Glorious Chicken and Mushrooms

Based on “Chicken Casserole with Mushrooms (Chicken Gloria)” from Natasha’s Kitchen

Serves 4

1 lbs boneless skinless chicken breasts (2 large), cut into 1 -inch wide strips, larger strips cut in half cross-wise
1/2 teaspoon salt plus more to taste
1/4 teaspoon black pepper plus more to taste
1/2 cup all-purpose flour to coat the chicken
2 Tablespoons olive oil divided
1/2 pound mushrooms, thickly sliced
1/2 medium onion or 1 large shallot, finely diced
1 garlic clove, minced

For the Sauce:

2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 cup hot water
1 teaspoon chicken Better than Bouillon
2 teaspoons lemon juice
1/4 teaspoon black pepper
3/4 cup half and half

  1. Saute the onion or shallot in a small skillet in 1 Tablespoon of oil over medium-low heat until soft.
  2. In the meantime, season chicken with salt and pepper and dredge both sides in flour. Heat 1 Tablespoons oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches so you don’t crowd your pan. Don’t worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to an 8×8″ casserole dish.
  3. To the pan you took the chicken out of, add another teaspoon of oil if needed, and saute the mushrooms until soft and golden. Add garlic and sauteed onions and saute another 1-2 min. Spread the mixture over the chicken.
  4. In a medium saucepan (or in the same pan you’ve been using), melt 2 Tablespoons butter. Whisk in 2 Tablespoons flour and cook until lightly golden (1-2 min).
  5. Add the hot water (all at once), Better than Bouillon, lemon juice, and pepper, and whisk until smooth. Add the half & half and bring to a simmer. Taste and correct seasoning.
  6. Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes.
Published in: on January 31, 2021 at 6:58 am  Leave a Comment  

Sweet Potato & Black Bean Chili

From Eating Well Test Kitchen

1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
½ teaspoon ground chipotle chile (or smoked paprika)
¼ teaspoon salt
2½ cups water
2 15-ounce cans black beans, rinsed
1 14-ounce can diced tomatoes (or tomatoes with chiles)
4 teaspoons lime juice
optional toppings:
chopped fresh cilantro
sour cream (for non-vegans)

Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion begins to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle or smoked paprika and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.  (I actually cooked it for much longer – like an hour.)

Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes.

Published in: on December 2, 2019 at 3:36 pm  Leave a Comment  

Smitten Kitchen’s Corn, Cheddar & Scallion Strata

Corn, Cheddar and Scallion Strata
Adapted from Gourmet’s 2003 spinach strata

Whole wheat sourdough is a great choice for this dish.  Or do half sourdough and half whole wheat.  A baguette or country bread will also work here. You could deliciously replace the parmesan with a crumbly salted cheese such as feta, ricotta salata or queso fresco; use just 1/2 to 2/3 cup instead

Serves 6 to 8

1 tablespoon butter
3 cups fresh corn (cut from 3 small-to-average cobs)
1 1/2 cup thinly sliced scallions (both white and green parts from a 4-ounce bundle)
8 cups whole wheat, country or French bread in 1-inch cubes (weight will vary from 10 to 14 ounces, depending on bread type)
2 cups (6 ounces) coarsely grated sharp cheddar
1 cup (2 ounces) finely grated parmesan
9 large eggs
2 tablespoons mayonnaise (optional)
2 3/4 cups milk
1 teaspoon table salt
Freshly ground black pepper

Generously butter a 3-quart baking dish (a lasagna or 9×13-inch pan works well here too). Toss corn and scallions together in a medium bowl. Combine cheeses in another bowl. In a large bowl, gently beat eggs and mayo together, then whisk in milk, salt and lots (or, if measuring, 1/2 teaspoon) of freshly ground black pepper. Spread one-third of bread cubes in prepared baking dish — it will not fully cover bottom of dish; this is fine. Add one-third of corn, then cheese mixture. Repeat layering twice with remaining bread, corn and cheese. Pour egg mixture evenly over strata. Cover with plastic wrap and refrigerate for at least 8 hours or up to 1 day.

When ready to bake, heat oven to 350 degrees F. Bake strata, uncovered, until puffed, golden brown and cooked through, about 45 to 55 minutes. Let stand 5 minutes before serving.

Do ahead: Strata keeps baked in the fridge for 4 days or longer in the freezer, wrapped well. It reheats wonderfully, either from the fridge or freezer and holds up well in lunch boxes.

Published in: on August 26, 2019 at 9:04 am  Leave a Comment  

Smitten Kitchen’s Brussels and Three Cheese Pasta Bake

From “Smitten Kitchen EVERY DAY”

1/2 lb. (or 225 grams) twisty pasta (such as cavatappi)
2 tbsp. butter, plus more for greasing the baking dish
1 tbsp. olive oil
2 cloves garlic, finely chopped or pressed
10 oz. Brussels sprouts, trimmed and thinly sliced or shredded (about 4 cups)
1/2 lemon, zested (about 3/4 tsp.) and juiced (about 2 tbsp.)
3 Tbsp. flour
1 3/4 cups stock (vegetable or chicken)
1/2 cup finely grated Parmesan
1 cup coarsely grated Gruyère
1 cup coarsely grated Fontina (or Jack)

Bring a large pot of water to a boil. Salt the water, add the pasta and cook until 2 minutes shy of al dente. Drain and set aside.

Preheat the oven to 400°. Butter a 2-quart or 9-inch round baking dish. In a large deep skillet (or in the bottom of the pot where you just cooked the pasta), heat the oil over medium-high. Add the garlic and let it sizzle for 10 to 20 seconds, then add the Brussels sprouts.

Season with salt and pepper and cook, stirring often, until brighter green but barely wilted, 2 to 3 minutes. Add the lemon zest and 2 tbsp. butter and stir until the butter melts, about 1 minute. Sprinkle the flour on top and stir until blended, about 1 minute more.

Add the stock, about 1/4 cup at a time, stirring constantly to blend between additions. Simmer the sauce until slightly thickened, 2 to 3 minutes. Remove from heat and stir in the lemon juice, then the cooked pasta; stir to coat evenly.

In a medium bowl, mix the cheeses. Stir all but 2/3 cup of the cheeses into the pasta mixture; season with salt and generously with pepper. Scrape the pasta mixture into the baking dish and sprinkle with the remaining 2/3 cup cheese. Bake until bubbly around the edges and browned in spots on top, 25 to 30 minutes.

Kristin: yes
Anna:  yes
Sam:  no
Sean: no

Published in: on January 4, 2018 at 1:38 pm  Leave a Comment  

Barbecue Pulled Pork Sandwiches

Slightly adapted from a recipe from Meal Makeover Moms’ “No Whine With Dinner”

Makes 8 Servings

  • 2½ pounds pork loin, trimmed of fat and cut into 3 pieces
  • 1 large carrot, peeled and shredded (about 1 cup)
  • 1 large red bell pepper, cut into 1/4-inch dice (about 2 cups)
  • 1 medium onion, cut in half across the equator and sliced into 1/4-inch strips
  • 6 oz barbecue sauce
  • 8 whole wheat hamburger buns, lightly toasted
  1. Put the pork, carrot, red bell pepper, onion, and barbecue sauce in a 5- or 6-quart slow cooker and stir to combine. Cover and cook on low until the pork is tender, 6 to 8 hours.
  2. When the meat is done, drain off juice as desired. Use two forks to pull the meat into shreds.  Stir until well combined, adding more sauce as desired.  Divide the pork mixture evenly between the hamburger buns and serve.

Ma  yes
Sam  so-so
Anna  so-so
Da   yes

Published in: on May 19, 2016 at 5:56 pm  Comments (1)  

Barley Pilaf

From “Simply  Satisfying” by Jeanne Lemlin

Serves 4

1 cup barley
2 Tablespoons butter
2 cups (6 oz) quartered mushrooms
1 large onion, minced
1/4 teaspoon dried thyme (omit for Sean)
1 2/3 cups Vegetable Stock
2 teaspoons tamari or other soy sauce1/2 teaspoon salt
freshly ground pepper to taste

Rinse the barley in a strainer under cold running water, then put it in a medium saucepan and cover it with water.  Bring to a boil and cook for 2 minutes, then trun off the heat and cover the pan.  Let sit for 1 hour, then drain thoroughly.

Preheat the oven to 350 degrees F.  Melt the butter in a medium flameproof baking dish over medium heat.  (I do this in a cast iron skillet.)  Add the mushrooms, onion, and thyme, and saute for 10 minutes, or until the mushrooms begin to brown.  (I give the onions about an 8-minute head start because onions have to be completely soft for Sean.)

Add the drained barley, stock, soy sauce, salt, and pepper, and toss to mix.  (I use my 10″ square covered Corningware casserole.)  Cover the baking dish and bake undisturbed for 1 hour, or until all of the liquid is absorbed.  Do not stir until just before serving.  Serve immediately or keep warm in the oven until you are ready. May be prepared up to 48 hours in advance and chilled.  To reheat, add a few Tablespoons of water or stock and place in a 350 degree F oven until hot, about 20 minutes.

Ma  yes
Da  yes
Anna  yes but without the mushrooms
Sam no

Published in: on May 15, 2016 at 5:53 pm  Leave a Comment  

Vegetarian Tamale Pie

from “Simply Satisfying” by Jeanne Lemlin

Serves 4-6

3 Tablespoons olive and/or canola oil
2 medium onions, diced
1 large green bell pepper, cut into 1/2″ dice
1 teaspoon chili powder
1/2 teaspoon ground cumin
16 oz can diced tomatoes, well drained (1 cup pulp)
16 oz can chili beans, drained
1 cup corn, fresh or frozen
1/2 teaspoon salt
ground pepper

2 1/2 cups cold water
1 1/2 cups cornmeal
1/2 teaspoon chili powder
1/2 teaspoon salt
1 cup (4 oz) grated Monterey Jack cheese
1 tablespoon butter, cut into bits

In a large skillet heat the oil over mediu mheat.  Add the onions and green pepper and cook until tender yet still crunchy, about 10 minutes.

Add the chili powder, cumin, tomatoes, and beans, and toss well.  Cook for 5 minutes, or until the mixture is heated through and begins to get dry.

Add the corn, salt, and pepper and cook 1 minutes more.  Remove from the heat.  May be prepared to this point and chilled up to 24 hours in advance.  Bring to room temperature before proceeding with the next step.

To make the crust: Butter a 9″ pie plate. Preheat the oven to 350 degrees F.  Place the water, cornmeal, chili powder and salt in a medium heavy-bottomed saucepan.  Bring to a boil over medium heat and whisk frequently with a wire whisk (I use a flat whisk) until smooth and thick.  As it begins to thicken whisk constantly.  When the mixture begins to tear away from the sides of the pan, it is ready, about 5 minutes.

Immediately spread 2/3 of the cornmeal on the bottom and sides of the pie plate.  Smooth over with a rubber spatula. Top with the bean mixture and smooth over the top.  Evenly spinkle on the cheese.  Top with the remaining cornmeal mixture by dropping on small spoonfulls, and use your fingers to spread it out.  Top with the butter.

Bake for 45-50 minutes, or until lightly golden.  Let sit 10 minutes before serving.

Ma:  yes
Sam: doesn’t like the crust
Anna: will eat the crust

Published in: on May 4, 2016 at 7:17 pm  Leave a Comment  

To Try: Cauliflower with Rosemary au Gratin

Cauliflower with Rosemary au Gratin

1 large or 2 medium heads cauliflower (about 3 lbs.), cut into florets (about 8 cups)
4 tablespoons (1/2 stick) butter
2 cloves garlic, minced or pressed
2 tablespoons fresh rosemary leaves, finely chopped
3 tablespoons flour
1/2 cup dry white wine or vegetable or chicken stock
2 1/2 cups milk, warmed
Freshly grated or ground nutmeg
1 egg yolk, preferably free-range organic
1 1/2 cups freshly grated Parmigiano-Reggiano
optional:  buttered bread crumbs for the top

  1. Preheat the oven to 375 degrees .
  2. Fill a bowl with ice water. In a large pot, bring about 4 inches of water to a boil. Salt the water, add the cauliflower and cook until crisp-tender, 3 to 4 minutes. Drain the cauliflower and cold-shock in the ice water. Drain very well.
  3. In a saucepan, melt the butter over medium to medium-high heat. When the butter foams, add the garlic and rosemary and whisk in the flour. When the flour bubbles, add the wine and cook until reduced to a few tablespoons. Whisk in the warm milk and season with salt, pepper and nutmeg. In a small bowl, beat the egg yolk. Stir in a ladleful of sauce to prevent the egg from cooking, then pour the tempered yolk into the sauce. Stir in 3/4 cup of the cheese until it melts.
  4. Pour half the sauce into a 9-by-13-inch baking dish and add all of the cauliflower. Top with the remaining sauce and 3/4 cup cheese. (This dish may be made ahead to this point and refrigerated. Just bring it back to room temperature before baking.)
  5. Top with the buttered bread crumbs (if using) and bake until browned and bubbling and hot all the way through, 15 to 20 minutes.
Published in: on February 15, 2016 at 8:44 am  Comments (1)  

Broccoli Quiche Lorraine

from The Moms’ Guide to Meal Makeovers

Serves 4

2 cups fresh broccoli
2 Tablespoons dried whole wheat bread crumbs
2 ounces lean ham, diced
1 cup grated cheddar cheese
5 large eggs
1 cup 2% milk
1/4 teaspoon salt
1/8 teaspoon dried thyme
pinch of pepper
1/4 cup grated Parmesan

Steam the broccoli until tender, about 5 minutes.  Chop to desired size (I suggest smallish) and set aside.  Preheat the oven to 375 degrees F.  Butter the bottom and sides of a 9″ pie pan and sprinkle with the bread crumbs.  Arrange the broccoli, ham and cheddar cheese in the bottom of the pie pan.  Whisk together the eggs, milk, salt, thyme and pepper in a medium bowl.  Pour over the broccoli and top with the Parmesan.  Bake uncovered until golden brown, 35-40 minutes.

Ma yes
Sean no
Anna yes
Sam no

Published in: on February 12, 2016 at 4:40 pm  Leave a Comment  

To Try: Chicken with Olives, Capers & Kale

from Rachael Ray:

3 tablespoons olive oil
2 pounds boneless, skinless chicken, white or dark meat or a combination, cut into large pieces
Salt and pepper
1 onion, chopped
2 ribs celery with leafy tops, chopped
4 cloves garlic, chopped
1 teaspoon crushed red pepper
1 teaspoon fennel seed
2 tablespoons tomato paste
1/2 cup dry white wine or red wine
1 28-ounce can tomatoes
1/2 cup Kalamata olives, coarsely chopped
1/2 cup cracked green Sicilian olives, pitted and coarsely chopped
1/2 cup chicken stock
3 tablespoons capers in brine, drained
4 cups baby kale or 1 bunch Tuscan kale, stemmed and sliced
Crusty bread, for mopping

In a large, deep skillet, heat the oil, three turns of the pan, over medium-high. Season the chicken with salt and pepper, add to the skillet and cook, stirring occasionally, until browned, about five minutes. Transfer the chicken to a plate.

And the onion, celery, garlic, crushed red pepper and fennel seed to the skillet and cook, stirring often, until the onion softens, about five minutes. Add the tomato paste and stir until fragrant, about two minutes. At the wine and stir until evaporated, about two minutes.

Add the tomatoes, crushing them with your hands, then the olives, stock and capers. Add the kale, stir to wilt, then add the chicken and its juices. Simmer, stirring occasionally, until the chicken is cooked through, 8-10 minutes. Season and serve with the crusty bread.

Published in: on January 16, 2016 at 10:24 am  Leave a Comment