This is an Isreali-inspired salad that was some kind of stroke of genius. Since I made it up, I've made it like three times in a week and a half, which is amazing, since the dish turnaround for me is usually more like a month or two. Literally, I made a batch of it, ate HALF of it and then, in the morning, took some bread, butter, cheese, and put the salad on top of it for breakfast.
The proportions change from day to day, but overall here are the ingredients.
1 apple, grated
small piece of a red cabbage, sliced thinly
1 red, orange, or yellow bell pepper, sliced thinly (optional)
1 tb spoon mayo
1 tsp balsamic vinegar
1 tsp lemon juice
sometimes I also add olive oil.
Each time I make it, I make the apple a larger portion of the salad than before hehe.
Monday, February 25, 2008
Sunday, February 3, 2008
Sasha's Sake Chicken Surprise
Sorry for the stupid name, guys... I just had no idea what to title this one. To be honest, this chicken kind of surprised me too :).
So lately I've just been throwing together random sauces. I'm not worrying too much about veggies in the dishes because I've gotten really into fresh salads (thank you Israelis!!).
Ok, seriously, I am no food photographer. For that, I'd need a better camera, better lighting, and possibly some skills.
This is for about 2 chicken breasts. I never cook a lot, since I am not cooking for a big family. And as always, the measurements are guesstimated at best.
Sauce/Marinade:
1/2 cup sake (I use Nigori Creme de Sake, which is coarsely filtered. It's very sweet and mild)
1/4 cup apple cider vinegar
2 tbsp dijon mustard (I have some sweet honey dijon mustard)
2 tbsp honey
Preparation:
Wash the chicken and pull off all the excess fat. Marinate it in a ziplock bag for about an hour. Rub the chicken with salt and pepper and simply place chicken on a frying pan, and pour some of the marinade over it and set in on medium heat. (I suppose you could put the salt and pepper in the marinade, but that's not how I did it).
I know it's taboo to use chicken marinade as the sauce, but that's why we wash the chicken first. Anyway, this time around it worked out very interestingly for me. That's where the surprise came in, I guess. The sauce browned and congealed very quickly. Why didn't I expect that? I'm not sure. Anyway, this caused the chicken to brown beautifully. I poured in the rest of the marinade when I discovered this and stirred it all around. It still boiled away rather quickly, but it was enough time to finish cooking the chicken and caramelize some thinly sliced onions on the sauce.
In the end this turned out to be a really strong flavor, and I'm not totally sure how to make it milder. So the simple solution was to couple it with some very yummy coconut rice! They work very well together. Maybe next time I'll just put coconut milk in the sauce?
So lately I've just been throwing together random sauces. I'm not worrying too much about veggies in the dishes because I've gotten really into fresh salads (thank you Israelis!!).
Ok, seriously, I am no food photographer. For that, I'd need a better camera, better lighting, and possibly some skills.
This is for about 2 chicken breasts. I never cook a lot, since I am not cooking for a big family. And as always, the measurements are guesstimated at best.
Sauce/Marinade:
1/2 cup sake (I use Nigori Creme de Sake, which is coarsely filtered. It's very sweet and mild)
1/4 cup apple cider vinegar
2 tbsp dijon mustard (I have some sweet honey dijon mustard)
2 tbsp honey
Preparation:
Wash the chicken and pull off all the excess fat. Marinate it in a ziplock bag for about an hour. Rub the chicken with salt and pepper and simply place chicken on a frying pan, and pour some of the marinade over it and set in on medium heat. (I suppose you could put the salt and pepper in the marinade, but that's not how I did it).
I know it's taboo to use chicken marinade as the sauce, but that's why we wash the chicken first. Anyway, this time around it worked out very interestingly for me. That's where the surprise came in, I guess. The sauce browned and congealed very quickly. Why didn't I expect that? I'm not sure. Anyway, this caused the chicken to brown beautifully. I poured in the rest of the marinade when I discovered this and stirred it all around. It still boiled away rather quickly, but it was enough time to finish cooking the chicken and caramelize some thinly sliced onions on the sauce.
In the end this turned out to be a really strong flavor, and I'm not totally sure how to make it milder. So the simple solution was to couple it with some very yummy coconut rice! They work very well together. Maybe next time I'll just put coconut milk in the sauce?
Subscribe to:
Posts (Atom)