Chicken with Bacon, Tomato, and Thyme

This is such an easy recipe. It's also visually aesthetic, so I really like the idea of that. The chicken isn't the most flavorful and moist like basted chicken, but I was surprised by its moisture content and outcome. It wasn't tough and the bacon grease gives it an addictive flavor, while the tomato keeps the chicken from drying out. It cooks quickly, requires minimal ingredients, and the flavor can easily be altered to your taste. As you can see in the photo, the chicken is lightly cooked. I thought I'd mention that. I was surprised and was unsure if it was cooked through, but it was fine. The first two photos are mine, and the last photo of the recipe I got from the Food Network website. This is a Low Carb and Lovin' It recipe. I thought I'd compare the photo to ensure that the color of the chicken is safe. I had this with my friend, and we both really enjoyed it. As always, I omitted the red onions because I think they're gross, but the original recipe did call for some. I also marinaded the chicken for a while, but the original recipe didn't call for that.

8 pieces of bacon, parcooked halfway (may use precooked)
1 1/2 lbs. boneless skinless chicken breasts, cut into halves
2 tbsp extra-virgin olive oil
1 clove fresh garlic, minced
Enough slices of Roma or another type of large sized tomato to top on each chicken breast
1 bunch fresh thyme

Preheat oven to 400 degrees F.

To par-cook the bacon, lay slices on a baking sheet and bake in a preheated oven for about 10 minutes until half-cooked. Remove and reserve.

Coat the chicken with extra-virgin olive oil, minced garlic, and salt and pepper to taste. I let the chicken marinade for half an hour because the pieces were so small. (Normally, I would've marinaded for much longer). Wrap 2 pieces of par-cooked bacon strips criss-cross around each piece of chicken, forming an X-pattern in the center. Place a thick slice of Roma tomato over each chicken breast. Bake the chicken until it's completely cooked through and the internal temperature reaches 165 degrees F, about 30 minutes.

Soft-Boiled Eggs, Blanched Asparagus, and Hollandaise Sauce

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

I made this as a midnight "snack." I was craving something light and healthy, but I couldn't pinpoint exactly what I wanted. I knew I didn't want to become over-involved in a recipe, but I did want to work for it. My mind and appetite was a little scattered, hence the variety. Eggs are generally an easy ingredient to work with, light and filling at the same time. I always seem to have them on hand. They're easy to make, and yet I rarely take advantage of the opportunity. I wanted to try something new. I love runny yolks, so the idea of the soft-boiled eggs really appealed to me. Asparagus were used as dippers in a recipe I found online. I figured the timing was appropriate. I was curious to try the unfamiliar white variety in my fridge anyways. The hollandaise sauce just seemed to make sense. I think it was the popular asparagus and hollandaise combo that intrigued me. The Hollandaise Sauce recipe I followed was overly buttery and uses less yolks than other recipes. I personally don't recommend following the recipe I'll list. I'm listing it just for the fuck of it, not because I like the recipe. It was a disappointing first hollandaise sauce experience.

-"Softboiled" Eggs

For such a simple recipe, you may wonder why I'm practically offering a tutorial, but it's important. Once you know the rules, it's easy, but you must follow them if you want to achieve success. First lesson: "Softboiled eggs" aren't actually boiled. They're simmered for a minimum of three minutes. The temperature of the egg is crucial because it’s only simmered for such a brief amount of time. Eggs that have been refrigerated should be removed at least half an hour before you cook them because the eggs must be at room temperature. On the other hand, you can run the eggs under hot water from your sink for a few minutes and add an extra minute to your cooking time. It’s also preferable to use older eggs, as fresh eggs are difficult to peel. Be sure to use the right size pan. You don’t want the eggs clashing into one another and chipping away at its shells. Fill the pan with enough water to cover the eggs, plus an extra inch with a teaspoon of salt. Bring the water to a boil. In the meantime, use a needle and prick the bottom of the shell. You have to do this or else the egg will crack under the pressure, but a small prick will allow steam to escape. Once the water reaches a gentle boil, careful lower the egg into the pan with a tablespoon. As the water reaches boiling point again, adjust the temperature to a simmer and begin timing. Large eggs should be cooked for four minutes for a runny yolk and six minutes for a slightly runny yolk. Medium sized eggs should reduce the cooking time by one minute, and extra large eggs should add a minute. Remove the eggs promptly, and run them under cold running or immerse them in a bowl of very cold water to stop the cooking. Once the eggs slightly cool, chip the top end of the egg and expose the runny yolk. Use the asparagus sticks or sliced toast as a dipping stick. Such long instructions, but it's not so bad, right?

-White Asparagus-

I can't remember the details. The instructions came with the asparagus, something along the lines of blanch it for three to five minutes? Three minutes wasn't adequate. The texture was still crisp and raw tasting. I like a more cooked flavor. I drizzled it with some hollandaise sauce.

-Hollandaise Sauce-

1/2 cup butter
2 tbsp water
2 egg yolks
Salt and white pepper
Juice of 1/2 lemon

Melt the butter, then skim the foam from the surface with a spoon. Let it cool until tepid. Place a heatproof bowl over a pan of simmering water set on a low heat. Make sure the bottom of the bowl isn't in direct contact with the hot water. Place water and yolks with a pinch each of salt and white pepper in the bowl. Whisk the ingredients to a light and frothy mixture that holds the trail of the whisk, 3 minutes. Remove pan from heat.

Curried Apple Couscous

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

Quite frankly, I'm not a fan of sweet flavors in main dishes, although I'm a die hard for sweets. This recipe was no exception. I only chose to make it because I came across an abundant amount of apples, and I needed to use them up. I figured this was a free opportunity to test out new recipes. After all, new experiences are good for the mind, and our taste preferences change over time. I found out that in this case, my taste hasn't changed, but it was worth the experience. The recipe isn't bad. It's just not a flavor I'm into. It is quite filling, though. So if you like the curried apple flavor, I recommend this.

4 tbsp unsalted butter
1 tbsp curry powder
1 medium apple, cored and chopped
1 cup couscous
1 3/4 cup water
1 tsp sea salt

In a large saucepan over medium-high heat, add 3 tbsp of butter, curry powder, and a couple generous pinches of salt. Cook for a minute or until the spices are fragrant. This happens very quickly. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften a bit and absorb some of the curry. Scoop the apples from the pan, and set aside in a separate bowl.

In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Add water and salt. Bring to a boil, stir in the couscous, cover, and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir the apples back in. Season with more salt and curry powder to taste, if necessary.

The original recipe called for scallions and fresh mint. I hate scallions, so I omitted those. And I usually don't have mint on hand. The recipe is very filling and easy to make. Be really careful because the curry powder heats up quickly. If you're not careful, it'll burn. If your stove is on the hotter side, I actually recommend cooking on medium heat. This recipe is a great way to use up apples a little past its prime or the bland flavored versions. The curry powder enlivens the flavor of dull tasting apples and the water rehydrates it.

Lemon-Scented Quinoa

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

Another photo that doesn't do the dish justice. Remember: Don't judge by aesthetics alone. This was one of the new foods I wanted to try, and I'm glad I did. Most of the other foods were worth the experience, but I didn't enjoy them nearly as much as I did quinoa (pronounced KEEN-WAH). It has a unique bite to it, very unusual. Maybe it's because I haven't tried enough foods, but I've never eaten anything quite like it. So, you have to eat it for yourself to determine whether you like it or not. I think it's one of those foods you either like or dislike. It has a pop to it when you chew it. It's light and a new twist to the standard grains. It's easy to make, affordable (not like standard grains but within most people's budgets), and a one-of-a-kind experience. It's crucial to use a superior quality extra-virgin olive oil for this recipe because a rancid flavor will ruin the entire recipe. Luckily, I didn't learn this from a mistake. I have a great extra-virgin olive oil that's light and sweet, very suitable for this recipe. It's a subtle flavor, but it occurred to me that a bad flavor will really be present in simple recipe like this. I use Marca Verde Extra Virgin Olive Oil. I heard that in a blind study it beat out a $40 or $60 bottle. This dish goes beautifully with Roasted Chicken with Potatoes, Lemon, and Asparagus, a recipe I found on www.marthastewart.com, but I can't seem to access to the recipe right now. The page appears blank. I hope it returns because that was an amazing dish.

1 cup quinoa
1 1/2 tbsp extra-virgin olive oil of superior quality
1 tsp grated lemon zest
2 tsp fresh lemon juice

Wash quinoa in three changes of water in a bowl, draining in a sieve each time.

Cook quinoa in a medium pot of boiling salted water (1 tbsp salt for 2 quarts water), uncovered, until almost tender, about 15 minutes. Drain in a sieve, then set sieve over same pot above 1 inch of simmering water (water shouldn't touch the bottom of the sieve). Cover quinoa with a folded kitchen towel (I used a paper towel), then cover sieve with a lid. It's okay if the lid doesn't fit tightly. Steam over simmering water until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, about 5 minutes.

Transfer quinoa to a bowl and stir in oil, zest, lemon juice, and 1/4 tsp salt.

Primavera Orzo

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

Okay, so this photo doesn't look very appetizing. The colors are rather bland, but it's more flavorful than the image suggests. More importantly, it's such an easy recipe to make that it's worth mentioning. It's light, perfect for lazy days. I don't think I added enough zucchinis and carrots, which I think offers the most amount of flavor along with the curry powder. I also prefer omitting the peas because I think it neutralizes the carrots and zucchinis. This recipe originally came from Rachael Ray's 30 Minute Meals, which I modified.

2 tbsp extra-virgin olive oil
2 cloves garlic, chopped
2 small zucchinis, shredded
1 cup shredded carrots
1 tsp curry powder
3 cups chicken stock
1 cup orgo pasta
Salt and pepper to taste

Heat a skillet over medium high heat. Add extra-virgin olive oil, garlic, zucchinis, and carrots. Saute for 5 minutes. Add curry and chicken stock, and bring to a boil. Add orzo, and return to a boil. Cover and reduce heat to medium. Cook, stirring occasionally, until pasta absorbs the liquid, about 10 minutes.

The recipe originally included two shallots, which I omitted because I hate the flavor. It's also only supposed to include one zucchini, chopped, but shredding it intensifies the flavor, so I doubled up. 1/2 cup of Parmigiano-Reggiano and 1 cup of frozen peas is also included at the very end. But my modified recipe is the one I prefer. The photo I took is closest to the original recipe excluding the shallots and 1/2 cup Parmigiano-Reggiano. If you follow my preferred recipe, it's much more appetizing looking and easier, not that the original isn't simple enough. The color contrasts are actually intense and vivid, a deep but bright orange, crisp greens, and a nutty color the orzo offers.

Roasted Beets

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

Being Asian, I wasn't exposed to beets as a child. It isn't my favorite vegetable, but it's super healthy and seasonal. So I try to take advantage of it when I can. I haven't had beets much, so I was unsure how to make them. But I love roasted vegetables, so I decided to start there.

Bunch of beets, washed and peeled
Few garlic cloves with the skin left on
3 tbsp extra-virgin olive oil
Salt and pepper to taste

Preheat oven to 375 degrees F.

Place beets in a large baking pan and toss with extra-virgin olive oil, salt, pepper, and garlic with the skins on. Roast for 45 minutes.

Poached Eggs with Chunky Tomato Sauce

My first time trying to poach eggs were completely unsuccessful. I read all about how the egg whites spiral away, and I guess I anticipated that havoc. After reading several criticisms about the flaws in poaching eggs, I came across a full-proof method. But that'll be for another post. Since then, I've managed to successful poach eggs. So, although, I no longer have the same concerns, I believe that anyone struggling to make poached eggs will find this recipe surprisingly achievable. Please do not hesitate to make this recipe because you can't make poached eggs. You'll never learn without practice, and this recipe is, in fact, most ideal for candidates struggling with poached eggs. It's a way to enjoy eggs for people who can't otherwise do so.

I love how few ingredients are required and how all of them are usually available in any well-stocked refrigerators and pantries. Because of how common the ingredients are and how simple it is to make, I think everyone, including people who don't cook, should have this recipe on hand. It's also ideal for light meals. I find it pointless to spend more time in the kitchen slaving away when you want a light meal. I have a tendency to list the benefits of a recipe, but this one in particular has abundant reasons. It's ideal for health-conscious individuals and a preferable recipe to go to for moms who cook for their large families.

This seemingly simple recipe comes with many advantageous factors. The heart health benefits is the most prevalent. Many people are concerned about eating eggs because of the cholesterol present. But there's a difference between good and bad cholesterol. Eggs contain HDL (good cholesterol), but some new studies suggest that eating three or more eggs a day produces both HDL (good cholesterol) and LDL (bad cholesterol). That's a little troublesome but worry not!

Tomatoes generously contain a phytochemical called lycopene, responsible for reversing oxidative stress that's suspected in cancer and heart disease fighting results. Interesting enough and conveniently, might I add, lycopene are more effectively absorbed into the body when it's cooked through, as the raw form of the nutrient is too large to be sufficiently absorbed. Are you starting to see the benefits? Simple recipe with heart-health benefits, a rare combination, as fast foods have become our society's source of simple meals but for a high price, our health. I hate the idea of sacrificing our health for a simple meal. I usually don't cook when I'm not feeling very well, so those are times when I should be eating healthier than normal. With this recipe, I can. This is also a favorable recipe for college students or the financially-challenged. It's also ideal recipe for beginners.

1 can (28 ounces) whole plum tomatoes
1 tbsp extra-virgin olive oil
2 cloves garlic, minced
Pinch of crushed red pepper flakes
Coarse salt and freshly ground black pepper
4 large eggs
4 slices of bread
Freshly grated Parmigiano-Reggiano, optional
Fresh or dried herbs to add zest to the tomatoes (I recommend basil and oregano)

Put tomatoes in a blender or food processor until it's chopped slightly chunky. You could also transfer the tomatoes and juices into a large bowl and coarse chop them with kitchen shears. In a small skillet, heat extra-virgin olive oil over medium-high heat. Add garlic and red pepper flakes, stirring, until fragrant, about 1 minute. Add tomatoes and juices into the skillet. Bring to a boil. Season with salt and pepper. Reduce heat to simmer and cook for 20 minutes. Gently crack eggs into the tomato mixture and, cover, cook for 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes. Place each egg over toast. Spoon over sauce, garnish with cheese, and adjust seasoning, if necessary.

I actually found that following this recipe made the yolk much harder than I prefer. Although I think that suits the tomato flavor. For a more runny yolk, I recommend cook the eggs for 3 minutes and letting it sit for about 2 minutes.

Onigiri (Japanese Rice Balls)

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

My friend wanted me to make onigiri for her, so I decided to practice. Onigiri is Japanese rice balls. You mix rice with furikake (Japanese rice seasoning), cooked salmon, or whatever you feel like. You mix the ingredients together and shape them into triangles. So, why they're called balls, which are round is a mystery for me, too. I'm not a fan of cooked salmon, so I used what's nothing more than "fancy furikake." It's a marketing gimmick. It's packaged differently, and there's a picture of onigiri on the cover. I purchased it because I like the flavor, and I couldn't find that flavor for cheaper. This one is umeboshi (Japanese pickled plum) flavored.

4 cups of freshly cooked Japanese-style rice (I recommend Kokuho Rose brand)
Filling of choice such as bonito flakes moistened with soy sauce, flaked, cooked, salted salmon, chopped up tsukemono (pickles), or my personal favorite: furikake

Wet your hands with cold water so that the rice won't stick to you. Sprinkle adequate amount of filling over rice and mix in with your hands. Taste test it to make sure that there's enough flavor. Add more, if necessary. Then, take enough rice into your hands to form the triangular shape shown on the photo. Use your thumb and insert it into the bottom of the triangle. Add 1 teaspoon or so of seasoning inside and cover it up, again. (This is a recommendation I chose to ignore because the amount of seasoning you add varies on the intensity of the flavor. I found that adding 1 teaspoon was too salty. I also felt that the flavor of the furikake was adequate without adding a little extra). Continue following the same steps until all of the rice is used up. I made little balls with the remainder rice.

NOTE: There were other instructions I selectively ignored. It's suggested that you lightly salt your hands after wetting them to keep the rice from sticking. I felt uncomfortable doing that because I feel that the water keeps the rice from sticking well enough. Plus, I don't know exactly how much salt to add on my hands. I've had success in the past, but I've also had success making onigiri without using salt. I don't like the idea of using a method that doesn't work sufficiently enough for my standards that can ruin the entire recipe. Overly salty onigiri is no treat. And there's no recovering from that. I did add some filling inside some of the onigiri (the part of the instruction about inserting your thumb into the bottom of the triangle). I found the flavor too intense, so I skipped that step for the rest of them. I just don't like tasting the seasoning in one center but not everywhere else. The suggestion probably works better for salmon or another type of filling that isn't as salty. I've heard that the only way to make onigiri is with hot rice, but I've also heard the contrary. I personally prefer making onigiri with warm or cool but still soft rice. Trying to make onigiri with hot rice makes mixing in the ingredients properly a challenge. I don't like my hands burning especially if it makes me feel like I'm doing an inadequate job. Sushi uses cold rice. I don't see how this would be any different. As long as the rice is still sticky and soft, I think it's fine. If you want to eat it warm, I think it's great to wrap nori (seaweed) around the rice. But I like eating it cold because I find it refreshing. Plus, I think it looks nicer without the odd looking nori around it.

Poached Eggs with Steamed Broccoli and Nippy Carrots

DISCLAIMER: When I categorize dishes "Vegetarian", I standardize it on the absence of poultry and meat such as chicken, duck, turkey, beef, or pork. I don't consider ingredients such as eggs which come from poultry or seafood vegetarian because I know many vegetarians who eat these ingredients without complaint.

I'm a little low on groceries. It's been pouring unpredictable, and I haven't had a chance to stop by the bank. I'm out of poultry, meat, milk, and most vegetables and fruits. So, basically every essential staple. I barely just picked up butter. I have miscellaneous spices and herbs (basil, BBQ grill seasoning, cardamom, chili powder, cumin, ground ginger, lemon pepper, mustard powder, whole nutmeg, extra-virgin olive oil, etc.), various condiments and pantry staples such as fish sauce, Maggi seasoning, a variety of vinegar, wasabi, baking soda, baking powder, all purpose flour, vanilla extract, sugar, salt, pepper, etc. I have eggs, butter, an Asian pear, a bag of baby carrots, Hot Pockets, pot stickers, instant noodles, frozen broccolis, and only one batch worth of rice. I can pretty much only make instant noodles, eggs, glazed carrots, roasted carrots, pan-fried carrots, other types of carrots, pancakes, basic yellow cake, steamed carrots and broccolis. My choices are a little limited right now. For dinner tonight, I managed to enjoy Poached Eggs with Steamed Broccoli, Nippy Carrots, and a bowl of rice, in spite of the paucity of ingredients. The eggs were poached in the most basic way, nothing special about the broccolis, either, nor the rice, but I followed a recipe for the Nippy Carrots. It came from my friend's cookbook, The Good Housekeeping Illustrated Cookbook.

Poached Eggs

2 eggs
Water
A Splash of vinegar
Fill a sauté pan with an adequate amount of water (3 inches worth) and a dash of vinegar. Crack the eggs into a bowl beforehand. Bring the water to a simmer and add eggs into the water one at a time. Poach until the whites are no longer translucent. Remove with a slotted spoon and drain thoroughly.

NOTE: The vinegar is added to keep the egg shape in place. I was surprised by how easy it was. I vaguely remember my first time being unsuccessful, but I'm not sure how accurate my memory is. The image I have in mind reminds me of something I saw in a video. In order to prevent the egg whites from separating and swirling into a big mess, I read that a splash of vinegar helps and gently using a fork in a circular motion to hold it in place. For people who have continually failed to poach eggs in the traditional way, here's another method I've tried with success: Crack an egg into a bowl lined with plastic wrap. Securely tie it in place, and follow the original recipe but omit the vinegar. Once it's done, simply unwrap the plastic and enjoy!

Steamed Broccolis

I simply followed the instructions in the back of the bag.

Nippy Carrots

1 lb. medium carrots
3 tbsp extra-virgin olive oil
3 garlic cloves, minced
1/4 cup vinegar
1 tbsp mixed pickling spice
1 tsp salt
1/2 tsp dry mustard
1/8 tsp pepper

1. Cut carrots diagonally into thin slices. In 12-inch skillet over medium heat, in hot oil, cook garlic. Add carrots and vinegar. Loosely tie pickling spice in a square cheesecloth; add to carrots with salt, dry mustard, and pepper.

2. Simmer, covered, 5 minutes until carrots are crunchy and crisp; discard spice bag. Pour mixture into shallow dish. Cover and refrigerate, tossing occasionally.

I used one pound worth of baby carrots. The recipe also called for chopped onions and onion slices for garnish, but I DESPISE ONIONS!!! So, I left them out. I didn't dislike this recipe, but I wasn't that impressed. It tastes like a weaker, inferior version of pickles. I wouldn't mind eating it, again, and the recipe is easy to follow, but it is what it is.