Posts Tagged ‘onions

21
Dec
08

Dangerous Hanukkah Dinner, Oy!

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26
Nov
08

What to take to Thanksgiving Dinner?

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I’m going to make a couple things to take to my husband’s family’s Thanksgiving celebration.  My job is a side-dish and a dessert.  I picked two things already posted on this blog:  Roasted Root Vegetables and Alayne’s Pumpkin Bars.  Why these recipes?  They’re both easy to scale for a crowd, fairly simple to prepare, tried-and-true recipes (so no ugly surprises the day of the party) and I think both dishes have pretty broad appeal.  Also, I think these items will travel fairly easily in covered dishes. We’ll see how it goes!

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18
Nov
08

Thanksgiving Prequel: Turkey and Cranberry Ravioli with Roasted Root Vegetables

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Turkey and Cranberry Ravioli

Turkey and cranberries sounded so good I just couldn’t wait until Thanksgiving.  This Italian twist on the classic comes from Giada de Laurentiis via the Food Network.

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It was good, a very stick-to-your-ribs meal, but I wish I’d used more cranberries.  The cranberry flavor wasn’t that noticeable.  The gravy makes this a very creamy dish.  The parsley stood out as a fresh note and I would say using fresh parsley is important or you could risk an overly creamy, somewhat bland dish.  I grated a little Romano cheese on top when this was ready to serve.  Also, I was worried about making sure the turkey cooked, so I boiled the ravioli for 5 minutes instead of the 3 in the recipe.

ravioligravy

Roasted Root Vegetables

This is an Emeril recipe also from the Food Network, originally meant to go with roasted chicken.  It’s an easy fall side dish and I make it frequently.  I left out the beets this time and added red onions.

roastedvegetables

We opened a bottle of La Crema Chardonnay with this meal.  It seemed to be a good match for the turkey and the creaminess of the sauce.

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02
Nov
08

Beef Stew in Red Wine Sauce

Beef Stew in Red Wine Sauce

Yet another great Jacques Pepin recipe from Food and Wine.  All in all, the recipe was fantastic, came out very flavorful and rich.

I had to modify the recipe slightly because Lund’s grocery store surprisingly didn’t have a couple of the items I needed:  flatiron steak and pancetta. Here are the ingredient changes I made:

-Substituted sirloin for flatiron steak.
-Substituted thick-cut bacon for pancetta.

Following are the process changes I made:

-Cooked the meat in the wine in the oven for one hour instead of 1.5.  Still, it came out drier than I would have hoped.

-Cooked the bacon in the pan for the vegetables, then added the vegetables to the bacon when it was crispy.  Relied on the grease from the bacon drippings rather than adding olive oil.

I served this over white rice with crusty Italian peasant bread on the side, and garnished it with thyme sprigs.  One other thing – my husband hates mushrooms and I love them, so I kept them in the recipe and just didn’t put any on his plate. They do add a lot of flavor.  The wine I used in the stew was La Playa 2006 Merlot from the Colchagua Valley of Chile.

27
Oct
08

Chicken Stew with Apples and Bacon

I started out with this Chicken Stew with Cider and Parsnips recipe from Food and Wine.  I made quite a few changes, some based on ingredient availability, some based on preference.

Ingredient changes:

-Halved the quantities to make 2 servings instead of 4.

-Used 3 cut-up chicken breasts instead of thighs and drumsticks.

-Added 4 chopped strips of bacon to add flavor and prevent dryness since white meat was used instead of dark meat.

-Used chopped apples instead of parsnips because it’s what I had on hand.

-Used 1/2 cup white wine instead of apple cider because it’s what I had on hand.  I reduced the total amount of liquid by about 1/4 cup to account for using apples, which release some water as they cook.

-Added 1 clove of minced garlic and 1/4 teaspoon dried rosemary.

Process changes:

-My first step was to cook the bacon in the stew pot until crispy.  I then removed it from the pan and used the drippings to brown the  chicken pieces, and then removed the chicken from the pan.

-Next, I cooked the onions, garlic, carrots and apples in the pan for 3-4 minutes before adding the liquid.  I think I should have let them cook a little longer at this stage, particularly the carrots.  They were still a little undercooked when the rest of the stew was ready.

-At this point I added the white wine and then the chicken broth, and the thyme and rosemary, and simmered the mixture for 10 minutes, then put the chicken and bacon back in, and cooked it in the oven for 10 minutes.  It could have done with more time for the vegetables to cook and the liquid to reduce a little more, but the chicken was done after ten minutes and I didn’t want it to be overcooked.

I served this over white rice.  The bacon added what the chicken breasts left wanting as far as flavor and richness.  This turned out to be a flavorful and satisfying meal.

21
Oct
08

Mini Meatloaves with Garlic Parmesan Mashed Red Potatoes

Mini Meatloaves

This recipe is from Cooking Light and it really tastes fantastic. I hated meatloaf as a kid, not because there was anything wrong with the way my mom made it – it was mostly because of the name!  It sounds terrible.  Tip to moms – call it something, anything but “meatloaf.”  Anyway, I followed this recipe exactly and it worked really well.

Garlic Parmesan Mashed Red Potatoes

After reading quite a few mashed potato recipes, none of them sounded quite like what I was after, so I just concocted this combination.  They turned out nice and creamy.

8 medium red-skinned potatoes
2 cloves of garlic, minced (divided)
¼ cup butter
¼ cup sour cream
¼ cup milk
¼ cup freshly grated Parmesan
Freshly ground salt and pepper
Seasonings of your choice such as Lawry’s seasoned salt and garlic powder

Wash potatoes and remove eyes and bad spots with a peeler, but leave skin on.  Place in a large pot and cover with cold water.  Add 1 tablespoon of salt and 1 minced garlic clove to the water.  Bring to a boil, then reduce to a simmer, cooking until potatoes are tender, about 30 minutes. Drain potatoes and return to hot pot to cook off excess water.  Remove from heat.  Smash up potatoes and add 1 clove minced garlic, butter, sour cream, milk, Parmesan and seasonings.  I added about ¼ teaspoon of Lawry’s, a couple dashes of garlic powder and some more salt and pepper.  Mix until smooth using a hand or stand mixer.  Makes  4 servings.

15
Oct
08

Chicken Mesilla

This is a ridiculously easy meal that makes great leftovers, too.  This dish is named after my home town in New Mexico – Chicken Mesilla is what my family has always called this.

1 14 oz package skinless boneless chicken tenders
¼ large onion, sliced into thin rings
1 clove of garlic, minced
1 14 oz. can whole tomatoes, roughly chopped (save juice)
8 roasted, cleaned and peeled green chiles
2 tablespoons olive oil
Shredded Mexican cheese
Flour tortillas for serving

Preheat oven to 350.  Wrap stack of flour tortillas in foil and put them in the oven to warm.  Season chicken tenders with salt and pepper or seasoning of choice (I like Lawry’s season salt and a little pepper).  Heat oil on medium heat and add onions and garlic, sautéing until onions are tender.  Remove onions and garlic from pan and reserve.  Add chicken tenders to pan and brown thoroughly, about 2-3 minutes on each side.  Add tomatoes and juice, green chile and onions and garlic to pan.  Cover and reduce heat to simmer for another 7-10 minutes, or until chicken is cooked completely.  Use a slotted spoon to plate chicken tenders with the tomato, onion and chile mixture.  Sprinkle with cheese and place under the broiler to melt.  Serve with warm flour tortillas.  This is also great served over white rice.  This makes two large servings with a little bit left over.  Leftovers are great wrapped in a flour tortilla and cheese and heated through.




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