When we were living on Bellwood Drive for 11 years, we had a beautiful, big fig tree right by our front door. After trying jams, preserves, pickles and even wine making with the abundant crops, we tried this recipe of Emeril Lagasse's for fig chutney. Jerry has always loved mango chutney with his curries (like the chicken curry on yesterday's blog). But mangos are very expensive and not always available. This fig chutney recipe is delicious and easy to make. You can preserve it in jam jars and keep for a year. Knowing we were moving from our fig tree last year, Jerry had me making about 9 recipes of this chutney and we brought 2 baby fig trees with us to the new house. Enjoy!
Fresh Fig Chutney
(Recipe courtesy Emeril Lagasse, 2003Prep) Makes about 2 1/2 pints
Ingredients
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and
halved
Directions
1. In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds,
lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil.
2. Reduce the heat to a simmer and cook until mixture is thickened and reduced by
2/3, forming a thick syrup.
3. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
4. Transfer the chutney to a non-reactive container and allow to come to room
temperature before serving.
The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container.
Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)
Printed from FoodNetwork.com on Tue Aug 10 2010© 2010 Television Food Network,
G.P. All Rights Reserved
Tuesday, August 9, 2011
Monday, August 8, 2011
Martha Stewart's Chicken Curry
Hope everyone had a great weekend and enjoyed some good summer flavor. The dish I have for you today is for those who really enjoy cooking and creating a spectacular dish. I found this curry recipe on Martha Stewart Living website about 8-10 years ago. It is delicious. When I make it, even those who do not like curry say they love it and eat seconds. It does not use a pre-made curry powder or gram masala. You have to make an investment in some basic Indian spices, but it is really worth it. And next time, you will have them on hand to make it easily. I get all my ingredients prepared and premeasured before I turn the heat on the pan. That way you can follow the recipe step by step without stopping to chop or measure. Please tell me if you try this and like it. It is one of my all time favorite recipes.
Martha Stewart’s Chicken Curry
Serves 4
2 ½ teaspoons coriander seeds (1 ½ tsp. ground coriander)
2 teaspoons cumin seeds (1 tsp. ground cumin)
1/8 teaspoon crushed red-pepper flakes
½ teaspoon turmeric
½ teaspoon ground ginger
Pinch of ground cloves
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 whole boneless, skinless chicken breast, cut into 2-inch pieces
2 tablespoons peanut oil(or canola)
2 tablespoons fresh ginger, minced
1 large clove garlic, minced
3 medium onions, halved and thinly slices
2 whole cinnamon sticks, about 3 inches long (or ½ tsp. ground cinnamon)
1 bay leaf
3 cardamon pods (or ½ tsp. ground cardamon)
4 cups whole canned tomatoes with juice
1 ½ cups chicken broth
¼ cup plain yogurt
¾ cup golden raisins
½ cup chopped fresh cilantro
1. In a dry skillet over med. heat, toast whole coriander and cumin seeds until fragrant, 1-2 min. Transfer to a spice grinder, add crushed red-pepper flakes, and grind to a power. Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper. Add chicken, and toss to coat.(If using ground spices instead of whole, skip the toasting step.)You can put the chicken,covered, in the refrigerator for several hours to marinate
2. Heat oil in large pot over med.-high heat. Add chicken, cooking until browned, 3-5 minutes. Remove chicken. Set aside.
3. Reduce heat, and add ginger, garlic, and onions. Cook until softened and deep-brown in color, 8-10 min.(do not burn). Add cinnamon sticks, bay leaf, and cardamon; cook for 10 minutes.
4. Add tomatoes, chicken stock, and cooked chicken. Raise heat to med-high and cook until liquid is reduced, about 15 min. and until chicken is cooked through.
5. Reduce heat to low, and stir in yogurt and raisins. Cook until warmed throughout. Add cilantro and serve with rice and mango or fig chutney.
Shopping list:
2 whole skinless chicken breast
Fresh ginger
1 clove garlic
3 medium onions
4 cups whole or diced tomatoes
12 oz. Chicken broth
4 oz. Plain yogurt
¾ cup raisins
fresh cilantro (optional)
Plus spices listed above
Things to do ahead of time:
Measure first 7 dry spices into a bowl
Cube chicken breats
Chop 3 onions
Mince 1 clove garlic
Taken from: Martha Stewart Living: Program Guide, February 4, l998.
Martha Stewart’s Chicken Curry
Serves 4
2 ½ teaspoons coriander seeds (1 ½ tsp. ground coriander)
2 teaspoons cumin seeds (1 tsp. ground cumin)
1/8 teaspoon crushed red-pepper flakes
½ teaspoon turmeric
½ teaspoon ground ginger
Pinch of ground cloves
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 whole boneless, skinless chicken breast, cut into 2-inch pieces
2 tablespoons peanut oil(or canola)
2 tablespoons fresh ginger, minced
1 large clove garlic, minced
3 medium onions, halved and thinly slices
2 whole cinnamon sticks, about 3 inches long (or ½ tsp. ground cinnamon)
1 bay leaf
3 cardamon pods (or ½ tsp. ground cardamon)
4 cups whole canned tomatoes with juice
1 ½ cups chicken broth
¼ cup plain yogurt
¾ cup golden raisins
½ cup chopped fresh cilantro
1. In a dry skillet over med. heat, toast whole coriander and cumin seeds until fragrant, 1-2 min. Transfer to a spice grinder, add crushed red-pepper flakes, and grind to a power. Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper. Add chicken, and toss to coat.(If using ground spices instead of whole, skip the toasting step.)You can put the chicken,covered, in the refrigerator for several hours to marinate
2. Heat oil in large pot over med.-high heat. Add chicken, cooking until browned, 3-5 minutes. Remove chicken. Set aside.
3. Reduce heat, and add ginger, garlic, and onions. Cook until softened and deep-brown in color, 8-10 min.(do not burn). Add cinnamon sticks, bay leaf, and cardamon; cook for 10 minutes.
4. Add tomatoes, chicken stock, and cooked chicken. Raise heat to med-high and cook until liquid is reduced, about 15 min. and until chicken is cooked through.
5. Reduce heat to low, and stir in yogurt and raisins. Cook until warmed throughout. Add cilantro and serve with rice and mango or fig chutney.
Shopping list:
2 whole skinless chicken breast
Fresh ginger
1 clove garlic
3 medium onions
4 cups whole or diced tomatoes
12 oz. Chicken broth
4 oz. Plain yogurt
¾ cup raisins
fresh cilantro (optional)
Plus spices listed above
Things to do ahead of time:
Measure first 7 dry spices into a bowl
Cube chicken breats
Chop 3 onions
Mince 1 clove garlic
Taken from: Martha Stewart Living: Program Guide, February 4, l998.
Friday, August 5, 2011
Aunt Elsie's Oatmeal Cookies
Today I thought I would share with you the best oatmeal cookie recipe in the world. It came to my mother from my Aunt Elsie Beasley. She is a wonderful cook. I remember the special birthday cakes she made us as kids. This recipe is just as good today as it was 60 years ago. The original recipe calls for Crisco, but I usually substitue butter or half Crisco and half butter. The Crisco makes a crispier cookie, but the butter is really good. Neither is trendy or considered healthy these days, but in a cookie for a really good dessert, it is a great taste.
Hint: If you do not own a silpat silcone mat to bake cookies on, it is well worth the investment. You will not burn your cookies as easily, they will not stick and you will not have to clean off the cookie sheet between batches. I have 2 and always use them when making cookies. They are also good for bisciuts or scones.You can get them online or in many stores.)
Oatmeal Cookies
1 1/2 c. flour
1 c. white sugar
1 c. brown sugar,packed
1 c. shortening (or butter)
2 eggs
2 Tbsp. water
2 tsp. vanilla
1 tsp. salt
1 tsp. soda
3 c. oatmeal (Old Fashioned)
1/2 c. raisins (optional)
3/4 c. pecans, chopped (optional)
1. Mix the shortening until creamy.(I make these in my mixer.)
2. Add white and brown sugars, mix until creamy.
3. Add eggs, water and vanilla, mix well.
4. Mix flour, salt and soda together. Then add to the shortening mixture. Mix well.
5. Add oatmeal, raisins and nuts to the dough and mix well.
6. Use a teaspoon or cookie scoop to put cookies out a greased cookie sheet or a silpat mat with space for cookies to spread. Usually 12 to a sheet.
7. Bake at 375 degrees for 10-12 minutes.
Hint: If you do not own a silpat silcone mat to bake cookies on, it is well worth the investment. You will not burn your cookies as easily, they will not stick and you will not have to clean off the cookie sheet between batches. I have 2 and always use them when making cookies. They are also good for bisciuts or scones.You can get them online or in many stores.)
Oatmeal Cookies
1 1/2 c. flour
1 c. white sugar
1 c. brown sugar,packed
1 c. shortening (or butter)
2 eggs
2 Tbsp. water
2 tsp. vanilla
1 tsp. salt
1 tsp. soda
3 c. oatmeal (Old Fashioned)
1/2 c. raisins (optional)
3/4 c. pecans, chopped (optional)
1. Mix the shortening until creamy.(I make these in my mixer.)
2. Add white and brown sugars, mix until creamy.
3. Add eggs, water and vanilla, mix well.
4. Mix flour, salt and soda together. Then add to the shortening mixture. Mix well.
5. Add oatmeal, raisins and nuts to the dough and mix well.
6. Use a teaspoon or cookie scoop to put cookies out a greased cookie sheet or a silpat mat with space for cookies to spread. Usually 12 to a sheet.
7. Bake at 375 degrees for 10-12 minutes.
Thursday, August 4, 2011
Margaret's Frozen Fruit Salad
Margaret Trousdale was my husband Jerry's mother. She was the best mother-in-law anyone could ever dream of. We miss her and Papa George so much, but have many fond memories of holidays and celebrations together. One of my children's favorite recipes from Granny Trousdale was her Frozen Fruit Salad. It is an old recipe, probably from her mother, Margaret Ridley. But it is great in the summer for lunch, dinner or even dessert. You can vary the fruit in it to suit your own taste. You can make it in a 9 x 13inch pan and cut in squares after frozen, or freeze in paper lined muffin pan cups for individual service. Either way is delicious. Try it this weekend.
Frozen Fruit Salad
4 egg yolks
4 Tbsp. vinegar
4 Tbsp. sugar
1/2 pound marshmallows
1 can crushed pineapple, drained
1 can fruit salad, drained
1/2 cup almonds, blanched and coarsely chopped
1 pint heavy whipping cream.
1. In a double boiler, cook egg yolks, vinegar and sugar until thick.
2. Remove from heat and stir in marshmallows. Beat until light and fluffy.
3. Add the drained fruits, almonds and whipping cream.
4. Put paper cupcake cups into the wells of a muffin pan. Fill each cup with the fruit mixture and freeze. (You can also freeze in a 9 x 13 pan lined with plastic wrap, then cup into squares for serving.)Cover the salads while freezing to keep from drying out and absorbing odors. Once frozen, they can be put into freezer bags and use one or two at a time as you need them. This should make about a dozen.
This is great with ham, chicken or pork. Fun for birthday parties or baby showers or Sunday dinner.
Frozen Fruit Salad
4 egg yolks
4 Tbsp. vinegar
4 Tbsp. sugar
1/2 pound marshmallows
1 can crushed pineapple, drained
1 can fruit salad, drained
1/2 cup almonds, blanched and coarsely chopped
1 pint heavy whipping cream.
1. In a double boiler, cook egg yolks, vinegar and sugar until thick.
2. Remove from heat and stir in marshmallows. Beat until light and fluffy.
3. Add the drained fruits, almonds and whipping cream.
4. Put paper cupcake cups into the wells of a muffin pan. Fill each cup with the fruit mixture and freeze. (You can also freeze in a 9 x 13 pan lined with plastic wrap, then cup into squares for serving.)Cover the salads while freezing to keep from drying out and absorbing odors. Once frozen, they can be put into freezer bags and use one or two at a time as you need them. This should make about a dozen.
This is great with ham, chicken or pork. Fun for birthday parties or baby showers or Sunday dinner.
Wednesday, August 3, 2011
Couscous Salad with Currants & Pinenuts
With 101 degrees outside today, it is no time to heat up the kitchen with lots of hot dishes for dinner. I love cold sides that can be made ahead and served with a grilled meat. One of my all time favorites is this couscous salad. I got the recipe out of the Los Angeles Times food section back in the 1980's when we were living in Arcadia, CA. It is so refreshing and compliments a variety of meat dishes, or could be part of a vegetarian meal. I traditionally serve it with roasted lamb on Easter, but love it any time of the year. It is a great way to use the parsley or mint in your garden. The orginal recipe called for parsley, but I also like it with all mint or a mixture of the two.
Couscous Salad with Currants and Pinenuts
2/3 currants
3 Tbsp. unsalted butter
1/8 tsp.powdered saffron
1 1/2 c. chicken stock
1 1/2 c. regular couscous
1 1/2 c. celery, diced
1/3 c. green onion, thinly sliced
1/3 c. pinenuts
1/4 c. fresh parsley or mint, minced
1/4 c. fresh lemon juice
1/4 tsp. cinnamon
1/2 c. olive oil
salt and black pepper
1. Plumb currants in warm water to cover for 15 minutes, then drain and set aside.
2. In a large skillet, melt the butter then stir in the saffron and stir over med. heat for 1 minute.
3. Add the stock and bring to a boil.
4. Stir in the couscous, then cover and remove from heat. Let mixture stand 5 minutes.
5. Transfer couscous mixture to a glass bowl, breaking up any lumps with a fork.
6. Add celery, plumped currants, green onions, pinenuts and parsley or mint. Toss to mix well.
7. In a small bowl, whisk together lemon juice and cinnamon. Add olive oil slowly in a steady stream, whisking constantly until emulsified.
8. Drizzle the dressing over the salad. Toss and season to taste with salt and black pepper.
This salad may be made 1 day ahead and stored, covered in the refrigerator. If doing this, hold out the pinenuts and add just before serving. Makes 6 servings.
Couscous Salad with Currants and Pinenuts
2/3 currants
3 Tbsp. unsalted butter
1/8 tsp.powdered saffron
1 1/2 c. chicken stock
1 1/2 c. regular couscous
1 1/2 c. celery, diced
1/3 c. green onion, thinly sliced
1/3 c. pinenuts
1/4 c. fresh parsley or mint, minced
1/4 c. fresh lemon juice
1/4 tsp. cinnamon
1/2 c. olive oil
salt and black pepper
1. Plumb currants in warm water to cover for 15 minutes, then drain and set aside.
2. In a large skillet, melt the butter then stir in the saffron and stir over med. heat for 1 minute.
3. Add the stock and bring to a boil.
4. Stir in the couscous, then cover and remove from heat. Let mixture stand 5 minutes.
5. Transfer couscous mixture to a glass bowl, breaking up any lumps with a fork.
6. Add celery, plumped currants, green onions, pinenuts and parsley or mint. Toss to mix well.
7. In a small bowl, whisk together lemon juice and cinnamon. Add olive oil slowly in a steady stream, whisking constantly until emulsified.
8. Drizzle the dressing over the salad. Toss and season to taste with salt and black pepper.
This salad may be made 1 day ahead and stored, covered in the refrigerator. If doing this, hold out the pinenuts and add just before serving. Makes 6 servings.
Tuesday, August 2, 2011
Best Pizza Dough with Pesto
Yesterday I shared with you the recipe I use to make Pesto. The favorite use of the Pesto in our home is to make pizza. It is a really simple and delicious lunch or dinner. You just have to plan a little bit ahead. The dough has to rise for 3 hours but is well worth the time. It is a delicious crust that can be topped with any kind of topping. I usually make one pizza with a pre-made tomato pizza sauce and one with the pesto. Whatever veggies I am going to put on top, I saute a bit in olive oil first,and lightly salt and pepper them. That could be onions, peppers, or mushrooms. The last topping I put on is the cheese because I have found that it does not burn if I wait until the last 5 minutes to put it on. Be creative with your pizza and enjoy.
Pizza Dough with Toppings
(Makes 2- 16 inch pizzas or 4-12 inch.)
2 1/4 teaspoons active dry yeast
2 cups warm water (105 degrees to 115 degrees)
5 to 5 1/2 cups all-purpose flour
2 teaspoons salt
2 Tbsp. olive oil(plus more for the bowl and the pizza pans)
Pesto sauce-about 2/3-1 cup
Tomato sauce-about 2/3-1 cup
Toppings:
thinly sliced onions, sliced mushrooms, thinly sliced bell peppers, thinly sliced tomatoes, ham, cooked sausage, pepperoni
Mozerella cheese, shredded
Feta cheese
1. Dissolve the yeast in warm water in a large mixing bowl.(I use my kitchen aid mixer with the dough hook)
2. Mix in 3 cups flour, salt and olive oil, mixing until smooth.
3. Add another 2 cups flour and mix. The last half cup can be added a little at a time until dough comes away from bowl but is still sticky.
4. Turn the dough out onto a lightly floured work surface, and knead with lightly floured hands about 10 times.
5. Shape the dough into a ball and transfer it to a lightly oiled, airtight bowl; turn it once to oil both sides.
6. Let rise in a warm place until the dough
doubles in volume, about 3 hours. Fold dough over in each direction and push down after 1 1/2 hours. Replace top of bowl.
7. After rising, divide dough into 2 balls. Cover one with a towel and begin to stretch the other over your oiled pizza pan.(I use my Pampered Chef pizza stone. You could use a cookie sheet.)If the dough fights you, let is rest for 5 minutes and it will get looser. Try not to make any holes in the dough.
8. Spread topping, either pesto or pizza sauce thinly over dough.
9. Top the sauce with the sauted vegetables, not too thick.
10. Add meat toppings, cooked sausage, pepperoni, or thinly sliced ham.
11. Repeat with second ball of dough.
12. Cook in a 465 degree over for 15 minutes or until crust edges begin to turn brown.
13. Add shredded mozerella or feta over all the top and cook another 5 minutes.
Pizza Dough with Toppings
(Makes 2- 16 inch pizzas or 4-12 inch.)
2 1/4 teaspoons active dry yeast
2 cups warm water (105 degrees to 115 degrees)
5 to 5 1/2 cups all-purpose flour
2 teaspoons salt
2 Tbsp. olive oil(plus more for the bowl and the pizza pans)
Pesto sauce-about 2/3-1 cup
Tomato sauce-about 2/3-1 cup
Toppings:
thinly sliced onions, sliced mushrooms, thinly sliced bell peppers, thinly sliced tomatoes, ham, cooked sausage, pepperoni
Mozerella cheese, shredded
Feta cheese
1. Dissolve the yeast in warm water in a large mixing bowl.(I use my kitchen aid mixer with the dough hook)
2. Mix in 3 cups flour, salt and olive oil, mixing until smooth.
3. Add another 2 cups flour and mix. The last half cup can be added a little at a time until dough comes away from bowl but is still sticky.
4. Turn the dough out onto a lightly floured work surface, and knead with lightly floured hands about 10 times.
5. Shape the dough into a ball and transfer it to a lightly oiled, airtight bowl; turn it once to oil both sides.
6. Let rise in a warm place until the dough
doubles in volume, about 3 hours. Fold dough over in each direction and push down after 1 1/2 hours. Replace top of bowl.
7. After rising, divide dough into 2 balls. Cover one with a towel and begin to stretch the other over your oiled pizza pan.(I use my Pampered Chef pizza stone. You could use a cookie sheet.)If the dough fights you, let is rest for 5 minutes and it will get looser. Try not to make any holes in the dough.
8. Spread topping, either pesto or pizza sauce thinly over dough.
9. Top the sauce with the sauted vegetables, not too thick.
10. Add meat toppings, cooked sausage, pepperoni, or thinly sliced ham.
11. Repeat with second ball of dough.
12. Cook in a 465 degree over for 15 minutes or until crust edges begin to turn brown.
13. Add shredded mozerella or feta over all the top and cook another 5 minutes.
Monday, August 1, 2011
Pesto Chicken with Mushrooms, Basil Pesto
My basil plants are growing by leaps and bounds. Beautiful plants! They do not seem to mind the heat at all as long as I give them a drink every other day. Now, what to do with all this bounty? I love to make Pesto every summer and freeze it. We have enough for all winter off of 2 or 3 basil plants. You can cut your plants tops off and leave 1/2 the plant to regrow, thus getting 2 crops of basil.
If you have never made Pesto, it is really easy. Just put some basil leaves, garlic, pinenuts or walnuts, olive oil and parmasan cheese in a blender. Pulse and you have it! I will post recipe I use below, but there are lots of them on the internet with different proportions. Pinenuts are great in it, but sometimes hard to fine and pricey. Try it with walnuts instead. I can not tell much difference.
So tonight, I decided I needed to use some of my Pesto from last year along with the fresh herbs now growing in the garden and a few of my tomatoes that were not pretty for slicing. So this chicken is what I came up with. We enjoyed it and it will be enough for 2 meals for the three of us.
Pesto Chicken with Mushrooms
3 chicken breasts,sliced into medallion about 1/2 inch thick
1 med. onion, chopped
2 banana peppers, or 1/2 bell pepper, chopped
4 med. tomatoes, chopped
2 Tbsp. fresh oregano,cup up
1/2 tsp. fresh thyme,stripped off the stem
1 Tbsp. parsley, cup up
12 large basil leaves, cut up
4-6 Tbsp. basil pesto
1 carton baby portebello mushrooms, sliced
1/2 cup lite sour cream.
1 1/2 tsp salt or to taste
1/2 tsp. black pepper
2 Tbsp. canola oil or olive oil
1. Brown sliced chicken in a small amount of oil. Set aside in a bowl.
2. In same pan, cook onions and peppers until onions are soft.Add a little more oil if needed.
3. Add tomatoes and mushrooms and bring to boil. Add chicken back to pan, along with salt and pepper and herbs.
4. Cook on medium heat, covered until chicken is completely done. Add water if more liquid is needed. (Alot of water will come out of the tomatoes and the mushrooms.)
5. Turn down the heat to low. Stir in the Pesto and the sour cream just before serving. Do not let it return to boiling or the cheese in your Pesto will get gummy.
Serve over whole wheat or regular pasta with a green salad and french bread. Should feed 6 people.
Pesto Recipe:
2 cups fresh basil leaves, packed
1/2 cup grated Romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor or blender.
1. If you are using walnuts and they are not already chopped, pulse them a few times in a food processor.
2. Combine the basil in with the nuts, pulse a few times more.
3. Add the garlic, pulse a few times more.
4. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.
5. Add the grated Romano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
(I reduce the olive oil to 3/4 cup for a double recipe.)
Line metal or glass 9x13 pans with plastic wrap and spread pesto out on it. I put 4 recipes into one pan. Cover with plastic wrap and freeze until hard. Cut frozen pesto into squares, package in small freezer bags or seal-a-meal and freeze for individual use. I cut the 9 x13 pan into 8 squares. Each square will cover a 16 inch pizza or cook this chicken dish above.
If you have never made Pesto, it is really easy. Just put some basil leaves, garlic, pinenuts or walnuts, olive oil and parmasan cheese in a blender. Pulse and you have it! I will post recipe I use below, but there are lots of them on the internet with different proportions. Pinenuts are great in it, but sometimes hard to fine and pricey. Try it with walnuts instead. I can not tell much difference.
So tonight, I decided I needed to use some of my Pesto from last year along with the fresh herbs now growing in the garden and a few of my tomatoes that were not pretty for slicing. So this chicken is what I came up with. We enjoyed it and it will be enough for 2 meals for the three of us.
Pesto Chicken with Mushrooms
3 chicken breasts,sliced into medallion about 1/2 inch thick
1 med. onion, chopped
2 banana peppers, or 1/2 bell pepper, chopped
4 med. tomatoes, chopped
2 Tbsp. fresh oregano,cup up
1/2 tsp. fresh thyme,stripped off the stem
1 Tbsp. parsley, cup up
12 large basil leaves, cut up
4-6 Tbsp. basil pesto
1 carton baby portebello mushrooms, sliced
1/2 cup lite sour cream.
1 1/2 tsp salt or to taste
1/2 tsp. black pepper
2 Tbsp. canola oil or olive oil
1. Brown sliced chicken in a small amount of oil. Set aside in a bowl.
2. In same pan, cook onions and peppers until onions are soft.Add a little more oil if needed.
3. Add tomatoes and mushrooms and bring to boil. Add chicken back to pan, along with salt and pepper and herbs.
4. Cook on medium heat, covered until chicken is completely done. Add water if more liquid is needed. (Alot of water will come out of the tomatoes and the mushrooms.)
5. Turn down the heat to low. Stir in the Pesto and the sour cream just before serving. Do not let it return to boiling or the cheese in your Pesto will get gummy.
Serve over whole wheat or regular pasta with a green salad and french bread. Should feed 6 people.
Pesto Recipe:
2 cups fresh basil leaves, packed
1/2 cup grated Romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor or blender.
1. If you are using walnuts and they are not already chopped, pulse them a few times in a food processor.
2. Combine the basil in with the nuts, pulse a few times more.
3. Add the garlic, pulse a few times more.
4. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.
5. Add the grated Romano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
(I reduce the olive oil to 3/4 cup for a double recipe.)
Line metal or glass 9x13 pans with plastic wrap and spread pesto out on it. I put 4 recipes into one pan. Cover with plastic wrap and freeze until hard. Cut frozen pesto into squares, package in small freezer bags or seal-a-meal and freeze for individual use. I cut the 9 x13 pan into 8 squares. Each square will cover a 16 inch pizza or cook this chicken dish above.
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