Chicken Extravaganza

I have been reading Cooking Light magazine since 1997, when a friend bought me a subscription for my birthday.  I don't think it's an exaggeration to say that between reading the magazine and watching Rachael Ray, I learned how to cook.  I mean, I knew how to feed myself before then, but as far as making things that were interesting and learning how to riff on an ingredient, the magazine and the show are primarily responsible.  It's kind of funny, really, since Rachael Ray's recipes would often not make it into Cooking Light.

This month's issue (Jan/Feb) is all about "the bird."  I don't love chicken breasts, mainly because I'm so good at drying them out, but I do like cooking with the whole chicken and I like the dark meat.  I dog-earred a ton of recipes in the issue, and made my first one today (with the dark meat from the whole chicken that I took the breasts off of for yesterday's dinner, and the chicken broth I made with the carcass--this is why I love cooking with a whole chicken.  One bird, umpteen dinners.). 

My husband often teases me for being unable to cook for less than four.  Well, I outdid myself today!  I doubled the recipe, because I had enough of everything to do so, and hate having a half a cabbage lolling around in the fridge.  Seriously, when it's doubled, this soup will probably feed twelve people.  It made a great lunch today, and will be lunch and dinner again this week...and I froze four portions (the texture won't be the same, but on a night that I want to come home and get in my pajamas immediately, I won't care too much).  The soup that kept on giving!

Here's the link:
http://www.myrecipes.com/recipe/chicken-soup-cabbage-apple-50400000118587/

Moderate decadence

Robert Frost had it right when he said, "Nature's first green is gold... ."  The forsythia in the yard are positively glowing as their buds wait to burst into bloom. Daffodils are opening their funny little faces.  And in our Spring Treat share, we got golden-hued savoy cabbage that had been over-wintered at the farm, and we got fresh spinach and arugula.

Uh, Christine, have you had your eyes checked lately?

Yes, the spinach and arugula are green...don't worry, I can still see!  But they're as precious as gold when you've been trying to eat locally and are kind of tired of root vegetables being the only "fresh" things.  Obviously, from previous posts you can see we're not subsisting on them...but even their appearance at the grocery store is kind of tiresome these days.

(I know.  I know.  Stop whining and be glad you have enough to eat.  I am.  But remember that everything is relative!)

Today is a kind of raw spring day, with the sun peeking through occasionally,  but mostly rain.  I'm not particularly imaginative about these things sometimes, so soup it was!  Our share had the above-mentioned cabbage, and some carrots and potatoes, so I stole (and adapted) a page from Rachael Ray and made cabbage and potato soup.  We're having it for lunch tomorrow, because...

 I wasn't done there!  I've been craving some kind of moderately decadent creamy pasta dish, so I decided to make a creamy spinach fettucine for dinner, with an arugula salad.  I didn't particularly feel like busting out any recipes, so I went on the fly.  I would loosen the sauce a little more next time, but otherwise...yum. 

Tomorrow is supposed to be nice, I think, so I might not be as appreciative of a warming bowl of soup
but I'm always appreciative of a warming bowl of soup.  It reheats better than creamy pasta.  Tonight's dinner: pasta.  Tomorrow's lunch:  soup. 

And to all a good night.

Cabbage and Potato Soup
adapted from Everyday with Rachael Ray
serves 3-5, depending on accompaniment

1 tbsp olive or other oil
1 to 1 1/2 cups of chopped onion
1 large carrot, peeled and chopped small
salt and pepper to taste (I used about 1 tsp of salt total)
1 small head of cabbage, cored and thinly shredded; rinse and leave some water clinging
1 tbsp red wine vinegar
2 large red potatoes, peeled and diced (about 3 cups)
1/2 to 1 tsp dried dill
4 cups of liquid (I used 1/2 water, 1/2 vegetable broth)
2 slices Candadian bacon, chopped (optional)

1.  Heat a dutch oven over medium.  Add oil, onion, and carrots.  Very lightly salt, to help them soften more quickly.  Cook until softened, about 5 minutes.  Add cabbage and a little more salt.  Stir occasionally, until beginning to wilt.
2.  Add red wine vinegar.  Cook, stirring, about two minutes.  Add potatoes and dill, and a little more salt.  Cook for about 5 minutes, stirring occasionally.
3.  Add liquid, bring soup to a boil.  Reduce heat and simmer until potatoes are softened, about 10 to 15 minutes.  Stir in Canadian bacon, if using, and cook for about another 5 minutes.


Creamy Spinach Fettucine
by Me
serves 3 (or should, anyway...)

6 oz. fettucini  (reserve 1 c pasta water)
1 tbsp olive oil
1 1/2 tbsp butter, divided
1 large clove of garlic, minced
1/4 to 1/2 tsp red pepper flakes (optional, unless you live here)
3/4 to 1 cup of thinly sliced onion
small shot of dry white wine, about 2 tbsp.
2 scant tbsp flour
1 cup of half-and-half (I'd probably use 3/4 c with 1/4 c skim milk next time)
2 heaping cups of chopped, fresh spinach
1/2 c parmigiano cheese, divided
fresh grated nutmeg to taste
salt and pepper to taste

1.  Bring water for pasta to a boil.  Cook fettucine until al dente--try to time this so you're pulling the pasta out of the water just as it finishes, and dumping it into the sauce. If you start the pasta water a few minutes before you start the sauce, you should be good.
2.  In a large skillet, heat olive oil and 1/2 tbsp butter over medium heat.  Add onion, garlic, red pepper flakes, and a small sprinkling of salt.  Cook, stirring often, until the onions are softened but not colored.  Add white wine, and cook until most of the liquid is evaporated.
3.  Push the onions over to one side of the pan.  Add rest of butter and flour on empty side; stir so that they combine and form a smooth paste/slurry.  Cook, stirring, about one minute.  Slowly whisk in half-and-half, pulling onion mixture into the cream sauce as you whisk.  Lower the heat to medium-low. 
4.  Stir in most of the cheese, leaving some to sprinkle on top of servings.  (Add a little pasta water if the sauce is too thick.)  Add spinach, stirring to combine.  Add a little (more) pasta water, nutmeg, salt and pepper. 
5.  Add pasta to sauce, stirring to combine.  Add pasta water until the sauce coats the pasta the way you like it.  Sprinkle individual servings with the reserved cheese, and serve immediately.

A Spaetzle a Day

I'm sure you're just like me.  You are often faced with the question of what to do with all of that leftover spaetzle.

Okay, me neither.

I've made spaetzle twice, but not because I don't like it. My sister-in-law and my brother got me hooked on the stuff during the "German food nights" we've had while visiting.  (Ask me sometime why Missie has a spaetzle maker.)  Spaetzle, for the uninitiated, are like a cross between pasta and a dumpling.  They're ridiculously easy to make, even if you don't have a spaetzle maker*, and they're versatile.  The recipe I use is from the box the spaetzle maker came in, but I've included a link to an easy one below.

The problem, if you'd like to call it that, is that the recipe I use makes enough for 6-8 people.  I can cut it down easily...but I'd have to actually remember to do that.  And besides, leftover spaetzle is pretty fabulous.
The recipe I use calls for simply boiling the little darlings dumplings for 2-3 minutes and then serving.  The recipe below has you drain them and then saute them in butter.  I did kind of a combination of the two. 

We ate the first batch (no sauteing) with a sweet-and-sour red cabbage recipe, and I stowed the rest in the fridge.  Tonight, I pulled it out and tossed it in a pan over medium-high heat (1/2 tbsp canola oil, 1 1/2 tbsp butter).  I let it sit for about 3 minutes before stirring, and did that for a total of about 8 minutes.  The result:  crispy but tender spaetzle.

We had it with this cabbage recipe.  (Whew.  Thank heavens for the ham, crispy spaetzle bits and carrots.  This would be one white looking picture!)

Ham and Cabbage Saute
by Me

1/2 tbsp canola oil
1/2 pound ham steak, cut into 1/2 inch chunks (you could also use bacon or Canadian bacon; if using bacon, drain off  most of the fat once it's cooked to your liking)
1 tsp salt, divided (you might use less, depending on the saltiness of your ham; I used about 3/4 tsp this time)
1/2  large sweet onion, cut into 1/4" slices (about 1-1 1/2 cups)
1 medium carrot, peeled, quartered and diced thinly
1/2 medium head of green cabbage, cored and sliced thinly (about 6-8 cups)
1/2-1 tsp of dried thyme (I used about 3/4 tsp)
1/2 tsp of caraway seeds (more or less, or omit, to your taste)
1 scant tbsp cider vinegar
3/4 c of water, plus more if necessary
1/8 tsp grated nutmeg
1/4 tsp fresh ground pepper

1.  Heat the canola oil over medium heat in a large skillet.  Add the ham and cook without stirring for about 2 minutes; stir and repeat.  Add the onion and carrot, and a small pinch of the salt.  Cook, stirring occasionally, for about 4 minutes or until onion and carrot begin to soften.

2.  Add cabbage to onion, carrot and ham mixture.  Sprinkle with 1/2 tsp salt, stir to combine.  Cook, stirring occasionally, for about  5 minutes, or until cabbage begins to wilt.  Add thyme and caraway seeds, stir through.

3.  Make a well in the center of the cabbage, and add the vinegar.  Cook, stirring, until vinegar is evaporated.  Add water, stir, and cook, covered, for about 8-10 minutes, or until cabbage is well-wilted but still slightly crisp to the bite.  Add more water to keep from drying out while cooking, if necessary. 

4.  Uncover and let most of the water cook off.  Stir in nutmeg and pepper, taste, and adjust salt to your preference.

Serves 4.

I served this over the spaetzle, but it would also be grand with mashed potatoes or simple buttered egg noodles.  I've also been known to eat this by itself because I like it so much.

http://allrecipes.com//Recipe/german-spaetzle-dumplings/Detail.aspx

*If you don't have a spaetzle maker, you can press the spaetzle dough through the holes of a colander using the back of a ladle.