lacuisine:

Chicken with Mushroom and ArtichokesFollow the link for recipe.Thanks to The Pioneer Woman

lacuisine:

Chicken with Mushroom and Artichokes

Follow the link for recipe.

Thanks to The Pioneer Woman

Ingredients
 
1⁄2 pound French green lentils (lentilles du  Puy)
1⁄4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green  parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3⁄4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1⁄2 cups chopped celery (4 stalks)
1 1⁄2 cups chopped carrots (3 carrots)
1 1⁄2 cups Homemade Chicken Stock, recipe  follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
4 (8-ounce) center-cut salmon fillets, skin  removed
Directions
Place the lentils in a heat-proof bowl and  cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a saute pan, add  the onions, leeks, thyme, salt, and pepper and cook over medium heat for  10 minutes, until the onions are translucent. Add the garlic and cook  for 2 more minutes. Add the drained lentils, celery, carrots, chicken  stock, and tomato paste. Cover and simmer over low heat for 20 minutes,  until the lentils are tender. Add the vinegar and season, to taste.
Preheat the oven to 450 degrees F.
For the salmon, heat a dry oven-proof saute  pan over high heat for 4 minutes. Meanwhile, rub both sides of the  salmon fillets with olive oil and season the tops very liberally with  salt and pepper. When the pan is very hot, place the salmon fillets  seasoning-sides down in the pan and cook over medium heat without moving  them for 2 minutes, until very browned. Turn the fillets and place the  pan in the oven for 5 to 7 minutes, until the salmon is cooked rare.  Spoon a mound of lentils on each plate and place a salmon fillet on top.  Serve hot.

Homemade Chicken Stock:
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2  crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Place the chickens, onions, carrots, celery,  parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to  20-quart stockpot with 7 quarts of water and bring to a boil. Skim the  surface, as needed. Simmer uncovered for 4 hours. Strain the entire  contents of the pot through a colander, discarding the chicken and  vegetables, and chill. Discard the hardened fat, and then pack the broth  in quart containers.
Yield: 6 quarts

Ingredients

  • 1⁄2 pound French green lentils (lentilles du Puy)
  • 1⁄4 cup good olive oil, plus extra for salmon
  • 2 cups chopped yellow onions
  • 2 cups chopped leeks, white and light green parts only
  • 1 teaspoon fresh thyme leaves
  • 2 teaspoons kosher salt
  • 3⁄4 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh garlic
  • 1 1⁄2 cups chopped celery (4 stalks)
  • 1 1⁄2 cups chopped carrots (3 carrots)
  • 1 1⁄2 cups Homemade Chicken Stock, recipe follows, or good canned broth
  • 2 tablespoons tomato paste
  • 2 tablespoons good red wine vinegar
  • 4 (8-ounce) center-cut salmon fillets, skin removed

Directions

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.

Preheat the oven to 450 degrees F.

For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.

Homemade Chicken Stock:

  • 3 (5-pound) chickens
  • 3 large onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 celery stalks with leaves, cut in thirds
  • 4 parsnips, unpeeled and cut in 1/2, optional
  • 20 sprigs fresh flat-leaf parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Yield: 6 quarts

Chicken Cacciatore Recipe

thx, kristin!

Ingredients

  • 4 chicken thighs
  • 2 chicken breasts with skin and backbone, halved crosswise
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup all purpose flour, for dredging
  • 3 tablespoons olive oil
  • 1 large red bell pepper, chopped
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 3/4 cup dry white wine
  • 1 ( 28-ounce) can diced tomatoes with juice
  • 3/4 cup reduced-sodium chicken broth
  • 3 tablespoons drained capers
  • 1 1/2 teaspoons dried oregano leaves
  • 1/4 cup coarsely chopped fresh basil leaves

Directions

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

robot-heart:

A CUP OF JO: Fig wedding cake
WANT.
delishyourdish:

“My Mushrooms? Oh My God, I’m Tripping with the Bradys!”- Brown Rice Pasta with Vegan Red Wine Mushroom Sauce
I haven’t had the chance to cook an actual meal in my kitchen in a long time, which has left me feeling pretty bummed.  Fortunately, I had some time on Sunday evening to cook a nice meal for my sister and a friend.
I experimented with some new techniques and new recipes, one being the Portabello Mushroom Roulade and the other was this red wine mushroom sauce.
What You Need (Serves 1-2):
1 Pkg. Sliced Crimini Mushrooms
1 Medium Onion (diced)Tumblr
1/4 Cup Vegetable Stock
1/2 Cup Red Wine (I used a Shiraz)
Thyme/Salt/Pepper (to taste)
1 Tbsp. Earth Balance Vegan Butter
Corn Starch
Brown Rice Pasta (or any other pasta- cooked and drained)
Goat Cheese (optional if you’re not going Vegan)
Balsamic Reduction (optional)
1. Heat a large saute pan on medium.  Toss in the butter and allow to heat until it starts to foam a bit.  Then toss in the onions.  Allow the onions to sweat and soften.  Once the onions have softened, toss in the mushrooms.  Add the red wine, salt/pepper/thyme.  Allow the mushrooms and onions to cook in the wine.  Keep stirring. 
2. Next, in a small bowl add about 1 tbsp. of corn starch and about 2-3 Tbsp of water.  Mix together until it turns a milky resemblance.  Spoon in about 1 tbsp. of the mixture into the saute pan.  Stir the mushrooms.  This will thicken the sauce.  If the sauce does not thicken with the 1 tbsp of cornstarch mixture, add another spoonful.
3. Add the sauce onto the pasta and serve (add the balsamic reduction, goat cheese or red pepper flakes if you want)

delishyourdish:

“My Mushrooms? Oh My God, I’m Tripping with the Bradys!”- Brown Rice Pasta with Vegan Red Wine Mushroom Sauce

I haven’t had the chance to cook an actual meal in my kitchen in a long time, which has left me feeling pretty bummed.  Fortunately, I had some time on Sunday evening to cook a nice meal for my sister and a friend.

I experimented with some new techniques and new recipes, one being the Portabello Mushroom Roulade and the other was this red wine mushroom sauce.

What You Need (Serves 1-2):

1 Pkg. Sliced Crimini Mushrooms

1 Medium Onion (diced)Tumblr

1/4 Cup Vegetable Stock

1/2 Cup Red Wine (I used a Shiraz)

Thyme/Salt/Pepper (to taste)

1 Tbsp. Earth Balance Vegan Butter

Corn Starch

Brown Rice Pasta (or any other pasta- cooked and drained)

Goat Cheese (optional if you’re not going Vegan)

Balsamic Reduction (optional)

1. Heat a large saute pan on medium.  Toss in the butter and allow to heat until it starts to foam a bit.  Then toss in the onions.  Allow the onions to sweat and soften.  Once the onions have softened, toss in the mushrooms.  Add the red wine, salt/pepper/thyme.  Allow the mushrooms and onions to cook in the wine.  Keep stirring. 

2. Next, in a small bowl add about 1 tbsp. of corn starch and about 2-3 Tbsp of water.  Mix together until it turns a milky resemblance.  Spoon in about 1 tbsp. of the mixture into the saute pan.  Stir the mushrooms.  This will thicken the sauce.  If the sauce does not thicken with the 1 tbsp of cornstarch mixture, add another spoonful.

3. Add the sauce onto the pasta and serve (add the balsamic reduction, goat cheese or red pepper flakes if you want)

1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts
Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.
With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.
(via slashfood)
  • 1/2 pound Brussels sprouts
  • 2 large garlic cloves
  • 1 1/2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons pine nuts

Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.

With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.


(via slashfood)

delishyourdish:

“Tired of Being Somebody’s Chick”- Vegan Chicken Scallopini with Roasted Tomatoes, Lentils and Mushrooms
So far I’m really liking LA.  Aside from the beautiful weather, celeb sightings and everything else LA has to offer, I have to say I’m more excited that I have a Trader Joe’s near me.  It’s honestly my favorite place.
My sister, who is also my roommate, is a Vegan and has been begging me to cook Vegan meals for her.  While I’m more apt to cook with dairy and eggs, I don’t mind throwing in a Vegan meal here and there.
What You Need:
Gardein Chick’n Scallopini
6-7 Large White Mushroom Caps (sliced)
1/2 Large Yellow Onion (chopped)
Lemon Juice (to taste)
Cayenne Pepper (to taste)
2 Cups Steamed Lentils (Trader Joe’s)
2 Roma Tomatoes (sliced thin)
Basil
1 tbsp. Crushed Garlic
1 tbsp. Minced Garlic
Olive Oil
Balsamic Reduction
Salt/Pepper (to taste)
For the tomatoes:
1. Heat oven to 400 degrees on convection, or if you don’t have a convection oven set it to 450 degrees.  Then, grease a small tin or casserole dish.  Place the tomatoes into dish.  Lightly spread the crushed garlic onto the tomato slices.
2. Then, top the tomatoes with a light drizzle of olive oil, balsamic vinegar and season with salt and pepper.  Then place the tray in the oven for about 10-15 minutes.  Then remove from oven and sprinkle with fresh basil.  Set aside.
For the Chick’n:
1. Defrost the Chick’n in the microwave.  Then heat a small greased skillet on medium heat.  Throw the pattie into the skillet and brown on both sides.  Then set aside.
For the Lentils:
1. Heat a medium sized greased skillet on low-medium heat.  Toss in the onions and garlic into the pre-heated pan.  Saute until the onions have cooked down.  Then add the mushrooms.  Allow the mushrooms to cook down then add the lentils.
2. Next, squeeze lemon juice onto the lentils and lightly toss.  Season with the cayenne pepper and salt.
3. Then, place the lentils into a greased casserole dish.  Place the scallopini’s on top of the lentils.  Next, place the tomatoes on top of the scallopini’s and place the tray into the oven for about 5-10 minutes.  Then right before you serve your dish, drizzle balsamic reduction on top of the casserole dish.
*Today’s recipe title is a quote from one of my favorite movies.  Can you name that movie?

delishyourdish:

“Tired of Being Somebody’s Chick”- Vegan Chicken Scallopini with Roasted Tomatoes, Lentils and Mushrooms

So far I’m really liking LA.  Aside from the beautiful weather, celeb sightings and everything else LA has to offer, I have to say I’m more excited that I have a Trader Joe’s near me.  It’s honestly my favorite place.

My sister, who is also my roommate, is a Vegan and has been begging me to cook Vegan meals for her.  While I’m more apt to cook with dairy and eggs, I don’t mind throwing in a Vegan meal here and there.

What You Need:

Gardein Chick’n Scallopini

6-7 Large White Mushroom Caps (sliced)

1/2 Large Yellow Onion (chopped)

Lemon Juice (to taste)

Cayenne Pepper (to taste)

2 Cups Steamed Lentils (Trader Joe’s)

2 Roma Tomatoes (sliced thin)

Basil

1 tbsp. Crushed Garlic

1 tbsp. Minced Garlic

Olive Oil

Balsamic Reduction

Salt/Pepper (to taste)

For the tomatoes:

1. Heat oven to 400 degrees on convection, or if you don’t have a convection oven set it to 450 degrees.  Then, grease a small tin or casserole dish.  Place the tomatoes into dish.  Lightly spread the crushed garlic onto the tomato slices.

2. Then, top the tomatoes with a light drizzle of olive oil, balsamic vinegar and season with salt and pepper.  Then place the tray in the oven for about 10-15 minutes.  Then remove from oven and sprinkle with fresh basil.  Set aside.

For the Chick’n:

1. Defrost the Chick’n in the microwave.  Then heat a small greased skillet on medium heat.  Throw the pattie into the skillet and brown on both sides.  Then set aside.

For the Lentils:

1. Heat a medium sized greased skillet on low-medium heat.  Toss in the onions and garlic into the pre-heated pan.  Saute until the onions have cooked down.  Then add the mushrooms.  Allow the mushrooms to cook down then add the lentils.

2. Next, squeeze lemon juice onto the lentils and lightly toss.  Season with the cayenne pepper and salt.

3. Then, place the lentils into a greased casserole dish.  Place the scallopini’s on top of the lentils.  Next, place the tomatoes on top of the scallopini’s and place the tray into the oven for about 5-10 minutes.  Then right before you serve your dish, drizzle balsamic reduction on top of the casserole dish.

*Today’s recipe title is a quote from one of my favorite movies.  Can you name that movie?
lacuisine:

Chickpea Salad with Roasted Red Pepper and HarissaFollow the link for recipe.Thanks to Healthy Green Kitchen

lacuisine:

Chickpea Salad with Roasted Red Pepper and Harissa

Follow the link for recipe.

Thanks to Healthy Green Kitchen

lacuisine:

Fettucini CarbonaraFollow the link for recipe.Thanks to Abstract Gourmet

claire: i’ve really been craving pasta/italian lately

lacuisine:

Fettucini Carbonara

Follow the link for recipe.

Thanks to Abstract Gourmet

claire: i’ve really been craving pasta/italian lately

Pad Thai

Serves 4

This deluxe version of Thai fried noodles is just as tasty if 
you omit the meat and the shrimp. Fish sauce is made from salted 
fish and is a common ingredient in Thai and Vietnamese cooking. 
Use it sparingly, and select a lighter variety for less pungency. 
Smoked and baked tofu has more flavor and a firmer texture than 
regular tofu. Be sure to have all the ingredients ready before firing 
up your wok or frying pan.

8 oz. wide, flat “Ban Pho” style rice noodles (about half the 
package)

Sauce:

3 Tbs. lemon or lime juice
2-3 Tbs. fish sauce
1 Tbs. sugar
Garnishes: 
2 oz. bean sprouts
3 Tbs. roasted peanuts, crushed
3 Tbs. green onions, chopped
2 Tbs. fresh cilantro, chopped
1 lemon or lime, quartered
2-3 Tbs. vegetable oil

2 cloves garlic, minced

2 oz. smoked and baked tofu, cubed

2 eggs, beaten

1 tsp. vegetable oil

Soak the rice noodles in enough warm water to cover while you prepare 
the other ingredients (at least 15 minutes).

Combine the lemon or lime juice, the fish sauce, and the sugar 
in a measuring cup. Heat the vegetable oil in a wok or large frypan 
over high heat. Briefly fry the garlic (don’t let it burn!), then 
add the meat, and stir fry until cooked through. Add the shrimp 
and stir fry for 2-3 minutes, or just until they begin to turn pink 
and curl. Stir in the cubed tofu.

Reduce heat and add the sauce ingredients; stir gently until the 
sugar dissolves.Drain the noodles thoroughly in a colander, add 
to the wok or frypan, and stir until they soften and mix well with 
the other ingredients. Remove the wok or frypan from the heat.

In a separate pan (preferably non-stick), scramble the eggs in 
the teaspoon of oil. Mix the cooked eggs, peanuts, bean sprouts, 
and onions with the noodles in the wok. Garnish with the lime wedges 
and chopped cilantro before serving. Extending the Table Cookbook