Meal-Prep Monday: Chicken Adobo (Filipino Style)

Hi There!

The Filipino Chicken Adobo that I grew up with was a stew made with chicken, beef or pork that we placed on steamed rice.  The best part for me was mixing the stew liquid with my rice (at one point, I was convinced that I could live just off of that).

If you were to ask three different Filipinos how they make adobo, you will get three different answers.  Even if you were to go to the Philippines and asked three different people in the same village, you will get three different answers.   It’s kind of like mole with Mexicans – you ask three different people how they make their mole, you will get three different answers.

When I was (trying) to learn how to make this dish, my Mom would adjust amounts by taste – she never knew if it was 1 cup of this and 2 teaspoons of that.  At one point I did measure out everything, but can’t seem to find the recipe that I made out.  Even now, I season to taste (which probably doesn’t help my fellow readers much!)  Fear not, I found a recipe that was close to the ratios of the ingredients that I used (see below).  However, the way I was taught to make it was slightly different.

You will need:

Chicken drumsticks, thighs and/or wings (I used a package of 4 thighs and drumsticks each)

4 cloves Garlic

1 sliced or chopped onion

Whole Peppercorn

3 Bay Leaves

White or Apple Cider Vinegar (there is debate on which to use among Filipinos, I hear!)

Soy Sauce

Water

Sugar (brown or regular, again, up to debate)

Fresh ground salt/pepper to taste

Steamed Rice for Serving

Gathered all the ingredients first, of course

This dish can be made on a stove top, slow cooker or pressure cooker.  Today, I went old-school and made it on my stove top.

A lot of recipes will state to let the chicken sit in the soy sauce/vingar marinade for 1 to 3 hours.  However, this recipe seems so forgiving that, if you just put everything in the pot, it would still come out delicious!

In fact, that is what I did – I just threw everything in the pot, from the liquids (soy sauce, vinegar and water) in a 1:2:1 ratio (for example, 1 cup soy sauce, 2 cups vinegar, 1 cup water) into my stock pot.  Then added the garlic, onion, peppercorn and bay leaves.


Followed by the meat.


Allow to come to a boil, then cover and simmer for 30 to 45 minutes until cooked through.

Serve on top of freshly steamed rice, with vegetables of choice, such as steamed green beans or asparagus.

No, I didn’t eat the bay leaf…

Disclaimer: I sometimes forget the peppercorn when I make this.  However, because this dish is so forgiving (at least for me), it still tastes great with just the fresh ground pepper on top.

There you have it!  Have you made Filipino Adobo too?  What did you think of it?  Please leave your comments in the box below!

Until next time!

–Maeven

Recipe:

https://www.kawalingpinoy.com/chicken-adobo/

 

 

 

 

 

Meal Prep Monday:  One Skillet Steak and Asparagus with Spicy Mustard

I saw this recipe on my Facebook feed once, claiming that this was one of the more popular recipes on Bon Appetit.  So I skimmed through the comments (and photos) of what some of the followers had posted and thought, “Ok, challenge accepted!”

Continue reading “Meal Prep Monday:  One Skillet Steak and Asparagus with Spicy Mustard”

Meal Prep Monday: Grilling Edition

Now that grilling season is in full swing, it seems like anything would taste better grilled.  Not to mention that your house doesn’t smell like what you had been cooking afterwards.

This recipe is all about grilled chicken.  What makes it great is that,  by the way it’s marinated, the chicken is most and well flavored throughout (not just on the surface).

I started by gathering my ingredients:

  • 4 boneless, skinless chicken breasts 
  • 6 tablespoons extra virgin olive oil
  • large garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1-1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 teaspoons lemon zest, from one lemon

I took the chicken breasts, placed them between wax paper and pounded them flat (you can use a mallet or the bottom of a pan).

Next, take a gallon sized plastic bag and place as the ingredients for the marinade inside.  Mix. Then place the chicken breasts in the bag, making sure that each side is coated well with the marinade.  Let the bag rest flat on a plate in the refrigerator for 4 to 8 hours.

Heat up your grill – the hotter it is, the nicer the grill marks on the chicken.  Heat each side for up to 2 to 3 minutes.

It smelled so delicious! Even my outdoor cats were curious to what I was doing.

Bubba was wondering what smelled so delicious!

Now you can enjoy the grilled chicken in salad,  or accompany it with grilled vegetables, or have it in a sandwich.

There you have it, I hope that you enjoy it too!

–Maeven

Recipe:

http://www.onceuponachef.com/recipes/perfectly-grilled-chicken-breasts.html

Meal Prep Monday: Pork and Asparagus Stir-Fry

Another busy weekend with a lot to do and I still had to make my lunches for the week!  Luckily, with this recipe from Nom Nom Paleo, it was quick and easy fixings!

Full Disclaimer:  I really did intend to follow this recipe by the letter.  However, I had forgotten to get shallots and I’m a wuss when it comes to spicy foods, so I had to make a couple of substitutions.

First, I had gathered all my ingredients. Here is the list with my substitutions (in bold):

1 pound asparagus

1 tablespoon coconut oil

1 sweet onion, finely chopped

Sea salt or kosher salt

4 garlic cloves, minced

1 pound ground pork

2 or 3 mini sweet peppers

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 teaspoons fish sauce

1 teaspoon toasted sesame oil

2 scallions, trimmed and thinly sliced  I forgot to get this too! 

Then, I heated up a pan and added the coconut oil.  When its warm enough, add the chopped onion and salt; stir until the onion becomes opaque, then add the garlic. After about a minute add the ground pork.  Cook until it is no longer pink.

Add the asparagus and the sweet peppers.

Then stir in the soy sauce, rice vinegar, fish sauce and sesame oil.  Cook for another few minutes.  Turn off the heat and adjust the seasoning, if needed.  Pro Tip:  This can also be paired with cauliflower rice for more veggie goodness!

There you have it!  Did you make this as well?  How did it turn out?  Leave your comments below!

Have a great week!

–Maeven

 

 

Recipe:

http://nomnompaleo.com/2017/05/15/201705152017051520170515spicy-pork-and-asparagus-stir-fry

Meal Prep Monday: Tomato & Mushroom Beef Shortribs

There is nothing I like better than to multi-task.  So if all I need to do is throw ingredients into a pot, turn it on, and forget about it (for a short while).

I gathered my ingredients. 

I decided to try rainbow baby carrots and shitake mushrooms as substitutes. 

First,  I seasoned the short ribs with salt and pepper.  Heat the butter (or fat of choice) in the pressure cooker.   Sear the ribs on both sides until browned.  Once they are done, then transfer onto a platter. 

Place the chopped celery, onions and carrots into the pot.  Saute and season with salt and pepper until they are softened. 
Add the mushrooms, garlic…

Then the marinara sauce, broth, and 1 tablespoon of balsamic vinegar. 
Place the ribs back into the pot and combine. Increase the heat, close and lock the lid.  Continue to heat at high pressure for 35 minutes.  When finished, let the pressure come down naturally.  

Open up the pot and add the remaining balsamic vinegar and season to taste.
Smells so good, don’t be surprised if it’s all gone before long. 

Enjoy!

–Maeven

Recipe:

http://nomnompaleo.com/post/34093639615/pressure-cooker-porcini-and-tomato-beef-short-ribs

Meal Prep Monday: Spinach, Tomato and Cheese Quiche

I made this once for our potluck, and liked it so much that I decided to make this for my lunch for the week.  

I set my oven to 375 degrees.  I placed one pie crust dough and placed it in a greased baking dish.  I used 2.5 cups of shredded Swiss and Gruyere cheeses. 

I then heated up a pan and I sauteed a shallot in some olive oil.  I added the tomatoes and spinach.

I whisked the eggs with some milk, and blended the cooked spinach, tomato, shallots, herbs, salt and pepper.  

After that,  I poured the mixture into the pie crust with cheese, and placed the whole thing in the oven to bake for 35 to 45 minutes. 

When it is finished,  let it cool and divide it between the containers for the week.  The quiche can be paired with a salad, fruit, or vegetables.
Its very light, yet filling, and very dee-lish!

I hope that you enjoy this dish as I have. 

–Maeven

Based on this recipe:

http://www.food.com/recipe/crustless-swiss-chard-quiche-311434