Dining, Food, Fun, NYC, recipe, savory, Uncategorized

Stovetop Roast Chicken

Roast Chicken in a pot

Since I live in one of the smallest functioning kitchens in the country, I decided to conquer something seemingly impossible.  A roast chicken.  I relied on my large Sur La Table stock pot to do all the cooking.  Instead of searing then finishing in the oven, I simply seared and continued to cook on the stovetop on very low heat.

Ingredients

  • 1 3lb whole chicken
  • olive oil
  • Spice Mix
  • 1t salt
  • 1/2t pepper
  • 1/4t paprika
  • 1/4t thyme
  • 1/4t oregano
  • Chicken Cavity Filling
  • 10 Sprigs of parsley
  • 1T lemon juice
  • 7 cloves of garlic (one head)
  • Vegetables and aromatics 2C
  • Diced assortment of root vegetables ex. onions, leeks, carrots, parsnips, celery etc

Directions

Make sure chicken is thoroughly clean and patted dry. Stuff the body cavity with the lemon, parsley, and garlic. Combine salt, pepper, herbs, and paprika in a small bowl. Sprinkle it onto the chicken and rub into the skin with your fingers. Drizzle the olive oil on top and gently rub to coat the chicken.

In a 5-quart dutch oven, heat the oil.  Add the whole chicken (any side down). Brown that side of the chicken for 5 minutes. Flip over and brown the other side for 5 minutes. Repeat until all sides are brown. You may need to stand the chicken up in order to do this– use tongs and/or get someone to help you.

After all sides are brown, throw in the diced vegetables to the pot. Turn down the burner to low and cover the dutch oven with its lid. Let it cook for 40-45 minutes for a 3lb chicken. Check to see that the juices run clear when you slice the meat and that the dark meat near the bone is cooked through.

When done, turn off the burner and remove the chicken from the pot. Let it rest for 10 minutes on a cutting board. Tent the chicken with foil.

Slice and serve immediately with the veggies from the pot. Leftovers can be shredded and refrigerated to use later in chicken salad, chicken noodle soup, stir fry, etc. The bones can be used to make chicken stock.

Standard
Holiday, NYC, savory, Uncategorized

St. Paddy’s Day #1 Cabbage Duo

I have taken a few weeks off, but no worries I have a lot of fun to come.  Stay tunes tomorrow for a fun St. Paddy’s Day recipe.  It is that time of year again where I see cabbage at the local grocery store and decide to buy one with no plans of what to do with it.  

Ahhhh the small but mighty head of cabbage.  Once cut, it grows into a forrest of greens that is useful for large batches of multiple recipes.  In this case I decided to go with a chicken cabbage soup and a traditional creamy cole slaw.  The cole slaw was actually adapted from the recipe on the back featuring pretty basic ingredients.  I added a kick of Sriracha (about a tbsp) and used half greek yogurt and half mayo in the dressing, both which I highly recommend.

 

The “dump” soup was a result of an impulse buy of cabbage in honor of St. Patrick’s Day so I used ingredients I had at home.  First searing carrots and celery in a pot, then adding the a few cloves of garlic.  Then I added a can of crushed tomatoes and chicken stock I made a few weeks prior from the bones of a roast chicken.  At that time I added the cabbage and let simmer about 15 minutes before adding the chicken which I poached in the liquid until cooked through before pulling into smaller pieces.  As I recall the only other addition was salt and pepper.

Standard
Dining, Food, NYC, recipe, savory, Uncategorized

Lemony Chicken Piccata

Since I had extra capers in the fridge a great way to use them up is making chicken piccata.  This dish is super flavorful with the addition the the acidity in the lemons and white wine, but the flour is the key to avoiding tough overcooked chicken.  The recipe is adapted from Skinnytaste.

Todays post includes a mystery box…  There is only one hint here.  There is also lemon in this recipe.

Mystery Box

Mystery Box

Lemon Chicken Piccata

  • 1/4 cup + 1 teaspoon all-purpose flour, divided
  • 2 boneless, skinless chicken breasts, halved
  • 1/4 teaspoon each salt and pepper
  • 2 Tablespoons vegetable or canola oil
  • 2 Tablespoons capers, rinsed
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • 4 (2-inch) strips lemon zest
  • 4 teaspoons fresh lemon juice
  • 1 Tablespoon unsalted butter
  • Spread 1/4 cup flour in a shallow dish. Pound each chicken breast half into thin cutlets (for 4 cutlets total). Dry cutlets with paper towels and season with salt and pepper. Dredge one side of each cutlet in flour, shaking off excess.

Instructions

Heat 1 Tablespoon oil in a large skillet over medium-high heat. Once hot, lay 2 cutlets, floured side down, in the skillet. Cook for 3-4 minutes, or until golden brown. Flip cutlets over and continue to cook until no longer pink, about 1 more minute. Transfer cutlets to a plate and tent loosely with foil. Repeat with remaining 1 Tablespoon oil and 2 cutlets.

Add capers and garlic to the skillet. Return to medium heat and cook for about 30 seconds, until fragrant. Stir in remaining 1 teaspoon flour until incorporated. Whisk in broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Bring to a simmer and cook until thickened slightly and reduced to about 1/2 cup, about 10 to 15 minutes.  I also sautéed the lemon slices in this step.

Return cutlets into the sauce, simmering until heated through and spooning sauce over chicken, about 30 seconds. Transfer chicken to serving plates. Off heat, remove lemon zest and whisk lemon juice and butter into sauce.

Serve to individual plates and spoon sauce over the chicken.  I served mine with a simple side of green lentils with celery, carrots, mushrooms and onions.

Standard
Food, Fun, NYC, savory, Uncategorized

Improvised Stuffed Peppers

Since there were not many ingredients at the store due to the high demand before the storm, I made an improvised stuffed pepper.  Also lets be honest it’s all about making a meal with ingredients you like or already have on hand.  In this case I bought and roasted red peppers in a 400 degree oven cut side up for 10 minutes.

IMG_4335

sauté in the front and simmer in back

Sauté onions, mushrooms, and kale set aside.  In another pot cook 1C quinoa with 2C water and seasoning to taste (I used chili powder and salt).  Combine cooked quinoa with mushroom mixture and sprinkle in cilantro.  Sauté ground meat (I used turkey) and once cooked stir in 1 jar of salsa (I prefer Pace hot).  Combine all ingredients and stuff in pepper.  Top with cilantro and serve.

Better yet I combined all the veggie scraps I used throughout the day to make a simple vegetable stock!  I just kept adding to the pot and let simmer a few hours before straining and portioning into separate containers.

IMG_4336

Standard
Food, Fun, recipe, savory

Beet Burgers

blended "burger" mixture

blended “burger” mixture

For the second way to use beets, I am making a burger reminiscent of that at 5 Napkin Burger here in NYC.  Although they have not revealed the recipe, it is definitely a beet based burger.  The conclusion I made after cooking a batch was that the are a LOT of work so prepare to use every pot and pan in the kitchen and spend quite a bit of time assembling the patties before enjoying.

Burger based off the recipe from http://www.eatliverun.com

Plant Burger

  • 3 beets (peeled and chopped)
  • 1T apple cider vinegar
  • 2 cloves of garlic
  • mushrooms (I used 1 lb mixed varieties)
  • 1/2 onion minced
  • 1/3c raw walnuts
  • salt/pepper
  • dried thyme and rosemary
  • 1/2C  green lentils, uncooked
  • 1/2C bulgur, uncooked

Directions

Preheat oven to 400 degrees. Place the chopped beets on a lined baking sheet and roast for 20 minutes until tender. Remove and set aside.

assembled patties

assembled patties

While the beets are roasting, combine the lentils with 1 1/2 cups water in a small pot on the stove. Bring to a boil, then reduce heat and simmer for 30 minutes until lentils are tender.

Also on the stove, bring 1/2 cup water to a boil. Add the bulgur then turn off the heat and cover for 10 minutes. The bulgur should absorb all of the liquid and be tender when done.

Heat one tsp oil in a large skillet over medium high heat. Add minced onion, mushrooms and thyme and cook for about 6 minutes. Both onions and mushrooms should be softened.

served atop a bed of lettuce

served atop a bed of lettuce

When you have all of your ingredients prepped and ready, start making your burgers! Place raw walnuts in a food processor and process until they become a flour. Then, add beets, bulgur, onions, mushrooms and rosemary and process until combined.  Add cooked lentils and continue processing until everything has combined but still on the “chunky” side. Remove mixture from either food processor or blender and place in a large bowl.

Heat up the remaining tablespoon of oil over high heat. Divide mixture into six veggie burger patties and carefully cook each side for about 5 minutes, until golden and crispy.

Standard
Breakfast, Food, Fun, NYC, recipe, savory

Spaghetti Squah crust quiche

Spaghetti Squash Quiche 2 ways

Quiche #1: Tofu Boo to the Avian FluIMG_3496

Thanks to the Avian Flu in Chickens, egg prices have skyrocketed and unlike past price increases, this one seems to linger.  Supposedly the flu cannot pass between humans and chickens so we are not at risk but nonetheless I cannot eat eggs daily at these prices.  I thought it would be fun to experiment with a “different” way to make eggs.  I have tried tofu as egg replacements so I gave it a try in this eggless quiche.  I based this recipe off of three different websites as well as the ingredients I could find in my pantry and fridge at the time.

Crust

  • Spaghetti Squash (about 3C or 1 small)

    tofu quiche parmesan sprinkle

    tofu quiche parmesan sprinkle

  • salt/pepper

Filling

  • 1 19oz block of tofu, drained
  • 3 cloves minced garlic
  • 1t tahini (or hummus)
  • 1/4t turmeric
  • rosemary (1t fresh or 1/2t dried)
  • 1/4C milk (I used almond)
  • salt/pepper
  • chopped chili (optional)
  • 1T cornstarch (or other thickener)

*Above is the basic recipe.  I did not have much veggies to add in, but ideally stir roasted vegetables to the tofu puree

  1. Preheat oven to 400 degrees

    tofu slice

    tofu slice

  2. Prepare spaghetti squash.  My simple way of doing so is to poke it several times with a knife or fork and microwave 4 minutes, turn and microwave another 4 minutes.  Cut in half and scoop out seeds when cool enough to handle.  Use a fork to pull out squash and press into a greased pie dish.
  3. Combine all filling ingredients in a blender (I used an immersion blender).  Mine was the consistency of a thick pancake batter.  Fold mixture into veggies (I only had a bit of red peppers, onions, and a half a can of diced tomatoes).
  4. Pour over crust and top with cheese (optional).  I topped mine with 1/2-3/4C shredded parmesan.
  5. Bake 40 minutes or until crust is brown (why I like the glass pie dish) and tofu mixture is set.

Quiche #2 Healthy Egg White Dump QuicheIMG_3754

I call this a “dump quiche” because it is similar to a dump cake where you combine all the ingredients in a bowl and bake it.  I used the same format as above with the crust and combined some leftover sautéed veggies(brussels sprouts and broccoli) and chicken sausage with eggs (I used a carton of whites but feel free to use whole eggs).  I did not go off of a recipe on this one just simply an idea.  It is hard to mess up this recipe unless it is over or under seasoned.  I seasoned mine with salt, pepper, curry powder, and cayenne pepper.  I topped it with a bit of freshly grated parmesan cheese.

 

sprinkling of parmesan

sprinkling of parmesan

stand alone slice

stand alone slice

Standard
Dining, Food, Fun, Ohio, recipe, savory

#therealWendy Pizza

I am starting a new series “The Real Wendy” taking a fast food style recipe and making it deliciously homemade.  In 2014 Pizza Hut began its line of “Artisanal” pizzas meaning the dough is hand tossed trying to achieve a more authentic pizza.  As a child Friday night was always Pizza Hut night, so it was fitting that I made an artisinal pizza for a Friday night in Ohio.

Roasted Tomato Pesto Pizza

Once again I am on the mission to make a great pizza at home.  This time I made the dough for the crust which hit the spot.  I preheated the oven at 500 degrees with the pizza stone in the oven for an hour before cooking.  In this case I did not put enough toppings on the pizza, as the last time I was left with a soggy mess.  My toppings included a homemade pesto base, mozzarella, tomatoes, and mushrooms which I perorated and added after cooking.  I did not use fresh mozzarella as last time it was too wet.  This would have been perfect if I added a bit more pesto and cheese, but worthy of a post.IMG_3567

  • 1/2 cup lukewarm water
  • 1/2 teaspoon active dry yeast
  • 1/2 teaspoon honey
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt

Place a pizza stone inside you oven on the middle rack. Preheat the oven to 500 degrees F. You most definitely need a pizza peel for this – or at least something to easily transfer your dough to your stone ( used a rimless cookie sheet.IMG_3568

In a large bowl, mix together the water, yeast and honey. Let that sit and get foamy, about 10ish minutes. During that time, I like to get out all of my pizza ingredients and measure them out – because this dough doesn’t have to rise! For the above pizza, I used pureed crushed tomatoes, fresh mozzarella, a little crushed garlic and fresh basil leaves. You want everything measured out and ready to top so you can quickly transfer the dough to the stone.

After 10 minutes, stir the flour and salt into the yeast mixture. Stir until the dough comes together, first using a spoon and then using your hands. If the dough is REALLY sticky, use a little more flour until it becomes silky, adding 1 tablespoon of flour as needed. Flour your workspace and knead the dough a few times with your hands. Let it sit for 5 minutes.IMG_3569

Roll the dough out as thin as you possible can – at least 10 inches. If the dough keeps springing back, let it rest another 5 or 10 minutes. Flour your pizza peel VERY well. To transfer the thin dough to your peel, I gently and quickly fold the dough in half and then in half again, pick it up, and unfold it on the floured peel. Quickly add your toppings – your sauce and cheese and what not. Remember, with this thin crust it is best to not do tons of heavy toppings. Work quickly so the dough do not stick to the peel.

Open the oven and gently slice the pizza from the peel to the stone – I use a spatula to help if needed. Bake the pizza for 10 to 15 minutes – just keep and eye on it since the oven is so hot and stones can differ. It will be done when the crust is crispy and cheese is golden.

Remove the pizza by sliding it back onto the pizza peel with the help of a spatula. Let the pizza cool for a few minutes before slicing.

Standard