Archive for the ‘Non-Vegetarian’ Category

Whole Grain Barbecue Pizza

Posted by: EatFree

July 29th, 2012 >> Non-Vegetarian

This pizza uses the same dough used in this bread recipe which I teach at my cooking classes nyc.  The pizza dough has sesame and flax seeds for added nutrition.  Take out the chicken if you are veg. and replace with other veggies.  Also make sure to choose a barbecue sauce that is naturally sweetened.

Ingredients:

  • Pizza dough
  • 3/4 cup barbecue sauce
  • 1 cup shredded chicken breast, poached
  • 1.5 cups mozzarella cheese
  • 1/2 large red onion, sliced

Direction:

  1. Preheat oven to 550 degrees Fahrenheit (highest setting).  Flatten pizza dough into large (approx. 16 inch) pizza pan.  Use your fingers to gently stretch out dough onto pan.
  2. Top with sauce, then chicken, cheese, and onion.  Bake for 10 to 12 minutes or until cheese is bubbly and crust is crispy, golden brown.  Slice and enjoy!

Mango Chili Chicken

Posted by: EatFree

July 16th, 2012 >> Gluten-Free, Non-Vegetarian

This is a riff on the popular General Tsao’s chicken ordered from Chinese takeout.  In this recipe, I’ve added the sweetness with fresh mango cubes and puree, and added some spice with chilis.  The veggies take a good amount of volume in this dish, and on atop a mound of brown rice, this dish is dominated with fresh fruits, veggies, and whole grain with the meat playing the side role.

Ingredients:

  • 1 pound organic chicken breast, cut into 3/4  inch cubes
  • salt and pepper to taste
  • 1 egg
  • 1 cup potato starch (or corn starch)
  • 2 ripe mangos, cubed
  •  2 tablespoons low sodium soy sauce
  • 1 lime, juiced
  • 1 tablespoon raw light muscavado sugar
  • oil for deep frying plus 2 tablespoons
  • 1 bunch scallions, chopped
  • 1/3 cup white or red onion, diced
  • 1 serrano chili , diced
  • 1 tablespoon garlic, minced
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • Brown basmati rice, cooked

Directions:

  1. Toss chicken cubes with salt and pepper.  Whisk egg with 1 tablespoon water.  Dip chicken in egg and then in potato starch.  Place on rack.  Repeat for rest of chicken cubes.  Let dry on rack for 15 minutes.
  2. Meanwhile puree 1 mango, soy sauce, lime juice, and raw sugar.  Set aside.
  3. Heat vegetable oil to 350 degrees Fahrenheit  for deep frying.  Fry chicken in batches until crisp, about 3 to 5 minutes per batch.  Drain on paper towels.
  4. Heat remaining 2 tablespoons of oil in separate pan.  Add scallions, onion, and chili.  Saute for 2 minutes.  Add garlic and red pepper flakes.  Saute for another 2 minutes, stirring constantly.  Add red and green bell peppers.  Saute for another 2 minutes or until peppers are slightly softened but not limp.  Add salt (sparingly since there is soy sauce) and pepper to taste.   Add in mango puree and bring to a simmer.  Toss in chicken and remaining mango cubes.  Serve atop brown rice and enjoy!

Asian Style Shrimp Taco

Posted by: EatFree

July 13th, 2012 >> Non-Vegetarian

This taco is the perfect vehicle for this papaya relish.  I used size 31-40 shrimp here (all that means is that there are about 31-40 shrimp per pound for this particular shrimp size).

Ingredients:

  • 1 pound shrimp, cleaned and de-veined
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper or to taste
  • black pepper to taste
  • 1 tablespoon corn starch
  • oil for pan frying
  • 100% whole wheat tortillas
  • papaya relish

Directions:

  1. Pat shrimp completely dry.  Toss with garlic powder, onion powder, cayenne, black pepper, and corn starch.  Let sit for at least 15 minutes.
  2. Heat oil for pan frying.  Fry shrimp in batches until golden and crisp on both sides.  Let drain on paper towels.
  3. Warm tortillas.  Place 4-5 shrimp in center.  Top with some papaya relish and enjoy!

Baked Chicken with Blackberry Ginger Sauce

Posted by: EatFree

December 10th, 2011 >> Gluten-Free, Non-Vegetarian

My local grocer was selling blackberries for an insanely low price since they are probably trying to sell their excess stock of this out of season fruit, so I immediately thought of this sauce.  If you can’t find fresh blackberries, frozen would be an okay substitute in this case. This sauce goes equally well with tofu if you are a vegetarian.  Basically anything with a neutral flavor profile such as chicken would pair nicely with robustly sweet and spicy sauce.  As always adjust the red pepper flake if you are cooking for children.

 

Ingredients:

 

  • 1.5 pounds skinless organic chicken tenderloins
  • 2 tablespoons oil, divided
  • Salt and pepper to taste
  • ½ bunch scallions, roughly chopped
  • 2 cloves garlic, minced
  • ½ cup crystallized ginger, roughly chopped
  • 6 ounces of fresh blackberries
  • ¼ teaspoon red pepper flakes

             Directions:

  1. Preheat oven to 375 degrees Fahrenheit.  Toss tenderloins with one tablespoon of the oil, salt, and pepper.  Bake for about 12 minutes or until completely cooked through.
  2. Heat rest of oil.  Saute scallions, garlic, ginger together with salt and pepper for 3 to 4 minutes or until ginger starts mostly dissolving.  Add in blackberries, red pepper flake, and ½ cup water.  Bring to a boil and then simmer covered for 7 minutes.  Let cool.
  3. Blend to smooth consistency with another ½ cup water.  Serve atop chicken as a side dish.