A double dose of delightful dinners

I've had the itch to make these two for a long time and this week provided the opportunity.  I realize these are not extraordinary recipes by any means, but that doesn't trouble me any.

Just like finding a shirt to add to your rotation, anyone who cooks is always looking to add a new fav (or two or three) to the repertoire.

Ladies and Gentlemen, I bring you Chicken Piccata with Fettuccine and Cous Cous "simplified". 
(different days, different tastes... same delight)

First the piccata.
Recipe:http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2/index.html

 Butter and olive oil in the same pan?  This has to be good.

3 minutes a side for the pounded out, seasoned and floured chicken

Back into the pan after adding the sauce ingredients...

Never got a chance to photo the plate.  Eleanor said, "just photo the lunch leftovers".  What a good kid.

Now for the cous cous recipe.
Recipe: http://www.realsimple.com/food-recipes/browse-all-recipes/couscous-salad-grapes-feta-00000000040787/index.html

Oh my goodness!

 Finally... if you made it this far, you deserve to see my gals.  They make this cooking hobby all the more fun for me.

creamy chicken wild rice soup

Let the soup brigade continue unabated!

Today's entry is my first attempt at chicken wild rice soup, made pseudo creamy.  I'm not a fan of goopy soups, but I do enjoy creamy.

The soup was inspired by this recipe:
http://www.justapinch.com/recipes/main-course/chicken/minnesota-wild-rice-soup.html?p=1

Find a good bird, cover with water and gentle boil it until its done, but not done done.
(I purchased my 4lb'er from the fine butchers at Fareway Foods - $7)

Carefully remove the bird.  What remains is your broth.
Use tongs to pull the meat away and then use two forks in a pulled-pork motion... and you'll end up with what's in the bowl.

Place the bones on parchment and bake for 15-20 minutes.  Don't worry about getting every piece of meat off.  Once browned, add them to the broth you've just made and simmer.

 Minnesota Wild Rice.  The bag said "extra fancy".  I'd settle for "extra tasty".

Not exactly the trinity.  Celery, carrots and baby portobellas. Saute onion (I used shallot) and then add the three amigos.  After five, add the broth.  Then the chicken.  Then the rice.  Then some cream.

 

Lastly, make a roux.

Don't forget to package up a togo dinner for your wife and co-worker.

Chickpea spinach feta stew

After a long week of customer commitments and conference food that left imagination and flavor at the door, this weeks blog is devoted to a simple, single pot dish:  chickpea stew with friends.

Build a base of flavor, slowly.

 Add the tomato paste, garlic and ginger.  Don't burn em.

 Fresh spinach... from my first visit to Fairway foods... nice

Cooks down fast

Add some of the tomatoes and simmer a bit... then add the rinsed chickpeas

After simmering for 15 or so, season and add the feta cheese.

Thai Green Curry Paste

I've never cooked Thai food until today.  I've come close, but for the most part, I couldn't count them as Thai until now.  What's the difference you may wonder?  The answer: I made my own curry paste.

If you dig aromas and heat (spice), this is worth trying.
The curry paste is something you can buy in a can or jar and you'd be happy with the results.  However, the freshness of the homemade curry paste will give you that happy glow.  After eating the end result, you'll have a happy belly too.  The curry paste is made from toasted cumin and coriander seeds, ground up with black pepper pods.  Lemongrass, garlic, ginger and cilantro round out the components that are blended together.  I froze the unused paste.  How much you use in a dish depends on how much you want to kick it up.

To go from curry paste to finished dish is easy.  Pick some ingredients you like and use a stir try technique.

Tofu, mushroom and broccoli in a Thai green curry sauce served over brown rice.