March – Lemony Chicken Thighs with Roasted Butternut Squash

March – Lemony Chicken Thighs with Roasted Butternut Squash

The inspiration for this recipe came from the NY Times, Melissa Clark’s Roasted Chicken Thighs with Winter Squash. She used bone-in, skin-on chicken thighs, delicata or acorn squash, fresh sage, and lemon. I didn’t exactly have those on hand and my sage plant is late to the party called spring. But I loved the flavor combination of ingredients and I did have a lemon. So here is my adaptation, Lemony Boneless Chicken Thighs with Roasted Butternut Squash. 

Boneless chicken thighs with butternut squash, lemon and baby kale (see the steam rising from the dish?)

Ingredients:

  • 1/2 lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges
  • 4 boneless chicken thighs, trimmed of fat and cut into 1 inch cubes
  • 3 tablespoons extra virgin olive oil – divided
  • 1 rounded teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon kosher salt, use less if not kosher plus additional 1/2 teaspoon
  • 1 teaspoon freshly ground pepper
  • 1/4 cup of maple syrup
  • 1/4 cup of cornstarch
  • 1 teaspoon to 1 tablespoon chile powder, depending on the heat of your brand and your tolerance
  • 4 cups of butternut squash, cut into 1 inch cubes
  • 2 handfuls of baby spinach or kale

Method:

  1. Bring a small pot of salted water to a boil; drop in the lemon slices and simmer for 2 minutes. Drain well.
  2. In a small skillet toast the coriander and cumin seeds until you start to smell their deliciousness and they are light brown. Remove to a plate to cool. Then grind in a mortar and pestle or a spice grinder to a medium powder. You want some texture to remain.
  3. In a large bowl, toss the chicken with the lemon slices, 1 tablespoon of oil, cumin, coriander, and 1 teaspoon of kosher salt and the pepper. Cover and marinate in the fridge for at least 30 minutes or several hours.
  4. When ready to cook, preheat your oven to 425 degrees F and line a baking sheet with parchment paper or foil
  5. In a large bowl combine the other 2 tablespoons of olive oil, the maple syrup, chile powder, and 1/2 teaspoon of kosher salt with the cubed butternut squash. Toss to mix, then add the cornstarch, again tossing so the cubes are evenly coated.
  6. Spread the squash out onto the baking sheet and roast for about 30-40 minutes until brown and caramelized. Remove from the oven and cool.

    Roast butternut squash

    Roast butternut squash

  7. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and lemon slices plus any marinade. Toss until browned and cooked through, add the butternut squash, and kale (or spinach) to the skillet and continue to toss everything together until warmed and the kale is wilted.
  8. Serve with rice, polenta, or other grain.

The tip here is coating the butternut squash with cornstarch, this works with sweet potatoes as well. It results in a crisp exterior and meltingly soft interior.

Chicken with Winter Squash and Baby Kale

Chicken with Winter Squash and Baby Kale

How are you adapting recipes for what you have on hand?

 

February – Quick and Easy Stir Fried Vegetables

February – Quick and Easy Stir Fried Vegetables

Sometimes you need instant food and this fits the bill. The title is boring, but it exactly describes this no carb dish and vegetable stir fry. You could always add some leftover rotisserie chicken or baked tofu to make it a one dish meal. Wrap it in a tortilla or serve it over rice if your current diet allows it.

I used some time saving ingredients; a package of riced broccoli and cauliflower, and a package of angel hair cabbage. All that is needed in addition is a large onion, a knob of fresh ginger, a clove of garlic, some tamari or soy sauce, plus a little oil to start the stir fry. This is very quick, maybe 10 minutes in all.

Stir Fry Veggies

Stir Fry Veggies

Ingredients:

  • I large onion, cut in half top to bottom and cut into half moons
  • 1 package of riced cauliflower or riced broccoli or one with a combination – I used Earthbound Farm organic Cauliflower and Broccoli riced veggies (16 oz package)
  • 1 package of finely shredded green cabbage (mine was 10 oz)
  • 1 inch knob of fresh ginger, peeled and thinly sliced
  • 1 large clove of garlic, peeled and thinly sliced
  • about 2 – 3 tablespoons of tamari or soy sauce
  • 2 tablespoons of vegetable oil, I used coconut

Method:

  1. Heat the oil in a large fry pan on medium heat
  2. When shimmering, add the ginger and fry until light brown on each side
  3. Add the garlic and cook for a minute or so, you want a golden brown
  4. Add the onion and stir to mix, cook (stirring every so often) until wilted and starting to brown.
  5. Add the riced vegetables, cook for 2 – 3 minutes
  6. Add the cabbage and continue to cook until it is softened, a couple of minutes
  7. Add the soy sauce to taste

It’s almost embarrassingly easy.

If you have some mushrooms laying around you could add them. Slice them thinly and add them with the sliced cabbage.

Vegetable Stir Fry

Vegetable Stir Fry

I served it with a few slices of medium rare steak cooked on the grill.

Steak with Stir Fried Veggies

A perfect no or low carb quick meal.

Do you think the folks at Fiesta Friday would like this? This week it is Fiesta Friday #314 hosted by Angie and co-hosted by me. Drop on by to read the great recipes and craft ideas.

January – Greek Chicken

January – Greek Chicken

Greek chicken ready to bake

Greek chicken ready to bake

This low calorie, vegetable heavy, colorful casserole is just what is needed during the grey days of winter. It’s a riot of colors and flavors, quick and simple to make and perfect for company. All you need is some crusty bread and a green salad, your dinner is complete. You can even assemble the dish ahead of time and bake it in the oven at the last minute.

Customize it to your tastes. The first time I made it I left out the onions and black olives, it was delicious. If you want dairy free, don’t add the crumbled feta at the end. It’s still absolutely delicious and even better for lunch the next day.

Greek chicken - this time without the artichokes. onion or olives

Greek chicken – this time without the artichokes. onion or olives

 

Ingredients:

  • 2 pounds of boneless chicken thighs or breasts, cut into 1 inch chunks
  • 1 each red, orange and yellow peppers cut into 1 inch cubes
  • 1 pint of multicolored cherry tomatoes, leave whole
  • 3-4 small zucchini, cut into 1 inch chunks
  • 1 red onion, cut into 8 sections
  • zest of 1 large or 2 small lemons, save juice for the end
  • 1 large sprig of fresh oregano (leaves chopped) or 1 – 2 teaspoon dried
  • 1 large sprig of fresh rosemary (leaves chopped) or 1 teaspoon dried
  • 1 large or 2 small cloves of garlic, minced
  • 2-3 tablespoons of extra virgin olive oil
  • About 1 teaspoon of salt (salts have a differing amount of ‘saltiness’)
  • Freshly ground pepper
  • 1 small package of frozen artichoke hearts or canned artichoke hearts, defrosted if necessary (optional)
  • 1/2 cup of pitted kalamata olives (optional)
  • Juice of 1 large lemon or 2 small – split in half
  • 1/2 cup of crumbled feta (optional)
  • Fresh parsley, chopped to garnish (optional)

Method:

  1. Preheat your oven to 425 degrees F.
  2. Combine all the ingredients (except the feta and half the lemon juice) above in a large bowl and mix well.
  3. Pour into a large casserole dish and bake (uncovered) for about 40 minutes or until the chicken is done. Breasts might be done in 30 minutes.
  4. Crumble the feta on top and give the dish a good squeeze of the lemon

 

You can assemble this a few hours ahead, cover and store in the fridge.

Greek Chicken

Greek Chicken

Greek Chicken

Greek Chicken

Greek Chicken

Greek Chicken

I have also made this with bone in chicken thighs (skin on or off). Ingredients are the same. Put the chicken thighs, skin side up, in a large shallow casserole. Sprinkle them with salt. Combine the rest of the ingredients in a large bowl, mix them with the herbs and lemon zest, pour around the thighs. Bake for about 40 minutes.

Greek Chicken with Whole Thighs

Greek Chicken with Whole Thighs

I think the folks at Fiesta Friday #313 will enjoy this. Fiesta Friday is hosted by Angie, it’s a virtual collection of blog posts about cooking, gardening, and crafts. Click on the link to read all the amazing things that are going on in the world of blogging.

 

November – Roast Brussels Sprouts with Pickled Carrots and Citrus Dressing

November – Roast Brussels Sprouts with Pickled Carrots and Citrus Dressing

Roasted Brussels sprouts, sliced pickled carrots, walnuts, cilantro and a citrus vinaigrette. Is it a salad? Or a side? In fact, it is both as it can be served warm or at room temperature but not cold. If you make it ahead, pull it out of the fridge at least 20 minutes before serving. It might qualify as the perfect side for your holiday dinner, make it a few hours ahead to free up your oven. Add roasted cooked farro or another grain for a vegetarian main meal. It’s pretty as well with the fall colors of orange carrots and bright green sprouts, roasted to dark caramelized perfection.

This recipe came from Six Seasons, A New Way with Vegetables by Joshua McFadden. I love the inventiveness of his recipes and am slowly cooking my way through the book. The premise is that there are actually six seasons, not just four…spring, early summer, midsummer, late summer, fall and winter. I think farmer’s markets and our own gardens would support that idea.

Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro and Citrus Vinaigrette

Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro and Citrus Vinaigrette

Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro and Citrus Vinaigrette

(serves 2-3 but can be easily doubled)

Ingredients:

  • Extra virgin olive oil
  • 1 garlic clove, smashed and peeled
  • 3/4 pound of Brussels sprouts, trimmed and halved lengthwise
  • Kosher salt and freshly ground pepper
  • About 1/3 cup roughly chopped or sliced pickled carrots, either store-bought or home made
  • 1/2 cup of chopped toasted nuts, walnuts or pecans or hazelnuts
  • 1 bunch of scallions, trimmed and thinly sliced (white and light green parts)
  • 1/4 cup of citrus vinaigrette
  • 1/2 cup of lightly packed and chopped cilantro leaves (I was able to find baby leaves)
  • 1/2 cup of lightly packed and chopped flat leaf parsley leaves
  1. Heat a large skillet over medium heat Add 1/4 cup of olive oil and the garlic, cook until the garlic is soft and golden brown, watch carefully and reduce the heat if it is browning too quickly. Garlic turns bitter if allowed to burn.
  2. Scoop out the garlic and set it aside.
  3. Increase the heat and add the Brussels sprouts, cut side down. Season well with salt and pepper and cook until the sprouts are cooked all the way through, browned but not mushy. This will take about 8-10 minutes.
  4. Return the garlic to the pan, crushing it to break it up and mix with the sprouts.
  5. When the sprouts are cooked to your liking, remove the pan from the heat and add the pickled carrots, half the nuts, and all the scallions. Toss to mix and warm the new ingredients.
  6. Spoon the vinaigrette over the sprouts and toss again. Add half the cilantro and parsley.
  7. Taste and adjust seasonings as needed.
  8. Right before serving, add more vinaigrette if needed, along with the rest of the nuts, parsley and cilantro.

Citrus Vinaigrette:

  • 1 orange
  • 1 lemon
  • 1 lime
  • 1 1/2 tablespoon of honey
  • 1 tablespoon Champagne or white wine vinegar
  • Kosher salt and freshly ground pepper
  • 3/4 cup of extra virgin olive oil
  1. Zest all the citrus with a microplane or small rasp style grater into a bowl.
  2. Halve the fruit and squeeze all the juice into the same bowl, removing any seeds.
  3. Whisk in the honey, vinegar, 1 teaspoon of salt and several turns of your pepper mill.
  4. Taste and adjust, if needed.
  5. Whisk in the olive oil, a few drops at a time. For a more emulsified and creamy vinaigrette do this in a blender, drizzling in the olive oil as the machine is running.
  6. Store in the fridge for up to two weeks.
Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro and Citrus Vinaigrette

Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro and Citrus Vinaigrette

I am taking this one to Fiesta Friday #305 over at Angie’s place. Please come join the party with lots of ideas about crafts, food, and travel. This week is is co-hosted by myself.

I hope everyone had a wonderful Thanksgiving, hard to believe the Christmas holiday is only a few weeks away. Whew!

November – Vegetarian Chicken Broth

November – Vegetarian Chicken Broth

How can that be you ask? Of course this vegetarian broth isn’t actually made with chicken but it sure tastes a lot like it. Let me introduce you to parmesan broth. I first posted this recipe back in 2015 and think it deserves a repeat appearance before for the holidays. Those rinds make a vegetarian soup base brimming with umami, that fifth flavor that makes all the other flavors snap into focus.

My local deli sells pre-grated parmesan and I can pick up the rinds for a song. You may even be able to get them for free if you let your friendly deli manager know you want them. Don’t let them throw them out. Stock them in your freezer until you have enough to make this delicious broth. I keep several quarts of broth in my freezer.

Parmesan Rinds

Parmesan Rinds

There are other uses for them, in Italy they add a rind or two to minestrone soup for a flavor punch. I’ve also made a fantastic parmesan flavored olive oil, perfect for making salad dressings with an extra dose of umami. It’s also a nice idea for holiday giving.

Parmesan Olive Oil

My contribution to Thanksgiving dinner includes a vegetarian faux sausage and raisin dressing, this parmesan broth is a stand in for turkey stock.

Parmesan BrotFinished Parmesan Broth, cooling before straining

Parmesan Broth: (makes about 2 quarts)

  • 3 tablespoons olive oil
  • 1 yellow onion, quartered (no need to peel)
  • 1 head of garlic, halved crosswise (remove the outermost papery layer)
  • 1 bunch of fresh thyme
  • 1 bay leaf
  • 3-4 parsley sprigs
  • 1 teaspoon of black peppercorns
  • 1 cup dry white wine
  • 1 lb. of Parmesan rinds
  • 8-9 cups of water

Method:

  1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, garlic, thyme bay leaf, parsley and peppercorns. Cook, stirring often, until the onion and garlic are toasty brown about 5-10 minutes.
  2. Add the wine, bring to a simmer, and cook, scraping up any brown bit until the liquid is reduced by half, about 5 minutes.
  3. Add the Parmesan rinds and water to the saucepan, bring to a boil.
  4. Turn down the heat and simmer, partially covered, for 2 hours. Stir occasionally so the rinds don’t stick to the bottom of the pot.
  5. Strain through a fine mesh strainer.

Use immediately or store in the fridge up to four days. Freeze for longer storage. This recipe makes 7-8 cups of stock, depending on how reduced it becomes. You can easily double it if you have more rinds. I don’t salt when making the broth, the parmesan contains some natural salt so I add any additional salt when the broth is used.

Parmesan Broth

Parmesan Broth

I am taking this useful recipe to Fiesta Friday #303. Please do stop by Angie’s place for holiday recipe, decorating and travel ideas.  The co-hosts this week are Mollie @ Frugal Hausfrau and Antonia @ Zoale.com.