Adapted from Giada De Laurentis
Ingredients
2 Tbsp olive oil
2 chicken breast, skin-on and bone-in* (~1 1/2lbs), trimmed excess fat
2 stalks of celery, cut into bite-size pieces
1 carrot, peeled, cut into bite size pieces
1 small onion, chopped
2 small gloves of garlic, minced (about 1 tsp)
1 can (14 oz) diced tomatoes, with juice
1 can (14 oz.) low sodium chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 Tbsp tomato paste
1 bay leaf
1/2 Tbsp fresh (or 1/2 tsp dried) thyme
1 tsp Italian seasoning
1 tsp red pepper flakes (adjust to your own taste)
1 can (15 oz) chickpeas, rinsed and drained *
* See kitchen notes
Directions:
Brown the chicken - Heat 1 Tbsp of oil in a heavy 5 1/2 quart saucepan over medium heat. When the oil is hot but not smoking, brown the chicken breast skin size down first, 3 to 4 mins on both sides, until the pink is almost gone. Remove chicken from saucepan, discard the skins.
Saute the veggies - With the oil from the chicken in the saucepan over medium heat, (add more olive oil to make up to about 2 Tbsp), saute the celery, carrot and onion until the onion is translucent, about 4 to 5 mins. Add the minced garlic to the veggies and stir for a few seconds. Season the veggies with salt and pepper to taste.
Add liquid, seasonings and chicken - Stir in tomatoes with juices, chicken broth, basil, tomato paste, bay leaf, thyme, Italian seasonings and red pepper flakes. Put the chicken breasts and any juice came out back the pan, press to submerge.
Let it simmer - Bring the cooking liquid to a boil and turn down the heat to medium0low and simmer gently, uncovered, until the chicken is almost cooked through, about 25 mins. Flip over the chicken breast and stir the mixture occassionally.
Add beans - Take out the chicken breasts and let it cool for 5 mins.Add the chickpeas and simmer until the liquid has reduced to stew consistency, about 10 mins.
Add shredded chicken - Remove and discard the bones from the chicken breast. Shred or cut chicken into bite-size pieces. Return the chicken meat to the stew. Bring the stew to a simmer. Season with salt and pepper to taste. Serve hot.
Kitchen notes:
You can also use chicken thighs. But whatever parts of chicken you are using, make sure they are bone-in, because this is where the flavor comes from.
Of course, you can use other types of beans, such as kidney beans or cannellini beans.
As with other stews, it tastes even better if you can make it ahead and let all the flavors melt together.
Monday, March 29, 2010
Thursday, March 25, 2010
Espinacas con garbanzos (Spinach and chickpeas)
1 small onion
1 clove garlic
1/2 cup tomato sauce ( tomate frito, without corn syrup or dubious stuff, please. Just add a bit of sugar if you like)
1/2 tsp of cumin, or to taste
400 gr. fresh spinach
185 gr(drainded weight) chickpeas
Tabasco or dried chili
salt, pepper, olive oil, lemon juice
In a biggish pan hat has a good lid, sautee the onion in olive oil, and when it´s transparent, add the minced garlic and cumin. Let it cook for a minute, until it´s fragrant.
Now add the spinach, tomato, and drained chickpeas.This is a messy procedure, as the spinach takes up a lot of room, but it will collapse quickly, so just move it around, clamp the lid, and after a minute, shake it around. The idea is that the liquid the spinach gives out is soaked up by the chickpeas, so there´s no sogginess. In no more than five minutes, it will be dark green and soft, but very juicy. Taste for salt and cumin, add a splash of Tabasco, a squirt of lemon juice, and you´re in business.
It tastes better lukewarm, so try not to be greedy.
1 clove garlic
1/2 cup tomato sauce ( tomate frito, without corn syrup or dubious stuff, please. Just add a bit of sugar if you like)
1/2 tsp of cumin, or to taste
400 gr. fresh spinach
185 gr(drainded weight) chickpeas
Tabasco or dried chili
salt, pepper, olive oil, lemon juice
In a biggish pan hat has a good lid, sautee the onion in olive oil, and when it´s transparent, add the minced garlic and cumin. Let it cook for a minute, until it´s fragrant.
Now add the spinach, tomato, and drained chickpeas.This is a messy procedure, as the spinach takes up a lot of room, but it will collapse quickly, so just move it around, clamp the lid, and after a minute, shake it around. The idea is that the liquid the spinach gives out is soaked up by the chickpeas, so there´s no sogginess. In no more than five minutes, it will be dark green and soft, but very juicy. Taste for salt and cumin, add a splash of Tabasco, a squirt of lemon juice, and you´re in business.
It tastes better lukewarm, so try not to be greedy.
Sunday, March 14, 2010
Smashed Broccoli and Garlic
From Tyler Florence's Real Kitchen
2 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
5 garlic cloves, coarsely chopped
1 bunch broccoli, about 1 pound, including stems, coarsely chopped
1 cup Chicken Stock
1/4 cup plain yogurt
Heat the olive oil in a medium pot; add the red pepper flakes and garlic. Throw in the broccoli and toss to coat in the garlic and oil. Pour in the chicken stock, cover, and let the broccoli steam for 10 minutes. When it is quite soft, pulse the broccoli a few times in a food processor. The broccoli should be partly smooth and partly chunky. Add the yogurt, and pulse a few more times. Season with salt and pepper.
2 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
5 garlic cloves, coarsely chopped
1 bunch broccoli, about 1 pound, including stems, coarsely chopped
1 cup Chicken Stock
1/4 cup plain yogurt
Heat the olive oil in a medium pot; add the red pepper flakes and garlic. Throw in the broccoli and toss to coat in the garlic and oil. Pour in the chicken stock, cover, and let the broccoli steam for 10 minutes. When it is quite soft, pulse the broccoli a few times in a food processor. The broccoli should be partly smooth and partly chunky. Add the yogurt, and pulse a few more times. Season with salt and pepper.
Spicy Whitefish Soup
1/3 cup extra virgin olive oil
1 large onion, chopped
5 garlic cloves, chopped
5 carrots, chopped
3/4 cup dry white wine
28 oz can crushed tomatoes (San Marzano is the best)
1 cup water
1/2 teaspoon red pepper flakes
1 pound skinned whitefish (cod, arctic char, or halibut), thoroughly rinsed, cut into 3/4-1 inch chunks, and salted
sea salt and freshly ground black pepper
1.) Grab your trusty dutch oven and heat the oil over medium-high heat. Add the onion, sprinkle with some seas salt, and saute for 8 minutes. Then add the carrot and garlic, and saute for 8-10 minutes more; until the onions are browning and a yummy brown film forms on the bottom of the pan.
2.) Turn the heat to high, add the wine, and scoop up all the delicious browned bits from the bottom of the pan with your wooden spoon. Simmer until most of the wine has evaporated; about 5 minutes.
3.) Reduce heat and add the red pepper flakes, water, and tomatoes. Bring to a simmer, cover, and cook for 20 minutes.
4.) Add fish to the pot, cover, and continue to simmer for 5-10 minutes; until cooked through. Season with a few grinds of black pepper and more salt, if you think it needs it. Sprinkle with a bit of parsley, and enjoy with a chunk of good, crusty bread.
1 large onion, chopped
5 garlic cloves, chopped
5 carrots, chopped
3/4 cup dry white wine
28 oz can crushed tomatoes (San Marzano is the best)
1 cup water
1/2 teaspoon red pepper flakes
1 pound skinned whitefish (cod, arctic char, or halibut), thoroughly rinsed, cut into 3/4-1 inch chunks, and salted
sea salt and freshly ground black pepper
1.) Grab your trusty dutch oven and heat the oil over medium-high heat. Add the onion, sprinkle with some seas salt, and saute for 8 minutes. Then add the carrot and garlic, and saute for 8-10 minutes more; until the onions are browning and a yummy brown film forms on the bottom of the pan.
2.) Turn the heat to high, add the wine, and scoop up all the delicious browned bits from the bottom of the pan with your wooden spoon. Simmer until most of the wine has evaporated; about 5 minutes.
3.) Reduce heat and add the red pepper flakes, water, and tomatoes. Bring to a simmer, cover, and cook for 20 minutes.
4.) Add fish to the pot, cover, and continue to simmer for 5-10 minutes; until cooked through. Season with a few grinds of black pepper and more salt, if you think it needs it. Sprinkle with a bit of parsley, and enjoy with a chunk of good, crusty bread.
Sunday, March 7, 2010
Chickpeas with Spinach – Channa Palak
Ingredients
450g chickpeas, soaked overnight then cooked till tender. Alternatively you can use canned chickpeas
500g spinach leaves, washed and chopped
1 teaspoon black mustard seeds
2 tablespoons canola oil – or ghee (clarified butter)
1 tablespoon ginger, finely chopped
150g red onions, finely chopped
2 teaspoons tomato paste
1 large tomato, finely chopped
1 green chili, finely chopped
Salt to taste
Method
Heat canola oil (or ghee) in a medium sized pan over a medium to high heat. Add the mustard seeds, cover and cook until the seeds have stopped popping – approx. 30 seconds.
Lower the heat and add the ginger, stir-frying for about 30 seconds until light brown.
Add the onion and cook for 10 minutes until onions are slightly caramelized and brown. Then add chopped tomato, tomato paste, green chili and salt. Finally tip in the chickpeas and coat with the sauce.
Add about 2 cups of water and bring the mixture to a boil. The lower heat and add the spinach in two to three batches, stirring until each batch has wilted.
Once all the spinach has been added allow the curry to simmer for 10-12 minutes on a medium low heat, until the sauce has thickened.
Serve hot with naans and chutney.
450g chickpeas, soaked overnight then cooked till tender. Alternatively you can use canned chickpeas
500g spinach leaves, washed and chopped
1 teaspoon black mustard seeds
2 tablespoons canola oil – or ghee (clarified butter)
1 tablespoon ginger, finely chopped
150g red onions, finely chopped
2 teaspoons tomato paste
1 large tomato, finely chopped
1 green chili, finely chopped
Salt to taste
Method
Heat canola oil (or ghee) in a medium sized pan over a medium to high heat. Add the mustard seeds, cover and cook until the seeds have stopped popping – approx. 30 seconds.
Lower the heat and add the ginger, stir-frying for about 30 seconds until light brown.
Add the onion and cook for 10 minutes until onions are slightly caramelized and brown. Then add chopped tomato, tomato paste, green chili and salt. Finally tip in the chickpeas and coat with the sauce.
Add about 2 cups of water and bring the mixture to a boil. The lower heat and add the spinach in two to three batches, stirring until each batch has wilted.
Once all the spinach has been added allow the curry to simmer for 10-12 minutes on a medium low heat, until the sauce has thickened.
Serve hot with naans and chutney.
Spinach Bacon Penne Pasta Recipe
Ingredients:
16 oz package of penne pasta, cooked al dente
1/2 pound bacon, cooked and crumbled
3 large handfuls fresh spinach
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves fresh garlic, minced
1/2 cup grated Parmesan cheese
Sea Salt and Pepper to taste
Directions:
In a large sauce pan, toss all ingredients in and cook on medium-high heat until fresh spinach is cooked. Season with salt and pepper. Enjoy!
16 oz package of penne pasta, cooked al dente
1/2 pound bacon, cooked and crumbled
3 large handfuls fresh spinach
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves fresh garlic, minced
1/2 cup grated Parmesan cheese
Sea Salt and Pepper to taste
Directions:
In a large sauce pan, toss all ingredients in and cook on medium-high heat until fresh spinach is cooked. Season with salt and pepper. Enjoy!
Warm Spinach Salad with Bacon
Ingredients:
1 pound Baby Spinach leaves, washed, dried and stems removed
4 slices thick-cut bacon, chopped
1 Shallot, thinly sliced (or another 1/2 onion)
1/2 medium onion, thinly sliced
2 cloves garlic, minced
3 tablespoons apple cider vinegar
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
Kosher Salt and Pepper to taste
3 large semi-hard boiled eggs
Preparation:
Add chopped bacon to a large skillet over medium-high heat and brown. Once the bacon is crisp and rendered, take it out and set it aside on a plate leaving the bacon fat in the pan. Add the shallots, onion (or all onion) along with the garlic to the pan. Cook 3 to 4 minutes or until soft, being careful not to burn the garlic (it will turn bitter). Add the honey and vinegar along with the crushed red pepper flakes and caramelize the onions and garlic, about 4 more minutes. Toss the washed and dried spinach into the pan and wilt it down a bit making sure not to over cook the spinach, turning it with tongs for about 30 seconds to a minute. Season the greens with salt and fresh ground pepper. Place spinach on a serving dish and top with reserved bacon bits and arrange cooked eggs on top. Serve immediately.
1 pound Baby Spinach leaves, washed, dried and stems removed
4 slices thick-cut bacon, chopped
1 Shallot, thinly sliced (or another 1/2 onion)
1/2 medium onion, thinly sliced
2 cloves garlic, minced
3 tablespoons apple cider vinegar
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
Kosher Salt and Pepper to taste
3 large semi-hard boiled eggs
Preparation:
Add chopped bacon to a large skillet over medium-high heat and brown. Once the bacon is crisp and rendered, take it out and set it aside on a plate leaving the bacon fat in the pan. Add the shallots, onion (or all onion) along with the garlic to the pan. Cook 3 to 4 minutes or until soft, being careful not to burn the garlic (it will turn bitter). Add the honey and vinegar along with the crushed red pepper flakes and caramelize the onions and garlic, about 4 more minutes. Toss the washed and dried spinach into the pan and wilt it down a bit making sure not to over cook the spinach, turning it with tongs for about 30 seconds to a minute. Season the greens with salt and fresh ground pepper. Place spinach on a serving dish and top with reserved bacon bits and arrange cooked eggs on top. Serve immediately.
Monday, March 1, 2010
Tortellini & Sausage Soup
adapted from Betty Crocker
1 pound Sweet Italian link sausages (casings removed)
1 medium onion, coarsely chopped (about 1/2 cup)
3-5 Cups water (may need to add up to 5 C if you use more Tortellini)
1/2 tsp dried basil (I used a little bunch of fresh, finely chopped)
1/2 tsp dried oregano (I used a little bunch of fresh, finely chopped)
1 Cup chopped carrots
1 medium zucchini halved lengthwise and sliced
2 cans (10 3/4 oz each) condensed tomato soup
8 oz frozen cheese tortellini (I used a 19 oz bag, we love it!)
Grated Parmesan cheese
Cook & stir sausage & onion in 4 qt dutch oven until sausage is light brown; drain. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables and tortellini are tender. Serve with cheese.
1 pound Sweet Italian link sausages (casings removed)
1 medium onion, coarsely chopped (about 1/2 cup)
3-5 Cups water (may need to add up to 5 C if you use more Tortellini)
1/2 tsp dried basil (I used a little bunch of fresh, finely chopped)
1/2 tsp dried oregano (I used a little bunch of fresh, finely chopped)
1 Cup chopped carrots
1 medium zucchini halved lengthwise and sliced
2 cans (10 3/4 oz each) condensed tomato soup
8 oz frozen cheese tortellini (I used a 19 oz bag, we love it!)
Grated Parmesan cheese
Cook & stir sausage & onion in 4 qt dutch oven until sausage is light brown; drain. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables and tortellini are tender. Serve with cheese.
Roasted Carrot & Garlic Soup
1 head garlic
2 pounds organic carrots
1 large white onion
1 teaspoon sea salt
1 teaspoon dried thyme
Fresh cracked pepper
Olive oil
¼ cup Parmigiano Reggiano cheese
1/3 cup heavy cream
32 ounces (4 cups) chicken broth, turkey broth or vegetable broth
1. Preheat the oven to 4oo degrees. Line a rimmed baking sheet with foil.
2. Peel as much of the skin off the outside the garlic clove as you can. Then chop the end off so the cloves are exposed. Place the head of garlic on a piece of foil big enough to wrap the garlic in. Coat well with olive oil and sprinkle with salt & pepper. Wrap the garlic in the foil and place in the center of the baking sheet.
3. Peel and chop the carrots into about 1 inch pieces. Peel and cut the onion into chunks. Place on the baking sheet and coat well with olive oil, 1 teaspoon sea salt, lots of fresh cracked pepper, and 1 teaspoon dried thyme. Place in the oven and bake until the carrots can be pierced easily with a fork. About 40 to 50 minutes. Toss the vegetables half way through cooking time.
4. In a food processor, puree the cooked vegetables (careful squeezing out the hot garlic cloves) with Parmigiano Reggiano and drizzle in the heavy cream while the machine is on.
5. Place the mixture and the broth into a pot and cook over medium heat until warmed through stirring often. Season to taste with more salt and pepper if desired.
2 pounds organic carrots
1 large white onion
1 teaspoon sea salt
1 teaspoon dried thyme
Fresh cracked pepper
Olive oil
¼ cup Parmigiano Reggiano cheese
1/3 cup heavy cream
32 ounces (4 cups) chicken broth, turkey broth or vegetable broth
1. Preheat the oven to 4oo degrees. Line a rimmed baking sheet with foil.
2. Peel as much of the skin off the outside the garlic clove as you can. Then chop the end off so the cloves are exposed. Place the head of garlic on a piece of foil big enough to wrap the garlic in. Coat well with olive oil and sprinkle with salt & pepper. Wrap the garlic in the foil and place in the center of the baking sheet.
3. Peel and chop the carrots into about 1 inch pieces. Peel and cut the onion into chunks. Place on the baking sheet and coat well with olive oil, 1 teaspoon sea salt, lots of fresh cracked pepper, and 1 teaspoon dried thyme. Place in the oven and bake until the carrots can be pierced easily with a fork. About 40 to 50 minutes. Toss the vegetables half way through cooking time.
4. In a food processor, puree the cooked vegetables (careful squeezing out the hot garlic cloves) with Parmigiano Reggiano and drizzle in the heavy cream while the machine is on.
5. Place the mixture and the broth into a pot and cook over medium heat until warmed through stirring often. Season to taste with more salt and pepper if desired.
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