Saturday, September 27, 2008

Crispy Baked Chicken

  • 2 boneless skinless chicken breasts
  • 2 cups panko bread crumbs
  • 2 teaspoons seasoned salt
  • 1 egg white
  • 1 tablespoon milk

Slice the chicken into fingers. Combine the panko and seasoned salt in a shallow dish. In a separate shallow bowl, beat egg and milk together. Dip the chicken into the egg, then into the bread crumb mixture. Place chicken into a 400 degree oven for about 30 minutes or until juices run clear and chicken is done.

Thursday, September 18, 2008

Rustic Cabbage Soup

  • 1 tablespoon extra virgin olive oil
  • a big pinch of salt
  • 1/2 pound potatoes, skin on, cut 1/4-inch pieces
  • 4 cloves garlic, chopped
  • 1/2 large yellow onion, thinly sliced
  • 5 cups stock (see head notes)
  • 1 1/2 cups white beans, precooked or canned (drained & rinsed well)
  • 1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
  • more good-quality extra-virgin olive oil for drizzling
  • 1/2 cup Parmesan cheese, freshly grated

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)...

Serve drizzled with a bit of olive oil and a generous dusting of cheese.

Serves 4.

from 101 Cookbooks

Notes: Made 9/08 with boxed chicken broth. A bit bland. Would benefit from better stock and some herbs. Be sure to cut the cabbage into fine ribbons. Makes way more than 4 servings.

Wednesday, September 17, 2008

Stacked Vegetable Enchiladas

  • 1 red bell pepper, diced
  • 1 small to medium-size zucchini or summer squash, peeled and diced
  • 1 medium-size onion, diced
  • 3 medium carrots, peeled and diced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper
  • 2 cups homemade or store-bought tomatillo salsa
  • 12 corn tortillas, cut into quarters
  • 8 ounces Monterey Jack cheese, grated (about 2 cups)
  • additions to try: chile peppers, corn, mushrooms, black beans

1. Cook diced vegetables over medium-low heat until caramelized. Add the cumin, garlic, and salt and pepper to taste.

2. Pour about 1/4 cup of the salsa into the quiche dish and spread with a spoon. Add a layer of tortilla pieces, overlapping them slightly to completely cover the salsa. Top with one-third of the vegetables, then one-quarter of the cheese. Make a second layer of tortillas, salsa, vegetables, and cheese. Top with another layer of tortillas, salsa, vegetables, and cheese. Cover with a final layer of tortillas, salsa, and cheese. Cover with aluminum foil.

3. Bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and the dish is heated through.

4. Let sit for 5 minutes, then cut into wedges.

partially inspired by a recipe from The Roasted Vegetable, by Andrea Chesman (The Harvard Common Press, 2002)