Café con Leche

Fennel is in season

Ingredients

* 2 tablespoons olive oil
* 1 large fennel bulb (about 1 1/4 pounds), cut into 1/2-inch slices
* 3 teaspoons fresh rosemary, chopped
* 1/2 teaspoon salt
* 1/2 cup chicken broth
* 1 1/3 pounds boneless, skinless chicken thighs
* 1/4 teaspoon fresh-ground black pepper
* 2 cloves garlic, minced

Directions

1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the fennel is golden brown and almost done, about 15 minutes. Add the broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.

2. Wipe out the pan and heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with some salt and pepper. Add the chicken to the pan with the remaining rosemary and cook until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and pepper to taste. Bring to a simmer. Cover the pan and remove from the heat. Let steam 5 minutes.

Based on the Food & Wine Recipe

Posted by Rosa at 09:52 AM | Permalink | Comments (0) | TrackBacks (0)

The San Mateo Farms market has very good baby asparagus for bargain prices. I bought some this weekend and decided to make some Fettuccine.

Ingredients
3/4 pound fettuccine
2 tablespoons pure olive oil
1 pound chicken
2 garlic cloves, minced
1/2 pound pencil-thin asparagus, thinly sliced on the diagonal
3/4 cup heavy cream
1 cup frozen baby peas, thawed

Directions
1. Cook the fettuccine until al dente. Drain; reserve 1/2 cup of the cooking water.
2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Season chicken with salt and pepper, add chicken and garlic and cook over moderately high heat. Transfer to a plate.
3. Add the asparagus and cook over moderately high heat until crisp-tender, 2 minutes; transfer to the plate.
4. Whisk in the cream and bring to a boil then add the pasta and reserved cooking water. Add peas, chicken and asparagus, season with salt and pepper and cook over moderately high heat, tossing, until creamy, 2 minutes.

A couple weeks ago when I found cheap fresh broccoli at the farmers market I made Broccoli with Fettuccine.

Posted by Rosa at 09:31 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients
* 2 tablespoons ground coriander
* 1 tablespoon plus 1 teaspoon pure chile powder, such as pasilla
* 1/4 teaspoon turmeric
* 3 tablespoons water
* 1/2 cup vegetable oil
* 3 onions, halved and thinly sliced
* 8 garlic cloves, thinly sliced
* One 1-inch piece of fresh ginger, peeled and thinly sliced
* 12 curry leaves
* 2 teaspoons garam masala
* 1 teaspoon freshly ground black pepper
* Kosher salt
* One 3 1/2-pound chicken, cut into 8 pieces, wing tips removed
* 1 large baking potato, peeled and cut into 1-inch dice
* 3/4 pound butternut squash, peeled, seeded and cut into 1/2-inch dic
* One 14-ounce can unsweetened coconut milk
* 1 cup chicken stock or low-sodium broth
* Steamed white rice, for serving

Directions
1. In a small skillet, toast the coriander, chile powder and turmeric over moderate heat until fragrant, about 1 minute. Stir in the water to form a paste.

2. In a very large, deep skillet, heat the oil. Add the onions, garlic, ginger and curry leaves and cook over moderately high heat until the onions are translucent, about 5 minutes. Add in the spice paste, garam masala and pepper and cook over moderate heat, stirring, until the oil separates from the paste, about 2 minutes.

3.Season the chicken pieces with salt. Add the chicken, potato and squash to the skillet and stir to coat with seasonings. Stir in the coconut milk and chicken stock and bring to a simmer. Cover and cook over moderately low heat until the chicken is cooked through and the potato and squash are tender, about 25 minutes. Transfer the chicken pieces to a bowl. Season the sauce with salt and pour it over the chicken. Serve with steamed white rice.

From Food & Wine Magazine

Posted by Rosa at 10:06 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients
1 thumb fresh ginger, minced
1 stalk of lemongrass, diced
3 cups chicken broth
1 lime, zest only
1/2 cup fresh lime juice
1/4 cup fish sauce
1 pound chicken
1 1/2 cups of coconut milk
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1/2 cup chopped fresh cilantro
1 jalapeño pepper, diced

Directions
1. In a stockpot, cook chicken for a couple minutes then combine the ginger, lemongrass, chicken broth, lime zest, lime juice, and fish sauce and bring it to a simmer over medium heat. Gently simmer until the chicken is cooked, then stir in the coconut milk, mushrooms, cilantro, and jalapeño.

2. Bring the soup back to a simmer but don't boil and cook long enough for the chicken to cook through.

Posted by Rosa at 08:51 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients
3 tablespoons olive oil
2 large yellow onions, finely chopped
3 garlic cloves, finely minced
2 large tomatoes, cored, peeled, seeded and chopped
3 bay leaves
1 tablespoon finely chopped fresh thyme leaves
2 pounds chicken thighs, skin and excess fat removed
2 pounds beef flanken ribs (also called cross-cut ribs)
2 green plantains, peeled and cut into 2-inch long pieces
2 ripe plantains, peeled and cut into 2 inch long pieces
1 large bunch fresh cilantro, stems tied together with kitchen twine
14 cups chicken broth, homemade or canned low-sodium broth
1 1/2 pounds small red or white potatoes, peeled
3 cups diced pumpkin or butternut squash
10 (2-inch) long pieces frozen yucca
4 ears of corn, husked and quartered

Directions
Heat the oil in a large stockpot over medium heat for 1 minute. Add the onions and garlic and cook until they're soft and transparent, about 5 minutes, stirring occasionally. Add the tomatoes, bay leaves, and thyme and continue to cook 5 more minutes. Add the chicken and the beef ribs and cook until the tomatoes have disintegrated, about 15 minutes, stirring occasionally and skimming the foam from the top of the broth when necessary. Add the green plantains, cilantro, and chicken stock and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the plantains are tender, 30 minutes.

Using a slotted spoon, remove the chicken from the pot and set it aside. Add the potatoes, pumpkin, ripe plantains, yucca and corn and simmer, uncovered, until both are tender, about 20 minutes. Remove the cilantro and the bay leaves and return the chicken to the pot to re-heat it. To serve, arrange a piece of chicken, some beef, plantains, and a few pieces of yucca and potatoes on each plate.

Serve the broth in a small bowl, and the aji sauce on the side, along with a bowl of rice, corn, some avocados and

Posted by Rosa at 10:41 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients
1 lb boneless, skinless chicken thighs, seasoned liberally with salt and pepper.
2 pounds yellow onions, halved and sliced
1/3 cup vegetable oil
1 garlic clove, minced garlic
1 yellow Peruvian chile or aji amarillo diced
1 cup freshly squeezed lemon juice, about 5 to 6 lemons
Salt and pepper

Directions
1. Heat oil in a deep saucepan, and add the season chicken. Sear chicken until golden brown on all sides, about 5 minutes.

2. Remove the chicken and add the onions and garlic and cook at medium-low heat until the onions are golden brown, about 10 minutes. Season with salt and pepper, stir in the yellow chile and return the chicken to the pan. Spoon some of the onions over the chicken, cover and cook for 10, until chile sauce has completely infused the mixture and the chicken is cooked through. Add the lemon juice and cook another 10 minutes, to allow flavors to meld.

Posted by Rosa at 10:11 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients

5 tablespoons olive oil
2 medium white onions, sliced 1/8-inch thick
5 large garlic cloves, peeled and halved
3 carrots, peeled and sliced thinly on the diagonal
2 cups shiitake or other full-flavored mushrooms (optional)
3 cups chicken broth
1/4 cup cider vinegar
2 large sprigs fresh thyme (or 1/2 teaspoon dried)
2 sprigs fresh marjoram (or 1/2 teaspoon dried)
2-inch piece cinnamon stick, preferably Mexican cinnamon stick
1/2 teaspoon black pepper
3 bay leaves
3 whole cloves
4 pickled jalapeño chiles, seeded and thinly sliced
Salt
6 large chicken breast halves
1 cup (about 4 ounces) tender green beans, steamed until crisp-tender (optional)

Directions
1. In a large and deep skillet heat 4 tablespoons of the oil over medium-high. Add the onions, garlic and carrots; fry, stirring often, until onions are crisp-tender but not brown, about 5 minutes.

2. Stir in the mushrooms, broth, vinegar, thyme, marjoram, cinnamon stick, pepper, bay and cloves and simmer, covered, over low heat, stirring occasionally, for 30 minutes.

3. Remove from heat, add the jalapeños, and season with salt. Pour into a wide baking dish.

4. Sprinkle both sides of the chicken liberally with salt. Wipe out the skillet, add the remaining 1 tablespoon of the oil and set over medium heat. When hot, lay in the chicken in an uncrowded layer. Cook, turning once, until browned and cooked through, about 4 minutes per side.

5. Transfer the chicken from the skillet to the baking dish, nestling the pieces into the escabeche (the brothy mixture should almost cover the chicken.) Let cool completely, about 1 hour; cover and refrigerate if not serving right away.

Serves 6

Posted by Rosa at 05:38 PM | Permalink | Comments (0) | TrackBacks (0)

Dried Apricot and Lamb Sosaties

Ingredients
1/2 cup strained apricot jam
1/3 cup white wine vinegar or rice wine vinegar
1/4 cup water
2 1/2 tablespoons curry powder
2 garlic cloves, minced
2 teaspoons kosher salt
2 teaspoons ground coriander
1 1/2 teaspoons minced fresh ginger
4 whole cloves
4 allspice berries
1 bay leaf
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1 1/2 pounds trimmed boneless leg of lamb, cut into 1-inch cubes
24 dried apricots (about 7 ounces)
Boiling water

Directions
1. In a medium saucepan, combine the jam, vinegar, water, curry powder, garlic, salt, coriander, ginger, cloves, allspice, bay leaf, cumin and pepper. Bring to a boil, then simmer over low heat for 5 minutes. Let the marinade cool completely.

2. Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.

3. In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.
Thread the lamb cubes and apricots onto the skewers, using 3 apricots per skewer. Return the skewers to the marinade for up to 2 hours.

3. Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.

MAKE AHEAD The marinade can be refrigerated, covered, for up to 1 day.

From Food & Wine Magazine

Continue reading "South African BBQ" »

Posted by Rosa at 12:02 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients

* 1 tablespoon Dijon mustard
* 1 tablespoon extra-virgin olive oil
* 1/2 teaspoon chopped thyme
* Four 6-ounce skinless, boneless chicken breast halves
* Salt and freshly ground pepper
* 1/2 cup freshly grated Parmesan cheese (1 1/2 ounces)
* 4 cups packed arugula leaves
* 1 cup cherry tomatoes, halved

Directions

1. Preheat the oven to 475°. In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme. Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture. Pat 2 tablespoons of the Parmesan all over each breast. Transfer the chicken breasts to a rimmed baking sheet. Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.

2. Meanwhile, in a medium bowl, combine the remaining 1 teaspoon each of mustard and olive oil; stir in 1/2 teaspoon of water. Add the arugula and tomatoes, season with salt and pepper and toss well. Spoon the salad onto plates, top with the chicken and serve.

TOTAL TIME: 30 MIN
SERVES: 4

From Food & Wine Magazine

Posted by Rosa at 08:48 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients

1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white-wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
1/4 teaspoon dried red-pepper flakes

Directions

1. In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.

2. In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.

3. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.

MAKES: 4

From Food & Wine Magazine

Posted by Rosa at 08:46 PM | Permalink | Comments (0) | TrackBacks (0)

Ingridients
3 tablespoons vegetable oil
4 whole chicken legs, cut into thighs and drumsticks (2 pounds)
salt and freshly ground pepper
3/4 pound white mushrooms, quartered
3 garlic cloves
1 medium onion, quartered
1/2 cup cilantro leaves
1 cup tomato sauce

Directions

1. In a very large skillet, heat the vegetable oil. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook over high heat, turning once, until browned, about 8 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat. Add the mushrooms to the skillet and cook them over moderate heat, undisturbed, until they begin to brown on the bottom, about 2 minutes.

2. Meanwhile, in a food processor, puree the garlic cloves with the onion and cilantro leaves. Add the garlic and onion puree to the mushrooms and cook over moderate heat until very fragrant, about 1 minute. Stir in the tomato sauce. Return the chicken legs to the skillet and bring to a simmer. Cover and simmer the sauce until the chicken is cooked through, about 15 minutes. Season the braised chicken legs with salt and pepper, transfer them to plates and serve with the sauce

SERVES: 4
TOTAL TIME: 30 MIN

From Food & Wine Magazine

Posted by Rosa at 08:44 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients

* 1/4 cup fresh lemon juice
* 1 large garlic clove
* 1 small shallot, chopped
* 1 1/2 teaspoons chopped dill
* 1 teaspoon Dijon mustard
* 1/2 cup extra-virgin olive oil
* 2 tablespoons chopped mint
* Kosher salt and freshly ground pepper
* 4 boneless chicken breast halves, with skin (2 pounds)
* 2 medium yellow squash (1 pound), sliced crosswise on the diagonal 1/3 inch thick
* 2 medium zucchini (1 pound), sliced crosswise on the diagonal 1/3 inch thick
* 1/4 pound feta cheese, crumbled (1 cup)

Directions

1. In a blender, combine the lemon juice with the garlic, shallot, dill and mustard and puree until smooth. With the machine on, slowly pour in 6 tablespoons of the olive oil. Stir in the mint and season the vinaigrette with salt and pepper.

2. Light a grill or preheat a grill pan. In a shallow bowl, coat the chicken with 1/2 cup of the vinaigrette. Let stand for 5 minutes.

3. Meanwhile, in a large bowl, toss the yellow squash and zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper. Grill the squash and zucchini, turning once, until tender and slightly charred, about 3 minutes total. Transfer the vegetables to a platter and keep warm.

4. Season the chicken breasts with salt and pepper and grill over moderately high heat, turning once, until cooked through, about 10 minutes. Transfer the chicken to the platter and sprinkle with the feta cheese. Drizzle with the remaining vinaigrette and serve.

TOTAL TIME: 35 MIN
SERVES: 4

From Food and Wine Magazine

Posted by Rosa at 08:40 PM | Permalink | Comments (0) | TrackBacks (0)

This recipe is fast and easy and perfect for a cold winter day.

Ingredients
* 1/3 cup peeled and thinly sliced ginger (3 ounces)
* 4 garlic cloves, chopped
* 2 jalapeños, seeded and chopped
* 2 tablespoons fresh lemon juice
* 1 tablespoon sweet paprika
* 2 tablespoons water
* 1/4 cup vegetable oil
* 3 medium onions, coarsely chopped
* 2 cups drained canned plum tomatoes, coarsely chopped, juices reserved
* 1/2 cup unsweetened coconut milk
* 1/2 cup dry-roasted peanuts, finely chopped
* 1/4 cup shredded unsweetened coconut, plus more for garnish
* 1/4 cup chopped cilantro, plus more for garnish
* 3 cups chicken stock or canned low-sodium broth
* Salt and freshly ground pepper
* 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
* Steamed rice and lemon wedges, for serving

Directions

1. In a food processor, pulse the ginger with the garlic, jalapeños, lemon juice and paprika until finely chopped. Add the water and process to a paste.

2. In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the onions and cook over moderate heat until softened, about 8 minutes. Add the ginger paste and cook until it begins to brown, about 3 minutes. Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes.

3. Scrape the sauce into a food processor or blender and puree. Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil. Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.

4. Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the chicken with salt and pepper and sauté over moderately high heat until golden and cooked through, about 10 minutes.

5. Add the chicken; season with salt and pepper. Spoon into bowls and garnish with coconut and cilantro. Serve with steamed rice and lemon wedges.

From Food & Wine Magazine

Posted by Rosa at 09:13 AM | Permalink | Comments (0) | TrackBacks (0)

6 SERVINGS
TOTAL TIME 30 MIN

1 pound farfalle
2 tablespoons unsalted butter
1 small shallot, minced
1/4 cup vodka
2 1/4 cups heavy cream
4 ounces chicken thighs, cut into thin strips
Salt and freshly ground pepper
3 large egg yolks
2 tablespoons minced chives

1. In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.

2. Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. Stir in the smoked salmon, season with salt and pepper and remove from the heat. In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream.

3. Drain the farfalle. Add it to the skillet and stir well. Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. Season with salt and pepper. Transfer the pasta to bowls, scatter the chives on top and serve.

From Food & Wine Magazine

Posted by Rosa at 11:30 PM | Permalink | Comments (0) | TrackBacks (0)

4 SERVINGS
TOTAL TIME 30 MIN

1 ¼ pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
16 yellow baby pattypan squash (about 1 pound)
1 large red onion, cut into 1 1/2-inch pieces
8 small tomatillos, halved (about 1/2 pound)
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
3 tablespoons chopped mint
2 tablespoons chopped flat-leaf parsley
1 garlic clove, minced
1 tablespoon red wine vinegar
1 ounce crumbled feta cheese

Directions

1. Light a grill or preheat a grill pan. On four 14-inch-long metal skewers, tightly thread the chicken, pattypans, red onion and tomatillos in an alternating pattern. Brush the skewers with 1 tablespoon of the olive oil and season with salt and pepper.

2. Grill the skewers over a medium-hot fire, turning frequently, until the chicken is just cooked through and the vegetables are lightly charred and barely tender, about 12 minutes.

3. Meanwhile, in a small bowl, combine the mint, parsley, garlic, vinegar and the remaining 2 tablespoons of olive oil; season with salt and pepper.

4. Slide the chicken and vegetables off the skewers and onto plates. Spoon the vinaigrette on top, sprinkle with the feta and serve.

From Food & Wine Magazine

Posted by Rosa at 11:29 PM | Permalink | Comments (0) | TrackBacks (0)

4 SERVINGS
TOTAL TIME 30 MIN

16 whole blanched almonds (2 ounces)
2 teaspoons unsalted butter
4 ripe apricots, pitted and quartered
1 tablespoon extra-virgin olive oil
Four 6-ounce skinless, boneless chicken breast halves
Salt and freshly ground pepper
1 teaspoon finely grated fresh ginger
1 scallion, white and green parts thinly sliced separately
½ teaspoon very finely grated lime zest
½Scotch bonnet or habanero chile, seeded and thinly sliced
½ cup dry white wine
2 tablespoons pure maple syrup

Directions

1. Preheat the oven to 350°. Put the almonds in a pie plate and bake for 8 minutes, or until fragrant and browned; let cool. Crack the almonds coarsely with the side of a large knife.

2. In a large skillet, melt the butter. Add the apricots, cut side down, and cook over moderate heat, until lightly browned, about 3 minutes. Turn the apricots and cook for 1 minute longer. Transfer to a plate.

3. Add the olive oil to the skillet and heat until shimmering. Season the chicken breasts with salt and pepper and add them to the skillet. Cook over moderately high heat until browned, about 3 minutes. Turn the breasts and cook over moderately low heat until just white throughout, about 7 minutes longer. Transfer the chicken to the plate with the apricots.

4. Add the ginger, scallion whites, lime zest and chile to the skillet and cook, stirring, for 30 seconds. Add the wine and simmer over moderately high heat, scraping up the browned bits from the bottom of the skillet. Add the maple syrup, apricots and chicken and simmer just until heated through; season with salt and pepper.

5. Transfer the chicken to plates and spoon the sauce on top. Sprinkle with the cracked almonds and scallion greens and serve.

From Food & Wine Magazine

Posted by Rosa at 11:28 PM | Permalink | Comments (0) | TrackBacks (0)

4 SERVINGS
TOTAL TIME 30 MIN

1 t Dijon mustard
1 t extra-virgin olive oil
½ t chopped thyme
4 6 oz skinless, boneless chicken thighs
Salt and freshly ground pepper
½ C freshly grated Parmesan cheese
4 C packed arugula leaves
1 C cherry tomatoes, halves
t = teaspoon
Preparing the Chicken

1. Preheat oven to 475 degrees
2. In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme
3. Season chicken with salt & pepper and then brush them with the mustard mixture.
4. Pat the chicken with the parmesan cheese and transferred to a baking sheet
5. Place the baking sheet on the top shelf of the oven and bake for 15 minutes, until lightly browned.
6. In a medium bowl, combine the remaining 1 t of mustard and olive oil and combine with 1/2 t of water. Add the arugula and tomatoes, season with salt and pepper and toss well.
7. Spoon the salad onto the plate, top with the chicken and serve.

From Food & Wine Magazine

Posted by Rosa at 11:27 PM | Permalink | Comments (0) | TrackBacks (0)

4 SERVINGS
TOTAL TIME 25 MIN

1 ¼ C plain yogurt
4 garlic cloves, very finely chopped
2 t garam masala
2 t curry powder
1 lbs skinless, boneless chicken thighs cut into small strips
2 jalapenos, seeded and thinly sliced
1 large red onion, halved lengthwise and thinly sliced crosswise
salt & pepper
4 whole wheat pita bread
4 romaine lettuce leaves
1 large tomato
1 medium cucumber- peeled, halved and cut into think crescents
Preparing the Chicken

1. In a medium bowl mix 1 t of the yogurt with the garlic, garam masala and curry powder. Add the chicken and stir until they are all thoroughly coated with the yogurt mixture.

2. In a large nonstick skillet, heat the vegetable oil. Add the sliced jalapenos, red onion and coated chicken, season with salt and pepper and cook over moderately high heat, stirring, until the chicken is white throughout, about 5 minutes.

3. Remove the skillet from the heat and let stand for 1 minute to let the chicken, jalapenos and red onion cool slightly. Fold the remaining yogurt into the chicken.

4. Heat the pita bread in oven. Set the pitas on plates and top each one with a lettuce leaf, tomato wedges and cucumber slices. Spoon the chicken on top and serve right away

Posted by Rosa at 11:26 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients
2 tablespoons unsalted butter
3 tablespoons mild green-chile powder
1 teaspoon ground coriander
1 teaspoon dried oregano, preferably Mexican
12 chicken thighs on the bone
2 tablespoons coarsely chopped flat-leaf parsley
1 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

Directions
1. Preheat the oven to 325°. Spread the butter in a medium roasting pan. In a small bowl, combine the chile powder, coriander and oregano with a generous pinch of salt and pepper. Sprinkle the seasonings generously over the chicken thighs, pressing to help them adhere.

2. Transfer the chicken to the roasting pan, skin side down. Cover the chicken with foil and roast for 1 hour. Turn the chicken thighs and roast, uncovered, for 25 minutes longer, until they are cooked through and the pan juices are slightly reduced.

3. Light the broiler. Broil the chicken 6 inches from the heat for 2 to 3 minutes, until the skin is golden and crisp. Pour the pan juices into a bowl and stir in the parsley and 1 tablespoon of lemon juice and season with salt and pepper. To server drizzle the pan juices over the chicken.

Posted by Rosa at 12:16 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients
1 1/2 cups basmati rice
2 1/4 cups water
1 teaspoon canola oil
1/2 cup shredded unsweetened coconut
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh ginger
1 1/2 pounds skinless, boneless chicken breasts, cut into 3-by-1/2-inch strips
1 medium onion, chopped
One 14-ounce can unsweetened coconut milk
1 cup chicken stock or canned low-sodium broth
1 1/2 tablespoons Thai green curry paste
1/3 cup plus 2 tablespoons coarsely chopped basil leaves
3 tablespoons minced cilantro
3 scallions, white and light green parts only, cut into 2-inch lengths
1/2 cup chopped dry-roasted peanuts
Sliced avocado and mango, for serving
Salt & Pepper

Directions
1. In a saucepan, bring the rice, water, canola oil and a pinch of salt to a boil; cover. Simmer over low heat for 15 minutes. Meanwhile, in a medium skillet, toast the coconut over moderately low heat, stirring, until golden, about 5 minutes. Transfer to a plate and let cool.

2. In a large skillet, heat 1 tablespoon of the olive oil. Add 1 tablespoon of the ginger and cook over moderately high heat until fragrant, about 30 seconds. Add the chicken, season with salt and pepper and cook until lightly browned, about 5 minutes. Transfer to a bowl.

3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and the remaining 1 tablespoon of ginger; cook over moderate heat for 5 minutes, stirring frequently. Add the coconut milk, stock and curry paste and bring to a boil, stirring. Simmer the sauce for 5 minutes, until thickened. Add the chicken, 1/3 cup of the basil, 2 tablespoons of the cilantro and the scallions; simmer until the chicken is cooked through, 5 minutes. Season with salt and pepper.

4. Serving: Sprinkle coconut on the rice and transfer the chicken to another bowl. Garnish the chicken with the remaining basil, cilantro and peanuts. Serve the avocado and mango on the side.

Posted by Rosa at 08:19 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients

2 tablespoons extra-virgin olive oil
2 lbs skinless chicken thighs
1 cup white mushrooms, stemmed and sliced 1/4 inch thick
1 medium white onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup white wine vinegar
1/2 cup chicken stock or low-sodium broth
1 teaspoon chopped thyme
salt & pepper

Directions
1. In a large skillet, heat the olive oil. Season the chicken with salt and pepper and add them to the skillet. Scatter the mushrooms, onion slices and garlic around the chicken and cook over high heat until the chicken is browned on the bottom.

2. Turn the thighs over, stir the mushrooms, onions and garlic and cook until the chicken is browned on the second side, about 3 minutes longer. Add the vinegar, chicken stock and thyme to the skillet and simmer, scraping up the browned bits from the bottom of the pan. Reduce the heat to low and cook, turning the chicken once, until white throughout, about 7 minutes. Simmer over moderate heat until the sauce is slightly reduced and flavorful, about 1 minute.

Time: 30 min

Posted by Rosa at 10:35 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients

* 1 chicken (3 to 3 1/2 pounds), quartered
* 1 tablespoon olive oil
* 1 1/2 teaspoons fresh or dried oregano
* 1 tablespoon lemon juice
* 1 tablespoon butter
* 1/3 cup crumbled feta cheese
* salt & pepper

Directions

1. Pre-heat over to 375º.
2. Coat the chicken with the olive oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper. Top each piece of chicken with a piece of the butter.
3. Cook the chicken until the breasts are just done, about 30 minutes and then remove the breasts and continue to cook the legs until done, about 5 minutes longer.
4. Return the breasts to the roasting pan and top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices.
5. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices.

Posted by Rosa at 06:06 PM | Permalink | Comments (0) | TrackBacks (0)

We were suprised by how good this recipe is. Use at least three types of beans, such as string, wax beans and favas and add flat Romano beans, haricots verts, cranberry beans or limas. On our second try we added string beans and edamame and it came out just as good.

Ingredients
1 pound chicken cutlets, about 1/4 inch thick
Salt and freshly ground pepper
2 tablespoons canola oil
1 tablespoon fresh lime juice, plus lime wedges for serving
1 pound fresh fava beans, shelled
1 cup light coconut milk
2 teaspoons Thai green curry paste
1 cup low-sodium chicken broth
2 tablespoons Asian fish sauce
1 tablespoon sugar
10 basil leaves, plus more for garnish
1/4 cup cilantro leaves, plus more for garnish
1 small onion, thinly sliced
1 pound mixed green beans and yellow wax beans, cut into 1 1/2-inch lengths
2 ears of corn, shucked and cut crosswise into 1/2-inch thick rounds
Steamed jasmine rice, for serving

Directions
Light a grill. Season the chicken with salt and pepper and rub with 1 tablespoon of the oil and the lime juice. Grill the chicken over high heat until browned and cooked through, about 21/2 minutes per side. Transfer the chicken to a carving board.

In a medium saucepan of boiling water, cook the fava beans just until bright green, about 2 minutes; drain and rinse under cold water. Working over a bowl, pop the beans out of their skins with your fingers.
In the same saucepan, whisk half of the coconut milk with the green curry paste. Whisk in the remaining coconut milk, 1/2 cup of the chicken broth, the fish sauce and the sugar and bring to a boil. Simmer over low heat for 5 minutes. Transfer the sauce to a blender. Add the 10 basil leaves and the 1/4 cup of cilantro and puree.

In a large skillet, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderately high heat until lightly browned. Add the green beans and yellow wax beans and the corn and cook over high heat for 2 minutes, tossing frequently. Add the remaining 1/2 cup of broth. Cover the skillet and simmer the beans until tender, about 3 minutes. Stir in the coconut-curry sauce and the fava beans and simmer until just heated through. Season the stew with salt and pepper.

Slice the chicken cutlets crosswise into 1/2-inch strips. Ladle the stew into shallow bowls. Top with the chicken strips and garnish with basil and cilantro leaves. Serve with lime wedges and jasmine rice.

MAKE AHEAD The bean stew can stand at room temperature for up to 2 hours; rewarm before serving.

TOTAL TIME: 1 HR
SERVES: 4

From Food and Wine

Posted by Rosa at 06:17 PM | Permalink | Comments (0) | TrackBacks (0)