Entries Tagged as 'Chicken and Turkey'
“Wait you just made that now?”
That’s what Abby said about this soup when she came in from the backyard, and it was exactly what I was thinking as I ladled the noodley broth into a bowl for her lunch. Wow, that was fast. This was yesterday — a holiday — and we had been on the road at various soccer tournaments throughout the DC area for three straight days. I don’t know how much time I logged in the car, but let’s just say I’m not going to be on the receiving end of a Friend of the Environment award any time soon, and the idea of getting in the Mazda even to go grocery shopping was more than I could handle.
Instead, I did what I do best: I procrastinated. If I could just scrape something together for lunch, I could maybe buy myself another few hours watching Glee re-runs before hitting Trader Joe’s.
The fridge was looking bleak — even the peanut butter jar was scraped clean — but I found an onion, a handful of dusty looking baby carrots, and about 30 ounces of a 32-ounce chicken broth container, which was about five minutes away from expiring. There was a single fat chicken breast. Maybe it was the ingredients speaking to me, or maybe it was something more primal (with chicken noodle soup moments, you can never be so sure), but I needed soup. That was as big and obvious to me as anything.
I’m not in the habit of whipping up homemade soup for lunch – or dinner for that matter — but now I’m wondering why that is. My friend Pilar used to give me soup recipes in pictures, drawing a cross-section of the stockpot to show me each layer of flavor: aromatics, seasoning, broth, fillings. And that’s really all the instruction I needed to turn a tumbleweedy, end-of-week fridge into something pretty damn comforting. Is it going to yield a flavor that is deep and multi-dimensional and Ivan-Ramen-worthy? Uh, no. But did it get the job done? Yes. And then some: There’s a batch of it in the freezer waiting for me for tomorrow’s dinner.
Noodle-Loaded Chicken Soup
I don’t love soups that are overly brothy, but if you do, no need to include as many noodles as I did. No set rules here.
2 tablespoons olive oil
1/2 onion, chopped
1 large celery stalk, chopped
1 large carrot (or a handful of baby carrots) chopped
salt and pepper
1 32-ounce container chicken broth (about 4 cups)
1 large chicken breast, cut into thirds
angel hair, to taste (I used about a third of a 1-pound package), broken half with your hands
Add olive oil to a medium pot set over medium heat and add onions, celery, carrot, salt and pepper. Saute about 2 minutes until vegetables have slightly softened.
Add broth and bring to a boil. Add chicken, reduce heat, and simmer for about 12 minutes. Remove chicken from soup and shred with two forks. (The less artful you are the better.) Bring soup back to a boil and add pasta. When angel hair is cooked through — about two minutes — add chicken back to the post. Season to taste and serve.
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Growing up, true to the cliche, you’d find my sister, my twin brother, and me whining “chicken again?” as soon as my mom walked in the door after work and unpacked her two pounds of shrink-wrapped breasts from the Grand Union bag. Dinner: A Love Story readers know all about Grandma Jody’s classic breaded cutlets, but my mother’s poultry repertoire ran deeper than that. There were her roasted game hens; her baked pieces dredged in flour and Parm then finished with lemon and a drizzle of cream; her “hot chicken sandwiches,” white meat slices laid on thick cut bread and smothered with gravy; her chicken pot pie…oh wait, maybe that was from Stouffer’s repertoire?
Anyway. Wouldn’t you think, based on the way I moaned and groaned about all this, that things in my house would be a little different?
Apparently not. Apparently, along with my mother’s inability to sit still and her affinity for minuscule portions, I also inherited whatever gene it is that sets “chicken” as the default mode for dinner. (Based on how many of you guys out there click on the Chicken category over there in the side rail, I know I’m not alone.) And as if that’s not enough, lately I’ve been into making extra, so we can build the girls’ school lunches on whatever’s left over — just one extra breast stretches into two basic wraps like the ones you see above. Phoebe likes hers with a smear of mustard, Abby prefers mayo. They both get a leaf or two from the CSA bag, tomatoes if we have them, salt, and a few grinds of pepper. I love a dinner that pays off in lunch dividends. No complaining here.
Archive Dig! A Few Chicken Dinners to mix things up (Clockwise from top left): Pretzel Chicken; Curried Chicken with Apples on Pita; Indonesian Chicken Salad with Spicy Peanut Sauce; Andy’s Homemade Shake n Bake Chicken (speaking of the 80s)
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All right, guys, the open-toed shoes are getting packed away, the leaves are going all gold on us, and soccer season is starting to actually feel like soccer season. In other words, fall is here, which means we can justify a dive back into the archive to find some of my heartier favorites.
1. Pomegranate-Braised Pork Loin with Cabbage (pictured)
Good for: Entertaining (as long as it’s not Rosh Hashana dinner) and weeknights if you are working from home and the smell of pork wafting through the air increases your productivity the way it increases mine.
2. Dinner: Red-Wine Braised Short Ribs
Good for: Rosh Hashana dinner (pair with this killer kale-apple-walnut salad, plus Ronnie’s challah and pomegranate molasses-glazed carrots) or entertaining families.
3. Roast Salmon with Brussels Sprouts and Ginger-Scallion Sauce
Good for: Fast weeknight dinner when you just. can’t. handle. another. big. clean-up.
4. Dinner: Spaghetti Carbonara
Good for: Nights when you are thisclose to ordering take-out — it’s a five-star recipe that will save you bucks and taste better than anything you’ll order in a restaurant.
5. Dinner: Bittman’s Cornmeal-Crusted Chicken with Soy & Lime
Good for: Weeknights when you are staring at your raw chicken breasts for the hundredth time this week thinking “If only there was something new to do to these that doesn’t involve a lot of brainpower.”
6. Dinner: Butternut Squash Soup
Good for: Weeknights. Serve with a big chunk of crusty bread and topped with chopped walnuts, sour cream, and chives. (By the way, I think it’s illegal to do a fall food round-up and not include some version of this soup.)
7. Dinner: Arroz con Pollo (page 52 Dinner: A Love Story)
Good for: Friday or Saturday night family dinner, when the clock isn’t ticking. Book owners: This recipe has no photograph and is somewhat lost among its other much-regaled neighbors (it’s right next to Black Bean Burritos and Salmon Salad), but please do yourself a favor and make it soon. It’s one of my all-time favorites — the kind of meal I eat and think “Why don’t I make this once a week” — and it kills me to think it’s not getting the love it deserves.
8. Dinner: Soba Noodles with Greens and Crispy Tofu (page 186, Dinner: The Playbook)
Good for: Nights when you want substance without the meat.
9. Dinner: Minestrone
Good for: Sunday Dinner — I take the extra and freeze in single-serve portions to thaw as I need for late-coming soccer players, or mix into pasta for Ribollita.
10. Dinner: Cider-Braised Pork Meatballs
Good for: Putting your farmer’s market apple cider to good use.
Dinner #4, Carbonara, in all it’s artery-clogging glory.
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Tags:fall cooking dinner a love story·fall recipes dinner a love story·rosh hashana ideas dinner a love story
It took me a little while to find my go-to roast chicken, but once I did, there was no going back. Those of you who have happened upon the recipe (page 287, Dinner: A Love Story) know why: It’s low on ingredients, forgiving if you miss a few of those ingredients, and doesn’t require changing oven temps or flipping the bird over and back again. It’s about as straightforward as they come, which is probably — no definitely — the reason why I always go back to it. Every now and then, when I’m about to brush the melted butter on top, I’ll think to myself I should try something new here, before thinking, Nah. If it ain’t broke...
Then again, I just wrote an entire book on busting out of a dinner rut. A cornerstone of the book’s philosophy? If it ain’t broke, fix it anyway. I’ve always found that introducing new things – new techniques, new ingredients – to my dinner routine as often as possible is the best way to keep things interesting. And when things stay interesting, I stay motivated. So I hunted around for some options and came up with just the slightest twist on my chicken, a salty, silky mirin glaze that stopped the conversation at the dinner table (always a good sign). It wasn’t a lot, but it was enough. (more…)
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In my next book — which you’ll be hearing about shortly — there’s a whole section on recipes I call “Keep the Spark Alive” dinners. These meals are the opposite of what we make on, say, a Tuesday night, when efficiency and convenience are the most important ingredients. In some ways, they are the opposite of the DALS mission in general. But that doesn’t mean they aren’t every bit as important, especially when we are talking about the psychological health of a family cook. Think of it this way: If Pretzel Chicken and Beef and Broccoli stir-fries are the workhorse recipes, the ones that get me through the week day in and day out, “Spark” meals are the ones that remind me why I love to cook in the first place. They call for ingredients I’ve never used before and usually require a big chunk of luxurious time. Marcella’s Bolognese is a good example of a Spark dinner, so is Andy Ricker’s Pad Thai. And on this dreary New York morning, I’m pleased to announce, I have a new one to add to the list.
It started with Uncle Mike. At our annual Christmas Eve dinner at his house this past year, he served, among a dozen other things, the most amazing Chicken Mole.
The chicken was tender and stewy, the sauce was rich and deep, but not overpowering like some versions I’ve tasted in the past. The kids, skeptical at first, cleaned their plates. It was December, which meant by that point in the winter, I had eaten my fair share of braised short ribs at dinner parties, so part of the novelty of this meal was the fact that I was I dining on a hearty, warm-your-bones chicken-based main. Except for maybe Julia Child’s Coq au Vin, I don’t have a whole lot of those in my repertoire that would earn their keep on a holiday spread.
“How’d you make your mole?” I asked Mike. Only someone who has never made mole would broach the subject so innocently.
He gave a little knowing “Ha” before replying. Mike, an ambitious home cook who grows a dozen varieties of chile peppers in his backyard, and sends us a care package of home-dried Persimmons every November, is not one to shy away from an recipe that might call for pasillos, mulattos, piloncillo, and bolillo. ”It’s a Diana Kennedy recipe, and it’s been days in the making.”
When I hear the name Diana Kennedy, I mentally turn the page. Diana Kennedy, as I’m sure you know, is one of our country’s foremost authorities on Mexican cooking. Because everyone has told me as much, I have a bunch of her books, and yet, whenever I crack the spine on one, determined this time to conquer at least a simple recipe, I remember: There is no such thing — and as with anything authentic and memorable, there probably shouldn’t be. The recipe Mike used was from Kennedy’s definitive Oaxacan cookbook, but a few days later, he emailed me another, slightly simpler Mole Negro, that looked similar. Mole Negro is one of dozens of versions — it’s the darker kind that incorporates chocolate — and he described it as “traditionally the most difficult.”
I looked at the recipe. Twenty-nine ingredients, half of which would require some scavenger hunting in Mexican markets around the county. I filed it under “Another recipe, for another kind of cook.”
But damn that mole was good! It stayed with me all winter, and last week, when I was calendarizing (defined as The act of staring at your family’s schedule to see how you can squeeze some real life in between all the activities) I noticed a nice long empty weekend afternoon and evening. It was going to be our last Saturday without soccer until July, no one was coming over, and just by chance, that morning Abby had an orchestra concert a short drive away from a stretch of awesome Mexican grocers.
Mole was calling, and I needed to answer. (more…)
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There was a time, when the girls were two and three, that we dreamed of the day when they’d be 10 and 11, able to sit at the table and place food in their own mouths while filling us in on their days. Now that we’re finally here—avert your eyes, new parents—we realize that our dream was a mirage, that life finds a way of constantly moving the goalposts on you. Family dinner is still chaotic, only the challenges have shifted from the physical to the logistical. And March and April, for us—with the girls deeply entrenched in two spring sports—is the most chaotic time of year. As we’ve detailed more than once on this blog, practices don’t end until 7:30, which means that, most nights, dinner doesn’t happen until the (very European) hour of 8:30. When you’re dealing with an overstuffed activities schedule, it’s crucial to have a few strategies that make a solid dinner possible. Here are three we will be relying on all season long:
Strategy 1: The Before-Work Play
When the cook is on carpool duty—i.e., it’s not just the athlete coming home late—the key is to prepare something in that 15-minute window before you head to work in the morning. We love soba noodle salad with a simple rice vinegar dressing and greens—spinach, kale, chard—tossed right into the pasta water in the last minute of cooking. Refrigerate till you get home, toss on the dressing, and, if you have time, add some shredded chicken for the win.
Strategy 2: The Pan-Fried Pizza Move
By the time our li’l midfielders stagger through the door, they’re like a couple of feral dogs: They don’t even bother to take off their shin guards before inhaling whatever is put in front of them. A piece of fish on a night like this? Ain’t. Gonna. Cut. It. Individual pan-fried pizzas with whole wheat crust? That’s more like it. Just brown your rolled-out dough in a cast-iron pan with some olive oil, flip, add sauce and toppings, then finish under the broiler. Abby likes a classic Margherita; Phoebe goes for ham and pineapple. (Book owners: Please see page 281 for the official recipe.)
Strategy 3: The Freezer Plan
When there’s so little time on the clock, it’s tempting to fall back on takeout or frozen pot pies. But we’d rather walk through the door, reach into our freezer, and pull out something homemade—like a batch of bake-ahead turkey and spinach meatballs. Think of it as the utility man of the family dinner: ever reliable, can play both protein and vegetable, goes on a bun (meatball subs!) or over pasta, and will crush its store-bought competition any night of the week. Pro tip: Freeze them in single-serving batches, so you can thaw and deploy as needed. Victory.
This is our “Providers” column for the March 2014 issue of Bon Appetit. Head over to their site for the spinach-and-turkey meatball recipe. Photo by Matt Duckor (meatballs) for Bon Appetit.
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Tags:family dinner and sports·how to feed athletes·meatballs·providers bon appetit
My sister called me the other morning. We were both in our cars — bluetoothing and dropping off our various charges — and figuring out a possible cousin sleepover when she said, with some urgency, “Oh! Did you get my message?”
“No, what message.”
“I left you a voice-mail with a lot of questions, but I really want to tell you about the chicken.”
“My friend Trish had a bunch of moms over for lunch recently, and she served the most delicious chicken.”
Now this was unusual. I get a lot of post-game calls about recipes, but not many of them are about poultry.
“Tell me about it,” I told her, negotiating a huge snow bank so I could park the car in front of my coffee shop.
“Well, it was served on a large platter, kind of like one that you would have, and it was room-temperature, but she served it with tiny potatoes and green beans on top of lettuce, a ton of fresh vegetables, and a vinaigrette on the side.”
Deconstructed lunch! I thought to myself.
“Someone said, ‘Oh it’s a deconstructed lunch!’ She also had some salmon, but the chicken was the star. It was so healthy and flavorful, not bland like most chicken in salad is, and it was all ready to go when we got there because she made it ahead of time.”
Maybe it was just that the night before I had a ginormous bowl of Pappardelle with Pork Ragu, and the night before that, a hearty Moroccan beef stew…or maybe it was just that we were steeling ourselves for another snowstorm that would come with more buttery, stewy richness, but when she was describing this to me I was longing for a sign of spring, even if it was in dinner-form. And man, did something light surrounded by fresh vegetables sound like the ideal antidote to this relentless winter.
“How’d she make it?”
“She marinated some breasts overnight in mayo, a little olive oil, mustard, salt, pepper, garlic, and a little agave. Some fresh herbs I think. Then she grilled it.”
“On a real charcoal grill outside or in a grill pan on the stove?”
Wow! Who was this Trish woman? We’re not winter grillers, especially these days, when our Weber looks like this:
But I still had to make it. The next day was a school-day, which is another way of saying a snow day, and it was clear that no work was going to get done no matter how many Sam & Cat episodes I bribed the girls with. But that chicken would get done so help me! Before I was even out of my pajamas, there were four pounded breasts steeping in a some version of Trish’s marinade. And later that night I broke out my cast iron stovetop grill. No charcoal, no charcoal chimney, no char anywhere to be found. And I obviously served it hot instead of chilled or at room temperature like Trish did. And I went with the winter vegetables I had in my fridge. But the whole process managed to thaw a few dreams of spring nonetheless.
And the chicken! I understand why it merited a next-day call from my sister. (The true mark of a successful dish in my book.) Tender, flavorful, and the leftovers were even better the next day.
Trish’s Marinated Chicken
2 tablespoons mayo
1/4 cup olive oil
squeeze of agave (or honey)
2 teaspoons Dijon mustard
salt & pepper
2 cloves garlic, peeled and halved
squeeze of lemon
fresh rosemary, thyme or torn basil leaves
Four medium size chicken breasts, pounded thin
In a medium bowl, whisk together all ingredients and, along with chicken, add to a ziploc. Marinade eight hours or overnight, flipping in the fridge at some point if you can. When you are ready to cook, heat a stovetop grill to medium-high, and brush with a tiny bit of olive oil. Grill chicken pieces about four minutes a side (let excess marinade drip off before you place on grill) or until chicken is firm but not rock hard. Serve with Kale-Brussel hash below.
Add a small piece of smoky bacon to a skillet set over medium heat. Once fat has rendered, add a little olive oil and cook a few tablespoons of onions or shallots (chopped) until soft. Add salt and pepper, maybe a few red pepper flakes if you are so inclined, then a few healthy handfuls of shredded kale and shaved brussels sprouts. Cook until just barely wilted (and still bright green) and add to a serving bowl. Drizzle with a little cider vinegar (or red wine vinegar) to taste. You can chop the bacon into small pieces if you feel like it, or just eat the chunk yourself before the kids fight over it.
I have one of those cast iron reversible grill pans that stretches across two burners. The flip side is a griddle, but I never use it.
Related: I Want to Marry Marinating.
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Last Thursday night I called Andy from the parking lot of a school. It was 7:45 PM. I was waiting for my 10-year-old to get out of soccer practice, held in the school’s gym. It was frigid. I was starving.
“What’s for dinner?”
I heard Keith Richards’ guitar in the background and some ice clinking in what I rightly guessed was a Manhattan.
“Some chicken with lemon, wine…” Clink, clink. “…Capers. Goin’ old School.” Clink. “Barley salad. Slaw.”
He was alone in the house cooking. Our 11-year-old wasn’t coming home until 8:15.
“I am so f-ing starving.”
What I love: That my daughters play sports. That they play soccer. That they have great coaches and great teammates. That I can watch them get stronger, better, faster almost before my eyes. That they play year-round. That they play year-round in freezing-cold bubbled domes, and public-school no-frills gyms and, unlike their mother, it doesn’t occur to them to complain. Ever.
What I don’t love: That practice times are creeping later and later. That, in fact, the other night we reached a milestone in our house: The dinner table had been cleared, the tomato-sauce-smeared plates loaded into the dishwasher, the dog walked, the lights (mostly) turned off while we headed upstairs to read in bed — and Phoebe was still not home from soccer practice. She was dropped off at 9:40 by the sainted parent of a teammate. Her dinner, a bowl of pea soup with crusty bread, had been consumed at 6:30, before practice, which started at 7:30 across the county.
I am not complaining. Nor will I tolerate a single person who tells me that we are idiots for getting ourselves into this predicament. I firmly believe that what my kids are learning being part of a team is every bit as valuable as what they are learning at our dinner table. And I firmly reserve the right to change my mind when it starts happening more than once a week. (Hello lacrosse season!)
So like every dinner obstacle before this one, we are adjusting. But if I was competing against extracurriculars for victory over weeknight dinnertime, the score right now would be Dinner: 4, Activities: 1. In my book — in any book — that’s a Win.
Plus, Andy got an hour to cook dinner while savoring a drink, without feeling like the game clock was ticking the whole time. And we all got to come home to Old School Chicken.
Old School Chicken with Lemon and Capers
4 medium chicken breasts, pounded, salted and peppered
few glugs of olive oil
1/2 onion, chopped
1/4 cup white wine
1/2 cup chicken broth
1-2 pats butter
juice from 1 lemon
Brown chicken in olive oil in a large skillet set over medium-high heat. Remove chicken, add a little more olive oil to the pan and turn down heat to medium-low. And add onions and cook until slightly softened. Add wine, broth, and lemon juice to the pan, and then chicken. Bring to a boil, then lower to a simmer and cover until chicken is cooked through and liquid is slightly thicker. Swirl in butter, add capers and serve.
Andy served with barley salad that had been tossed with arugula, grape tomatoes, feta, and vinaigrette.
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Way back in the 90s, when Oprah ruled the land, just before she single-handedly transformed the publishing industry with her Midas-touch book club, she featured a cookbook on her show, written by her private chef Rosie Daley. The recipe collection was called In the Kitchen with Rosie and was filled with low-fat, low-carb meals that Oprah credited with her dramatic weight loss. Rosie, as I’m sure you recall, sold like gangbusters, but, as with most of my circa-90 cookbooks (what’s up David Rosengarten!?) ended up in a dark, moldy corner of my jam-packed basement, coated in a grimy dust that gives you a small window into the dungeon-esque conditions on the bottom level of our house. (As one dinner guest said as he walked through it to get to our garage, “I like your basement. It’s very…humanizing.”)
Anyway, if you are thinking that the reason I came upon my Rosie relic was because I had finally decided to organize the chaos, you have way more faith in me than I do. No, I was merely digging up spare forks for a birthday party, and happened to see its spine in a leaning tower of hardcovers perched beside a dismantled crib. I should’ve known better, because the last time I did a drive-by grab from this tower it was Drinking: A Love Story (no relation) and wound up reading 200 pages of the memoir standing up right where I found it. (Wowowow, was that a wrenching read.)
But this was not going to happen with Rosie because as soon as I grabbed it, I knew what I was looking for: My favorite recipe in the collection. Maybe even my most favorite recipe from the 90s: The curried chicken salad spiked with crunchy apple, which we used to make for ourselves whenever we had leftover chicken in the fridge, or whenever we felt overly hedonistic and in need of a healthy recalibration. Like during holiday season, when every other night is spent stuffing our faces with cocktail-party gougeres and Chewy Molasses Cookies. Like right exactly now.
Curried Chicken Salad
The idea that you could replace most of the mayonnaise with plain yogurt rocked my world back then. Now, we use that healthy shortcut all the time.
From In the Kitchen with Rosie, by Rosie Daley.
Whisk together the following dressing ingredients:
1 cup plain yogurt
1 tablespoon mayonnaise
3 teaspoons curry powder
3 tablespoons lemon juice
black pepper, to taste
1 tablespoon Dijon mustard
2 tablespoons shallots, minced
Toss dressing with:
1 1/2 cups cooked chicken breasts, cubed
1/4 cup frozen peas, thawed
1/4 cup shredded carrots
small handful golden raisins
1/2 cup shredded red cabbage
1/4 cup green apple, chopped
1/4 cup scallion, chopped
4 cherry tomatoes, halved
1 tablespoon parsley
handful arugula or greens
Serve on toasted pitas or nan (as shown above) or on top of salad greens.
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Tags:curried chicken salad
Time for another round of crowd-sourced inspiration! Here’s the question I posed to you all via facebook the other day: ”I have at least half a rotisserie chicken in the fridge at home that I have to use tonight or forever regret tossing it. How would you stretch it into dinner?” A few hours later I was faced with an embarrassment of riches — There were almost 150 directions I could’ve taken. My faves:
1. Pot Pies, Tacos, and Enchiladas seemed to be the default direction for 50% of you.
2. From Sally: “Lettuce Wraps: Shred, layer with cilantro, pickled onions, cucumber, and hot chilis on a lettuce leaf. Wrap in rice paper wrapper that has been dunked in warm water for a second. Wrap, roll, and dip in a garlic chili lime sauce. Easy, engages the whole table, and super fresh.”
3. From Adina: “Burrito Bowls, every time!”
4. From Naria: “Curry Chicken Salad, crunchy bread, hearty green salad.”
5. From Cheryl: “My favorite Chicken Salad. So nice to have a simple cook night. Chicken with a light coating of mayonnaise, halved red grapes, salt & pepper to taste, and roasted cashew halves served on top so they keep their crunch. Eat with lettuce as wraps or on a nice rosemary bread.”
6. From Ada-Marie “Orzo cooked in chicken broth and a little butter; mix in chicken, frozen peas, Parmesan cheese, salt, pepper, shake of oregano. We call this Easy Peasey Cheesey Chicken Orzo.”
7. From A Bowl Full of Simple: Summer Rolls
8. From Molly: “Obviously, you have to make Indonesian Chicken Salad.”
9. From Jorena: “Avgolemeno.”
10. From Alex: “Cold Ginger Peanut Noodles with sliced cucumber, green onions, and chicken.”
That last one from Alex was exactly what I was in the mood for. But instead of making a peanut sauce, like I usually do (See page 261, Dinner: A Love Story) I decided to put my ponzu to use:
Ponzu Noodles with Chicken
1) I whisked together about 1/3 cup ponzu sauce, 2 tablespoons rice vinegar, 1 tablespoon mayonnaise, a dash of fish sauce, a teaspoon of Sriracha, a squeeze of lime, few drops of sesame oil.
2) Boiled 3/4 pound of soba noodles, drained, then (in same pot) sauteed minced scallions, garlic, and ginger in a little grapeseed oil (you can use vegetable oil) before tossing the noodles back in to the pot with chopped up CSA green beans, chicken, chopped cilantro and mint, and the ponzu dressing. I really wished I had cukes or chopped peanuts — that would’ve been killer. It was missing the crunch factor.
3) I reserved a little of the chicken for Phoebe, who doesn’t like noodles in any form, and made a quick chicken salad for her with mayo, mustard, salt, pepper and a little curry powder (thanks Naria!) Green beans on the side.
And that was dinner. Thanks for the help everyone!
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Tags:ponzu noodles with chicken·rotisserie chicken·what to do with rotisserie chickens
This salad saved me last week. I’m not sure I really need to go into detail about how many miles we put on the Mazda getting kids to their various weeknight commitments, but put it this way: If our night was an instagram it would’ve read #uniforminwrongcar #again #firstgoalever! #ittakesavillage #i’msorryenvironment
Ever since discovering this chicken-based salad, I’ve gotten in the habit of roasting chicken on the weekend to have as a dinner insurance plan for nights that spiral into chaos. (Beautiful, messy, chaos-I’ll-someday-miss, but chaos nonetheless.) Prepping chicken this way takes about sixty seconds of hands-on time (45 minutes hands-off) and once I have a few breasts sitting in the fridge, I find all kinds of possibilities open up. (And not necessarily just for dinner, but for lunch boxes, too. Lately, Abby has been into chicken wraps — chicken rolled in a tortilla with a smear of mayo, a piece of lettuce, and a strip of bacon if I’m feeling big-hearted.) You can add your cooked chicken to soups and pot pies or chop up for Andy’s chicken salad, but my favorite use this time of year has to be the way you see above: Tossed with fresh greens, dried cherries, blue cheese, candied walnuts and a homemade vinaigrette that was also prepped on the weekend, so all I had to at 8:00 (8:00!) when we all collapsed into our dinner chairs was toss and serve. #genius
Step No. 1: On the weekend, make this vinaigrette.
In an old jam jar shake the following ingredients:
heaping 1/2 teaspoon Dijon mustard
1/4 cup cider vinegar
1 teaspoon sugar
salt & pepper
squeeze of fresh lemon juice
1/3 cup extra virgin olive oil
Shake again. If you are using this entire bottle of vinaigrette that night add herbs, like chives, parsley, or thyme. Otherwise, save the herbs to toss directly into your salad. That way they don’t get all wilty and black and depressing a few days later.
Step No. 2: On the weekend, roast some chicken.
Roast 2-3 split chicken breasts or boneless chicken breasts at 375°F on a rimmed baking sheet along with 1/4 cup of water and tent with foil for 40 minutes. The bone-in split breasts are good for shredding, the breasts are good for slicing on the bias. (That’s what I did above.)
Step No. 3: On your busiest weeknight, make this: Greens with Chicken, Cherries, Blue Cheese & Candied Walnuts
In a large bowl, toss all of the following:
3 medium sized cooked chicken breasts (see above), sliced as shown
Four generous handfuls fresh greens
handful of tart dried cherries
1/2 cup crumbled blue cheese (or to taste)
handful candied walnuts*
snipped chives (or scallions)
cider vinaigrette (above, or your favorite mild vinaigrette)
*You can use storebought or homemade if you’re man enough. I was not.
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Tags:chicken cherry salad·homemade cider vinaigrette
Before this blog, before my diary. Before the phrase “cut and paste” conjured up anything more than scissors and glue, there was my spiral black kitchen book. The book is filled with recipes clipped from magazines and newspapers that I felt were manageable for someone like me — a twenty-something recent college grad whose spice rack contained three things: salt, pepper, and garlic salt. Those of you who’ve read Dinner: A Love Story won’t be surprised to hear that most of the sepia-toned, peeling-at-the-corners clippings come from the New York Times Dining pages. The reporters who wrote for that section in the 90s were my rock stars (Marian Burros, Amanda Hesser, Rozanne Gold, Mark Bittman, Ruth Reichl) and I’d look forward to Wednesday, the day “Dining” was published, the way most of my newly workforce-embedded friends looked forward to Happy Hour on Fridays.
One of the recipes glued (literally glued) in there is a Bittman classic from his “Minimalist” column. My scissors practically walked themselves to the newspaper as soon as I read the title: “Chicken with Rice, the Easy Way.” (I have always been a sucker for simplicity.) And last weekend, when I came upon it, I couldn’t believe I’d never pointed you in its direction until now. It strikes me as the perfect dinner for new cooks, new parents, and new toddlers experimenting with new foods. The best thing about a dinner like this, is that once you master the framework, it becomes endlessly customizable — one of those recipes that you forgot ever had a recipe. You can stir in cooked sausage crumbles or asparagus, green peas, sugar snap peas, green beans, mushrooms, or freshly grated Parm during the last few minutes of cooking. You can add ginger and a little red curry paste to the onions, mix in coconut milk with the broth, then finish with lime instead of lemon. Some cilantro instead of parsley. This week, fifteen years after cutting and pasting the recipe into my files, some version of it is on my line-up, for sure.
Chicken and Rice
From Mark Bittman’s “Minimalist” column, New York Times. I’m guessing you have everything you need for it in the pantry and fridge right this very second. Pictured above: My little black book of recipes covered with business cards from restaurants.
2 cups chicken broth
3 tablespoons olive oil
2 medium onions, about 8 ounces, peeled and sliced
salt and pepper
2 chicken breasts cut into bite size pieces
1 1/2 cups white rice (such as long-grain, jasmine or basmati — brown rice takes longer to tenderize and you don’t want to overcook your chicken)
handful herbs, chopped
juice from 1/2 a lemon
Bring broth and one cup of water to a boil. While you are waiting for it to boil, add olive oil to a large skillet (that has a lid) set over medium-high heat. Add onions, salt and pepper. Cook until onions soften, about 4 minutes.
Add rice to the pan and stir until each grain is covered in oil. Nestle chicken in rice, add salt and pepper, then pour in the broth (or water). Reduce heat to medium-low and cover.
Cook 2o minutes, until all water is absorbed and chicken is cooked through. Garnish with parsley and a squeeze of lemon.
Inside the book: Recipes I made (and still make) all the time (left) next to recipes that were complete failures, and that I only ever made once (right).
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I know it seems hard to believe, but there are a handful of people out there in the world (OK, the immediate family) who have never heard of Andy’s seminal “grilled chicken for people who hate grilled chicken.” This, in spite of us linking to it so many times on DALS that I actually hear my early readers (Yo Amanda in SF!) thinking what I used to think at my childhood dinner table: “Oh jeez, not the chicken again.”
The secret of course, is the yogurt marinade. Which yogurt marinade? Well, that’s up to you. As long as you have the basic template ingredients (yogurt, onion, olive oil, salt and pepper) you can go in almost any direction that feels good to you. (Remember, this is marinating, which, I believe is Lithuanian for “You can’t screw it up.”) Start with this template:
2 cups plain yogurt
1/2 large onion
1/3 cup olive oil
salt & freshly ground pepper
Once you have all that in the blender, you can choose your own adventure:
Option 1 Lemon-Pepper: “The Classic”
1 clove of garlic, roughly chopped
Juice from two lemons
1 really nice squeeze of honey
Even more black pepper (about 10-15 grinds)
Option 2 Tandoori: “The Crowdpleaser” (from Bon Appetit)
1 cup cilantro leaves (no need to chop since it’s going in the blender)
2 garlic cloves
1 tablespoon garam masala (McCormick now sells this — it’s an Indian spice blend that’s kind of sweet)
1 2-inch piece ginger
juice of one lime
Option 3 Middle Eastern: “The Middle Easterner” (I’m pre-coffee; can’t do better than that at the moment)
1/2 cup fresh oregano, stems removed
1 clove garlic
juice from one lemon
2 teaspoons cumin
Option 4 Mustard and Herb: “The Pantry Special”
½ cup Dijon mustard
leaves from a couple sprigs of thyme
2 tablespoons cider vinegar
Option 5 Chutney: “The Cheater”
1/2 cup your favorite chutney (these are my favorite)
1/2 cup cilantro
Whichever direction you’ve chosen:
Give the ingredients a good whirl in the blender, then pour into a large freezer bag along with your meat — 2 to 3 pounds chicken thighs or breasts (pounded flat between two pieces of wax paper), drumsticks, or…here’s some breaking news: SHRIMP! I’ve discovered that a good flavorful yogurt marinade is a great way to kick up the sometimes bland frozen shrimp we pick up in the Northeast. (The photo above was made with the tandoori marinade — the dipping sauce is chutney mixed with lime and…more yogurt!)
Marinate your chicken or shrimp (thawed if frozen) in the refrigerator for at least 3 hours or overnight. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken or shrimp. If you are making shrimp, thread them onto skewers. Grill chicken turning once, until browned and cooked through, 3-4 minutes per side. The shrimp will take a little less time, about 2-3 minutes a side.
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If you had to use one word to describe a Dinner: A Love Story recipe, what would it be?
A reporter asked me this last year when my book came out. Is there a harder question to answer in the world than one that begins “If you had to use one word…”? I mulled it over for a little bit. I thought about “real,” (there’s my dinner diary and all); I thought about “nostalgic” (porcupine meatballs!); I thought about my friend Sally, who, when asked by a younger, cherubic coworker “If you had to use one word to describe your newborn what would it be?” replied: “Annoying.”
Over the years, the one word I’d use to describe a DALS dinner has evolved right along with the family and the family’s dinnertime needs. Early on, pre-kids, it might have been “ambitious.” With new babies around, probably “Quick” or “Easy.” With toddlers: “White.” But these days, for a recipe to earn a spot in the family dinner rotation, above all it has to be flexible. And by that I mean not only flexible because of how beautifully it can be deconstructed for picky eaters and flexitarians, but because of how you, the cook, are able to prepare it.
Take these burrito bowls, which I have been meaning to make ever since the girls walked into Chipotle for the first time and declared it the best restaurant in New York City. I knew the burritos-without-tortillas would become a major player in our family dinner lives because I could make the meal as simple or as complicated as my time and energy allowed. In other words: Every component in a burrito bowl can be either storebought or made-from-scratch (or some combination of the two) and still yield a healthy dinner. The black beans can be just black beans — or they can be black beans simmered with a bay leaf and some onions. The avocado can be chopped avocado, or it can be avocado mashed with cumin and red onion and salt. As I was making simple white rice — one of the few things I thought was a pretty straightforward task — Andy wandered by the stove and said, “You’re gonna add cilantro, lime and a ton of salt in there like Chipotle rice, right?”
On a weeknight, you’d probably want more of the components to be simplified. On the weekend, it would serve you well to go all out because, obviously, if you put that much work into it, it’s gonna be badass. Come to think of it, maybe that would be a better word that flexible.
I gave two versions of each component below: the “weeknight” (quick) and the “weekend” (less quick). Take a look, then expend energy building flavor on the things you like the most — or whatever the clock allows. (The only thing I insist you don’t shortcut is the chicken.) To serve: Present fixins on the table or counter, serve everyone a half cup of rice, then let them top as they please.
I like this meal to be more veg-heavy, so I only cooked two (boneless, skinnless) chicken breasts. You can add another if you think your family will eat more than shown in the above bowl. To make: Cube two medium-size chicken breasts into pieces as shown above. Sprinkle with salt and pepper. Heat a tablespoon of canola or vegetable oil in a skillet set over medium-high heat. Add 1/2 onion (chopped finely), then the chicken. Sprinkle everything with 1 tablespoon chili powder, 1/2 teaspoon dried oregano and more salt & pepper. Let chicken brown a little before tossing around in pan. When chicken is cooked through (about 5-7 minutes total), remove to a bowl. Squeeze a little lime juice on top.
Weeknight version: Heat a 14-ounce can of black beans in a small saucepan until warmed through, about 5 minutes.
Weekend version: Heat 1/4 onion (sliced) in a small saucepan with a little vegetable oil. Add a 14-ounce container of black beans, a bay leaf, and simmer until beans are heated through, about 5 minutes.
Weeknight: Prepare white rice according to package directions — enough to yield 2 cups of cooked rice. (This is based on a 1/2 cup rice per diner — you know your family better than I do, so make more if you think you’ll need it.)
Weekend: Prepare white rice according to package directions — enough to yield 2 cups of cooked rice. When rice is finished, toss in a generous handful of chopped cilantro, the juice from 1/2 lime, and a generous sprinkling of kosher salt.
Weeknight: Use your favorite storebought salsa. (We like Trader Joe’s Salsa Autentica or Roasted Tomatillo.)
Weekend: Finely chop 2 cups grape tomatoes (or any tomato if it’s summer) with 2 tablespoons chopped red onion, handful cilantro, splash of red wine vinegar, salt, pepper, 1/2 minced jalapeno pepper.
Weeknight: Slice an avocado into chunks
Weekend: Using a fork, mash one avocado with 1/4 teaspoon cumin, salt to taste, and a heavy squeeze of fresh lime juice.
Sharp cheddar (sliced or grated), fresh cilantro, sour cream, shredded lettuce. (Me: “What do you think about using shredded kale instead of romaine?” Andy: “Sounds great as long as I don’t have to have it.”)
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Tags:burrito bowl recipe·chipotle burrito bowl·Deconstructed Dinner·healthy family dinners
Probably when most people spy a book like Jeanne Kelley’s Salad for Dinner at the bookstore or in their library they pick it up and think Mmmm, this looks nice and healthy. Or: I could afford to shake up the Romaine routine. My first thought? A veritable treasure trove of potentially deconstructable dinners. True, I can look at almost any meal and envision how it can break down into child-friendly, nothing-touching, no-green-speck meals to please the sauce-o-thropes at the table. (Soup works, so does a pot roast.) But salads have got to be the most conducive. And if ever there were a cure for the parents who cannot seem to find common ground between their craving for The Way They Used to Eat and their toddler’s Craving for White Pasta…it’s this book. Kelley’s recipes take you far beyond the barren world of tomato-and-bagged-lettuce salads into the promised land of hearty, healthy, grain-rich, colorful, incredibly flavorful masterpieces you’d serve to any dinner guest — Seared Salmon with Quinoa, Asparagus, and Spinach; Thai Style Grilled Beef Salad; Toasted Barley, Long Bean, and Shitake Mushroom Salad with Tofu. And yet, very few of them seem out of reach. I opened the book during breakfast, found this jackpot Indonesian Chicken Salad recipe below and realized I had every single thing I needed to get it together for that night. Maybe you do, too.
Indonesian Pineapple, Chicken and Spicy Peanut Salad
Adapted from Salad for Dinner, by Jeanne Kelley
The peanut dressing is what ups the wow factor here, but it’s definitely spicy, so if you are worried about that with the kids, I’d limit the Sriracha to about a teaspoon. Also, Kelley instructs roasting the chicken on a rimmed baking sheet along with 1/4 cup of water then tented with foil. (About 40 minutes at 375°F.) I usually poach, but was curious about her method and found it to be much easier. The chicken (bone-in breasts) ended up incredibly tender and shred-friendly.
Spicy Peanut Dressing
1/3 cup natural peanut butter
1/3 cup rice wine vinegar
2 tablespoons soy sauce
2 tablespoons (packed) brown sugar
1 tablespoon Sriracha
1 large garlic clove, pressed
8 cups thinly sliced cabbage (from about 1 medium head)
1/2 pineapple, peeled, cored, and cut into strips as shown above
2 carrots, peeled and grated
1 red bell pepper, thinly sliced
4 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1 pound shredded cooked chicken breast (see note above)
1/2 cup chopped roasted and salted peanuts
In a large bowl, whisk together all dressing ingredients. Season with salt to taste. Add the cabbage, pineapple, carrots, red pepper, scallions, cilantro, and chicken and toss to combine. Serve sprinkled with peanuts and a squeeze of lime juice.
If you are deconstructing this salad for kids: Whisk dressing in a separate small bowl and serve separately from salad. (Or in a little dipping bowl, as shown above.) Instead of tossing all the salad ingredients together, place each one in its own clump in a wide shallow bowl, have the kids pick what they want, then proceed to toss for the normal people.
Last year, I couldn’t walk into a food editor’s office without seeing Jeanne Kelley’s book right on the very top of their cookbook pile with post-its sticking out of every side. I don’t know what took me so long to get my own copy, but I have a feeling I’m going to be using it a LOT.
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Tags:Deconstructed Dinner·Healthy dinners for kids·indonesian chicken salad with spicy peanut sauce·jeanne kelley salad for dinner
Once I was half way through Alex Witchel’s All Gone: A Memoir of My Mother’s Dementia. With Refreshments I stopped underlining passages and moments that I wanted to remember. There were just too many. Witchel’s mother, a college professor and one of the few working moms in their 1960s suburban New Jersey neighborhood, cooked more out of obligation than joy (“Del Montes was her farmer’s market. Everything was in season, and syrup, all the time.”) but it didn’t matter. The aromas of her mom’s cooking signaled a “safe harbor” for Witchel and once she began losing her bright, spirited mother to dementia, she looked to the kitchen to reclaim her. As Witchel asks, “Is there any contract tighter than a family recipe?” We are lucky to have Witchel, a longtime repoter at The New York Times, guest-post for us today about Hanukkah memories with her mother. – Jenny
When I was growing up, I realized early that Hanukkah was a raw deal. No tree, no stocking, no cookies, no carols – and school was open, at least every weekday. Eight nights of presents were little consolation. The first and last nights were for the good ones like Candyland, or the plush, cuddly stuffed animal I had spent weeks coveting. The nights in between fizzled with unloved items like Pez dispensers or calendars for the coming year emblazoned with the name of my parents’ bank. The Hanukkah gelt, those gold foil-wrapped chocolate coins were okay, though they never lasted long enough to make much of an impression. Certainly not as long as that spinning dreydl which was such a bore it made jacks seem like an Olympic sport.
Yes, we always had latkes and they were always great. It’s hard to fry potatoes and lose.
Dinner on the first festive night was built around them; my mom usually made her brisket, which for me was the side dish to the latkes.
By the last night of Hanukkah, after a full week surveying our long faces, she rallied. Now there was sufficient distance from Thanksgiving, so she (more…)
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I’m a thigh man, though I am ashamed to admit: it was not always so. I grew up, in fact, turning my naive little nose up at dark meat. I actively avoided the stuff. I was a strict white meat guy, a fan of the Perdue boneless breast, and now that I look back on it, a person who apparently didn’t care much for how things actually taste. But then, a couple of summers ago, our tiny universe expanded. In our search for the perfect grilled chicken recipe — i.e., a grilled chicken recipe that (a) we could serve to guests and that (b) did not suck — we discovered boneless thighs. O boneless chicken thighs, where had you been all my life? This was a revelation. They took to our yogurt marinade so well. They cooked quickly and evenly. They didn’t dry out. They fit perfectly on a warm hamburger bun (with a little Hellman’s, of course). They were good for school lunches the next day. Best of all, they tasted like something. Since then, we’ve taken this well beyond the grill, too. Thighs are great with an apricot-mustard glaze (see: Jenny’s book), or baked with a little homemade barbecue sauce. They’re tasty when breaded, in the Shake ‘n Bake style. But our latest go-to move is the pan roast, a crazily simple and delicious and crispy and pleasingly-browned and crowd-pleasing way to eat chicken. Last week, in a rush to get food on the table and not having a lot of non-rotten vegetables in our refrigerator, I threw some thighs in our cast iron skillet with cremini mushrooms, fresh thyme, and some roughly chopped onions. Total hands-on time: extremely low. Flavor quotient: high. – Andy
Pan-Roasted Chicken Thighs with Mushrooms
1-1.5 pounds boneless chicken thighs
1 cup cremini mushrooms
4 or five sprigs of thyme
1 onion, roughly chopped
1 teaspoon paprika
Few glugs olive oil
Salt and pepper, to taste
Preheat oven to 475°. Season chicken with salt, pepper, and paprika. Heat oil in skillet over high heat. Add chicken to skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high and cook another 10 or so minutes, until skin is golden brown. Flip chicken, gently toss in mushrooms, onions, and thyme so they are coated in oil, and transfer skillet to oven. Cook another another 15-17 minutes, until chicken is cooked through. Let rest a few minutes before serving.
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Wherever you are, however you celebrate, be safe, give thanks, and don’t forget the leftover sandwich.
Happy Thanksgiving from Team DALS!
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