Autumn at Twin Lakes and Crispy Chicken Katsu with Fried Brown Rice!

Early Fall at the end of September- with noticeably shorter days; enough daylight to take a late afternoon walk at bucolic Twin Lakes.

I walked down the dirt road that curves around the lake, the contrast of the water and clouds is peaceful and calming; helping to put the events of the day and our turbulent world into perspective. Lately I have been thinking about how to stay involved and help in ways that can effect positive change; at the same time balancing the importance of self care- which today is the winner!

The leaves were just starting to turn and a few brilliant red leaves and a purple aster were suspended in lacey webs.

For dinner that evening, I was thinking of a way to use the leftover brown rice and vegetables that I had on hand. This would be a good time to take out my new wok to make a quick fried rice, which I got last spring in New York’s Chinatown at the venerable store, Hung Chong Imports.

I had chicken breasts marinating in a mixture of yogurt, minced chives and onion powder (a strange combination, based on a NY Times Cooking recipe for Crispy Sour Cream and Onion Chicken). The yogurt tenderizes the chicken and the flavor does taste a bit like sour cream and onion dip! Coated in panko crumbs, drizzled with olive oil and baked in a hot oven results in the best crispy, tender and flavorful chicken! I just watched Yotam Ottolenghi, the Israeli and British chef, on a Stephen Colbert segment demonstrate his yogurt marinated chicken with North African spices. This is from his new cookbook, Comfort. I plan to try this version soon!

Sliced into thin strips and served over the fried rice, this turned into a delicious dinner!

Crispy Chicken Katsu with Fried Brown Rice

Fried Brown Rice Ingredients:

3 cups cold cooked brown rice

2 scallions finely chopped

1 small piece ginger, peeled and finely chopped

Assortment of vegetables (whatever you have on hand is fine)

2 stalks baby bok choy cut into small pieces

1 small onion finely diced

1/2 cup steamed broccoli (cooked briefly and rinsed in very cold water)

1/2 cup frozen peas defrosted

2 tablespoons canola or peanut oil

In a small cup mix together: 1/4 cup reduced sodium tamari, 1 tablespoon sesame oil and 2 tablespoons brown rice vinegar. For a spicier flavor, you can also add a small amount of hot chili sesame oil.

Chicken Katsu- (adapted from NY Times Cooking)

Ingredients:

• 4boneless, skinless chicken breasts, halved horizontally (see Tip) and pounded ⅛-inch thick, or use 4 chicken cutlets (don’t split or pound)
• Salt and black pepper
• ½cup sour cream or Greek yogurt
• ¼cup thinly sliced chives (or 1 tablespoon dried chives), plus more for serving
• 2tablespoons onion powder
• 2cups panko bread crumbs
• 2 table spoons extra virgin olive oil

To make Chicken Katsu:

Preheat oven to 380 degrees and place rack on bottom of oven

1. Pat chicken dry, and season both sides with salt and pepper.
2. In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
3. In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
4. Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large sheet pan drizzled with olive oil.
5. Drizzle top of chicken with remaining olive oil and place in hot oven. Cook about 6 minutes until browned on bottom and then flip over. Continue cooking until chicken is cooked through and crispy and browned all over, about 6 minutes more.
6. Let sit for a few minutes and slice into small strips.
7. Note: With this recipe, you will have extra leftover chicken for sandwiches, etc.!

To Make Fried Rice:

TURN ON EXHAUST FAN OVER STOVE!!

Heat wok over high heat until it starts to smoke slightly. This helps to create the traditional Chinese cooking effect of “Wok Hei” translated as “breath of a wok” that gives the food the smoky charred taste found in Chinese dishes.

Add canola or peanut oil to the wok and heat until the wok starts to smoke slightly.

Add chopped scallions and ginger- give it a quick stir.

Add chopped onion and stirring continually, cook about 1-2 minutes until onion starts to soften a bit.

Add vegetables and cook, stirring continually about 2 minutes.

Add rice, cook about 1 minute, stirring and then pour the tamari mixture around the edges of the pan. This is the best part- the sauce will bubble vigorously and give off a wonderful aroma! Stir briskly and you are done!!

ENJOY!!

AND: Here is the “Tree of the Week”:

HAPPY FALL!!