{WWDH} A Chicken in Every Pot

During the presidential campaign of 1928, a circular published by the Republican Party claimed that if Herbert Hoover won there would be “a chicken in every pot and a car in every garage.”

Even today chicken is pretty inexpensive compared to other meats. We eat a lot of chicken. Not as much beef and quite a bit of seafood – Louisiana Gulf Coast is only 3 hours away. I make it many different ways but I have never been able to make a GOOD Roasted Chicken. I have tried it several times  But not a whole roasted chicken.

Well, on page 106 of Donna Hay’s modern classics Book 1 there is a roasted chicken.  Simple!  Nothing fancy, just a seasoned chicken dry roasted in the oven.  How could I go wrong?

Perfect!!  Beautifully crispy on the outside.  Moist on the inside. Just enough seasoning.

I did not stuff the bird but rather filled the inside with onions, garlic, and salt and pepper.  Just right.

Mine was a 5 lb bird.  At the end of two hours it was not done quite yet so I roasted it another 15 minutes. Donna lists 65 – 70 minutes for a 3.5 bird at 375.  But it did come out beautifully.  I need to either check my oven temps or up the temp to 400F.

The recipe is a how to recipe from Donna’s modern classics Book 1.  Page 106.  Thanks, Donna, I can finally roast a chicken -well!!

For more chicken -> Wednesdays with Donna Hay

 

 

{WWDH}garlic shrimp

Actually, Donna’s recipe is garlic prawns but here in the Deep South they are shrimp.  Same same!

The theme this week for Wednesdays with Donna Hay was From the Sea.  I am particularly fond of shrimp and would eat it every day if I could.  Especially when it is this simple to put together.

Peeled shrimp, with tails, sauteed in butter and olive oil with shrimp, parsley, salt and pepper.  It doesn’t get any easier.  And Donna suggests serving it with crusty bread and that was an excellent idea because you don’t want to leave behind any of that wonderful garlicy butter!!

The recipe is from Donna’s modern classics book 1 (page 116).

What did Kayte make.  Visit From the Sea!

 

 

{WWDH} wonton soup

I know I’ve said before that Indian Cuisine is my favorite.  But I have to admit that anything with an Asian flair is right up there, too.  I realize that most of what we get in our local Asian eateries (NOT the buffets) is not as authentic as we would like but I like what is out there – Tiny Spicy Chicken, Mongolian Beef, Chop Suey etc.  Usually what I cook at home is much better.  Like Donna’s Wonton Soup (page 18 modern classics) which fit Chaya’s theme of Super Soups just right.  Light and fresh is perfect for a Spring day (in February).

Ground pork mixed with green onions, ginger, hoisin sauce and sesame oil stuffed in little wonton wrappers.  Easier than I thought to make.  Cooked in a mix of chicken broth, soy sauce, ginger, and Chinese cooking wine.

I don’t think I’ll be ordering this any more since it is so easy to make at home.

There are more Super Soups on our Wednesdays with Donna Hay site.

 

{WWDH} Italian Tomato and Bread Soup,

Several years ago I marked a recipe for this soup that I really wanted to make.  And never did.  In fact I completely forgot about it.  Until I was looking thru Donna’s modern classics.

Admittedly it’s not the original recipe I found but it was quite tasty.  And filling.  I was so afraid it would be rather bland since the only flavors added were sliced garlic, pepper, and basil leaves but I worried for nothing.

Donna called for wood fired bread, not gonna happen unless I build an outdoor oven, and over ripe tomatoes.  I had some good crusty bread in the freezer and some canned tomatoes.  Since the tomatoes had already been peeled and canned they worked out perfectly.

I only made 1/2 of the recipe but that was enough for 3 nice servings.  Next time I will make more.

Want to see more soup – visit Wednesdays with Donna Hay to see how the others liked my pick for this week.

The recipe is on page 24 of modern classics.  I also found it online if you want to try it out, too.

 

{WWDH} tabouli

I like tabouli. I would not have believed that until a few months ago when I finally had some GOOD tabouli. I had had many dishes of BAD tabouli. And by bad I mean no flavor at all. I have even made it before but it wasn’t very good. This time it was different.

I was Donna Hay’s good tabouli. And it was easy to make. Especially since I actually had all the FRESH ingredients in the house: bulghul wheat, fresh mint, fresh parsley, fresh lemon juice, fresh onions, fresh tomatoes. Easy to put together. All you have to do is soak the wheat until it is hydrated and then all all the other ingredients. Perfect with just some pita bread or as part of a Mediterranean Feast.

Served with some nuts, dates, pita, olives, humus, and feta it was a filling meal. Donna’s recipe is on page 46 of modern classics and my pick for this week’s Wednesday’s with Donna Hay. Check out the other’s tabouli while you are there.

 

{WWDH} spaghetti with lemon, capers, and rocket

I will be the first to admit Donna Hay comes up with some interesting flavor combinations. Pasta and lemons? Ehhhhh…. But, folks, wrap that spaghetti around your fork ’cause this is GOOD stuff!!

You bite into the pasta and a hint of lemon enters your senses. Then you bite into a caper and it bites back with a little salt, a little tart. The rocket adds a little bitter and the Parmesan adds a little sour. {And if I had used the chilies it would have added a little heat.}

I was not expecting to like this AT. ALL. I was so wrong.

Slip on over the Wednesdays with Donna Hay and see how the others liked this pasta – Sarah’s choice this week. The recipe is on page 130 of Donna’s modern classics: Book 1 and I found it on Michelle’s blog, too if you want to try it.

Any time you would like to join us just leave a comment on the WWDH site. Love to have you.

 

{WWDH} Ricotta and herb rigatoni

My choice this week and I wanted something super simple.

And this one definitely fits the bill

Ricotta cheese mixed with fresh basil, black olives, and parsley and then added to cooked rigatoni. The only change I made was to add some pasta water to the mxx so it wouldn’t be too dry. I have found that ricotta tends to dry out quickly.

Super Simple. Super Good.

You can check with the other “Hayers” on the Wednesday with Donna Hay Website.

The recipe is on page 148 of Donna’s modern classics Book 1

Want to join us? WE cook from several of Donna’s books. Just leave a comment HERE!!

 

{WWDH} Chinese BBQ Pork

Thanks, Gaye, for this week’s pick. It was easy. It was quick. It was delicious!

What we have here is pork {Donna suggested pork neck but I went with boneless pork backbone} which is marinated in hoisin sauce, soy sauce, honey, Mirin, and 5-spice overnight and then baked for 40 minutes. SOOOO good. I served it with some Hokkien noodles which we made last month. I wish I had made more. Oh, wait, there’s pork in the chill-chest and plenty of spices left….This is a definite keeper.

The recipe is on page 116 of Donna’s modern classics

Check with Gaye, Kayte, Sarah, and Chaya for this week’s Wednesday with Donna Hay pick.

 

{WWDH} how to…pad thai

I see recipes for pad thai everywhere. I have been wanting to try it but kept putting it off. So when it was my turn to pick a recipe for Wednesdays with Donna Hay it seemed like an omen when I found her recipe for it. No more putting it off.

All you need is some chicken, rice noodles, shrimp sauce, fish sauce, and bean sprouts, basically. Tossed with some brown sugar and lime juice. Garnished with chives and chopped peanuts. Less than 30 minutes from chopping to plate.

As you know, because I have said it ad nauseam, it is hard to find some ingredients here in Podunk. Like Shrimp Paste. even in our small Asian grocery. So I had to leave it out. But since I just made 1/2 of a serving and all it needed was 1/2 tsp maybe it didn’t make THAT much difference. Anyway. It was okay. I subbed crushed red pepper for the chillies {no likee} but that was the only change I made. I think I really needed to brown my chicken a little more. And I will find some Shrimp Paste.

The recipe is on page 133 of Donna’s modern classics: book 1

Check with Gaye, Sarah, and Chaya for their pad thai.
NB: BTW those chopsticks. My Dad brought them back from Korea in 1953.

 

{WWDH} Veggie Stir-fry

Simple Quick. Healthy. Those three words describe this week’s dish from Donna Hay. My pick by the way.

red chillies
onions
garlic
green beans
bell pepper
zucchini
broccoli
snow peas {I subbed in asparagus}

Chop them all up. Stir fry in a little oil. Throw in some soy sauce and sugar. Garnish with basil and cashews. And I added some five spice And it’s done. Like I said – quick, simple, healthy. And tasty!

The recipe is on page 70 of Donna’s Modern Classics: Book 1

Check with Gaye of Laws of the Kitchen, Chaya of Bizzy Bakes, and Sara of Simply Cooked for their stir-fry.