken in olive oul over medium heat until browned on both sides–be careful not to overcook. Let cool slightly and thinly slice against the grain
Add edamame and cook three minutes; add kale and chicken and cook another three minutes. Taste broth, salt and pepper to taste. (I added garlic powder at this point to give it some more flavor).
Place noodles in the bottom of each person’s bowl. Ladle broth into the bowl and garnish with toasted sesame oil and cilantro.
*If you’re making this with the intentions of having leftovers, I would recommend making the rice noodles fresh each time. (They don’t take a long time to cook, so it will be a breeze). Simply heat up the broth as you cook the noodles and use fresh cilantro and sesame oil each time. If you need to cut come corners, however, it’s fine to put it all in when first making it.
I’m a big fan of Mark Bittman’s New York Times blog, but I’ve never tried his recipes. This week, I decided to make his version of tandoori chicken.
It says it serves four, but I think it would serve a lot more. the chicken was flavorful and tender–but there was one problem. The sauce curdled. I had followed the instructions exactly, so I was confused. My boyfriend later explained to me that adding the lime juice to the sauce before cooking had caused it. So–next time, I will make it without the lime juice. In the meantime, I will make more sauce to serve with the chicken by combining the yogurt and spices and spooning it on it at room temperature. I served it with brown rice — it was delish!
Note: I broiled the chicken. I didn’t have the rack high enough, so it took a bit longer than in the instructions. I used a meat thermometer to ensure the chicken was at 135 degrees before pulling it out.
- 2 cups yogurt
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- Juice of a lime
- Salt and fresh black pepper
- 1 1/2 pounds chicken breasts
- Minced cilantro for garnish
Method
[I chose to broil the chicken]
- 1. Preheat broiler or grill. Combine yogurt, ginger, garlic, paprika, coriander, half the lime juice and salt and pepper to taste in a large bowl. If chicken breasts are whole, cut them in half. Dredge chicken in yogurt mixture and marinate 5 to 60 minutes, as time allows.
- 2. If you’re broiling, line a baking sheet with aluminum foil for easier cleanup. Put chicken breasts on pan, underside facing up; reserve marinade that does not cling to breasts. Broil 3 to 4 minutes, or until lightly browned. Turn chicken, and spoon remaining marinade over. Broil on smooth side another 3 to 4 minutes, or until lightly browned. Garnish, add remaining lime juice over chicken and serve, spooning the cooked marinade over the meat and, if you’re serving it, over rice.
- 3. If grilling, cut marinade by half. Cook 3 to 4 minutes a side, until chicken browns and is cooked through, at times brushing with marinade. Garnish, add lime, serve.
I’ve been craving a really hearty pasta dish for a while, so my boyfriend and I decided to experiment with what was in the fridge. It turned out very well! We used gluten-free pasta (Bionaturae brand), but you could use regular pasta, too.
Chicken, kale, and mushroom penne
2 boneless, skinless chicken breasts
1 bunch dinosaur kale, de-stemmed and chopped coarsley
1-1 1/2 c mushrooms, sliced (we used baby bellos and mixed wild mushrooms)
1 c dry penne
2 cloves garlic, minced
1/2 large red onion, diced
1/2 c white white, such as pinot grigio
1 c vegetable broth
1/2 c manchego cheese, grated
extra virgin olive oil
1. Heat large skillet over medium flame. Add approx. 2 tbsp olive oil. When heated, add onions and cook until soft. Add garlic and cook for 1 minute, then add kale and garlic. Cook until kale begins to soften, stirring often. Add white wine and cook for 3-4 minutes, stirring occasionally. Add half the broth. Continue to cook on medium heat.
2. In another skillet, sautee mushrooms over medium heat in 1-2 tbsp olive oil. When they have begun to brown, add them to the larger skillet and stir to combine. Add half the remaining broth. Cook to reduce–if you want a thicker sauce, let it reduce longer; if you want a thinner sauce, add more broth until you have achieved the desired consistency.
3. Cook pasta in boiling water according to directions on package. While that is cooking, sautee chicken breasts over medium heat. (You can either use a non-stick pan and use less oil, or use a regular skillet and use more oil). Once they have reached 135 degrees, remove from heat. Slice on an angle, and then across, to form strips. Add to large skillet and cook for 1-2 minutes.
Remove and eat — yum!
Update: This was definitely great the next day… maybe even better.
Update: I made this again, except with quinoa. Follow the instructions exactly the same, only add cooked red or white quinoa at the point where you’d add pasta. It was great!
