As I mentioned in my last post, Gourmet Magazine's "gourmet everyday" section is a great place for easy meals. Bon Appetit has its version with Fast and Easy. Tonight, I 'outsourced' this recipe to our cousin who is staying with us. She easily prepared the recipe and we all enjoyed it very much. It takes about and hour, so without her help, it would have been tough on a weeknight.
Lucas doesn't love peas, so we had to fish them out, but other than that, everyone was pleased. The recipe called for bone-in, skin-on chicken thighs and indicated to drain most of the fat after browning the chicken. However, I had boneless, skinless thighs, so we didn't need to drain the pan at all.
Latin-Style Chicken and Rice (adapted from Gourmet Magazine)
Timing - 1 hour
Ingredients
2 lb chicken thighs (I used boneless and skinless - see above if you use bone in and skin on)
2 T unsalted butter
1 T olive oil
1 large onion, chopped (2 cups)
3 garlic cloves, minced
1 cup medium or long grain rice (I used brown)
1 cup low sodium chicken broth
3/4 cup water
1/4 t crumbled saffron threads
1 bay leaf
1 cup frozen peas (not thawed)
How to Make
Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat butter and oil in a large heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 7-10 minutes). Transfer chicken to a plate.
Cook onion and garlic with remaining salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. Nestle the chicken in rice, keeping as much rice around, rather than under chicken. Add juices from plate and simmer, covered tightly with lid, over low heat, until chicken is cooked through and rice is tender and most of liquid is absorbed.
Remove from heat and stir in peas. Cover with a kitchen towel and then the lid and let stand until all of liquid is absorbed, about 15 minutes. Discard Bay Leaf.
Serves 4
Tuesday, December 16, 2008
Broiled Lemon Thyme Cod (Gourmet Magazine)
Friends ask me all the time where I get my recipes. The answer is a lot of places. I read cooking magazines and food articles in the paper obsessively and I have a penchant for Food Network marathons. From there, I often modify recipes or make up my own using ideas from several recipes. But over time, I have found a few go-to places where I can usually use the recipes almost 'as is' or with small changes based on the ingredients I have on hand or to suit the foodie kids' tastes. In the past couple of years, I have seen a real change in some of the more serious foodie magazines to gear at least some of the recipes to quick cooking or family cooking. This has been such a joy for me because I can get my fix of the more intricate recipes for adults only dinner parties and find some easy staples in the process.
Gourmet Magazine has a "Gourmet Every Day Quick Kitchen" section where they have 30, 20 and even 10 (yes 10!) minute meals. This month, I found a simple broiled fish recipe that called for pollock. I used cod, which is a similar fish. You could also use sole fillets if they are on the thicker side. I served the fish with some chard which was very enjoyable for the adults, but the kids didn't go for it. They did gobble up the fish itself though, and the couscous I made as the other side. This is a great Monday meal, because it is almost totally hands off and literally done in 20 minutes.
Broiled Lemon Thyme Cod (adapted from Gourmet Magazine, December 2008)
Timing - 20 minutes
Ingredients
4 (6-to7-oz) pieces cod fillets
1/2 cup mayonnaise
2 t grated lemon zest
1 T fresh lemon juice
1 T finely chopped shallot
2 t chopped thyme
How to Make
Preheat broiler. Line a broiler pan or baking sheet with foil (for easy cleanup) and spray with cooking spray. Put fish, skin side down, on pan and sprinkle with salt and pepper.
Whisk together all remaining ingredients an spread evenly over the top of the fish. Broil 5 to 7 inches from heat until just cooked through, 6 to 8 minutes.
Serves 4
Gourmet Magazine has a "Gourmet Every Day Quick Kitchen" section where they have 30, 20 and even 10 (yes 10!) minute meals. This month, I found a simple broiled fish recipe that called for pollock. I used cod, which is a similar fish. You could also use sole fillets if they are on the thicker side. I served the fish with some chard which was very enjoyable for the adults, but the kids didn't go for it. They did gobble up the fish itself though, and the couscous I made as the other side. This is a great Monday meal, because it is almost totally hands off and literally done in 20 minutes.
Broiled Lemon Thyme Cod (adapted from Gourmet Magazine, December 2008)
Timing - 20 minutes
Ingredients
4 (6-to7-oz) pieces cod fillets
1/2 cup mayonnaise
2 t grated lemon zest
1 T fresh lemon juice
1 T finely chopped shallot
2 t chopped thyme
How to Make
Preheat broiler. Line a broiler pan or baking sheet with foil (for easy cleanup) and spray with cooking spray. Put fish, skin side down, on pan and sprinkle with salt and pepper.
Whisk together all remaining ingredients an spread evenly over the top of the fish. Broil 5 to 7 inches from heat until just cooked through, 6 to 8 minutes.
Serves 4
Pasta Carbonara (Rachel Ray)
My boys love comfort food and so do I. I do make homemade macaroni and cheese which is a huge favorite, but this simple pasta carbonara gets the same effect with less effort. Admittedly, I have learned a lot from Rachel Ray in terms of using simple ingredients and cooking quick and satisfying meals. However, after one too many episodes of her TV show while I was on bedrest with both kids, she can grate on me on TV. I do love to read her recipes in print though. They are usually easy to follow and she gives great instructions. That being said, here is her pasta carbonara recipe almost exactly as it was written (minus the annoying yum-o's) and with a little tweak to make it not as spicy. I did add more crushed red pepper to Dan and my dish after plating. The recipe calls for Rigatoni but I used penne with lines. You could use any short 'cut' pasta. I made this Sunday night and it was just the thing to make the weekend last a little longer.
Pasta Carbonara (Adapted from Rachel Ray)
Timing - 20 minutes
Ingredients
Salt and pepper, to taste
1 lb pasta (penne with lines or rigatoni)
1/4 cup extra virgin olive oil
1/4 lb pancetta, chopped (you could substitute thick-cut bacon if you can't find pancetta)
1/2 t crushed red pepper
4 cloves garlic, shopped
1/2 cup dry white wine
2 large egg yolks
1/2 cup grated Parmesan cheese
How to Make
Put a large pot of water on to boil. Add a liberal amount of salt and pasta; cook to al dente, about 8 minutes.
Meanwhile, heat a large skillet over medium heat. Add olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.
Beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with extra cheese (and chopped parsley), if desired.
Serves 4
Pasta Carbonara (Adapted from Rachel Ray)
Timing - 20 minutes
Ingredients
Salt and pepper, to taste
1 lb pasta (penne with lines or rigatoni)
1/4 cup extra virgin olive oil
1/4 lb pancetta, chopped (you could substitute thick-cut bacon if you can't find pancetta)
1/2 t crushed red pepper
4 cloves garlic, shopped
1/2 cup dry white wine
2 large egg yolks
1/2 cup grated Parmesan cheese
How to Make
Put a large pot of water on to boil. Add a liberal amount of salt and pasta; cook to al dente, about 8 minutes.
Meanwhile, heat a large skillet over medium heat. Add olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.
Beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with extra cheese (and chopped parsley), if desired.
Serves 4
Sunday, December 14, 2008
Spaghetti and Meatball "Stoup" (Rachel Ray)
It's been kind of a rough few weeks of cooking in terms of the blog. I have turned to staples a lot lately with all of the holidays and then I had to travel last week. I did want to post this soup (or stoup, as Rachel Ray calls it - which just means it's thicker than a soup and thinner than a stew) which I made last week. I have made this one before and it again plays in to my boys obsessive love of meatballs. It's sort of reminiscent of something you might have eaten as a kid and if you love tomato soup, you get that fix from this one too. I made it exactly as written from food network and will give it to you the same way. This is also a great leftover recipe and though it says it served 4, we all ate it twice and there was plenty to go around.
Spaghetti and Meatball Stoup (from Food Network's Rachel Ray)
Timing - 25 minutes
Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped
2 small ribs celery from the heart, chopped
3 cloves garlic, chopped
3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
3 cups chicken stock, available in a box on the soup aisle
1 pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
1/2 cup Italian bread crumbs, a few handfuls
1 large egg, beaten
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
1 loaf Italian crusty bread, for dunking
How to Make
Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.
Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.
Serves 4
Spaghetti and Meatball Stoup (from Food Network's Rachel Ray)
Timing - 25 minutes
Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped
2 small ribs celery from the heart, chopped
3 cloves garlic, chopped
3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
3 cups chicken stock, available in a box on the soup aisle
1 pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
1/2 cup Italian bread crumbs, a few handfuls
1 large egg, beaten
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
1 loaf Italian crusty bread, for dunking
How to Make
Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.
Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.
Serves 4
Monday, December 1, 2008
Turkey Chili
When the weather starts to get cold in the Bay Area, nothing warms better than a bowl of chili. One of the things I like best about making chili is that you can throw in so many things and it almost always tastes great. Both of my boys really like beans and ground meat, so with those two things, I can even get them to eat a few tomatoes and peppers since they are mixed in. I have been trying lately to stick more to really lean meat, so tonight I made a chili with all white meat super lean ground turkey. Of course you could make this recipe with ground beef or chicken, and feel free to take some license with the add-ins as well. Sometimes I add corn and sometimes I use different kinds of beans. The truth is, I don't usually cook chili with a recipe at all, but tonight I paid attention to what I did so I could share the goodness with all of you. Dan and I like our chili spicy, so we always add hot sauce to our bowls. The little guys prefer it mild and they both cleaned their plates tonight.
Turkey Chili
Timing - 30 minutes
Ingredients
1.5 lbs ground turkey
1 onion, chopped
1 large red pepper, chopped
2 cloves garlic, chopped
3 T chili powder
1 T cumin
1 large can diced tomatoes (28oz)
1 small can diced tomatoes (15 oz)
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 T tomato paste
2 t salt
shredded cheddar cheese, green onion and sour cream for serving
How to Make
Brown turkey, onions and pepper in a large pot. When brown, add the garlic and cook for about another minute until fragrant. Add chili powder and the cumin and stir to combine. Add the tomatoes and beans, tomato paste, salt, and about a half a cup of water to the pot. Bring to a boil.
Cover the pot and simmer for about 20 minutes, stirring occasionally. Season with salt to taste and serve with cheese, onions and sour cream.
Turkey Chili
Timing - 30 minutes
Ingredients
1.5 lbs ground turkey
1 onion, chopped
1 large red pepper, chopped
2 cloves garlic, chopped
3 T chili powder
1 T cumin
1 large can diced tomatoes (28oz)
1 small can diced tomatoes (15 oz)
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 T tomato paste
2 t salt
shredded cheddar cheese, green onion and sour cream for serving
How to Make
Brown turkey, onions and pepper in a large pot. When brown, add the garlic and cook for about another minute until fragrant. Add chili powder and the cumin and stir to combine. Add the tomatoes and beans, tomato paste, salt, and about a half a cup of water to the pot. Bring to a boil.
Cover the pot and simmer for about 20 minutes, stirring occasionally. Season with salt to taste and serve with cheese, onions and sour cream.
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