This is another recipe out of the fabulous Plenty by Yotam Ottolenghi. For some reason, my kids weren't fans of this. However, Curtis and I were so I'll be making this again!
Just a warning, this recipe does use a lot of pots and pans. Deal with it. It's totally worth it.
This serves 4.
Crunchy Pappardelle
adapted from Plenty by Yotam Ottolenghi
1/4 c olive oil
6 c button mushrooms, halved (or quartered or sixthed depending on how big the mushrooms are)
3/4 c white wine or water
2 bay leaves
4 thyme sprigs, leaves picked and chopped
3/4 t sugar (if you aren't using wine, omit)
1 c heavy cream
grated zest of 2 lemons
6 T chopped parsley
6 T panko or white bread crumbs
1 -2 bunches broccolini, leaves removed and cut into 2 1/2" long pieces or 2 - 3 small heads of broccoli, cut into small florets
1 lb dried pappardelle
Bring a large pot of salted water to a boil for the pasta. At the same time, bring a medium pot of slated water to a boil for the broccoli/broccolini. While the water comes to a boil, heat the olive oil in a pan over medium heat. When the oil is hot, add the mushrooms and cook until the mushrooms begin to brown and release their juices, stirring occasionally. Add the wine/water, bay leaf, thyme leaves, and sugar (if using wine). Bring to boil and reduce the liquid by 2/3rds. Add the cream and stir to mix. Bring to a boil, then remove from heat. Taste and add plenty of salt and pepper. Keep warm.
In a small pan over medium heat, toast the panko until golden, stirring as needed to brown evenly. Be sure to watch closely--the panko browns quickly. Set aside.
In a small bowl, combine the parsley and lemon zest. Set aside.
Cook the pasta until al dente, according to package directions. Reserve about 1 c of pasta water and then drain pasta once al dente. While the pasta cooks, cook the broccoli or broccolini in the medium pot of water until bright green and crisp tender (about 2 minutes for broccolini--longer for broccoli). Drain. Add the broccoli to the mushroom sauce and stir.
Place the pasta in a large serving bowl. Add the mushroom/broccoli sauce and half the lemon zest/parsley mixture and toss to combine. If the pasta looks dry, add some of the reserved pasta cooking water. Stir the remaining lemon zest/parsley mixture with the golden panko. Sprinkle over top of the pasta.
Showing posts with label Mushrooms. Show all posts
Showing posts with label Mushrooms. Show all posts
Tuesday, November 19, 2013
Friday, September 6, 2013
Shepherd's Pie
My library books are due tomorrow. While that normally wouldn't make a difference to a recipe blog, if you have recipes from library books to modify, it makes a big difference.
While I have enjoyed the two recipes I made from Greenspan's Around My French Table, it's not one that is going on my "to buy" list. Too fancy and time intensive.
This recipe started out in the fancy and time intensive way. However, I strayed a great deal from the traditional French Hachis Parmentier (fancy pants French way of saying Shepherd's Pie). I'm including a quick method and a slower method along with a couple of other changes I want to try next time I make this.
This serves 4 - 6. If you want to make this ahead of time, do all but the potatoes. Cook and mash the potatoes immediately before it goes in the oven.
Shepherd's Pie
adapted from Dorie Greenspan's Around my French Table
Slow Version Meat
1 lb boneless beef chuck, cut into 1" cubes
1 small onion, sliced
2 carrots, sliced 1/4" thick
1 stalk celery, sliced 1/4"thick
2 garlic cloves, smashed
2 parsley sprigs
1 bay leaf
1 t salt
1/4 t whole black peppercorns
6 c water
1/2 lb ground beef
1 t tomato paste
1-2 c mushrooms, sliced
Fast Version Meat
1 1/2 lbs ground beef
1 small onion, diced
2 carrots, cut in half and sliced 1/4" thick
1 stalk celery, diced
2 garlic cloves, minced
1 - 2 c mushrooms, sliced
1 t tomato paste
1- 3 c beef broth (you will use this as needed, amt will vary)
salt to taste
2 T parsley, chopped
The Topping (for both versions)
2 lbs potatoes, quartered (or cut into medium chunks)
1/2 c milk
1/4 c heavy cream (optional, can also just use an extra 1/4 c milk)
3 T butter, at room temperature
1/2 c Swiss type cheese (swiss, emmenthal, gruyere, comte, etc), shredded (optional)
For the slow version:
Put the beef chuck, onion, carrots, celery, cloves, parsley, bay leaf, salt, peppercorns, and water into a large soup pot and bring to a boil. Skim off the foam that comes to the surface. Lower the heat and simmer for 3 1/2 hours. Strain the solids from the broth (meat and vegetables), reserving broth. You won't use much of the broth, you reserve the extra broth for the next time you make the fast version of this. Transfer the meat to a cutting board and chop into small pieces. The meat will fall apart. Set aside both the meat and the vegetables.
Put a large skillet over medium heat. Brown the ground beef. Add the mushrooms and cook until the mushrooms release their juices. Stir in the tomato paste. Add the reserved vegetables and chopped beef. Stir in a cup of the reserved broth and bring to boil. You want the beef and vegetables to be moist, but not runny. Season with salt and pepper. Pour into a 2 qt oven casserole dish. Set aside.
For the fast version:
In a large skillet over medium heat, brown the ground beef. Add the onions, celery, and mushrooms and cook until the mushrooms release their juices and the onions have softened. Add the garlic and saute another minute. Stir in the carrots. Add the tomato paste and 1 c beef broth. Bring to a boil and simmer until the carrots are tender, adding more broth if the mixture gets dry. Season with salt and pepper. Stir in the parsley. Pour into a 2 qt casserole dish. Set aside.
For the topping (both versions):
While the ground beef browns, put the potatoes in a medium pot and add just enough water cover potatoes. Bring the covered pot to a boil and simmer until potatoes are fork tender, about 20 minutes. Drain well. As soon as you are able, peel the potatoes (potatoes should still be very, very hot). Heat up milk/cream. Mash potatoes (I use an electric mixer to do this, you can do it however you prefer). Pour in milk/cream, add butter, and continue to mash. Season to taste with salt and pepper. Scoop the mashed potatoes over the meat and vegetables, spreading them evenly throughout the pan. Sprinkle grated cheese over top if desired. If you want, you can also dot the top with small pieces of butter (use a total of 1 T butter).
Bake at 400 degrees for 30 minutes or until filling is bubbly and the potatoes are golden. (If you don't use butter or cheese, the potatoes won't be quite as golden).
While I have enjoyed the two recipes I made from Greenspan's Around My French Table, it's not one that is going on my "to buy" list. Too fancy and time intensive.
This recipe started out in the fancy and time intensive way. However, I strayed a great deal from the traditional French Hachis Parmentier (fancy pants French way of saying Shepherd's Pie). I'm including a quick method and a slower method along with a couple of other changes I want to try next time I make this.
This serves 4 - 6. If you want to make this ahead of time, do all but the potatoes. Cook and mash the potatoes immediately before it goes in the oven.
Shepherd's Pie
adapted from Dorie Greenspan's Around my French Table
Slow Version Meat
1 lb boneless beef chuck, cut into 1" cubes
1 small onion, sliced
2 carrots, sliced 1/4" thick
1 stalk celery, sliced 1/4"thick
2 garlic cloves, smashed
2 parsley sprigs
1 bay leaf
1 t salt
1/4 t whole black peppercorns
6 c water
1/2 lb ground beef
1 t tomato paste
1-2 c mushrooms, sliced
Fast Version Meat
1 1/2 lbs ground beef
1 small onion, diced
2 carrots, cut in half and sliced 1/4" thick
1 stalk celery, diced
2 garlic cloves, minced
1 - 2 c mushrooms, sliced
1 t tomato paste
1- 3 c beef broth (you will use this as needed, amt will vary)
salt to taste
2 T parsley, chopped
The Topping (for both versions)
2 lbs potatoes, quartered (or cut into medium chunks)
1/2 c milk
1/4 c heavy cream (optional, can also just use an extra 1/4 c milk)
3 T butter, at room temperature
1/2 c Swiss type cheese (swiss, emmenthal, gruyere, comte, etc), shredded (optional)
For the slow version:
Put the beef chuck, onion, carrots, celery, cloves, parsley, bay leaf, salt, peppercorns, and water into a large soup pot and bring to a boil. Skim off the foam that comes to the surface. Lower the heat and simmer for 3 1/2 hours. Strain the solids from the broth (meat and vegetables), reserving broth. You won't use much of the broth, you reserve the extra broth for the next time you make the fast version of this. Transfer the meat to a cutting board and chop into small pieces. The meat will fall apart. Set aside both the meat and the vegetables.
Put a large skillet over medium heat. Brown the ground beef. Add the mushrooms and cook until the mushrooms release their juices. Stir in the tomato paste. Add the reserved vegetables and chopped beef. Stir in a cup of the reserved broth and bring to boil. You want the beef and vegetables to be moist, but not runny. Season with salt and pepper. Pour into a 2 qt oven casserole dish. Set aside.
For the fast version:
In a large skillet over medium heat, brown the ground beef. Add the onions, celery, and mushrooms and cook until the mushrooms release their juices and the onions have softened. Add the garlic and saute another minute. Stir in the carrots. Add the tomato paste and 1 c beef broth. Bring to a boil and simmer until the carrots are tender, adding more broth if the mixture gets dry. Season with salt and pepper. Stir in the parsley. Pour into a 2 qt casserole dish. Set aside.
For the topping (both versions):
While the ground beef browns, put the potatoes in a medium pot and add just enough water cover potatoes. Bring the covered pot to a boil and simmer until potatoes are fork tender, about 20 minutes. Drain well. As soon as you are able, peel the potatoes (potatoes should still be very, very hot). Heat up milk/cream. Mash potatoes (I use an electric mixer to do this, you can do it however you prefer). Pour in milk/cream, add butter, and continue to mash. Season to taste with salt and pepper. Scoop the mashed potatoes over the meat and vegetables, spreading them evenly throughout the pan. Sprinkle grated cheese over top if desired. If you want, you can also dot the top with small pieces of butter (use a total of 1 T butter).
Bake at 400 degrees for 30 minutes or until filling is bubbly and the potatoes are golden. (If you don't use butter or cheese, the potatoes won't be quite as golden).
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 28, 2012
Asian Beef Stew
Once we discovered the wonder of the thermos we learned lunch options were endless. This was another one of M's favorites to take for lunch, however, she did have to beware of the aromatics.
The star anise may be a little hard to source. If you can buy it in bulk somewhere, it's very affordable and worth it. The dried shitake mushrooms also look really expensive you buy them bagged. They are also a lot cheaper if you can find them in bulk (possibly at Whole Foods if your Whole Foods is big enough). If you can't find them, just substitute cremini mushrooms. Shitake mushrooms give a nice meaty flavor to the stew. If you aren't a fan of a slight wine taste to your beef stews, just leave out the sake (or sherry). Just add a little of water to the pan to deglaze it.
This will serve 4 - 6 in these proportions.
Asian Beef Stew
adapted from monkeymom on Food52.com
3 lbs stew meat, cut into 1- 2 inch cubes
salt and pepper
1 - 2 T canola oil
3/4 c sake, sweet rice wine, or sherry (red)
1/4 c soy sauce
1 T brown sugar
3/4 t rice wine vinegar
1 1/2 c chicken stock
2 star anise
1" piece of ginger root, thinly sliced
4 garlic cloves, left whole
3 - 4 red chili peppers, fresh or dried (to taste)
3 whole dried shitake mushrooms, stems removed (can use fresh, just remove stems and quarter)
zest of 1 lime
3 - 4 carrots, peeled and cut into 1" pieces
1 lg daikon radish, peeled and cut into 1" pieces (optional)
Heat oil in a large dutch oven. Sprinkle beef cubes with salt and pepper. Brown beef in batches and set aside. Return meat and accumulated juices to pot. Add the sake (etc) or water to pot to deglaze. Bring to a boil and scrape up browned bits. Add the soy sauce and sugar. Add the rice wine vinegar, stock, star anise, ginger, garlic, chiles (if using), and mushrooms and bring to a boil. Add the lime zest. If meat is not covered with liquid, add enough water so meat is covered. Once the stew comes to boil, cover tightly (either with a lid or foil), and transfer to preheated 325 degrees oven. Cook for 1 hour. Stir and cook for a second hour or until meat is tender.
Return the stew to the stove. Remove the lid and simmer on medium heat to cook reduce the liquid, about 30 minutes. While the stew cooks down, in a separate saucepan, bring a pot of water to a boil. Place vegetables in boiling water and cook for 20 minutes or until tender. You want the carrots to stay bright orange and not to fall apart easily when stirred. Add the boiled vegetables to the stew.
Serve hot with either brown rice or noodles. Garnish with chopped green onion or a bit of lime juice.
The star anise may be a little hard to source. If you can buy it in bulk somewhere, it's very affordable and worth it. The dried shitake mushrooms also look really expensive you buy them bagged. They are also a lot cheaper if you can find them in bulk (possibly at Whole Foods if your Whole Foods is big enough). If you can't find them, just substitute cremini mushrooms. Shitake mushrooms give a nice meaty flavor to the stew. If you aren't a fan of a slight wine taste to your beef stews, just leave out the sake (or sherry). Just add a little of water to the pan to deglaze it.
This will serve 4 - 6 in these proportions.
Asian Beef Stew
adapted from monkeymom on Food52.com
3 lbs stew meat, cut into 1- 2 inch cubes
salt and pepper
1 - 2 T canola oil
3/4 c sake, sweet rice wine, or sherry (red)
1/4 c soy sauce
1 T brown sugar
3/4 t rice wine vinegar
1 1/2 c chicken stock
2 star anise
1" piece of ginger root, thinly sliced
4 garlic cloves, left whole
3 - 4 red chili peppers, fresh or dried (to taste)
3 whole dried shitake mushrooms, stems removed (can use fresh, just remove stems and quarter)
zest of 1 lime
3 - 4 carrots, peeled and cut into 1" pieces
1 lg daikon radish, peeled and cut into 1" pieces (optional)
Heat oil in a large dutch oven. Sprinkle beef cubes with salt and pepper. Brown beef in batches and set aside. Return meat and accumulated juices to pot. Add the sake (etc) or water to pot to deglaze. Bring to a boil and scrape up browned bits. Add the soy sauce and sugar. Add the rice wine vinegar, stock, star anise, ginger, garlic, chiles (if using), and mushrooms and bring to a boil. Add the lime zest. If meat is not covered with liquid, add enough water so meat is covered. Once the stew comes to boil, cover tightly (either with a lid or foil), and transfer to preheated 325 degrees oven. Cook for 1 hour. Stir and cook for a second hour or until meat is tender.
Return the stew to the stove. Remove the lid and simmer on medium heat to cook reduce the liquid, about 30 minutes. While the stew cooks down, in a separate saucepan, bring a pot of water to a boil. Place vegetables in boiling water and cook for 20 minutes or until tender. You want the carrots to stay bright orange and not to fall apart easily when stirred. Add the boiled vegetables to the stew.
Serve hot with either brown rice or noodles. Garnish with chopped green onion or a bit of lime juice.
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, January 6, 2012
Lentils with 'Shrooms and Caramelized Onions
Hey. I'm back!! We'll see how good I do, but I hope to add a few new recipes that I've discovered and I plan to make over and over. I'll just tell you straight up that there probably won't be any pics for awhile. But there will be new posts!
We were in Virginia for Christmas. It was a wonderful week of other people cooking and a smorgasbord of desserts. There is no question where I get my dessert love from....6 kinds of cookies (by the end of the week, we all had discovered our absolute favorite kind---and they were different for each of us), incredible cheesecake, cherry pie, chocolate cake balls, ice cream, and frozen strawberries, grown in my parents' garden. When we got home, I decided we needed some healthier eating and this week, I've been looking for recipes to get me back on track. I've called it my own "cleanse" but those who do real cleanses would be affronted by this title. We've been eating not a lot of meat, lots of lentils and vegetables, and limited starches.
This was our second lentil dish in a week. I was worried it would be too similar to the mujadarra I made earlier in the week, but it was different enough that no one really minded lentils twice in one week.
The porcini mushrooms are optional, but well worth it if you can find it and/or afford them.
This was part of a really simple supper. Just this plus some peas. I omitted a carb entirely and no one really missed it.
This will serve 3 - 4 as a main course. If you serve it with rice, it should serve 4 comfortably.
Lentils with Mushrooms and Caramelized Onions
adapted just a tad from The Food Matters Cookbook by Mark Bittman
1 c uncooked French or green lentils (this can be done ahead of time)
1/2 c (about .5 oz) dried porcini mushrooms (optional)
2 T olive oil
1 large onion, halved and thinly sliced
1 lb mushrooms, sliced
1 T fresh thyme or 1 t dried thyme
salt and pepper to taste.
Make the lentils by putting the lentils in a medium pot. Cover with 3 inches of water and bring to a boil. Cover, reduce heat, and simmer for 20-30 minutes, until the lentils are tender, but not mushy. Reserve 1/2 c cooking water, then drain, and set lentils aside. (You can make the lentils hours ahead and just refrigerate until you are ready for them).
Put the porcini in a small bowl. Cover with boiling water and let soak for 20 minutes. When the porcini are soft, reserve 1/2 c of the soaking water, and then drain. Meanwhile, start caramelizing the onions. Put 2 T oil in a medium skillet over medium heat. When the oil is hot, add the onions, and cook until the onions are dark brown, but not burnt, about 15 minutes. Stir occasionally. Remove the onions from the pan and put into a small serving bowl. In the same pan, heat the remaining 2 T oil. Add all the mushrooms (dried and fresh). Cover the skillet, reduce the heat to medium-low and cook the mushrooms undisturbed for 5 minutes, or until the mushrooms have released their juice. Remove the cover, increase the heat to medium, and continue to cook until some of the sauce evaporates and the mushrooms are very soft, 5 - 10 minutes.
Stir in the lentils, 1/4 c of the reserved porcini water (or lentil water if you didn't use porcinis), and thyme. Taste and season with salt and pepper. Cook over medium heat until everything is heated through. Serve garnished with the caramelized onions.
We were in Virginia for Christmas. It was a wonderful week of other people cooking and a smorgasbord of desserts. There is no question where I get my dessert love from....6 kinds of cookies (by the end of the week, we all had discovered our absolute favorite kind---and they were different for each of us), incredible cheesecake, cherry pie, chocolate cake balls, ice cream, and frozen strawberries, grown in my parents' garden. When we got home, I decided we needed some healthier eating and this week, I've been looking for recipes to get me back on track. I've called it my own "cleanse" but those who do real cleanses would be affronted by this title. We've been eating not a lot of meat, lots of lentils and vegetables, and limited starches.
This was our second lentil dish in a week. I was worried it would be too similar to the mujadarra I made earlier in the week, but it was different enough that no one really minded lentils twice in one week.
The porcini mushrooms are optional, but well worth it if you can find it and/or afford them.
This was part of a really simple supper. Just this plus some peas. I omitted a carb entirely and no one really missed it.
This will serve 3 - 4 as a main course. If you serve it with rice, it should serve 4 comfortably.
Lentils with Mushrooms and Caramelized Onions
adapted just a tad from The Food Matters Cookbook by Mark Bittman
1 c uncooked French or green lentils (this can be done ahead of time)
1/2 c (about .5 oz) dried porcini mushrooms (optional)
2 T olive oil
1 large onion, halved and thinly sliced
1 lb mushrooms, sliced
1 T fresh thyme or 1 t dried thyme
salt and pepper to taste.
Make the lentils by putting the lentils in a medium pot. Cover with 3 inches of water and bring to a boil. Cover, reduce heat, and simmer for 20-30 minutes, until the lentils are tender, but not mushy. Reserve 1/2 c cooking water, then drain, and set lentils aside. (You can make the lentils hours ahead and just refrigerate until you are ready for them).
Put the porcini in a small bowl. Cover with boiling water and let soak for 20 minutes. When the porcini are soft, reserve 1/2 c of the soaking water, and then drain. Meanwhile, start caramelizing the onions. Put 2 T oil in a medium skillet over medium heat. When the oil is hot, add the onions, and cook until the onions are dark brown, but not burnt, about 15 minutes. Stir occasionally. Remove the onions from the pan and put into a small serving bowl. In the same pan, heat the remaining 2 T oil. Add all the mushrooms (dried and fresh). Cover the skillet, reduce the heat to medium-low and cook the mushrooms undisturbed for 5 minutes, or until the mushrooms have released their juice. Remove the cover, increase the heat to medium, and continue to cook until some of the sauce evaporates and the mushrooms are very soft, 5 - 10 minutes.
Stir in the lentils, 1/4 c of the reserved porcini water (or lentil water if you didn't use porcinis), and thyme. Taste and season with salt and pepper. Cook over medium heat until everything is heated through. Serve garnished with the caramelized onions.
Friday, January 28, 2011
Chinese Chicken Casserole
I may have mentioned before, Curtis hates casseroles. It's such a shame, because I LOVE them. However, it's a bit of a conundrum for Curtis. On the evenings I am not at home to clean up or help with bedtime, Curtis wants minimal dishes to clean up after supper. That leaves two choices: Chick-Fil-A or pizza or a casserole. I wasn't quite desperate enough last night to go with eating out, so I decided to try a new casserole I saw over on thekitchen (it's casserole week over there---perfect!)
Success! Everyone loved it. The kids gobbled it up and Curtis thought it was fabulous, in fact on of the "best meals I've had in a while," to quote him. I liked it because one pot to clean, it was healthy, and it didn't use tons of meat. It is slightly more expensive dish to make because of the shitake mushrooms. The dish is restaurant good though, so if you think about ordering food at a even a cheap Chinese restaurant for 6 people, this recipes gives you pretty good bang for your buck.
BTW--My computer is having issues with blogger these days (this is the second time I am typing this post, the first time I published I got %20 between every word). Additionally, any time I try to upload a picture my computer either gives me a "Bad Request" message or crashes, depending on my browser. Please forgive the lack of pictures until I get this whole mess straightened out (grrr...computers).
This recipe serves 6.
Chinese Chicken Casserole
adapted slightly from thekitchn.com
1/4 c soy sauce
1 1/2 t sugar
2 t sesame oil
2 t cornstarch
1 lb boneless, skinless chickens, cut into 1/2" cubes (the recipe suggested breasts, but I had thighs so that's what I used)
3 scallions, roughly chopped
3 garlic cloves, minced
1-inch piece ginger, grated
2 oz smoked, cured (room temp safe) Italian salami, cut into 1/4" cubes
10 oz fresh shitake mushrooms, caps thinly sliced and stems discarded
1 T olive oil
2 c Jasmine rice (or regular rice will work too)
1 t salt
4 c chicken stock
Whisk together the soy sauce, sugar, sesame oil, and cornstarch in a small bowl. Put the chicken, scallions, garlic, and ginger in a medium bowl. Pour the sauce over top, and toss to coat. Place the chicken mixture in the fridge to marinate until you are ready for it.
Heat an oven safe pot (like a Dutch oven, 3 qt size or bigger) on medium high heat until hot. Add the sausage, reduce the heat to medium-low, and cook until the sausage has released its fat and the bottom of the pot is slick with sausage fat. Add the mushrooms and turn the heat back up to medium-high. Let the mushrooms cook, without stirring for 5 minutes. Stir them over and cook another 3 minutes, watching to be sure mushrooms don't burn (if mushrooms look like they are browning too quickly, reduce heat to medium). Add 1 T oil to the pot and add the rice. Saute briefly, then add the salt, chicken mixture, and stock. Bring to a boil.
Cover tightly with an oven-safe lid (no plastic) or foil, and bake in preheated 350 degrees oven for 45 minutes, or until rice is done. Test the rice for doneness before removing from oven. After the casserole is removed from the oven, keep covered and let sit for 5 minutes before serving. Stir thoroughly so mushrooms and rice are mixed together. Serve with chopped scallions for garnish, extra soy sauce, and chili garlic sauce if desired (which I didn't desire doing for any of those three).
Success! Everyone loved it. The kids gobbled it up and Curtis thought it was fabulous, in fact on of the "best meals I've had in a while," to quote him. I liked it because one pot to clean, it was healthy, and it didn't use tons of meat. It is slightly more expensive dish to make because of the shitake mushrooms. The dish is restaurant good though, so if you think about ordering food at a even a cheap Chinese restaurant for 6 people, this recipes gives you pretty good bang for your buck.
BTW--My computer is having issues with blogger these days (this is the second time I am typing this post, the first time I published I got %20 between every word). Additionally, any time I try to upload a picture my computer either gives me a "Bad Request" message or crashes, depending on my browser. Please forgive the lack of pictures until I get this whole mess straightened out (grrr...computers).
This recipe serves 6.
Chinese Chicken Casserole
adapted slightly from thekitchn.com
1/4 c soy sauce
1 1/2 t sugar
2 t sesame oil
2 t cornstarch
1 lb boneless, skinless chickens, cut into 1/2" cubes (the recipe suggested breasts, but I had thighs so that's what I used)
3 scallions, roughly chopped
3 garlic cloves, minced
1-inch piece ginger, grated
2 oz smoked, cured (room temp safe) Italian salami, cut into 1/4" cubes
10 oz fresh shitake mushrooms, caps thinly sliced and stems discarded
1 T olive oil
2 c Jasmine rice (or regular rice will work too)
1 t salt
4 c chicken stock
Whisk together the soy sauce, sugar, sesame oil, and cornstarch in a small bowl. Put the chicken, scallions, garlic, and ginger in a medium bowl. Pour the sauce over top, and toss to coat. Place the chicken mixture in the fridge to marinate until you are ready for it.
Heat an oven safe pot (like a Dutch oven, 3 qt size or bigger) on medium high heat until hot. Add the sausage, reduce the heat to medium-low, and cook until the sausage has released its fat and the bottom of the pot is slick with sausage fat. Add the mushrooms and turn the heat back up to medium-high. Let the mushrooms cook, without stirring for 5 minutes. Stir them over and cook another 3 minutes, watching to be sure mushrooms don't burn (if mushrooms look like they are browning too quickly, reduce heat to medium). Add 1 T oil to the pot and add the rice. Saute briefly, then add the salt, chicken mixture, and stock. Bring to a boil.
Cover tightly with an oven-safe lid (no plastic) or foil, and bake in preheated 350 degrees oven for 45 minutes, or until rice is done. Test the rice for doneness before removing from oven. After the casserole is removed from the oven, keep covered and let sit for 5 minutes before serving. Stir thoroughly so mushrooms and rice are mixed together. Serve with chopped scallions for garnish, extra soy sauce, and chili garlic sauce if desired (which I didn't desire doing for any of those three).
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