This is a good recipe for a one pot meal, and for all my gluten-free friends out there, it’s a gluten free recipe. Check it out!
One-Pot Chicken Parm Rice | Healthy Eats – Food Network Healthy Living Blog.
Category Archives: Dinner
Back to the Kitchen For Some Fried Chicken
Hectic schedules, homework, late work days, you name it and it has a way of interfering with life in general, including cooking dinner. We ended up having leftovers the last 2 nights because of crazy schedules, doctor’s appointments and everyday life, but today I am going to get back in the kitchen and I am going to make some fried chicken.
I don’t make fried chicken too often, and when I do I usually oven fry it to cut down on the mess and all the oil needed, but tonight I think I am going to really fry it. I could use the deep fryer, but I am going to do it on the stove this time, and I am going to try a different recipe tonight, one I got from America’s Test Kitchen.
Fried Chicken
1 quart buttermilk
3 tablespoons salt
4 pounds bone in chicken pieces (halved split breasts, thighs, and/or drumsticks)
5 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons dried thyme
1 teaspoon pepper
1/2 teaspoon garlic powder
5 to 6 cups vegetable oil
Whisk 3 1/4 cups of the buttermilk and the salt together in a large bowl until the salt dissolves. Add the chicken and coat thoroughly. Cover the bowl with plastic wrap and refrigerate for 1 hour (Don’t let the chicken soak much longer or it will become too salty).
Whisk the flour, baking powder, thyme, pepper, and garlic powder together in a large bowl. Add the remaining 3/4 cup of buttermilk and rub it into the flour until the mixture resembles coarse wet sand. Remove the chicken from the buttermilk soak and then coat thoroughly with the flour mixture and lay it on a wire rack set over a baking sheet while the oil heats.
Adjust an oven rack to the middle position and heat the oven to 200 degrees. Pour 1 inch of the oil into a large Dutch oven and heat over medium-high heat to 375 degrees. Add half of the chicken, skin-side down. Cover and cook until deep golden brown on the first side, about 10 minutes (After the first 4 minutes, re-arrange the pieces if some are browning faster than others).
Turn the chicken pieces over. Continue to fry, uncovered and maintaining an oil temperature of 315 degrees, until the chicken pieces are a deep golden on the second side, about 7 minutes longer. Transfer the chicken to a paper towel-lined plate to drain for 5 minutes, then lay on a wire rack set over a baking sheet and keep warm in the oven. Add additional oil to the pot as needed to maintain a depth of 1 inch and return it to 375 degrees before frying the remaining chicken.
With the fried chicken, I am going to serve mashed potatoes and gravy. I have made mashed potatoes many times in the meal plan, and if you would like to see the method I use for the potatoes, you can check an earlier blog posting here. You definitely need to have some gravy with this one as well. I have posted a quick chicken gravy recipe before, but since I don’t have any pan drippings to use, I am going to use the all purpose gravy recipe that I have used in the past.
All Purpose Gravy
3 tablespoons butter
1 carrot, peeled and chopped fine
1 rib celery, chopped fine
1 onion, minced
1/4 cup all-purpose flour
2 cups chicken broth
2 cups beef broth
1 bay leaf
1 teaspoon minced fresh thyme, or 1/4 teaspoon dried
5 whole black peppercorns
Salt and pepper
Melt the butter in a large saucepan over medium-high heat. Add the vegetables and cook until softened and well browned, about 9 minutes. Stir in the flour and cook, stirring constantly, until thoroughly browned, about 5 minutes. Gradually whisk in the broths and bring to a boil. Add the bay leaf, thyme, and peppercorns and simmer, stirring occasionally, until thickened, about 20-25 minutes, skimming off any foam that forms on the surface.
Pour the gravy through a fine-mesh strainer (or gravy separator) into a clean saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids. Season the gravy with salt and pepper to taste.
I’ll be serving all this with some simple steamed green beans. It’s just a pound of green beans (stem ends trimmed) in a steaming rack in a large pot of boiling water just touching the rack. I cover and steam the green beans for 6 to 8 minutes, or until the beans are crisp-tender.
If there are any leftovers, there’s nothing like some cold fried chicken with some potato salad for a nice lunch or dinner the next day. Tomorrow is Friday, which means we’ll be having fish. I picked up some tilapia this morning so we’ll be having a nice simple baked tilapia with some brown rice and asparagus tomorrow. Check out the blog tomorrow so you can see how it goes. Until then, enjoy your day and enjoy your meal!
A Slow Day Calls for Slow Cooking
It’s been a typical Monday, so I am glad I was cooking with the slow cooker today. Today I am using a recipe from America’s Test Kitchen for Chicken and Dumplings. I’ve made this before on the stove top, but I decided to use the slow cooker method today.
Chicken and Dumplings
3 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
3 tablespoons vegetable oil
2 onions, minced
2 celery ribs, sliced 1/4 inch thick
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
1/3 cup all-purpose flour
1/4 cup dry sherry
4 1/2 cups chicken broth, plus extra if needed
4 carrots, peeled and sliced 1/4 inch thick
2 bay leaves
1 cup frozen peas
3 tablespoons minced fresh parsley
For the Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
3 tablespoons butter
Dry the chicken with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat until just smoking. Brown half of the chicken lightly on both sides, 5 to 8 minutes; transfer to a bowl. Repeat with 1 tablespoon more of the oil and the remaining chicken; transfer to a bowl.
Heat the remaining tablespoon of oil over medium-high heat until shimmering. Add onions, celery, garlic, tomato paste and thyme, and cook until the vegetables are softened and lightly browned, 8 to 10 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the sherry, scraping up any browned bits. Whisk in 1 cup of broth, smoothing out any lumps; transfer to the slow cooker.
Stir in the remaining 3 1/2 cups of broth, carrots and bay leaves into the slow cooker. Nestle browned chicken with any accumulated juices into the slow cooker. Cover and cook until the chicken is tender, 4 to 6 hours on low setting.
Transfer the chicken to a cutting board, allow to cool slightly, then shred into bite size pieces. Let the stew settle for 5 minutes, then remove fat from the surface using a large spoon. Discard the bay leaves. Stir the shredded chicken, peas and parsley into the stew, and season with salt and pepper to taste (Adjust the stew consistency with additional broth if necessary). Cover and cook on high until simmering, or transfer to a Dutch oven and bring to a simmer over medium heat.
For the dumplings, whisk the flour, baking powder and salt together in a large bowl. Microwave the milk and butter together until warm, about 1 minute, then whisk to melt the butter. Stir the milk mixture into the flour mixture until just incorporated and smooth. Drop golf ball size dumplings on top of the simmering stew, leaving about 1/4 inch between each dumpling (you should have about 18 dumplings). Cover and cook until the dumplings double in size, 25 to 35 minutes. Serve.
It’s a delicious meal. The dumplings come out just right and the chicken just falls apart and tastes wonderful. Here’s a picture of how it looks when it’s done:
Tomorrow night’s meal will be the Spaghetti and Meatballs that I never got to last week. Work schedules and homework just got in the way last week, but this week we shouldn’t have any problems (fingers crossed). I have made spaghetti and meatballs before, and if you want to see the previous recipe, you can check it out here. I think I am going to try to vary it a little bit this time. Check back tomorrow and see how it looks. Until then, enjoy the last day of winter (it was 74 here in New York today) and enjoy your meal!
A St. Patrick’s Day Feast
Okay, so here we go with today’s menu. I do tend to go a little bit overboard on St. Patrick’s Day, but that’s okay. We have a lot of recipes to use today so let’s get right into it. I am making two corned beefs today and am going to make each a different way. The first one will be made in the pressure cooker and done in 45 minutes, while the second will be slow cooked in a low temperature oven for 4-5 hours.
Corned Beef and Cabbage in the Pressure Cooker
1 (4 to 5 pound) corned beef brisket, rinsed
4 cups water
1 head of cabbage, cut into 4 wedges
4 carrots, peeled and chopped
Place the corned beef in a pressure cooker and cover with 4 cups of water (or more if needed). Allow the pressure cooker to come up to pressure, and then cook at full pressure for 25 to 30 minutes. Bring the pressure down; after the pressure has come down, open and add the cabbage and carrots. Cover and return to full pressure and cook for an additional 15 minutes, or until the corned beef is fork tender. Remove the meat from the pressure cooker and allow it to rest for 5 to 10 minutes. Remove the vegetables and transfer to a serving platter. Slice the corned beef across the grain and serve.
I always make corned beef in the pressure cooker since it allows me to cook it in under an hour. This way I can cook one whenever I feel like it instead of just one day a year, or to make one to use for corned beef hash (tomorrow’s recipe). The next method is a little closer to traditional, although I personally have never liked just cooking corned beef in a pot on the stove. The meat comes out salty and dry and with not much flavor to it (that little flavor packet they give you does nothing to add flavor) and the vegetables, when cooked with it are usually very mushy. This method in the oven works better and tastes better, and it allows you to cook potatoes, cabbage and carrots in stages in the same pot while the meat rests after the fat has been strained from the cooking liquid.
Corned Beef and Cabbage
1 (4 to 5 pound) corned beef brisket, rinsed, fat trimmed to 1/4 inch thick
4 cups chicken broth
4 cups water
8 carrots, peeled and chopped
2 celery ribs, chopped
1 onion, peeled and quartered
3 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon minced fresh thyme
1 teaspoon whole allspice
3 tablespoons butter
1 1/2 pounds small red potatoes
1 head green cabbage, cut into 8 wedges
Pepper
Adjust an oven rack to the middle position and heat the oven to 300 degrees. Combine the beef, broth, water, 4 chopped carrots, celery, onion, bay leaves, peppercorns, thyme and allspice in a Dutch oven. Cover and bake until a fork slips easily in and out of the meat, about 4 1/2 to 5 hours.
Transfer the meat to a baking dish. Strain the cooking liquid through a strainer into a large bowl, discard the solids, and skim the fat from the liquid. Pour 1 cup of the cooking liquid over the meat. Cover the baking dish tightly with foil and let it rest for 30 minutes. Meanwhile, return the remaining cooking liquid to the Dutch oven, add the butter, and bring to a simmer over medium-high heat. Add the potatoes and simmer until they begin to soften, about 10 minutes. Add the 4 remaining chopped carrots and the cabbage, cover, and cook until tender, about 10 to 15 minutes. Transfer the vegetables to a serving platter and season with pepper to taste. Transfer the beef to a carving board and slice. Serve with the vegetables.
Two quick points about this recipe: use a flat-cut corned beef, not a point-cut; a flat cut is more uniform in shape, cooks more evenly and isn’t as tough a cut as a point-cut. Second, when you cut the cabbage into wedges, leave the core intact. This will keep the cabbage from falling apart while it cooks.
Another side dish for corned beef that incorporates cabbage and potatoes is the traditional dish of Colcannon. it’s an old Irish peasant dish that literally comes from the Gaelic word for white-headed cabbage. In an old Irish custom, the cook would bury charms or coins in the dish, foretelling good luck or wealth, probably in a way to get the children to eat their vegetables. I’ll skip the burying of the coins and charms and just cook the dish myself.
Colcannon
2 1/2 pounds russet potatoes, peeled and quartered
Salt and freshly ground pepper, to taste
8 tablespoons (1 stick) butter
3/4 cup milk
4 bacon slices, cut into a 1/2-inch dice
4 shallots, thinly sliced
1 large leek, white and light green portions, halved lengthwise, rinsed well and thinly sliced
1 bunch curly kale, stemmed and coarsely chopped
1 small head napa cabbage, cored and coarsely chopped
1/8 teaspoon of freshly grated nutmeg
Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.
Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 8 to 10 minutes.
Set a potato ricer over a large bowl and press the potatoes through in batches. Fold in the milk mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.
Heat a heavy pot or Dutch oven over medium heat until hot. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
Pour off all but 3 tablespoons of the fat from the pot. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and toss just until wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with the mace and the bacon, and season with salt and pepper. Stir the potatoes into the cabbage mixture and serve warm.
I always serve corned beef with some mustard, and I found this recipe for Guinness mustard at Bon Appetit’s website. It sounded really good, so I am giving it a try.
Guinness Mustard
1/2 cup coarse-grained Dijon mustard
2 tablespoons regular Dijon mustard
2 tablespoons Guinness stout or other stout or porter
1 tablespoon minced shallot
1 teaspoon golden brown sugar
Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. Can be made 2 days ahead. Keep refrigerated.
Now, on to some dessert. I don’t make dessert often, but this recipe for Grasshopper Pie sounded perfect for St. Patrick’s Day. There’s lots of mint in this one, so I think it will be a good one.
Grasshopper Pie
16 Oreo Mint n’ Creme cookies (with filling), broken into rough pieces
3 tablespoons butter, melted and cooled
3 large egg yolks
1 envelope unflavored gelatin
1/2 cup sugar
2 cups heavy cream
Pinch table salt
1/4 cup green creme de menthe
1/4 cup white creme de cacao
For the crust, adjust an oven rack to the middle position and heat the oven to 350 degrees. Grind the cookies in a food processor to fine crumbs. Transfer to a bowl, drizzle with butter, and toss well. Press the crumbs evenly into the bottom and sides of a 9-inch pie plate and refrigerate the crust until firm, about 20 minutes. Bake the crust until set, about 8 to 10 minutes. Cool completely on a wire rack.
For the filling, beat the egg yolks in a medium bowl. Combine the gelatin, sugar, 1/2 cup of cream, and salt in a medium saucepan and let sit until the gelatin softens, about 5 minutes. Cook over medium heat until the gelatin dissolves and the mixture is very hot but not boiling, about 2 minutes. Whisking vigorously, slowly ass the gelatin mixture to the egg yolks. Return the mixture to the saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes. Remove from heat and add the creme de menthe and creme de cacao. Pour into a clean bowl and refrigerate, stirring occasionally, until wobbly but not set, about 20 minutes.
Beat the remaining 1 1/2 cups of cream with an electric mixer to stiff peaks. Whisk 1 cup whipped cream into the gelatin mixture until completely incorporated. Using a rubber spatula, fold the gelatin mixture into the remaining whipped cream until no streaks of white remain. Scrape the mixture into the cooled pie shell, smooth the top, and refrigerate until firm, at least 6 hours and preferable overnight. Serve, topped with chocolate curls.
Okay, we have had corned beef and cabbage, side dishes, and dessert. Now how about some beverages? There’s two that I really like any time, not just St. Patrick’s Day. I make my own version of Irish Coffee and I think it tastes pretty good, so we’ll go with that first.
Irish Coffee
1 tablespoon light brown sugar
1 shot Kahlua
1 shot Jameson’s Irish Whiskey
8 ounces hot coffee
Whipped cream
1/2 teaspoon green creme de menthe (optional)
Fill an Irish coffee glass or coffee mug with hot water to warm the mug. Empty the water, then place sugar, Kahlua and Jameson’s in the glass. Pour coffee into the glass and gently stir. Top with whipped cream and creme de menthe, if desired.
Traditional Irish coffee doesn’t use the brown sugar, Kahlua or the creme de menthe. I like the flavor the brown sugar adds over white sugar and the Kahlua adds a nice toasted coffee flavor to the mix. The creme de menthe is really for show more than anything else.
Another favorite, of course, is the Black and Tan. There’s really no recipe here; you can use any stout and ale you like. I choose Guinness and Harp or Guinness and Bass Ale all the time, but take what tastes best to you. Just pour in the ale and float the stout on top, and you’re done.
Last, but not least, you need a drink for the kids (and some adults too) and what’s better than a Shamrock Shake? Well’ a homemade one is much better than the sweet one you’ll find at McDonald’s.
Homemade Shamrock Shake
1 pint mint chocolate chip ice cream (you can use vanilla if you want)
1 cup milk
1/8 teaspoon mint extract (a little goes a long way, don’t use a lot)
3-6 drops green food coloring (same with the food coloring, don’t use too much)
Mix all the ingredients in a blender until smooth.
Other than having some Junior Mint cookies along with dessert (thank you Girl Scouts!) I think you’re probably all set. I hope everyone enjoys their day, no matter what they are doing, and plays safely. Enjoy your day and enjoy your meal!
A Shrimp Dinner to End the Week
For the last meal of the week, we turn to our seafood meal. I decided to try something a little different this week; it’s always risky to be different with a seafood meal when cooking for a pre-teen, but I thought I would give it a shot anyway. Sean likes shrimp, but he’s never had artichokes and is not a big fan of olives, so we’ll have to see how this one goes. Tonight I am making Artichokes with Potatoes, Garlic, Olives and Shrimp. It’s a hearty, one pot meal, something we have made a lot of lately, but it struck me as something that looked good to try. If you can’t find fresh artichokes, you can use artichokes hearts instead.
Artichokes with Potatoes, Garlic, Olives and Shrimp
1 to 1/2 pounds fresh artichokes
5 tablespoons extra virgin olive oil
1 pound waxy potatoes, peeled and cut, if necessary, into 1-inch chunks
Salt and freshly ground black pepper
1 tablespoon fresh thyme
1/2 cup dry white wine, stock, or water
1 cup small black olives, pitted
1 pound shrimp, peeled and deveined
1 tablespoon minced garlic
Chopped fresh parsley leaves for garnish
Prepare the artichokes by trimming the stem, cutting off the pointed tips, removing the tough leaves and cutting in half; remove the choke if necessary. As each is finished, drop it into a bowl of cold water with about 10 percent vinegar or lemon juice.
Put 4 tablespoons of olive oil in a large skillet over medium heat. Drain the artichokes and add them to the skillet, along with the potatoes. Cook until they’re glossy and beginning to soften; do not brown. Sprinkle with salt and pepper, then add the thyme and the liquid. Bring to a boil, cover and adjust the heat so the mixture just simmers. Cook just until the potatoes are tender, about 15 minutes, then uncover and raise the heat again. Stir in the remaining olive oil, olives, shrimp and garlic and cook, stirring occasionally, until the shrimp are pink, about 3 to 5 minutes. Taste and adjust the seasoning, then garnish with the parsley and serve hot or warm.
If you have never prepared whole artichokes before, it can be a little tricky at first, but once you get the hang of it it’s pretty easy. It’s really just a matter of getting rid any spiky tips and outer leaves and removing the furry, needlelike choke. You can steam the artichokes whole and eat the leaves one by one, scraping off the meat of each leaf using your front teeth. The closer you get to the center, the more tender the leaves, and the soft, inner leaves can be eaten whole. Just make sure to spoon out the choke before you eat the heart. Fresh tastes a lot better than canned or jarred, in my opinion, but if you are using the artichokes in a recipe, you can get away with using canned or jarred artichoke hearts.
Tomorrow is, of course, St. Patrick’s Day, and I have a great feast scheduled to cook. I’ll be posting my recipes for Corned Beef and Cabbage (I’ll be cooking it two ways),Boiled Potatoes, Colcannon, Grasshopper Pie, and of course, some Irish Coffee and Black and Tans. Check in tomorrow to check out the feast. Until then, enjoy your evening and enjoy your meal!
What a Crock (of Cream of Broccoli Soup)!
Well not quite a crock, but at least it’s a nice pot of cream of broccoli soup. There are lots of recipes for different cream of vegetable soups, and they all seem pretty much the same to me. You basically cook the vegetables you want until they are done, puree it and re-heat it with some cream. This recipe, which I got from Mark Bittman, does a slight variation that seems to taste better to me. He uses a little more cream and adds either some white rice or a potato to the soup to help make it thicker and creamier. You can choose to leave the rice or potato out of the recipe if your like your soup with a thinner consistency; I personally prefer to have it thicker.
Cream of Broccoli Soup
4 cups broccoli florets
1/2 cup white rice or 1 medium baking potato, peeled and cut into quarters
4 cups chicken, beef or vegetable stock, or water
Salt and freshly ground black pepper
2 cups cream or half-and-half
Chopped fresh parsley leaves for garnish
Combine the broccoli, rice (or potato) and stock in a large, deep pot over medium-high heat. Bring to a boil, then lower the heat to medium and cook until the broccoli is very tender, about 15 minutes. Cool slightly, then puree through a food mill, blender or food processor. (At this point, you may refrigerate the soup, covered, for up to 2 days; re-heat before proceeding).
Return the soup to the pot and re-heat over medium-low heat. Sprinkle with salt and pepper, then add the cream. Heat through again, garnish, and serve.
Just a couple of notes about this soup. I am using homemade chicken broth, but any broth or even water will do nicely. For a soup like this, homemade broth doesn’t really make a huge difference since it’s not really the star of the meal, and if you’re going with a vegetarian meal, use vegetable stock or water. As far as pureeing soup, I think the blender probably works best of all your options. It reduces chunky ingredients into a smooth consistency very quickly. I often use the food processor myself for this, but be sure you only fill the food processor half-way to prevent the soup from leaking out of the bowl. Food processors don’t usually have a watertight seal like a blender, so be careful. Another option for this would be to use the immersion blender, which I also use often for soups. You can place it right in the pot, eliminating the mess created by using the blender or food processor. The only downside to this method is that the immersion blender doesn’t give you quite as smooth of a puree as a blender or food processor.
I’ll be serving a crunchy loaf of bread I got at Adams Farms this morning, and that’s all we have for this meal. Tomorrow’s meal is another one pot meal that I’ll be doing. It is Artichokes, Potatoes, Garlic, Olives and Shrimp. It’s something different, our seafood meal of the week, and cooks like a stew. It should be a good one. Check back tomorrow to see what it’s all about. Until then, enjoy your day and enjoy your meal!
A Few Good Articles and Stir Fry Chicken
I’ve been busy the last couple of days so I haven’t had time to post anything, but tonight I’ll write about a couple of good things I saw today and our dinner tonight, which was Stir Fry Chicken and Vegetables. The first article was one posted by the Food Network and was all about what should be in your pantry for every day use. I have written about this before myself, and if you want to read my post on it, you can check it out right here. The Food Network pantry has a few things in it that I don’t usually have in mine, but they are all good staples to have around. If you have all these things, you can pretty much make dinner on a moment’s notice for yourself, your family and any unexpected guests. If you want to see what they suggest, you can check out there article right here.
The second article I read today was in the New York Times today. It’s written by Julie Moskin and it is all about being a cookbook ghostwriter. She writes about how the days of the famous chefs sitting down to impart their cooking wisdom on everyone are over, and that most cookbooks may have the name of a famous chef on the jacket, but they are actually written by someone else who gets a lot less money and no recognition for their work. It’s a very interesting article to read. What she says makes sense in that today’s chefs with television shows and multiple restaurants couldn’t possibly crank out books as fast as people like Martha Stewart and Rachel Ray do in today’s marketplace. It’s nice to see the little guys get a little recognition for their work. If you’re interested in checking out the article, you can find it right here.
Lastly, tonight I made a simple stir fry chicken and vegetables with white rice, which I have made before and posted about on here. I’ll post the recipe again, and you can also check it out here if you want. The nice thing about stir fries is that you don’t really need any recipe at all to make one. You can add any kind of protein (or none at all), whatever vegetables you may have on hand or left over, make a little sauce, and you have a great meal pretty quickly. We eat a lot of stir fry dinners for these reasons.
Stir-Fried Chicken and Vegetables
2 cups broccoli or cauliflower florets and stems, cut into bite size pieces
1 carrot, peeled and diced
1 pepper (any color), seeded and sliced into strips
1/4 cup vegetable oil
2 tablespoons minced garlic
1 tablespoon grated fresh ginger
1 medium onion, sliced
1/2 cup chopped scallions
1 pound boneless, skinless chicken breast, sliced into 1/2-inch wide strips
1 teaspoon sugar
2 tablespoons soy sauce 1/2 cup chicken stock, white wine or water (your choice, I am using stock)
Put a large, deep skillet over high heat. Add half the oil, swirl it around and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion and cook, stirring, for 2 minutes. Add the broccoli, cauliflower, carrot and pepper and cook over high heat until the vegetables are tender but not at all mushy, about 5 minutes. Add the scallions and cook, stirring, for 2 minutes.
Turn the heat down to medium and remove the vegetables. Add the remaining oil to the pan, then the remaining garlic and ginger. Stir, then add the chicken. Raise the heat to high, stir the chicken once, then let it sit for 1 minute before stirring again. Cook stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
Return the vegetables to the pan and toss once or twice. Add the sugar, then the soy sauce; toss again. Sprinkle with salt and pepper, then add the liquid. Raise the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the bits of chicken, about 30 seconds. Serve over rice.
So that’s all I have for today. Tomorrow is our meat-free meal of the week and I’ll be making Cream of Broccoli Soup for dinner. It promises to be very tasty. I’ll have to pick up some crunchy bread in the morning to go with it. Enjoy your evening and enjoy your meal!
Slow Cooking Short Ribs
Tonight’s dinner is all about short ribs. Short ribs are all about the meat and the sauce, and this recipe gives a great deep flavor for both and most of the work is done in the slow cooker.
Red Wine-Braised Short Ribs
5 pounds bone-in shirt ribs, meat and bones separated
Salt and pepper
2 tablespoons vegetable oil
2 onions,chopped medium
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
2 tablespoons tomato paste
1 tablespoon minced fresh thyme, or 1 teaspoon dried
3 tablespoons all-purpose flour
2 cups dry red wine
2 tablespoons balsamic vinegar
2 cups chicken broth
2 bay leaves
2 tablespoons minced fresh parsley
Separate the meat from the bones by inserting a knife between the rib and meat, staying as close to the bone as possible. Saw the meat off the bone and set aside. Arrange the beef bones in a dish and microwave (in batches, if your microwave is small) until well browned, 10 to 15 minutes; transfer the bones to the slow cooker.
Dry the short ribs meat with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat until just smoking. Brown half of the short ribs well on all sides, 7 to minutes; transfer the meat to the slow cooker. Repeat with the remaining tablespoon of oil and the remaining short ribs; when done, transfer them to the slow cooker.
Add the onions, carrot, celery, tomato paste and thyme to the fat in the skillet and cook over medium-high heat until the onions are softened and lightly browned, about 8 to 10 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the wine and the vinegar, scraping up any browned bits and smoothing out any lumps. Bring to a simmer and cook until reduced to 1 cup, about 5 minutes; transfer to the slow cooker.
Stir the broth and the bay leaves into the slow cooker. Cover and cook until the beef is tender, 9 to 11 hours on low or 5 to 7 hours on high. Transfer the short ribs to a serving platter and tent loosely with aluminum foil. Let the braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon. Strain the braising liquid, discarding the solids, and season with salt and pepper to taste. Stir in the parsley. Spoon 1 cup of sauce over the short ribs and serve with the remaining sauce on the side.
Microwaving the bones before cooking may seem a little odd, but it actually does two things for you: first, it renders out a lot of unwanted fat (short ribs can be very greasy) and second, it gives the bones a roasted flavor which in turn deepens the sauce during the long cooking time. It’s a little work at first with the microwave and the skillet, but I think you’ll be happy with the results if you put the work into it.
I am serving the short ribs with mashed potatoes. Mashed potatoes go perfectly with this meal and placing a couple of the ribs with the sauce directly over the mashed potatoes is delicious. I have posted my recipe for mashed potatoes before, so if you would like to check it out, feel free to click here to get it. I am also keeping the vegetable simple with just some steamed broccoli to round out the meal.
That’s all there is to this dinner. Mondays seem to cry out for a nice, slow cooker meal. So many of us are ready to crash by the time the day ends on Monday, so it would be nice to come home to meal that is just about done. You can even peel the potatoes ahead of time and just leave them in a pot of water on the stove so you can just turn it on and go when you get home.
Tomorrow night’s meal is a simple Spaghetti and Meatballs, which I have made before. I may do a slight variation on it this time, so check back and see how the recipe looks. I’ll also be writing about a couple of items I am looking to purchase to make cooking a little easier and fun, so check back and see those as well. If you have any questions, comments, suggestions or recipes you may be looking for, please feel free to leave a comment and I’ll get back to you. I hope everyone is enjoying the warm weather today. Spring is right around the corner, and I’ll be cleaning up the grill soon so we can start using that for cooking too! Enjoy your day and enjoy your meal!
Making Monkfish on a Friday
Well it’s Friday and time for the seafood meal of the week, although the trout I had last night was delicious while Michelle and Sean had fettuccine. Monkfish was on sale so that’s what I decided to cook with tonight. Monkfish is pretty creepy looking if you saw one in the ocean, an aquarium or even a whole one at a fish market:
Not the prettiest one in the ocean, but it tastes great. It’s sometimes referred to as “the poor man’s lobster” because the tail meat is very similar in texture to a lobster, although with seafood costs the way they are, it’s not really a poor man’s fish. Anyway, I really enjoy the flavor of it and found this recipe for a Bacon Wrapped Monkfish with Beurre Rouge (basically a red butter sauce)
Bacon-Wrapped Monkfish with Beurre Rouge
1/2 cup red wine vinegar
1 cup dry red wine
1/2 cup minced shallots
1/2 teaspoon black peppercorns
4 (6-ounce) monkfish fillets
Salt and pepper
8 thin bacon slices
2 tablespoons olive oil
1 stick butter, cut into 10 pieces
2 tablespoons minced fresh parsley
In a small, heavy saucepan, combine the vinegar, wine, shallots and peppercorns. Bring to a boil over high heat, and cook until it is reduced to about 1/2 cup in volume, about 10 to 15 minutes. Strain into a clean saucepan. Season the monkfish lightly on both sides with the salt and pepper. Place 2 slices of bacon on a flat surface. Lay 1 fillet on top, skin-side down, and wrap the bacon completely around the fish. Secure with toothpicks, and repeat with the remaining fish and bacon. In a large, heavy skillet, heat the olive oil over medium-high heat. Add the fillets, skin-side down, and cook for 5 minutes on the first side. Turn the fillets and cook for an additional 5 minutes on the second side. Remove the fish to a platter and tent with aluminum foil to keep warm. Bring the wine reduction to a simmer over medium-low heat. Whisk in the butter, one piece at a time, allowing each piece to become completely incorporated before adding the next piece. Season to taste with salt and pepper. Spoon 1 tablespoon of sauce on the bottom of 4 serving plates, and place 1 bacon-wrapped monkfish fillet on top. Spoon the remaining sauce over the fish, and garnish with chopped parsley. Serve immediately.
It’s not a difficult dish to make and doesn’t take long at all. I’ll be serving this dish with some white rice and green beans, but a green salad would go nicely with this dish as well, or this recipe I found, which is for Seared Baby Bok Choy with a Bacon Vinaigrette.
Seared Baby Bok Choy with Bacon Vinaigrette
1 1/2 to 2 pounds baby Bok choy, parboiled and shocked
4 slices of bacon, finely chopped
3 tablespoons sherry vinegar or white wine vinegar
Salt and pepper
5 tablespoons vegetable or corn oil
Cut the bok choy in half lengthwise and put the cut side down on paper towels to drain. Meanwhile. put the bacon in a small pan over medium-high heat. When it starts to sizzle, reduce the heat to medium and cook until crisp and the fat is rendered, about 10 minutes. Turn off the heat, add the vinegar, sprinkle with salt and pepper, and then whisk in 3 tablespoons of the oil. Set aside.
Put a large skillet over high heat. When it’s very hot, add the remaining oil and put a few pieces of bok choy, cut side down, in the pan (it will spatter, so be careful!). Do not overcrowd the pan; you want at least one inch on all sides between the pieces. Cook the bok choy without moving it until the cut side is dark brown and slightly charred. Continue cooking the bok choy in batches. Pile the seared bok choy on a platter in a serving bowl; give the bacon vinaigrette a stir and drizzle it over the bok choy. Serve warm or at room temperature.
You could substitute Napa cabbage, endive or radicchio for the bok choy if it’s easier to get one of those vegetables. As far as the “shocking” that is mentioned in the recipe, it’s quite a simple process and produces, nice, vibrant vegetables. Bring a large pot of water to a rolling boil and salt it well. Set up a large bowl of water with lots of ice cubes. Drop the vegetables into the boiling water. After about 30 seconds, start testing – you can poke with a thin-bladed knife or taste; you’re looking for the vegetable to be just about tender, but not quite. When that happens, take the vegetables out with a strainer, tongs or slotted spoon and put them in the bowl of ice water for a minute or two. When they’ve cooled down, remove them from the ice bath and drain in a colander. Squeeze the drained greens tightly to remove as much water as possible then chop, slice or cook the vegetables according to the recipe you are using.
That’s all there is for tonight. We didn’t really get to talk about next week’s menu yet, other than the St. Patrick’s Day meal for next Saturday, but hopefully I will have everything to post for tomorrow’s blog entry. As always, all questions and comments are welcome. If you are looking for a recipe for something, let me know, I may be able to find one for you. Until tomorrow, enjoy your meal!
onedadskitchen 