| L is for Leftovers |
...and lazy, and lack of sleep, and also possibly lettuce.
Tonight was a throw-together from the inside of the fridge. I don't have the strength for anything else!
For the chicken:
Two chicken breasts, cut into chunks
One medium onion, chopped
Four cloves garlic, minced
2 tablespoons olive oil
Heat the olive oil in a skillet over medium heat. Combine the onion and garlic and cook until onion is clear and possibly just starting to brown. Throw in chicken. Cover and cook until chicken isn't pink anymore.
Done.
Served with a large green salad, leftover long grain and wild rice, and the leftover peanut sauce from beef kebabs with peanut sauce, this is a tasty throw-together. Now I'm going to go and get some sleep.
 Labels: chicken, lack of sleep, leftovers, Thai-inspired |
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| Fast and Furious |
Sometimes, even the most evil of housewives is surprised by guests. Such is the case here. A truly evil housewife would never be caught flat-footed, though - after all, who doesn't keep a nice bottle of red wine and some vampire repellent in their lair at all times?
You will need:
1 1/2 to 2 lb. of lean flank steak
1/2 cup dry red wine
2 tablespoons light soy sauce
4 cloves minced garlic
pinch of oregano
dash of black pepper
In a shallow non-metal dish, combine the wine, soy sauce, garlic, oregano & pepper.
Add flank steak and turn to coat well. Cover and refrigerate for at least an hour. This is really best if you do it in the morning before you go about your evil deeds for the day and let it sit; however, I did it here in about an hour and while the marinade wasn't as full bodied as it is with a long soak, it was still tender and tasty.
When steak is well marinated, coat a grill with non-stick cooking spray and heat to medium high. Grill for about 10-15 minutes, or until the temperature measures about 160° (or just before if you like it a touch rarer).
Remove steak from heat and let it rest. Very important step, as the juices need to redistribute! Carve up (and try not to get blood everywhere in your kitchen).
This is a very lean meal and can be adapted for sandwiches or other recipes later. Yay! |
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| An Evil Housewife's Observation, and Coconut Chicken. |
It occurred to me today as I was running around, plotting the downfall of universes and tonight's dinner, that there is a huge problem with American (and to a lesser extent, modern) society and food. With obesity rates being what they are, you'd think this would be more obvious to the Powers That Be.
This is all now mentally noted on my "Things to change when I'm in charge" list!
As I was preparing for tonight's culinary delights, I had to make several stops. The first, my favourite local farmer's market, which is incredibly inexpensive when compared to the giant Grocery Conglomerates we have dotted all over. Bags brimming with sustainable, local, organic produce (hey, what's the use of taking over the world if it's got a non functioning economy and is a total toilet?), I handed over my $30 or so to the clerk and headed off in search of coconut milk.
As I did that, I passed a billboard for McDonald's - $2 for 2 greasy, delicious, fried egg McMuffins. I almost succumbed, I was so tempted. Surely there was $2 lurking in change on the floor of my car! As I almost reached for the seat cushions, I looked at the bags next to me, and the following thought occurred to me:
Why is it any surprise that obesity is at epidemic levels when it's $2 and no real effort to fill up on processed junk and $30, plus prep time, to have an actual healthy meal?
McDonald's will be the first against the wall when I'm in charge. Except they may continue with making Creme Egg McFlurries.
Rant over, I bring you tonight's delectation - Coconut Chicken. I love coconut chicken when the Evil Consort of Doom and I go out for dinner at the local buffet, and this version is slimmed up a bit.
To start, I serve this with bulgur wheat. I used to make a very, VERY big mess every time I cooked it - it has a tendency to explode, a quality which may be useful in a fight but isn't very useful in feeding your minions. Then I discovered a much easier, effortless way to cook it.
Take any quantity of bulgur wheat you like. Three ounces works for about two servings. Place in a bowl. Add one tablespoon or so of chicken stock. Cover with twice the amount of boiling water (e.g. 6 ounces of you used 3 ounces of wheat). Let sit for 20 minutes, stirring occasionally.
Done.
Bulgur's nice because it has a low GI and is less boring than rice.
On to the chicken. You will need:
1 tablespoon extra-virgin olive oil
1/2 pound chicken breast tenders
1/2 tablespoon chicken broth
1/2 medium onion, chopped
4 cloves garlic, minced
1/2 teaspoon dried cilantro
1/2 teaspoon finely grated lemon peel
1/2 cup light coconut milk (no sugar added)
1/2 teaspoon sugar substitute
Chopped scallion, for garnish
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.
Heat the broth in the same skillet. Add the onion, garlic, cilantro, and lemon peel and cook for 5 minutes, or until the onion is tender but not browned.
Stir in the coconut milk, nuts, sugar substitute, and red pepper. Return the chicken to the skillet, cover, and simmer for 10 minutes, or until the chicken is cooked through.
Evenly divide the chicken among 2 serving plates. Top with sauce and garnish with the scallion.
And tomorrow night...leftovers!Labels: chicken, exploding Bulgur wheat, vaguely Indian |
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| Poking things with long, hard things. |
...kebabs!
Beef kebabs, though, with a satay-style dipping sauce. If you have the urge to stab something and can't spare a minion or two, this is the dish to be making.
Besides, peanut butter makes everything taste better. I said it, so it must be true!
You will need:
1/2 cup light soy sauce
2 tablespoons granulated brown sugar substitute
2 tablespoons sugar substitute
4 cloves garlic, pressed
1 1/2 pounds sirloin steak, 1 1/2" thick, cut into 1" pieces
1/2 cup creamy unsweetened natural peanut butter
3/4 cup water
3 tablespoons lime juice
1 tablespoon finely chopped ginger
1/4 teaspoon ground red pepper
1 green bell pepper, cut into squares
1 red bell pepper, cut into squares
1 large onion, cut into wedges
In a shallow dish, combine 1/4 cup of the soy sauce, 1 tablespoon of the brown sugar substitute, 1 tablespoon of the sugar substitute, and 2 of the pressed garlic cloves. Add the steak and stir to coat. Let stand for 20 minutes, stirring once. Mmm, sweet soy marinade. You could probably use this on a flank steak, too!
Meanwhile, in a heavy saucepan over high heat, combine the peanut butter, water, lime juice, ginger, ground red pepper, the remaining 1/4 cup of the soy sauce, the remaining 1 tablespoon brown sugar substitute, the remaining 1 tablespoon sugar substitute, and the remaining 2 cloves pressed garlic. Cook, stirring constantly, until the mixture boils. Remove it from heat. Use leftover sauce on chicken or vegetables later - the mind control powers are still intact!
Preheat the grill to high. Time for some kebabs to get it!
Thread the steak, peppers, and onion onto four skewers (metal preferred; if you use wood ones, remember to soak them beforehand or you'll be eating splinters). Place on the grill rack and cook, turning occasionally, for 10 minutes, or until the steak is no longer pink, and a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Serve with the peanut sauce.
Finished peanut sauce:
The whole meal:
This dish has been known to cause fights at the table. It's a credible imitation satay sauce, something I really, really love. Best not to get in the way of me & my satay...!Labels: beef, skewered, Thai |
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| Hit that chicken! |
I made this recipe because it involves hitting chicken with a mallet. Such is my day.
Souffle stuffed chicken
• 1 package Stouffers frozen spinach souffle
• 2 boneless, skinless, chicken breasts, pounded to 1/4 in thickness
• 2 tablespoons olive oil
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 1 teaspoon dijon mustard
• salt and pepper
• sliced lemon and chopped parsley (for garnish)
The unsuspecting chicken doesn't know what it's in for!
First, hit that chicken! Wrap the chicken breast securely (but not too tightly) in cling wrap.
Place on flat surface, and pound the ever-loving bejeezus out of it. If it helps to envision your day's primary irritation here, go for it - just don't make the chicken too thin!
Once you are done with that, check the oven for cats, toys, small children, etc. and preheat to 350 F/180 C/Gas Mark 4.
With a serrated knife, cut frozen spinach souffle into 4 sections. Top each flattened chicken breast with one section. Fold sides over to wrap chicken around and secure with toothpicks. I tried doing them in an "x" so the chicken can be laid flat on either side.
Add the olive oil to a skillet and heat. Add chicken and brown on each side for 3 minutes or until golden. Transfer to a baking dish and bake at 350 for @ 30 min.
While chicken is baking add broth, lemon juice, mustard, salt and pepper to the skillet that the chicken was browned in.
Heat to boiling, lower heat and let it reduce for about 20 min, or until sauce is reduced by about 1/2.
When chicken is done, remove toothpicks, pour sauce over chicken then garnish with lemon slices and sprinkle chopped parsely.
It looked nothing like I expected it too, but since Mild-Mannered Husband approves, this recipe is classed as a keeper.
This meal preparation involves very little pre-cooking work and is very satisfying when you get to pound the chicken into oblivion. A must for the stressed Evil Housewife!Labels: chicken, souffle, things that go smoosh |
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| Welcome to the Evil League of Evil Housewives! |
Do you have a spouse?
Does it sometimes feel like you have superpowers?
Are you bent on world domination?
If so, then the ELEH is the place for you!
For tonight's inaugural post, I present to you: Steak Au Poivre, a la South Beach. This dish is both tasty and colourful - distracting your diners from your evil behaviour, no doubt!
For a start, you need the following ingredients:
• 1 clove garlic, crushed, and one clove minced
• 1 1/2 teaspoon crushed black or mixed peppercorns • 2 beef tenderloin steaks (4oz. each), trimmed of all visible fat • 1/4 onion, chopped • 2/3 cup green bell pepper strips • 2/3 cup red bell pepper strips • 2/3 cup yellow bell pepper strips • 1/2 teaspoon beef flavored bouillon granules • 1/2 teaspoon ground paprika • 1/3 cup water • 1/3 cup fat-free evaporated milk • 3 tbs. olive oil Choosing the steak should be foremost, because nothing says "I'm going to take over the world" like a well cooked steak - and a well cooked steak starts with a good cut of beef. Tenderloin is both flavourful and tender. Choose a piece with slight marbling for best results. First, you'll need to prep the steaks. In a small bowl, combine the crushed garlic and 1 teaspoon of the peppercorns.  Press a small amount of the mixture onto each side of the steaks, taking care to rub it in well.  Heat 1 tablespoon of the olive oil on medium heat in a non-stick skillet.  Arrange the steaks in the skillet so that they do not overlap. Cook the steaks, approximately 3-5 minutes per side or until a thermometer inserted in the center of a steak registers 160-degrees F for medium. Do NOT turn the steaks early or you'll ruin the lovely crust - if the steak doesn't want to budge, leave it for a few seconds until the crust releases.  Remove the steaks to a serving platter and keep warm. Clean the skillet (or use another skillet like I do because it's easier and who has time to clean when they're cooking anyway!), add the remaining 2 tablespoons of olive oil and place over medium heat. Add the onion, bell peppers, and minced garlic and cook until tender, stirring occasionally for 5 minutes.  Finally, the pepper sauce. In a small bowl, combine the bouillon granules, paprika, water, milk and the remaining 1/2 teaspoon peppercorns.  Pour into the skillet and cook, stirring often, over medium heat until the mixture is reduced to 1/2 cup.   Spoon the sauce over each steak and serve. It's colourful, it's distracting, and it lets you get on with the evil!  Labels: beef, sauces, South Beach |
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posted by Gwenneh at 
