What is “Just Get Floury”?

September 17th, 2010


It started as a hobby… something for me to express my creativity through as I continued to challenge myself through many culinary adventures… It grew to be so much more…

My blog is me! It documents my culinary development as I learn different techniques, such as perfecting a souffle or making pasta, as I explore different cuisines, such as Tikka Marsla or empandas, and as I find comfort in the foods of my childhood…
but it also reflects my life…I am able through my kitchen to demonstrate what is going on… from school stress to fun vacations to family traditions… I share these with my readers and find support in them…
plus, I love to include my friends and family in the creation of the blog whether through guest posts, comments or support… without them it would not have the such strong meaning to me…

My blog does not fit into a specific category because to me it is truly an adventure… shaped by experience, inspiration and sometimes just random luck

I love blogging! I hope you love reading it!

P.S. Please support me by voting for me at Project Food Blog! Polls open on September 20, 2010! Thank you!

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…



S
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

Marinade
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.

Won’t you be my neighbor?

April 7th, 2009


This is one of those posts that for some reason, I cannot figure out what exactly to say… Maybe it is the fact that my brain has been so busy lately keeping Civil Procedure, Criminal Law, Property and Copyright issues all straight in my head, that writing a post is very difficult. Or perhaps because this recipe is from a very good friend and I’m not quite sure how to adequately articulate that…

N and her family are our former neighbors in Chapel Hill. My family moved away from the “Thrill” when I was in college. As families, we became very close. I refer to her son as my “Other Little Brother.” He spent many afternoons playing with my brother and raiding our house for Ritz crackers (my mother only bought them for him). When I go back to Chapel Hill, I stay with them. I know that I always welcome. Plus, they have the most AMAZING couch!!! It is so comfortable! I remember once N had fixed up the guest room for me but I still slept on the couch. I used to walk over just to nap sometimes…

Some of my favorite times (and my sister will agree) have been sitting around their kitchen table talking. N always fixes something that is delicious and we will sit for hours talking. They are part of my family. This recipe is from N. It is as good at it looks… a really delicious mix of flavors. It also reheats really well, so is excellent to make in a large batch and eat throughout the week. I did not get sick of it, even four meals later. A very good comforting meal and reminds me of being back in Chapel Hill… something I need sometimes as school gets more stressful and Chicago continues to be cold…


Chicken Marbella

(adapted by N from the Silver Palate Cookbook)
Marinate chicken overnight

Marinade
1 and a half pounds each, quartered (I use a variety of boneless breasts)
6 garlic cloves, peeled and chopped finely
coarse salt and freshly ground black pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes
1/4 cup pitted Spanish green olives (I add more – see what you think when the chicken is in the baking pan)
1/4 cup capers with a bit of juice
3 bay leaves
_________________________________

1/4 cup brown sugar
1/2 cup white wine
¼ cup Italian parsley or fresh coriander (cilantro)

In a large bowl combine chicken pieces, garlic, oregano, pepper, salt taste, vinegar, olive oil, prunes, olives, capers and juice and bay leaves. Cover and let marinate in refrigerator overnight.

Preheat oven to 350 degrees F.
Arrange chicken pieces in a single layer in one or two shallow baking pans.
Spoon marinade over evenly.
Sprinkle chicken pieces with brown sugar and pour wine around them.
Bake 50 min to 1 hour, basting frequently with pan juices.
Transfer with slotted spoon to a serving platter.
Moisten with pan juices and sprinkle generously with parsley or cilantro. Pass remaining sauce in sauce boat.

(I usually serve it at room temperature*N)

P.S. Check out and enter my Cry Me an Onion Contest! I’ve gotten some great submissions and would love some more!

Also, GO HEELS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! NCAA CHAMPS 2009!!!!!!!!!