Tag: chicken

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JUDI’S RECIPES – WEEK 12 – AUGUST 23, 2022

AUGUST 23, 2022

Hello Everyone,

This is Week 12. It is the halfway mark in our season of splendor. Can you believe those amazing tomatoes? Superb! The cherry tomatoes aren’t even making it to our table. We’re eating them like candy right out of the basket.

This week’s recipe features fresh cilantro. Cilantro is a pretty controversial herb. Some people love it. Some people think it tastes like soap. Some people just hate it. The food writer, Gael  Greene once said that she hated cilantro right up to the moment she fell in love with it.

This recipe is a good way to get acquainted with cilantro. There are other flavors in this dish, so the cilantro is not overpowering.

Lemon and Cilantro Chicken Kebabs

Ingredients

  • 1-1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  •  2 TBS. lemon juice
  • 1-1/2 tsp salt
  • 1/2 c. water
  • 1/4 c. plain yogurt (Greek yogurt is best)
  • 1 c. fresh cilantro leaves, washed and patted dry
  • 1/3 c. fresh mint leaves, washed and patted dry
  • 2 serrano peppers, sliced
  • 1 piece fresh gingerroot (1 inch), coarsely chopped
  • 4 garlic cloves, peeled and thinly sliced
  • 3 medium sweet onions, cut crosswise into 1/2-inch slices
  • 4 TBS canola oil, divided
  • Lemon wedges

Directions

  1. In a large bowl, toss the chicken pieces with lemon juice and salt. Let the mixture rest for 15 minutes.
  2. Meanwhile, place the water, yogurt, herbs, peppers, ginger, and garlic in a blender. Cover and process this mixture until smooth. Stir it into the chicken mixture.
  3. Refrigerate, covered, for about 2 hours.
  4. Coat your grill pan or grill with a paper towel saturated with canola oil. Brush the onions with 2 tablespoons of oil. Grill, covered, over medium heat or broil 4 inches from the heat until tender (around 10 minutes), turning occasionally.
  5. Remove the chicken from the marinade and discard the marinade.
  6. Thread the chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 inches from the heat until the chicken is cooked through, turning the skewers occasionally and brushing the chicken with the remaining oil during the last 4 minutes.
  7. Serve with grilled onions and lemon wedges.

This dish is great with steamed brown rice and any green vegetable you like. A green salad goes well with it too.

HELPFUL HINT: Don’t overcook the chcken or it wil get dry. As soon as it is opaque and no longer pink inside, it’s done.

I hope you enjoy this dish.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 1 – JUNE 7, 2022

JUNE 7, 2022

Hello, Everyone,

It’s wonderful to have you in the Carnegie Hill CSA, whether you’re a new member or a returning one.

The start of each season is usually filled with greens because that’s what’s ready right now. As Debra, our OG farmer, says, they send whatever is wanting to be picked.

This week, we are getting, among other things, fresh mint. Mint is great for much more than juleps. This week’s recipe is for grilled marinated chicken.  Don’t worry if you don’t have a grill. No one in Manhattan does. You can cook the chicken in a grill pan, or broil it.

 

GRILLED MARINATEDED CHICKEN

Ingredienta

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

  • 2 TBS lemon juice
  • 1 tsp salt
  • 1TBS water
  • 1 TBS plain yogurt
  • 1 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 2 serrano peppers, sliced
  • 1 inch piece fresh ginger, coarsely chopped
  • 3 garlic cloves, sliced
  • 2 medium sweet onions, cut crosswise into 1/2-inch slices
  • 3 TBS canola oil, divided
  • Lemon wedges

Directions

  1. In a large bowl, toss the chicken with the lemon juice and the salt. Let this stand for 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender. Cover and process until the mixture is smooth. Stir this mixture into the chicken mixture and refrigerate, covered, for 2 hours.
  2. Moisten a paper towel with cooking oil Using long-handled tongs, rub the towel on the grill rack to coat it lightly. Brush the onions with 2 TBS of oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally.
  3. Remove the chicken from the marinade and discard the marinade. Thread the chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for approximately 10 minutes, turning occasionally and brushing with the remaining oil during the last 4 minutes, and checking to see that the chicken is no longer pink. Serve with grilled onions and lemon wedges. Baked potatoes go well with this dish, too.

4 servings

HELPFUL HINT: Adding a TBS of lemon zest will brighten up the whole dish. Just add it to the marinade.

Enjoy the minty chicken, and have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 7 – JULY 20, 2021

JULY 20, 2021

Hi Everyone!

Our farmers at Stoneledge Farm have suffered along with the rest of us, from too much rain. They caution us to use this week’s vegetables promptly, as they may be more perishable than usual.

Today, we’re getting cabbage, that versatile and hearty vegetable we all love. The recipe this week is for a traditional Japanese dish that’s quick and easy to make and is quite delicious. It’s called Chicken Yaki Udon. I think you’ll enjoy it.

CHICKEN YAKI UDON

  1. Bring a large pot of water to a boil. Salt lightly. Cook the udon noodles in the boiling water, stirring occasionally until the noodles are tender yet firm to the bite (al dente), 10 to 12 minutes. Drain the noodles and rinse them with cold water.

  2. Meanwhile, warm the olive oil in a large saucepan or wok over medium heat. Add the chicken and saute until it is cooked through, 3 to 4 minutes. Add the onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, until the vegetables are crisp/tender.

  3. Pour the soy sauce over the vegetables and chicken, and saute 1 to 2 minutes more. Add the udon noodles and toss the mixture well. Stir in the gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.

    HELPFUL HINT: You can use boneless chicken thighs instead of breasts in this recipe. You can also use any color peppers you please. Sometimes I even throw in some mushrooms.  Go crazy – it’s Tuesday!

    Please enjoy this recipe and have a delicious week.

    Best,

    Judi

 

 

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JUDI’S RECIPES – WEEK 2 – JUNE 15, 2021

JUNE 15, 2021

Hi everybody!

Welcome to Week 2.

Yes, we are getting more lettuce, three heads, in fact, plus Mizuna, another salad green. But, we’re also getting some pretty nice herbs: rosemary and oregano. So, this week’s recipe ignores all the greens. Of course, they’d make a wonderful salad to serve on the side. But, this week, let’s make some chicken! It’s a Tuscan- style dish with herby, lemony notes.

 

CHICKEN WITH OREGANO AND ROSEMARY

  • ¼ c. extra virgin olive oil
  • ¼ c. freshly squeezed lemon juice
  • 1 TBS Dijon mustard
  • 3 large cloves garlic, finely minced
  • 1 TBS fresh rosemary, minced
  • 1 tsp fresh oregano, minced
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 6-8 boneless skinless chicken breasts
  1. Combine all ingredients except the chicken in a bowl and whisk until thoroughly mixed.
  2. Pour this marinade over the chicken breasts, and refrigerate for 2 hours.
  3. Remove the chicken breasts from the marinade to a platter.
  4. Spoon a little extra marinade over the chicken.
  5. Season both sides of the chicken breasts with salt and pepper.
  6.  Grill or saute for 4-6 minutes on each side.
  7. Use an instant-read thermometer to check the internal temperature of the chicken.  Remove the chicken breasts when the thermometer reads 165 degrees. This will take approximately 10 minutes, depending on the size of the chicken breasts
  8. Allow the chicken to rest, covered, for 3-5 minutes.
  9. Serve warm

HELPFUL HINT: This would be great with a nice salad on the side, and garlic mashed potatoes. I also love it with pickled beets or sour pickles.

I hope you enjoy this dish and all your lovely veggies.

Have a delicious week!

Best,

Judi