Archive for October, 2009

Greek Chicken

October 30, 2009

greek chicken

I’m staying with my good friend Sue Ellen for a week.  There are a number of dietary restrictions at her household  – food allergies, blood sugar, hypertension etc. but this only fuels my creativity!  She made her wonderful salad.  The secret to her salads, which incorporate whatever she has on hand (last night lettuces, carrots and chopped apples) is her dressing.  She uses fresh juice squeezed from lemons from her daughter’s Meyer lemon tree (Meyer lemon juice is less acidic than most lemon juices and has a hint of orange), light olive oil and just a pinch of Splenda.  The result is very refreshing.  I took three other Meyer lemons and made Greek chicken:

  • 3 large chicken breasts
  • 3 Meyer lemons cut in half and juiced
  • 3 tbsp olive oil
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • 1 tsp paprika powder
  • ½ tsp salt substitute
  • 1 tsp freshly ground pepper

Marinate chicken in the other ingredients at least one hour and up to three hours.  Remove breasts from marinade and discard marinade.  Sue Ellen has a George Foreman grill on which we grilled the breasts for 10 minutes.  Super easy!

Sue Ellen’s lovely mother asked for haupia, a Hawaiian coconut pudding desert.  I make this for her whenever I can.  It’s in the fridge now (if she hasn’t wolfed it down already).  That will be my next post, along with a fascinating story of one of the most fascinating people I have ever met.

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Brandied Dijon Beef Stew

October 28, 2009

beef stew

You can use any lean cut of beef suitable for braising such as bottom round, round tip or rump roast.  I used tri-tip because it was on sale for a ridiculously low price.  This recipe is a variation on a Sunset recipe.

  • 3 pounds boneless beef (see notes above), trimmed of fat and cut into 1 ½ inch cubes
  • 2 tbsp canola oil
  • 1 tbsp all-purpose flour
  • 1/2 cup brandy
  • 1/2 cup dry red wine
  • 3 cups beef broth
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 green onions, bulbs removed and chopped
  • 2 stalks celery, leaves removed, cut into 1 inch pieces
  • 1/2 tsp white pepper
  • 1/4 cup Dijon mustard
  • 2 tsp dried tarragon
  • 3 medium carrots, peeled and cut into 1 inch pieces
  • 3 medium potatoes, scrubbed and cut into 1 inch pieces
  • 1 cup frozen green beans, defrosted
  • ½ cup chopped parsley

In a large stewpot, heat oil over high heat.  When oil is hot add beef cubes and sprinkle with flour.  Turn beef cubes occasionally.  If beef starts sticking to the bottom of the pan, add a little broth and scrape the brown bits off the bottom, repeat if necessary.  When beef is nicely browned, add brandy, wine, beef broth, onion garlic, celery, pepper, mustard and tarragon.  When mixture comes to a boil, turn the heat down to low and simmer for 1 ½ hours, stirring occasionally.  Mix in carrots.  After 15 minutes, mix in potatoes.  After another 15 minutes, raise the temperature to high and mix in green beans.  Cook another three minutes or until green beans are heated through but still bright green.  Check seasoning; and add salt or pepper if necessary.  Serve, sprinkled with chopped parsley.  Serves 8-10.

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Spicy Oven-Fried Chicken

October 27, 2009

spicy oven fried chicken

A variation on oven-fried chicken with an East Indian flavor.  Cooked this way, the chicken comes out really juicy with a nice crunchy exterior.

  • 6 boneless skinless chicken thighs
  • 1 egg or ¼ cup liquid egg substitute (e.g. Egg Beaters) beaten
  • 1 cup whole-wheat bread crumbs
  • 2 tbsp garam masala
  • 1 tbsp ground cumin
  • 2 tsp salt
  • ½ tsp garlic powder
  • ½ tsp cayenne pepper
  • 2 tbsp ground paprika
  • 1 tsp ground black pepper

Cover a broiler pan with aluminum foil.  Spray the broiler rack with non-stick cooking spray.  Rinse and pat dry chicken thighs.  Pour beaten egg into a shallow bowl.  Mix bread crumbs and spices together and put in a shallow pan.  Dip each chicken thigh in beaten egg then coat with crumbs.  Put the crumbed chicken thighs on the broiler rack, leaving space between them.  Spray the chicken with non-stick cooking spray and bake in a preheated 400-degree oven for about 20 minutes.  Serve with steamed rice and sweet-and-sour kale:

  • 1 tbsp canola oil
  • 4 garlic cloves, minced
  • 8 cups sliced kale leaves (I save the tougher stems for the squirrels, they do eat them!)
  • 1/2 cup chicken broth
  • 1 tbsp sugar
  • ¼ cup dried cranberries
  • 2 tbsp vinegar
  • Freshly milled black pepper
  • ¼ cup chopped walnuts

Heat up canola oil over medium heat in a large sauté pan, when the oil is hot add garlic and kale leaves, stir constantly, when kale leaves start  to wilt add broth, sugar and cranberries and cover the pan.  Cook for about 15minutes.  Just before serving add vinegar and black pepper to taste.  Top with chopped walnuts. 

Makes 6 servings

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Matzoh Nachos

October 26, 2009

 

matzoh nachos

Sure to please Yankee and Angel fans alike.  What’s next?  Maybe pastrami tamales and gefilte fish tacos? 

  • 1 onion, peeled and finely chopped
  • 2 fresh jalapeno chiles, stemmed and minced
  • 3 garlic cloves, peeled and minced
  • 2 tbsp canola oil
  • 1 15-oz can black, pinto or kidney beans
  • ¼ pound chopped corned beef

Mix onion, chile and garlic together.  Heat up oil in a sauté pan over medium high heat and add ¾ of the vegetable mixture (save rest of vegetables for guacamole).  Sauté all but 2 tbsp of the vegetables until they are soft.  Drain beans, saving liquid.  Puree ¾ of the beans in a food processor with 3 tbsp bean liquid.  Add to pan along with whole beans, corned beef and the rest of the bean liquid.  Turn heat to medium low and cook stirring occasionally until mixture thickens into a good scooping consistency,.  Correct seasoning with salt and pepper.

While mixture is simmering, make the guacamole:

  • 1 avocado
  • Remaining 2 tbsp of the onion/chile/garlic mixture
  • 1/4 Roma tomato, stemmed, seeded and chopped.
  • 1 tbsp fresh lime juice
  • 1tsp olive oil
  • 2 tbsp chopped cilantro (optional)

Cut avocado in half and remove the pit.  Scoop the avocado flesh out of the shell into a bowl and coarsely mash it. Add remaining ingredients, mix well.  Salt and pepper to taste. 

  • 1/2 cup prepared salsa
  • 1/2 cup shredded sharp cheddar cheese
  • ½ cup light sour cream

Spoon bean dip into a wide shallow bowl.  Smooth dip and top it with salsa almost to the edge.  Sprinkle evenly with cheddar cheese.  Microwave for 2 minutes or until cheese is melted.  Top with guacamole and sour cream.

Break six unsalted matzohs into long wide pieces.  Tuck a few matzo pieces into the bean mixture around the edge of the bowl.  Serve the rest on the side.  Serve immediately  Makes six servings. 

Note, the matzoh will soften in the warm dip pretty quickly, so tuck just the tips of a few pieces in for show and serve the rest of the matzoh on the side for dipping.  Salud and Shalom

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Italian Meatloaf

October 25, 2009

italian meatloaf

I’m going out of town on business later this week and want to make sure that I leave something in the fridge that will last John a couple of days and keep him away from KFC.  Italian meatloaf always works.  It’s now in the freezer and will come out Wednesday, and go into the fridge, before I get on the plane.  This recipe makes one very large meatloaf or two medium sized loaves. 

  •      1 ½ cups fine multigrain bread crumbs
  •      ¾ cup grated Parmesan cheese
  •      1 tsp dried oregano
  •      1 tbsp dried basil
  •      ½ tsp freshly ground pepper
  •      3 cloves garlic minced
  •      1 cup onions chopped
  •      ½ cup green peppers minced
  •      ¾ cup liquid egg substitute (e.g. Egg Beaters)
  •      3 cups tomato or red pasta sauce
  •      3 pounds lean ground beef

 Preheat oven to 375 degrees.  Mix well all ingredients except sauce and beef in a large bowl.  Add 1 ½ cup sauce and beef and mix very well with your hands (wearing clean latex gloves helps as the beef can get quite cold and then you can make sure you don’t lose your wedding ring in the mix!).  If you have one of those fancy Kitchen Aid mixers that does just about everything, including washing your car, you can use that instead.

 Line a broiler pan with heavy-duty foil.  Top with broiler rack.  Spray broiler rack with non-stick spray.  Put the mixture on the  rack and shape it into one large loaf or two smaller ones, side by side (not touching).  Bake in the meatloaf in the oven for 45 minutes.  After forty five minutes spread ½ cup sauce on top of the meatloaf and return to the oven for 15 more minutes. 

If you are serving this right away, let the meatloaf rest at least 10 minutes before slicing.  Serve slices with the remaining 1 cup of tomato sauce .   This is great, of course, with garlic mashed potatoes.  But that recipe will have to wait for another day.

Of you can let the meatloaf cool, wrap it in the foil and place it in the freezer for eating later.  Defrost the meatloaf and reheat it unwrapped in a 400 degree oven for 15 minutes.  Makes 8 servings.

P.S.  There is a version of this recipe with hard-boiled eggs in the middle.  Flatten the meat loaf into a large rectangular patty.  Lay 4 hard-boiled eggs, end to end lengthwise down the middle, bring the edges of the meat up and around the eggs, encasing them entirely and then shape the meat into a log.   Bake as directed.

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Chick pea and kale soup

October 24, 2009

chick pea and kale soup

Being raised abroad in an Asian household in an international environment, variety was the culinary mantra.  Different countries, foods, tastes and textures. Try everything and anything at least once.  Got Balut?  Don’t get into a rut (that’s why I don’t think I’ll have any problem reaching my goal of cooking for a year without repeating the same dish twice).  I love colorful food.  Nothing is more unappetizing to me than seeing a Thanskgiving plate with beige turkey, beige mashed potatoes, and beige gravy.  Oh wait!  The stuffing is brown!  Ick.  I’d be piling on the cranberries, sweet potatoes and peas to create some color.

 This soup has Balkan origins, but while at the Farmer’s Market, I became enamored with the bright orange sweet potatoes (we call them yams in the States but they’re really not yams) and purple Peruvian potatoes.  I bet the Eastern Europeans couldn’t find ingredients this colorful.  This soup is as rainbow as it gets.  Yellow chick peas (we call them ceci because of John’s Italian background), dark green kale (I wish there was a way to keep it bright green, but alas, it was too tough at that stage), bright orange sweet potatoes, purple potatoes and red sausage.  It’s not quite cold in LA yet, but this would make a good supper for a blustery winter night.

  • 1 tbsp canola oil
  • ½ medium onion chopped
  • 2 garlic cloves minced
  • 4 cups kale leaves, sliced
  • 2 cups cooked chick peas (you can use canned or soak ½ cup beans overnight in water, drain, add 4 cups water and simmer for 1 ½ hours, I like doing this because they don’t get too salty like canned chick peas).  Drain before using.
  • 2 quarts chicken stock
  • 1 bay leaf
  • ½ tsp red pepper flakes
  • Freshly ground pepper
  • 1 pound kielbasa (Polish sausage) sliced into ½ inch slices
  • 1 pound peeled sweet potatoes cut into 1 ½ inch pieces
  • 1 pound purple potatoes cut into 1 ½ inch pieces

Heat up oil in a large soup pot over medium-high heat.  When oil is hot add onion.  Stir until onion is translucent.  Add garlic and kale leaves. Stir frequently until kale is wilted and reduced in size.  Add chick peas, stock, bay leaf, peppers and kielbasa.  Bring to boil over high heat.  When mixture is boiling, turn heat to medium low and simmer 15 minutes.  Add potatoes and simmer 15 minutes more or until potatoes can be pierced with a fork.  Adjust seasoning.  Serve with warm crusty peasant bread.  Makes eight servings.

By the way, I’ve saved the kale stems for the squirrels. I have no idea whether they will eat them (I had success getting them to eat sweet potatoes, apples and pears in addition to nuts, which they still favor) but my kids gotta eat their vegetables!

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Red Beans and Rice

October 23, 2009

red beans and rice

Food historians say “Red Beans and Rice” is the traditional dinner for Louisiana Mondays because Monday was wash day.  In the days before mechanical washers and dryers, laundry was an all-day affair.  Thus, beans would quietly simmer on the back of the stove, with the ham bone from Sunday dinner and some sausage if available.  At the end of the day, when the laundry was done, the beans were done and would be ladled over rice for a satisfying meal.  It’s still a great dish for me, a work-from-home lawyer.  I can wander downstairs to the kitchen occasionally to tend to the stove and the rest of the time, write briefs at the computer; the meal cooks itself.

I’ve done some tinkering with the traditional recipe.  Instead of cayenne powder, I’ve substituted fresh late-season hot peppers from my potted jalapeno pepper plant.  Also, what’s a dish without beer?  Most recipes add the meats early; I prefer adding them during the last hour of cooking.  Finally, in deference to my Asian background, which demands multi-colored food, I add a generous amount of chopped parsley and green onions just before serving.  Laissez les bon temp roulez! 

  • 8 oz small dried red beans, soaked in cold water overnight then drained
  • 1 tbsp canola oil
  • ½ onion chopped
  • 1 celery stalk, chopped
  • ½ green pepper, chopped
  • 4 small fresh hot peppers, stem and seeds removed and  minced (use latex or vinyl gloves if you are sensitive to hot peppers)
  • 2 large cloves garlic, minced
  • 2 bay leaves
  • 2 tbsp fresh thyme leaves
  • 1 12-oz bottle beer
  • 1 ½ cups water
  • ½ pound ham diced (save bone and fat, if any)
  • ½ pound smoked sausage, diced
  • ½ cup chopped parsley
  • ½ cup chopped green onions
  • Salt and pepper to taste
  • Steamed white rice

 Heat up the oil in a large pot and add onion, celery, green pepper and hot peppers.  Stir frequently until onion is translucent.  Add garlic, bay leaves, thyme, drained beans, beer and water.  If you have a ham bone and some fat from the ham, add them to the pot too.  Bring to a boil, then lower heat to medium low and cover.  Simmer 2 hours, stirring occasionally.  If mixture gets too thick and starts to stick to the pan, lower the heat some more and add some more water.  After two hours, use a potato masher to mash some of the beans to give them a creamy consistency.  Alternatively, you could spoon about 1/3 of the mixture into a blender, blend it and then return it to the pot, mixing the contents well.  Add diced ham and sausage and cook 1 hour more until mixture is thick and soupy.  Add more water if needed. Remove ham bone and bay leaves.   Add salt and pepper to taste, stir in green onions and parsley and ladle over steamed rice.  Serves 4.

 You can easily double this recipe.  I made it in small quantities because there are only two of us and one set of leftovers for lunch the next day is all we need.

 red beans and rice ingredients

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Char Siu Bao (barbecued pork buns)

October 22, 2009

char siu bao

Growing up, I spent a lot of time with my mother making dim sum, those yummy Chinese “small plate” dishes that they serve off carts for brunch in Chinese restaurants.  Because we ate dinner late (around 8:00) we often ate dim sum as an after school snack to tide us over till dinner time.  Char siu bao (barbecue pork buns) were a favorite.  We always steamed ours, but baked ones are extremely popular and more appealing to Western eyes because the bread is a golden brown.  This recipe is not difficult, though it stretches over a long period of time.  Most of the time, however, the dough is simply rising or the filling chilling.

 Dough (this recipe uses a bread/dough maker)

  • 2/3 cup water
  • 1 egg beaten
  • 7 tbsp canola oil
  • 2 2/3 cup bread flour
  • ½ cup + 2 tbsp sugar
  • 3 tsp active dry yeast

Put ingredients in the bread maker in the order indicated in the machine directions.  Set to dough setting.

 Filling 

  • 2 tsp canola oil
  • 2/3 cup finely chopped onion
  • 1 cup Chinese roast pork (see my blog entry for October 20 for an easy recipe or buy it from a Chinese grocery or take out restaurant), cut up into ½ inch pieces
  • 2 tsp sherry
  • 4 tsp Chinese oyster sauce
  • 1 ½ tsp dark soy sauce
  • 4 tsp ketchup
  • 1 tbsp sugar
  • Freshly grated pepper
  • 6 tbsp chicken broth
  • 1 tsp sesame oil

 Heat up the oil in a wok over high heat, add onions and saute a few minutes.  Add remaining ingredients and turn heat down to medium high.  Stir mixture constantly until it is thick and not at all runny.  Transfer contents to a bowl. Allow the mixture to cool and then chill in the refrigerator until ready to fill.

When the bread machine goes off (on my machine that was after 1 1/2 hours), spray a large cooking bowl with non-stick spray.  Remove the dough from the machine.  Roll the dough in the bowl to coat it.  Cover the bowl with a damp towel and place it in a warm spot (like a sunny window) for about another hour or until the dough has doubled in size.

 Dampen a cookie sheet with water and then place a sheet of parchment paper on the cookie sheet.  On a lightly-floured cutting board, cut the dough in half and then cut each half into eight pieces.  You will have a total of 16 pieces.  Return all but one to the bowl and recover the bowl with the towel.  Form the dough on the cutting bowl into a ball and then, using a lightly-floured rolling pin, roll the dough out into a 6-inch circle.  The edge of the circle should be thin and the center thick.  Holding the circle in one hand, use the other hand to put 1 tbsp of filing in the middle.  Fold up two sides of the circle to the middle and pinch closed.  Turn the circle ¼ rotation and fold up the other two sides of the circle and pinch closed.  Pinch the open corners closed and bring them to the center forming a round bun.  Be careful not to stretch the center underneath the filling or it will break and the filling will ooze out.  Put the bun seam side down on the cookie sheet.  Repeat with the remaining 15 pieces of dough, spacing the buns at least 1 ½ inch apart (note, in the photo mine are too close and as you can see they grew into each other).

 Let the buns rise uncovered in a warm spot.  If the sun has gone down and there is no “warm spot” in your house, put a large baking dish in the bottom shelf of a cold oven and fill it halfway with boiling water.  Put the cookie sheet on the top shelf, close the oven door and let the buns rise for about 1 hour.

 Remove the cookie sheet and baking dish from the oven.  Preheat the oven to 350 degrees.  Brush the tops of the buns with beaten egg.  Follow this with a brush of sugar syrup on top of each bun (mix two teaspoons of sugar with just enough water to dissolve the sugar).

 Bake buns in the oven for 15-18 minutes or until golden brown.  Rotate the cookie sheet halfway through the process to ensure even baking.

 Remove the buns from the oven and place the tray on a rack to allow air to circulate underneath.  Makes 16 char-siu bao.  These are heavenly out of the oven.

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Singapore Noodles

October 21, 2009

Singapore noodlesWhen I was an actor at the Northwest Asian American Theatre in Seattle, the cast and crew would dine nightly after rehearsals and performances.  One of our favorite hangouts was Sea Garden Chinese Restaurant in the International District, where we’d eat ten-course meals at 11:00 p.m.!  One wonders now why we didn’t all weigh over 200 pounds.  Singapore noodles was one of my favorite dishes there.  I’ve read somewhere that you won’t find this dish in restaurants or hawker stalls in Singapore, so I’m not sure where the name comes from.  Can my Singaporean relatives enlighten me?

Preparation

  • 1 6.5-oz package dried rice sticks (thin rice noodles) aka “mai fun”
  • ½ pound Chinese barbecued pork (“cha siu”) (if you don’t buy this at a Chinese grocery store, there is an easy recipe below)
  • 1 bunch green onions
  • ½ medium yellow onion
  • 3 cloves garlic
  • 1 stalk celery
  • 8 oz bean sprouts.
  • ½ red bell pepper (I used green but red will give the dish more color)
  • ½ pound shrimp
  • 1 tsp cornstarch
  • 2 tsp  minced fresh ginger
  • 2 tsp sherry
  • ½ tsp salt
  • 4 tsp canola oil
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp curry powder (very yellow, get a brand with a high turmeric content)
  • ½ cup chicken broth
  • Salt, pepper and light soy sauce to taste
  • Chopped cilantro for garnish

 Soak noodles in cold water for two hours.

 Barbecued pork

 If using store-bought barbecued pork, skip this step and proceed to the next section.

  •  1 ½ pounds boneless country style spareribs or marbled pork steaks (do not use tenderloin, as many American cooks do, it is too lean)
  • 2 tbp sherry
  • ¼ cup sugar
  • 2 tbsp soy sauce
  • 2 tsp salt
  • 2 tbsp hoisin sauce
  • Few drops red food coloring (optional)

 Combine all ingredients except pork and mix well.  Pour marinade over pork and seal in a plastic bag.  Refrigerate for at least one hour and up to one day.    Remove pork from bag and discard marinade.  Bake pork on a broiler rack that has been sprayed with non-stick cooking spray, over a foil lined pan in a preheated 500 degree oven for 15-18 minutes, or until brown.  Allow to cool and use ½ pound for this recipe.  Save the rest for other recipes or as an appetizer.

Finishing the noodle dish

Cut off and discard bulbs of green onions.  Cut all but one stalk into 2 inch lengths.  Split the thick base of the green onions in half lengthwise.  Put the 2 inch slices in your “vegetable bowl.”  Chop the remaining stalk and set it aside in your “garnish bowl.”  Peel and thinly slice onion; peel and mince garlic; wash and cut celery into thin diagonal slices; wash and stem pepper and cut into thin slices.  Add onion, garlic, celery and pepper to the vegetable bowl.  Wash and drain bean sprouts.  If you want, remove the straggly tails.  Set bean sprouts aside separate from the other vegetables.

Peel shrimp.  If they are large, cut them into small ½ inch pieces. Mix shrimp with cornstarch, sherry, 1 tsp. minced ginger and salt.   Dice barbecued pork into ½ inch sized pieces. Break eggs into a small bowl and beat them.

Drain the rice sticks in a colander.  Using clean kitchen scissors, snip through the drained noodles at various angles to cut them into shorter lengths of about 3 inches.

Heat up 1 tsp canola oil over high heat in a non-stick wok.  When oil is very hot, add the other tsp of minced ginger and contents of your vegetable bowl, 1 tsp sugar, and 2 tsp salt.  Stir fry one minute.  Add drained bean sprouts and stir fry one minute more.  Remove vegetables and return them to your vegetable bowl.  Heat up another tsp of oil until very hot, add shrimp and pork, stir fry one minute or until shrimp just turns pink.  Add cooked shrimp and pork to the vegetable bowl.  Toss in eggs and stir fry them, breaking them up.  When eggs are cooked, add them to the vegetable bowl.  Heat remaining 2 tsp oil and add curry powder.  When curry powder releases its cooked fragrance, add drained noodles, stir to evenly distribute spices and then add chicken broth.  Stir until broth evaporates and return all contents of the vegetable bowl to the pan and mix well.  Add salt, pepper and soy sauce to taste.  Use a light hand with the soy sauce, you want the noodles to retain their yellow color (my dish is too brown, not only because I used dark soy sauce but my curry powder also didn’t have enough turmeric).  Serve garnished with chopped green onion and cilantro.  Makes six servings.

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Speedy chicken cacciatore

October 20, 2009

chicken cacciatoreChicken cacciatore usually takes about 1 1/2 hours to cook, but borrowing cooking techniques from the Chinese (cut everything into bite-sized pieces and start by stir frying) and using your time efficiently, you can have this on the table in about half an hour.

  • 1 ½ pounds boneless, skinless chicken thighs
  • 2 tsp olive oil
  • ½ large onion
  • 1 large garlic clove
  • 1 green bell pepper
  • 2 cups pre-made tomato-based pasta sauce
  • 1 tsp minced rosemary
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • 1 bay leaf
  • 1 tsp red pepper flakes
  • 8 -oz canned sliced mushrooms
  • 1 15-0z can black olives
  • Parsley
  • Parmesan cheese to taste

 Heat a large skillet over high very heat.  Add 2 tsp olive oil.  While skillet is heating up, pat chicken dry and cut into large bite-sized pieces.  When oil is hot, add chicken and stir fry until brown (about three minutes).  Between stirs, dice onion; remove stem and seeds from, and dice, pepper; peel and mince garlic.  When chicken is lightly browned, turn heat down to medium-high, add cut vegetables, stir fry for about three minutes, until onion is translucent.  While vegetables are cooking, mince herbs (except bay leaf) and open the cans of mushrooms and olives.  Drain mushrooms and olives.  Add pasta sauce, herbs, pepper flakes, mushrooms and olives to the pan, stir well.  Turn heat to medium low and cover.   Chicken will cook about 15 minutes more.

 Fill a large pot ½ full of hot water and bring it to boil over hight heat.  Lightly salt and add 1 tsp oil.  Add 1 pound dried spaghetti.  Set timer to 10 minutes.  Stir pasta occasionally to prevent sticking.

 While spaghetti and chicken are cooking, set the table, pour wine, have a glass of wine yourself.  Make a salad if you want.  When the timer goes off, turn off the heat under the pasta pot.  Chop parsley and grate cheese (if not purchased pre-grated).

 Drain cooked spaghetti, spoon into serving plates/bowls and top with chicken mixture.  Sprinkle parsley and cheese on top and serve.  Makes 6-8 servings depending upon how hungry you are.

 

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