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.

mashed butternut squash

based on the recipe from Barefoot Contessa Family Style (2002)

6 servings

Preheat oven to 400 degrees F.

Place on baking sheet:

2 medium butternut squash (4-5 pounds total), cut into 0.75-1 inch cubes

Combine:

6 tablespoons butter, melted

0.25 cup light brown sugar, packed

1.5 teaspoons salt

0.5 teaspoon ground black pepper

Toss with the squash and spread in a single layer.

Roast for 30-40 minutes, until squash is tender.

Turn once with spatula for even cooking.

In food processor or blender, add:

0.25 cup half-and-half

Also add the squash and pan liquids. May have to do this in two batches.

Coarsely puree to consistency of mashed potatoes.

If it is too thick, can be thinned with milk, orange juice, or water.

Can be made a few days in advance and reheated in the microwave.

linguine with shrimp scampi

based on the recipe from Barefoot Contessa Family Style (2002)

6 servings

Boil large pot of salted water and cook:

1.5 pounds linguine

In large pan over medium-low heat:

6 tablespoons butter

5 tablespoons olive oil

3 tablespoons (9 cloves) minced garlic

2 pounds large shrimp (~32), peeled and deveined

1 tablespoon salt

0.5 teaspoon ground black pepper

Saute until shrimp have just turned pink, about 5 minutes. Stir often.

Remove from heat.

Add:

0.75 cup chopped fresh parsley

grated zest of 1 lemon

0.5 cup freshly squeezed lemon juice (~4 lemons)

0.5 lemon, thinly sliced in half-rounds

0.25 teaspoon hot red pepper flakes

Toss to combine.

Return drained linguine to pot.

Immediately add shrimp and sauce.

Toss and serve.

parmesan chicken

based on the recipe from Barefoot Contessa Family Style (2002)

6 servings

Set aside:

6 boneless, skinless chicken breasts (pounded to 0.25 inch thick)

Combine in shallow bowl:

0.5 cup all-purpose flour

0.5 teaspoon salt

0.25 ground black pepper

In a 2nd bowl:

2 extra-large eggs, beaten

1 tablespoon water

In a third bowl:

0.75-1 cup seasoned dry bread crumbs

0.5 cup freshly grated parmesan cheese

Coat chicken on both sides with flour mixture, then egg mixture, then dredge in breadcrumb mixture.

Heat in large saute pan:

1 tablespoon of butter

1 tablespoon of olive oil

Cook chicken breasts on medium-low heat for 2-3 minutes on each side until cooked through.

Add more butter and oil to cook the rest of the chicken.

You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200 degree F oven.

You can buy thin cut chicken breasts. If you do, this recipe will accommodate 10-12 pieces.

mustard-roasted potatoes

based on the recipe in Barefoot Contessa at Home (2006)

6 servings

Preheat oven to 425 degrees F.

Prepare and toss together on a rimmed sheet pan:

2.5 pounds small red potatoes, cut in halves or quarters

2 yellow onions, sliced (I usually omit the onions)

3 tablespoons olive oil

2 tablespoons whole-grain mustard

2 teaspoons salt

1 teaspoon ground black pepper

Bake for 50-60 minutes, until potatoes are lightly browned yet tender.

Toss occasionally for even browning.

Sprinkle with:

0.25 cup chopped fresh flat-leaf parsley (I usually omit this too)

Serve hot.

portobello mushroom lasagna

based on the recipe from Barefoot Contessa at Home (2006)

6 servings

Preheat oven to 375 degrees F.

Set aside:

1 box no-boil lasagna noodles

1 cup freshly grated parmesan cheese

For the white sauce:

In large saucepan:

8 tablespoons (1 stick) butter, melted

0.5 cup all-purpose flour

Cook 1 minute over low heat, stirring constantly.

Add:

4 cups hot milk

1 tablespoon salt

1 teaspoon ground black pepper

1 teaspoon ground nutmeg

Cook over medium-low heat, stirring for 3-5 minutes, until thick.

Set aside off the heat.

For the filling:

1.5 pounds portobello mushrooms (discard stems), caps sliced 0.25 inch thick.

In large saute pan, heat:

2 tablespoons butter

2 tablespoons olive oil

Add the mushrooms and some salt.

Cook over medium heat, about 5 minutes.

Assemble lasagna in 8x12x2-inch baking dish:

Spread some sauce on bottom of dish.

Then (1) layer of noodles, (2) sauce, (3) one-third of mushrooms, (4) 0.25 cup parmesan cheese.

Repeat (1) - (4) two more times.

Top with final layer of noodles, then sauce, then remaining parmesan cheese.

Bake 45 minutes, or until top is browned and sauce is bubbly and hot.

Rest at room temperature for 15 minutes before serving.

Can make this ahead of time, keep refrigerated until ready, then bake an additional 10 minutes until browned and bubbly.