Archive for November, 2011
A while back Katsu chicken became my new favourite thing, so I decided to try to make my own. This lead me to Panko breadcrumbs (which were hard to find here before they suddenly became availble everywhere) which lead me to finding other Panko recipes.
This is a recipe I found on the Kikoman site, I just reduced it for a one person serving.
- 1 egg
- 1/3 cup milk
- 1/8 cup sugar
- 1/4 teaspoon vanilla
- 1/4 cup Panko breadcrumbs (I thought this wasn’t enough, so I put in a 1/2 cup, which was a little much)
- 2 bread slices
- 1 tablespoon butter
- 1 tablespoon vegetable oil
1. Beat together egg, milk, sugar and vanilla.
2. Place panko breadcrumbs in a shallow dish.
3. Put butter and vegetable oil in an oven dish or jelly roll pan and melt in oven. Remove when melted.
4. Dip bread in egg mixture. Coat in crumbs. Place in oven dish, turning so that bread is coated in butter on both sides.
5. Bake 15 min before turning and baking another 10.
Verdict: I am not the biggest fan of French toast, because I find the ones that I make come out too gooey. But I loved the crispiness of this recipe. I think I left them in the oven a little too long, so next time I will try baking them a little less.
This was a recipe I found from Kraft. I think the online version is the same as the version I have.
- 4 small boneless chicken breasts
- 1 red onion halved and sliced (I don’t think we used a red onion, but I don’t know what kind we did use)
- 1 zucchini, chopped
- 1/4 cup sundried tomato and oregano dressing (we used this kind, but I think any dressing would do)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup pitted black olives (didn’t use, because I do not like olives)
- 100g of cubed mozzarella cheese (online it says to use 1 cup)
1. Heat large skillet over medium high heat. Cook chicken 5-7 minutes on each side, or until cooked through.
2. Add zucchini and onions (this was supposed to happen after 5 min, but we waited until the chicken was cooked a little more. We cooked them for 5 min before moving to the next step).
3. Add tomatoes, dressing and olives (if using). Cook 2 min.
4. Stir mixture. Add in cheese. Cover and cook 2 min or until cheese has melted.
Verdict: I am not sure how well this recipe would hold up to being frozen, but I enjoyed it.
I am not sure where I found this recipe. I think the original may have had some salt that we took out.
- 1 3/4 cup flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/4 cup sugar
- 2 eggs
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- 1 cup chocolate chips
1. Preheat oven to 375F. Prepare muffin moulds.
2. In a medium bowl, combine flour, cocoa powder and baking powder.
3. In a large bowl, combine 1 cup of the sugar, eggs, milk, oil and vanilla. Stir in the flour mixture. Add in the chocolate chips.
4. Spoon batter into prepared muffin cups. Sprinkle with remaining sugar.
5. Bake for 22 min or until done.
Verdict: I made these twice recently and brought them to work. I wasn’t very keen on them, but everyone at work seemed to love them. One person said the reason she liked them was that they weren’t overly buttery tasting (which makes sense because of the lack of butter). I found them to be rather bland in taste myself.
I got this recipe from a WeightWatcher’s book. I am kind of bad and don’t really use the low fat/reduced fat stuff they recommend, but I do like the ideas for their recipes.
- 1 tablespoon butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1 teaspoon salt (omitted because we use salted butter)
- 1/4 cup water
- 2 cups cooked chicken, cubed
- 2 carrots, peeled, sliced and blanched
- 1 cup chopped and cleaned spinach leaves (omitted because I do not like spinach)
- 1 onion, finely chopped
- 1/2 cup corn (we used 1 medium sized can, so more than what was called for )
- 1/2 cup evaporated milk
- 1 teaspoon thyme
- 1/2 teaspoon marjoram
- 3 medium potatoes, cooked, peeled and mashed
- 1 tablespoon Parmesan cheese
- 1/4 teaspoon paprika
1. In a small saucepan, over medium-high heat, melt butter. Sprinkle with 1 tablespoon of the flour. Cook for 2 min, stirring constantly. Whisk in the broth, salt (if using) and water. Bring to boil. Reduce heat and simmer, stirring constantly, for 3-4 min, until thickened.
2. Preheat oven to 400F.
3. In a large bowl, combine chicken and remaining tablespoon of flour. Stir in carrots, spinach (if using), onion, corn, milk, thyme, marjoram and the prepared chicken broth sauce. Transfer to a large casserole. Top with mashed potatoes. Sprinkle with Parmesan cheese and paprika. Bake until bubbling and potatoes are golden, 30-35 min.
Verdict: I did not like this very much. It didn’t really have the same depth of flavour that I find in versions where I use ground beef. I am not sure why, because I love chicken, but I guess it just didn’t work for me in this meal.
And I forgot to take a picture of this meal. 😦