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.

I should be sleeping…

May 1st, 2010

…I’m a night owl… For as long as I can remember, I liked staying up late… I have so many things to do… However, my schedule has changed and rarely will I make it past 11pm…

except for tonight… can’t sleep… I’ve had a lot of cooking ideas lately and I just wanted to cook!  So much!  So I made some Apple-Bacon Calzones

I made pizza today and still had half of my mom’s pizza dough left (Note on the dough:  I added 1/2 cup cornmeal.  It added some great texture.  Thanks Aaron for the suggestion!).

On Monday, I attended an event at the Roof with the lovely ladies of Chicago Bites.  They served a delicious Bacon-Apple Pizza that I was thinking about tonight, realized I had the ingredients and these were born…

Apple-Bacon Calzones
(inspired by this and this)

1 apple, chopped
1/4 onion, chopped
2 slices bacon, crumbed (or more if you want)
1/2 cup mozzarella (I used a 4 Italian cheese mix)
1 teaspoon rosemary
salt and pepper to taste
1/2 Mom’s Pizza Dough

1. Mix all the ingredients together.
2. Divide the pizza dough into seven equal balls, about 1/4 cup of dough.
3. Roll them out into 6 inch circles.
4. Using the process for Empanadas put about a tablespoon of the filling and fold over.
5. Bake for 15 minutes at 450 until golden.

Culinary Mad Libs WINNER!

April 28th, 2010


yes, it is that time… to name the winner of the Culinary Mad Libs Giveaway…chosen by random.org…  but first… a culinary mad lib dish… Individual Asparagus Quiche… inspired by Foodcents (Egg), Colleen (Asparagus) and Mark (Celery Seed).

I love making quiches especially when I have a lot of random leftovers and almost bad vegetables.  However, I often get sick of a quiche before I finish eating it so I rarely ever make one.  For this challenge, I made small individual quiches.  They were good except I’m not sure the celery seed and asparagus is really a perfect match.  But I’m not a huge fan of celery so…

without further ado… the winner of the giveaway is Rachana… Congratulations!  Thank you everyone for participating… stay tuned as I make your suggestions into dishes…

Individual Asparagus Quiche
1/2 onion, chopped
about 6 asparagus stalks, chopped
2 tablespoon grated parmesan
1 teaspoon celery seed
2 eggs
1/2 cup milk
salt and pepper

Mom’s Pie Crust

1. In two ramekins, mold the pie crust. (One batch made enough for three 1 cup ramekins but I only made two quiches).
2. In the bottom of the crust, put the onions, asparagus and parmesan.
3. In a bowl, mix the eggs, milk and celery seed. Pour into the ramekins.
4. Cook at 375 for about 20 minutes or until cooked through.