Nothing special about these, I will note that I used the “boil for a minute and let sit, covered, for an hour” method rather than soaking overnight. It worked fine. You drain the beans after the hour and then cook to your regular recipe. These are cooked in chicken stock with carrots, celery, and onions that were sauteed briefly. I like to add a Creole/Cajun seasoning to mine, and a couple of bay leaves. These have ham chunks that simmered in stock while the beans soaked to get a head start.The cornbread isn’t anything fancy, just the back of the box recipe.
This recipe was at the top of the first search page, I went pretty much with it as written. I keep a few bottles of Guinness tucked away in the cupboard for recipes that call for a dark beer. We had a leg of lamb, bought during the last holiday and saved to the freezer, it’s not an everyday item at groceries in our neck of the woods. The recipe insists on a shoulder, saying that a leg won’t ever become tender enough, but that is nonsense. Maybe she was thinking mutton rather than lamb? I had frozen peas but decided to leave them out, opting for a chive garnish for eye appeal.
I could have sworn I posted this before, but I found this photo in my saved dinner photos and it hasn’t been used and I didn’t see any recipes using this technique. This is a great way to get very crisp and moist chicken thighs without added oil. It’s very similar to how you crisp up duck skin.
Start with a cast iron skillet or oven safe frying pan, COLD. Add two bone-in, skin on thighs (seasoned with salt and pepper), skin side down. Turn the burner to MEDIUM and let cook until the skin is super crisp, about 6 minutes. Turn heat down if it looks as if the skin will burn before rendering all the fat.
Preheat oven to 350 degrees.
Flip over thighs sprinkle rosemary or tarragon over them. Add quartered potatoes and sliced carrots, tuck them down and around the thighs so they cook in the rendered fat and juices. Bake at 350 degrees until thighs register 170 to 175 degrees. About 30-45 minutes.
Let rest for 5 minutes before serving. Serves two.
You can also braise chicken this way, recipe here.
This works well as a side or a nice, fresh main course.
Grilled Vegetable Salad
- 1 large red onion, quartered
- 4 red potatoes, quartered
- 8 oz baby carrots
- 2 tbsp olive oil
- 2 tsp rosemary, crushed
- 1 tsp sage, crushed
- 1 tsp crushed garlic
- ½ tsp salt
- ¼ tsp pepper
- 8 oz bag spinach leaves or spring greens
- 2 tbsp lemon juice
- 1 tbsp melted butter
serving bowl, large bowl, grilling basket or foil
Mix oil and spices, toss with onion, potatoes and carrots in a large bowl, until well coated. Place in a grilling basket or wrap in foil and grill for 20 minutes, stirring or turning frequently. Mix together lemon & butter. In serving bowl, add greens, grilled vegetables and toss with lemon butter
JeffreyW makes mouths water with this photo of his Beef and Barley Soup (with bonus foccacia recipe here)
It has been unseasonably cold here. Today was the first day that I could actually open the windows. So soup seemed like a good idea over the weekend. Chuck roast was on sale for the amazing price of $2.99 lb. So I bought several large pieces, cut them up to dinner size and a couple pounds up for soup and stew. First up was this soup.
Beef & Barley Vegetable Soup
- olive oil
- 1 lb chuck, cut into small cubes
- 1/2 small onion, diced
- 2 tsp crushed garlic
- 14 oz can diced tomatoes
- 6 to 8 cups of water
- 12 oz sliced carrots (frozen ok)
- 12 oz green beans (frozen ok)
- 3 stalks of celery, chopped
- 1/2 cup barley
- 1/4 tsp cayenne
- 1/2 tsp ground pepper
- 1/2 to 1 tsp salt (more as desired. I use salt-free canned tomatoes, so I usually add more salt)
- 2 bay leaves (remove before serving)
Heat oil in saucepan, sauté onions for 1 minute, add beef and brown on all sides, add garlic and sauté for 1 minute making sure not to burn the garlic. Add remaining ingredients** and bring to a low boil. Reduce heat and let simmer for 40 minutes to 1 hour, until barley is tender. Serve with biscuits or cornbread.
**Alternately – I blend tomatoes, and 6 oz of the carrots, 6 oz of the green beans, 2 stalks of the celery, 1 cup water into a smooth puree, to make a hearty base for the soup. Then I add the remaining veggies as directed above. I like the hearty stock.
I noticed that Kroger had spring roll wrappers and picked up a package, hoping to make a batch of egg rolls sometime. I popped them into the freezer and pretty much forgot about them until today.I suppose the little bit of snow we got wasn’t nearly what other locations saw this morning but it was enough to quash any outdoor activity. It didn’t quite make freezing last night or this morning – 35 degrees was the low. Mrs J pulled all her plants in to be safe.Back to the egg rolls. I cut carrots and green onions into matchsticks and sliced a couple of cups of cabbage very thin, and added a handful of bean sprouts. Add oil to a hot pan and toss in garlic and fresh ginger and stir until fragrant, add the veggies and cook until they wilt. I added some rice wine and light soy sauce to help make steam. Prop a tray up a little and let the veggies drain and cool. I cooked ground pork and ground chicken separately and divided the veggies in half to mix with the meats.This web site provides a nice lesson on proper rolling. Keep a damp towel over the wraps and the finished rolls to keep them from drying. We used all of the pork mixture and then started on the chicken. I didn’t count them but I think we got 15-18 of each. We set aside some of both to fry for lunch. The rest we covered with plastic on the tray and popped them into the freezer. Once they are solid we’ll gather them into freezer bags to keep longer term.Mrs J is just about to finish her last one – she prefers the sweet and sour dips, I’m more a fan of oyster and soy sauces for mine