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Grilled Chicken Kebabs
Jan 24th, 2016 by Alice

From Corinne Cooley

  • 1 ½ pounds skinless boneless chicken breasts, cut up
  • 1 zucchini, cut into large pieces
  • 1 onion, cut into large pieces
  • 2 apples, cut into large pieces
  • olive oil to coat vegetables and fruit
  • Salt and ground black pepper

Marinade:

  • ½ cup olive oil
  • 1 tablespoons minced garlic
  • 1 teaspoon salt
  • ¼ cup minced fresh cilantro or mint
  • 1 teaspoon curry powder
  • ground black pepper to taste

Directions:

Mix up marinade.

Marinate chicken for as long as possible – preferably 3-24 hours.
Lightly coat vegetables and fruit by tossing in medium bowl with oil, salt and pepper to taste.

Skewer chicken and vegetables.

Grill, turning each every couple minutes, until chicken is fully cooked

Green Tomato Bacon Sauce
Jan 24th, 2016 by Alice

From Jason Gift Enevoldsen

  • 6 pieces bacon, chopped
  • 2 tablespoons olive oil
  • 3 teaspoons minced garlic
  • 1 pound green tomatoes, chopped
  • Optional: ⅛ teaspoon crushed red pepper flakes
  • ½ cup white wine
  • a small handful of pepperoncini, also chopped
  • ½ bunch Italian parsley, chop it up
  • black pepper

Directions:

Cook the bacon and set aside, saving a little of the fat.

Simmer garlic in olive oil, then add the tomatoes (and the red pepper flakes) until they start to brown a little. Add wine and perpperoncini and cook down to a sauce. Mix with parsley and bacon, serve over thin pasta.

This and Green Tomato and Bacon Pasta Sauce are similar but different.

Earl Grey Salmon
Jan 24th, 2016 by Alice

From Jason Gift Enevoldsen

  • 1 orange
  • Rosemary (or juniper berries)
  • 2 tablespoons Earl Grey tea leaves
  • ½ tsp black peppercorns
  • ½ teaspoon mustard seed
  • 2 teaspoons canola oil
  • 1 ½ – 2 lbs salmon
  • Salt and pepper
  • parsley

Directions:

Zest the orange, mix with all spices and Earl Grey. Grind with a mortar and pestle. Sauté salmon in oil (skin side up) until brown. Turn over, coat with tea rub. Drizzle the oil over the top of the salmon and garnish with orange slices.

Bake until salmon is done.

Chicken and Dumplings
Jan 24th, 2016 by Alice

From Julie Enevoldsen

Stew:

  • 2-3 Lbs Stew-able chicken
  • a little oil
  • 1 Onion
  • Enough chicken broth (unsalted) to fill your pot — about 12 cups? 2-3 boxes.
  • 1 head Celery
  • 1 medium package Baby carrots (Medium package)
  • 1-2 Lbs Small potatoes
  • 1 can Hominy or fresh/frozen peas
  • Fresh parsley
  • Fresh thyme
  • Fresh oregano
  • Black pepper
  • Flour or potato starch for thickening

Dumplings:

  • 1 Cup Cake flour (or 1 cup minus 2 tbsp sifted regular flour)
  • 2 Tsp Baking powder
  • 1 egg replacer “egg” (or a real egg if you can have those)
  • ½ Cup milk replacement or water. I use Enriched Soy Milk

Directions:

Stew: Saute chicken parts and chopped onion. Add chicken broth and cook until chicken is tender. Add diced celery, carrots, potatoes, and herbs: fresh parsley, thyme, possibly oregano, and black pepper. Sometimes Julie adds green beans or peas with just enough time to cook through (10-20 minutes)

This first part would work in the slow cooker. Probably about 4 hours on high, or better, 8 hours on low. Make sure the chicken is cooked through and the potatoes are soft. The following directions take place on the stovetop.

Thicken the stew: Mix a little flour with cold water and stir into the simmering broth. Stir until thickened. How much? Not sure. You don’t want it really thick. Maybe 2-3 tbs flour for 4 cups broth? Add some, wait until it thickens, add more if needed.

Dumplings: Measure, then sift the dry dumpling ingredients three times (yes, I usually do this). Break the egg into a measuring cup. Add milk substitute or water to make up ½ cup with the egg. Beat/mix well.

Stir liquid slowly into the sifted ingredients. Mix until blended, but don’t overmix. Batter should be stiffish.

Drop dumpling dough by heaping tablespoons, distributing evenly across the surface of the simmering stew. Put on the lid. Simmer *gently* for 5 minutes. Turn the dumplings over (they tend to float by this point), and simmer 5 more minutes. Serve immediately.

Mom’s Chicken Soup (Julie’s)
Jan 24th, 2016 by Alice

Julies-Chicken-Soup-004

Before all the broth is added (prettier, so you can see all the goodies), and after. Photo (c) attribution: Alice Enevoldsen

From Julie Enevoldsen

  • 2-3 Lbs Stew-able chicken
  • a little oil
  • 1 Onion
  • Enough chicken broth (unsalted) to fill your pot — about 12 cups? 2-3 boxes.
  • 1 head Celery
  • 1 medium package Baby carrots (Medium package)
  • 1-2 Lbs Small potatoes
  • 1 can Hominy or fresh/frozen peas
  • Fresh parsley
  • Fresh thyme
  • Fresh oregano
  • Black pepper
  • Flour or potato starch for thickening

Directions:

Saute chicken parts and chopped onion. Add chicken broth and cook until chicken is tender. Add diced celery, carrots, potatoes, and herbs: fresh parsley, thyme, possibly oregano, and black pepper. Sometimes Julie adds green beans or peas with just enough time to cook through (10-20 minutes)

Thicken the stew: Mix a little flour with cold water and stir into the simmering broth. Stir until thickened. How much? Not sure. You don’t want it really thick. Maybe 2-3 tbs flour for 4 cups broth? Add some, wait until it thickens, add more if needed.

This would work in the slow cooker. Probably about 4 hours on high, or better, 8 hours on low. Make sure the chicken is cooked through and the potatoes are soft.

This is the same recipe as the stew for Chicken and Dumplings.

Julies-Chicken-Soup-005

A big bowl of the tastiest chicken soup. Photo attribution: Alice Enevoldsen

I have a theory that everyone loves their own mom’s chicken soup recipe when feeling ill. This is true whether your mom opened a can of Campbell’s, or boiled up bone broth overnight and spiced it according to her own mom’s mom’s mom’s tradition.

Julies-Chicken-Soup-Pinterest

Mom’s Chicken Soup (Debbie’s)
Jan 24th, 2016 by Alice

From Debbie Gift

  • 1 gallon of water
  • 1 ¼ pounds chicken
  • 1 Tablespoon parsley
  • ⅛ teaspoon garlic
  • ⅓ teaspoon dried onion
  • 2 celery stalks
  • 2 carrots
  • Black pepper
  • ½ teaspoon salt

Directions:

Put it all in a pot and cook until the chicken is done and the celery is soft. If you have enough energy, chop everything into bite size pieces first.

This recipe would be just as effective in a slow cooker. Try 4 hours on high, or better 8+ on low, but make sure the chicken is cooked through.

I have a theory that everyone loves their own mom’s chicken soup recipe when feeling ill. This is true whether your mom opened a can of Campbell’s, or boiled up bone broth overnight and spiced it according to her own mom’s mom’s mom’s tradition.

The greatest thing about this one, is that you can make it by just tossing all the ingredients in a pot if you’re the sick one. No chopping needed.

Cranberry Relish
Jan 24th, 2016 by Alice

From Selma Marie Schiefer Schury

  • 1 lb cranberries
  • 2 oranges
  • 1 lemon
  • 3 apples
  • 1 ½ cups sugar

Directions:

Put all fruit in the food processor until finely ground. Add sugar. Mix. Let stand in the fridge overnight. Stir and serve.

This is an old family recipe, and an alternative to sweet cooked cranberry sauce.

Chicken with Tasties
Jan 24th, 2016 by Alice

From Jessica Branom-Zwick

  • 3 lbs boneless, skinless chicken breasts
  • 8 cloves garlic (3 for sauce, others for cooking with chicken)
  • Olive oil
  • Juice of 3 lemons
  • Salt (preferably Kosher or other large grain)
  • Pepper
  • Basil Sauce
  • 3 lbs interesting-shaped pasta
  • 1 ½ cup sun dried tomatoes

Directions:

Panfry or roast chicken with garlic, olive oil, salt, pepper, and some of the lemon juice. Serve or cook a little longer with basil sauce (see basil sauce recipe).

Cook pasta, toss with olive oil, some of the lemon juice, and sun dried tomatoes. Serve.

Chicken Mangalorean
Jan 23rd, 2016 by Alice

From Alice

  • 3 cloves garlic
  • ½ inch piece ginger
  • 1 tsp canola oil
  • 2 Walla Walla onions, dice them
  • 2-3 tomatoes, slice into wedges
  • 1 cinnamon stick, break by wedging a knife into the curl and “peeling”
  • 6 cardamom pods
  • 7 whole cloves
  • ½ tsp cumin seeds, grind them up
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • 2 rounded teaspoons curry powder
  • 2 lbs chicken
  • 1 tsp black mustard seeds
  • (optional: 4-5 small dried red chilies)

Directions:

Buzz garlic and ginger into a paste with a little water.

Heat 1 tsp oil, adding the paste, onion, tomatoes, and all the spices except the mustard and the chilies. Cook until fragrant and softening — about 10 minutes.

Add chicken, coat with spices. Cook uncovered for 15 minutes, then cover and cook another 5 minutes.

Head the rest of the oil as hot as possible, add the mustard and chilies for about 3 minutes. Add to the chicken and cook until chicken is done through.

Carob Syrup
Jan 23rd, 2016 by Alice

From Corinne Cooley

  • 1 cup water
  • ½ cup carob powder
  • 2 Tbsp honey
  • ½ tsp vanilla

Directions:

Add a small amount of water to carob powder, stir into a paste. Add more water and and the honey. Bring to a boil while stirring in the rest of the water until it is the consistency you want. Simmer for a few minutes and then add the vanilla.

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