Archive | January, 2011

Chicken Adobo with Bok Choy

30 Jan

For my birthday, my mom got me a year subscription to Real Simple magazine. I really do like this magazine. It can be quite trendy and there are quite a few ads. But as far as magazines go, I really like the recipes as well as the stories about people’s lives. The only weird thing about the subscription is that my birthday was in September, and I got my first issue last week… I wrote and complained, but they just said the year would start with this issue. I don’t know why it took so long. But the wait was worth it, I tried the first recipe out of it today.

Andrew and I eat “stir fry”probably once a week. This consists of a bag of frozen vegetables with chicken and rice. Although it’s good, it can be a bit boring. So we thought we’d try it up with this recipe. I was actually a slow cook recipe that I didn’t think needed to be slow cooked, I just did it in the pan all at once. The “Tip” on the page is that Adobo is typically thought of as a Latin American dish, but this is a Filipino verson. It notes that you could subsitute spinach or chard for the bok choy. I also used boneless skinless chicken breasts instead of bone-in thighs, which would take longer.


  • 1 onion, sliced
  • 2 garlic cloves
  • 2/3 cup apple cider vinegar
  • 1/3 cup low-sodium soy sauce
  • 1 bay leaf
  • Black pepper
  • 2 skinless, boneless chicken breasts, diced
  • 2 teaspoons paprika
  • 1 cup long-grain rice
  • 1 large head bok choy, cut into 1-inch strips
  • 2 scallions, thinly sliced (mine were from my backyard!)


  • Start cooking the rice as directed

  • In a heavy weight pan, put a quarter sized dash of olive oil. Saute the onions and garlic until browned. Add the vinegar, soy sauce, brown sugar, bay leaf, and pepper.
  • Place the chicken on top and brown (about 5 minutes). Add the paprika.
  • Cook over medium heat until the chicken and onions are tender, about 15 minutes.
  • When you have about 3 minutes left, gently fold in the bok choy and scallions


  • Serve with the rice.


Chicken Tagine

15 Jan

Another Recipe from One Pot.

This time I thought this recipe look good, and full of vegetables. You could also add a lot of other vegetables (bell peppers were suggested).  It made plenty of left overs and when I was heating them up, I got a ton of complements on how good it smelled!


  • 1tbsp olive oil
  • 1 onion, cut into small wedges
  • 2-4 garlic cloves, sliced
  • 2 skinless, boneless, chicken breast
  • 1 tsp cumin
  • 2 cinnamon sticks, lightly broken
  • 1 tbsp flour
  • 1 eggplant, diced
  • 1 package button mushrooms
  • 1 tbsp tomato paste
  • 2.5 cups chicken sock
  • 1 can chickpeas
  • 1/3 cup no-soak dried apricots, chopped (I actually forgot this, so I subsituted dried cranberries, which was nice)
  • 1 tbsp chopped cilantro (garnish)


  • Heat the oil in a large pan over medium heat, add the onion and garlic and cook for 3 minutes, stirring frequently. Add the chicken and cook, stirring constantly, for an additional 5 minutes, or until seared on all sides. Add the cumin and cinnamon sticks to the pan halfway through searing the chicken.

  • Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Add the eggplant and mushrooms and cook for an additional 2 minutes, stirring constantly.
  • Blend the tomato paste with the stock, stir into the pan, and bring to a boil. reduce the heat and add the chickpeas and apricots (craisins). Cover and let simmer for 15-20 minutes, or until the chicken is tender.

  • Season with salt and pepper to taste and serve at once. Sprinkle with cilantro.

Seared Scallops in Garlic Broth

1 Jan

I got a new cookbook for Christmas and I remembered my food blog!

Its title is What’s Cooking: One Pot. I told Andrew to flip through it and pick up a couple recipes to try out and I surprised when he picked out “Seared Scallops in Garlic Broth.”  So we went to the store to get some scallops as well as some fresh bread, it was still warm! It really added to the meal and was great to sop up the remaining broth in the bowl. We also added some hot sauce for some spice.

I found the recipe to be very light and warming, but also very easy to make.


  • 1 large garlic bulb, separated into unpeeled cloves
  • 1 celery stalk
  • 1 carrot
  • 10 peppercorns
  • 5-6 parsley stems
  • 5 cups water
  • 8 oz sea scallops (recipe calls for large scallops, but I could only get small ones)
  • 1 tbsp oil
  • salt and pepper
  • fresh cilantro leaves, to garnish
  1. Combine the garlic cloves, celery, carrot, onion, peppercorns, parsley stems, and water in a saucepan with a good pinch of salt. Bring to a boil, reduce the heat, and simmer, partially covered, for 30 minutes.
  2. Strain the stock into a bowl, clean the saucepan, then return the stock to the pan. Taste and adjust the seasoning.
  3. If you’re using large scallops, slice them into thinner rounds
  4. Heat the oil in a skillet over medium-high heat and cook the scallops on one side for 1-2 minutes, until lightly browned and flesh becomes opaque. I also quickly turned them over and also browned them on the other side.
  5. Divide the scallops among bowls and ladle the soup over the scallops with a few cilantro leaves on top.