People always tell us that they don't have time, money, patience or know-how to cook a good, healthy dinner at night. We call bullshit on that! We're broke people who stick to a weekly budget and we cook simple, healthy meals several times a week after both of us working a full day (usually with enough leftover to eat a healthy lunch the next day, saving even more money). A lot of the recipes we post on here are our "splurges" away from our regular, simple roasted protein/veggie dinners. I was about to make one of those simple dinners tonight, but then I thought I'd "get crazy" by doing a sauce and cheesing up the veggies. I wasn't really considering posting the recipes, they seemed too simple. Justin asked, "Why not? People like fast, easy and cheap recipes and it was really good!" So it's coming at you... basic stuff!
This tune's been going through my head the last few weeks as I've seen a lot of The Transplants' recent tour pics. Elvis Cortez, lead singer of Left Alone, was touring with them. So I've found myself listening to some Left Alone in the last few days, and this is them doing "My Whole Life". -jen
In a large bowl or plastic zip bag, combine zucchini and olive oil to coat. Turn oven to broil. Arrange zucchini in an even layer on a large baking sheet (I always line it with foil for ease of clean up!) Sprinkle basil and Parmesan evenly over zucchini. Broil for 3-5, until cheese browns.
It's been a little while since I've posted a Rancid Recipe (such a delicious sounding title, to be sure). Today's music selection was inspired by a dream I recently had that Tim Armstrong and I were taking a class on identifying Hollywood celebrities. We both failed miserably, told the instructor that it was a bullshit class, and left to watch the movie "High Fidelity" with my brother. I don't know what the dream means, but it put me into a Tim Armstrong music kick: Op Ivy, Transplants, Tim Timebomb & Friends, his solo stuff, and of course, Rancid. Apparently, they knew from the very first show what it was all about.
The idea for this recipe popped into my head about a month ago, transformed a lot during late
nights of intoxication, Food Network, and conversation, and finally came into existence splendidly last night. Do you have any idea how tickled I am when a recipe from scratch turns out perfectly with no need for alterations?! Of course you don't, because you're not dining in my house (but perhaps you SHOULD be, Rancid members?) The stranger in my head does a little dance when this happens and there was dancing last night, by glob! It's a little time consuming (the recipe, not the dancing in my head), but well worth the time! The combination of mushrooms, onions and apples was killer!
I think some of the ingredients in this recipe need a little explanation, though. It does contain wild rice, as the title states, and I learned something - there is no correct way to cook wild rice. I got mine out of the bulk bin at my local co-op and followed the instructions on the dispenser: 2 cups liquid to 1 cup wild rice. I did exactly that, and the rice came out a little crunchy. I loved it. Justin didn't care for the consistency at all. So researching wild rice, I found that different suppliers process it differently and you can't always cook two different brands the same way. Basically, it's preference. Do you like it crunchy or do you want to cook it until the rice bursts open and is softer. Your call. You have to just follow the instructions on the one you purchase and adjust according to your preference.
The lion's mane mushrooms are my next ingredient to discuss. These obviously are not sold in your local supermarket (as Food Network often likes to tell its watchers about exotic foods). We can sometimes find them in our co-op or local organic stores, but we mostly buy them in the summer at our local farmers markets. And while you could use regular button mushrooms, crimini or portabello mushrooms for this recipe, there's no way you're going to get the same flavour out of them. Lion's mane was first described to us as having a lobster flavour. If you look them up on Wiki, it says when cooked, they have the consistency of seafood. Well, I sort of agree and disagree with both. Once that's in your head, that's what you think of (and now I put it in your head), but really, I'd just say they have a very rich, earthy flavour. They're awesome. If you like mushrooms and have never tried these, seek them out. It'll be worth it.
And so we move on to the musical stylings of my favourite band, Rancid, bringing us their song, "Last One To Die". As they wrap up their tour (which we very sadly don't get to see, again, because we're poor and live behind the Redwood Curtain) and prepare for a new album to come out, I think to myself - maybe they will be the last ones to die. -jen
3/4 cup oyster mushrooms (you can use all lion's mane if you like)
1 cup yellow onion, diced (about 1/2 of a large onion)
2 cups apple, peeled and diced (about 2 medium apples of your preference - sour or sweet, either would be tasty)
1 teaspoon rubbed sage
1 teaspoon dried tarragon
salt and pepper to taste
Rinse wild rice to remove loose hulls and strain the water out. In a medium sauce pan, melt 1 tablespoon butter over medium-high heat. Add rice and brown, stirring frequently for 2-3 minutes. Add water and stir in chicken base, sage, tarragon, celery salt and black pepper. Bring just to a boil, then put a lid on the pan and lower the heat to a simmer. Cook without removing the lid or stirring for 50 minutes. Remove from heat and let rest for 10 minutes. (If you don't like crunchy wild rice, you may want to use 1 more cup of water, 1 more teaspoon chicken base, and a little more of each herb) and cook until the rice grains burst, about 60 minutes, then drain any remaining water from rice.)
While rice cooks, in a large saute pan or skillet, heat 3 tablespoons butter and 2 tablespoons olive oil over a medium-high heat. Add mushrooms, onion, and apples. Saute for about 7 minutes, or until the onion becomes slightly translucent. Add sage, tarragon and salt and pepper (I used about 1 teaspoon salt and 1/2 a teaspoon black pepper), and cook for a few more minutes. Remove from heat and add mixture to wild rice.
Preheat oven to 350 degrees, F. Carefully cut a pocket into the pork chops with a sharp knife,
making sure not to open the ends or the back side. Place each chop into a gallon-sized Ziplock bag and pound flat.
Season the outside of the pork chop (both sides) with salt and pepper. Drizzle a little olive oil on a sheet pan (we always cover ours with foil for easy clean up.) Stuff each pork chop with as much of the wild rice stuffing as it will hold and carefully lay the stuffed chop on the baking sheet. Place in the oven and cook at 350 degrees F for 40-45 minutes, depending on the thickness of your chop. Best to use a meat thermometer and cook until pork reaches 140 degrees F, then let rest. The carry-over will bring it to a safe 145 degrees.
About four days ago, I stopped at a local fruit stand that's set up in Fernbridge, California. The apricots looked stunning, so I got a basket of them. However, even eating two and three at a time, the two of us didn't get through them fast enough and they were getting pretty ripe. So I made a bread out of their puree today. It came out pretty great! I was stoked! Firm, but moist. (Heheh...no time for that now!) It smelled a lot like pumpkin bread when it baked. I actually doubled the poppy seeds that I listed in the recipe and we both liked twice as many... but I sort of figured for the general public, halving them would be better. Tasty bread! It'd be yummy with a whipped apricot and cinnamon cream cheese! Didn't have any cream cheese though.
Man, this is some newer Anti-Flag and I'm not real familiar with their later stuff. I listened to a lot of their earlier music. But this song... it just keeps getting stuck in my head. It's catchy... despite or because of the hi-hat? I can't decide. Anti-Flag's "If You Wanna Steal". -jen
2 pounds fresh apricots, peeled, pitted and pureed until smooth
2 large eggs, lightly beaten
1/4 cup melted butter
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup poppy seeds
1/2 cup chopped pecans
1/2 cup chopped dried apricot
Preheat oven to 350 degrees F. Prepare a loaf pan with non-stick cooking spray and set aside.
In a large bowl, combine flour, brown sugar, baking soda, cinnamon, cardamom and salt.
In a large mixing bowl, combine the apricot puree, eggs, butter, vanilla, almond and mix well. Add the dry mixture and mix just until combined. Fold in poppy seeds, pecans and apricot.
Spoon batter into prepared loaf pan and bake for 50 minutes. Test by sticking a knife or tooth pick in the middle to make sure it comes out clean. Cool on a baking rack for 10 minutes.
A few weeks ago, the idea for this meal came to mind... I don't even remember why. But it's one of those delicious southern comfort foods. I originally was going to put it over white rice... but the fact is, we really prefer barley over rice. I think I've mentioned that before. And it went real well with this chicken in gravy. It was actually quite fast to make tonight because we'd baked 8 chicken thighs the night before. So I just used the leftover chicken for this. It'd actually double just fine for a potpie filling, too! Or over biscuits if you wanted to get real southern!
Man, I put this song on a comp a few weeks ago for our work commutes... and the song just won't get out of my head! I was a fan of the original... but this version is so, so much better. Down By Law covering "500 Miles". -jen aka zigzag, heheh
In a large saucepan, heat oil over medium-high heat. Add barley and stir to coat. Cook for about 3 minutes, stirring until the barley smells toasty. Add water, soy sauce, sage, thyme, coriander and pepper. Bring to a boil. Cover and turn heat to low. Simmer for 35 minutes. (Do not lift lid or stir!) Remove from heat and let rest 5 minutes. Fluff with a fork. You can make the chicken gravy in about the same amount of time it takes the barley to cook.
CHICKEN IN GRAVY Time: 25 minutes Difficulty: Easy-Medium Servings: 4-6
3 tablespoons chicken fat (if your chicken didn't render this much, use butter for remainder)
3 tablespoons butter
3 medium carrots, diced
3 stalks of celery, diced
1/2 a medium onion, diced
6 tablespoons flour
3 cups chicken broth (or 3 cups of water with chicken bouillon cubes or chicken base)
2 teaspoons dried rubbed sage
1 teaspoon dried thyme
1 tablespoon fresh or dried chives
1/2 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
salt to taste (some chicken broths are saltier than others)
meat of 4 baked chicken thighs, shredded (see below for baking instructions)
In a skillet over medium-high heat, heat chicken fat and butter. Add carrots, celery and onion. Cook, stirring occasionally for about 5 minutes. Carrots should be fork-tender, meaning a fork slides easily into them. Sprinkle flour over the vegetables and stir until absorbed, cook for 2-3 minutes. Whisk (using an actual whisk!) in chicken broth, sage, thyme, chives, the three peppers and salt, if needed. Continue whisking until gravy has thickened to desired consistency, turn heat to low, add the shredded chicken and cook for a few minutes until chicken is warmed. Serve over herbed barley. (Or use for the inside of a potpie!)
choice of seasoning (salt & pepper if nothing else)
olive oil
Preheat oven to 450 degrees, F. Line a baking sheet with aluminum foil (simply for ease of clean-up) and drizzle foil lightly with olive oil.
Season the bottoms of the chicken thighs, the place face-up on pan. Lift skin from meat and season both under the skin and over the skin. Bake at 450 degrees F for 30 minutes. Chicken should be at 165 degrees, and juices should run clear. If cooking the gravy recipe above, then reserve the chicken fat!
I've done a couple different variations of this recipe at home now and still haven't gotten it perfected but it's still awesome and a really quick and easy way to get some Caribbean flavors in your belly. This version isn't too hot even though it has two habaneros because de-seeding them takes out most of the heat. So if you like a hotter meal, only de-seed one of the peppers or if you like nuclear heat, don't de-seed at all.
I served this with a simple fresh salad and some fried plantain chips on the side to try and stick to the Caribbean theme but when I went to make my mango salad I discovered that my mango was no good and so I substituted an apple and a fresh tomato that I had making it decidedly less Caribbean but still pretty tasty.
To go with this recipe I went for some Lagwagon, Falling Apart, since they are one of our favorites in this house and we have yet to feature them in a post. Shocking! Not sure how they slipped under our radar but no longer will they escape this blog!
Now, the marinade part is simple. Throw all of the above in a blender or food processor and let her rip till at all blends into a smooth homogenous mixture, a couple of minutes ought to do. When everything is all chopped, blended, liquified, and incorporated, simply toss your chicken in a container with the mix and let it marinade for at least overnight, but the longer you let it go, the better it gets. I usually let it sit for 24 hours. Anything over 48 hrs is not going to do much for you.
Note: If you are only making enough to serve 2-3 people, halve the marinade recipe as this easily makes enough to cover 8+ pieces of chicken.
When you are ready to do up the chicken you have a couple of options. Tradition dictates that the chicken be cooked in a halved oil drum over hard wood charcoal but any grill would do as I know no one who grills in a halved oil drum outside of the Caribbean. However, we simply baked ours off in the oven, since it wasn't grilling weather and I wanted jerk chicken. 450 for 30 minutes will do if you are doing legs and thighs and if you want some of that charred grilled quality to it, toss under the broiler for a few minutes after baking.
Fresh Salad
1 fresh tomato
1 apple
1/2 yellow onion, diced
1/2 cup yellow bell pepper, diced
1/4 cup cilantro, chopped
juice of 1/2 lime
salt & pepper to taste
The salad is everything listed above, just tossed together and served on the side. It's a light, refreshing accompaniment to the spicy, savory chicken and the starchy, salty plantain chips.
Plantain chips are also easy if you'd like to try those. Get a hold of a couple of plantains at the market and slice the skins off since they don't peel very easily. I follow the edges of the peel, they have 3, with the tip of a paring knife and then take off the ends. After that treatment they peel fairly easily. Slice them into 2 inch thick rounds and fry them in oil for about 2 minutes. Remove from the oil and drain them. Smash the rounds flat using the bottom of a coffee mug or something equally wide and hard. Fry them again in the oil for another 2 minutes, remove and drain. Salt liberally and serve.
So, I was inspired to try this dish after seeing some pictures of people forming bacon into crazy shapes after it had been cooked but before it had crisped up. I though it would be cool to make them into taco shells and stuff them full of lettuce and tomato to counter all the salty, greasy, bacon goodness, like a BLT minus the bread. Then Jen decided to mix up and awesome green aioli to put on top and all that was left was something to wash it all down. The obvious answer, of course, was a bloody mary. A super baconny BLT should have a super tomatoey drink as a companion.
Note: My first attempt at this bacon taco shell was successful but very time consuming and so I would not repeat it again, ever. It took almost 40 minutes for the bacon to crisp when I had woven it into a lattice and tried to bake it in a taco shell shape (pictured at right). Instead I will present a far simpler and less time consuming process (pictured below) that I saw here.
To accompany the dish, there was no group, or song, better than the Supersuckers covering Willie Nelson's "Bloody Mary Morning". Can't get much better than that! - justin
Place 4-5 strips of bacon on a paper towel on a microwave safe plate. Make sure the edges all overlap so that the bacon "fuses" when it's cooking. Microwave on high for 3-4 minutes, checking on it every minute or so to make sure it isn't burning. When it's done, pull it out and fold the bacon pancake in half with something inside to make it form into a shell. Some tinfoil should work. After a minute or two it should have set up and become crispy. Slice your tomato and lay some in your shell. Stuff the rest of the space with 3 of the large leaves of lettuce. Top with the aioli (recipe below) and you're good to go! Make as many more as you have guests or as you think yourself capable of consuming.
The aioli can actually be made ahead of time. It lasts for a long time in the fridge and goes well on everything; sandwiches, salad, wraps, slaw, etc.
Combine the mayo, sour cream , lemon juice, parsley, cilantro, green onions, and garlic and mix thoroughly. Voilà!
2 oz Demitri's Bloody Mary seasoning (this stuff is awesome but use what you like or can find)
1 qt V8 or tomato juice, whichever you prefer
4 shots vodka
2 dashes Worcestershire sauce
2 dashes Tabasco or hot sauce
1 tbsp lemon juice
1/2 tsp fresh ground black pepper
1/2 tsp salt
olives or celery or some other garnish
Mix all ingredients thoroughly in a large pitcher and place in the fridge for an hour. Serve in a large glass over ice. Garnish with olives, celery or whatever you stick in your Bloody Mary. I prefer whole green olives!
Here's the thing about this recipe - you can go all out and do the whole thing: marinated chicken, whiskey caramelized onions and mushrooms, whiskey cheese sauce, and it'll take a few hours, but be well worth it! Or... you can only go half ass and make it quick! You could just marinate the chicken and bake it, easy enough. You could make the onions and mushrooms to stuff in the chicken breast, and pass on the cheese sauce. Or throw the whiskey onions and mushrooms on a burger. You could just make the cheese sauce to go on some veggies, or nachos, or pasta or whatever you want to put cheese sauce on. I'm trying to say it's versatile! And only as complicated as you want to make it. But it was smokey and rich... delicious.
I could see this being good with a variety of whiskeys. I used Jameson, because that's what we like to drink. Jack would be good. Use whatever you like to drink... and I highly suggest shots while cooking.
So tunes to go with it... some SoCal punk we were just introduced to and really enjoying - The Sparring. Check out their Facebook page for tour dates, news and new music! But first... enjoy their video for "Straitjacket". -jen
1-2 teaspoons minced garlic, depending on taste (we love garlic)
1 teaspoon Worcestershire sauce
1 teaspoon minced ginger
1/4 teaspoon onion powder
a few good cranks of fresh cracked black pepper
4-6 chicken breasts
2 cups Whiskey Caramelized Onions And Mushrooms (see recipe below)
2 cups shredded Smoked Gouda cheese
Whisk all ingredients together. Butterfly chicken breasts and place one at a time in a Ziploc bag and using a mallet or bottom of a sauce pan, pound the chicken out to 1/4" thick. Then place all the butterflied breasts into the Ziploc and add the marinade. Refrigerate for 2-3 hours.
Preheat oven to 375 degrees F.
Line a baking sheet with aluminum foil (for quick clean up) and coat foil with non-stick cooking spray. Lay the butterflied chicken breasts open on the foil and on one half of the breast, sprinkle a layer of smoked Gouda. Top with a big mound (about 1/2 a cup) of the caramelized onions and mushrooms, then sprinkle another layer of Gouda on top. Fold the breast the other half over the stuffing like a taco. Bake at 375 degrees for 20-25 minutes, or until chicken has reached 265 degrees. Cooking time is going to vary depending on size of chicken breasts. (We use a leave-in thermometer, they're awesome.)
WHISKEY CARAMELIZED ONIONS AND MUSHROOMS Prep Time: 5 minutes
Cook Time: 30-40 minutes
Difficulty: Easy
Yields: about 4 cups
2 tablespoons butter
2 tablespoons olive oil
2 large onions, julienned
16oz of sliced crimini mushrooms
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon minced garlic
1 teaspoon minced ginger
3 shots of whiskey
Heat butter and olive oil in a large skillet over medium-high heat. When hot, add onions and mushrooms, Worcestershire, brown sugar and pepper flakes. Toss to coat, then let cook for about 10 minutes, stirring once or twice. When onions start browning, turn heat to low and add garlic, ginger and whiskey. Let cook an additional 20 minutes or until all liquid has evaporated and onions have caramelized, stirring occasionally. Remove from heat.
(If you're going to make the cheese sauce below, you can remove the caramelized onions and mushrooms and just use the same skillet - no need to even rinse it out. That's flavour!)
WHISKEY AND SMOKED GOUDA CHEESE SAUCE
Time: 15 minutes
Difficulty: Easy
Yields: about 2 cups
3 tablespoons butter
3 tablespoons flour
1 and 1/2 shots whiskey (divided)
1 pint (2 cups) heavy cream
1 cup chopped Caramelized Onions and Mushrooms (optional)
dash of cayenne pepper, depending on taste
1.5 cups shredded smoked Gouda cheese
salt and pepper
In a skillet or sauce pan, melt butter over medium-high heat. Add flour and whisk for 3-5 minutes. Whisk in 1/2 a shot of whiskey and heavy cream. Add Caramelized Onions and Mushrooms (if you choose to) and cayenne. Continue stirring until sauce begins to thicken. Once thickened, turn off heat and stir in shredded cheese, one handful at a time, until melted. Stir in 1 shot of whiskey. Add salt and pepper to taste if needed.
Time: 10 minutes
