Archive for the ‘Main Dishes’ Category

Spring is right around the corner. Can you believe it?

Last week I went for a stroll through our pitiful garden plot that needs tilling and a bunch of attention before spring. Of course the only thing that’s looking alive is the cilantro (and the damn mint – damn you mint). The cilantro is only a few inches tall but it’s held its own through the winter and in a few weeks will be going strong until the summer heat zaps it.

In hopes of a bumper crop of fresh cilantro I began thinking of how to use it up. Pesto is a favorite that I love to make with fresh basil throughout the summer but I’d never tried a cilantro pesto.

After some thought I threw together a combo of a bunch of green things hoping for the best. Cilantro, roasted peppers with pisatchios pesto is now on my list of regulars.

Yum.

That’s all I’m gonna say.

I served it with pasta and shrimp but it certainly could be used for bruschetta, added to chili, or thinned for a sauce over chicken or what have you. As far as the pistachios, I had some leftover from the holidays so that’s what I used. You could certainly substitute the traditional pine nut or walnuts.

The ingredients for the pesto are simple: cilantro, poblano peppers (roasted), a jalapeno pepper (roasted), pistachios, garlic, parmesan cheese, olive oil, salt and pepper.

Begin by roasting the peppers. Everyone seems to have their favorite way to roast peppers but here’s one way to do it. First cut the peppers in half lengthwise and remove the seeds and seed knob.

Coat them inside and out with olive oil then place them, cut side down, on a baking sheet and bake in a 500° oven for about 15 minutes.

They turn a deeper color and look a little shriveled but, oh, they smell so good! For the pesto, I removed the skins but if you were using them in a soup or sandwich the skins on would be fine I think.

To loosen the skins on the peppers for easier removal, put the roasted peppers in a bowl and cover with plastic wrap or foil and let sit for another 15 minutes or so.

To remove the skins, lay the peppers skin side up on the cutting board and with a knife or your fingers peel the skins off.

Now you’re ready to put the pesto together.

It’s basic. Basic. Basic.

Basically, you put all the ingredients in a food processor and process until smooth.

I usually process the garlic and nuts alone first so they’ll be more finely chopped, then add the cilantro, peppers, olive oil (streaming in slowly) and ending with the cheese. Salt and pepper to taste. The recipe that follows makes roughly a cup of pesto.

To proceed with the pasta dish, I used half of the pesto to about 4-5 oz. of pasta. I’ve been looking into making pasta by hand for the first time but haven’t yet. I did buy some good quality egg pasta though. It’s not cheap.

This box, which serves 5-6, was $7-8. But it’s so worth it. If you’ve never had egg pasta before, go find some. It’s good. Really good. Tagliolini is my favorite noodle size. It’s like linguini but thinner.

(FYI – The pesto plus pasta recipe is not posted below, just the pesto recipe but I thought I’d show you how I add the pesto to the pasta for perfection on a plate.)

Okay, so prepare the pasta as directed on package – don’t forget to salt the water! Hold back some of the pasta water – about a 1/2 cup.

Saute your shrimp or chicken in a little olive oil and salt and pepper.

When the shrimp or chicken is done (this is where I probably break every rule of Italian cooking), I push it to one side of the pan and tilt the pan so the remaining olive oil drains to the other side of the pan, then add the pesto and 1 tbsp. of the pasta water.

Whisk the pesto and pasta water together over low-med. heat until blended smooth.

Next add the pasta right into the pan, and gently (gently, don’t squish the pasta) toss the pasta with the pesto sauce and shrimp/chicken.

You’re ready to serve!

Cilantro, Roasted Pepper & Pistachio Pesto
(makes about 1 cup)

Ingredients:

• 1/3 cup pistachios; roasted (pine nuts or walnuts may be substituted)
• 2 whole garlic cloves
• 2 poblano peppers; roasted, seeded and peeled
• 1 jalapeno pepper; roasted, seeded and peeled
• 1 cup cilantro; loosely packed
• 2 tablespoons extra virgin olive oil
• 1/2 cup parmesan cheese; shredded
• pinch(s) salt and pepper (to taste)

Directions:

- Process nuts and garlic in a food processor until finely minced.

- Add peppers and cilantro and process while slowly streaming in the olive oil until smooth.

- Add cheese and pulse a few times until blended.

- Salt and pepper to taste.

- Refrigerate covered until ready to serve.

Enjoy!

I’d love to hear back if you try this one to see if you enjoyed it as much as we did.

Each of us have those certain dishes that never require following a recipe. The flavors mingle in your mind – they’re just part of you and what you know. Out of habit and familiarity, the dish materializes before your eyes. Kind of like a dance you’ve always danced. You don’t think about it. You just do it.

No precise measuring. No fancy techniques. No strict timers or guidelines. And then it’s complete.

Dishes like these are usually our comfort foods. Food we’ve grown up with. Comfort derived not just from the enjoyment of eating the food itself but from the process of doing something routine, regular and familiar.

This dish of Chicken and Rice is that kind of comfort food for me. Having grown up with it, watching my grandmothers and mother make it, and now being able to share it with my family is a pleasure. It’s special. Not to mention super yummy. My daughter requests this along with the White Bean Chicken Chili regularly. One day she’ll learn to make it for her family too.

Growing up around here, rice was a daily part of our menu. Of course, we now try to keep our carb intake in check but this Chicken and Rice will always be a welcome meal – especially during the winter months.

Chicken and Rice is a regional favorite and there are as many versions as there are different southern accents. Here in the south, particularly in the Low Country, Chicken and Rice may be referred to as Chicken Bog or Chicken Pileau (or perlow, or pilau, or perlieu?). While each may have a slight variation in ingredients – some recipes may include sausage and/or wine – all have two things in common: chicken that’s been cooked in a pot of it’s own broth until it’s falling off the bone and rice added to soak up all the brothy goodness.

I don’t know what the higher ups in all things food would call this version, but we call it Chicken and Rice. And that suits me just fine.

I’ve been cooking this for years, and, as I said, I don’t really follow a recipe. But the last few times I’ve made it I’ve taken notes so it could be shared with you. The recipe follows but please make it your own. It’s a basic rendition but sure to please. The ingredients are simple. A whole chicken, rice, celery and onion are the main ingredients with the addition of a few seasonings. The process is pretty simple as well. I put mine together similar to a risotto.

After the chicken has cooked until the meat is falling off the bone (at least an hour – the mo’ the bettah), remove the chicken and let cool to de-bone. While the chicken is cooling I usually let the broth reduce a bit more. When chicken is de-boned, I remove all of the broth (or use another large pot) and put about 6 cups of broth back into the pot with 3 cups of rice and the de-boned chicken. Add additional salt and pepper, cover and simmer on low for 15 minutes. Stir rice and add another cup of broth, cover and cook an additional 5 minutes. Continue the process by simmering covered and stirring in more broth every 5 minutes or so, until rice is done. Add additional salt and pepper to taste.

You should end up with a smooth, creamy and tasty Chicken and Rice. And a wonderful smelling house!

Chicken and Rice Recipe
(serves 6-8)

Ingredients:

• 4 quarts (16 cups) water approx. (enough to cover chicken)
• 1  4 lb. (approx.) whole chicken
• 3-4 stalks celery; rough chopped
• 1 large sweet onion; diced
• 1 teaspoon pepper – divided
• 1 teaspoon salt – divided
• 1/2 teaspoon oregano
• 1/2 teaspoon celery salt
• 1 1/2 teaspoons parsley – divided
• 3 cups long grain white rice

Directions:

- In a large stock pot bring water, chicken, celery, onion, 1/2 teaspoon pepper, 1/2 teaspoon salt, oregano, celery salt, 1 teaspoon parsley to boil, cover and reduce to a simmer for at least an hour (2-3 hours would be preferable).

- Once simmering is complete, remove chicken to cool in order to de-bone. Let broth continue to simmer and reduce.

- When cool enough to handle, de-bone chicken.

- Remove all broth from pot (or use another pot) and put approximately 6 cups broth back into pot along with the rice, chicken, remaining pepper, salt and parsley. Cover and simmer for 15 minutes.

- After 15 minutes stir in another cup of broth. Cover and simmer for 5 minutes.

- Continue to add broth, stir, cover and simmer for 5 minutes at a time until rice is done.

- Salt and pepper to taste.

Enjoy!

Nowadays you can find recipes galore online (here for example) and print or bookmark ’til your hearts desire. But there’s just something about being able to hold a book in your hands. The feel of the pages. The wholeness of someone’s work – someone’s creation.

With that said, a few years ago I picked up Nigella Lawson’s, “Nigella Express” as a Christmas gift for my sister. My sister, Carole, has yet to see it as I kept it for myself after looking through it more closely before wrapping. Merry Christmas to me, huh? Don’t worry, she did get a nice replacement gift.

Like many other cookbooks or cooking sections of my favorite magazines, I enjoy perusing the photos and stories that accompany the recipes, rarely recreating a recipe to the tee. But I think that’s the sign of a well done cookbook – to inspire, to push you forward in creating wonderfulness in your own kitchen.

“Nigella Express” is no exception. Nigella weaves her personality and wit throughout every page of yummy goodness in a down to earth, approachable way. The book’s concept is “good food, fast” and there truly is a great compilation of quick entrees, desserts and party foods that are sure to impress the taste buds and not leave you a harried wreck in the end.

Lately I’ve been trying to think about the holidays. Planning ahead some “go to” dishes and do a little freezing. So a few nights ago as my husband watched baseball, I pulled out Nigella’s cookbook and with pencil and paper started looking for inspiration. While late night is horrendously known for sweet cravings, Nigella’s Ouefs En Cocotte (baked eggs) caught my eye.

I’m so terrible about regularly eating breakfast but this looked too easy to pass up. So while in town the next day I looked for some ramekins (which I found at Marshall’s for $7.99/set of 4) and prepared to bake some ouefs.

Basically all you’ll need is eggs, some half and half (or heavy cream) and some favorite combination of herbs. Of course, as Nigella mentions in her book, you can get creative with these adding cheese, ham, bacon or whatever strikes your fancy.

I decided to make my own version with dill, along with a little spice and replacing the recommended heavy cream with half and half.

These ouefs were outstanding! Quick, simple but a little fancy looking, these would be a great morning welcome for any overnight guests. And “toast sticks” (or whatever you want to call em) are the perfect compliment.

The prep couldn’t be easier but I ended up playing with the temperature and cook time to get it just right for us. If you want your eggs a little underdone you’ll have to adjust and vice versa. One thing to keep in mind is that the carry-over cooking can take them from just right to overdone quickly. So I’d recommend doing a trial run before testing it on guests.

Basic Baked Eggs
(Adapted from Nigella Lawson)
(serves 6)

Ingredients:

• 6 half cup ramekins
• butter (for greasing ramekins)
• 6 eggs
• 6 tablespoons half and half
• dill (enough for a pinch for each dish)
• ground cayenne pepper (enough for a pinch for each dish)
• salt (enough for a pinch for each dish)

Directions:

- Preheat oven to 350° F and put a full kettle (or pot) of water on to boil.

- Grease each ramekin with butter.

- Crack one egg into each ramekin.

- Add a tablespoon of half and half to each ramekin.

- Into each ramekin put a pinch of dill, ground cayenne pepper and salt.

- Place ramekins baking dish and fill baking dish halfway up ramekins with the boiling water.

- Place baking dish in oven and bake for 15 minutes.

- Remove from oven and carefully take each ramekin out of baking dish.

- Serve warm.

Enjoy!

(P.S. I’ll be talking about a new cookbook, “The Pioneer Woman Cooks” later this week and there will be a giveaway! So be sure to check back so you can enter.)