Mikie is at the hospital on a pitocin trip sp here he comes.
The Oscars were enjoyed John and I watched over Chinese. he's 61. These men are all too old for me.
Jim is coming tonight for fish, salad, beans and the bachelor wedding. Also too old but gentle and nice. Ge's in for surgery tomorrow.
Then there was a earthquake in Turkey today too 6.? They have a lot there.
Arroz con Pollo
Ingredients:
•1 cup dry white wine
•Pinch of saffron
•6 chicken thighs (6 ounces each)
•Coarse salt and freshly ground pepper
•1/3 cup extra-virgin olive oil
•1 large onion, finely chopped
•2 tablespoons minced garlic (2 to 3 cloves)
•1 large tomato, diced
•2 dried bay leaves
•4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
•3 cups short-grain rice, preferably Valencia (can substitute Arborio)
•1 cup pimiento-stuffed green olives
Instructions:
1.Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
2.Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
3.Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.
Notes:
•I omitted the tomato because- well, I forgot to buy one!
•Make sure you use a large enough pan. Chicken broth overflowed onto my stovetop more than once- whoops!
•I used a pinch of saffron, but next time I'd use a really really large pinch.
•There was a lot more rice than chicken, perhaps because we used skinny organic free-range chicken thighs. Anyway, I took the leftover rice to work as part of my lunches, and it tasted great cold! So, enjoy the leftover rice if you have some.
Giada's Lemon Ricotta Cookies Inspiration: Giada De Laurentiis
Ingredients:
Cookies:
•2 1/2 cups all-purpose flour
•1 teaspoon baking powder
•1 teaspoon salt
•1 stick unsalted butter, softened
•2 cups sugar
•2 eggs
•1 (15-ounce) container whole milk ricotta cheese
•3 tablespoons lemon juice
•1 lemon, zested
Glaze:
•1 1/2 cups powdered sugar
•3 tablespoons lemon juice
•1 lemon, zested
Instructions:
1.Preheat the oven to 375 degrees F.
Cookies:
2.In a medium bowl combine the flour, baking powder, and salt. Set aside.
3.In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.
4.Add the eggs, 1 at a time, beating until incorporated.
5.Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
6.Stir in the dry ingredients.
7.Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.
8.Bake for 15 minutes, until slightly golden at the edges.
9.Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
10.Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
11.Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.
12.Let the glaze harden for about 2 hours.
Notes:
•I am revisiting a few recipes I published when first working on this blog, before I had many readers or my dSLR. I hope you enjoy these!
•Make sure you don't overbake these- they may not look done at the suggested time, but they are. :)
•It is very important to let the glaze harden before you store the cookies.
•I have not had much luck storing them in sealed containers- I think it's better to cover them loosely with plastic wrap or tinfoil and serve them within a couple days.
•These may make you famous with your friends, family, and colleagues. Everyone loves them!
Quinoa Salad with Cucumber Ingredients:
•2 cups water
•1 cup quinoa, rinsed
•Coarse salt
•1 small shallot, finely chopped
•3 tablespoons champagne vinegar
•1/2 teaspoon red-pepper flakes
•1/4 cup plus 3 tablespoons extra-virgin olive oil
•1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
•3/4 cup finely chopped fresh flat-leaf parsley
Instructions:
1.Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
2.Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
3.Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.
Notes:
I substituted white wine vinegar for the champagne vinegar and used a regular cucumber.
While this was ok, I think it would be even better with some feta or ricotta salata cheese added-- or kalamata olives or diced red bell pepper.
Pioneer Woman's Restaurant-Style SalsaIngredients:
•1 can (28 Ounce) Whole Tomatoes With Juice
•2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
•¼ cups Chopped Onion
•1 clove Garlic, Minced
•1 whole Jalapeno, Quartered And Sliced Thin
•¼ teaspoons Sugar
•¼ teaspoons Salt
•¼ teaspoons Ground Cumin
•½ cups Cilantro (more To Taste!)
•½ whole Lime Juice
Instructions:
1.Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
2.Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Notes: I used one large jalapeño, including the ribs and seeds. I would describe the salsa as medium-hot. Tim loves spicy food, so I'll probably use two next time. This makes a lot, but we ate the entire batch within a week.
I make my own salsa in summer using fresh tomatoes, but I never had made it in winter. This recipe is so good! I think it may be my favorite salsa of all time.
Bok Choy SaladIngredients:
•4 teaspoons rice vinegar
•1 tablespoon soy sauce
•1 teaspoon toasted sesame oil
•3/4 teaspoon sugar
•5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)
•2 tablespoons chopped cashews
Instructions:
1.Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy. Top with 2 tablespoons chopped cashews.
The Easiest
Chicken Chili Inspiration:
The last week of regular season NFL football
and
Pink Parsley's recipe
Ingredients:
•4 cans white beans, drained and rinsed
•3 boneless, skinless chicken breasts, trimmed of fat
•8 ounces Pepper jack cheese, cut into 2-inch cubes
•2 cups salsa
•Optional garnishes: shredded cheese, sour cream, avocado, sliced green onions, crushed tortilla chips, extra salsa, tabasco
Instructions:
1.Combine the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours.
2.Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes.
Notes:
I thought that a little more tomato would be good. I'd consider replacing one can of beans with one big can of stewed tomatoes or additional salsa, and I'd maybe add a little cumin.
Sesame Chicken Pasta Salad Ingredients:
•1/4 cup sesame seeds
•1 (16 ounce) package bow tie or similar-shaped pasta
•1/2 cup vegetable oil
•1/3 cup light soy sauce
•1/3 cup rice vinegar
•1 teaspoon sesame oil
•3 tablespoons white sugar
•1/2 teaspoon ground ginger
•1/4 teaspoon ground black pepper
•3 cups shredded, cooked chicken breast meat
•1/3 cup chopped fresh cilantro
•1/3 cup chopped green onion
•1 can baby corn, sliced
•1/4 diced red bell pepper
•1/2 cup julienned carrot
•1 cup blanched and sliced snow peas
Instructions:
1.Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2.Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3.In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4.Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, green onions, and other vegetables.
Notes:
•I made the chicken mixture and kept the pasta separate. The chicken tasted even better after the flavors melded overnight. Each morning, I prepared a to-go pyrex dish with the chicken mixture on the bottom, with pasta and baby spinach leaves sitting on top. This way the pasta didn't soak up all the dressing. I then mixed it right before lunch.
•Change up the type and amount of vegetables to your liking. Water chestnuts may be an option if you care for them. I blanched the snow peas in the pot of boiling water, removed them, then boiled the pasta.
•For the shredded chicken, I poached two bone-in chicken breasts using The Kitchn's method.
•After I took the photo I realized I forgot the sesame seeds and had to re-mix--whoops. It looks even better with all the toasted sesame seeds!
