This is a super easy weekday meal. Yum!
Nouns-
2 boneless skinless chicken breasts
1 can diced tomatoes
1 cup dry chickpeas
1/2 cup raisins
2 sweet potatoes, peeled and cut into half-inch chunks
1/2 onion, sliced
1 tsp cinnamon
2 tsp curry powder
1 tsp turmeric
1 tsp cumin
1 tsp ginger
3 cups chicken broth
1/4 cup slivered almonds
1 cup peas
rice or couscous or quinoa for serving
Verbs-
Put all the first group of ingredients in the crock and cook on high 4 hours, or on low 8 hours. Stir in the almonds and peas and cook another half hour. Serve over rice or cous cous or quinoa. Or, if you want, add more broth and eat as a stew. Yummm!
Showing posts with label Poultry. Show all posts
Showing posts with label Poultry. Show all posts
Why it's so hard to food blog... or... how to make meatballs
Food blogging is hard for me, because though I love food and cooking, and I think about food and cooking almost constantly, I have a hard time capturing my favorite meals into recipes. I just don't keep track of what I make and how I make it in an organized way, despite the meal-planning and food blogging and Pinterest and whatnot. Recently on several occasions I've scrabbled around looking for a recipe I made awhile ago, trying to recreate something that was AWESOME, but that now I can't figure out how I made. That particular lemon cake I made for a friend's birthday last year? Yeah, he'd love to have it again. But I have no earthly clue which one it was.
And at least lemon cake is a recipe! I've had people ask me how to make my favorite things and I have not so much a recipe as a general description of things I do and things you could put in if you feel like it. It's not super helpful, and I often forget important steps and some ingredients.
Even when I'm setting out to blog a recipe and trying hard to keep track of everything I do and put in, I forget things, forget to take pictures of the steps or the finished product, etc.
For example: Meatballs and Caramelized Onion Gravy
A sort-of recipe
Nouns:
Ground turkey- one package, I don't know how much that is. But, you know, a package of ground turkey.
An egg or two
breadcrumbs or oats-- a cup maybe? Less than that, probably?
half an onion, diced, or a whole onion if you want
half an onion, sliced thinly
chicken broth
1 tbsp butter
1 tbsp flour
Worcestershire sauce
ketchup
garlic
Verbs- gently squish the ground turkey, crumbs and onion together, add in some diced garlic if you remember. Add one egg and a dash or two of Worchestershire and ketchup. If it seems to be not holding together well enough, add another egg. Don't overmix, be gentle.
Set up your stove thusly: bowl of raw meatball mix stuff on counter next to frying pan. Frying pan on medium heat with some oil in it. On the other burner, a large high-sided pan like a dutch oven or big saucepan, with the sliced onion caramelizing in it.
Now you're ready to make meatballs! Form the meaty stuff into balls... I make them them an inch and a half to two inches in diameter. Gently compress the mixture into the ball shape and saute it in the oil in the frying pan, turning very gently so that all sides are browned. You have to do this in batches, because you don't want to crowd the frying pan. When your first batch is done, you can transfer it to the other pot with the caramelized onions. But FIRST, pour in enough chicken broth to come close to covering the meatballs, and turn the pot to a simmer. Add the meatballs gently. Keep frying your meatballs to brown them, adding oil as necessary to the pan to keep them from sticking. Once all the meatballs are transferred to the simmering broth, add more broth to cover. Simmer for a while... depending on how long it took you to make the meatballs and get them all fried. Make sure they are all cooked through, obviously. Then, microwave the butter and flour together until all the butter is melted through and the flour has turned golden brown. 90 seconds should be more than plenty. Add that mixture to the broth and gently stir to thicken.
Meatballs and gravy are great over mashed potatoes, egg noodles, rice pilaf... anything you please. Yummmm.
And at least lemon cake is a recipe! I've had people ask me how to make my favorite things and I have not so much a recipe as a general description of things I do and things you could put in if you feel like it. It's not super helpful, and I often forget important steps and some ingredients.
Even when I'm setting out to blog a recipe and trying hard to keep track of everything I do and put in, I forget things, forget to take pictures of the steps or the finished product, etc.
For example: Meatballs and Caramelized Onion Gravy
A sort-of recipe
Nouns:
Ground turkey- one package, I don't know how much that is. But, you know, a package of ground turkey.
An egg or two
breadcrumbs or oats-- a cup maybe? Less than that, probably?
half an onion, diced, or a whole onion if you want
half an onion, sliced thinly
chicken broth
1 tbsp butter
1 tbsp flour
Worcestershire sauce
ketchup
garlic
Verbs- gently squish the ground turkey, crumbs and onion together, add in some diced garlic if you remember. Add one egg and a dash or two of Worchestershire and ketchup. If it seems to be not holding together well enough, add another egg. Don't overmix, be gentle.
Set up your stove thusly: bowl of raw meatball mix stuff on counter next to frying pan. Frying pan on medium heat with some oil in it. On the other burner, a large high-sided pan like a dutch oven or big saucepan, with the sliced onion caramelizing in it.
Now you're ready to make meatballs! Form the meaty stuff into balls... I make them them an inch and a half to two inches in diameter. Gently compress the mixture into the ball shape and saute it in the oil in the frying pan, turning very gently so that all sides are browned. You have to do this in batches, because you don't want to crowd the frying pan. When your first batch is done, you can transfer it to the other pot with the caramelized onions. But FIRST, pour in enough chicken broth to come close to covering the meatballs, and turn the pot to a simmer. Add the meatballs gently. Keep frying your meatballs to brown them, adding oil as necessary to the pan to keep them from sticking. Once all the meatballs are transferred to the simmering broth, add more broth to cover. Simmer for a while... depending on how long it took you to make the meatballs and get them all fried. Make sure they are all cooked through, obviously. Then, microwave the butter and flour together until all the butter is melted through and the flour has turned golden brown. 90 seconds should be more than plenty. Add that mixture to the broth and gently stir to thicken.
Meatballs and gravy are great over mashed potatoes, egg noodles, rice pilaf... anything you please. Yummmm.
"Mexican" Quinoa Casserole
This is one of the husband's favorite casseroles, which is saying quite a bit, because he never met a casserole he didn't like. It makes a great weeknight dinner, though there are a number of steps, so if I am pressed for time use store-bought cooked chicken and beans for this.
Mexican Quinoa Casserole
Nouns-
2 cups dry quinoa or rice
3 cups chicken or vegetable broth
1 onion, chopped
1 bell pepper, chopped
1-2 cups corn kernels
2 boneless skinless chicken breasts, cubed
1 cup salsa
1 can tomato soup
1 cup shredded cheddar cheese
1 cup crushed tortilla chips
2 cups cooked black beans (or pinto, if you prefer)
2 tbsp chili powder
2 cloves garlic, minced
olive oil
Verbs-
Preheat the oven to 350. In rice cooker or medium pot, cook the rice or quinoa according to package directions, but using broth in place of water. While that is cooking, saute the chicken in a little olive oil over medium heat for about 5 minutes. Add the onion and pepper and saute another 5 minutes. Add the garlic and half the chili powder and cook until chicken is done, another 2 minutes or so, then remove from heat. Now you're ready to assemble the casserole. Grease a large casserole dish and pour the beans in the bottom. In a large bowl, combine the salsa, tomato soup and remaining chili powder. Add the chicken mixture and quinoa/rice and stir to combine. Pour the mixture over the beans. Top with the shredded cheese and chips. Bake for 15 minutes, or until cheese is melted.
Mexican Quinoa Casserole
Nouns-
2 cups dry quinoa or rice
3 cups chicken or vegetable broth
1 onion, chopped
1 bell pepper, chopped
1-2 cups corn kernels
2 boneless skinless chicken breasts, cubed
1 cup salsa
1 can tomato soup
1 cup shredded cheddar cheese
1 cup crushed tortilla chips
2 cups cooked black beans (or pinto, if you prefer)
2 tbsp chili powder
2 cloves garlic, minced
olive oil
Verbs-
Preheat the oven to 350. In rice cooker or medium pot, cook the rice or quinoa according to package directions, but using broth in place of water. While that is cooking, saute the chicken in a little olive oil over medium heat for about 5 minutes. Add the onion and pepper and saute another 5 minutes. Add the garlic and half the chili powder and cook until chicken is done, another 2 minutes or so, then remove from heat. Now you're ready to assemble the casserole. Grease a large casserole dish and pour the beans in the bottom. In a large bowl, combine the salsa, tomato soup and remaining chili powder. Add the chicken mixture and quinoa/rice and stir to combine. Pour the mixture over the beans. Top with the shredded cheese and chips. Bake for 15 minutes, or until cheese is melted.
BBQ Chicken Baked Potatoes
I made this in the crock this week, and it was delicious and easy. It would also be rather adaptable to variety of flavor combinations if you want to get creative!
Crockpot Shredded BBQ Chicken Baked Potatoes
Nouns-
2-3 boneless skinless chicken breasts
1-2 cups of BBQ sauce (I used a this one, which is AWESOME)
1/2 large onion, chopped
2-4 tbsp stock or water
tin foil
2-3 baker potatoes
Optional Toppings: shredded cheese, sour cream, chives, bacon bits, etc.
Verbs-
Fill the bottom of your crockpot with the chicken, sauce, onions and liquid, flipping the chicken a few times to be sure it's all coated and submerged in the sauce. Then, cover that mixture with a sheet of tinfoil and gently nestle your potatoes on top so that they are not touching the sauce. You can wrap your potatoes in foil, too, if you like. If you discover at the last minute, like I did, that you are out of foil, you can construct potato stilts out of chopsticks to prop your potatoes out of the sauce, and your husband will think you are crazy or a genius depending on your husband. Cook this on low for 6-8 hours. I cooked mine longer because of my commute, and it was just fine, though the sauce got a little more browned than it needed to. Remove the potatoes and foil from the crock and shred the chicken with two forks, until you have a saucy, delicious shredded BBQ chicken mixture. Serve each potato split open with a generous scoop of BBQ chicken on it, and other toppings as desired. Quick, easy, delicious.
Crockpot Shredded BBQ Chicken Baked Potatoes
Nouns-
2-3 boneless skinless chicken breasts
1-2 cups of BBQ sauce (I used a this one, which is AWESOME)
1/2 large onion, chopped
2-4 tbsp stock or water
tin foil
2-3 baker potatoes
Optional Toppings: shredded cheese, sour cream, chives, bacon bits, etc.
Verbs-
Fill the bottom of your crockpot with the chicken, sauce, onions and liquid, flipping the chicken a few times to be sure it's all coated and submerged in the sauce. Then, cover that mixture with a sheet of tinfoil and gently nestle your potatoes on top so that they are not touching the sauce. You can wrap your potatoes in foil, too, if you like. If you discover at the last minute, like I did, that you are out of foil, you can construct potato stilts out of chopsticks to prop your potatoes out of the sauce, and your husband will think you are crazy or a genius depending on your husband. Cook this on low for 6-8 hours. I cooked mine longer because of my commute, and it was just fine, though the sauce got a little more browned than it needed to. Remove the potatoes and foil from the crock and shred the chicken with two forks, until you have a saucy, delicious shredded BBQ chicken mixture. Serve each potato split open with a generous scoop of BBQ chicken on it, and other toppings as desired. Quick, easy, delicious.
Turkey Ragu with Pappardelle
The other day when I was reading Macheesmo, I came across this recipe for Shirt Rib Ragu, which made me sad because I don't eat mammals and it looks soooooo good. Then, I was reminded of a fantastic trip I took to Chicago a few years ago with my friend Angie where we went out for fancy food and ate an amazing duck ragu. And I wondered whether I could come up with something equally fancy and delicious from my supermarket ingredients. What I came up with is pretty darn yummy if I do say so myself, though it would surely be better with duck. The main ingredient in this dish is actually time, so this is a weekend endeavor, not a quick weeknight meal.
Turkey Thigh Ragu with Pappardelle
Nouns-
Two turkey thighs, bone in and skin on
1 can high-quality plum tomatoes
2 carrots, chopped
2 celery ribs, chopped
1 onion, chopped
6 cloves of garlic, diced
2 tbsp tomato paste
1 half bottle red wine
2 oz dried porcini muchrooms, soaked for two hours in water (save the liquid!)
1 tbsp dijon mustard
2 sprigs fresh thyme
2 bay leaves
1 tbsp oregano
1 cup chicken or mushroom stock
1 package pappardelle or other egg noodle
Verbs-
Brown the turkey thighs in a pan for several minutes, until crispy on the outside. Remove the turkey to a crockpot or dutch oven. Deglaze the pan with the wine, then add the wine to the turkey thighs. Add in the other ingredients except the noodles and stock. In a crockpot, cook on high for 8 hours. If using a dutch oven, bring to a simmer on the stove top, then remove to a 350 degree oven for three hours. If at any point the mixture becomes too dry; add stock. After the cooking time, carefully remove the turkey thighs and let them cool for about 20 minutes. In the meantime, bring the remaining mixture to a simmer to reduce if still liquidy, and start a big pot of water boiling for the pasta. Remove the skin and bones from the turkey and shred the meat. Then, using an immersion blender, puree the tomato mixture for a minute or two. Some chunks are okay, it doesn't have to be perfectly smooth. Add the shredded turkey back to the sauce and reduce the heat to low. Cook the pasta according to package directions and drain. Serve the turkey and sauce over the pasta with some fresh basil or shredded parm. Yummmmm.
Turkey Thigh Ragu with Pappardelle
Nouns-
Two turkey thighs, bone in and skin on
1 can high-quality plum tomatoes
2 carrots, chopped
2 celery ribs, chopped
1 onion, chopped
6 cloves of garlic, diced
2 tbsp tomato paste
1 half bottle red wine
2 oz dried porcini muchrooms, soaked for two hours in water (save the liquid!)
1 tbsp dijon mustard
2 sprigs fresh thyme
2 bay leaves
1 tbsp oregano
1 cup chicken or mushroom stock
1 package pappardelle or other egg noodle
Verbs-
Brown the turkey thighs in a pan for several minutes, until crispy on the outside. Remove the turkey to a crockpot or dutch oven. Deglaze the pan with the wine, then add the wine to the turkey thighs. Add in the other ingredients except the noodles and stock. In a crockpot, cook on high for 8 hours. If using a dutch oven, bring to a simmer on the stove top, then remove to a 350 degree oven for three hours. If at any point the mixture becomes too dry; add stock. After the cooking time, carefully remove the turkey thighs and let them cool for about 20 minutes. In the meantime, bring the remaining mixture to a simmer to reduce if still liquidy, and start a big pot of water boiling for the pasta. Remove the skin and bones from the turkey and shred the meat. Then, using an immersion blender, puree the tomato mixture for a minute or two. Some chunks are okay, it doesn't have to be perfectly smooth. Add the shredded turkey back to the sauce and reduce the heat to low. Cook the pasta according to package directions and drain. Serve the turkey and sauce over the pasta with some fresh basil or shredded parm. Yummmmm.
Monte Cristo!
I may have just killed my husband with one of these. They are delicious.
Mammal-Free Monte Cristos- This recipe makes 2 sandwiches, but I really hope you could have figured that out on your own.
Nouns-
4 slices high-quality white bread (I used a rustic boule)
4 slices swiss cheese
4 ounces of honey roasted turkey breast
2 eggs
1/4 cup milk
currant jam or blackberry preserves
3 tbsp butter
1 tbsp powdered sugar
toothpicks
Verbs-
In a shallow dish, whisk together the milk and eggs. Then, heat the butter in a medium skillet over medium high heat. While butter is heating, assemble one sandwich, as follows: bread, cheese, turkey, cheese, bread.
Slide a toothpick on an angle through the sandwich on each long side to hold it together while frying.
Gently lay the sandwich in the sizzling butter.
Fry each side for 2-3 minutes, turning very gently and carefully.
Remove the sandwich from the pan and lay on a paper towel to cool. Repeat with the second sandwich. Garnish with sieved powdered sugar and serve with the jam or preserves. And napkins. Lots of napkins.
Mammal-Free Monte Cristos- This recipe makes 2 sandwiches, but I really hope you could have figured that out on your own.
Nouns-
4 slices high-quality white bread (I used a rustic boule)
4 slices swiss cheese
4 ounces of honey roasted turkey breast
2 eggs
1/4 cup milk
currant jam or blackberry preserves
3 tbsp butter
1 tbsp powdered sugar
toothpicks
Verbs-
In a shallow dish, whisk together the milk and eggs. Then, heat the butter in a medium skillet over medium high heat. While butter is heating, assemble one sandwich, as follows: bread, cheese, turkey, cheese, bread.
Slide a toothpick on an angle through the sandwich on each long side to hold it together while frying.
Gently lay the sandwich in the sizzling butter.
Fry each side for 2-3 minutes, turning very gently and carefully.
Remove the sandwich from the pan and lay on a paper towel to cool. Repeat with the second sandwich. Garnish with sieved powdered sugar and serve with the jam or preserves. And napkins. Lots of napkins.
Spring Rolls!
I have made these once or twice before, but it had been a long time, so it took a while to get the hang of it again. But once I did, I was glad, because they are so fun and so yummy. The ingredients are easy to find; I only had to go to the Asian market for the rice papers. Everything else came from the big box grocery.
Spring Rolls:
Nouns-
1 package rice papers
1 package Mai Fun rice sticks
2 carrots, julienned
1 bunch cilantro, washed and stemmed
20 Basil Leaves
8 sprigs of mint, washed and stemmed
1 pound protein (cooked shrimp, cooked chicken, cooked tofu, whatever you prefer)
Butter lettuce, washed and torn into small pieces
Mung Bean Sprouts (optional)
Verbs-
Prepare the Mai Fun by soaking them in warm water for 10 minutes, draining thoroughly, and then dropping them into boiling water for one minute. Drain, rinse, and chill the noodles. Then, prepare an assembly line where you have a flat space to work, like a cutting board. On one side of the board you need a large flat dish with an inch or so of warm water and your packet of rice papers. On the other side should be all your stuffing ingredients. Be sure the protein is cut into strips or small pieces.
Take one rice paper and immerse it in the warm water for 5-10 seconds, holding it so the ends don't curl up out of the water. Lay the paper on your board and add the filling in whatever combination sounds yummy. I usually do a few leaves of mint and basil, about 10 of the thin julienned carrot strips, about a half cup of noodles, stretched along the length of the rice paper to within an inch and a half of each side, a small pile of cilantro and sprouts, enough of my protein to lay across the noodles. Then, I pull the far edge of the paper over the ingredients and tuck it in under them, followed by folding in the sides of the rice paper like a burrito. Then I roll it towards me, as tightly as I can, until the edge of the rice paper sticks to the roll. Ta-da! Spring roll.
Repeat with new rice papers until all your filling ingredients are used up.
Easy Dipping Sauce
Nouns-
2-3 tbsp brown sugar
2 tbsp rice vinegar
1 tsp chili garlic sauce
Verbs-
Whisk the ingredients together in a small bowl. Garnish with cilantro and lime if you feel like it.
Spring Rolls:
Nouns-
1 package rice papers
1 package Mai Fun rice sticks
2 carrots, julienned
1 bunch cilantro, washed and stemmed
20 Basil Leaves
8 sprigs of mint, washed and stemmed
1 pound protein (cooked shrimp, cooked chicken, cooked tofu, whatever you prefer)
Butter lettuce, washed and torn into small pieces
Mung Bean Sprouts (optional)
Verbs-
Prepare the Mai Fun by soaking them in warm water for 10 minutes, draining thoroughly, and then dropping them into boiling water for one minute. Drain, rinse, and chill the noodles. Then, prepare an assembly line where you have a flat space to work, like a cutting board. On one side of the board you need a large flat dish with an inch or so of warm water and your packet of rice papers. On the other side should be all your stuffing ingredients. Be sure the protein is cut into strips or small pieces.
Take one rice paper and immerse it in the warm water for 5-10 seconds, holding it so the ends don't curl up out of the water. Lay the paper on your board and add the filling in whatever combination sounds yummy. I usually do a few leaves of mint and basil, about 10 of the thin julienned carrot strips, about a half cup of noodles, stretched along the length of the rice paper to within an inch and a half of each side, a small pile of cilantro and sprouts, enough of my protein to lay across the noodles. Then, I pull the far edge of the paper over the ingredients and tuck it in under them, followed by folding in the sides of the rice paper like a burrito. Then I roll it towards me, as tightly as I can, until the edge of the rice paper sticks to the roll. Ta-da! Spring roll.
Repeat with new rice papers until all your filling ingredients are used up.
Easy Dipping Sauce
Nouns-
2-3 tbsp brown sugar
2 tbsp rice vinegar
1 tsp chili garlic sauce
Verbs-
Whisk the ingredients together in a small bowl. Garnish with cilantro and lime if you feel like it.
Chorizo Lentil Stew
We had a salad planned for dinner tonight, but it was cold and rainy and I felt like having something warm and comforting instead, so I put this together with what we had on hand. It was delicious.
Chorizo Lentil Stew
Nouns:
2 cups dry lentils
3 links chicken chorizo, chopped in 1/2 inch pieces
3 carrots, chopped
2 celery ribs, chopped
1 onion, diced
2 cups vegetable broth
2 tsp curry powder
1 tsp cumin
1 tsp chili garlic sauce
1/2 cup OJ
additional water as needed cover lentils
Verbs:
Drizzle some olive oil in the pan and add the carrots, celery, onion and chorizo, stirring over medium high heat for several minutes. Add the lentils, broth, spices and chili garlic sauce. Simmer over medium heat for 30 minutes, or until lentils are done. Add more water if necessary. When the lentils are done, add the OJ and stir to combine. Simmer 1-2 more minutes, and serve.
Yummy!
Paella!
I have made paella a few times, but tonight it turned out really really well, so I have decided to commit this version to paper (or virtual paper, or whatever) so I can duplicate it. And... so can you! Hurray.
This is loosely based on one of the many paellas my host mother in Spain made, though hers, of course, had ham. Everything in Spain has ham. I have never seen so much ham in my life. When I asked a professor about it, you know "why all the ham?" She looked at me in puzzlement, and said "Jamon? Jamon is en LUJO! Es un Lujo!" Ham is a luxury. Apparently, for the Spanish, the height of decadence is ham. They are crazy about the ham. I had not yet gone mammal-free when I lived in Spain, and thank goodness, or I'd have starved to death. Anyway, so this is a pretty authentic Spanish paella, except that it lacks ham. Feel free to add some if you like, or some other pork product, like Chorizo or bacon. Or you could add more seafood, like mussels, squid or langoustines. Also feel free to sub in other veggies, like lima beans, peppers, or whatever you have on hand. Paella is like minestrone, in that it's a great place to stick all your leftovers, and that within limits, you can all kinds of things without messing up its essential Paella-ness.
Paella de Pollo y Camarones
Nouns:
4 Chicken Thighs, bone in and skin on
1 lb raw shrimp in their shells, 21-25 count
1 small jar diced pimientos
2 tomatoes, seeded and diced
1 large onion, diced
2 cups pearl rice
4 cups chicken stock
pinch saffron threads
1 tsp paprika
5 cloves garlic, minced
1 cup peas
2 cups fresh green beans, trimmed and cut in 1-inch pieces
olive oil
Lemon Wedges, for garnish
Verbs:
Preheat oven to 350. In a large saucepan, simmer the broth with the saffron threads and paprika. Keep it hot, but not boiling. At the same time, in a large, flat-bottomed pan, preferably a paella pan, fry the chicken thighs in a few tablespoons of olive oil over medium high heat until browned on both sides. This will spit and spatter like an angry komodo dragon, so it is helpful to have a splatter screen. If you don't have one, stand back. When the chicken is browned, arrange the chicken on the outer edges of the pan and add the onions to the middle, stirring once or twice. Fry the onions for two minutes, then add the tomatoes and pimientos. Fry for two minutes or so, then add garlic. Stir once or twice and fry for another few minutes until mixture is starting to caramelize. Add the rice, stirring to be sure the rice is evenly distributed in the pan and evenly coated with olive oil. Ladle in the broth mixture until the rice is all submerged. Boil for several minutes, then reduce heat and add the remaining liquid. Simmer for five minutes or until enough of the liquid is absorbed so that it is not all sloshy and the rice is more or less level with the top of the liquid. Arrange the shrimp on top of the rice mixture. Do not stir! Spread the beans and peas over the top and cover the whole thing with tinfoil. Then, pop it in the oven for 15-30 minutes. It is done when the liquid is all absorbed, the shrimp are tender but not overdone, and the chicken juices run clear. This is a magical and difficult-to-pinpoint moment, one that I usually miss, such that my rice is still a little hard or my shrimp are leathery and overdone, but if you watch carefully and hit the sweet spot, then the paella is SO SO good. Serve with lemon wedges and a nice Rioja.
YUM.
 |
This is the "Paradise of Ham" a ham museum/shop in
Madrid that I have actually been to. In fact, I have been to
the "Paradise of Ham III." Unfortunately, I couldn't
find my own photo of this place, so I had to use a random
one from the internets.
|
Paella de Pollo y Camarones
Nouns:
4 Chicken Thighs, bone in and skin on
1 lb raw shrimp in their shells, 21-25 count
1 small jar diced pimientos
2 tomatoes, seeded and diced
1 large onion, diced
2 cups pearl rice
4 cups chicken stock
pinch saffron threads
1 tsp paprika
5 cloves garlic, minced
1 cup peas
2 cups fresh green beans, trimmed and cut in 1-inch pieces
olive oil
Lemon Wedges, for garnish
Verbs:
Preheat oven to 350. In a large saucepan, simmer the broth with the saffron threads and paprika. Keep it hot, but not boiling. At the same time, in a large, flat-bottomed pan, preferably a paella pan, fry the chicken thighs in a few tablespoons of olive oil over medium high heat until browned on both sides. This will spit and spatter like an angry komodo dragon, so it is helpful to have a splatter screen. If you don't have one, stand back. When the chicken is browned, arrange the chicken on the outer edges of the pan and add the onions to the middle, stirring once or twice. Fry the onions for two minutes, then add the tomatoes and pimientos. Fry for two minutes or so, then add garlic. Stir once or twice and fry for another few minutes until mixture is starting to caramelize. Add the rice, stirring to be sure the rice is evenly distributed in the pan and evenly coated with olive oil. Ladle in the broth mixture until the rice is all submerged. Boil for several minutes, then reduce heat and add the remaining liquid. Simmer for five minutes or until enough of the liquid is absorbed so that it is not all sloshy and the rice is more or less level with the top of the liquid. Arrange the shrimp on top of the rice mixture. Do not stir! Spread the beans and peas over the top and cover the whole thing with tinfoil. Then, pop it in the oven for 15-30 minutes. It is done when the liquid is all absorbed, the shrimp are tender but not overdone, and the chicken juices run clear. This is a magical and difficult-to-pinpoint moment, one that I usually miss, such that my rice is still a little hard or my shrimp are leathery and overdone, but if you watch carefully and hit the sweet spot, then the paella is SO SO good. Serve with lemon wedges and a nice Rioja.
YUM.
Brunch!
Italian Eggs
Nouns:
8 eggs
1 package cream cheese (the brick, not the tub)
1 bag shredded Italian Cheese blend
2 tbsp milk
2/3 cup tomato sauce
Verbs:
Preheat oven to 350. Mix the eggs, milk and cream cheese together in a mixer until thoroughly blended. Stir in the cheese. Spread the tomato sauce on the bottom of a greased 9X9 baking dish. Carefully pour egg mixture over the sauce, trying not to mix the sauce into the eggs. Bake at 350 for 45 minutes.
YUM!
Greek Frittata
Nouns:
1 half onion, diced
1 half red pepper, diced
1/4 cup jarred artichoke hearts, drained
6 oz breakfast sausage
2/3 cup feta cheese, crumbled
Thyme and Oregano to taste.
Verbs:
Brown the sausage in a frying pan, then add the onion, peppers and artichoke hearts, cooking until onions are translucent. Whisk the eggs in a separate bowl and then pour over the sausage and veggies in the frying pan, keeping the heat on medium high for a few minutes. Add the herbs if using. Sprinkle the feta over the top, turn the pan to low and cover. Cook until eggs are set.
YUM!
Nouns:
8 eggs
1 package cream cheese (the brick, not the tub)
1 bag shredded Italian Cheese blend
2 tbsp milk
2/3 cup tomato sauce
Verbs:
Preheat oven to 350. Mix the eggs, milk and cream cheese together in a mixer until thoroughly blended. Stir in the cheese. Spread the tomato sauce on the bottom of a greased 9X9 baking dish. Carefully pour egg mixture over the sauce, trying not to mix the sauce into the eggs. Bake at 350 for 45 minutes.
YUM!
Greek Frittata
Nouns:
1 half onion, diced
1 half red pepper, diced
1/4 cup jarred artichoke hearts, drained
6 oz breakfast sausage
2/3 cup feta cheese, crumbled
Thyme and Oregano to taste.
Verbs:
Brown the sausage in a frying pan, then add the onion, peppers and artichoke hearts, cooking until onions are translucent. Whisk the eggs in a separate bowl and then pour over the sausage and veggies in the frying pan, keeping the heat on medium high for a few minutes. Add the herbs if using. Sprinkle the feta over the top, turn the pan to low and cover. Cook until eggs are set.
YUM!
Butternut Bacon Risotto
Yumm!
Nouns:
1.5 cups Arborio or other short-grain rice
3-4 cups vegetable stock
1/2 cup white wine
1 small butternut squash, seeded, peeled and roasted
4 slices turkey bacon, sliced
1 medium onion, diced
5-6 cloves garlic, minced
1 sprig rosemary
1 bay leaf
1 tsp thyme
3-4 oz fresh grated parmesan
olive oil
Verbs:
Heat the broth, wine and herbs in a saucepan over medium heat. In a separate pan, lightly saute the rice in olive oil over medium heat for a few minutes until rice is coated and smells lightly toasty. Add a cup of the hot liquid to the rice and stir. Once the liquid is absorbed, add more, a ladle-full at a time, waiting until the liquid is mostly absorbed before adding more, until the rice is cooked through. Stirring enough to keep the rice from sticking to the bottom. In the meantime, saute the onion, garlic and bacon and add to the cooked rice mixture. Remove from the heat and combine with the squash, which should mashed into small pieces with a fork. Then add the cheese, plus salt and pepper to taste.
Nouns:
1.5 cups Arborio or other short-grain rice
3-4 cups vegetable stock
1/2 cup white wine
1 small butternut squash, seeded, peeled and roasted
4 slices turkey bacon, sliced
1 medium onion, diced
5-6 cloves garlic, minced
1 sprig rosemary
1 bay leaf
1 tsp thyme
3-4 oz fresh grated parmesan
olive oil
Verbs:
Heat the broth, wine and herbs in a saucepan over medium heat. In a separate pan, lightly saute the rice in olive oil over medium heat for a few minutes until rice is coated and smells lightly toasty. Add a cup of the hot liquid to the rice and stir. Once the liquid is absorbed, add more, a ladle-full at a time, waiting until the liquid is mostly absorbed before adding more, until the rice is cooked through. Stirring enough to keep the rice from sticking to the bottom. In the meantime, saute the onion, garlic and bacon and add to the cooked rice mixture. Remove from the heat and combine with the squash, which should mashed into small pieces with a fork. Then add the cheese, plus salt and pepper to taste.
Party Food!
Nouns-
1 pound boneless skinless chicken breasts
1 can lite coconut milk
1 tablespoon curry powder
1 tsp chili garlic sauce
1 tablespoon fresh grated ginger
2 tsp sugar
2 tsp rice wine vinegar
1 tbsp peanut butter
skewers
1 tablespoon chopped cilantro
1 lime
Verbs-
Pound the chicken between two sheets of waxed paper until half inch thick. Cut into one inch wide strips. Mix the next 7 ingredients together in a shallow dish. Add the chicken and marinate overnight. Thread each piece of chicken onto a skewer and place on a greased broiler pan. Broil for 7-10 minutes. Reserve the marinade. Boil the marinade in a small saucepan for 15 minutes or until reduced by half--- that is your dipping sauce. Serve the skewers with the sauce, garnished with cilantro, lime zest, and a few lime wedges. Yummm.
SW Pasta Salad
Southwest Pasta Salad
This recipe is based on a recent Cooking Light salad, with a few changes.
Nouns-
1 box penne pasta, prepared and drained
1.5 cups shredded cooked white meat chicken
1 bunch scallions, chopped
1 red pepper, chopped
1 cup corn kernels
3 tablespoons orange juice
1 lime
2 tbsp cilantro, minced
1/2 can chipotles in adobo
Verbs-
Combine the pasta, chicken, corn, scallions, and pepper in a large bowl. Strain the juice from the chipotles and mix it with the orange juice. Add a few chipotles, finely diced, if you want it very very spicy. Pour the chipotle/orange juice mixture over the salad and toss to coat. Finish by sprinkling the cilantro over the top and garnishing with lime wedges.
Hint- for the chicken, I used leftover shredded chicken from last week's mexican casserole. To make yummy shredded chicken, I simply put a few chicken breasts in the crockpot with about a half cup OJ, a few table spoons of chili powder and a glug or two of beer. Cook on low for 8 hours and then shred with forks. Yum!
Chicken Tajine in the Crockpot
I have made a "Moroccan" Chicken recipe in the crockpot for ages, but it's pretty hit and miss... sometimes awesome, sometimes less so, and too finicky in terms of timing. So, I tried a different recipe today, but since it's a weekend day and I'm home, I did a quick version of it taking only four hours, so I don't know how it would hold up all day. But, it's delicious! SO GOOD.
Crockpot Chicken Tajine
4 boneless skinless chicken thighs
2 cups chicken broth
3/4 cup chopped dried apricots
1/4 cup dried cranberries
2 tbsp tomato paste
3 tbsp orange juice
1/4 tsp ground ginger
1 tsp cinnamon
1 tsp cumin
1.5-2 onions, thinly sliced
4 carrots, peeled and chopped
2 cups couscous, prepared
1/4 cup slivered almonds, for garnish
3 cloves garlic, minced
salt and pepper
Verbs-
If you have the time, brown the chicken thighs in a pan. But if not, don't worry. Throw the thighs, onions, apricots, cranberries and carrots in the crock. Mix all the remaining ingredients except the couscous and almonds together in a bowl. Pour over the ingredients in the crock. Cook on high 4 hours. Serve over the couscous garnished with almonds. YUM.
Peanut Sauce
My husband LOVES this peanut sauce. I think it's because, unlike many peanut sauces, it is not cooked, so the oils don't separate out. Also, he loves it because I leave out some of the coconut milk and leave it thicker than many peanut sauces, and he likes to eat it with a spoon. We serve it over hot rice, chicken and veggies, and it melts beautifully over the food. No need to heat it. You need a food processor for this.
Peanut Sauce
Nouns:
1 cup all natural peanut butter
1 can coconut milk
1-2 inches of raw ginger
4-6 cloves of garlic
1 bunch scallions
1-2 tsp soy sauce
1/4 tsp fish sauce
1-2 tsp chili garlic sauce
2 tbsp honey
1 tbsp rice vinegar
Add the scallions, garlic, and ginger to the food processor and pulse until chopped finely. Add the rest of the ingredients, reserving half the coconut milk. Blend until smooth. Add remaining coconut milk gradually, tasting to test for desired flavor. Serve over hot rice, chicken and veggies.
Peanut Sauce
Nouns:
1 cup all natural peanut butter
1 can coconut milk
1-2 inches of raw ginger
4-6 cloves of garlic
1 bunch scallions
1-2 tsp soy sauce
1/4 tsp fish sauce
1-2 tsp chili garlic sauce
2 tbsp honey
1 tbsp rice vinegar
Add the scallions, garlic, and ginger to the food processor and pulse until chopped finely. Add the rest of the ingredients, reserving half the coconut milk. Blend until smooth. Add remaining coconut milk gradually, tasting to test for desired flavor. Serve over hot rice, chicken and veggies.
Green Chili Chicken Enchiladas
These are based in part on a recipe found in a cookbook, but I made a few changes and would recommend a few more changes.
Green Chili Chicken Enchiladas
Nouns:
2 boneless skinless chicken breasts
2 cans roasted green chilis
1/2 green pepper, diced
1 medium onion, diced
1 cup chicken broth
1/2 teaspoon cumin
1/4 tsp red pepper flakes
1/2 tsp chili powder
15-20 corn tortillas
4 ounces crumbled Cotija Cheese
Verbs:
Simmer all but the last two ingredients together over medium low heat for at least an hour. I like to do this part in a crockpot for 4-5 hours, actually, but stovetop also works. Remove the chicken and shred it with a fork, reserving the cooking liquid and veggies. Preheat your oven to 350 and grease a 9X13 pan. Blend the cooking liquid and veggies until a smooth sauce forms. I like to use an immersion blender in the pot the sauce is already in, but you can pour it into a regular blender if you don't have an immersion one. Then, assemble the enchiladas by dipping a corn tortilla into the sauce mixture, filling with shredded chicken, rolling it up and adding it to the pan. Wedge all the rolled tortillas in together so they remain rolled up. Some will break or unroll, no matter what you do! When you have used up all the filling, pour the remaining sauce over the enchiladas in the pan and top with the crumbled cheese. Bake 10-15 minutes until bubbly. Eat.
Green Chili Chicken Enchiladas
Nouns:
2 boneless skinless chicken breasts
2 cans roasted green chilis
1/2 green pepper, diced
1 medium onion, diced
1 cup chicken broth
1/2 teaspoon cumin
1/4 tsp red pepper flakes
1/2 tsp chili powder
15-20 corn tortillas
4 ounces crumbled Cotija Cheese
Verbs:
Simmer all but the last two ingredients together over medium low heat for at least an hour. I like to do this part in a crockpot for 4-5 hours, actually, but stovetop also works. Remove the chicken and shred it with a fork, reserving the cooking liquid and veggies. Preheat your oven to 350 and grease a 9X13 pan. Blend the cooking liquid and veggies until a smooth sauce forms. I like to use an immersion blender in the pot the sauce is already in, but you can pour it into a regular blender if you don't have an immersion one. Then, assemble the enchiladas by dipping a corn tortilla into the sauce mixture, filling with shredded chicken, rolling it up and adding it to the pan. Wedge all the rolled tortillas in together so they remain rolled up. Some will break or unroll, no matter what you do! When you have used up all the filling, pour the remaining sauce over the enchiladas in the pan and top with the crumbled cheese. Bake 10-15 minutes until bubbly. Eat.
Crockpot Recipes, hit and miss
First, the HIT!
Easy Crockpot Chicken and Dumplings
Nouns:
2 boneless, skinless chicken breasts
1 medium onion
3-4 ribs celery, chunked
3-4 carrots, chunked
1.5 cups chicken broth
1 can cream of celery condensed soup
2 bay leaves
sprinkle of basil
sprinkle of oregano
sprinkle of thyme
2 cups dry biscuit mix... I like buttermilk mix for this.
Verbs
Put all but the last ingredient into the crockpot and cook on low 6-8 hours. (I actually cooked mine for over twelve hours because I forgot my keys and couldn't get into my house and my husband had to come rescue me and blah blah blah, I didn't get home until 8:30 or so, and it still turned out yummy.) Then, turn the crock to high and mix the biscuit mix with as much water as the directions call for. Mix into biscuit dough. Pinch off small pieces of dough, say gumball sized, and drop them into the crock. Cover the crock and simmer on high for about 30 minutes. If you are impatient, you can parbake the dumplings first in a toaster oven, like I did. Once the biscuits are done through, ladle up a big bowl full and eat. Delicious!
The husband raved about how much he liked it. Actually, he grunted like a happy puppy with his mouth full and mimed putting more in his bowl. Which I interpret as a compliment.
And now, the Miss...
Crockpot Chicken Paprikash
I put this together from a variety of different recipes, and it's not great.
Nouns:
4 portions of chicken bones and skin removed... I used four thighs and a breast, but you could do all breast, or a whole cut up chicken, or whatever
1 onion, chopped
4 cloves garlic, chopped
2 tablespoons paprika
1 cup chicken broth
2 tablespoons tomato paste
salt and pepper
1 cup sour cream
Egg noodles or Spatzle
Put the first set of ingredients in the crockpot and cook on high 4 hours. I cooked mine on low for 8, and it was too long; things got a bit too browned and sad. Remove the paprikash from the crock and stir in the sour cream right before serving over the noodles or spatzle.
This is not great. It's overdone and so all fell apart. It looks like barbecue pulled chicken, but tastes like nothing much, really. I think it would be MUCH better with a shorter cooking time and better quality paprika (ours is from the bulk spice bin at our discount grocery, and it's only so-so) but it's just not really worth tinkering with to try to get perfect. Paprikash is not for the crockpot, as it turns out.
Easy Crockpot Chicken and Dumplings
Nouns:
2 boneless, skinless chicken breasts
1 medium onion
3-4 ribs celery, chunked
3-4 carrots, chunked
1.5 cups chicken broth
1 can cream of celery condensed soup
2 bay leaves
sprinkle of basil
sprinkle of oregano
sprinkle of thyme
2 cups dry biscuit mix... I like buttermilk mix for this.
Verbs
Put all but the last ingredient into the crockpot and cook on low 6-8 hours. (I actually cooked mine for over twelve hours because I forgot my keys and couldn't get into my house and my husband had to come rescue me and blah blah blah, I didn't get home until 8:30 or so, and it still turned out yummy.) Then, turn the crock to high and mix the biscuit mix with as much water as the directions call for. Mix into biscuit dough. Pinch off small pieces of dough, say gumball sized, and drop them into the crock. Cover the crock and simmer on high for about 30 minutes. If you are impatient, you can parbake the dumplings first in a toaster oven, like I did. Once the biscuits are done through, ladle up a big bowl full and eat. Delicious!
The husband raved about how much he liked it. Actually, he grunted like a happy puppy with his mouth full and mimed putting more in his bowl. Which I interpret as a compliment.
And now, the Miss...
Crockpot Chicken Paprikash
I put this together from a variety of different recipes, and it's not great.
Nouns:
4 portions of chicken bones and skin removed... I used four thighs and a breast, but you could do all breast, or a whole cut up chicken, or whatever
1 onion, chopped
4 cloves garlic, chopped
2 tablespoons paprika
1 cup chicken broth
2 tablespoons tomato paste
salt and pepper
1 cup sour cream
Egg noodles or Spatzle
Put the first set of ingredients in the crockpot and cook on high 4 hours. I cooked mine on low for 8, and it was too long; things got a bit too browned and sad. Remove the paprikash from the crock and stir in the sour cream right before serving over the noodles or spatzle.
This is not great. It's overdone and so all fell apart. It looks like barbecue pulled chicken, but tastes like nothing much, really. I think it would be MUCH better with a shorter cooking time and better quality paprika (ours is from the bulk spice bin at our discount grocery, and it's only so-so) but it's just not really worth tinkering with to try to get perfect. Paprikash is not for the crockpot, as it turns out.
Fake Stroganoff, Real Delicious
This is my version of Beef Stroganoff, which of course contains no beef. It is as healthy as stroganoff can get and still taste good, in my opinion. I usually eat about five bowls of it and then roll around bemoaning my fate and asking my husband why he didn't stop me after the first two. It is seriously good.
Alice's Fake Stroganoff
Nouns:
1 package ground Turkey
1 large onion, sliced
1 can fat free condensed cream of mushroom soup
1 small tub of fat free sour cream (8 ounces)
2 teaspoons paprika
1 package whole wheat egg noodles (12 ounces)
1 oz red wine
1 cup chicken broth
Verbs:
Prepare noodles according package directions and set aside.
Brown the turkey over medium high heat for about 8 minutes. Add the onion, and some olive oil if necessary to prevent sticking. Stir over medium high heat until the onion is beginning to caramelize. Reduce heat to medium. Add the wine and gently scrape delicious browned bits off the bottom of the pan into the liquid. Add the chicken broth and paprika, simmering until reduced by about half. Add the condensed cream of mushroom soup and stir to combine. Heat through. Finally, just before serving, stir in the sour cream. Simmer over low heat until heated through. Serve the sauce mixture over noodles. Try not to eat the whole thing.
Alice's Fake Stroganoff
Nouns:
1 package ground Turkey
1 large onion, sliced
1 can fat free condensed cream of mushroom soup
1 small tub of fat free sour cream (8 ounces)
2 teaspoons paprika
1 package whole wheat egg noodles (12 ounces)
1 oz red wine
1 cup chicken broth
Verbs:
Prepare noodles according package directions and set aside.
Brown the turkey over medium high heat for about 8 minutes. Add the onion, and some olive oil if necessary to prevent sticking. Stir over medium high heat until the onion is beginning to caramelize. Reduce heat to medium. Add the wine and gently scrape delicious browned bits off the bottom of the pan into the liquid. Add the chicken broth and paprika, simmering until reduced by about half. Add the condensed cream of mushroom soup and stir to combine. Heat through. Finally, just before serving, stir in the sour cream. Simmer over low heat until heated through. Serve the sauce mixture over noodles. Try not to eat the whole thing.
Gluten-Free Fancy Dinner: Roast Chicken with Wild Rice Stuffing
A good friend of mine is moving soon, and I so made her a nice dinner this weekend in a vain attempt to bribe her to stay. She has Celiac, so no wheat was harmed in the making of this dinner.
Roast Chicken with Wild Rice Stuffing
Nouns:
1 whole roaster chicken, about 4-5lbs
olive oil
6 sprigs fresh thyme
1-2 handfuls dried cranberries
3 stalks chopped celery
2 minced shallots
1-2 handfuls shelled pecans
1 cup wild rice, prepared
2 cups chicken broth
1-2 tablespoons corn starch
1 small onion
2 cloves minced garlic
salt
pepper
butter
Verbs:
Preheat oven to 450 degrees F. Gently saute the celery and shallots in a small (or large) amount of butter over medium heat for several minutes until shallots become translucent. Strip Thyme leaves off the stems and add to the pan. Add garlic and cook several minutes, stirring to keep from sticking. Add more butter if needed. Turn heat to low and add cranberries and pecans. Stir in wild rice, adding more butter and a splash of chicken broth if necessary to keep moist. Remove from heat.
Remove any icky bits from inside the chicken. My supermarket generally doesn't include giblets anymore, but often the neck is in there. Get that out of the way. Rinse the chicken inside and out and pat dry. Liberally coat with olive oil, salt and pepper inside and out. Position the chicken breast-side up in a roasting pan. Spoon the wild rice mixture into the chicken's cavity, getting as much in there as you can. Then, tie the chicken's legs together with kitchen twine to hold it all together. Fold the chicken's wing tips under the chicken to keep them from burning. Cut the small onion in half and put in the pan next to the chicken. Roast the chicken at 450 until your meat thermometer reads 170, or if you're old fashioned, until the juices run clear; this takes about 75-90 minutes. If you are using a pounds to minutes roasting ratio guide, be sure to allow for the pound or so of stuffing. As you are roasting the chicken, keep an eye on the drippings. If they are about to burn, add several glugs of chicken broth to the pan. You may need to do this several times depending on the depth of your pan.
When done, remove the chicken from the roasting pan and allow to rest for ten minutes. While chicken is resting, remove the onion and pour the drippings into a stove-top safe pan (perhaps your roasting pan will do) and reduce the liquid over medium high heat until you have the volume of liquid you want for gravy. If necessary, add the rest of the chicken broth to make more gravy. Thicken by whisking in corn starch until desired gravy consistency is reached, season with salt and pepper. Serve with the chicken.
I served my chicken on a platter with the roasted onions, stuffing, and sprigs of thyme, and had mashed sweet potatoes and sauteed tarragon carrots as side dishes. It was tasty.
Roast Chicken with Wild Rice Stuffing
Nouns:
1 whole roaster chicken, about 4-5lbs
olive oil
6 sprigs fresh thyme
1-2 handfuls dried cranberries
3 stalks chopped celery
2 minced shallots
1-2 handfuls shelled pecans
1 cup wild rice, prepared
2 cups chicken broth
1-2 tablespoons corn starch
1 small onion
2 cloves minced garlic
salt
pepper
butter
Verbs:
Preheat oven to 450 degrees F. Gently saute the celery and shallots in a small (or large) amount of butter over medium heat for several minutes until shallots become translucent. Strip Thyme leaves off the stems and add to the pan. Add garlic and cook several minutes, stirring to keep from sticking. Add more butter if needed. Turn heat to low and add cranberries and pecans. Stir in wild rice, adding more butter and a splash of chicken broth if necessary to keep moist. Remove from heat.
Remove any icky bits from inside the chicken. My supermarket generally doesn't include giblets anymore, but often the neck is in there. Get that out of the way. Rinse the chicken inside and out and pat dry. Liberally coat with olive oil, salt and pepper inside and out. Position the chicken breast-side up in a roasting pan. Spoon the wild rice mixture into the chicken's cavity, getting as much in there as you can. Then, tie the chicken's legs together with kitchen twine to hold it all together. Fold the chicken's wing tips under the chicken to keep them from burning. Cut the small onion in half and put in the pan next to the chicken. Roast the chicken at 450 until your meat thermometer reads 170, or if you're old fashioned, until the juices run clear; this takes about 75-90 minutes. If you are using a pounds to minutes roasting ratio guide, be sure to allow for the pound or so of stuffing. As you are roasting the chicken, keep an eye on the drippings. If they are about to burn, add several glugs of chicken broth to the pan. You may need to do this several times depending on the depth of your pan.
When done, remove the chicken from the roasting pan and allow to rest for ten minutes. While chicken is resting, remove the onion and pour the drippings into a stove-top safe pan (perhaps your roasting pan will do) and reduce the liquid over medium high heat until you have the volume of liquid you want for gravy. If necessary, add the rest of the chicken broth to make more gravy. Thicken by whisking in corn starch until desired gravy consistency is reached, season with salt and pepper. Serve with the chicken.
I served my chicken on a platter with the roasted onions, stuffing, and sprigs of thyme, and had mashed sweet potatoes and sauteed tarragon carrots as side dishes. It was tasty.
Chicken burgers with apples and brie
Okay, so I like brie. A lot. And I spend my days thinking of things to put it on. So, when I encountered a truly brilliant take on the Turkey Burger (staple of BBQing for all us non-mammal eaters) at a restaurant in Denver, I was pleased and set about to duplicate its tastiness in my own kitchen. In my home version, I've substituted ground chicken for turkey, but either would work fine. Caution: This is NOT health food, despite the burger-made-of-bird. Do not be fooled.
Nouns:
1 package ground chicken
1 oz white wine
1 egg
4 Kaiser rolls
1 wedge brie
butter
1 apple, I like Granny smith for this
salt, pepper, mayo
Verbs:
Mix the chicken, egg and wine together in a bowl until combined. Separate into four equal chunks. Will be gooey. Cook on a well-greased (WELL-GREASED, trust me) griddle or stove-top grill pan. A real grill won't work too well for this because the consistency of the burgers is too gooey. Feel free to try, though, if your mad skills surpass my own. My technique is to scoop up a quarter of meat, dollop it onto the griddle (which has been well-greased, if you hadn't caught that) and smooth it into a patty shape with my spatula, rather than trying to pre-shape it. It's like making meat cookies. Yummm. Once the patty has cooked through enough to hold together, flip it. Flip it good.
Meanwhile, cut the kaiser rolls in half like a hamburger bun and lightly butter the insides. Lay them, buttered side down, on the back of the griddle over low heat while the burgers are cooking. Slice the apples into thin flat slices and do the same with the brie. Okay, fat slices are fine. When the burgers are mostly done, lay the apples and brie on top of each burger and put a pan or a lid over the top like a dome to trap the heat in and thereby melt the cheese. Physics!
When the kaiser rolls are all melted-buttery, warm and crispy, take them off the heat and lightly mayo them. Variation: Mix the mayo with finely caramelized onions, or chutney, or some other gooey delicious thing, and then spread it on the kaiser rolls. Once the brie is all melty, serve the burgers on the rolls. And please, take your Lipitor.
Good with a green salad or the leftover brie.
Nouns:
1 package ground chicken
1 oz white wine
1 egg
4 Kaiser rolls
1 wedge brie
butter
1 apple, I like Granny smith for this
salt, pepper, mayo
Verbs:
Meanwhile, cut the kaiser rolls in half like a hamburger bun and lightly butter the insides. Lay them, buttered side down, on the back of the griddle over low heat while the burgers are cooking. Slice the apples into thin flat slices and do the same with the brie. Okay, fat slices are fine. When the burgers are mostly done, lay the apples and brie on top of each burger and put a pan or a lid over the top like a dome to trap the heat in and thereby melt the cheese. Physics!
Good with a green salad or the leftover brie.
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