Month: October 2024

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Sesame Ground Chicken

I had a pound of ground chicken from Butcher Box wondering what to do for supper tonight. I found a great quick recipe which we will do again. I might add some green beans or frozen/fresh peas next time.

I only had a pound so the recipe below is half of their 2 pound published recipe.

https://www.mantitlement.com/sesame-ground-chicken/

Ingredients

  • 1/2 teaspoon olive oil
  • 1/4 cup diced onion
  • 1 tablespoons chopped garlic
  • 1 pounds ground chicken breast
  • 1 teaspoon kosher salt
  • Fresh black pepper to taste
  • 1/2 tablespoon chili garlic sauce
  • 1/4 cup soy sauce
  • 2 tablespoons + 2 teaspoons brown sugar
  • 1-2 tablespoons toasted sesame oil to taste
  • 2 tablespoons + 2 teaspoons chicken broth
  • 1 tablespoon cornstarch mixed in with sauce before adding to pan
  • Chopped scallions and sesame seeds for garnish ( they used black seasme I ony had white which I toasted)

Instructions

  1. Add the olive oil to a skillet over medium heat. Cook the onion for 3-4 minutes until softened, then add the garlic and cook a minute longer.
  2. Add the ground chicken to the skillet and cook while breaking up into small pieces until the chicken is cooked through. Drain any drippings from the skillet. Season the chicken with salt and pepper.
  3. Mix the chili garlic sauce, soy sauce, brown sugar, sesame oil and chicken broth together in a bowl. Pour over the ground chicken and stir to combine. Bring to a simmer while stirring. Simmer the chicken until the sauce is thickened, taste for seasonings and serve with scallions and sesame seeds.

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We went apple picking the other day with Sofie the other day and Lyn made a pie. Also got some Asian pears so good!

Pan-fried Chicken Cutlets
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Pan-fried Chicken Cutlets

I forget who but someone had chicken cutlets on sale so I bought a bundh and made some pan-fried chicken cutlets. these always remind me of my mother-in-law Rose who taught me a lot about Italian cooking. So I made a mound of these and froze another quick meal with some many options

TIP – I recently learned a trick when making cutlets. they are shaped like a triangle cut along these lines and then pound

Cutting a chicken breast in half crosswise

1. Halve the breast crosswise.Slicing the thicker half in half horizontally

2. Split the thick side horizontally.Pounding cutlets

3. Cover the cutlets with plastic wrap and gently pound until they’re all the same thickness.

Butternut Squash Alert!
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Butternut Squash Alert!

Finally the price has come down to 99 cents per lbs. and that is my signal to start making some of my favorite fall delights. I even saw it for 79 cents at Market Basket the other day. Anyway I made some Butternut and Apple Soup which takes a little effort but well worth it. This is one of those soups you take a taste and you say mmmm at least we did.

Also made some Black Bean and Butternut Squash Burritos which are great to freeze for a quick veggie meal

blackbean and butternutaquash buritto12


I had ordered a chuck roast from butcher box wo make something Lyn had found but it called for to many recipes so I just made a delicious pot roast. here is is.

Slight adaption of Art Smith’s recipe Simple Sunday Dinner

Ingredients

4 TBS olive oil

3-4 pound boneless beef pot roast (salt and pepper for seasoning meat)

1 large onion, coarsely chopped

1 large leek, white part only, coarsely chopped

3 medium carrots, cut in 1 inch pieces

3 celery ribs, cut into 1 inch pieces

2 cloves garlic, minced

1 cup hearty dry red wine

2 TBS tomato paste

3 cups beef broth

4 sprigs fresh thyme or ½ tsp dried

2 bay leaves

3 TBS unsalted butter

3 TBS flour

1 lbs small potatoes or I used cubed butternut squash

Cooking Directions

1. Position a rack in the center of the oven and preheat to 325F.

2. Heat 2 tablespoons of the oil in a Dutch oven over medium high heat. Season the beef with salt and pepper to taste. Cook in the pot, turning on all sides, until browned. Transfer to plate.

3. Add remaining olive oil to the pot and heat. Add the onion, carrots and celery and cook, until softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the wine and tomato paste. Cook until reduced in half, about 3 minutes. Return the meat to the pot and add the broth. Bring to a boil. Add thyme and rosemary. I would add flipping the roast at this time.

4. Cover and bake until the meat is fork tender about 2 – 2 1/2 hours. Add squash, cover and cook about 30 minutes longer until fork tender

5. Transfer the meat to a deep platter, then use slotted spoon to remove the vegetables and place on platter.

6. Mix the flour and butter in a small bowl to form a paste. Add to a saucepan and gradually whisk in 1 cup of the cooking liquid in. Bring to a simmer over medium heat, stirring often, until thickened, about 5 minutes. Season to taste with salt and pepper.

7. Carve the meat and served with the vegetable, with the gravy passed on the side.