Another wonderful, family favorite from Ruth Reichl. This jumped immediately into our rotation as a flavorful, fast easy weeknight meal.
Serves 6
Food Cart Curry Chicken
adapted from Ruth Riechl's My Kitchen Year
1 1 /2 lb boneless, skinless chicken thighs, cut into bite-sized chunks
1 onion, sliced into rings
1/4 c olive oil
2 T lemon juice
fat 1/4 t coriander seeds
3 cloves garlic, minced
1 1/2 T curry powder
2 sprigs fresh oregano (or 1/2 t dried), leaves removed and coarsely chopped
fat 1/4 t paprika
3/4 t cumin
1 t salt
white rice
mango pickapeppa sauce
Using an immersion blender or small food processor, combine the olive oil, lemon juice, coriander seeds, garlic, curry powder, oregano, paprika, cumin and salt to make a paste.
Put the onions and chicken pieces into a large bowl or plastic bag. Pour the curry paste over top and coat each piece of chicken thoroughly. Marinate in the fridge for at least 4 hours or overnight (true confession time--sometimes, this only marinades for 15 minutes, it's still great).
When you are ready to eat, heat up a wok and add 2 T vegetable, grapeseed, canola, or sunflower oil. Add the onions and garlic to the hot wok and stir fry for about 5 minutes, or until the chicken is cooked through.
Serve over white rice with some spicy sauce if desired (my favorite is the Mango Pickapeppa Sauce--however, that is not Curtis's favorite).
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Thursday, June 30, 2016
Tuesday, June 30, 2015
Easy One Pan Roast Chicken and Stuffing
Sometimes, a holiday comes around and you just don't want to make an entire turkey and dressing. A whole turkey is a big deal and feeds a large crowd, so the years it is just may family and my in-laws for Christmas, I make this dish instead. It feels like turkey and dressing, but it is easier and feeds more small group I am cooking for better than a 12 lb turkey.
Start the bread cubes and crumbs a day or two before you want to serve this, just like you would with regular dressing. If your family likes more dark or white meat, just adjust the chicken parts you want accordingly.
Serves 8 - 10
Easy One Pan Roast Chicken and Stuffing
adapted from Perfect One-Dish Dinner by Pam Anderson
10 -12 c 1/2" bread cubes (from a nice crusty French or Italian loaf if possible), dried overnight
2 c finely ground bread crumbs, dried overnight
1 1/2 T dried basil
1 1/2 T dried oregano
1 T salt
1 T black pepper
2 t fennel seeds
1 1/2 t orange zest
2 T olive oil
4 chicken leg quarters (with bones and skin included)
2 - 4 chicken breasts (with bones and skin), halved cross wise (this takes a little force!)
1 lb bulk Italian sausage
2 medium onions, chopped
3 celery stalks, chopped
1 1/2 c golden raisins (regular raisins are ok too, as well as dried apricots)
1/2 c parsley, minced
2 eggs
1 qt chicken stock
Mix together 1/2 t basil, 1/2 t oregano, 1 T salt, 2 t pepper, fennel, orange zest, and olive oil in small bowl. Smear over each piece of chicken. Heat a large heavy roasting pan over two burners on medium-high heat. (If you are not sure about doing this to your roasting pan, do these stove stop steps in a large skillet, be sure to scoop all skillet juices into the pan as well before roasting the chicken). Heat a bit of olive oil in the roasting pan and sear chicken, skin side down at first, until chicken is nicely browned on both sides, about 8 - 10 minutes. Remove from pan and set aside.
In the same pan, cook the sausage in pan until it is no longer pink. Add onions and celery and cook until vegetables are softened, about 8 - 10 minutes. In large bowl, mix together bread cubes, bread crumbs, sausage mixture, raisins, parsley, and remaining oregano, basil, salt, and pepper. Whisk eggs in a separate bowl and then add chicken stock, whisking it with the eggs. Pour over bread cubes and sausage mixture. Toss to coat and let stand for 10 minutes to let liquid absorb. If mixture looks dry, add extra chicken stock or milk.
Dump bread cube mixture into roasting pan. Top with chicken, skin side up and bake in a preheated 350 degrees oven for 45 minutes or until chicken is fully cooked. Let stand for 10 minutes before serving.
Start the bread cubes and crumbs a day or two before you want to serve this, just like you would with regular dressing. If your family likes more dark or white meat, just adjust the chicken parts you want accordingly.
Serves 8 - 10
Easy One Pan Roast Chicken and Stuffing
adapted from Perfect One-Dish Dinner by Pam Anderson
10 -12 c 1/2" bread cubes (from a nice crusty French or Italian loaf if possible), dried overnight
2 c finely ground bread crumbs, dried overnight
1 1/2 T dried basil
1 1/2 T dried oregano
1 T salt
1 T black pepper
2 t fennel seeds
1 1/2 t orange zest
2 T olive oil
4 chicken leg quarters (with bones and skin included)
2 - 4 chicken breasts (with bones and skin), halved cross wise (this takes a little force!)
1 lb bulk Italian sausage
2 medium onions, chopped
3 celery stalks, chopped
1 1/2 c golden raisins (regular raisins are ok too, as well as dried apricots)
1/2 c parsley, minced
2 eggs
1 qt chicken stock
Mix together 1/2 t basil, 1/2 t oregano, 1 T salt, 2 t pepper, fennel, orange zest, and olive oil in small bowl. Smear over each piece of chicken. Heat a large heavy roasting pan over two burners on medium-high heat. (If you are not sure about doing this to your roasting pan, do these stove stop steps in a large skillet, be sure to scoop all skillet juices into the pan as well before roasting the chicken). Heat a bit of olive oil in the roasting pan and sear chicken, skin side down at first, until chicken is nicely browned on both sides, about 8 - 10 minutes. Remove from pan and set aside.
In the same pan, cook the sausage in pan until it is no longer pink. Add onions and celery and cook until vegetables are softened, about 8 - 10 minutes. In large bowl, mix together bread cubes, bread crumbs, sausage mixture, raisins, parsley, and remaining oregano, basil, salt, and pepper. Whisk eggs in a separate bowl and then add chicken stock, whisking it with the eggs. Pour over bread cubes and sausage mixture. Toss to coat and let stand for 10 minutes to let liquid absorb. If mixture looks dry, add extra chicken stock or milk.
Dump bread cube mixture into roasting pan. Top with chicken, skin side up and bake in a preheated 350 degrees oven for 45 minutes or until chicken is fully cooked. Let stand for 10 minutes before serving.
Sunday, May 18, 2014
Thai Chicken and Noodles
I've been making this recipe for years, but for some reason, it's never made it on to the blog.
As far as slow cooker recipes go, this one is a little more time intensive and hands on than some. However it is well worth it. Originally, this is to be served over lettuce. We like it better over some rice noodles though.
This will serve 6 - 8.
Thai Chicken and Noodles
adapted from Williams-Sonoma The New Slow Cooker
1 (3 1/2-lb) chicken cut into 11 pieces (2 thighs, 2 drumsticks, 4 breast portions plus 2 wings and backbone. Save the wings and backbone for chicken stock)
2 T olive oil
1 stalk lemongrass, trimmed, cut in half lengthwise, and cut into thick (1/4") slices
1/2 lg yellow onion, finely chopped
5 cloves garlic, minced
1/4 c dry white wine
1/4 c fish sauce
1/2 c chicken stock or water
2 T olive oil
1 T soy sauce
juice of 1 lime
2 t red wine vinegar
1 t peeled and minced ginger
salt
4 green onions, thinly sliced (optional)
2 T fresh cilantro, coarsely chopped
8 oz rice noodles
lime wedges
Season chicken all over with salt and pepper. In a large pan over medium high heat, warm 2 T olive oil. Add the chicken, in batches to prevent overcrowding, to the pan and sear until golden brown on all sides, about 8 minutes. Set aside and sear remaining chicken.
Pour off most of the fat in the pan, leaving 1 - 2 T. Return the pan to medium-high heat. Add the lemongrass and onion and sauté for 5 minutes or until onion is golden. Add the garlic and cook for an additional minute. Pour in wine, fish sauce, and chicken stock and stir to dislodge any browned bits from the bottom. Season with a bit of salt and pepper and transfer mixture to a large (6 qt) slow cooker. Stack the chicken on top. Cover and cook on low setting for 3 - 5 hours (mine is done usually around 3 1/2 - 4 hrs, but my slow cooker is not as slow as some), or until chicken is very tender.
When chicken is finished cooking, bring a large pot of salted water to a boil. Add the rice noodles and cook until al dente. Drain and place in serving dish.
While the water comes to a boil, transfer cooked, tender chicken to a plate and let cool slightly. Pull off skin and remove meat from the bones. (At this point, I discard the skin. I transfer the bones, plus the neck and wings, and juices left in the slow cooker to a large pot. I cover with water and let simmer on the stove for several hours for a nice flavorful chicken stock). Shred the chicken with 2 forks or your fingers. Place chicken in a serving bowl.
Combine olive oil, soy sauce, juice of 1 lime, red wine vinegar, and minced garlic. Shake vigorously in a jar, blend in a mini food processor, or use an immersion blender to combine vinaigrette. Pour half of vinaigrette over chicken along with green onions, if using, and cilantro. Toss well. Taste and add more vinaigrette if desired (I almost always desire more). Serve chicken over cooked rice noodles. Accompany with lime wedges.
As far as slow cooker recipes go, this one is a little more time intensive and hands on than some. However it is well worth it. Originally, this is to be served over lettuce. We like it better over some rice noodles though.
This will serve 6 - 8.
Thai Chicken and Noodles
adapted from Williams-Sonoma The New Slow Cooker
1 (3 1/2-lb) chicken cut into 11 pieces (2 thighs, 2 drumsticks, 4 breast portions plus 2 wings and backbone. Save the wings and backbone for chicken stock)
2 T olive oil
1 stalk lemongrass, trimmed, cut in half lengthwise, and cut into thick (1/4") slices
1/2 lg yellow onion, finely chopped
5 cloves garlic, minced
1/4 c dry white wine
1/4 c fish sauce
1/2 c chicken stock or water
2 T olive oil
1 T soy sauce
juice of 1 lime
2 t red wine vinegar
1 t peeled and minced ginger
salt
4 green onions, thinly sliced (optional)
2 T fresh cilantro, coarsely chopped
8 oz rice noodles
lime wedges
Season chicken all over with salt and pepper. In a large pan over medium high heat, warm 2 T olive oil. Add the chicken, in batches to prevent overcrowding, to the pan and sear until golden brown on all sides, about 8 minutes. Set aside and sear remaining chicken.
Pour off most of the fat in the pan, leaving 1 - 2 T. Return the pan to medium-high heat. Add the lemongrass and onion and sauté for 5 minutes or until onion is golden. Add the garlic and cook for an additional minute. Pour in wine, fish sauce, and chicken stock and stir to dislodge any browned bits from the bottom. Season with a bit of salt and pepper and transfer mixture to a large (6 qt) slow cooker. Stack the chicken on top. Cover and cook on low setting for 3 - 5 hours (mine is done usually around 3 1/2 - 4 hrs, but my slow cooker is not as slow as some), or until chicken is very tender.
When chicken is finished cooking, bring a large pot of salted water to a boil. Add the rice noodles and cook until al dente. Drain and place in serving dish.
While the water comes to a boil, transfer cooked, tender chicken to a plate and let cool slightly. Pull off skin and remove meat from the bones. (At this point, I discard the skin. I transfer the bones, plus the neck and wings, and juices left in the slow cooker to a large pot. I cover with water and let simmer on the stove for several hours for a nice flavorful chicken stock). Shred the chicken with 2 forks or your fingers. Place chicken in a serving bowl.
Combine olive oil, soy sauce, juice of 1 lime, red wine vinegar, and minced garlic. Shake vigorously in a jar, blend in a mini food processor, or use an immersion blender to combine vinaigrette. Pour half of vinaigrette over chicken along with green onions, if using, and cilantro. Toss well. Taste and add more vinaigrette if desired (I almost always desire more). Serve chicken over cooked rice noodles. Accompany with lime wedges.
Sunday, December 22, 2013
Roasted Chicken with Clementines and Fennel
Lest I bombard you with only sweets recipes this month of December, I am including a chicken recipe.
I love this recipe for several reasons. One, I love roasted fennel. It is one of my favorite things. Two, I can marinade this while we're at swim practice and then just roast it when we get home and still eat a reasonable time. Three, I love the clementines. Four, well, that's all. I don't love the chicken (except for the skin, which is wonderful here), but I don't love chicken in general.
The original version called for "fancy" alcohol. I don't like to buy alcohol just for cooking, so I substituted wine. If you want to stay true to the original recipe, use arak, ouzo or Pernod (I don't even know what two of those are…)
This will serve 4 - 6, depending on who your carnivores are. We serve this over brown rice or couscous. I have never bothered with the sauce because we've been too hungry and the amount of sauce already seemed too reduced to mess with, but I am sure it would tasty.
Roasted Chicken with Clementines and Fennel
adapted from Jerusalem by Ottolenghi
6 1/2 T dry white wine (or chicken broth or water)
4 T olive oil
3 T freshly squeezed orange juice
3 T freshly squeezed lemon juice
2 T coarse grain mustard
3 T brown sugar
2 (or feel free to use more!!) medium fennel bulbs, cut in half lengthwise and then quartered (8 pieces from each bulb)
1 lg chicken, cut into 8 pieces (I cut each breast into 2 pieces and save the backbone/wings for stock)
4 clementines, unpeeled and cut horizontally into 1/4" slices
1 T thyme leaves
1 T fennel seeds, lightly crushed (with a back of a knife or mortal and pestle)
In a large mixing bowl, combine white wine, olive oil, orange juice, lemon juice, mustard, and brown sugar along with 1 T salt and 1 1/2 t black pepper. Whisk well.
Add fennel wedges, slice clementines, thyme, fennel seeds and chicken to the olive oil mixture. Coat the solids with the liquid and cover tightly. Marinate in the refrigerator for a 2 hours to overnight.
Preheat the oven to 475. Transfer the marinated chicken, fennel, and clementines to a half sheet pan (cookie sheet) in a single layer and pour marinade over top. Roast in oven for 35 - 45 minutes or until chicken is dark brown and cooked through.
To serve, transfer clementines (yes, the peel is edible, and quite wonderful), fennel wedges, and chicken to a platter. Garnish with parsley if desired. Serve with rice or couscous.
Optional sauce: Before serving, remove chicken from the baking pan. Pour the remaining roasted marinade into a small pot and bring to a boil over medium high heat. Simmer until the sauce is reduced to 1/3 c. Pour over the chicken.
I love this recipe for several reasons. One, I love roasted fennel. It is one of my favorite things. Two, I can marinade this while we're at swim practice and then just roast it when we get home and still eat a reasonable time. Three, I love the clementines. Four, well, that's all. I don't love the chicken (except for the skin, which is wonderful here), but I don't love chicken in general.
The original version called for "fancy" alcohol. I don't like to buy alcohol just for cooking, so I substituted wine. If you want to stay true to the original recipe, use arak, ouzo or Pernod (I don't even know what two of those are…)
This will serve 4 - 6, depending on who your carnivores are. We serve this over brown rice or couscous. I have never bothered with the sauce because we've been too hungry and the amount of sauce already seemed too reduced to mess with, but I am sure it would tasty.
Roasted Chicken with Clementines and Fennel
adapted from Jerusalem by Ottolenghi
6 1/2 T dry white wine (or chicken broth or water)
4 T olive oil
3 T freshly squeezed orange juice
3 T freshly squeezed lemon juice
2 T coarse grain mustard
3 T brown sugar
2 (or feel free to use more!!) medium fennel bulbs, cut in half lengthwise and then quartered (8 pieces from each bulb)
1 lg chicken, cut into 8 pieces (I cut each breast into 2 pieces and save the backbone/wings for stock)
4 clementines, unpeeled and cut horizontally into 1/4" slices
1 T thyme leaves
1 T fennel seeds, lightly crushed (with a back of a knife or mortal and pestle)
In a large mixing bowl, combine white wine, olive oil, orange juice, lemon juice, mustard, and brown sugar along with 1 T salt and 1 1/2 t black pepper. Whisk well.
Add fennel wedges, slice clementines, thyme, fennel seeds and chicken to the olive oil mixture. Coat the solids with the liquid and cover tightly. Marinate in the refrigerator for a 2 hours to overnight.
Preheat the oven to 475. Transfer the marinated chicken, fennel, and clementines to a half sheet pan (cookie sheet) in a single layer and pour marinade over top. Roast in oven for 35 - 45 minutes or until chicken is dark brown and cooked through.
To serve, transfer clementines (yes, the peel is edible, and quite wonderful), fennel wedges, and chicken to a platter. Garnish with parsley if desired. Serve with rice or couscous.
Optional sauce: Before serving, remove chicken from the baking pan. Pour the remaining roasted marinade into a small pot and bring to a boil over medium high heat. Simmer until the sauce is reduced to 1/3 c. Pour over the chicken.
Saturday, August 31, 2013
King Ranch Casserole
Back in the day, I taught at a public school. While public school lunches are notorious for their nastiness (that pizza? those hamburgers? Neither live up to their names), there were two days I would always buy....enchilada day and King Ranch day. The enchiladas....oh my...greasy truck stop...two enchiladas loaded with extra jalapenos and a side of beans on top of my cornbread. (I don't even want to know the calorie count). The King Ranch Casserole was....ugh...too good for words.
These days, my kids' school still has enchilada day, and I try to go whenever they do (it's only once a month, usually a Thursday, unlike pizza which is almost every Monday). However, King Ranch Casserole has gone by the wayside....one to be remembered, "back in the good old days" (unlike the stewed tomatoes and pimiento cheese sandwich not good days).
Last week, I remembered King Ranch Casserole. I googled it and was disappointed. Then, I remembered my favorite site for all recipes Texan: The Homesick Texan. Not only did the Homesick Texan rise the challenge, the recipe contained no directions that sounded like "open up a can of..." and had no corn!!
Mmm....bliss in my oven in the middle of August. My King Ranch craving was met and I knew I would at least post one more recipe to this blog before I took another 9 month break. M loved this. I made it a hair too spicy, so the boys didn't eat it quite as well. Next time, I'll dial down the spice a little...or maybe not, then I'd get more to myself.
This serves 8 - 10 (or 12. It makes an 11x7" pan).
King Ranch Chicken Casserole
adapted ever so slightly from the Homesick Texan, because the recipe was almost perfect
1 1/2 lbs of boneless, skinless chicken (I used thighs. They're cheaper and more flavorful)
6 t lime jiuce
4 t chile powder (I like New Mexico blend--great flavor and not too spicy)
1/4 c olive oil
4 T butter
1/2 onion, diced
1 red bell pepper, diced
1 poblano (optional--may want to taste the poblano first to see how much of it you want to use), diced
3 cloves garlic, minced
2 T flour
1 t cumin
1 c chicken broth
1/2 c half and half or heavy cream
1 14-oz can diced tomatoes (or a 10-oz can of Rotel or 2 c fresh tomatoes plus 1/4 c diced jalapeños)
1/3 c plain yogurt or sour cream
1/2 c cilantro, chopped
10 corn tortillas
3 c cheese, cheddar or a mix of pepper jack and cheddar
Season the chicken with 4 t lime juice, 2 t chile powder, and a dash of salt. In a skillet over medium heat, cook the chicken in the olive oil for 10 minutes per side or until cooked through. When chicken is cooked through, remove from heat and shred when it is just cool enough to handle. Season with salt and pepper as needed. Set aside (you should have about 3 c of chicken).
Melt the butter in a saucepan over medium heat. Add the onions and both peppers. Cook for 10 minutes or until onions have softened. Add the garlic, flour, cumin, and remaining 2 t of chile powder. Cook for 1 minute, stirring constantly. Add the chicken broth and cook until mixture has thickened. Stir in the half and half and tomatoes. Cover the pot and simmer 15 minutes, stirring occasionally. After 15 minutes, stir in the sour cream, remaining 2 t lime juice, and 1/4 c cilantro. Season with salt and pepper. Remove from heat.
Soften the tortillas (either dry--over a comal or in a little oil in a black skillet). Ladle 1/2 c of the sauce into the bottom or a 11x7 pan (you can use and 9x13 pan, it will just not be as thick). Top with 5 tortillas, tearing tortillas as needed to be sure the entire pan is covered. Add half the chicken, followed by 1/2 the sauce, 1/2 the remaining cilantro, and 1 1/2 c grated cheese. Repeat the layers, ending with the cheese.
Cook uncovered in a preheated 350 degrees oven for 30 minutes or until brown and bubbling. Serve immediately, topping with sour cream, salsa, and more cilantro as desired.
These days, my kids' school still has enchilada day, and I try to go whenever they do (it's only once a month, usually a Thursday, unlike pizza which is almost every Monday). However, King Ranch Casserole has gone by the wayside....one to be remembered, "back in the good old days" (unlike the stewed tomatoes and pimiento cheese sandwich not good days).
Last week, I remembered King Ranch Casserole. I googled it and was disappointed. Then, I remembered my favorite site for all recipes Texan: The Homesick Texan. Not only did the Homesick Texan rise the challenge, the recipe contained no directions that sounded like "open up a can of..." and had no corn!!
Mmm....bliss in my oven in the middle of August. My King Ranch craving was met and I knew I would at least post one more recipe to this blog before I took another 9 month break. M loved this. I made it a hair too spicy, so the boys didn't eat it quite as well. Next time, I'll dial down the spice a little...or maybe not, then I'd get more to myself.
This serves 8 - 10 (or 12. It makes an 11x7" pan).
King Ranch Chicken Casserole
adapted ever so slightly from the Homesick Texan, because the recipe was almost perfect
1 1/2 lbs of boneless, skinless chicken (I used thighs. They're cheaper and more flavorful)
6 t lime jiuce
4 t chile powder (I like New Mexico blend--great flavor and not too spicy)
1/4 c olive oil
4 T butter
1/2 onion, diced
1 red bell pepper, diced
1 poblano (optional--may want to taste the poblano first to see how much of it you want to use), diced
3 cloves garlic, minced
2 T flour
1 t cumin
1 c chicken broth
1/2 c half and half or heavy cream
1 14-oz can diced tomatoes (or a 10-oz can of Rotel or 2 c fresh tomatoes plus 1/4 c diced jalapeños)
1/3 c plain yogurt or sour cream
1/2 c cilantro, chopped
10 corn tortillas
3 c cheese, cheddar or a mix of pepper jack and cheddar
Season the chicken with 4 t lime juice, 2 t chile powder, and a dash of salt. In a skillet over medium heat, cook the chicken in the olive oil for 10 minutes per side or until cooked through. When chicken is cooked through, remove from heat and shred when it is just cool enough to handle. Season with salt and pepper as needed. Set aside (you should have about 3 c of chicken).
Melt the butter in a saucepan over medium heat. Add the onions and both peppers. Cook for 10 minutes or until onions have softened. Add the garlic, flour, cumin, and remaining 2 t of chile powder. Cook for 1 minute, stirring constantly. Add the chicken broth and cook until mixture has thickened. Stir in the half and half and tomatoes. Cover the pot and simmer 15 minutes, stirring occasionally. After 15 minutes, stir in the sour cream, remaining 2 t lime juice, and 1/4 c cilantro. Season with salt and pepper. Remove from heat.
Soften the tortillas (either dry--over a comal or in a little oil in a black skillet). Ladle 1/2 c of the sauce into the bottom or a 11x7 pan (you can use and 9x13 pan, it will just not be as thick). Top with 5 tortillas, tearing tortillas as needed to be sure the entire pan is covered. Add half the chicken, followed by 1/2 the sauce, 1/2 the remaining cilantro, and 1 1/2 c grated cheese. Repeat the layers, ending with the cheese.
Cook uncovered in a preheated 350 degrees oven for 30 minutes or until brown and bubbling. Serve immediately, topping with sour cream, salsa, and more cilantro as desired.
Thursday, October 25, 2012
Warm Quinoa Salad with Grilled Chicken
I am in love with quinoa. Seriously. I love how it "pops" when it cooks. I could easily eat a bowl of quinoa just seasoned with a bit of salt.
My husband doesn't share my emotions. He can handle eating it, but is never thrilled by it. He endures it. That all changed with this dish. Maybe it was the fact I hadn't cooked for him in over a week (he worked late....I was out of town....), but he loved it. Maybe it was due to the fact it was a hot day and he had biked home (yes, a hot day in October--very common here in Austin). Regardless the reason, I was thrilled to find a quinoa recipe he loved.
We're not going to talk about the kids. I need to serve quinoa a dozen or so more times before they'll agree to eat it. It took them forever to start eating brown rice. Patience is required with my three (in so, so many things). They ate the grilled chicken eagerly and then Madeleine made them an alternate meal (so much easier to handle them not eating my cooking when I don't have to make the alternate).
I'll make this again, especially in the middle of winter when we are inundated with carrots. This could easily be made vegetarian by just serving the salad without the chicken (which is how I am eating it for lunch today!).
Warm Quinoa Salad with Grilled Chicken
adapted just a little bit from Food and Wine
1 c quinoa (red, black or regular--I use regular because it's $3 a pound cheaper)
2 c water
1/4 c pine nuts
3 T olive oil
3 garlic cloves, minced
1/2 medium onion, chopped
2 medium carrots, halved lengthwise and cut into half moons (quarter lengthwise if they are fat)
2 t ground cumin
1 T balsamic vinegar (or 1 T plus 1 t sherry vinegar)
1 lb boneless, skinless chicken breast, cut into 1" cubes
2 T mint leaves, coarsely chopped
Put the quinoa in small saucepan and cover with water. Add a generous pinch of salt and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed and the quinoa is tender, about 15 minutes.
Meanwhile, toast the pine nuts in a large skillet over moderate heat until fragrant. Watch carefully and stir often to prevent burning. Remove from the skillet and set aside. Heat the olive oil in a skillet. Add the onions and the garlic and cook over medium heat until softened, about 5 minutes. Add the carrots and cumin, cover and cook over low heat for about 5 minutes or until the carrots are just beginning to soften, about 5 minutes (you want them to still have a little crunch---not much, just not mushy carrots). Stir in the quinoa and vinegar. Season to taste with salt and pepper.
While the carrots are cooking, drizzle the chicken with olive oil and thread onto skewers (5 for us since there are 5 of us in our family). Season with salt and pepper. Grill over moderately high heat until the chicken is cooked through and browned, turning a time or two, about 5 - 10 minutes depending on how hot and even your grill is.
Garnish the quinoa and carrots with the pine nuts and mint. To serve, take a good sized serving of the quinoa and carrots. Top with the grilled chicken.
My husband doesn't share my emotions. He can handle eating it, but is never thrilled by it. He endures it. That all changed with this dish. Maybe it was the fact I hadn't cooked for him in over a week (he worked late....I was out of town....), but he loved it. Maybe it was due to the fact it was a hot day and he had biked home (yes, a hot day in October--very common here in Austin). Regardless the reason, I was thrilled to find a quinoa recipe he loved.
We're not going to talk about the kids. I need to serve quinoa a dozen or so more times before they'll agree to eat it. It took them forever to start eating brown rice. Patience is required with my three (in so, so many things). They ate the grilled chicken eagerly and then Madeleine made them an alternate meal (so much easier to handle them not eating my cooking when I don't have to make the alternate).
I'll make this again, especially in the middle of winter when we are inundated with carrots. This could easily be made vegetarian by just serving the salad without the chicken (which is how I am eating it for lunch today!).
Warm Quinoa Salad with Grilled Chicken
adapted just a little bit from Food and Wine
1 c quinoa (red, black or regular--I use regular because it's $3 a pound cheaper)
2 c water
1/4 c pine nuts
3 T olive oil
3 garlic cloves, minced
1/2 medium onion, chopped
2 medium carrots, halved lengthwise and cut into half moons (quarter lengthwise if they are fat)
2 t ground cumin
1 T balsamic vinegar (or 1 T plus 1 t sherry vinegar)
1 lb boneless, skinless chicken breast, cut into 1" cubes
2 T mint leaves, coarsely chopped
Put the quinoa in small saucepan and cover with water. Add a generous pinch of salt and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed and the quinoa is tender, about 15 minutes.
Meanwhile, toast the pine nuts in a large skillet over moderate heat until fragrant. Watch carefully and stir often to prevent burning. Remove from the skillet and set aside. Heat the olive oil in a skillet. Add the onions and the garlic and cook over medium heat until softened, about 5 minutes. Add the carrots and cumin, cover and cook over low heat for about 5 minutes or until the carrots are just beginning to soften, about 5 minutes (you want them to still have a little crunch---not much, just not mushy carrots). Stir in the quinoa and vinegar. Season to taste with salt and pepper.
While the carrots are cooking, drizzle the chicken with olive oil and thread onto skewers (5 for us since there are 5 of us in our family). Season with salt and pepper. Grill over moderately high heat until the chicken is cooked through and browned, turning a time or two, about 5 - 10 minutes depending on how hot and even your grill is.
Garnish the quinoa and carrots with the pine nuts and mint. To serve, take a good sized serving of the quinoa and carrots. Top with the grilled chicken.
Friday, October 12, 2012
Warm Arugula Chicken Salad
One of the first greens to show up in our fall CSA boxes is arugula. Tender leaves, a bit peppery, grace our boxes, a respite from all the other summer produce I've long grown tired of.
I have two favorite websites to get recipes from these days (in addition to pinterest of course). Farmhouse Delivery and The Year in Food never cease to awe and inspire me. Farmhouse Delivery is a local blog based off of seasonal eating, so I don't have to search in summer recipes for our October produce. A Year in Food just is beautiful. Beautiful.
While this recipe originally was a warm chicken salad, I transformed it to a warm arugula salad when I discovered the chicken I had reheated for the salad was extremely freezer-burnt and I couldn't stand to eat it. (True story). Next time, I plan on trying this again with chicken, but preferably chicken that hasn't been frozen yet....maybe a nice leftover chicken recipe for a roasted or rotisserie chicken. If you want to leave out the chicken to make this vegetarian, you can. You'll just have a nice, not-warm arugula apple salad instead.
I didn't serve this to the kids. Curtis and I polished this off nicely for a Saturday lunch all by ourselves.
This serves 2 as a main dish.
Warm Arugula Chicken Salad
from Farmhouse Table (Farmhouse Delivery)
leftover roast chicken, wrapped in foil and re-warmed at 350 (save juices and drippings) (optional)
1/2 bunch arugula, washed carefully, stems removed, and torn
1 apple, sliced as thinly as possible
2 -3 sweet peppers slivered (if you have other sweet peppers besides bell, definitely use those!)
2 T pine nuts, toasted
1 T rosemary, minced
juice of 1/2 lemon
2 T sherry vinegar
1 T whole grain mustard
1/2 c olive oil
Combine warm chicken (if using), arugula, apple, sweet peppers, and pine nuts in a large salad bowl or serving platter. Place rosemary, lemon juice, vinegar, mustard and olive oil in a small glass jar and shake vigorously until oil appears to be mixed in. Add the saved chicken juices/drippings (if using), and continue to shake. Add half the dressing to the salad and toss well to combine. Serve the reminder of dressing on the side (in case someone wants more dressing).
Serve immediately.
I have two favorite websites to get recipes from these days (in addition to pinterest of course). Farmhouse Delivery and The Year in Food never cease to awe and inspire me. Farmhouse Delivery is a local blog based off of seasonal eating, so I don't have to search in summer recipes for our October produce. A Year in Food just is beautiful. Beautiful.
While this recipe originally was a warm chicken salad, I transformed it to a warm arugula salad when I discovered the chicken I had reheated for the salad was extremely freezer-burnt and I couldn't stand to eat it. (True story). Next time, I plan on trying this again with chicken, but preferably chicken that hasn't been frozen yet....maybe a nice leftover chicken recipe for a roasted or rotisserie chicken. If you want to leave out the chicken to make this vegetarian, you can. You'll just have a nice, not-warm arugula apple salad instead.
I didn't serve this to the kids. Curtis and I polished this off nicely for a Saturday lunch all by ourselves.
This serves 2 as a main dish.
Warm Arugula Chicken Salad
from Farmhouse Table (Farmhouse Delivery)
leftover roast chicken, wrapped in foil and re-warmed at 350 (save juices and drippings) (optional)
1/2 bunch arugula, washed carefully, stems removed, and torn
1 apple, sliced as thinly as possible
2 -3 sweet peppers slivered (if you have other sweet peppers besides bell, definitely use those!)
2 T pine nuts, toasted
1 T rosemary, minced
juice of 1/2 lemon
2 T sherry vinegar
1 T whole grain mustard
1/2 c olive oil
Combine warm chicken (if using), arugula, apple, sweet peppers, and pine nuts in a large salad bowl or serving platter. Place rosemary, lemon juice, vinegar, mustard and olive oil in a small glass jar and shake vigorously until oil appears to be mixed in. Add the saved chicken juices/drippings (if using), and continue to shake. Add half the dressing to the salad and toss well to combine. Serve the reminder of dressing on the side (in case someone wants more dressing).
Serve immediately.
Tuesday, September 11, 2012
Thai Chicken with Dipping Sauce
Each summer seems to have a theme. There was the summer I made lots of Italian food, the summer I cooked a little from Julia Child's cookbook, the summer of Greek food. If there was a way to summarize this summer, it would have to be the summer of the fish sauce.
Our family loves fish sauce. All of us. We fell in love with it through Vietnamese food and have continued loving it all throughout Southern Asia.
This was the perfect grilling recipe for me, because there was no messing it up. The chicken gets charred on the grill and then cooked in the oven. I am comfortable with cooking chicken in an oven---the grill not so much.
We loved this recipe. I adapted the types of chicken parts used to fit our family---three leg quarters and half a split chicken breast made everyone happy.
Serves 4 -6
Thai Chicken with Dipping Sauce
adapted a bit from Food and Wine
1/4 c cilantro, finely chopped
2 T Asian fish sauce (I like 3 Crabs brand these days)
1 1/2 t black pepper
4 chicken leg quarters or any combination of leg quarters and breasts, skinned (but bone in)
1/2 t tamarind concentrate dissolved in 1 t water
1/4 c Asian fish sauce
2 T lime juice
2 t sugar
1 T water
1 small chile, seeded and minced (optional)
1/2 c cilantro, chopped
In a small bowl, combine 1/4 c cilantro, 2 T fish sauce and black pepper (if you have a mini-food processor, you can use this instead). Coat the chicken with the cilantro fish sauce marinade and let stand at room temperature for 20 minutes.
While the chicken marinates, light a grill and preheat the oven to 400 degrees. Grill the chicken over moderately high heat, turning, until charred, 12 minutes or so. Transfer the chicken to a baking sheet and roast for 30 minutes or until cooked.
While the chicken cooks, mix together the tamarind concentrated dissolved in water, 1/4 c fish sauce, lime juice, sugar, water and chile (if using). Just before serving, stir the cilantro into the dipping sauce. Serve with the chicken and brown rice.
Our family loves fish sauce. All of us. We fell in love with it through Vietnamese food and have continued loving it all throughout Southern Asia.
This was the perfect grilling recipe for me, because there was no messing it up. The chicken gets charred on the grill and then cooked in the oven. I am comfortable with cooking chicken in an oven---the grill not so much.
We loved this recipe. I adapted the types of chicken parts used to fit our family---three leg quarters and half a split chicken breast made everyone happy.
Serves 4 -6
Thai Chicken with Dipping Sauce
adapted a bit from Food and Wine
1/4 c cilantro, finely chopped
2 T Asian fish sauce (I like 3 Crabs brand these days)
1 1/2 t black pepper
4 chicken leg quarters or any combination of leg quarters and breasts, skinned (but bone in)
1/2 t tamarind concentrate dissolved in 1 t water
1/4 c Asian fish sauce
2 T lime juice
2 t sugar
1 T water
1 small chile, seeded and minced (optional)
1/2 c cilantro, chopped
In a small bowl, combine 1/4 c cilantro, 2 T fish sauce and black pepper (if you have a mini-food processor, you can use this instead). Coat the chicken with the cilantro fish sauce marinade and let stand at room temperature for 20 minutes.
While the chicken marinates, light a grill and preheat the oven to 400 degrees. Grill the chicken over moderately high heat, turning, until charred, 12 minutes or so. Transfer the chicken to a baking sheet and roast for 30 minutes or until cooked.
While the chicken cooks, mix together the tamarind concentrated dissolved in water, 1/4 c fish sauce, lime juice, sugar, water and chile (if using). Just before serving, stir the cilantro into the dipping sauce. Serve with the chicken and brown rice.
Tuesday, July 31, 2012
Chicken with Spinach
My favorite thing about our CSA is figuring out how to use strange/new vegetables. This summer, we've been getting Malabar spinach with a great day of regularity. Upon googling this leafy green, I learned a couple of things. 1) It is not even related to spinach. 2) If it isn't cooked long enough, it's slimy like okra when it's cut. 3) It lends itself well to substituting for spinach in Indian recipe.
I found some recipes online using Malabar spinach, but was quickly scared away. The ingredient list had several things I had no idea what they were. They called for dal. What? I thought dal was a lentil soup. This clearly wasn't working, so I turned to the library. I found a cookbook called The Three Sisters Indian Cookbook by Sereena, Alexa, and Priya Kaul.
Again, this wasn't without challenges. These sisters are Indians who emigrated to Britain. If you've ever tried to cook from British recipes, you realize how many differences in the language there are. All the measurements are different and you are told to preheat your oven first in celsius, then farenheit, and then gas mark.
We really enjoyed this. We served it with saffron rice, a store bought mango chutney, and naan. Mmm. Most authentic Indian food I've ever cooked (and best tasty too).
This serves 4.
Murgh Aur Palak
(also known as Chicken with Spinach)
adapted from The Three Sisters Indian cookbook
1 lb spinach leaves or as much as malabar spinach as you have
3 T oil
1/4 t cumin seeds
1 1/2 lb boneless, skinless chicken breasts, cut into bite sized pieces
1 t ginger
1 t coriander
1 t ground fennel
1/4 t cumin
1 t chili
1/2 t garam masala
2 T tomato paste
1 c water
salt to taste
Wash and drain the spinach. Cut into medium sized pieces. Heat 1 T oil in a large skillet over medium heat. Add the spinach leaves and a dash of salt. Cook until spinach has wilted and has lost its slime (if using malabar spinach). Remove from pan and set aside. Heat remaining 2 T oil in skillet over medium heat. Add the cumin seeds and saute until the seeds begin to sizzle. Add the chicken pieces. Cook, stirring occasionally, for 10 minutes or until chicken pieces are cooked through and golden brown. Remove pan from heat and add ginger, coriander, fennel, cumin, chili, and garam masala. Return to heat and stir in tomato paste. Fry for one minute, then add water. Cover and cook for another 10 minutes, until chicken is tender. Add the spinach (and any remaining liquid) and cook for 5 more minutes.
Serve with rice (saffron rice if you have the time).
I found some recipes online using Malabar spinach, but was quickly scared away. The ingredient list had several things I had no idea what they were. They called for dal. What? I thought dal was a lentil soup. This clearly wasn't working, so I turned to the library. I found a cookbook called The Three Sisters Indian Cookbook by Sereena, Alexa, and Priya Kaul.
Again, this wasn't without challenges. These sisters are Indians who emigrated to Britain. If you've ever tried to cook from British recipes, you realize how many differences in the language there are. All the measurements are different and you are told to preheat your oven first in celsius, then farenheit, and then gas mark.
We really enjoyed this. We served it with saffron rice, a store bought mango chutney, and naan. Mmm. Most authentic Indian food I've ever cooked (and best tasty too).
This serves 4.
Murgh Aur Palak
(also known as Chicken with Spinach)
adapted from The Three Sisters Indian cookbook
1 lb spinach leaves or as much as malabar spinach as you have
3 T oil
1/4 t cumin seeds
1 1/2 lb boneless, skinless chicken breasts, cut into bite sized pieces
1 t ginger
1 t coriander
1 t ground fennel
1/4 t cumin
1 t chili
1/2 t garam masala
2 T tomato paste
1 c water
salt to taste
Wash and drain the spinach. Cut into medium sized pieces. Heat 1 T oil in a large skillet over medium heat. Add the spinach leaves and a dash of salt. Cook until spinach has wilted and has lost its slime (if using malabar spinach). Remove from pan and set aside. Heat remaining 2 T oil in skillet over medium heat. Add the cumin seeds and saute until the seeds begin to sizzle. Add the chicken pieces. Cook, stirring occasionally, for 10 minutes or until chicken pieces are cooked through and golden brown. Remove pan from heat and add ginger, coriander, fennel, cumin, chili, and garam masala. Return to heat and stir in tomato paste. Fry for one minute, then add water. Cover and cook for another 10 minutes, until chicken is tender. Add the spinach (and any remaining liquid) and cook for 5 more minutes.
Serve with rice (saffron rice if you have the time).
Monday, February 27, 2012
Ginger Scallion Fried Rice
I am branching out from my weekend of exceptional eating to pull in a recipe from earlier in the week. This one will also be repeating itself frequently in menu rotation.
I remember eating a dish growing up called Vietnamese Fried Rice. It was made using leftover rice, peas, and pretty much whatever else my mom could find in the fridge. I had mixed feelings about it. I think I once loved it, but as I got older, I appreciated it less. I have never made that recipe myself, despite knowing exactly what cookbook it is in and what side of the page it is on.
Then I stumbled across this recipe. The pictures promised me amazing things. If I ate this recipe, it would invoke the setting and feelings represented in this magnificent picture. Well, unfortunately I was not transported to snowy Yellowstone National Park Lodge in the middle of winter. However, I did find a new recipe that I love. It was a hit with everyone in the family and slight step up from the fried rice of my youth.
This is a good recipe to have everything mise en place (also known as prepped and ready to go before you start cooking).
Serves 4 - 5
Ginger Scallion Fried Rice
adapted from The Year in Food
4 T sesame oil
6 scallions, sliced, white and dark green parts kept separate
1 medium carrot, julienned or cut into matchsticks
1/2 c shelled, frozen edamame
3 T minced ginger
2 garlic cloves, minced
4 oz mushrooms, shiitakes are preferable, but white button mushrooms will do
2 medium eggs, beaten
3 c cold, cooked brown rice (white will do if you have no brown)
5 T tamari or soy sauce
1 c cooked, shredded chicken or tofu
Heat a large skillet over medium heat. Add the 1 T of sesame oil. Toss the white parts of the scallions and stir for about a minute. Add the carrots, edamame, ginger and garlic and stir to combine. Saute, stirring occasionally, for five minutes. Remove from heat and set aside.
In the same pan, add another T of oil. Add the mushrooms and saute until soft, stirring occasionally, about 5 minutes. Remove and add to carrot/edamame mixture. Increase the heat slightly, add another T of sesame oil and add the beaten eggs. Cook as if you were making scrambled eggs. When just cooked/scrambled, remove and add to carrot/edamame/mushroom mixture. Add remaining 2 T of sesame oil and the cooked rice. Spread rice evenly throughout pan and cook, stirring a little. Sprinkle some black pepper over top. After about five minutes (if rice seems to be sticking a lot to the pan, you can add some canola oil to the pan), add the tamari or soy sauce. Stir to combine. Add the bowl of cooked veggies and eggs and cooked chicken/tofu. Saute, stirring frequently, until hot, about 5 minutes. Remove from heat, sprinkle with dark green parts of scallions and serve.
I remember eating a dish growing up called Vietnamese Fried Rice. It was made using leftover rice, peas, and pretty much whatever else my mom could find in the fridge. I had mixed feelings about it. I think I once loved it, but as I got older, I appreciated it less. I have never made that recipe myself, despite knowing exactly what cookbook it is in and what side of the page it is on.
This is a good recipe to have everything mise en place (also known as prepped and ready to go before you start cooking).
Serves 4 - 5
Ginger Scallion Fried Rice
adapted from The Year in Food
4 T sesame oil
6 scallions, sliced, white and dark green parts kept separate
1 medium carrot, julienned or cut into matchsticks
1/2 c shelled, frozen edamame
3 T minced ginger
2 garlic cloves, minced
4 oz mushrooms, shiitakes are preferable, but white button mushrooms will do
2 medium eggs, beaten
3 c cold, cooked brown rice (white will do if you have no brown)
5 T tamari or soy sauce
1 c cooked, shredded chicken or tofu
Heat a large skillet over medium heat. Add the 1 T of sesame oil. Toss the white parts of the scallions and stir for about a minute. Add the carrots, edamame, ginger and garlic and stir to combine. Saute, stirring occasionally, for five minutes. Remove from heat and set aside.
In the same pan, add another T of oil. Add the mushrooms and saute until soft, stirring occasionally, about 5 minutes. Remove and add to carrot/edamame mixture. Increase the heat slightly, add another T of sesame oil and add the beaten eggs. Cook as if you were making scrambled eggs. When just cooked/scrambled, remove and add to carrot/edamame/mushroom mixture. Add remaining 2 T of sesame oil and the cooked rice. Spread rice evenly throughout pan and cook, stirring a little. Sprinkle some black pepper over top. After about five minutes (if rice seems to be sticking a lot to the pan, you can add some canola oil to the pan), add the tamari or soy sauce. Stir to combine. Add the bowl of cooked veggies and eggs and cooked chicken/tofu. Saute, stirring frequently, until hot, about 5 minutes. Remove from heat, sprinkle with dark green parts of scallions and serve.
Saturday, January 21, 2012
So Much More than Beans and Rice
Those who have been reading this blog since is conception many moons ago, may remember, if you have a memory like an elephant, that M is not a bean fan. It often takes coercion, unless it is lentils which she loves.
Tonight, M ate only beans for supper.
Those who read my post two short posts ago may remember I said that my boys aren't eating my supper or liking my food. Today, J ate a serving of supper and asked for more. (Little I wouldn't touch, so at least someone is true to form).
I was less than excited about tonights' meal, part of our eat more healthy plan. Beans and Rice. Sigh.
This is so much more than beans and rice. It's what my family called Mexican haystacks (tacos on rice), but all together different. It's beans and rice go gourmet. It's absolutely yummy. I will make this again and next time, I'll be much more excited about making it. If you want to simplify this, use 1 - 2 cans of black beans in place of the dried beans. I prefer the dried beans because I better control the sodium content.
I changed up this recipe a bit. The original was in Bon Appetit's January 2012 issue.
This will serve 4 in these proportions.
So Much More than Beans and Rice
adapted from Bon Appetit
1 c dried anasazi or black beans
1 T bacon grease or olive oil (guess which I used)
1/2 onion, diced
1 lg clove garlic, minced
1 c Granny Smith apple, cored and chopped
1/4 c chopped cilantro
1/2 lime juiced
2 T olive oil
1/3 c (about 1/2 of...) red bell pepper
3 garlic cloves, minced
1 t chili powder
1 t ground coriander
1/2 - 1 t ground cumin
1 1/2 c chicken broth
3 c cooked brown rice
1 c cooked, shredded chicken (using a rotisserie chicken is easiest. Don't use frozen cooked chicken)
Cook anasazi or black beans. Quick soak method (because I always forget to soak them overnight): put the beans in a pot and cover with 3 inches of water. Bring to a boil, cover, and remove from heat. Let stand for an hour. Drain. In same pot, heat bacon grease or olive oil. Saute the onion until it is soft and slightly browned. Add the garlic and cook until fragrant. Return the beans to the pan. Cover with water (1 - 2 inches above the top of the beans/onions). Cook for 40 minutes for adzuki beans, or until tender. (Black beans will take a bit longer).
In a small bowl, combine the apple, cilantro, and lime juice. Set aside.
Heat 2 T olive oil in a saute pan or skillet. Add the bell pepper and cook until tender, about 5 - 6 minutes. Add the garlic, chili powder, coriander, and cumin and saute 1 - 2 minutes, stirring constantly. Add beans and broth. Bring to a boil. Reduce heat just until the beans are simmering briskly (not past medium in my case). Stir occasionally, smashing some beans with the back of a wooden spoon to help thicken the sauce. Cook for 8 - 10 minutes.
To serve: put a pile of rice on a plate. Top with beans followed by chicken and then apple/cilantro salsa. Season as desired with salt and pepper.
Friday, January 13, 2012
Thai Curry Chicken Soup
In my search for "healthier" recipes, I looked for ones that are full of flavor, loaded with veggies, and are unique. As much as I love lentils and beans, I reach a saturation point after a while---two different lentil dishes plus their leftovers are about all I can handle. While this didn't have as much veggies as some, it still fit my healthier label.
We loved this soup. I greatly reduced the amount of spice in it so my kids would eat it and eat it M did! (I've pretty much given up with the boys eating much for supper....I think they eat enough during the day that by supper they're not super hungry...I remember M doing the same thing, then along came kinder and changed it. I've accepted the boys don't like anything I cook and M will eat almost anything because she is starving after school).
As is quickly becoming a trend, I want Asian flavored foods in the winter--something about fish sauce (of the Vietnamese nature), ginger, or star anise is comforting when it is cold. This soup didn't have any of these, but I did get to use a little more of my Thai red curry paste. The optional ingredients I didn't use, for obvious reasons if you know me (kids don't do spicy and I don't do corn). There is no set time for this to simmer. Like many soups, the leftovers are even better because the flavors had time to marry.
This should serve about 4 - 6.
Thai Curry Chicken Soup
adapted a bit from apartmentcooker on Food52.com
2 T olive oil
1/2 c onion, minced
1/2 c cilantro, roughly chopped
2 cloves garlic, minced
1 (14-oz) can coconut milk
6 c chicken stock (or a combo of chicken stock and water)
2 t (you can use up to 2 T) red curry paste
zest and juice of 1 lime
1 jalapeno, seeded and minced (optional)
1 T ginger, minced
2 scallions, thinly sliced
1-2 c mushrooms, thinly sliced
1/2 red bell pepper, thinly sliced
1 c corn kernels (optional)
1 1/2 c or so chicken, cooked and shredded
thinly sliced jalapenos
thinly sliced scallions
roughly chopped cilantro
lime wedges
avocado, thinly sliced (optional)
Heat 1 T olive oil in a dutch oven over medium heat. Add the onions and cook until softened. Add the garlic and cilantro and cook until fragrant, about a minute more. Add the coconut milk and chicken stock and bring to a simmer. Add the red curry paste and zest and juice of lime. Meanwhile, in a saute pan or skillet, heat the remaining T of olive oil over medium heat. Add the jalapeno, if using, ginger, scallions, mushrooms, red bell pepper, corn, and chicken and cook until heated, 4 - 5 minutes. Add to the broth. Simmer until the mixture has reached desired flavor. Season with salt.
To serve, ladle into bowls and garnish with jalapenos, scallions, cilantro, lime, and avocado as desired.
We loved this soup. I greatly reduced the amount of spice in it so my kids would eat it and eat it M did! (I've pretty much given up with the boys eating much for supper....I think they eat enough during the day that by supper they're not super hungry...I remember M doing the same thing, then along came kinder and changed it. I've accepted the boys don't like anything I cook and M will eat almost anything because she is starving after school).
As is quickly becoming a trend, I want Asian flavored foods in the winter--something about fish sauce (of the Vietnamese nature), ginger, or star anise is comforting when it is cold. This soup didn't have any of these, but I did get to use a little more of my Thai red curry paste. The optional ingredients I didn't use, for obvious reasons if you know me (kids don't do spicy and I don't do corn). There is no set time for this to simmer. Like many soups, the leftovers are even better because the flavors had time to marry.
This should serve about 4 - 6.
Thai Curry Chicken Soup
adapted a bit from apartmentcooker on Food52.com
2 T olive oil
1/2 c onion, minced
1/2 c cilantro, roughly chopped
2 cloves garlic, minced
1 (14-oz) can coconut milk
6 c chicken stock (or a combo of chicken stock and water)
2 t (you can use up to 2 T) red curry paste
zest and juice of 1 lime
1 jalapeno, seeded and minced (optional)
1 T ginger, minced
2 scallions, thinly sliced
1-2 c mushrooms, thinly sliced
1/2 red bell pepper, thinly sliced
1 c corn kernels (optional)
1 1/2 c or so chicken, cooked and shredded
thinly sliced jalapenos
thinly sliced scallions
roughly chopped cilantro
lime wedges
avocado, thinly sliced (optional)
Heat 1 T olive oil in a dutch oven over medium heat. Add the onions and cook until softened. Add the garlic and cilantro and cook until fragrant, about a minute more. Add the coconut milk and chicken stock and bring to a simmer. Add the red curry paste and zest and juice of lime. Meanwhile, in a saute pan or skillet, heat the remaining T of olive oil over medium heat. Add the jalapeno, if using, ginger, scallions, mushrooms, red bell pepper, corn, and chicken and cook until heated, 4 - 5 minutes. Add to the broth. Simmer until the mixture has reached desired flavor. Season with salt.
To serve, ladle into bowls and garnish with jalapenos, scallions, cilantro, lime, and avocado as desired.
Friday, July 1, 2011
Vietnamese Cabbage and Chicken Salad
I am discovering my cooking is evolving and changing. That's pretty much a constant with me--my cooking changes, I frequently try new recipes and discard ones I liked really well. Last summer it was all about Greek and Mediterranean food. While those are still regulars on our menu, I am finding a new theme for this incredibly hot summer (are we at 20 days over 100 degrees yet without even hitting July? Probably. I keep thinking there is no way this heat can last all summer, but it seems to be attempting to do that). Quick, easy, and minimal cooking.
We spend many an afternoon at the pool (it's within walking/biking distance of our house), which leaves me not a lot of time to make supper. Years and years ago, back before I even considered cabbage to be an ingredient I'd eat, I made a cabbage/chicken salad that I just barely found palatable. Things have changed, I like cabbage as long as it's not too cabbage-y, and Curtis and I thought this was a great hot summer afternoon meal. The kids didn't think so, as much, but I didn't expect them too, so I planned for a little more to the meal than just that.
This recipe is a great summer meal to use up some of the cabbage that just lingers on, long past the memory of the cold weather when it was planted and grown. I'd make it again, next June, when I have cabbage, it's hot, and I'd rather be swimming than cooking.
Vietnamese Cabbage and Chicken Salad
adapted from Food and Wine
1 lb boneless, skinless chicken breasts
3 t salt
2 T sesame oil
1 1-inch piece fresh ginger
2 1/2 lbs cabbage, shredded
2 T cider vinegar
2 T Asian fish sauce (nam pla or nuoc mam)
1 1/2 T lime juice
3 medium carrots, grated
3 radishes, grated
2 c mint, basil, or cilantro (or a combination), coarsely chopped
1 tart apple (like Granny Smith), cored and grated
Rub the chicken breasts with 1 t salt and 1 T sesame oil. Put ginger in a medium pot. Add 2 c of water and bring to a boil. Add the chicken and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken continue to cook for 5 minutes. If the chicken is not done, turn the heat back on and simmer for a few more minutes. Remove the chicken from the saucepan and let cool. Pull into shreds when the chicken is cool enough to handle.
Meanwhile, combine the cabbage with vinegar, fish sauce, lime juice and 2 t salt in large serving bowl (glass or stainless steel). Let stand for 10 minutes. Add the carrots, radishes, 1 1/2 c of the herbs, and the apples to the cabbage mixture. Stir in remaining 1 T sesame oil. Gently toss in the chicken and garnish with remaining 1/2 c herbs.
Monday, June 20, 2011
Roasted Chicken with Peaches
There are not many things I make that Curtis complains about while he watches me make them. I think those he does complain about, before trying can be grouped together in one of two categories: shellfish, and fruit in anything but a dessert. Needless to say, when Curtis saw this, he winced and told me that was a waste of perfectly good peaches.
I am pleased to report, that although Curtis complained before trying them, after trying them the complaining ceased. He decided he really liked this recipe. It helped that I substituted chicken breasts for the thighs. While I am usually a thigh girl, in this recipe I actually prefer breasts (we had both when I made it). We served this with crusty bread (you could also serve it with rice).
Everyone liked this and it's a nice dish to make when you just can't enough of the peaches that start showing up in the heat of the summer. You can make part of this ahead of time. Mix together everything but the peaches and refrigerate. Slice and add the peaches just before roasting.
This seves 4 - 6
Roasted Chicken with Peaches
adapted from In the Kitchen with a Good Appetite by Melissa Clark
1 lb peaches (they can even be hard, any stage of ripeness works), pit removed and sliced 1/2" thick
2 lb boneless, skinless chicken breasts, cut into 1" strips
1/4 T olive oil
1/4 c red wine or chicken broth
1/4 c fresh basil, chopped
4 garlic cloves, minced
1" piece fresh ginger, grated
1 t salt
1 t pepper
crusty bread or rice, for serving
In a 9 x 13" pan, toss together the peaches, chicken, olive oil, red wine, basil, garlic, ginger, salt, and pepper. Roast in a preheated 400 degrees oven for 20 - 25 minutes, or until the chicken is cooked through and the peaches have softened. Serve with crusty bread for sopping up juices or with rice.
Do ahead: toss together the chicken, olive oil, red wine, basil, garlic, ginger, salt, and pepper. Refrigerate until ready to roast, then toss with the peaches (don't slice the peaches ahead of time, just slice them when ready to roast). Roast as directed.
Tuesday, May 31, 2011
Orange Peel Chicken
Ever have one of those days when you go to make a recipe and you discover one of the headliners your kids ate for a snack the day before? This was one of those days. Thus, my orange peel chicken didn't have orange peel, but it still tasted great. Next time, I'll use orange peel.
This was based off a Pei Wei (PF Chang's fast food little sister) dish. I was a little hesitant about the recipe because it was from a source I hadn't used before (I am learning to take caution on the internet in regards to recipes). However, it turned out great, but I already said that, didn't I. I made some serious adjustments to the recipes between not having oranges and not liking to fry foods. It was a hit though and everyone loved it.
Orange Peel Chicken
adapted from PF Chang (supposedly)
1 T olive oil
2 cloves garlic, minced
4 green onions, sliced
1 c tomato sauce
1/2 c water
1/4 c sugar
2 T chili garlic sauce (optional)
1 T soy sauce
4 chicken breast fillets (2 whole breasts), cut into bite sized pieces
peel from 1/4 orange, julienned (18" thick strips), optional
Place olive oil in a medium saucepan over medium heat. Add the garlic and green onions and saute for 30 seconds. Add tomato sauce, water, sugar, chili garlic sauce, and soy sauce and bring to a boil. Simmer 5 - 6 minutes, or until sauce thickens. Set aside.
In a wok or large skillet, heat a couple of T olive oil. Add the chicken and stir fry, until chicken is cooked. Add the orange peel and cook 30 seconds before adding the sauce. Cook for 2 minutes, stirring gently a couple of times, or until the sauce thickens. Serve on brown or white rice.
Tuesday, April 5, 2011
Moorish Paella
Back when I made my Moroccan Pickled Vegetables, I made a batch of harissa to use in them. I made way more than I needed, especially considering that harissa is spicy stuff. I use only 1 T or so at a time. I've since made a second batch of the pickled vegetables, but the harissa jar still is about half full. While I suspect I'll make a third batch of the vegetables (my neighbors love the pickled vegetables, so I make a batch and pawn at least one jar off on them every time), the harissa still isn't being used fast. So, I looked for some new recipes using harissa.
Really, I love food52.com. I put harissa in their search engine and had several possibilities. I found one that I thought my kids would eat, contained a little vegetables, and had been tested extensively (I find on websites where individual can upload their own recipes, it's best to use recipes that have been tested). I was interested in this Moorish Paella.
It ended up a little spicy. I was nervous. However, the kids ate the chicken without a problem and Isaac ate some of the rice too, which was spicier than the chicken. I will definitely make this dish again. I also was a little apprehensive how much time the recipe would make. Paella conjures up the image of hours spent watching the stove. Not the case. While this isn't a dinner in a hurry recipe, from starting to table it was just over an hour (and it could have been quicker if my chicken had been fully thawed when I started). The last 20 minutes or so are totally unattended, so I got a head start on dishes, making clean up after supper a lot shorter.
I am including a couple of changes I want to make to the recipe next time--like more cauliflower and a little less rice. I also went easy on the spice which is reflected here as well. One important note: start brining the chicken at least an hour (as long as 8 hours) before you plan to start cooking.
This serves 4 - 6 people.
Moorish Paella
adapted from NWB on food52.com
4 -6 chicken pieces---a combination of bone-in thighs and breasts, depending on your family's preference (it should all fit in one pan without touching though)
4 small or 2 large links of cured, (shelf-stable) Spanish chorizo (not Mexican for you Texans with accessibility to such things), sliced
1 small onion, diced
1 garlic clove, minced
2 T olive oil
1 small- medium head of cauliflower, cut into small, bite-sized pieces
1 t ground caraway
2 t smoked paprika
1/2 t cumin
1/2 - 1 T harissa (this is what gives the dish most of its heat)
1 1/2 c Arborio rice**
8 oz tomato sauce
2 3/4 c chicken stock (or 2 1/4 c stock plus 1/2 c dry wine)**
Sprinkle chicken generously with coarse kosher/sea salt and place in plastic bag or bowl. Put it in the refrigerator to brine at least 1 hour, or as long as a day.
Brown sausages in a large, deep skillet. Remove with slotted spoon and drain on paper towels. Brown brined chicken over medium high heat in the same skillet, adding a little olive oil to sausage fat if needed, until richly browned. Turn over and brown other side. Remove and set aside. Add onions to pan (and a little olive oil if pan looks dry) and cook for 3 minutes. While onions cook, mix together caraway, paprika, and cumin in a small bowl. Add a dash of salt a spoonful of the paprika mixture to the onion. Add the garlic and cook for a minute. Add the cauliflower and cook for 5 minutes. Add more paprika mixture.
Add 1/2 c chicken stock or wine. Scrape bottom of the pan to get browned bits off and cook a couple of minutes. Add the sausage and harissa and stir well. Add tomato sauce and cook for 5 minutes. If you want, add a little more spice mixture (I think I may have added a little here--not much). Add the rice and stir in. Spread rice and onion mixture evenly over bottom of the pan. Lay the chicken on top of the rice. Carefully pour in the remaining 2 1/4 c of chicken stock. Bring to a boil, reduce heat, and simmer 20 -30 minutes, until rice is cooked and chicken is cooked through. Turn off heat, let set 2 - 4 minutes (about the time it takes to get everyone to the table), and serve.
**Original recipe called for 3 c chicken stock added to 2 c Arborio Rice.
Thursday, February 17, 2011
Beauty Paste Chicken with Roasted Root Vegetables
I've been on a Turnip binge lately. It hasn't been out of choice. They've been collecting in my crisper drawer in the fridge for a few months now. Occasionally, I'll make my yummy braised root vegetables as a side, but I am not a side lover. I would rather find a main course that can incorporate as many vegetables and parts of the meal as possible. Since Friday, I've made Homespun Potpie (with kohlrabi, turnips, and sweet potatoes--hold the chicken), Moroccan Vegetable Stew, and Beauty Paste Chicken with roasted vegetables (which included turnips). All of these meals, I've really enjoyed. I don't mind turnips, I just have a hard time remembering to use them. Needless to say, after all of this turnip binging, I've put a significant dent in my turnip collection, however, it is far from gone.
The Beauty Paste chicken was easy and the roasted vegetables were great. I tried the roasted vegetables two ways--one on a separate sheet pan below the roasting chicken and the other was in the roasting pan with the chicken. I liked them both ways, but I think I may have slightly preferred the roasting pan over the sheet pan. The potatoes developed their rich, buttery taste more in the roasting pan (maybe because the chicken was coated in butter?). The vegetables didn't quite all fit in the roasting pan, so more than likely, I'll do it both ways again next time.
I can't go wrong with making chicken for my kids. I can't go wrong with making roasted vegetables for me. We loved it (Curtis wasn't home this evening). I am looking forward to make chicken stock today with the bones and am scheming about what I may make with the leftover chicken (enchiladas, anyone?).
I was hesitant about using 5 T mustard powder. I only used 3 T, because that was all I had. The chicken could definitely handle 5 - 6 T, and if you are feeling really bold, find hot mustard powder (I wasn't because of M's sensitive tastes). I also inadvertently forgot the celery, I think because I was so excited about using more turnips.
This serves 4 - 6.
Beauty Paste Chicken with Roasted Vegetables
adapted from SaySchwartzandBeSure on Food52.com
5 T soft (mostly but not quite melted) butter
5 - 6 T dry mustard powder
1 T fresh thyme leaves
fresh ground black pepper
1 roaster chicken (3 - 5 lbs)
3 carrots, sliced 1/4" thick
2 leeks, white parts only, sliced 1/2" thick
2 celery stalks, cut into 2" chunks
2 medium white turnips (about the size of apples), cut into wedges
12 new red or white potatoes
1 red or sweet onion, cut into wedges
1 t sea salt
1/2 - 1 t lemon zest
fresh ground pepper
1 - 2 T olive oil
yellow onion, cut into quarters
Wash inside and out of chicken. Trim access fat. Pat dry and set aside.
Combine softened butter and mustard powder in a small bowl and whisk until smooth. Stir in pepper and fresh thyme. (If you've accidently melted the butter, let the butter/mustard combo stand at room temperature for a while). Set aside.
Combine the carrots, leeks, celery, turnips, potatoes, and red onion in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, and lemon zest. Toss to equally coat all the vegetables.
Sprinkle the inside of the chicken generously with salt and pepper. Stuff with yellow onion quarters. Using your hand, scoop the beauty paste all over the chicken in a thick layer. (The paste is what crisps the skin and keeps the chicken moist, don't skimp on this. If you run out of paste, make more). Place the chicken in a roasting pan. Surround the chicken with as many vegetables as well fit (you want the vegetables in a single to double layer at most. Don't fill the pan to the top with vegetables). Put remaining vegetables on a sheet pan.
Roast the chicken in a preheated 400 degrees oven for 20 minutes. Reduce the the heat to 350 and roast an additional 1 1/4 - 1 1/2 hours, depending on size and kind of chicken (organic vs free range vs conventional), until internal temp in the thickest part (between the thigh and leg) is 180 degrees. Let rest for 10 minutes before serving.
For the vegetables on the sheet pan, stir occasionally and remove from oven once they are tender. Warm right before serving the chicken and combine with the vegetables cooked in the roasting pan.
Monday, January 10, 2011
Alternative to Turkey and Stuffing
First off, let me apologize. Lately, this blog has been bread/pastry and meat-centered meals heavy. I know. This wasn't my intent when starting this blog. However, lately, I've been using lots of recipes from my blog to use my veggies. I've been entertaining a little more than usual (yippee!!) and have made meat-centered dishes. Bear with me as I present a few more meat-centered dishes. Really, I'll find some veggie dishes soon.
We stayed at our house this year for Christmas. It was fabulous. For dinner, we had Curtis's parents over. There was only 7 of us (including the 3 kids). In my family, turkey or ham is the customary Christmas dinner. I didn't want something as much work as turkey, especially since Curtis is not a fan, and a ham seemed too expensive. I was excited to find this recipe in my Perfect One-Dish Dinners Cookbook. It provided us with our poultry with white and dark meat for all of us and our dressing. My only complaint was that it made way too much for the 7 of us. We managed to finish all the chicken (thanks to cooking it off the bone and making broth with some of it), but the dressing we weren't able to finish before its time had expired. However, it was the perfect meal for a small, festive gathering without too much work involved.
A note on the recipe: Start drying out your breadcrumbs a day before you want to make this. You can also saute the sausage and vegetables the day before assembling everything as well to free up time to spend with your guests (if you are having guests). Allow yourself an hour of baking/resting time in addition to time to mix things together.
By my estimates, this will easily serve 8 - 10, especially if there are additional side dishes.
Festive Roast Chicken and Stuffing
adapted slightly from Perfect One-Dish Dinners
For the dressing:
10 - 12 c 1/2" bread cubes from dense crusty French or Italian bread (one large loaf, a couple of smaller ones)
2 c bread crumbs, homemade preferable (to make homemade bread crumbs, process dry bread in food processor until there are fine crumbs)
1 1/2 t dried basil
1 1/2 t dried oregano
1/4 t ground fennel
3/4 t salt
1/2 t pepper
1 lb bulk mild Italian sausage
2 medium onions, chopped (about 2 c)
3 celery stalks, chopped (about 1 c)
1 1/2 c golden raisins
1/2 c parsley, minced
2 large eggs
1 quart chicken broth
For the chicken:
1 T basil
1 T oregano
1 T salt
2 t pepper
2 t fennel seeds
1 1/2 t orange zest, finely grated
2 T olive oil
8 lbs of bone-in, skin-on chicken pieces: I think I used 3 lbs of split chicken breasts (protruding rib bones and fat trimmed), 3 lbs of chicken legs, and 3 lbs of chicken thighs
Spread bread cubes in a single layer on a large baking sheet and let dry several hours or overnight.
Bake bread cubes on the center rack of a preheated 400 degrees oven until golden brown, 12 -1 5 minutes. Remove from oven and set aside.
In a large skillet over medium-high heat, cook sausage, stirring frequently to break up, until sausage loses its pink color. Add onions and celery to pan and continue to cook until vegetables are soft and sausage is fully cooked, 7 - 8 minutes. (If making ahead of time, stop here). Transfer to large bowl and mix with bread cubes, bread crumbs, raisins, parsley, 1 1/2 t basil, 1 1/2 t oregano, 1/4 t fennel, 3/4 t salt, and 1/2 t peppers. In a separate medium bowl, whisk eggs and chicken broth together and pour over stuffing ingredients. Toss to coat and let stand while you prepare the chicken.
Mix together remaining basil, oregano, salt, pepper, fennel, orange zest and oil in a small bowl. Smear mixture over both sides of all the chicken pieces. Heat large skillet (can use the same one you used for the sausage) with a some olive oil over medium-high heat until very hot. Add chicken in batches, being careful not to overcrowd pan. Cook until chicken is nicely browned, then turn and cook the other side. Remove and set aside until all chicken is browned.
In a large roasting pan, place the sausage/bread mixture. Top with the chicken, skin side up. Bake in a preheated 350 degrees oven on a rack in the lower 1/3 of the oven. Bake uncover, until skin is attractively browned and fully cooked, about 45 minutes. Remove from oven and let stand for 10 minutes before serving.
We stayed at our house this year for Christmas. It was fabulous. For dinner, we had Curtis's parents over. There was only 7 of us (including the 3 kids). In my family, turkey or ham is the customary Christmas dinner. I didn't want something as much work as turkey, especially since Curtis is not a fan, and a ham seemed too expensive. I was excited to find this recipe in my Perfect One-Dish Dinners Cookbook. It provided us with our poultry with white and dark meat for all of us and our dressing. My only complaint was that it made way too much for the 7 of us. We managed to finish all the chicken (thanks to cooking it off the bone and making broth with some of it), but the dressing we weren't able to finish before its time had expired. However, it was the perfect meal for a small, festive gathering without too much work involved.
A note on the recipe: Start drying out your breadcrumbs a day before you want to make this. You can also saute the sausage and vegetables the day before assembling everything as well to free up time to spend with your guests (if you are having guests). Allow yourself an hour of baking/resting time in addition to time to mix things together.
By my estimates, this will easily serve 8 - 10, especially if there are additional side dishes.
Festive Roast Chicken and Stuffing
adapted slightly from Perfect One-Dish Dinners
For the dressing:
10 - 12 c 1/2" bread cubes from dense crusty French or Italian bread (one large loaf, a couple of smaller ones)
2 c bread crumbs, homemade preferable (to make homemade bread crumbs, process dry bread in food processor until there are fine crumbs)
1 1/2 t dried basil
1 1/2 t dried oregano
1/4 t ground fennel
3/4 t salt
1/2 t pepper
1 lb bulk mild Italian sausage
2 medium onions, chopped (about 2 c)
3 celery stalks, chopped (about 1 c)
1 1/2 c golden raisins
1/2 c parsley, minced
2 large eggs
1 quart chicken broth
For the chicken:
1 T basil
1 T oregano
1 T salt
2 t pepper
2 t fennel seeds
1 1/2 t orange zest, finely grated
2 T olive oil
8 lbs of bone-in, skin-on chicken pieces: I think I used 3 lbs of split chicken breasts (protruding rib bones and fat trimmed), 3 lbs of chicken legs, and 3 lbs of chicken thighs
Spread bread cubes in a single layer on a large baking sheet and let dry several hours or overnight.
Bake bread cubes on the center rack of a preheated 400 degrees oven until golden brown, 12 -1 5 minutes. Remove from oven and set aside.
In a large skillet over medium-high heat, cook sausage, stirring frequently to break up, until sausage loses its pink color. Add onions and celery to pan and continue to cook until vegetables are soft and sausage is fully cooked, 7 - 8 minutes. (If making ahead of time, stop here). Transfer to large bowl and mix with bread cubes, bread crumbs, raisins, parsley, 1 1/2 t basil, 1 1/2 t oregano, 1/4 t fennel, 3/4 t salt, and 1/2 t peppers. In a separate medium bowl, whisk eggs and chicken broth together and pour over stuffing ingredients. Toss to coat and let stand while you prepare the chicken.
Mix together remaining basil, oregano, salt, pepper, fennel, orange zest and oil in a small bowl. Smear mixture over both sides of all the chicken pieces. Heat large skillet (can use the same one you used for the sausage) with a some olive oil over medium-high heat until very hot. Add chicken in batches, being careful not to overcrowd pan. Cook until chicken is nicely browned, then turn and cook the other side. Remove and set aside until all chicken is browned.
In a large roasting pan, place the sausage/bread mixture. Top with the chicken, skin side up. Bake in a preheated 350 degrees oven on a rack in the lower 1/3 of the oven. Bake uncover, until skin is attractively browned and fully cooked, about 45 minutes. Remove from oven and let stand for 10 minutes before serving.
Monday, December 6, 2010
Pollo Enchiladas Rojos
For some reason, I think the name of this recipe sounds better in Spanish, so I've renamed it. :) Over the years, I've done lots of experimenting with chicken enchiladas. I started out with my mom's rich, wonderful enchiladas which were drenched in a sour cream sauce. I've tried plain chicken enchiladas, chicken enchiladas with green sauce, and chicken enchiladas with some chard mixed in. My experimenting with new recipes for chicken enchiladas is officially over. I love this recipe. It's not terribly difficult to make and it tastes fabulous!
I needed to make some significant modifications to this recipe, because according to M, this recipe would be TOO SPICY. (You would not believe what foods she complains about being too spicy--things that have no spice at all!) Thankfully, even with most of the spice taken out, it didn't taste bland and was full of flavor. Everyone really enjoyed this, even M. Curtis, bless his heart, told me this was his favorite chicken enchilada recipe I've made.
This recipe makes a lot of enchiladas--two shallow baking dishes worth. I split the chicken mixture and the sauce mixture in half. Half I used to I make one pan of enchiladas. The other half went in the freezer and made for a fabulously easy new baby meal for a friend.
Pollo Enchiladas Rojos
adapted from Food and Wine
Optional spicy addition to sauce
3 each of guajillo chiles and ancho chiles, stemmed and seeded
3 c hot water
Sauce
1 medium onion, quartered
3 lg garlic cloves
1 T ground cumin
1 1/2 t ground coriander
1/2 t ground oregano
2 T extra virgin olive oil
2 1/2 c tomato sauce (20 oz)
1 c water
Enchiladas
2 T extra virgin olive oil
1 lg onion, thinly sliced (3 c)
1/2 c chicken broth or water
4 c shredded cooked chicken (or turkey if you are looking to get rid of T'giving leftovers)
1 t cumin
1/4 c cilantro
3 c Monterey Jack cheese
salt and pepper, to taste
16 flour, whole wheat, or corn tortillas (not burrito-sized)
For the chiles: Cover the chiles in hot water in a microwave safe bowl. Microwave on high for 2 minutes, until softened. Transfer chiles to a food processor or blender. Add 1 c of soaking liquid. Proceed with rest of recipe.
For the sauce: Place onion, garlic, cumin, coriander, and oregano in a food processor. Add 1 c of water (if you didn't use the chiles above). Puree until smooth. Heat olive oil over medium-low heat in a large saucepan. Add the tomato sauce and water. Add the pureed onion mixture (if using the chiles as well, press the onion mixture through a sieve before adding to the tomato sauce to remove any stray chile seeds and skins). Cook the sauce, stirring occasionally until the sauce is slightly reduced, about 15 minutes. Set aside.
Meanwhile, heat 2 T olive oil in a large skillet. Add the onion and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes. Add the broth and cook, until the onions are very soft and the broth has evaporated, about 10 more minutes. Transfer to a bowl and let cool. Stir in cumin, cilantro, and 1 1/2 c of the cheese. Season with salt and pepper to taste.
To assemble the tortillas, Spoon 3/4 c of sauce into the bottom of two shallow baking dishes (I used 2 9x13" pans. Neither pan was full, but held 8 tortillas comfortably). Soften the tortillas (I heat 4 flour tortillas at a time in the microwave for 15 seconds). Spoon 1/4 c filling into each tortilla, roll up, and place in pan. Repeat. Spoon remaining sauce over top (dividing between 2 pans) and sprinkle with remaining cheese. Cover pan with foil (or oven safe lid).
Bake in a preheated 350 degrees oven for 25 minutes. Remove foil/lid and bake an additional 20 minutes. Serve hot, topped with sour cream or salsa, if desired.
I needed to make some significant modifications to this recipe, because according to M, this recipe would be TOO SPICY. (You would not believe what foods she complains about being too spicy--things that have no spice at all!) Thankfully, even with most of the spice taken out, it didn't taste bland and was full of flavor. Everyone really enjoyed this, even M. Curtis, bless his heart, told me this was his favorite chicken enchilada recipe I've made.
This recipe makes a lot of enchiladas--two shallow baking dishes worth. I split the chicken mixture and the sauce mixture in half. Half I used to I make one pan of enchiladas. The other half went in the freezer and made for a fabulously easy new baby meal for a friend.
Pollo Enchiladas Rojos
adapted from Food and Wine
Optional spicy addition to sauce
3 each of guajillo chiles and ancho chiles, stemmed and seeded
3 c hot water
Sauce
1 medium onion, quartered
3 lg garlic cloves
1 T ground cumin
1 1/2 t ground coriander
1/2 t ground oregano
2 T extra virgin olive oil
2 1/2 c tomato sauce (20 oz)
1 c water
Enchiladas
2 T extra virgin olive oil
1 lg onion, thinly sliced (3 c)
1/2 c chicken broth or water
4 c shredded cooked chicken (or turkey if you are looking to get rid of T'giving leftovers)
1 t cumin
1/4 c cilantro
3 c Monterey Jack cheese
salt and pepper, to taste
16 flour, whole wheat, or corn tortillas (not burrito-sized)
For the chiles: Cover the chiles in hot water in a microwave safe bowl. Microwave on high for 2 minutes, until softened. Transfer chiles to a food processor or blender. Add 1 c of soaking liquid. Proceed with rest of recipe.
For the sauce: Place onion, garlic, cumin, coriander, and oregano in a food processor. Add 1 c of water (if you didn't use the chiles above). Puree until smooth. Heat olive oil over medium-low heat in a large saucepan. Add the tomato sauce and water. Add the pureed onion mixture (if using the chiles as well, press the onion mixture through a sieve before adding to the tomato sauce to remove any stray chile seeds and skins). Cook the sauce, stirring occasionally until the sauce is slightly reduced, about 15 minutes. Set aside.
Meanwhile, heat 2 T olive oil in a large skillet. Add the onion and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes. Add the broth and cook, until the onions are very soft and the broth has evaporated, about 10 more minutes. Transfer to a bowl and let cool. Stir in cumin, cilantro, and 1 1/2 c of the cheese. Season with salt and pepper to taste.
To assemble the tortillas, Spoon 3/4 c of sauce into the bottom of two shallow baking dishes (I used 2 9x13" pans. Neither pan was full, but held 8 tortillas comfortably). Soften the tortillas (I heat 4 flour tortillas at a time in the microwave for 15 seconds). Spoon 1/4 c filling into each tortilla, roll up, and place in pan. Repeat. Spoon remaining sauce over top (dividing between 2 pans) and sprinkle with remaining cheese. Cover pan with foil (or oven safe lid).
Bake in a preheated 350 degrees oven for 25 minutes. Remove foil/lid and bake an additional 20 minutes. Serve hot, topped with sour cream or salsa, if desired.
Wednesday, November 17, 2010
Chicken and Mushroom Fricasee
The recipe as it was published turned out way too runny for me. I am making adaptations and posting my version here. To see the recipe in it's original form, click here.
I made this for company. I have decided that I absolutely love shitake mushrooms. They are meaty and have wonderful flavor (especially in comparison to white button mushrooms). Everyone enjoyed this and it is definitely a make again, company dish.
I ended up making way too much. I created a second dish (all by myself--without a recipe!!) to use up the leftovers.
This serves 4 - 5.
Chicken and Mushroom Fricasee
adapted from Food and Wine
One 1/3 lb chicken, cut into 8 pieces
salt and freshly ground black pepper
2 T olive oil
1 lg onion, finely chopped
1/2 lb shitake mushrooms, stems discarded and caps diced
2 garlic cloves, minced
2 bay leaves
1 T fresh thyme, chopped
1/2 c dry white wine
1 c chicken stock or broth
1/3 c sour cream
1/3 c plain nonfat Greek yogurt (this is thicker than regular yogurt, if you can't find it, regular will do)
1/2 c celery leaves, optional
Arrange the chicken pieces, skin side up on a cookie sheet and season generously with salt and pepper. Roast in preheated 425 degrees oven for 45 minutes until chicken is cooked and skin is crisp.
While the chicken roasts, heat the olive oil in a large, deep skillet. Add the onion and cook over medium heat until just softened, about 3 minutes. Add the mushrooms, increase the heat to high and cook, stirring occasionally, until mushrooms are softened and golden brown, about 5 minutes. Add the garlic, bay leaves, and thyme and cook until fragrant, about 1 minute. Add the wine and cook until wine evaporates, scraping up any browned bits. Add the stock and simmer until reduced, about 15 minutes. Remove from heat (if the sauce seems to dry, add a little extra chicken stock). Stir in the sour cream and yogurt. Discard the bay leaves. Add the chicken to the sauce, leaving the skin out of the sauce (to keep it crispy). Simmer until heated through. Stir in celery leaves if using. Serve.
I made this for company. I have decided that I absolutely love shitake mushrooms. They are meaty and have wonderful flavor (especially in comparison to white button mushrooms). Everyone enjoyed this and it is definitely a make again, company dish.
I ended up making way too much. I created a second dish (all by myself--without a recipe!!) to use up the leftovers.
This serves 4 - 5.
Chicken and Mushroom Fricasee
adapted from Food and Wine
One 1/3 lb chicken, cut into 8 pieces
salt and freshly ground black pepper
2 T olive oil
1 lg onion, finely chopped
1/2 lb shitake mushrooms, stems discarded and caps diced
2 garlic cloves, minced
2 bay leaves
1 T fresh thyme, chopped
1/2 c dry white wine
1 c chicken stock or broth
1/3 c sour cream
1/3 c plain nonfat Greek yogurt (this is thicker than regular yogurt, if you can't find it, regular will do)
1/2 c celery leaves, optional
Arrange the chicken pieces, skin side up on a cookie sheet and season generously with salt and pepper. Roast in preheated 425 degrees oven for 45 minutes until chicken is cooked and skin is crisp.
While the chicken roasts, heat the olive oil in a large, deep skillet. Add the onion and cook over medium heat until just softened, about 3 minutes. Add the mushrooms, increase the heat to high and cook, stirring occasionally, until mushrooms are softened and golden brown, about 5 minutes. Add the garlic, bay leaves, and thyme and cook until fragrant, about 1 minute. Add the wine and cook until wine evaporates, scraping up any browned bits. Add the stock and simmer until reduced, about 15 minutes. Remove from heat (if the sauce seems to dry, add a little extra chicken stock). Stir in the sour cream and yogurt. Discard the bay leaves. Add the chicken to the sauce, leaving the skin out of the sauce (to keep it crispy). Simmer until heated through. Stir in celery leaves if using. Serve.
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