Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posts tagged ‘chicken’
Posted: December 11th, 2012

Kabocha squash, photo by www.tainongseeds.com, offers a rich nutty flavor. Cook the whole thing and save the other half to puree and stir into sauces or soup.

Just when I thought I was done with gourds, I stumble over Chicken and Rice with Kabocha Squash in Everyday Food magazine, a homey comfort food that’s somehow familiar and fresh at the same time.
Kabocha squash is a deep green squat squash that looks a little like a wrinkly watermelon.
Two things: 1) You can just as easily use any winter squash, including acorn and butternut.
2) Lots of neat-o-looking winter squash are piled in produce sections right now. Consider this an excuse to check them out. It’s hard to go wrong.
My feeling on chicken thighs was shaped by something the great Julia Child said shortly after I discovered her genius: Everyone is enamored of the boneless, skinless chicken breast because it’s so low in fat, but that’s really the least interesting part of the chicken. Compared to the breast, the thighs thunder with flavor, and are much less likely to dry out.
This recipe passes my most important test for blog-worthiness: It looks good enough to try tonight.

Posted in: Uncategorized
Posted: September 13th, 2012

Apple-Stuffed Chicken Breast from allrecipes.com promises to kick off autumn in my kitchen.

Recipes that require rolling anything around anything else, such as thin cuts of meat rolled around savory fillings, fill me with trepidation. I’m the world’s worst food stylist, and dishes like this, in my hands at least, always come out looking like something squashed by a demented toddler.
It’s been a while since I felt up to trying again, but I think it’s easier to go into something like this expecting to screw up. If the flavor is any good, John’ll eat it, and no one has to know whether I failed another test of my fine motor skills.
This is a long way of saying this recipe for Apple-Stuffed Chicken Breast looks really good. I’m ready for fall, especially its flavors, and “apple-stuffed” anything qualifies.
I might even add a touch of nutmeg to the filling to solidify its place in an autumnal menu.

Posted in: Uncategorized
Posted: September 5th, 2012

Thanks to everyone who entered the drawing for “Culinary Creativity: Let Your Restrictions Set You Free: Breakfast to Dessert Over 110 Gluten-free, Dairy-free Recipes.” And by “everyone,” I mean Jennifer Decker. I’ll pop it in the mail today.

I get why interest for this book was a little low. OK, microscopic. What I don’t get is how much press the gluten-free movement is getting. No offense to Jennifer — more power to her. It works for who it works for.
But to hear food manufacturers and cookbook writers tell it, you’d think the whole country was dropping their bagels and running for almond flour. Oh, well. I’m just glad the book found a good home.

Rosh Hashanah and autumn both start next week, making two reasons to peruse the hearty dishes featured in Helen Nash’s New Kosher Cuisine: Healthy, Simple & Stylish. It’s a tome of some heft, with clear, simple recipes blending fresh flavors with common ingredients.
To enter the drawing, send an e-mail to jennie.geisler@timesnews.com. Please include your NAME, MAILING ADDRESS and TITLE OF THE BOOK you want, and I’ll choose an entry at random next Wednesday.

For those of you just here for the food, this dish looks especially tasty:
4 boneless, skinless chicken breasts, about 6 ounces each
1-inch piece of ginger, peeled and grated
1 1/2 tablespoons low-sodium soy sauce
2 tablespoons dry white wine
3 tablespoons freshly squeezed orange juice
1 tablespoon fresh squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
Freshly ground black pepper
Chives, snipped for garnish

1. Place the chicken in a glass or nonreactive dish. In a small bowl, combine the marinade well and pour over the chicken. Cover and refrigerate for 3 to 4 hours, turning once.
2. Preheat the broiler. Set the rack in the broiler pan and cover it completely with heavy foil. Meanwhile, bring the chicken breasts back to room temperature.
3. Make a shallow “basket” with a pice of heavy foil, crimping it at the corners so that the juice don’t spill out. Set the basket on the broiler rack, place the chicken in the basket, and spoon over half the marinade, and broil for another 2 to 3 minutes. The chicken will be slightly pink on the inside.
4. Remove from the oven, cover the chicken with the lining foil, and let rest for 1 minute so the juices can flow back into the tissues. The chicken will continue cooking.
To serve, cut the chicken on the diagonal into medium slices and spoon over the accumulated juices. Garnish with snipped chives.
Serves 4
– “Helen Nash’s New Kosher Cuisine: Healthy, Simple & Stylish”

Posted in: Uncategorized

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