Hi everyone. I’m down for the count here and could not get the project done. If you made it, please post results in comments. I’m sorry! I wanted to but have been too sick to cook for two days.
I’m tied up with a new project I should be able to tell you all about very soon, but it means my Martha cooking time is limited. So I thought I would take a moment and reflect upon a growing problem in my kitchen. I am overrun with jellies/jams and mustards.
Here is the current list:
wild blueberry jam
strawberry rhubarb jam
apple pie jam
strawberry vanilla jam
passion fruit jelly
guava strawberry jelly
damson plum jelly
store brand yellow
Grey Pouopn country style Dijon
sharp and creamy
Rayes (a Martha’s Pick I haven’t used up)
Weber’s (a local horseradish mustard)
sweet apple mustard
Clearly this is out of control, but the thing is we do use all of it. Admittedly, I have a problem because I like to buy jelly on trips (damson plum from Cape Cod, guava, passion fruit from Hawaii) but people also give me inordinate amounts. Everyone in this house has an individual mustard preference, some requiring different mustards for different things, but I also tend to end up receiving a lot of mustards in gift baskets. And I just can’t bring myself to throw any out.
What is your kitchen overrun with?
1 tbsp olive oil
7 boneless skinless chicken thighs, cut into 1 inch pieces
salt and pepper
1 medium yellow onion, diced
2 garlic cloves
2 c heavy cream
1 lb pappardelle
Cook chicken with oil after seasoning with salt and pepper. Cook for 7 minutes. Add onion and cook 6 min. Add garlic and cook 30 seconds. Add cream and bring to a boil. Reduce to simmer and cook about 15 minutes until it coats the back of a spoon. Season with salt and pepper.
Boil pappardelle. Reserve 1 cup cooking water. Add to sauce and toss pasta with sauce.
Ok, so that is Martha’s recipe. I used chicken breasts and substituted broccoli for half. I also added Parmesan cheese because pasta without cheese is like air without oxygen. This was good. I haven’t used pappardelle in a long time and I do like it. It definitely needed cheese though!
Megan and Megan’s Cookin has chosen Irish Beef Hand Pies for next Monday.
This recipe is in March Everyday food. Like a lot of you, I’m looking for a good veggie burger to make at home. This recipe caught my eye because it has some beef in it, but also has barley and chickpeas. I thought maybe this would be a good compromise. Sorry, Martha. This one was a loser. It was completely flavorless, even though it had fresh mint in it. I was really disappointed. It needed garlic I think. I don’t even know if that could save it though. A total thumbs down.
2 oz feta
1/4 c plain yogurt
salt and pepper
1/4 c bulgur
15.5 oz can chickpeas rinsed
1/2 lb ground chuck
1/3 c roughly chopped mint leaves
1 small cucumber
1 large tomato
Mash feta, stir in yogurt and salt and pepper. Set aside.
Combine bulgur with 1/2 c boiling water. Cover with plastic wrap for 10 min. Pulse chickpeas in food processor, mix with beef and mint. Drain bulgur and add to mixture. Mix with your hands until combined. Divide into 4 1 inch thick patties and season with salt and pepper. Spray a pan with cooking spray, heat over medium high. Add patties and cook 8-10 min, flipping once. Serve on buns with cucumber, tomato and yogurt sauce.
My mom made these over the holidays, and since then I’ve seen them lots of places. This is easier than you can imagine. Just spread some dry kale leaves (stems removed) on a baking sheet. Drizzle olive oil and sprinkle salt. You want the leaves lightly coated with oil. Bake at 400 for about 15-20 minutes until they are dark colored and crispy. They are incredibly delicious. Really! I didn’t think they would be but I really liked these. They do not taste like kale (which I am not a big fan of in general). Mr. MarthaAndMe is a big fan of this dish.