I opened a can of coconut milk the other day for the shrimp dish but only used a couple of tablespoons out of it so I looked around for a recipe to use the rest. This one is said to be a Brazilian recipe and I had everything except for the hot chilies. I added some curry powder I had on hand to the spices in the recipe and backed off the cayenne it called for because I wanted Mrs J to not hate me. The dish was not at all spicy even though I did use canned tomato bits with the green chilies. There is one huge sweet onion in there, chopped into not so small pieces. The chicken was boneless and skinless thighs and breasts with the breasts cut into thigh sized pieces. The gravy looked thin so I stirred in corn starch in a slurry to thicken it. Pretty good over the white rice.
I’m sure the gentlefolk in Ohio would take it amiss if I called this Cincinnati style so I’ll just take a whiff on the name. I had a little ground beef left from the sliders and I figured beans would stretch that into something I could use for supper today. Worked great for enough chili to make this dish.
I like green beans cooked this way: Parboil the cleaned beans for about 4 or 5 minutes then dump them in an ice bath to quickly stop them cooking. I drain them and put them aside until right before dinner is due then saute them in oil with garlic and ginger. I use olive oil with a wee drop of sesame oil for the flavor, and add a dollop of oyster sauce right at the end before plating. The sesame seeds are a garnish, optional.
For the lo mein dish the chicken marinated in soy sauce, rice vinegar, garlic, ginger, and a spoonful of chili garlic paste with some cornstarch. I make a brown sauce that is pretty much the same as the marinade plus a slug of chicken stock. To prepare the dish, heat some oil in a wok, add chopped onions and frozen peas, garlic and ginger, and add the chicken with its marinade. Leave it alone in the hot wok for a minute or two without tossing and it’ll brown nicely. Add the cooked and drained noodles and stir to combine, add the brown sauce and stir and toss as it thickens.
Because we had some beef leftover from the cheesesteak-baguette project and I hate hate hate throwing good food out. I added some taco seasonings to the beef and recycled it through these tacos. There was plenty of toppings left from the chicken tacos the other day. I have a smear of beans under the beef – everything else: just as pictured. The dark crumbs atop it all are a Tex-Mex seasoning blend I’ve touted here before.
Mmm… shred some potatoes and cook them down in chicken stock for the base soup – then start with those little flourishes that make cooking fun. This one has onions, celery, and carrots along with the potatoes. Let them cook down a while then hit it with an immersion blender. I used some Swiss that I’ve had in the fridge for too long for the cheese component, then stirred in some heavy cream at the end. Bacon or ham works well in this sort of thing. Shave some Parmesan on top for a garnish.
When I was home for Thanksgiving, I learned that I had missed out on this casserole. My sister-in-law, Tracie, had taken it to the big family get-together the weekend before. There was not a bite leftover by the end, so I am assuming it was a success. It sure sounds good.
I thought it would be nice to post it in time for this month’s various holiday get-togethers.
French Onion Casserole
- 2-3 tbsp of butter
- 3 large sweet onions (or 4 medium yellow onions),thinly sliced
- 8 oz shredded Swiss Cheese
- 1 can condensed cream of chicken soup (substitute mushroom soup for vegetarian)
- 2/3 cups milk
- 1 tsp soy sauce
- 8 slices of French bread
skillet, shallow 2 qt casserole or baking dish (glass)
Melt butter in skillet over medium heat and add onions. Sauté until onions are translucent, a little caramelization is ok.
In baking dish, layer onions, 2/3 of the cheese and pepper to taste.
In skillet, heat milk, soup and soy sauce, stirring to blend well.
Pour soup mixture over casserole and fold in gently to mix.
Top with bread slices.
Bake at 350 degrees, uncovered for 15 minutes, bread should be brown and toasted. If not, turn oven to broil to crisp the bread (watch closely).
Remove casserole, return oven temperature to 350. Push bread slices into sauce, top with remaining cheese, return to oven and bake an additional 15 -20 minutes until cheese is melted.
I think Tracie should blog here more often. Looks great and love all the photos. – TaMara
This is another one of those doughs that stayed out on the counter all night – two cups of bread flour, a quarter teaspoon of yeast, one cup of water, a wee pinch of salt and a sprinkle of sugar. I massaged it into place in my pizza pan and let it rise there for another hour then par baked it at 425 for five minutes. There isn’t a real sauce, per se, just some roasted grape tomatoes that I made last summer and then froze just for something like this. It also has bacon, thin sliced coppa, some ham, a caramelized onion, mozzarella, and some nice Parmesan grated over it at the table.
I’ll just pop these leftover slices into the freezer just like this and then seal the individual slices in vacuum bags, they make great grab-’em-and-go lunches for Mrs J when she heads out to the shelter.