Questions for the Cooks Among Ye

As this winter drags on, I’m growing a little weary of barbecued chicken and taco soup, which are the two primary things I cook. Well, there’s also Christmas cookies, but I’ve got about 10 months before I can make those again. :)

I’ve been watching the Food Network for some ideas, but to be honest, those people cook foods I either don’t like, don’t want, or probably can’t afford. Except for that Diners, Drive-ins, and Dives show. They’ve got lots of stuff I’d love to prepare at home. :)

So I’m turning to you guys, the experts in healthy, affordable fare, for answers to these burning (no pun intended) questions:

1) Kroger had a clearance sale on Organic Coconut Oil, and since I’ve seen it mentioned (if only I could remember where!) as an alternative to other types of oils, I bought a jar. Now I’m wondering what I might do with it. Do I use it in the same measure as other types of fats (which would be sparingly, of course)?  Got any good tips, tricks, or ideas for using coconut oil in cooking?

2) I’ve got a couple of recipes calling for egg whites only, and I don’t really care to a) fool with separating eggs or b) purchase egg white substitutes. And then I remembered my friends, the vegans. There must be a substitute for egg whites out there somewhere. (In fact, I have some elusive memory floating around in the fuzz that is my brain.)  Any ideas?

3) I’m wanting to do something with chicken that’s not barbecue or taco soup-related. Anyone with a good chicken marinade recipe or anything interesting (and exceedingly easy) to do with chicken breasts?

Many thanks, in advance, for your help!



22 thoughts on “Questions for the Cooks Among Ye

  1. I lurve coconut oil. I cook with it all the time. I use it to pan sautee brussel sprouts or broccoli! Yum.

    I know that ground flax seed mixed with water is a sub for eggs in a recipe. Can't remember how much though?

    For chicken, marinate in plain yogurt mixed with lemon and salt and pepper. Yum.

  2. I am soooo not a good cook… but I do have a super easy chicken recipe for you.

    I never measure for this…sorry.

    Boneless skinless breasts in an oven-safe dish sprayed with non-stick spray. Top chicken with salsa of your choice. Then sliced green onions. Sprinkle Parmesan cheese on top. Bake covered at 350 degrees approx. 30 minutes and uncovered 10 until done. I think the salsa keeps it moist. DH says what a good recipe it is whenever I make it.

  3. for the first – sorry no ideas on coconut oil.

    For the second – applesauce or diet soda works as an egg substitute.

    For the third – marinate chicken in low sodium soy sauce, salt, pepper, paprika, and cilantro for about 30mins to 3hrs. Then you an either bake or grill the chicken until it's done. This is a basic recipe that I use often enough. Of course you can switch up the spices to whatever you prefer.

  4. Hi. Hanli at Fertile Healthy has some recipes using Coconut Oil. I believe you can mix coconut oil and butter to reduce the dairy but not sure of ratios. Enjoy using your 'new product'.

  5. Everyone in my house will eat Chicken Parmesan (a miracle!) A homemade tomato sauce (canned plum tomatoes, a little oil and garlic cooked 10 minutes)– saute the chicken breasts until brown, sandwich sauce bottom and top, and sprinkle on some mozzie and or parmesan, bake 15 or 20 minutes.

    Re the eggs, foo! I just use 'em whole. Ok, sometimes I use a whole and separate one for an extra white. You can also buy powdered egg whites but they are only good in meringue cookies :) So not much help there, sorry.

  6. Do you have a slow cooker? I have a few chicken – slow cooker recipes that are super easy and healthy and delish! (email me…)

    And if you don't have a slow cooker, one of my favorite baked chicken recipes it just to top chicken breasts with some lemon juice and a little feta.

  7. I put coconut oil in my smoothies. Gives it kind of a tropical feel. :-)

    One of our favorite chicken marinades is a bottle of Italian Robusto dressing.

    Some other things that are really easy were given to me by my Pampered Chef consultant. They are from their power cooking show.

    Mexican Chicken
    2 lbs. frozen boneless, skinless chicken breasts or tenderloins
    16 oz. jar mild or medium salsa
    2-3 cloves freshly pressed garlic
    ½ c. finely chopped onion
    2 ½ oz. can sliced black olives, drained
    sliced or grated Monterey Jack cheese
    Place frozen chicken into freezer bag. Combine remaining ingredients except cheese. Pour sauce into bag and coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag over top of chicken. Bake, uncovered, at 400 degrees for
    45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese onto chicken; bake 10 minutes and serve.

    Teriyaki Chicken
    2 lbs. frozen boneless, skinless chicken breasts or tenderloins
    10 oz. bottle teriyaki sauce
    1 T. vinegar
    2-3 cloves freshly pressed garlic
    ½ finely chopped onion
    Place frozen chicken and all ingredients into freezer bag, coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Serve with stir-fried rice & vegetables.

    Mushroom Chicken
    2 lbs. frozen boneless, skinless chicken breasts or tenderloins
    1 can Golden Cream-of-Mushroom
    1 c. milk
    8 oz. carton fresh mushrooms, sliced
    4 slices crumbled bacon
    2-3 cloves freshly pressed garlic
    2 T. Worcestershire sauce
    2 T. lemon juice (zest before juicing – zest needed for another recipe)
    grated parmesan cheese
    Place frozen chicken into freezer bag. Combine remaining ingredients except parmesan cheese. Pour sauce into bag and coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag onto chicken. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese onto chicken AFTER baking. Serve with rice and salad.

    Now, these are all made at the same time and thrown in the freezer to have them on hand for meals throughout the month. But you could reduce the amount of ingredients and the cooking time to make them fresh, I'm sure.
    Path to Health

  8. i have been using coconut oil when i would otherwise use pam. i use the same amount i would use of olive oil. and it melts nicely on toast… i put naturally more peanut butter on one side, coco oil on the other (you can't taste it) and 1/4 cup defrosted blueberries in between and smush it all together for a high energy pb&j fix :)

    i've seen a dried-something for egg-white replacement at the health food section of hyvee. is the ener-G egg replacement supposed to replace whole eggs, or can it be used for egg whites? hmmmm

    chicken…. i experiment ALOT in the kitchen and my success-to-"interesting" ratio can be on the unfavorable side occasionally :) but a hit every time is sauteing chicken in lime juice and chili powder, seriously, it's awesome. or if you're going to crockpot it, lawry's has a garlic-lime marinade that i use on chicken or pork in the crockpot, it's called havana lime i think? it's awesome. yes i love lime.

  9. and for an asian/summery taste, you can marinate chicken (or fish, or beef, etc)in half soy sauce and half lemon juice. if it's fish, you don't even need to cook it after marinating it, the acidity of the marinade "cooks" it. i've been thinking about doing that to help stave off the "winter blues." i think that recipe is from guam? it's also seriously awesome. and using low-sodium soy sauce works out just fine.

  10. No ideas on the egg white substitute or coconut oil, but I have a super-easy chicken recipe:

    Take boneless, skinless chicken breasts, and use a fork to take out all your aggression on the chicken (okay, to create some holes). Pour on some balsamic vinegar, and marinate for a few hours. Grill or bake until done. Balsamic vinegar makes everything yummy. :-)

  11. Here's an amazing recipe given to me by my boss for Sweet Potato and Black Bean Chili. I couldn't find ground chipolte powder so I used hot mexican chili powder (which is readily available). I hope you try it. We had a massive snowstorm (here in Maryland) over the weekend and I made it. I thouroughly enjoyed it; I hope you do as well.

    2 tsp EVOO
    1/4 tsp ground chipolte chile
    1 sm onion, diced
    1/8 tsp salt, or to taste
    1 sm sweet potato, peeled and diced
    1-1/3 c water
    2 cloves garlic, minced
    1-15 oz can black beans, rinsed
    1 tbs chili powder
    1 c diced tomotoes, I used canned
    2 tsb cumin
    2 tsp lime juice
    2 tbs chopped cilantro

    Heat the oil in a large saucepan over medium-high heat. Add the onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add the garlic, chili powder(s) cumin and salt and stir constantly, until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, about 10 or 12 minutes. Add the beans, tomatoes, and lime juice; increase the heat to high to return to a simmer, stirring often. Reduce heat, again, to maintain a simmer and cook until slightly reduced and thickened, about 6 minutes. Remove from heat and stir in cilantro.

    The recipe called for cilantro, so I listed it, but I'm not a fan, so I used parsley.

  12. Girl, I don't know a whole lot about cooking but I do know about chicken breasts!

    I have a killer chicken salad recipe if you're interested!

  13. I've always enjoyed my chicken breasts covered in batter and deep fried. :)

    I'm really not being helpful today eh!

  14. OK, Cammy, I don't know a thing about coconut oil but I have a jar of it in my pantry. I've enjoyed reading the comments to this post. I have no idea about egg whites. I would just use the egg or egg beaters. Now chicken that is another story.
    I found this recipe on the pillsbury site today (pillsbury.com).
    Lemon-Rosemary Chicken Breasts
    1 lemon
    1 1/2 tsp finely choppen fresh rosemary (easy to grow)can use 3/4 tsp dried rosemary (I don't like dried rosemary – fresh is so much better)
    1/4 tsp salt
    dash of pepper
    1 1/2 tsp olive oil
    1 sm garlic clove, minced
    2 boneless skinless chicken breast halves
    Directions:
    1. Cut 2 thin slices from lemon; set aside. Squeeze 2 tsp lemon juice into small bowl. Add rosemary, salt, pepper, oil and garlic; mix well.
    2. Add chicken; turn to coat. Arrange chicken on broiler pan. Top with lemon slice.
    3. Broil 4-6 inches from heat for 5minutes. Turn chicken, placing lemon slices under chicken. Broil an additional 5-7 minutes or until chicken is for-tender and juices run clear. Discard lemon slices.
    Nutritional info:
    1/2 recipe: Calories 175; Fat 7 G, Socium 360mg, Carbs 1g (fiber 0) Protein 27g
    I really think this receipe would be good with fish or chicken.

    Here is my favorite way to cook chicken. Take a skinless/boneless chicken breast and rub with dijon (sp?) mustard or one part dijon and one part grainy mustard. Put it in the oven at 350 for 20 to 30 minutes or until juices run clear or internal themometer (sp?) reads 160. I really love mixing the two mustards. YUMMY!! Also it is easy to figure the nutitional info when you only have a couple of ingredients. I don't know where I got the recipe. I actually made this for my family when I had them in for Christmas last year. Everyone love it. No oil or added fats.

  15. I wish I had something more to add to what has already been posted but I don't. But I do have a question. What is this taco soup recipe? Sounds tasty! Would you mind sharing it?

  16. Melt coconut oil, add food and saute. And I often add it to my smoothies.

    Furthermore, I use it as a moisturizer for my skin and conditioner for my hair.

    Can't help you on the egg substitutes, since I don't bake. And I haven't cooked chicken in years.

  17. Go to the eggs and egg substitutes section of the grocery store and find a carton of something called "Simply Egg Whites". The ONLY ingredient in it are egg whites! They also have a pretty good shelf life in the fridge. For a while I used them religiously. They're perfect. If we have them in Canada, I'm sure they must be in the States, too.

    And ground flax mixed with water works as an excellent substitute, too. I've used it in baking without any problems. Mix 1 tbsp ground flax with 2-3 tbsp water, let it sit for about 5 minutes, and then it'll be ready for using in your recipe.

  18. I know you posted this request a while back but I'm getting caught up on my reading and wanted to offer my own chicken suggestion. I made chicken alfredo mini-pizzas just the other night that were so good. Here's my recipe:

    1 sandwich thin
    1 oz mozzarella
    2 T reduced fat alfredo sauce
    1/2 c frozen chopped broccoli
    1 oz cooked chicken breast, chopped

    Split sandwich thin in two and toast in toaster. Spread each half with 1 T of sauce and top with broccoli, chicken and cheese. Bake in a 350 degree oven for 15 minutes.

    I was really amazed at how fabulously tasty this was. The proportions were just perfect.

Comments are closed.