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Sara

Sara and me

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Best book I’ve read recently. Not new. Called Follow the River: A Novel by James Alexander Thom. This one is also based on the history of a woman (married, pregnant) who was captured by the Shawnee, during the early settlement days east of the Ohio River, about 1755. And her eventual escape. I stayed up all hours to keep reading. The book was written from the many journals and writing compiled by her children. Her name: Mary Ingles. And it chronicles her 1000-mile trek in treacherous weather and over uncharted ground. What an amazing woman, and what a story.

Alan Hlad has written quite a novel. From true life. The Long Flight Home. It tells the story based on family history, of the homing pigeons that were used in Britain during WWII that flew back and forth across the English Channel into German-occupied France. It’s a heartwarming story. Heart-wrenching sometimes. War is an awful thing no matter which side you’re on when it comes to how it affects everyday people. You’ll learn a lot about pigeons, but also about love. Great read.

Riveted to Katie Munnick’s novel The Heart Beats in Secret. It begins in Scotland in 1940. A woman, a single mother. A journey across the sea. Then her daughter’s story, and finally the granddaughter’s story, when she inherits her grandmother’s old cottage back in Scotland. Plenty of mother-daughter dysfunction. But it comes right in the end.

Sarah Vallance has written a book about her devastating brain injury. Prognosis: A Memoir of My Brain. What a story. What a saga of her recovery. And how she did it. An open wide sharing of her angst, her anger, her journey. Well worth reading. If you have anyone who has suffered a brain injury, it would be wise reading.

Just love all of Amy Harmon’s books. This one is no exception. Where the Lost Wander: A Novel. A pioneer story of a young woman made a widow on the trail to the west. 1850s. As it was in life, tragedies occur. But there is caring and love too. Loved it.

Read Her Mother’s Hope: Marta’s Legacy Series Book 1 (A Gripping Historical Christian Fiction Family Saga from the 1900s to the 1950s) (Marta’s Legacy) by Francine Rivers. After leaving her childhood home of Switzerland, young Marta Schneider dreams of one day owning a boardinghouse, until marriage and motherhood change her ambitions. Determined to give her family a better life, she vows to raise strong children. But her tough love is often misunderstood, especially by her oldest daughter, Hildemara Rose, creating repercussions that will echo for generations.

Esther Freud’s book The Sea House: A Novel is about a small village on England’s southern coast.  The book is about love found, love lost, love sometimes found again, sometimes not. About how fleeting it can be or seem.

Amor Towles’ book, Rules of Civility: A Novel was quite a read. It’s NYC, 1937. Twenty-five-year-old Katey Kontent [Kon-TENT she iterates to many] is in a Greenwich Village jazz bar when a handsome banker, happens to sit down at the neighboring table. This chance encounter and its startling consequences propel Katey on a year-long journey into the upper echelons of New York society.

Wesley the Owl: The Remarkable Love Story of an Owl and His Girl by Stacey O’Brien. What an adorable book. True story about Stacey’s 20 years with a feisty but lovable barn owl.

Loved The Wedding Officer: A Novel by Anthony Capella. It takes place in the middle of WWII in Naples. A young British officer, Captain James Gould, is sent to Naples to wade through the zilions of applications from soldiers to marry local Italian women (and presumably take them back to England when the war ends).

Reading behind Bars: A True Story of Literature, Law, and Life as a Prison Librarian by Jill Grunenwald. So interesting. Jill is  young, with a newly minted degree in library science at a time when the economy was very slow. She accepts a position in a minimum security prison in Ohio.

The Walls of Lucca by Steve Physioc. A novel that takes place in between WWI and II about a weary Italian soldier.

The Hired Man by Aminatta Forna. A novel about Croatia in the aftermath of their more recent wars.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

Having read all of Kristin Hannah’s books, I knew I’d read her latest too: Between Sisters: A Novel.  Two sisters, raised by the same mother but different fathers. At a young age a rift occurs and the sisters go their own way.

Just finished Matt McCarthy’s book The Real Doctor Will See You Shortly: A Physician’s First Year. It tells the true life story of his first year as an intern at a New York hospital.

Also read Karen Harper’s book The Royal Nanny: A Novel. The time frame is 1890s onward, at Sandringham, when Charlotte Bill (a real person) was hired by the Duke and Duchess of York, to care for their children.

Also read Roger Swindell’s Mendelevski’s Box. It’s an historical novel about the aftermath of WWII in impoverished Amsterdam.

Also read a very quirky non-fiction book: The Perfect Gentleman: The remarkable life of Dr. James Miranda Barry by June Rose. This is a biography about a person who lived in the mid-1800s. He was a surgeon; graduated from Edinburgh Medical School at the age of 14. Joined the British Army as a medical officer then sent off to South Africa and many other tropical outposts during his career.

The Winter Sea by Susanna Kearsley. The premise of this book is different . . . a woman writer goes to Scotland to connect with her distant heritage.

Another great read, The Island of Sea Women: A Novel by Lisa See. It’s about Jeju Island off the coast of Korea where the island as a whole is matriarchal because the women were trained from a young age to deep dive, free dive, for mollusks. These women were the breadwinners. Husbands stayed home and cared for the babies. The island is real. The history is real.

Radio Girls by Sarah-Jane Stratford. A novel about the early days of radio in London.

A Well-Behaved Woman: A Novel of the Vanderbilts by Therese Anne Fowler. This book is a novel, but based on the life of Alva Smith Vanderbilt (Belmont). Her family was nearly destitute (and faking it) when a marriage was proposed for her with William Vanderbilt.  You see the inner life of Alva – her day to day busy work, charity work, visiting for afternoon tea, the undercurrent of society’s morals.

Also read In Falling Snow: A Novel, by Mary-Rose McColl. From amazon: Iris, a young Australian nurse, travels to France during World War I to bring home her fifteen-year-old brother, who ran away to enlist. 

Also couldn’t put down The Secret Wife by Gill Paul. A long story that begins in war-torn Russia. Cavalry officer Dmitri falls head over heels in love with one of the daughters of Tzar Nicholas.

Uncommon Woman. A book about Colonial America, but really the western frontier at that time, which is in western Pennsylvania.

One of my book clubs had us read Louise Penny’s novel, A Rule Against Murder (Chief Inspector Gamache Novel). The book takes place at a lovely inn in Canada and Chief Inspector Gamache (he is quite a character – along with his wife – are vacationing there) when a murder occurs.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words: The Diary of Sarah Agnes Prine, 1881-1901 (P.S.). Resolute is what I’m discussing here. It’s fiction, but based some on a true story. Resolute, as a young girl from a privileged life on a plantation in Jamaica, was taken captive by slavers, eventually ended up in Colonial America. This book is the story of her life. The people she met, the men in her life, her children, and always about her indefatigable energy for life. Always hoping to return to Jamaica.

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, the son of a farming family, who sabotages everything in his being regarding going to school and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. And then what happens to him as he grows up. Riveting.

Moloka’i: A Novel by Alan Brennert. A riveting book about the early days of Hansen’s Disease (leprosy) in Hawaii, and the stigma attached to the victims AND their families. It chronicles the story of a young woman, diagnosed almost as a child, and ostracized from her family, subsequently learning to live alone and remote.

House by the Fjord by Rosalind Laker. What a darling story. From amazon: A touching and atmospheric love story – When Anna Harvik travels to Norway in 1946 in order to visit the family of her late husband, the country is only just recovering from five cruel years of Nazi occupation.

Running Blind (Jack Reacher) by Lee Child. A Jack Reacher mystery. From amazon: Across the country, women are being murdered, victims of a disciplined and clever killer who leaves no trace evidence, no fatal wounds, no signs of struggle, and no clues to an apparent motive. They are, truly, perfect crimes. Until Jack Reacher gets in the middle of it. A page turner, as are all of the Jack Reacher stories.

Say Goodbye for Now by Catherine Ryan Hyde. This story, which takes place in a kind of Texas backwater, sets a town into an angry mess when two young boys, one white, one black, become friends, something most folks don’t like. At all. There’s a dog involved, the father of the black boy, the father of the white boy plus a woman who lives in the town and does her best to avoid people altogether. But they all get fused. Wonderful story.

Summer at Tiffany by Marjorie Hart. A sweet book, true story, of the author and her friend, during one summer in the midst of their college years, going by train to NYC and ultimately getting a job of Tiffany’s.  Cute read.

Killers of the Flower Moon: The Osage Murders and the Birth of the FBI by David Grann. You might think what a stretch – what does an Indian (Native American) tribe have to do with the FBI. Read and you’ll find out. This is back in time, 50s I think, and a number of murders have taken place on the Osage Reservation. A wake up call, even for today.

Oh wow. Just finished reading David Guterson’s book, East of the Mountains. You know this author from his most well known book, Snow Falling on Cedars. I loved the Cedars book when I read it years ago, and assumed I’d like this other book (not new) as well. Have you learned to trust my judgment when I tell you, you HAVE to read a book? If I tell you the story line, I can already hear you thinking . . . oh no, I don’t want to read this kind of a book. Please trust me. You’ll come away from it being glad you did.

A fabulous read – Catherine Ryan Hyde’s newest book, Have You Seen Luis Velez? Raymond, a youngster, an older teenager, who  lacks self-confidence and feels like an odd duck sometimes, reluctantly (at first) befriends an elderly woman in the apartment building where he lives with his mother and step-father. Sweet story.

Magic Hour: A Novel

Excellent Women

Pachinko (National Book Award Finalist) by Min Jin Lee

An American Marriage (Oprah’s Book Club): A Novel by Tayari Jones.

Recently finished Sally Field’s memoir (autobiography) called In Pieces.

If you want grit, well, read Kristen Hannah’s newest book, The Great Alone: A Novel.

You’ve got to read Catherine Ryan Hyde’s book – Take Me With You. What a story.  From Amazon’s description: August Shroeder, a burned-out teacher, has been sober since his nineteen-year-old son died. Every year he’s spent the summer on the road, but making it to Yellowstone this year means everything. The plan had been to travel there with his son, but now August is making the trip with Philip’s ashes instead. An unexpected twist of fate lands August with two extra passengers for his journey, two half-orphans with nowhere else to go. What none of them could have known was how transformative both the trip—and the bonds that develop between them—would prove, driving each to create a new destiny together. Have a tissue handy at the end. It’s such a charming, sweet story. You’ll fall in love with the young boys, and fall in love with them again 10 years later.

The Last Letter from Your Lover: A Novel by JoJo Moyes.

Mark of the Lion : A Voice in the Wind, An Echo in the Darkness, As Sure As the Dawn (Vol 1-3) by Francine Rivers.

Flight of the Sparrow: A Novel of Early America

Answer As a Man

Celeste Ng Little Fires Everywhere.

The Rent Collector by Camron Wright.

C.J. Box’s book The Disappeared (A Joe Pickett Novel).

Everything I Never Told You by Celeste Ng.

The Boston Girl: A Novel by Anita Diamant.

Redeeming Love by Francine Rivers.

The Tuscan Child by Rhys Bowen.

Leaving Blythe River: A Novel by Catherine Ryan Hyde.

The Girl with Seven Names by Hyanseo Lee.

The Sandcastle Girls by Chris Bohjalian.

The Good Widow: A Novel by Lisa Steinke.

The Girl Who Wrote in Silk by Kelli Estes.

How It All Began: A Novel by Penelope Lively.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Chicken, on May 14th, 2018.

chicken_shallots_grapes_in_pan

No, don’t be confused – my last post was DUCK with shallots and grapes. I adapted it to chicken. So good.

Don’t get me wrong – I like duck, but whenever I cook it, or eat it, I don’t want to look at the calorie and fat count. Those darned ducks store up fat like nobody’s business! So, after having the duck prepared this way – and after reading in the recipe that it could be made with chicken, a-ha! Chicken it is.

The duck was cooked with high heat and long. I knew chicken, with much, much less fat to render, would be a dried out mess, so I researched some braised chicken recipes and came up with a formula that worked. The timing I used was from Judy Rodgers.

What I want you to get from this recipe is the succulent sauce – I love chicken – but this recipe is so enhanced by the use of shallots and grapes. Serve it with some rice or mashed potatoes (or maybe some disguised mashed cauliflower?). And for sure serve some crusty bread along side to dip into those fabulous juices.

chicken_shallots_grapes_resting_cuttingboardThe making of this is VERY easy. Add seedless grapes (a pound) and about 12-15 shallots (yes, that’s a lot, but trust me), pour in some red wine and chicken broth, some aromatics, nestle the chicken right in on top and into the oven it goes for about 30 minutes at 375°F. Covered. Then you reduce the temp to 200°F, remove the lid and bake for another hour. THEN, you turn up the heat to 400°F and get it juicy brown in 15 minutes. Remove, put the chicken out on a cutting board, tent for 10 minutes while you finish getting everything else together, then slice and serve. Meanwhile, pour the pan juices into a fat separator, let it sit for 5 minutes, return to the pan and continue to reduce it some if you’d like.

chicken_shallots_grapes_parsnip_mashWhat you then have is a great platter of tasty chicken with shallots and grapes to eat on the side. And some delicious sauce to serve on the side, or drizzle on top of the chicken. Do eat the shallots and grapes – they’re to die for (if you can get that excited about an onion or a grape, that is). My taste buds were singing.

What’s GOOD: how easy this was to make. No browning, just braising, really, with some varied ingredients. And the taste – well the grapes and shallots add a fragrant and tasty sweetness to the mix; the juice is out of this world, so don’t waste it!

What’s NOT: nary a thing, really. Takes a couple of hours; that’s it!

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Braised Chicken with Shallots and Grapes

Recipe By: Adapted from a Saveur recipe for roasting a duck
Serving Size: 4

Salt
1 pound red grapes — on the stems, seedless
12 shallots — (12 to 15) or pearl onions
2 bay leaves
1 bunch fresh thyme — on the stems
1 cup low sodium chicken broth
1 cup red wine
1 large chicken

1. Salt the chicken well, inside and out. Preheat the oven to 375°F.
2. Pour the stock and red wine into the bottom of a heavy, lidded pot such as a Dutch oven. Add the bay leaf. Arrange the shallots, grapes and thyme in the pot, then nestle the chicken on top. Roast for 30 minutes, covered.
3. Reduce oven temp to 200°F, remove lid and cook for an hour. Increase heat to 400°F and continue roasting for 15 minutes. Chicken thigh meat should register 170°F. Remove to a cutting board, tent with foil for 10 minutes, then slice chicken in pieces, and serve with some of the shallots and grapes, along with lots of sauce. If there is leftover sauce, chill it to remove the fat and use with leftover chicken, or save to add to soup.
Per Serving (assumes you’re eating all the skin and fat): 949 Calories; 59g Fat (58.3% calories from fat); 69g Protein; 25g Carbohydrate; 1g Dietary Fiber; 340mg Cholesterol; 434mg Sodium.

Posted in Chicken, on May 9th, 2018.

duck_with_grapes_in_the_pot

You know the word unctuous? Not a word I use very often, and it doesn’t pertain to every dish you might prepare that delivered delicious results.

Having used that word, I decided to look it up. Unctuous, in relating to food, is only used in conjunction with greasy. Well. That brought me up short. This duck, well, yes, I suppose it did have a generous amount of fat in the pan, but it definitely was not greasy. So maybe unctuous isn’t the right word. I thought it had a more generous description/definition meaning soothing, rounded flavor. Which this duck was. So, if you’re turned off by the word unctuous, please disregard!

What this duck was, was EASY to make, and it was just bursting with flavor. My friends, Bud & Cherrie, invited me for dinner one night, and Bud, having read an article in Saveur about duck, decided to make this dish. Every once in awhile he gets a bug in his ear and decides to cook. So Cherrie took the back seat and made sides. I brought dessert.

Once I got home I looked up the recipe, and read that it could also be made with chicken, so my next recipe in a few days, will be this same recipe, but with chicken. As I’m writing this, I’ve just finished using up all of the chicken left over from making it (and  used the last of it in a soup). But this post is about duck.

duck_with_grapes_platterThe duck is only prepped with some salt. In a large Dutch oven you layer in the flavors – a pound of red seedless grapes and a boat load of shallots. A lot of them – at least 12 if not more if they’re small. You add some low-sodium chicken broth and an equal quantity of good red wine, add some bay leaves and fresh thyme, and you’re in business. The duck gets laid in on top of all that stuff and put into a HOT oven for about 2 hours, give or take, with some of it covered, and some not. By that time, the duck is just about falling apart, but it’s absorbed some of the wonderful flavors of the grapes, shallots and red wine.

When Bud removed it from the pot it still held together – barely – and he put it out on that platter (above), gently cut it into pieces and we helped ourselves. It was so moist and tender. We all dunked bread into the luscious juices too. That may have been the best part! When I made this with chicken, I poured the juices through a fat separator, used some for left overs, then used the remaining in a delicious soup I made.

What’s GOOD: first off, it’s EASY. That’s the part that I liked best. The flavor was full – you got a hint of the shallots and red wine and grapes. A domestic-raised duck will feed 4 people. If they’re smaller, you might need 2 ducks. As you likely know, they’re expensive (unless you have them on your property). Altogether wonderful meal; worth making for sure. And yes, unctuous still is the word I’d use, even if it might be wrong!

What’s NOT: the only thing I’d mention is the length of time it took to prep the shallots. Buy big ones, so you can use fewer of them, and they’re easier to peel. Overall, nothing at all wrong with this dish – well maybe the fat content. I didn’t want to know . . . and by the way, the nutrition count you’ll see at the end of the recipe assumes you’re going to eat all the skin and (greasy) juices, which you probably won’t do.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Braised Duck with Shallots and Grapes

Recipe By: Saveur Magazine, 2017
Serving Size: 4

1 large duck — or 2 small ones
salt
1 cup low-sodium chicken broth — or use duck stock if you have it
1 cup red wine
1 pound red grapes — on the stems, seedless
12 shallots — or pearl onions (may use more if desired)
2 bay leaves
1 bunch fresh thyme — on the stems

1. Salt the ducks well, inside and out. Preheat the oven to 400°F.
2. Pour the stock and red wine into the bottom of a heavy, lidded Dutch oven. Add the 2 bay leaves. Arrange the shallots, grapes and thyme in the pot, then nestle the duck(s) on top. Cover the pot and roast in the oven for 90 minutes.
3. Uncover the pot and let everything cook down. This will also crisp the skin of the ducks. This can take anywhere from 15 to 40 minutes, depending on how fat your birds were. Keep an eye on it. Remove bay leaves.
4. Cut the duck in pieces, and serve with some of the shallots and grapes, along with lots of sauce. Ideally, serve some crusty bread on the side because you’re going to want to dunk the bread into the sauce/juice. It’s almost good enough to drink. If you have left over juices, chill to remove the fat, then use the juices on the leftovers, or it’s great to add to a poultry soup of some kind.
Per Serving (assumes you’re consuming all the skin and juices, which you won’t): 1421 Calories; 126g Fat (81.1% calories from fat); 41g Protein; 25g Carbohydrate; 1g Dietary Fiber; 241mg Cholesterol; 254mg Sodium.

Posted in Chicken, on February 4th, 2018.

chix_sausage_sheetpan_dinner_w_aged_balsamic

I’m really enjoying these sheetpan dinners. So EASY and tasty. This one is no exception.

It’s been awhile (at least 6 weeks ago) that I made this, but it was so good, and worth it, that I didn’t want to NOT post it. I had a recipe to start from, but I was a bit creative with it, adding a few extras, just because.

The original recipe was in Sunset Magazine in the December/January issue, but because my cousin Gary doesn’t like brussels sprouts, and because I had a sweet potato on hand, I changed up some of the ingredients, but kept to the main idea of the Sunset recipe. I added broccoli, more onion and I had multicolored small bell peppers. I bought some really good quality chicken sausages at a butcher shop first, then embellished with all the other ingredients. EVOO (or avocado oil) is used at the beginning and then tossed with all the raw veggies and into the oven it goes for about 30 minutes. The Fuji apple is a game-changer – it adds a lovely bit of sweetness to it all. Loved that part.

chix_sausage_sheetpan_raw_ingredI think the original recipe started with pre-cooked sausages. Not me – mine were raw, and I just made sure they were cooked through before serving (they were). The vegetables were perfectly cooked and the sweet potatoes slightly crispy on a few edges, and the onions were certainly cooked through too. I served it right from the pan, with aged balsamic drizzled over the top. I think I probably used more than a tablespoon – probably 1 1/2 T at least so that nearly every item had a bit of the vinegar. I like aged balsamic (you do NOT want to use regular grocery shelf quality balsamic on this as it’s way too acidic – you need the syrupy style of aged balsamic to do this justice). My cousin who was visiting doesn’t much like balsamic (I didn’t know that or I’d have drizzled it on half of the pan) so he was a bit put off by it, but me? Loved it. Would have been happy to drizzle a bit more over it, except for the fact that aged balsamic is quite dear and not something to lavish on one sheet pan dinner! If you don’t have aged balsamic, might I suggest you use a fruit balsamic (I have several – – pomegranate, strawberry that I recall) because the ordinary/cheap stuff wouldn’t be good.

What’s GOOD: overall healthy, tasty and EASY. Love that last part. I ate the left overs about 5 days later and enjoyed it almost as much as the first time around. If you want to make it more original, use Brussels sprouts and no yellow squash or sweet potato. I loved the apple in the mix.

What’s NOT: nothing that I can think of. So easy!

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Chicken Sausage and Vegetables Sheet Pan Supper with Aged Balsamic

Recipe By: adapted from Sunset Mag, Dec/Jan, 2017/18
Serving Size: 4

2 tablespoons EVOO — or avocado oil
1 medium red onion — cut into 1/2″ rounds
8 chicken sausages
10 ounces brussels sprouts — halved (quartered if large) or broccoli
1 large sweet potato — peeled, sliced 3/4″ thick
1 large yellow bell pepper — cored and sliced
2 yellow squash — ends removed, cut in thick slices
2 medium Fuji apples — cored and cut into wedges
Kosher salt and freshly ground pepper
2 tablespoons EVOO
2 tablespoons aged balsamic vinegar — syrupy balsamic vinegar
chopped Italian parsley to garnish

1. Preheat oven to 425°. Spread a large rimmed baking sheet with 2 tbsp. oil. Separate onion into rings of 2 to 3 layers. Set onion, sausages, brussels sprouts (or broccoli), yellow squash, bell pepper and apples in pan. Liberally salt and pepper everything. Drizzle with remaining 2 tbsp. oil, toss to coat, and arrange evenly.
2. Bake until vegetables are tender and meat is cooked through, 25 to 30 minutes. Drizzle vinegar on top and sprinkle with parsley.
Per Serving: 336 Calories; 16g Fat (38.1% calories from fat); 5g Protein; 52g Carbohydrate; 11g Dietary Fiber; 2mg Cholesterol; 35mg Sodium.

Posted in Chicken, on January 27th, 2018.

baked_chix_rice_mushrooms

A stellar recipe – with the mushrooms playing a star role, but all the comforts, too, of a simple, home cooked kind of casserole with chicken and rice.

This recipe has legs. Well, maybe I should qualify that – this recipe, which makes a lot – can be made into 3 different meals if you’re not feeding 8-10 people at the beginning: (1) the first, a casserole; (2) with more mushrooms as a 2nd serving (microwaved); and (3) mixed with broth, more mushrooms and peas, as SOUP.

The original, which supposedly feeds 8, makes a bunch. The pan above in the photo is a 5” high sided nonstick pan I use a lot. Since I’m a family of one, it was probably more than I needed. But my cousin Gary was visiting over Christmas, and before he got sick and only wanted soup, I made this. I’m glad I did, as he ate lunch from it twice when I was off with family for Christmas Eve and Christmas Day. Then, a couple of days later I took a bunch from it and gave it to my dear friend Gloria and her husband for a dinner. She had enough for a dinner AND a lunch portion. Once Gary flew home, I re-invented it once again. I bought another 8 ounces of fresh brown mushrooms and made another batch of the mushroom topping and ate it as a reheated plate (microwaved) with more hot-water-rinsed peas on top. When there was STILL a small amount left, I made it into soup with more of that mushroom broth concentrate stuff. Oh, was that good, too.

baked_chix_rice_closeupI think this dish would feed 10 (unless they’re hungry teen-agers). The recipe came from the New York Times, and was designated as one of the top 10 for 2017. It may not look like anything special, but it was really, really good. For me – since I added more mushrooms to it (because I like them) – it was comfort food, for sure. It was filling and it was pretty. The making of it is easy enough – most of it is done in the one big pot (chicken, mushrooms and rice with lots of added flavors like wine, thyme, onion). Then it’s baked for a brief time and while that’s happening, you sauté some additional mushrooms (the more varied the mixture, the better). I didn’t go shopping to different stores to find oddball mushrooms (I used brown and shiitake), and when I re-made it with the leftovers, I used only brown crimini mushrooms.

Thinking about this . . . if I make this again I think I’ll use some of the riced cauliflower as the “rice” in this dish. I’d need to adapt the cooking times, but it would be a whole lot less carbs. Just food for thought.

What’s GOOD: the overall flavor is marvelous. One might not think such simple ingredients could yield such umami flavor (must be the mushrooms?) but it did. If serving to guests, I’d double the amount of mushroom topping too (it gives it a really pretty “look”). Read recipe for how to use the left overs. Just know that this dish is very rice-centric.

What’s NOT: nothing, really. Altogether good recipe, worth making.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Baked Rice With Chicken and Mushrooms

Recipe By: adapted slightly from New York Times, one of the best recipes of 2017, by David Tanis
Serving Size: 9

2 pounds boneless skinless chicken thighs — cut into 1-1/2-inch chunks
Salt and pepper
2 tablespoons olive oil
1 large onion — diced (about 1 1/2 cups)
1 large sprig thyme — plus 1 teaspoon freshly chopped leaves or use half the amount of dried thyme, pressed firmly in your palms
1 bay leaf
1 cup white wine — vermouth would work here
2 cups basmati rice — soaked for 20 minutes, rinsed and drained
16 ounces mushrooms — use a mixture of mushrooms, sliced 1/4-inch thick
1/4 cup dried mushrooms — reconstituted in water
4 cups low-sodium chicken broth — heated
3 tablespoons unsalted butter
1 cup frozen peas — rinsed in hot tap water for 30 seconds
2 small garlic cloves — smashed to a paste with a little salt
3 tablespoons chopped parsley — with extra for garnish, if desired

1. Place chicken pieces on a baking sheet and season generously with salt and pepper. Set aside. Heat oven to 350°F.
2. Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat. Add onions and cook, stirring, until nicely browned, 8 to 10 minutes, then season with salt. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
3. Add wine and simmer briskly until reduced by half, about 5 minutes.
4. Add reconstituted mushrooms, the rice and a large handful of the fresh mushrooms and stir to combine. (Reserve most of the raw mushrooms for garnish.) Add broth and bring to a simmer. Check broth for seasoning and adjust.
5. Cover pot and cook for 10 minutes over medium heat. Transfer pot to oven and bake, checking after 10 minutes to see if the rice is cooked through, but may take up to 15 minutes. Finally, remove from oven and let rest for 10 minutes off heat.
6. While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper (add more garlic if you’d like) and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes. Add peas, if using, and heat through. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
7. Fluff rice (and remove the bay leaf if you can find it), then top with sautéed mushrooms and serve with more parsley on top.
CAROLYN’S NOTES: I prepared this with double the mushrooms (original recipe called for 8 ounces but I’ve upped it in the recipe here). For the 2nd serving a few days later, I bought another 8 ounces of mushrooms and created the mushroom topping again and was lazy, heating the chicken/rice part in the microwave, topping with the extra mushrooms then adding the rinsed-in-hot-water peas to make it pretty. Then with what was left, I made it into soup by adding yet more mushrooms and some mushroom concentrate (broth), then sprinkling the top with some Parmigiano-Reggiano cheese and parsley. If you’ve had enough of it by then, you could make the soup and freeze it for a few weeks later.
Per Serving: 414 Calories; 16g Fat (34.6% calories from fat); 29g Protein; 40g Carbohydrate; 3g Dietary Fiber; 86mg Cholesterol; 246mg Sodium.

Posted in Chicken, on November 17th, 2017.

sheet_pan_chix_thighs_bacon_sourdough_sw_potatoes

As a family of one, I sometimes don’t want to fix a standard sized meal, when there’s only me eating it. But that could be a mistake when something is as good as this sheet pan dinner comes to town.

My daughter-in-law’s sister Janice sent an email to the family recently, with a link to a recipe online at Food & Wine, that she raved about. I looked it up, added it to my MasterCook software and had it in the back of my head that I’d try it soon. As I glanced at the recipe again I realized I didn’t have white potatoes – but I did have one sweet potato. Okay, that could be substituted. I did have a red onion, and I had boneless, skinless chicken thighs – the recipe called for those thigh/drumstick combinations. I didn’t have a sourdough boule, but I did have sliced sourdough bread in the freezer. And last but not least, I didn’t have fresh oregano, but I prefer dried oregano anyway. I figured I could improvise. Since I want vegetables in my meals, I decided to add some yellow squash to the mix also, as there weren’t any veggies in the original (unless you count onion and potatoes). The original also called for slab bacon cut into square chunks. I certainly didn’t have that either, but I did have thick sliced bacon. It would have to do!

sheet_pan_chix_thighs_bacon_sourdough_sw_potatoes_closeupBecause of the substitutions, I lowered the oven temp by 15°, to 385° (from 400°). Why? Because the croutons (nothing but sandwich bread cut into cubes) might have burned at 400°. Plus, the chicken was in smaller pieces as well. I just thought it would be safer baking at a lower temp.  So, first I combined the bread cubes, sweet potatoes, red onion wedges and bacon. That was drizzled with olive oil and sprinkled with red chili flakes, dried oregano plus salt and pepper. Use your hands to mix it all up so everything has a thin coating of oil. Into the oven it went for 15 minutes. Although the combo is spread on a large sheet pan (rimmed) you kind of bunch it up in the middle (but still in a single layer) and I actually laid the bacon slices over the tops of all the onion wedges. Meanwhile I combined the boneless skinless chicken thighs that I cut into more manageable pieces and the yellow squash and sprinkled them with salt, pepper and oregano. Those things were added to the pan, trying to put the squash on the outside edges (because they’re a wet veggie and would weep water) and the chicken draped over the top of the center stuff. Another 40 minutes in the oven and the chicken was done with a bit of browned edges, all the veggies were perfect. If you have some parsley, sprinkle it on top and serve immediately. For a family meal, just put the pan on the table (on a towel maybe) with a big spoon or spatula to serve with; otherwise, pour it all out onto a HEATED platter and serve. I promise, you’ll hear mmmmm’s.

What’s GOOD: how incredibly easy this is, providing you have all the ingredients on hand. I made a smaller size (using one package of Costco’s boneless, skinless chicken thighs) but it was enough for 4 meals. If you have hearty eaters, well, it might feed fewer. Flavor is magnificent – probably from the bacon and the oil, plus the chicken fat that slowly oozed out of the meat as it roasted. I could hardly keep my fork out of the pan when I was packaging up the leftovers.

What’s NOT: nothing that I can think of.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Sheet Pan Chicken Thighs with Bacon & Sourdough Croutons

Recipe By: Adapted from a Food & Wine recipe, 2017
Serving Size: 8

8 ounces sourdough bread — cut into 1″ cubes
2 red onions — peeled, chopped in wedges
5 slices thick-sliced bacon — cut in 1″ pieces
3 small sweet potatoes — peeled, cut in 1″ chunks
2 tablespoons dried oregano — divided use
3 tablespoons olive oil — divided use
Salt and pepper to taste
1/2 teaspoon red chili flakes
8 boneless skinless chicken thighs — cut into big chunks
Salt and pepper and more dried oregano
3 large summer squash — either zucchini or yellow
3 tablespoons Italian parsley — for garnish, if desired

1. Preheat oven to 385°F.
2. Prepare a large rimmed sheet pan (line with foil for easy clean-up). Add bread, onions, bacon and sweet potatoes on the pan. Drizzle with olive oil, sprinkle most of the oregano all over and season with red chili flakes, salt and pepper. Using your hands, toss these ingredients so most of them are oiled. Spread out, but still leave it in a centered mass, but a single layer.
3. Bake for 15 minutes.
4. Meanwhile, lightly oil the squash and chicken in a bowl, and season with salt and pepper and oregano.
5. Remove pan from oven. Place the squash around the outside edges and place the chicken pieces on top of the middle mound (so the juices will drip into the mixture below it).
6. Return pan to the oven and roast for 40 minutes until the chicken has begun to brown around the edges and the squash is roasted. Remove and serve immediately. Sprinkle with chopped parsley if desired.
Per Serving: 403 Calories; 18g Fat (40.2% calories from fat); 27g Protein; 34g Carbohydrate; 5g Dietary Fiber; 92mg Cholesterol; 509mg Sodium.

Posted in Chicken, Essays, on August 29th, 2017.

Cooked Chicken Temperature ThermoWorks Thermapen Pink Bloody

I just read a really GOOD article about the whys and wherefores of cooking chicken – pink or not – red bones or not. It’s a definitive article about what IS the right temperature. We’re supposed to disregard color altogether. I could have copied and pasted it here, but it’s lengthy. In a nutshell, use temperature only as your guide – 165°F for white meat, 170°F for dark meat. But, go to the website and read it:

The article at ThermoWorks. These are the folks that manufacture my ThermaPen that I love so much. (They happen to be having a sale on slightly damaged, [cosmetic], or returned and refurbished units if you’re interested – for $63, a huge bargain.)

Posted in Chicken, on August 5th, 2017.

grilled_chile_chix_strawb_salsa_lime_crema

That photo doesn’t do justice to this easy grilled chicken dish. This chicken was very easy to put together and was so nice with the strawberry salsa and the lime cream on top.

On the spur of the moment I invited 2 widow friends over for dinner and asked if we could do a potluck. One brought a nice green salad (with mandarin oranges and sliced almonds in it) and the other friend brought a tiny little chocolate cake (made from a Duncan Hines boxed mix that comes with the frosting). I had some cream of cucumber soup that I’d made the day before, so after having a glass of Trader Joe’s peach bellini and a few bites of Brie, served with my Roasted Figs that I’d kept in the freezer, I grilled this chicken.

A few hours before I made the marinade (easy), the strawberry salsa (easy) and the lime cream (super easy). The chicken was in the marinade for about 2 hours total. I am still learning how to grill, since my DH was the grillmeister in my house. I’ve had to learn. My most trusted tool is my instant read thermometer, and it was spot on with this, when the chicken reached about 152°F. I served the two condiments so my guests could add what they wanted. I sliced wide strips of the hot grilled chicken and piled them onto a very hot plate. Dinner was lovely. The company was fun and happy. We laughed and enjoyed the view outside my dining room windows. As I write this, it’s been stinkin’ hot and humid (so much so that we’ve been having tropical showers), so we had to eat inside. A couple of days ago it was nearly 100°F, which is very hot for July. My A/C has been running nearly 24/7. As much as I hate keeping the air on nearly all the time (it’s expensive first of all), I have decided I want to be comfortable. End of story.

I’d definitely make this again. It’s a recipe from a 2005 cooking class I took with Phillis Carey. I changed just a few things from her recipe. I used jalapeno chile instead of serrano (serranos are hotter); I cut down on the quantity of chile in the marinade and the salsa (because I didn’t think my guests would want so much chile-heat). I used strawberry balsamic vinegar (because I had some) in the salsa, and I used sherry vinegar in the marinade instead of raspberry (straight) vinegar (because I didn’t have any). We DO have to improvise, right?  I pounded the chicken breasts to an even thickness of about 1/2”, and they grilled perfectly in about 4 minutes per side on a medium-heat grill. The only mistake I made was not oiling the grill grate before starting, so the chicken stuck a little bit. No big deal, though.

What’s GOOD: the chicken was super tender and juicy. If you remove it from the grill when it reaches about 150-152°F, you’re sure to have juicy chicken. Past 155°F and it’ll be more dry. I loved the strawberry salsa – so “summer” and picnic-y if there is such a thing. Next time I’ll add more lime zest to the cream (I doubled the amount in the recipe below). It made a lovely presentation.

What’s NOT: nary a thing, really. You do have to make the salsa and the crema, but neither one takes much time to do. Even the chicken marinade took very little time.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Grilled Chile Chicken Breasts with Lime Crema

Recipe By: Adapted a little from a Phillis Carey class, 2005
Serving Size: 6

CHICKEN:
6 boneless skinless chicken breast halves
2 whole serrano chile — minced (or jalapeno)
1 clove garlic
1 teaspoon chili powder
3 tablespoons raspberry vinegar — or sherry vinegar
6 tablespoons olive oil
LIME CREMA:
1 cup Mexican crema — “Cacique” brand (green lid) or sour cream
1 teaspoon lime zest
1 tablespoon lime juice
STRAWBERRY SALSA:
3 cups fresh strawberries — diced
3 tablespoons fresh mint — minced
3 tablespoons sugar
1 serrano chile — or jalapeno
1/2 cup red onion — minced
3 tablespoons strawberry balsamic vinegar — or other fruit balsamic
Salt and freshly ground black pepper to taste

1. CHICKEN: Trim and pound breast to an even 1/2 inch thickness.
2. In a ziploc plastic bag add chile, garlic, chili powder, vinegar, olive oil and S&P. Add chicken, turning to coat. Cover and refrigerate at least 2 hours and up to 4 hours. Remove from marinade and pat dry with paper towels. Rub an oil-soaked paper towel over the grill. Grill chicken 3-4 minutes per side to cook through. Chicken breasts are done when they’ve reached about 150-152°F.
3. CREMA: Stir lime zest and juice into crema. Refrigerate a few hours, or up to 4 hours.
4. SALSA: Place strawberries, mint and sugar in a bowl. Cover and refrigerate for at least an hour. Add chile, onion and vinegar; toss together lightly. Season with salt and pepper. Let salsa rest at room temp for at least 20 minutes before serving. Spoon over chicken and top with lime crema. Note: Serve with black beans or cilantro rice.
Per Serving : 390 Calories; 23g Fat (53.8% calories from fat); 29g Protein; 16g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 104mg Sodium.

Posted in Chicken, Sous Vide, on June 14th, 2017.

sous_vide_red_chile_chicken

I know most of you don’t have a sous vide, so just skip this one. But if you do, you DO need to try this recipe. It’s a winner.

Now that I’m a family of one, I don’t use my sous vide very often. My DH and I were just at the point of perfecting steak on the barbecue, but pre-cooked in the sous vide. I very rarely make steak for myself (alone), but if I did, I might try it again. Sometimes it’s just easier to use the older method (searing, then putting it off-heat in the barbecue, closed, until it reached about 120°, then quickly searing it again for a minute of so until it reached 125-128°F).

Anyway, I’ve subscribed to Milk Street, the new magazine from Chris Kimball (formerly the geeky guy from Cook’s Illustrated – he started the company many years ago). He got ousted by their board and started up his own, very similar business model. No TV shows yet, but they say it’s coming. The magazine is different than C.I. in that the articles are shorter, and it’s filled with color photos, which I like. It’s the identical format (shape, size and frequency of issues) and I also listen to the podcasts from the new Milk Street kitchens.

Image result for ancho chilesSo, anyway, the May-June issue had a double-spread about sous vide. In it J.M. Hirsch writes that you can make a perfect poached egg in 45 minutes at 145°F. I may have to try that one. There are much cheaper sous vide instruments (using your own container) than when I bought mine. Mine was several hundred dollars. New immersion pods start at $79 (Sous Smart) and $129 (Anova). And another new one that uses a phone app to run it (they liked that one a lot, called Joules) for $199. They perfected this chicken recipe and it sounded so intriguing I just had to try it. I halved the below recipe (using one packet of boneless, skinless chicken breasts from Costco, which contained 2 nice-sized breasts) and I actually  used ordinary ziploc bags instead of digging out my vacuum sealer. You lower the filled bag in water until it reaches the zip portion (but it’s unzipped at this point), then press out all the air and zip it. Am not sure the zip tab type would work for this. Anyway, that worked just fine using Ziploc. Picture at left from chefsinfo.com.

sous_vide_chicken_in_bagI made one other change – I didn’t have any ancho chiles (dried) in my pantry. Anchos are dried pasilla chiles, which have such a very unique flavor. I need to get some, because I’ll be making this recipe again. So instead, I used guajillo, which are mild flavored and similar. Otherwise, I followed the recipe except for browning the chiles. Seems kind of redundant to me. The sauce you make is quite easy to do and it’s full of flavor, but hardly any heat at all. I refrigerated the chicken packets for an hour or two while I heated up the sous vide, which should have kind of marinated them. I have a rack for my sous vide and I used it to make sure the chicken packets were kept submerged completely. Timer set for 1 1/2 hours and then I made the sauce and cooked some fresh asparagus and my dinner was done.

Oh my. The chicken was SO tender, and absolutely perfectly cooked through and juicy. I could practically cut it with a fork, though I did use a knife. Loved the chile flavor, the smokiness of the dried cumin. Couldn’t taste the cinnamon. The chiles completely dissolve in the sauce (because you whiz it up in the food processor). The sauce was an absolute cinch to make and dinner was ready with a bit of cilantro on top. Don’t dilly dally once they’re done as the chicken is hot and you don’t want to eat it lukewarm. A definite make-again dish.

What’s GOOD: everything about it was good. The chicken was PERFECTLY cooked and as juicy as chicken could possibly be. Easy to do in the sous vide. You could easily make the marinade/sauce ahead of time and combine them just before cooking. I have a second packet left over and from the article I understand it will be just as tender and good as the first time. Loved the sauce – mild and very flavorful. Not hot because anchos or guajillos are mild chiles.

What’s NOT: not much unless you don’t like the hassle of cooking sous vide.

printer-friendly PDF and MasterCook 15/16 (click link to open recipe)

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Sous Vide Red Chile Chicken

Recipe By: Milk Street magazine, 2017
Serving Size: 4

2 tablespoons grapeseed oil — or canola oil
2 ounces dried ancho peppers — stemmed and seeded
2/3 cup water
1 tablespoon dried oregano — Mexican type if available
2 large garlic cloves — smashed
2 tablespoons dark brown sugar
1 tablespoon cider vinegar
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
4 boneless skinless chicken breast halves
SAUCE:
2 tablespoons butter — salted if available
1 tablespoon lime juice
GARNISH:
1/3 cup cilantro — chopped

1. Preheat sous vide to 145°F. (And yes, after 1 1/2 hours of immersion, the chicken breast will be perfectly cooked, even though the water temp is below the usually accepted cooked chicken temp.)
2. In a medium skillet, heat oil until it shimmers, then add chiles and toast until lightly browned, about 20 seconds (I skipped this step). Transfer to a food processor, saving the oil in the skillet. Process until coarsely chopped (I had to tear some of the pieces into smaller ones), about 30 seconds.
3. In a small saucepan bring the water to a boil. Add the chile mixture, oregano and garlic. Cover and remove from the heat and set aside for 15 minutes.
4. In the food processor combine the sugar, vinegar, salt, pepper, cumin, cinnamon and the little bit of reserved chili oil from the frying pan. Add the chile-water mixture and process until smooth, about a minute, scraping the bowl as needed.
5. Place each chicken breast into a vacuum-seal bag and add an equal portion of the chile mixture to each one. Squeeze the bag a bit to coat the chicken evenly. Seal each chicken breast, then refrigerate for a few hours if time permits. If not, place breasts in sous vide. Chicken packets must remain completely under the water, not floating. Once the temperature reaches 145°F again (usually just a few minutes), set a timer for 90 minutes.
6. When chicken is cooked, remove from sous vide. Pour the juices from inside each bag into a saucepan and simmer until liquid is thickened slightly, about a minute or two. Off heat add the butter and lime juice. Serve the chicken drizzled with the sauce. Garnish with chopped cilantro.
Per Serving: 322 Calories; 15g Fat (42.5% calories from fat); 30g Protein; 17g Carbohydrate; 4g Dietary Fiber; 84mg Cholesterol; 1484mg Sodium.

Posted in Chicken, on April 27th, 2017.

sheetpan_chix_cabbage_onions

Have you joined the sheet pan dinner craze? I have to admit, until this dish, I hadn’t tried it. I’m now a convert if this recipe is any indication!

My friend Linda is such a good cook. She is a single person and cooks most nights. Maybe she has a few leftovers now and then, but she believes in a good, varied, veggie enhanced meals. And without shortcuts necessarily. She and I were working on a MasterCook issue she was having – her program had “lost” her special format for printing her recipes (the way my recipes look when you print out the pdf here). So she emailed me a couple of recipes with “the problem.” This recipe from Food52 was one of them, and she happened to mention that it was really delicious. So good that she could hardly keep her fork out of the sheet pan after she’d eaten her dinner. That kind of praise merited me trying this one myself.

From the gold and brown photo above, you might not be able to tell there’s a chicken thigh in the foreground (boneless, skinless), and what’s behind it are kind of bedraggled combo (but over the top in flavor) of cabbage wedges and some slivers of onion. All of this overlaid with a delish “dressing,” or vinaigrette with an oil (see next paragraph), rice vinegar, sesame oil, soy sauce and sriracha. It’s drizzled on the chicken and the veggies before baking. The chicken is baked for 10 minutes all by itself, then the vegetables are added to the pan, to nestle in and around the chicken, and it continues to bake for another 20-25 minutes. And bingo, it’s done. Depending on the size of the cabbage, it may need another 15 minutes or so of baking. Mine didn’t – it was done after the 20-25. If you cook it further, you remove the chicken from the sheet pan and keep it warm while the cabbage continues to roast.

The original recipe calls for coconut oil. Which is a congealed fat, and it’s difficult to make a dressing out of it – like trying to mix shortening into a salad dressing. A no-go. I heated it up so it would mix, but as soon as it cooled to room temp, the coconut oil congealed again. I think next time I’d use olive oil, which is optional in the original recipe. I couldn’t taste the coconut oil at all.

What’s GOOD: This dinner was SO easy, and so off the charts delicious. But then, I love chicken thighs. I love cabbage (especially roasted like this) and I added onion just to give it a bit more flavor. The dressing was easy enough to mix up – I guessed as I poured in the ingredients. A winner of a recipe. If you are sensitive to chile-heat, reduce the amount of sriracha. I thought it was perfect just the way it is. Make twice what you’ll eat the first time and you’ll have a second complete dinner (I did).

What’s NOT: Nary a thing – everything about this dish was great. Next time I will cover the sheet pan with foil first – kind of a messy cleanup, but it’s really just one pan . . . plus one bowl to mix up the dressing and toss the chicken, then the veggies.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Roasted Sheet Pan Chicken Thighs with Cabbage & Onion

Recipe By: Adapted slightly from Food52 (I added onion)
Serving Size: 4

1 teaspoon canola oil — for greasing the pan
1 tablespoon sesame oil
1/4 cup coconut oil — melted, or olive oil
3 tablespoons soy sauce, low sodium if possible
1 tablespoon rice vinegar
1 tablespoon sriracha sauce — optional
8 pieces skinless chicken thighs
Kosher salt and pepper to taste
1 head cabbage — 2 to 3 lbs.
1 large yellow onion — peeled, halved and cut in thin wedge slices

NOTE: If you’re using coconut oil, it’s a firm fat (like shortening). It doesn’t mix very well in the dressing, so I heated the “dressing” in the microwave until the coconut oil melted. Once it was poured onto the chicken [cold] it congealed again. It doesn’t seem to matter – it all mixes up fine once it begins to bake.
1. Preheat the oven to 425ºF. (If you want an easy clean-up, line the large sheetpan with foil.) Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat.
2. In a small bowl, stir together the sesame oil, coconut oil, soy sauce, rice vinegar, and sriracha, if using. Place chicken in a large bowl. Season all over with salt and pepper. Pour ¼ cup of the prepared mixture over the chicken and let marinate while the oven preheats. (Chicken can marinate longer, too, but try, if time permits, to bring it to room temperature before cooking—the coconut oil will solidify in the fridge and look clumpy, which is fine.)
3. Cut the cabbage in half through the core. Cut again through each core and repeat this process until you are left with many wedges, no greater than 1-inch wide. Cut up the onion and place both in a large bowl, season all over with salt and pepper, and toss with the remaining dressing.
4. Place chicken on prepared sheet pan spreading it out evenly. Roast for 10 minutes. Remove pan from oven, and nestle cabbage wedges and onion all around the pieces, tucking it under if necessary—it will feel like a lot of cabbage. Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Remove pan from oven, transfer chicken to a platter to rest. Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized.
Per Serving: 346 Calories; 24g Fat (61.4% calories from fat); 28g Protein; 5g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 988mg Sodium.

Posted in Chicken, on April 12th, 2017.

sicilian_chicken_green_olives

How many thousands of ways can there be to cook chicken? I never seem to run out of ideas (from recipes) to make it different and tasty.

Seems like I’ve been to a lot of cooking classes of late. My friend Cherrie and I really enjoy the ones given at a French restaurant in San Clemente, Antoine’s. The restaurant isn’t open for dinner (only breakfast and lunch). Chef Caroline always does a varied menu; sometimes it’s French, or some part of it, and she always has interesting stories to go along with them.

This chicken dish she whipped up right in front of our eyes on one of those free-standing single-burner induction cooktops. This is a one-dish chicken stew. In the photo, you can see polenta at the top right – that one is made with cornmeal but also with kabocha squash in it. LOVED it. That recipe will be up next.

First you sauté onion and carrots in some EVOO, then add 2 1/2 pounds of chopped up chicken thigh meat (boneless, skinless), along with oregano, basil and garlic. Red wine deglazes the pan; some raisins are added in and the dish is simmered another 20 minutes. Oh, there’s marinara sauce added, and a big bunch of pimiento stuffed olives (halved). It’s something like a spaghetti sauce (and you probably could serve it with pasta) but made with chicken, not beef or pork. The olives add a nice piquant flavor to the dish. I’m sure this dish would be better if you made it the day ahead – nearly every stewed dish is, including soups. It was delicious as-is, though.

What’s GOOD: the sauce is just wonderful – rich with flavor – and enhanced with the halved pimiento-stuffed olives in it. I like chicken thighs anyway (more flavor), so it was a no-brainer that I’d like this dish. It’s easy to make too.

What’s NOT: nothing at all – you do have to make something to go with this – a carb of some sort, but with a green salad, that would be dinner for sure.

printer-friendly PDF and MasterCook 15/16 (click link to open recipe)

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Sicilian Stewed Chicken Thighs with Green Olives & Tomato Sauce

Recipe By: Caroline Cazaumayou, chef, Antoine’s San Clemente, CA
Serving Size: 8

4 tablespoons EVOO
1 large onion — diced
4 small carrots — diced
2 1/2 pounds boneless skinless chicken thighs — cut into 2″ cubes
2 teaspoons dried oregano
2 teaspoons dried basil
8 large garlic cloves — chopped
1 1/2 cups red wine
30 ounces marinara sauce — jarred or home made
1/2 cup water
1/2 cup golden raisins
1 1/2 cups green olives — stuffed with pimiento, halved crosswise
Salt and freshly ground black pepper

1. In a large saute pan, heat olive oil over medium heat and add onion and carrot. Season lightly with salt and pepper, cooking until starting to brown, about 10 minutes, stirring often.
2. Add the chicken thighs, seasonings and cook until starting to brown, about 10 minutes.
3. Add garlic and cook 1-2 minutes, stirring constantly. Add wine and deglaze the pan. Add the marinara sauce. Add water to the jar of marinara and shake vigorously, then pour into the pan with the raisins. Bring to a simmer, cover and simmer for 20 minutes.
4. Add the stuffed green olives and simmer a further 20 minutes. Adjust seasonings and serve. Can be made the day before, cooled, and refrigerated. The stew may need a bit more water when reheating. Or, place casserole in a 350° oven and heat for 30 minutes. Freezes well. Serve with polenta.
Per Serving: 287 Calories; 14g Fat (48.1% calories from fat); 9g Protein; 26g Carbohydrate; 5g Dietary Fiber; 27mg Cholesterol; 766mg Sodium.

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