December 2, 2011
I recently made this as a spin on the recipe in October Everyday Food for Turkey with Balsamic Pears. Instead of the turkey, I used 4 small chicken breasts. This recipe seemed to take forever to make! I guess there were just a lot of steps and different combos to cook at different times. It turned out nicely though. If I made this again, I think I would cook the chicken only about halfway first, then I would add it back in when I added the pears, so that the flavors of the sauce could permeate the chicken more. I might even marinate the chicken in the broth/balsamic/mustard mix for a bit.
I really enjoyed having pears in a completely different way. It was a nice fall meal.
March 8, 2011
This recipe is from March Everyday Food.
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!
March 3, 2011
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.
November 11, 2010
This recipe is from November Everyday Food. I made the alternate version of the recipe (described on p. 101) which replaces broccolini with broccoli and feta with goat cheese. I also used a store bought pie crust. You put your crust on a baking sheet, spread the goat cheese on it (I used 2 oz – I should have used more), place some parboiled broccoli on top and sprinkle with parmesan. Fold the edges of the crust up and brush with egg. Bake at 400 for about half an hour.
This was good, but not fantastic. It was a different way to eat broccoli at least, which shows up on our dinner table at least once a week.
October 20, 2010
Sounds good, doesn’t it? This recipe is from October Everyday Food. This recipe has everything a gal could want in a coffee cake – sour cream, apples, nuts, cinnamon, crumb topping. Thumbs down though. Not a winner. This would not cook all the way through no matter how hard I tried. It’s supposed to bake 60-70 minutes. I gave up after 80 because it was burning on the edges. I’m not even going to type the recipe here because I didn’t like it. It was moist, but moist to the point of mushiness. It had some spice flavor, but not enough. The crumb topping absorbed into the cake. Just not a good thing.
October 15, 2010
I haven’t worked with broccolini a lot so I was interested to give this Oct Everyday Food recipe a shot.
Heat 2 tsp sesame seeds in a pan over medium heat until toasted. Remove. Add 2 tsp oil to the pan and 2 bunches broccolini with 2 sliced garlic cloves and thinly sliced small piece of ginger (the recipe does not specify how big). Add 1/2 cup water and cover. Cook until it is “crisp-tender” which the recipe says is about 12 minutes. Then uncover and add 2 tsp soy sauce and cook until evaporated, about 30 seconds. Top with sesame seeds and serve.
I needed to add more water to this as mine kept evaporating. The ginger and garlic gave this a nice flavor without being overpowering at all. I liked the broccolini – tasted almost exactly like broccoli to me actually, just thinner. This was a nice quick and easy veg that was something different.
October 13, 2010
Once in a while I hit on a Martha recipe that just makes me swoon. This is one of them. This recipe is from Oct Everyday Food and is part of a section about rotisserie chicken. I don’t buy rotisserie chickens (not organic!) so I roasted my own chicken breasts for this one.
Preheat the oven to 450. Mix 2 cups torn up bread pieces with 1 tbsp olive oil and some salt.
In a pot, heat 1 1/2 tsp oil and cook 4 cups spinach and a little salt until wilted (I think you could totally use frozen spinach and skip this step). Squeeze the water out of the spinach and chop.
Wipe out pot and cook 1 1/2 tsp oil with 1 chopped up onion and 1 garlic clove, chopped. Cook 8 min until soft.
Add 1/4 cup white wine and cook until almost evaporated, 5 min. Add 2 tbsp flour and cook for 30 seconds. Whisk in 1 1/2 cups half and half and 1/2 tsp lemon juice. Bring to a boil.
Add 1 cup shredded cooked chicken and spinach to cream mixture and pour into 2 quart baking dish. Cover with bread. Bake 8-10 minutes.
OMG. This dish was insanely good. And I really did not expect it to be that fantastic. The sauce is velvety and smooth and rich with lots of flavor. This knocked my socks off and I’ll be making this one again and again and again.