Last week the Food Network pronounced chicken to be currently the most popular choice of meat, and kale the most popular vegetable. I was not surprised about the chicken. I was a little surprised about the kale, but also delighted because we still have a vibrant crop of it in our garden….healthy and wholesome as ever having survived wind, sleet, rain and snow….just like the old fashioned US Postman of the past.
I think most cooks would agree that it’s wise to always have a supply of chicken on hand, especially boneless breasts. They have saved many a chef from disaster in a time of crisis or emergency.
My recipe is one I concocted on the spur of the moment when I was suddenly called on to produce an unscheduled and completely unexpected meal in a very short period of time, using only what was on hand, and available from the freezer, fridge, and pantry. To my surprise and delight it was a success that received many compliments, while no one eating it ever knew the circumstances under which it came to be.
Citrus Chicken Cutlets on a chiffonade of garlic-sautéed Kale
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Citrus Chicken Cutlets
SERVINGS
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Ingredients
Instructions
- Brown chicken in butter and oil.
- Remove and set aside in warm oven.
- Add thinly sliced onion to pan of chicken drippings and simmer slightly.
- Remove onions and add to chicken.
- Next stir remaining ingredients into pan of chicken drippings and simmer all together into a sauce. Leave sauce in pan. Remove from heat.
- Cut kale into long thin strips and sauté in oil with garlic.
- Cover and simmer until tender, adding water as needed.. Add salt to taste.
- Place chicken and onion slices in pan of sauce heating thoroughly until chicken is completely cooked but still tender and juicy.
- Serve on top of kale, pouring pan sauce over all and garnishing as desired.
Last week lamb was on sale (something that does not occur too often), so I happily took advantage of it and bought a nice leg. In general, most people either really like this meat or do not like it at all. Few seem to be neutral about it, mainly, I think, because of its distinctive flavor, which is precisely what makes it appeal to lamb lovers.
I myself prefer it simply roasted or broiled, but for the sake of those whom I knew would like it a little more dressed up I decided to make colorful kabobs with a few favorite vegetables and serve it with Greek rice, the way my father always prepared it.
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Skewered Lamb Kebabs
SERVINGS
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COOK TIME1 1/4hours |
PREP TIME |
READY IN |
Ingredients
Instructions
- The first step is to marinate the lamb preferably overnight, if possible, then cube the vegetables and add to the marinade for whatever length of time is convenient.
- Arrange both meat and vegetables on skewers that have been soaked in water for at least 1 hour.
- Broil for 12 to 15 minutes or until browned and to desired doneness, turning frequently.
- Prepare rice well in advance.
- Saute rice in oil and butter. Add salt, parsley, mint, garlic and water.
- Cover and simmer on low heat untill all liquid is absorbed and rice is thoroughly cooked, adding additional water if needed. The earlier the rice is cooked, the more flavorful it will be when served.
I hope all of you had a very blessed and happy Christmas. Ours was a quiet celebration with reflection on what Christmas really means. But of course we had wonderful food to help us do just that. And the season continues as we face the new year and the celebration that goes with it. My favorite party is appetizers; small savory bites and wonderful hot cheesy dips. One great dish to prepare that everyone loves is spiced nuts. I love sweet and spicy, but decided to try out some spicy ones. They are easy and delicious and you can adjust the heat according to taste.
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Spicy Almonds
SERVINGS
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COOK TIME18minutes |
PREP TIME |
READY IN |
Ingredients
Instructions
- Preheat oven to 350 degrees.
- In a saucepan combine all ingredients except almonds and salt. Bring to a simmer over medium heat and cook for about 3 minutes.
- Pour over almonds and combine well.
- Pour almond mixture onto a pan lined with parchment and cook in oven for 15 minutes.
- Remove from oven and sprinkle with salt to taste. Let cool. Enjoy!
I went out to the gardens the other morning to see them-after they’d been put to bed a few weeks ago. This is always a bittersweet moment for me each year. They were nicely raked and everything all carefully harvested (which is to me the sad part). That is, almost everything harvested, because I did spy something that suddenly gladdened my heart. …….a vibrant green patch of kale in the farthest corner. This means that one of the healthiest of green vegetables will be available to us all winter long. No need to rush and gather it before the frost because the frost simply sweetens it and makes it more flavorful.
I grew up on kale when it was not so widely recognized and used as it is today. Just during this past year kale has rapidly increased in popularity as awareness of its nutritional value has been discovered. One of the richest sources of vitamin C, it is a perfect winter food.
I love it simply sautéed in fresh garlic and olive oil and simmered till soft and tender the old Mediterranean way, but it also makes a marvelous hearty Tuscan soup for a cold weather meal when served with good crusty bread.
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Hearty Tuscan Kale Soup
SERVINGS
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COOK TIME40minutes |
PREP TIME |
READY IN |
Ingredients
Instructions
- Warm oil in a pot over medium heat.
- Saute sausage until browned, about 10 minutes; set aside.
- Add onion and celery; saute until beginning to brown, about 10 minutes.
- Add garlic and red pepper. Saute 1 minute.
- Pour in broth, raise heat to high and bring just to a boil, scraping up brown bits.
- Return sausage to pot; stir in tomatoes and beans. Bring back to a boil.
- Reduce heat to low, then simmer for 15 minutes.
- Season soup with salt and pepper. Stir in kale, cook until wilted, about 1 minute.
- Stir in parsley and top with Parmesan, if desired.
I went out to the gardens the other morning to see them-after they’d been put to bed a few weeks ago. This is always a bittersweet moment for me each year. They were nicely raked and everything all carefully harvested (which is to me the sad part). That is, almost everything harvested, because I did spy something that suddenly gladdened my heart. …….a vibrant green patch of kale in the farthest corner. This means that one of the healthiest of green vegetables will be available to us all winter long. No need to rush and gather it before the frost because the frost simply sweetens it and makes it more flavorful.
I grew up on kale when it was not so widely recognized and used as it is today. Just during this past year kale has rapidly increased in popularity as awareness of its nutritional value has been discovered. One of the richest sources of vitamin C, it is a perfect winter food.
I love it simply sautéed in fresh garlic and olive oil and simmered till soft and tender the old Mediterranean way, but it also makes a marvelous hearty Tuscan soup for a cold weather meal when served with good crusty bread.
Hearty Tuscan Kale Soup
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Tuscan Tomato, Bread And Herb Soup
SERVINGS
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COOK TIME36mins. |
PREP TIME |
READY IN |
Ingredients
Instructions
- Warm oil in a pot over medium heat.
- Saute sausage until browned, about 10 minutes; set aside.
- Add onion and celery; saute until beginning to brown, about 10 minutes.
- Add garlic and red pepper.
- Saute 1 minute.
- Pour in broth, raise heat to high and bring just to a boil, scraping up brown bits.
- Return sausage to pot; stir in tomatoes and beans. Bring back to a boil.
- Reduce heat to low, then simmer for 15 minutes.
- Season soup with salt and pepper.
- Stir in kale, cook until wilted, about 1 minute.
- Stir in parsley and top with Parmesan, if desired.
It is officially Autumn. Lots of pumpkins and apples at farm-stands, color coming in the trees, leaves falling, and that nip in the air that reminds us that summer is at an end. I love fall. I love the colors, the crisp air, the clear light. And the food! Summer was great and I enjoyed all of the fresh food, but who doesn’t welcome back hot soups and stews, butternut squash, and apples? I recently was looking for a fall salad and thought apple, frisee, and endive would be a good combination. I decided to stack it! Not only does it look great, but it also tastes amazing with the crunch of apples and greens and the subtle hints of maple and bacon.
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Stacked Apple Salad with Frisee and Belgian endive
SERVINGS4people
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COOK TIME |
PREP TIME |
READY IN |
Ingredients
Instructions
- Core and thinly slice apples, place in a bowl with water and a dollop of lemon juice.
- In a small bowl combine shallots and vinegar. Set aside.
- In a heavy frying pan over medium heat, cook bacon until crisp and brown, drain on paper towels. Pour off all but 3 Tablespoons of the bacon fat and return pan to low heat.
- Remove shallots from vinegar and reserve.
- Add vinegar to hot bacon fat, whisking until emulsified. Add salt and pepper to taste.
- Break frisee into sprigs and mix with endive. Dress lightly with bacon fat vinegar combination, reserving some dressing to drizzle on salads.
- On salad plates arrange 2 apple slices, then some of the dressed greens and some shallot slices.
- Repeat using single apple slice, then the other components 2 times more ending with an apple slice. Drizzle with warm dressing, sprinkle with bacon and serve.
