Tag Archives: Stock

Oyako Donburi – A Little Warmth On A Rainy Night

Posted on April 30, 2012 | Leave a comment

Photo by kathyhuntphoto,com

Wikipedia defines Comfort Food as “food prepared traditionally, that may have a nostalgic or sentimental appeal, or simply provide an easy-to-eat, easy-to-digest meal rich in calories, nutrients or both”.

While I wouldn’t argue with any of the above I might add that, Comfort Food for me is often a dish that will comfort my soul following a rough time, can be a dish that reminds me of someone I care deeply about and most certainly, comfort food will warm the body on a cold day or the heart on a rainy one.

Getting back to the definition, Wikepedia goes on to say comfort foods can be “foods that have a nostalgic element either to an individual or specific culture” and this is where I get to my point. Oyako Donburi is a very well known comfort food in Japan and especially popular in Hawaii. It is a dish of chicken and eggs simmered in a warm broth and served in a bowl over rice.

In Japanese “Oyako” loosely translates to “parent and child” and “Donburi” is usually “bowl” or “rice bowl”. You may also see this dish called “Oyakodon” which is simply an abbreviation of the same. Vaguely similar in ingredients to the Vietnamese soup, Pho Ga, which has definitely become a comfort food for my wife and I, Oyako Donburi may well become our next new favorite.

Which brings me to today…it’s been raining steady here for two days straight and yesterday was a lazy, rainy Sunday.  It was the perfect day for making a big batch of homemade chicken stock and when the rain continued all day today, a comfort food meal seemed to be just what the doctor ordered. After a little research and some stovetop experimentation, Oyako Donburi was just the right prescription for a cozy night at home!

Notes: This recipe is not entirely authentic and is something of a fusion recipe as I use a Chinese method of “velveting” the chicken in step 1. Although you can skip this step and simply simmer the chicken pieces in the broth with the onions, I highly recommend taking the extra few minutes. The difference in flavor and texture is well worth the added effort.

Once the chicken is “velveted”, I prepare Step 3 one portion at a time for continuity…this step comes together fairly quickly. Feel free to experiment with ingredients; a Google search of Oyako Donburi recipes will give you many ideas from adding miso or cilantro to using bonito flakes (dried fish) for a variety of flavors.

Oyako Donburi

Begin by preparing enough brown rice for two 1 to 1-1/2 cup portions, then go to step 1 while the rice is cooking. The rice should be steaming hot when added to the bowls as it serves to finish cooking the eggs.

Step 1 – “Velvet” the chicken:

2 Tbsp – Dry sake
2 Tbsp – Warm water
2 Tbsp – Corn starch
1 – White of 1 large egg
1 – Good pinch of kosher salt
1 Large or 2 small – Chicken breast halves, split lengthwise then sliced crosswise into thin slices
1 Tsp – Sesame oil

Combine the first 5 ingredients and whisk only until well combined. Stir in the chicken pieces and marinate this mixture for at least ½ hour, refrigerated.

Fill a small wok (or a med sauce pan) at least half full with water and bring to a gentle boil. Add 1 tablespoon of sesame oil then carefully add ½ of the chicken, strained of excess marinade, and cook gently separating the chicken slices to prevent clumping.

When the chicken is solid white and cooked through (about 1-1/2 to two minutes) the chicken will begin to float. At that point, remove the chicken to a strainer to drain. Repeat until all of the chicken is cooked setting the strainer over a bowl to drain. Discard the water and if making ahead, refrigerate the chicken until ready to use. Note: I used a Chinese Spider Strainer for this cooking process and a traditional 8″ mesh strainer to drain the chicken.

Step 2 – Simmer and “bowl” the following 1 portion at a time

1/2 Cup – Fresh chicken broth
1 Portion – Chicken, prepared in step one
1 quarter – Large yellow onion, sliced in ¼” slices, divided
3 Med – Shitake mushroom caps, sliced in ¼” slices, divided
2 – Green Onions, sliced thin on a sharp angle (bias)
1/4 Cup – Fresh arugula (or spinach)
2 Tbsp – Dry sake
2 Tbsp – Tamari sauce
2 Tsp – Agave nectar
½ Tsp – Sesame Oil
2 eggs
Nori (Dried seaweed) for garnish

In a small wok or pan (I used a non-stick egg skillet) bring the broth to a gentle boil over medium high heat. Stir in the sake, tamari, agave nectar and sesame oil, then add the onion and mushroom slices. Simmer until the onions are just becoming translucent (about 5 minutes) then add the chicken from step 1 along with the arugula.

Simmer one minute more stirring to ensure even heating. (Note: If you are skipping step one, add the chicken one minute after the onions and mushrooms and simmer until cooked through, then add the arugula for one minute more.)

Crack the eggs into a bowl and beat just enough to break the yolks and slightly mix the eggs. Stir in half the sliced green onions then gently pour the eggs evenly over the top of the simmering broth. Cook 30 seconds, then using chop sticks, stir once just enough to distribute the eggs evenly, cover and cook 30 seconds more while you spoon the rice into a bowl for serving.

(If necessary microwave the rice for 30 seconds to make sure it’s hot then) Gently slide the cooked mixture out of the pan and into the bowl over 1 to ½ cups steaming hot rice.  Cover the bowl with a saucer and serve as the eggs finish cooking in the hot bowl. Garnish with the remainder of the sliced green onions and crumbled or sliced dried nori.

Enjoy!

Randy

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Mmm…Turkey Stroganoff

Posted on January 28, 2011 | 1 comment

(or What to do with all that Chicken Stock – Part 3)

We’ve been eating a lot of plain non-fat yogurt lately and I have been using it more and more in my cooking. I started out utilizing it in place of sour cream on baked or twice baked potatoes, then we started mixing it with a little sugar-free fruit preserves and a touch of agave nectar for a guilt-free dessert. Nowadays I use non-fat yogurt in everything from cornbread and pancakes to French onion dip.

To boost the acidity to more closely resemble sour cream, I nearly always add a little lemon juice to the recipe. When using plain non-fat yogurt in a sauce remember to remove the sauce from the heat before incorporating the yogurt. The reason for this is because with no fat to assist in thickening or emulsifying, plain non-fat yogurt will separate or curdle if you boil it.

You can lessen the chances of your sauce separating by using Greek yogurt which is thicker by nature or by straining your plain non-fat yogurt to thicken it. This is done by draining the yogurt through a fine sieve, cheesecloth, or coffee filter to remove the whey (the watery stuff) and thicken it. This results in a thicker more flavorful “yogurt cheese” that is delicious in dips and cold sauces like Tzatziki. There is a great article here that explains better how to do this.

This Turkey Stroganoff is a “lower” fat recipe that is a good example of using plain non-fat yogurt in a savory recipe. It is also another way to use that good homemade chicken stock I’m always preaching about. Reducing the stock with the turkey, mushrooms, and onions creates a rich sauce with a depth of flavor that would fool even the pickiest of eaters in your house.

Turkey Stroganoff

1 Lb – Ground Turkey
1 Lb – White Mushrooms, sliced in 1/4 inch slices
1 – Med Onion, chopped
3 Cups – Homemade (or low sodium) Chicken Stock
1 Cups – Plain non-fat yogurt
Juice of ½ Fresh Lemon
1 Tbsp – Dry Rubbed Sage
1 Sprig – Fresh Rosemary
1 – 16 oz Package Whole Wheat Extra Wide Egg Noodles
Kosher Salt & Freshly Ground Black Pepper
Olive Oil
Fresh Parsley, chopped

Add 2 Tbsp of olive oil to a very large (12” or more) sauté pan over medium high heat. When the oil just begins to smoke, carefully add the mushrooms and cook them stirring constantly much as you would a stir fry. When the mushrooms begin to release their liquid slow down a little on the stirring but keep them spread out so the liquid will evaporate quickly.

As the liquid evaporates and the mushrooms begin to brown, stir in the onions, sage, rosemary, and a few good grinds of black pepper. Continue cooking and stirring one more minute, then lower the heat to medium high. If the pan seems dry add one more Tbsp of olive oil then add the ground turkey and continue to cook stirring often and gently breaking up the turkey until the meat is mostly cooked through.

Meanwhile, fill a large pot with 2 quarts of water and 2 Tbsp of kosher salt. Place the pot over high heat to come to a boil.

Stir in two cups of chicken stock into the turkey mixture, scraping up any browned bits that may have stuck to the pan, continue to cook stirring only occasionally. Allow the stock to come to a boil and cook stirring from time to time, until most of the stock has evaporated, about 10 minutes. Add one more cup of stock and return to a boil cooking about 5 minutes more. Turn off the heat and stir in the lemon juice.

When the pot of water has come to a full boil, stir in the noodles, reduce the heat to medium high, and cook according to the package directions.

When the noodles are done drain them in a colander and while the noodles are draining remove the turkey mixture from the heat. Gently (so as not to break up the mushrooms) stir the yogurt into the mixture to form a sauce. Now gently add the noodles to the same pan, folding the noodles and sauce until well mixed. Garnish with the fresh parsley and serve hot.

Enjoy,

Randy

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Menu – Pan Seared Pork Chops with a Dijon “Cream” Sauce, Roasted Sweet Potatoes, and Sautéed Kale with Caramelized Onions and Garlic

Posted on January 26, 2011 | Leave a comment

Oh, but I do love pork! Granted, as we have grown both in age and in wisdom my wife and I eat much less pork than we used to. The old “everything in moderation” certainly holds true here and while I do eat more pork than beef, I also believe it’s all about balance and I try not to overdo it. No really…I do!

Ok, I admit it; I did pick up this lovely package of chops just last week and last night was the second Tuesday in a row that we enjoyed them. It will however be quite some time before we have them again as they are a fattier cut of pork. Even though there is still some debate regarding the health benefits of pork I do try to pick the leaner cuts if I am going to cook it.

So while you will see it here once in a blue moon I hope you can appreciate that we consider pork an exception to our otherwise healthy diet, a special treat if you will. The same holds true for beef. Some may call it rationalization but I firmly believe that eating whole grains, lower fat foods, and fresh vegetables as the major part of my diet gives me a little leeway. It allows me to enjoy myself from time to time and cook something a little less good for me without feeling guilty. And it tastes oh so good!

As a nod to that healthier diet this sauce is my lower fat answer to a Dijon cream sauce. There is no butter and there is no cream. I think the non-fat yogurt adds a nice creaminess to this sauce and in such a small amount that it doesn’t overwhelm the other flavors. Adding the yogurt at the last minute, off the heat, keeps it from separating or curdling in the sauce. You can use plain non-fat yogurt in many dishes in place of sour cream, milk, or cream just be sure not to let it boil.

This recipe is written as a menu for 4 and it comes together in 1 to 1-1/2 hours depending on the size of the potatoes. Although I did not do it this night, I often sprinkle Italian Seasoned Bread Crumbs over the kale as a garnish. Try it, you’ll like it!

Menu – Pan Seared Pork Chops with a Dijon “Cream” Sauce, Roasted Sweet Potatoes, and Sautéed Kale with Caramelized Onions and Garlic

For the Sweet Potatoes…

Preheat the oven to 350 degrees. Rinse and dry 1 Sweet Potato per person. Using a paring knife carefully pierce each potato once, at least halfway through (from the side). Rub potatoes thoroughly with olive oil and bake 1 to 1-1/2 hours until cooked through.

For the Kale…

4 Cups – Fresh Kale, trimmed and chopped into bite sized pieces
1 – Medium Onion, quartered then sliced thick
2 – Cloves Garlic, minced
1/2 Cup – Homemade or low sodium Chicken Stock
McCormick Italian Herb Seasoning Grinder
2 Tbsp. – Olive Oil
Malt Vinegar (Optional)

Heat the olive oil in a large sauté pan over medium heat. Add the onions and lower the heat to low. Add 4 good grinds from the Herb Grinder (about ¼ Tbsp) and cook slowly, stirring occasionally until the onions begin to turn golden. Stir in the garlic and continue cooking and stirring occasionally until onions begin to brown (about 30 minutes over all).

Add the kale and toss to coat well with the olive oil, raise the heat and sauté for 1 minute. Add the chicken stock and cover. As soon as the stock comes to a boil lower the heat and stir once more. Cover and cook on low 10 minutes more, stirring now and then. Remove lid, stir and continue cooking uncovered to allow most of excess stock to cook away. Stir in the vinegar (if using) and serve.

For the Pork Chops…

4 – Center Cut Bone-In Pork Chops, about 1/2” thick, trimmed of excess fat
1 cup – Chicken Stock
1 Tbsp – Dijon Mustard
1 Tbsp – Plain Non-Fat Yogurt
1 Tbsp – Whole Wheat or Unbleached Flour
3 Tbsp – Olive Oil
McCormick Italian Herb Seasoning Grinder

Sprinkle the pork liberally with the Italian Herb Seasoning Grinder then with kosher salt and set aside (at room temperature) for 20 minutes.

In a large skillet heat 3 Tbsp. of olive oil over medium high heat until shimmering. Gently lay the pork chops into the oil and reduce the heat to medium. Cook chops 3 minutes to brown then turn the chops and cook 3 minutes more. Move the chops to a foil or parchment lined sheet and place into the 350 degree oven to finish.

Remove the pan from the heat and stir in 1 Tbsp. of flour. Continue stirring until the flour is blended with the remaining oil then return the pan to the heat. Cook, stirring for one minute more then add the chicken stock. Using a whisk, stir the stock until well blended then allow the sauce to come to a boil, stirring occasionally.

When the sauce has thickened somewhat, whisk in the mustard and continue cooking and stirring until the sauce becomes quite thick. Remove the pan from the heat and turn off the burner. Remove the chops from the oven and place on plates or a platter. With the pan still off the heat, whisk in the yogurt until well incorporated then spoon the sauce over the chops.

Serve with the cooked greens and sweet potatoes.

Enjoy!

Randy

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Chicken Soup with Cannelloni and Kale

Posted on January 21, 2011 | 1 comment

(or What to do with all that Chicken Stock – Part 2)

One of my favorite ways to spend a Sunday morning is sipping coffee, listening to The Sunday Blues with Dar , and cooking a big pot of soup. The work is indeed therapeutic for me and I feel the stress of the previous week slip away as I slice onions, chop celery and carrots, and build the foundation of a flavorful meal. Then as the kettle begins to heat up and the steam begins to rise, that pleasant and familiar aroma fills the house and warms me to my soul!

To be honest I had misgivings about posting this recipe as the photo is not particularly glamorous and this soup in particular is really quite simple. Then as I thought about it I realized that soup is one of my favorite things to cook, I make it quite often, and it has become an integral part of the culinary routine in my home. Soup is economical as it is often made with the trimmings and leftovers from previous meals, and who can deny the heartwarming qualities of a big bowl of soup and a hunk of fresh bread?

So there you have it. This too is a Recipe Randy Cooks. And so it will be included.

This soup is a recent favorite and one of the easier soup recipes that I make. The garlic is a recent addition and it not only boosts the flavors but also raises the antioxidant levels of the dish. I guess the jury is still out on the old “Jewish Penicillin” theory but if we can raise the nutritional benefits of a dish by adding a little flavor then I am all for it! It may be surprising to you that with a whole head of garlic in the recipe, the garlic flavor is really quite subtle.

Sometimes I make this soup with chunks (2 cups) of browned Italian turkey sausage; sometimes I make it with chicken. Both are quite good and satisfying. Although I did not do it in the soup pictured, another favorite way to add flavor to this soup is to add a tablespoon or so of pesto to the bowl before ladling in the hot soup. Also of note in the photo, the “garnish” is a few good grinds from a McCormick Italian Herb Seasoning Grinder .

I served this soup with a fresh green salad and a warm whole grain baguette.

Chicken Soup with Cannelloni and Kale

2 Cups – Boneless Chicken Breasts, cubed in approx. ½ inch cubes
2 cloves – Garlic, minced
2 to 3 Grinds – McCormick Italian Herb Seasoning
2 – 14.5 oz Cans, Cannelloni (White Kidney) Beans, rinsed and drained
4 Cups – Kale, rinsed, trimmed and chopped large
1 Whole Head – Garlic
8 Cups – Homemade Chicken Stock
Olive Oil
Kosher Salt & Fresh Ground Black Pepper

Preheat oven to 425°. Using a knife or kitchen shears trim the top of the garlic head just enough to expose the tops of the cloves inside. Remove as much of the papery “skin” from the outside of the head as you can, without the cloves falling apart. Place the garlic in the center of an approx 12” square of aluminum foil, drizzle with olive oil, and sprinkle with kosher salt & fresh ground black pepper. Bring the foil up around the garlic and seal loosely into a package. Bake for 30 minutes or until the garlic cloves are brown and soft through and through.

Meanwhile, place a large soup pot on the stove and bring 7 cups of chicken stock to a simmer over medium heat. Add the beans and the kale, stirring to blend. Reduce the heat enough to maintain a light simmer.

Heat 1 Tbsp olive oil in a skillet over medium high heat and season the oil with 2 to 3 grinds from the Italian Herb Seasoning Grinder. When the oil is shimmering add the chicken and 2 cloves of minced garlic and cook stirring frequently until the chicken is brown in places and cooked through, 6-8 minutes. Using a slotted spoon (or a Spider) remove the chicken and garlic from the skillet and add it to the soup.

When the garlic is done roasting, separate the cloves and squeeze the contents of each clove into a blender. Add 1 cup of chicken stock and blend until smooth. Add this mixture to the soup, stirring to incorporate. Simmer the soup another 30 minutes to allow all of the flavors to develop.

Enjoy!

Randy

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Casserole of Chicken, Quinoa, & Brown Rice with Mushrooms

Posted on January 16, 2011 | 2 comments

(or What to do with all that Chicken Stock – Part 1)

As a follow up to Singing The Praises Of Chicken Stock I wanted to post a series of recipes that use chicken stock (or broth) in various ways. At the risk of repeating myself, stock is a valuable ingredient in healthful cooking and a means of boosting the flavor in what otherwise might be a boring and uninteresting dish. My recipes will always call for stock because I like the flavor but you may certainly substitute broth if you like.

Second only to the chicken stock, the mushrooms create a lot of flavor in this recipe. To coax as much flavor as possible from them I start cooking the mushrooms in a hot, hot pan. Because of the high water content in mushrooms, they create a lot of liquid in the pan as they cook. With the pan very hot, this excess water cooks away quickly leaving the mushrooms to brown. On a lower temperature the mushroom would steam instead of browning…that’s not what I want in this recipe!

I know I have mentioned Seeds Of Change quinoa & whole grain brown rice in a previous post. I can’t recommend this product enough; if you come across it at Costco or otherwise please do give it a try. I use it here because it is convenient, healthy, and the spices blend perfectly with the other ingredients. Other starch suggestions for this recipe would be brown rice, couscous, or even orzo. Check for seasonings if you use a mix, I needed no additional salt with the quinoa.

This one is rich enough that the only side I served it with was a nice green salad and was plenty for two with leftovers.

Casserole of Chicken, Quinoa, & Brown Rice with Mushrooms

1 – Large Boneless Chicken Breast Half (about 12 oz.), halved lengthwise from the top and sliced very thin (as for a stir fry)
8 oz – Fresh Mushrooms, sliced
1 – Small Onion, chopped
2 – Celery branches, sliced (leaves add flavor…use them too!)
1 Clove – Garlic, minced
2 Sprigs – Fresh Thyme, left whole
2 Cups – Chicken Stock
2 Cups – Quinoa & Whole Grain Brown Rice, pre-cooked
2 Tbsp – Unbleached Flour
Olive Oil
Freshly Ground Black Pepper
About 1/4 Cup – Panko Breadcrumbs

Preheat the oven to 350 degrees. Add a tablespoon of olive oil to a large (12”) skillet over medium high heat. When the oil just begins to smoke, carefully add the mushrooms and cook them stirring constantly much as you would a stir fry. When the mushrooms begin to release their liquid slow down a little on the stirring but keep them spread out so the liquid will evaporate quickly.

As the mushrooms dry and begin to brown, stir in the onions, celery, garlic, thyme, and ½ teaspoon of fresh ground pepper. Lower the heat to medium and continue cooking and stirring until the onions soften. (Note: The mushrooms should be getting nice and brown by now. Don’t worry if some of the vegetables stick a little bit…they will loosen when you add the stock.)

When the onions become tender and translucent stir in the chicken, separating the slices and blending them carefully into the mixture. Continue cooking and stirring gently for another 5 minutes then Stir in one tablespoon of the flour until well mixed. Stir in the second tablespoon of flour and cook, stirring gently, for one minute more. Stir in one cup of stock and cook until some thickening begins. Stir in the other cup of stock and cook until bubbling and thickened.

Remove the thyme sprigs and discard, then stir in the quinoa and gently mix until thoroughly incorporated. Pour all into a 9X9 casserole, sprinkle just enough breadcrumbs to cover evenly on top. Bake 25 minutes, allow a few minutes to rest and enjoy!

Randy

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Singing the praises of Chicken Stock

Posted on January 3, 2011 | 7 comments

Singing the praises of Chicken Stock

As I populate my blog with more and more recipes you will notice that chicken stock will show up in the ingredients over and over again. Indeed, I use chicken stock in a ton of different ways and find it to be an invaluable ingredient especially in healthful cooking. Aside from the obvious soups, risottos, and sauces I use chicken stock in place of water nearly every time I cook rice or couscous. Adding a little chicken stock to simmered beans adds body and richness, especially if you are going to make a puree. And, don’t forget those veggies either! A little stock boosts the flavor of blanched then sautéed vegetables nearly as well as a pat of butter and with much less fat.

Inasmuch as I tout the glories of chicken stock, I cannot emphasize enough how much better it tastes if you take the time to make your own! While I will at times use a canned chicken “broth”, there is simply nothing better than homemade. I say “broth” because I have yet to find a commercial stock that comes even close to the goodness of homemade. If I must used canned broth, I nearly always go with my favorite, Swanson’s Certified Organic Chicken Broth . For flavor, sodium level, and value, most others pale in comparison.

So what is the difference between stock and broth? To put it simply, stock utilizes more bones than meat in its preparation and nearly always involves browning of the ingredients before simmering.  Broth on the other hand uses more meat than bones and generally involves no browning of the ingredients before simmering. Stock is typically cooked longer than broth and usually contains less salt. While the two are entirely interchangeable, stock is essentially a richer more flavorful version of broth which is why it is preferred in sauce-making while broth is used more often in soups. Because I always seek to maximize flavor in my cooking, I nearly always use stock.

What is my secret to a good pot of chicken stock? Store-bought Rotisserie Chicken no less!

Out of habit, I freeze all of our chicken scraps stashed in a zip lock bag and when I have enough saved up, I make stock. While I have long browned my chicken parts before making stock, when I started buying Rotisserie Chickens from Costco for quick dinners on busy nights, I noticed an immediate improvement in the richness of my stock. Maybe it is the browning the rotisserie imparts on these chickens or maybe it is the marinade they use. Whatever the case the difference is remarkable enough that before I make a pot of stock I always wait until at least half of my stash of ingredients is from these chickens. To add additional flavor I also freeze any fresh herbs or vegetables (IE: onions, garlic cloves, apples, etc…) that were originally cooked with a home cooked chicken. Brown these right along with your chicken and you would be amazed how much flavor they can bring to the party!

When I make a batch of chicken stock, for convenience alone, I keep a quart or so in the fridge for up to a week. The rest I freeze in usable batches of 2 cup and ½ cup measures. For the former I pour two cups of cooled stock into a 1 quart Zip Lock Freezer bag, squeeze out the excess air, seal and stack them in the freezer. For an approximate ½ cup portion I pour the cooled stock evenly into a silicone muffin pan, cover loosely with stretch wrap, and freeze. The next day I pop the frozen portions out and store them neatly in another Zip Lock Freezer Bag. An ice tray does the same trick for even smaller portions but I don’t usually bother. I am a big stickler for fresh foods and perhaps it is because I go through it so fast but I really haven’t noticed a difference between fresh or frozen homemade stock.

Please remember, for the sake of food safety it is always best to refrigerate or freeze your stock as soon as it comes close to room temperature. To hasten cooling you can:

  • Pour the hot stock in to smaller and/or flatter containers to cool.
  • Set your stock pot into a sink or tub of ice water or even cold water, refreshing the water a time or two as it gets warm.
  • Freeze water a day or two ahead of time in a sanitized an empty ½ gallon milk container. Gently place the frozen container into your stock.
  • Fill a gallon sized Zip Lock Bag with ice cubes. Gently lower this into your “warm”stock.

Google “food safety” if you have any doubts and always use care in your handling of any food.

Homemade Chicken Stock

1 – One gallon Zip Lock Bag stuffed full of chicken necks, wing tips, and carcasses, thawed.
1 – Large yellow onion, sliced very thin
3 – Branches celery including leaves, chopped
2 – Large carrots, chopped
2 – Large garlic cloves, crushed
12 – Black peppercorns
1 – Tablespoon kosher salt
4 – Springs fresh thyme (or 1 Tbsp dried)
1 – Bay leaf
Olive Oil spray or mist
Fresh water to cover all by 1 inch.
Kosher salt & fresh ground black pepper to taste.

Preheat the oven to 425 degrees. Grease a cookie sheet with an olive oil spray or mist. Cut or chop chicken into manageable sized pieces and spread evenly on cookie sheet. Mist lightly with olive oil spray or mist then season generously with kosher salt and freshly ground pepper. Place in upper third of oven and cook 20 minutes undisturbed. Carefully remove and cool for safe handling. (Note: If chicken pieces do not show substantial browning, bake 8 to 10 minutes more before continuing.)

Meanwhile, coat the bottom of a large stock pot with a spray of olive oil and cook the remaining ingredients over medium-low heat, stirring occasionally, to release flavor.

When the chicken is cool enough to handle, add all of it including any collected juices, to the stock pot. Carefully swirl a small amount of fresh water in the cookie sheet to dissolve any browned bits and add this to the stock pot. Pour in enough fresh water to cover all ingredients by about 1 inch. Increase heat to high and monitor closely until nearly boiling, skimming off any excess foam. When the liquid reaches a near mild boil reduce the heat to simmer and cook 3 to 4 hours checking from time to time to keep from reaching a full boil.

After 3 – 4 hours remove the stock pot from heat and allow to cool somewhat before straining. When the stock has cooled enough to handle, using a slotted spoon, remove the largest solids to a colander or sieve set in a bowl to capture any draining stock. When most of the solids have been removed, strain remaining stock through cheesecloth or a sanitized dish cloth to clarify. Skim any remaining fat as it accumulates at the surface and/or remove any fat accumulations after the stock had been refrigerated.

Enjoy!

Randy

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Italian Sausage Turkey Meatloaf

Posted on November 16, 2010 | Leave a comment

This recipe is an adaptation of Ina Garten’s Turkey Meatloaf recipe, which you will find at http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe/index.html. Her recipe is one of my favorite turkey meatloaf recipes and makes enough for a crowd! The version below cuts down on the size by half and boosts the flavor by adding an Italian flair. Believe it or not I originally came up with this version because the turkey italian sausages at Publix were nearly $2.00 a pound cheaper than the packaged ground turkey.

In this recipe I can’t stress enough to “Coat the Meat Loaf very generously all over with kosher salt, ground black pepper, and Italian spices”! This really does boost the flavor and forms such a great crust that I am tempted to nibble all the way around the outside of my leftover meatloaf sandwiches just like when I was a kid.

Italian Sausage Turkey Meatloaf

1 large yellow onion, chopped fine
1 Tbsp. olive oil
1 tsp. kosher salt
½ tsp. freshly ground black pepper
3 sprigs fresh thyme
1 bay leaf
3 Tbsp. Worcestershire sauce
6 Tbsp. low sodium chicken broth
1 tsp. tomato paste
1 package ground turkey (About 1.25 Lbs.)
1 package sweet Italian turkey sausage (About 1.25 Lbs.)
¾ cup whole wheat bread crumbs
1 large egg and 2 large egg whites, beaten
Kosher salt
Freshly ground pepper
Italian spices

½ cup ketchup
½ tsp. ground coriander
1 splash Louisiana hot pepper sauce
1 splash apple cider vinegar

Preheat the oven to 325 degrees.

In a sauté pan, over medium low heat, cook the onions, olive oil, salt, pepper, thyme and bay leaf until the onions are translucent (but not brown) approximately 15 minutes. Add the Worcestershire, broth, and tomato paste and stir until mixed well. Simmer until just heated through then remove from heat and allow the mixture to cool. Remove and discard the thyme sprigs and bay leaf.

Line a sheet pan with foil then set a foil wrapped cooling rack on the cookie sheet. Using a toothpick or a skewer poke drain holes in the foil on the cooling rack. These should be spaced roughly one drain hole every inch or so.

When the onion mixture has cooled somewhat, combine the ground turkey, Italian sausage (removed from casings), bread crumbs, eggs, and onion mixture in a large bowl. Gently fold the mixture until well mixed and shape into a loaf on the prepared cooling rack. Coat the Meat Loaf very generously all over with kosher salt, ground black pepper, and Italian spices (I used a store bought grinder with a mixture of Italian Spices including garlic, red pepper, and rosemary.)

Place the meat loaf in the oven and bake for one hour. (Note: If you place a pan of hot water on the shelf below the meat loaf this will keep your loaf from splitting.) Meanwhile, combine the ketchup, coriander, hot pepper sauce, and vinegar in a small sauce pan over medium low heat. Stir until well mixed and heated through. When meat loaf has cooked one hour, carefully remove it from the oven and coat evenly with the ketchup glaze. Return the meat loaf to the oven and bake 30 minutes more.

Allow the meat loaf to rest 15 minutes before slicing.

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I Love Shrimp and Grits!

Posted on November 7, 2010 | Leave a comment

I love shrimp and grits and in my travels around the South I have enjoyed more than my fair share of some fine versions of this recipe. Unfortunately shrimp and grits dishes are nearly always loaded with salt and fat. Between the ham or bacon (or ham and bacon), heavy cream, and butter I would not call this dish particularly heart healthy. However if you think about it the main ingredients are not all that bad.

Shrimp – Surprisingly, ounce for ounce, shrimp are packed full of low-fat, low calorie protein, they are a good source of selenium, vitamins D and B12 and they actually provide more good cholesterol than bad! Note: If you are using frozen shrimp always buy shrimp that does not contain sodium triphosphate.

Grits – Grits are a very good source of antioxidants, dietary fiber, and iron.

Cheese – Cheese is one of the best sources of calcium in the world and it’s rich in phosphorus, zinc, riboflavin, vitamin B12, and vitamin A. This recipe contains cheddar cheese; did you know that aged cheeses like cheddar are actually good for people that are lactose intolerant? This is because aged cheeses contain very low levels of lactose and can be an important source of calcium for people that suffer from lactose intolerance.

My point is, while I don’t want to turn my blog into a “diet” or “nutrition” blog, I believe you can eat smart without having to sacrifice flavor and enjoyment. In this recipe I still use a little fat but every single ingredient brings health benefits to the table, the fat that it does contain is good fat, and your taste buds will still have a little fun!

Shrimp and Grits

Notes: There is no extra salt added to the recipe because the extra sharp cheddar and the blackening seasonings add enough salt for my taste. The Chipotle Tabasco brings a nice smokiness and the granulated garlic just seems to round out the flavor. If you prefer a “clean eating” style meal, feel free to use low fat cheddar cheese. I like to serve these with fresh spinach sautéed with chopped shallots and plenty of fresh ground pepper.

2 ½ Cups – Homemade chicken stock (or low-sodium canned broth)
¾ Cups – Quick cooking grits
¾ Cups – Extra sharp cheddar cheese, shredded
1 Tbsp – Plain nonfat yogurt
¼ Tsp – Granulated garlic
½ to 1 Tsp – Chipotle Tabasco sauce, depending on your taste
Fresh ground black pepper, to taste
1 Lb – Large shrimp (About 20), peeled, deveined, and patted dry
1 Bunch – Green onions, sliced on the bias (at an angle) in half inch slices
1 Clove – Garlc, peeled & minced
3/4 Tsp – Chef Paul Prudhomme’s Blackened Redfish Magic
1 Tbsp – Olive oil

Turn one burner on high and another on low. On the first burner bring the chicken stock to a boil in a large sauce pot with a tight fitting lid. Slowly whisk in the grits, chipotle Tabasco sauce, granulated garlic, and ground black pepper. Move the sauce pan to the burner that is set to low, whisk once more and cover. Stir occasionally and cook 7 or 8 minutes until the grits are thickened.

Toss the shrimp with the Blackening Seasonings.

Place a large sauté pan on the first burner (still on high) adding the olive oil as the pan gets hot. Stir in the garlic and keep stirring until you smell the garlic, about 30 seconds. Stir in the shrimp and cook without moving for the first minute. Shake the pan to loosen the shrimp and cook one minute more without moving. Add the green onions and toss (or stir) with the shrimp, remove the pan from the heat and set aside. (The shrimp will continue cooking with the pan off of the heat.)

When the grits have thickened remove the sauce pan from the heat and fold in the yogurt and the cheese. Continue folding until the cheese has thoroughly melted and blended with the grits. Serve 4 to 6 shrimp per serving over a generous mound of grits.

Enjoy!

Randy

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