Justin & Meredith Winokur's Kitchen Cooking Notebook
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All for 'balsamic'
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Balsamic Chicken with Pasta and Broccoli -- back to top
I made a balsamic chicken marinade but it was a long time ago and I do not recall the recipe. I thought we had more chicken but I was wrong so to stretch the dish, we added whole wheat pasta and steamed broccoli. It was pretty good and the chicken came out pretty nicely. We had some leftover parmesan cheese which we put on too
Original Wordpress ID and Date: 1160, 2011-05-02_121443
Balsamic Broccoli Stir-Fry -- back to top
I made a balsamic broccoli stir-fry for a lunch side. I steamed some broccoli and then made a stir-fry sauce. It started with about a Tbsp of low sodium soy and maybe a tablespoon or two of balsamic. Then I added a bunch of garlic power and rosemary. Finally, a big scoop of corn starch. I do not know if it was the cornstarch or the heat of the pan, but I put it down and it sizzled then became solid. So, I made another batch but lighter on the corn starch and a cooler pan to start. I added the lightly steamed broccoli and tossed it a bunch when it was boiling. I then moved it to the container.
The sauce was acceptable but not as good as I wanted. I need to lookup difference recipes to see if something similar has been done and then modify them from there.
Original Wordpress ID and Date: 6147, 2013-05-28_205325
Balsamic Broccoli Chicken -- back to top
It came out very good. I was a bit worried that I didn't have enough sauce but I kept stirring and really let it keep cooking all mixed it. That cause more liquid to come out of broccoli and I was able to get enough liquid.
As I note in the recipe, the dressing was thicker than last time. Also, it was less sweet than the Trader Joes ones but I think I liked this more. Saves calories and lets me control the sweetness more.
I don't think I would make any changes for next time. I just need to remember that more liquid will come out as it heats in the pan all mixed.
Note: This recipe is now in the Recipe Book
Balsamic broccoli chicken
Mix together:
Take out
Add everything back together and add
Set aside. Cut up
Steam the broccoli for 4 minutes or until mostly done. Possibly in batches
Meanwhile. cut
Into strips. Coat with flour as needed. Add just enough canola oil to the pan to coat most of it and then also use pan. When hot (set to about 8/10) add the chicken. Let it cook until mostly done. Add the broccoli and the sauce. Stir and let the broccoli cook more. Keep stirring as more liquid from the broccoli mixes. Reduce the heat to 4-5 and let it keep cooking down. Keep stirring until everything is well coated and most of the sauce is thick and mixed well.
Notes: As noted above, this was much thicker dressing but I liked it. It is also worth noting that there aren't any chemicals, etc in it. It's all pretty natural
Item
x
Cal
Fat
Carbs
Pro
fib
per
tot
Ff dressing
6.0
15
0.0
3.0
0.0
0.0
0.33
1.95
Flour coating
0.8
110
0.0
23.0
3.0
0.0
2.77
2.08
Canola (mixed and for pan)
2.0
120
14.0
0.0
0.0
0.0
3.60
7.20
Corn starch
1.5
30
0.0
7.0
0.0
0.0
0.76
1.14
Chicken
0.7
16.00
10.67
Total
457.50
28.00
45.75
2.25
0.00
23.04
Per Serving
2.0
228.75
14.00
22.88
1.13
0.00
11.52
Original Wordpress ID and Date: 6327, 2013-07-18_202253
Balsamic Broccoli with Seitan and Yellow Squash -- back to top
I made my own seitan and used it to make a quick version of the balsamic broccoli.
For the seitan, I googled for Mark Bittman's recipe and found The Messy Apron site which I used as a guide. I used
I put it all in the food processor with the dough blade on the dough setting and added the liquids. It splattered everywhere inside so I need to do it better next time. I let it combine and eventually added a bit more gluten. The food processor really seemed to chop it up and it took a while to combine. When it eventually did, it seemed like it had been well chopped (not really a good thing). I let it sit for 20 minutes and then when I was going to cook it, I used my hands to stretch and mold it. Then it seemed to come together, look shiny, and be more what I expected. I think I should have done that before resting it (if it would work, not sure if the rest is what let it do that) or, at the very least, let it rest again for a while.
Anyway, to cook it, I read on the gluten box, to use the pressure cooker. I mixed:
I let it come to pressure and then I cooked it for 30 minutes (heat setting 3/10 on the induction burner) and let it naturally release (takes about another 5-10). They cooked up interestingly. There was a much more noticeable skin. And the bottoms were a bit more cooked and browned. Finally, the liquid turned into a syrup. I think I should have used heat setting 2/10.
As you can see from the picture, it was very airy. The final result had a nice texture and was pretty good, though too salty (reading over the ingredients, I am not surprised). I think I would consider the pressure cooker again if I am in a hurry but I was to try boiling it next time. Plus, then you have the leftover liquid to let it sit in.
It made just under a pound of seitan
For the balsamic broccoli, I basically went for a faster version of my previous iteration. I added:
For the veggies,
I had to use broccoli with the stalks. So I cut off and chopped the crowns and then finely chopped the stalks. I steamed all of them: I finely chopped the yellow squash but didn't steam it.
I added the squash to the pan and sautéed for a minute or so. I then added the sliced seitan and the broccoli. Finally, I added the sauce and let it all cook together.
The whole thing wasn't as good as prior times I did the balsamic broccoli. I do not know if it was the extra dressing or the lack of other ingredients. I don't_think_ it had to do with omitting the oil (and saving points!) but maybe.
The points for the whole thing came out really low:
| Item | x | Cal | Fat | Carbs | protein | fiber | per | Total |
|---|---|---|---|---|---|---|---|---|
| Ff dressing | 8 | 15 | 0 | 3 | 0 | 0 | 0.33 | 2.61 |
| Corn starch | 1.5 | 30 | 0 | 7 | 0 | 0 | 0.76 | 1.14 |
| Vital Wheat Gluten | 16 | 35 | 0.00 | 1.00 | 7.00 | 0.00 | 0.75 | 11.98 |
| Total | 725.00 | 0.00 | 50.50 | 112.00 | 0.00 | 15.72 | ||
| Per Serving | 2 | 362.50 | 0.00 | 25.25 | 56.00 | 0.00 | 7.86 |
Original Wordpress ID and Date: 6433, 2013-08-05_092306
Quick Balsamic Stir-Fry -- back to top
Meredith wasn’t very hungry and had her own leftovers so I threw together a stir-fry. I used my standard Balsamic Sauce recipe but threw together all of the vegetables.
See the photo below for a picture while cooking. I used mostly leftovers and things I had around. I am probably missing something, but it was
And WestSoy Seitan.
Overall, it was ok. I feel like this was not the best of the balsamic sauce iterations. But it may just be the mix of vegetables. Anyway, it was a quick and easy meal.
