Stir-fry with any vegetables

A surprisingly delicious simple stir-fry with rice.

When you’re going out to an evening meeting and want to eat something when you come home, do what I did and eat contentedly.
Before leaving, put up some brown rice in the rice cooker. I like medium grain. 2/3 dry with 2-1/2 x water and some salt is a good amount for two servings.

Ingredients:
Red onion, large dice, 1/2
Brussels sprouts, cut in half, rinsed and sliced
mushrooms, 4, cut into large slices and cut in half
Leftover chicken

Directions:
Sauté onion for 5 minutes in olive oil. Add in Brussels sprouts, and turn and cook a minute or so. Add good splash of water, cover and cook for about 5 minutes. Uncover and let steam and water escape. Add mushrooms, cook a couple minutes, then add chicken in pieces to warm through.

Very delicious served with fresh rice. A dabble of olive oil on top is nice. Or nutritional yeast if it’s around.

Advertisements

Coconut rice w/ marinated boneless chicken breasts

Craving something tangy and tantalizing, I started with putting up a pot of coconut rice in my rice cooker. Easy: 1 c brown jasmine rice, rinsed and salt added to pot. Pour 1 can of coconut milk into 2 c measuring cup, add water to bring to 2-1/4 c, and cook in the regular way.

I used the cream on top of the can, and next time I think it would be better to spoon that off and perhaps save for sautéing, rather than use for the rice.

Make a marinade for chicken breasts:

1 c coconut milk — heat to simmer in small pot. Add:

1 hot pepper, minced
2 garlic cloves, minced
Ginger, grated, ~ 1 T or less (Will need same amount later for cooking chicken)
2/3 T fish sauce
1 T soy sauce
Star anise or smallish piece of cinnamon stick
Brown sugar, 1 T
1 T chili garlic sauce

Stir together, transfer to flat bottom bowl, and then let sit together and then cool to room temp.
Cut chicken into strips, and then large bite-size pieces.
Add to marinade. Refrigerate if going to be more than one hour until cooked. Can sit marinade 2-4 hours.

Heat sauté pan over medium high heat and add 1 T canola or coconut oil. Scoop chicken out of marinade and add to pan. Sauté for about 4 mins, turning. Right before removing, add reserved minced garlic, toss a bit for one minute, and then remove onto plate or atop rice on plate.

Nice served with plain steamed fresh local broccoli.
Otherwise add peas to rice, perhaps.
Or roast a sweet potato, in wedges. Or carrots, roasted or boiled/stove-top braised.

Coconut Thai-inspired chicken breasts

When you want to change up the preparation of boneless chicken breasts, try this simple marinade and technique. It’s akin to the classic Thai soy-fish sauce-chili-ginger flavor notes, with coconut milk added to mellow the whole thing and no lime for acid. It can be made in less time than it takes to cook rice, if you have not thought ahead to marinate the chicken. The chicken ideally would like 2 to 4 hours of marinade time, but if you’re pressed, less than one hour still works.

Put up a pot of coconut rice in your rice cooker. Easy: 1 c brown jasmine rice, rinsed and salt added to pot. Pour 1 can of coconut milk into 2 c measuring cup, add water to bring to 2-1/4 c (!), and cook in the regular way. (I used the cream on top of the can, and next time I think it would be better to spoon that off and perhaps save for sautéing, rather than use for the rice.)

Make a marinade for chicken breasts:

1 c coconut milk — heat to simmer in small pot. Add:

1 hot pepper, minced
2 garlic cloves, minced
Ginger, grated, ~ 1 T or less (Will need same amount later for cooking chicken)
2/3 T fish sauce
1 T soy sauce
Star anise or smallish piece of cinnamon stick
Brown sugar, 1 T
1 T chili garlic sauce

Stir together, transfer to flat bottom bowl, and then let sit together and then cool to room temp.
Cut 1/2 # chicken into strips, and then large bite-size pieces.
Add to marinade. Refrigerate if going to be more than one hour until cooked. Ideally marinate 2-4 hours.

Heat sauté pan over medium high heat and add 1 T canola or coconut oil. Scoop chicken out of marinade and add to pan. Sauté for about 4 mins, turning. Right before removing, add reserved minced garlic, toss a bit for one minute, and then remove onto plate or atop rice on plate.

Nice served with plain steamed fresh local broccoli.
Otherwise add peas to rice, perhaps.
Or roast a sweet potato, in wedges. Or carrots, roasted or boiled/stove-top braised.

Source: Jonathan Rosenberg’s Coconut-Marinated Chicken over Coconut Rice, p. 359 in One Big Table; a portrait of American Cooking by Molly O’Neill

Easy Curry chicken and eggplant

Ingredients:

boneless chicken breast, 1/2#

coconut milk, 1 can (Chaokoh brand is good)

red curry paste (Maesri brand)

eggplant, 300 g+, cut into large chunks. Or small Thai eggplants if available.

cilantro, chopped

optional: fresh peppers — hot or sweet; ginger, garlic, mushrooms, onions

Well it’s so 2017, but I have launched myself into (back into?) it with a purchase of yes, an Instant Pot. I read about Amazon’s one day a year sale on them, and again missed it this year but then read about Walmart competing with an even better model and for only 50 bucks I sprung. I have a honking-large 6-in-one pressure cooker, slow cooker and who knows what else because though I have washed it is in just sitting in the middle of my kitchen taking up an elephant-size share of real estate.

I thought I might try it last eve since I got out of the library the “butter chicken lady” cookbook called Indian Instant Pot Cookbook. Still too involved what with the making up the garam masala mixture before I even got to cooking and I was getting hungry, so I used my can of curry paste and cooked in my mother’s old-fangled dutch oven. Here’s what I did:

Sauté 3/4 can red curry paste in 1 T oil. (Or you can instead of oil, use the skimmed coconut fat/oil on top of the can of coconut milk.) Cook and stir for a couple minutes. Add one can of coconut milk and bring to a boil. (I think you can add some fresh ingredients before the milk, such as: fresh peppers — hot or sweet — ginger, garlic, mushrooms, onions and other sauté-type ingredients.)

Add boneless chicken breasts, cut into large pieces, and eggplant also cut up. Simmer covered for 20-25 minutes, stirring occasionally until eggplant is cooked through. Taste and correct with fish sauce, soy sauce and/or sugar.

Serve with rice garnished with cilantro.

IMG_6066

Roast chicken on a winter eve

Is it hygge or is it. . . . sloth? Whatever. Dinner hour approaches and we’re going to want to feed ourselves. If you have picked up a nice little chicken, and have around some storage vegetables, you are on your way to a delicious, no fuss hearty meal.

Take the chicken out and put on the counter for an hour to come to room temp. Leave there. Or take the extra step and put the naked bird on a plate, pat dry with paper towels and salt liberally. (If you’ve planned ahead you can strip the bird from its packaging a day before and salt and put in refrigerator uncovered. This amps up a crisp skin on the bird.)

Preheat the oven to 375.

I put S&P in a small bowl to use later on the bird after my hands get chicken-yucky. Get out:
Thyme sprigs and/or sage leaves
1/2 lemon
Garlic cloves, a few
Shallot, sliced in half
S&P in a bowl
olive oil in a little bowl
cooking twine for trussing (very optional)

Put the chicken in a roasting pan. Dry inside and out with paper towels. Try to minimize your contamination zone — the small bowls help that way.
Rub some salt and pepper into cavity of bird. Stuff with: thyme, garlic cloves, shallot and stuff the half lemon in last.
Rub the bird with olive oil all over and rub on some S&P.
Get out your twine, turn the bird breast side down and bring string across wings. Turn over and bring string across indentation between legs and breast, crossing string. Bring up and over tips of legs, crossing to draw in taut. Tie a knot and clip excess.
Dab on more olive oil & reapply S&P as needed.

Put into center of oven uncovered and bake 1-1/4 hours, perhaps basting and turning the pan mid-way. The bird is done when thermometer reads 165 in dark meat, or if you stab into leg or thigh with knife and it doesn’t look very pink. Take out, tent loosely and let sit 10 or so minutes before cutting up or carving.

Vegetables:
This is the best part!
Get out:
Carrots, 2-3
Turnips, peeled and cut into wedges or large cubes
fennel, cut into 1/6ths or 1/8ths depending on size of bulb
Potatoes, 2-3, scrubbed and cut into wedges
Red onion, 1, cut into LARGE wedges (otherwise they will disintegrate in roasting pan among sturdier root vegetables)

Garlic — Put a couple heads on a sheet of aluminum foil. Pour a little olive oil in top, cover up, making a little package, and put in oven on the rack to roast of 50+ minutes. Take out and it will sit nicely while everything else is getting finished cooking.
Put vegetables on a nice, heavy baking sheet in a little mound, and pour on some olive oil and some S&P. Rub in and give the veggies some space on the pan.
Put in oven and roast for about 45+ minutes, turning occasionally to prevent anything burning, and it’s nice to turn potatoes so they get a crust on different cut edges.

Serving:
Cut chicken into pieces with shears, cutting away back bone. And/or slice breast meat.
Put vegetables into a bowl with a big spoon.
Put garlic on a plate and pass to eat with potatoes and perhaps chicken.
Yum!

Oven-roasted (marinated) chicken thighs & vegetables dinner

So it’s Fall and a great time to turn on the oven and cook a meal there. Warmth and wonderful aromas, both.

When you want something other than a whole roast chicken, and want to amp up the flavor, choose chicken thighs and go strong on spices, including cumin, paprika, cayenne, thyme and perhaps za’atar and/or sumac.

Here’s a guide on how to proceed:

Marinate chicken thighs in Greek yogurt — or buttermilk — to which you have added juice of 1/2 lemon, 1 t turmeric, S&P and cayenne. Leave out for 1/2 hour or refrigerate overnight. Bring to room temp before cooking, or at least 1/2 hour.

Preheat oven to 425 degrees.

Put chicken thighs into roasting pan skin side up, wiping off some of the marinade, if desired. Sprinkle with paprika and cayenne and roast for 45 minutes or so, turning after half an hour or more; baste occasionally if desired.

Prepare potatoes by scrubbing, cutting into large chunks, drizzling and rubbing with olive oil, S&P. Put into a metal baking dish with a few garlic cloves, peeled, and sprigs of thyme, or rub dried thyme with your fingers, sprinkling into potato baking dish. Put potatoes with one cut side down. Add a splash of water, cover with aluminum foil, and bake for 20 minutes. After 20 minutes, remove cover, and if you like, turn potatoes with tongs to place down on another cut surface. Continue roasting for another 20 minutes. Then remove and let sit. Serve warm or room temp.

Roasted vegetables: Cut up fennel and red onion into large-ish chunks and place in roasting pan with oil, S&P, fennel seeds, cumin, then pitted olives at end. Maybe add sumac, or use za’atar instead of all other spices. Roast uncovered for about 35-40 minutes, turning occasionally especially near end of time. Add olives about 5 minutes before removing from oven. IMG_5388

Here’s where I got this from — can add chick peas to pan.

https://cooking.nytimes.com/recipes/1018910-sheet-pan-chicken-with-chickpeas-cumin-and-turmeric

 

 

Summer lentil salad extravaganza

When you find yourself with lovely local lettuce in early summer, and perhaps some leftover grilled chicken, cook up some Puy lentils and assemble a main course salad, great for a crowd. Pomegranate molasses adds a new flavor element to sherry vinaigrette brightened with lemon zest and juice.

Ingredients:
Stewed puy lentils, chilled
Chicken or vegetable stock for cooking lentils
Sherry shallot vinaigrette with shallots macerated in apple cider vinegar, lemon zest & juice, walnut & olive oil, sugar and pomegranate molasses
Leftover chicken, sliced thick or hard boiled eggs or boiled chilled shrimp (omit cheese)
Canned artichoke hearts and bottled roasted peppers, drained and rinsed.
Toasted walnuts (1 c), broken up when cool.
Little turnips, carrots sliced on mandoline
fresh herbs, minced — parsley and chives, at a minimum

Directions:

Cook lentils: Sauté diced carrots, celery, shallot in large saucepan. Add 1 t cumin, crumbled, ground pepper, and less than 1 t dried thyme, crumbled. When done, stir in chopped garlic and cook for one minute.
Stir in 1-1/2 c puy lentils, picked over and rinsed. Turn up heat and add stock to more than cover. Bring to a simmer and cook at least partially covered 20-30 minutes until barely tender — don’t let get mushy. Drain and chill.
Toast 1 c. walnuts in 350 degree oven for 7-8 minutes until fragrant. Let cool, then break up a bit.
Heat olive oil in small sauce pan, add couple garlic cloves cut in half and cook for a couple minutes until slightly browned and aromatic. Remove from heat and let sit.
Drain and rinse artichoke hearts; put on towel and blot dry. Put in bowl and pour garlic oil over them, adding more oil as needed.
Make vinaigrette: minced shallot and apple cider vinegar to macerate 15+ minutes. Lemon zest, lemon juice, sherry vinegar, walnut oil, olive oil, dash sugar (or honey) and 1-2 t pomegranate molasses, S&P. Taste and adjust acid, salt and sweetness as needed. Using a lettuce leaf is a good method of tasting.
When lentils are cool (or brought to room temp if cooked in advance), toss liberally with vinaigrette. Salt as needed.
Mince fresh herbs such as parsley and chives. Mix into lentils with walnuts.
Wash and spin dry lettuce leaves.
Clean turnips and cut thinly on mandoline with carrots and parmesan, if using. Cover and refrigerate to wait for salad assembly.

Assembly:
Lay lettuce leaves around outside of platter. Drizzle with vinaigrette. Dump dressed lentils in center. Top with chicken, artichokes and peppers. Sprinkle on coarsely broken up turnips, etc.