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September 2008



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Sep. 6th, 2008

sailor kiss


Tomatoes and Vinegar.

I love veggies, but I often hesitate at buying fresh veggies, because I don't eat them fast enough.

So, I picked up some dried tomatoes at the grocery store because they were on sale (and I love tomatoes). I soaked them for a little bit in a mixture of red and cider vinegars, with a little dried oregano. Not quite as tasty as summer fresh tomatoes, but it will definitely liven up my winter salads. (I imagine they will also taste good on fresh mozzarella.) They are significantly less chewy with the vinegar soak (my primary deterrent from dried anything).

(Also, as a mod note: Other people are encouraged to post here. Seriously. This isn't my private cooking journal.)

Aug. 27th, 2008

sailor kiss


Chicken Soup!

leftover chicken (or just cooked chicken) (shredded)
chicken stock
1 tsp parsley
2 tsp garlic
1.5 tsp herbes de provence
1 tsp cayenne pepper
1 tsp chili powder
1 tsp black pepper
1 tsp salt
.5 tsp thyme
1 tsp tarragon
.5 tsp rosemary
1 tsp oregano
6 potatoes (chopped)
4 carrots (sliced)
3 stick of celery (sliced)

I boil the stock and then add the spices. I then put the potatoes in. After a little less than a minute, I put the carrots in. When the potatoes and carrots are nearly cooked, I put in the celery and chicken. I cook for another three minutes or so, on a lower heat.

Serve hot with crusty bread.

(Despite the addition of cayenne pepper and chili powder, this is not a spicy soup.)

Aug. 18th, 2008

sailor kiss


Summer Marinated Chicken

I don't actually have any pictures of this dish, but if you can picture cooked chicken, that's what it looks like. This is a pretty simple, low-key recipe with endless variants. I designed it for my brother's graduation party when we had almost 100 people to feed and needed something that we could cook easily, simply, and in very large batches. That said, we have since had it on several other occasions because it was a hit and my relatives have copies of the recipe.

Take chicken. (We used chicken breasts, but really any cut would work. It's just cheaper to buy breasts in bulk.) Clean. If you have the time/energy/desire, pound with meat mallet. (This is also useful if you'll be sauteeing the chicken.)

Make marinade.

Red wine vinegar
Lemon Juice
Fresh grated ginger
Herbes de Provence

Mix lemon juice, vinegar, and water until you have enough to cover the chicken. Add spices to taste. Personally, I go heavy on the ginger and herbes de provence, but your mileage may vary.

Pour marinade over chicken.

Soak for at least 20 minutes, periodically turning the chicken.

Cook. With this marinade you can bake, broil, grill, or sautee the chicken with success. If baking, broiling, or sauteeing, add a bit (or a lot) of the marinade to the cooking pan.

Serve with fresh summmer greens and rice.