highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
This is a simplified and budget-ised version of Melissa Clark's Rosh Hashana recipe at the New York Times. (Which, by a co-incidence of menu planning, I have cooked on the first night of same. Happy New Year, anyone observing!) Southern hemisphere folks might want to save it up for late summer / early autumn, when plums are a thing.

Dietary and accessibility notes )

What you need and what you do with it )
foxfirefey: A seal making a happy face. (happyface)
[personal profile] foxfirefey
This is a vague recipification of a thing I throw together for the majority of my lunches because it will make Sunday dinner and lots of leftovers. It is good if you like lemony things and need something that makes a ton of hearty leftovers with little effort. I use a large 6 quart slow cooker to manage the following, but it can also be baked in the oven for around 45 minutes without the rice involved.

Instructions ahoy )
peaceful_sands: butterfly (Default)
[personal profile] peaceful_sands
I've got some chicken thigh fillets that need to be used up super urgently (as in today) and so I'm seeking some ideas for things that are quick and easy to do with said chicken pieces and can be frozen for long term use.


Can anyone help me out?
killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
"Recipe" for what I just did:

One Le Creuset 4 qt soup pot
Turn to medium-high heat
2 tablespoons olive oil
Dump in chopped up onion, celery, and carrots (my grocery store sells these in a nice package)
Stir around and let them hang out with the oil for a while (5 minutes? Ish?)
Smoked paprika and mudflats
Add two chicken breasts, chopped small
One 32 ounce thing of turkey broth
One tablespoon chicken better than boullion
Add season salt and lemon pepper
Cover and let cook on medium heat for the next 30 minutes.

Meanwhile, make your gnocchi according to package. (In this gluten-free household, we use CoraBella's gluten free gnocchi. A lot.)

As soon as the gnocchi and the soup are both done, drain the gnocchi and add it to the soup. Mix well, serve.

From start to us finishing up eating, this took less than an hour.
blueraccoon: (Default)
[personal profile] blueraccoon
I made chicken soup Friday night, recipe and notes below, and it came out well (I've made this before and I think I mostly know what I'm doing with it). I'd like to make lentil soup next, or split pea soup, but I don't have recipes for either and the last time I tried to make split pea soup it didn't come out very well and I dumped it all. If you have a go-to for either soup, please share? I'll take vegetarian or non-vegetarian recipes, I don't care. I do have a crockpot so slow cooker versions are fine, although I generally make soup on the stove. The only thing I would ask is please no curries; I'm not a fan.

becc's chicken soup )
blueraccoon: (Default)
[personal profile] blueraccoon
I made a very yummy dinner tonight that was so ridiculously easy I feel guilty about posting it here, but here we go anyway.

Baked chicken & roasted baby potatoes. more info under here )

Easiest meal I've ever made. And so delicious.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Tonight I made faux-Moroccan chicken for myself and [personal profile] xtina, based on a Cook's Illustrated recipe that I modified fairly heavily for our various dietary restrictions. It was mild and savory-sweet and delicious. I'll definitely be making this again.

Modifications in case you want to try the original recipe: I used unsalted broth rather than low-sodium, diced raw carrots instead of a can of diced tomatoes, and dates instead of dried apricots. Instead of spicing it up with garam masala I measured in cumin, coriander, and cardamom. I put in half an onion instead of a whole one, and three cloves of garlic rather than four. I left out the suggested 2 Tbsp minced fresh cilantro.

Incidentally, Cook's claims this takes 30 minutes, including prep. They lie. From when I started prep to when I served dinner was almost exactly 1.5 hours. I suppose there are ways I could have been more efficient, but I have a hard time picturing this taking less than an hour.

Soi-disant Moroccan chicken tagine with carrots, chickpeas, and dates )
cougars_catnip: (Default)
[personal profile] cougars_catnip
It's a cold snowy day here and I was in the mood for a rich, stick to your ribs soup. This is what I came up with....

Chicken and Rice Soup
Read more... )
killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
~2 tablespoons olive oil
4 chicken breasts
1 cup chopped onion
Mushrooms (I used canned, lord knows how much; not many?)
~3 tablespoons garlic (um, ish? I think? THERE WAS A LOT OF MINCED GARLIC, OKAY?)
~1/2 teaspoon pink salt
1 cup chicken broth
Rosemary, um, tablespoon or so ground? Maybe more?
3 pinches sumac
~2 to 3 tablespoons lemon juice
1 teaspoon (or so) cornstarch

Turn heat to medium high; let oil heat up. Drop chicken breasts and onion in to cook. Get chicken white on both sides; add in garlic and rosemary, saute for a minute or so and then add sumac, and lemon juice and then wait another minute and add in the broth and the mushrooms. (I would actually have added another 1/2 cup to a full cup of liquid, because I really liked the flavors and would have liked more broth/gravy left once I added the cornstarch.)

Turn to medium-low and cover for 15 minutes. Poke it occasionally.

If you are not a paranoid bitch, another five minutes at this point probably would be fine. I went for another 10, then diced the chicken, took some of the broth, blended it with cornstarch, blended it into the broth, and let it thicken as I added the chicken back.

We served this over slightly-sticky rice that had garlic and onion powder, a bit of lemon pepper seasoning, and some coconut milk in it.
cougars_catnip: (Default)
[personal profile] cougars_catnip
Chicken and Dumplings

Read more... )
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
"At some point I must try Julia Child's chicken waterzooi," I said, and tonight we did, since we were dining with friends who weren't interested in fish. The creaminess of it reminded me of many years ago when Mi Cucina on Hudson & Jane was a good restaurant and served utterly sublime pollo y rajas con crema with wonderful crispy cubes of potato (if there's a name for those in Spanish, I don't know it), so crispy potatoes became our side dish. We drank Thomas Henry chardonnay, with which I promptly fell in love--glorious notes of caramel!--and sopped our bowls with French bread and it was very, very good.

Both recipes have been modified to be dairy-free. The potatoes are vegan; the waterzooi could be veganized pretty easily.

Crispy potatoes )

Chicken waterzooi )

Both recipes supposedly serve four, so we doubled them. They just barely served six. Fortunately the waterzooi is intensely rich and we had bread as well as potatoes, so no one went hungry.

Afterwards we went out for gelato. I am so full, my goodness.
cougars_catnip: (Default)
[personal profile] cougars_catnip
I wanted a bit more out of my chicken alfredo so I played around with the recipe and came up with this...

Read more... )
wendelah1: (cooking)
[personal profile] wendelah1
I originally found this recipe in Saving Dinner by Leanne Ely, but I've seen variations of it posted all over the web. It is my favorite easy chicken recipe. It serves six, but can easily be adjusted to suit the size and tastes of your family. I'm not a huge fan of onion powder or garlic powder, but they work in this case. If I was really organized, I'd make up a large quantity of this spice mix and put it in a empty spice container. The only ingredient you might not have on hand in a pinch are the limes.

To the Recipe )

I like to serve this with whole wheat couscous and a steamed side vegetable like carrots or broccoli. Whatever your family likes is fine. Ely says vegetarians can make this with Boca Chikin patties but I cannot endorse this as I've never tried it.

From Saving Dinner by Leanne Ely.
wendelah1: (cooking)
[personal profile] wendelah1
I could have sworn I'd posted this here but I looked through the tags and it was nowhere to be found.

When I was working full-time, I made this once a week. My family still loves it. The hardest step is cutting the chicken off of the bone. When I was feeling extra lazy, I'd just serve the chicken in quarters in large pasta bowls with a spoon, knife and fork, and let my family deal with it. If you have small children, it's better to take care of the bones yourself, of course.

Recipe and More Color Commentary )
cougars_catnip: (Default)
[personal profile] cougars_catnip
Three cheeses, chicken and spinach blend to make a very  different take on the classic lasagna, any time I take this to a potluck it is one of the first dishes to be finished.

Read more... )
cougars_catnip: (Default)
[personal profile] cougars_catnip

Expensive restaurant dishes can be surprisingly easy and inexpensive to make at home. And you have the added benefit of being able to control spice levels, additions or substitutions, and freshness of ingredients.  Here I have two different ways to prepare the chicken for this recipe,  One uses plain cornstarch and one uses panko. Both ways are good.

Read more... )
cougars_catnip: (Default)
[personal profile] cougars_catnip

This is an easy company or special occasion dinner that looks fancy but is actually easy and quick to make.


Read more... )
cougars_catnip: (Default)
[personal profile] cougars_catnip
As a misplaced ex-pat Texan living in New England I sometimes get very homesick for the tastes of home. This is one of the dishes I make when I really miss home.

Read more... )
cougars_catnip: (Default)
[personal profile] cougars_catnip

Hi everybody,
I first found this recipie in Martin Yan's Culinary Journey Through China  and modified it to suit my family's tastes. Like most Chinese food recipies there are a few steps and it behoves you to do all the prep work before you start cooking.  I start this in a frying pan and finish in the oven to avoid burning the crust before the center is done.  I also soak my chicken in buttermilk for 12 hours first which tenderises the chicken and ensures it stays moist through the cooking.


Read more... )

 
killing_rose: I'm not on no yellow brick road. I've got a mind and a heart and guts of my own. (Yellow Brick Road)
[personal profile] killing_rose
So we're slowly going through the suggestions from the onion post (thank you all, by the way; you are awesome), and cooking at least one a day. 

Today's dinner was apricot chicken, as suggested by [personal profile] alias_sqbr . It was really, really tasty. So thank you so much!!!

We used a modified version of the recipe on Rachael Ray's website.
Cut for recipe )

 

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