Category: One-Pot Meals

Lemon and Garlic Chicken with Parmesan Vegetables–How and Why to Roast a Whole Chicken at Home this Week!

Lemon and Garlic Chicken with Parmesan Vegetables–How and Why to Roast a Whole Chicken at Home this Week!

While chicken often tops the list of dinner ingredients in the U.S., (“Winner, winner, chicken dinner!” or “A chicken in every pot!”) it doesn’t take much to figure out those meals today are often based on ubiquitous, tasteless boneless chicken breasts instead of the flavorful cage-free chickens Herbert Hoover supposedly wanted for us. The American obsession with huge chicken breasts (hmph) is a sad one and continues for many reasons–one being it’s easy to not remember where meat comes from if you only have a slab of it and no fat, bones, joints, tendons, guts, or skin. I’ve had more than one adult student who, faced with putting a whole chicken (already cut up, by the way) in a skillet to brown for a tasty fricassée, admitted they had never before handled a chicken with bones. I, on the other hand, almost never buy boneless breasts, though I’ll admit I adore boneless thighs for everything from sandwiches to chili. There are several reasons–the main one being the taste factor–but here’s the critical other one. Because we demand outrageous and overwhelming numbers of inexpensive low-fat, protein rich boneless breasts (just try to buy bone-in breasts in today’s market) compared to other parts, chickens today are often–though not always– raised in incredibly poor and horrific conditions by inhumanely treated workers. How’d that come to be???

Continue reading “Lemon and Garlic Chicken with Parmesan Vegetables–How and Why to Roast a Whole Chicken at Home this Week!”
FRIDAY FISH:  One-Pot Shrimp  and Asparagus Rice

FRIDAY FISH: One-Pot Shrimp and Asparagus Rice


I wasn’t taught to fast as a child; it wasn’t part of our tradition, but was something those interesting Catholics down the street did. I was happy as a clam about that because it meant I got cheese pizza on Friday nights at my Catholic girlfriends’ houses. This was so cool because, 1) to “give up meat” seemed a neat thing (foreign) to me and 2) There was no pizza, aka “junk food,” at my house.

Continue reading “FRIDAY FISH: One-Pot Shrimp and Asparagus Rice”
Home Again: Game Hens and Vegetables in Red Wine on Polenta

Home Again: Game Hens and Vegetables in Red Wine on Polenta

We could have just stayed in Tuscany (Montepulciano and Montalcino specifically) tasting–ok, drinking–wine, buying cheese, eating lunch, enjoying new friends, window shopping, visiting churches…

Continue reading “Home Again: Game Hens and Vegetables in Red Wine on Polenta”

Friday Fish:  St. Patrick’s Day One-Pan Salmon on Kale with Lemon and Thyme

Friday Fish: St. Patrick’s Day One-Pan Salmon on Kale with Lemon and Thyme

It just happens that a lenten Friday Fish and St. Patrick’s occur on the same day this year. This is no lie:  if you live in Chicago (and several surrounding areas) and are Catholic, you have special dispensation from the archbishop to eat corned beef instead of fish:

Ours is a merciful God. Chicagoland Catholics may enjoy the traditional corned beef and cabbage this Friday, despite the church’s practice of avoiding meat on Fridays during Lent. Cardinal Blase Cupich, leader of the Archdiocese of Chicago, has granted a dispensation. So have the bishops of the Joliet, Rockford and Gary dioceses.

Chicago Trib 3/15/17

Continue reading “Friday Fish: St. Patrick’s Day One-Pan Salmon on Kale with Lemon and Thyme”

Roast Pork Pot Pie with Parmesan-Black Pepper Biscuits

Roast Pork Pot Pie with Parmesan-Black Pepper Biscuits

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A gorgeous pork loin roasted over the weekend for our wine group along with a big bunch of Simon and Garfunkel Vegetables left me with two large containers of fragrant meat and vegetables in the fridge. What to do?

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Dutch Oven Beef and Italian Sausage Stew

Dutch Oven Beef and Italian Sausage Stew

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Give me a cold day. Any cold day. Let me have time and peace to stir together something that incubates in my oven gently easing its teasing, come-hither aromas throughout the house and drawing near all who enter.  Add an entrancing, captivating book waiting for me during that 3-hour parole and I am a happy girl. Ok, include a balanced, but lofty bottle of wine and the deal is sealed.

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Frozen Meatball Slow Cooker Stew for Jamie Oswalt Ferdon

Frozen Meatball Slow Cooker Stew for Jamie Oswalt Ferdon

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My niece Jamie is a married mom of three with a demanding full-time job as an accountant for a big company.  With no time to cook, she just laughs and says, “I don’t even know how to feed my family!” Husband Jerry is not an admitted cook, either.  And that’s the way it is for lots of young moms and dads. Continue reading “Frozen Meatball Slow Cooker Stew for Jamie Oswalt Ferdon”

Shrimp Fried Rice and Sesame-Ginger Chicken Meatball Lettuce Wraps–Game Food Worth Winning For

Shrimp Fried Rice and Sesame-Ginger Chicken Meatball Lettuce Wraps–Game Food Worth Winning For

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EASY FRENCH 3-COURSE MEAL FOR VALENTINE’S DAY AT HOME:  2-HOUR COOKING CLASS @  SHOUSE APPLIANCE- THURSDAY, FEBRUARY 5:  5-7PM.  INTRODUCTORY OFFER 2 FOR 1.  $50.00 for two students–includes food, recipes and ideas for wine pairing. Email me or leave me a message. Can’t wait to cook with you!  (Will repeat class at home 2/14 10a-12p–1 opening left.) Ok, now on to football food…

I have this sad, old, worn-out, and tired collection of game food recipes.  I nearly hate football; I take the Sunday New York Times to Super Bowl Parties and only look up when the food’s served or people are screaming at such a pitch that I’m frightened out of my reverie.  Anyway, because it’s just not my thing, I make whatever someone asks me to (once I made gorgeous gingerbread cupcakes-see below ), or if we’re home, I make Dave’s -GAG- hot sausage dip (recipe at bottom) followed by a very-healthy-indeed-chili with a six-pack of beer and call it done.  Last year, our son Sean was home and made a half-dozen gorgeous rah-rah dishes including some sort of really hunky stuffed potato skins; he loves football and he’s an ace in the kitchen.  Breathe out. This year he’s in his own home and I’m up to bat all alone. Ok, not up to bat; I’m up to the goal line all by myself. Yuck.

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So  I decided this week to figure out a couple of fun and healthy game day picks ahead of time. I tried out two of them today and I have to say they make me want Sunday to come.  No, not really. This  Sunday there are football games all afternoon and all evening.  (I’ve saved a new Louise Penny book for the long haul.) I’ll say the thought nearly makes me want Super Bowl Sunday to arrive (one game only), which, if you don’t know, is February 1.  I had to look it up. Honest.  But I absolutely cannot wait to cook and eat this meal again. Continue reading “Shrimp Fried Rice and Sesame-Ginger Chicken Meatball Lettuce Wraps–Game Food Worth Winning For”

Bacon and Egg Casserole with Sweet Peppers

Bacon and Egg Casserole with Sweet Peppers

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EASY FRENCH 3-COURSE MEAL FOR VALENTINE’S DAY AT HOME:  2-HOUR COOKING CLASS @  SHOUSE APPLIANCE  THURSDAY, FEBRUARY 5:  5-7PM.  INTRODUCTORY OFFER 2 FOR 1.  $50.00 for two students–includes food, recipes and ideas for wine pairing. To sign up:  Message me on fb if we’re friended, email me, or leave your email or phone in a comment at the end of the blog and I’ll get back to you.  (Menu:  Carrot Soup with Fresh Herbs, Chicken Fricassee, Chocolate Mousse.) Class limited to 6 students.  I’ll repeat this class at home if needed to accommodate more students.  Can’t wait to cook and eat with you!

Next week, I’ll be attending a DACOR training session (I work as a chef for them twice a month and demonstrate their products) and of course I’ll feed the team that morning so our brains will absorb the information a bit more quickly.  Who doesn’t learn better with eggs, bacon, and cinnamon rolls?  I’ll throw in a beautiful bowl of chopped fruit and we’ll have coffee from the built-in coffee system that makes on-demand espresso faster than you can say, “Just sugar, please.”  I do lust after that coffee machine, I’ll be honest.  Recently a customer bought their second one for the family room in their basement.  We do have an electric kettle in the basement.  Somehow it just isn’t the same. Hmph.  If you’re at home, add a spicy Bloody Mary or a sweet Mimosa along side the coffee. Continue reading “Bacon and Egg Casserole with Sweet Peppers”

Thanksgiving: Gluten-Free and Vegan–A Buffet for 6 – 8

Thanksgiving: Gluten-Free and Vegan–A Buffet for 6 – 8

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(above:  Butternut Squash Lasagna–G-F and Vegan–scroll down for recipe)

A small buffet for six or eight is great fun –so few dishes!– and here’s one that will go down well with gluten eating carnivores as well as those who follow gluten-free and vegan lifestyles.  Pass out recipes — or have folks find their own — and make it an easy day for the host.

While I am neither vegan nor on a gluten-free diet, I do often eat Vegan Before Six a la Mark Bittman and boast a daughter-in-law who for the most part eats gluten-free. The idea of a holiday menu that suits both profiles was a challenge I simply had to take because whenever I publish a recipe that is both gluten-free and vegan, I seem to have a really good number of new folks interested.  That means I’m interested, too.

So let me know what you think if you try the recipes or maybe just take one or two to a traditional Thanksgiving dinner so that you can eat without wondering whether or not there’s __________ in that casserole.  Naturally many of the recipes can be used for ONLY vegan meals or ONLY gluten-free meals and you can adjust those ingredients accordingly.  For instance, if you’re not a vegan, you might add grated Parmesan cheese to the lasagna or if you’re not gluten-free, you might use traditional lasagna noodles.  And so on.   Now on to the meal I so hope you enjoy…………

While the meal gets organized, start with music (here’s a prior Thanksgiving’s music post of mine), sparkling wine (Gruet from New Mexico is inexpensive and charming; please do drink American wines for Thanksgiving) and a gorgeous platter of vegetables, olives, dips, crackers (try Mary’s Gone Crackers.) Check wine and any other purchased food labels; most wines will be fine gluten-free options, but you might want to read up on that right HERE. Don’t eat too much because hopefully someone’s made one of my favorite soups for the very first course…

Go around the table (or the living room seats–wherever) and let each guest offer something for which they’re thankful if you’re not in the habit of grace before meals. Offer a toast to those healthy thoughts….thanksgiving is good for the body and soul.

FIRST COURSE SOUPS   Wine: Oregon or Washington Riesling (not too sweet…)

There are 3 soups from which to choose. I love them all. Choose which best suits your other menu choices.

Naturally you might have some bread with these soups if someone’s brought some….Bread sticks or crackers would be nice, too–and not so filling.

Spicy Cream of Pumpkin Soup with Peanuts — 6 first course servings

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 garlic clove, minced*
  • 1 medium red onion, minced
  • 1 each:  celery stalk and carrot, minced
  • 4 fresh sage leaves, minced or 1 teaspoon dried rubbed sage
  • 2 teaspoons fresh thyme leaves, chopped or 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • Hot sauce to taste
  • 2 cups pureed pumpkin (15-ounce can will work)
  • 4 cups gluten-free vegetable broth
  • 1/2 cup rice milk
  • 1/2 cup chopped peanuts

Heat the oil and garlic for one minute over medium-low heat.  Add vegetables, herbs, salt and pepper; season with 3 drops of hot sauce.  Raise heat to medium and cook, stirring occasionally, until vegetables are tender — about 10 minutes. Add pumpkin and broth; bring to boil.  Lower to simmer and cook another 10 or 15 minutes.

Stir in milk and heat through. Optional: purée using an immersion blender or carefully in batches in the blender or food processor.  Taste; adjust seasonings.  Serve hot garnished with peanuts.

*If you have  a food processor, use it to mince all of the vegetables at once. Continue reading “Thanksgiving: Gluten-Free and Vegan–A Buffet for 6 – 8”