In a World of My Own: Broth

Showing posts with label Broth. Show all posts

Tuesday, December 18, 2012

Kalamata-Lemon Chicken

I was born Italian, but there is a little bit of Greek in me. So when I saw this dish had a Mediterranean style flavor I couldn't resist. I liked the flavor. It's supposed to be served in a shallow bowl, and trust me, this dish is very easy. I found this recipe on Food.com.

Kalamata-Lemon Chicken
This is a very good Mediterranean style chicken dish that I love (lemon lover here). You just brown the chicken for a few mins and add the rest of the ingredients and place it in the oven while you go about making a salad (or whatever).
4 servings 45 min 10 min prep
1 lb boneless skinless chicken thighs
1 tablespoon olive oil
⅔ cup dried orzo pasta
½ cup drained pitted kalamata olives
½ lemon (cut into wedges or chunks)
1 tablespoon lemon juice
1 teaspoon all purpose Greek seasoning
hot chicken broth (optional)
1 (14 ounce) can chicken broth snipped fresh oregano (optional)
Preheat oven to 400°F.
In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for 5 minutes, turning once.
Stir in orzo, olives, the can of broth, lemon wedges, lemon juice, Greek Seasoning, ¼ teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Cover and bake for 35 minutes or until chicken is tender and no longer pink.
Serve in shallow bowls with additional broth, if desired. Top with snipped oregano.

I also started reading the book, The Route to Family Wisdom by Joan F. Jenks.

The book contains recipes, Meditation, and ways to work with genealogy.
At this time of year, after the recent tragedy, it is good to think about family, past and present.

Tuesday, August 7, 2012

General Tsao's Chicken

I don't remember where I found this recipe but I made it the other night. This is one of my boyfriend's favorite takeout meals. I made this recipe with chicken tenders instead of chicken breasts.

GENERAL TSAO'S CHICKEN
Prep Time | 20 min Cook Time | 10 min Level of Difficulty | Moderate
You can enjoy this Asian classic once again by sauting instead of deep-frying it. Serve it over rice to sop up every drop of the sauce.
¾ cup canned chicken broth, reduced-sodium
2 medium scallion(s), chopped
2 Tbsp cornstarch
2 medium garlic clove(s), minced
2 Tbsp sugar
½ tsp red pepper flakes, or 1 dried chili pepper, minced
2 Tbsp low-sodium soy sauce
1 pound uncooked chicken breast, boneless and skinless, cut into 2-inch pieces
1 Tbsp white wine vinegar
½ tsp ground ginger
2 cup cooked white rice, kept hot
2 tsp peanut oil
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and ½ cup of rice per serving.
Chef Tips
We renovated General Tsao's Chicken by:
Cooking the chicken in a small amount of oil, instead of deep-frying it. Eliminating the egg that would have been used in batter-fried chicken. Using reduced-sodium chicken broth and soy sauce.

This recipe was good, but we loved the Kung Pao Chicken I made with sherry. It is still worth a try for anyone who doesn't care to cook with alcohol.

Tuesday, November 17, 2009

Catching Up From All the Work

Sorry I haven’t written in a while, I have been far busier than expected between the volunteer work and my job, and now I am ready for action with more time available.

This week I went to go see Jerry’s Girls at the Ivoryton Playhouse. Jerry’s Girls included Amy D. Forbes, Julia Kiley, MaryAnne Piccolo, Jackie Sidle, and Elizabeth Talbot. The girls performance was excellent, and I loved hearing some of my favorite tunes from Hello, Dolly!, and La Cage ay Folles.

These articles were written while I was working on the project for The Barnaba Institute: The Thrill of Laughs in the Great Race, The Exciting Life of the Sims, The 20-minute Steak Meal, Being on Humira, and Howard Hawks’ Gentlemen Prefer Blondes.

I also made some jewelry. I have been working on Christmas gifts. At the moment I am working on two more necklaces, all are expected to be Christmas gifts.

Recently I prepared Roast Chicken with Garlic and Potatoes. I prepared it minus the carrots, and I basted the chicken with chicken broth. It was nice and crisp and a definite winner. The potatoes had enough flavor not to need butter.

I also prepared Hoisin Oven Barbecue Chicken. I love the flavor of the Hoisin Sauce and it gives a definite flavor to the chicken that makes you want to say ‘Dynamite’.

All the dishes were very easy to prepare and truly enjoyable.

The only thing left to do now is start preparing for the holidays.