March 2, 2008

A weekend full of food...

keeps me smiling and sane. A disappointing lunch at Statler's Taverna Banfi with Wilson couldn't get me down because I enjoyed a scrumptious dinner with Aliyah! Still on a mission for healthy eating, we made Veggie Chip Encrusted Chicken with Lemon Pistachio Sauce, Cucumber Pancakes with Tabasco Sour Cream, and Honey Roasted Plums.



Veggie Chip Encrusted Chicken with Lemon Pistachio Sauce

3/4 cup crushed veggie chips
1 Tbsp chopped parsley
1 tsp garlic powder
2 tsp paprika
1/4 cup flour
Salt & Pepper
1 egg white
2 boneless chicken breasts

Preheat oven to 400 degrees F. Hand toss veggie chips, parsley, garlic, and paprika together on a plate. Mix flour, salt, and pepper together in another plate. Whisk egg in a bowl. Season both sides of chicken breast salt and pepper. Dip breasts in the flour, shaking off excess. Then, dip the breasts in egg. Press each of breasts into the veggie chip mixture coating all sides. Place encrusted breasts onto a sheet pan and bake the breasts for about 20-25 minutes. Remove and let cool for about 10 minutes before slicing.

1 tsp lemon zest
1/4 cup lemon juice
2 Tbsp butter
1 tsp minced garlic
1 Tbsp chopped pistachios

Combine lemon zest and lemon juice in a small bowl. Heat skillet and melt butter. Add minced garlic and cook until fragrant. Stir in chopped pistachios and cook for 30 seconds. Pour lemon mixture into pan and let it heat for another 30 seconds. Remove from heat and serve with sliced chicken breasts.



Cucumber Pancake with Tabasco Sour Cream

1 thinly sliced cucumbers
1/4 cup thinly sliced basil leaves
1 eggs
1/3 cup flour plus 1/4 tsp baking powder
Salt & Pepper
Olive oil

Stir the zucchini, basil, eggs, flour, salt and pepper in a bowl until combined. Heat oil in a large skillet over medium heat and fry patties batches for 1-2 minutes each side until golden.

1 Tbsp sour cream
1 tsp Tabasco
1 tsp chopped basil

Mix sour cream, Tabasco, and basil together.


Honey Roasted Plums

1 Tbsp honey
1 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp sugar
3 firm plums, halved and pitted

Preheat oven to 400 degree F. Heat honey, olive oil, lemon juice and sugar over low heat. Remove from heat and add in plums to coat. Place plums face down on a baking sheet and spoon honey syrup over plums. Roast for 10 minutes and flip plums to roast for another 10 minutes.

Ugh, it's almost gone!

---

A quick dinner for one. ;p



Can you guess?

I like mine crisp on the outside and fluffy in the middle.


Scallion Pajeon

1/2 cup chopped scallions
1 Tbsp chopped basil
1/3 cup flour
1/4 tsp baking powder
1 large eggs, lightly beaten
1/4 cup water
Salt & Pepper
Olive oil

Toss scallions and basil in a medium bowl. Add in flour and baking powder and mix with hands. Beat in egg and water until fully mixed and slightly runny. Season scallion pajeon batter with salt and pepper to taste. Heat oil in skillet at medium high heat and pour in batter. Let pajeon brown and crisp before flipping to the other side and repeat.

Dipping Sauce
1 Tbsp white vinegar
1 Tbsp soy sauce
1/8 tsp crushed red pepper
1/2 tsp finely chopped spring onion
1 tsp minced garlic
1/4 tsp sugar
1/2 tsp sesame oil

Mix all ingredients together and set aside.


Balsamic Honey Plum Pastry

Tube of Croissant Pastry Dough
1 tsp balsamic vinegar
1 tsp honey
2 tsp brown sugar
1 firm plum, diced
1 tsp sesame seeds
Shredded coconut

Preheat oven to 375 degrees F. Whisk balsamic vinegar, honey, and brown sugar together. Toss in diced plums to coat. Let plums marinate for at least 30 minutes. Place plum mixture on top of pastry dough and sprinkle with sesame seeds. Bake for 10 minutes until pastry is golden.



My belly is full. Peace.

1 comment:

Ian said...

speaking of crusting things...i remember one time i was trying to crust chicken with corn flakes, and i burnt it like crazy :(...hey, that plate looks familiar.