Thai Chicken Quinoa. Say hello to your stereotypical trying-to-be-healthy Monday recipe.
Like the many Mondays that have come before, I attempt to lure you in with the promise of half-assed vegetables and a balanced meal. Only to finish you off with a bowl full of butter and a glass of tequila on Friday. I guess it doesn’t have to be Monday… but it is. And the truth is that even though I like quinoa, one of my main goals in life is seeing how many unhealthy things that I love can be stuffed inside the same bowl so I can dub the entire thing health food.
Bacon grease, cheese and brown butter breadcrumbs? I love how that works. And I want to tell you that this is another one of my cop-out Thai recipes because it sort of is, but I just love that sauce soooooo much. Don’t worry. Print Thai Chicken Quinoa Bowl Yield: serves 2 Total Time: 30 minutes Ingredients: Directions: Prepare quinoa according to directions, which will most likely call for 1 cup of liquid. So many veggies for me! Asian Broccoli Slaw. Coleslaw for broccoli lovers.
This recipe falls into the category I call, “Totally Trader Joe’s,” meaning that all of the ingredients can be purchased at a Trader Joe’s. I’m a devoted TJ shopper. This family-run business started just down the road from where I grew up. I’m delighted with the way that the business has evolved. They bring high quality, natural and organic foods to shoppers who cannot afford to buy their groceries at Whole Foods (another chain I respect but whose price point is beyond many Americans these days). My husband despises broccoli. Asian Broccoli Slaw: Butter Dip Biscuits. Did the title of this recipe get your attention?
Butter. Dip. Biscuits. Hello lover. I just love biscuits. But big and fluffy is how I roll. Ingredients: 1 stick (1/2 cup) unsalted butter (see notes below) 2 1/2 cups all-purpose flour 4 tsp. granulated sugar 4 tsp. baking powder 2 tsp. kosher salt 1 3/4 cup buttermilk (see notes below) Directions: Preheat oven to 450F degrees. Momofuku. Perhaps no other chef today has racked up quite so many impassioned fans, as well as so many ardent detractors as New York's David Chang.
When it comes to public opinion, though, the 32-year-old, James Beard award-winning chef will be the first to say he "could not f**king care less.'' Unless you've been living under a rock or happily subsisting on a vegan, raw food diet, you know all about the famously potty-mouthed, Korean-American chef who has elevated the porky, spicy goodness of Korean street food to dazzling new heights. You know about his phenomenally successful restaurants in New York - Momofuku Noodle Bar, Momofuku Ssam Bar, Momofuku Milk Bar, Momofuku Ko, and the soon-to-open Momofuku Ma Peche.
And you know of the East Coast-West Coast ruckus he created last year when he told a New York audience, "F*****g every restaurant in San Francisco is just serving figs on a plate. Do something with your food. " Yeah, that David Chang. And what a story it is.
Thai. Indonesia. Korean. Philippines. Singapore. Vietnamese. Malaysia. Japanese. Chinese.