Chicken Sourdough Casserole

INGREDIENTS
2     pounds chicken, thighs and/or breasts, skinless, boneless
2     tablespoons olive oil
½    tablespoon ground dried rosemary
½    tablespoon garlic powder
2     tablespoons butter
1     small white onion, chopped (about ½ cup)
2     cloves garlic, minced
4     cups sourdough baguette, cut into 1 inch pieces (See NOTE)
2     cups mushrooms, crimini or white, sliced
½    cup chicken broth
¼    cup pine nuts
¼    cup chopped flat leaf parsley
½    teaspoon ground dried sage

METHOD

Cut the chicken into 2 inch pieces and place into a large bowl. Combine the olive oil, rosemary and garlic powder and pour over the chicken. Turn and stir to cover all the chicken, cover with plastic wrap and refrigerate for at least 2 hours to marinate.

Preheat the oven to 325 F degrees. Grease the sides and bottom of a 3 quart baking dish. In a large skillet, melt the butter over medium heat and add the onion. Simmer for 4 to 5 minutes until the onion becomes translucent and add the garlic. Cook for 1 minute, remove from the heat, and place into a large mixing bowl, reserving the skillet.

Put the skillet back on the heat and add the mushrooms. Cook the mushroom until they soften, about 3 to 4 minutes, and add to the bowl. Add the bread cubes, broth,  pine nuts, parsley and sage to the bowl and mix well. Put the dressing mixture into the prepared baking dish, pressing down to compact.

Remove the chicken from the refrigerator into the reserved skillet. Over medium-high heat, brown the chicken pieces in the marinade, turning often. When browned, remove from the skillet to the baking dish, spaced evenly on top of the dressing. Drizzle the skillet juices over the chicken and dressing. Place into the center of the oven and bake for 35 to 40 minutes until the top of the dressing seems crisp and the chicken is completely cooked. Remove and serve.

NOTE: If the bread you are using is very soft you may want to toast it in the oven for 5 to 6 minutes before preparing the dressing. Otherwise, the dressing will be rather mushy.

Based on a recipe from Better Homes and Gardens Magazine

Celery Almond Salad

INGREDIENTS
1 ½   cups thinly sliced celery, about 4 -5 stalks
½      cup roughly chopped celery leaves
½      cup green onions, sliced diagonally
¼      cup sliced almonds
½      cup sour cream
1       teaspoon Sriracha Hot Chili Sauce
2       teaspoons aged Balsamic vinegar
1       tablespoon low fat (2%) milk

METHOD

In a large salad bowl, combine the celery, celery leaves, onions and almonds. In a small bowl, add the sour cream and whisk in the chili sauce, vinegar and milk. Pour the dressing over the salad, mix well and serve

Fruited Chicken

INGREDIENTS

2    tablespoons olive oil
6    chicken thighs, boneless, skinless, cut in half or
3    chicken breasts, boneless, skinless, cut in quarters
1    small white onion, chopped (1 cup)
4    cloves garlic, minced
½   cup sour cream
½   cup low fat yogurt
2    tablespoons fruit preservers (apricot, peach, cherry, plum, etc.)
1    cup shredded Monterrey jack cheese
1    tablespoon dried thyme

METHOD

Preheat the oven to 350 F. In a medium skillet, add the olive oil over medium heat and brown the chicken portions on both sides, turning several times, about 6 to 8 minutes. Remove the chicken to an 8 inch square glass or ceramic baking dish, reserving the skillet.

Return the skillet to the heat and add the onion. Cook the onion for about 5 to 6 minutes and add the garlic. Cook for 1 minute and add the sour cream and yogurt, stirring to combine. Add the preserves to the skillet and combine. Remove the skillet from the heat and add the cheese and thyme, stirring. When combines, pour over the chicken in the baking dish and bake for 20 minutes. Remove from the oven and serve over your favorite pasta

Steak and Mushroom Stew

INGREDIENTS
8    ounces sirloin steak cut to ½ inch cubes
3    tablespoons olive oil, divided
1    medium white onion, chopped (about 1 cup)
4    cloves garlic, minced
1    cup low sodium beef broth
¾   cup dry red table wine
2    bay leaves
1    teaspoon dried thyme
1    teaspoon ground dried rosemary
1    cup red potatoes, cubed to ½ inch
10   small Crimini mushrooms, quartered
1    cup frozen pearl onions, thawed
2    tablespoons all-purpose flour

METHOD

In a large sauce pan, warm 2 tablespoons of the olive oil and over medium heat. Add the steak and brown on all sides, stirring often. Remove and reserve. Add the remaining tablespoon of olive oil and the onion and simmer for 4 to 5 minutes until it turns translucent. Add the garlic and simmer for 1 minute.

Add the broth, wine, bay leaves and spices, scraping up any brown bits from the bottom of the sauce pan. Add the beef cubes plus any accumulated juices and simmer, covered, for 6 minutes. Mix in the potato cubes and continue to cook for 4 minutes.

Next, add the pearl onions and mushrooms, stirring them into the stew, and cook for 5 minutes. Using a slotted spoon or strainer on a handle, remove all the solids from the stew and place into a bowl. While whisking the gravy, sprinkle in the two tablespoons of flour, mixing well, and simmer for 5 to 6 minutes until the sauce thickens. Remove the bay leaves and return the solids to the gravy, stirring and simmering for just a few minutes to warm it and combine the solids with the gravy. Remove to a serving bowl or individual bowls and serve.

Leeks with Vinaigrette

INGREDIENTS
2    medium to large leeks, washed and cut into 1 inch slices
1    small shallot, minced
1    tablespoon Dijon style mustard
4    tablespoons white wine vinegar
1    teaspoon aged balsamic vinegar
¼   cup olive oil
1    tablespoon flat-leaf parsley, chopped.

METHOD

In a medium sauce pan with a steamer insert, add water and steam the leeks, covered, for about 5 to 7 minutes until they are just tender. Drain and refrigerate until cool, about 10 minutes

In a small bowl, combine the shallots, mustard, both vinegars and the olive oil. Whisk until well combined.

Mound the steamed leeks on a serving plate and drizzle on the vinaigrette. Sprinkle on a little parsley and serve.

Chicken in Pastry

INGREDIENTS
2    tablespoons olive oil
4    pieces of skinless, boneless chicken, 4 ounces each
1    recipe pie pastry or
1    sheet 11 by 17 puff pastry
½   cup fruit preserves (fig, plum, apricot, peach, etc.)
4    slices mozzarella cheese, 3 inch rounds, or equivalent
1    tablespoon dried rosemary or tarragon

METHOD

Line a baking sheet with parchment paper and preheat the oven to 350 F

In a medium skillet, heat the olive oil over medium-high heat and brown the chicken pieces on all sides, turning often, about 6 to 7 minutes. Set aside. If using pastry, cut into four portions and use one at a time, leaving the rest in the refrigerator. Roll out on a floured board into an 8 inch circle. If using the puff pastry, cut it into 4 equal portions.

In the middle of the pastry, place 1 tablespoon of the preserves and cover with the mozzarella slice. Place one of the chicken pieces on top of the cheese. Dust with the rosemary or tarragon and fold up the corners/sides of the pastry and seal them tightly over the chicken. Place each tuck-side down on the prepared baking sheet. Rub the tops with a little olive oil and bake for about 12 to 15 minutes until they turn a golden brown. Remove from the oven, place onto serving dishes and serve.

Mustard Aioli Baked Potatoes

INGREDIENTS
½    cup low fat yogurt
½    cup sour cream
3     cloves garlic, minced very fine
1     tablespoon Dijon style mustard
1     tablespoon whole grain mustard
2     pounds Yukon Gold potatoes, peeled, cut to 1 inch dice
1     tablespoon dried tarragon

METHOD

In a medium bowl, whip together the yogurt, sour cream, garlic and both mustards. Place the aioli into the refrigerator for at least 30 minutes before using.

Peel and dice the potatoes and place into a saucepan of boiling water. Cook for about 10 minutes until they are tender. Drain and allow them to cool until the aioli is ready.

Oil the bottom of a sided baking sheet and preheat the oven to 350 F. Put the potatoes into a large mixing bowl and pour in the aioli. Stir and turn to thoroughly coat all the potato pieces. Place them on to the baking sheet making sure they do not touch each other and bake in the oven for 6 to 8 minutes, until they are golden brown. Remove from the oven and serve.

Based upon ideas from Epicurious.com

Cauliflower and Potato Curry

INGREDIENTS
1    medium head cauliflower
2    tablespoons plus olive oil, divided
1    medium Yukon Gold potato, diced ¾ inch (1 cup +)
1    medium white onion, chopped fine (1 cup)
4    cloves garlic, minced
¼   cup dry white table wine
2    teaspoons ginger powder (1 optional)
2    teaspoons ground coriander
2    teaspoons ground cumin
2    tablespoons dried cilantro
2    teaspoons garam masala (optional)
1    pinch red pepper flakes (optional or to taste)
¼   cup sour cream or low fat yogurt

METHOD

Remove enough flowerets off the cauliflower to make 2 cups of bite-sized pieces and cut the large ones to bite-sized. Reserve the remainder for other dishes. Place the flowerets into a large bowl and drizzle with olive oil, turning to coat all of the pieces. Arrange them on a lipped baking sheet and broil in the oven until they just begin to brown. Remove from the oven and set aside.

In a medium sauce pan, boil the potatoes until they are just tender. Drain and set aside. In a large sauce pan, add 2 tablespoons of olive oil and the onion over medium heat. Cook the onions, stirring, until they are translucent, about 5 to 6 minutes. Add the garlic and cook 1 minute. Add the white wine and stir in all the spices. Cook this mixture for 2 to 3 minutes and add the sour cream, mixing it in to form a thick paste.

Cook the paste for 2 minutes and add in all the cauliflower and potatoes. Stir the mixture to thoroughly coat all the vegetables and cook for 2 to 3 minutes, stirring, to heat them. Remove from the heat and serve. This recipe will serve 4 people.

Baked Artichoke Hearts

INGREDIENTS         
2    jars (6 ounce) marinated artichoke hearts
1    tablespoon olive oil
1    cup chopped white onion
2    cloves garlic, minced
1    cup diced tomatoes with juice
1    can (2 ounce) anchovy filets
½   teaspoon dried basil
½   cup bread crumbs
¼   cup freshly grated Parmesan cheese

METHOD

Preheat the oven to 350 F. Place the artichoke hearts in a single layer in an oven proof baking dish.

In a medium skillet, heat the olive oil over medium heat. Add the onion and cook for 4 to 5 minutes until the onions are translucent. Add the garlic and cook for 30 seconds. Add the tomatoes, anchovies and basil and cook, stirring, until the anchovies are completely dissolved into the tomato juice, about 5 to 6 minutes.

Pour this mixture over the artichoke hearts, making sure all the artichokes are covered. Sprinkle on the bread crumbs and cheese and bake for about 20 minutes until the bread crumbs are golden brown. Remove from the oven and allow the dish to cool somewhat before serving.

This dish can also be prepared in individual-sized baking dishes. Put 3 to 4 artichoke hearts into each dish and cover as for the large baking dish, Place them onto a sided, flat baking sheet when in the oven.

Carrot Puree

I remember a small French restaurant in the SF Marina that used to serve carrot puree as a side dish. It was one of the best parts of every meal I had there – but they are gone now, so I had to find out how to make it myself.

 
INGREDIENTS
4    medium carrots, halved lengthwise and cut to ½ inch
3    cloves garlic, roughly sliced
1    pinch salt
1    cup white table wine
¼   cup low sodium chicken broth for blending

METHOD

In a medium sauce pan over medium heat, add the carrots, garlic, salt and wine and simmer for 12 to 15 minutes until the carrots are soft. Remove to a blender and process by pulsing the blender to a puree, using small amounts of the chicken broth to aid the process as necessary.

Serve warm as a side dish for 2 to 3 people.

MOROCCAN CARROT PUREE

INGREDIENTS

½    teaspoon Sriracha Hot Chili Sauce
½    teaspoon ground cumin
½    teaspoon dried coriander powder
½    teaspoon ground cardamom
2     teaspoons lemon juice

METHOD

Add these ingredients, except the lemon juice, to the Carrot Puree recipe above while cooking the carrots and blend them with the carrots. Add the lemon juice to the blender before blending

Melon Risotto

I know – why would anyone make a rice dish with melon. Try this and you will understand.

INGREDIENTS
1    cup low sodium chicken broth
1    cup water
1 ¼    cup dry white table wine, divided
2    tablespoons butter
1    medium white onion, chopped fine
1    cup Arborio or Carnaroli rice
2    cups roughly chopped melon (SEE NOTE)
1    tablespoon dry parsley flakes

METHOD

Combine the chicken broth, water and 1 cup of wine in a small sauce pan and warm on the stove. In a large skillet, melt the butter and add the onion. Cook for 6 to 7 minutes on medium-low heat until the onions are translucent. Add the rice and mix well. Continue cooking for 4 to 5 minutes until the rice starts to sizzle. Add ¼ cup of white wine.

Increase the heat to medium and stir until the wine is absorbed and add ½ cup of the warn broth/wine mix to the skillet. Continue stirring as it begins to absorb and then add the chopped melon. Continue stirring as the rice absorbs liquid and continue adding broth/wine in small amounts until the rice has cooked to a state of al dente, about 18 to 20 minutes.

You may not need all of the 3 cups of liquid, but if you run out before the rice is cooked, just add warm water in small amounts.  Add the parsley flakes, stir them in, and remove the risotto from the heat. Set it aside for about 5 minutes before serving. This recipe provides 4 to 6 servings as a side dish.

Sweet Potatoes and Chickpeas

A great combination of vegetables and fruit with a sweet Moroccan flavor

INGREDIENTS

1    small onion, chopped
2    cloves garlic, mince
2    tablespoons red table wine
½   teaspoon ground cumin
½   teaspoon ground coriander
½   teaspoon paprika
      red pepper flakes to taste
½   cup water
1    medium sweet potato, peeled, cut to ¾ inch dice
2    tablespoons diced dried apricots
8    ounces (1 cup) garbanzo beans (chickpeas), rinsed and drained
2    tablespoons raisins
2    tablespoons lemon juice

METHOD

In a medium sauce pan, add the onion, garlic and red wine. Cover the pan and slowly cook over low heat for 5 minutes. Add the cumin, coriander, paprika and red pepper flakes and cook for 1 minute.

Add the water, sweet potato and apricots. Bring to a boil, cover, lower the heat to a simmer and cook for about 10 minutes until the potatoes are just tender. Add the beans, raisins and lemon juice and cook for another 5 minutes, stirring occasionally, until the chickpeas are well heated.

Spinach and Chicken Salad

INGREDIENTS
½   cup walnuts, chopped
2    tablespoons olive oil
2    shallots, sliced lengthwise
1    boneless, skinless chicken breast or 2 thighs
¼   cup Emile's port
1    tablespoon aged balsamic vinegar
1    pound baby spinach
1    can (15 ounce) garbanzo beans, rinsed and drained
½   cup feta cheese (2 ounces)

METHOD

In a medium skillet over medium heat, toast the walnuts, stirring often, for 3 to 4 minutes. Remove and set aside. Add the olive oil and shallots. Simmer for 4 to 5 minutes until they become soft and tender. Remove and set aside.

Cut the chicken into strips, about 1 ½ inch by ½ inch. Add the chicken strips to the skillet and simmer, turning often, until well browned and cooked through. Add the port and balsamic vinegar. Stir well to coat the chicken and cook for 2 more minutes. Remove the chicken and any sauce to a bowl and bring to room temperature (can be placed in the refrigerator if desired.).

In a large salad bowl, combine and stir the spinach, shallots, garbanzo beans and feta cheese. When the chicken has cooled, add it to the salad bowl along with any remaining port and balsamic sauce. Sprinkle the toasted walnuts on top and serve.