Chicken (Madeira or Lemon) with Vegetables

Note, if you don’t like Madeira, substitute ½ lemon with lemon zest.

3 or 4 chicken thighs
1 shallot chopped
Pinch of paprika
Small bunch of fresh parsley
¼ large yellow onion – cut thin
2 garlic cloves, minced
2 carrots, peeled and chopped
4oz. (1/2 container) white common mushrooms, sliced
1 cup frozen peas, thawed on counter
¼ cup Madeira wine (from Portugal) or 1/2 squeezed lemon and zest
3 TBSP cream (1 TBSP 45 calories)
½ cup chicken stock/broth
1 TBSP olive oil (1 TBSP 119 calories)
2 TBSP butter (1 TBSP 102 calories)
1 TBSP flour
S&P
Egg noodles

Persillade (pronounced persi-yad, it means parsley) – chop parsley and garlic together, set aside

Precook carrots and peas: In a little chicken broth add carrots, parsley stalks and parsley leaves and a little yellow onion.  Cook carrots until done turn off heat.  Strain and reserve the chicken broth.  Remove and separate the carrots and peas from everything else and set them aside.  Discard the rest.

Prepare chicken:  Trim the excess skin of the chicken.  Cut two slices in the chicken perpendicular to the bone.  Taken chicken shears and cut out both knuckles of the bone, olive oil the skin and add S&P.  Cook in a 450° oven center rack 45 minutes.  Remove and let cool. Strain the remaining fluid, should be ½ cup.

Prepare the sauce:  Add butter and olive oil mix.  Sauté the onions, shallots and mushrooms.  Add the Madeira wine or lemon and zest.  Add a pinch of paprika,  flour and salt and pepper.  Stir.  Add the cream and stir.  Add the vegetables.  Add the chicken stock.  Add the chicken and cook in 350° oven 15 minutes.  Pull from oven and add the Persillade and mix.  Serve over cooked egg noodles. 

As of 7/24/21

Beef Barley Soup

(Click on pic to enlarge)

There are two ways to do this. Cook it on the stove which requires a lot of steps or dump everything into a crock-pot and cook on medium all day. This is a great soup.

1 TBSP oil
1 Lb. beef button round (I actually used less than a pound)
½ onions chopped
1 clove garlic sliced into thin coins
1 TBSP tomato paste
4+ cups chicken broth
½ cup dry white wine
1 cup diced carrots
1 cup diced celery
¼ cup pearl or naked barley
¼ tsp. dried rosemary or thyme
S&P

On the stove in a Dutch oven brown the meat in oil.  Remove
Sauté the onion, carrots and celery
Add the wine and deglaze the pan.
Add the broth, garlic, cut the meat into spoon size squares and return the meat
In a cheese cloth pouch tie the bay leaf and the rosemary and add that to the pot
Add the tomato paste and stir in
Add the barley
Salt and pepper
Bring to a boil, reduce to slow simmer and cook for 1 hour or until the barley is completely cook.

Serve with a baguette.

As of 6/15/21

Beef and Broccoli Stir Fry

Beef marinade:
1 pound of steak or flank steak (slightly frozen to cut thin)
1/8 teaspoon baking soda
3 Dashes of white pepper and black pepper
1 TBSP cornstarch
½ tsp brown sugar
1/2 teaspoon sea salt
1 teaspoon rice or Shaoxing wine
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon veg oil

Sauce:
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
1/2 teaspoon sesame oil
1 teaspoon corn starch
4 tablespoons water
1 pound broccoli florets
2 teaspoons ginger, minced
2 cloves garlic, minced

In bowl mix the meat in the marinade.  Let sit 1 hour.

Make the sauce.

On high, heat the wok and stir fry the meat until slightly brown. Remove the meat.

Turn the heat to medium. Add little more oil as needed and add the garlic and ginger about 1 minute. Add 1 TBSP Shoaxing Cooking wine to de-glaze the pan.

Add the broccoli and the sauce and stir fry several minutes. Return the meat. Turn the heat down and cover, steam the broccoli until done.

Serve as is or over rice.

As of 8/1/2021

Pad Thai

DSC_0157

(Click on pic to enlarge)

Serves 2

4 OZ. of Thai noodles (Cooked)
2 TBSP vegetable oil
2 cloves of garlic
2 chicken thighs (boiled in 2 cups water for 20 minutes and de-boned, cut into cubes)
¼ red bell pepper or green bell pepper sliced thin
¼ yellow bell pepper sliced thin
3 scallions chopped
Fresh cilantro chopped for garnish
½ cup frozen peas
½ cup frozen broccoli
½ cup re-hydrated dried shiitake mushrooms
Lime slices optional
Fresh Thai Basil (from my garden) cut into thin strips with scissors.

Sauce
3 TBSP Vegan fish sauce (See Vegan Fish Sauce)
1 TBSP soy sauce
2 TBSP light brown sugar or Shaoxing Cooking Wine
1 TBSP Sriracha
2 TBSP creamy peanut butter or add whole peanuts to the dish or both (Most Pad Thai calls for whole peanuts)

Mix all the sauce ingredients in a bowl with a small whisk.

In an iron Dutch oven add the oil and throw in all the veggies and stir fry 10 minutes on medium.  Toss in the chicken and remaining ingredients.  Add the sauce and mix. Heat until everything is hot and the chicken is cooked tenderly.

Serve over hot Thai noodles, add more Sriracha and cilantro.

Thai Noodles are found in most super markets.  All noodles including Italian cook exactly 12 minutes.

As of 7/3/21

Thai Beef with Thai Noodles and Thai Basil

Serves two, adjust accordingly. If you can’t find Thai Basil substitute cilantro only add the cilantro at the end when serving.  (Pic w/cilantro below).

4 oz, Thai Kitchen Brand stir-fry rice noodle (or Ramen Noodles from the cheap pack)

4 tsp. Thai Kitchen red curry paste
1 large garlic clove minced
1 Tbsp. olive oil
1 lime squeezed juice
¼ cup white wine
¼ cup chicken stock
Dash red pepper flakes, (If you would prefer instead of flakes add Sriracha or Chiu Chow Chili Oil when serving)
1 Tbsp. brown sugar (Or substitute Aji-Mirin)

Suggest cut on a mandolin:
½ red onion thinly sliced
½ large cucumber thinly sliced and again into spaghetti
1 red bell pepper thinly sliced (or 1/2 red bell and carrots slice thinly)
¼ cup Thai basil leaves or regular basil sliced (or add cilantro when serving)

1 Lb. flank steak (or rib eye steak)
S&P
Olive oil

Brush olive oil on flank steak and add salt and pepper to both sides. Get your grille hot cook 3 minutes each side remove bring inside and let rest. Should be red on the inside. Cut long ways 2 inches with the grain and then cut slices against the grain.

In a large Dutch over add olive oil and add onion, cucumber, red bell, basil and sauté gently about 5 minutes (al dente) and remove.

In the same pot add red curry, garlic and gently fry together a couple of minutes then add the wine, chicken stock, brown sugar, red pepper flakes and lime juice. Stir until you get slight gravy. Add the meat and cook on medium with the lid on for 12 minutes and turn off and let steam.

At the same time boil water with salt and when the water is boiling add the noodles and cook exactly 12 minutes. Drain the noodles.

Place the vegetables in the microwave for 30 secs to reheat.

Take tongs and grab some noodle and place in a bowl, use the tongs to grab some veggies and place over noodle, use the tongs and place meat on top and spoon in some red curry gravy.

Serve and eat with chop sticks.

The idea is to char the meat but leave the center uncooked. When added to the gravy it will cook a little more and brown but will be warm and tender when served. The veggies should still be al dente and the noodles soft.

As of 4/18/21