Pepper Mushroom Chicken

A few vegetables needed to be cooked pronto. I had some chicken and combined them for this dish. Here's the recipe:

ON THE CUTTING BOARD:



Chicken, zuchini, green onions,  mushrooms,  red onion,  jalepeno pepper, green pepper, lemon, garlic, chicken broth, black vinegar, olive oil, canned diced tomatoes, white wine, sea salt.

STEP ONE:



Saute four cloves of smashed garlic in 1 T. olive oil until fragrant and then set aside.




STEP TWO:





Add red and green onions to the pan; saute for a few minutes until they start to soften and then add the mushrooms. Cook until the mushrooms start to brown.

STEP THREE:



Add the sliced green pepper and finely chopped jalapeño. Cook for a few minutes until they start to soften. Remove vegetables from the pan and set aside.

STEP FOUR:








Chop the zucchini into half-moon slices, add chicken to the pan with another T. of oil, cook until browned and add the zucchini.

STEP FIVE:






Add 16 oz. can of diced tomatoes, 1 cup of chicken broth and 1 cup of dry white wine. Stir and incorporate the browned bits from the bottom of the pan. Add a splash of black vinegar or red wine vinegar. Cook for about 20 minutes and serve.

ALLA VOSTRA SALUTE!

Feeling Frisky with French Lentils and Some Jasmine Rice

I've had these French green lentils in the cupboard for a while. I also spotted a bag of Jasmine rice that has been there for I'm not sure how long. That means a long time. I usually cook Basmati or short grain brown rice, so I don't even know how it got there.

I cooked some of the lentils last night and had about two cups left. Al dente too, just the way I like them, especially if you're going to use them later. So this evening, I took out the lentils and decided to match them with the Jasmine rice. I looked around and selected a few ingredients to make a side dish: tumeric, garlic, bird eye chilies, sesame oil, butter, grape seed oil and kosher salt. I eventually added spinach to the wok because I thought the dish could use a little more color (green and yellow are pretty together) and I wanted to use up the huge container of spinach I had in the fridge. This dish seems really greasy with butter and two oils in the mix, but I used the butter and oils sparingly.

Since this blog is predicated on using up the ingredients you have on hand in the fridge to create simple and delicious meals, the spinach didn't turn up on the cutting board at first. This often happens when I create these posts. I think of dishes to cook and then improvise some more on the way. So when you read these recipes, please keep in mind that they are meant to be approximations. If you don't have lentils, try beans for instance. Add more flavors to the mix if you'd like more boldness. For this dish, I added a heaping tsp. of chili powder from Penzeys Spices. Their blend is a gorgeous infusion of lemon peel, cocoa, cinnamon, fenugreek, fennel, anise and cardamon along with the usual suspects in a chili powder. Wow. What an aromatic punch! So use your own discretion and craft your own creations. Most of all, have fun when playing in the kitchen, crafting combinations of items you have in the fridge and in the cupboard. Besides using your creative talents, you are using foods that might otherwise be wasted, and we really don't want to do that do we?

Here's the dish:

ON THE CUTTING BOARD:



1 cup Jasmine rice, 1 cup cooked green lentils, tumeric, bird eye chilies, sesame oil, butter, 1 clove garlic (I only had one; the bulb in the basket was a desiccated mess!), grape seed oil, kosher salt.

STEP ONE:






Heat 1 T. of butter and 1 T. of oil (I used grape seed). Add 1 cup of rice, stir and toast in the butter and oil for about 5 minutes on medium heat. The rice has the faint aroma of popcorn as it simmers. When it starts to turn a golden brown turn down the heat to low.

STEP TWO:



Pour in 1 1/2 cups of water, 1/2 tsp. of turmeric, 1/2 tsp. of kosher salt and 3-5 bird eye chilies. Stir and cover the pan (or wok which is what I used). Simmer for 10-12 minutes. Check to see if you might need a little more water as the rice cooks and add a small amount if needed.

STEP THREE:







Open the lid and stir in a cup of lentils and the crushed garlic clove, scattering it about the rice and lentils. Add any other ingredients you'd like to add. It is good as is, but I wanted to bump it up a bit.  That's when I chose the Penzey Spices chili powder. Maybe you'd like to add a bit of tamari or some red or green salsa, fresh basil,  or ......? Allow to simmer for a few minutes and add a generous amount of spinach. Stir and allow to wilt. Stir in 1/8-1/4 tsp. sesame oil. Let the spinach steam for a couple more minutes.

Turn off heat and serve.

ALLA VOSTRA SALUTE!

Savory Seafood Saute

If you've got a variety of seafood, some broth in the cupboard and some vegetables hanging around, this easy, quick seafood medley is for you.

ON THE CUTTING BOARD:

STEP ONE:

Chop 1/2 large onion and saute over medium heat with a 2 tsp. smoked paprika, 1 tsp. of white pepper and 1/2 tsp. of sea salt or seasoned salt (I used a seasoned salt from Penzey's Spices until onions are softened, about 3-4 minutes.

STEP TWO:

Add sliced mushrooms and cook until lightly browned.

STEP THREE:

Throw in the sliced pepper and cherry tomatoes. Cook for another 4 minutes.

STEP FOUR:

Pour 2 cups of chicken or vegetable stock into the wok. Stir. Add 4 finely chopped garlic cloves.

STEP FIVE:

Cut the salmon into 1 1/2 inch pieces and add to the pan. Simmer for 3 minutes.

STEP SIX:

Add the sea scallops and stir. Allow to simmer for 1 minutes.  If you have any saffron, now's the time to sprinkle in a couple of pinches. Stir.

STEP SEVEN:

Nestle shrimp into the wok and simmer for 1 minutes. 

STEP EIGHT:

Lastly, add the clams and cover. Steam until all the clams open, about 4-5 minutes (discard those that don't).

STEP NINE:

Serve in bowls with a crusty bread for dipping.

ALLA VOSTRA SALUTE!

Salmon with Fresh Curry Leaves

Cooking with fresh curry leaves lends a plethora of rich yet subtle flavor.  My friend has a bush on her deck and gave me a large bunch to experiment with. I decided to make a curried salmon dish with some of it and wasn't disappointed.  My curry dishes are usually made with a variety of spices including turmeric, cumin, coriander and cardamon. Using the fresh leaves is a new direction, and it's wonderful! The leaves look and feel sturdy but once touched by the heat, they rapidly turn soft and fragrant. These will definitely to be a staple in my kitchen going forward. They keep in the fridge for about three weeks too. I wrapped mine in waxed paper and inserted them into a plastic bag.

ON THE CUTTING BOARD:









One and a half pounds of wild Atlantic salmon, three Roma and several cherry tomatoes, one medium onion, three-inch piece of ginger (peeled), 3 large cloves of garlic, a bunch of fresh curry leaves, green beans, turmeric, smoked paprika, sea salt and grapeseed oil.



STEP ONE:



Chop the onion, garlic and ginger into a dice.

STEP TWO:



Use a mortar and pestle to grind ginger and garlic.

STEP THREE:



Saute onions in a T. of grapes oil until soft. Add the ginger and garlic and allow to cook until golden brown, about 3 minutes.

STEP FOUR:

Add the tomatoes and curry leaves to the pan along with a tsp. of turmeric, a tsp. of smoked paprika and a 1/4-1/2 tsp. of salt and allow to cook on low heat for about 5 minutes, stirring constantly.

STEP FIVE:



Add the salmon to the pan skin side down and allow to cook on medium heat for 6 minutes. Turn the fish and cook for another 6 minutes or until it's done. Try not to overcook or it will be dry. If the vegetables are becoming overcooked, remove from pan and keep warm. While the fish is cooking, saute the green beans in a little olive oil with salt and pepper. Can squeeze some lemon juice on them when done.

STEP SIX:



Plate the fish by setting on top of sautéed green beans. Spoon the vegetable mixture on top.  Enjoy!

ALLA VOSTRA SALUTE!

Burmese-Inspired Ginger Salad

I'm claiming this recipe as Burmese inspired since my Burmese friends told me how to make it. I didn't write anything down, and I'm sure it's not throughly authentic. They saw the photo of the finished product though, and told me it looked really good. The next time I'll bring some over to get their feedback. One mistake I made was to put the crunchy beans into the salad instead of sprinkling on top. Lesson learned. This salad is easy and delicious and pairs well with curries. It can really be served with just about anything savory.  It should be made with young ginger that is supposedly lighter in color, milder and softer than the common ginger we find in the grocery store. It can be found in Asian markets in the spring. In fact, it is called spring ginger.

ON THE CUTTING BOARD:



4.5 inch piece of ginger, 3 cloves of garlic, lemon, 3 small tomatoes, red onion (not pictured), half head of Napa cabbage, sea salt, 2 T. fish sauce, pinch of sugar, 2 T. oil (olive or canola), dried cooked beans. The beans were given to me by my Burmese friends. You can use toasted sesame seeds instead. Then it will truly be Burmese-inspired and not an authentic dish. Thin, dried coconut slices can also be sprinkled on top. Try to find the bean mixture in an Asian market (I haven't yet looked). This dish is made in two stages. The ginger needs to marinate in lemon juice overnight.

STEP ONE:

Prep: Cut ginger into very thin slices, squeeze about 2 T. lemon juice and 1/4 tsp. salt onto the ginger and allow to sit overnight in the fridge. The ginger will take on a nice pink color.





STEP TWO:



Cut garlic cloves into thin slices. Chop tomatoes. Cut half a small red onion into thin slices. Cut cabbage into chunks. Place cabbage into a food processor and pulse until the cabbage has been cut into a cold slaw consistency.

STEP THREE:





Put cabbage into a large bowl, squeeze the liquid out of the ginger and place in bowl. Add garlic, chopped tomatoes, sliced onion, 1 T. of fish sauce and a pinch of sugar. Stir in a T. or two of oil. Mix and add more salt to taste. Place in serving bowls and sprinkle the dried bean mixture on top (or toasted sesame seeds).

ALLA VOSTRA SALUTE!

Spicy Roasted Cauliflower with Cheese Sauce

I needed a side dish for my book club meeting and had a couple heads of cauliflower sitting around looking bored. I thought I'd wake them up with a mild yet spicy rub and roast them. I also had a lot of cheese on hand, so I melted it down into a fondue-type mixture and added it to the cauliflower after I roasted it. The dish was then placed under the broiler until it achieved a deep golden brown. Here's the result:

ON THE CUTTING BOARD:



Cauliflower, red pepper, orange pepper, lemon, flat-leaf parsley, garlic, gruyere cheese, emmenthaler cheese, smoked paprika, turmeric, cumin seeds, nutmeg, white wine, panko bread crumbs, dijon mustard, seasalt, black pepper, cornstarch.

STEP ONE:







Preheat oven to 425.

Break cauliflower into florets and coat with 1/4 cup olive oil and the spice mixture:

1 T. cumin seeds
2 T. tumeric
1 T. smoked paprika
1/2 tsp. red pepper flakes
1/2 tsp. sea salt
20 grinds of black pepper
2 tsp. minced garlic

Roast for 20-25 minutes until golden and crispy.

STEP TWO:

Prepare cheese sauce.








1. Grate 1 cup each of gruyere and ementhaler cheeses and mix with 2 T. of cornstarch.
2. In a heavy saucepan, heat 1 cup of white wine, the minced garlic and 1 T. lemon juice to a low
    simmer.
3. Add the cheeses a little at a time to make sure it melts as you go. When all the cheese is incorporated, whisk in the 1 tsp. dijon mustard and 1/8 tsp. nutmeg.
4. Pour over the cauliflower and top with panko bread crumbs.
5. Bake for 5 minutes and then place under the broiler for about 5 minutes or until the dish is
    browned on top.
6. Sprinkle with parsley and serve.

I decorated the top with "flower" peppers that were cooked in a little olive oil. A black olive was placed in the center of each flower.

ALLA VOSTRA SALUTE!

BLA When You Can't Have a BLT

Looking for sandwich material and hoping for a BLT. No tomatoes, but bacon and lettuce are on hand. I also have an avocado and some sundries tomatoes. Here's a good sandwich that was put together in no time. Turns out a BLA with sundried tomatoes is a great (and healthier) alternative.

ON THE CUTTING BOARD:



Bacon, avocado, grated gruyere cheese, green leaf lettuce, 1 small orange pepper, 1 large clove garlic, sundried tomatoes,  toasted baguette.

STEP ONE:

Fry the bacon and toast baguette. Saute pepper and minced garlic in 2 tsp. of olive oil. Arrange ingredients to start assembling the sandwich.

STEP TWO:



On one side of bread, spread avocado. On the other side, sprinkle with grated gruyere cheese.

STEP THREE:



Cover avocado with sundried tomatoes.

STEP FOUR:



Cover cheese with sautéed pepper and garlic. This will start to melt the cheese.

STEP FIVE:



Place the bacon on both sides. Or not! This sandwich is a good vegetarian option.

STEP SIX:



Add the lettuce.

STEP SEVEN:



Take a big bite and enjoy!

Sandwich making is a very creative endeavor. It's especially creative when you make a sandwich with whatever you have on hand. Adding cheese, sundried tomatoes and avocado to a BLT alternative cuts out the mayo (fat) and replaces it with good fat (avocado). The peppers and garlic give it some serious flavor. Make sure you drizzle the olive oil on the bread when you add the pepper/garlic mixture. And of course, use good bread!

ALLA VOSTRA SALUTE!