Yes, I know, the picture isn't the greatest for this one. However, considering I'm an amateur, I figure you'll forgive me, right?
Zach and I are always trying to make Asian food. Mostly because during preparation Zach gets to talk in an Asian accent. Just kidding. I mean, it's true... that's just not why we make Asian food. We find we really enjoy Asian food, especially at restaurants, however, make quick embarrassing versions of them at home. Embarrassing to Asians that is, we think they are yummy! I am slowly trying to make more authentic versions of them, I'm just nervous about buying some of the ingredients. Like for instance, fish sauce or oyster sauce. It doesn't sound like I'd really like it. I guess you'll just have to keep following my blog to see how it all pans out.
I found this simple recipe in a Rachel Ray magazine. It's one we would try again!
Yield: about 4 servings
Ingredients:
3/4 cup water
1/4 cup extra virgin olive oil
2/3 cup chunky peanut butter
1 pound cubed boneless chicken breast
1 cup shredded carrots
1 bunch scallions
brown rice (~4 servings worth, as listed in the package)
Directions:
1. In a small bowl, whisk together water and peanut butter.
2. In a large skillet, heat olive oil over medium heat. (Fun fact: olive oil has a low smoking point, which means it starts smoking at a lower temperature than other oils. Make sure your stove top is really at medium heat and it won't start smoking or jumping out of the pan. Canola oil is also a good choice. It has a higher smoking point and still has those good unsaturated fats in it.)
3. Add the chicken, patted dry, and cook until no longer pink, 3 to 4 minutes. Transfer to a plate.
4. In the same skillet, cook the carrots and 1/2 cup chopped scallion whites over medium heat for 30 seconds.
5. Stir in the peanut butter mixtures. Return the chicken and juices to the pan and cook, stirring, until heated through; season with salt and pepper.
6. Top with 1/4 cup chopped scallion greens and serve with cooked brown rice.
This post goes out to one of my best friends Megan, who is currently in the Holy Land touring all those holy sites. Hope you're having fun, Meg!
Before Megan left for the Holy Land we gave her an update on falafel. We basically said, "Eat as much as you can!" Zach and I have both been blessed that we each have also been to the Holy Land. The sites were incredible and there is much to say about them. However, I often associated many of my memories with food. When reminising on this trip I often think of falafel. One particular memory I have of falafel is our guide would always say, "and it will be served with a nice salad." I always thought, "that sounds nice," but never could seem to find the salad. Turns out...he was talking about the lettuce in the falafel sandwich. Same language, different cultures.
Anyway, Zach and I have made falafel multiple times since then, but we just can't seem to master the recipe. The falafel always ends up falling apart. Then one lucky day at work I stumbled upon this recipe. We tried it one Friday night and LOVED it! Happy tummies!
Side Note: The blog I got this recipe from is written by a woman who has a really great weight loss story. Check it out! http://www.canyoustayfordinner.com
Here is my modified version:
Yield: 2 servings
Ingredients:
For falafel:
15 oz. can chickpeas
2 Tablespoons flour
1 teaspoon dried parsley
2 large cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
For Tzatziki sauce:
1-8 ounces container plain yogurt
1 cucumber-peeled, seeded, and diced
1 Tablespoon olive oil
1 Tablespoon lemon juice
salt and pepper to taste
1 teaspoon dried dill, more or less for preference
1 large clove garlic
Falafel Topping:
1/2 cup crumbled feta cheese
4 pita bread pocket halves (5-6" diameter)
1/2 cup thinly sliced onions (optional)
1 cup chopped tomatoes
1 cup chopped lettuce
Directions:
1. About one hour ahead of time prepare tzatziki sauce. Place all of the tzatziki sauce ingredients into a food processor and blend until well combined. Transfer to a separate dish, cover and refrigerate at least one hour for best flavor.
2. Preheat oven to 400 degrees F.
3. Combine all the falafel ingredients into a food processor and pulse until well blended.
4. Scoop the bean mixture onto a clean surface and shape into 8 equal sized patties.
5. Place on a greased baking sheet or I used my stoneware pan with parchment paper and bake for 20 minutes.
6. Fill pita bread halves with 2 patties each, chopped lettuce, tomato, onion (if desired), crumbled feta and tzatziki sauce. ENJOY!
