Wednesday, April 06, 2005

Chicken and Yellow Rice

I love this recipe. All the amounts are approximate except the proportion of rice to liquid. Adjust this to your tastes and pantry.

Serves 6

1-2 Tbl olive oil
1-2 Spanish chorizo, diced
1/4 lb smoked ham, diced
1 onion, chopped
2 big cloves garlic, chopped
1/2 bell pepper, chopped (optional)
handful of fresh cilantro stems, chopped
1/2 tbl smoked paprika
1/2 tsp cumin
salt & pepper to taste
1 tomato, chopped or 1/4 can diced tomatoes or Rotel
4 chicken breast, in large chunks,
1 1/2 cups brown rice (Use white rice if you want this ready faster)
3 1/4 Cups chicken stock
1 tsp saffron

Cook stock and saffron until boiling. Turn off and let stand.

Saute chorizo & ham in olive oil. Add chopped vegetables and paprika, cumin, salt & pepper.
Saute until soft. Add tomato, saute til most of the liquid is gone. Salt & pepper chicken and saute til no longer pink on the outside. Add rice and saute. Add hot stock. Bring to a boil, reduce heat, cover and cook 40 minutes for brown rice or 20 minutes for white rice.

Sunday, April 03, 2005

Tomato Spinach Soup

Quick and easy, this is good for lunch or as a first course. If you want to make this into a meal add the ingredients in parentheses.

1-2 tbl olive oil
1/2 onion,chopped
2-3 garlic cloves, chopped
(1 stalk celery, chopped)
(2 carrots, chopped)
1-2 tsp basil
1 - 1 1/2 tsp oregano
salt and pepper
(1 lb hot or mild Italian sausage, in chunks)
1 can chopped tomatoes
(1 can red beans)
2-3 cans chicken stock
1/2 lb small pasta
water
1/2 package frozen, chopped spinach

Saute vegetables w/ seasonings til soft. If using sausage, add and saute til no longer pink. Pour off excess fat. Add tomatoes, (beans), and stock. Taste & correct seasonings. Bring to a boil, reduce heat and simmer 15 minutes. Add 1 cup of water, bring up to boil, and add pasta. Cook 5 minutes. Add frozen spinach and simmer another 5 minutes. Taste & correct seasonings.

Saturday, April 02, 2005

Pot Roasted Chicken

1 whole chicken
1-2 Tbl olive oil or butter
fresh or dried herbs
1/2 onion
2 garlic cloves peeled & smash
1/2 stalk of celery
salt & pepper
1/4 C white wine, chicken stock, or water

Preheat oven to 350.
For the herbs I like either 1. Tarragon, 2. rosemary & garlic, 3. thyme & sage, or 4. basil & oregano.
Rub chicken with some oil, herbs, salt & pepper. Stuff the cavity with the onion, celery, & garlic.
Brown the chicken on all sides in a heavy, oven-proof pan, about 5 minutes per side. Put chicken breast side up. Add the liquid. Put on the lid and roast at 350 for about 1 hour,depending on how large your chicken is. If you have a small fryer 40-45 minutes; a big 3 lb chicken might take 1 1/2 hours.

Friday, April 01, 2005

Mexican Vegetable Soup

2-4 raw chicken breasts or left over chicken, diced
2-3 tbl olive oil
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1-2 zucchini, diced
handful of chopped cilantro stems
1 can Rotel
1 can red beans (optional)
3-4 cans chicken stock
1 cup frozen corn
1/2 package frozen spinach (you can substitute fresh kale or cabbage if you have it)
1 tsp cumin
1/2 tsp dried coriander
1/2 tsp oregano
salt and pepper to taste

Saute onion, celery, carrots, and cilantro with seasonings in olive oil. If using raw chicken, season with salt, pepper and cumin, and saute with vegetables. Add zucchini and saute. Add rotel, stock, and left over chicken and beans. Bring to a boil, reduce heat and simmer 15 minutes. Add corn and spinach. Taste and correct seasonings. Simmer 10 minutes more.

Serve with chopped, fresh cilantro. You can also garnish with tortilla chips if you'd like.

Black beans and rice

You can play with this recipe and adjust it to your personal taste. For 4-6 servings

3 cans black beans (I like Progreso brand)
2-3 tbl olive oil
1/2 can Rotel
1/2 onion, chopped
1/2 red pepper, chopped
2-3 cloves garlic, chopped
handful of chopped cilantro stems (optional)
chopped ham, as much as you'd like, but at least 1/4 cup
cubed pork, (optional)
1 bay leaf
1/2 tsp oregano
1/2 tsp cumin
1/4 tsp dried coriander (optional)
salt and pepper to taste

Saute the onion, pepper, garlic, and cilantro stems in olive oil until softened. Add ham, pork, and seasonings and saute 5 more minutes. Add rotel and beans. Bring to a boil, reduce heat and simmer 20-30 minutes. (Depending on how long you simmer you may need to add some additional water or chicken stock.) Adjust seasonings and simmer 5 more minutes. Serve with rice and marinated onions.

Marinated onions

1/2 cup vinegar, I like red wine vinegar
1/2 tsp oregano
1 red or vidalia onion, sliced

Heat vinegar and oregano. Add sliced onion and let stand.