Chicken Salad with cherries and almonds (AKA the lightbulb came on about organization)

Good morning

In the quest to become more organized while cooking, and, not waste as much food, I had the brilliant idea this weekend that when I bought foods that lent themselves to the sous-chef treatment, I would pre-prep them the minute I got home and put them in containers. 

I have been so much better in the past year about buying non-processed foods.  I wasn't all that bad before.  For instance, I almost never would buy frozen packaged foods, but, I did buy more boxed food than I do these days.  I still buy canned foods but I figure those have minimal processing especially if you label read. 

However, buying fresh means you gotta start eating them right away.  And not lose interest in them.  My theory is that I'd buy all this good stuff, but since my food planning is non-existent - primarily "last minute" ideas, I'd open the fridge, see everything still in wrapping (like celery, cauliflower, rotisserie chicken) and pass it over in favor of something easy.

So, tada.  My Sunday afternoon, after a lovely brunch with friends, consisted of food shopping and when I got home, a glass of chardonnay and some food prep.  In addition to making my crock pot mac and cheese (posted yesterday) I also chopped and bagged the celery, chopped and stored the fresh mango, and shredded the rotisserie chicken.  All in containers, waiting to be used.

And just now, moments ago, I decided to make easy chicken salad for a sandwich at lunch.  Pulled out the chicken, ready to go.  Pulled out the celery, ready to go.  I buy dried cherries like they are going out of style, and I always have almonds and walnuts handy.  The almonds are toasting. 

A little fresh lemon, some mayonnaise (not from scratch, that will be another time), and it's all tossed together.  I'm hoping this organization will pay off - I hate wasting food. 

Recipe:

Rotisserie chicken, shredded
Chopped celery (as much or little as you like)
Handful of dried cherries
Toasted Almonds
Mayo
Lemon juice
Salt
Pepper

Toss it all together.  I imagine some onion would have been good, too.

For contrast, here was one item from the fantastic Sunday brunch at Orso:

Bacon Sticky Buns!

Santa Fe Chicken Chili (Gluten Free Goddess)

Good morning!  Long time no post. 

I don't have gluten issues, to my knowledge, but a coworker does and she raved about this to me.  So, last week I decided to give it a try.  It's very easy, and I wonder if it would be even easier if you baked the yam ahead of time - easier cutting.  I liked it a lot and the yam is a nice touch.  Don't forget to get FIRE ROASTED tomatoes, not regular diced tomatoes.

I have to wonder though - isn't chili pretty much gluten free anyway?

http://glutenfreegoddess.blogspot.com/2006/01/santa-fe-chicken-chili.html

Copied directly:

You can easily make this recipe in your favorite slow cooker or Crock Pot, following manufacturer's instructions for chili or soup using cooked (canned) beans. Add the cooked chicken and lime juice near the end of cooking time, to keep it tender and fresh tasting. Vegans take note: make this vegan with your favorite veggie "sausage" or crumbled "burger" instead of chicken.

Ingredients:

1 tablespoon extra virgin olive oil
1 medium sweet onion, diced
4 cloves garlic, minced
1/2-1 teaspoon ground cumin, to taste
1/4-1 teaspoon ground cayenne or chipotle pepper, to taste
1 sweet potato, peeled, diced
2 15-oz. cans pinto or white beans, rinsed, drained
1 28-oz. can Muir Glen Organic Fire Roasted Tomatoes, with juice
8-oz. (1 cup) chopped roasted green chilies- mild or hot
2 cups chicken broth, more if needed
1 tablespoon balsamic or apple cider vinegar
A small drizzle of agave
2 heaping cups cooked chicken pieces- hand torn looks nice
Juice of 1 lime, or to taste

Instructions:

Heat a large pot over medium-high heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute.

Add the diced sweet potato, beans, tomatoes, green chiles, broth, balsamic vinegar, and agave. Stir gently to combine it all.

Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add a touch more liquid if you need to. Add the cooked chicken and some lime juice.

Taste test and adjust the seasonings - more heat? More lime? A tad more sweetness? Good chili has a balance of these flavors.

Warm through and serve when you are ready.

If the chili thickens too much thin it with broth; if the chili becomes too thin cook it longer with the lid off to reduce the liquid.

 

Kinda Sorta Tom Ka Gai

My friend Mellen emailed me this recipe and I made it last night.  Sooo easy - hardly any chopping at all.  Her recipe is first and I included my changes below it.  It turned out really well and seems more like soup than a thick sauce. 

1 poached chicken breast, shredded
1/2 red bell pepper, sliced thin
1 small onion, sliced thin
1.5 cups chicken broth
1 can (or a bit less) coconut milk (NOT the sweetened kind - made that mistake once!)
1 stalk lemon grass, tender, chopped fine
1 can Thai red curry (could use any kind)
1Tablespoon fish sauce
1 Tablespoon rice vinegar
Juice of 1 lime
Cilantro for garnish. Chopped peanuts if you like, too.

Sautée the onion and pepper, then dump everything in and stir it well and simmer for 1/2 hour or so. Serve over rice or rice noodles.

What I changed:

I put three chicken breasts in a huge skillet with a fair bit of olive oil and steamed it in there for 30 minutes.  I took them out and put them in a covered container. 

I used an entire red bell pepper.
I used maybe 2 cups of chicken broth.
I used half a small jar of Thai red curry paste.
I forgot to buy cilantro.
I remembered to buy peanuts but forgot to use them as a garnish.
I cut one breast into tiny pieces and threw it back in the soup mixture for the 30 minute simmer.  It was lost in all that liquid, I could easily have used two or three breasts.

Excellent soup over rice.  The only thing missing to make it actual Tom Ka Gai appears to be ginger. 

I'm baaaaaaaaaaaack! (Chicken Tagine with Apricots)

I cooked a new recipe tonight!  In fact, I had another bright idea that I hesitate to say out loud because of the debacle this "52 meals in one year" idea has turned out to be.  What is this, three (four??) years in a row I've tried to actually cook 52 new things?  The heck with a schedule of cooking once a week, I just wanna do this once, no matter what it takes - even if I have to cook 52 meals during the month of December!

I really don't understand how Julie (of Julie and Julia fame) managed to cook EVERY THING in Julia Child's cookbook in one year.  That was, what, over 500 recipes?  She cooked something new every bloody night?  Actually it would be roughly ten new things a week.  Do the math!  Three nights a week she made two new things?  How much money did she spend on ingredients not to mention utensils?  If she really did this, and wasn't fudging it, a hat tip to her.  Not just any old hat, either. 

So, my new idea (loosely based on Julie and Julia):

I am going to TRY (cough cough) to cook every recipe in David Lebovitz's book "The Sweet Life in Paris".  I just finished reading it today (fantastic book), and while reading the stories I skimmed each recipe in the book.  Many of them seem quite easy - a lot of ingredients, and in some cases perhaps time consuming, but easy nonetheless.

The one I made tonight was Chicken Tagine with Apricots (and blanched almonds, and a whole lotta spices).

The question remains:  who will play David, and who will play me, in the movie?  hahaha

I will post the actual recipe here shortly.

Southern Comfort Food

I'm falling behind in my quest!  I was on an (almost) once a week pace until the weather got nicer.  This recipe was made on Saturday and I am only now blogging it Monday.  I made Chicken and Macaroni Bake.  Very rich and filling.

Ingredients:

•8 ounces elbow macaroni or small shells (I used egg noodles)
•salt
•3 tablespoons butter (I used 4)
•3 tablespoons flour
•1 cup chicken broth (I used almost a whole can, oops)
•1/2 cup heavy cream
•3 to 4 ounces smoked gouda cheese, shredded or cut in small pieces
•pepper, to taste
•1 teaspoon fresh parsley, optional (didn't use)
•1 1/2 to 2 cups cubed cooked chicken
•1 1/2 cups frozen peas and carrots, thawed (I used sliced fresh mushrooms instead)
•1/2 cup soft bread crumbs
•1 to 2 teaspoons butter, melted

Preparation:

Cook macaroni in boiling salted water as package directs. Drain and set aside.

In a saucepan over medium low heat, melt butter; add flour. Cook, stirring, until flour mixture is well blended and bubbly. Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth. Add pepper, to taste, along with parsley, if using. Cook, stirring, until thickened. Add the chicken and vegetables; cook for about 1 minute longer.

Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole. Bake at 350° for about 25 minutes, until bubbly and browned.

Serves 4 to 6.


http://southernfood.about.com/od/chickencasseroles/r/bl60414a.htm

(NUMBER TEN in 2010)

Curry Chicken Casserole

Here is the first meal I made by using the new apps I have on my iPod Touch!

I downloaded a ton of free apps last week.  One of them was the McCormick's recipe finder.  What a stroke of genius this is!  It's a database directly on your Touch  - in other words, you don't need to be hooked into the internet to use it. 

I also downloaded Epicurious to my Touch, but, to use that app you have to be near wifi.  Not a big deal, because once you have the recipe on the screen it's there and then you can go to the grocery store, but, the McCormick's database is a lot handier because if you are walking around the store, utterly stumped, you can look up a recipe (browse OR search) and then you have the handy-dandy shopping list in your pocket!

Here is the recipe (NUMBER ONE in 2010)

1 T vegetable oil (I used olive oil and just poured into the large frying pan what I felt was appropriate)
1 lb boneless chicken breast, cut into 3/4 inch strips
1 medium onion, chopped (mine was kind of big)
1c sliced carrots
1 c chicken broth (I ended up using the whole can)
1/4 c flour
2 t curry powder (MCCORMICK, since this is their recipe)
1/2 t salt (didn't use, as the chicken broth has plenty)
1 medium Golden Delicious apple (I used Granny Smith)
1/2 c frozen peas
1/2 light cream OR coconut milk (I used coconut milk).

1.  Preheat oven to 425.  Heat oil in large skillet on medium-high heat.  Add chicken, onion and carrots, cook and stir for 5 minutes or so.

2.  Mix flour with curry powder and salt, add in chicken broth and whisk.  Add to skillet, bring to a boil.  Stir in apple.  Reduce heat to medium, cook and stir two minutes until sauce is thick.  This is where I added the rest of the broth, because it cooked down too far for me.  Stir in peas and cream/coconut milk.

3.  The recipe called for either a 9 inch deep-dish pie dish, or, a two quart casserole.  I think I had too many ingredients (I tend to just kind of eyeball things, or throw in more than needed) and I ended up using a 13x9 inch cake pan.  Anyway, pour the mixture into your container!

4.  It said to top with the pie crust.  Well, I had a much bigger container than it called for, so, I draped both pie crusts over the 13x9 inch cake pan and actually they both fit pretty well - one on each end.  By the time it cooked you could not tell there were two of them.  It did call for slitting the top, I forgot.  Oops.

5.  Bake 20-25 minutes or until crust is golden brown.  Mine was in a few minutes longer, but it was fine. 

Enjoy!

Gullah home cooking

Beach Chairs Hilton Head Island
Originally uploaded by Skyhawk Flyer

What is that, you say?

The Gullahs were among the first foreign inhabitants of the islands off the Low Country. I say inhabitants, but, they weren't exactly brought here of their free will. Daufuskie Island is just off Hilton Head Island.

This recipe came from the book mentioned below, and I found it on Epicurious. The link is below. The beauty of this dish is that it is basically stir fried leftovers.

Gullah Home Cooking the Daufuskie Way by Sallie Ann Robinson

http://www.epicurious.com/recipes/food/views/ANYTHING-RICE-107792

Ingredients
1 tablespoon cooking oil
1/2 medium green bell pepper, chopped
1/2 medium onion, chopped
2 eggs, beaten
2 cups cooked rice
leftover chicken, pork chops, hamburger, fish, shrimp, bacon, or whatever

Preparation
Heat the oil in a skillet. Add the onion and bell pepper and stir-fry 3 minutes. Add the eggs and scramble. Put in the rice and your favorite meat, stir-fry, and the aroma will get your taste buds hungry. Serve immediately for breakfast, dinner, or supper.

What I did:

I bought already chopped onions and green peppers from Wegmans (lazy). Next time, I'd leave out the peppers. I browned about a pound of hamburger and the rest of the recipe I followed spot on.

Easy and filling (tasty too) and I'd consider tabasco sauce or ketchup on the side.

Don't fry chicken while wearing shorts

Well, I thought I'd give you an update. I had hoped this was going to be a triumphant post, one where the toddler finds she can run a marathon... but nooo, I had to go and burn my hand on hot oil!

So, my PSA for the day: DON'T WEAR SHORTS WHILE FRYING FOOD. AND CONSIDER WEARING GLOVES.

Sunday I was idly flipping through one of my many cookbooks (I actually own more than ten, can you believe it...) and came across what looked like an easy recipe for fried chicken. Well, it was easy, all apart from the hot burning oil, but I digress.

So, the recipe. It called for marinading the chicken in buttermilk for an hour or so and then the flour mixture has cayenne pepper and garlic powder in it. The treat was the honey/butter/pecan glaze you pour on top.

Well, my version didn't have pecans and it wasn't exactly a glaze, but it was good.

How the hell do you fry anything without splattering it all over? I'm sure a lot of this had to do with the heat of the oil - I had no idea what I was doing, so I just let it get good and hot and the first ones I threw in turned brown IMMEDIATELY - in fact you are supposed to let them cook 7 minutes on a side - I turned them over in about a minute and they were charred. I turned the heat down to low immediately and then put in the next batch.

Well, the first piece of chicken didn't want to unstick from my fork so, one hand was holding the big lid (so that the splatters wouldn't hit me) and the other one was gently trying to shake the chicken off, and somehow the oil came up - not splattered really, more like bounced, from the chicken piece - and a big glob hit the meaty part of my palm. OOOOOOOOOOOOOOOW! I'd say a quarter of my palm, the meaty part under your pinky, below the fold - covered in oil - it all happened really fast.

I immediately put it under cold water and held several ice cubes under this cold water - this was so the ice would melt quickly. I did that for a while and luckily, luckily, when I woke up this morning there isn't a lot of evidence anything happened last night - it is swollen a little but not really red.

It was shiny last night and pretty red (maybe in part from the icy water) and I was sure I'd see blistering. I don't know if it will blister eventually, but right now it's not as bad as I expected.

The chicken tasted good though.

Jack talk Thai! Chicken and Basil

Simmering coconut milk
Originally uploaded by Skyhawk Flyer

Here is another recipe from the book "One year at Books for Cooks Vol. 3".

I just realized, however, in writing this blog (food already eaten, dishwasher humming) that I completely forgot the "basil" step. Basil and garlic, slightly stir fried in sesame oil, as a matter of fact. Oops.

At any rate, here is the recipe and my variations below:
Thai Chicken with Basil
4 chicken breasts (skinned and boned).
8 fl oz/1 cup chicken stock
8 fl oz/1 cup coconut milk
1 fresh red chili, seeded and finely chopped
1 star anise
1 t ground coriander
salt
3 oz skinned unsalted peanuts
1 t sesame oil
2 garlic cloves, peeled and finely chopped
2 handfuls of basil leaves

Cut the chicken breasts across on a sharp diagonal into 1 inch strips. Put the stock, coconut milk and spices into a pan and bring to a boil. Simmer for 10 mins and the sauce should reduce by half.

Toast the peanuts in a dry pan over slow heat until nutty and golden. Stir the chicken strips into the sauce and cook gently until white, tender and cooked through. Take off the heat and adjust the seasoning.

Heat the oil and fry the garlic. When it starts to color and crisp, throw in the basil and stir fry until wilted. Stir the garlic-basil into the coconut and serve at once with saffron rice, garnished with toasted peanuts.

Sounds marvelous doesn't it? That basil garlic would have been a really nice touch.

What I did differently:

1 can each of chicken stock and coconut milk - in other words, roughly double the amount.
I bought dried chiles in a bag and threw three of them in the sauce while cooking. It didn't seem to do anything.
I bought anise seeds - in a spice jar.
I bought ground cilantro (coriander) in a spice jar.
Completely forgot to do the last bit.

It was pretty good, if a bit bland. The chili didn't juice it up, and the last part of the recipe would also have been good.

Anyway, I now have a few lunches and dinner this week.

I actually cooked something new tonight... Cranberry Chicken

Since my last posting, I have literally made ONE new thing - and that was chicken soup from a picked over rotisserie chicken. That was in June I think.

In August, for the heck of it, I actually tallied up what I spent on either groceries or restaurants in July. It totaled 775 bucks. Keep in mind I'm a single girl! I thought, whoa, I better start paying attention.

A month went by... and for the heck of it I totaled up my August grocery and restaurant expenses. Over 1100 bucks. Yes, over 1100 bucks. That's just insane - especially since I can't say I eat THAT well. (part of that was restaurant week with friends - who always know where to eat).

Gadzooks. OK, I'm going to really turn over a new leaf here. That is just ridiculous. If I were a gourmet cook, or could whip up a dinner party from scratch, I could completely understand 1100 bucks in one month. The problem too is that I buy WAY too much in one outing and if they are fresh veg, they invariable go bad before I'm able to get to them, and if they are "staples" I either forget about them in the pantry, or, I plain and simply don't use them all up. I'm not someone to buy ONE can of tomato paste, I have to buy 5. And maybe crack open one - or maybe not.




So tonight I pulled out my Savannah cookbook and made Cranberry Chicken. Very Easy.


It calls for

• Boneless chicken breast (6 pounds - I had 1.5 pounds)


• 1 oz pkg onion soup mix (I used about half that)


• 1 8 oz bottle of Catalina dressing - I used half a cup


• 1 16 oz can of cranberries - I used half a cup.

Mix up the ingredients, sans chicken of course.

Heat oven to 350, arrange chicken in a casserole dish (no top), pour mixture over it, pop in oven for one hour.

MMMMMMMM IT'S GOOD!

My amounts were clearly off - probably a little dressing and onion soup heavy - but it was VERY good and the chicken was really moist.

And would you look at that - I actually have lunch for tomorrow and either dinner again, or lunch the next day. I had an arugula, bufala mozz, and pine nut salad. With really good olive oil and balsamic vinegar.

I do think though part of the reason I waste so much food is because I am a really really bad leftover eater. I get bored easily.

Pssst - while it was cooking, I soaked in the tub and had a good German Weissbier. Shhhhh.