Hi,
I just made this the other day. It's a great dish because it can bake in your oven and when you come home your house will smell wonderful and there's hot dinner in your oven! The original recipe came from Sunset's Casserole Cookbook, which I think is out of print. I've made a few changes, mostly adding more vegetables.
2 turkey thighs or one large chicken breast (or 2 if they're small and one leg with thigh (about 2 pounds total)
Olive oil
Salt and pepper
Remove any fat chunks and any loose skin from the poultry. Lightly coat the bottom of a heavy 3 quart casserole or baking dish. You'll want something with a cover. Place the poultry in the bottom of the casserole in one layer. Lightly salt and pepper.
1/2 cup chicken broth or 1/2 cup water with 1/2 bouillon cube
1/2 cup dry white wine
1/4 teaspoon pepper
1/4 teaspoon paprika
1 teaspoon salt
1 tablespoon cornstarch
Mix the above items together. If you have a 2 cup measuring cup you can just mix all of this together in the cup. Pour into a small pot and cook stirring over medium heat, until the mixture thickens and starts to bubble. Remove from heat.
1 large onion, cut into half rings about 1/2 inch thick
4 large carrots, peeled and cut diagonally into 1/2 inch thick slices
4 ribs celery, sliced diagonally into 1/2 inch thick pieces
yellow turnip, peeled and cubed into 1 inch squares
3 cloves garlic, minced
(parsley, you can throw some on top after baking, if you have some hanging around.)
Place all the veggies on top of the poultry. Spoon sauce over top. Bake for 2 to 2 1/2 hours at 350 degrees. I think the last time I baked it for almost 3 hours and it came out fine. The poultry is falling off the bones, hot and savory. The perfect thing for a late winter snow storm like we're having today. You can serve this just by itself or you can add a green veggie on the side or a salad.
I hope you enjoy this dish as much as we do.
Hugs,
Mameekosan
Showing posts with label veggies. Show all posts
Showing posts with label veggies. Show all posts
Thursday, March 7, 2013
Friday, September 28, 2012
The Trouble with Kale or Chop Chop Salad to the Rescue
Hi,
I hope you have had a good week. I'm going to be terribly untrendy, unpolitically correct, and not cool, but I admit it... I haven't really been able to jump on the Kale Bandwagon. I know that everyone has extolled the deliciousness of Kale Chips. But, I tried them twice this summer and to be honest, they were just okay. Maybe I didn't have a good recipe?
I also cooked kale like I cook broccoli rabe and I like the way the broccoli rabe taste better than the kale. I have put kale in soup and it's okay.
But, yesterday while I was picking up my weekly CSA share there was another woman who confessed to not being on the kale bandwagon. I guess I should have come clean as well, but I didn't say anything. Anyway, Kathy suggested making a salad out of the kale that sounds like (insert drum roll here) Chop chop Salad! Yes, the awesome Chop Chop Salad comes to rescue kale. So, I rushed home and made Chop Chop Salad with the kale and it was delicious.
1 large bunch of kale, washed and very thinly sliced
Carefully wash the kale and then stack the kale up. Make very very thin slices across the leaf to make thin slices of kale. Place in large bowl.
Juice from one lemon and one lime
2 tablespoons extra virgin olive oil
2 tablespoons honey
Mix the 3 ingredients together and pour over the kale. Toss to coat well.
1 apples, cut in long thin matchstick pieces (don't get too hung up they don't have to be perfect)
1 red onion, very thinly sliced
1/2 cup dates, coarsely chopped
Salt and pepper
Mix the above ingredients into the kale. Taste and adjust with salt and pepper.
1/4 cup salted almonds
Sprinkle with almonds.
There you have it. Something with kale, that I think is delicious. Now I can be cool too, although I still don't think kale chips are the next great invention after sliced bread.
Hugs,
Mameekosan
I hope you have had a good week. I'm going to be terribly untrendy, unpolitically correct, and not cool, but I admit it... I haven't really been able to jump on the Kale Bandwagon. I know that everyone has extolled the deliciousness of Kale Chips. But, I tried them twice this summer and to be honest, they were just okay. Maybe I didn't have a good recipe?
I also cooked kale like I cook broccoli rabe and I like the way the broccoli rabe taste better than the kale. I have put kale in soup and it's okay.
But, yesterday while I was picking up my weekly CSA share there was another woman who confessed to not being on the kale bandwagon. I guess I should have come clean as well, but I didn't say anything. Anyway, Kathy suggested making a salad out of the kale that sounds like (insert drum roll here) Chop chop Salad! Yes, the awesome Chop Chop Salad comes to rescue kale. So, I rushed home and made Chop Chop Salad with the kale and it was delicious.
1 large bunch of kale, washed and very thinly sliced
Carefully wash the kale and then stack the kale up. Make very very thin slices across the leaf to make thin slices of kale. Place in large bowl.
Juice from one lemon and one lime
2 tablespoons extra virgin olive oil
2 tablespoons honey
Mix the 3 ingredients together and pour over the kale. Toss to coat well.
1 apples, cut in long thin matchstick pieces (don't get too hung up they don't have to be perfect)
1 red onion, very thinly sliced
1/2 cup dates, coarsely chopped
Salt and pepper
Mix the above ingredients into the kale. Taste and adjust with salt and pepper.
1/4 cup salted almonds
Sprinkle with almonds.
There you have it. Something with kale, that I think is delicious. Now I can be cool too, although I still don't think kale chips are the next great invention after sliced bread.
Hugs,
Mameekosan
Wednesday, September 19, 2012
Squash and Lentil Stew
Hi,
I'm always looking for a stew that's easy to make, with ingredients that I usually have on-hand. This one might be almost perfect. It heats up well for leftovers, although I think it would benefit from some additional cilantro on reheating to add a pop of color. It's vegetarian also, so we had it with "cheese toast" on the first night and then the second night with baked chicken. It was good both ways.
3 tablespoons olive oil
Heat olive oil in a large stockpot.
3 carrots, diced (I admit it, I didn't peel them)
1 onion, diced
1 green pepper or 2 ribs celery (or live large and add both)
Add the veggies to the oil and cook about 5 minutes.
1 medium squash (you can use butternut, kabocha, or acorn squash) peeled, seeded, and chunked
2 tablespoons chili powder
1 teaspoon cumin seeds or 1/2 teaspoon ground cumin (I used the seeds, I was out of ground)
salt and pepper
If you use kabocha, you don't have to remove all the peel and I would recommend waiting until 20 minutes into the simmering to add. Add the squash and season with spices. Stir.
1/2 can (14.5 ounce) diced tomatoes
1 cup brown lentils
1.5 cup stock or water with a bouillon cube
Add the tomatoes, lentils, and liquid. Cover and simmer for about 40 minutes. Don't let the squash get too mushy. Check to see if the stew needs more salt or additional liquid.
1/2 cup cilantro leaves
Add the cilantro just before serving to keep the fresh green color.
This stew would go well with brown rice or eaten as is. Although I made the stew just as the summer was waning, the stew would be a welcome fall or winter dish.
Let me know what you think?
Hugs,
Mameekosan
I'm always looking for a stew that's easy to make, with ingredients that I usually have on-hand. This one might be almost perfect. It heats up well for leftovers, although I think it would benefit from some additional cilantro on reheating to add a pop of color. It's vegetarian also, so we had it with "cheese toast" on the first night and then the second night with baked chicken. It was good both ways.
3 tablespoons olive oil
Heat olive oil in a large stockpot.
3 carrots, diced (I admit it, I didn't peel them)
1 onion, diced
1 green pepper or 2 ribs celery (or live large and add both)
Add the veggies to the oil and cook about 5 minutes.
1 medium squash (you can use butternut, kabocha, or acorn squash) peeled, seeded, and chunked
2 tablespoons chili powder
1 teaspoon cumin seeds or 1/2 teaspoon ground cumin (I used the seeds, I was out of ground)
salt and pepper
If you use kabocha, you don't have to remove all the peel and I would recommend waiting until 20 minutes into the simmering to add. Add the squash and season with spices. Stir.
1/2 can (14.5 ounce) diced tomatoes
1 cup brown lentils
1.5 cup stock or water with a bouillon cube
Add the tomatoes, lentils, and liquid. Cover and simmer for about 40 minutes. Don't let the squash get too mushy. Check to see if the stew needs more salt or additional liquid.
1/2 cup cilantro leaves
Add the cilantro just before serving to keep the fresh green color.
This stew would go well with brown rice or eaten as is. Although I made the stew just as the summer was waning, the stew would be a welcome fall or winter dish.
Let me know what you think?
Hugs,
Mameekosan
Friday, September 14, 2012
Corn Chowder - (Use the stock you made)
Hi,
If you made the roast chicken, then made the stock, congratulations. But, now maybe you are thinking, "Okay now what do with the stock?" Well here's one option. This recipe came about because I had to use up the remaining veggies from the previous week. I happened to have fresh corn, if you don't have fresh, you can also use frozen. And if you don't have stock, it's totally fine to make it without.
3 Tablespoons olive oil
1 large onion chopped
1/2 Chicken breast cut into 1/2 inch cubes (you can also use 6 slices of bacon chopped, or a couple of italian sausages or kielbasa cut into small cubes)
In a large heavy soup pot, heat the oil, when hot add the onion and cook until just starting to brown. Add the protein, sprinkle generously with salt and cook stirring until the chicken (or other protein is cooked.)
1 red pepper, seeded and cut into 1/2 inch pieces
3 or 4 carrots, cut in half and then sliced
Add the pepper and carrots and saute for a few minutes.
3 cups of stock or water
Add the stock or water. Bring the veggies and liquid to boiling.
2 fresh corn, remove the corn kernels holding the cob vertically and carefully cutting off the kernels.
(or 2 cups frozen corn)
2 cloves garlic, minced
Add the corn and the garlic. Bring back to boiling and reduce heat to a simmer. Simmer for a few minutes.
1 cup half and half
3 sliced green onions
small bunch of parsley
salt and fresh ground pepper
Add the half and half and the onions and parsley. Bring back to almost boiling. Taste, you'll probably need to add a bit more salt and a generous bit of ground pepper.
Hope you enjoy the soup! It makes a light dinner and reheats well for lunch the next day.
Hugs,
Mameekosan
If you made the roast chicken, then made the stock, congratulations. But, now maybe you are thinking, "Okay now what do with the stock?" Well here's one option. This recipe came about because I had to use up the remaining veggies from the previous week. I happened to have fresh corn, if you don't have fresh, you can also use frozen. And if you don't have stock, it's totally fine to make it without.
3 Tablespoons olive oil
1 large onion chopped
1/2 Chicken breast cut into 1/2 inch cubes (you can also use 6 slices of bacon chopped, or a couple of italian sausages or kielbasa cut into small cubes)
In a large heavy soup pot, heat the oil, when hot add the onion and cook until just starting to brown. Add the protein, sprinkle generously with salt and cook stirring until the chicken (or other protein is cooked.)
1 red pepper, seeded and cut into 1/2 inch pieces
3 or 4 carrots, cut in half and then sliced
Add the pepper and carrots and saute for a few minutes.
3 cups of stock or water
Add the stock or water. Bring the veggies and liquid to boiling.
2 fresh corn, remove the corn kernels holding the cob vertically and carefully cutting off the kernels.
(or 2 cups frozen corn)
2 cloves garlic, minced
Add the corn and the garlic. Bring back to boiling and reduce heat to a simmer. Simmer for a few minutes.
1 cup half and half
3 sliced green onions
small bunch of parsley
salt and fresh ground pepper
Add the half and half and the onions and parsley. Bring back to almost boiling. Taste, you'll probably need to add a bit more salt and a generous bit of ground pepper.
Hope you enjoy the soup! It makes a light dinner and reheats well for lunch the next day.
Hugs,
Mameekosan
Thursday, September 13, 2012
Asian Summer Rolls
Hi,
If you have access to an asian market you can buy a package of the round rice paper wrappers. They look like translucent handmade paper, but in fact you can eat them. If you can't find the rice paper wrappers, you can use Boston lettuce and make lettuce bowls out of the leaves and fill them with the ingredients. The two dipping sauces included at the end make great dressing for the Boston lettuce bowls or dipping sauces for the rolls.
The recipe calls for a bunch of chopping and prep. I've listed different ingredients that you can pick from. Just keep in mind the flavors and colors of the different ingredients and select those that complement each other.
Greens, 2 cups (you can choose: spinach, romaine lettuce, arugula)
Protein, Shredded cooked chicken, turkey, or pork, Fried sesame tofu (recipe follows), bacon
Mushrooms, 1/2 pound sauteed in olive oil
Herbs, 1/2 bunch (you can choose: cilantro, basil, mint)
Sweet onion, 1/4 onion very thinly sliced
Avocado, thinly sliced
Fruit, thinly sliced mango or strawberries
Veggies, Carrots or radishes, cut into match sticks
To prepare the tofu:
Cut a block or tofu into 1/4 inch slices. Press the slices gently between paper towels to squeeze out excess water. Mix together (2 tablespoons oil, 2 cloves garlic minced, 1 teaspoon sesame oil and 1 teaspoon soy sauce.) Dip the slices in the mixture. Heat 1 tablespoon oil in a frying pan over medium heat. Cook the tofu about 15 minutes until crisp. When cool, cut into strips.
After you have prepared the ingredients you're ready to start rolling. Dip the rice paper wrapper in warm water for a few seconds. You don't want it to get too soft or it will be hard to roll. The wrapper just needs to be slightly pliable.
Layer your ingredients along the bottom third. One thing to consider is the ingredients you place on the top and bottom will show through. Lift the filled edge up and over the fillings. Fold in the sides. Keep rolling with a bit of stretching as you go. If your first one comes out a bit messy, don't worry. You can adjust the amount of filling after seeing how the first one goes. You will also develop a technique, so don't give up if your first one comes out a bit wonky.
Keep rolling until all the ingredients are used up. Afterwards prepare one or both or the dipping sauces.
Citrus Soy Dip
Whisk together 2 tablespoons soy sauce, 1 tablespoon lemon juice, 1 teaspoon toasted sesame oil, 1 tablespoon light brown sugar, 1 teaspoon srirache sauce. Serve in small bowls.
Almond Sauce
Whisk together 1/4 cup almond butter, 3 tablespoons water, 3 teaspoons soy sauce, 1 tablespoon light brown sugar, 1 teaspoon sesame oil, 2 tespoons lime juice. Serve in small bowls.
You can serve sliced melon and some steamed greens to fill out the meal. I've read that you can have a party where people assemble their own rolls. I've never done it, but it sounds like fun.
A last bit of summer fun.
Hugs,
Mameekosan
If you have access to an asian market you can buy a package of the round rice paper wrappers. They look like translucent handmade paper, but in fact you can eat them. If you can't find the rice paper wrappers, you can use Boston lettuce and make lettuce bowls out of the leaves and fill them with the ingredients. The two dipping sauces included at the end make great dressing for the Boston lettuce bowls or dipping sauces for the rolls.
The recipe calls for a bunch of chopping and prep. I've listed different ingredients that you can pick from. Just keep in mind the flavors and colors of the different ingredients and select those that complement each other.
Greens, 2 cups (you can choose: spinach, romaine lettuce, arugula)
Protein, Shredded cooked chicken, turkey, or pork, Fried sesame tofu (recipe follows), bacon
Mushrooms, 1/2 pound sauteed in olive oil
Herbs, 1/2 bunch (you can choose: cilantro, basil, mint)
Sweet onion, 1/4 onion very thinly sliced
Avocado, thinly sliced
Fruit, thinly sliced mango or strawberries
Veggies, Carrots or radishes, cut into match sticks
To prepare the tofu:
Cut a block or tofu into 1/4 inch slices. Press the slices gently between paper towels to squeeze out excess water. Mix together (2 tablespoons oil, 2 cloves garlic minced, 1 teaspoon sesame oil and 1 teaspoon soy sauce.) Dip the slices in the mixture. Heat 1 tablespoon oil in a frying pan over medium heat. Cook the tofu about 15 minutes until crisp. When cool, cut into strips.
After you have prepared the ingredients you're ready to start rolling. Dip the rice paper wrapper in warm water for a few seconds. You don't want it to get too soft or it will be hard to roll. The wrapper just needs to be slightly pliable.
Layer your ingredients along the bottom third. One thing to consider is the ingredients you place on the top and bottom will show through. Lift the filled edge up and over the fillings. Fold in the sides. Keep rolling with a bit of stretching as you go. If your first one comes out a bit messy, don't worry. You can adjust the amount of filling after seeing how the first one goes. You will also develop a technique, so don't give up if your first one comes out a bit wonky.
Keep rolling until all the ingredients are used up. Afterwards prepare one or both or the dipping sauces.
Citrus Soy Dip
Whisk together 2 tablespoons soy sauce, 1 tablespoon lemon juice, 1 teaspoon toasted sesame oil, 1 tablespoon light brown sugar, 1 teaspoon srirache sauce. Serve in small bowls.
Almond Sauce
Whisk together 1/4 cup almond butter, 3 tablespoons water, 3 teaspoons soy sauce, 1 tablespoon light brown sugar, 1 teaspoon sesame oil, 2 tespoons lime juice. Serve in small bowls.
You can serve sliced melon and some steamed greens to fill out the meal. I've read that you can have a party where people assemble their own rolls. I've never done it, but it sounds like fun.
A last bit of summer fun.
Hugs,
Mameekosan
Tuesday, September 11, 2012
Fun with Kebabs! 2 ways
Hi,
I've always read that you shouldn't mix ingredients in Kebabs. But what fun is it to put chicken on one skewer and then onions on another and then green peppers on a third? They don't look very appealing and you can't serve them that way. Anyway, I ignored the pure single food on a skewer philosophy and tried these skewers 2 ways and "hey" they were pretty good.
Assemble all the ingredients and then skewer away.
Kebab #1 - Chicken + Green Pepper + Zucchini + Mango or Pineapple
1 pound chicken breast cut into 1 1/2 square pieces
Marinate the chicken in the following while you cut up the rest of the ingredients
1/4 cup olive oil
2 teaspoons grated lemon zest
Juice from one lemon
1 teaspoon fresh herbs (basil, oregano, parsley, or thyme)
1 teaspoon salt
1/2 teaspoon pepper
2 green peppers, seeded and cut into 1 to 1 1/2 inch squares
1 zucchini cut into 1/2 inch slices
1 mango or 1/2 pineapple cut into chunks (Make sure the mango is on the unripe side)
The chicken should marinate for about 15 minutes, but that's about the time you'll need to prepare the rest of the ingredients. So, now it's time to assemble. I usually use metal skewers. They work fine, I can reuse them and they don't need to be soaked like the bamboo ones. This should make 6 or 7 skewers. Don't crowd the ingredients and try to make all the skewers pretty even.
I cooked these on the grill, but you can probably do them under the broiler. Cook one side and turn to cook the other. Don't burn them, it's not healthy.
Kebab #2 - Pork + Onion + Mushrooms + Green Pepper
1 pound boneless pork loin, cut into 1 1/2 inch cubes
Marinate it in:
1/2 cup plain yougurt
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon paprika
While the pork marinates, prepare the following:
2 large onions, cut into wedges and separated
1 pound mushrooms, washed
2 green peppers, seeded and cut into 1 to 1 1/2 inch squares
Assemble as above. I also cooked these on the grill. These go along great with a green salad and maybe some corn on the cob for a fresh summer meal.
So "Bah Humbug" to those mixed kebab naysayers!
Hugs,
Mameekosan
I've always read that you shouldn't mix ingredients in Kebabs. But what fun is it to put chicken on one skewer and then onions on another and then green peppers on a third? They don't look very appealing and you can't serve them that way. Anyway, I ignored the pure single food on a skewer philosophy and tried these skewers 2 ways and "hey" they were pretty good.
Assemble all the ingredients and then skewer away.
Kebab #1 - Chicken + Green Pepper + Zucchini + Mango or Pineapple
1 pound chicken breast cut into 1 1/2 square pieces
Marinate the chicken in the following while you cut up the rest of the ingredients
1/4 cup olive oil
2 teaspoons grated lemon zest
Juice from one lemon
1 teaspoon fresh herbs (basil, oregano, parsley, or thyme)
1 teaspoon salt
1/2 teaspoon pepper
2 green peppers, seeded and cut into 1 to 1 1/2 inch squares
1 zucchini cut into 1/2 inch slices
1 mango or 1/2 pineapple cut into chunks (Make sure the mango is on the unripe side)
The chicken should marinate for about 15 minutes, but that's about the time you'll need to prepare the rest of the ingredients. So, now it's time to assemble. I usually use metal skewers. They work fine, I can reuse them and they don't need to be soaked like the bamboo ones. This should make 6 or 7 skewers. Don't crowd the ingredients and try to make all the skewers pretty even.
I cooked these on the grill, but you can probably do them under the broiler. Cook one side and turn to cook the other. Don't burn them, it's not healthy.
Kebab #2 - Pork + Onion + Mushrooms + Green Pepper
1 pound boneless pork loin, cut into 1 1/2 inch cubes
Marinate it in:
1/2 cup plain yougurt
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon paprika
While the pork marinates, prepare the following:
2 large onions, cut into wedges and separated
1 pound mushrooms, washed
2 green peppers, seeded and cut into 1 to 1 1/2 inch squares
Assemble as above. I also cooked these on the grill. These go along great with a green salad and maybe some corn on the cob for a fresh summer meal.
So "Bah Humbug" to those mixed kebab naysayers!
Hugs,
Mameekosan
Monday, July 23, 2012
Garlicy Broccoli Rabe
Hi,
I'm a huge fan of broccoli rabe. For some reason it's impossibly expensive at my usual grocery store. But at Produce World in Chicago, it is decidedly affordable. So whenever I'm in Chicago visiting my mom one of my first stops is Produce World for a huge bunch of broccoli rabe.
Bunch of broccoli rabe (bc)
I usually clean the bc in a huge pot of water. Just unbundle the bc and fill the pot, swish the bc around and lift it out. Usually that's enough to clean it. Place the bc in a large heavy frying pan. I usually rearrange the stems and tops to face the same way. Add, an inch or so of water, cover and turn the heat on high. When the water starts to simmer, using tongs rotate the bc around so all cooks at the same time. When the bc is just starting to turn bright green, remove it from the water and place on a cutting board, be careful of the hot water and pan. Drain the water and cut the bc up into 2-3 inch lengths.
2 tablespoons olive oil
1 teaspoon crushed red pepper
2 cloves garlic, minced
Add the olive oil garlic, and red pepper to pan, heat until oil is hot. Add the bc back into the pan and heat until the bc is cooked with a bit of firmness to it. Salt and pepper to taste.
The broccoli rabe is a bit bitter and goes along with the sweet maple salmon. It's also good to add into an omelet, so if you have some left you'll be able to eat it because if keeps well.
Hope you enjoy these! You can also prepare kale, brocolli, and green beans like this as well.
Hugs,
Mameekosan
I'm a huge fan of broccoli rabe. For some reason it's impossibly expensive at my usual grocery store. But at Produce World in Chicago, it is decidedly affordable. So whenever I'm in Chicago visiting my mom one of my first stops is Produce World for a huge bunch of broccoli rabe.
Bunch of broccoli rabe (bc)
I usually clean the bc in a huge pot of water. Just unbundle the bc and fill the pot, swish the bc around and lift it out. Usually that's enough to clean it. Place the bc in a large heavy frying pan. I usually rearrange the stems and tops to face the same way. Add, an inch or so of water, cover and turn the heat on high. When the water starts to simmer, using tongs rotate the bc around so all cooks at the same time. When the bc is just starting to turn bright green, remove it from the water and place on a cutting board, be careful of the hot water and pan. Drain the water and cut the bc up into 2-3 inch lengths.
2 tablespoons olive oil
1 teaspoon crushed red pepper
2 cloves garlic, minced
Add the olive oil garlic, and red pepper to pan, heat until oil is hot. Add the bc back into the pan and heat until the bc is cooked with a bit of firmness to it. Salt and pepper to taste.
The broccoli rabe is a bit bitter and goes along with the sweet maple salmon. It's also good to add into an omelet, so if you have some left you'll be able to eat it because if keeps well.
Hope you enjoy these! You can also prepare kale, brocolli, and green beans like this as well.
Hugs,
Mameekosan
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