Cooking to Combat Cancer…

May 13th, 2010

Blog events are not exactly what they used to be… with the increase of facebook/twitter participation bloggers do not need to use events as much to get involved in the foodie world. Also with the Daring Bakers and Tuesdays with Dorie, how do people find the time to bake/cook so many different things?

However, I really enjoy them because 1. I’m always up for a new challenge. 2. I like discovering new blogs that I wouldn’t have found in another way.  3. I like it when the events have a purpose.

Chris of Mele Cotte invented this event that encourages healthy eating to fight cancer.  After looking over a couple lists of healthy cancer fighting foods…I realized that a recent dish I made fit perfectly with this event… Spiced Chicken on Melting Onions… it has garlic, onions and tumeric… I paired it with some whole wheat orzo (another food on the list)… it was delicious!

The recipe came from Crazy Water Pickled Lemons that I have had for years.  It was one of those cookbooks that I bought on a whim because it sounded cool.  It is a gorgeous cookbook of Middle Eastern, North African and Mediterranean food.  I love just looking through it and was happy to finally make something from it… next perhaps those chocolate dipped figs…

piced Chicken on Melting Onions
(adapted from Crazy Water Pickled Lemons)

4 chicken breasts
2 tbsp olive oil
3 onions, halved and sliced into half-moons
1/2 tsp ground tumeric
1 cup chicken stock or water (I used water and it was great!)
1/2 tsp. saffron threads
3 oz. green olives

6 garlic cloves, crushed
1 tsp ground ginger
1/2 tsp each of ground cumin, paprika and cayenne pepper
4 tbsp olive oil
2 tbsp lemon juice
salt and pepper

1. For the marinade, mix together all the ingredients. Rub it all over the chicken and cover with the rest of the marinade. Marinate for a least 3 hours or overnight, turning the chicken occasionally.

2. heat the olive oil in the bottom of a shallow, ovenproof pan. Add the chicken and quickly cook the outside until nice and golden. Put the chicken aside.

3. In the same pan, start to cook the onions. When they are softening and beginning to turn translucent, add the turmeric and continue to cook, stirring, for another minute. bring the stock or water to a boil and dissolve the saffron in it. Add this to the pan, along with the chicken pieces and any juices that have come out of them.

4. Cook in an oven, preheated to 350F, for 30 minutes. Add the olives to the pan about 15 minutes before the end of the cooking time. Scatter with parsley or cilantro to serve.

How to train a dragon…

March 30th, 2010

so, last week was spring break. I went off to visit Juan for the week, only to get hit with a ridiculously horrible annoying illness… What was probably a simple cold was amplified by weeks of little sleep and tons of stress. I spent the week sleeping, watching TV (GO BUTLER!) and reading for fun… I know! shocking! I think my body decided I needed a break.

On one of the few occasions I left the house and pjs, Juan took me to see How To Train Your Dragon.  Now, I am really not one to recommend movies but I really liked it.  I’ve seen both Avatar and Alice in Wonderland but this is BY FAR the best 3D movie that I’ve seen.  Not only were the visual effects excellent but it had a really well written script and did not rely on 3D effects or star power to carry the movie. It was entertaining, refreshing and delightful. I highly recommend.

Unfortunately, my taste buds suffered because of being ill.  I craved just solid good comfort food.  I made Elle’s Amazing Oven Fried Chicken again to rave reviews.  Such a healthy way to make delicious chicken. I also highly recommend!

Disclaimer:  I was not paid to promote How to Train Your Dragon.

Lacking Inspiration…

March 13th, 2010

Oh the cooking slump has hit me… I hate it when that happens… the last time, I invented cooking mad libs. I went around and asked for ingredients (if I remember correctly):

Brother: Gouda
Resa: Thyme
Mom: Butternut Squash
Brother’s Girlfriend: Carrot
Dad: Chicken
Juan: Cardamon

Then I made this chicken stuffed with gouda sprinkled with a thyme herb mix with a butternut squash-carrot- cardamon sauce. Unfortunately, I did not write down the recipe to leave with you but this got me thinking…

I would like to do start making Cooking Mad Libs a more regular event… so, I ask you my dear readers… please leave me ingredients to work with in the comment section… in the following order… 1) Protein; 2) Vegetable; 3) Spice/Herb… then repeat… in other words, if you leave the first comment, please include a protein.  The second comment, a vegetable and so on… I’ll figure something out in about a week and post it… with a recipe this time, I swear…

So as not to leave you without any good recipes, here are two amazing chicken recipes that I made recently:
Amazing Oven Fried Chicken

Butter Chicken

Also, some links to some of my blogging friends… they are all doing wonderful things both food and non-food related…

My blogging mentee, Dot, is currently writing a series about her experiences with MS. Please check it out and support her.

Tammy and Bridget bring us the Chicago Cupcake Crawl for those interested in finding delicious cupcakes in Chicago.

Mark reviews cookbooks at the Gastronomer’s bookshelf so we do not waste money buying a bad cookbook.

Disclaimer: I was not paid to promote any of these blogs. They are my friends.