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Posts Tagged ‘toasted sesame seeds’

After a busy Family Day Long Weekend here in Calgary I wanted a relatively simple supper for Monday night since it was weekend wind down night.

I’ve had this recipe filed for a quite some time and while flipping through piles of recipes I came across it. It’s from one of my Sister In Laws.  When she made it for me it was so good I immediately requested the recipe…and then filed it (yikes). Paper piles of recipes….yes it’s true. Back in the day when I lived in Vancouver (early 90’s and slightly before the explosion of online recipes/websites) I used to photocopy or cut out recipes from the Vancouver Province Newspaper. What can I say..the Foodie in me was already emerging. 😉

The photo I took of the chicken is pretty simple. As it was the last day of a long weekend I only had leftovers in the fridge (noodles, potatoes) as accompanients and as such didn’t feel anything looked appetizing enough to be photographed next to my delicious chicken. At least I got the photo before they were devoured!  This recipe has been modified slightly.

Serves 4

Recipe Source: Anita

Honeyed Chicken Teriyaki Bites

3 chicken breasts, boneless/skinless and cut in cubes (1 inch)
1/2 cup flour
1/2 tsp salt or seasoning salt
1/2 tsp pepper
3 eggs beaten
Canola Oil for frying chicken

Glaze
1/3 cup soya sauce
1/3 cup honey
1 tbsp sherry (dry)
1-2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp toasted sesame seeds
Aluminum Foil

Prepare a baking pan by covering it with foil and placing a rack on it.

Combine flour, salt and pepper. Put your beaten eggs in bowl.  Start by dipping your chicken pieces in the egg bowl first and then flour. Set aside.

In a small pan over medium heat combine soya sauce, honey, sherry, garlic and ginger. Heat until warm to combine flavours.

In a large pan pour approximately 1/4 – 1/2 inch oil and heat it until hot. Add chicken a few pieces at a time (try not to crowd pan) and cook until brown on both sides. Remove from oil, drain on paper towel for a few seconds and then dip in the glaze ensuring it’s covered entirely. Place each dipped piece on your baking pan with rack.

When all your chicken has been placed on the baking pan, sprinkle with toasted sesame seeds.  Set your glaze aside.

Bake at 250F for 20 minutes. After 10 minutes brush some of the leftover glaze on the chicken.

Serve chicken with rice, couscous, vermicelli or in a wrap.

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Miles behind on my recipes, yikes. January was a blur as we were sick most of the month.  Bouncing back in February and trying to get caught up on EvErYtHiNg has made life challenging at best. Plus I am trying to make more time for myself (exercising) and not feel guilty about it.

And so I have yet another variation of couscous to share. Bound and determined to get the family eating more grains I keep trying different ways to eat it. I used to try and sell couscous, barley and bulgur wheat as little wee noodles to the kids…ya they caught on 😉

With couscous you can add or delete whatever you like (ie: flat leaf parsley for cilantro).

Couscous with Carrots, Cilantro & Green Onions

1 1/2 cup water (or stock)
1 cup couscous
1/2 carrot, grated
1/2 cup packed chopped cilantro (or flat leaf parsley)
2-3 green onions, sliced
salt & pepper to taste
1-2 tbsp olive oil
1-2 tsp toasted sesame seeds

In a saucepan bring the water to a boil. Stir in couscous, carrot, green onions, salt and pepper. Cover pan and remove from heat. Let stand approximately 5 minutes.

Fluff with a fork, pour into a bowl, mix in chopped cilantro and olive oil. Serve garnished with sesame seeds and more cilantro if you like it!

Here is a photo of the couscous with Carrot, Cilantro & Gr. Onion.  Also on the plate is Carrot & Mint Salad and Crispy Lime Ginger Chicken Thighs (with the skin removed).

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We eat a lot of spinach salad (not the typical kind with bacon & egg) but whatever floats our boat kind of spinach salad. Husband actually enjoys salads almost as much as I do…just as long as he has his beloved Thousand Island Dressing (TID) on hand!

Here is another salad favourite I’ve been making for quite some time. If you have a TID or other dressing lover in your family as well, before you drizzle the homemade dressing on this salad, scoop some salad out and put aside undressed.

Spinach Salad with Strawberries

4-6 cups – fresh spinach (baby spinach is what we prefer)
1 cup – fresh strawberries, sliced
1 – small red onion, sliced into thin rings

Dressing

2 tbsp – balsamic vinegar
2 tbsp – rice vinegar
1 tbsp – honey
2 tsp – Dijon mustard
1 tbsp – sesame seeds, toasted
salt & pepper to taste, optional

Whisk together dressing ingredients (or pour into old jar and shake). Combine spinach, strawberries and red onion rings in a salad bowl.

Just before serving drizzle dressing over salad and toss with your hands or tongs. Serve immediately.

Tip: Kraft Poppy Seed Dressing also goes well with this salad, as do pumpkin seeds (green shelled) and feta cheese.

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