Posts Tagged ‘quick meal’

A Light and Spicy Delight!!!

After a simple yet quite a heavy lunch yesterday, I really wanted something light to eat for dinner but Amit wanted something spicy yet light. Now that’s a tough combination. But well a chicken salad with a spicy and tangy dressing sounded just about perfect.

I looked up this recipe online and found this very interesting looking recipe. I just had to try it. I made a few changes to the recipe, but in essence it’s the same. I have added a link to the original recipe at the end of this post.

This serves 2-3 persons and takes about 30 minutes from start to finish. I cooked the chicken in a saucepan but the broiler or grill would be a preferred choice. It would cut the calories from the oil you would otherwise have to use, and if you use the broiler, it’s quicker and less messier.

Ingredients:

  1. 8 chicken thigh tenders (cut into small chunks or strips)
  2. 1 large bowl salad greens

Marinade for Chicken:

  1. 3 tbsp fish sauce
  2. 6 garlic cloves (crushed)
  3. 1.5 tbsp soy sauce (low sodium)
  4. 2 tbsp lime juice
  5. 1 teaspoon sesame seeds

For Salad Dressing:

  1. 1/2 cup water
  2. 1.5 stalk lemongrass (cut into pieces)
  3. 1 tbsp fish sauce
  4. 3 tbsp soy sauce
  5. 2 cloves garlic (minced)
  6. 1.5 tbsp brown sugar
  7. 2 tbsp lime juice
  8. 3 tbsp chopped coriander leaves
  9. 1 red chilli (chopped fine) – if you don’t want it spicy, you can avoid this chilli and reduce the brown sugar by 1/2 tbsp

Directions:

  • Mix the marinade ingredients together in a large bowl. Add the chicken and make sure that the marinade completely covers the chicken.
  • Then sprinkle the sesame seeds over the chicken pieces on both sides.
  • Leave the chicken marinade aside for about 15 minutes.
  • Pre-heat the oven at the broiler setting.
  • While the chicken is marinating, complete the first step of the salad dressing.
  • Add the water to a saucepan and add the lemongrass to it. Bring to a boil and let it simmer for 5 minutes. Now strain the lemongrass out of the water and add the rest of the salad dressing ingredients to the saucepan.
  • Now put the pan with the chicken in the broiler. Turn over the chicken every 5 minutes. You will need to turn it over 3 times.
  • Once the dressing ingredients come to a simmer, take the saucepan off the heat.
  • Cool the salad dressing in the refrigerator. Once the chicken is cooked, toss the salad greens with the dressing.
  • Add the chicken on top and serve while the chicken is still warm.

You may want to taste test the salad dressing, and add more spice, lime or sugar to adjust the dressing to your taste. This is a very light salad, but very filling thanks to the chicken. The greens, the tangy spicy dressing and the chicken flavors come together very well. ANd it’s a pretty easy to make and quick chicken salad with a twist. You can find the original recipe at this link http://thaifood.about.com/od/thaisnacks/r/thaichickensala.htm. Hope you enjoy this light, spicy and tangy salad as much as we did.


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Bringing together two of my favorites

Yesterday was a long day, with a seminar class, then research and then a farewell dinner for a friend and then some games and drinks with friends. So that resulted in a late morning for us. I wanted something quick for lunch and while I was making the morning coffee I put a couple of microwaveable sweet potatoes in the microwave. They were done in 10 minutes. Once I was done with my morning coffee, I decided to go ahead and make lunch. Or maybe brunch, because this was both breakfast and lunch for us.

Now that the main dish was ready and I also had some focacia bread ready to be popped into the oven. It was going to be ready in less than 10 minutes. So I decided to make some gravy for the sweet potato. Since there were some hot italian sausages in the freezer I decided to use them up for the gravy. The gravy takes about 20 minutes to prepare and the sweet potatoes, well they are ready by the time the gravy is ready. It serves 2-3 persons.

Ingredients:

  1. 2 large sweet potatoes (cooked)
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon black pepper
  4. 1 teaspoon olive oil
  5. 2 italian hot sausages (casing removed)
  6. 1/2 cup red wine
  7. 2 tablespoons heavy cream
  8. 1 tomato (chopped fine)
  9. 1/2 teaspoon red chili powder
  10. 2 tablespoons chopped coriander leaves

Directions:

  1. Cook the sweet potatoes in the microwave till cooked.
  2. Heat the olive oil and cook the italian sausage using a wooden spoon. This will cause the sausage to crumble. Cook till, it is completely cooked.
  3. Remove the sausages from the saucepan and place on a plate lined with a paper towel to remove excess oil.
  4. Spoon out any excess oil from the saucepan, then add the red wine to the saucepan.
  5. Once the red wine starts simmering add the tomatoes to it and let it simmer for about 5 minutes.
  6. Next add the cooked sausages back to the saucepan and let it simmer for 7-9 minutes.
  7. Add the cream and the coriander leaves and mix together.
  8. Remove the saucepan from heat and serve with the sweet potatoes.

I served the sweet potatoes and italian sausage gravy with some focacia bread. Oh and the sweet potatoes were such a beautiful orange color. It was a feast for the taste buds and the eyes. This was a pretty quick and satisfying lunch. I know this one goes into my repertoire of quick to make meals. This is for all those who want to make lunch without spending a long time in the kitchen. Hope you enjoy it as much as we did. And I am sorry about the quality of the pictures, for some reason my camera refused to work. And I had to use my phone camera. Hopefully it isn’t all that bad.