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Showing posts from November, 2011

Chicken Divanishness

This is a terrible picture.  It makes my dinner look like spotted dog food.  I promise it tasted really good, though.  I seriously need to stop taking blog photos with my iPhone.  I bought a really good camera to take food pics for the blog, and apparently have become too lazy to walk upstairs and get it.  Bleck.

So this was a clean out the icebox kinda dinner.  It is loosely based on a chicken divan recipe my ex mother in law used to make.  Well, that's not really true, because I've never seen the recipe for the chicken divan.  It kinda looked like it.  Whatever.

Here's what I did...

I threw 2 cups of rice in my rice cooker (a birthday gift- more on that later).  While it was festering away I did this...

I chopped half a yellow onion and threw it in a skillet with some olive oil.  After a few minutes I threw in some sliced mushrooms (the end of a basket that was well on its way to science project status).  After they colored a little, I added some leftover steamed brocco…

Brunswick Stew

This was today's project.  It's a big ole steamin' pot of Brunswick Stew.  I'm sure lots of different people call it lots of different things, but where I'm from, it's Brunswick Stew.

I'm willing to bet this recipe came up the way most Southern recipes do- out of necessity.  Someone had some leftover chicken or pork or beef from a Sunday roast and decided to do something different with it.

This particular version is a hybrid of a friend's mom's recipe and several other recipes I've seen on blogs over the years.  I cobbled it together with what I had on hand.  Well- technically that's a lie.  I had the chicken, but I bought pulled pork specifically for this recipe.  And yes, I realize that's a huge cheat, but I don't care.

The food club I belong to is meeting this Tuesday, and we decided that theme would be "Americana."  Basically it was an excuse for each of us to
cook something from the region where we grew up.  Being …

Thai Chicken Soup

On Thai menus this is called Tom Kha Gai.  It's always yummie, even when the restaurant doesn't get it quite right.




I found the recipe I used on the Food Network website.  Most of you know I live out in the middle of nowhere, so there was no way I was going to be able to find galangal, or kefir lime leaves at my local grocery store.  But I did find something called Gourmet Garden Thai Herb & Spice Blend.  It's kind of like a paste.  It has lemon grass, ginger, cilantro, garlic and chili peppers.  So, in the recipe, when it calls for these ingredients, I used the paste.  I substituted strips of lime zest for kefir lime leaves.

Here's a link to the recipe on Food Network's site.

I have to say, I think the soup turned out really well.  Next time I'll use more coconut milk, though.  It just wasn't quite creamy enough for me.

Of course, next time I make it, I'll use the Thai food kit I ordered off the internet yesterday!  :)  I'll make it again wit…

Long Winter Nights Ahead...

I know some people hate this time of year.  Long, cold nights, short, cold days.  Waking up in the dark and getting home from work in the dark.  All these things can wear on a person.

But I guess I'm weird.  I look forward to the long nights.  The cold I'm not so crazy about, but around here, one goes hand in hand with the other.  Why do I like this time of year?  Because it's comfort food season.  Almost all of the foods that I consider comforting are cold weather things- mostly because they take a long time to cook and tend to heat up the kitchen.  This time of year, anything that heats a room in my house is a blessing.  I love stews, braises, soups and roasted veggies- chicken and dumplings, shepherd's pie, gratins.  All these yummie things take time and heat.  And with nights as long as they are in the winter, BRING IT ON!!

We got some snow this weekend, and I couldn't wait to get in the kitchen.  I made some oatmeal wheat bread, some cinnamon honey butter, som…