Archives for posts with tag: cooking

I love easy recipes and, in my opinion, this doesn’t really even “count” as a recipe because it’s so simple. But nevertheless, here is a great one I found using my Epicurious app. The recipe originated from Bon Appetit’s test kitchen. I’ve made this recipe several times in the last year and cannot believe how easy it is. If you like fried chicken, you’ll like this!

chicken

Pan-Roasted Chicken Thighs (adapted from this recipe)

6 chicken thighs, bone-in with skin

Sea salt

Black pepper (freshly cracked is best, but pre-ground works too)

2 tablespoons neutral cooking oil (I used canola, but I want to see if coconut will work)
Method: Heat oven to 485 degrees with the rack in the lower-middle position. Rinse chicken and pat dry with a paper towel. Generously season with salt and pepper, on both sides and under the skin (be careful not to detach skin from meat). Heat a Le Creuset Dutch-style oven pan (like one of these) on medium-high heat. Add oil and keep on heat until glossy and hot. Cook chicken skin-side down for 14 minutes. Occasionally move chicken pieces around depending on the heat of your pan and stove, ensuring each piece gets an equal amount of browning. Move pan from stove to oven and continue to cook skin-side down for another 14 minutes. Carefully flip the chicken and finish for five minutes. Remove from the oven and let it rest in the pan for five minutes. Enjoy!

 

I haven’t had a lot of time to bake as much as I like to, so tonight I decided to bake some banana bread for the family. I also wanted to bring something to the office tomorrow, so I poked around online and came across this recipe for Morning Muffins from Martha Stewart. Honestly, Martha isn’t my go-to person for recipes or ideas … nothing against her, but I just don’t have a personal preference for her stuff.

This recipe was super easy and has a lot of healthy-ish elements to it. I made some modifications to the original recipe (my adaptions are included in the recipe below).

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Morning Muffins

Makes: 12 regular-size muffins

Ingredients:

1 1/4 cup all-purpose flour

1/2 cup white sugar (I was out of brown … and didn’t have enough agave)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon nutmeg

1/2 teaspoon kosher sea salt

1 cup old fashioned rolled oats

1/2 cup chopped dried plums

3 tablespoons canola oil

1 large egg

1/3 cup whole milk

5 carrots, shredded

Method:

Combine all dry ingredients into a bowl. Add plums and oats. Add shredded carrots. Add liquid ingredients and gently stir, just until moistened. Scoop 1/4 cup batter into greased muffin tins. Bake at 400 for 18-20 minutes.

*Note: I meant to include the banana, like Martha does, but totally forgot. Surprisingly, the muffins turned out well and aren’t too dry.

I felt adventurous tonight while planning my weekly lunch menu, so I tried to think of something familiar and leave room for some innovation. Most people plan dinners and bring leftovers for lunch, but I’m pretty much the opposite: I love planning lunches and then eating whatever is left for dinner.

Anyway, so I knew I wanted to make something spicy and because it’s been so cold outside (super icy but not snowy … yet), I also wanted something hearty.

Here’s a recipe I came up with tonight. It’s simple, healthy, relatively fast and it turned out well (although I’ll admit, it is quite spicy)!

Usually, I try to avoid using canned products, but since I wanted something quick and easy, I gave-in and used canned (although, I did make the stock from scratch using the carcass from a Costco rotisserie chicken).  Also, I chose kale because it holds up well even after being cooked, unlike chard or spinach.

Let me know what you think!

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Spicy Chicken Sausage, Kale and Bean Soup

  • 2 tablespoons olive oil
  • 1 package (4 links) Aidell’s Italian chicken sausage, sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (4 oz.) chopped jalapenos, drained
  • 1 can (14.5 oz) petite diced tomatoes, drained
  • 1 can (14.5 oz) tri-color beans, drained
  • 1 can (14. 5 oz) northern white beans, drained
  • 4 cups kale, roughly chopped
  • 4 cups chicken stock
  • 1 tablespoon sugar
  • Salt and pepper to taste

Method:

In a Dutch oven (I use my beloved Le Creuset … well worth the money!), heat the olive oil over medium-high heat.

Add the chopped onions and sweat until translucent, about 3 minutes.

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Add the chicken sausage and brown, about 5 minutes.

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Add the garlic, tomatoes, beans and jalapenos, stirring occasionally until excess liquid from the beans and tomatoes has evaporated.

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Add the chicken stock and sugar. Stir to combine. Bring to a boil and then reduce the heat to a simmer. After 20-30 minutes, add the chopped kale and remove from heat. Adjust the salt and pepper if needed.

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I didn’t have any, but this would go excellently with some rustic bread!

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**Note: I love the heat, so it’s not an issue, but if you can’t handle it, you can either use less jalapenos or replace it with chopped green chilies.

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