Main Course
Pan seared chicken thighs on a bed of shredded asparagus. Cooking from the gut.
Love this have a glass every night, nice mellow wine and me.
Maple Dijon Chicken
I know I have been quiet recently I think it is the cold coupled with the snow it has been storm after storm and bitter cold it just slows one down. You just want to pull the blanket up to the chin and snuggle with your honey, although I snore so snuggling with me can be rough. Anyway I got a new hone and want to try out the camera compared to Lyn’s old 3 Megapixel hand held camera. She got that camera as a gift I think it was for her 10 year anniversary with Harvard Health this year was 15 and she chose binoculars bird watching will be fun this year if she shares. I hear the spring birds outside every morning it sounds nice even when you walk out there and your nostrils freeze shut. I throw them some seeds, don’t tell Lyn, and they are very appreciative. So let me know what you think of the pictures I hope to get better when I become more acquainted with my new Motto X. Funny up until a few years ago Mike used to come to me and ask how do you do this and that on a computer and now I feel like my parents asking him stuff all the time. At least it is a good excuse to hear his voice, I like that voice a lot.
Here is my quick version of the jittery cooks Maple Dijon Chicken I posted last week it was soooooo good. She says 3 minutes and it does take 3 minutes to prepare just a little longer to cook but worth it.
Maple Dijon Chicken
- 1 whole chicken, cut into 8 – I only had two thighs
- 2 onions, halved, then sliced – I only used only 1
Maple Dijon Sauce
I always make the about same amount of sauce even when I don’t have as much chicken
I also think the sauce would be great on salmon just thicken it up slight
- 1/2 c Dijon mustard – I had some deli mustard with horseradish
- 1/4 c maple syrup
- 2 T unseasoned rice vinegar
- 1/2 t kosher salt
- 1/4 t freshly ground black pepper
Preheat the oven to 350F.
Mix the sauce ingredients in a 9×13-inch baking dish, then coat the chicken and onions very thoroughly in the sauce. 
Cook covered for about 60 minutes, then baste and cook uncovered for another 30 or so, until the juices run clear.
I finished off with the broiler to crisp the skin some more.
Her recipe Serves 4-6. Freezes well.
Dark Chocolate Brownies
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
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 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
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
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.
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 Version – you can see why we choose this receipe
Our Version
our version
Serve immediately + enjoy!
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
After the first one I decide that a sprinkle of paprika would be a good touch- I was right
A Sweet And Tangy Kale Slaw From The Famed Moosewood Restaurant
Thanks Nicole!!
Posted on January 24, 2014 by consumers
The 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
- To make dressing: Whisk together orange juice, lemon juice, vinegar, olive oil, salt, and black pepper in a large bowl.
- 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.
- 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.
- 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.
- 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.
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
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.
Reduce heat to low, cover and simmer about 30 minutes or until tender.
Stir frequently towards end of cooking and make sure the sweet does not burn.
Serve warm or room temperature
Lyn’s stuffed eggplant – I will get the recipe out of her.
Gourmet Dad, Don’t Let The Title Fool You 