company’s coming: lemon-garlic-rosemary chicken with potatoes

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This is a dish that cooks up in one pan but I used three! First you brown the chicken and potatoes on the stovetop then put them in the oven for finishing. At first I was dubious about the method. Yahoo Shine said to put a roasting pan on two burners for the stovetop part, but I used two pans to brown up the chicken and potatoes, then transferred the lot to the roasting pan. So even if you use just one pan or three, the result is chicken that’s crisp on the outside but juicy and tender on the inside with a delicious lemony flavor boosted by the capers.  I didn’t get any sauce from this dish after baking, but my guests raved about the chicken’s flavor. Using seasoning salt to season the chicken is a little trick I learned from my mother, and I believe it really adds flavor to the chicken. I added brown sugar to the sauce for a little sweetness.

Lemon-Garlic-Rosemary Chicken with Potatoes (adapted from Yahoo Shine)

Prep time: 20 minutes
Baking time: 50 minutes

For the chicken:
4 pounds chicken drumsticks
Seasoning salt
3 tablespoons olive oil

For the sauce:
1/3 cup olive oil
1/4 cup fresh lemon juice
3 tablespoons dried rosemary
2 lemons, sliced into thin rounds about 1/4 inch thick, discard the thick ends
10 large garlic cloves, minced or pressed
2 teaspoons coarse salt or sea salt
1 teaspoon black pepper
1 tablespoon brown sugar

2 pounds potatoes, preferably red russet sliced in half (I used Yukon gold, halved then chopped into chunks)

Preheat the oven to 450˚F. Put the chicken drumsticks in a large bowl. Trim the excess fat from under the skin. Season the chicken drums liberally with seasoning salt. Heat 3 tablespoons olive oil (either in two skillets or in a roasting pan resting on two burners). Brown the chicken pieces about 5 minutes, then add the potatoes and brown for another 5 minutes.

Transfer the chicken and potatoes to a roasting pan (if using the 3 pan method!) and place in the preheated oven. Bake 50 minutes. The original recipe said 45-50 minutes. Test a chicken leg to see if it is done. It should reach an internal temperature of 165˚F on an instant read thermometer. Serve hot with slices of buttered French bread.

 

Chinese style lo mein

chicken lo mein

The drawbacks to this recipe are its long list of ingredients and its intricate method. If you can overlook those, then this is a delicious recipe that will go with any kind of meat. To make it vegan, use tofu instead of meat, and instead of chicken broth, use vegetable broth. I do NOT recommend you use the Asian style noodles available at some supermarkets uptown Manhattan. ATK is right; they are gummy. The best substitute is actually linguine. I have yet to try a gluten-free noodle in this recipe. I hesitate because they are at least twice the price of wheat and have the same amount of carbs. I used regular green cabbage in this recipe rather than Napa/Chinese Cabbage, because it holds its crispness in high heat and sauces. I also substituted carrots for the mushrooms but you can use both. The original recipe used boneless pork spare-ribs but I hate fatty ribs, so I used chicken breast in this recipe.

Chinese Style Lo Mein (Adapted from America’s Test Kitchen)

Ingredients
For the marinade
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoi sin sauce
1 tablespoon toasted sesame oil
1/4 teaspoon five-spice powder
1 pound boneless pork tenderloin, trimmed of excess fat and silver, sliced thin (can use chicken or beef or firm tofu)
1/4 teaspoon liquid smoke (optional)

For the vegetables
1/2 cup low-sodium chicken broth (can use vegetable broth)
1 teaspoon cornstarch
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
4 1/2 teaspoons vegetable oil
4 tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry
1/2 pound shiitake mushrooms, stems trimmed, caps cut in halves or thirds (about 3 cups)
2 bunches scallions, whites thinly sliced and greens cut into 1-inch pieces (about 2 cups)
1 small head Napa or Chinese cabbage, halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups)
3 small carrots, sliced thin on the diagonal

For the lo mein
12 ounces Chinese egg noodles (fresh) or 8 ounces dried linguine if egg noodles are unavailable
1 tablespoon Asian chili garlic sauce, plus extra if desired
2 scallions, sliced on the diagonal for garnish
1/2 cup fresh cilantro, chopped, for garnish

Instructions
Prepare water for boiling noodles. Bring 4 quarts water to boil in Dutch oven over high heat.

Make the pork marinade and sauce. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in small bowl; add meat and liquid smoke, if using. Toss, making sure all pieces are coated with marinade. Cover and refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside.

Cook the meat. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of meat in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 1-2 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and meat is well coated, 30 to 60 seconds. Transfer meat to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels.
Cook the vegetables. Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer; transfer vegetables to bowl with meat.

Assemble vegetables and meat. Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet; add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Stir garlic mixture into cabbage; return meat-vegetable mixture and chicken broth-soy mixture to skillet; simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat.

Cook noodles. While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly with a pair of tongs until sauce coats noodles. Serve immediately in individual bowls or plates.

Serve. ATK forgot to mention how to eat this Chinese style. Simply top noodles with scallions and cilantro and extra garlic-chili sauce, if desired.

casuyon chicken menudo pie

Casuyon Chicken Menudo Pie (adapted from a recipe by Claire Casuyon’s Mom)
If you subtract the pie crust, bacon and leeks you have Menudo, Filipino style. Either one is a great dish, very easy to make for a Sunday supper with an accompaniment of a simple salad of fresh greens and grape tomatoes.

2 slices smoked bacon, chopped
3 cups leeks, sliced thin (about 2 leeks)
1 smashed garlic clove
1 tablespoon canola oil, optional
4 inch ginger root, peeled and diced into 1/2 inch pieces
4 boneless skinless thighs, trimmed of visible fat and chopped into 2 inch chunks
2 boneless skinless breasts, halved into 1 inch thick fillets and sliced into 2 inch chunks
1 1/2 cups red potato, peeled and chopped into 1 inch chunks
1 cups baby carrots (1/2 bag of baby carrots), sliced into 1/2 inch rounds
2 cans of tomato sauce (preferably Hunts)
1 bay leaf
1 cup frozen peas, thawed
Salt and pepper to taste
1 tablespoon Menudo Seasoning, or to taste

Menudo Seasoning (from The Cook’s Thesaurus)
Combine two parts oregano, two parts onion flakes or powder, one part crushed coriander seed, one part cumin, and one part crushed red chili pepper. Store in a jar.

Pie
1/2 package of frozen puff pastry, thawed in the refrigerator
1 tablespoon fat free milk
1 large egg white

  1. In a dutch oven, cook bacon over medium high heat until brown and crisp. Then sauté leeks and garlic with the bacon and fat until slightly soft; if necessary add more oil. Add ginger and sauté for 2 more minutes.
    Add chicken thighs and stirfry. Reduce heat to medium. Let the meat cook until the outside turns white, stirring frequently. Add salt and pepper for taste.
  2. Stir in two cans of tomato sauce and the bay leaf. Add water if the sauce seems too thick, then let sauce simmer for 15 minutes. Add menudo seasoning. If a stronger, thicker tomato sauce is desired, add the tomato paste.
    Preheat oven to 450˚F.
  3. Add chicken breasts, carrots, potatoes and bay leaf. Cover and let simmer until chicken is cooked and veggies are soft, about 20-25 minutes. Stir every 2-3 minutes. Add the peas. Adjust seasoning.
    Pour meat and vegetables into a 9.5 inch pie plate.
  4. Roll out pie crust onto a well-floured board so that there is an inch overhang. Loosely roll up the pie crust onto the rolling pin and roll it out on top of the meat and vegetables. Tuck the edges under on the rim of the pie plate. Either pinch the edges between thumb and forefinger or crimp with a fork. Mix water and egg white together and brush the top with the mixture. Poke the top with a knife to make slits or use the tines of a  fork to make vents. Bake 20-30 minutes or until the crust is golden. Remove the pie from the oven and let stand 10 minutes before serving.
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gluten-free quick chicken piccata

This was quick and easy! I usually don’t play around with a new recipe but I thought I could make some swaps without changing the recipe too much. So I swapped hazelnut flour for the all-purpose to make it gluten-free. Any nut-flour you might have on hand will do. However, without the all-purpose flour, which is also a thickener, the sauce was thin; but I don’t mind a thin sauce. It was a tad sour, so I recommend reducing the lemon juice. After all, the capers have been soaked in brine and they add a salty sour flavor to the sauce. This recipe was originally for chicken breasts, but my son dislikes white meat so I made it with boneless, skinless chicken thighs for him. Other swaps: rice cooking wine for white wine, and cilantro for Italian flat leaf parsley. I am basically, and without apology,  a Chinese cook!

Gluten-Free Quick Chicken Piccata (adapted from allrecipes.com)

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 6
 

INGREDIENTS:

1 skinless, boneless chicken breast (originally 4 chicken breasts)
2 skinless, boneless chicken thighs, trimmed of excess fat
cayenne pepper, to taste
salt and ground black pepper to taste
1 cup hazelnut flour for dredging (all-purpose flour in original)
2 tablespoons olive oil
1 tablespoon capers, drained
1/2 cup white wine (I used rice cooking wine)
1/4 cup fresh lemon juice (I thought it was too sour, so reduce to 2 tablespoons)
1/4 cup water
3 tablespoons cold unsalted butter, cut in 1/4-inch slices
2 tablespoons fresh Italian parsley, chopped (I used cilantro)

 DIRECTIONS:

1. Slice chicken breast horizontally in half. Place chicken between 2 layers of plastic wrap and pound to about 1/2-inch thick. Slice each “steak” in half.

2. Lightly season both sides of chicken with cayenne, salt, and black pepper. Dredge lightly in flour and shake off any excess.

Cook’s Note: The sauce for this recipe is salty, so season lightly! Omit the salt just to be cautious.

3. Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side for thighs, 3 minutes per side for breasts. Remove to a plate. Don’t wash out the pan.

4. Cook capers in remaining oil in the pan, smashing them lightly to release brine, until warmed though, about 30 seconds.

5. Pour wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced, about 2 minutes.

6. Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thin sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.

Cook’s Note: Since I used hazelnut flour, it doesn’t thicken the sauce like wheat flour does. If you wish to make the sauce thicker, add 1 tablespoon teaspoon all-purpose flour to the capers, then add the liquid.

7. Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. The chicken soaked up the sauce  when it was returned to the pan. Don’t turn them; they’ll look prettier. Serve with sauce spooned over the top.

basil chicken in coconut curry sauce

When a dish “needs something” the cooks in my family (the Jamaican side, that is) always say, “Put  a country pepper in-a de pot!” When I tried this dish from Simply Recipes for dinner, I thought it was light and delicious, but it definitely needed a country pepper. What we call a country pepper is also called a Scotch Bonnet. Its close relative is the Habañero. I took the last Habañero out of  the freezer and put that into the sauce. Now a Scotch Bonnet/Habañero will add some heat but mostly it will add flavor to the dish.

You can tell I’m so used to the vivid flavors of Jamaica and Thailand, and even though I added the country pepper,  I still wasn’t happy with the sauce.  I could hear a voice in my head say “sai nam pla!” So I added some fish sauce to the curry. Fish sauce or nam pla is pungent but it  adds saltiness and flavor without changing the color of the sauce, thus making it ideal for this light curry.

Some compromises in favor of “lite” cooking. To lighten the calorie load of this dish I used “lite” coconut milk. White rice is best to serve with curry sauces because it soaks up the sauce. However, brown rice won’t do this.  So instead of a traditional white rice accompaniment to this curry dish, I made a medley; a mix of white Thai jasmine (hom mali) rice and brown basmati. Both were the long grain varieties. The ratio is 1 cup white to 2 cups brown rice.

Basil Chicken in Coconut Curry Sauce

INGREDIENTS

1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon turmeric

1 lb skinless, boneless chicken thighs or breast (2 thighs or 1 large breast)

1 large red onion, chopped (about 1 cup)
5 cloves garlic, minced
1 large whole country pepper (Scotch Bonnet or Habañero) (2 jalapeño peppers in original recipe)
2 Tablespoons olive oil, grapeseed oil, or canola oil
1 14-oz can lite coconut milk
2 teaspoons cornstarch
1 teaspoon Thai fish sauce or Worcestershire sauce, to taste
3 Tablespoon fresh basil leaves, chopped
1 Tablespoon finely chopped fresh ginger

Hot cooked rice

METHOD

1 In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder, and turmeric. Set aside.

2 Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours.

3 In a large skillet heat 1 Tablespoon oil on medium high heat. Add the onions and country pepper and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onions, pepper and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.

4 Add 1 Tablespoon oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.

5 Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the remaining coconut with the corn starch to dissolve the corn starch. Add the corn starch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the fish sauce or Worcestershire sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through.

Serve over rice. Serves 4.

I served basil chicken in coconut curry sauce with Stir-Fry Baby Bok Choy from about.com. Baby bok choy is sweeter and the stems thinner than the adult variety.

Stir-Fry Baby Bok Choy

Ingredients:

4 bunches baby bok choy (basically, 1 bunch per person)
2 slices ginger
2 tablespoons soy sauce
1 teaspoon sugar, or to taste
1/4 teaspoon salt, or to taste
1/4 cup water
A few drops sesame oil, optional
1 tablespoon vegetable oil for stir-frying

Preparation:

Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.Trim the tips and the ends.

Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry1 on high heat for 1 minute.

Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Serves 4.

pictures of pretty (delicious) things to eat

I had such a busy week wrestling with the dissertation that I didn’t have time to post something, but I did have time to cook! What can I say? It’s therapy. So I made this Smilebox collage, and I  set it to Joni Mitchell because Chelsea Morning is all about food. What we’ve got here (clockwise from the top) is: black bean veggie burger on an iceberg lettuce “bun,” roasted sweet potato wedges, and cilantro dipping sauce; zucchini pie with chopped turkey ham; brown rice sautéed in coconut oil; chicken with vegetables; and finally, a simple spinach sauté with a poached egg hat.

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coconut curried chicken

I’ve made this recipe from the South Beach Diet cookbook many times and each time it always surprises me because it’s so flavorful. It’s sweet, sour, salty, nutty, and a little bit spicy. To season it, I’ve added fish sauce (in Thai: nam pla) instead of salt  and it really makes a difference. Instead of brown rice,  I served the coconut curried chicken tonight with cooked pearled barley, steamed broccoli drizzled with lemon juice, and steamed green beans with kosher salt.

Coconut Curried Chicken

Ingredients

2 tablespoons olive oil
1 pound chicken tenders
1 tablespoon chicken broth
1 medium onion, chopped
4 cloves garlic, minced
3/4 teaspoon powdered coriander or 1 tablespoon chopped fresh cilantro
2 teaspoons grated fresh ginger or 1 teaspoon ground ginger
2 teaspoons finely grated lemon peel
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 cup light coconut milk
2 tablespoons almonds, ground
1 teaspoon sugar substitute
1/4 teaspoon ground red pepper
1 tablespoon tamarind paste
2 teaspoons water
Scallions sliced diagonally for garnish
2-4 teaspoons fish sauce, to taste, if desired

Preparation

  1. Heat the oil in a large skillet. Add the chicken and cook until no longer pink. Remove chicken to a plate and set aside.
  2. In the same skillet, heat the broth. Add onion, garlic, cilantro, ginger, lemon peel, cumin and turmeric, and cook 5 minutes or until the onion is tender. Stir in the coconut milk, almonds, sugar substitute, and red pepper. Return chicken to the skillet, cover and simmer 10 minutes.
  3. Remove the chicken to a plate. Reserve the sauce. To the sauce in the pan, add the tamarind paste mixed with 2 teaspoons water. Stir into the sauce and gently boil until thickened. Add the fish sauce, if desired, to taste. Pour sauce over the chicken.
  4. Serve with brown rice, if desired, and sugar snap peas with red peppers.