By lindsay on 4/10/2009
4 oz salt pork, cut into fine dice
2 large onions, cut into thin cresent slivers
1 large red bell pepper, diced
2 heaping T Hungarian paprika
1 T tomato paste
1 cup chicken broth
1/2 cup celery leaves, coursely chopped
5 whole chicken breasts, halved
1/4 cup flour
1 cup sour cream
salt to taste
In large skillet fry the salt pork over med-high heat until lightly browned and crisp, 7-10 minutes. Add onions and bell pepper to the salt pork and saute until the onion is soft and lightly browned, about 10 minutes. Remove the pan from heat and stir in paprika and tomato paste. When the mixture is bright red, stir in the chicken broth and celery leaves. Add the chicken to the skillet, cover and simmer slowly over med-low heat, basting the meat occasionally with the vegetable mixture. After 30 minutes, turn the chicken pieces over, cover again, and simmer until the chicken is very tender, about 45 minutes more. Remove chicken and cover to keep warm. Whisk together the flour and sour cream until smooth, then slowly whisk into the pan juices and veggies. Heat through but do not boil, stirring constantly. Season to taste with salt. Return chicken to skillet and coat with the sauce. Serve over noodles, rice or couscous.
Posted in Recipes | Tagged chicken |
By lindsay on 4/10/2009
1 T balsamic vinegar
1 1/2 T fresh lemon juice
1 tsp dijon mustard
1 small clove garlic, finely minced
1/2 cup fruity olive oil
1 plum tomato, seeded and diced
salt and pepper
2 pounds medium asparagus, trimmed and bottom portion peeled
1/3 cup grated Parmesan
For the vinaigrette, whisk the vinegar, lemon juice, and mustard together in a small bowl. Add the garlic. Gradually whisk in the olive oil, then stir in the diced tomato. Season to taste with salt and pepper. Let mellow at room temp for at least 30 minutes. Blanch, steam or microwave the asparagus until crisp-tender, 3-5 minutes. Drain. Arrange the hot asparagus on a serving platter and our the vinaigrette over all. Sprinkle with Parmesan and let sit for at least 10 minutes before serving.
Posted in Recipes | Tagged vegetables |
By lindsay on 4/10/2009
1/3 cup plus 2 T fruity olive oil
6 large cloves garlic, peeled and cut into course slivers
1/2 to 1 tsp dried red pepper flakes
12 ripe plum tomatoes, cut into quarters
salt to taste
4 oz pancetta (optional)
12 oz penne
1 cup grated Parmesan
Heat 1/3 cup olive oil in a skillet over med-high heat. Add garlic and saute until golden, 3-5 minutes. Stir in the red pepper flakes and cook 1 minute more. Add the tomatoes and simmer over med heat, stirring occasionally, until the tomatoes cook down and the sauce has thickened, about 15 minutes. Season to taste with salt. If adding pancetta, cook in a skillet over med heat until crisp, 10-12 minutes. Drain, the crumble. Cook the penne in a large pot of salted boiling water until al dente. Drain and toss with the remaining 2 T olive oil. Top with sauce, pancetta and Parmesan.
Posted in Recipes | Tagged pasta |
By lindsay on 4/10/2009
2 eggplants, peeled and cut into 1/2-inch chunks
2 red bell peppers, cut in 1/2-inch dice
2 yellow bell peppers, cut in 1/2-inch dice
2 cloves garlic, minced
1 to 1 1/4 cups fruity olive oil
salt and peper to taste
1 pound orzo, cooked and drained
1 bunch scallions, minced
12 oz feta crumbled
1/2 cup fresh mint leaves, chopped
1/3 cup pine nuts, lightly toasted
1/3 cup fresh lemon juice
Preheat oven to 375 degrees. Toss the eggplant, peppers, and garlic together in a roasting pan. Drizzle with 1/2 cup olive oil and season with salt and pepper. Roast the veggies, stirring occasionally, until soft and lightly blistered, about 45 minutes. In a large mixing bowl combine the cooked orzo with the roasted veggies. Stir in the scallions, feta, mint and pine nuts. Dress the salad with the lemon juice and enough of the remaining oil to moisten thoroughly. Adjust seasonings. Serve slightly warm or at room temp.
Posted in Recipes | Tagged Salads |