One of my fellow MasterChef 4 competitors invited me to write a guest post for her blog. I decided to share this delicious quick bread (or muffins – your choice!). Oh, and would you believe it’s low-fat and gluten-free?! Oh, yes!!! Please visit Celebration Generation for the recipe and other interesting tidbits about our MasterChef 4 experience.
Time: 20 minutes Serves: 2
- 1 1/2 tsp sesame oil
- 1 tbsp vegetable oi
- 1/2 pound chicken tenders
- 4 cloves garlic, minced
- 2 inches ginger, grated
- 2 green onions, sliced – white & light green parts separated from dark green
- 1/4 cup soy sauce (I use tamari, which is wheat-free)
- 2 tbsp sugar
- 2 tbsp rice wine vinegar
- pinch red pepper flakes
- 6 oz. soba noodles, cooked according to package instructions, drained & cooled
- 1 cup edamame, cooked according to package instructions, drained & cooled
- cornstarch slurry – optional for thickening
- radishes, sliced – for garnish
How to make it
- Heat vegetable and sesame oils in a large skillet or wok over medium-high heat. Add chicken and cook for 3 minutes, turn. Add garlic, ginger, and light green parts of green onions to pan and cook for an additional 2-3 minutes, careful not to burn the garlic.
- Meanwhile, combine vinegar, soy sauce, sugar, and red pepper flakes. Add to skillet.
- Add cooked soba and edamame. Toss to combine. Allow to heat through.
- If needed, add cornstarch slurry to thicken sauce.
- Garnish with sliced radish and tops of green onions.
I’ve been back in Detroit for almost two weeks and Spring has definitely come through here and there but it’s still not in full swing. This comforting dish is nice on a rainy, cool spring evening and reminds me of the saying “April showers bring May flowers” because of how colorful it is, incorporating fresh spring produce. This was my beau’s brainchild and I’d say an experiment gone
Time: 1 hour Serves: 10
- 1 1/2 pounds chicken breast (b/s), poached in 2 1/2 cups chicken stock, shredded*
- 8 oz. elbow quinoa pasta, cooked al dente (or short cut pasta of your choice)
- 6 tbsp butter
- 1/2 medium onion, diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 1 large carrot, peeled and diced (about 1 cups)
- 2 cloves garlic, minced
- 1 cup corn, frozen
- 1 cup fresh peas
- 1/2 cup brown rice flour (or flour of your choice)
- 2 cups chicken stock
- sea salt & black pepper, freshly ground (I used about 1/2 tsp each)
- 1/3 cup mayonnaise
- 8 oz. New Zealand white cheddar, shredded – divided
- handful pea sprouts, for garnish
How to make it
- Preheat oven to 350F. Prepare 1 13×9 or 2 8×8 or 2 quart casserole dishes with cooking spray.
- Melt butter in a large 5 qt. pot. Add onion, cook until softened. Add carrots, cook for 2 minutes. Add celery, cook for 1 min. Add garlic, cook for 2 minutes. Add flour. Cook until a lightly brown roux forms around the veggies.
- Slowly add stock, and whisk to incorporate. Remove from heat. Add shredded chicken, mayo, cooked pasta, corn peas, and half shredded cheese. Mix to incorporate. Pour into casserole(s), I set one aside at this point to cool completely to freezer for another great dinner.
- Top with remaining cheese. Bake on middle rack for 15-20 minutes until bubbling. Transfer to top rack and turn on broiler. Broil until golden brown, about 2-3 minutes.
- Allow to set for 5-10 minutes before serving. Garnish with pea sprouts.