Feeds:
Posts
Comments

Archive for October, 2007

buttered-noodlesa-004.jpg

Browned Panko Breadcrumb Topping

2 T. butter
1/3-1/2 c. Panko breadcrumbs
1 t. garlic powder
1 t. onion powder
1 t. dry basil
1/2 t. dry mustard powder
1 T. ground flaxseed (optional, but it really oomphs up the nutritional aspect)
Salt and pepper to taste

Melt butter in small saute pan. Add crumbs and toss to coat. Add in remaining seasonings and cook over medium-low heat, stirring continually until crumbs are browned and fragrant. Remove from heat and spread on a plate to cool. Add in parmesan/asiago type of cheese if desired. Sprinkle over drained pasta, and toss to coat.

Notes: The seasonings are totally up to you to add; sub in your favorite ones to make this all your own palate pleaser. Don’t leave the crumbs in the pan to cool; they will continue to cook and will end up burnt and unpleasant. Trust me, I know this to be true.

Read Full Post »

moroccan-chickena-002.JPG
moroccan-chickenb-003.JPG

Moroccan Chicken

3# chicken thighs, fat trimmed
4 T. tagine spices
4 garlic cloves, finely sliced
4 T. olive oil
Salt and pepper to taste
2 medium yellow onions, thinly sliced
1 lemon, thinly sliced
1/2 c. pitted kalamata olives

Wash and trim chicken, leaving skin intact. Mix spices, garlic, oil, salt and pepper to a smooth paste and pour over chicken, turning to coat thoroughly. Marinate for up to three hours.

In a large stock pot, heat some oil of choice and saute onions until soft. Remove to bowl. Brown chicken on all sides, scrape any marinade leftover in bowl into pot and add about a cup of water. Stir thoroughly. Add in onions and stir to incorporate. Lay lemon slices on top. Bring to a boil, cover and allow to simmer slowly until chicken is very tender but still holds together, 1 to 1 1/2 hours. Stir in olives and remove skin before serving. Lemon slices can be consumed and are delicious.

Notes: I have done this recipe with minced garlic and for some reason it just doesn’t work as nicely. The slices of garlic hold up very well in the cooking process and become very tender and sweet to eat. You don’t need to slice the garlic; I know it’s hard and a pain, but the end result is worth the effort.

Read Full Post »