CHICKEN STROGANOFF WITH PRESERVED LEMON

I'm addicted.  And I didn't know how bad it was until two nights ago when I just had to do it again.  

I had already eaten my dinner. There were left overs in the refrigerator, but I just had to cook!!  Hi, my name is Maggie and I'm a cook-aholic. This is where I feed my addiction; on this little corner of countertop space and my stove top.

I cook every night.  Even if I don't eat it that same night, I want to cook when I  get home from work. I just can't help myself.  I suppose some of it is habit.  I spent more than half of my life married and always cooked dinner every night.  Friday night when I got home from work, I found the low fat pimento cheese spread I made in the refrigerator and some rice crackers, so I had a little cheese and crackers for dinner.  It was really good, but something was missing.  I wanted to cook.  So I set to looking at what ingredients I had in the fridge.  As soon as I opened the fridge door, I knew what I would make.  I had a package of chicken tenders, Greek yogurt, mushrooms, a box of chicken stock and a jar of preserved lemons that I made about a month ago.   My niece in California posted a recipe on FB she made using preserved lemons and I wanted to try it.  So she gave me her recipe for the lemons.  (That's another blog, or you can go to her blog http://www.chowbacca.com/2014/03/chicken-paprikash.html.  I think the  preserved lemon recipe is posted there).  When I made my lemons I used fairly large lemons so I cut them into quarters.  I used one piece in my recipe and after tasting, I decided to add a second piece. So much better!! Preserved lemons taste like lemons, of course, but they aren't sour or bitter.  Just intensely lemony.  They are "pickled" with salt, cinnamon sticks, bay leaves and pepper corns.

So the dish I saw when I looked around in the refrigerator was Chicken  Stroganoff with Preserved Lemons.  I gathered a few more ingredients:  garlic, shallot, salt, pepper.  Here's how I made it.

8 - 10 small chicken tenders
1 t. salt
2 T olive oil
10 - 12 mushrooms, sliced
1 small shallot, minced
2 cloves garlic, minced finely or pressed
2 pieces of preserved lemon, rinsed and cut into very thin strips
1 1/2 c. chicken stock
1 container of non fat Greek yogurt (you can use low fat or fat free sour cream)
1 T rice flour
Coarsely ground black pepper to taste

Lightly salt the tenders.

Slice the mushrooms and set aside.  Mince the shallot and set aside.  Mince or press the garlic and set aside.  Slice the lemon into very thin strips, turn them and cut across to make the strips a little shorter and set aside.  Measure the chicken stock, mix in the rice flour and set aside. Now you have everything ready.  It goes fast and it will only take a few minutes to put this together.

In a large skillet, over medium heat add the olive oil when the skillet is hot.  Add the tenders and sauté on one side only until they are lightly browned on that side.  Should take about 5 minutes all together.

Use a spatula to lift the tenders and turn over to let them cook for just a minute.  They don't have to be finished cooking yet.  Remove the tenders to a plate.

Add the mushrooms immediately to the same pan.  When they have cooked for a minute or two, add the shallots and garlic.  Cook until most of the liquid the mushrooms release has cooked away - probably 3 or 4 minutes.

Stir the rice flour in the chicken stock and add it to the mushroom mixture in the skillet.  Keep stirring over medium heat, add the lemon pieces and stir until the sauce thickens a bit.  If it gets too thick, add a little more chicken stock.

Turn the heat to low and add the yogurt and stir it in well. Be sure not to make the heat too high here, the yogurt will curdle.  If it does, don't worry.  It's not spoiled, it just looks different.  You can still eat it and it will still be delicious!  Add the tenders back to pan along with any juices that may have run out.  Let this sit on low heat for about 5 minutes to bring it all together and finish cooking the chicken.

It's done! A nice grind of black pepper and I ate mine with just a small piece of Nan - and Indian flat bread.  This would be delicious served over wide noodles, on a baked potato, or even over rice.  Steam a nice bunch of broccoli, asparagus or green beans to serve along with it. When you taste this, you'll understand a little better why I'm addicted to cooking.

When It's Really, Really Cold ......

SWEET CORN AND CHICKEN SOUP WITH GINGER
http://www.foodnetwork.com/recipes/aarti-sequeira/sweet-corn-and-chicken-soup-recipe.html

When it's really cold, colder than usual, even record breaking cold temps, there is nothing like a bowl of your favorite soup.  I make a lot of soup, and I've made many, many different kinds of soup.  I took a dish from my childhood, Chicken Paprikash, a Hungarian kind of stew, and turned it into a soup.  My own version of Olive Garden's Tuscan Sausage and Kale Soup and a silky pureed carrot soup with tarragon of my own creation for my vegetarian friends, are some of the stand outs.  Hmm, some day I should try and take an inventory of the different soups I've made over the years.

I used to do a monthly Soup Night October through March each year and invited approximately 30 people each month.  I did that for about 6 years.  I often made two kinds of soups for my guests.  One "featured" soup, and another for those who preferred a vegetarian bowl or weren't a fan of the "main" soup.  I love having people at the house and it was the perfect, casual, easy prep way to have as many people as I wanted.  I even had a "guest chef" a couple of times when someone else wanted to feature their own favorite soup recipe.

I came across this soup recipe about a year ago and I wanted to try it. It sounded like it would be really delicious and so comforting.  Sweet Corn and Chicken Soup.  I can't claim that it's my recipe, but I've made it often enough I don't need the recipe any more. The name of the soup is somewhat deceptive.  It's so much more that corn and chicken!  It's a recipe I found at Food Network TV from Arti Sequeria, and Indian girl, whose recipes are mostly Indian cuisine.  I don't know what drew me to the recipe, but it may have been all the ginger. It also has egg drop in it which I love! At the time I saw her make this on television, I had only recently discovered how much I loved fresh ginger in recipes.  So I set out to get what I needed to make it.  I made it on a Saturday afternoon because I could see it would take a while - a couple of hours to get it together because everything is from scratch.  It requires poaching chicken gently with warm and savory spices and vegetables.   Lots of sliced ginger perfumes the broth, and then more fresh grated ginger is added later.  

The recipes calls for canned cream corn.  Canned vegetables are not something I use much. Each season I buy several dozen ears of local sweet corn, blanch it and cut all the kernels off to freeze for the winter.  I thawed and slightly warmed some of the corn, added some of the stock from the simmering soup then used my stick blender to make my own creamed corn to add to the soup.   It's really the only change I've made to the recipe, unless I use chicken thighs instead of chicken breast.  Using chicken on the bone is essential to make a rich and hearty stock. The canned corned is perfectly acceptable if that's what you prefer to use.

One other note about the recipe at the site: As I read the instructions I noticed that it says to add the Ginger-Garlic Paste.  This ingredient is not on the ingredients list.  So I just pressed two cloves of garlic into the soup at the point where instructions said to add the ginger-garlic paste.   Tweek as you please, more ginger, more garlic, whatever you like.

So if you want to try this lovely soup, I have two pieces of advice.  Read the recipe all the way through since there are several steps and it helps to do them in order.  Secondly, make it when you have the time at home while you are doing other things.   If you like this soup as much as I do, you will feel like the time you spent making it is worth every minute.  This is the 5th time I've made it.  I never tire of it and I'll make it again and again.

THE PERFECT POACHED EGG

I've heard numerous tricks and tips about making the perfect poached egg.  Swirl the hot water so that the egg "comes in on itself" to stay together.  Add vinegar to the water because that helps to keep the egg together.  Take the water down to a  simmer before adding the eggs.  And in truth, there are only a few things that really count in making a perfect poached egg. 

Before I get into that, the proof is in the pudding.  Look at those two eggs in this picture.  I just made (and ate) those this morning.  I didn't use a form to keep them round.  And those little bits you see on the eggs are not pepper.    Before I made the eggs, I cooked two potatoes and diced them into a hot cast iron skillet with a little onion and browned them nicely.  I also cooked up two Sweet Italian Sausages in a small non stick skillet and diced those to add to the potatoes and onions.  I let them keep warm in the skillet while I made the eggs.  The following method may sound terribly labor intensive.  But that's only because I'm giving you so much information and detail.  I made these eggs in about 5 minutes.  One of the secrets to cooking eggs of any kind, is to take your time.  Eggs that are cooked too fast will not render perfect eggs.  Even scrambled eggs require slightly lower heat to keep them soft and fluffy, and fried eggs need lower heat to keep them from browning around the edges and getting leathery while the rest of the egg isn't cooked yet. 

The first secret to making beautiful poached eggs to buy FRESH eggs.  Fresh eggs have the quality of being more firm inside the shell.  The yolk and the white will both stand up high. You can see how high they stand in this photo and you can see it in the cooked eggs in the photo above, too.  An egg that isn't fresh will have a yolk that is relatively flat, and the white part will be flat and runny as well. 

Now, eggs that aren't "fresh" aren't bad eggs.  They have just lost some of the qualities that make a great poached egg.  You can test an egg for freshness by putting it into a glass of cold water.  If it sinks, it's fresh.  If it floats, it's not fresh.  Why? Well, because as the egg yolk and the white part break down, it creates an air pocket inside the shell - so it floats. Fresh eggs are more tasty, of course, and there are many dishes that would benefit from fresh eggs. But in my opinion the only time the freshness of an egg is really truly important, is when you want to poach it.  The firmness of the white part is what keeps the egg in good shape during the poaching process. By the way, some people like to store eggs on the counter or in the pantry, and that's ok.  Just use them up more quickly.  One day on the counter ages an egg as much as one week in the fridge. And don't use them for poaching.
I don't always  do this but this time I used the same skillet that I cooked the sausages in to make the eggs.  I just added enough water to fill the skillet.  The skillet is a smallish one, enough room in it to cook only two or three eggs.  When I filled the skillet with the water, naturally, the water was tinted with the browning that was left in the skillet from cooking sausages.  Plain water is fine too, but I wanted to cook the eggs in the sausage flavored water. If you don't have a non stick, just put a dab of butter in the bottom of the pan.  It will give some aid in removing the eggs from the pan later.

So that's the second secret.  Use a shallow pan and hopefully you have a lid for it.  Use any pan that will hold enough water to cover the eggs. Bring the water to a high boil, then turn it down to the lowest heat possible. Not simmering!  Wait until the water no longer has any boiling bubbles in it.  The movement of the water is what breaks apart the egg whites.  So once the water is no longer bubbling, crack your fresh egg into a small bowl, and the very carefully pour the egg into the water.  Do the same for each egg.  Now cover the pan.  Make sure the water doesn't boil again.  It will cook the outside too fast and stir up the whites making them fly all around the pan.  Let the eggs sit in this hot water for approximately 4 - 6 minutes.  This will render you a poached egg that has a cooked white and a slightly runny yolk.  Leave it in the water a minute less, or a minute more, depending on how well you like your eggs cooked.  Then just use a spoon that is large enough to lift the entire egg out of the pan.  Using a spoon too small will allow the egg to break off as it hangs over the edge of the spoon. A slotted spoon allows all the water to drain away.  Even a wooden spoon will work, just be sure to drain well.

So good luck making poached eggs.  Forget the vinegar, forget swirling the water, forget the small saucepan.  Use fresh eggs, a shallow pan with plenty of water in it, and simmering water (no bubbles).  Add a little patience to let the eggs cook gently, and you'll enjoy the healthiest way to prepare a delicious egg!

Everything Comes Together

Tonight's frost warning prompted me to pick the last of the basil leaves from my 5 plants as I got out of my car.  It will be a miracle if the plants aren't dead tomorrow.  So I plucked all the nice leaves off that didn't get frost bitten last night. You can see some of them already got nipped last night. When I came inside I decided I would have a cocktail tonight while I washed dishes.  I had some pre-mixed Cosmopolitans  so I shook one up with some ice.  I had purchased some Swiss cheese and ham on the way home along with a little box of Sesame flavored Melba toasts. 

When I got home, I realized I needed to make some more mayonnaise if I wanted a ham and cheese sandwich tomorrow for lunch.  So all these little incidences came together to make a nibble to have with my cocktail and this lovely little nibble was born. 
I had melba toast, fresh basil, Swiss cheese slices, and a mostly empty jar of home made mayonnaise.  A slice of Swiss cheese folded in three, placed on top of a melba toast that has just a tad of mayo scraped from the jar on it.  The cheese is also topped with a smear of mayo to "glue" the tiny or torn basil leaves that I used to top the cheese cracker.  Sounds really simple doesn't it?  It is!  And it was really, really good for a little nibble with a cocktail.  A tray full of them at a party would make a beautiful tray and  your guests will love these as a light, fresh tasting appetizer, with whatever your are serving as an aperitif! (I had three of them!) They would be wonderful with a red or a white wine, or even a glass of ginger ale!

These days you can buy fresh basil most times of the year at the grocery store.  Try these, you'll love them!  I'm off to make more mayonnaise!

CAULIFLOWER SOUP

I recently posted on FB that I made a pot of Cauliflower Soup. Since I was asked for the recipe, I'll share it in a blog.  I learned to make this from my Mom a very long time ago.  We had this frequently when we were kids and we all loved it. Not only is it delicious, it is very inexpensive to make. To this day, we still make it just like mom taught us.  So without too much story telling, here are the recipe and techniques for making it.   If you read the recipe first, it may sound a like a lot of steps, but it really is very easy to make.


1 large head of cauliflower, trimmed and cut into bite sized florets
4 carrots. sliced (or as many as you like)
2 quarts of chicken or vegetable stock (you can use water, but you'll need more seasonings)
2 t.  salt (to taste)

2 T olive oil
2 T flour (use rice flour for gluten free)
1 T paprika
1 - 2 cloves garlic finely minced
2 T parsley finely minced

Add the chicken stock to a soup pot and put over medium high heat. 
Trim the cauliflower  and separate the florets into bite sized pieces and add to the pot.  Discard the outer dark tougher pieces, but save  the lighter green and white bits and pieces that are left from the inner stems.  We will use them. 

I don't peel my carrots if they are nice and smooth, clean carrots, but peel the carrots if you like.  Slice them and add to the stock and cauliflower.  While this comes to a boil and the cauliflower and carrots cook until they are tender you will make a roux.

In a small skillet over medium heat, add the 2 T olive oil and 2 T of flour.  Let this cook and bubble for a minute or two until the flour just begins to take on a little golden color.  Make sure the heat isn't too high.  This can burn in an  instant!  Now add the garlic and the paprika and the parsley all at one time.  Stir for just a moment until the garlic becomes very fragrant.  This can burn very quickly too!  (If you burn it, throw it out and start over.  The flavor is awful if this gets burned.)  After a moment, add this roux mixture to the soup pot and stir.  The soup won't get thick, but it will get some body and beautiful color along with fantastic flavor!  Turn the heat down to medium and let this continue to simmer until the cauliflower and carrots are tender.

This part is optional. My mom didn't do this, but I decided I wanted to use all the bits and pieces cut away from the florets. It won't really change the flavor of the soup but it will add silkiness and more flavor to the soup. I took all the bits and pieces and cut them up very small about the size of peas. Then I put them in a deep bowl with about 1/4 of water and microwaved it until it was very tender.  I transferred it to a deep bowl, added a little more chicken stock (just enough cover the bits and pieces) and used my stick blender to make a puree.  Pour this into the soup to use as a thickener.

The soup is ready when the veggies are tender to your liking.  Add more salt and/or pepper to taste.

(I also added some garlic chives because I had them. Feel free to start with some sautéed onions before you add the chicken stock and cauliflower, use more ore less garlic, more or less parsley.  I've even considered dicing some parsnips to add.)
 
Another option for this soup is to make some farina dumplings.  I didn't make any this time, but these are absolutely fantastic in this soup!  For those of you who don't know what Farina is, it's cream of wheat cereal!

Crack one egg into a small bowl.  Add enough farina to make a thick mixture approximately as thick as creamy yogurt.  Let this sit in the bowl for about five or ten minutes.  It will get much thicker as the egg soaks into the cream of wheat.  Now take a spoon and drop this by the spoonful into the simmer soup.  I like my dumpling pretty large, but ideal size is about 2 t of batter. These cook up to about the same size as the pieces of cauliflower in the soup. They will expand to about twice the size of the raw batter as they cook. No need to be exact, just try to make them all the same size so they cook evenly - about 5 minutes. 

Enjoy! Let me know how you like this soup!

Something From Nothing - Again

I love to grocery shop, and I wanted to go again today.  But NO!  I had to resist!  I have so much food in the refrigerator that buying more food would be simply - well - it would be stupid.  So I searched around the refrigerator to see what was in there.  3 small zucchinis that were going to be compost in another three or four days.  Several pieces of chicken tenders I made the other night breaded with Panko and Parmesan cheese. (Oh, they were so good!) I also had a small bunch of tomatoes from the garden (small  Romas and Cherry) that I hadn't used yet. The rest of the ingredients are things I always have on hand.  Whenever I have veggies that need to be used up I usually think of Pasta Primavera.

So I assembled all the ingredients on the chopping board and  then put them together to make this delicious pasta dish.

Before I go on with the recipe, I want to share something else.  The pan I used to cook the Pasta Primavera veggies is an enameled cast iron Casserole Skillet.  I have been wanting an enameled cast iron pan FOREVER!  But they are expensive and I would absolutely NOT buy one for more than $200!!!  Then I found one on line for $40.  I wasn't sure what I'd be getting.  But when my Bon Appetite Casserole Pan arrived (free shipping!) I was - well - I'll admit it!  I was elated!  I use it all the time.  If you don't have one, and you like to cook, I'd recommend owning one. The even heat distribution and the ability to cook on very low heat and still keep the heat going is unsurpassed!  Anyway, here's the recipe.

PASTA PRIMAVERA WITH CHICKEN TENDERS

3 small zucchini quartered, seeded and sliced.
10 or 12 cherry tomatoes, cut in half
1 or 2 cloves of garlic (to taste) minced as finely as possible
2 Breaded Chicken Tenders (cooked) sliced into 1/4 inch slices (if you don't have any left over breaded chicken tenders, just add two sliced chicken tenders.
1 1/2  cup of uncooked penne pasta, cooked until just about done.
1/4 c. white wine
1/4 c. chick stock
1/2 - 3/4 c marinara (use your favorite sauce - I used some I made myself)
1 T. dried basil leaves, crushed, or about 12 fresh basil leaves chopped finely.
1/2 c. or more of grated Parmesan (I used low fat grated, but feel free to use whatever you like)
Fresh ground black pepper and/or crushed red pepper flakes (to taste)

You shouldn't need any salt (except in the pasta cooking water).  The wine, chicken stock and Parmesan Cheese should be enough.
Add as much ground black pepper or red pepper flakes as you like, or don't add any.  I didn't add any tonight even though I love spicy food. It was very satisfying and delicious!

Cook the pasta in salted water until it's not quite done.  While the water boils and the pasta is cooking .....

Slice the zucchini.  Quarter them lengthwise and remove the seeds and slice into 1/4 inch pieces.  Slice the small tomatoes in half.  Mince the garlic.  Arrange this all on your cutting board.

Now over medium heat add about 3 T of olive oil in a large skillet or Dutch oven.  When the oil is glistening with heat, add the garlic and stir for a minute or two, careful not to burn. 

Drop in all the sliced zucchini, the sliced chicken and the basil.  Stir for 2 or 3 minutes.  Now add the tomatoes and the white whine and the chicken stock and marinara (or your favorite sauce).  Stir to get everything warmed through. 

Now drop in the drained almost cooked pasta.  Add the grated Parmesan Cheese and stir well. 

Taste and make any adjustments in seasoning that seem good to you.  More salt, spice, cheese, more marinara? Make it to your liking!

Serve with a glass of red wine.  Better than most dishes you'll pay $25.00 for in a restaurant!

UN-STUFFED PEPPER SOUP

Quick Stuffed Pepper Soup

Last weekend I made a very large Turkey Meatloaf for clients. I bought 5 pounds of ground turkey instead of the usual three so it was way too much.  So large, all the meat wouldn't fit into my meatloaf pan.  I stuffed the loaf pan with all it would hold and used the extra to  make about 20 meatballs.  I just packed them up and put them into the fridge.  I noshed on a couple of them during the week, but still had a container full leftover.  I didn't feel like Spaghetti and Meatballs today and was feeling a little lazy -   not feeling very creative.  I was listening to a cooking show and they were making Un-Stuffed Cabbage Soup.  Since I had no cabbage, but did have frozen diced green peppers from my garden, I turned my meatballs into Un-Stuffed Pepper Soup!

3 14 oz. cans of diced tomatoes
1/2 cup of diced green peppers
1 can of water
1/2 c of uncooked rice
1/4 c ketchup
about 15 or twenty meatballs (home made or purchased will work)
Salt to taste (I used about 2 teaspoons)

Take two of the cans of tomatoes and puree them in your blender, pour into a soup pot. 
Add the third can without pureeing them.  Now add all the other ingredients.  Your soup should be a little watery because that rice has to absorb some of the liquid to cook.

Now turn the heat up to medium high and get it started boiling.  As soon as it starts boiling, turn the heat down to very low and let it simmer until the rice is done, stirring occasionally.

How easy is that!!  Makes enough to feed up to six people!

Tip:  Instead of using diced tomatoes and pureeing them, you can use two or three cans of Campbells Tomato soup.  It'll be delicious that way too!  Just adjust your salt because the soup already has salt.