chicken


Today, it was FOUL weather.  It rained and thundered and the wind blew and it was wonderful!  We haven’t had any measurable rain in about two months.  It was so dry and brown and ugly outside.  Now it’s wet and beautiful again.

But that’s not the FOUL Kayte was thinking about when she came up with this week’s theme – FOWL Weather. And FOWL weather is always welcome.  Like this dish.

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Chicken Marsala

I have made this before but not a lower calorie version.  This one has much less butter but it is just as good.  In fact, it was delicious.  I could definitely eat this again and again and again.  Just as Ellie described it – sauteed chicken in a full-bodied mushroom-wine sauce.  I wish I had made more sauce because it was sooooo good.  Tons of flavor.  Thanks, Ellie, for this one!

The recipe is from Ellie’s Comfort Food Fix (page 167)  {You can also find it HERE.}

Want more FOWL recipes?  Eating with Ellie!

I have sad news. This is the LAST SRC  post – ever!!  After five and 1/2 years our fun and discovery is coming to an end.  It was a great run!  I discovered so many great food blogs, food,  and people.  I have cooked outside my comfort zone.  Learned new techniques and flavors.  I am sad to see it all come to an end.  Thanks to Amanda, Sarah, Amy, Jane, Susan, Camilla, and April for leading us through 5 1/2 years of food exploration!  I have cooked with all most of them and they have some awesome recipes to share.

As you know, I usually do three recipes from my ‘assignment’.  How can you possible go with JUST ONE??  Sometimes I share the recipe on the blog and sometimes I just leave a link.  We wanted you to visit their blogs after all.  I decided to go out with a bang and NOSH more than three.It was only NATURAL since there were so many good recipes on my ‘assigned’ blog.  When I first got it I thought. “I will never find much here!” because it was a Healthy, Gluten-Free, practically Sugar-Free blog.  Really!  But as I went through the Noshings/Recipes I found much more than I expected.  Thanks to Nora of Natural Noshings  I have more great recipes to work through.

So….

Breakfast:  p1100112

 Pumpkin Pie Smoothie

If I were on a liquid diet this would come close to the real thing.  Lots of cinnamon, nutmeg, cloves, and ginger in this one.  Oh, and pumpkin.  I could eat this a lot!

Lunch:

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Kung Pao Chicken

My son and I love Asian (and Indian) cuisine.  Nora has so many Asian style dishes it was hard to pick just one.  We started with this one.  I didn’t change a thing.  It was perfect just as it was.

I also tried a pizza for lunch. Not pretty, but pretty tasty.  And with a completely different crust.  The crust is made with WILD RICE!!!  It was chewy, slightly crunchy.  I used Nora’s crust for a simple mushroom/Mozzarella Pizza.  So completely different.

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Wild Rice Pizza Crust

The only drawback is that the wild rice takes so long to cook.  I would suggest, if you want to make this pizza, is the cook the rice the day before.  Other than that…

Dinner:

We got back late from an unexpected trip and I needed something quick for dinner.  One of the MANY recipes I Pinned was the Pizza Quinoa Casserole.  It was ready in a short time.  The time it takes to cook the quinoa.

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Pizza in a bow? Maybe.  At least the flavors.  A spicy sauce.  Lots of cheese.  All mixed with quinoa.  Healthy Pizza!!

Okay.  I would have loved to make more from Nora’s blog but I just plain ran out of time.  I can still go back and do the ones I missed.

Thanks, Nora, for some lovely and delicious food!

Again – thanks to all of our ‘leaders’ past and present.  I have really enjoyed meeting new foodies and cooking from their recipes.  I enjoyed all those times I didn’t think I would find anything on them to cook.  I enjoyed all the ‘out of the box’ adventures with some.  I will miss The Secret Recipe Club!

The Frog Commissary Cookbook describes this dish as a “quixotic blend of French, Asian, and American cuisines.”  Great description!  Thai Green Curry Powder.  French Béchamel.  American salted peanuts. “…intriguing in it’s mysterious tangle of flavors…” is a good description as well.

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As I was making this I was thinking, “Really? A Béchamel to make curry?  This is going to be awful!” So. if I thought it was going to be awful why did I make it?  Because usually when I say something like that I am totally wrong and because I am always open to new idea.

And boy was I wrong!  This was so good!!

Other than having to thin the sauce a little it was absolutely delicious.  The Béchamel made the curry rather luxurious because it was so thick and smooth.

Instead of measuring out the green Thai curry paste (1/2 ounce) I used 2 tsp of it.  It could actually have used a little more.

Definitely a repeat.

This recipe:  The Frog Commissary Cookbook page 129  Also, HERE!  And HERE if you want to print it out.

I’m linking this post with Cookbook Countdown 11 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Spaghetti?  Lasagne? Ravioli?  What is your favorite?  If you are like me you like it all.  Lots of sauce.  Lots of melted cheese.  Lots of flavor.  But for  some reason I don’t cook Italian very often.  That is why I chose the theme Mama Mia!  Let’s cook Italian! for this week’s Eating with Ellie theme.

I found a recipe for calzone in one cookbook.  A recipe for lasagne in another.  And then I ran across this recipe from Ellie for Chicken Parmeasan on line. Bingo!

Lots of ooey gooey melted mozzarella and Parmesan cheese.

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Lots of flavor with the oregano, garlic powder, and paprika.  Lots of crunch from the seasoned breadcrumbs.  LOTS of crunch!

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Who could say no that that?

This was probably the best Chicken Parm I have made.  AND it is healthy!  Pounded flat the chicken breast made a HUGE piece.   It was more than I could eat.  It was delicious!  And it was cooked in less than 30 minutes!  Big Plus.

The recipe is online at Cooking Channel TV.

And there are more Italian dishes visit Eating With Ellie.

 

aka QUICHE!  And it’s a good one.  AB gives the basics {Software} and then choices for the filling {Secondary Software}  And to make it super simple he suggested a frozen crust.  NICE!

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Use a frozen {or fresh} crust .Mix together 2 large eggs, 1 cup half and half, and a pinch of nutmeg.

Distribute the “secondary software” over the crust.  {8 ounces of just about anything!}

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I used cubed ham, spinach, sauteed onions, and Gruyere cheese.  If I had only had some mushrooms!

Place the pie on a cookie sheet and place partway into a 350 degree oven.  Carefully pour in the filling mix and slide the pie into the oven. Bake for 35 – 45 minutes or until it is still jiggly in the middle but set at the edges.

OH! MY!  Pretty much the best ‘refrigerator pie” I have made in a while.

AB also suggests combos like

  • cheddar with ham and spinach.
  • roasted chicken with chopped sun-dried tomatoes and goat cheese.
  • pepperoni with black olives and green peppers.

In other words – anything goes…

The recipe is from Good Eats: The Early years page 152.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Last week we were supposed to make a Curtis recipe that took 30 minutes or less.  I didn’t quite make it in time.  Although why I couldn’t find 30 minutes to make one simple dish is beyond me.

So here it is this week for the August I Heart Cooking Clubs Potluck.

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barbeque chicken quesadillas

If you have some roasted chicken, and I did, this dish is ready in about 10 minutes.  Flour tortillas layered with Monterey Jack. roasted chicken, BBQ sauce and cilantro.  There was also Jalapeño pepper but I left that out.  NOT a fan! 

Simply put the fillings on 1/2 of the tortilla, place the quesadilla on a griddle and cook on each side for about 3 minutes to melt the cheese and crisp the tortilla.  10 minutes, 12 minutes tops.  It was perfect for a quick lunch or supper when you are too busy to do something complicated.  Definitely a repeat.

I used an apple cider vinegar which added some kick with out the pepper.  Perfect!

The recipe is from Relaxed Cooking with Curtis Stone.  Page 120

Want more potluck check out IHCC this week.

I was really REALLY wanting something spicy. And Indian.  Something from Madjur Jaffrey. (Fortuitous since it was Potluck week at IHCC!} Especially after having lunch with a friend the other day who just happens to be from India.  It was a wonderful meal: chapati, Aloo  Palak {Curried Potato and Spinach}, Aloo Mattar {Curried Potato and Peas}, Masaledar Cholay {Chickpas in spicy tomato gravy}Cashew Rice, and Gulab Jamun for dessert.  They sent me home with some Cashew Rice which was perfect with the  chicken with tomatoes and garam masala for this month’s Potluck.

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      5 tablespoons vegetable oil

 

      3/4 teaspoon cumin seeds

 

      1 cinnamon stick

 

      6 cardamom pods

 

      2 bay leaves

 

      1/4 teaspoon peppercorns

 

      2 medium onions, finely chopped

 

      6-7 cloves garlic, finely chopped

 

      1 inch cube of fresh ginger, finely chopped

 

      28 oz canned diced tomatoes, or about 6 medium tomatoes, chopped

 

      About 3 pounds (1.3 kg) chicken pieces, skinned

 

      1 1/2 teaspoons kosher salt, or to taste

 

      1/8 – 1/2 cayenne pepper, or to taste

 

    1/2 teaspoon garam masala

Warm a wide, heavy pot over medium-high heat for about a minute; add the oil and warm for another minute.  Add the cumin seeds, cinnamon, cardamom pods, bay leaves and pepper corns.  Stir once.

Add the onions, garlic and ginger to the pot.  Stir occasionally until a deep golden brown (about 5 minutes).

Add the tomatoes and chicken pieces, salt and cayenne pepper.  Give the pot a good stir and bring the liquid to the boil.

Cover with a tight fitting lid and reduce the heat to low.  Simmer for about 30 minutes, or until the chicken is done through and tender.  (Stir the pot a few times during the cooking period, if you can.)

5.  Remove the cover and turn the heat up to medium.  Stir in the garam masala and cook for about 5 minutes until the sauce is somewhat thickened.  Taste the sauce and add salt if needed.

Lucky me! I had some fresh tomatoes from the garden to use.  This was tasty.  I would have liked it to be a little thicker but it was good.  I think next time I will add a little extra Garam Masala.

This is from Jaffrey’s Indian Cooking (page 99).

Check out what else is on July’s Potluck Table at  I Heart Cooking Club.

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