link is for the soup. it's wonderful. I would use less cumin next time though.http://simplyrecipes.com/recipes/black_bean_soup/
dinner tonight: black bean soup, bread machine oatmeal bread, brussel sprouts. how 'bout you?
- Thread starter angak
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melissa-dallas
Well-known member
Made a really good wine-braised pork loin last night.
Marinated about a 2 1/2 pound roast with 2/3 of a bottle of shiraz, several sliced carrots, onions and celery stalks with lots of leaves, salt, pepper & thyme all day. Removed from marinade. Patted dry & browned well on all sides. Added about 1 1/2 cups chicken stock to marinade, heated marinade in microwave, then added to pan. Reduced & braised about two hours. When it was almost ready I sauteed a pound of mushrooms with two sliced onions, then added in 1/4 cup flour & cooked a minute. Removed the meat to a plate & tented with foil. Poured marinade through sieve into mushrooms to strain out cooking vegetables. Cooked until sauce thickened nicely, then thickly sliced meat and added back into sauce to warm. The leftovers should be even better tonight. (I had to strain out the marinade/cooking vegetables. Continuing my bad-luck streak in the kitchen this week the knob came off my dutch oven lid as I went to put it on the pot and the screw fell into the cooking liquid. Couldn't find it to fish it out.)
Marinated about a 2 1/2 pound roast with 2/3 of a bottle of shiraz, several sliced carrots, onions and celery stalks with lots of leaves, salt, pepper & thyme all day. Removed from marinade. Patted dry & browned well on all sides. Added about 1 1/2 cups chicken stock to marinade, heated marinade in microwave, then added to pan. Reduced & braised about two hours. When it was almost ready I sauteed a pound of mushrooms with two sliced onions, then added in 1/4 cup flour & cooked a minute. Removed the meat to a plate & tented with foil. Poured marinade through sieve into mushrooms to strain out cooking vegetables. Cooked until sauce thickened nicely, then thickly sliced meat and added back into sauce to warm. The leftovers should be even better tonight. (I had to strain out the marinade/cooking vegetables. Continuing my bad-luck streak in the kitchen this week the knob came off my dutch oven lid as I went to put it on the pot and the screw fell into the cooking liquid. Couldn't find it to fish it out.)
I'm making chicken parmesan using either Martha Stewart's or the Nov Fine Cooking recipe. Not sure
yet what will go with, probably pasta and a green tossed salad. I have some fresh mozzarella that needs to be used and that's what I've decided to do with it.
Edited to say I've decided on broccoli instead of pasta. I read my menus and realize there's a reason I don't lose weight!
yet what will go with, probably pasta and a green tossed salad. I have some fresh mozzarella that needs to be used and that's what I've decided to do with it.
Edited to say I've decided on broccoli instead of pasta. I read my menus and realize there's a reason I don't lose weight!
steve2-in-la
Well-known member
Split pea with roasted ham, homemade sourdough, garden tomatoes here.
Jerry's Scrumptious Chicken (aka: my husband's scrumptious chicken)
4 SERVINGS
1 cup seasoned breadcrumbs (Progresso or other)
3/4 cup freshly grated Parmesan cheese
2 tsp. oregano
2 tsp. basil
1/4 tsp. cayenne
1 stick butter
4 boneless chicken breasts, pounded lightly to even thickness (1/4 inch or so)
Preheat oven to 425 F. Line rimmed baking sheet with tin foil (for easy cleanup. Otherwise spray sheet with cooking spray).
In shallow bowl, mix breadcrumbs, parmesan cheese, oregano, basil, and cayenne. In another shallow bowl, melt butter in microwave.
Dip chicken breast, one at a time, in butter. Let excess drip off. Place buttered fillet in breadcrumb mixture; coat both sides evenly. Lay coated chicken fillet on baking sheet. Continue with rest of chicken breasts.
Place baking sheet in preheated oven for approximately 10 minutes.
Remove, let sit for a few minutes, and enjoy!
4 SERVINGS
1 cup seasoned breadcrumbs (Progresso or other)
3/4 cup freshly grated Parmesan cheese
2 tsp. oregano
2 tsp. basil
1/4 tsp. cayenne
1 stick butter
4 boneless chicken breasts, pounded lightly to even thickness (1/4 inch or so)
Preheat oven to 425 F. Line rimmed baking sheet with tin foil (for easy cleanup. Otherwise spray sheet with cooking spray).
In shallow bowl, mix breadcrumbs, parmesan cheese, oregano, basil, and cayenne. In another shallow bowl, melt butter in microwave.
Dip chicken breast, one at a time, in butter. Let excess drip off. Place buttered fillet in breadcrumb mixture; coat both sides evenly. Lay coated chicken fillet on baking sheet. Continue with rest of chicken breasts.
Place baking sheet in preheated oven for approximately 10 minutes.
Remove, let sit for a few minutes, and enjoy!
We're slumming tonight...American Chop Suey!
Rich has finally gotten the point that when I ask about dinner that "whatever" is not an acceptable response.
So he comes up with suggestions.
He wanted American chop suey.
I did a version with onions, red pepper and tons of shrooms and some shells.
After 2 weeks in France, a bit of American comfort food is just fine.
Rich has finally gotten the point that when I ask about dinner that "whatever" is not an acceptable response.
So he comes up with suggestions.
He wanted American chop suey.
I did a version with onions, red pepper and tons of shrooms and some shells.
After 2 weeks in France, a bit of American comfort food is just fine.
cynupstateny
Well-known member
Meatloaf with gorgonzola and roasted red peppers, scalloped potatoes
and chard from the garden.
and chard from the garden.
melissa-dallas
Well-known member
And check and make sure the oven element hasn't fried mid-bake!
richard-in-cincy
Well-known member
Popcorn, cherry tomatoes, coleslaw and green peppers.
richard-in-cincy
Well-known member
Oooh, Judy, where've you been?
amanda_pennsylvania
Well-known member
GayR's Vegetable Soup (posted above).
sandi-in-hawaii
Well-known member
Leftover CathyZ's slow cooker cassoulet - yum!
It was the first time I ever made. Now I wonder why I ever waited so long! We all loved it, so flavorful.
I used bone in, skinless chicken thighs, half of a Hillshire Farms chicken sausage, and kale instead of frozen spinach. I found myself wanting more liquid, so next time, I think I'll add a can of chicken broth.
Had it with rice instead of potatoes. Can't wait to make it again!
It was the first time I ever made. Now I wonder why I ever waited so long! We all loved it, so flavorful.
I used bone in, skinless chicken thighs, half of a Hillshire Farms chicken sausage, and kale instead of frozen spinach. I found myself wanting more liquid, so next time, I think I'll add a can of chicken broth.
Had it with rice instead of potatoes. Can't wait to make it again!
had yummy leftover Rec: Braised Chicken with Quick-Preserved Meyer Lemons
Braised Chicken with Quick-Preserved Meyer Lemons
2 meyer lemons (Pat’s note: have also used regular lemons)
kosher salt and freshly ground pepper
1-1/2 tsp each coriander seeds and cumin seeds
1 tsp each sweet paprika and ground ginger
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1 whole chicken, about 4 lbs. (Pat’s note: I used thighs)
2 tbsp extra virgin olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 cup low-sodium chicken broth or stock
1 15-oz can chickpeas, rinsed and drained
1 tbsp fresh cilantro, coarsely chopped
Slice the lemons into rounds about 1/8-inch thick, discarding any seeds. Sprinkle 1 tbsp salt on a plate and arrange the lemon slices on the salt. Sprinkle the slices with another 1 tbsp salt. Let stand while preparing the chicken.
Toast the coriander and cumin seeds together in a small frypan over medium heat, about 2-3 minutes, then pour onto a plate to cool. Using a mortar and pestle or a spice grinder, finely grind the coriander and cumin. Transfer to a small bowl and stir in the paprika, ginger, cinnamon, and cayenne. Cut the chicken into pieces, then season with 1-1/2 tsp salt, and ½ tsp pepper.
In a Dutch oven or other heavy pot with a lid, heat the oil over medium-high heat until very hot but not smoking. Working in batches, add the chicken, skin side down, and cook, turning once or twice, until deeply browned on both sides, about 10 minutes per batch. Transfer to a platter. (Pat's note: Discard any excess fat that may have rendered from the chicken and keep just a little for the next step of sauteeing the onion.) Add the onion and saute until golden, about 6 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the spice mixture and stir for 15 seconds. Stir in the drained tomatoes and broth and bring to a boil, scraping up the browned bits from the pan bottom. Return the drumsticks, thighs, and wings, then the breasts, to the pot. Reduce the heat to medium-low, cover, and simmer for 40 minutes. Meanwhile, rinse and drain the lemon slices and finely dice them.
Stir the diced lemon and chickpeas into the pot and continue to cook until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, 5-10 minutes longer. Remove the pot from the heat and let stand for 5 minutes. Skim off any fat that rises to the top of the cooking liquid. Transfer the chicken to a warmed deep platter and sprinkle with the cilantro. Serve.
Source: Williams Sonoma New Flavors for Chicken cookbook
Pat’s notes: Really good Day 1 and even better Day 2. Sometimes I omit the lemons and just add fresh squeezed lime juice to taste, at the end (about 1 or 2 limes).
Braised Chicken with Quick-Preserved Meyer Lemons
2 meyer lemons (Pat’s note: have also used regular lemons)
kosher salt and freshly ground pepper
1-1/2 tsp each coriander seeds and cumin seeds
1 tsp each sweet paprika and ground ginger
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1 whole chicken, about 4 lbs. (Pat’s note: I used thighs)
2 tbsp extra virgin olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 cup low-sodium chicken broth or stock
1 15-oz can chickpeas, rinsed and drained
1 tbsp fresh cilantro, coarsely chopped
Slice the lemons into rounds about 1/8-inch thick, discarding any seeds. Sprinkle 1 tbsp salt on a plate and arrange the lemon slices on the salt. Sprinkle the slices with another 1 tbsp salt. Let stand while preparing the chicken.
Toast the coriander and cumin seeds together in a small frypan over medium heat, about 2-3 minutes, then pour onto a plate to cool. Using a mortar and pestle or a spice grinder, finely grind the coriander and cumin. Transfer to a small bowl and stir in the paprika, ginger, cinnamon, and cayenne. Cut the chicken into pieces, then season with 1-1/2 tsp salt, and ½ tsp pepper.
In a Dutch oven or other heavy pot with a lid, heat the oil over medium-high heat until very hot but not smoking. Working in batches, add the chicken, skin side down, and cook, turning once or twice, until deeply browned on both sides, about 10 minutes per batch. Transfer to a platter. (Pat's note: Discard any excess fat that may have rendered from the chicken and keep just a little for the next step of sauteeing the onion.) Add the onion and saute until golden, about 6 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the spice mixture and stir for 15 seconds. Stir in the drained tomatoes and broth and bring to a boil, scraping up the browned bits from the pan bottom. Return the drumsticks, thighs, and wings, then the breasts, to the pot. Reduce the heat to medium-low, cover, and simmer for 40 minutes. Meanwhile, rinse and drain the lemon slices and finely dice them.
Stir the diced lemon and chickpeas into the pot and continue to cook until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, 5-10 minutes longer. Remove the pot from the heat and let stand for 5 minutes. Skim off any fat that rises to the top of the cooking liquid. Transfer the chicken to a warmed deep platter and sprinkle with the cilantro. Serve.
Source: Williams Sonoma New Flavors for Chicken cookbook
Pat’s notes: Really good Day 1 and even better Day 2. Sometimes I omit the lemons and just add fresh squeezed lime juice to taste, at the end (about 1 or 2 limes).