Weekday meals have become a bit uncivilized these days. Blame it on the two working parents, the baseball games, or just plain lack of inspiration. Whatever the cause there have been a lot of simple salad/ taco/ kitchen sink meals pumping out of my kitchen, except of course for this meal. Enter my new go-to “I-need-a-super-quick-meal-that-actually-feels -and-tastes-like-a-meal-worthy-of-my-family-sitting-around-the-table-for.”
Oven Roasted Chicken Thighs with Potatoes and Brussels Sprouts could not be easier. Make a quick paste of garlic, oil, salt, and herbs to rub over the chicken. Toss the potatoes and vegetables with oil, salt and pepper, then slide the whole thing in the oven and walk away. Plenty of time to help the kids with homework, referee the driveway soccer game, coax the children out of the highest branches of the tree, or if your life is a bit more relaxing than mine, enjoy a glass of wine and a chapter of your favorite book. The chicken roasts up tender with the crispiest of skin. The potatoes and vegetables cook perfectly in the rendered chicken fat. Next time I will make this with thighs and drumsticks to appease the little man of the family. The dish is not only a great weeknight treat, but would be a fantastic dish to serve for company since all the work is done in advance.
April 17, 2012
Day by day, our children are taking over our lives with a force that eclipses their small stature. First was the living room, invading the space with a pulsing tide of toys and other detritus. Slowly their influence oozed into our music, favoring 90’s grunge rock for no explicable reason. The most recent conquest was the meal plan. Though they are both enthusiastic eaters of most dishes I serve, they now each direct the selection of one dinner a week. What seemed benign at first quickly spiraled into many successive nights of pesto pasta, hamburgers, and spaghetti and meatballs. My kids, who would eat anything, had a very short list of items they would actually request. Luckily with some gentle encouragement, they happily incorporated some new meal variations that keep them (and their parents) satisfied.
Baked Chicken Flautas are crispy, crunchy flour tortillas wrapped around a moist, mildly spiced bean and chicken filling. They hit on all of my children’s favorite notes: finger foods, beans, cheese. They are tasty enough to appeal to the adult set as well. Whip up some Chipotle Salsa for a dip to make these flutes really sing. Feel free to change the filling around. Not a fan of beans? Leave them out and increase the chicken. What to make them vegetarian? Omit the chicken and add crumbled tofu or corn to the mix. Really, anything you would throw in a taco can be rolled up in these tortillas and baked. We ate these for dinner, but they would be great as a party appetizer as well! So, how about you? What are the family pleasing meals that grace your table?
December 8, 2011
Each year when the air turns cool, we start to crave hearty warm stews. This is invariably one of the first ones I make of the season. This year, I happen to have a huge bucket of olives from my first olive fermentation experiment (more on that later), so this was a natural to put in the rotation. Tender chicken and hearty potatoes tossed with artichoke hearts and bitter olives sit in a pool of garlic lemon sauce. This stew is at once bright and acidic, as well as hearty and nourishing. What is not to like? Many times this recipe has been a hit at our dinner table. It is also great for lunch or as a warm meal to bring to a friend in need. You can also make it a day ahead and reheat it when you are ready.
October 31, 2011
We recently lost a chicken, which made me think of how fortunate we have been since our children were born not to lose any family or friends that they are close to. This presents a challenge though, in how to teach our children of the role of death in life and of grief and how one continues on in the face of it. But then, is that not what this season is all about? The dying of summer and light leading us into the cool introspective winter. The death of one season and the birth of another.
If one looks beyond what Halloween has become for many- an excuse for sugar indulgence or a chance to dress as a mass murderer or a whore, this time is an opportunity to commune with those who have passed on from life into death. Our ancestors, our contemporaries, our friends who are no longer among the living. The Mexican holiday of El Dia de los Muertos (Day of the Dead) is especially intriguing. I love the imagery of the brightly decorated skulls that signify the integral part that death plays in life. We act this out with each meal, taking the life and energy contained in plants and animals and bringing it into our bodies to fuel our own existence.
So, while looking at some pictures of celebrations of Dia de los Muertos, my son and I began to talk of death. I told him how death was a part of life and that it need not be a scary thing. That all that is living must one day die (like our carved pumpkins destined for the compost),but that death would fuel the beginning of new life. He nodded and agreed, reminding me of how incredibly sane and stable children are and how grateful I am that my life is blessed with two very special little people.
Chicken Mole is a perfect dish for Dia de los Muertos. A thick sauce, rich with chiles, nuts, and the signature chocolate, bathes chicken as it slowly cooks and absorbs the luscious flavors. This is a special meal, requiring a bit of time to prepare the sauce. Feel free to make it ahead and keep in the refrigerator or freeze. It is worth every step to create this incredible sauce. Serve Chicken Mole with simple rice.
Note: The mole is also excellent with turkey. Try it as an unexpected gravy on Thanksgiving. Enjoy!
October 5, 2011
We only grew one tomatillo plant in our garden this summer. Based on our past success with these, I did not expect that we would harvest very many fruits. So I was dumbstruck the other day when I went to harvest. We had so many tomatillos that I had to rally the kids to hand over their sand buckets so we could fill them with fruit. We harvested over 4 gallons of tomatillos from one plant!
Tomatillos are a funny fruit. The firm green fruit is encased in a papery husk that is removed before cooking. The fruit itself is sticky to the touch, though this substance washes off easily. Though they are sometimes confused with green tomatoes, tomatillos are actually from a different plant family. Tomatillos are best known for their role in green salsa. One of our favorite preparations with tomatillos is to make Grilled Tomatillo Salsa, the other is this stew.
Chicken Chile Verde with Hominy is a perfect way to celebrate the tomatillo. Cook them up with peppers, onions, and cilantro ,then braise the browned chicken and hominy in this tangy sauce. The stew is warm and nourishing, yet the flavors are light from the tart tomatillos. Do not forget a squeeze of lime over the top at the last minute for a bright, acidic note. This stew can stand alone, but serve with a simple slaw and some warm tortillas for a complete meal.
August 10, 2011
Though my time frees up in the summer when my day job as a high school science teacher takes a hiatus, somehow our dinners suffer. During the school year, time is so limited that a strict menu must be followed, the food shopping is completed on schedule, and for the most part we eat pretty well. During the summer though, I have the luxury to let loose. My kids and I bounce from one adventure to another and more than once we have found ourselves without a clue what to make for dinner. Or sometimes I spend the day canning and completely loose interest in preparing another meal when I am done. (I will not embarrass myself by sharing our dinner for tonight, except to say that it included refried beans, tortillas, and cheese and not much else- but beans are a vegetable right?) So you can see why when I find a recipe that is easy to whip up (especially in advance) and incredibly tasty, and yes, kid friendly, it quickly becomes a go-to recipe.
I first made Chicken Satay at the beginning of summer. We enjoyed it so much that it quickly fell into our program and has since graced our table a number of times. At once bold, yet not overwhelming, this mixture of spices is a tasty accompaniment to juicy chicken thighs. I modified the recipe to use Salt Preserved Lemons, instead of lemon grass, because I do not have a local source for the lemongrass and do have an abundance of lemons. The authenticity may suffer, but the flavor does not. The skewers cook up super fast on the grill, which keeps the oven off and the house cool. I usually serve this dish with a simple slaw, perhaps a mango salsa, and of course some sriracha for a spicy dip.
June 5, 2011
What a fabulous week it has been. It is officially summer for me now. After my 17 years of schooling and then 8 years of teaching high school science, the rhythm of the academic calendar is deeply rooted in my bones. So even though the weather is unseasonably soggy and gloomy, deep down inside I still know that- School’s…out for summer!!! To make the upcoming break all that much more sweet, on my last day of school I found out that my Sausage and Kale Dinner Tart won the contest for the Best Dirt Cheap Dinner on food52. What an incredible honor! I am a huge fan of food52. It is one of my go-t0 sites for great recipes and culinary inspiration from the many fabulous cooks that contribute to the site. What a great way to start the summer and kick off my serious cooking and canning season!
As a celebratory meal, I made Roasted Garlic Lemon Chicken. I love how chicken is both a perfect special occasion meal, yet inexpensive and quick enough to be perfectly suited for a weeknight as well. This particular recipe is a regular in our rotation. It is easy to adapt by changing the herbs, I call for rosemary here, but you could also use thyme, oregano, basil, or forgo the herbs altogether and add a touch of curry paste to the garlic mixture instead.
Roasted Garlic Lemon Chicken can be made with any pieces of chicken you prefer. The original recipe calls for chicken thighs. Since I often buy chickens whole and part them myself, I have always made it with a whole parted chicken. When arranging the pieces in the pan, I put the breasts in the center and dark meat pieces around the outside. All the pieces cook up perfectly! Preparing this meal is incredibly simple. Spread garlic paste over the chicken pieces and under the skin, then roast the chicken until the skin is browned and crackly, but the meat is super tender and moist. The herbs perfume the meat and the lemon roasts and caramelizes lending a rich, lemony flavor. Degrease the juices and reduce to make a flavorful sauce to pour over the sliced meat. Dress it up or dress it down, this chicken is great for any occasion.
Roasted Garlic Lemon Chicken
adapted from Bill Devin at Fine Cooking
via The 140 Best American Recipes by Fran McCullough and Molly Stevens
the garlic paste
2 garlic cloves
pinch of salt
3 tablespoons olive oil
Mince garlic with a knife. Sprinkle salt over the garlic and the flat blade of your knife to grind the garlic into a fine paste. Transfer paste to a bowl. Drizzle oil over paste slowly while whisking vigorously until mixture is uniform and emulsified. (If it does not emulsify, do not worry. The chicken will still turn out great.)
1 5-pound chicken, parted
2 large lemons, sliced into 1/4 inch slices
1 bunch rosemary (6 4-inch pieces)
2 tablespoons white wine
freshly cracked black pepper
Rub the chicken pieces with the garlic paste thoroughly on both the outside and inside of the skin. Cover and let chill 2 hours to overnight. The longer you let it chill, the more flavorful it will be.
Preheat the oven to 425 degrees and set rack in the middle of the oven.
Using a 9 x 13-inch baking dish, lay lemon slices evenly over the bottom. Arrange rosemary sprigs over the top of the lemon and chicken pieces, skin side up, on top of the rosemary. The breasts should be in the center since they cook the fastest. Arrange the dark meat pieces around the outside.
Bake the chicken for 45 minutes or until the skin is browned and crisp and the meat is cooked thoroughly.
Transfer the chicken pieces to a platter and cover loosely with foil. Strain any accumulated juices into a small saucepan. Skim fat from the top. Heat remaining juices over medium to create a simmer. Add white wine and black pepper to taste. Simmer until sauce is reduced by 1/3. Serve meat as whole pieces or sliced with the flavorful sauce.
Here is a printer-friendly version of the recipe: Roasted Garlic Lemon Chicken
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