Soup & Salad

I feel very lucky – today I did nothing but cook and hang out with the cats.  This evening I get to spend time with Jordan and eat all the delicious things I made.  You should make them too!

For lunch, I made panko-breaded chicken and salad with a lime vinaigrette and then later on I made a really hearty and spicy chicken and vegetable soup.  It could easily be made vegetarian – just substitute chicken stock with vegetable stock and leave out the chicken (duh, right?)

This is my other kitty, Kona…and yes, he is as mischievous as he looks.

Pan-fried Panko Chicken with Salad and Lime Vinaigrette

Serves 3 or 4

For the Chicken:

Ingredients

About 1 lb of chicken breast(s) (I used tenderloins)

1/2 c all purpose flour

1 egg

3/4 c panko bread crumbs

2-3 tbsp olive oil

1/2 tbsp butter (preferably unsalted)

salt and pepper

Directions

Start by setting up three stations: the flour on one plate, the breadcrumbs on another plate and the egg beaten with a bit of water in a shallow bowl.  Arrange them in this order for convenience: flour, egg, breadcrumbs.  Start by seasoning the chicken well with salt and freshly cracked pepper.  Start the first layer of the breading by turning the chicken over and over in the flour until there is a thin layer on the entire front and back of the chicken.  Then dip the chicken into the egg mixture.  Finally, add the final coating by turning the chicken over and over in the panko breadcrumbs until completely covered.  Repeat until all the chicken is breaded.  Meanwhile, heat 2-3 tbsp of olive oil and about 1/2 tbsp of unsalted butter in a large skillet over medium heat.  Roll the skillet around to make sure there is an even layer of oil and butter in the pan.  When the pan is nice and evenly hot, start placing the chicken in the pan.  Don’t overcrowd the chicken otherwise it won’t cook evenly and the temperature of the pan will decrease so you may have to cook the chicken in two batches.  After about 4-5 minutes, flip the chicken and cook for an additional 2-3 minutes on the other side.  Remove the chicken from the pan and let is rest and drain on a plate covered with a paper towel for 5 minutes.  While the chicken rests, make the vinaigrette.

Garlicky Lime Vinaigrette

3/4 – 1 c olive oil

1 tbsp lime zest

Juice of three limes (about 1/4 c)

3 cloves garlic, finely minced

salt and pepper to taste

Directions

Combine the lime zest, juice, garlic, salt and pepper in a small bowl.  While whisking this mixture, add the olive oil in a slow stream.  Pour vinaigrette over salad greens and serve.

This soup is a variation of the Spicy Chicken and Hominy Soup in The Golden Door Cooks At Home.  It is very simple and fast to make and so so so goooood with fresh avocado.

Spicy Chicken and Vegetable Soup

Serves 8

Ingredients

2 tbsp olive oil

2 medium carrots, diced (1 c)

1 medium onion, diced (1 c)

2 celery ribs, diced (1 c)

2 garlic cloves, minced

2 tsp ancho chili powder

1 tsp ground cumin

1 tsp dried oregano

1 tsp kosher salt, or to taste

6 c Chicken Stock or store-bought low-sodium broth

1 (12 oz) skinless chicken breast on the bone or 7 oz boneless skinless chicken breast (I doubled this)

1 1/2 c corn kernels (I used fresh off the cob; in Door, the chef uses 1, 15.5 oz can of hominy, drained)

1 can diced tomatoes (in Door, the chef uses 1 cup crushed tomatoes)

1 chipotle chile in adobo, seeded and chopped

1 medium avocado, diced

Juice of 1 lime

Directions

Heat 2 tbsp olive oil in a stockpot over medium heat.  Add the carrots, onion, celery and garlic and cook for 4-5 minutes until softened but not brown.  Stir occasionally.  Add the chili powder, cumin, oregano and salt and cook, stirring for 1 minute.  Add the stock or broth and bring to a boil.  Add the chicken breast and reduce the heat (since I used chicken breast, I cut it up before adding it.  In Door, the chef suggests adding chicken breast on the bone then removing after cooking, cutting it up and adding it back to the soup).  Simmer, covered, until the chicken is cooked through, about 15 minutes.

Stir in the corn, diced tomatoes and chipotle and simmer for 5 minutes.  Remove the pan from the heat.  Stir in the lime juice.  Serve hot with diced avocado and sour cream.

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This entry was published on May 18, 2010 at 6:25 pm. It’s filed under Chicken, Culinary School, Culinary Student, Salad, Soup/Stew, Vinaigrette and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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