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Tag Archives: green onions

WW Chinese Pineapple Chicken

27 Sep

Weight Watchers Pineapple Chicken 015

How many wagons have you fallen off of? Have you fallen off of the sweets wagon? The alcohol wagon? The Friends reruns until 4 a.m. wagon? The “I’m tired of being treated like shit” wagon?

Eventually, we all find ourselves looking at the tread indentations of that friggin’ wagon trailing away from us while mud is kicked up into our faces. We’ve fallen off. A particularly erotic eclair spreads its legs like an elusive crush, or that box o’ See’s candies bares its nickel-shaped nipples like a shameless Brad Pitt seducing Geena Davis; or a bad day requires a friend named Martini and the rest is Absolut history; or a sleepless evening can only be comforted by Ross and Rachel and Phoebe and Janice; or perhaps you don’t know what being treated nicely feels like, so you’ll take shit over nothing.

The expression is an old one (early 1900’s, to be exact), yet we apply it to so many areas in our lives that require restraint, reflection, admission, and determination, at some point. Should you feel misery and self-loathing when you fall off? Fuck no. Get back on when you can and try not to make the same mistake twice, and if you do, get back on and try not to make the same mistake thrice, and if you do, get back on and don’t make the same mistake…..you get it. Keep tryin’, kid. You’ll get there.

I fall off of the Weight Watchers wagon regularly. Do I get pissed at myself? Yeah, but not enough to damage me permanently or make me wallow in a maelstrom of guilt. I’ve learned to enjoy dusting myself off, to be honest. It builds character.

I mention this because this Chinese Pineapple Chicken dish was the first Weight Watchers meal I ever made when finally, at 60 pounds above my “normal” weight, I got on the wagon and actually tried to help myself. I signed up for Weight Watchers, weighed in, went to meetings, stopped being a pussy, started walking a lot, and, fifty pounds later, was healthier.

And I’m glad this dish was the first because it’s excellent. If it sucked, I would have fallen off the wagon within a week. This dish gave me some hope, and it also made me realize that my “cooking” mind was way, way too narrow. There are plenty of ways to enjoy and indulge in good food without feeling after every meal like a goose being prepped for foie gras harvesting.

I got this recipe out of one of the first brochures that I received when I signed up for Weight Watchers. This recipe serves four, and each portion is a 6 on the old WW system (PointPlus and 360° can fuck off non-haltingly).

Note: Asian Black Bean Sauce favors vary, so find one that you dig, and go with it.

Chinese Pineapple Chicken

Serves 4

Ingredients:

Cooking Spray

1 bunch of scallions (green onions), trimmed and sliced thinly

1 tbsp. chopped, fresh ginger (do not substitute for this)

1 tbsp. minced garlic

2 boneless, skinless chicken breasts, cut into 1″ cubes

2 cups crushed pineapple or pineapple chunks, packed in juice

1/4 cup Asian black bean sauce

2 cups cooked brown or white rice (I used brown rice in the pictures; it has more fiber, holmes.)

Makin’ It:

Heat a skillet over medium-high heat and coat it with cooking spray. Add in the scallions, ginger, and garlic. Saute and stir this for about 4 minutes until it’s nice and pungent. Add in the chicken and saute it until it’s browned and almost cooked through, about 7-8 minutes, stirring regularly.

Add in the pineapple (juice and all) and the Asian black bean sauce. Stir it all together well. Get this to a simmer, lower the heat to medium, and cook it, stirring often, until the chicken is cooked through and tender, about 5 to 8 minutes more.

Put 1/2 cup of rice on each plate, and divide the Chinese Pineapple Chicken amongst the four plates. You might get this:

Weight Watchers Pineapple Chicken 010

I put sriracha on the rice because I like spice to kick me in the nuts a bit.

It’s easy, fantastically tasty, and a good place to learn how to stay on the wagon.

Until later, eat, drink, and peace out.

©Jon Marino 2013

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Garlic Chicken Stir Fry

24 Jul

Garlic Chicken 022

Somewhere along the line, and I am thinking Emeril had a lot to do with this, people started going crazy with the garlic. I mention Emeril because every time he would add garlic to a recipe he was preparing, people started cheering in a “you shouldn’t do that, but fuck yeah” sort of way. In other words, it seemed that adding excess garlic to a dish became the equivalent of a Jagermeister shot at last call.

About 3 hours north of us in Gilroy, California, there is a garlic festival every year which draws thousands of people who get to sample everything from garlic bread to garlic ice cream. The health benefits of garlic have made headlines throughout the years as well. In an excellent memoir called Having Our Say: The Delany Sisters’ First 100 Years, the two centenarian African-American women attest to eating a chopped raw garlic clove and cod liver oil every morning, which was one of their secrets to longevity.

The Stinking Rose is a restaurant to which I have been both in San Francisco and Beverly Hills, and they specialize in festooning almost every dish with garlic. When you arrive, a jar of spreadable garlic awaits you on the table and the saturation just mounts from there: 40 Clove Chicken, Gnocchi in a garlic cream sauce, garlic fish and chips, and the obligatory garlic ice cream which, for me, works only as a novelty. When my wife and I went there for dinner some years ago, people nosed us for days afterward and seemed to pirouette away from us when we bid them “HHHHHHHHHHHHHHHHIiiiiiii” in an”H” heavy, breathy voice. I chased them and my wife shook her head at me.

This garlic chicken recipe is garlicky, of course, but not to a level leading to the ostacization we experienced. I gleaned this from the Better Homes and Gardens New Cookbook and didn’t really mess with it much because it’s solid.  In fact, a portion of this with a 1/2 cup o’ rice is a 6 on the Old Weight Watchers system (PointsPlus and 360° can fuck off interminably). This is quick-to-make, filling, light, and will give you a garlic fix should you need one.

Garlic Chicken Stir Fry

Makes 4 Servings

Old Weight Watchers Value: 6

Ingredients:

2 boneless, skinless chicken breast halves

1 cup water

3 tbsp. soy sauce

1 tbsp. rice or white wine vinegar

1 tbsp. cornstarch

2 tbsp. oil

10 green onions, sliced into 1″ pieces

1 cup sliced mushrooms

12 cloves garlic (or more), peeled and finely chopped

1/2 cup sliced water chestnuts (1/2 of a can drained)

2 cups hot cooked rice

Makin’ It:

Cut the chicken breasts into small pieces (1/2″) and put them in a resealable plastic bag. In a small bowl, stir together the water, soy sauce, and vinegar. Pour this over the chicken, seal the bag, and refrigerate it for 30 minutes or more. Drain the chicken and reserve the marinade. Whisk the cornstarch into the reserved marinade and set it aside for later.

In a large nonstick skillet or wok, heat the oil over medium-high heat. Add the green onions, mushrooms, and garlic and cook them for 2 minutes or so, until they’re tender. Remove these vegetables from the skillet and set them aside.

Now add the chicken to the skillet, cooking and stirring until it’s no longer pink, about 4 minutes or so. Push the chicken to the side of the skillet, give a quick stir to that reserved marinade (so the cornstarch doesn’t settle at the bottom), and pour it into the center of the skillet. Cook this until it’s thickened and bubbly (like Kim Kardashian), and then push the chicken back into the center and mix it all together. Return all of the veggies to the skillet and add the water chestnuts, too. Cook and stir this for a few minutes more and serve with rice.

Garlic Chicken 011

You can add cashews, too, but the WW points value will go up, of course. Piece of cake.

Until later, eat, drink, and peace out.

©Jon Marino 2013

Chicken Marsala

11 May

Chicken Marsala 2

One of the best family stories I have (and it will somehow segue into a Chicken Marsala recipe) involves my dad emigrating to the U.S. from Naples, Italy. I called him to verify this, but he told me it was too far back to remember.  Still, whether it’s true or not, it’s a classic story.

Rumor has it that before my pop came here on the boat, he was told how to order apple pie and coffee in English.  It was pretty much all he knew how to say in English when he took the train to Gardena, California, where the family was waiting for him. Now this was in the 1950’s, so we’re talking about a long train ride from New York to LA.

Every time he ordered, it’d be, “Whaddaya want, Mack?”

“Apple-a pie-a and-a coffee.”

“Again? Jeez.”

After a week of apple pie for every meal, he never wanted to see or eat it again. It’s like a story in the “Welcome to America” mythology:  “As a new American, you should know that nothing’s as American as apple pie. So welcome to America, and here’s as much fucking apple pie as you can handle, rookie.” Whether it was my pop or a relative, it still must have happened to someone.

As I have written numerous times, I am lucky to be first generation when it comes to Italian food. I embrace it now, but I don’t think I understood it’s depth until I got into my twenties.  We never went to Italian restaurants when I was growing up.  Why would we?  Even now, if I find a good one, I will go there only to order something that I simply would never make at home because it’s a pain in the ass. Moreover, no Italian restaurant can hold a candle to what anyone in my family makes. So, the first few times I went to an Italian restaurant, I vaguely remember looking at some of the dishes (i.e. Chicken Marsala) and wondering what the hell they were.

I have found Chicken Marsala on almost every Italian restaurant’s menu, yet I never had it growing up. And in my experience, chicks dig this recipe. Before I had ever tried it, it would come up in casual conversation, usually on a first or second date, as we chatted about the Italian food with which I grew up.

“So your dad’s, like, from Italy? Like, from there? I love Italian food. You should, like, make me some one night.”

“I know.  It’s a trip that my dad’s from there. He’s got an accent and everything.”

Really? Oh my god, I love Chicken Marsala. I bet your family, like, makes the most rad Chicken Marsala, right? Oh my god, I’m, like, making myself soooo hungry.”

“Right on. What are you going to order?”

“Like, a California roll. And those edie-mommy beans. They’re, like, totally good for you.” I dated a lot of girls who spoke in italics when talking to an Italian, obviously.

In any case, the first time I tried it, I loved it. It’s relatively easy to make and, truth be told, it’s not that fattening, either. On the old Weight Watchers, half a chicken breast is a 7 (Points Plus and 360° can both fuck off wantonly). You could probably save a few points by subbing non-fat cooking spray for the butter, but you would sacrifice flavor, I’m afraid.

This recipe is straight from the Better Homes and Gardens Cookbook with few modifications.

One note: use Marsala wine.  It’s cheap, and substituting a dry sherry or Madeira just doesn’t work out as well. I’ve tried. I know.

Chicken Marsala

Serves 4

Ingredients:

1/4 cup flour

1/2 tsp. dried marjoram

1/8 tsp. salt

1/8 tsp. black pepper

4 boneless, skinless chicken breasts

2 cups sliced mushrooms

4 green onions, sliced into 1/4″ pieces

3 tbsp. butter or margarine

1/2 cup chicken broth

1/2 cup Marsala wine

Sliced green onions for garnish

Hot cooked pasta, like angel hair or linguine

Makin’ It:

Place each chicken breast between two pieces of plastic wrap. Using the flat side of a mallet or a small skillet, pound them into 1/4″  thickness and discard the plastic. On a flat plate or in a wide shallow bowl, combine the flour, marjoram, salt, and pepper. Coat each breast on both sides and shake off the excess. Set it aside for a bit.

In a large skillet, melt ONE tablespoon of the butter over medium-high heat. Add in the mushrooms and green onions and cook them until they’re tender, about 5 to 7 minutes. Remove them from the skillet and set them aside for a bit.

In the same skillet, melt the two remaining tablespoons o’ butter. Add in the chicken breasts and brown them evenly, turning once, about 6 minutes.

Remove the skillet from the heat and put the mushrooms and green onions back in it. Add the broth and Marsala to the skillet, return it to the heat, and get it boiling. Reduce the heat and simmer it, uncovered, for about 3 minutes more, stirring occasionally. Taste for salt and pepper.

Place a 1/2 cup hot pasta on a plate and place a chicken breast on it. Spoon the mushroom sauce over it all and serve. If you’re sexy, you’ll garnish it with a few more sliced green onions. Bob’s your uncle, and my uncle, come to think of it.

Chicken Marsala 5

You’ll agree that it’s, like, totally bitchin’.

Until later, eat, drink, and peace out.

©Jon Marino 2013