So now I am making Orange Chicken with Carrots and Chickpeas from that same 1991 Woman’s Day magazine. The food editor, this time, left out the carrots from the ingredient list! And since the liquids make this dish quite soup-y I am cutting down on the amount of chicken broth.
- 3 chicken breasts
- 2 tablespoons panko breadcrumbs
- 2 tablespoons oil
Sprinkle breadcrumbs on the chicken, both sides. Cook in hot skillet with the oil for 6-8 minutes.
- 1 cup canned chickpeas; I used the leftovers from when I skillet-roasted a can of these with Middle Eastern spices. (great on top of salads!)
- 1 cup shredded carrots; these are from one of those packages from the produce department; it’s all I had in the house.
- 1 cup frozen peas; my addition; I plan to add more vegetables to everything we eat.
The liquids and seasonings:
- 1 cup chicken broth; this is a decrease from the 3 1/4 cups called for.
- 1 sprig fresh rosemary, leaves removed and minced roughly
- salt and pepper; a dash of each
When the chicken have cooked for those few minutes add the vegetables to the skillet along with the liquid and seasonings. Cover and simmer for 30 minutes.
The finishing touches:
- 3/4 cup orange juice whisked with 1/2 tablespoon cornstarch (original recipe called for one cup)
- 1/2 can of mandarin oranges; again this is my addition
Remove chicken and vegetables from pan. Add the orange juice to the pan and bring to boiling. This will thicken into a sauce. I added the chicken and vegetables back to the pan along with the mandarin oranges. And kept this warm until Hubby came home from work. (I’ve been home from work for at least an hour; he has a longer commute.)
This will serve as many people as chicken breasts used.
I put the title in quotes in case it is copyrighted or something. Where did that expression come from anyway? Hmm?
Okay, I am back from my quick internet search…
This recipe is from the 1991 Woman’s Day magazine article “Make the Chicken of Your Choice.” I made one of the seven choices before, Chicken Piccata. The choice for this dinner was Chicken with Broccoli and Dill. And as usual, I changed it up, just slightly.
So the changes I made were using a mixture of vegetables that did include broccoli but also had cauliflower, carrots, and yellow and green squash. I did not have red pepper but had a frozen mixture of red and green peppers with onions. All told it was about 4 cups of vegetables. They were cut large. I also used only two chicken breasts and unseasoned panko bread crumbs.
- slightly brown the chicken sprinkled with the bread crumbs in a skillet with 2 tablespoons of oil, 6-8 minutes
- add vegetables and liquid and seasonings
- cover and simmer for about 20-30 minutes; I simmered mine for longer just because I was waiting for Hubby to get home.
- I removed the chicken and vegetables; blended one cup buttermilk with a tablespoon of flour and teaspoon of dried dill weed.
- Add that to the skillet and stir over heat until slightly thickened. Well, I added a bit more flour because this was quite soup-y. I then added leftover Chinese rice to thicken it further.
This was delicious! It is basically poached chicken with different vegetables and flavorings. Who knew that poached chicken could be so good? I’ll make one of these “choices” next week. Stay tuned!
I had seen a steamed chocolate cake recipe on my Facebook feed and thought it would be interesting to try. New technique and all that. I got out all the ingredients and when testing the pans I found I did not have a large enough Dutch Oven. Shucks! I still wanted to bake something. So then I found another recipe I had saved from my Facebook feed and went to the good old faithful King Arthur Flour website. Thus I found myself making Gingerbread Pudding Cake. My mom used to make a chocolate pudding cake and I have made a lemon pudding cake and they are scrumptious. Here is the link: Gingerbread Pudding Cake.
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup molasses
- 1/2 cup milk
- 1 large egg
- 1/4 cup unsalted butter, at room temperature
- 1/4 cup granulated sugar
Instead of the separate spices I used the equivalent of KAF’s Gingerbread Spice mixture. I used 1/4 half & half diluted with 1/4 cup water for the milk. Everything else was as it should be. Preheat oven to 350 degrees F. Grease or butter an 8-inch square pan.
Whisk the flour with the spices with the baking soda and salt in a bowl. Set aside. Mix the molasses, milk and egg in another small bowl. Cream the butter and sugar together and add the flour mixture and molasses mixture alternately. Pour batter in prepared pan.
For the pudding mixture:
- 1 cup light brown sugar
- 4 teaspoons cornstarch
- 1 1/4 cups hot water
- 1/4 cup unsalted butter
Mix the brown sugar and cornstarch. Heat butter and water just until butter melts. This was about 1 minute in the microwave. Add liquid to sugar mixture. Pour carefully over the batter in the pan. Bake for 28-30 minutes. The cake part should test done.
Serve warm. I served this with whipped cream. For leftovers, put scoop of cake and pudding (on bottom) into microwave safe dish/bowl and heat for 20-30 seconds, depending on the power of your microwave.
I’ve been on vacation camping in the Adirondacks, but I am back home. No more camping until next year.:(
Anyway, I was flipping back through the pages of my big French Feasts cookbook to look for the Breton Butter Cake to make to take on vacation when meeting up with my sister. I wanted her and her husband to taste this creation. I find a recipe that is cake AND a filled cake at that. Is this the real French butter cake? I’ll have to make it and find out. The ingredients are basic cake.
- 3 eggs
- 3/4 cup sugar
- 2 1/2 cups all-purpose flour
- 3/4 cup butter
- 2 1/2 teaspoons baking powder
- 2 1/2 tablespoons light rum
- 1 egg yolk for brushing on top
- filling of pastry cream or jam; I used about 1 cup blackberry/blueberry preserves
Whisk the eggs and sugar until pale and thick. I did this with the KitchenAid stand mixer. Whisk the flour with the baking powder.