Pan Seared Sesame Chicken

This year, I am firmly committed to ordering less delivery and trying to create healthier versions of my favorite meals in the comfort of my kitchen. With a few additions to your pantry, making your favorite restaurant dishes can be much cheaper and better for you! 

That said, sesame chicken is my guilty pleasure. I say "guilty" pleasure because those fried breaded bites don't leave me with the sense that I ate something good for my body. This is a lighter version of sesame chicken that won't leave you bogged down in oil and breading. Juicy, pan seared chicken coated with a sauce that packs a spicy, tangy, and sweet sesame punch. Easier on the body and way easier on the wallet than delivery!


WHAT YOU NEED (Serves 4):

1 1/2 lbs uncooked chicken breasts, cubed into 1-inch chunks (about 4 medium sized chicken breasts)

1/2 tsp salt

1/2 tsp black pepper
2 tbsp Peanut oil

Sauce:
2 1/2 cups chicken broth

1 tsp sriracha

1 tsp garlic powder

1 tsp onion powder

1 tsp ground ginger

2 tbsp soy sauce

3 tbsp rice wine vinegar

3/4 cups brown sugar

2 tbsp sesame seeds

4 tbsp cornstarch

1/2 tsp salt, or to taste

Optional

4 cups cooked jasmine rice
2 cups cooked broccoli crowns

Pat chicken dry and trim off the excess fat. Cut chicken into 1-inch cubes. Pour 1 tablespoon of peanut oil into a medium skillet over medium-high heat. Add the chicken to the hot skillet, turning occasionally until golden brown (about 7 minutes). Season with salt and pepper. Repeat this step for any leftover chicken that didn't make it into the first batch.

In a sauce pan on high heat, add chicken broth, sriracha, garlic powder, onion powder, ground ginger, soy sauce, rice wine vinegar, brown sugar, sesame seeds, and salt. Bring mixture to boil. In a small bowl, whisk cornstarch and about a 1/2 cup of the boiling sauce together until smooth. If the mixture becomes too thick, gradually add more of the boiling sauce until smooth. Whisk the cornstarch-sauce mixture back into the sauce pan. 

The sauce will thicken quickly. Reduce heat to simmer and cook for 10-15 minutes, stir occasionally. 

Add a few tablespoons of water to the sauce if it is too thick in order to get a smooth consistency (should be the consistency of honey).

Slowly pour the sesame sauce over the chicken. Toss chicken with sauce until the chicken is completely coated. Serve with jasmine rice and steamed broccoli crowns. For a spicier kick, add crushed red pepper flakes.

Indian-Spiced Chicken & Potato Stew

I spent the morning with my husband shoveling our car out of the heavy snowfall.. without shovels! We ended up using boxes and wooden boards that we found around the house to get the job done. Although the general ridiculousness of the situation gave us both a big laugh, hard labor in below freezing weather is not fun. Cold days such as these call for warm, hearty stews.

I came up with this recipe about a year ago when I wanted a creamy stew with rich Indian flavors. The addition of  coconut milk tones down the acidity of the tomatoes and allows the cilantro to shine without taking over the show. It's savory, spicy, and a special treat for your chilly days. 

WHAT YOU NEED
2 cups chicken broth
13.5 oz can coconut milk
28 oz can crushed tomatoes
3 medium-sized chicken breasts, cooked and shredded
3 tablespoons ginger root, minced
1 cup fresh cilantro, chopped
3 cups potatoes, diced
2 teaspoons garlic powder
3 tablespoons garam masala powder
1 teaspoon black pepper
1 teaspoon onion powder
1/4 cup flour (for quicker thickening)
2 tablespoons sugar
1 teaspoon salt, or to taste 
Optional: Naan for dipping

Pour chicken stock, coconut milk, and crushed tomatoes into a large pot on medium-high heat and cook until boiling. While stock mixture  is warming, shred chicken, mince ginger, chop cilantro, and dice potatoes. 

Once the mixture is boiling, add in chicken, ginger, cilantro, and potatoes. Reduce to medium heat and allow to cook for 10 minutes covered. Stir in garlic powder, garam masala, black pepper, onion powder, and sugar.   

 In a separate small bowl, whisk 1 cup of the stew and 1/4 cup of flour together until smooth. If it clumps, add more liquid from the stew to the flour. This will prevent your flour from clumping in the pot of stew. Stir the stew-flour mixture back into the large pot of stew and allow to cook covered for 25-30 minutes, stirring occasionally.  During the last few minutes, add in salt to taste. Because I typically make my own very, lightly salted chicken stock, I use 2 teaspoons of salt. However, if you are using store-bought salted chicken stock, 1 teaspoon should be sufficient. Remember to taste as you add salt to prevent over-salting. Serve in a bowl and enjoy with naan!

Chopped Kale & Quinoa Salad with Honey-Lemon Vinaigrette

Kale, delicious cooked or raw. I've recently begun a love affair with raw kale as a substitute for romaine lettuce and mixed greens in my salads. With its mild flavor, it takes well to vinaigrette, grains, and cheese - all of which are in this salad recipe!

This is a salad that I pack regularly for lunch, but can also be a great side dish to accompany your main course, like chicken or salmon. It's light, bright, and bound to leave you feeling good about your low-calorie lunch decision.  

1/2 cup quinoa, cooked
5 cups kale, chopped & stems removed
1/2 cup grated Parmesan cheese

For Honey-Lemon Vinaigrette:

3 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon honey
1/4 teaspoon garlic powder
1/2 teaspoon parsley
1/4 teaspoon black pepper
1/4 teaspoon salt, or to taste
dash of finishing salt

Serving size: 4 

Allow the quinoa to fully cool before adding it to the kale - this will prevent your kale from wilting.  

Mix the chopped kale with quinoa and grated Parmesan cheese. 

In a small bowl, whisk olive oil, lemon juice, honey, garlic powder, parsley, black pepper, and salt together until smooth. 

Spoon over the salad and toss until the greens are fully coated. 

Sprinkle a few grains of salt as a finishing touch on the salad before serving.

New Year's Day Latte

Happy New Year! I am happy to be back to sharing my kitchen adventures, and even happier to be in a new year. At midnight on January 1st, I can usually be found in the presence of family screaming "HAPPY NEW YEAR!" and running to the street to watch the fireworks. We make big plans for change in the new year and talk about how we intend to achieve them. Mom and Dad put on coffee so that we can all stay up a little bit later together, watching the celebrations in New York on the TV. The next day, my mom bakes her family-famous pumpkin pies and cranberry apple tarts to accompany the big New Year's Day dinner. I'm left on January 2nd with warm memories of baking spices from the pies and tarts.

In honor of the new year and memories of holiday pies and tarts, I made a latte to match. It's warm, spicy, and creamy with a touch of bitter and sweet. I make this with whole milk because it's creamier. But feel free to substitute with any type of milk or soy product you prefer. Whipped cream on top is a must for me because the spices will gather on the surface of the drink without it. The smell and taste reminds me of  New Year's Day festivities. 

WHAT YOU NEED

1/3 cup of espresso (or strongly brewed coffee)

1/2 cup whole milk

1/8 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1 teaspoon sugar or to taste

Garnish with whipped cream and cinnamon

• add additional milk if it's too strong for you

Brew the espresso. Add milk to espresso in a sauce pan on low heat. Stir in cinnamon, ginger, and sugar. Leave on low for 2 minutes. Pour into your favorite mug and top with whipped cream and cinnamon for added holiday fun!

Sweet & Spicy Beef Chili

 

Whether it's been handed down from generation to generation or of your own creation, everyone has a chili recipe. A content grin grows on your face when your family and friends take that first warm bite and go "mmm..." 

A few years ago, my chili was just ground beef, chili beans, and a packet of seasoning. Very easy and nothing special to eat. I decided to ditch the seasoning packets and start working on a chili recipe to call my own. It took three years, but I finally got that coveted "mmm..." from my family with this concoction. It includes warm spices like ginger and cinnamon - perfect for fall or winter. 

WHAT YOU NEED (Yields 6-8 bowls)

2 1/2 lbs ground beef
2 tablespoons minced ginger
2 teaspoons dried thyme (or two bay leaves)
2 tablespoons minced garlic (or 3/4 teaspoons garlic powder)
1 cup chicken stock
32 oz can of crushed tomatoes
2 cans of chili beans
1 tablespoon ground cinnamon
2 tablespoons cumin
4 tablespoons light brown sugar
1 tablespoon chili powder
1 teaspoon ground ginger
1 teaspoon of red chili flakes or to taste (or 1 teaspoon cayenne pepper)
1 1/2 teaspoons salt or to taste

Cook the ground beef on medium heat until fully cooked and brown. Ground beef tends to clump together, so break it into smaller chunks to make sure that it cooks evenly. If it leaves a lot of fat, drain as much of it as you can - this will prevent your chili from having that unattractive oily gloss on top. Don't worry, that small amount of remaining fat and pounds of ground beef will give you plenty of meaty flavor. Add in minced ginger, thyme, and garlic, and cook for 2 minutes, stirring occasionally. Stir in your chicken stock and crushed tomatoes, and cover for 5 minutes. After the 5 minutes, turn down your heat to simmer, and stir in your mixture of cinnamon, cumin, brown sugar, chili powder, ground ginger, and red chili flakes.

How long should I let it cook?
You can let your chili simmer for 30 minutes to 2 hours, it's completely your choice. I prefer to turn it off at the 2 hour mark. This will allow your chili to thicken and provide the beef and beans an opportunity to absorb the flavor. If you're very hungry and don't want to wait two hours, go ahead and serve after 30 minutes- it will still taste amazing the next day after a long night in the fridge.

When you're ready to take it out, TASTE IT BEFORE YOU ADD SALT. Chicken stock has salt and the chili will get saltier as it reduces over the heat. If you feel like it needs additional salt after you taste it, go for it. Enjoy with sour cream and/or cheddar cheese!

Welcome to Beauty in Basil!

Hello and welcome! Thank you for checking out my food blog. Cooking did not become a part of my identity until I went to law school. Deciding between learning to cook, spending my nonexistent fortune on fast food, or dying was not a tough decision to make. I had a food blog named "Res Ipsa Delicious" from 2013-14 during law school until things got too busy.

One graduation and a bar exam later, I have decided to pick up where I left off under "Beauty in Basil". I have fond memories of the smell, taste, and feel of basil. It was my first real introduction to herbs in cooking. In a world full of interesting herbs and spices, I find the most excitement in experimenting with basil in the savory and sweet. No, this will not be a blog all about basil. I will share my recipes that explore the special qualities of various herbs and spices in different dishes.. but if there is room for basil, I intend to use it.  

Savory Salmon Cakes with Dill-Sour Cream

Good morning! If you're like me, on days when your free time is limited, time consuming kitchen activity is the last thing that you want to do. Salmon cakes are an easy, savory, and protein packed dish for evenings when you don't want to pay for take out or eat a frozen meal. 

When mixed with bread crumbs, salmon takes well to lots of herbs and spices. You can make salmon cakes from fresh or canned salmon. It just depends on your budget and palate. But, be cautious when adding salt or seasonings with salt to canned salmon. Additional salt is often not necessary as the sodium in canned salmon can be high. 

There are a number of ways to season salmon cakes. Here is my combination of seasonings that produce a batch of delicious cakes!

WHAT YOU NEED (Yields 6 salmon cakes)

1/4 cup olive oil
1 14.75 oz can of salmon (traditional style) OR 1lb of fresh salmon (cooked)
3 teaspoons old bay blackened seasoning

2 teaspoons dried parsley

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon cracked black pepper 

1 1/3 cup panko bread crumbs

1/3 cup diced onion
4 teaspoons Worcestershire sauce

1 tablespoon sriracha

2 eggs

Dill Sour Cream

1 1/2 teaspoons dried dill

1/2 cup sour cream

pinch of salt

Place a pan on medium heat and coat evenly with olive oil. Flake your salmon in a large bowl. In a separate small bowl, mix old bay, parsley, garlic powder, paprika, black pepper, and panko crumbs together. Beat onion, Worcestershire sauce, sriracha, and eggs into the seasoning bowl until mixed well. Pour the mixture into the large bowl with the salmon and mix well with a large spoon. Mold the salmon into medium sized cakes. 

Fry the cakes until golden brown on each side (about 2-3 minutes on each side). Allow salmon cakes to rest on layered paper towels until excess oil has been absorbed by the paper towels. Meanwhile,  mix your dill with the sour cream. Serve the dill sour cream on top of the salmon cake along with a little bit of sriracha for dipping. Enjoy!