Category Archives: Chicken

Karl’s Caldo Verde (Green Soup) without Garlic and Onions

Caldo verde is a traditional Portuguese soup—caldo: broth/soup and verde: green. I have made this soup before, but various food issues with my family have prevented me from making it “authentically.” In its simplest form it is just greens, potatoes, onions, garlic, pepper, and chicken broth. Last time, I had to make this soup without potatoes and this time I need to eliminate the garlic and onions. I am not sure I can still call this a “Portuguese” caldo verde, because—even though it will still be a “green soup”—I am eliminating three of the six basic ingredients.

Karl’s Caldo Verde (Green Soup) without Garlic and Onions

Karl’s Caldo Verde (Green Soup) without Garlic and Onions

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Filed under Chicken, Main Dishes, Vegan

Karl’s Quick Chicken Shawarma

Wildly adapted from a Delish recipe

Sometimes a recipe comes from a cascade of little events. Today, I bought some soft pita bread for my wife—she has two temporary crowns and her usual pita chips would be too had for her to chew. Later, she decided—since we had pita bread—that what she really wanted for dinner was chicken shawarma. “Real” shawarma is roasted on a vertical spit, which is device that is out of the range of most home cooks. The meat for shawarma is also usually marinated for at least a day. How was I going to satisfy my wife in less than an afternoon?

Karl’s Quick Chicken Shawarma

Karl’s Quick Chicken Shawarma

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Karl’s Spicy Chicken with Pan Fried Noodles without Garlic and Onions

My Spicy Chicken with Pan Fried Noodles is one of my daughters favorite dishes. Unfortunately, daughter Miriam is “off” onions and garlic at the moment. However, this is a dish that is dominated by onions and garlic—a whole large yellow onion, 8-10 cloves of garlic, and tablespoons of chili garlic sauce. Making it taste even close to the original is going to be quite the challenge.

Karl’s Spicy Chicken with Pan Fried Noodles without Garlic and Onions

Karl’s Spicy Chicken with Pan Fried Noodles
without Garlic and Onions

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Karl’s Barbecued Big Plate Chicken (Da Pan Ji)

Jan asked for Central Asian barbecued chicken—at our house this means Uyghur. However—do to the scarcity of fuel—the Uyghurs would never barbecue chicken. A signature dish of the Xinjiang region is Big Plate Chicken (Da Pan Ji). I decided to adapt the flavors of this usually wok sautéed dish into a barbecue sauce for the grill.

Karl’s Barbecued Big Plate Chicken (Da Pan Ji)

Karl’s Barbecued Big Plate Chicken (Da Pan Ji)

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Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices

Karl’s Minestrone with Chicken Meatballs

Daughter Miriam is having trouble with her jaw, so she needs soft foods. She is also off onions and garlic. I decided that a specially adapted minestrone soup would be a good choice for Sunday dinner.

Karl’s Minestrone with Chicken Meatballs

Karl’s Minestrone with Chicken Meatballs

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Karl’s Baked Italian Chicken

As my main dish to go with my farro salad, I decided to bake some chicken. When I was a child—in the ‘60s—my mother would bake chicken drenched in Wishbone Italian dressing—son-in-law pointed out that her remembered that this recipe was actually on the bottle. Since I had already made more dressing that I needed for my salad I decided to replicate this fondly remembered dish.

Karl’s Baked Italian Chicken

Karl’s Baked Italian Chicken

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Karl’s Thai Chicken Satay with Peanut Sauce

Adapted from a RasaMalaysia recipe

Wife Jan asked for chicken satay for Sunday’s dinner. If you search for this dish on-line you will find it spelled both “satay” and “sate.” While these are basically the same dish, the difference lies in whether the recipe has more Thai or Indonesian influence in the seasoning. While the recipe I based this one on was more Malaysian, I pushed it toward Thailand in my choices of ingredients.

Karl’s Thai Chicken Satay with Peanut Sauce

Karl’s Thai Chicken Satay with Peanut Sauce

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Karl’s Weeknight Chicken Wonton Asian Fusion Soup

Sometimes, I want something quick and easy for a weekday dinner. Trader Joe’s has frozen chicken mini wantons that make for a good soup starter. Turning to a broth for this soup I was in a dilemma, do I make it Chinese—with chicken broth and ginger—or Japanese—with miso and dashi? My daughters’ philosophy is, “Why choose?”, so I went with both. For vegetables, I went with some of my family’s favorites—Shanghai bok choy, napa cabbage, and green onion.

Karl’s Weeknight Chicken Wonton Asian Fusion Soup

Karl’s Weeknight Chicken Wonton Asian Fusion Soup

The most common bok choy found in Western supermarkets are the large white stalked kind. I find this type unappealing. While there is plenty of vitamins in the dark leaves, the stalks become slimy when even slightly overcooked. Shanghai bok choy are smaller and green all over, with a better balance between stalk and leaves.

Karl’s Chicken Wonton Asian Fusion Soup

Ingredients

1 can (14.5 oz) low sodium chicken broth
3-4 fresh ginger, sliced into coins

2-3 Tbs. white miso
1½ cups dashi (1 ½ cups water plus 1½ tsp. HonDashi powder)

2 cups Shanghai bok choy, chopped into 1 inch pieces, stems and greens kept separately
1 cup napa cabbage, sliced thick and leafy parts kept separately
3-4 green onions, sliced into 1½ inch pieces, white and green kept separately

5-7 frozen chicken mini wontons per person, about half a bag

Directions

1. Put the chicken broth, ginger, and one cup of water into a medium soup pot.

Tip: Add the Hondashi to the pot later—it changes flavor if you boil it too much.

Note: While I usually prefer to make fresh dashi, for a quick meal I bend a little.

2. Put half a cup of boiling water into a measuring cup and mix in the miso paste.

Tip: If you just add the miso paste to the pot you might end up with lumps of miso in your soup. If you blend it with water first you can make sure that you’ve gotten all the lumps out.

Note: Some miso pastes have chunks of soy beans left in it. If you do have the chunky type of miso, the dissolved miso can be strained, as you add it to the pot.

3. Bring the pot to a boil and add the stems of the bok choi, the thick parts ofthe napa cabbage, and white parts of the green onions.

4. Reduce the heat and simmer the soup for 3-4 minutes.

5. Add the wontons, bok choi greens and leafy napa cabbage parts to the pot.

6. Continue simmering for another two minutes.

7. Stir in the green onion tops and dashi.

8. Simmer the soup for another 2-3 minutes and serve.

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Karl’s White Peach Teriyaki Chicken Wings

I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. I made some white peach jam and I tried using it in many dishes—I actually made this meal months ago. For this meal it was as an addition to a teriyaki marinade for barbecued chicken wings. To go with the wings, I grilled some corn and I made sure that there was plenty of leftover sweet teriyaki sauce to pour over steamed rice.

Karl’s White Peach Teriyaki Chicken Wings


Karl’s White Peach Teriyaki Chicken Wings

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Karl’s Cock-a-Leekie Soup

Wife Jan has just had dental work and needs something soft and filling, a tasty soup would fit the bill. Cock-a-leekie soup is a traditional Scottish soup from the 16th Century when Scotland and France were aligned against England. Originally a French chicken and onion soup, the Scots used their local ingredients—leeks and barley to make a similar soup.

Karl’s Cock-a-Leekie Soup

Karl’s Cock-a-Leekie Soup

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