Another weekend. Another dilemma. What to make for lunch, for dinner, in this case its dinner. We had brunch so didn't have to worry about Lunch. Then came dinner time. I checked the fridge and all i have are chicken wings, and pork cuts...and my vegetables tray didn't help much. I only found some carrots, a bell pepper, some tomatoes and lemons. And in my panty, there's a can of kernel corn and can of sliced mushrooms. So what do I cook?? I had to rummage through my stacks of magazines and check out some of the Yummy back issues for inspiration. Then I remember my Good Housekeeping Collector's Edition Fast & Easy handbook of recipes. and found this....
I got all the main ingredients, except for the stir-fried veggies so I just worked with what I currently have. And the finish product wasn't so bad at all... considering I didn't use on oven (just an oven toaster). But this is what I call, "resourcefulness" in an unlimited needs with limited resources kind of environment :) So don't make these limited resources stop you from creating something wonderful, healthy and delicious.
Baked Chicken with White Rice
Takes 45 minutes plus 20 minutes for marinating time.
The recipe makes 4 servings.
1/2 kilo chicken thighs
salt and pepper to taste
Juice from 1 fresh lemon
1/4 cup soy sauce
5 cloves garlic
1/4 cup butter
.............................................
1. Season chicken thighs with salt and pepper. Rub lemon all over chicken. Add soy sauce and minced garlic.
2. Marinate for about 15 to 20 minutes
3. Just before baking, dot each chicken thigh with butter.
4. Bake in a preheated 350 degrees F oven for about 30 to 45 minutes. Baste regularly.
Stir-Fried Vegetables
1/4 cup sliced red onions
1/8 cup julienned carrots
1/8 cup julienned celery
1/8 cup snow peas
1/8 cup bean sprouts
1/8 cup dried shiitake mushrooms, rehydrated and sliced (save liquid)
1 tablespoon soy sauce
1 tablespoon cornstarch dissolved in water
1 teaspoon sesame oil
.....................................................
1. Heat vegetable oil in pan. Add onions, then carrots, celery, snow peas, bean sprouts and mushrooms.
2. Add soy sauce. Wait until it slowly boils then add cornstarch slurry.
3. Add sesame oil just before serving.
Bon Appetit!
xoxo.
Basting a technique for moistening the surface of roasting meat, roasted chicken or other roasted items, with pan drippings, stock, butter or some other liquid. In addition to preserving moisture, basting adds flavor to the surface of the meat.
Basting is usually accomplished by using a basting spoon or basting brush to apply the liquid to the meat.
Reference: About.com Culinary Arts
I got all the main ingredients, except for the stir-fried veggies so I just worked with what I currently have. And the finish product wasn't so bad at all... considering I didn't use on oven (just an oven toaster). But this is what I call, "resourcefulness" in an unlimited needs with limited resources kind of environment :) So don't make these limited resources stop you from creating something wonderful, healthy and delicious.
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| Baked Chicken with Stir-Fried Vegetables |
Baked Chicken with White Rice
Takes 45 minutes plus 20 minutes for marinating time.
The recipe makes 4 servings.
1/2 kilo chicken thighs
salt and pepper to taste
Juice from 1 fresh lemon
1/4 cup soy sauce
5 cloves garlic
1/4 cup butter
.............................................
1. Season chicken thighs with salt and pepper. Rub lemon all over chicken. Add soy sauce and minced garlic.
2. Marinate for about 15 to 20 minutes
3. Just before baking, dot each chicken thigh with butter.
4. Bake in a preheated 350 degrees F oven for about 30 to 45 minutes. Baste regularly.
Stir-Fried Vegetables
1/4 cup sliced red onions
1/8 cup julienned carrots
1/8 cup julienned celery
1/8 cup snow peas
1/8 cup bean sprouts
1/8 cup dried shiitake mushrooms, rehydrated and sliced (save liquid)
1 tablespoon soy sauce
1 tablespoon cornstarch dissolved in water
1 teaspoon sesame oil
.....................................................
1. Heat vegetable oil in pan. Add onions, then carrots, celery, snow peas, bean sprouts and mushrooms.
2. Add soy sauce. Wait until it slowly boils then add cornstarch slurry.
3. Add sesame oil just before serving.
Bon Appetit!
xoxo.
Basting a technique for moistening the surface of roasting meat, roasted chicken or other roasted items, with pan drippings, stock, butter or some other liquid. In addition to preserving moisture, basting adds flavor to the surface of the meat.
Basting is usually accomplished by using a basting spoon or basting brush to apply the liquid to the meat.
Reference: About.com Culinary Arts
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