Wednesday, April 29, 2009

1000th Post

Happy 1,000th Post Day!

Woo hoo.

I wanted to something big and fancy and exciting...but instead of big and fancy, we're going to have easy, delicious and sort of healthy!

There are two parts here. The salad/veggies and the chicken. Both came from the recent issue of Everyday Food. Both are simple and anyone can do them!!!

To start, we have the salad, an Asian Cabbage Slaw:

The non-cabbage components; lime juice, rice vinegar, vegetable oil, sugar, salt, pepper, cilantro, scallions, carrot and jalapeno.

We then prep half of a head of cabbage. Slice thinly.

Toss them all together, taste and adjust seasoning if needed; keep in the fridge until you're ready to serve.

Part two of the dinner is chicken. Honey-Teriyaki Chicken:

Start with the sauce/marinade/glaze; honey, rice vinegar, soy sauce, garlic, ginger, salt & pepper. Coat the chicken, marinade it if you have the time.

I had boneless, skinless thighs, so they didn't get the crispy skin and awesome color that we saw in the photo in the magazine. But the flavor!!! Dang. Also, make sure to line your rimmed baking pan with foil, so you don't have to scrub that burnt sugar mess.

Serve together! Bosom Buddies! An Asian-style BBQ dinner. You have the slaw, you have the sticky, sweet chicken. I came very close to actually grilling the chicken, but I'm avoiding the outside until the pollen washes away. But next time I make this, they chicken will be grilled.

Honey-Teriyaki Chicken
1/2 cup honey
2 TB rice vinegar
2 TB soy sauce
4 garlic cloves, minced
2 TB peeled and grated fresh ginger
8 bone-in, skin-on chicken thighs (or use what you have!)

1) Preheat the oven to 475. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 TB salt and 1/2 tsp of pepper. Add chicken and toss to coat. Transfer chicken and sauce to a baking sheet.

2) Bake chicken, skin sude up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.

Note: I allowed my chicken to sit for an hour in the marinade. It was great. I would say you could soak the chicken up to overnight if you like. I wouldn't do it much longer than that.

Asian Cabbage Slaw
2 TB fresh lime juice
2 TB rice vinegar
1 TB vegetable oil (I think you can skip this if you want, I will next time)
2 tsp sugar
1/2 small head of Savoy or Green cabbage, shredded
1 cup fresh cilantro leaves, roughly chopped.
4 scallions, cut into matchsticks
1 carrot, grated
1/2 jalapeno, minced

Mix the first five ingredients until blended. Toss the remaining ingredients until coated. Taste and adjust seasoning if necessary. Chill briefly before serving.

Both recipes serve four. I said in the beginning that these are sort of healthy. There's no additional fat in the chicken, so if you were to sub in boneless/skinless chicken breasts, you'd have a very lean protein. There is a small bit of oil in the salad, but I'm going to skip that next time. Plenty of good veg and fiber in the salad. And then there is the honey. At least it's honey, a natural sugar! I wouldn't skip the little sugar in the salad though, it helps sweeten an otherwise tart/little bitter salad. So in my eyes, there's very little fat, no butter, no cream, a tiny bit of processed sugar; kind of healthy!

And thanks for indulging me for all these 1,000 posts!


DC Food Blog said...

Another sauce to use is a Vietnamese nuoc cham. Essentially what you've got but replace the rice vinegar with fish sauce and add some water.

The Kara said...


Dancer in DC said...

I did find that the honey didn't meld with the rice wine vinegar right away, but they grow closer together as you eat. Both are certainly tasty.

And happy 1000th post, Biscotti!