just eat it, veronicalovesarchie: straight talk

veronicalovesarchie:

straight talk - i know you’re probably thinking “why has veronica posted a photo of dog food on her blog?” and yeah, i’ve gotten real lazy with my big-girl camera and therefore it aint looking as good as it could, but….
i have to say, gwyneth’s cookbook my father’s daughter (you can buy it here) has changed my world a little bit - everything i’ve made from it so far has been a winner. pictured poorly above is “best stir-fried chicken” teamed with “fried rice with kale & scallions”. i subbed gai-lan or chinese brocoli for kale, as kale is not easily available in this country. you could use cavalo nero i suppose, but that ish is way expensive and you would need a few bunches.
this is the perfect meal for when you’re craving what is sometimes referred to as “dirty chinese food” - you know, the type that comes in nifty paper boxes but is laden with all kinds of bad stuff and msg. GP’s version is all goodness, but tastes equivalent to a sweet and sour type of deal. i’ve made it twice in two weeks and the entire family has lapped it up, even the 2 year old. the “fried rice” is made with brown rice and really fills you up.
Best stir fried chicken
4 skinless boneless chicken breasts, cut into small cubes
2 tablespoons cornstarch
Coarse salt
freshly ground black pepper
2 tablespoons vegetable oil
1/4 cup peeled and minced garlic
1/4 cup peeled and minced ginger
1/2 cup minced scallions (white and green parts)
Pinch red chile flakes (i left this out for the sake of the small people)
1/2 cup rice wine vinegar
1/2 cup dark brown sugar
2 tablespoons soy sauce
2 tablespoons coarsely chopped fresh cilantro, for serving
Toss the chicken with the cornstarch, a large pinch of salt, and quite a bit of pepper. Heat the oil in a large nonstick wok over medium-high heat (this is a gentle stir-fry). Add the garlic, ginger, scallions, and chile flakes if using them and cook, stirring, for 1 minute. Add the chicken and cook, stirring occasionally, for 5 minutes. Add the vinegar, sugar and 6 grinds of black pepper. Boil on high for 3 minutes, or until the sugar has really caramelized, the vinegar has mellowed a bit, and the whole mixture is dark brown and sticky and lovely. Add the soy sauce, cook for another 30 seconds and serve immediately, served with cilantro.
Kale Fried Rice
1-1/2 tbsp vegetable oil
1/2 lb kale (i used chinese broccoli), thick stems discarded
3 large cloves garlic, minced
3 green onions, trimmed, thinly sliced on diagonal
2-1/2 cups cold, cooked brown rice
4 tsp soy sauce
Halve kale leaves lengthwise, discarding any remaining thick centre stem. Cut very thinly crosswise. In steamer insert set in covered saucepan with 1-inch (2.5-cm) boiling water, steam kale 7 minutes. Heat oil in large wok or large skillet over medium heat. Add garlic. Cook, stirring, 2 minutes. Raise heat to medium-high. Add kale and onions. Cook, stirring, 2 minutes. Add rice. Cook, stirring and breaking up any clumps with wooden spoon, 2 minutes or until warmed through. Add soy sauce. Cook 30 seconds.

straight talk - i know you’re probably thinking “why has veronica posted a photo of dog food on her blog?” and yeah, i’ve gotten real lazy with my big-girl camera and therefore it aint looking as good as it could, but….

i have to say, gwyneth’s cookbook my father’s daughter (you can buy it here) has changed my world a little bit - everything i’ve made from it so far has been a winner. pictured poorly above is “best stir-fried chicken” teamed with “fried rice with kale & scallions”. i subbed gai-lan or chinese brocoli for kale, as kale is not easily available in this country. you could use cavalo nero i suppose, but that ish is way expensive and you would need a few bunches.

this is the perfect meal for when you’re craving what is sometimes referred to as “dirty chinese food” - you know, the type that comes in nifty paper boxes but is laden with all kinds of bad stuff and msg. GP’s version is all goodness, but tastes equivalent to a sweet and sour type of deal. i’ve made it twice in two weeks and the entire family has lapped it up, even the 2 year old. the “fried rice” is made with brown rice and really fills you up.

Best stir fried chicken

4 skinless boneless chicken breasts, cut into small cubes

2 tablespoons cornstarch

Coarse salt

freshly ground black pepper

2 tablespoons vegetable oil

1/4 cup peeled and minced garlic

1/4 cup peeled and minced ginger

1/2 cup minced scallions (white and green parts)

Pinch red chile flakes (i left this out for the sake of the small people)

1/2 cup rice wine vinegar

1/2 cup dark brown sugar

2 tablespoons soy sauce

2 tablespoons coarsely chopped fresh cilantro, for serving

Toss the chicken with the cornstarch, a large pinch of salt, and quite a bit of pepper. Heat the oil in a large nonstick wok over medium-high heat (this is a gentle stir-fry). Add the garlic, ginger, scallions, and chile flakes if using them and cook, stirring, for 1 minute. Add the chicken and cook, stirring occasionally, for 5 minutes. Add the vinegar, sugar and 6 grinds of black pepper. Boil on high for 3 minutes, or until the sugar has really caramelized, the vinegar has mellowed a bit, and the whole mixture is dark brown and sticky and lovely. Add the soy sauce, cook for another 30 seconds and serve immediately, served with cilantro.

Kale Fried Rice

1-1/2 tbsp vegetable oil

1/2 lb kale (i used chinese broccoli), thick stems discarded

3 large cloves garlic, minced

3 green onions, trimmed, thinly sliced on diagonal

2-1/2 cups cold, cooked brown rice

4 tsp soy sauce

Halve kale leaves lengthwise, discarding any remaining thick centre stem. Cut very thinly crosswise. In steamer insert set in covered saucepan with 1-inch (2.5-cm) boiling water, steam kale 7 minutes. Heat oil in large wok or large skillet over medium heat. Add garlic. Cook, stirring, 2 minutes. Raise heat to medium-high. Add kale and onions. Cook, stirring, 2 minutes. Add rice. Cook, stirring and breaking up any clumps with wooden spoon, 2 minutes or until warmed through. Add soy sauce. Cook 30 seconds.