Not just another lemon chicken

Hubby has been retired for a couple years now and has “taken over my kitchen!” He does most of the grocery shopping and cooking of weekday meals. At times I miss the planning and prepping for our meals but am also grateful that it does not all fall on me when I come home from work. I am still in charge of the baking and desserts but it is summer and usually much too hot to bake.

This recipe is adapted, but not too much, from Eating Well via my local newspaper’s Flavor section that comes weekly wrapped around all the ads for the grocery stores and more. I look through this for any interesting tidbits about food, wine, and cooking. I read this recipe and realized I had the ingredients, mostly, and chose a weekend day to cook. And had fun doing so.

First gather the ingredients. And chop and mince as directed. And cook the rice.

  • 2 large onions, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil and more
  • 8 chicken thighs
  • 1/2 teaspoon salt, or thereabouts
  • 2 teaspoons turmeric
  • 1 teaspoon paprika
  • generous pinch of saffron
  • 1/2 bag of frozen spinach
  • 4 cups cooked brown rice; I used Jasmine rice.
  • 1/4 cup lemon juice and more

Preheat oven to 375 degrees F. Spray 2 8×8-inch baking pans with oil or cooking spray. One of these will be frozen. Two meals are gotten out of this cooking episode.

Put oil in a skillet and brown the chicken on both sides. Put on plate and set aside. Pour off all but one tablespoon of fat from the pan.

Add a little bit of oil and the onions with 1/4 teaspoon of the salt and cook until golden and soft. Stir in spices and cook 2-3 minutes more, stirring. Put on a plate and set aside.

Add spinach to pan and cook until no longer frozen. Then add lemon juice, the remaining salt, and half the onions. Oh, and add the rice and cook and stir until rice is completely coated, about 5 minutes. This has a wonderful aroma and beautiful color.

Divide the rice mixture between the two prepared pans. Top each half with 4 chicken thighs and then the rest of the onions. You will cover one pan with foil and freeze and the other also with foil but to bake.

So at this point I looked at the chicken and was concerned that I did not brown them sufficiently. So I added a touch of oil back into the skillet and browned the chicken again. Then there were nice browned bits on the pan so I deglazed the skillet with additional lemon juice and then poured this “lemon gravy” on top of the chicken in the square pans. Then wrapped one in foil and stuck it in the freezer to be used within one month or so. At that time it is to be thawed overnight in the refrigerator and about 10 minutes added to the baking time.

Bake the other pan at 375 for 30 minutes, then uncover and bake 5-10 minutes longer. A thermometer stuck in the chicken should register 165 degrees F.

Reviewing this recipe makes me realize it is more fussy with the various “setting asides” and the numerous spices, than I usually go for but this was absolutely delicious and worth it.

Guinness Stew with Puff Pastry

Hubby and I were watching some obscure British tv show from the 70s or 80s and one of the characters made reference to marinating beef in Guinness overnight for a steak and kidney pie. We looked at each other, put the TV show on pause, and started brainstorming a Guinness Stew. For some reason Hubby added that it needed puff pastry; so we were really talking about a beef pot pie. He was thinking of Beef Wellington. He traipsed off to the grocery store the next day to get potatoes as that was the only thing we did not have on hand. Here’s the result:

Please don’t look at the less than pristine clean stove!

First, I have beef stew meat in the house thanks to my neighbor who overbought on her meat delivery system. I did send the Hubby out to look for frozen puff pastry when he bought potatoes but since we go to the discount grocery stores there was none to be found. Hubby is concerned, as am I, that it could be considered a waste of good beer to put too much Guinness in the stew. And I needed to decide whether or not to marinade the stew meat.

  • 2 pounds stew meat, already cut into chunks; I chose not to marinade this.
  • approximately 1/2 cup flour for divided use
  • salt and pepper
  • 1/2 teaspoon Fine Herbs
  • 2 large red potatoes, scrubbed with skin on
  • 1 large onion
  • 3-4 medium carrots; I had one large one and two medium
  • 1 garlic clove
  • about two cups beef broth
  • 1 can (14.5 ounces) Guinness stout, divided use
  • oil for the pan; we use olive oil
  • one sheet Puff Pastry; for some reason I decided to make the real thing by hand!

Chop the vegetables and mince the garlic in large bite size pieces. The exact amount of vegetables is not important in stews and soups. More can be added for large families. Dredge the stew meat in about 1/4 cup flour seasoned with salt and pepper. Put oil in a Dutch oven or large skillet and brown the meat. Stir this around a bit to get all or most sides. Add the vegetables and 1/2 the can of Guinness. Pour other half of beer into glass and serve to Hubby. Add the beef broth to the pot along with the Fine Herbs unless you thought in advance to mix the herbs with the flour that dredged the beef. At this time rinse the beer can and add that water to the pot. Why not? Add more broth or water to almost cover the stew mixture. Stir this and bring to a boil. Cover and let simmer for 45 minutes or so. Test the carrot for doneness. Mix the rest of the flour with a bit of cold tap water and stir into the stew. This will thicken the stew and you can use more flour for a thicker broth.

Prior to all this I made Puff Pastry using Jacques Pepin’s recipe for the real thing. This is not a rough puff. This is three cups (one pound flour) and one pound butter. The only thing else is ice water and a little salt. This is made with four turns of the dough which I may have miscounted and done five. This will give your upper arms a work out rolling this stuff out so many times. But look at the layers!

When the stew was complete and the puff pastry had rested in the refrigerator for an hour, I turned the stew out into a casserole dish. Actually Hubby did this as I sometimes have difficulty picking up heavy objects on occasion. Getting older is not just getting wiser. It also means recognizing that one does not always have the capability of one’s youth, and it is nice to have a partner.

I rolled one-third of the pastry into a rectangle. This was a bit of work so the resulting rectangle was not quite as big as I had hoped. I placed this on the stew and popped it into the oven that was heating to 425 degrees F. Thirty minutes gave the pastry a nice color and crusty outside. The part on top of the stew was not crisp and one would not expect it to be if you think about it. In hindsight, Hubby suggested baking the pastry on a sheet pan and then placing it on the stew. That would insure crispy all the way through.

It was absolutely delicious. The taste of the stout came through for a subtle difference for a beef stew.

I now have two pound of puff pastry in the freezer. It needs to be used within a few months. What to make next?

tomatoes, garlic, and mushrooms

These aren’t really recipes but comments on throwing ingredients together to make meals. Yes, I suppose that is what makes  a recipe. Anyway the amounts of the vegetables in the following meals will be entirely up to you and what you have and want to use.

This is a bunch of tomatoes, garlic, and mushrooms served over egg noodles. My Hubby likes egg noodles. When he makes pasta he cooks bunches of it. He does this for tuna-noodle in the summer and with spaghetti which then becomes his spaghetti pie. I try to cook just enough for the meals I am planning.

I have vegetables delivered weekly from Imperfect Produce. You can google that and see if it would be right for you. I may have mentioned it in a previous blog but am not sure. So I had a bunch of tomatoes that arrived green. I let them sit on my counter for a couple of weeks and they did turn red. Meanwhile I had 3-4 other tomatoes in a weekly delivery. And the mushrooms have been very nice lately. I am still trying to put more vegetables in our meals. We’ve done a lot of big roast ups of whatever vegetables are on hand but Hubby has let me know that he is done with broccoli!

  • 6 or so smallish tomatoes
  • 3 cloves garlic
  •  8 ounce package white mushrooms
  • Italian seasoning to taste
  • Egg noodles or pasta of your choice
  • Grated Romano or parmesan cheese to serve

Boil water and cook the noodles. This will take 5-8-10 minutes depending on how al dente you like your pasta. You can use whatever pasta you have on hand. This might be nice with bowties.

Slice the garlic and sauté in oil or butter. Slice mushrooms and add to pan. Roughly chop tomatoes and add them to the skillet and stir together with a few shakes of the seasoning. The garlic will take about 3 minutes; the mushrooms add 5, and then the tomatoes for about 5 more.

Drain the pasta. We put our pasta in the bowls and then add the tomato mixture. Serve with grated cheese. Enjoy!

On Food and Drink and not-Drinking

In sticking with my commitment to Dry January my new mock-tail is the Not So Dark and Stormy. I like the taste of Ginger Beer. My sister does not. Ginger ale is okay but can be sweet tasting, even the diet version.  Ginger Beer tastes more grown-up. So my drink is really not a Not So Dark and Stormy from the internet recipes. I had to look that up so I would know whether I made this up. I probably made my mock-tail but apparently not the name.

I found a six-pack of diet Ginger Beer at my local Walmart and after a few seconds of deliberation put it in the grocery cart. When I make the boozy cocktail I use spiced dark rum. I think to myself, “Self, why not spiced tea?” I have been enjoying chai type spiced tea from various brands but I prefer the non-caffeinated types. So I brew a strong cup of tea and let it sit until room temperature. Basically leave the tea bag in this whole time. Put ice in a tall glass, pour to half full with the tea and top off with Ginger Beer. Nice and refreshing! A lime twist would be the finishing touch but I did not have any.

The above is not a dish one should have on a weight loss eating plan. Pie crust is fat and flour and how can that be diet friendly? But I have only the top crust on this pot pie which is mostly vegetables anyway. I was debating between a quiche and a pot pie. I tried to roast the veg but they just cooked in the oven. I had one small and thin frozen chicken breast and diced this up to sauté with half an onion. And it worked well in the cast iron skillet; goes from stove top to oven in seconds!

  • ½ very large bag Asian stir-fry vegetables ( discard or save sauce packet for later), roasted
  • ½ onion, diced
  • 1 chicken breast, or more if you prefer, diced
  • Olive oil for the skillet
  • ¾ cup evaporated milk + ½ cup vegetable broth
  • 1-2 tablespoons flour
  • Seasoning of choice, I used a salt-free combination from a craft booth at the RV show similar to Mrs. Dash
  • One ready-made pie crust

Roast vegetables. Sauté onion and chicken in skillet with oil. Sprinkle with flour and add liquid and seasonings. Simmer slightly. Stir in the roasted vegetables. Make lattice with pie crust and put on top. I sprayed the crust with butter flavored cooking spray and sprinkled more seasoning on top. Bake at 350 degrees F for 35-45 minutes. Hubby said he wasn’t particularly hungry but he ate his portion happily.

Thoughts from my kitchen table:

What have I been thinking about these past weeks: Results of Dry January.

Dry January is supposed to have health benefits including improved sleep, improved mood, saving money, brighter skin, stronger immune system, more energy, and weight loss and better liver function. I can’t measure the liver function but let’s evaluate the rest.

  • I have not noticed any improvement in my sleep. Sometimes I sleep well, sometimes I don’t. This has not changed.
  • Improved mood: not particularly. But maybe. I don’t feel like going to work some days but that is because Hubby is home and I would like to be retired. I may have been feeling a little down at the first part of the month but that may have been post-holiday blues. My December was full of activities including a trip to Jamaica to see my son get married. And that was a fun time. My sister and her husband came out and we sat in the pool chatting, swam in the ocean, ate really good food and just relaxed. Flights got cancelled and trip home was two days instead of one. Between Thanksgiving and New Year’s we had visits with all 4 children (all grown) and two grandchildren and Christmas Eve and morning in New Hampshire with the grandchildren. So the beginning of January was the start of quiet; all the activity was over. And then there is the news, of course, and that will dampen anyone’s mood!
  • Saving money: definitely. An O’Douls at the bar on Trivia night is $4 instead of $7 for a Guinness. The bottle of wine that was opened after Christmas still sits on the counter. I don’t think we’ve gone to the liquor store at all this month.
  • Brighter skin: I have no idea. I’m an older woman who has a few wrinkles as it is. I have few if any blemishes either. This one is probably a wash. Actually I only wash my face with water. I do not wear makeup so water is good, no drying soaps, and no goopy creams.
  • Stronger immune system: I had a nasty cold virus for 3-4 weeks but by the time I went to the doctor she said I was on the mend. She recommended the time honored use of turmeric, ginger, and honey from the wisdom of grandmothers. This depends on who is your grandmother. Mine would have recommended chicken soup and hot tea with lemon and honey, not to mention Vicks Vaporub!
  • More energy: maybe. I have started sewing again. I believe I have had fewer days of coming home from work and just collapsing on the sofa. Bedtime remains at 9-9:30 PM. I have also spent more time reading in the evening and a little bit less vegging out in front of the TV. But there may be more to this than the giving up of alcohol.
  • Weight loss: 2 to 2 ½ pounds. There are a lot of factors besides giving up the drink that contribute to this. But I won’t argue with this result. More on this weight loss journey and these other factors in another post.

What I did enjoy about Dry January was the “not feeling impaired” sensation after having a drink. Not that I get drunk or even tipsy, but I can feel the alcohol after even one drink sometimes, especially a mixed drink. This is probably the buzz that people seek and enjoy. The recommended about of alcohol for women is one drink per day and no more than 7 drinks per week. It is easy for me to have two glasses of wine in an evening and even if not every night this still can add up to more than 7 glasses a week. I also enjoyed the search for non-alcoholic drinks. I plan to seek out non-alcoholic beers to enjoy as well as drinking more Ginger Beer (diet, no need for empty calories). I’m sure my liver and brain will thank me.

Oh and I broke my fast on January 31st (as planned) with a glass of a nice red wine blend. at a gathering with friends over salad, pizza, and a fabulous dessert.

Now that my commitment is over I can have a drink whenever I choose to. But do I really want to? I am hoping that how much and how often changes.

Camping is my Happy Place

I’ve been camping. So baking and cooking has not been occupying my time. Sitting in the backyard weeknights is a good place too. I decompress from work there. I watch the birds. The same ordinary backyard birds. I did see a goldfinch this week. Actually that was while camping in New Hampshire. The biting flies were still at it. Mountain lake for swimming, campfires for roasting marshmallows, grandchildren for chasing around the fields with bats and wiffle balls. Bicycles for riding…into the woods to sit by the river…almost getting thrown into the ferns and poison ivy by the exposed tree roots on the path. Camping is my happy place. And that campground is one of our favorites. I have three more camping adventures planned for the season. That just seems too few for me.

We had a gourmet meal while camping. Beef filet wrapped in bacon, stuffed baked potatoes, garden salad, and fresh focaccia bread. Voila!

The secret here is the beef filet are from a package already prepared and ready to cook. Hubby had baked the potatoes ahead of time and stuffed them at the campground to heat on the grill. The salad greens and the bread were fresh from the Keene farmer’s market that morning. A tasty meal that we ate under the canopy while listening to the now gentle rain tapping on top. It always rains when we camp.

But then:

And, of course, there is the cast iron all-in-one breakfast: sausage patties with eggs and sauteed leftover potato, onion, with cheese on top.

Turkey Dinner

Due to the various arrangements and travels of family members through the last winter holidays, Hubby and I did not get to enjoy a traditional roast turkey dinner with all the trimmings. But we had a 15 pounder in the freezer. Well, it was time. Hubby roasted the turkey and made his famous stuffing. He also made smashed potatoes. I made the turkey pie and cranberry sauce. It is nice having a house-husband around. When I came home from work I just had to make the gravy.

Betty Crocker’s recipe was used for the cranberry sauce. Unfortunately it did not gel. It was tasty but did not gel. My daughter had that problem a few years ago. We did not figure out why.

  • 4 cups cranberries
  • 2 cups water
  • 2 cups sugar

I admit I halved the recipe. Was that the problem? I also did not follow the instructions strictly. But I never had in the past either. One is supposed to bring the sugar and water to a boil and boil rapidly for 5 minutes before adding the cranberries. Once added boil this for an additional 5-8 minutes. So I brought the water and sugar to a boil, maybe let it boil a minute or two, then poured in the cranberries which were frozen. I let this boil away for 10-15 minutes since I failed to watch the clock.

Meanwhile life goes on. Hubby continues to job search. He keeps busy doing various household tasks and chores and reads books and listens to the financial reports. (I’m counting on him to make our millions in the market so I can eventually retire.) Grandson turned 3. Our debit cards got hacked. We can’t seem to lose weight, even though I walk to and from work most days. We watch too much Netflix and complain about no content. I got a bird book and have casually taken up bird watching. But now that I am looking, the birds are not staying put long enough for me to figure out what they are. Ordinary life is a good life. Blessings to all!

Quinoa casserole: inspired by Betty

To be fair my 1978 edition of Betty Crocker’s Cookbook has no mention of quinoa anywhere in it. Not that quinoa was not known but it was not the superfood in popular cooking at that time. We older people struggled to learn how to pronounce the word.

I was actually looking for a recipe for sausages and rice that did not have tomatoes. We had been eating out at an Italian restaurant weekly and I wanted something differently seasoned. I also wanted something with vegetables. The following meal is inspired by Betty’s Rice and Corn Bake, page 109. That recipe is basically rice, corn, cheese, eggs, and milk. Mine is a little different.

  • 2/3rd pound chicken sausage link cut into 1 inch pieces and sauted. The sausage I had was flavored with spinach.
  • 2 cups frozen mixed vegetables; I thought about using only corn but I like color in my foods.
  • 4 cups cooked quinoa; I had thought about using brown rice; maybe next time.
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 3 eggs
  • 3/4 tsp dry mustard
  • salt and pepper to taste
  • 1 tomato, sliced

Cook the quinoa as directed by the package. I cooked what I thought was the amount for 4 servings: 1 cup quinoa in 2 cups of water. Cook the sausages in a bit of oil. Heat oven to 350 F.

Now combine. First mix the vegetables, quinoa, and sausages in greased 2 quart casserole or baking pan. Sprinkle cheese on top. Combine eggs, milk, and seasonings. Pour this over the food in the pan. Place slices of tomato on top. Now bake for 40-45 minutes.

This made for a tasty and filling dinner. Hubby and I like to have “dinner in a bowl”. I deliberately arranged the tomato slices to make four servings. This was a lot of food and I wanted to insure two meals.

After thoughts: This is a lot of quinoa. I should have cooked 1/2 the amount. Actually I think brown rice may be a better choice for more appealing texture.

“Butcher’s Wife’s Pork Chops”

This is my version of the titled recipe in my French Feasts cookbook. This is cooking without really measuring and just adding as one goes along. Here are the ingredients as best I can estimate.

  • 2 pork chops, end cut
  • 1/4 cup panko bread crumbs
  • salt and pepper to taste
  • 2-3 Tablespoons of olive oil, divided
  • 2-3 strips of bacon, chopped
  • 1 sweet onion, chopped
  • 1/2 cup shredded carrots
  • 1/2 cup sliced roasted red peppers, from a jar
  • 1 clove garlic, minced
  • 1-2 cups fresh spinach

Bread the pork chops while heating 1 Tab of olive oil in cast iron skillet. Salt and pepper them as well. Cook these until crispy brown about 3-4 minutes per side over medium heat.

Meanwhile, cook bacon in another skillet and add the onion. Add some olive oil as needed. Toss in the garlic and cook this for at least 5 minutes until the onion begins to soften. Now add the carrots and red peppers. Add salt and pepper to taste, or just some pepper. The bacon may be salty enough. Cook this for another 5 minute so the vegetables have softened. Stir this a few times. When this has softened enough for your liking put the spinach on top. Cover this with a lid and cook another 5 minutes to wilt the spinach.

IMG_2120

I served this with plain quinoa. After plating our dinner it occurred to me that I should have spread the quinoa over the plate, added the pork chop, and placed the cooked vegetables on top. Oh well. It was a nice meal, so much so that we sat at the kitchen table to eat instead of on the couch in front of the television.

The vegetables and quinoa would make a nice vegetarian meal, just leave out the bacon. And the vegetable quantities could be increased very easily.

Enjoy!

One Pan Chicken Dinner

I don’t think the title is original. I have seen and read many postings for one pan dinners lately. This is my version. I have taken inspiration from various postings, too many to list, so if one of them is you, thank you! The primary inspiration is here.

I have a bunch of lemons leftover from the latest lemon meringue pie birthday. Hubby and I just went grocery shopping and he picked out some small red potatoes. I wanted to do something a little different than the lemon chicken recipes I usually make. So I add paprika. My Anheuser Busch cookbook has a nice crockpot Paprika Chicken recipe but I’m roasting this in the oven.

  • 4 small/medium sized chicken breasts
  • 8 medium sized red potatoes
  • 4 carrots
  • 1 onion
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 2 plum tomatoes
  • 1/2 cup lemon juice
  • scant 1/4 cup olive oil
  • 1 Tablespoon paprika
  • 1/2 tsp minced garlic (from a jar)
  • dried thyme, a few shakes from a shaker jar
  • 1 lemon, sliced
  • salt and pepper to taste at serving

I mixed the juice, oil, and spices in a large bowl while Hubby chopped the vegetables. He cut the carrots into “pennies” which I thought would be too small but turned out perfectly. The other veggies were cut into one inch chunks. Put these into the bowl with the juice and mix to coat.

Oil the roasting pan and distribute the vegetables in it. Reserve the juice. Now put the chicken breasts in the juice to coat them. It will not be a thick coating as the juice mixture is very thin. Nestle the chicken in among the vegetables. Sprinkle with thyme and distribute the lemon slices on top. Hubby suggested pouring the juice on top of this before baking, so I did.

Here is the before baking/roasting picture and then the served dish.

I bake this at 350 degrees F for one hour. The chicken is done. I remove the chicken and Hubby helps pour the juice onto the chicken. I cover this to keep warm while I raise the oven temperature to 450 F and roast the vegetables for another 15-20 minutes.

This was a nice dinner. It had good flavor and not just lemon. The chicken was moist and not overcooked. I think using the juice in the first baking kept the chicken from drying out.

Stuffed peppers, my version

So, I asked Hubby what should we do with the two green peppers languishing away in our fridge’s produce drawer. Mind you, I have stored these in there in one of those mesh produce bags so they are doing just fine. I forgot to take them camping with us so now I feel they need to be used. Hubby suggested stuffed peppers. I’m thinking I have not made stuffed peppers but once in my life and Betty Crocker had me blanch the peppers before stuffing. What a hassle that was! But I figure I would give it my best shot anyway. I looked up a more modern recipe and found that blanching was not essential. Yay! As I am making these for our dinner one weeknight after work, I begin to add all sorts of ingredients. It becomes another version of Southwestern Quinoa salad that I had just thrown together. There are differences so just bear with me. Thanks!

  • 4 small yellow peppers
  • 1 small onion
  • 1/4 cup ground beef (I confess, I diced up one frozen pre-formed burger pattie.)
  • 1/2 cup frozen corn
  • 1 can tomatoes with chilies
  • 1 can black beans, drained and rinsed
  • 1 1/2 cups quinoa (I again used the boil-in-bag kind.)
  • 2 medium sized green bell peppers
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon jarred minced garlic
  • a few grinds of fresh pepper
  • and don’t forget the cheese: 1/2 cup shredded
  • olive oil for sauteing

Chop and dice the onion and yellow peppers. Saute these in a bit of olive oil until nicely aromatic. Also add the garlic. (I forgot garlic until later, oops!) Brown the ground beef in this concoction and season with cayenne and black pepper. Get that all nicely browned together. Oh, by this time I am remembering to cut the tops off the green peppers and dice the tops and add this to the skillet. Use a large-ish skillet. Add the corn and stir this around for a bit of a saute as well.

Meanwhile cook your quinoa as directed on the package. Drain or fluff when appropriate. Add the can of tomatoes and the can of drained black beans. Taste for additional seasoning. Add the quinoa and stir all together. This in itself would make a nice meal. But I’ve got these two bell peppers with the tops cut off and the membranes removed sitting like wobbly cups on my cutting board, so let the stuffing begin.

I have semi pre-heated my oven to 350 degrees F. I’m taking a big chance here and hoping this won’t undo the nice cooler house temperature that the cooler weather has brought us over the past two days. My kitchen is not air-conditioned. The small unit in the dining room does not reach it well so we close it off so the dog can stay cool enough at night to breathe. But I digress.

Find a suitably sized baking or casserole dish (this one is 1 1/2 quarts). Spoon the filling into the two peppers. Then spoon the remaining filling all around. Now top each pepper with cheese. Truth be told the only shredded cheese we had was a “pizza blend”, but cheese is cheese! Cover the casserole dish with foil and bake for 15 minutes. Then uncover the dish and bake another 15 minutes. The peppers will be al dente but that is the way we like them.

Enjoy! The leftover filling will make a good take-to-work lunch.