Asian Chicken Barbeque

This Asian Chicken Barbecue from 365 Days of Slow Cooking was a hit.  The recipe in her cookbook was a little different from the one on her website, she didn't use tapioca in her cookbook, so I didn't either, but I think it would've been even better with the tapioca.  Owen, Aaron and I gave it a 9, and Noah gave it a perfect 10.  The calories for 1 serving were 285.  Here's what I did

5 chicken thighs, cut into fourths
1/2 c soy sauce
1/3 c brown sugar, packed
1 1/2 T sesame oil
1/2 T sesame chili oil
1 T minced garlic

Lay the chicken in the slow cooker, mix the sauce ingredients together, then place the sauce ingredients on top of the chicken.  Cook on low for 2 hours on one side, flip the chicken pieces over, and cook for another hour. 

We served ours over ramen noodles, but I think it would've been better over rice.  Sometimes I just get tired of rice :).

Curried Singapore Noodles

This is a good dish, although not fabulous.  I like that it is quick and easy, as are most of the recipes I have been featuring, but I would've liked a little different flavor.  Aaron and Owen gave this a 6, I gave it a 7, and Noah gave it an 8.  The calories for 1/6 of the total are 335, and it is ready in less than 30 minutes.  I found this recipe in my Cook's Illustrated family cookbook, I love those guys :). 

1 lb shrimp, shelled and deveined
2 T oil, divided
2 1/2 t curry powder, divided
1/2 lb pasta (this is what I used, the recipe called for rice noodles)
1 red pepper, sliced (I used yellow because they were on sale, red would've been prettier :))
3 shallots, sliced thinly
2 cloves garlic, minced
1 can bean sprouts (the recipe called for 1 cup, I could only find canned so I used the whole can)
3/4 c chicken broth
1/4 c soy sauce
2 T mirin
4 scallions, sliced thinly


Cook pasta according to directions, cooking 1-2 minutes less than called for.  Drain and reserve.
Stir 1/2 t curry powder with the shrimp.
Heat 1 T oil in the pan, add the shrimp, then cook until browned, about 2 minutes.  Remove to a bowl and set aside.
Heat the other T oil in the pan, then add the shallots, and peppers and 2 t curry powder.  Cook until softened, about 8 minutes.  Add the garlic, and cook for about 15 seconds.
Add the reserved shrimp and juices, the reserved pasta, and the rest of the ingredients.  Toss together and let the noodles finish cooking, about 3 more minutes.  Serve!

Crockpot Sesame Beef

I found this recipe in my cookbook from the lady who does this blog, www.365daysofcrockpot.com.  I really like that cookbook, since it is easy, and one of the tastiest crockpot cookbooks I have ever seen. 

 

This is so easy, and not very high in calories.  Aaron gave it a 6, and the rest of us gave it an 8.  Aaron said he wishes there wasn't so much broccoli, oh well ;).  Here's what to do.

 

1 lb beef roast

1/2 c oyster sauce

1 1/3 c beef broth

salt and pepper

sriracha to taste

1 package steamed broccoli florets

2 T cornstarch

sesame seeds

rice to serve

 

Place seasoned roast, oyster sauce, beef broth and sriracha in crockpot and cook for 8-9 hours on low.  When beef is tender, take 2 T of cornstarch and mix with some of the liquid in the crockpot.  Return mixture to crockpot and mix.  Add in the broccoli and sesame seeds and serve over rice. 

 

This is low in calories, only 297 calories per serving.  Easy and great!

 



Paula Deen's Corrie's Thai-Style Chicken

We had this chicken from Paula Deen's family cookbook the other night, and it was a flop.  This wasn't bad, it just didn't have very much flavor, and we were all disappointed.  I followed the recipe exactly, and I don't know why, but it was super duper bland.  Aaron gave it a 3, and the boys and I gave it a 5.  The calories for 4 servings, per serving with the rice are 471 calories.

Corrie’s Thai-Style Chicken and Veggies

3 T olive oil

1 medium yellow onion, chopped

1 ½ lbs boneless, skinless chicken breasts, cut crosswise into strips

Salt and pepper

2 c chicken broth

1 c unsweetened coconut milk

1 c broccoli florets

8 ears canned baby corn, cut crosswise in half

½ c drained canned sliced bamboo shoots

1 T sweet chili sauce

1 T Asian fish sauce

Juice of ½ lime

1 T cornstarch

Rice for serving

1.       In a medium saucepan, warm the olive oil over medium heat.  Add the onion and cook, stirring occasionally, until softened, 3-5 minutes.  Add the chicken, season with salt and pepper, and cook until just done, 5-7 minutes.  Remove the chicken and reserve.

2.       In the same pan, combine the broth, coconut milk, broccoli, baby corn, bamboo shoots, chili sauce, fish sauce, and lime juice.  Boil gently until the broccoli is just tender, 3-4 minutes.

3.       Meanwhile, in a small cup, combine the cornstarch with 1 T water and stir until smooth.  Add the cornstarch to the pan and let boil, stirring, until slightly thickened, about 1 minute.  Add the chicken and simmer until heated through.  Serve with rice.

Sweet and Savory Coconut Rice

Again, we don't have any pictures, but don't worry, the link with the recipe does!  We really liked this rice, Aaron especially.  I found it just a little sweet, so I added more salt to it, but Aaron and the boys liked it just how it was.  The coconut rice is found here, and it was fast and easy to make.  Aaron said it reminded him of Dominican rice he ate there, and he's wanted since.  He actually requested that I make this frequently, which I think scores a perfect 10 from him.  I gave it an 8, and the boys gave it a 9.  We had it with some green beans and this flank steak, which we also enjoyed, just not as much.  I can't serve meat medium rare because I'm preggers, so I had to serve it well done, and steak well done is just not delicious.  Oh well.  It was a great meal and we enjoyed it.  I will hopefully get back on the pictures next week, but I'll have a cookie recipe coming up soon that was pretty good.