How To Prepare Honey soy marinated chicken (and many more Meat Recipes...)

This week, I heated up my plancha for the first time. It’s definitely summer. I love how you can use it with any and every ingredient (I can’t wait to try cooking oysters on it, yep), and still feel like you’re eating healthy. You know, because of the whole no cooked fat thing. Of course, if you cook bacon on a plancha, the no-fat rule won’t work as well, but it’s your choice, live with it.
I chose to make marinated chicken because it was a no-fuss and no-fat recipe.



Healthy, quick and good, what more can you ask for? Tasty maybe. Check, check, check, and check.Uburyo Bworoshye bwo Gukora Boulettes
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Honey soy marinated chicken

Prep time: 15 minutes + 1 hour marinating
Cooking time: 15 minutes
Serves 3-4
 Ingredients:
- 4 chicken breasts
- 4 tbsp honey
- 4 tbsp soy sauce
- 2 tsp sesame seeds + 1 tsp to decorate
- salt and pepper
Directions:
1. Mix honey, soy sauce and sesame seeds in a bowl, until well blended. Finely chop the chicken breasts, removing any unwanted fat. Place them in a large bowl or dish, cover with marinade, stir to coat well. Cover and refrigerate for at least an hour, or overnight.
2. Heat a plancha, skillet or wok. If you’re using a skillet, add a bit of vegetable oil over high heat. Grill or sear the chopped chicken, stirring regularly, then lower heat and cook for 5 to 10 minutes, until cooked through. Season with salt and pepper.
3. Sprinkle with sesame seeds right before serving.
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My tips:
- You can add 2 tbsp ketchup to the marinade.
- You can also add the juice of ½ lime to give it more of a thai touch.
- You can also use this marinade with pork chops, chopped beef… it’s very versatile.

Patatas bravas with chorizo

I’ve had my fair share of tapas in my day, what with the million summers I spent in Spain, but patatas bravas I’d never had before. Boy didn’t I know what I was missing. I kind of prided myself on being the tapas expert, but really, you’re missing out if you’re not having patatas bravas -with chorizo -with a glass of red wine. Picture them sprinkled with fresh parsley, because of course I forgot to add it before taking the picture. It’s a glorious appetizer.
I know, it doesn’t really look  like much, but it’s great on all appetizer levels: it’s very (surprisingly, I’d say) tasty, it’s filling, and it’s cheap. So if you have a crowd coming over for l’apéro as we say in French (meaning: they don’t expect a three-course dinner, but they’re still eager to fill their stomachs somehow), whip up a batch of patatas bravas. Plus you can make them in advance, and reheat them right when you need them. Me gusta. (Oh, and since Spain happened to have won the Euro on Sunday, let’s pretend I give a shit and this is in honor of their victory.)
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Patatas bravas with chorizo

Prep time: 20 minutes
Cooking time: 40 minutes
Serves 4
Ingredients:
- 1 1/2 or 2 lb potatoes
- 8 oz chorizo
- 1 (14 oz) can chopped tomatoes
- 3 tbsp olive oil
- 3 garlic cloves, sliced
- 1 pinch dried thyme (or to taste)
- 1 tsp paprika
- 2 tsp sherry (or armagnac, or cognac)
- 1 handful fresh flat leaf parsley, roughly chopped
Directions:
1. Preheat oven to 400°F. Peel (if you wish, I didn’t) the potatoes, and cut them into 1 1/4 inch cubes. Place them into a large roasting pan, coat them with 1 tbsp olive oil, salt, pepper, and toss well. Roast for 40 minutes, tossing after 20 minutes.
2. In the meantime, make the sauce. Cut the chorizo into thick slices. In a large frying pan over medium heat, add the chorizo (without any oil) and sauté for about 5 minutes, stirring frequently, until brown on all sides. Remove from pan and set aside.
3. In the same frying pan over medium-low heat, add remaining olive oil. Add sliced garlic and cook for 1 minute, until tender. Add paprika and thyme, stir and cook for 1 minute. Add sherry (or armagnac or cognac) and chopped tomatoes. Stir and simmer sauce for 5 to 10 minutes, until thickened a bit. Season with salt and pepper.
4. When the potatoes are golden and crisp, add them and the chorizo to the sauce. Stir and let all the ingredients incorporate for a few minutes. Sprinkle with fresh parsley and serve warm.
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My tips:
- I added armagnac because I didn’t have sherry, and I’m pretty sure it’s what gave this dish its special taste. Other liquors would probably work as well.
- You can serve this appetizer with almonds, olives and white bread on the side.
- This recipe can also be turned into a main dish: serve with a salad.
- For vegetarians, patatas bravas without chorizo are also a classic.

Balsamic sage pork

I served this pork with the polenta recipe I posted yesterday: it was simple, yet elegant. A pefect Wednesday lunch with my sister. Sometimes it feels good to take care of yourself a bit better than on an usual day.
Confession: I had never bought sage before, I wasn’t even sure that I had picked the right herb bunch at the store, since I had no clear idea what it looked like… I remember a former roommate of mine growing it in the living room. Back then I thought ‘why the hell is he growing sage? how is he ever going to get use of it on a daily basis?’ Of course, as with most of my stories, I was wrong. Now that I know what sage is about, I understand his will to have it around at all times. He is smart.
Now I know I want to use it more, but I’m still not comfortable enough with it to improvise, so I’m not sure what my next sage step should be. Feel free to inspire me!
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Balsamic sage pork

Prep time: 5 minutes
Cooking time: 15 minutes
Serves 2
Ingredients:
- 4 thin slices of pork
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 clove garlic, chopped
- 8 leaves sage, chopped + a few for garnish
Directions:
1. In a sauté pan over medium-high heat, heat the olive oil. Add garlic and cook for about 1 minute, until fragrant.  Deglaze the pan with balsamic vinegar, then add chopped sage. Stir and cook for 1-2 minutes.
2. Add pork to the pan, cook for 5 to 10 minutes, depending on the thickness of the meat, stirring well at the beginning to coat the meat with sauce. Serve warm, garnished with a sage leaf.
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My tips:
- If you wish to have more sauce (to serve with a side for instance), add 1 or 2 tbsp balsamic to deglaze.
- You can marinate the chopped sage in the balsamic vinegar ahead of time, to give it more flavor.
- If you substitute pork chops, add 1 tbsp balsamic and a few sage leaves.
- This recipe would most probably work really well with chicken breasts.

Spice rubbed pork

Now that I think of it, this recipe reminds me a bit of milanesas, but in a healthier, lighter version. Instead of coating the meat with breadcrumbs, you coat it with spices. Genius. You gain in flavors, and you lose in calories. My kind of equation.
After trying the spice-crusted salmon, I thought these might be a good idea. Obviously, they were. Even though I’m not a huge pork eater, I like trying my hand at cooking it now and then, just to feel like I am a real cook, you know, who cooks real stuff. Like pork. I totally fooled myself here, since these little slices are the cutest most non-butch thing ever, but at least I can picture myself barbecuing pork chops in the desert with a huge fork thing, while cursing at the heat.
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Spice rubbed pork

Prep time: 25 minutes
Cooking time: 10 minutes
Serves 2
Ingredients:
- 3 thin slices of pork
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp cumin
- 1/4 tsp oregano
- 1/8 tsp Cayenne pepper
- 1 tbsp olive oil
Directions:
1. Combine all the spices in a bowl, then spread on a plate. Coat both sides of the pork slices with the spice mix, rubbing with your fingers so the spices are well incorporated. Let sit for 20 minutes at room temperature.
2. In a saute pan over medium-high heat, heat the olive oil for 2 minutes. Add the pork and sauté on each side for a couple minutes, then lower heat and cook for a few minutes (the duration will depend on the thickness of the slice.) Serve warm with a tahini lime paste.
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My tips:
- You can also eat it cold the next day, with a salad or at a picnic, it works really well.
- I served them with a millet and green vegetable side, for a healthy lunch.
- If you choose a thicker piece of meat (like pork chops), let it sit slightly longer at step 1.

Marinated beef and noodle stir fry

Truth be told, I’ve never been one to order beef at a Chinese restaurant. When it comes to Asian food, I’m a seafood girl all the way. However, when beef is cut in thin strips and marinated in some of the best condiments in the world combined -sesame oil and soy sauce- it’s really hard to say no. Especially when it’s stir fried and topped with impossible-to-resist noodles (which, by the way, is true of every and any type of noodles.)
This recipe is super quick to throw together, and once again, SO much healthier than the take-out version that if only for this, you should try making it at home. But I can give ten other reasons why. Eat your veggies! Cook healthy, vegan and quick food! Mix it up (unless you’re one of those people who only ever eat Chinese take-out, but then I’m not sure you would be reading a food blog)! Surprise your friends! Add in any vegetable you fancy! Gulp down half a stir fry while making it and still don’t feel too bad about it, because it’s only good things in there!
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Marinated beef and noodle stir fry

Prep time: 20 minutes + 30 minutes marinade
Cooking time: 20 minutes
Serves 2-3
Ingredients:
- 1/2 lb lean beef
- 5 oz Chinese noodles or whole wheat spaghetti
- 3 tbsp sesame oil
- 5 tbsp soy sauce
- a pinch of Sriracha sauce or Tabasco (or to taste)
- 1 clove garlic, crushed
- 3.5 oz mushrooms (I used brown Shimeji), roughly chopped
- 2 tbsp  vegetable oil
- leaves from 1 head bok-choy (or 1/2 lb fresh spinach), roughly chopped
- 1 tbsp cornstarch
- stalk from 1 green onion, chopped
- sesame seeds for garnish
Directions:
1. Slice the beef in thin strips and place in a tupperware. In a small bowl, mix 4 tbsp soy sauce, 2 tbsp sesame oil, the Sriracha (or Tabasco) and the crushed garlic. Pour on the beef, stir to coat all the strips. Seal the tupperware and refrigerate for at least 30 minutes.
2. Cook the pasta al dente in boiling water, according to package instructions. Drain and rinse with cold water, return to pan and mix with 1 tbsp sesame oil and 1 tbsp soy sauce.
3. Place a wok (or a frying pan) over medium-high heat for a few minutes until it is very hot. Add the marinated beef, sauté for a few minutes until golden, then remove from pan.
4. In the same wok (or pan), return heat to medium, heat vegetable oil for 1 minute. Add mushrooms and sauté until golden. Add bok-choy (or spinach) and let soften for a few minutes, stirring occasionally. In a small bowl, mix the cornstarch with 2 tsp water. Add to the pan, then add noodles and beef, stir and sauté for 3 minutes.
5. Serve topped with chopped green onions and sesame seeds.
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My tips:
- Add 3 oz soy beans at step 4 if you wish.
- Add a pinch of fresh grated ginger to the marinade.
- If you have any marinade left, you can add it to the wok after you add all the vegetables.

Köfte {Turkish meatballs}

I discovered the other day that I live in “Little Istanbul.” Of course, I knew my neighborhood was predominantly Turkish (which I love love love, not sure why. Maybe it’s the language, or the color of the soups they make around the corner, or the old bearded guys with a Mediterranean face. I have a thing for old bearded guys with a Mediterranean face.) But the other day, they threw some sort of neighborhood party with a concert, and there was a sign below the stage reading “Little Istanbul.” Somehow, now that it’s tagged, I feel like the Turkishness of it all is more real. Which compels me to cook Turkish food.
My first thought was: “köfte!” (I actually said “kefta”, but I was talking with a Turkish friend who corrected me, so I’m going to try to pretend that I know the least bit about the culture.) I’ve always loved köfte, to me they’re like fancier meatballs. And god knows how close to my heart meatballs are. I yet have to show it to you here, but all in due time my friends. So, why fancy? I think it’s the oval shape. It’s like it’s meatballs that decided to stand out from the crowd and say “hey, I want to be oval, so f*** you round meatballs.” I totally just made a köfte speak, because I’m sure they have a soul.
These didn’t end up looking quite like I expected, mostly because I (still!) don’t have an electric mixer, so the texture wasn’t the typically smooth texture of köfte. But the taste, oh the taste. All of the Mediterranean spices and herbs, and then some. All of the trips South I ever took. Awesomeness shaped into an oval.
PS. I served them with a bulgur recipe which I will post tomorrow…
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Köfte (Turkish meatballs)

Prep time: 10 minutes
Cooking time: 25-30 minutes
Yields about 10 meatballs
Ingredients:
- 1 lb lean ground beef
- 2 slices white bread, torn into small pieces
- 1 egg
- 1/2 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 tsp salt
- 1/2 cup fresh cilantro, chopped
- 1/4 cup flat leaf parsley, chopped
- 1/4 fresh mint, chopped
- 1/4 tsp cinammon
- 1/8 tsp Cayenne pepper
- 1/2 tbsp paprika
- 1/2 tsp cumin
- pepper, to taste
Directions:
1. Preheat oven to 375°C. Line a baking sheet with tin foil.
2. Combine all the ingredients in a large bowl and knead with your hands until well combined (or use a food processor.)
3. Shape tightly packed meatballs into ovals. Make sure that there is no hollow spot in the meatballs. Place on the baking sheet. Bake for 25 minutes, flipping the meatballs after about 15 minutes. Check after 20 minutes: if they’re brown all over, they are ready.
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My tips:
- With a food processor, the consistency of the meatballs will be smoother.
- Substitute ground lamb, if desired.
- Substitute 1/3 cup breadcrumbs for the sliced bread.
- Make them a day ahead, bake for 15 minutes, let cool before refrigerating, then bake in a preheated oven for another 10-15 minutes right before serving.

Chicken and chorizo

Weekend dish my friends! Remember that inner doubt I had about chicken? This recipe makes me forget it all. For all the reasons you should expect from a chicken dish: it’s a one-pot meal, it’s easy to make, and the taste is very different from your typical “Tuesday night chicken dinner”. Yep, and you know why? Because it’s a weekend dish! Colors and exotic tastes to remind you that there’s more to life than routine, even if you don’t have time to cook, even if you don’t want to spend a fortune on food. I think the blend of spices really is what gives this dish a kick, so if I were you I wouldn’t play around with them too much. You can also decide that you don’t know me and who am I to boss you around?! You would be right, too. Maybe.
And psst, little secret: I had it on a Wednesday and it was just as delicious, just fyi…
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Chicken and chorizo

Prep time: 15 minutes
Cooking time: 35 minutes
Serves 4
Ingredients:
- 1 lb chicken breasts
- 5 oz (140 g) chorizo
- 1 onion
- 2 cloves garlic, minced
- 1 red bell pepper
- 1 tsp cinammon
- 2 tsp paprika
- 1 tsp dried thyme
- 3 tbsp white wine
- 1 (15oz) can chopped tomatoes
- 1 cup chicken broth
- 1 (15 oz) can chickpeas, drained and rinsed (if canned)
- 1 cup fresh flat-leaf parsley, roughly chopped
- 1 tbsp olive oil
- salt and pepper
Directions:
1. Slice the chorizo and cut the chicken into bite-size pieces.
2. Pour olive oil in a large frying pan over high heat, then add chorizo. Fry for 3-5 minutes, until browned and crisp. Transfer to a plate and set aside.
3. Add the chicken to the pan, season with salt and pepper, and fry for 10 minutes, stirring often, until golden.
4. While the chicken cooks, thinly slice the onion and bell pepper. Add to the pan and reduce the heat. Cook for 10 minutes, stirring occasionally, until the onion and pepper have softened.
5. Stir in the cinnamon, paprika and thyme, and cook for 1 minute, until fragrant.
6. Reduce the heat to medium, pour the wine and cook until it reduces to nothing.
7. Add the tomatoes and broth, stir, simmer for 15 minutes, uncovered, until the sauce has thickened.
8. Add the chickpeas and chorizo, stir well, cook for 2 minutes, until heated through.
9. Before serving, add chopped parsley. Season to taste. Serve warm, or reheat the next day.
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My tips:
- This dish is fabulous reheated. You can plan to make it a bit ahead of time, stop the cooking a few minutes before the sauce is really thick (step 7), then reheat it over medium heat for 10-15 minutes, stirring frequently, just before serving.
- You can serve it over couscous, pasta, pilaf rice, or simply with crusty bread.
Uburyo Bworoshye bwo Gukora Boulettes

Pan-seared tenderloin with prunes

 

Another quick and easy recipe, I seem to be on a roll lately. Maybe I’m on vacation, and who knows, I want to spend as little time coming up with complex recipes as possible. Which, I agree, isn’t that logical come to think of it. But it’s often how it goes though: the less time on my hands, the more I spend cooking. I like channeling the frantic (and sometimes neurotic) energy of other life events to use in the kitchen, so sue me. These days on the contrary, I’ve been idle, lazy, at peace… and I’ve loved it. The break is almost over though, which means soon I’ll go back to cooking up a storm whenever I have too much on my plate.

This is probably the easiest way to cook tenderloin, besides maybe baking it in the oven without any other condiments. I decided to add prunes to the pan, because my mom always made pork roasts with prunes. It was one of her easy specialty dishes that made it look like she actually cooked, since she HATES spending time in the kitchen, and always found a way to avoid that particular room as much as she could. She was really good at that. Makes you wonder how she put dinner on the table for 4 people every weeknight for almost 20 years. And I’m sure now that her children are grown up she tells herself everyday how lucky she is not to have to answer to “what’s for dinner tonight?”. This, on the other hand, is one of my favorite questions in the world. I guess I inherited it from my dad’s part of the family. Just guessing.
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Pan-seared tenderloin with prunes

Prep time: 5 minutes
Cooking time: 15 minutes
Serves 4
Ingredients:
- 1 (1 lb) tenderloin
- 2 tsp salt
- 1 1/2 tsp freshly cracked pepper
- 1 tbsp olive oil
- 1/2 cup pitted prunes, roughly chopped
Directions:
1. Combine the salt and pepper and spread on a chopping board. Rub the tenderloin in the salt and pepper several times, so all the sides are coated.
2. Heat the olive oil in a skillet over medium-high heat for 2 minutes. Add tenderloin, cook for 2-3 minutes, turn it over, cook for another 2 minutes, then reduce heat to medium. Add prunes to the skillet. Cook for 10-15 minutes. Serve immediately.
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My tips:
- Cook for another 10 minutes if you like your meat well-done.
- It’s delicious as cold cuts the next day, or in a sandwich.
Source: clementinecuisine original.