I love these one pan recipes! This is easy and quick, and great for a weeknight dinner . Adapted from a health care magazine .
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 2 slices bacon, chopped
- 1/2 cup carrots, chopped
- 1/2 cup onion, chopped
- 1 clove garlic, finely chopped
- 1/2 teaspoon dried thyme
- 1 can (14.5 ounces) cannellini beans, drained (reserve liquid) and rinsed
- 1 medium tomato, seeded and diced
- 1/2 cup chicken stock
- 1/4 cup panko bread crumbs
- 1 tablespoon melted butter
- Season the chicken with salt and pepper. Heat oil in a skillet over medium high heat and add the chicken. Cook stirring, until lightly browned, about 2 minutes. Transfer to a plate.
- Lower the heat to medium and add the bacon, carrots and onion. Cook stirring until the bacon has begun to brown and the vegetables have softened, about 5 minutes. Add the garlic and thyme, and cook for another 1 minute.
- In a small bowl, add the 1/4 cup of beans and 2 tablespoons of its liquid and mass into a paste. Add the bean paste, beans, tomato and chicken stock to the skillet and cook for about 10 minutes or until the sauce has thickened. Add the reserved chicken and cook through for another 3 minutes.
- Set the broiler on high.
- In a small bowl mix together the bread crumbs and melted butter. Sprinkle the bread crumbs over the cassoulet and broil un til the bread crumbs are golden, for 2 to 3 minutes.
Happy St. Patrick’s Day!
I hope everyone had a wonderful St. Patrick’s Day. In honor I made Corned Beef and Cabbage for dinner last night. I have been making this dish for a few years. I use the base of Tyler Florence’s recipe, I found it to be a bit confusing so I made my own adjustments.
For the brine:
1 ( 2 1/2 to 3 pound) brisket ( but the good quality)
1 cup kosher salt
1 cup brown sugar
1 1/2 tablespoons whole coriander
1 1/2 tablespoons whole mustard seeds
1 1/2 tablespoons black peppercorns
1 1/2 whole allspice
4 sprigs fresh marjoram
4 sprigs fresh thyme leaves
2 bay leaves
Mix all the ingredients in a large bowl. Rub the brisket with the spices. Place on top and add water to cover. Cover the bowl in plastic and place a dish on top so the meat won’t float. Place in the…
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Part 2 of my Chinese cooking series. The book didn’t specify what type of green vegetable. It does show pictures of the types of vegetables that are commonly used. I think it would go nicely with snap peas or broccoli.
Beef with Oyster Sauce
- 1 pound flank steak
- 15 green onion cut into 1-inch pieces
- 15 slices ginger
- 4 cups oil
- 1.2 pound green vegetables
- 1/2 tablespoon wine
- 1/2 teaspoon salt
- 1 teaspoon sugar
For the marinate
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon soysauce
- 3 tablespoons water
For the seasoning
- 2 tablespoons oyster sauce
- 1 tablespoon water
- 1 teaspoons sugar
- 1/2 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- Slice the beef in 1-inch squares, put into a bowl and marinate for at least 1/2 hour. The longer the better. Then add 2 tablespoons of cooking oil.
- Boil the green vegetables in boiling water for about 2 minutes. Remove from pan and stir fry with 2 tablespoons of oil. season with wine, salt and sugar, then lay on a platter.
- Heat 4 cups of oil on medium to high heat in fry pan and add beef and fry till it turns light, about 10 seconds. Remove the beef and drain off the oil from the pan.
- Use another 2 tablespoons of oil to fry the green onions and ginger over high heat. Add the beef stir quickly and add the seasoning sauce. Stir until thickened and heated through. Pour over the green vegetables and serve.
Recipe was adapted from Pei Mei’s Chinese Cook Book Volume 1. The book belongs to my mother. It was purchased for her by a co-worker that owned a Chinese restaurant and highly recommended it. It has some wonderful easy step by step recipes. A great introduction to Chinese cooking.
Stir Fried Rice
- 1/2 cup small shrimp (cooked or fresh)
- 1/2 cup roast pork or ham
- 2 eggs
- 2 tablespoons green peas
- 1 tablespoon raisins (optional)
- 2 tablespoons chopped green onion
- 6 cups cooked rice
- 2 teaspoons salt
- 8 tablespoons oil
- Heat 2 tablespoons of oil in a pan. pour the beaten eggs and stir fry quickly until the eggs are in tiny pieces. Remove from pan onto a plate.
- Heat another 3 tablespoons of oil, and stir fry the shrimp, ham, and green peas for about a minute or 2. Set aside.
- Heat another 3 tablespoons of oil in the same pan and stir fry the onions and the cooked rice. Sprinkle with salt. Reduce the heat and stir until the rice is heated through. Add the eggs, shrimp, ham, and green peas mixture. Combine well and serve.
This was inspired by The French Slow Cooker cookbook by Michele Scicolone. I modified the recipe to adhere to stove top cooking time. It can be served over noodles or rice for dinner. Or it can be served over toasted brioche rolls lined with arugula for lunch.
Provencal Spinach Meatballs
- 1 28-ounce can tomato sauce
- 1/2 cup white wine
- 2 large shallots chopped
- 1 2-inch strip orange zest
- 1 teaspoon piment d’Espelette or paprika
- salt and pepper
- 1 10-ounce package frozen chopped spinach, thawed
- 2 large eggs, beaten
- 1 garlic clove, minced
- 2 1/2 pound ground turkey
- 1/2 cup plain dry bread crumbs
- 1/2 teaspoon herbes de Provence
- 1/4 cup all-purpose flour
- 2 tablespoon olive oil
- Heat up the olive oil in a deep pan over medium -high heat. Add the shallots and saute for a few minutes.
- Add the white wine and simmer for a few minutes more.
- Add the tomato puree, orange zest, and piment d’Espelette. Season with salt and pepper to taste. Let simmer on low heat.
- Meanwhile, place the spinach in a towel and squeeze out as much liquid as possible.
- In a large bowl add the turkey, spinach, eggs, bread crumbs, salt and pepper, and herb de Provence. Mix well and shape the mixture into 2-inch balls.
- Roll the meatballs lightly in the flour. Place it in the sauce.
- Cover and simmer on low for about 30 minutes. Or until the meatballs are cooked through. Stir occasionally.
Easy, no-bake, and delicious dessert inspired by Elizabeth Bard’s Lunch in Paris. She called it the student charlotte, as the real French charlotte’s ladyfingers are soaked in alcohol. I modified it by using sponge-like ladyfingers and placing it a 10-inch spring form pan.
Charlotte aux Abricots
- 3 packages of ladyfingers
- 3 cups of fromage blanc
- 1 32-ounce can apricots in heavy syrup
- Line the sides and bottom of a 10-inch spring form pan with ladyfingers.
- Add half of the fromage blanc.
- Add a layer of apricots on top.
- Add a layer of ladyfingers on top of the apricots.
- Spoon over the heavy syrup, reserving a few tablespoons.
- Add the rest of the fromage blanc.
- Top with another layer of apricots. You can be creative to make it more decorative, if you wish.
- Carefully spoon over the sides with the reserved heavy syrup.
- Place a deep dish underneath, there may be some leakage. Cover lightly with plastic wrap and let it sit in the refrigerator for at least 12 hours.