Main Course

Maple Dijon Chicken – In 3 Jittery Minutes
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Maple Dijon Chicken – In 3 Jittery Minutes

This looks really good, I have some thighs in freezer now I know what to do with them. The quinoa and arugula sound like good combo love the peppery kick to arugula

Jittery Cook's avatarjittery cook

Are you caught up with Oscar Buzz? I don’t care much who wins what this year; there are so many worthy, talented contenders. I just enjoy the hoopla.

Maybe you, too, want to have a quiet night at home, with no distractions, to enjoy the show? Maybe you, too, want to spend as little time as possible fussing over dinner? In three Jittery minutes you can prepare this main course, Maple Dijon Chicken, leaving you oodles of time for stargazing.

Kudos to Miriam – The Overtime Cook, who sparked my interest in Maple Dijon Chicken. The Jittery version takes less work, less fat and less salt.

Maple Dijon Roasted Chicken

Maple Dijon Chicken 

  • 1 whole chicken, cut into 8
  • 2 onions, halved, then sliced

Maple Dijon Sauce

  • 1/2 c Dijon mustard
  • 1/4 c maple syrup
  • 2 T unseasoned rice vinegar
  • 1/2 t kosher salt
  • 1/4 t freshly ground black pepper

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Fennel + Thyme Crusted Cod with Meyer Lemon, Oil-Cured Olives & Black Forbidden Rice
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Fennel + Thyme Crusted Cod with Meyer Lemon, Oil-Cured Olives & Black Forbidden Rice

Wholefoods had cod on sale so Lyn grabbed a nice piece and a searching we did go. Search for a nice recipe and we found one on gogee.com  We did not have all the ingredients so we substitutes as needed I kept their recipe as is because this is definitely one we plan to revisit.  I give the credit of this meal to Lyn she made the whole thing I was the helper.

see below

Ingredients

  • 1 pound wild true cod, bones removed and sliced into equal portion size
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dried fennel seed, roughly crushed
  • 1/2 tablespoon fresh thyme leaves, plus extra for garnish
  • 1 meyer lemon (organic lemon or orange may be used, if not available) – Steve: had only fresh squeeze citrus juice no lemon or oranges around. I know Lyn without Meyer lemons hard to believe right?
  • 1 teaspoon honey
  • 6-8 black oil-cured olives, pits removed + roughly chopped – Steve: We had only sliced olives
  • 1 cup cooked black rice – Steve: did not have used wild rice instead
  • 1 cup cooked barley
  • 1/2 cup baby spinach
  • sea salt and freshly cracked black pepper, to taste

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How

Drizzle 1/2 tablespoon olive oil over cod.  Sprinkle crushed fennel, thyme, sea salt and pepper over each.  Rub to coat evenly and set aside.

In a small ramekin, combine the juice of the meyer lemon, 1/2 tablespoon olive oil, honey, salt and pepper, to taste.  Set aside.

Heat a large skillet over medium-high heat.  Once hot, add remaining 1 tablespoon olive oil.  When the oil is shimmering, place cod in the skillet.  Cook on each side for about 2-3 minutes, depending upon size, until slightly firm to the touch.  Remove from heat and tent with foil.

To plate, combine the warm barley,  black rice and spinach and season with salt and pepper.  Toss to combine and allow the spinach to lightly wilt.

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Place a couple spoonfuls on each plate and top with a piece of fish. – Steve: I sprayed a 1 cup measuring cup for me and a ramekin with a little oil and fill with rice mixture it formed a nice mound on plate.

Drizzle a spoonful or two of the meyer lemon mixture over top and garnish with black olives and thyme leaves, if desired.

gogee picture

Gogee Version – you can see why we choose this receipe

our version 2

Our Version

our version

our version

Serve immediately + enjoy!

Tuna Fish made with Hummus Poppers
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Tuna Fish made with Hummus Poppers

Its funny how over the years food shopping have turned us in a Pavlov dog experiment. It does not matter what time we go shopping when we come back, after the groceries are put away we as starving.  Must Eat!!

Yesterday I did my typical roaming from the pantry to the frig looking for inspiration. Lyn said why don’t you make some of Mikie’s (our son) hummus tuna fish.  He turned us onto replacing mayo with hummus. Anway…..

This is what I came up with

Make or buy your hummas how you like it. Lyn had made some the day before.

Cut the top off a mini pita round an set aside. Lyn also had picked some of those whole wheat mini pita rounds, although today we both admitted that the plain are better wheat seemd too dry – healthier but dry.

1 can of tuna – make how you normally like it except use hummus instead of mayo

Stuff the pita with the tuna and plate and start popping

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After the first one I decide that a sprinkle of paprika would be a good touch- I was right

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A Sweet And Tangy Kale Slaw From The Famed Moosewood Restaurant

Thanks Nicole!!

January-2014-eNews-Confetti-Kale-from-Moosewood-269-2-862x1024The famed Moosewood Restaurant in Ithaca, N.Y., celebrated its 40th anniversary last year. The natural foods eatery has generated a dozen cookbooks. Dishes like the colorful kale slaw featured here have kept Moosewood going through the decades. (Click here to see the recipe.)

This fresh vegetarian dish – which can be pulled together in about 30 minutes – is both sweet and tangy. It combines several foods that are good for you:  kale, apples, greens, carrots, and celery.

Our fruity Arbequina would be perfect for preparing the fresh orange and lemon juice dressing, which also features apple cider vinegar.

The recipe appears in Moosewood’s latest cookbook, Moosewood Restaurant Favorites (St. Martin’s Griffin, 2013). The book walks you through the steps for prepping the slaw.

“Several of the vegetables are described as shredded, by the that sometimes we mean shredded with a hand grater and sometimes shredded with a sharp knife,” the book notes. “It could get confusing, so we give you specific instructions for prepping the vegetables.” (Click here to see the recipe.)

The slaw can be served immediately. Letting it sit “intensifies” the sweetness. The dish will keep in the fridge two or three days.

Bon appétit,    California Olive Ranch Master Miller Bob Singletary

Salads and Dressings

Confetti Kale Slaw

Recipe courtesy of Moosewood Restaurant Favorites (St. Martin’s Griffin, 2013), by the Moosewood Collective

Ingredients
  • ½ cup orange juice
  • ¼ cup fresh lemon juice
  • 1 Tbs. apple cider vinegar
  • ¼ cup extra virgin olive oil
  • ¼  tsp. salt
  • ¼ tsp. ground black pepper
  • 1 large firm apple, shredded (1-2 cups)
  • 1 cup shredded green or red cabbage
  • 1 cup shredded carrots
  • 1 cup minced celery
  • ¼ cup minced scallions
  • 3 cups shredded kale, packed

Directions

  1. To make dressing: Whisk together orange juice, lemon juice, vinegar, olive oil, salt, and black pepper in a large bowl.
  2. Prepare apple and vegetables and place them in the bowl as you go: Peel the apple or don’t, and shred it on large-holed side of a hand grater. To prevent apples from discoloring, toss well with dressing.
  3. Thinly slice cabbage and cut across the slices about every inch. Peel carrots and shred on large-holed side of a hand grater. Mince celery. Mince scallions.
  4. To shred kale: Rinse kale leaves and shake off excess water. Strip leaves from large stems and pile on a chopping board. Gather kale into a compact mass and thinly slice it. Then cut down across slices, chopping kale into 1- to 2- inch pieces. Go after larger pieces of kale that got away from you when you were slicing it.
  5. Add shredded kale to bowl and toss well. Delicious served right away, but the sweetness intensifies as it sits. This slaw will keep in the refrigerator two to three.

January-2014-eNews-Confetti-Kale-from-Moosewood-269-2-862x1024

Mut Jup Mun Gai Yik or Honey Soy Braised Chicken Wings
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Mut Jup Mun Gai Yik or Honey Soy Braised Chicken Wings

I forgot to add wine to picture

It’s Super Bowl Sunday and I already made the ribs I was going to make hot wings or maybe five spice wings but then I remembered something I have not made in about 13 years since Yale Drive – Mut Jup Mun Gai Yik or Honey Soy Braised Chicken wings. Hey it is Chinese New Year after all. I used to love cooking Asian and have this great book  The complete Asian Cookbook its pages well my favorites all stained with this or that sauce. All I can say is good choices……we could not wait even had some of the stuffed eggplant that Lyn made double mmmm.

Ingredient

  • About 2 lbs chicken wings
  • 2 tablespoon peanut oil (or cooking oil)
  • 1/3 cup  dark soy sauce
  • 2 tablespoon honey
  • 2 tablespoon Chinese wine or 2 tablespoon dry sherry
  • 1 garlic clove, crushed
  • 1/2 teaspoon finely grated fresh ginger
I forgot to add wine to picture

I forgot to add wine to picture

How

Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.

Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.

Add soy, honey, wine or sherry, garlic and ginger, stir well.

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Reduce heat to low, cover and simmer about 30 minutes or until tender.

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Stir frequently towards end of cooking and make sure the sweet does not burn.

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Serve warm or room temperature

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Mut Jup Mun Gai Yik or Honey Soy Braised Chicken Wings

Lyn’s stuffed eggplant – I will get the recipe out of her.

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Ratatouille Frittata
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Ratatouille Frittata

Frittatas – so much you can do with them and I like to cut up left overs into single servings so I can pop out of the Freezer and into the microwave for a quick meal.

You need a 10” oven proof nonstick skillet and a little time.

Ingredients

  • medium potato cute into ½ inch cubes
  • 6 large eggs
  • 5 Egg whites – I used packaged
  • 1 teaspoon dried tarragon
  • ¼ teaspoon black pepper
  • ½ teaspoon salt divided in two
  • 1 egg plant or 2 small Italian eggplants – cube in ½ inch pieces
  • 2 plum tomatoes cube in 1/2″ inch pieces
  • 1 medium zucchini cube in ½ inch pieces
  • 2-3 tablespoons slice black olives
  • 6 tablespoons grated parmesan cheese
  • Small handful of grated pizza cheese – or cheddar
  • About 1 tablespoon or less of olive oil

ingredients

 

How

Preheat oven to 350

In a steamer cook the potatoes about 5-7 minutes until fork tender

Meanwhile in blender combine eggs, tarragon, pepper, half the salt – Using the blender made a fluffier airier frittata.

In a large nonstick oven proof skillet heat oil over medium heat

Add zucchini cook about 2 minutes until it begins to soften

zucchini

Add eggplant and the remaining salt cook about 3 minutes

add eggplant

Add the tomatoes and olives stir to combine cover and cook about 3 minutes until the eggplant is mostly tender and the tomatoes have given some liquid.

 

Add potatoes and toss to combine

add tomatoes and olives

Add the egg mixture (I gave it a very short quick pulse to combine again) and cook about 2 minutes or until the edges start to set.

add egg mixture

sprinkle with cheeses

cook unitll sides start to fiem sprnkly with cheese

Bake for about 25-30 minutes or until the frittata is set, puffed and browned.

bake

Let set for 3-4 minutes before serving

serve

 

Slow Cooker Balsamic Pork Tenderloin Recipe
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Slow Cooker Balsamic Pork Tenderloin Recipe

I love the thought of crock pot cooking especially in the winter months. Walking into a house filled with the smells of whatever concoction you have simmering on the counter. I guess I still have to prefect a few things in my quest for lower fat content some of these dishes although tasty just seem a little to dry for me. I have read that it could be the crock pot just being to high even when on low or using a leaner cut of meat will tend to give these results whatever it is I will find out or just use my slow cooker for soups, stews and such. Perhaps this recipe using one tenderloin and a small but would yield a moister result. Anyway I love the Robyn cooks and will continue to taste her creations. This one simple and easy.

Ingredients

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  • 2-3 pound boneless pork tenderloin
  • 1 cup chicken or vegetable broth
  • ½ cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • cloves garlic, chopped

How

Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

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Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish.

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Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.

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Store remaining gravy in an airtight container in the refrigerator for another use.

July 12, 2013 By Adapinch

Robyn Stone http://addapinch.com/cooking/2013/07/12/balsamic-pork-tenderloin-recipe/#ixzz2qsB2NWKy

Lamb Köfte
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Lamb Köfte

Whole foods had ground lamb on sale last week so we bought 2 pounds and froze in 1 pound packages. Our original intent was to make Gyros or as Lyn calls it Lambie Pie  but then she saw this Gojee.com, so we cut this recipe in half and had a delightful meal. The original recipe is from Mehan’s Kitchen. We enjoyed this and I can’t wait to make again making a few adjustmetns to the spice amounts to our likings.

Yogurt tahini

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  • 1 cup yogurt (I used Greek)
  • 2 T tahini
  • 1 T fresh lemon juice
  • pinch of salt

Mix this all together and set aside to come to room temperature

Ingredients

Steve note to me remember I cut this recipe in half made 9 meatballs

Kofte

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  • 2 lbs ground lamb
  • 1 egg, beaten
  • 1/2 c fresh, chopped mint
  • 1/4 c coarsely grated onion (this was messy)
  • 6 garlic cloves, pressed (original recipe called for 4)
  • 3 T paprika
  • 1 T ground cumin
  • 1 1/2 t kosher salt
  • 1 t freshly ground pepper
  • 1/2 cayenne pepper
  • 1 chopped green chili (optional)

 Caramelized Onions

  • 1 1/2 – 2 large onions, cut in half and sliced

 Muhammara

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  • 1/2 c finely chopped, drained roasted red peppers from jar
  • 1/2 c water
  • 2 T pomegranate molasses
  • 1 T freshly chopped flat leaf parsley

 

How

In large pan (I used a cast iron skillet) heat up some olive oil and sautee onions on medium-low (salt, pepper) and allow to caramelize, this should take about 40 minutes.

While this is cooking down combine all ingredients for the kofte in a large stainless steel bowl and form meatballs (however large you want, I made 20).  Place formed meatballs on pan (line it with something disposable).

Remove onions from skillet, place in a small serving bowl and set aside, next to the tahini yogurt.

Heat up oil in the same skillet on medium and in two batches cook the meatballs, turning them over halfway through the cooking process (about 15 minutes total).  Steve Note I found on my second batch  that more turning came out with a more evenly browned/ cook meatball. Let meatballs rest on clean pan and cover with foil.  Steve note I might try flatten the meatballs slightly making cooking a little easier.

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In the same skillet (don’t worry about cleaning it) sautee the chopped red peppers on medium high for a few minutes.  Pour in water, and then molasses and allow to reduce for about 5 minutes or so (It will start to glisten and get thick).  Toss in parsley.

Spoon out mixture into a small bowl and place next to the onions and tahini.  Toast up some bread, throw on some meatballs, spoon over some tahini, onions and muhammara and enjoy.

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Mehan's Kitchen

Mehan’s Kitchen

Related

Pomegranate-Glazed Lamb with Carrots and Parsnips Stevesacooking.com

Paprika Roast leg of Lamb Stevesacooking.com

Acorn squash ground lamb and kale  Stevesacooking.com

Roast leg of lamb lemon garlic and rosemary Stevesacooking.com

More lamb reciepes from Stevesacooking

 

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Game Day Burrito Bowl

Game Day Burrito Bowl.

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Quick Chicken Thigh Dinner

I’ve had a hell of week at work it is the full moon syndrome as I call it. I do the IT at work supporting 3 branches 4 remote people and the travelers who are in Asia. Anyway I had planes for a couple of chicken thighs but was pretty burnt when I arrived home so I quickly pan seared skin side down for about 4 minutes and turned over and placed pan and all in a 350 degree oven for about 30 minutes. Lyn had made some couscous so that was my side.

Quick and easy and good. I love that crispy chicken skin, ya I know no veggies tonight.

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