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xenacrystI just threw this together this evening - a passable version of red beans and rice, with chicken and sausage as a nod towards gumbo.
( Ingredients and method )
( Ingredients and method )
xenacrystCountry Captain Chicken
Feb. 4th, 2012 06:34 pmwendelah1Country Captain Chicken
This is a family favorite; easy enough to make during the week, nice enough to make for company.
Adapted From Joy of Cooking, 1964 edition.
TOTAL TIME: 1 hour 10 minutes
( Read more... )
This is a family favorite; easy enough to make during the week, nice enough to make for company.
Adapted From Joy of Cooking, 1964 edition.
TOTAL TIME: 1 hour 10 minutes
( Read more... )
Recipe: Chicken and dumplings
Jan. 16th, 2012 07:53 pmkilling_roseDinner tonight was grain free, gluten free, and dairy free.
More importantly, it tastes good. Really good. As I'd like to be able to recreate this one --controlling for "enough for four to six people" instead of "three people" next time--again, here's the rough estimates.
And by rough I mean "I added all spices to smell/taste."
( Food. Nom. )
More importantly, it tastes good. Really good. As I'd like to be able to recreate this one --controlling for "enough for four to six people" instead of "three people" next time--again, here's the rough estimates.
And by rough I mean "I added all spices to smell/taste."
( Food. Nom. )
Chicken, Green Bean and Mushroom Risotto
Jun. 1st, 2011 07:21 pmhighlyeccentricJust invented this, and concluded that I must do it again. Forever.
( Dietary and accessibility notes )
( Ingredients and method )
This is going to serve 3-4 people, depending on how much your people eat.
( Dietary and accessibility notes )
( Ingredients and method )
This is going to serve 3-4 people, depending on how much your people eat.
Slow Cooker Chicken Merlot With Mushrooms
May. 15th, 2011 01:39 pmwendelah1This recipe is from Lora Brody's "Slow Cooker Cooking," 2001; however, with one minor change, it is identical to the recipe in "Better Homes and Gardens: New Flavors for Your Crockery Cooker," 1998. Did Lora think we wouldn't notice?
( Slow Cooker Chicken Merlot With Mushrooms )
( Slow Cooker Chicken Merlot With Mushrooms )
Sesame pepper chicken
Apr. 28th, 2011 06:40 pmhighlyeccentricI'm currently having a bit of a mania for cookbooks, and have ordered a few new ones - but until they get here, I decided to make inroads into some of my older and more neglected books. This Sesame Pepper Chicken is the result of some creative license applied to a book I've had for a good five years now.
( Accessibility notes / common dietary notes )
( Ingredients )
( What you do with them )
( Accessibility notes / common dietary notes )
( Ingredients )
( What you do with them )
starfishThis was dinner tonight. I sort of made it up based on a couple of pho recipes I looked at, modified to fit the time I had available. It was extraordinarily tasty. My quantities may not be your quantities; I wanted plenty extra for Osirus to have as leftovers - he is under the weather and will benefit from soup this week. This made a LOT of soup.
( Ingredients )
( Ingredients )
Thai curry
Feb. 17th, 2011 09:38 pmsofiavioletI am so proud of myself, y'all. After months of trying, I finally have something that is seriously tasty, albeit not as good as restaurant food. Much cheaper, though.
½ can (approx. 7 oz) coconut milk
0 to 6 birdseye chili peppers or similar, according to taste (I use 4)
dried basil, lots
fish sauce
½ to ¾ tbsp curry paste
one chicken breast fillet or one half boneless thigh, sliced
red, orange, and/or yellow bell pepper (about ¼ to ½ of a pepper), sliced
½ to 1 cups rice
I give per-person ingredients because I haven't found a way to make the leftovers good (the chicken always tastes funny, so vegetarian versions might reheat just fine).
Thai curry
Ingredients (per serving)
Directions
- Possibly begin making rice.
- Coconut milk in saucepan of appropriate size.
- Add chilis, fish sauce (about ½ tbsp, but I eyeball it), and curry paste. Stir for a little bit.
- Basil. Make a little mound, then stir it in. I would recommend overdoing the basil rather than underdoing it.
- You should probably make the rice here if you didn't earlier.
- Let the coconut milk etc. sit over low heat. Turn the burner off if it starts to froth.
- About five minutes before the rice is done, add the chicken and bell pepper and possibly nudge the heat up a bit (or turn it back on if you had to turn it off earlier).
- Serve and eat.
I give per-person ingredients because I haven't found a way to make the leftovers good (the chicken always tastes funny, so vegetarian versions might reheat just fine).
chicken soup
Dec. 28th, 2010 07:41 pmbeachlass Mmm... supper tonight was homemade chicken soup.
- Simmer chicken backs, celery, carrots and garlic in enough salted water to cover, for about 2 hours
- Lift the solids out, skim the fat off the top
- Pick through the chicken for meat, put that and the carrots and garlic back in, discard the rest
- Serve with a squeeze of lemon and hot sauce in each bowl for a hot/sour flavour.
Artichoke Chicken
Sep. 24th, 2010 06:58 amzarhooieWhen I go to tag sales, I looooove browsing through the old cookbooks. My favorites are old church cookbooks, and I tend to bias my purchases in that direction. However, there was a tag sale a couple weeks ago and I picked up an old Pampered Chef cookbooklet (small cookbook). In it, there was this awesome recipe for pan-fried herbed chicken with an artichoke topper that looked tasty. I didn't have all the ingredients so I modified my recipe to fit that. My modified recipe below the cut!
( Taaasty )
( Taaasty )
Tandoori Meat
Jun. 23rd, 2010 04:10 pmsilvercaladanAbout a year ago, I felt an urge to attempt to make my own curries from scratch. So I went out and purchased all the spices, and gave it a whack. Unfortunately, such an endeavor is not to my liking; it took too long and was too complicated. Much easier to buy the pre-made pastes.
Now I'm stuck with all of these spices! Fortunately, a little bit of hunting turned up a delicious, simple recipe with minimal effort: Tandoori Beef
The recipe above from the Whole Foods website is reproduced below with some comments on its implementation.
( Enjoy! )
Now I'm stuck with all of these spices! Fortunately, a little bit of hunting turned up a delicious, simple recipe with minimal effort: Tandoori Beef
The recipe above from the Whole Foods website is reproduced below with some comments on its implementation.
( Enjoy! )
Black Bean Chicken Chili
Jun. 10th, 2010 05:36 pmd_generate_girlSo, Jen over on LJ asked for our favorite recipes, and I immediately thought of my chili, which I just made last night. This is an amalgamation of my need to diversify my chicken dishes, my family's love of chili, and the fact that black beans are delicious. All measurements are approximate, feel free to adjust for taste. It's healthy-ish, but I don't cook with any fat-free ingredients, so substitute if you like, but I make no guarantees of results.
( Black Bean Chicken Chili )
Makes approximately 4 servings, depending on how hungry your dinner guests are. Keeps excellently in the freezer for leftovers.
( Black Bean Chicken Chili )
Makes approximately 4 servings, depending on how hungry your dinner guests are. Keeps excellently in the freezer for leftovers.
killing_roseTwo weeks ago, one of my friends presented me with a bottle of sauce. She informed me that I would be making a meal out of it for her, right? This jalfrezi sauce was one that I'd never cooked with before, but hey, medium-hot curry sauce? How hard can it be to craft a recipe? The stumbling block, as it turned out, wasn't the food especially since it was the easiest recipe I could think of--it was trying to teach her how to cut vegetables. And what saute means, hand to god.
And trust me, use your deepest fry pan. (Mine's probably about a 4 quart or more pan, and it was almost filled by the time that we were done.)
Three chicken breasts, oven baked with white wine and black pepper, torn into shredded pieces
2 yellow peppers, sliced
3 stalks celery, sliced
1 onion, cut against the grain
2 cans of sliced potatoes
1 can coconut milk
About 1/2 cup white wine, or to taste
2 to 3 cups arborio rice, cooked
Said jalfrezi sauce
Saute the onion, then the celery, then the pepper while the rice cooks. Then, add the potatoes, and heat the vegetables for a few minutes. Then, add in the jalfrezi sauce and mix it quickly with the coconut milk. You're going to let it simmer for about 10 minutes; then cut the coconut taste with the white wine. Wait five minutes and add in your chicken.
Simmer for about 15 more minutes. Serve over the rice.
(Told ya it was easy.)
And trust me, use your deepest fry pan. (Mine's probably about a 4 quart or more pan, and it was almost filled by the time that we were done.)
Three chicken breasts, oven baked with white wine and black pepper, torn into shredded pieces
2 yellow peppers, sliced
3 stalks celery, sliced
1 onion, cut against the grain
2 cans of sliced potatoes
1 can coconut milk
About 1/2 cup white wine, or to taste
2 to 3 cups arborio rice, cooked
Said jalfrezi sauce
Saute the onion, then the celery, then the pepper while the rice cooks. Then, add the potatoes, and heat the vegetables for a few minutes. Then, add in the jalfrezi sauce and mix it quickly with the coconut milk. You're going to let it simmer for about 10 minutes; then cut the coconut taste with the white wine. Wait five minutes and add in your chicken.
Simmer for about 15 more minutes. Serve over the rice.
(Told ya it was easy.)
Tamale Pie
Nov. 16th, 2009 03:57 pmstormcloudeEvery year we make this with our leftover turkey. It's my favorite part of Thanksgiving.
( Tamale Pie Casserole )
( Tamale Pie Casserole )
Pumpkin-Molé Chicken
Oct. 12th, 2009 07:42 amstarfishMy partner Osirus has this propensity for cooking weird dishes that sometimes work quite well using what he calls "The Transitive Property of Food." (This is how he came up with Pineapple-Coconut-Crab ice cream. Note that I said "sometimes".)
So we had half a can of pumpkin left over from making pumpkin pancakes, and we were planning chicken molé, and ( wackiness ensued )
So we had half a can of pumpkin left over from making pumpkin pancakes, and we were planning chicken molé, and ( wackiness ensued )
acelightningI really only have one recipe that's unusual, but it's always a big hit.
This came about when all my relatives were still alive, and having holiday dinners at my house. One wanted chopped apples in the stuffing, another wanted chestnuts and sausage meat, another wanted cornbread stuffing... and I never liked bread stuffing very much in the first place. So I invented something different.
( full recipe behind the cut tag... )
This came about when all my relatives were still alive, and having holiday dinners at my house. One wanted chopped apples in the stuffing, another wanted chestnuts and sausage meat, another wanted cornbread stuffing... and I never liked bread stuffing very much in the first place. So I invented something different.
( full recipe behind the cut tag... )
aquinasprimeI traded a recipe for chocolate cake for this really yummy recipe for an Indian dish called Biryani Chicken during my third year of medical school. There is a large population of Indian residents and knowing my husband's (then fiance's) love of Indian food I asked one of the residents for some of her recipies. All she wanted were some recipes for American desserts. This recipe makes a ton (we have served 4 adults for dinner and then ate the leftovers for lunch for days). Because this is a recipe passed on orally there aren't really precise amounts or instructions. The last instruction was originally "cook until the smell fills your apartment". This recipe reminds me of fall because of that instruction. In fall, I start to close the windows and the smell of what we're cooking really fills the house.
( Biryani Chicken )
( Biryani Chicken )
Tomato and Mushroom Chicken
Jun. 10th, 2009 07:26 pmcheyinkaSo I finally actually measured and wrote down what I did when doing my "hmm, a little of this sounds good, a little of that would be good" impromptu cooking! The one thing I didn't do is keep track of how long it took to cook the chicken, so the "45 minutes" part is a guess.
This involves canned tomatoes (but fresh would be good too) and marinated mushrooms, along with chicken, obviously; I think this would work if you have a meat substitute that has the texture of chicken breast. Amounts below are for serving two people when pasta is also served.
Salsa Chicken
May. 30th, 2009 06:26 pmzarhooieThis is a three-ingredient meal. Four if you add cheese, five if you count the non-stick spray.
You can add rice to make it a full meal (six ingredients, seven if you count water and 8 if you count butter). Azz has a nice post on rice here.
( On to the recipe! There are pictures, yum yum. Vegetarians may want to ignore this recipe. )
I have leftover chicken and I'm making chicken quesadillas tonight. Mmmmmmmmmmmmm.
-Kat
You can add rice to make it a full meal (six ingredients, seven if you count water and 8 if you count butter). Azz has a nice post on rice here.
( On to the recipe! There are pictures, yum yum. Vegetarians may want to ignore this recipe. )
I have leftover chicken and I'm making chicken quesadillas tonight. Mmmmmmmmmmmmm.
-Kat
rosefoxLet me know if you ever get tired of my dinnerblogging, because we are unlikely to stop making yummy dinners and wanting to share. *)
Recipes are once again from Cook's Illustrated, and once again they use a Dutch oven and a large stainless steel skillet. I think it's been a while since I mentioned that these three things are the three best investments you can make in your kitchen if you eat meat. They are my culinary OT3. Subscription to Cook's online is cheap, especially given how much money we've saved by making their recipes in bulk. Lodge Logic cast iron Dutch ovens can be bought through Amazon for astoundingly low prices and free shipping (which is important with cast iron). Research brand-name stainless steel skillets and then check for them on eBay or Google Products. Trust me, if you like the sounds of the recipes I post, you will not regret these purchases.
( Moroccan chicken with couscous pilaf )
Oh, and the subject line is from this page of Moroccan proverbs. I have no idea what it means.
(crossposted to my journal as usual)
Recipes are once again from Cook's Illustrated, and once again they use a Dutch oven and a large stainless steel skillet. I think it's been a while since I mentioned that these three things are the three best investments you can make in your kitchen if you eat meat. They are my culinary OT3. Subscription to Cook's online is cheap, especially given how much money we've saved by making their recipes in bulk. Lodge Logic cast iron Dutch ovens can be bought through Amazon for astoundingly low prices and free shipping (which is important with cast iron). Research brand-name stainless steel skillets and then check for them on eBay or Google Products. Trust me, if you like the sounds of the recipes I post, you will not regret these purchases.
( Moroccan chicken with couscous pilaf )
Oh, and the subject line is from this page of Moroccan proverbs. I have no idea what it means.
(crossposted to my journal as usual)
