Chicken Stir Fry

As stated in my last post, this week I am going to be focusing on East Asian cuisine. I started this week by making a chicken stir fry. I looked at recipes, and ultimately made up my own recipe.

My recipe is as follows:

2 carrots

1/2 cup of broccoli

1/2 cup of peppers (yellow/orange/red/green, your choice)

1/3 cup of cucumber

4 oz of chicken (rough estimate)

1/3 cup of onions

Ginger

pepper

1/2 tablespoon soy sauce (less if that’s what you prefer)

 

I started by cutting up all my vegetables. I sliced my carrots, cucumber, onion and cut up my broccoli and peppers. Then I sliced my chicken into thin, but not too thin slices. I first added the carrots, broccoli, and onions to the work, because they take the longest to cook. This is my first time using a wok, and wow it’s really amazing, but more on that later. Then I added the chicken. Next was the cucmber and peppers. And finally the ginger. I let it cook until the chicken looked thoroughly cooked, constantly stirring. Lastly I added the pepper and soy sauce, but I used less than 1/2 tablespoon because I didn’t want it to be too salty.

Cooking

Cooking

 

Attempting to flip

Attempting to flip

 

The dish came out great! I completely made this dish on my own and it turned out awesome! I cooked up a bit of brown rice and placed my stir fry on top of it in a bowl. I still have to work on my flipping skills. While I really enjoyed using this stir fry pan, it was a bit too heavy to flip.

 

 

 

 

 

Grades:

Health: A. The chicken is a great source of protein and it is full of veggies. The only thing to watch out for is the salt, but just don’t use too much soy sauce

Taste: B+. It’s a bit bland. Next time I add more spices to make it a bit more lively.

Price: A-. Surprisingly, the vegetables were not too expensive, but unfortunately most of them are not in season, so I could not buy them at the farmer’s market. Still, I can make multiple servings and with the amount of vegetables I purchased, I can probably make at least 6 portions.

Overall: A. This is a great dish, and can have as many or a few vegetables as you like. Try it out for yourself and maybe try it with some different sauces!

Finished dish. Stir fry over rice

Finished dish. Stir fry over rice

 

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Macaroons

I basically figured out this recipe on my own after looking at many different recipes for inspiration. I wanted to make macaroons with the least amount of ingredients as possible and cut down on the sugar.

Ultimately I used this recipe:

2/3 cup of sugar

5 Egg whites

6-8 oz of shredded coconut

1/2 tsp almond extract

1/4 tsp vanilla extract

That’s it! Pretty simple!

I started by combining the egg whites, sugar and coconut, stirring periodically until the coconut was completely covered. Then I put the coconut into the bowl added the almond extract and vanilla extract. I stirred the coconut together and then put the bowl into the fridge. It is important to put it into the fridge so it’s easier to work with when making the macaroons.

I came back a couple of hours later and preheated the oven to 325 degrees. Then I prepared the baking sheet with parchment paper. Then I put small balls of the mixture onto a baking sheet and baked them for about 25 minutes. My recipe yielded 24 macaroons.

I am very happy with how they came out. They were my most successful dish this week and tasted delicious. Next time I would probably use even less sugar. When they were warm, they were divine.

Grades:

Health: B. Compared to regular, store bought macaroons these are healthier. But still, they are a dessert and contain a lot of sugar.

Taste: A. Not much to say except I absolutely love these. I tried them side-by-side with store bought macaroons. The difference is huge!

Price: A. So much cheaper than buying store bought ones. The bag of shredded coconut I purchased was 2 dollars. The other ingredients are pretty inexpensive as well.

Overal: A-. I not only would make these again, but I definitely will!

Week 3

This week is going to be a little different. I am going to be focusing on more of a variety of dishes. Because this week is passover, I am going to try to make some of my favorite Passover foods. I am interested in matzo balls and a kugel. I have found some recipes already that I think are possibilities. This recipe for  matzo balls seems great, and I liked that the author wrote that the matzo balls were “light and fluffy.” In my opinion, that is the most important part of matzo balls, and I want to make sure if I am making a recipe of matzo balls they will also be light and fluffy.

I am also interested in making the classic macaroons. I have been looking at many different recipes, and have found many that are not only healthy, but some only use 2 or 3 ingredients!

Lastly, I have been having a bit of a chocolate craving, and therefore found a recipe for a flourless chocolate cake that looks interesting.

Now that I have my recipes ready, I am off to the farmers’ market and store again.