fish stew

based on recipe by Emeril Lagasse
at least 4 main course servings

1.5 pounds redfish fillets (or other firm white fish such as snapper or grouper), cut into 3-inch pieces and seasoned with:
1 tablespoon Rustic Rub (or other seafood rub that includes paprika, spices, onion, garlic)
Set aside in the refrigerator

Make a roux in a large cast-iron or enameled Dutch oven over medium heat:
0.33 cup vegetable oil
0.33 cup flour
Stir slowly with wire whisk 15-20 minutes, or until roux becomes dark brown

Add:
1 cup chopped celery
1 cup chopped onion
0.5 cup chopped bell pepper
2 mild green chiles (such as Anaheim chiles), sliced lengthwise in half and seeded
Cook for 6-7 minutes, stirring often.

Add:
2 bay leaves
1 tablespoon minced garlic
Cook for about 2 minutes.

Add:
2 cups chopped canned tomatoes
1 cup water or white wine
1 teaspoon Rustic Rub
Reduce heat to medium-low and cook uncovered for about 1 hour (or until a thin oil film appears on the surface).  Stir occasionally.

Increase heat to medium and add:
2 cups chicken broth
1 teaspoon salt
0.25 teaspoon cayenne pepper
Cook for 15 minutes.

Lay the fish in the mixture and cook for 10-15 minutes or until fish flakes easily.
During the last 5 minutes add:
0.25 cup chopped green onions
2 tablespoons chopped parsley

Serve hot over rice.  DELICIOUS!  This is a great dish to serve for a larger group.

rich beef barley soup

based on Ina Garten's recipe in Barefoot Contessa: How Easy Is That? (2010)

~6 servings

Heat in large pot or Dutch oven over medium heat:

1 tablespoon olive oil

2 pounds beef oxtails (or short ribs)

1 teaspoon salt

0.5 teaspoon black pepper

About 10 minutes, until oxtails are browned all over.  

Remove oxtails with a slotted spoon and reserve.

Add:

2 cups leeks, white and light green parts chopped (2 leeks)

2 cups carrots, diced (4 carrots)

1 cup celery, diced (2 stalks)

2 garlic cloves, minced

Cook and stir occasionally, about 10 minutes until vegetables start to brown.

Add:

2 sprigs fresh thyme leaves (tied together)

3 bay leaves

Return oxtails to pot.

10 cups beef broth

1 teaspoon salt

1 teaspoon black pepper

Raise heat, bring to a boil.  Lower heat, simmer 1 hour.

Discard thyme bundle and bay leaves.

Skim off the fat.

Meanwhile, boil 4 cups water and add:

1 cup pearled barley

Simmer uncovered 30 minutes then drain.

When soup is ready, add barley.

Cook another 15-20 minutes, until barley is tender.

Season with salt and pepper to taste.

Serve with or without the oxtails.

breakfast hash with bell pepper and swiss chard

from the Early Summer 2013 Williams-Sonoma catalog
serves 4-6

In large saute pan over medium heat:
1 tablespoon olive oil
0.5 yellow onion, thinly sliced
0.5 red bell pepper, seeded and sliced
Stir occasionally and cook until onion is caramelized (about 15 minutes).
Transfer to a bowl.

Optional:
Increase heat to medium-high and cook
0.75 pound bulk breakfast sausage until browned (about 8-10 minutes)
Drain on paper towels and add to onion mixture.

In pan over medium heat:
1 tablespoon olive oil
1 pound red or Yukon Gold potatoes 1-2" diameter, parboiled and halved
Cook and toss occasionally until lightly browned.
Return onion mixture to pan then add:
1 bunch Swiss chard, stems removed and cut crosswise into 1" strips (about 3 cups packed)

Serve immediately with:
fried eggs
bacon!!

thai red curry chicken

from Real Simple's dinner tonight: done!
4 servings

Cook: 
1 cup white rice

In large skillet over medium-high heat:
Heat 2 tablespoons canola oil
1.5 pounds chicken cutlets, seasoned with 0.5 teaspoon salt and 0.25 teaspoon black pepper
Remove chicken from skillet and cut into strips.

Add:
1-2 red bell peppers, sliced
0.25 cup water
Cook and toss frequently, until tender (about 3-4 minutes).

Add:
2 tablespoons red curry paste
one 15 ounce can of light coconut milk
Simmer until slightly thickened, then add the chicken back.

Serve the chicken curry over the rice with:
lime wedges
0.25 cup torn fresh basil leaves

chicken or mushroom barbecue sammies

yummy pulled rotisserie chicken sandwiches with homemade barbecue sauce from Rachael Ray

banh mi sandwich

Combination of recipes from Sunset magazine (July 2012) and allrecipes.com.  Serves 4.


For the pickled veggies:
Bring to boil in saucepan until sugar has dissolved, about 1 minute:
0.5 cup rice vinegar
0.25 cup water
0.25 cup white sugar


Let vinegar mixture cool, then pour over:
0.25 cup carrots, cut into thin strips
0.25 cup white onion, thinly sliced
0.25 cup white (daikon) radish, cut into thin strips
Let stand for at least 30 minutes, then drain off the excess liquid.


For the meat:
1.5 - 2 pounds chicken breast, in strips
Coat with:
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon vegetable oil
0.5 teaspoon Chinese five-spice powder
Can grill or broil the chicken until no longer pink in the middle, about 10 minutes, turning once.
Cut the cooked chicken into bite-size pieces.


Sauce:
2 tablespoons hoisin sauce
1 tablespoon vegetable oil
2 tablespoons lime juice
1 tablespoon Thai or Vietnamese fish sauce (optional)


Assemble the sandwiches:
4 sandwich rolls
Mayonnaise, on the bottom side
Fill with bite-size cooked chicken
Top with pickled veggies.
Add arugula, cucumbers, jicama slices, chile slices (whatever you want!)
Drizzle sandwich with sauce.


YUM!

italian wedding soup

Based on Ina Garten's recipe from Barefoot Contessa Back to Basics (2008)


Meatballs:
Combine in a bowl:
1.25 pounds ground chicken or turkey
3 garlic chicken bratwursts, casings removed
1 cup fresh white bread crumbs (one hot dog bun does the trick)
0.25 cup dried parsley leaves
0.25 cup grated Parmesan cheese
0.25 cup grated Pecorino Romano cheese
4 Tablespoons milk
2 eggs, lightly beaten
1 teaspoon salt
0.5 teaspoon black pepper
(2-3 cloves garlic if plain sausage or bratwursts are used)


Preheat oven to 350 degrees F.  
Drop bite-size meatballs onto a sheet pan lined with foil or parchment paper.  
Bake for 20 minutes until cooked through and lightly browned.
Use about 40 meatballs in the soup, save the rest for another meal!


Soup:
In heavy-bottomed soup pot over medium heat:
2 tablespoons olive oil
1 yellow onion, chopped
3 carrots, diced
2 celery stalks, diced
Saute about 5 minutes, until softened.


Add:
10 cups chicken stock
0.5 cup dry white wine
Bring to a boil, then simmer.


Add:
1 cup small pasta (kids like alphabets!)
Cook 6-8 minutes until pasta is tender.


Add:
up to 0.25 cup minced fresh dill
Add the meatballs.
Stir in 12 ounces fresh washed spinach, until wilted.


YUM!!  Tastes even better over the next couple days. 

halibut baked in foil

based on the recipe "halibut provençal with zucchini" from reynoldspkg.com


serves 4
Preheat oven to 450 degrees (or grill to medium-high)


Layer on the dull side of a 12x12 inch piece of foil:
a bed of washed fresh spinach
two thick slices of tomatoes
one halibut filet, ~1 inch thick (5-7 oz each) 


Surround each halibut with:
zucchini, cut in 1/2-inch cubes
0.5 cup tomatoes, chopped


In a small bowl, combine:
2 tablespoons olive oil
1 teaspoon salt
0.5 teaspoon black pepper
1 clove garlic, minced
2 teaspoons herbs de Provence
0.3 cup kalamata olives, pitted and sliced


Spoon this mixture over each halibut filet.


Drizzle each filet with:
0.5-1 teaspoon of balsamic vinegar


Fold top and ends of foil, leaving room for heat circulation inside.
Place each packet on a baking sheet.
Bake 12-14 minutes.

soy ginger chicken

in oven proof 9x13 dish, prepare marinade:

0.5 cup soy sauce (or 0.25 - 0.33 cup soy sauce, and the rest water)

0.75 teaspoon ground ginger

1-2 cloves minced garlic

2 teaspoons tabasco sauce

Add:

8-12 chicken thighs (or equivalent servings of drumsticks, breasts)

Let marinate at least 1 hour.

Preheat oven 350 degrees.

Bake 50-60 minutes.  Turn chicken every 20 minutes.

Serve with the sauce.

oven-roasted chicken thighs with carrots and yukon gold potatoes

based on a recipe from Bon Appetit, March 2009

Preheat oven to 425 degrees F

Mix:

2 teaspoons salt

1 - 1.5 teaspoons black pepper

2 teaspoons dried thyme (or herbes de provence)

0.25 teaspoons ground nutmeg

In large rimmed baking pan:

1 tablespoon olive oil to coat

6 large bone-in skin-on chicken thighs (~2.25 pounds)

Sprinkle half of salt/pepper/thyme/nutmeg mixture on chicken

Roast until chicken starts to brown, about 30 minutes

Combine:

2 pounds unpeeled medium Yukon Gold potatoes, cut into pieces

2 pounds medium carrots, peeled and cut into pieces

Sprinkle with remaining half of salt mixture

Transfer thighs to bowl and set aside

Transfer potatoes and carrots into baking pan and turn to coat with drippings

Roast until vegetables soften, about 30 minutes

Please thighs on roasted vegetables

Pour accumulated juices from chicken onto chicken

Roast until chicken is cooked and vegetables are browned, about 15 minutes

Place chicken on platter, top with:

3 tablespoons chopped fresh chives

ann's greek salad

Based on a recipe sent to me by Ann.

serves 4 as a main dish, more if used as a side salad.

Mix in a bowl:

1-2 packages of greens (based on 10 oz bag)

1 red bell pepper, seeded and cut into 1 inch pieces

1 green bell pepper, seeded and cut into 1 inch pieces

1 cup grape or cherry tomatoes, halved

1 cucumber, thickly sliced

0.5 red onion, thinly sliced

0.25 pound (4 ounces) feta cheese

0.5 cup kalamata olives

1 tablespoon capers

To prepare the dressing, whisk together in another bowl:

0.25 cup wine vinegar (red or white)

1 garlic clove, minced

1 tablespoon fresh dill, minced

1 teaspoon dried oregano

0.5 teaspoon salt

0.5 teaspoon black pepper

0.33 cup olive oil, drizzled in while whisking the above ingredients.

Use as little or as much dressing as you prefer.  Save leftover dressing for later!

chicken with dijon mustard cream sauce

Prepare:

1 pound thin-sliced chicken breasts

0.25 teaspoon salt

0.25 teaspoon pepper

Saute chicken in 2 tablespoons olive oil.

Remove chicken to a plate.

Add:

0.25 cup white wine

0.25 cup chicken broth

Cook until reduced by half

Whisk in:

0.5 cup whipping cream

2 tablespoons dijon mustard

1 teaspoon dried tarragon

salt and pepper to taste

Add back juices from resting chicken.

Serve chicken with sauce.

Good with pasta or rice.

gorgonzola pasta

Cook:

1 pound pasta

For the sauce:

2 tablespoons butter

1-2 cloves garlic, minced

0.25 cup chicken broth

0.25 cup whipping cream

0.25 pound crumbled blue cheese

salt and pepper to taste

optional:

sliced bell peppers, sauteed

toasted walnuts

sliced mushrooms, sauteed

pancakes

based on the recipe in The All New All Purpose Joy of Cooking (1997)

makes about eighteen four-inch pancakes

In mixing bowl, combine:

1.5 cups flour

3 tablespoons sugar

1.5 teaspoon baking powder

0.5 teaspoon salt

In a second mixing bowl, combine:

1.5 cups milk

3 tablespoons butter, melted

2 large eggs

0.5 teaspoon vanilla

Pour dry ingredients into wet.

Stir.

Pour 0.25 cup batter onto hot griddle, then flip.

optional:

add fruit (blueberries, bananas, etc.)

Serve with pure maple syrup!!

chicken piccata

based on a recipe by Giada De Laurentiis made by Ann for us for Mom's 63rd birthday

Season with salt and pepper:

2 packages thin cut chicken breasts (or 2 skinless boneless breasts butterflied, then cut in half)

Dredge in all-purpose flour.

In large skillet over medium high heat:

2 tablespoons butter

3 tablespoons olive oil

Add chicken, cook until browned (about 3 minutes each side).

Remove and transfer to plate.

Repeat until all chicken is cooked.

In the pan:

0.33 cup fresh lemon juice

0.5 cup chicken stock

0.25 cup capers, rinsed

Bring to boil, scrape up brown bits.

Check seasoning.

Return chicken to pan and simmer 5 minutes.

Remove chicken to plate.

Add:

2 tablespoons butter

Whisk vigorously, pour sauce over chicken.

Garnish with:

0.33 cup fresh parsley, chopped.

chicken noodle soup

based on a recipe from America's Test Kitchen

In a dutch oven on medium high heat, prepare the stock:

1 tablespoon oil

1 pound ground chicken

1 small onion, chopped

1 medium carrot, chopped

1 medium celery rib, chopped

Cook for 5-10 minutes

Reduce heat to medium low and add:

2 cups water

4 cups chicken broth

2 bay leaves

2 teaspoons salt

2 bone-in skin-on chicken breast halves

Bring to a boil, then reduce heat, cover and simmer 30 minutes.

Transfer chicken breast to a plate.

Cook 20 minutes more at a gentle boil.

Strain stock.

Skim off fat.

In a small bowl:

3 tablespoons corn starch

0.25 cup cold water

In dutch oven over medium high heat:

Return the chicken stock

Add the corn starch mixture

Bring to a gentle boil.

Add:

1 onion, chopped

2 carrots, chopped

1 celery rib, chopped

Cook 10-15 minutes

Add:

1 package frozen egg noodles, thawed

Cook 5 minutes

Add:

the chicken, shredded

salt and pepper to taste

winter vegetables and beef soup

based on a Bon Appetit recipe (March 2006) and an American's Test Kitchen recipe

about 6 main course servings

Combine in a bowl:

1 pound sirloin tip steaks, 0.5 inch pieces

2 tablespoons soy sauce

In a large Dutch oven on medium-high heat:

1 pound cremini or button mushrooms, quartered

1 large onion, chopped (about 1.5 cups)

Stir frequently, until onion pieces are brown and dark bits form on pan bottom, 8-12 minutes.

Transfer vegetables to a bowl.

Add the beef and cook until brown, 6-10 minutes.

Add:

2 tablespoons tomato paste.

1 garlic clove, minced.

Stir constantly, about 30 seconds.

Add:

0.5 cup red wine

Scrape bottom of pot, cook until syrupy, 1-2 minutes.

Add:

4 cups beef broth

2 cups chicken broth

4 medium carrots, cut into 0.5 inch pieces (about 2 cups)

2 large yukon gold potatoes, diced (about 2 cups)

1 tablespoon fresh thyme

2 bay leaves

Also, add the mushrooms and onions.

Bring to a boil, then reduce heat to low, cover, and simmer until vegetable and meat are tender, about 45-50 minutes.

Add (optional):

0.5-1 cup frozen corn kernels

0.5-1 cup frozen peas

0.5-1 cup frozen green beans

2 cups beef broth (optional, to thin the soup)

salt and pepper, to taste

potato leek soup

based on the recipe in The All New All Purpose Joy of Cooking (1997)

about 8 cups

In a soup pot:

3 tablespoons butter

6 large leeks (white parts only), cleaned thoroughly and chopped

Stir and cook until tender (but not browned), about 20 minutes.

Stir in:

4 medium baking potatoes, peeled and thinly sliced

5 cups (or one 32 ounce box) chicken stock

Boil then simmer until potatoes are soft, about 20 minutes.

Puree until smooth. Can push through a sieve for extra smoothness.

Add:

salt to taste

0.25 teaspoon ground white or black pepper

additional chicken stock to thin soup as desired.

To make vichyssoise, can add 0.5-1 cup heavy cream

Garnish with snipped fresh chives or parsley.

chicken marbella

based on the recipe from the Silver Palate Cookbook

made for us by Mark & Ann, Christmas trip to Utah 2009

serves 6-12

In a large bowl, combine:

4 chickens (2.5 pounds each), quartered (or, 2 skinless boneless thighs per serving needed)

4-6 cloves of garlic, peeled and finely pureed

0.25 cup dried oregano

1 teaspoon salt (or to taste)
0.5 teaspoon pepper (or to taste)

0.5 cup red wine vinegar

0.5 cup olive oil

1 cup pitted prunes

0.5 cup pitted olives (Spanish green, Kalamata, whatever!)

0.5 cup capers with some juice

6 bay leaves

Cover and marinate in the refrigerator for at least six hours, or overnight.

Preheat oven to 350 degrees F.

Arrange chicken in a single layer. Spoon marinade over chicken.

Add:

1 cup brown sugar

1 cup white wine

Bake for 50-60 minutes. Baste frequently.

optional -- When serving, sprinkle with:

0.25 cup Italian parsley, finely chopped.

Can be served hot, or at room temperature.

Even if cooking for only 6 servings of chicken, make the full amount of marinade because the extra sauce is GOOD!!

whole cranberry relish

based on the recipe from The All New All Purpose Joy of Cooking (1997)

makes ~3 cups

in a large skillet:

1 pound cranberries (picked over)

1.5 cups sugar

0.5 cup water

0.5 cup orange juice

2 teaspoons grated orange zest

Cook uncovered over medium heat, about 10 minutes, until cranberries have popped open and the sauce is thickened.

Let cool and serve.

Or refrigerate up to one day.