If you’re making risotto, noodles, rice pilaf, or couscous, start that first
Mix flour, salt and pepper in a bowl big enough to dredge the chicken breasts in.
Heat a large skillet with 2T of olive oil over medium heat.
Dredge the chicken, one cutlet at a time, and place into the pan. Cook 4 minutes on each side, until golden brown and delicious. Note that depending on the size of your pan, you may need to cook the chicken in two batches.
Remove the chicken and set aside on a plate.
Add 1T olive oil to the pan and get it warm.
Lower the heat to medium-low.
Add the ¼ onion, sauté until translucent (3-4 minutes).
Add the 2 tsp garlic and sauté until soft (a minute or two).
Add the chicken broth and lemon juice, increase the heat to medium-high until the broth comes to a boil, then return it to medium-low and simmer for 3 minutes. Stir enough to get any fond loose from the bottom of the pan.
Stir in the coconut cream and Dijon mustard, and about half of the leftover dredging flour.
Stir to make a thin gravy-like consistency (it’ll thicken as it cooks).
Add in the capers and chicken and return to a simmer until the sauce is a good thickness and the starch is cooked
Remove from heat and serve over risotto, noodles, rice pilaf, or couscous.
Grate some Parmesan cheese over the plate if you like. It’s not needed, but it’s good.
Cook time: 8 hours. Start this around 8am. You’ll need to fiddle with it about lunchtime and 2pm, too. It’ll be ready about 4pm.
Serves: 8-12. Or a family with 3 growing boys.
Ingredients
2 pounds chicken thighs
6 ribs celery, chopped
½ onion chopped
1 tsp tarragon
1 tsp marjoram
1 tsp basil
4-6 C chicken stock
¾ bag frozen carrots
1 or 2 potatoes, diced
½ bag frozen roasted sweet potatoes
1 C coconut milk
2 tsp minced garlic
2 tsp minced dried chives
1/3 bag frozen peas
1/3 bag frozen corn
Directions
Place celery, onion, chicken, half of the carrots, and 4C chicken stock into a 4.5 qt crock pot
Set crock pot on high and forget about it for 4 hours
Using two forks, shred chicken meat and skin and remove and discard bones and cartilage. You will miss at least one piece of cartilage. That shows the soup is home-made.
Add potato and balance of frozen carrots
Turn to low and let cook for 2 hours
Add frozen vegetables and enough chicken stock (about 2 C) to fill the crock pot, and let cook on low for 2 hours.
About a half hour before cooking, coat the flesh side of each trout fillet with oils and spices
Grill or broil 7-10 min with bacon on top of trout
After broiling, remove bacon and turn it into crumbles, which get sprinkled on top of the trout (the bacon might need a minute or two more in a skillet, depending on your grill / broiler)
Salsa (enough for 4 tacos):
1 apple, cored and diced
1 tsp lime juice
8 round slices dill pickle, diced
1 Tbsp mayonnaise
⅛-¼ tsp red New Mexico chile powder
Also chop up a tomato and have some dark greens (spinach, mustard, etc) and salsa verde for garnish.
Not entirely traditional, but not entirely untraditional, either. It takes about 75-90 minutes from first heating the pan to eating. Serves 6-8.
Ingredients
1 Tbsp olive oil or bacon grease
2 chorizo sausages, sliced in 1cm pieces
1 lb ground chicken or turkey
1 tsp oregano
1 tsp smoked paprika
1 pound ham steak, cubed
½ yellow onion, diced
1 stalk celery, diced
1 Tbsp dried parsley flakes
½ C dried tomato dices, or 15 oz can diced tomatoes
2 cups rice
1 quart chicken stock
Pinch saffron threads
15 oz can green beans, drained
½ C frozen peas
½ C frozen sweet corn
6 scallops (½ pound or so)
Directions
Put oil or bacon fat in a large sauté pan and heat
Sauté chorizo, then set aside in a bowl
Sauté chicken or turkey with oregano and paprika, then set aside
Sauté ham, then set aside
Sauté onions, celery, parsley and tomatoes (sofrito), then set aside
Briefly sauté rice
Add chicken stock to rice and bring to a boil
Add meats, sofrito, and saffron, stir and bring back to a boil
Reduce to a simmer and simmer for 10 minutes
Stir mix, simmer for 10 more minutes
Add scallops and stir, simmer for another 10-15 minutes until all liquid is absorbed
Stir to fluff, let cool a bit (5 minutes), and serve.
There is probably enough salt in the chorizo, chicken stock, and ham that you won’t need to add any to the dish. A little black pepper won’t be wrong. Serve with salad or fruit on the side to make a lighter meal.
Made some enchilada sauce the other day, and my sweetie wanted to know what went into it, so here’s the #recipe before I forget.
Ingredients:
1 qt tomatoes, fresh or frozen
3-6 chiles, pulled off the ristra, stems & seeds removed
2 tsp Better Than Bouillon roasted chicken flavor
1 tsp onion powder
pinch salt
1 tsp smoked paprika or ½ tsp liquid smoke
Directions:
Throw everything into a blender, and blend until smooth.
Put into a pan, and simmer until it’s reduced down to about a pint (by half)
Enjoy
Edited to add: Our rule for the chiles is “about one chile per medium-large tomato.” That seems to work out to four-five per quart, but we need to make sure we’re not missing seeds at that rate.
