Chicken and Risotto

I like the food network, but lately I've just been sick of the late night shows that are all I end up watching because I get home from work at 6 or 7pm. I mean how many cake-making challenges can a person watch? But since we got DVR I've been recording some of the daytime shows when they actually cook food. Sandra Lee is one of them, and though I know a lot of people complain that she uses a lot of supermarket/prepared ingredients like spice mixes, etc., it's really the most realistic way to cook for some people who either need to save money or save time. I am often that person, and then other times I want to do everything from scratch. One episode of Sandra's Money Saving Meals involved a Chicken Scaloppine and Roasted Garlic and Mushroom Risotto. I was intrigued to make the risotto because I've never done it before and she made it look so easy. Simple it was not, but the meal is really something anybody could try and be relatively successful at. And it tasted yummy. All I need to figure out is how to prevent the risotto from sticking to the bottom of the skillet like that Iranian burnt rice :P

Roasted Garlic and Mushroom Risotto

from Sandra Lee

This recipe actually makes quite a bit of risotto, because it's designed to make a second recipe as leftovers. I just made the whole thing cause it's that good that I knew I would want more :)

Ingredients:
1 head garlic
2 1/2 teaspoons extra-virgin olive oil
2 (14.5-ounce) cans chicken broth
3 cans water
1 medium onion, chopped
1 (8-ounce) package sliced mushrooms
Salt and freshly ground black pepper
2 1/2 cups long-grain rice
2 tablespoons unsalted butter
1/2 cup grated Parmesan

Directions:
Preheat the oven to 350 degrees F.
Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.

Chicken Scaloppine

adapted from Sandra Lee

Ingredients:
2 chicken breast halves, boneless and skinless
1 teaspoon poultry seasoning

Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons canola oil
2 tablespoons unsalted butter
1 (14.5-ounce) can chicken broth
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves

Directions:
Slice the breasts in half, lengthwise. Pound the 4 pieces between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto.

Comfort food

I've been looking for comforting foods to make at home recently - I guess the winter and snow will do that :) I never realized how much I love grilled cheese until I made it to take to a friend's house the other day. I really don't use my Foreman grill enough, but this is the perfect reason to take it out and "fire" it up! The great thing about grilled cheese is that it's really just a sandwich and that means you can put in it whatever you want. My personal fave is grilled cheese and sliced tomatoes. Hot tomatoes have a really beautiful texture and go great with gooey cheese in my opinion. So far I've only made these with white sandwich bread because all the recipes I looked at used it, but since white bread is not really a healthy option I'm planning to try it out with whole wheat bread soon.

Grilled Cheese Sandwiches

Ingredients:

White sandwich bread

Melted butter or olive oil

Shredded cheddar cheese (or any cheese you want, mix even)

Sliced fresh tomatoes (optional)

To make:

Preheat a Foreman grill or grill pan to medium heat. For each sandwich, brush butter or olive oil onto each side of two slices of bread. On one slice of bread, pile on 2-3 tablespoons of cheese. Add slices of tomato if using, and cover with remaining slice of bread. Spray preheated grill or pan with cooking spray, and arrange sandwiches. Cook for 2-3 minutes in closed Foreman grill or 2-3 minutes on each side in pan until cheese is melted and bread is toasted and golden. Serve with tomato soup for a filling meal.

Kung Pao Chicken

I was looking at a Chinese menu and suddenly had a hankering for Kung Pao Chicken. I looked around to see if Mark Bittman had a recipe and ta-da he did. I like to look for his stuff first because he's big on making things simple.












Kung Pao Chicken (China)
Mark Bittman

Makes 4 servings

INGREDIENTS
• 1 tablespoon cider vinegar or other dry sherry substitute
• 1/2 teaspoon cornstarch
• 1-1/2 to 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
• 6 tablespoons corn, grapeseed, or other neutral oil
• 1 red bell pepper, stemmed, cored, and cut into squares
• 1 green bell pepper, stemmed, cored, and cut into squares
• 5 dried chili peppers
• 2 garlic cloves, peeled and minced
• 1/2-inch piece fresh ginger, peeled and minced
• 1 teaspoon sugar
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 scallion, trimmed and chopped

DIRECTIONS
1. Whisk the cornstarch into the vinegar until it dissolves, then coat the chicken pieces with the mixture. Marinate while you prepare the remaining ingredients.

2. Heat half the oil in a wok or large nonstick skillet over medium-high heat. Add the bell peppers and cook, stirring only occasionally, until wilted and browned, 5 to 10 minutes. Use a slotted spoon to remove to a bowl. Add the remaining oil and the chili peppers; cook until they're slightly blackened. Add the garlic and ginger and cook until fragrant, about 10 seconds, then stir in the chicken. Cook the chicken, stirring constantly, until it loses its pinkness, about 5 minutes.

3. Turn the heat to low, then sprinkle the sugar over the chicken; stir in the soy sauce and the bell peppers and cook for another 5 minutes, stirring occasionally.

4. Remove from the heat, then stir in the sesame oil and scallions. Garnish with peanuts and serve over white rice.

Italian Ciambotta (Vegetable Stew)

More vegetarian fun! My fridge is bursting with veggies and I was desperate for a way to use them up. I really love vegetables but I'm always at a loss for what to do with them. Enter Ciambotta, my rescue dish. This is apparantly a traditional Southern Italian dish, and has many variations (as do all traditional dishes) depending on who's cooking. I got the original recipe from Epicurious, and switched out for things I had in the fridge and pantry. I added chickpeas to give it some protein and it makes a really lovely main dish. You'd be amazed at how much flavor there is with just simple salt and pepper seasoning.

Italian Vegetable Stew (Ciambotta)
Adapted from recipe in Gourmet Magazine
yield: Makes 6 to 8 servings
active time: 45 min
total time: 45 min

Ingredients

1/3 cup olive oil
2 medium onions, chopped
1 leek, hard green removed and remainder cut into 1/4-inch-thick slices
3 carrots, halved lengthwise and cut into 1/4-inch-thick slices
4 garlic cloves, finely chopped
1/2 cup water
1 3/4 pounds fresh tomatoes, chopped
2 red bell peppers, cut into 3/4-inch pieces
3/4 pound green beans, trimmed and cut into 2-inch pieces
1 1/4 pounds zucchini, halved lengthwise and cut into 1/4-inch-thick slices
3/4 pound boiling potatoes (about 4 small), peeled and cut into 1-inch pieces
1 14 oz. can of chickpeas, drained and rinsed

Directions

1. Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers. Add onions, leek, carrots, and garlic and cook, stirring occasionally, until pale golden, about 10 minutes.
2. Stir in water, tomatoes with juice, and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes.
3. Meanwhile, cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add zucchini to boiling water and cook until crisp-tender, about 5 minutes. Transfer with slotted spoon to bowl with green beans. Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini.
4. Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 10 minutes. Add chickpeas and continue stirring about 5 more minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

Note: Stew can be made up to 1 week ahead and chilled (covered once cool).

Salsa Verde

I've been getting veggies from a weekly farm share (via my friend Mona who is sweet enough to pick them up for me) and trying to find new recipes that involve these veggies, some of which I've never seen before and obviously don't recognize. I did recognize tomatillos in this last batch, but I still had no idea what to do with them. So I looked online and found a recipe for Salsa Verde, which apparantly is traditionally made with tomatillos! Score, because I love salsa verde! Simply Recipes is a great cooking blog and she had a recipe that I tried with my batch of tomatillos. Turned out great, had a very fresh and light taste. And you can make it spicier if you leave the ribs and seeds of the serrano chile in (that's for next time ;)). There are two options for prepping the tomatillos; I boiled. Very easy recipe and worth the minimal work!

Tomatillo Salsa Verde Recipe from Simply Recipes

To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.

Ingredients
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste

Method
1. Remove papery husks from tomatillos and rinse well.
2a. Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2b. Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
2. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Makes 3 cups.

Lemony Chicken

This had a different name in the Cook's Country issue that I got it from, but this is how I think of it. It's a nice blend of citrus and capers, which I'm convinced is the only combination that capers are tolerable in :)

Lemon Chicken Strips

Ingredients:
1 1/2 lbs. of boneless chicken breast cut lengthwise into tenderloin size strips
salt and pepper
2 tbsp vegetable oil
3 tbsp unsalted butter
3 garlic cloves, minced
2 tbsp drained capers, minced
1 tbsp flour
1 cup low-sodium chicken broth
1/3 cup juice from 2 lemons
2 tbsp minced fresh parsley

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbsp oil in large nonstick skillet over medium-high heat until just smoking. Cook half the chicken unil golden brown and cooked through, about 2 minutes per side. Transfer to platter and tent with foil; repeat with remaining oil and chicken.

2. Add 1 tbsp butter, garlic, and capers to empty skillet and cook until fragrant, about 30 seconds. Stir in flour and cook until beginning to brown, about 30 seconds. Stir in broth and lemon juice and simmer, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, whisk in parsley and remaining butter. Stir in browned chicken along with any accumulated juices and season with salt and pepper.

Don't know what to call this -- maybe Beef Bhaji?

This is something my aunt makes and it is sooo yummy, its like comfort food to me. The thinner you slice the meat, the faster it will cook, but it tastes good even if you don't slice it very thin.

Beef Bhaji

Ingredients:

2 lbs. boneless beef (I ask the butcher for "pasinda" meat) sliced thin in 1 inch wide pieces
3 tbsp onion puree + 2 medium onions sliced thin
1 1/2 tbsp garlic paste
1 tbsp ginger paste
1 cup yogurt
2 tsp salt
1/2 cup vegetable or canola oil

Directions:

1. Mix the sliced beef with the onion puree, garlic, ginger, yogurt, and salt in a bowl.
2. Heat the oil in a pot, and brown the sliced onions until they are red (not completely fried).
3. Add the beef mixture to the pot. Cook on high, uncovered, until the water dries.
4. Once water is dried, stir fry until the beef browns on all sides.
5. Add a small amount of water, about 1/2 cup, and cook on medium, covered.
6. When the oil comes up, the beef is done. Goes great with plain white rice and lentils or other veggies.

Lamb cutlets?

Yes. The Times had a story of some 19th century poor man's veal or somesuch thing, updated with lamb. Read the story here. I like lamb and I just folded to my weakness and bought the cast iron dutch oven that Sameera swears by. They had it in red - how could I resist :) I'm looking forward to inaugurating the pot with this braising recipe...

1879: Epigram of Lamb
By AMANDA HESSER
This recipe ran in The Times and was attributed to Young Ladies’ Magazine.

2 pounds lamb breast, trimmed of excess fat
1/2 Spanish onion, chopped
1 large carrot, peeled and chopped
2 ribs celery, chopped
3 cloves
8 black peppercorns
3 sprigs parsley
4 sprigs thyme or sage or rosemary (or all 3)
Salt
Freshly ground black pepper
2 eggs, lightly beaten
1 to 2 cups coarse dry bread crumbs
1 tablespoon butter, more if needed
1 tablespoon olive oil, more if needed
1 lemon, cut into wedges
Cooked fresh peas.

1. Lay the lamb in a large, heavy braising pot. Add the onion, carrot, celery, cloves, peppercorns, parsley and thyme. Season with salt. Add just enough water to cover and set over medium-high heat. When it comes to a boil, reduce the heat and simmer, covered, until the meat is falling off the bone, 1 1/4 to 2 hours. Let the meat cool in the liquid.

2. Lay the meat on a large plate or baking sheet. Cover with plastic wrap. Cover with another plate or baking sheet, place a weight on top and refrigerate overnight.

3. The next day, slice the lamb on the bias. The slices should be about 1/3-inch thick. Season with salt and pepper. Arrange one shallow bowl with the beaten egg and another with the bread crumbs. Place a large nonstick sauté pan over medium heat and add the butter and olive oil. Dip the lamb cutlets first in the egg, then the bread crumbs. Fry until golden brown on both sides, 2 to 3 minutes per side. Do this in batches, adding more butter and olive oil if needed. Serve with lemon wedges and fresh green peas. Serves 4.

Sauteed Mushrooms with Thyme

This is a basic recipe from the Great Food Fast collection. A simple and fast way to prepare mushrooms. I used some leftover pesto instead of thyme - mushrooms and basil are yummy!

Sauteed Mushrooms with Thyme
Serves 4.

Ingredients:
2 tbsp butter
1 tbsp olive oil
1 small shallot, minced
1 1/2 lbs small white mushrooms, halved
coarse salt and fresh ground pepper
1 tsp minced fresh thyme
1/4 cup water

To make:
1. In a skillet over medium-low heat, melt the butter with the oil. Add the shallot; cook stirring, until soft, about 5 minutes. Raise the heat to medium. Add the mushrooms; season with salt and pepper. Cook, covered, until the mushrooms release their liquid, 5 to 6 minutes.

2. Uncover; raise the heat to high. Cook, tossing, until the liquid evaporates and the mushrooms are brown, 3 to 5 minutes. Add the thyme and water. Cook until the skillet is almost dry, 1 minute. Serve hot.

Spicy Roast Chicken for dummies

I've been in a cooking slump again (I wonder if it's seasonal?) but I picked up the Everyday Food book yesterday and felt rejuvinated. I don't know what it is about that cookbook, but it really makes me want to cook/bake.

I posted a recipe for a really easy roast turkey breast a while back from the Cook's Illustrated series, but this one was even easier in my opinion. The base recipe doesn't involve a spice rub, just butter, salt and pepper. I made some chile spice rub and covered the chicken with it before roasting. My whole house smelled so yummy while this was in the oven!

Easy Roasted Chicken with Chile Rub from Everyday Food's Great Food Fast

Prep time: 15 minutes
Total Time: 1 hour

Ingredients:
1 whole chicken with skin (3 - 3 1/2 lbs), rinsed and patted dry
2 tbsp butter, at room temperature

Chile rub-
1 tbsp plus 1 tsp chili powder (substitute some paprika if you don't want it too spicy)
2 tsp ground cumin
2 tsp brown sugar
1 tsp dried oregano
1 tsp coarse salt

To make:
1. Preheat the oven to 425. Mix the chile rub ingredients in a little bowl. Combine 4 tsp of chile rub with the butter till well combined, and store the rest in an airtight jar or spice tin. Spread all over both sides of chicken and a little under the skin covering the breast.

2. Tie the chicken legs together and tuck the wings under the chicken if you want. Place the chicken (breast up) on a rack set in a roasting pan or on a rimmed baking sheet.

3. Roast until an instant-read thermometer registers 160 when inserted in the thickest part of a thigh (avoid bone) for 45-50 minutes. Serve, or let cool before refrigerating, up to 3 days, covered.