Month: February 2018

West African Peanut Stew with Chicken

Food Photography, Inspiration, Recipes

My wife saw this recipe in our local paper. “Bruce,” she said. “I think you should make this.” And I did. It was delicious.

Ingredients
  • 1 1/2 pounds boneless, skinless chicken breast halves, trimmed and cut into 1-inch pieces (I cut into smaller pieces.)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons peanut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • One 2 1/2- to 3-inch piece peeled fresh ginger root, minced (2 tablespoons)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 4 cups low-sodium chicken broth
  • One 14.5-ounce can no-salt-added diced tomatoes, with juices
  • 1 medium sweet potato (12 ounces), peeled and cut into 1-inch chunks (I used Butternut Squash.)
  • 1/2 bunch collard greens (tough ribs discarded), leaves chopped (about 3 cups total) (I used a bag of frozen.)
  • 2 medium red bell peppers, seeded and chopped
  • 1/3 cup natural-style peanut butter (smooth or chunky) (I used chunky.)
  • 6 tablespoons chopped roasted unsalted peanuts, for garnish
Directions

Season the chicken with 1/4 teaspoon of the salt and the black pepper. Heat 1 tablespoon of the oil in a Dutch oven or other large heavy pot over medium-high heat. Once the oil shimmers, add half the chicken and cook for 3 to 4 minutes, stirring, until it loses its raw look and is lightly browned in spots, then transfer to a plate. Repeat with another tablespoon of the oil and the remaining chicken, transferring the meat to the plate as well.

Add the remaining tablespoon of oil to the pot; reduce the heat to medium. Add the onion and cook for about 3 minutes, until softened. Add the garlic, ginger, coriander, cumin, turmeric, cinnamon and the remaining 3/4 teaspoon of salt; cook, stirring, for 30 seconds.

Stir in the broth, tomatoes and their juices, the sweet potato, collard greens and red bell peppers; once the mixture comes to a boil, reduce the heat to medium-low, partially cover and cook for about 20 minutes, until the vegetables are tender.

Return the chicken with any accumulated juices to the pot. Increase the heat to medium; once the mixture starts to boil, stir in the peanut butter until well incorporated; cook for 3 to 5 minutes, or until the chicken is thoroughly done.

Serve warm, topped with the chopped peanuts.

Based on a recipe from nutritionist and cookbook author Ellie Krieger.

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me

Soba Noodles with Kale and Turmeric Tahini Sauce

Food Photography, Inspiration, Recipes

This recipe is from Shape Magazine. There are always very good recipes in the magazine. My wife suggested I make this one. It was delicious! Serves 2.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 1/2 tablespoon water
  • 1 garlic clove, minced
  • 1/2 teaspoon ground turmeric
  • Sea salt
  • Freshly ground black pepper
  • 4-6 ounces soba noodles (I used Wide Lo Mein Noodles.)
  • 1/8 teaspoon sesame oil
  • 4 – 6 kale leaves, chopped (I used frozen.)
  • 3 red radishes, thinly sliced
  • 2 medium carrots, peeled into ribbons (using a regular vegetable peeler)
  • 1cup shelled edamame
  • 1/2 teaspoon sesame seeds

Directions

  1. In a small bowl, mix together the olive oil, lemon juice, tahini, water, garlic, turmeric, and a generous pinch each of salt and pepper. Set aside.
  2. Bring a medium pot of water to a boil. Cook the noodles until al dente, following package directions. Drain and rinse under cold water, separating noodles with your hands. In a bowl, toss noodles with sesame oil; set aside.
  3. Fill the same pot with an inch or two of water and place a steamer basket inside. Bring to a boil, then add the kale and a pinch of salt. Cover, reduce the heat to low, and steam until tender but still bright green, about 5 minutes.
  4. Top noodles with kale, radishes, carrot ribbons, and edamame. Add 2-3 tablespoons of sauce, mix and top with sesame seeds.

 

  • Recipe by Jeanine Donofrio, author of The Love & Lemons Cookbook and blog, loveandlemons.

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me

Asian Glazed Chicken Thighs

Food Photography, Inspiration, Recipes

Simple to prepare. Slightly spicy. Slightly sweet. Simply delicious!

Serves 2

Ingredients

  • 4 boneless chicken thighs
  • 1/3 cup rice wine vinegar
  • 1/4 cup soy sauce and 1/4 cup orange juice
  • 3 tablespoons honey
  • 2 tablespoons brown sugar (or coconut sugar)
  • 2 tablespoons pure sesame oil
  • 4 cloves garlic , crushed
  • 1 teaspoon freshly grated ginger
  • 2-3 cups spinach with 1/4 cup sesame seeds (cooked separately)
  • sliced green onions/shallots

Instructions

  1. Preheat oven to  425°F
  2. Whisk the vinegar, honey, soy sauce, toasted sesame oil, brown sugar, ginger, garlic, and orange juice in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
  3. Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Take off heat and allow to cool.
  4. Remove the chicken from the bag; discard used marinade. Place chicken thighs into an oven proof pan/skillet or baking dish and brush with 1/3 of the thickened marinade from the saucepan.
  5. Bake 30–45 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C).
  6. Change oven settings to grill/broil on medium heat and grill until the skin changes to deep golden in color (about 5 minutes). Sprinkle with sesame seeds before broiling.
  7. Allow chicken to rest for 10 minutes. Serve with spinach and sesame seeds or steamed bok choy, shallots/green onion slices.

Based on recipes from Café Delites and Allrecipes.

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.