This is a great way to make another dinner from a Three Dinner Roast Chicken using pantry items and veggies that are easy to have on hand. It is a recipe inspired by Ina Garten’s Chicken Pot Pie recipe but much lightened up and extended with additional vegetables like carrots and frozen peas that are easy to keep around. 3-4 cups chicken pieces 4 tablespoons olive oil Kosher salt Freshly ground black pepper 5 cups chicken stock 2 chicken bouillon…
I love roasting vegetables to concentrate their flavors. All winter I roast root veggies and cauliflower and of course potatoes. Removing water from vegetables through roasting intensifies the flavors and improves textures, so why not try this easy and inexpensive process to improve a vegetable that is usually not all that good at the supermarket. While everyone loves a gorgeous, in-season, heirloom tomato, sometimes that is just not possible. Out of season? Too expensive? Hard to find? Try roasting some…
So the leftover roasted chicken that everyone turned their nose up at when is was cold and pale, is fought over when mixed with savory and sweet flavors and a little bit of heat. 1-2 cups of chicken pieces (light and/or dark is fine and add more chicken if you have it) 1-2 stalks celery chopped into small pieces 1/4 cup sweetened coconut flakes 1/2 cup raisins lightly chopped 1/4 to 1/2 cup mayonaise (adjust this to your liking!)…
This is a great way to make the most of your citrus fruit. When juicing for recipes try zesting the fruit first and reserving it to make a tasty rub. You’ll add some brightness to your next poultry or fish dish by using this rub from the zest of citrus mixed with some salt and herbs. Start by smushing some zested citrus like lemons or limes with some salt (1/2 teaspoon salt per lemon) and then combining it with minced…
My family loves roasted chicken. It’s all warm and golden with crisp skin sitting atop some veggies that roasted along with it in the pan. It’s great and not difficult. I just rub the entire chicken with a schmear of garlic powder, salt and olive oil–just enough to make a paste-and then 2 hours at 350 in the oven and ta da! The problem is the next night. What nobody in my house seems to like is the left over…
I have been making these for years, only because I am really lazy and they taste like you know your way around a coconut. Just a few ingredients make these great caramelly, moist cookies. You can dip or drizzle them with chocolate or sprinkle with finely chopped nuts if that’s your jam. I like to make these when I make aioli because you need the yolks for that and the whites for this and you know that reducing waste is…
I love my grains. Who doesn’t nowadays with grain bowls all the rage? But I had never cooked with millet, not until last night. So my first thought was, “Now what?” My second was “What the heck is this?” And third “How do I get you in my belly?” Let’s begin with some info and history since the interweb is full of this sort of thing. Millet is actually a seed from a whole family of grasses rather than from…
When my daughter was in pre-school, each spring they would plant parsley in a paper cup as a way to teach about seeds and spring and how a big plant can grow from a tiny seed. We watered and checked and watered again until we saw those little sprouts and did a happy dance of success. That’s when something really cool happened. We repotted the seedlings and they grew up. And up. And out. And we had lots of parsley…
For me, eating a really good veggie burger that I made at home had become a quest. Long, fraught with disappointments and lots of unappetizing balls of mush. But alas! Some beets with that ‘not so fresh feeling’ at the bottom of my crisper (I don’t even remember buying them, let alone when!) led me to a transcendental moment of veggie burger nirvana…and my kids ate them. And liked them!! These can be made gluten free by substituting instant oats…
6 eggs, beaten 2 ounce-ish Monterey Jack cheese diced small 1/2 teaspoon black pepper Pinch salt 1 teaspoon butter or olive oil 2-3 slices of cooked bacon, chopped 1/2 cup chopped red pepper 1/2 cup chopped scallions 4 sprigs chopped cilantro or parsley leaves Preheat your oven to broil. Mix eggs, green pieces of the scallions, pepper, and salt. Heat up an oven safe saute pan over medium high heat adding oil or butter to warm. Saute the red pepper…