Sauteed Chicken with Tomato Pan Sauce

Since I could cook, I have been pan frying chicken.  The most basic one I ever did was frozen chicken breast pan fried with a little oil or butter...just enough so it wouldn't stick and then fried until there was a delicious pan sauce.  Since I have learned a bit more since then I have discovered that this is a great way to cook to make an even better sauce to serve with the chicken, but I use more than just chicken to achieve it.  I am particular to adding wine to get all those good cooked on bits up and keep their flavor for the sauce.

This recipe is yet another based on one from the book Keepers by Kathy Brennan and Caroline Campion.  I have made quite a few things from their book, but I want to try even more.  As I have mentioned before, they are great meals to cook during the week as they come together quickly and most don't have a ton of ingredients.  I love a quick meal which tastes great too, which is my ideal during the week.

Sauteed Chicken with Tomato Pan Sauce
2 tablespoons olive oil
4 tablespoon unsalted butter
1 -1 1/2 pound chicken breast cut into portions or smaller pieces (as you like)
salt and pepper
1 sweet onion, chopped
1/4 cup dry white wine
1 pint cherry tomatoes (I used cherub sunsweet tomatoes)
1 1/2 teaspoons chives, chopped (or fresh basil, oregano, thyme)

In a large skillet, heat the olive oil and 1 tablespoon of the unsalted butter over medium high heat.  Season the chicken with salt and pepper.  Once the butter has melted, add the chicken until it is golden brown (depending on thickness about 4-5 minutes).  Turn the chicken over, reduce heat to medium and cover the pan until the chicken is cooked through (again depending on thickness about 5-7 minutes).  Remove the chicken to a plate and cover while you make the pan sauce.

Pour off all, but 2 tablespoons of the fat from the chicken and return the heat to medium.  Add the onion and cook until fragrant.  Add the wine and scrape any caramelized bits from the bottom of the pan.  Add the diced tomatoes.  Once heated through, remove from heat and add the chives (or fresh chopped basil, oregano, thyme) and the remaining 3 tablespoons of butter.  Check seasonings and add salt or pepper if needed.  Serve the chicken with the pan sauce over it.

Pork and Tofu Stir Fry

I have made a number of recipes from the book Keepers by Kathy Brennan and Caroline Campion.  It is a great book for those of you who like to cook during the week, but don't want to spend a lot of time doing it.  I wanted to add to the rotation some interesting, quick recipes that came together quickly so I wouldn't be spending my whole evening cooking and then cleaning.  This is an interesting recipe because the pork and tofu are basically the whole meal.  For me next time I would add at least one vegetable.  If I am taking out my wok to make this I might as well make it a bit healthier, so that I don't have to make an additional side dish that matches with these flavors.  That being said, it is also different because it uses a ground pork instead of a marinated steak sort of meat.  I liked the difference, but will have to make it a couple more times before I am assured of the balance of flavors.  Also, watch the salt in this recipe as I found it became salty quickly.

Ground Pork with Tofu

3 tablespoons dry white wine

2 tablespoons cornstarch

3/4 pound ground pork

2 tablespoons water

3 tablespoon safflower oil

1 1/2 inches of ginger, peeled and chopped

3 cloves garlic, minced

2 tablespoon hot bean sauce

1 -2 pinches crushed red peppers

1/2 chicken stock

3 tablespoons light soy sauce

1 package silken tofu, cut into cubes

salt

Serve with rice, pepper and scallions

In a small bowl, mix together the wine and half (1 tablespoon) cornstarch.  Add the pork and mix together.  Marinate for about 5 minutes.  In another small bowl, mix together the remaining 1 tablespoon cornstarch and water.  Heat your wok over high heat (or high heat setting) and the add the safflower oil.  When it reaches the smoking point add the pork, cook until no longer pink.  Add the ginger, garlic and red pepper, stirring constantly for about 15 seconds.  Add the stock and soy sauce and bring to a simmer.  Add the tofu and bring back to a simmer.  Cook until the tofu is hot, about 1-2 minutes.  Check your seasoning as adjust as necessary.  Clear the bottom of the wok and add the cornstarch and water mixture.  Mix everything together and simmer until thickened (about a minute).  Serve over steamed rice with additional red pepper if desired.

Serves about 4

Crustless Broccoli and Cheese Quiche

 Eating quiche always makes me think of the those watery ones that my family would eat at church on Easter after the very early sunrise service.  Despite the not good as you might think eggs, I liked them.  I liked the tradition that went with eating the ham and eggs.   While this is not that same quiche, it is a while lot better.  It is based off of Keepers (Brennan and Campion) broccoli quiche.  I don't always like the combination of the eggs and cheese, but this one is well balanced and the cheese is not rubbery at all.  Plus, because there isn't a crust, it can be made very quickly.  If you like quiche for dinner, this would make for a quick week night meal.

Broccoli and Cheese Quiche
3 cups broccoli florets (about 1 large head of broccoli) or a combination of broccoli and cauliflower
1 1/2 cups shredded cheese (I used sharp cheddar)
1 cup 2% milk (though you can use any the creamier the better)
2/3 heavy whipping cream
6 eggs
nutmeg
pepper
salt
butter or oil to grease the pie plate

Preheat the oven to 350F.  Grease a 10 inch pie plate.  Bring a large pot of water to a boil and season it with salt.  (This keeps the broccoli green.)  When boiling, add the broccoli, stir and blanch for just a minute or two.  Drain the broccoli and rinse with cold water (to stop the cooking).  Dry the broccoli and place in the bottom of the grease pie plate.  Add the cheese evenly over the broccoli.

In a separate medium sized bowl, whisk together the milk, cream, eggs, nut (a pinch or two to taste), 1 teaspoon salt, and pepper (also to taste).  Whisk until smooth and then pour over the cheese.  Bake until the egg mixture is just set in the center, about 35-40 minutes.  Let cool a little before serving.

Broiled Cod with Tarragon Mayo

This is another very simple recipe from the book Keepers.  My husband and I were trying out some fish recipes to eat during the winter months.  In mild weather, we both prefer to grill fish, but I wanted to switch it up to find a recipe that would work with different types of fish and be a winner every time.  Unfortunately, I am not much a fan of broiled cod fish as that was the fish I used in this recipe.  However, the broiling technique was wonderful as well as the tarragon mayo.  I have seldom used tarragon, but as I planted in my yard this year, I hope to have more experiments with tarragon next summer when it is big enough to use and not kill the plant.

Broiled Cod with Tarragon Mayo
1/4 cup mayonnaise (either self made or I like Hellman's)
3 teaspoons whole grain mustard (also great to use your own homemade mustard)
2 springs of tarragon, leaves removed and chopped
2 garlic cloves, minced
salt and pepper
1 pound cod fillet
olive oil
Lemon for serving

Preheat the broiler with the rack about 5 inches away from the broiler.  Place a cast iron pan on the rack to heat as the oven is heating.  Heat until very hot (5 minutes in an already warm oven or as the oven heats).  In the meantime, mix together mayonnaise, mustard, tarragon and garlic.  Season with salt and pepper to taste.  Lightly coat the cod in the olive oil, season with salt and pepper.  Cover the up facing side with the mayo mixture.  Transfer the mayo-covered fish to the hot cast iron skillet.  Broil until the fish is just cooked throughout and the mayo mixture is a light brown.  Remove from oven and serve with lemon wedges.  I added a spinach salad to have some greens with the fish and make it a lighter meal. 

Quick Beef Stroganoff

I can't remember eating beef stroganoff when I was growing up.  I remember other friends talking about it, and I know they had it in the school cafeteria.  I never heard anything very good about, so I was never inclined to make it.  Enter my husband...he doesn't cook very much, but this is one dish that he has always made.  When I saw the recipe in Keepers, I decided I should try my hand at it.  At the very least it wouldn't take up a long time to make, which is why I like this book so much.  I usually start by reading through the recipe which is what I did here.  Then I asked my husband about his ingredients to compare the two recipes.  I gathered the ingredients and started.  I like the mustard that is the Keepers recipe, which is a more traditional way of making stroganoff.  I also added some red wine to the sauce to add some flavor.  In the end, my husband liked the new recipe.  The mustard added some kick which ketchup does not.  Overall, I think this recipe will be made again to continue to refine it to our tastes.

Beef Stroganoff

Serves about 4

2 tablespoons olive oil

1 pound beef tenderloin, though I use thin cut beef as well (cut thinly), season with salt and pepper

salt and pepper

2 tablespoons unsalted butter

1 red onion, chopped finely

1/4 cup red wine

8 ounces crimini mushrooms, cut into thin slices

2 teaspoon sharp mustard

1 1/2 cups beef stock

1/3 cup sour cream

2 tablespoons corn starch dissolved in about 1/4 cup water

1 package egg noodles (bring a pot of water to boil so the noodles will be done when the sauce is)

In a large skillet, heat the olive oil until it shimmers (medium high heat).  Add the sliced seasoned beef to the skillet and stir as it cooks.  This should just take a couple of minutes.  Remove beef and set aside.  Reduce heat to medium.  Add the butter.  Once melted add the onions and cook until softened (depends on the size of your slices).  Turn the heat back to medium high and add the mushrooms.  Season with salt and pepper.  Once the mushrooms have browned, add the mustard, beef stock and red wine.  Simmer for 2-3 minutes.  Then add the corn starch.  Continue to simmer until the sauce has thickened.  Add the beef and any juices and simmer just another minute or two to heat through.  Turn off the heat and add the sour cream (be sure that it is not bubbling or else the sour cream will curdle if it is too hot).  Check the seasonings and serve over egg noodles

Sausage, White Bean, and Spinach Gratin

In the past couple of years, particularly in winter, I have grown very fond of white beans.  I usually stock up on three different kinds/sizes...white kidney beans (also called canneli beans), navy beans and great northern beans.  Any time I try a new recipe or start tweaking one I make frequently, I tend to add an extra can.  I can image one day my chicken chili will have more beans than it does now and probably no chicken.  Beans are a good source of protein, but they are also filling and stay nice and hot on a cold winter's night.  I see more experiments with beans in my future, especially in dips which will transition to summer well.

This recipe is similar to another one I make, but this one is a gratin.  I also like this recipe because of the addition of spinach as it adds more color and satisfies my desire for greens in winter.  The recipe is based on the Keepers cookbook by Brennan and Campion.  It is a simple recipe to put together and not very time consuming, so great for a quick meal.

Sausage, White Bean and Spinach Gratin
Serves 6

3/4 cup of breadcrumbs
3 tablespoons unsalted butter
salt and pepper
3 tablespoon olive oil
1 pound ground sweet Italian sausage
1 small onion, chopped
6 cloves garlic, chopped
1 1/2 tablespoons tomato paste
1 tablespoon fresh thyme
2/3 cup dry white wine
1 1/2 cups chicken broth
2 cans of white beans, drained and rinsed
several handfuls of spinach

Preheat oven to 425F.  Combine the breadcrumbs and butter in a small bowl.  Season with salt.  In a large skillet which can also transfer to the oven, heat the olive oil.  Add the sausage.  Break up the sausage while browning.  Once brown, transfer the sausage to a bowl and set aside.  Reduce heat to medium-low.  Add the onions and garlic, stir occasionally until onions are soft.  Add the tomato paste and thyme.  Stir until fragrant (about half a minute).  Add the wine and simmer to deglaze for about 2 minutes or until nearly evaporated.  Add the broth and simmer. Add the beans, sausage and any juices from the bowl.  Season with salt and pepper and bring to a simmer until heated throughout and some of the liquid has been absorbed. (It still will be juicy, but not so much that there is more liquid than solids.) Remove from heat and add the 5-6 handfuls of spinach.  Check seasonings again.  Sprinkle the top with bread crumb mixture.  Bake until the bread crumbs are golden brown (about 15 minutes).  Remove from oven and let rest for about 10 minutes before serving.  This dish reheats well.

Green Curry with Shrimp

I had never eaten, nor heard of curry until I was a high school exchange student to New Zealand.  Several people talked about curry, but I didn't have any idea what I was in for the first time I tried it.  I am pretty sure the first one I tried was a yellow curry, but to be honest it didn't leave an impression in my mind until much later.  Then I remember my first job out of college.  A coworker and I would go out to eat for Indian food as there was a restaurant not too far from work.  I tried all sorts of different dishes, but again only had yellow curry.  It wasn't until much later, when I was living in Germany, that I began to eat curries on a regular basis.  I think it may have been there that I tried red and green curry for the first time.  At least there it was memorable, but I never had the inclination to try to make it.  The local curry place was cheap and delicious, so why would I bother to try it out?

So with the memory of these two really good curries in my brain, I searched for a good curry near where I live.  There are a few that are decent, but I never realized how easy it is to make at home.  This autumn I stumbled upon the cookbook Keepers.  I read reviews and changed my mind about buying it, but finally around Christmas when I was experimenting with quicker dinners to prepare on weeknights, I decided to buy it.  It is by Kathy Brennan and Caroline Campion.  This Green Curry recipe is based off the one in their cookbook.  If you like curry at all, I would give this recipe a shot as it is a quick weeknight meal, reheats well and tastes great.



Green Curry
Serves 4

1 tablespoon olive oil
2 1/2 tablespoons green curry paste
1 teaspoon anchovy paste
1 (13 oz) can coconut milk
1 tablespoon dark brown sugar
1 pound shrimp, peeled, deveined
1 red pepper, diced
2 scallions, sliced
1 lime

Steamed rice (prepared, or at least started to cook before beginning the curry)

In a large skillet heat oil over medium heat.  Add the curry paste and anchovy paste, cook until fragrant.  Add the coconut milk and brown sugar.  Stir to combine.  Bring to a simmer and stir occasionally until the sauce starts to thicken.  Add the red pepper and bring to a simmer.  Add the shrimp and simmer until shrimp are nearly cooked.  (Do not over cook the shrimp.)  Stir in the scallions and a squeeze of lime juice.  Recheck the seasonings.  Serve with the steamed rice.

I have plans to add more vegetables to this curry as well like zucchini, and sugar snap peas.  This also reheats well.