Tag Archives: chicken

Chicken[Tofurkey,Quorn] Paprika(GF, DF)

Yes, it’s me. I have not forgotten you. I had my promised series on antipasti ready and my computer crashed taking all of the recipes with it…and that was just the beginning!
I have pix of most of what I created and will try to sort out what was what, but in the meantime, here is a recipe I have been asked for by a few people.

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The best way to make this is with boneless, skinless chicken breasts. Done right, they will not be dry. You can use boneless, skinless thighs, if you really prefer dark meat. There is no reason why one could not use thick slices of Tofurkey, (any brand of like product), or Quorn roasts to make a vegan or vegetarian version. I will add directions for alternatives below. I also, as usual, have short-cuts to make the recipe simpler.
The recipe will serve two big eaters. Simply multiply the ingredients to serve more.

Chicken Paprika
2+1 Tbsp Butter or margarine
1 large onion, chopped
2 large cloves garlic, chopped,(or 1 Tbsp dried, minced garlic)
1 ½ Tbsp paprika,(regular or half can be smoked)
1 ½ lbs of boneless chicken breasts or thighs
Salt
1 ½ cups strong chicken broth…(if you are using canned or from a carton, cook over high heat to reduce and strengthen. If you want to use bullion, make it double-strength)
1 cup crème fraiche, or sour cream
1 Tbsp plain flour , 1 ½ tsp corn starch or rice flour

Melt the 2 Tbsp butter or margarine. Quickly brown the chicken on both sides, (it will raw in the middle). Remove from the pan. Lower the heat, add the extra butter, onion, garlic , paprika and salt to the pan and cook just until the onion is wilted. Add the broth and the chicken, and cook on low heat just until the chicken is cooked in the middle. Again, remove the chicken and keep it warm. Mix the flour into the crème fraiche or sour cream and mix until smooth. Add slowly to the broth, (a whisk is helpful here). Raise the temperature and stir until the mixture is thickened. Lower the heat to warm. Add the chicken, turning once, until the chicken is rewarmed throughout and has absorbed some of the sauce. Serve over rice, couscous, boiled or mashed potatoes. Be generous with the sauce.

Tofurkey or Quorn Paprika
2+1 Tbsp margarine
1 large onion, chopped
2 large cloves garlic, chopped,(or 1 Tbsp dried, minced garlic)
1 ½ Tbsp paprika,(regular or half can be smoked)
1 ½ lbs of thickly sliced Tofurkey or Quorn roast
Salt
1 ½ cups strong vegetable broth…(if you are using canned or from a carton, cook over high heat to reduce and strengthen. If you want to use bullion, make it double-strength)
1 cup vegan sour cream or silken tofu
1 Tbsp plain flour , 1 ½ tsp corn starch or rice flour

Melt the 2 Tbsp margarine. Quickly brown the meat substitute on both sides. Remove from the pan. Lower the heat, add the extra margarine, the onion, garlic, paprika and salt to the pan and cook just until the onion is wilted. Add the vegetable broth and heat to boiling. Mix the vegan sour cream or silken tofu with the flour until smooth and add slowly to the broth, (a whisk is helpful here). Raise the temperature and stir until the mixture is thickened. Lower the heat to warm. Add the Tofurkey or Quorn turning once, until it is rewarmed throughout and has absorbed some of the sauce. Serve over rice, couscous, boiled or mashed potatoes. Be generous with the sauce.

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Freezing Foods,pt.2/Ranch Chicken

As promised, more on how-to-freeze….foods…or maybe I am just feeling cold today. The meteorologists blew today’s forecast. I was drenched to the skin this morning, and I was in a raincoat. [Prediction was for 40 % of scattered afternoon showers. Tell the people who had flooded areas ay 9 AM.]

 

There are several ways to go about successfully freezing foods, so let’s look at them

The original way was with ‘freezer paper’, something you don’t see much of any more. Freezer paper is thick and coated to keep out air and moisture. It is also a bit stiff and because it needs to be taped with ‘freezer tape’,(made specifically for this purpose when other tapes lost  their grip because of the cold and moisture of the freezer), the paper does not make an air-tight seal so it only worked well for short-term freezing, if it truly worked well at all. Its best use today is as a separator of layers of frozen meat.

Aluminum foil was the next-best,(worst), way to freeze foods for basically the same reasons, except that if you fold and crush the foil ends, it makes a better seal, if it doesn’t tear.

Enter plastic wraps and bags, and thank Heaven for the zipper-closures and improved thicknesses of the bags. Most of the time, you can use ‘food-storage’ bags and not even bother with ‘freezer’ bags, unless you want to keep your food frozen for some time.

 

 I have a vacuum sealer. It is my second one,(neither are/were top-of-the-line.) Although vacuum sealer bags are fantastic, they are not necessary and not the only thing the foods in my freezer are stored in. More on plastic bags and wrap later in the post.

 

I love the vacuum sealer for many things; you could probably keep foods frozen in them for years; (however, rotate your stock). One drawback is the price of the bags or rolls to make bags. If you do what I do, buy a lot when things are on sale or cook in bulk and so you freeze a great deal, it can get very expensive if you use the sealer bags for everything. They can be washed, dried and re-used IF the foods were not raw, or had any sort of oily residue,(cooked meats, stews, etc.), or anything that would leave an odor. You can re-use them to a much smaller size than most manufacturers tell you,(after all, they want to make money. I keep down-sizing to very small, as long as I can.

If you do a lot of freezing or buy in bulk, this is the way to go, though. If you cut the rolls  into over-sized bags, you can re-use them; (there will be some waste as there is about a two-inch top area where the bag goes into the sealer and the air is vacuumed out. This is where you want to do your labeling if you anticipate being able to re-use the bag.

I  make my own ‘TV Dinners” with left-overs. Even as we speak I have a turkey dinner or two with potatoes, gravy, dressing and vegetables; Salmon with rice with some sort of mixed vegetable dish, cod with pasta and vegetables, barbequed boneless ribs with potatoes and mixed vegetables and Southwest chicken with pasta and a bean dish. If you can get your hands on sectioned dishes from prepared frozen meals,(you can get them from family and friends, or buy separated ones that are designed as lunch containers, use them lidless with your vacuum bags. Sometimes, I just freeze an entree and one side, (such as pasta , rice or potatoes, that do not matter if the flavors blend), in small container.

I also have entire meals ready, in sections, as well as ‘nuke’n’go’ food. Right now I have three types of chicken wings, ham and bean soup, spaghetti sauce, sliced ham in gravy, a whole chicken,(I don’t remember right now if it is one that I made or a rotisserie one from the supermarket) and Swedish meatballs…and maybe more, all in vacuum-sealed bags.

There are prepared vegetable dishes, as well.

I have an open, plastic box with small left-overs, enough for a sandwich…prepared filet of fish, sliced meats, salmon patty, turkey burger, large sausage patty, etc. ready to thaw,  add a little embellishment  and go into my husband’s lunch, or for one of my sons to eat quickly.(I will do a lunch blog soon).

Another good use for the vacuum sealer is even if you don’t use the vacuum, the sealer is good for closing bags of pancake mix, baking mix, cookies, (such as bags of animal crackers or vanilla wafers), crackers, cereals or chips. At least, put them in zipper-close gallon plastic bags and squeeze the air out to keep them fresher longer.

 

If you don’t want to use a vacuum sealer, I use zip-closure gallon bags and the stretchy-type of plastic wrap . It is the best and your local, famous discount store that is EVERYWHERE has their own brand which is very affordable. It clings well and stretches over the foods to truly seal. You need to use several, overlapping layers, but it works. I have a few plates in the freezer now; off the top of my head I can think of a pie plate with a White-bean, Asparagus Polenta wrapped just that way, ready to heat and serve. I have some of the left-overs for lunches in the wrap and then zipped into a sandwich bag. Many rimes there have been whole rotisserie chickens so wrapped in there. You can often put foods wrapped in the plastic in a zipper bag with as much air removed as possible for longer-term freezing.

 

I have been discussing cooked foods.  In the next post, I will talk about raw foods, plus fruits and vegetables.

 If you have bones from the next recipe, they will be meaty. Freeze and save for soup.  A soup and broth post will come soon.

 

Today’s Easy Meal:

 

Ranch Chicken

 

You’ll need:

 

6-8 boneless chicken thighs {or cut out bone by slicing halfway through of both sides;

                                             keep the thigh whole.  

Prepared (boxed) dry bread crumbs, [reserve the remainder

butter or margarine, ¼ cup milk or 2 Tbs. sour cream,

water  plus the following:

 

1 cup of milk

2 Tablespoons plain yogurt, sour cream or mayonnaise

1 Tbs. Onion powder                                                  

1 Tbs. Dried chives  

1 teaspoon celery salt

1 tsp. paprika

 mixed

 

OR:

1 ½  cups Ranch dressing thinned with 2 Tbs. milk {reserve when done

 

Moisten the thighs inside and out with the milk mixture. Fold in half and cover in breadcrumbs. Brown the two sides quickly in the butter or margarine, then add a small amount of water, lower the heat and cover until just cooked though; this will not take long. Remove cover and cook longer let the excessive moisture evaporate.

Remove thighs and keep warm.

Drain excess oils from pan, return to heat and add the reserved ranch mixture and left over bread crumbs; heat to a boil, as the mixture has been exposed to raw chicken. Lower heat and  add the ¼ cup milk or 2 tbs. sour cream; heat thoroughly and stir to thicken. Season to taste. Spoon a small amount over the chicken and mashed or baked potatoes, pasta or rice. Add salad or favorite vegetables on side.