Tuesday, November 29, 2011
Friday, November 25, 2011
Sliced Rutabaga with Butter and Pepper
Every time I'd go to the grocery I'd see those big, brown, waxy things and think WHAT IS THAT? It's not like I grew up with an adventurous cook, my mother was basically a broiler, mostly an over-cooker or else we ordered in. So a giant brown waxy thing was never at our house. Frozen spinach was. Canned string beans, too. The brown thing? Never.
A few years back I took a cooking class with a group of friends, and we got to prepare one of those big, brown, waxy things! A RUTABAGA! Turns out, they're really good. Not so easy to find around when you are looking for one, but they seem to be everywhere when you aren't! But finally found one when I wasn't looking and figured I'd buy it anyway. A google search brought me to what looked like a great recipe for rutabagas. It was. It was delicious. Simple, quick and so good. Now I need to find another rutabaga and make it again!
Sliced Rutabagas with Browned Butter and Pepper
Source: Food and Wine - April 2010, recipe by Jimmy Bradley
adapted by There's Always Thyme to Cook
Printable Recipe
3 tablespoons unsalted butter
1 large rutabaga (the big dark brown vegetable, covered with wax)—quartered, peeled and sliced very thin on a mandoline, or with a vegetable peeler
salt and freshly ground pepper, to taste
In a large skillet, melt the butter until just starting to brown. Add the sliced rutabaga, sprinkle on the salt and pepper and cook over moderately high heat. Toss frequently, until tender and browned in spots, about 12-15 minutes. Season with more pepper, if desired. Serve.
A few years back I took a cooking class with a group of friends, and we got to prepare one of those big, brown, waxy things! A RUTABAGA! Turns out, they're really good. Not so easy to find around when you are looking for one, but they seem to be everywhere when you aren't! But finally found one when I wasn't looking and figured I'd buy it anyway. A google search brought me to what looked like a great recipe for rutabagas. It was. It was delicious. Simple, quick and so good. Now I need to find another rutabaga and make it again!
Sliced Rutabagas with Browned Butter and Pepper
Source: Food and Wine - April 2010, recipe by Jimmy Bradley
adapted by There's Always Thyme to Cook
Printable Recipe
3 tablespoons unsalted butter
1 large rutabaga (the big dark brown vegetable, covered with wax)—quartered, peeled and sliced very thin on a mandoline, or with a vegetable peeler
salt and freshly ground pepper, to taste
In a large skillet, melt the butter until just starting to brown. Add the sliced rutabaga, sprinkle on the salt and pepper and cook over moderately high heat. Toss frequently, until tender and browned in spots, about 12-15 minutes. Season with more pepper, if desired. Serve.
Joining
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
AND
Mosaic Monday
at the Little Red House.
Sunday, November 20, 2011
Pumpkin-Maple Cream of Wheat. No lumps.
My husband doesn't go for hot cereal unless it's oatmeal. Loves it. Cream of Wheat is definitely not on his list. Hates lumps. And with my skills, the Cream of Wheat does tend to get lumpy sometimes. Not this time, I was careful! Besides, I like the lumps. I like Cream of Wheat and I like pumpkin. So when I saw the recipe for Pumpkin-Maple Breakfast Pudding at Faith's blog, An Edible Mosaic, I had to try it. Made me think of a sort of pumpkin pie in a bowl for breakfast. I even had the maple sugar on hand. One of those purchases I had no clue what to do with it, had to have it, and it came in really handy!
You can find the recipe for Pumpkin-Maple Pudding at An Edible Mosaic.
I used the Cream of Wheat instead of semolina and I garnished with granola and walnuts for added flavor and texture.
Joining
Mosaic Monday
at the Little Red House.
Friday, November 18, 2011
Shaved Zucchini and Fennel Salad
This one is pretty close to the Shaved Fennel and Mushroom Salad I've made in the past. The zucchini and red onion make a really nice addition in this salad from EatingWell magazine. I added the mushrooms to it. Nice, fresh and easy for a quick lunch. Or with dinner.
Shaved Zucchini, Fennel and Mushroom Salad
Source: EatingWell - July/August 2011
adapted by There's Always Thyme to Cook
Printable Recipe
2-3 zucchini
1 bulb fennel, quartered and cored, fronds reserved
4-5 white button or cremini mushrooms
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
a little bit of fresh lemon zest
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup slivered red onion
6 tablespoons shredded Manchego, Asiago or Parmesan cheese
Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or a knife. Place the strips in between two layers of paper towel and let stand while you prepare the rest of the salad.
Very thinly slice fennel bulb and the mushrooms with a knife or mandoline. Chop enough fronds to equal about 1/8 cup. Whisk oil, lemon juice, lemon zest, salt and pepper in a large bowl. Add the zucchini, fennel, fronds, mushrooms and onion; gently stir to coat well. Serve sprinkled with cheese and freshly ground pepper.
Shaved Zucchini, Fennel and Mushroom Salad
Source: EatingWell - July/August 2011
adapted by There's Always Thyme to Cook
Printable Recipe
2-3 zucchini
1 bulb fennel, quartered and cored, fronds reserved
4-5 white button or cremini mushrooms
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
a little bit of fresh lemon zest
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup slivered red onion
6 tablespoons shredded Manchego, Asiago or Parmesan cheese
Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or a knife. Place the strips in between two layers of paper towel and let stand while you prepare the rest of the salad.
Very thinly slice fennel bulb and the mushrooms with a knife or mandoline. Chop enough fronds to equal about 1/8 cup. Whisk oil, lemon juice, lemon zest, salt and pepper in a large bowl. Add the zucchini, fennel, fronds, mushrooms and onion; gently stir to coat well. Serve sprinkled with cheese and freshly ground pepper.
Joining
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
and
Monday, November 14, 2011
Saturday, November 12, 2011
Spatchcock Chicken
Spatchcock a chicken. Now that's a technique I never thought I'd do. I giggled just saying it. Yeah so much for maturity. QUIET, ANONYMOUS BARB :)
When you spatchcock a chicken you remove the backbone and flatten it. It cooks quicker, more evenly, and it's easier to carve. Like baking bread with yeast, to me butterflying a chicken sounds like a major challenge. So I've been wrong. This was easy enough. Makes me think I may get out the yeast and the lukewarm water and bake a bread. Well maybe not. But this was easy. Really easy. And good. really good.
I found the recipe for Devil's Chicken in a very nice cookbook, A Bird in the Oven by Mindy Fox. It also describes how to butterfly the chicken. It's actually a pretty simple technique. Or ask the butcher to do it for you. You can say "butterfly my chicken" and get the same results as spatchcock. The book has a lot of ideas for chicken and also some very nice sides to go along with the roasted bird. Love this book, I have about 12 post-its in there already. The Devil's Chicken, it's a definite keeper.
Roast Chicken Diavolo with Peppers, Onions and Potatoes
Original recipe from A Bird in the Oven by Mindy Fox
adapted by There's Always Thyme to Cook
Printable Recipe
1 (4-pound) whole chicken, butterflied
1 tablespoon juice from 1 lemon plus zest
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 tablespoon freshly ground black pepper
3/4 teaspoon red pepper flakes (more or less to taste)
coarse sea salt
olive oil (about 3-4 tablespoons)
1 red bell pepper, cut into 1/2-inch strips
1 yellow bell pepper, cut into 1/2-inch strips
1 large onion, peeled, cut lengthwise into 1/2-inch wedges
1/2 cup dry white wine
baby Yukon gold potatoes, or any potato you like, bigger potatoes cut in small pieces
Preheat the oven to 425° F with the racks positioned in the middle and upper third of the oven. Line a baking sheet with parchment paper. Pull off excess fat around the cavities of the chicken and discard. Rinse the chicken and pat dry all over very well. Lightly grease a large baking dish with oil. Place the chicken, skin-side up, into the pan.
In a small bowl, stir together the lemon zest and juice, chopped herbs, black pepper, and hot pepper. Spread the mixture over the chicken, and under the skin of the breasts. Season with salt and drizzle with a bit of olive oil.
Place the potatoes, peppers and onion onto the prepared baking sheet and drizzle with a little bit olive oil. Gently toss the vegetables to coat with oil, then arrange in a single layer. Season with salt and pepper.
Put the chicken on the upper rack and the vegetables on the middle rack and roast for about 20 minutes. Add the wine to the pan with the chicken and continue roasting for 10 minutes more. Remove both pans from the oven and transfer the peppers and onions to the pan with the chicken. Return the chicken and vegetables to the oven and continue roasting until the skin is golden and the chicken is cooked through, about 25 minutes more, and the juices run clear.
Remove from the oven and let rest about 10 minutes or more, then transfer the chicken to a cutting board to carve. Serve with the potatoes, peppers and onions. Spoon the juices over the top.
When you spatchcock a chicken you remove the backbone and flatten it. It cooks quicker, more evenly, and it's easier to carve. Like baking bread with yeast, to me butterflying a chicken sounds like a major challenge. So I've been wrong. This was easy enough. Makes me think I may get out the yeast and the lukewarm water and bake a bread. Well maybe not. But this was easy. Really easy. And good. really good.
I found the recipe for Devil's Chicken in a very nice cookbook, A Bird in the Oven by Mindy Fox. It also describes how to butterfly the chicken. It's actually a pretty simple technique. Or ask the butcher to do it for you. You can say "butterfly my chicken" and get the same results as spatchcock. The book has a lot of ideas for chicken and also some very nice sides to go along with the roasted bird. Love this book, I have about 12 post-its in there already. The Devil's Chicken, it's a definite keeper.
Roast Chicken Diavolo with Peppers, Onions and Potatoes
Original recipe from A Bird in the Oven by Mindy Fox
adapted by There's Always Thyme to Cook
Printable Recipe
1 (4-pound) whole chicken, butterflied
1 tablespoon juice from 1 lemon plus zest
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 tablespoon freshly ground black pepper
3/4 teaspoon red pepper flakes (more or less to taste)
coarse sea salt
olive oil (about 3-4 tablespoons)
1 red bell pepper, cut into 1/2-inch strips
1 yellow bell pepper, cut into 1/2-inch strips
1 large onion, peeled, cut lengthwise into 1/2-inch wedges
1/2 cup dry white wine
baby Yukon gold potatoes, or any potato you like, bigger potatoes cut in small pieces
Preheat the oven to 425° F with the racks positioned in the middle and upper third of the oven. Line a baking sheet with parchment paper. Pull off excess fat around the cavities of the chicken and discard. Rinse the chicken and pat dry all over very well. Lightly grease a large baking dish with oil. Place the chicken, skin-side up, into the pan.
In a small bowl, stir together the lemon zest and juice, chopped herbs, black pepper, and hot pepper. Spread the mixture over the chicken, and under the skin of the breasts. Season with salt and drizzle with a bit of olive oil.
Place the potatoes, peppers and onion onto the prepared baking sheet and drizzle with a little bit olive oil. Gently toss the vegetables to coat with oil, then arrange in a single layer. Season with salt and pepper.
Put the chicken on the upper rack and the vegetables on the middle rack and roast for about 20 minutes. Add the wine to the pan with the chicken and continue roasting for 10 minutes more. Remove both pans from the oven and transfer the peppers and onions to the pan with the chicken. Return the chicken and vegetables to the oven and continue roasting until the skin is golden and the chicken is cooked through, about 25 minutes more, and the juices run clear.
Remove from the oven and let rest about 10 minutes or more, then transfer the chicken to a cutting board to carve. Serve with the potatoes, peppers and onions. Spoon the juices over the top.
Joining
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
AND
Mosaic Monday
at the Little Red House.
Thursday, November 10, 2011
Stuffed Rigatoni with Squash and Spinach
It's been a chore to cook lately. My poor chicken. Sits ignored in the refrigerator, for the second time. Had such good intentions for that bird. Was even going to try a new way to roast it. That didn't happen so into the freezer it went. Decided to thaw it and try again. Big fat bird didn't thaw in time. Strike two. We ended up with pasta. Stuffed with ricotta and spinach. So into the frig went the chicken. I swear it stares at me every time I open that door.
Stuffed Rigatoni with Squash and Spinach
Printable Recipe
1 package Spinach and Ricotta Stuffed Rigatoni (or any stuffed rigatoni or ravioli you like)
1 butternut squash, cut in cubes
1 bag of baby spinach (or 2-3 handfuls)
2 cloves garlic, minced
1-2 tablespoons butter
olive oil for pan
salt and pepper, to taste
Roast the squash at 350° F for about 20 minutes or until it starts to soften. While the squash roasts, cook rigatoni according to package. Do not overcook! Drain and set aside.
In a skillet on medium-high heat, saute the garlic in some olive oil. Add the cooked squash. Brown the squash, then add the rigatoni. Stir gently to mix. Add salt and pepper to taste. Add the spinach and stir gently. Serve.
Seems when dinner is just tossed together it doesn't look so pretty, but have to say, it sure did taste good! Tonight is that chicken. It might look pretty. Maybe.
Stuffed Rigatoni with Squash and Spinach
Printable Recipe
1 package Spinach and Ricotta Stuffed Rigatoni (or any stuffed rigatoni or ravioli you like)
1 butternut squash, cut in cubes
1 bag of baby spinach (or 2-3 handfuls)
2 cloves garlic, minced
1-2 tablespoons butter
olive oil for pan
salt and pepper, to taste
Roast the squash at 350° F for about 20 minutes or until it starts to soften. While the squash roasts, cook rigatoni according to package. Do not overcook! Drain and set aside.
In a skillet on medium-high heat, saute the garlic in some olive oil. Add the cooked squash. Brown the squash, then add the rigatoni. Stir gently to mix. Add salt and pepper to taste. Add the spinach and stir gently. Serve.
Tuesday, November 8, 2011
Friday, November 4, 2011
Chicken Piccata
One of our all-time favorites is Chicken Piccata. I make it often, usually when I can't think of what else to make. My Miss Picky loves it and even made it herself a few years back for a class assignment. You can read about that here on this post. That was the beginning of High School, now she's applying to colleges. That went fast. But she still loves that Piccata, even when it isn't for a grade. On the side was zucchini spaghetti! Julienne zucchini with sauce and Parmesan and garlic. Lots of garlic.
Woodie's World Famous Chicken Piccata
posted by Woodie many times at the Cooking Forum
Printable Recipe
4 chicken breast halves, boned and skinned (I cheat and buy the thin sliced chicken cutlets!)
salt and pepper
flour (enough for coating)
3 tablespoons butter
juice of 1 lemon
1-1/2 cups chicken broth
1/2 cup white wine
Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece that’s uniformly thick (about an inch). Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides.
Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until it’s about one-half cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve.
Woodie's World Famous Chicken Piccata
posted by Woodie many times at the Cooking Forum
Printable Recipe
4 chicken breast halves, boned and skinned (I cheat and buy the thin sliced chicken cutlets!)
salt and pepper
flour (enough for coating)
3 tablespoons butter
juice of 1 lemon
1-1/2 cups chicken broth
1/2 cup white wine
Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece that’s uniformly thick (about an inch). Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides.
Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until it’s about one-half cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve.
Joining
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
and
Tuesday, November 1, 2011
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