Category Archives: Chicken

July 28, 2011

Easy and (Mostly) Healthy Chicken Pot Pie

By tearknee

I have been feeling slightly sick lately which, for me, sends off signals in my brain to eat comfort food. My list of preferred comfort food is mercifully short: Kraft Dinner, Butter Chicken, Chicken Noodle Soup and Chicken Pot Pie. This recipe for Chicken Pot Pie is incredibly fast and yields delicious results. Hope you enjoy!

What You Need

  • 1 cup cut-up cooked chicken
  • 1 bag frozen mixed vegetables, thawed
  • 1 can low- fat low-sodium cream of chicken soup
  • Tenderflake (or other brand) version of pie crust in a pan from the freezer section
  • 1/2 cup of skim milk
  • 1 egg for recipe, 1 egg for brushing top of pie

What you need to do:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Mix the cut-up chicken, vegetables and chicken soup together in a bowl.
  3. Stir remaining ingredients in with fork until well blended. Pour mixture into one pie crust.
  4. Take the second pre-made pie crust and place overtop of the first. Use your fork to press down along the rim to hold the two dough pieces together. Cut air-vents on the top (I chose to indulge myself and made a heart-shaped hole).
  5. Whisk an egg in a little bowl, and use a brush to lightly cover the top of your pie with it.
  6. Bake for about 30 minutes, or until golden brown on top! (I put my pie onto a baking sheet, just incase there was any leaking).
That’s it! Super easy and fast ( and tasty).

1 Comment   |  tags: , , , | posted in Chicken, Pies

July 5, 2011

Mediterranean Pan-Roasted Chicken

By gentlemangourmet

A colleague at work has just abandoned we cubicle rats for a month to vacation in the hot Italian sun. She has spent the past two weeks reminding others of this fact; and although I keenly do the same when it’s my turn to escape abroad, I’m no less aggrieved and envious when left behind. But why be jealous, really? Sure, Frommer’s says nice things about it; but Italy isn’t all Sistine chapels, olive-skinned supermodels, or linguine heavenly enough to make Julia Roberts swoon. And I’m sure that more people die on wobbly Vespas in Rome than of bee stings here in Canada. So there.

Ok, this isn’t working. I’m obviously in denial. Admittedly, Italy has been on my bucket list for a while, even if my mother tells me it was noisy, dirty and full of pigeons and creepy men who stare. That sounds pretty much like where I live now, or at least no worse. Give me the Vespas. Give me the green pastures, luscious grapes hanging heavily from the vine, warm bread dipped in olive oil, or an impassioned, heart-wrenching Italian aria. Heck, give me lice from sleeping on a dirty hammock, if it means getting to bask in the Mediterranean sun for even one afternoon.

Apparently I’m in need of a holiday and thankfully I have one approaching…though not to Italy. While waiting for my credit card travel points to slowly accumulate enough to cross an ocean, I’ll travel in the meantime by other means: Tonight I made this Italian-inspired dish with pan-roasted chicken, kalamata olives and roasted cherry tomatoes, I savoured a glass of red wine, and listed to Verdi’s La Forza Del Destino while yearning desperately for another continent.

Continue reading

2 Comments   |  tags: , , , , , | posted in Chicken, Italian

February 28, 2011

Curry Chicken and Flavoured Basmati Rice

By gentlemangourmet

I’ve been begging my friend Luke for a few months now to let me post some of his recipes. Although you might never guess it by hearing him talk excitedly about hockey or speaking in his gruff manner, Luke is one of the biggest foodies I know and the embodiment of the word “gourmet”. He cooks like a master chef and takes great pride in his kitchen, his ingredients and in the thoughtful presentation of his dishes. He is also one of the few people I know who makes an effort to properly pair his food with wines and he always asks for the freshest catch when selecting his fish, unlike normal people who normally don’t think twice.

When he phoned me up yesterday night to try some of his chicken curry dish that he had been sweating over for the afternoon, I knew better than to decline. He is a wonderful chef when it comes to regular meals, but with Indian food he has a remarkable skill. I’ll hand things off to Luke to share this flavourful, exotic recipe.

***

Hi all,

I’m not a chef by any means, but I do like to eat well, which to me means healthy, seasonal food cooked fresh — therefore I cook.  I am also tired of eating out at restaurants and suffering the consequences, both financial and gastro-intestinal.

After a recent trip to India, and in light of our recent cold weather, I find myself craving hearty, healthy dishes that instantly warm me and maybe even make me sweat a little. This particular recipe stems from a past relationship with a woman of Indian descent who, after my persistent begging and pleading, explained the general guidelines and instructions — because no such “recipe” exists — to create the flavours that never quite resemble her mom’s wonderful and traditional Saturday night meal. That being said, it is a close rendition that I am proud to make and I believe the taste exceeds that of any “authentic” Indian restaurant in my little city.

Continue reading

5 Comments   |  tags: , , , , , | posted in Asian, Chicken, Indian

January 8, 2011

Chicken Piccata with Capers

By gentlemangourmet

This afternoon I went for a long walk around the lake and by kilometre six I was so ravenous with hunger that all I could think about was Italian chicken piccata and a cold Perrier. Despite how the name sounds to those that speak the Romance Languages, this dish isn’t spicy or piquant at all – piccata actually refers to the way the meat is prepared: sauteed and served in a sauce of butter, lemon, spices and parsley. This dish can be made with chicken or veal, though my preference is the former; and it uses four of my favourite ingredients in the pan sauce that accompanies it: freshly-squeezed lemon juice, cilantro, wine and capers. When all four are used together in one recipe, the aroma makes me delirious and misty-eyed. It is really that good, I swear. The other great thing about this dish is the heavy whacking involved in the preparation of the meat, to flatten it out before dredging it in batter. A perfect way to blow off steam, pounding the cutlets can be done with either a meat tenderizer, rolling pin or heavy Ayn Rand novel. Continue reading

Leave a comment   |  tags: , , , , | posted in Chicken, Italian

December 31, 2010

Lebanese Chicken and Hashweh (beef and rice)

By gentlemangourmet

In the event that you ever need to determine whether or not a person is of Lebanese descent, say if you’re a diplomat, international spy or want to learn a new party trick, there is a litmus test that almost never lies. A Lebanese nose is usually distinctly-shaped; but if that fails, look them in the eye and ask the individual in question about the Seven Spices. No, this isn’t middle eastern code. It refers to a combination of spices that are found, or should be found, in every Lebanese kitchen. It is made up of equal parts black pepper, cinnamon, allspice, ground cloves, ground nutmeg, fenugreek and powdered ginger. One can find these pre-mixed at middle eastern grocers or, if you’re in a hurry and short on ingredients, try the Three Spice version: allspice, pepper and cinnamon, which tastes nearly as good. These spices are an integral part of the recipe below, which has been in my grandmother’s repertoire for 92 years (except for the Uncle Ben rice part, of course). Continue reading

4 Comments   |  tags: , , , | posted in Chicken, Fish and Meat, Lebanese Food

December 22, 2010

Indian Butter Chicken

By gentlemangourmet

My friend Nathalie loves Indian food, so I decided to have her over for a pre-Christmas meal tonight; although we skipped the traditional North American ham or turkey for this fantastic Indian Butter Chicken dish. We’ve had Indian food now twice together since I’ve known her – which means that after tonight we’ve officially fallen into a pattern, albeit a tasty one. I’ve also had Indian food in the back of my mind this past week as I’ve been thinking often of an old friend, Kirti, who I haven’t seen in a few years. Kirti, an old classmate from graduate school, has just returned to India for the holidays for an arranged marriage; and although we haven’t stayed in touch since leaving academia, I’ve been picturing the wedding celebrations with a smidgeon of envy and wished I were there. Two of my Canadian friends, also MBA alum, are there now to witness and take part in the festivities.

Butter Chicken is a delicious meal that is surprisingly not difficult to make, considering the relatively large amount of ingredients and steps. There is a lot of prep time in the beginning, mostly just marinating the chicken in spices and then again in yogurt and additional spices. Different butter chicken recipes will call for a range of marinating times – times can also vary depending on how rushed you are. Keep in mind though that the longer the chicken soaks in the flavours from the garam masala and creamy yogurt the more tender it will be later on. The name of this dish actually comes from the “buttery tenderness” of the chicken and not from an abundance of butter as an ingredient – as you’ll see, there really isn’t that much butter here. Also, if you haven’t cooked with garam masala before you’re in for a treat. It’s literal translation is “hot mixture” and is a pungent, mouth watering blend of aromatic spices that is quite common in Indian and other South Asian cuisine. Bon appetit! Continue reading

1 Comment   |  tags: , , , | posted in Chicken, Indian

December 20, 2010

Moroccan Chicken Tagine with Prunes and Almonds

By gentlemangourmet

If I were asked what my favourite meal of all time is, I wouldn’t hesitate for a moment to tell you that it is chicken tagine. The taste alone is sublime and the exotic aroma from the spices lingers in my house for days after cooking and brings me back, each time that I walk in the door, to the labyrinthine medieval alleys and stalls of Marrakech souks. To further reminisce during the meal, I’ll usually bake some home-made pita bread and put out small, decorated tagine dishes of olives or apricots as well.

During my travels in Morocco, whether eating under a starry sky with the Bedouins in the Sahara, or crisping on a sunny rooftop patio restaurant, or basking in the unrivalled sensual delirium of the Marrakech Night Market, I dined on lamb or chicken tagine at least once daily – sometimes more. There is no other comparison to this meal. Continue reading

3 Comments   |  tags: , , , , , | posted in Chicken, Memorable meals, Moroccan

December 15, 2010

Chicken Chipotle Soup

By gentlemangourmet

Whether its from the temperature getting colder and the air damper, or the stress of Christmas approaching, over the past 3 days I’ve been fighting off some bug. Today in particular has been the kind of day where I would have liked nothing more than to vegetate on the couch watching re-runs of Chuck and eating soup. Normally when I’m sick I gravitate to the traditional Chicken Noodle Soup, but today I felt like a variation that included a bit more kick to it – Chipotle peppers. I had a few of these peppers ziplocked in the freezer from the last time I made this recipe a few months ago. Normally they come 8-10 in a can and as each recipe usually only calls for 2 at a time, this is a good way to store them until needed.  This soup delivers a nice balance of heartiness (from the corn, chicken and zucchini), zip/kick (chipotle-style) and tartness from the limes making it the perfect fall or winter meal, or when in need of a pick-me-up. Continue reading

2 Comments   |  tags: , , | posted in Chicken, Soups and Salads

December 14, 2010

Thai Green Curry with Chicken

By gentlemangourmet

This green curry dish is the most popular Thai meal after Phad Thai – but watch out, it’s spicy!

I first learned to make it at the Chiang Mai Thai Cookery School during my stay in Thailand, where it became my inaugural meal using coconut milk. Before this I had never really given it a chance. My earliest memory of a coconut (cue the flashback harp music) is from a trip to Florida when I was really young, where my dad broke open a coconut that had washed up on the beach and handed my brother and I pieces to examine and nibble on. I remember the clear liquid on the inside tasting foul and then subsequently I was turned off everything ‘coconut’ for a few decades, however undeserved.

I’ve since learned that coconut milk isn’t actually the liquid inside of a coconut, as I had been led to believe; and many years after my Florida trip I realized that the liquid deserved another chance. After all, I had the same initial reaction to coffee and alcohol and look where I am now. During our stay in a rural Thai village, on a particularly sweltering day, our host father poked holes in a coconut he picked from his yard and handed us straws for drinking. Parched from the heat, I found this makeshift umbrella drink refreshing and vowed thereafter to conquer all of my other childhood food aversions.

Actual coconut milk, if ever the question is asked on Jeopardy, is made by squeezing the grated flesh of a coconut with a bit of hot water. The resulting rich, creamy liquid looks much like cow’s milk…and it is a vital ingredient in the making of most curry dishes, including this one. Continue reading

1 Comment   |  tags: , , | posted in Asian, Chicken, Soups and Salads, Thai

December 13, 2010

Thai Chicken Salad – Laap Gai

By gentlemangourmet

Our favourite Isan (North East Thailand) meal, which we have occasionally made since returning home from our travels there, is minced chicken salad, or Laap Gai. Like other typical Isan cuisine, it is spicy and rich in flavour. Traditionally it is made with ground, roasted sticky rice in it, though I usually skip this step for simplicity without noticing the difference. I enjoy eating this dish, as the Thai people do, with handfuls of sticky rice, or wrapped in lettuce leaves like a wrap.

Follow this link to read about my experiences in Thailand

 

Ingredients:

1 1/2 cups chicken breast or turkey breast, minced or ground. Ground chicken is usually available at grocery stores.

4 shallots, thinly sliced

3 tbsp fish sauce – yes, it smells vile, but it’s an integral ingredient in Thai dishes

2 tbsp lime juice

1 tbsp chilli powder

2 tbsp finely chopped red onion (optional)

1 tbsp cilantro, chopped (optional)

1 green onion, chopped

1 tbsp mint leaves, chopped

 

Method:

1. Place the ground chicken, shallots, red onion, fish sauce, lime juice and chilli powder into a medium bowl and mix together.

2. Heat a wok and on medium heat and cook the chicken mixture for about 6 minutes until the chicken is cooked. During the last minute, add the mint, cilantro and green onion.

3. Serve with sticky or glutinous rice or in lettuce leaves, similar to lettuce wraps.

2 Comments | posted in Appetizers, Asian, Chicken, Side Dishes, Soups and Salads, Thai

December 11, 2010

Easy to Make Chicken Satay

By gentlemangourmet

There are a lot of great peanut-satay products that one can buy, normally found somewhere in the asian food section of the grocery store. But I find it just as easy to make my own with an ingredient that is found in almost every cupboard – peanut butter.

 

Ingredients:

1 pound skinless boneless chicken, either cubed or sliced into 1 inch x 3 inch pieces

1/3 cup peanut butter, store bought or home-made

1/4 cup boiling water

1 tbsp grated ginger

1/2 tsp curry powder or paste

1 tbsp lemon juice

Red Chilli flakes, depending on taste (or 1 finely chopped chilli pepper if you are brave)

1 tbsp plain white yogourt or milk

1/2 tsp salt

 

Directions:

1. Cut chicken into pieces, as above. Mix remaining ingredients in medium bowl – the hot water will melt the peanut  butter into a creamy liquid consistency.

2.  Set oven to broil.

3. Immerse the chicken into the peanut butter mixture to cover each piece well and then line the coated chicken in an oiled pan or cookie sheet. Reserve 1/4 cup of the mixture for a second coating later on.

4. Broil the chicken for 5 minutes. Remove from oven and brush chicken with remaining mixture, then cook for another 5 minutes. Serve on a bed of jasmine or basmati rice. Sprinkle with chilli flakes if desired.

1 Comment   |  tags: , | posted in Appetizers, Asian, Chicken, Thai

December 4, 2010

Mediterranean Pesto Fettuccine

By gentlemangourmet

Two summers ago when I was training for my first Marathon I became addicted to eating pasta. I was hungry all the time and needed constant carb-replenishment. It only took a week and a half of eating spaghetti, however, until I my body had enough and all of my white shirts had been stained with pasta sauce. I came up with this recipe in attempt to redeem pasta’s reputation at my dinner table; it is a lighter alternative to tomato-based sauces and will please the fussiest of eaters who normally wouldn’t eat a lot of vegetables. This has become one of my favourite dishes that I enjoy cooking up at least once a month. Continue reading

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