Posts Tagged ‘Black Pepper’
Roasted Chicken with Lemony Potatoes
There’s nothing better than opening your freezer and pantry doors and being able to pull together not only a satisfying meal, but one where almost all the ingredients are grown within a few miles of your back door.
Last night, after a day of cleaning and de-cluttering; giving away, putting away or throwing away, I fixed one of our favorite chicken dishes — Roasted Chicken with Lemony Potatoes.
The half chicken, weighing over three pounds, once clucked and scratched and wandered around our small farm. The lemons hang abundantly on my neighbor’s tree, and they are delighted to share with everyone on our street. The rosemary and garlic grows feet from the house. Only the potatoes, olive oil, red pepper flakes and salt came from parts unknown or far away. Read the rest of the story »
Frittatas
We all know that when life gives you lemons you make lemonade. But, what about when life give you too many eggs? I pondered that question this afternoon when I pulled a basket full of eggs out of the chicken coop. I couldn’t believe it, there were eggs in every nesting box. And, we have ten. I looked at the pile, then looked at the hens and wondered what kind of super human – I mean super chicken – effort did such a feat take. Then I wondered what the hell I was going to do with all those eggs.
After a few quizzical moments it came to me – Frittata.
Frittatas are similar to quiches on the inside, but don’t have a crust. They are firm and thick like omelets and can contain any variety of chopped meat or vegetables. They are the Italian version of an omelet.
Now I was on a mission. I took the eggs into the kitchen and set them on the counter. When I opened the fridge, staring me in the face were three dozen more eggs to go along with today’s haul. What the hell were my hens eating or doing that they produced this many eggs. Or, was it that we were not eating eggs often enough. How could that be though? I have eggs and toast almost every day for breakfast. Moving on with my mission, I rummaged through the fridge and pulled out parmesan cheese, spinach, asparagus, and onion. This would be the base for my frittata. I would use bacon instead of ham, fry up some potatoes and have toast with homemade blueberry jam. It was beginning to sound like breakfast for dinner, but didn’t care. I was going to use up at least 6 eggs, maybe even 10.
The basic recipe I used is below. Any combination of ingredients can be added with success. Even the cheese can be changed. Try Monterey Jack, White Cheddar or Swiss. Frittatas are a great way to use veggies and small amounts of meat to make a nutritious and satisfying meal. For a wonderful weekend brunch pair your Frittata with a nice green salad. Read the rest of the story »
Grown-Up Mac & Cheese
One of my favorite comfort foods when I was growing up was homemade mac & cheese. As I got older it seemed like too childish a dish for a mature adult, but I didn’t want to give it up. Today, my mac & cheese has a more grown-up twist, with fancy cheeses, crispy pancetta and fresh peas. It’s just what the grown-up kid in me needs after a long hard day… the ultimate comfort food.
8 Tbsp Unsalted butter (1 stick)
6 Slices Good white bread, crusts removed, torn into ¼ to 1/2-inch pieces
5-1/2 Cups Milk
½ Cup All-purpose flour
2 Tsp Salt
¼ Tsp Nutmeg
¼ Tsp Black Pepper
4-1/2 Cups Grated Sharp White Cheddar Cheese (about 18 ounces)
2 Cups Grated Gruyere cheese (about 8 ounces) or 1-1/4 cups grated Pecorino Romano cheese
6 slices Pancetta bacon, cooked crisp and crumbled
½ Cup Peas, fresh or frozen (thawed)
1 Pound Elbow Macaroni
1.) Preheat oven to 375. Butter a 3-quart casserole dish and set aside. Place bread in a bowl. Melt 2 tablespoons of butter and pour over the bread, toss. Set aside.
2.) Cook pancetta until crispy. Drain, crumble and set aside.
3.) Warm milk in a saucepan. Melt remaining butter in a deep skillet. When butter bubbles add flour. Cook whisking constantly for 1 minute.
4.) While whisking add hot milk a little at a time to keep things smooth. Continue cooking and whisking until mixture bubbles and thickens, about 8 to 12 minutes.
5.) Remove pan from heat. Stir in salt, nutmeg, pepper, 3 cups cheddar cheese and 1-1/2 cups Gruyere cheese (or 1 cup Pecorino Romano); set aside cheese sauce.
6.) Cook macaroni in a large pot of salted water until the outside is cooked but the inside is slightly underdone, about 2 to 3 minutes. Drain macaroni in a colander and rinse with cold water to stop the cooking process. Drain well. Stir the macaroni into the cheese sauce.
7.) Stir in pancetta and peas.
8.) Pour mixture into prepared dish. Sprinkle with remaining cheeses and top with bread crumbs. Bake until golden brown, about 30 minutes.
9.) Cook on a wire rack for 5 minutes before serving.
This recipe makes enough for 12 people. If you want to divide it in half be sure to use a smaller casserole dish.
When served with a fresh green salad it makes the perfect grown-up meal.
Mix It Up
Making Your Own Mixes Can Save You Big
For years I purchased packaged mixes. You know the ones – chili, salad dressing, marinades and drinks. They may be quick and easy to use, but who needs all those chemicals so often used in processed foods coursing through your veins much less the increased cost of buying in small qualities. In just a few minutes on a slow evening you can create all of your family’s favorite mixes. Most ingredients will be in your stocked pantry and the ones you need to buy will cost a fraction per serving over the mixes you’re already buying.
Take for instance, Pumpkin Pie Spice. A container that weighs less than an ounce can cost between $3 and $4. But, if you have a well stocked pantry you probably already have all the ingredients you need to make your own – minus the preservatives that are added to commercially made mixes.
So take a few minutes and whip up your family’s favorites or most often used mixes. When stored in air tight containers they will last for months. Recycled pint-sized jars make the perfect container for most mixes, and have room for labels and recipes so they can be refilled later. Read the rest of the story »
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