chinese braised chicken thighs

I bought a whole value pack of boneless skinless chicken thighs to make 3 cup chicken a few days ago when my friend A came over after a workout at the gym.

I had about 8 thighs left and wanted a set it and forget it dinner tonight.  I looked in my pantry and fridge to see what I had that would work with the chicken-ginger, garlic, scallions, five spice, left over veggies….this could work.

INGREDIENTS

B/S chicken thighs (about 2.5 pounds)

6 cloves of garlic, smashed

7 thin slices of ginger

a few dried chilies to taste

1 1/2 tsp five spice powder

1 TBSP dark soy sauce

2 TBSP light soy sauce

1 TBSP brown sugar

1/2 cup low sodium chicken broth

3 hard boiled eggs

3 green onions cut into 1 1/2 inch pieces

chopped napa cabbage and baby spinach (or any vegetable you have in the house)

white pepper to taste

INSTRUCTIONS

1. If you have time, marinate chicken in some soy sauce and the five spice powder to 30-60 minutes
2. In a wide shallow pan with a lid, heat up some oil and cook ginger, chilies and garlic until fragrant and somewhat soft (3-5 minutes)
3. Add chicken in a single layer and brown both sides (3-4 minutes per side)
4. Add soy sauces, sugar and allow to  dark meat
5. Add chicken broth, eggs and pepper and allow to come to boil.  Need to make to to compensate for the vegetables to be added at the end of the cooking process.  Also, if you plan to  make noodle soup, would make the broth more salty and add hot water to the individual bowls of noodles-a tip my mom taught me.
6. Season at this point, adding more soy sauce, pepper or sugar to taste
7. Cover and allow to simmer until the chicken is cooked (about 15 min).  Rotate eggs during cooking for even color and to impart flavor
8. Add vegetables over the chicken to steam until done
9. Serve over rice or rice noodles

little haley is here!

Early in the morning, my first niece was born!  Mama and baby are doing well, and my brother in-law has settled into his new role of daddy very very well.

Congratulations to my brother and sister and Happy Birthday little one!

a jaunt through the desert

B and I took advantage of the weekend and the cool winter weather and headed northeast to Joshua Tree.  We were fortunate that the unusual snow storm that dropped 12 inches did not affect our travel plans.  By the beginning of the weekend, all of the roads in the park were reopened.  It was the perfect way to my nearly week-old car to take the 3-hour drive.

The weather was sunny but cool in the low 60s.  The joshua trees seemed to be lined up in perfect rows, almost as if they were cultivated.  We took some easy hikes around Hidden Valley where we saw some other interesting vegetation and weekend warriors climbing the huge boulders.

We drove in a little further to Jumbo Rocks, clusters of giant rocks perfect for climbing and scrambling.  We took the hike, after looking at the ambiguous map, to Skull Rock.  We were not at al impressed, but the nature rail loop was nice.

Our final hike was to the 49 Lost Palms Oasis.  Palm trees and water after hiking through the dry and arid environment is something that you see in cartoons, but the cracks in the earth that allow water release is real.  The oasis was small, but I think that it was well worth seeing something since there aren’t too many around here as far as I know.

A highlight was driving out of the park as the sun set.  Serene, quiet, like being in another world….

We stayed with our friend who relocated to Rancho Mirage a few years ago.  He lives in a beautiful townhouse with a golf course for a backyard.  He drove us around the beautiful and over-the-top neighborhood before bringing us to Woody’s for DELICIOUS burgers!  The front of the restaurant was a simple burger joint with just a counter running along the kitchen.  Behind the counters, a jazz quartet was setting up for their first set.  The band was great, playing classics like Take 5 and Cantaloop as well as others that I didn’t recognize.  My music minor came in handy when our conversation moved toward blues influence in rock and opera, all over my Western burger-Angus burger topped with coleslaw, onion ring and BBQ sauce 🙂

After a day of driving, hiking and seeing sights, we were looking forward to a hot shower and the wonderfully comfy bed.  We slept for a solid 10 hours!  What a great weekend!

thoughtful surprise

I was working late today and got a call from B who was wondering when I was coming home.  I didn’t know that he had taken the day off after working many hours last week.  A very unusual event, but I was glad that he took some time off for himself.

I walk into the house, and B is freshly showered afer a workout, dressed in comfy clothes.  Fresh red roses with a little box and a red card sat against the vase.  Red wine was poured in glasses.

“I wanted to do Valentine’s Day early!”  I was so surprised and couldn’t help but smile:)  He made a simple dinner of caprese salad and spaghetti with meat sauce.  The kitchen was spotless, although, not surprising for him!

I opened the card that had a sweet little message inside and was very pleased with his choice in gift, a Murano glass necklace with crystals.

Having a home-cooked meal that night reminded me of our first Valentine’s Day.  We were dating only less than 3 months and B wasn’t sure what I would like for dinner, so he bought steaks and shrimp for a surf and turf to enjoy at his apartment.  Subsequent Valentine’s Days were always low-key since we’re not into the whole hype, but B also always remembers to think about doing something small but thoughtful.  I love him everyday for the little things that he does for me:)

After being loyal to my first new car for 15 years, I took the plunge of getting a new car!  I got very comfortable with my blue CRV.  I was dependable, low maintenance and familiar.  I knew exactly how to parallel park it, how much pressure the brakes need, the seat was set up perfectly…but alas, we must move on.

I test drove just 2 different cars after we determined that we should get a non-sedan, considering that already had one and we are anticipating an expansion of our family soon.  I tried the RAV4 first, and I really like the power the optional V6 engine provided.  I’m not all into the bells and whistles of the interior, so the pretty basic aesthetic of the inside was enough for me.  In any case, it as a big step up from my old Honda anyhow.  To sweeten the deal, there were great incentives to close out the ’11 models even though there were very minimal changes to the new model.

The all-new CRV didn’t really impress me.  They seemed to have focused on the interior and left this giant-feeling car with an engine with just 40HP more than my older and smaller CRV.  There was no power or kick….fancy on the inside, but couldn’t perform.

In the end, we got a 265HP V6 sport for the same price as Honda’s EX-L model, definitely the better choice for me!  I’ve got my radio presets programmed, and I’m still trying to get used to the extra power-almost doubled of my last car…but that really isn’t a problem;)

it’s plane on!

Just purchased our tickets to Asia for our trip this coming April.  Can’t wait to start planning yet another trip, his time to Bangkok, Penang and Vietnam.  Much decision-making o be made, but at least it won’t be as complicated as Argentina.

caramel coconut banana cream pie

My sister’s boyfriend was so nice to invite us for dinner last weekend!  We dined on Sicilian-style pizza and fresh penne with tomato vodka sauce (so so good!)

I brought along this pie and a bottle of wine to his cute little wood plank walled ‘cabin’ just close enough to the ocean to be kissed by the coastal chill for most of the year.

I was a little nervous about making this pie.  It’s the first of its kind I have made.  I’d never made a graham cracker crust before, but was so so much easier than making a pastry crust (I’ve failed miserably with that!), making caramel from scratch and making a custard over the stove with dairy and eggs was a little intimidating.  Turns  out that the recipe is pretty forgiving, and although there are several components to this pie, all it takes is a little patience to ensure that all of the ingredients come together properly.

I chose to adapt my recipe from Cook’s Illustrated Recipe because they used coconut milk along with whole milk for the filling.  Not only would this provide more coconut flavor, but the pie will also have less dairy, which is good for my fairly lactose-intolerant sister.

I was pretty proud of my pie!  No lumps or scrambled eggs in the filling that I feared, not too sweet (I cut the sugar down from the original recipe), lots of coconut flavor and the crust stayed intact when I cut into it.

Modifications I would make the next time I make this with 2 layers of bananas, 2 layers deep (as reflected in the recipe).  I didn’t really care for the caramel on the bottom of the crust, as much as I think I would like chocolate sauce….so next, it will be chocolate!  I also ran across a almond graham cracker crust recipe that i may try next time….a chocolate coconut banana cream pie with almond graham cracker crust!

INGREDIENTS

CRUST

• 8 graham crackers
• 2 tablespoons unsweetened shredded coconut
• 1 tablespoon granulated sugar
• 4 tablespoons unsalted butter melted and cooled

CRUST with ALMONDS (think almond joy!)

• 1 cup slivered almonds, toasted
• 1/2 cup graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

BANANA-CARAMEL

• 1/2 cup granulated sugar
• 3 tablespoons water
• 3 tablespoons heavy cream
• pinch table salt
• 2 tablespoons unsalted butter
• 4 medium bananas , slightly under-ripe (5 to 6 ounces each)

FOR CHOCOLATE SUBSTITUTE FOR CARAMEL

2/3 cups chocolate chips

2 tablespoons butter

FILLING

• 1 can coconut milk (14 ounces)
• 1 cup whole milk
• 1/2 cup unsweetened shredded coconut
• 1/3-1/2 cup granulated sugar
• 1 tablespoon granulated sugar
• 3/8 teaspoon table salt
• 5 large egg yolks
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter , cut into 2 pieces
• 1 teaspoon vanilla extract

WHIPPED CREAM

• 1 1/2 cups heavy cream (cold)
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon unsweetened shredded coconut ,toasted in a small dry skillet until golden brown (for garnish)

1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse graham crackers, coconut, and sugar to fine crumbs, process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using bottom of 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature, about 30 minutes.

2. While crust cools, bring sugar and water to boil over high heat in small heavy-bottomed saucepan. Cook until dark amber, 5 to 8 minutes, occasionally swirling pan once sugar begins to color. Off heat, add heavy cream (caramel will bubble vigorously) and pinch salt; whisk to combine. Whisk in unsalted butter. Pour caramel into pie shell, tilting pie plate to coat evenly; set aside to cool.

4. For the filling: Bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure that sugar dissolves. Following illustrations 1 through 6, whisk yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (To determine whether filling has reached boil, stop whisking; large bubbles should quickly burst on surface.) Off heat, whisk in butter, vanilla, and rum until butter is fully incorporated.

• 3. When caramel is cool, peel bananas; slice each crosswise into 3/8-inch-thick rounds. Arrange slices in 2 layers on top of caramel; set aside.

Pour half of the hot filling over the bananas and smooth surface with rubber spatula; add a second layer of banana, then spread remaining filling over the bananas; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.

5. For the whipped cream: Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1 1/2 to 2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.