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Miso Marinated Chicken,Curry Chicken with Udon,Chia Asian

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Miso Marinated Chicken,Curry Chicken with Udon,Chia Asian Miso Marinated Chicken I had a wonderful week in one of my favorite place…Cancun, as a matter of fact we go to the same place at least once a year…especially when I feel the need to unwind… After spending so many days without any cooking I had to start slowly…to avoid any “shock”. This is a very simple recipe for a chicken marinate…the flavor of the white miso is delicate and not overwhelming. This marinate sure brings the grilled chicken to a different level. It is easy and works great when served with a side of green salad. If you do not have your grill set, you can always pan fry on the stove. Ingredients: 4 to 6 deboned and skinless chicken thigh 1 tablespoon white miso diluted in 2 tablespoon water 1 teaspoon sugar 1 teaspoon finely grated fresh ginger ½ tablespoon chili oil 1 tablespoon cooking wine Method: Mix all the ingredients together except for the chicken and make a sauce. Cover the chicken thighs with the sauce and set in the refrigerator for a couple of hours. Place in a grill until fully cooked. Serve hot or warm. If you enjoy this simple recipe for Miso Marinated Chicken, you might want to check on Miso Marinated Scallops or Speedy Miso Salmon. Did you know that miso is produced by the fermentation of soy? Moreover, it can be a product of fermentation of rice, wheat, hemp, buckwheat, barley or as well as the combination of many grains. Thank you for stopping by Simple Recipes [Dot] Me and have a great week! Curry Chicken with Udon This is one of my husband favorite dishes…he claims that he could eat this curry everyday…I still have to test this statement. Actually it is very simple and yes, it is very tasty, but I could not see myself eating this everyday… This time I served with udon noodles, but you can serve over rice, pasta…in another words, any kind of carbs. In this recipe I added extra curry powder for flavor and spiciness enhancement. You can use only the curry cubes if you wish, especially if you are serving to kids. Ingredients: 3 chicken breasts, cut in big chunks 6 small red potatoes, cut into quarters 5 carrots, cut in big chunks 2 zucchinis, cut in big chunks 8 oz crimini mushroom cut in half 1 tablespoon Madras curry powder 4 cubes of curry 1 tablespoon olive oil 2 ½ to 3 cup water 1 small onion, cut into big chunks Method: Sauteé the onion in the olive oil, once the onion start to soften, add the curry powder, continue to cook until a nice fragrance comes out. Add the chicken breast, and brown the chicken. Once the chicken pieces are slightly browned, add the water and let it boil under high heat. Add the potatoes, cook for a couple of minutes. Add the carrot, until slightly soft, then the mushroom and finally the zucchini. Make sure that you do not overcook the zucchini. Once the vegetables are at the consistency of your liking add the curry cubes. Stir gently so the cubes are all dissolved in the broth. Boil for a minute or two and it is ready to serve. If you like udon, you might want to check on stir fry udon noodles. Did you know that curry is a leave? It is confusing since that the curry that we know is a combination of spices and herbs , which may include curry leaves and its mixture varies by countries and regions. Okay, so here are some more pictures from our vacation in Beijing…Ming Dynasty Tombs and the Great Wall. Thank you for stopping by Simple Recipes and have a great week! Chia Asian Sandwich Bread I recently started to add chia seeds to our morning oatmeal…and decided to make a loaf of Asian bread with chia seeds. I used the water roux method for the bread dough, therefore the crumb of the bread is soft and cottony, and the texture of this bread will not change for a few days. This is simple since I did all the kneading of the dough in the Zojirushi bread machineand just let it proof out and molded into the Pullman loaf pan. Ingredients: Water roux or Tangzhong 75 ml of water 15 g of bread flour Dough 4 teaspoons chia seeds in 1/3 cup of water for at least 15 minutes 2 ¼ cups bread flour ¾ teaspoon salt 1½ tablespoon sugar 2 tablespoons dry milk 1½ tablespoon butter 1½ teaspoon dry yeast 1 large egg and complete to 100 ml with water Method: Water roux In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65oC (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Dough In the bread machine bucket, add the water roux, and all the other ingredients, except for the butter. Turn the machine to knead mode until it forms soft dough. Add the butter and let it knead until the butter incorporates to the dough. Remove the dough and place in a bowl by covering with a plastic film. Let both dough proof until the dough double to its original size. Knock back the dough and split into 4 balls and let it rest for 5 minutes on the counter. Flatten the ball and shape like a Swiss roll, flat again and roll it again like a Swiss roll. Place the Swiss rolls into the Pullman pan and let it rise until almost 90% to reach the rim of the pan. Cover the pan and bake in a preheated oven of 350 for approximately 25 minutes. Remove from the oven and flip the bread into a wire rack to cool. If you enjoy the Chia Seed Sandwich Bread you might to check on the Asian Style Sandwich Bread or Red Bean Buns. Did you know that chia seed is from the mint family? The chia seed is rich in omega-3-fatty acids, the healthy fat found in fish. Thank you for stopping by Simple Recipes and have a great week! Peeled Brussels Sprouts with Chicken After eating so much over the Thanksgiving holiday I think that this healthy dish will counter balance the feast that we just had. This dish is very similar to the one that I made a while ago, Chicken with Brussels Sprout, the difference is that I peeled the Brussels sprouts, blanched and added to the stir fried chicken. I have the feeling that the sprouts tasted nicer and less bitter. Maybe the kids will accept better when cooked this way. This is very simple and great with a bowl of rice…not to mention that makes a great next day lunch. Ingredients: 1 chicken breast, cut into small chunks 3-4 cloves of garlic 1 tablespoon soy sauce ½ tablespoon corn starch Salt and pepper to taste 1 tablespoon olive oil 1 small onion, chopped ½ lb Brussels sprouts peeled Method: Marinate the chicken with garlic, soy sauce, salt and pepper. Set aside. In the meantime blanch the sprouts. Make sure that you just blanch, otherwise it will be mush. Just before sautéing the chicken add the corn starch by coating slightly the chicken pieces. In a wok, sauté the chicken in olive oil. Set aside once the chicken is fully cooked. In the same wok brown the onion, add the blanched peeled brussel sprouts. Mix gently and add the chicken back to the wok. Stir gently and serve hot. Did you know that Brussels sprouts contain high dietary fiber? Moreover, Brussels sprouts have more vitamin C than oranges, so four to six sprouts contain the adult daily requirement for vitamin C. Thank you for stopping by Simple Recipes and have a great week! Pork with Dry Tofu This is a simple and easy dish, it is delicious especially paired with white rice…no need to mention that it makes a great lunch next day. Every time I make this dish, I end up having more than one bowl of rice. I used pork chop in this dish and the frozen French beans from Trader Joe’s. You can always use fresh beans or chicken if you do not care for pork. Just make sure that the beans are not over cooked. Ingredients: 1 lb of pork chop, cut in thin strips 3-4 garlic cloves, finely chopped 1½ tablespoons olive oil 1 tablespoon cornstarch 1 tablespoon soy sauce 1 cup string bean, frozen of fresh 5-6 oz of dry tofu cut in strips Salt and pepper to taste Method: Marinate the pork strips with garlic, ½ tablespoon of olive oil, cornstarch, soy sauce, salt and pepper. Let it sit for a few minutes. In a wok, add the remaining ½ tablespoon olive oil, pan fry the pork strips. Make sure that the pork in thoroughly cooked. Remove from the pan and set aside. In the same pan add the tofu strips and a couple of tablespoons of water, cook until the tofu is somehow soft. Stir in the pre-cooked beans and cook for a minute or so, and add the pork. Add more salt and pepper to taste. Serve hot with rice. If you enjoy this pork strips with tofu, you might want to check on the Baked Tofu Salad. Did you know that tofu is a product made from coagulation of soy milk? Similar to the production of cheese depending of the amount of water extracted tofu can be found in many different textures.
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