Recipe Review from 2/11/13

This weekend we were up on Snowbank Lake, just north and east of Ely, MN and just a stones throw from the Canadian Border.   Saturday morning was a balmy -25*F (-32*C) out on the lake at 8am.  Thank heaven's the Husband rented an ice house this year! The high did creep up to about 12*F (-11*C) which was quite pleasant actually, especially when snowshoeing.  

Sunday morning was about -5*F (-20*) on the lake, but the wind was howling about 30mph with snow flurries.  Brought the dogs inside the house with us what with no sun to keep the car warm. My Ben-dog was freaked about the holes (maybe the propane smell?) for about 1/2 an hour, then hounds calmed down and curled up on their pillows. Andy-dog just took it all in stride. 
A busy week behind us and a busy week for me ahead.  Lots of extra yoga classes this week as I sub for folks on vacations. 


 Marinara Poached Eggs  (Ckng Lght Jan/Feb 2013)
I just realized I've made a slew of recipes from the Jan/Feb issue of Ckng Lght.  Must have been a decent issue!

I've had variations on this before, and technically, this recipe was supposed to use a slow-cooked homemade marinara sauce.  Which I intended to do, until I saw I needed 9 cups of peeled and chopped plum tomatoes.  Ah, no.  Not in the middle of winter.  I used jarred sauce for this recipe and added some sauted mushrooms and caramelized onions.  English muffins rounded out the meal.  Nice comfort food after a long busy day. 

Photo from CookingLight.com

• 3 cups Slow Cooker Marinara   (I used jarred...)
• 1/2 teaspoon crushed red pepper
• 4 eggs
• Toast

1. Bring marinara and crushed red pepper to a simmer in a skillet. Make 4 wells in marinara; crack 1 egg into each. Cook, covered, 6 minutes or until desired degree of doneness. Serve with toast.

Hannah Klinger, Cooking Light
January 2013


Moroccan Stewed Chicken (modified, Ckng Lght Jan/Feb 2013)
Okay, I totally changed this recipe and I've noted the changes below.  I made this into an actual stew as opposed to a hunk-o-meat with sauce.  If you want to see the original recipe, follow the link.

I really liked this dish, I thought the flavors were bright, I loved the briney olives in the background, and the hint of sweetness from the apricots.  The Husbands only comment was it was very 'chicken-y', in that there was a lot of chicken.  I think one could easily forgo the two chicken breasts and just use a package of thighs.

• 4 boneless, skinless, chicken thighs, cut into bite-sized chunks
• 2 boneless, skinless chicken breasts, cut into bite-sized chunks
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper, divided
• 2 teaspoons canola oil 
• 1 cup chopped onion 
• 1/2 cup thinly sliced carrot 
• 1 14 oz can diced tomatoes, undrained
• 1 tablespoon minced fresh garlic
•  2 cups unsalted chicken stock (such as Swanson)
• 2 tablespoons all-purpose flour
• 1/3 cup chopped dried apricot halves
• 1/4 cup sliced pitted kalmata olives
• 1 bay leaf
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice 

1. Heat a Dutch oven over medium heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add oil to pan; swirl to coat. Add chicken to pan and cook 4 minutes or until browned and mostly cooked through; remove from pan. Repeat with remaining chicken. Set chicken aside.
2. Add onion, carrot, tomato, and garlic to pan; cook for 6 minutes, stirring occasionally. Add; cook for 2 minutes, scraping pan to loosen browned bits. Combine stock and flour in a bowl, stirring with a whisk until smooth. Add stock mixture to pan.
3. Stir in apricot halves, olives, and bay leaf, and bring to a boil. Cover, reduce heat and cook for about 15 minutes or until chicken is done and very tender. Add butter, lemon juice, stirring until smooth. Discard bay leaf.