Wordless Wednesday: How Can I Resist???

recipe here

TBT: 1974 How Dumb We Were

Two pages from Glamour magazine February 1974,

Oh yeah, baby, you've won the RIGHT to smoke. I wonder if baby now has lined gray skin or lung cancer or COPD... Just think of the wording too.  Marketing to adult women and addressing the as 'baby'.  Sadly many of my peers bought this foolishness and now are dying from it.

I actually saved this piece of paper for the recipe on the back. Back then I did make this chicken dish and served it at some dinner parties.  When I saw it while cleaning out old recipe folders, what also hit me was the ad for the nursing outfits.  GIRL power for nurses and this isn't even in the era of Mad Men. This is 1974! I will admit I wore my dresses a LOT shorter than this but I lived in England and did not have to bend and stretch in a hospital world. But you can tell she's a "girl' with that cute little bow under her neck. I'm sure it will advance her career!

Some aspects of the 'good old days' weren't all that good. However, if you want to try the recipe, here it is.

Bon Appétit!

Humma Humma Hummus

Most of the time I try to keep myself off Twitter. You know how it is. You can easily lose a day of the week there! So many people, so many interesting conversations. The extrovert in me feels like she is wandering at an never ending party, made even better because most of the people I follow aren't getting drunk.

Yesterday, a Tweet caught my eye. It had been retweeted by @kalynskitchen and I trust Kalyn to have good taste as well as good recipes. Now hummus is pretty darn basic in my kitchen but this recipe was truly written and illustrated with a lot of humor. So if you like your chickpeas with a good dash of funny, go have a look.

Read all about Roasted Tomato Hummus, and how Bev got to the point of this lovely photo above. You can find it at Taste for Adventure. Seriously, go have a laugh and then get back into the kitchen and get your hummus on!

On My Cooking Agenda

Once I too finish more of the half jars cluttering the new fridge, this is on my agenda.

(Not Quite) Trader Joe's Tomato Chutney | The Second Lunch

Sadly, many of the jars are nice jams that call out to be used in baking. One thing neither of us does is have jam or jelly on toast. He's a butter man and I'm a butter or peanut butter person. Butter if the toast is part of a bacon and egg type breakfast and peanut butter if it's an apple and toast breakfast. If I eat oatmeal for about 5 days this week, I can finish up the smaller jar of sour cherry preserves.

I'm thinking that in the future, not matter how tempting, a jar of jam or relish or whatever kind of non-standard food item that is over 4 or so ounces cannot come home with me. That will be a hard thought to put into action since bringing home food items is our favorite kind of souvenir on travel. Sigh.

Souper Saturday

This was actually a dinner made on Thursday but as I will be at The Symphony this evening, I wrote this one ahead for you. You may consider having it for your dinner tonight if you get that crockpot or oven going early on. This recipe for Portugese Soupas was adapted from Rick Rodgers Ready and Waiting cookbook.

Cube all your beef and get that onion and garlic prepped.

I used a good hunk of frozen pork fat instead of oil. Hey, it's winter, cold and I like that rich flavor. (the brown little nugget is a piece of beef fat which was then discarded)

As you get closer to dinner, you may want to ask The Staff to make tea for you.

Lookin' good here as it's ready to serve.

Then we have the sides of green beans in brown butter and a mushroom bread pudding.

Plated and ready for eating. It went fast, and himself went back for seconds. Well, I did too but just not as much. heheh

My recipe is here and I think this one is mild enough for a dinner that included picky eaters (you know if you have them). The recipe also discusses how else this could be served if you really want to make this a one bowl meal.

CHICKEN Nancy's Asian Marinade

Asian Marinated Grilled Chicken Breasts

Source of Recipe - Nancy

5 LBS boneless skinless chicken breasts

Marinade:

1 C veg. oil

¼ C sesame oil

¾ C soy sauce

1/3 C minced garlic

¼ C minced ginger

2/3 C minced cilantro

5-6 green onions, thinly sliced

1 tsp Black Pepper

Combine marinade in a container large enough to hold the chicken. Refrigerate 4+ hours. Overnight is fine.

Remove chicken from marinade and grill over med. hot fire. Done when thermometer registers 160°.

Note from Nancy: If only a small quantity of chicken is needed, you can divide chicken and marinade into freezer bags and freeze until needed. Chicken will be ready to cook as soon as thawed.

Leftover cooked chicken makes a great sandwich either cold or reheated in the microwave. I like it heated with provolone, sliced chicken, tomato, lettuce and mayo.

Also makes a great Asian Salad. Chop the chicken, lay over greens, sprinkle with mandarin oranges, roasted sunflower kernels, rice noodles and a sweet sour dressing.

Williams-Sonoma Pork with Pears

ENTRÉE Adapted from Roast Pork with Pears via Williams-Sonoma

Here, a boneless pork loin is stuffed with a flavorful herb-and-garlic mixture, then roasted with fresh pears and leeks. A creamy mustard pan sauce adds the finishing touch to this succulent dish.



3/4 cup packed fresh flat-leaf parsley leaves
1/4 cup packed roughly chopped fresh sage,
plus whole sage leaves for roasting
3 whole garlic cloves, plus 2 cloves, minced
Salt and freshly ground pepper, to taste
5 Tbs. olive oil
1 boneless pork loin roast, about 3 1/2 lb.,
halved horizontally (I had a pork roast that was not boneless but had a small bone on the bottom)
3 ripe red Anjou pears, halved lengthwise
4 leeks, white portions only, trimmed, halved
lengthwise and rinsed (I used regular onions)
2 tsp. all-purpose flour
1/4 cup dry white wine
1/2 cup chicken broth
2 Tbs. whole-grain mustard
1/4 cup heavy cream (I used half and half)

Position a rack in the lower third of an oven and preheat to 400°F.

In a mini food processor, process the parsley, chopped sage, whole garlic, salt, pepper and 3 Tbs. of the olive oil until a fine paste forms. Spread the mixture on the cut side of one half of the pork loin, then place the other half on top. Tie the roast together with kitchen twine and tuck whole sage leaves underneath the twine. Season the roast with salt and pepper.

In a 5 1/2-quart Dutch oven over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the pears, cut side down, and cook until browned, about 5 minutes. Transfer to a plate. Add the pork to the pot and brown on all sides, about 8 minutes total. Transfer to a plate. Place the leeks, cut side down, in the pot in a single layer. Set the pork on top and place the pears along the sides of the pot.

Roast until an instant-read thermometer inserted into the center of the pork registers 140°F, 45 to 55 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Transfer the leeks and pears to a platter.

Pour the pan drippings into a bowl and discard all but 2 tsp. of the fat. Warm the reserved fat in the pot over medium-high heat. Add the minced garlic and flour and cook, stirring frequently, for 30 seconds. Add the wine and cook, stirring frequently, for 1 minute. Add the broth and pan drippings and cook until slightly thickened, about 3 minutes. Remove the pot from the heat and whisk in the mustard and cream. Season with salt and pepper.

Cut the pork into slices and arrange on the platter. Pass the sauce alongside. Serves 8 to 10.

adapted from originalWilliams-Sonoma Kitchen

AnnT's Greek Souvlaki

Chicken Souvlaki  

recipe courtesy of AnnT at Garden Web

 

Chicken breasts

Fresh minced garlic

dried oregano

lemons

olive oil

Salt

Pepper

Cut chicken breasts into 1 inch cubes (MMR notes - cut the thinner bits off and use for a chicken curry or bits in a chicken soup)

Place on wooden Skewers that have been soaked in water (prevents sticks from burning) or on metal skewers.

Rub with fresh minced garlic and dried oregano

Squeeze fresh lemons over chicken and some olive oil

Salt and pepper

Marinate for up to 1 hour. If marinating longer do not add lemon juice

until the last hour. Lemon juice "cooks" the flesh and changes the texture.

Place on hot grill and turn often until done. Serve with Greek salad and

rice.

NOTE: This recipe works well with Pork (I use Pork Tenderloin) and with Lamb

World's Best Meatloaf

ENTRÉE WORLD'S BEST MEATLOAF via CanaryBird

1 1/2 cups soft bread crumbs - (tear up soft sliced bread - don't use fine crumbs as for breading)


1 1/2 lb ground meat (beef or pork & beef) (about 700 grams) 


1 beaten egg 
1 onion chopped fine 


1/4 teasp DRY Colman's (or similar) mustard 


1/8 teasp ground sage 


1/2 teasp ground thyme 


1 1/2 teasp salt 


1/4 teasp pepper 


1/8 teasp nutmeg


1 chopped green pepper ( MMR I rehydrate dried green peppers)


1 tin condensed tomato soup (eg Campbells's) or better 10 oz of Sofrito


3/4 cup grated celery 


3/4 cup grated carrot

1) Mix meat with egg, add onion and seasonings and bread crumbs, greens and carrots

2) Add half the tin of soup and mix everything well. Turn into greased loaf pan or glass casserole dish 8.5 x 11 x 2.5 inches and pour remaining soup over the top, smoothing it evenly over all.

3) Bake 350 F (177 C) for 1 1/4 hours. Source: American Pro Footbal Player's Wife in 1963

Asian Marinated Grilled Chicken Breasts

Asian Marinated Grilled Chicken Breasts
Source of Recipe - Nancy at Garden Web's Cooking Forum

5 LBS boneless skinless chicken breasts

Marinade:

1 C veg. oil
1/4 C sesame oil
3/4 C soy sauce
1/3 C minced garlic
1/4 C minced ginger
2/3 C minced cilantro
5-6 green onions, thinly sliced
1 tsp Black Pepper

Combine marinade in a container large enough to hold the chicken. Refrigerate 4+ hours. Overnight is fine.

Remove chicken from marinade and grill over med. hot fire. Done when thermometer registers 160 degrees.

Note from Nancy: If only a small quantity of chicken is needed, you can divide chicken and marinade into freezer bags and freeze until needed. Chicken will be ready to cook as soon as thawed. Leftover cooked chicken makes a great sandwich either cold or reheated in the microwave. I like it heated with provolone, sliced chicken, tomato, lettuce and mayo.

Also makes a great Asian Salad. Chop the chicken, lay over greens, sprinkle with mandarin oranges, roasted sunflower externals, rice noodles and a sweet sour dressing.