Feeds:
Posts
Comments

Archive for February, 2009

A couple years ago I got the book The Good Home Cookbook: More Than 1000 Classic American Recipes. It describes itself as having the recipes you would have learned from your grandmother. I think that it has a lot of recipes you would imagine your grandmother would have made. (One of my grandmother’s made a hambruger and mashed potato casserole with ketchup that I never tried-her cheesecake was phenomenal though.)

One of the quicker recipes is an oven fried chicken that uses mustard to coat the chicken. I get home earlier than Pat and usually have dinner done shortly after he gets home. I was going to make it after I did a couple quick sets of strength training exercises when Pat came home early. He kept asking about dinner so I handed him the cookbook. He did a great job (while asking many questions).

The oven is preheated to 400F. It’s best to start by putting grain mustard into a bowl. Panko crumbs, salt, pepper, and herbs of your choice (oregano this time) go into a different bowl. A sheet pan should be oiled or sprayed with oven spray. For 2, one large chicken breast cut into chunks works.

prep work

prep work

The chicken is dipped into the mustard and coated, then transferred to the bread mixture, and finally placed on the pan.

ready to go into the oven

ready to go into the oven

The pan goes into the oven for 20-25 min (really depends on the size of the chicken). The chicken should be flipped half-way though.

delicious and quick

delicious and quick

Dinner was done just as I was finishing my work-out. Delicious and I only had to yell suggestions out in between sets.

Advertisements

Read Full Post »

Improv Pasta

So I stared into my cupboard and fridge for inspiration for dinner the other night. I noticed we had pasta. I love it and you can do a lot with it, that would work. I saw an once of cream cheese leftover in it’s wrapper and a partial jar of roasted bell peppers. Ah ha! I sort of remember an Ellie Krieger show where she made pasta sauce with feta and roasted bell peppers.

I decided to get the water boiling for the pasta. Then, I cut the cream cheese into junks and threw it into the food processor.

cream cheese and bell peppers

cream cheese and bell peppers

I added the bell pepper pieces and processed it all together.

After the pasta finished cooking, I drained it and tossed it with the sauce. I grated a little parmesan over the top and called it good.

quick and delicious

quick and delicious

Read Full Post »

One Week-Update 2

So far, I basically cooked from the freezer and pantry. Pat bought more diet dr pepper (I have not been brainwashed by Top Chef, it’s been my soft drink of choice since college) but really no other groceries.

I’ll post some recipes, but mostly I have been finding items I picked up because they sounded interesting but never got around to making like panko bread crumbs and using odds and ends from other planned meals-leftover roasted bell peppers and cream cheese.

So far so good.

Read Full Post »

Top Chef Finale

I am so disappointed! I had Carla as my pick. I think she just had an off night. I really ended up liking her and her approach to cooking.

I didn’t think Hosea was all that impressive but I didn’t taste his food.

Stefan’s desserts seemed alright to me. I was interested in the carpacio since Colichio seemed to strongly dislike the technique but someone else at the table liked it. It’s so hard to say when you don’t taste it.

Overall, I am not very good at the Top Chef Fantasy Game.

Read Full Post »

A few weekends ago, I woke up at 4:30 in the morning and couldn’t go back to sleep.

Usually I read, but I had read all my books and magazines…Not much on TV…

I decided to make stock since I had a few chicken thighs leftover from a meal. I also had celery and carrots which I almost never have.

I threw them in a pot with an onion cut in half-I always have onions.

By 10:00, I had home-made stock!

chicken stock

chicken stock

Read Full Post »

Recipe evolution

This article got my eye on the UK Gaurdian about changing recipes. Someone wrote the author asking if they could leave celery out of a recipe because they didn’t like it. I leave things out all the time I don’t like. Although, I am less adventurous with baking where you can make a crucial mistake and not know it until your cake comes out of the oven.

I do try to mostly follow a recipe the first time when cooking but sometimes I don’t have ingredients or don’t have time to let something marinate for 4 hrs.

After the first time, it’s a free for all. In high school, I found a recipe for chicken vesuvio in the paper. Over time, I have changed the herbs, the amount of chicken, how the potatoes are prepped, how much oil…I make it from memory recipe now and recently found the clipping in my mom’s recipe box and almost didn’t recognize it. Over time, I change things for convenience and taste.

Read Full Post »

Chicken and Bean Soup

I found this recipe for White Chicken Chili on Runner’s World (they really do have good recipes)  but I ended up using it as a framework to make chicken and bean soup.

Since I am avoiding buying groceries (sort of on a whim without planning 2 wks worth of meals), I had to make substitutions. I changed the spices a lot and didn’t have any white beans to use.

I started with 6 oz of Vaquero beans and cooked them in enough water to cover them. I knew from experience they would turn everything a purple color if they all cooked together.

heirloom beans...

heirloom beans...

I cut up a large chicken breast and chopped garlic. I heated a little olive oil into a pan and sauteed the chicken, garlic, and a dozen pearl onions.

sauteeing chicken and vegetables

sauteeing chicken and vegetables

The chicken and vegetables got added to the crockpot with about 3 cups of chicken stock. I threw in 1/4 tsp ground cumin, 1/2 tsp red pepper flakes, 1/4 tsp chili powder, 1/4 tsp cinnamon, 1/2 tsp salt and pepper. (I did add a little salt to each bowl to finish before eating.) I cooked them on low for a few hrs.

I checked the beans and stopped them after they softened-maybe an hr.

I drained and rinsed the beans well. I know they lost some of their starches but I could not face purple chunks of chicken. I let them all simmer together in the crockpot.

all together

all together

After another hr, everything was done and I couldn’t wait any longer.

chicken and bean soup

chicken and bean soup

It was delicious although had I been willing to run out for a jalapeno, it would have been even better.

Read Full Post »

Older Posts »