Braised Chicken with Spiced Polenta

Cooking skills focus: Braising, sautéing, simmering, balancing flavors

Ingredients:

1 gal MINUS 1 C water

   (Note: For creamy polenta it’s a 5:1 water to polenta ratio; for firm polenta it’s 4:1. There are 16 C in 1 gal.)

Light salt for the water

   (Note: taste the water; it should be slightly salty.)

1 T cooking oil

9-10 chicken thighs (or 5 whole legs), scored with a knife

1 onion, julienned

½ head garlic, cloves peeled & sliced thickly

3 C polenta

4 T unsalted butter

2-3 T (spice blend) (whatever you want to experiment with!)

1 T cooking oil

1 bu broccoli rabe, sliced ½” thick

½ head garlic, cloves peeled and sliced thickly

3 lemons, juiced

1 bu green onion, sliced thinly

Salt and pepper to taste

Instructions:

1. Preheat the oven to 375 degrees.

2. Start heating the salted water to a boil in a large pot.

3. Heat a large sauté pan over high heat. Add the first 1T oil, then add the chicken, in batches if necessary to avoid crowding the pan. Brown them well and set them aside in a deep dish to braise.

4. Heat the sauté pan again over medium-high heat, then add the onions and the first part of the garlic. Cook for 5 minutes then add to the chicken. Cover the braising dish and cook in the oven for 45 minutes.

5. Meanwhile, when the water is boiling, add the polenta and begin to stir immediately. Reduce the heat to medium and continue to cook and stir until the polenta is done (taste it). Then melt the butter in it and add the 2-3 T spices.

6. Heat a new large sauté pan over high heat and add the last 1 T oil. Add the last of the garlic and the broccoli rabe, reduce the heat to medium-high and sauté for 5 minutes. Set aside.

7. When the chicken is done and cool enough, pull the meat off the bones and mix it with the onions and garlic it braised with.

Slow Beef

Cooking skills focus: Braising, balancing flavors

Ingredients:
2 T cooking oil
5 # boneless beef chuck, cut into approx. 1# chunks

7-8 dashes Tabasco sauce

½ bu parsley, minced

Salt and pepper TT

Instructions:
1. Preheat the oven to 325 degrees.

2. Heat a large sauté pan over high heat. Add a few pieces of beef to the pan (don’t crowd it or it won’t brown, which is what you want here) and brown well. Set aside. Repeat until all the beef is well-browned, then remove to a deep braising pan. Cover the pan and braise for 3-3½ hours.

3. When the beef is falling apart from the braising process, cool it so it can be handled. Then, pull it apart and remove any large portions of fat, and put the meat in a large bowl. Season it with salt, pepper, and Tabasco sauce, then add the parsley. Serve as a sandwich filling, a meat dish, an omelet filling, a salad topping, etc etc etc.

Indian Spice Chicken Sandwiches

Cooking skills focus: Braising, balancing flavors

Ingredients:
2 T cooking oil
1 yellow onion, quartered and sliced 1/4" thick
1 head garlic, peeled & sliced

1 t cooking oil
5 whole chicken legs (or 10 each drumsticks/thighs), meat scored with a knife so heat can penetrate and cook it faster

2 T Sambar Masala spice blend (also from World Spice Merchants)
salt & pepper to taste

1 head green cabbage, cut bite-sized

1 T cooking oil

Salt and pepper TT

Instructions:
1. Preheat oven to 400 degrees.
2. In a large sauté pan, heat the first 1 T cooking oil over high heat, then add the onion and garlic and     sauté 4-5 minutes. Remove to a baking dish.

3. Heat the pan again over high heat, then add the next 1 t cooking oil. Brown the chicken in the hot pan until well browned and remove to the baking dish. Combine with the onion and garlic, season with salt, pepper and the Sambar Masala, and braise in the oven for 40 minutes.

4. Heat the pan again over medium-high heat. Add the last 1 T cooking oil, then add the cabbage and sauté for 6-7 minutes or until lightly browned.

5. When the chicken's done, let it cool for a little bit so you don't kill yourself doing the following:
6. Pull the meat off the bones (the bones can still be used for stock), toss with the cabbage, and use the mixture to fill sandwiches or wraps.

Indian Spice Chicken Sandwiches

Cooking skills focus: Braising, balancing flavors

Ingredients:
1 T cooking oil
1 yellow onion, quartered and sliced 1/4" thick
1 head garlic, peeled & sliced

1 t cooking oil
5 whole chicken legs (or 10 each drumsticks/thighs), meat scored with a knife so heat can penetrate and cook it faster

1 T cooking oil
2 medium bags braising greens mix
2 # tomatoes, cored & diced large

2 T Sambar Masala spice blend (also from World Spice Merchants)
salt & pepper to taste

Instructions:
1. Preheat oven to 400 degrees.
2. In a large saute pan, heat the first 1 T cooking oil over high heat, then add the onion and garlic and saute 4-5 minutes. Remove to a baking dish.

3. Heat the pan again over high heat, then add the next 1 t cooking oil. Brown the chicken in the hot pan until well browned and remove to the baking dish.

4. Heat the pan again over medium-high heat. Add the last 1 T cooking oil, then add the braising greens for 6-7 minutes or until well-wilted.

5. Combine the onions, chicken and greens with the tomatoes, and season everything with salt, pepper and the Sambar Masala. Cover the dish and start to braise for an hour.
4. When the chicken's done, let it cool for a little bit so you don't kill yourself doing the following:
6. Pull the meat off the bones (the bones can still be used for stock), toss with the potatoes and kale, and use the mixture to fill sandwiches or wraps.

Delicious Braised Turkey Legs

Ingredients:
1 T cooking oil
2 turkey legs, scored (cut some slits in the meat down to the bone)
2 turkey thighs, scored
4 shallots, peeled and quartered
1/2 head garlic, cloves peeled and cut in half
4 stalks celery, peeled & cut bite-sized
salt & pepper to taste
2/3 C water

1 lemon, juiced

Instructions:
1. Preheat the oven to 350 degrees.
2. Heat a large saute pan over medium-high heat and add the oil. Brown the turkey legs in batches; don't overcrowd the pan. When all the turkey is well-browned, move it to a deep baking dish.
3. Heat the saute pan again over high heat and add more cooking oil if there isn't some left. Add the shallots, garlic and celery and brown them for 3-4 minutes. Be careful not to burn the bottom of the pan if you can help it, because you'll be deglazing it later. Add the vegetables to the turkey in the baking dish, season with salt and pepper and stir.
4. Heat the saute pan over low heat, add the 2/3 C water and scrape the brown goodness off the bottom of the pan with a wooden spoon. Add the flavored water to the baking dish.
5. Cover the dish and braise for 1 1/2 hours or until the meat falls off the bone. Pull the meat off the bones, combine with the veggies, add the lemon juice, taste for seasoning and serve.

Braised Chicken, Kale and Potato Sandwiches

Cooking skills focus: Braising, balancing flavors

Ingredients:
1/2 t oil
1 yellow onion, quartered and sliced 1/4" thick
1/2 head garlic, peeled & sliced
4 whole chicken legs (or 8 each drumsticks/thighs), meat scored with a knife so heat can penetrate and cook it faster
2 Yukon gold potatoes, cut into small dice (1/4” on a side)
1 bu lacinato kale (also called "dinosaur" kale because of its cool bumpy texture), cut into ½: slices

½ C water
salt & pepper to taste

Instructions:
1. Preheat oven to 400 degrees.
2. In a large saute pan, heat the oil over medium-high heat, then add the onion and garlic and saute 5-6 minutes. Remove to a baking dish and heat the pan again, over high heat.
3. Brown the chicken in the hot pan until well browned and remove to the baking dish. Add the onions, potatoes and kale, and season everything with salt and pepper. Cover the dish and start to braise for an hour to an hour and 15 minutes.
4. When the chicken's done, let it cool for a little bit so you don't kill yourself doing the following:
6. Pull the meat off the bones (the bones can still be used for stock), toss with the potatoes and kale, and use the mixture to fill sandwiches or wraps.

Tomato & Fennel Braised Chicken Sandwich

Eat them before they eat our babies!!!


Cooking skills focus: Sauteeing, braising, balancing flavors

Ingredients:
2 T cooking oil
8 chicken thighs, scored
salt and pepper TT

1 # roma tomatoes, cored & diced large (3/4" on a side)
1 bulb fennel, cored, outside peeled and sliced thinly

2 T cooking oil
1 onion, diced medium (1/2" on a side)
1/2 head garlic, cloves peeled and sliced
salt and pepper TT
1 T Berbere spice blend, ground

2 carrots, sliced thinly into coins
1/2 bu parsley, chopped finely

Instructions:
1. Preheat the oven to 400 degrees.
2. Heat a large saute pan over high heat. Add the chicken thighs in batches and brown well. Remove to a baking dish and set aside. Keep the saute pan out.
3. Heat the saute pan over medium-high heat. Add the tomatoes and fennel and saute for 5 minutes. Add to the baking dish with the chicken.
4. Heat the saute pan over high heat and add the next 2 T cooking oil. Add the onion and saute 3 minutes, then add the garlic and saute 5 minutes more. Add to the baking dish and mix everything together with the Berbere spice blend.
5. Braise covered for 45 minutes. Carefully pull out all the chicken bones and cartilage when done.
6. Stir in the carrots and parsley, and stuff into bread for sandwiches.

Chimichurri Braised Chicken & Black Bean Salad

(Chimichurri is originally from Argentina & Uruguay, but is now used widely)
from the last Pike Market Community Kitchen

Ingredients:
1/2 t cooking oil
4 whole chicken legs, scored
salt and pepper TT
1 red onion, diced
1/2 head garlic, peeled & sliced
2 t Chimichurri
2 cans black beans, rinsed well and drained
2 bell peppers, diced
1/2 C cashews
1 lemon, juiced
1 t Chimichurri spice blend (ours was from World Spice)
1/2 bu parsley, chopped

Instructions:
1. Preheat the oven to 375 degrees.
2. In a large saute pan, heat the oil over hgh heat. Add the legs (be careful! they like to spit hot grease at you!), season with salt & pepper and brown well. Remove to a baking dish.
3. In the same pan, saute the onion and garlic for about 5 minutes, then add to the chicken. Add the 2 t Chimichurri and mix. Cover the dish and braise for about 45 minutes.
4. Pull the chicken off the bones and combine with all remaining ingredients. Season to taste.

Braised Chicken & Kale Sandwich (or, the Sloppy Chickwich)

Hahaha sloppy chickwich. This is another example of how easy, cheap and versatile braised chicken legs are.

Ingredients:
1/2 t oil
1 red onion, quartered and sliced 1/4" thick
1/2 head garlic, peeled & sliced
4 whole chicken legs (or 8 each drumsticks/thighs), meat scored with a knife so heat can penetrate and cook it faster
1 8 oz can tomato sauce
1 bu lacinato kale (also called "dinosaur" kale because of its cool bumpy texture)
salt & pepper to taste

Instructions:
1. Preheat oven to 375 degrees.
2. In a large saute pan, heat the oil over medium-high heat, then add the onion and garlic and saute 5-6 minutes. Remove to a baking dish and heat the pan again, over high heat.
3. Brown the chicken in the hot pan until well browned and remove to the baking dish. Add the tomato sauce and season everything with salt and pepper. Cover the dish and start to braise for an hour to 90 minutes.
4. Meanwhile, heat the saute pan again over medium heat. There should be plenty of rendered chicken fat in the pan in which to cook the kale. So saute it in the delicious fat for 5 minutes, and season with salt and pepper. Set aside to wait for the chicken.
5. When the chicken's done, let it cool for a little bit so you don't kill yourself doing the following:
6. Pull the meat off the bones (the bones can still be used for stock), toss with the tomato sauce and kale, and use the mixture to fill sandwiches or wraps.

You could totally just eat this over rice or pasta, too.

Braised Leg of Lamb with Olives

(conforms to the elimination diet)

Serves 2

Ingredients:

¾ lb leg of lamb

1 tsp olive oil

salt and black pepper

1/3 C olives (any)

6 cloves garlic, peeled

Method:

Preheat oven to 300 degrees. Heat a heavy sauté pan over high heat. Add the olive oil and let it heat up.

Season the lamb with a light coating of salt and plenty of black pepper, and brown well in the pan. Be patient.

Move to a deep, oven-safe dish that is not much bigger than the meat. Toss in the garlic (whole cloves) and olives, and cover almost all the way (use foil or leave the lid slightly askew). Braise for 2 hours. Serve with a vegetable side dish.

Braised Chicken & Greens over Rice

Ingredients:

6 chicken hindquarters, drumsticks cut from thighs and scored with a knife (for faster cooking)

1 T & 1 t salt

2 t pepper

½ head garlic, cloves peeled & rough chopped

1 yellow onion, sliced

2 tomatoes, diced

2 T oil

1½ pounds mushrooms, sliced

1 T salt

1 t pepper

2-3 bunches assorted greens, chopped

1 yellow onion, sliced

1 head garlic, peeled and sliced

3 tomatoes, diced

2 C rice

Water (to cover rice, see instruction #7)

2 T salt or TT

Instructions:

1. Preheat oven to 375.

2. Season chicken with salt and pepper.

3. Heat a sauté pan over high heat, add 2 T oil and heat up. Add chicken and brown well.

4. Add 2 tomatoes, then transfer to a baking dish and cover partially. Put in the oven and cook 45 minutes.

5. Meanwhile, heat another sauté pan over high heat, add 2 T oil and add mushrooms when oil is hot, brown well.

6. Add greens, onion, garlic and 3 tomatoes. Cook 15-20 minutes over medium heat, stirring occasionally.

7. To cook rice, rinse under running water in strainer, the put in saucepan and cover until water is up to your first knuckle when fingertip is touching the rice. Add salt until water tastes salty as rice should taste. Bring to a high simmer, then cover and reduce heat to low, cook 20 minutes.

8. Assemble and serve.

Making Dinner at Home

Dinner was good the other night. Teresa and I made Country Style Pork Ribs w/ Mustard Greens, which we topped with a pan-seared relish of sautéed bell peppers and uncured chorizo.

I got two bunches of mustard greens and three bell peppers from my favorite produce stand in the market for $2. Then for about $10, I got about three pounds of country style pork ribs and a

half pound of chorizo from my favorite butcher. That, with the rice, garlic and onion, was all we needed.

Teresa cut the large pieces of fat and sinew out of the ribs while cutting them into smallish pieces.

Why? We rendered the fat out of these scraps and sautéed the mustard greens in the pork fat. It added a delicious flavor and extra richness to the finished dish for free.

I wanted the meat to undergo some kind of braising process but we were getting a late start and we didn't have all night. So, smallish pieces so both the heat and liquid would permeate the meat well.

Smallish pieces again with the greens. I figured that the pork and the greens would need about the same amount of cooking if sized the same. A great habit to get into is to keep a bag of veggie and (if you want) meat scraps in your freezer to use the next time you need soup stock. Having just used a full bag for a vegetable soup, we started a new one:

So, that went into the oven to slow cook together, and then it was just a matter of cooking rice and sautéeing some bell pepper and chorizo. Oh! By the way, if you want to separate all the cloves of garlic off a head, peel the outside layer of paper off the head until you the outer layer of individual cloves are exposed. Turn it upside down on your cutting board and smash it like this:

I got the sauté pan really hot, added the chorizo and cooked it, then added the bell pepper and cooked everything together for a very short while, and the mixture was so pretty!

This went on top of the braised pork ribs and greens. All that went over rice. And that was dinner! Simple and really delicious.