One of the easiest things to make is a roast chicken. Throw a sliced onion and a few lemon slices and garlic cloves, plus a handful of fresh herbs, in the cavity. Pat the outside dry. Put it on a rack in a roasting pan and let 'er rip. I'm constantly experimenting with time and temp. This week I tried 500 degrees for 15 minutes, then 275 for about 1-1/2 hours, and raised it to 375 for the last hour when I wasn't sure dinner would be done on time. It was perfect. (This was about a 3-1/2 lb bird.) And don't forget the resting time (for the bird, not you, though that's nice too). I add a few minutes to the process and make a nice pan gravy: Scrape the drippings into a saucepan, add about a cup of water, then thicken with cornstach (you have to put the cornstach in liquid before you add it or it will lump up; use about 1 tsp. per cup of water).
It was one of those nights when nobody was much interested in eating. A lucky thing, as it turned out, since all I was serving was the chicken and some steamed broc (a staple around here). Lucky, too, because I took all the leftover meat off the bones and used it two nights later.
CHICKEN STIR-FRY QUICKLY PLEASE
Chopped meat leftover from 1 roast chicken
2 cups sugar snap peas (with edible hulls) or other stir-fry worthy vegetable(s)
Pan gravy leftover from roast chicken
1/4 cup soy sauce (I think)
1/8 cup rice vinegar (I think)
1/4 cup brown sugar (I think)
Some water or chicken broth
1 tsp. cornstarch
Stir fry veggies in a little oil until tender-crisp (I love that term!) and maybe a little charred in places. Lower the heat to medium. Mix remaining ingredients and stir into veggies to coat. Cook 1-2 minutes to thicken. Add chicken and heat through. Serve over rice.
Friday, March 9, 2007
Tuesday, March 6, 2007
Simple Sauce in Hope of Simpler Times
Yes, I am still here. Just overwhelmed with work and life. If I have to choose between actually cooking and blogging about cooking, I will choose actually cooking, although some of my efforts in the last weeks have been mighty canned. Still, I try to do something interesting no matter what. Tonight's delight:
DOCTOR OF SPAGHETTI SAUCE WITH MEATBALL AND SAUSAGE
2 16-oz. cans of S&W organic tomato sauce (or equivalent)
2 16-oz. can of garbonzo beans
1 large onion
clove of garlic
dash of sugar
dash of red wine
pepper
dried basil and/or other herbs
Puree one can of garbonzos and one can of tomato sauce in blender until smooth. Mince onion and garlic. Sautee in olive oil until translucent and just starting to brown. Add puree and remaining ingredients. Simmer 1/2 hour to 45 minutes until flavors blend. Serve over spaghetti or other pasta with grated parmesan and a meatball and sausage on the side (which you have retrieved as the sole representatives of their meat classes from the depths of the freezer).
DOCTOR OF SPAGHETTI SAUCE WITH MEATBALL AND SAUSAGE
2 16-oz. cans of S&W organic tomato sauce (or equivalent)
2 16-oz. can of garbonzo beans
1 large onion
clove of garlic
dash of sugar
dash of red wine
pepper
dried basil and/or other herbs
Puree one can of garbonzos and one can of tomato sauce in blender until smooth. Mince onion and garlic. Sautee in olive oil until translucent and just starting to brown. Add puree and remaining ingredients. Simmer 1/2 hour to 45 minutes until flavors blend. Serve over spaghetti or other pasta with grated parmesan and a meatball and sausage on the side (which you have retrieved as the sole representatives of their meat classes from the depths of the freezer).
Monday, February 12, 2007
Tortilla Emergency!
As dinner took shape, I visualized... some leftover cooked chicken, defrosted and chopped. A few Santa Sweets tomatoes, chopped. Shredded lettuce. Beans (okay, kidney beans because I for some reason have a bunch of them and no pinto beans or black beans). Grated Monterey Jack. Guacamole. Salsa. Voila: tacos.
Disappointment #1: The taco shells I was sure I had purchased were nowhere to be found (they vanished along with the fine-mesh strainer I was SURE I had purchased once from Ikea, but then never saw again after leaving the store, and the sundry other items I THINK about buying but then change my mind about, which, the mind being the funny thing that it is, become imprinted as having been bought).
Disappointment #2: The enormous bags of flour tortillas I usually have somewhere in the freezer had been depleted and not replenished. The only tortilla-like item to be found was some ancient ones of the corn variety, which the kids don't like, and which separated into layers when I tried to heat them. Yuck, as the kids would say.
So, with 20 minutes until dinner was to be served (in a hurry, as husband needed to rush off to a meeting), I did what any self-respecting suburban cook would do: I made flour tortillas from scratch. It's easy. Really.
EMERGENCY TORTILLAS
1-1/2 cups of flour
1-2 tbsp. oil (vegetable, corn, or olive)
water
salt
Mix flour and salt. Add oil and enough water to make a firm but pliable dough. Knead gently until it holds together, about 2 minutes. Cut dough into 6-8 pieces. Form each piece into a ball and flatten. Roll on a floured surface with a rolling pin until very thin. Fry on medium heat in an oiled cast-iron skillet until bubbles begin to appear and bottom is lightly browned. Turn and fry about 30 seconds more, until second side is browned. Remove and cover with a towel until ready to serve.
Disappointment #1: The taco shells I was sure I had purchased were nowhere to be found (they vanished along with the fine-mesh strainer I was SURE I had purchased once from Ikea, but then never saw again after leaving the store, and the sundry other items I THINK about buying but then change my mind about, which, the mind being the funny thing that it is, become imprinted as having been bought).
Disappointment #2: The enormous bags of flour tortillas I usually have somewhere in the freezer had been depleted and not replenished. The only tortilla-like item to be found was some ancient ones of the corn variety, which the kids don't like, and which separated into layers when I tried to heat them. Yuck, as the kids would say.
So, with 20 minutes until dinner was to be served (in a hurry, as husband needed to rush off to a meeting), I did what any self-respecting suburban cook would do: I made flour tortillas from scratch. It's easy. Really.
EMERGENCY TORTILLAS
1-1/2 cups of flour
1-2 tbsp. oil (vegetable, corn, or olive)
water
salt
Mix flour and salt. Add oil and enough water to make a firm but pliable dough. Knead gently until it holds together, about 2 minutes. Cut dough into 6-8 pieces. Form each piece into a ball and flatten. Roll on a floured surface with a rolling pin until very thin. Fry on medium heat in an oiled cast-iron skillet until bubbles begin to appear and bottom is lightly browned. Turn and fry about 30 seconds more, until second side is browned. Remove and cover with a towel until ready to serve.
Sunday, February 4, 2007
In Sickness and in Health
Thankfully, I have not succumbed to the miserable flu making the rounds (yes, I got a flu shot). My neighbor, however, was not so lucky. It also happens that she and I were co-chairing a major event at school which occurred over the weekend. She came down with the flu the week before. Selfishly, I made her some special soup to help her recover in time for the big event. I don't know whether the soup did the trick (she was able to attend the event after spending five days in bed), but she said it went down well when nothing much else would.
GINGER LEMON GRASS CHICKEN MISO FLU SOUP
1 large knob of ginger, peeled and finely sliced
1 stalk of lemongrass, cleaned and sliced on the bias into 1-inch pieces
1 medium onion, finely sliced
2 cloves garlic, finely sliced
2 tbsp. white miso paste
1 quart chicken broth (homemade or boxed -- use low sodium if you use boxed)
OPTIONAL
slivered carrots or other vegetables
diced cooked chicken
cubed tofu
rice noodles
Saute onion in olive or vegetable oil until translucent, about 3 minutes. Add garlic, ginger, and lemon grass and cook another 3-5 minutes over medium heat. Whisk a little of the chicken broth with the miso paste to thin. Add, along with remaining chicken brith, to the pot with the onion etc. Simmer on low for 1/2 hour until flavors blend. Just before serving, add optional ingredients and heat through.
GINGER LEMON GRASS CHICKEN MISO FLU SOUP
1 large knob of ginger, peeled and finely sliced
1 stalk of lemongrass, cleaned and sliced on the bias into 1-inch pieces
1 medium onion, finely sliced
2 cloves garlic, finely sliced
2 tbsp. white miso paste
1 quart chicken broth (homemade or boxed -- use low sodium if you use boxed)
OPTIONAL
slivered carrots or other vegetables
diced cooked chicken
cubed tofu
rice noodles
Saute onion in olive or vegetable oil until translucent, about 3 minutes. Add garlic, ginger, and lemon grass and cook another 3-5 minutes over medium heat. Whisk a little of the chicken broth with the miso paste to thin. Add, along with remaining chicken brith, to the pot with the onion etc. Simmer on low for 1/2 hour until flavors blend. Just before serving, add optional ingredients and heat through.
Sunday, January 28, 2007
Baking for the Cause
... and the cause is using up leftovers in the refrigerator: namely, sweet potatoes and oatmeal. Somehow, I always seem to have these leftover in tandem. Used to be, when the kids were babies, I'd cook both to spoon-feed them. Now -- who knows why I happen to have them both lurking around together.
Anyway, since I have been living on a steady diet of defrosted leftovers, I decided to take a few minutes and bake this evening.
Oatmeal Cinnamon Sweet Potato Muffins
1 cup pureed sweet potato or yam, thinned with a little water
1 cup cooked oatmeal
1 cup brown sugar
1/2 cup honey
3/4 cup olive oil
2 eggs
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
Preheat oven to 350.
Beat eggs until frothy. Add sugar and continue beating until pale and creamy. Beat in honey, olive oil, sweet potato, and oatmeal. Mix together dry ingredients. Add in thirds, beating until just incorporated after each addition.
Grease and flour two 9 x 5 loaf pans, or one loaf pan and six muffin cups, or 16 muffin cups. Divide the batter among the pans. Bake muffins for about 15 minutes and loaves for about 45-50 minutes, until toothpick inserted in center comes out clean. Cool for 10 minutes, then remove from pans. Cool completely before wrapping.
Anyway, since I have been living on a steady diet of defrosted leftovers, I decided to take a few minutes and bake this evening.
Oatmeal Cinnamon Sweet Potato Muffins
1 cup pureed sweet potato or yam, thinned with a little water
1 cup cooked oatmeal
1 cup brown sugar
1/2 cup honey
3/4 cup olive oil
2 eggs
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
Preheat oven to 350.
Beat eggs until frothy. Add sugar and continue beating until pale and creamy. Beat in honey, olive oil, sweet potato, and oatmeal. Mix together dry ingredients. Add in thirds, beating until just incorporated after each addition.
Grease and flour two 9 x 5 loaf pans, or one loaf pan and six muffin cups, or 16 muffin cups. Divide the batter among the pans. Bake muffins for about 15 minutes and loaves for about 45-50 minutes, until toothpick inserted in center comes out clean. Cool for 10 minutes, then remove from pans. Cool completely before wrapping.
Friday, January 26, 2007
Quick! Chili!
Scavenging and scrounging. That's what happens when there's nobody to cook for! Husband and kids are away, leaving me rattling around and eating leftovers.
Looking back, I did a couple of dinners this week that surprised me with their willingness to be eaten. One was turkey chili redux (cooked and frozen), turned into filling for burritos, served alongside Trader Joe's corn muffins (made from mix). As well as I can recall, the chili recipe appears below.
QUICK TURKEY CHILI
1 lb. lean ground turkey
1 medium onion
2 cans diced tomatoes in juice
3 tbsp. ketchup
1 cup frozen corn
1 can pinto or black beans
seasonings (chili powder, pepper)
Assorted other vegetables (diced green pepper, shredded carrots) - optional
Saute the onion in a little olive oil. Add other vegetables, if desired. Add turkey and cook over medium heat, stirring constantly, until cooked through, about 5-7 minutes. Drain excess liquid. Add remaining ingredients. Simmer for 1/2 hour. Serve inside tortillas or in bowls with grated cheese on top.
Looking back, I did a couple of dinners this week that surprised me with their willingness to be eaten. One was turkey chili redux (cooked and frozen), turned into filling for burritos, served alongside Trader Joe's corn muffins (made from mix). As well as I can recall, the chili recipe appears below.
QUICK TURKEY CHILI
1 lb. lean ground turkey
1 medium onion
2 cans diced tomatoes in juice
3 tbsp. ketchup
1 cup frozen corn
1 can pinto or black beans
seasonings (chili powder, pepper)
Assorted other vegetables (diced green pepper, shredded carrots) - optional
Saute the onion in a little olive oil. Add other vegetables, if desired. Add turkey and cook over medium heat, stirring constantly, until cooked through, about 5-7 minutes. Drain excess liquid. Add remaining ingredients. Simmer for 1/2 hour. Serve inside tortillas or in bowls with grated cheese on top.
Saturday, January 20, 2007
Twice Stuffed
There is simply no way around it. When I cook, I spend the hours between 5 p.m. and 7 p.m. in the kitchen. Between the preparation, the cooking, the eating, and the cleaning up, that's just how much time it takes. Do I mind? Mostly not. Sometimes grandly.
Well, I got off easy last night -- older son at a sleepover, husband off at karate, younger son wanting to go to his favorite Chinese restaurant for his favorite foods: chicken chow mein and sweet and sour pork. Luckily, both come as part of the Special Dinner (available for one, two, three, or four), including battered shrimp and pork fried rice for $5.25. A better deal is not to be had. For another $5.50, I got an order of Chinese greens and mushrooms, and we both were happy.
I have attemped chicken chow mein at home, but am told it is not as good as the stuff we get out. My husband assures me it's because I would never cook with as much oil or cornstarch, and he's probably right.
As if to assuage the sins of the children -- doughnuts for breakfast at the sleepover, buckets of popcorn at an afternoon movie (hearsay -- I wasn't there) -- or else to punish them, I decided to make twice-baked stuffed potatoes for dinner with the remaining four enormous Idaho baking potatoes from a 10 lb. bag. Older son refused completely, then stuck his fork in and made mush of it, and finally ate the crispy top and a few cucumber slices. Younger son asked for the crispy tops right away and ate one with lots of ketchup. Husband and I happily consumed one large potato each, and felt twice baked and stuffed ourselves.
Oh, and thinking ahead, I began marinating some boneless loin pork chops in marinade left from the skirt steak of a few weeks ago.
TWICE-BAKED STUFFED POTATOES
4 large baking potatoes (such as Russet or Idaho)
1/2 cup sharp grated cheese (such as cheddar or parmesan)
1 cup cooked broccoli florets
1 large red bell pepper
1/2 cup chopped ham (optional)
milk
additional cheese to sprinkle on top
Bake potatoes at 350 until about 7/8 done (they should be still firm, but mashable). Remove from oven and slice tops off. Scoop insides into mixing bowl. If still too firm, microwave until soft. Add milk and mash until smooth. Stir in grated cheese, broccoli, pepper, ham, and season with salt and pepper if desired. Spoon mashed mixture into potato shells. Sprinkle additional cheese on top. Brush cut off tops with olive oil. Place potatoes and tops on baking sheet and return to oven until heated through, about 20 minutes. Broil for 2-3 minutes to brown at the end.
Well, I got off easy last night -- older son at a sleepover, husband off at karate, younger son wanting to go to his favorite Chinese restaurant for his favorite foods: chicken chow mein and sweet and sour pork. Luckily, both come as part of the Special Dinner (available for one, two, three, or four), including battered shrimp and pork fried rice for $5.25. A better deal is not to be had. For another $5.50, I got an order of Chinese greens and mushrooms, and we both were happy.
I have attemped chicken chow mein at home, but am told it is not as good as the stuff we get out. My husband assures me it's because I would never cook with as much oil or cornstarch, and he's probably right.
As if to assuage the sins of the children -- doughnuts for breakfast at the sleepover, buckets of popcorn at an afternoon movie (hearsay -- I wasn't there) -- or else to punish them, I decided to make twice-baked stuffed potatoes for dinner with the remaining four enormous Idaho baking potatoes from a 10 lb. bag. Older son refused completely, then stuck his fork in and made mush of it, and finally ate the crispy top and a few cucumber slices. Younger son asked for the crispy tops right away and ate one with lots of ketchup. Husband and I happily consumed one large potato each, and felt twice baked and stuffed ourselves.
Oh, and thinking ahead, I began marinating some boneless loin pork chops in marinade left from the skirt steak of a few weeks ago.
TWICE-BAKED STUFFED POTATOES
4 large baking potatoes (such as Russet or Idaho)
1/2 cup sharp grated cheese (such as cheddar or parmesan)
1 cup cooked broccoli florets
1 large red bell pepper
1/2 cup chopped ham (optional)
milk
additional cheese to sprinkle on top
Bake potatoes at 350 until about 7/8 done (they should be still firm, but mashable). Remove from oven and slice tops off. Scoop insides into mixing bowl. If still too firm, microwave until soft. Add milk and mash until smooth. Stir in grated cheese, broccoli, pepper, ham, and season with salt and pepper if desired. Spoon mashed mixture into potato shells. Sprinkle additional cheese on top. Brush cut off tops with olive oil. Place potatoes and tops on baking sheet and return to oven until heated through, about 20 minutes. Broil for 2-3 minutes to brown at the end.
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