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: 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: 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

Meal Prep Monday: Home-Made Chorizo

“You had me at ‘DIY Chorizo’…”

With Cinco de Mayo around the corner, a number of my favorite recipes include chorizo.  Over the years,  I found a favourite supermarket brand (Supremo) and a couple of local store brands (carnicerias that make their own chorizo).  

Then I found this recipe for DIY chorizo and I was stoked! 

I gathered up my ingredients and measured up the spices that I needed. 

I placed the spices on the ground pork and I used my hands to mix it altogether.

Once all is combined, cover the container, and leave it in the refrigerator for 1 to 3 days. This will allow all the flavors to marry. 

I admit,  the hardest part was the wait. 
Once it is ready,  heat up a skillet and place some of the chorizo there.  

The chorizo will, at first, get soupy.

After some time, all that will be left is a thin oil. 

The chorizo is done once it gets crispy.  From here, a variety of meals can be made, such as:
Chorizo and eggs…

…tacos…

And my personal favorite, enchiladas!

I am sure that beef can be substituted for pork – preferrably chuck, or with 15% or more of fat.  
There you have it! Paired with your favorite flavor margarita, your Cinco de Mayo will be a guaranteed hit!

–Maeven

Recipe:

http://www.bonappetit.com/story/diy-chorizo-recipe?mbid=social_facebook

Meal Prep Monday: Trader Joe’s Lemon Rosemary Chicken

It’s been a while since I had made anything with Chicken.  I had also read a LOT of good reviews for Spatchcocked Lemon Rosemary Chicken from Trader Joe’s. So, I decided to try it out.

The directions were pretty straight – forward. Heat up the oven to 375 degrees.  Place the chicken in a shallow baking pan. Roast for 60 to 75 minutes, as directed. 

When finished, I let it cool enough for me to handle.  I deboned the chicken (because they look at you funny if you go full-on Cave(wo)man in the office cafeteria).  I then placed some steamed asparagus with a medley of sweet potatoes. Bam! All done!

I hope that you found this easy,  too!

–Maeven

Meal Prep Monday: Bool Kogi Rice Bowl

I was shopping at Trader Joe’s and found the Bool Kogi – Korean-style marinated boneless beef ribs.  I just LOVE, LOVE LURVEEE Korean BBQ, specifically Bulgogi, so I decided to give it a try.  

It looks like this can be placed on an outdoor grill,  but after some online surfing,  some were cooking it in a grill pan or wok – I can definitely work with that!

First,  I prepared the rice.  You can pair this with any type of rice, such as brown,  wild,  or purple really.  However,  it has been a while since I made sushi rice, so I just made that.  

I heated up a grill pan and prepared the beef that way. Once the beef was finished, I placed it in the container on a layer of rice.  Then,  added sautéed spinach and pickled carrots & daikon. 

Voilà, my very own “almost bibimbop” bowl!


Did you try making Bool Kogi also?  How did it turn out? Please share in the comments below.

–Maeven 

Meal Prep Monday: Holiday Edition

I have been a fan of prime rib and had been curious in making it on my own.  I once saw an episode on a cooking show of how one of their chefs prepare their prime rib.  It had intimidated me because they had prepared a brine for it to sit in, then had a spice rub to place on it.  For them, it was a couple of days or more process (but for me, it wasn’t very convenient!)  With the way the holidays are this year, we had the Monday after off, which would give me more time to experiment. Continue reading “Meal Prep Monday: Holiday Edition”