ravenously

food.

Chicken, green beans, salsa, cottage cheese pancakes

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Chicken thighs in blood orange-soy sauce
I made a marinade from:
freshly squeezed juice and zest of two Tarocco blood oranges
5 cloves chopped garlic
1/2 yellow onion, chopped
a dash of whiskey
red pepper flakes
snipped green onions
a few spoonfuls of cane sugar
salt
a few spoonfuls of soy sauce
a dash of maple syrup
a dash of honey vinegar
black pepper
dried oregano
a spoonful of toasted sesame oil
cornstarch

I cut organic boneless chicken thighs into chunks, pierced the pieces with a knife, and let marinate for about 1/2 hour. When the time was up, I dumped it all into a pan and cooked till the chicken was cooked through and the sauce had reduced somewhat. Mixed cornstarch with a little cold water then added to the sauce to thicken it.

I also made green beans from frozen TJ’s beans: sauteed 1/2 fresh yellow onion, chopped, until browned, then added the beans and stir-fried until cooked through. I emptied the beans and onions into a bowl and tossed with chutney podi.

Served with brown basmati rice.

Tomatillo salsa

Used the recipe from here, except with red onion instead of white, and Thai bird peppers instead of Serrano:
1 lb. tomatillos, washed, husked, and cut into halves or wedges, depending on the size
5 green Thai bird peppers
1 red onion, sliced into rings
3 garlic cloves, peeled and halved
Salt
Juice of 1 lime
1/3 cup fresh cilantro

Broil the tomatillos and chilis in a cast-iron pan under the broiler, turning once, until slightly blackened and softened. Empty the pan into a bowl.

Put the onions and garlic into the pan and lower the oven to 425 degrees. Roast for about 15 minutes, stirring every few minutes, until the onions are soft and brown and the garlic is lightly browned.

Put the chilis, onions, and garlic into the food processor and puree until smooth.

Add the cilantro, tomatillos, salt, and lime, and puree until mostly smooth.

also this weekend: corn muffins using Northern corn bread recipe (with green onions, red pepper flakes, nonfat cottage cheese, frozen corn kernels), and cottage cheese pancakes using Nels’s recipe, halved, with cinnamon and nutmeg:
3 eggs, separated
1 1/4 cups cottage cheese
1/2 cup flour
salt
sugar
nutmeg
cinnamon

Mixed the yolks with the cottage cheese, seasonings, and flour. Whipped the whites to stiff peaks using the hand beater and folded into the batter. Pan-fried (burned all of them, sadly).

and maple sugar fest, where we ate vanilla ice cream with maple syrup, tasted grade A dark amber vs. artificial, and tried some very watery sap on a cracker, and maple cream on a cornmeal cake.

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Written by orata

March 29, 2009 at 5:02 pm

Posted in recipes

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