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Chicken , Rice and Peas in One Pot

I made this for the first time this past summer. It is a perfect meal for summer, winter , spring or fall. If you’re a fan of dark meat this one’s for you. Very tasty and you gotta love all in one pot cooking! Enjoy!

Cooking with Candi

photo 5 (50)photophoto 3 (68)photo 3 (69)photo 1 (84)photo 1 (82)I made this for dinner last night and was so very pleased with the outcome. It was so very easy and so very easy to clean up. I love one-pot meals and so will you. Even though it’s grilling season , I had seen this recipe in Jessica Seinfeld’s “The Can’t Cookbook” and felt compelled to make it.  I love this book and it works for those of us who can cook and I am sure it is a great book for those who can’t.  This was a little bit of prep and then I set the timer and walked away. Love. I made a few changes and if you’d like you can view her “original”  recipe through the link on my blog. Thanks again to Jessica Seinfeld for the great tips and great recipes. This one is a winner. I used thighs and they’re our personal favorite. The chicken was moist…

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Cannellini Beans with Garlic and Rosemary

FullSizeRender (11)FullSizeRender (10)FullSizeRender (14)FullSizeRender (12)FullSizeRender (10)I love beans and what could be more delicious and satisfying as a side dish or over pasta? All Vegetarian and all in one pot! Served with a salad and a crusty piece of bread and you have a meal.

This recipe comes from one of my personal favorite cookbooks. The Can’t Cookbook by Jessica Seinfeld

http://www.doitdelicious.com

Ingredients:

2 medium carrots

2 cloves garlic

2 tsp. chopped fresh rosemary

1 can (15 oz.) diced tomatoes

2 cans cannellini beans (15 oz.) rinsed and drained

1 Tablespoon olive oil

1/3 cup water

1/4 tsp. kosher salt to taste

1/4 tsp. freshly ground black pepper to taste

Grated Parmesan

Directions:

Peel the carrots and cut them in half lengthwise, then thinly slice them crosswise into half-moons. Chop the garlic and the rosemary.  Open the can of tomatoes, and drain and rinse the beans.

Place a medium saucepan on the stove and heat up to medium. Pour in the oil and heat until it shimmers. ( 1-2 minutes). Add chopped garlic to the pan. Cook, stirring frequently with a wooden spoon until you can actually smell the garlic without burning it, this is very fast maybe a minute. Be careful not to burn the garlic.

Add the carrots, tomatoes, beans, water, rosemary and salt and pepper. You can taste for salt and pepper at the end of the cooking process. Bring mixture to a boil, the lower the heat to simmer stirring occasionally, until the carrots are tender. I probably cooked for about 45 minutes, till vegetables were nice and soft.

Stir in the Parmesan and Serve!!!!

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Chicken , Rice and Peas in One Pot

photo 5 (50)

photophoto 3 (68) photo 3 (69)photo 1 (84) photo 1 (82)I made this for dinner last night and was so very pleased with the outcome. It was so very easy and so very easy to clean up. I love one-pot meals and so will you. Even though it’s grilling season , I had seen this recipe in Jessica Seinfeld’s “The Can’t Cookbook” and felt compelled to make it.  I love this book and it works for those of us who can cook and I am sure it is a great book for those who can’t.  This was a little bit of prep and then I set the timer and walked away. Love. I made a few changes and if you’d like you can view her “original”  recipe through the link on my blog. Thanks again to Jessica Seinfeld for the great tips and great recipes. This one is a winner. I used thighs and they’re our personal favorite. The chicken was moist and perfect.

www.doitdelicious.com and her cookbook is The Can’t Cookbook

Ingredients are nothing exotic and all readily available in most supermarkets.

Ingredients:

serves 4

8 small bone-in skin-on chicken thighs (app. 2 1/2 lbs.)

Kosher Salt and Freshly Ground Black Pepper for Chicken

1 Tablespoon Olive Oil ( Extra-Virgin)

3 cloves garlic, chopped finely

grated zest of 1 small lemon and save lemon to cut up into wedges to serve alongside chicken

app. 8 sprigs of fresh thyme ( I probably over did it on the thyme but I had a little extra and like the flavor )

1 1/2 cups brown rice, of course if you prefer use white

2 cups chicken broth

1 cup water

1 cup frozen peas

Directions:

Wash chicken and pat dry with paper towels. Season the chicken with Kosher Salt and Freshly Ground Black Pepper.  Salt is a personal thing, I would estimate that I use about 1/4 – 1/2 teaspoon of salt and recipe calls for a total of 6 turns on the pepper mill. I go for a visual, you want chicken to form a nice crust. Season both sides of chicken.

Place your large enough pot ( see picture) i.e. Le Creuset Pot which is perfection for searing and cooking and can go into the oven . Turn the heat to medium, pour olive oil and heat till it shimmers. Oven temps. vary so adjust accordingly. Using tongs (essential for turning chicken) add the chicken to the hot oil, skin side down, and cook until the skin is browned, app. 10 minutes. Don’t futz with the chicken, let it be for the first 8 mins. or so , then you can look at it. You’ll only cook the other side for a few more minutes, just make sure skin side is brown and crispy.

Add the chopped garlic and thyme sprigs and cook for a minute or so. Add the rice and the chicken broth, water and lemon zest and let come to a boil. Cover the pot , lower the heat to low and simmer until the rice is tender, takes about 45 minutes. You’ll want most of the liquid to be absorbed and make sure chicken is cooked through.

Place frozen peas in a strainer (see pic.) and let warm water run over them. Stir the peas into the rice and cook until peas are heated through for about 5 more minutes.

I served with lemon wedges left over from zested lemon, if you’d like you can squeeze a little lemon juice over the top.

Yum.

 

 

 

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Chicken Salad–a different spin

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Salad Dressing with Roasted Garlic

photo 1 photo 4 (2) photo 5 (2)photo 1 (78)photo 2 (62)photo 1 (2)Yes, I read and subscribe to Gwyneth Paltrow’s website Goop and when she’s not explaining her “conscious uncoupling” the website is actually very informative and worthwhile. In any event her suggestions for recipes are very worthwhile. This recipe was on the Goop website and even though you have to roast the garlic which is a little time-consuming it was a super delicious dressing and I actually put it on Salmon before I broiled it and it was really tasty.  The recipe is from Roberta’s Cookbook which actually looks pretty amazing. I always have all these ingredients in the house and they are simple ingredients .  I have to admit the first time I read it I was thinking of omitting the roasted garlic but it wouldn’t have been as deeply layered a flavor. I highly recommend this recipe and roasting the garlic , we fully enjoyed our salad. I used plain Romaine this time out but this would be amazing on any greens. I also used it on my broiled salmon a few days later and it was amazing. I broiled the salmon on lemon and thyme  brushed the dressing on it put it back in broiler for about 5 minutes and it was delicious. So not only a great salad dressing but an awesome marinade as well. This was my adaptation.

www.goop.com

Ingredients:

1 head of garlic for roasting

3/4 cup of olive oil, and a little splash for roasting garlic

1 peeled garlic clove

2 Tablespoons Dijon Mustard

1 1/2 Tablespoons white wine vinegar

2 Tablespoons Sherry Vinegar

2 egg yolks

5 anchovy fillets

Juice of 1 small lemon

Kosher Salt and Freshly Ground Black Pepper to taste ( I used a little black pepper and a very small amount of Kosher Salt, it’s your call)

Directions:

To Roast Garlic:

Preheat the oven to 350 degrees. Cut about a quarter of an inch off the head of the garlic and place the head cut side up on a piece of aluminum foil large enough to cover garlic.  Splash a little water and a splash of olive oil over the whole head of garlic.  Make a loosely wrapped little package with the tin foil. I baked for one hour. Remove the garlic from the oven and let it cool down. Squeeze out 4 – 5 cloves depending on how large they are you’ll use less or more. Set aside extra garlic to use as a spread if you like. Your house will smell amazing.

Dressing:

Place roasted garlic cloves, the raw clove of garlic, mustard, vinegars, egg yolks, anchovies and lemon juice into a blender or food processor ( I used a mini food processor) Blend till well combined.

While blending, add the olive oil in a slow steady stream until it’s incorporated and dressing looks smooth and creamy. Taste for salt and pepper .

Dressing will keep in refrigerator for a week. Because of raw eggs I wouldn’t keep much longer than that.