Chicken Stroganoff

A superb variation on an old favorite and so very tasty!

2 tablespoons olive oil
1 onion, thinly sliced into rings or crescents
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces (15 medium) button mushrooms, thinly sliced
2 boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
1/2 cup white cooking wine
3/4 cup chicken broth
1+ tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1/4 - 1/2 cup sour cream (depending on how creamy and saucy you like it)

1. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until soft, about 8 minutes. Add the mushrooms, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender. Set veggies aside in a medium bowl.

2. Return pan to heat and add the remaining 1 tablespoon of oil. Season the chicken with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook the chicken until golden brown and cooked through. Add it to the vegetables.

3. Pour the wine and broth into the pan and bring to a boil. With a wooden spoon, loosen any brown bits stuck to the pan and let cook in the sauce. Add the Worcestershire (add more than the 1 tablespoon if you are big fans), and mustard. Whisk until smooth. Boil until the liquid has reduced by just less than half.

4. Remove from heat and whisk in the sour cream. Do not let the sauce boil after adding the cream. Return the vegetables and chicken to the pan and heat through. Serve over rice, pasta, or toast.

Adapted from Real Simple, photo from Real Simple.com (photo shows Stroganoff made with green peppers, which, frankly I cannot endorse).

Coconut Curry

This recipe is a standard in our house and finds its way to our table twice a month on average. It's a great meal when entertaining and it makes great left overs too.

2 chicken breasts
or
14 oz (one package) extra firm tofu
olive oil
1 medium onion, chopped
3 carrots, chopped
2 medium potatoes, chopped
1/2 cup frozen peas
3+ tsp yellow curry powder
1/2 tsp cumin
1 tsp grated fresh ginger or 2 tsp powdered
1/2 tsp coriander (optional)
1/4 tsp allspice (optional)
1/4 garam marsala (optional)
garlic salt
1 can coconut milk
1/2 cup plain yogurt (optional)
fresh cilantro

1. Heat empty pan over medium heat. If using chicken, cut into cubes and sauté over medium high heat in a tablespoon of oil, half of the ginger, 1/2 teaspoon cumin, 1 teaspoon yellow curry powder, and garlic salt to taste until edges are slightly browned. Set aside in a small bowl.
If using tofu, drain and dry with a clean kitchen towel to get most of the moisture out. Cut in to half-inch 'cube-sticks'. Prepare 1/3 cup water + 1 teaspoon curry powder + 1/2 teaspoon cumin + half the ginger + 1/2 teaspoon garlic salt, stir. Place tofu in dry pan and cook off more moisture until edges turn a light golden color. Give 1/3 cup prepared curry mixture a quick stir and pour over tofu and sauté until all the water is evaporated. Add a tablespoon of olive oil, turn heat up to medium high and sauté until thoroughly browned (about 10 more minutes). Set aside in a small bowl.

2. Add another tablespoon olive oil to the hot pan and sauté remaining ginger (if using fresh) and onions for about five minutes. Add carrots, sauté for a couple minutes, then potatoes, sauté, then peas and sprinkle with another 2-3 more teaspoons of curry powder, ginger (if using powdered), coriander, allspice, and Garam Marsala. Sauté for three or four more minutes.

3. Cover with just enough water to cover the veggies. Cover pan and simmer for 12 minutes or until potatoes are tender. Turn off heat. Stir in chicken or tofu, then coconut milk and yogurt. Cover and let sit for at least 20 minutes before serving (to allow the flavors meld). Serve over cooked jasmine or basmati rice and garnish with cilantro.

Chickron*

For those who prefer a salad minus the over seasoned, mouth injuring, dry bread (like me), this delicious play on the classic crouton is quick, easy, and an excellent substitute.

1-2 chicken breasts thawed

1 egg

1/2 to 1 cup dry bread crumbs

these next ingredients to be added to taste:

grated Parmesan

ground pepper

Italian seasoning

1. Preheat oven to 450 degrees. Cut chicken in to bite-sized strips.

2. In a large mixing bowl, mix bread crumbs, Parmesan, ground pepper, and Italian seasoning. In a separate bowl, beat egg lightly. Coat chicken pieces with egg. Transfer coated chicken to the bread crumbs mixture and coat well.

3. Place breaded chicken pieces separately on a foil lined and lightly greased (with olive oil or olive oil spray) cookie sheet (a silpat works well too). Bake for 15 minutes or until done, flipping halfway through baking time.

This is an experiment that actually turned out to be delicious. I made some potatoes this same day that were not so successful, however. Let me know how this recipe works for you.

*Name attributed to K. J. Busby.

Sweet Potato Wedges

do you like yams (or sweet potatoes)? if you didn't before, you will now. and if you already did, you'll be eating these once a week!

1 teaspoon coriander

1/2 teaspoon fennel seeds, crushed

1/2 teaspoon dried oregano

1/4 teaspoon dried hot red pepper flakes
 (optional)
1 teaspoon salt

2-3 medium sweet potatoes

3 tablespoons vegetable oil
2 tsp balsamic vinegar

1. Preheat oven to 425°. Stir together spices and salt, then oil and vinegar.

2. Cut potatoes lengthwise into 1-inch wedges. Stir up the oil mixture again to combine oil and vinegar. Toss wedges with oil and spices, place on a cookie sheet and roast in middle of oven 15 - 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 10 - 15 minutes more.

adapted (and photo stolen) from the smitten kitchen.

Spicing up your tuna

We eat a lot of tuna in this house (either it's good protein or incredibly easy...wait, it's both!). Here is a spin on the classic mix.

1 can tuna
4 Tbsp mayo
1 Tbsp parmesan cheese
2 Tbsp sweet relish
a pinch of garlic powder
1/4 tsp curry powder

Serve on sandwiches, crackers, or with pilaf. Very simple.

Cranberry Sauce

This recipe will have your salivary glands singing!

1 bag (12 oz.) fresh cranberries
1 and 1/2 cup sugar

1/4 cup water

1 cinnamon stick

a little under 1/2 tsp allspice

a little under 1/4 tsp nutmeg

1 small orange zested and juiced

In a saucepan, combine the cranberries, sugar, and water. Stir and bring mixture to a boil over medium heat. Reduce to simmer and add cinnamon stick, allspice, and nutmeg. Stir in spices and allow to simmer for 5 to 7 minutes. Add the orange juice and zest. Stir and allow to cool before serving.

I adjusted this recipe to work for a 12 oz. bag (since that is how they are sold), while the original recipe is for a pound (or 16 oz.) of cranberries. See the original recipe from the food network site.

Homemade Maple Syrup

1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup water
1 tsp maple extract

1. combine sugars and water in a sauce pan. stir until clear while bringing to a boil. turn down heat and simmer 15 minutes.
2. remove from heat, stir in maple extract and serve. refrigerate in a glass container.

Chili Blanco

holy smokes. this soup is so good it's addicting (i'm not exaggerating). from New Mexico Linds.

2-3 chicken breasts
olive oil
3 cloves garlic, minced
1 large inion, chopped
2 or 3 small cans hot, fire roasted green chilies, diced if possible*
4 cups chicken broth
4 cans beans (all white or 2 white and 2 black)**
1 pint sour cream

1. place chicken breasts in a medium pot and cover with as much water as the pot can hold without boiling over. add 1 tsp salt and bring to a boil. lower heat and simmer for 2 hours. add more water if necessary. shred or cut cooked chicken into small pieces. (i know there are other. less time consuming ways to boil chicken but this is the only method i know of that leaves the chicken tender instead of rubbery).
2. heat oil in a large pot and sauté the garlic and onion until tender and slightly transparent. add the chilies and cook a few more minutes.
3. add the broth, beans and chicken and simmer on low heat for 15 minutes. stir in sour cream until completely incorporated (don't let soup boil once sour cream has been added) and serve with warm bread.

* if you can't find the pre-diced chilies just dice them up yourself
** i like using both white and black beans for the contrast (since the soup is so white) but if you do, make sure to drain and rinse the black beans.

Mushroom Barley Soup

a robust flavorful soup for any time (but of course fall is such a great time for soup).

1/2 cup barley
olive oil
1 large onion, chopped
1 clove garlic, minced
3-4 carrots, chopped
3 celery ribs, chopped
8 oz mushrooms (white or baby bella), sliced
1/2 cup frozen peas
4 cups beef, chicken or vegetable broth
1/2 tsp thyme leaves, crushed
1 by leaf
salt and fresh ground black pepper

1. bring 3 cups of water to a boil in a small sauce pan. add the barley, lower heat, and cook until tender, about 30 minutes.
2. meanwhile, heat the oil in a large pot and sauté the garlic and onion for about 7 minutes minutes. add carrots, celery and mushrooms cooking for a few minutes between each addition.
3. add the broth, drained barley, peas, thyme, salt and pepper and simmer on low heat for 15 minutes. take bay leaf out before serving. enjoy with your favorite bread!

Ham and Brie Sandwiches

inspired by a sandwich we had in Sante Fe, New Mexico, this is delicious

For 2 sandwiches

1 baguette

8 slices of ham (you can either go deli or quality thin meat)

6 slices of Brie (be very liberal with the brie)

spinach leaves

honey mustard

caramelized apples

Recipe for caramelized apples:

4 apples, sliced

2 T butter

1/4 cup apple cider

1/2 cup sugar

pinch of cinnamon

1/4 tsp freshly cracked pepper

salt to taste

Melt the butter. Saute the apples over high heat until a light brown. Add apple cider, simmer for 2 minutes. Stir in sugar and allow to simmer until apples are translucent and liquid has thickened to syrup. Stir in cinnamon and pepper. Season to taste with salt.

Place ham, cheese, mustard, and apples on a baguette. Toast in the toaster oven until cheese melts. Add fresh spinach leaves to sandwich.

Cupcakes

these are so quick you can make them on a whim, not to mention a special occasion!

1 cup flour
just less than 1 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup (one stick) butter, softened but still cool, cut into six pieces
2 eggs, room temp
1/3 cup milk
2 tsp vanilla

1. preheat oven to 350°. line muffin tin with 12 baking cups.
2. whisk flour, sugar, baking powder and salt together in a medium bowl. mix eggs, sour cream (or yogurt or milk) and vanilla together in a small bowl with a fork.
3. add butter to dry ingredients and mix on low speed until the flour and butter clumps together and looks sandy and pebbly.
4. add about 3/4 of the wet ingredients and mix at low speed until incorporated, then beat at high speed until light and fluffy, about one minute. add the rest of the wet ingredients in a steady stream while mixing until thoroughly combined.
5. divide batter evenly among the cups using a spoon. bake for 20-24 minutes when inserted toothpick comes out clean. cool completely on a wire rack and frost.

* * frosting * *
1/4 cup butter, softened
2 cups powdered sugar
pinch salt
2 Tbsp milk
2 tsp vanilla

beat butter in a small bowl until light a fluffy. add 1 cup powdered sugar, salt, vanilla and 1 Tbsp milk. mix slowly as the sugar incorporates then faster as is becomes smooth. add remaining sugar and milk and repeat mixing. beat until smooth and creamy. add more sugar or more milk to achieve desired consistency (but no more than 1/4 sugar or 1 tsp milk).

Hot Fudge

1/2 cup (one stick) butter
1 cup granulated sugar
1/3 cup cocoa powder
6 oz (1/2 can) evaporated milk
1 tsp vanilla

1. melt butter in a large, heavy sauce pan.
2. whisk sugar and cocoa powder together in a different bowl. add to melted butter and combine well (makes a thick mixture).
3. stir in evaporated milk and bring to a boil for 4 to 5 minutes, stirring occasionally and allowing to bubble high.
4. remove from heat and stir in vanilla.

keep refrigerated in a glass container. to reheat, warm in a pot of simmering water.

recipe from my old pal Alyse Erickson

Haystacks (a.k.a No Bake Cookies)

1/2 cup (one stick) butter
2 cups sugar
1/4 heaping cup baker's cocoa powder
1/2 cup milk
1/2 cup peanut butter
1 tsp vanilla
3 cups regular rolled oats
3/4 cup unsweetened coconut chips (optional)
3 Tbsp sesame seeds (optional)
1/2 cup nuts (optional)

you can get as creative as you'd like with what you mix in beyond the oats. give it a try... that's how i came up with coconut and sesame seeds.

1. combine butter, sugar, cocoa, and milk in a large saucepan. bring to a boil, stirring frequently, and boil for one minute.
2. remove from heat. stir in peanut butter and vanilla until well combined.
3. add oats, coconut, sesame seeds, nuts and mix well.
4. drop by spoon fulls onto wax paper. allow to set up and cool - approximately 20 minutes. store in an airtight container (and in the fridge during the hot months).