Chicken

Asparagus NOT With Ham

We like ham. We like asparagus. We even like ham and asparagus together. However, we’d already eaten a lot of ham with crackers and cheese over the weekend, ham with scrambled eggs for breakfast, and ham in the bean soup I packed for lunch. The asparagus I purchased on Saturday wasn’t getting any younger, although the spears were still standing pretty tall in the mug in the refrigerator, so Monday night was the right time to make use of the fresh, green vegetable.

Did you know that chicken is more pleasant to eat if you only cook it until it is just no longer pink? Until I watched an old Julia Child video about chicken, I hadn’t really considered that chicken might get tough if you cooked it too long or over too high of heat.

Usually, we like to broil the asparagus sprinkled with Parmesean and olive oil, but I decided to try a stove-top recipe with a balsamic-honey-dijon vinaigrette this time.

I thought that I might be able to guage the texture of the chicken better if I could watch it, rather than have to guess what was happening in the oven or under the broiler.

The chicken and the sauce did turn out nicely, and it paired well with the noodles that my husband prepared. However, we probably prefer broiled Parmesean and asparagus.

 

noodles chicken asparagus tomatoes balsamicIngredients

  • 1/4 c. balsamic vinegar
  • 1 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 2 cloves garlic, minced
  • dash of red pepper flakes
  • 1/4 c. extra-virgin olive oil, divided
  • about 6 chicken breast tenders (You may want to cut them into smaller chunks.)
  •  salt
  • Freshly ground black pepper
  • handful of asparagus spears, woody ends snapped off, remainder cut into bite-size pieces
  • 1 tomato, cut into about 8 pieces

Directions

  1. In a small bowl, whisk together the balsamic vinegar, honey, mustard, garlic, and red pepper flakes. Add 2 tablespoons of the olive oil and continue whisking until the mixture is well combined. Set it aside.
  2. Over medium heat, heat remaining oil in a medium-sized frying pan. Add the chicken, season it with salt and pepper, and sear until golden, about 3 minutes per side. Remove it from the pan and set aside.
  3. Add  just enough hot water to the pan that you can simmer the asparagus. Cook it until the asparagus is bright green. Add the tomatoes, season with more salt and pepper, and  continue to cook the vegetables until the tomatoes are slightly wilted.
  4. Return the chicken to the pan and pour in the vinaigrette. Toss the vegetables and chicken together and continue to cook the mixture until the chicken is heated through and the vinaigrette thickens.
Advertisements
Categories: Chicken, Food and drink, pasta, sauces & condiments, Vegetables | Tags: , , , , , , , | Leave a comment

Ruth Is Right

Sharwoods Curry with yogurt

A friend’s cool, dark basement was a welcome place to spend a sultry summer evening. After watching some of a recording of the Vienna Philharmonic Orchestra’s New Year’s celebration, our host popped in the dvd I had brought along. The Lunchbox came out in 2013, but I’d never heard of it. If you have an interest in foreign places and/or enjoy food for more than just nourishment, you might like the movie.

The story was set in India so now, naturally, we are craving curries, paneer, and chapati.  Since the last two recipes from Ruth Reichl’s book, Tender at the Bone, have recently provided success in our kitchen, I thought I would see what she has to say about Indian food. At the end of one of Gourmet‘s foodie travel videos, Reichl gives instruction for a simple tandoori-style entree that you can make at home.

Rather than insisting you purchase a zillion spices to create an imitation of the complex flavors of an Indian restaurant, she claims that the bottled sauces at your grocery store will be sufficient. Besides a bottle of Vindaloo sauce, you need yogurt, cilantro, and mint to season your chicken.  You should let the skinless chicken marinade for at least 40 minutes.

The cooking method almost convinced me to set the recipe aside. Summer temperatures in July do not encourage one to use the oven, much less an oven set to 500*F.  However, after a torrential downpour last night, the outside temperatures have dropped to near 70* F. Because I was still afraid of setting off the smoke alarm,  I didn’t leave the chicken in long enough for it to get the prescribed char.

I’ve got to work on the Basmati rice. But, alongside the curried vegetables, and the slices of raw tomato and avocado, the false-tandoori chicken was satisfying.

 

Categories: Chicken, Entertainment, Food and drink, Herbs and Spices, Rice, sauces & condiments | Tags: , , , , , , , , , , | Leave a comment

This Week

Categories: bacon, beef, Bread, Breakfast, Cheese, Chicken, Dessert, Food and drink, German food, Potato, Vegetables | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Create a free website or blog at WordPress.com.