Chicken with White Wine and Parsley

A really easy entree and a classic preparation that is easily adaptable and quick – great for a weeknight dinner.  Mom had added mushrooms and garlic to oil first.  You could essentially add anything.

INGREDIENTS

– 1/4 C. flour
– 1 lb. chicken breasts
– 3 TBSP olive oil
– 3/4 C. white wine or chicken stock
– freshly squeezed juice from 1/2 lemon
– 2 TBSP flat parsley, roughly chopped

PROCESS

1.  Coat chicken with flour.
2.  Heat 1 TBSP oil in skillet over medium high heat.  When oil is hot, cook chicken until done.  Put on plate.
3.  Pour wine and lemon juice into pan to deglaze, cook over high heat until reduced and consistency is thick enough to coat the back of a spoon.  Season with salt and pepper.
4.  Add fresh parsley and cooked chicken to pan.

Published in: on February 21, 2010 at 4:47 pm  Leave a Comment  
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Robust Kale Soup

This is my evolving combination of a bunch of different recipes.  It’s easy, hearty, and yummy.  You can make it as spicy as you want depending on the spices you add and what kind of sausage you use (chorizo is going to give it a kick).

INGREDIENTS

– 1 yellow onion, 1/2 diced fine, 1/2 sliced
– 1 tsp Emeril’s Essence (or a mix of thyme, oregano, paprika, garlic powder, pepper, cayenne pepper)
– 1 bay leaf
– 1 package chorizo (or other sausage), sliced
– 1 potato, turnip, parsnip or other root veggie, cubed 1/2″
– 1 bottle beer
– 1 can chick peas or kidney beans
– 4 cups veggie/chicken stock (can also use beef)
– 1 lb. Kale, coarsely chopped
– salt and pepper to taste

PROCESS

1.  Heat a TBSP of butter or veggie oil in a dutch oven on medium high heat.  Add diced onions and cook until soft and fragrant.
2.  Add root vegetables, Emeril’s Essence and bay leaf and stir.
3.  Add chorizo, cook for a few minutes and stir constantly.
4.  Deglaze the pan by pouring in all the beer.  Add stock and kale.  Cover.  Bring to a boil then reduce heat to medium low or low (just at a simmer).  Cook for 20 – 30 minutes and serve.

Note: the longer you cook the soup, the more the flavors blend.  This soup is really tasty the day after as well!

Published in: on February 16, 2010 at 2:36 pm  Leave a Comment  
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Savory Quiche

Quiche has been a great way to use the excess eggs that we now have at our house.  Mom says that quiches are really easy to freeze, but I haven’t tried that yet.  I got the basic recipe from Cook’s Illustrated, but I improvised quite a bit. I made it with 1% milk which was delicious and a little healthier, I think.

Serves 8.

INGREDIENTS
– 1 recipe pie dough
– 4-5 pieces proscuitto or bacon
– 2 scallions, chopped
– 2 shallots, diced into 1/4 inch pieces
– 2 large eggs plus 2 large egg yolks
– 1 1/2 cups 1% milk
– 3/4 cup arugula, chopped
– 1/2 cup dried cranberries
– 1/2 tsp. salt
– 1/2 tsp. ground white pepper
– pinch of freshly grated nutmeg
– 4 ounces goat cheese, crumbled into large chunks

PROCESS

1)  Heat oven to 375 degrees and move oven rack to lower middle position.  Arrange pie dough in pie shell, cover entire crust with aluminum foil, fill with weights (I use dried beans) and bake for 25 – 30 minutes.  Remove foil and bake for an additional 5-10 minutes until crust is lightly browned.
2)  While crust is baking, fry prosciutto in a skillet over medium heat until browned, 5 minutes.  Transfer to a paper towel lined plate.
3)  Saute the white parts of the scallions along with the shallots in a tablespoon of cooking oil or butter until softened, about 5 minutes.
4)  Whisk eggs, milk, salt, pepper, and nutmeg together in a medium bowl.
5)  Remove baked crust from the oven, maintain the oven at 375.   To assemble quiche:  start with crumbled proscuitto and goat cheese on the bottom.  Add sauteed scallions and shallots.  Top with cranberries, arugula and green parts of the scallions.  Pour in egg mixture.
6)  Transfer to the oven and bake for 32 – 35 minutes.  Quiche should be a light golden brown and a knife inserted about an inch from the edge comes out clean.  Transfer to a rack to cool.  Serve warm or at room temperature.

Published in: on January 25, 2010 at 2:33 am  Leave a Comment  
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Fried Rice – an indonesian staple

Here’s one of the quintessential dishes that I learned to cook in Indonesia.  Makes a great use of leftovers whether it’s the rice or vegetables.  I make this for breakfast, lunch or dinner!  Traditional indonesian fried rice uses sambal or a sort of garlic/chili paste and ketchup manis or sweetened soy sauce.  You can simply use normal soy sauce and can leave off the chili if you do not want the spicy heat.  There’s a lot of flexibility in this dish.  This recipe uses eggs but you can also add shrimp, chicken, or tofu.  Can easily be modified to be vegetarian.

Serves 4

Ingredients

– 1 tbsp canola or vegetable oil
– 2 eggs, beaten lightly
– 2 cloves garlic, minced or pressed
– 1 medium onion, minced or 2 shallots, minced
– 1 tsp chile paste or 1 thai chile, minced (both optional, if you like it spicy)
– 1 tsp garlic powder
– 1 tbsp ketchup manis or soy sauce
– salt and pepper to taste
– 1 cup of veggies, chopped (anything will work: broccoli, mushrooms, peppers, asparagus, eggplant, celery, carrots)
– 2 cups cooked white rice (can also do a mix of 1 cup white rice, 1 cup brown rice)

Toppings (optional)

– chopped scallions
– crushed peanuts or cashew
– chopped cilantro

Instructions

1.  Heat oil in a large skillet or wok on medium high heat (better low than high) until shimmering.  Add eggs until cooked.  Remove eggs and set them aside.
2.  Add garlic and onions or shallots and cook until fragrant and onions are softened, about 3-5 minutes.  Be careful not to burn the garlic and onions – you only want them to sweat.  If you are using any vegetables that require a longer cooking time (i.e. carrots) add them at the same time.
3.  Add chili paste or chili (if using) and garlic powder and any additional vegetables.  Cook until vegetables are softened, stirring frequently.
4.  Add rice and mix thoroughly.  Rice should absorb the oil and any juices released from the veggies.
5.  Add soy sauce and stir to combine.  Remove from heat.  Rice should be uniformly light brown in color.  Sauced lightly but not drowning in sauce – the dish is actually quite dry.  Serve in bowls and add toppings, if using.
6.  Enjoy!

Published in: on January 20, 2010 at 12:48 pm  Leave a Comment  
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