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.
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October 31st, 2009
Yesterday I discovered that fennel and butternut squash were on sale. I immediately had visions of a warm, comforting fall soup… I couldn’t find a recipe that I liked so I created my own… It turned out really well! One of those dishes that I’m quite proud to have made. The fennel and ginger complemented each other without being over powering (thanks to the suggestion of the Flavor Bible). The butternut squash and pear had just enough sweetness. If you want it to be a little thinner add some more chicken broth. I made a goat cheese grilled cheese to dip in it. A very delicious lunch!
Ginny’s Butternut Squash and Fennel Soup
1 butternut squash, roasted (See Note)
1 fennel bulb, chopped
1 pear, chopped
1 sweet onion, chopped
2 tablespoon olive oil
4 cups chicken broth
salt and pepper to taste
1/2 teaspoon ground ginger
1. In a stock pot, heat the olive oil and saute the onions until soft.
2. Add the fennel and pear, saute until the pear is soft.
3. Add the roasted butternut squash.
4. Stir in the chicken broth and bring to a boil. Boil until a fork goes through the fennel easily. About 15 minutes.
5. In batches, food process the ingredients until smooth.
6. Return to the stock pot, mix in the salt, pepper and ginger. Heat to desired temperature and serve.
Note: I poked holes in the whole butternut squash with a fork and roasted at 450 for about an hour and a half. About half way through, I rolled the squash onto another side. Then I cut it open and scooped out the inside. I always roast a whole squash, as opposed to trying to split it before roasting it, because the last time I tried to do that I almost took off a hand. Be careful!
HAPPY HALLOWEEN!!!!
Filed under Butternut Squash, Ginger, Pear | Comments (4)
October 27th, 2009
More than one person today has lamented that it is only Tuesday… stumbling around the law school building, groggy from lack of sleep, slurping coffee and groaning at the loads of work that await me… at least I am in good company… it has been a really rough semester. This morning I was hit with the shock that I have a little more than a month before exams…. yikes! Thankfully (or should I say unfortunately), I’ve been through the whole exam process twice now so I know what to expect… sort of… It is going to be a long month.
On top of this, I have not had much time to cook. I’ve been so busy… eating staples and be boring… A few weeks ago, M&J came over for dinner. I made Hazelnut Chicken with Butternut Squash- Sage Orzotto. Both a huge hit! Making a risotto with orzo is so easy that I definitely will do it again in the future. Recipes will be coming tomorrow… but for now Tuesday is almost over and I need my sleep…
ok, now I’m more rested… the recipes:
Hazelnut Chicken
4 chicken breasts
1 egg, whisked with a fork
1 cup of hazelnuts, chopped in a food processor
1. Heat the oven to 400.
2. Dip the chicken in the egg and then the hazelnuts.
3. Bake for 30 min or until the chicken is cooked through.
Butternut Squash- Sage Orzotto
12 oz butternut squash, chopped, cooked and pureed (see Note)
2 cups orzo
2 shallots, chopped
1 garlic clove, chopped
2 tablespoons of olive oil
1/2 cup of white wine
4 cups of chicken broth (perhaps more depending on the absorption)
1/2 cup of parmesan, grated
4-5 sage leaves chopped
1. Heat the olive oil over medium heat in a large frying pan. Saute the garlic and shallots until the shallots are translucent.
2. Stir in the orzo and the white wine. Keep stirring until the white wine has been absorbed.
3. Then add the chicken broth in 1/2 cup increments, stirring constantly until the pasta absorbs the chicken broth.
4. Continue until the orzo is tender.
5. Mix in the butternut squash, parmesan and sage leaves.
Note about Butternut Squash: I boiled the butternut squash until it was soft and then pureed it. It was still good but I believe roasting would be a much better idea.
Filed under Butternut Squash, Chicken, Sage | Comments (2)
