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A note to the devoted Stir Crazies:
I'm on assignment next week and won't be blogging. Take some time to peruse the recipe archives which go back at least a couple of years. Let me know if you find anything yummy to make. I know, I know. I'm always begging for a little feedback and you keep ignoring me.
Not to worry, though, I'll be back on April 7 to stir it up!
I just got a copy of the new Cook's Illustrated compilation cookbook. This one is all about chicken dishes. I kid you not. Seems like there's a million ways to cook up America's favorite white meat and the folks at Cook's know it.
I particularly like the sounds of this recipe which takes Mediterranean flavors - olives, tomatoes, feta and mint - and combines them in a quick-cooking dish. I love tossing in cherry or grape tomatoes to sautees or pasta or roasted beast. They heat up and implode, their tangy innards flavoring everything up, plus adding liquid to sometimes dry chicken. For this recipe, you can you basil instead of mint.
I'd serve it with couscous or a side of veggies.
1/2 cup unbleached all-purpose flour
4 boneless, skinless chicken breasts
4 tablespoons olive oil, plus 2 more teaspoons (if needed)
2 medium garlic cloves, minced or pressed through a garlic press
1 pint cherry tomatoes, halved (or not if they are smallish)
1/2 cup kalamata olives, pitted and halved
1 to 2 tablespoons water
2 ounces feta cheese, crumbled (about 1/2 cup)
1/4 cup shredded fresh mint (or basil)
Place the flour in a shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dredge in the four, shaking off the excess.
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until just smoking. Add the chicken and cook until well browned on one side, 6 to 8 minutes.
Flip the chicken over, reduce the heat to medium-low, and continue to cook until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 6 to 8 minutes longer. Transfer the chicken to a serving platter, tent loosely with foil, and let rest while making the sauce.
Add 2 more teaspoons of olive oil (if needed) and the garlic to the skillet and cook over medium heat until fragrant, about 30 seconds. Stir in the tomatoes and olives, scraping up any browned bits. (If necessary, add enough of the water to help loosen the browned bits from the bottom of the pan.) Cook until the tomatoes are just softened, about 2 minutes. Stir in any accumulated chicken juices and season with salt and pepper to taste.
Off the heat, stir in the remaining 2 tablespoons of olive oil and pour the tomatoes over the chicken. Sprinkle with the feta and mint (or basil). Serve.
Serves 4.
Source: The Best Chicken Recipes by Cook's Illustrated
Now I wonder if I'd been having premonitions last week when I was making homemade Egg McMuffins for my family before work/school. We got on a poached egg kick and egg sandwiches were the likely consequence.
On Tuesday, Herb Peterson, above, who invented the Egg McMuffin as a way to introduce breakfast to McDonald's restaurants, died. He was 89. Does this prove that McDonald's is good for your health? I guess it does mean it's good for your wallet if you invent a big seller. Peterson died in his Santa Barbara, Calif., home. That's among the ritziest California cities.
"He loved McDonald's" said the obit that came from the Associated Press. Well, and I love Egg McMuffins and, don't tell Herb if you meet him at a seance, but they are better when you make them at home.
First, go get yourself a poacher. I know, you can poach eggs by cracking them into simmering water and swirling, but I don't like those ragged edges. I like my poaches eggs nicely formed and high. If you want the yolk cooked through, it'll take about 6 minutes. Okay, that's longer than the drive-through most days. (It is sort of priceless, though, to see the face on a 12-year-old when the yolk is just slightly runny. Heaven forbid.)
To make them healthier, use whole-wheat English muffins. Toast while egg is cooking. Just before the egg is done, I slip on a small piece of cheese (Swiss or Butterkase) to melt. In one of the other poacher vessels, I put a piece of tavern ham (or canadian bacon) to warm and maybe the other half piece of cheese. When all is done, slide onto the toasted muffin. A small schmear of mayo never hurt anyone. Well, maybe it did.
Really, the family will think you're a hero if they get this on a weekday morning. Make one tomorrow and raise of glass of milk to Herb.
I'm working on a story on the upcoming Pillsbury Bake-Off today so I've got Bake-Off recipes on the brain. The recipes for the 100 finalists are already online and I've been trying to figure out which one is the $1-million grand prize winner. Go to the site and vote for a favorite, if you'd like. It's not easy to predict the winners just from the recipes. Also, Pillsbury cooks make all the dishes and they are photographed beautifully. From the photos, I'm partial to the Caramel Latte Brunch Cups, but you can't go on that.
I was a judge for the 2004 Bake-off and I've got to tell you that mostly the judges are surprised by the entries. Things we expected to be really tasty - stuff dripping in chocolate or casseroles that have a lot of ingredients - weren't. The more that was going on it seemed, the worse the dishes turned out. The base of a lot of dishes got soggy. We were totally caught off-guard by what eventually turned out to be the big winner: Oats 'n Honey Granola Pie.
This recipe is a finalist this year and is from Harrison Carpenter of Longmont, Colo. It is one of many that showcase global flavors which reflect the way we cook now. It also call for cooked chicken, always a winner at Stir Crazy on Rotisserie Chicken Wednesdays.
I don't think it's gonna take the whole enchilada but it sounds intriguing anyway.
North African-Style Chicken Pizza
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
4 cups chopped fresh spinach
1/3 cup Fisher® Chef's Naturals® Slivered Blanched Almonds
2 tablespoons CRISCO® 100% Extra Virgin or Pure Olive Oil
2 cups coarsely chopped cooked chicken breast
1/4 cup SMUCKER'S® Sweet Orange Marmalade
3 tablespoons (6 dates) chopped pitted dates
1/2 teaspoon ground fennel or 1/2 teaspoon fennel seed, ground
1/2 teaspoon ground cardamom
1/2 cup (2 ounces) crumbled goat (chèvre) cheese
Heat oven to 400 degrees. Unroll pizza crust dough on ungreased 12-inch pizza pan; press dough to edge of pan. Pinch edge of dough to make 1/2-inch rim. Bake 7 to 11 minutes or until light golden brown.
Meanwhile, in food processor bowl with metal blade or in blender, place spinach, almonds and oil. Cover; process until smooth. Spread spinach mixture over partially baked crust.
In medium bowl, stir chicken, marmalade, dates, fennel and cardamom until well mixed. Spoon chicken mixture evenly over spinach mixture. Sprinkle with cheese.
Bake 7 to 11 minutes longer or until crust is golden brown.
Makes: 8 servings
Photo from Pillsbury
Who's got time to cook when you're coaching the soccer team?
To help time-starved parents, my colleague Sharon Kennedy Wynne has written a story about making super quick meals on super busy nights. When work collides with soccer practice or any of the millions of other things our kids do, 30-minute meals take 25 minutes too long.
Planning is a big part of providing a decent meal for the family but ideas are also important. Do you have some quick meals that keep the family fueled without going through the drive-though?
Please share them with other Stir Crazy readers by posting them in the comment space. Let's keep the conversation going. We're all in the same mini-van on this one.
Howdy! I'm back from a long weekend in the low-country of South Carolina visiting in-laws. I had never been there before and got a quick tour of Savannah before heading up to Bluffton and Hilton Head Island. It was alternately cold and warm, but lovely all around.
We ate cheesy grits and shrimp at a restaurant in Bluffton called Pepper's Porch, pictured above. If you're ever up that way, I highly recommend it. My sister-in-law had an appetizer platter for lunch with fried green tomatoes, fried pickles, scallops wrapped in bacon AND deviled eggs. I've never seen deviled eggs on a menu before. Just like I make them ... delish!
It's such a joy to find a restaurant like this when you're on the road. It sure beats the miles and miles of chains you find everywhere. Pepper's Porch doesn't look like much on the outside but that is often the sign of something good. We also ate in a funky place called the Georgia Pig right off I-95 in Brunswick. (The Jekyll Island exit, U.S. 17.) As the name says, they're big on pork. We had ribs and bbq pork sandwiches. Yum. They chopped up the meat after you ordered. It's loud and the fixings are authentic.
I share this recipe for Cheesy Grits and Shrimp not because I've made it, but because they are on my mind.
Cheesy Shrimp and Grits
3 cups chicken broth
1 cup uncooked quick-cooking grits
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter
2 cups (8 ounces) shredded Cheddar cheese
6 slices bacon, chopped
2 pounds medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
6 green onions, chopped
2 garlic cloves, minced
Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.
Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.
Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.
Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.
Yield: Makes 4 servings
Coastal Living, NOVEMBER 2003
This photo has nothing whatsoever to do with today's Easter brunch casserole, it just makes me smile. It was taken by Times photographer Janel Schroeder-Norton a few years back. A day brightener for sure!
On to the matter at hand. Asparagus is a spring vegetable that's served at many Easter meals, so it makes perfect sense to put it into a seafood strata for brunch. A strata is a baked casserole that always includes bread of some sort and an eggy mixture poured over it. Oh, yeah, and there's always cheese. I like the mixture of fontina and cheddar in this recipe, though you could use all Swiss or even its milder cousin Gruyere. When baked, the egg and cheese makes sort of a custard.
Did I forget to mention crab? That's what makes this dish so luxe. The recipe calls for a pound and I use Phillips canned pasteurized "special" crab. It's shredded and less expensive than backfin or lump. If you've got the dough, mix some of the bigger pieces with the shredded. Look for pasteurized crab in refrigerator sections in the seafood department. I find the canned crab that's near the tuna not so hot for this dish.
Asparagus and Crab Strata
4 tablespoons butter or margarine
4 cups unseasoned croutons
1 cup shredded fontina cheese
1 cup shredded cheddar cheese
6 stalks asparagus, woody ends trimmed and cut in 1/2-inch pieces
2 cups milks
8 eggs, beaten
1/2 teaspoon dry mustard
1/2 teaspoon seafood seasoning
1 dash black pepper
1 pound crabmeat -- picked over to remove any shells or cartillage
Preheat oven to 325 degrees. Place butter in 11 x 7-inch baking dish. Heat in oven until melted, tilting to coat dish. Remove dish from oven; spread croutons over melted butter. Top with cheese and asparagus; set aside.
Combine milk, eggs, dry mustard, seafood seasoning, salt and black pepper; mix well. Pour egg mixture over cheese in dish; sprinkle with crabmeat. Bake 50 minutes or until mixture is set. Remove from oven and let stand about 10 minutes. Garnish, if desired.
Serves 6.
Source: Adapted from CD Kitchen
I first made and wrote about Creme Brulee French Toast in 2001. Since then, I know of two people who've made it every year for Christmas morning and I keep a copy of the recipe handy for others who made it once and remember it fondly.
The recipe comes from Sara Moulton's show on the Food Network. Remember "Cooking Live?" That was back when the network had a lot of cooking shows, you know pre-Iron Chef. But I digress. Anyway, I saw her make this dish and my jaw dropped.
Here's the beauty of it all: it's an overnight casserole. Make it on Saturday night and it'll be ready to pop in the oven on Sunday morning. You invert it on a big platter and the brown sugar mixture at the bottom of the pan becomes the syrup. I'm not kidding. It's a show stopper.
The recipe calls for challah, the Jewish egg bread pictured here, and I always use it because it's slightly sweet, eggy and airy. A perfect bread for this dish. You can almost always find it on Fridays and Saturdays at Publix. Get it unsliced.
I've included another recipe for Creme Brulee French Toast Sticks which I haven't tried. Looks interesting though ...
Tomorrow, something savory.
Creme Brulee French Toast
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Challah bread
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 1-inch thick slices of bread, reserving ends for another use. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. (You may have too may slices; save the rest or slather with butter and eat.) In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Let cool just slightly, about 5 minutes, then invert carefully on a large serving tray. Cover with fresh berries and sprinkle with powdered sugar.
Serves 8 to 10.
Source: Cooking Live, Food Network
Creme Brulee French Toast Sticks
1 cup milk
2 3/4 cups heavy cream
5 vanilla beans
9 egg yolks
3/4 cup sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 loaf French or Italian bread cut into 1 1/2-inch wide sticks
2 tablespoons butter, plus more if needed
Powdered sugar, for dusting
Maple syrup, to taste
In a medium saucepan add milk and cream to saucepan. Using the tip of a small, sharp knife, split the vanilla bean and scrape the insides of the vanilla beans into the milk mixture. Bring to a boil over medium high heat. Remove from the heat and set aside for 30 or 40 minutes to allow the vanilla to infuse into the milk. Pour through a fine sieve and strain into bowl and set aside.
Preheat griddle to medium heat.
In a medium bowl, combine the egg yolks, sugar, cinnamon and nutmeg and mix together well with a wooden spoon. Little by little add the milk mixture, stirring well with the wooden spoon to blend. Pour mixture through a fine sieve and strain into a clean bowl. Cut bread into 1 to 1 1/2-inch wide strips.
Melt 2 tablespoons butter on the griddle. Dip bread sticks into creme brulee mixture. Cook a few at a time for 2 to 4 minutes on each side or until they are golden brown. Add additional butter as needed to keep pan greased. Sprinkle French toast sticks with powdered sugar and serve with syrup.
Source: Carissa Seward, The Next Food Network Star
If you're asked to bring something sweet to an Easter brunch, consider the Honey Bun Cake. It starts with a cake mix and then builds on the yummy flavors from there. Yes, it's rich and could probably do double duty in late afternoon with a cup of coffee of tea. But when there's a lot of choose from on the buffet table, it fits right in.
I'm a big fan of anything (especially sweets) made in the workhorse 9- by 13- pan. Yeah, cakes made in that size pan can't be turned out and presented on a gorgeous heirloom cake plate. That's the job of the 9-inch layer cake. But honestly, I can't be bothered most days to cook the layers, then cool and frost. Another thing to recommend this cake ... besides how pretty it looks ... you can make it a couple of days in advance. Ah, a recipe that fits our busy schedules ...
Gorgeous photo by Patty Yablonski of the Times staff
Honey Bun Cake
Cake:
Vegetable oil spray for misting the pan
1 package (18.25-ounce) plain yellow cake mix
1 cup sour cream
3/4 cup vegetable oil
4 large eggs
Filling:
1/3 cup honey
1/3 cup packed light brown sugar
2 tablespoons ground cinnamon
1/2 cup finely chopped pecans (optional)
Sugar glaze:
2 cups confectioners' sugar, sifted
1/3 cup milk
1 teaspoon pure vanilla extract
Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 9- by 13-inch baking pan with vegetable oil spray. Set the pan aside.
Place the cake mix, sour cream, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the spatula.
Add the filling. Drizzle the honey on top of the batter, then sprinkle on the brown sugar, cinnamon and pecans, if desired. With a dinner knife, swirl through these ingredients to blend slightly. Place the pan in the oven.
Bake the cake until is it golden brown and springs back when lightly pressed with your finger, 38 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool while you prepare the glaze.
For the glaze, place the confectioners' sugar, milk and vanilla in a small mixing bowl and stir until the mixture is well combined. Pour the glaze over the top of the hot cake in the pan, spreading it to the sides with a spoon. Allow the cake to cool for 20 minutes more before cutting it into squares and serving warm.
Note: Store this cake, covered in plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to six months. Thaw the cake overnight on the counter before serving.
Source: The Cake Mix Doctor by Anne Byrn (Workman Publishing, 1999)
With Easter on its way, it's time to think about brunch recipes. I'm kicking off Brunch Week with my favorite company dish: Quiche Lorraine. It's fairly simple, even the crust. If you are totally crust-phobic, you can get a prepared version but it won't look as pretty as this picture taken of the one I made for a story in last year's Taste section. Don't worry about rolling out the crust so pretty. Because you're going to fit it into a tart pan with a removable bottom, the edges don't have to be perfect. The pan will make that lovely fluted shape for you.
Traditional Quiche Lorraine includes no cheese, but you'll find plenty of recipes that call for grated Swiss. I prefer to use the cheese because it makes the filling more creamy, plus adds flavor. The telling ingredient is bacon, a specialty in Lorraine, France.
I also toss in a minced scallion and a couple of shakes of red pepper flakes, not authentic but still tasty. Nutmeg is the usual spicing. I bake the bacon (on a rimmed baking pan for 10 minutes at 350 degrees, then flip for another three to five), which results in uniform cooking and prettier-looking pieces, though that's not so crucial in a recipe that calls for bacon to be crumbled.
See you tomorrow for something sweet.
Quiche Lorraine
Pastry:
1 3/4 cups all-purpose flour
Pinch of salt
2/3 cup unsalted butter, chilled and cubed
1 egg yolk
2 to 3 tablespoons cold water
Filling:
1 cup shredded Swiss cheese
12 slices bacon, cooked and crumbled
1 scallion, both green and white, chopped fine
4 large eggs
2 cups half-and-half
1/4 teaspoon salt and white pepper
Pinch of hot pepper flakes
To make crust, sift the flour and salt into a large bowl, add the butter and rub in with your fingertips until the mixture resembles bread crumbs. Add the egg yolk and a little cold water (about 2 to 3 tablespoons) and mix with a flexible, bladed knife until the dough just starts to come together. Bring the dough together with your hands and shape into a ball. Wrap in plastic wrap and put in the refrigerator to rest for at least 30 minutes. You can also make the dough in a food processor, using the pulse button.
Once chilled, roll out the pastry into a circle on a lightly floured surface and use to line a 10-inch tart pan. Trim the edge and pinch around the pastry edge to make an even border raised slightly above the rim of the pan. Slide onto a baking sheet and refrigerate for 10 minutes.
Preheat oven to 400 degrees. Line the pastry shell with parchment paper or aluminum foil and baking beads or dried beans. Bake the pastry for 10 minutes. Remove the paper and weights and bake for about 3 to 5 minutes, or until the pastry is just cooked but still very pale. Let crust cool for 10 minutes before filling.
Layer shredded cheese, bacon and scallions in pastry shell. Mix together eggs and half-and-half; add salt, pepper and red pepper flakes if using. Pour into pie shell.
Return to oven on baking sheet and bake for 15 minutes. Reduce heat to 300 degrees and bake for 30 minutes more.
Allow to sit for 10 minutes before serving.
Source: adapted from The Food of France by Maria Villegas and Sarah Randell (Murdoch Books)
Make sure you stop by Stir Crazy next week for delicious brunch ideas. From sweet to savory, I'll share some of my favorite dishes for the meal that combines lunch and breakfast. As always, I take requests.
I loved Shepherd's Pie, especially on a gloomy day like today. It's cozy comfort food but it does take time. On the upside, it fills the house with great aromas. C'mon, go ask the boss if you can knock off early to go home and cook. By dinnertime, the house will smell fabulous.
This recipe calls for 3 cups mashed potatoes and I'm a big fan of the pre-made Diner's Choice variety. (So is the tasting panel at the Times.) If you read the label, the first items are potatoes, milk and butter. That's good compared to some of the junk you see on prepared foods.
Anyway, give this a whirl tonight or this weekend.
Shepherd's Pie
2 tablespoons olive oil
1 1/2 pounds lean ground beef or turkey
1 cup minced onion
1/2 cup minced celery
1 cup diced carrot
1 cup peas (thawed if frozen)
1 cup green beans, trimmed and diced
1 1/2 cups tomato sauce
3 tablespoons tomato paste
1/2 cup dry red wine (optional)
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh oregano or thyme
3 cups mashed potatoes
Preheat the oven to 350 degrees. In a large skillet over medium, heat the oil until it shimmers. Crumble the ground beef or turkey into the pan and saute, stirring occasionally until the meat no longer looks raw, about 5 minutes.
Add the onion, celery, carrot, peas and green beans. Reduce the heat to low and cook, stirring frequently, until the onion is translucent and all the vegetables are hot, 8 to 10 minutes.
Add the tomato sauce, tomato paste and wine, if using, and bring to a simmer.
Season with salt and pepper. Simmer, stirring from time to time, until the sauce has thickened, another 10 to 12 minutes. Remove the skillet from the heat and stir in the parsley and oregano or thyme.
Transfer the meat and vegetable mixture to a 2 1/2-quart casserole. Spoon or pipe the potatoes into an even layer that completely covers the meat. Bake until the potatoes are very hot and have a light golden crust, about 30 minutes. Serve immediately.
Serves 6.
Adapted from The Culinary Institute of America's "One Dish Meals," Lebhar-Friedman Books, 2006
AP photo
Don't you go through phases where you hate to cook even though you love to cook? I feel like that every once in a while. I love my job as food editor but sometimes it takes the joy out of cooking. But the joy returned this week when I looked at the March Bon Appetit and Gourmet magazines. First of all, the cheese-oozing, corned beef sandwich on Bon Appetit is enough to send you to the kitchen (or a New York deli). And Gourmet is all about French bistro cooking. I'm writing out my shopping list now for some weekend cooking in the Le Creuset dutch oven.
Anyway, the wolverines at my house loved the Greek Lamb burgers I made the other night, courtesy of Bon Appetit. Lamb burgers are way less greasy than regular beef burgers plus the chopped fresh mint, cinnamon and paprika mixed into the meat give them a really different taste. For a side, make some home fries and add chicken broth and a little lemon juice at the end of cooking OR chop up some kalamata olives and red bell peppers and add them to orzo. (Thanks to my colleague and Times food critic Laura Reiley for the side suggestions.) Even though the burgers have feta in the topping, I'd add more in the orzo.
Bon Appetit!
Greek Lamb Burgers with Spinach and Red Onion Salad
1/2 cup chopped fresh mint
2 teaspoons paprika
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons olive oil, divided
1 1/3 pounds ground lamb
4 hamburger buns or small ciabatta rolls, split
1 1/2 cups baby spinach leaves
1 1/3 cups crumbled feta cheese
4 1/4-inch slices red onion
1 1/2 teaspoons balsamic vinegar
Mix first 4 ingredients and 1 1/2 tablespoons oil in medium bowl; mix in lamb. Shape into four 3/4-inch-thick patties. Cook patties in large nonstick skillet over medium-high heat 45 minutes per side for medium.
Meanwhile, preheat broiler. Broil buns until golden, about 2 minutes. Top each bun bottom with burger. Toss spinach, feta, onion, vinegar and 1 1/2 tablespoons oil in bowl. Place salad atop burgers. Cover with bun tops, pressing firmly to compact.
Serves 4.
Source: Bon Appetit (recipe and photo).
I haven't seen too many Chinese recipes - other than salad - that use rotisserie chicken. This one is a combined recipe from Betty Crocker and Food Network. Both recipes called for raw chicken but I don't see why you couldn't sub cooked rotisserie chicken strips. Basically, all you need is to heat them through so add them to the pot at the end with the sugar snap peas, which don't take long to cook.
This is a good one-pot meal for a weeknight ...
Chicken Lo Mein
4 ounces spaghetti or fettuccine
1/2 cup chicken broth or stock
1/4 cup soy sauce
2 tablespoons packed brown sugar
2 tablespoons frozen orange juice concentrate, thawed
2 teaspoon chili sauce
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 sweet red pepper, diced or julienned
1 small onion, diced
2 rotisserie chicken breasts, cut into strips
1/2 cup snow peas, cut in thirds diagonally
2 scallions, thinly sliced
Cook the pasta according to package directions. Drain when ready. Set aside
While pasta is cooking, combine broth, soy sauce, brown sugar, and orange juice concentrate in a medium bowl. Coat a skillet with non-stick cooking spray and heat until hot over medium-high heat. Add the garlic and ginger. Cook for 2 minutes, stirring, or until fragrant. Add the peppers and onions, still stirring. Cook for 5 minutes, or until onions are soft but not brown. Toss in the chicken, snow peas, pasta, and broth mixture. Cook until sauce thickens, stirring occasionally, for about 1 minute. Sprinkle with scallions.
To Freeze: Cool and pack into plastic container. Freeze. To use, thaw in refrigerator overnight. Place in skillet. Cover and cook for 15 minutes, or until hot.
Serves 4.
Adapted from Betty Crocker and Food Network
Photo from Food Network
I feel terribly guilty. I haven't been cooking much in the last week (unless you count my world-famous meatloaf and some pretty crappy fish tacos), so I haven't passed anything on to you. A million apologies. Now, not only do I feel bad about serving my family tuna melts; I feel lousy that I've you guys recipeless for nearly a week. Today, I'm back from my guilt trip.
I love Indian food but in two trips to India, including one where I stayed with a family in a very rural area outside of Bombay, I never really did learn much about cooking it. The women in the family I stayed with (2 sisters who married 2 brothers), were fantastic cooks but like many great cooks, they didn't measure. Plus, they shooed me out of the kitchen a lot ... I was a guest, after all, and my Marathi wasn't very good.
Anyway, I like this recipe from the great Indian cookbook author and teacher, Madhur Jaffrey, for its simplicity. You should be able to find everything at a well-stocked grocery store, except perhaps cardamom pods. A whole foods store or Indian market will have them.
Chicken Korma is a Northern Indian dish. The subtle chicken pieces simmer in a fragrant and creamy ginger-garlic sauce. Before you cook, gather all the ingredients; this recipe moves quickly.
For an extra touch, sprinkle the finished dish with cashews or almonds.
Quick Chicken Korma
1 1/2-inch piece fresh ginger, peeled and coarsely chopped
5 to 6 cloves garlic, peeled and coarsely chopped
1 cup plus 3 tablespoons water, divided
6 tablespoons vegetable oil
3 bay leaves
2-inch stick cinnamon
8 cardamom pods
4 whole cloves
1/4 teaspoon whole black or regular cumin seeds
1 small onion, peeled and finely chopped
1 tablespoon ground coriander seed
1 tablespoon ground cumin
3 canned plum tomatoes, chopped
3 pounds boneless, skinless chicken pieces, cut into small chunks
1/4 to 1 teaspoon cayenne
3/4 teaspoon salt
3 tablespoons heavy cream
In a blender, puree the ginger, garlic and 3 tablespoons water until they form a smooth paste.
In a large skillet, heat the oil over high. When the oil is very hot, add the bay leaves, cinnamon stick, cardamom pods, cloves and whole cumin seeds. Stir, then add the onion. Saute 3 minutes, or until the onion browns.
Transfer the paste from the blender to the skillet. Add the ground coriander and ground cumin, then saute for a minute. Add the chopped tomatoes and saute another minute.
Add the chicken, cayenne, salt and remaining 1 cup of water. Bring to a boil.
Cover, reduce heat to medium, and cook for 15 minutes, occasionally turning the chicken pieces.
Remove the cover, add the cream, and cook on high, stirring occasionally, another 7 to 8 minutes, or until the sauce has thickened. Use a slotted spoon to remove and discard the cardamom pods, bay leaves, cinnamon stick and cloves. Serve over rice.
Serves 4.
Source: Recipe from Madhur Jaffrey's "Madhur Jaffrey's Quick & Easy Indian Cooking," Chronicle Books, 2007
Photo from bbcgoodfood.com
I'm in a crazy rush today but I've stumbled on this recipe that sounds delish. Perfect for Rotisserie Chicken Wednesday. Making the dressing is quick but my guess is that most of us won't have all the ingredients.
Talk a walk down the salad dressing aisle and look for an Asian style dressing. Add some mayo and I think you'll have it. Cheers!
Chinese Chicken Salad
For the dressing:
1 cup mayonnaise
1/2 cup hoisin sauce
2 tablespoon soy sauce
1/2 cup granulated sugar
1/2 cup sesame oil
1/2 cup red wine vinegar
Combine all ingredients in the bowl of a food processor fitted with a metal blade. Pulse until well blended. Scrape into a bowl, cover and chill until ready to serve.
For the salad:
Meat from 1 rotisserie chicken, shredded, about 3 cups
1 head iceberg lettuce, thinly shredded (or 2 packages prepared iceberg “shreds”)
1 package shredded “angel hair” cabbage
4 green onions, sliced
1 16-ounce can mandarin oranges, drained
1 cup fried potato sticks
1 cup thin chow mien noodles
1/4 cup toasted sesame seeds
Place all of the salad ingredients in a large bowl. Toss with some of the dressing and sprinkle with the toasted sesame seeds.
Makes 10 servings.
Source: www.vikingrange.com
This Quick Moussaka recipe comes from J.M. Hirsch, a writer for the Associated Press. He notes that Greek food seems out of the question on a weeknight and I would agree. However, his quick version of the classic eggplant dish is made speedy with jarred eggplant dip. Look for it near the pasta sauces (even though it's not really a pasta sauce). Alessia has a brand that comes in a jar.
Hirsch suggests making it in an oven-proof skillet so you only dirty one pan. I'm all for that. If you don't have one, scoop all the stuff into a casserole and follow the rest of the directions.
I wish I could report some great cooking in the last few nights but we've been eating pretty low on the food chain. Tuna melts. I know, I know. Mercury threat ... but the kid has just discovered them so I limit to one a week. Mean Mommy.
Quick Moussaka
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1 bay leaf
1/2 teaspoon smoked paprika
1 pound lean ground turkey
14-ounce can diced tomatoes
2 tablespoons tomato paste
12-ounce jar roasted eggplant dip
Salt and freshly ground black pepper, to taste
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh mint
In a large, ovenproof skillet over medium high, heat the oil. Add the onion, garlic, cinnamon, allspice, bay leaf and paprika. Saute until the onion is tender, about 5 minutes.
Add the ground beef or turkey and cook until the meat is just browned. Stir in the diced tomatoes and tomato paste. Bring to a simmer, cover, reduce heat to low and cook 10 minutes.
Preheat the broiler.
Add the roasted eggplant and simmer, covered, another 5 minutes. Remove and discard the bay leaf. Season with salt and black pepper.
Remove the pan from the heat and top with crumbled feta. Alternately, transfer the moussaka to an oven-safe serving dish, then top with feta. Broil the moussaka for 1 to 2 minutes, just enough to lightly brown the cheese.
Just before serving, garnish with mint.
Serves 4.
Source: Associated Press
Nutrition information per serving: 367 calories; 15 g fat (1 g saturated); 45 mg cholesterol; 24 g carbohydrate; 33 g protein; 5 g fiber; 808 mg sodium.
Does anybody out there have these traditional, old-school American ideas about dinner like I do? You know, it's not really dinner unless there are three things on the plate: meat, veggies (or starch) and salad. Hard to shake those notions born on the dinner plates of our childhood. Adding to my rigid view of dinner was my German father who didn't like things like spaghetti or chili. The wildest we got, and the furthest from the mealtime trilogy, was when my Mom made chicken curry and served it over rice. Crazy time.
I've loosened up over the years and serve all sorts of cuisines, though like most of you, I have a few dishes in heavy rotation. I even serve breakfast for dinner sometimes. Try Spinach Fritattas with sweet potato fries ...
Here's a breakfast dinner I think can suffice for dinner. Serve it with fresh fruit and maybe even some soup. It's quick and perfect for a Monday night when everyone is on the go.
Open-Face Turkey Stack
4 English Muffins, split
4 large eggs, scrambled
8 sliced cooked turkey breast
2 avocados, peeled and sliced
8 thin slices tomoato
Salt and freshly ground pepper
8 slices Monterey Jack Cheese
Preheat broiler. Place muffin halves on a baking sheet, cut-side down. Broil until toasted, about 2 minutes. Turn and divide and layer scrambled eggs, turkey slices, avocado, and tomato evenly among the muffin halves. Season with salt and pepper to taste. Top each with a cheese slice. Broil until heated through and cheese is melted, about 2 minutes.
Serves 4.
Source: "The Big Book of Breakfast" by Maryana Vollstedt
 Stir Crazy is written by Times food editor Janet K. Keeler, who cooks in a kitchen she hates for a job she loves. Menu suggestions are posted weekdays. Comments and suggestions are invited.
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