Sunday, March 4, 2012

Sweet and Sour Tastiness

Been a little slow posting, lately. The winter got busy, and I wasn't juicing as frequently, and then got a cold, and had some travel, and all that stuff threw off the groove. Beware the groove.

So, here's a recipe om dinner tonight. Again, it's the luck of the draw in the bountiful basket delivery.

1 pineapple
3/4 pound of carrots
2 bunches of green onions
1 cantaloupe
4 pounds of potatoes--reserve a few cups worth to dice as chunks. Chunks make the sauce.

Other stuff:
2 chicken breasts
1 can of coconut milk
1/4 cup Apple cider vinegar
1 Tablespoon or so of cummin
Some salt
Maybe some honey
Probably some cayenne pepper
Canola oil or other

Put the juice in a stock pot and warm over medium heat. Add vinegar, honey, cummin, salt, coconut milk, and anything else in that list.

Before you do that, put the chicken breasts in a ziploc bag and add juice to cover the chicken. Add a bunch of salt and a few tablespoons of oil. This is a marinade, so just leave it in the bag for an hour or so. I left in the bag in the fridge while I went to church, then put it out when I started cooking the sauce--marinades need time at room temperature, but meat doesn't do well too long at room temperature.

Now, take the breasts out of the bag and slice them thinly across the grain--I make 1/4 inch slices with a big sharp knife. Dump the marinade into a bowl, and add the sliced chicken to the bowl to soak a moment more. Heat up a frying pan, medium high heat. Add the chicken and the marinade. Maneuver the meat so it's lying flat on the bottom of the pan. Summer the meat and marinade, turning the chicken for a few minutes--maybe five minutes and until cooked. This meat will fall apart in your mouth.

Those potatoes that we set aside should be diced and cooked to softness. I use a pressure cooker for 15 minutes. Add to the sauce.

Add the meat to the sauce, and serve it all up hot. Make sure you got at least a little SIMM time on the stock pot so that the potatoe starch will thicken a bit. Serve over all hot rice, we prefer jasmine rice.