A lot of people are in the same boat as me, limiting my trips to the grocery store and trying to come up with interesting, healthy meals with what is on hand. I had a jar of Trader Joe’s Masala simmer sauce and cauliflower so I was ready to go. You can also use frozen or fresh “riced” cauliflower if you want to make it even easier.
1 package of boneless, skinless thighs
1 jar of Masala Simmer Sauce
1 head of cauliflower, core removed and roughly chopped (or package of riced)
10 small carrots, roughly chopped
1 onion, thinly sliced
1/2 cup of golden raisins
olive oil for frying
Place chicken thighs in a greased baking dish and add half a jar of the simmer sauce. Roast chicken thighs until tender.
In a food processor add cauliflower and pulse until riced. Set aside. Add carrots and pulse until roughly chopped.
In large pan add oil and heat. Add onion and sauté until golden and beginning to caramelize. Add carrots and stir a few minutes. Add cauliflower and stir until tender. Add golden raisins and half jar of curry sauce. Stir until all ingredients are combined and simmer.
Put “rice” in a bowl and top with sliced chicken thighs.
This is a wonderful and addictive side dish. I served it for Thanksgiving and it was so easy. It would also be wonderful with easter ham. It is made in the crockpot so no need to take up room on the stove or in the oven. Also warms up well (if any is leftover!).
1 package cream cheese, softened
2 Tbsp sugar
2 large eggs, beaten
1 cup 2% milk
2 Tbsp butter, melted
1/2 tsp salt
1/4 tsp pepper
2 cups frozen corn
1 can cream style corn (14 oz)
1 cup yellow cornmeal
1 cup Monterey Jack cheese
In a bowl, beat cream cheese and sugar until smooth. Gradually beat in eggs. Beat in the milk, butter, salt, pepper until blended. Stir in remaining ingredients.
Pour into greased 3 Quart slow cooker. Cover and cook on low for 4 hours or until a toothpick comes out clean.
I had blue corn pancakes at the La Fonda hotel in Santa Fe. My husband took us for our second anniversary and I fell in love with the food, scenery and culture. These are a bit heavier than regular pancakes, a combination on savory and sweet. We returned last year for a visit and I remembered how much I enjoyed them. You can order blue corn on Amazon. Bob’s red mill also has blue corn.
3/4 cup Blue Corn Masa
2 tablespoons sugar
1/2 teaspoon salt
1 cup boiling water
1/2 cup milk
2 tablespoons butter, melted
3/4 cup all-purpose flour
2 teaspoons baking powder
toasted pine nuts (optional)
In a medium bowl, combine blue corn masa, sugar, and salt and stir.Add in boiling water and mix well.Cover with a towel and let sit for 5 – 10 minutes.
In a small bowl, combine egg, milk, and melted butter, stirring well until fully incorporated.Add to masa mix and stir.
In a small bowl, combine flour and baking powder.Slowly add to masa mix, and stir until just incorporated. Fold in pine nuts. Add more milk if the batter is too thick.
Add a tablespoon of butter to a large pan over medium heat.Add 2 tablespoons of batter for each pancake.Cook until the sides of the pancakes are covered with bubbles, then flip and repeat until the other side is golden brown.
Note: these pancakes take a little longer to cook than regular pancakes, so cook an additional 30 seconds if necessary.
Comfort food, no doubt about it. I thought about adding some cheese… This makes a great side dish.
5 medium Yukon Gold potatoes (about 1¾ pounds)
6 tablespoons unsalted butter, divided
1 onion, thinly sliced
2 garlic cloves, thinly sliced
2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided
1 1/2 cups milk
¼ cup heavy cream
Freshly ground black pepper
1 scallion, thinly sliced
Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.
Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and onions are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.
Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.
Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter
My mother made this on St Patrick’s day every year. My father LOVED this holiday. This bread is super easy – no yeast involved- Super quick- no rising time and could make a fun baking project these days with everyone stuck at home. A Home Ec project ready to go. I got this recipe from Sally’s Baking Addiction. I was trying to take photos while putting the dinner together so they are not great but the bread is delicious! This is wonderful toasted the next day for breakfast!!!
1 and 3/4 cups buttermilk*
1 large egg
4 and 1/4 cups all-purpose flour (plus more for your hands and counter)
3 Tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon salt
5 Tablespoons unsalted butter, cold and cubed*
1 cup golden or dark raisins
Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using your fingers. Work the dough until into coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 8 or 9 inch round loaf as best you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
Transfer the dough to the prepared pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.
Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.
*Buttermilk is key to the bread’s flavor, texture, and rise. If you don’t have any buttermilk on hand, you can make a homemade “DIY” version. Whole milk or 2% milk is best. Add 1 Tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 and 3/4 cup. Whisk together, then let sit for 5 minutes before using in the recipe.
Vegetarian, light, fluffy little meatless “meatballs”. These are wonderful for a weeknight dinner if you use store bought pasta and sauce. Serve them with just the sauce or over pasta. I adapted this from http://www.notquitenigella.com
1 package 15 oz part skim ricotta
4 eggs – if using Jumbo reduce to 3
1 cup grated parmesan cheese
1 package frozen spinach, thawed (or kale)
3/4 cup plain all purpose flour
1 teaspoon baking powder
1 jar of pasta sauce, or homemade red sauce
Preheat oven to 350F and take a large baking dish or a overproof skillet with high sides. Mix the sauce ingredients in the dish together and set aside.
In a food processor mix the ricotta, eggs, onion, two cheeses and spinach and blend. Empty into a large bowl and then mix in the flour until just combined (do not overmix). Then using a small ice cream scoop, make balls and place them in the sauce. Bake for 35 minutes (longer if you use a regular sized ice cream scoop).
Garnish parmesan cheese and salt and pepper. Serve as is with crusty bread or on top of pasta.
This is a great soup for a cold, wet day. It has become one of my favorites. To save time I used some cooked, shredded chicken. You could make it vegetarian by omitting the chicken and using vegetable broth. This is adapted from Williams-Sonoma, “Soup of the Day”.
1 medium Butternut Squash, Peeled, seeded and cubed
3 T olive oil
Salt & Pepper
1 package of shredded Chicken (or Rotisserie Chicken, shredded)
3 garlic cloves, minced
1 cup Orzo
3 T butter
1/4 cup dried sage leaves (or 5 fresh leaves torn into pieces)
4 cups chicken broth
Preheat the oven to 400. Place the squash in a large bowl and toss with the olive oil, salt and pepper. Spread out squash on a non-stick pan and roast until tender and caramelized, about 20 minutes.
Cook orzo about 7 to 10 minutes, drain and set aside.
In a large stockpot melt the butter. Add the onion and garlic and saute until soft and beginning to caramelize. Add the broth and bring to a boil. Add the orzo, shredded chicken, squash and sage. Reduce heat and simmer for about 15 minutes, season to taste with salt and pepper.
I have been so busy that this blog is very overdue. I have been experimenting for a while with pizza and flatbread dough and I love this. You can also make it ahead of time. Halve the kneaded dough, place each half in a zip-top plastic bag, and freeze for up to one month. Be sure to let the dough thaw in the refrigerator overnight or on the counter for 1 1/2 hours before shaping.
Lightly spoon flour into dry measuring cups; level with a knife.
Dissolve sugar and yeast in 6 tablespoons warm water in a large bowl; stir in 1/4 cup flour. Let stand 30 minutes or until bubbly. Add 1 3/4 cups flour, 1/2 cup warm water, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Pre heat oven to 450. Divide dough in half, roll out or stretch by hand to about 10″. Place on a pizza peel that has been dusted with cornmeal (If using a pizza stone). Or place on a pizza pan. Drizzle with a little olive oil or tomato sauce. Top with your favorite toppings – be sure not to make too heavy!! Slide onto the pizza stone – if using and bake at 450 for about 10 minutes. Check crust to make sure it is good and crispy.
My mother taught me how to cook, and how to love cooking. She had a lot of wonderful cookbooks and I loved to look through them. Several stand out. Cooks Illustrated was one. This recipe is adapted from that.
Servings: 4 to 6
Prep Time:15 Minutes
Cook Time:45 Minutes
Total Time:1 Hour
1 teaspoon smoked paprika 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/2 teaspoon ground ginger 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1lemon 5 cloves garlic, minced 8 skinless, boneless chicken thighs (about 4 pounds) Salt and ground black pepper 1 tablespoon olive oil 1large yellow onion, halved and cut into thin slices 2 tablespoonsall-purpose flour 1-3/4 cupschicken broth 2 tablespoons honey 2 large or 3 medium carrots, peeled and cut crosswise into 1/2-inch-thick coins 1/2 cupgreen or Kalamata olives, pitted and halved
Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
Season both sides of chicken pieces with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; Pour off and discard all but 1 tablespoon of fat from the pan.
Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and 1/4 teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
Stir in the olives, reserved lemon zest-garlic mixture, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired.
This is a wonderful vegetarian weeknight dish. It warms up well for leftovers. I used Trader Joe’s Pressed tofu which saves time on the draining and pressing. I am not a big fan of lentils but my husband loves them so I try new things out and I have to say this was very good. I think this would also be good with carrots added or other vegetables.
1 package extra firm Tofu drained, pressed and cut into large cubes
2+ Tbsp Olive Oil, for frying onion and tofu
Salt & Pepper to taste
1 Tbsp Red Curry paste (or to taste)
2 1/2 cups chicken or vegetable stock
1 large sweet onion, thinly sliced
2 Tbsp Fish Sauce (optional)
1 cup french green lentils, rinsed
1 cup canned coconut milk
1 red pepper, stemmed, seeded and cut into strips
Heat olive oil in a large saucepan and saute onion until translucent. Add red pepper and cook until tender, about 2 minutes. Add curry paste and cook 1 minute. Stir in stock, fish sauce and lentils and bring to a boil. Cover, reduce heat and simmer gently, stirring occasionally until lentils are tender and two-thirds of the liquid is absorbed, about 30-35 minutes.
Stir in coconut milk until well combined, simmer. While this simmers heat oil in a large frying pan and add the tofu. Season with salt and pepper and keep stirring, gently, until tofu is nice and brown on all sides. Add tofu to curry mixture and serve.