This dish is quick, easy and requires just a little preparation. I use an oven safe stainless steel skillet for this. It does not reheat well by stovetop or oven; so keep that in mind when planning for leftovers. Depending on the saltiness of the kimchi, there is no need to salt this dish. At the same time, you could make oven baked rice to complement the chicken. I've been using chicken thighs and other cuts could be used instead, except for skinless chicken breast. It has a different cook time than bone-in chicken meat. If you want to be extra creative, you can reserve the chicken bones from this recipe to make chicken stock later. Simply gather all the chicken bones and freeze them until needed.
I've had mixed results cooking with skinless/boneless chicken meat. If you are using skinless chicken, you may just want to stir-fry the chicken meat (cut into 1/2" pieces) with the kimchi instead of baking.
Ingredients
1 lb raw chicken parts, with skin and bone-in
1 c homemade kimchi
Directions
Preheat oven to 400 degrees F.
1. In a skillet, add kimchi to the bottom then arrange chicken in a single layer on top.
2. Bake for 40 minutes, or until a meat thermometer measures 160 degrees F in the thickest part of the chicken.
3. Remove from oven and serve hot.
Plate with oven baked rice or baked sweet potatoes (these also cook for the same amount of time at the same heat setting).
Coconut Oatmeal Raisin Cookies
This is a freeform cookie experiment. I didn't really start with a cookie base; if I did, it started this way.. Two sticks of butter plus one cup of brown sugar with two room temperature eggs. I wasn't aiming to make a sweet cookie. Hot out of the oven, these cookies disintegrate upon eating. While they look nice out in the tray, they are hard to remove without a spoon or flat spatula. I baked a dozen on a rimmed cookie sheet and another dozen in a muffin tin. It looks like, the muffin tin is the way to go for these cookies. They spread a little, but the muffin tin helps to keep the rounded shape. I think the amount of brown sugar is plenty for the sweetness. The more I play with the cookie crumbs on a plate, the more I think this would make an excellent streusel topping for some other dessert.
Makes 3 dozen.
Ingredients
2 sticks unsalted butter, softened
2 large eggs, room temperature
2 tbsp raw chia seeds (optional)
2 c old fashioned oatmeal, coarsely ground
1 c golden raisins
1/2 c sweetened (or unsweetened) grated coconut (optional)
1/2 c cake flour
1/4 c coconut flour
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
pinch of sea salt
Directions
Preheat oven to 350 F.
1. Cream butter, sugar, and vanilla extract together, add eggs, then mix everything together in a large bowl.
2. Roll a tablespoon of cookie dough into a ball and place each ball into the cavity of a muffin tin.
3. Bake for 12-15 minutes, or until the bottoms are golden brown.
Let cook on a rack.
Makes 3 dozen.
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| Coconut raisin cookies. Looks normal? |
Ingredients
2 sticks unsalted butter, softened
2 large eggs, room temperature
2 tbsp raw chia seeds (optional)
2 c old fashioned oatmeal, coarsely ground
1 c golden raisins
1/2 c sweetened (or unsweetened) grated coconut (optional)
1/2 c cake flour
1/4 c coconut flour
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
pinch of sea salt
Directions
Preheat oven to 350 F.
1. Cream butter, sugar, and vanilla extract together, add eggs, then mix everything together in a large bowl.
2. Roll a tablespoon of cookie dough into a ball and place each ball into the cavity of a muffin tin.
3. Bake for 12-15 minutes, or until the bottoms are golden brown.
Let cook on a rack.
Braised Bamboo Shoots
In a previous life, I might have been a panda because of my love of bamboo shoots. I love them braised, pickled, fried, and stewed. Fresh bamboo shoots are hard to come by in the Pacific Northwest. A few of the larger Asian grocery stores (Fubonn, Uwajimaya, etc.) carry it in vacuum-sealed packs. I use the canned winter bamboo shoots. They are more tender. The canned variety offers different cuts, some are flat and rectangular like miniature planks of wood, others are cut to matchstick size, and some manufacturers have the peeled shoot. Bamboo on its own is bland and nearly flavorless. But, it is very high in fiber and very, very low in calories. A cup of bamboo shoots has about 25 calories. It's a good side dish.
Ingredients
1 lb peeled winter bamboo shoots, cut into thin strips or matchsticks
3 tbsp soy sauce (or a combination of light soy sauce and dark soy sauce)
3 tbsp Shaoxing rice wine
1 tsp brown sugar, optional
3 scallions (green onions), cut into 1" pieces
1" piece of fresh ginger, peeled and thinly sliced
1 tsp sesame oil
peanut oil or olive oil, for frying
1/2 c dried shitake mushrooms (rehydrated, stemmed and quartered) or 1 c fresh shitake mushrooms, quartered --optional
Directions
0. In a small bowl, combine rice wine, soy sauce and sugar. Stir to dissolve sugar.
1. Heat oil in a large frying pan until it is hot. Add green onions and ginger. Stir fry until the oil is fragrant and the green onions turn a rich green color. Add bamboo shoots and soy/wine sauce. Stir until combined. Simmer until the liquid has almost evaporated entirely.
2. Remove from heat and finish with sesame oil (if using). Serve hot.
Ingredients
1 lb peeled winter bamboo shoots, cut into thin strips or matchsticks
3 tbsp soy sauce (or a combination of light soy sauce and dark soy sauce)
3 tbsp Shaoxing rice wine
1 tsp brown sugar, optional
3 scallions (green onions), cut into 1" pieces
1" piece of fresh ginger, peeled and thinly sliced
1 tsp sesame oil
peanut oil or olive oil, for frying
1/2 c dried shitake mushrooms (rehydrated, stemmed and quartered) or 1 c fresh shitake mushrooms, quartered --optional
Directions
0. In a small bowl, combine rice wine, soy sauce and sugar. Stir to dissolve sugar.
1. Heat oil in a large frying pan until it is hot. Add green onions and ginger. Stir fry until the oil is fragrant and the green onions turn a rich green color. Add bamboo shoots and soy/wine sauce. Stir until combined. Simmer until the liquid has almost evaporated entirely.
2. Remove from heat and finish with sesame oil (if using). Serve hot.
Kitchen Notes: Hacking the Coconut
The coconut can be a very formidable opponent in the kitchen. And, granted it has taken me much longer than all the YouTube videos combined that I've watched on how to open a brown coconut. I swear, I did whack it with a hammer and to no avail. Finally, tonight It opened with minimal effort.
There's a video that shows how to open a coconut in 30 seconds. Except the prep time is 12 hours! Needless to say, this was my first attempt. I put the coconut in the freezer for 12 hours, took it out, whacked it with the hammer and nothing happened.
Back into the fridge it went for thawing.
Then, I took a philips screwdriver and a hammer and pierced the coconut's eyes. Draining the coconut of its water yielded almost a cup of coconut water. I hear it has a lot of potassium and electrolytes.
After that, I used the Alton Brown method and preheated the oven to 375 degrees F, then baked the coconut for 15 minutes. The coconut isn't that hot out of the oven, but you'll still want to wear an oven mitt because of the chaff of the outer husk. Give the coconut a few good whacks with the hammer and the shell will start to crack and come off. Use a vegetable peeler to peel off the stubborn inner skin.
What you should have left is a whole coconut, minus the outer hard shell. At least I didn't have to pry the meat out of the shell with a paring knife and scrape off the inner brown skin.
There's a video that shows how to open a coconut in 30 seconds. Except the prep time is 12 hours! Needless to say, this was my first attempt. I put the coconut in the freezer for 12 hours, took it out, whacked it with the hammer and nothing happened.
Back into the fridge it went for thawing.
Then, I took a philips screwdriver and a hammer and pierced the coconut's eyes. Draining the coconut of its water yielded almost a cup of coconut water. I hear it has a lot of potassium and electrolytes.
After that, I used the Alton Brown method and preheated the oven to 375 degrees F, then baked the coconut for 15 minutes. The coconut isn't that hot out of the oven, but you'll still want to wear an oven mitt because of the chaff of the outer husk. Give the coconut a few good whacks with the hammer and the shell will start to crack and come off. Use a vegetable peeler to peel off the stubborn inner skin.
What you should have left is a whole coconut, minus the outer hard shell. At least I didn't have to pry the meat out of the shell with a paring knife and scrape off the inner brown skin.
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| A peeled coconut, ready for use |
Rice Flour Flat Bread (Gluten Free Tortillas)
Just because it's made with rice flour does not mean this will be healthier for you. On my first attempt, they taste okay. I'm not sure what these are supposed to taste like; though, I could probably find out by ordering Chokha ni Rotli at an Indian restaurant. This recipe ratio comes from the Indiaphile blog.
These are really bland to eat. Better pair them with a spicy chutney, hummus, or other potently flavored spread.
Approx calories: 816 (divide this by the number of pieces made)
Ingredients
1 c rice flour
2 c water
2 tbsp olive oil
1/2 tsp sea salt
additional rice flour for dusting
Directions
1. In a small saucepan, heat water, oil, and salt until it just comes to a boil. Remove from heat.
2. Add rice flour to a large bowl. Slowly pour in the hot water, stirring to combine with the flour with a wooden spoon. (I tried stirring with a rubber spatula and that didn't quite work.)
3. Generously flour a silicone mat with rice flour. Be sure to flour the rolling pin as well, this does get a bit sticky but less sticky as the dough cools down.
4. Roll out the dough to form a log and divide into equal portions. Depending on how small or large you make the portions, you can easily divide this into 8, 10, or 12 pieces.
5. Form a ball with each piece and flatten with the palm of your hand. Gently roll it out into a circle or rectangle. Don't press too hard on the dough or it will stick to the rolling pin.
6. While you are rolling out the dough, heat a cast iron skillet without oil. When it is hot, place one flat bread on the skillet. As the water in the dough steams off, bubbles will appear on the top. Flip the bread over with an offset spatula or flat sided tongs. (I used a pie server because it was my only offset flat utensil).
7. Remove cooked flat bread and set onto a plate with a clean kitchen towel. The towel will absorb whatever steam comes off the flat bread. Repeat with the remaining pieces of dough.
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| Rice Flour Flat Bread (Tortillas) |
These are really bland to eat. Better pair them with a spicy chutney, hummus, or other potently flavored spread.
Approx calories: 816 (divide this by the number of pieces made)
Ingredients
1 c rice flour
2 c water
2 tbsp olive oil
1/2 tsp sea salt
additional rice flour for dusting
Directions
1. In a small saucepan, heat water, oil, and salt until it just comes to a boil. Remove from heat.
2. Add rice flour to a large bowl. Slowly pour in the hot water, stirring to combine with the flour with a wooden spoon. (I tried stirring with a rubber spatula and that didn't quite work.)
3. Generously flour a silicone mat with rice flour. Be sure to flour the rolling pin as well, this does get a bit sticky but less sticky as the dough cools down.
4. Roll out the dough to form a log and divide into equal portions. Depending on how small or large you make the portions, you can easily divide this into 8, 10, or 12 pieces.
5. Form a ball with each piece and flatten with the palm of your hand. Gently roll it out into a circle or rectangle. Don't press too hard on the dough or it will stick to the rolling pin.
6. While you are rolling out the dough, heat a cast iron skillet without oil. When it is hot, place one flat bread on the skillet. As the water in the dough steams off, bubbles will appear on the top. Flip the bread over with an offset spatula or flat sided tongs. (I used a pie server because it was my only offset flat utensil).
7. Remove cooked flat bread and set onto a plate with a clean kitchen towel. The towel will absorb whatever steam comes off the flat bread. Repeat with the remaining pieces of dough.
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