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Jun. 18th, 2005 11:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walton_eatsIt's *so* good to be cooking again!
Last night was Chicken Cacciatore.
1 pkg chicken breast halves, each cut in half to make six pieces
1 pkg chicken thighs (6)
flour
salt
pepper
Several tablespoons olive oil
1 large or 2 medium yellow onioins, sliced
1 large or 2 medium red bell peppers, sliced
4 cloves garlic, minced
dried basil
dried oregano
kosher salt
sugar
red wine
1 large can whole roma tomatoes w/basil
1 large can crushed tomatoes
1 lb button or crimini mushrooms, sliced
1 lb pasta (I usually use penne)
Freshly grated parmesan cheese
Mix a good cup or so of all-purpose flour with a generous amount of salt and a good grinding of black pepper. Dredge chicken in flour mixture. Brown well in olive oil on both sides, 3 pieces at a time, in a large pot or dutch oven. Set aside each batch as it is browned. When chicken is browned, saute onions and peppers until soft, then add garlic and saute until fragrant (don't allow to brown). Add chicken back to pot, then add crushed tomatoes. Moosh the whole tomatoes with your (clean) hand then add to pot. Add a good splash of red wine, some dried basil and oregano to taste, a tablespoon or two of sugar, and salt to taste. Stir well so everything is mixed well and bring to a boil. Lower heat, cover, and simmer for about 25 minutes until chicken is done. Add mushrooms and simmer until mushrooms are tender.
Keep warm while cooking pasta. Serve chicken and sauce over pasta and finish with a good grating of parmesan.
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Tonight was stir-fried pork.
1 lb pork tenderloin, cut into strips
Marinade
2/3 cup mirin
1/4 cup soy sauce
2 tsp Chinese Five Spice Powder (I use Penzey's)
1/2 tsp garlic powder
1/4 tsp powdered ginger
2 tblsp peanut oil
4 or 5 drops Mongolian Fire Oil
pinch ground cayenne pepper
1/4 tsp ground black pepper
2 tsp corn starch
Mix the marinade ingredients together and marinate the pork strips for at least an hour. Pour pork and marinade into a sieve over a bowl so that marinade drains into bowl. when meat has drained, whisk cornstarch into marinade.
Peanut oil
3 large carrots, sliced on the diagonal
3 ribs celery, sliced on the diagonal
1 large yellow onion, cut into chunks
1 large red bell pepper, cut into strips
4 cloves garlic, minced
3 green onions, sliced
1 lb mushrooms, sliced
A good handful of mung bean sprouts
Steamed rice
Heat a wok on high heat and add the peanut oil, heat until almost smoking. Stir-fry the pork until almost done and remove from wok. Add a little more peanut oil, then stir-fry yellow onion, celery and carrots for about five minutes. Add the garlic, green onions and red bell pepper and stir-fry for another minute. Add a tablespoon or two of water, cover, and let vegetables steam for about five minutes. Add mushrooms and stir into mixture, cover again and cook at high heat until mushrooms are tender and release their moisture. Remove cover, push vegetables to one side, and let juices cook down somewhat. Return pork to the wok and add bean sprouts and cook until bean sprouts are heated through but still crispy. Push mixture aside and add marinade-cornstarch mixture to juices in wok. Bring to a boil and let sauce thicken, the mix into stir-fry until everything is coated with sauce. Serve immediately with steamed rice.
Last night was Chicken Cacciatore.
1 pkg chicken breast halves, each cut in half to make six pieces
1 pkg chicken thighs (6)
flour
salt
pepper
Several tablespoons olive oil
1 large or 2 medium yellow onioins, sliced
1 large or 2 medium red bell peppers, sliced
4 cloves garlic, minced
dried basil
dried oregano
kosher salt
sugar
red wine
1 large can whole roma tomatoes w/basil
1 large can crushed tomatoes
1 lb button or crimini mushrooms, sliced
1 lb pasta (I usually use penne)
Freshly grated parmesan cheese
Mix a good cup or so of all-purpose flour with a generous amount of salt and a good grinding of black pepper. Dredge chicken in flour mixture. Brown well in olive oil on both sides, 3 pieces at a time, in a large pot or dutch oven. Set aside each batch as it is browned. When chicken is browned, saute onions and peppers until soft, then add garlic and saute until fragrant (don't allow to brown). Add chicken back to pot, then add crushed tomatoes. Moosh the whole tomatoes with your (clean) hand then add to pot. Add a good splash of red wine, some dried basil and oregano to taste, a tablespoon or two of sugar, and salt to taste. Stir well so everything is mixed well and bring to a boil. Lower heat, cover, and simmer for about 25 minutes until chicken is done. Add mushrooms and simmer until mushrooms are tender.
Keep warm while cooking pasta. Serve chicken and sauce over pasta and finish with a good grating of parmesan.
Tonight was stir-fried pork.
1 lb pork tenderloin, cut into strips
Marinade
2/3 cup mirin
1/4 cup soy sauce
2 tsp Chinese Five Spice Powder (I use Penzey's)
1/2 tsp garlic powder
1/4 tsp powdered ginger
2 tblsp peanut oil
4 or 5 drops Mongolian Fire Oil
pinch ground cayenne pepper
1/4 tsp ground black pepper
2 tsp corn starch
Mix the marinade ingredients together and marinate the pork strips for at least an hour. Pour pork and marinade into a sieve over a bowl so that marinade drains into bowl. when meat has drained, whisk cornstarch into marinade.
Peanut oil
3 large carrots, sliced on the diagonal
3 ribs celery, sliced on the diagonal
1 large yellow onion, cut into chunks
1 large red bell pepper, cut into strips
4 cloves garlic, minced
3 green onions, sliced
1 lb mushrooms, sliced
A good handful of mung bean sprouts
Steamed rice
Heat a wok on high heat and add the peanut oil, heat until almost smoking. Stir-fry the pork until almost done and remove from wok. Add a little more peanut oil, then stir-fry yellow onion, celery and carrots for about five minutes. Add the garlic, green onions and red bell pepper and stir-fry for another minute. Add a tablespoon or two of water, cover, and let vegetables steam for about five minutes. Add mushrooms and stir into mixture, cover again and cook at high heat until mushrooms are tender and release their moisture. Remove cover, push vegetables to one side, and let juices cook down somewhat. Return pork to the wok and add bean sprouts and cook until bean sprouts are heated through but still crispy. Push mixture aside and add marinade-cornstarch mixture to juices in wok. Bring to a boil and let sauce thicken, the mix into stir-fry until everything is coated with sauce. Serve immediately with steamed rice.
