Food Swings – Jessica Seinfeld
June 13, 2017 by Jenny
Food Swings: 125+ Recipes to
Enjoy Your Life of Virtue & Vice by Jessica Seinfeld states
in her introduction: “I like a lot of different things – health
food and junk food, simple food and sophisticated food. I love
bread and dessert, but also steamed fish and vegetables. I pretty
much love it all…” and we can all relate. I believe most of us
fight the deep-seated good versus evil – feast versus famine way of
thinking when it comes to our diet. I use diet as in what we take
in as fuel and not that four letter word that reeks of
deprivation. This book will surprise you with its recipe selection and nod toward finding balance in our choices. Food Swings manages to find the median in good-for-you and just plan good recipes because man cannot live on watercress alone. No fussy ingredients, nothing overly complicated – overall a very approachable book filled with dishes that we can all enjoy no matter if we’re feeling naughty or nice. If it’s good enough for the Seinfelds – you know how the rest of that saying goes.
Often, I am quick to judge a celebrity cookbook – but I can admit when I’m wrong – (I loved Cravings! and was totally blown away by it) and feel the same about Food Swings. I love the collection of recipes here – weeknight dinners, quick and nutritious breakfasts for the week and lingering breakfast selections for the not-so-hectic weekend, along with decadent desserts. From Chard-Wrapped Cod to Buttermilk Panfried Chicken, you can find recipes from each end of the spectrum. The chapters are broken down by meal time with the first half of the book devoted to virtue recipes and the latter half to vice.
I made the meal we are sharing today – it has all the flavors I love and it is incredible (my photo is posted on the EYB recipe). I watched Jessica make it with Mario Batali on The Chew and it looked easy and delicious. Special thanks to Ballatine Books and the author for allowing us to share this recipe with our members. Head over to our contest page and be sure to enter for your chance to win a copy of this book.
Peach and Sriracha Chicken Over Coconut Rice
Ingredients:
FOR THE CHICKEN:
4 skin-on, bone-in, chicken thighs (about 1 1/2 pounds
total)
4 chicken drumsticks (about 1 pound total)
1/4 teaspoon kosher salt
1/2 cup peach jam or preserves
1 tablespoon grated fresh ginger
1 tablespoon Sriracha hot sauce
1 tablespoon reduced-sodium soy sauce
3 scallions (white & green parts, sliced)
1/4 cup peanuts (chopped)
1/4 cup fresh cilantro (chopped)
FOR THE RICE:
1 13.5 ounce can coconut milk (about 1 3/4 cups)
1 1/2 cups jasmine rice
1/4 teaspoon kosher salt
Directions:
Preheat the oven (with the oven rack in the middle) to 425˚F.
Pat the chicken dry with paper towels and sprinkle with the salt.
In a large bowl, stir together the jam, ginger, Sriracha, and soy sauce. Add the chicken and toss to coat. Arrange in a large baking dish or rimmed sheet pan and pour any remaining jam mixture over each piece.
Roast for 35 to 40 minutes. After about 20 minutes, if the sauce starts to burn, add about 1/2 cup of water or just enough to barely cover the bottom of the pan. This will simmer away and give you a delicious sauce in the end. Continue to roast the chicken until cooked through, 15 to 20 minutes more. You can cut into a piece to make sure it’s no longer pink.
For the rice, in a medium saucepan, combine the coconut milk, 1/2 cup water, the rice, and the salt over medium-high heat. Let come to a boil and stir a few times. Reduce the heat to low, cover tightly, and cook for 18 minutes, or until the rice is tender and the liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes more.
Serve the chicken over the rice and spoon the sauce over the top. Sprinkle with the scallions, peanuts, and cilantro.
Tip: Make the marinade and the rice in advance. Marinate the chicken up to 1 day in advance and keep in a zip-top bag in the refrigerator. Reheat the rice and bake the chicken for an easy weeknight meal.
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