From: Jenn Dolari
Chicken Breasts in Mustard Cider Sauce
3 tbsp unsalted butter
1/2 cup flour
4 boneless, skinless chicken breasts
3 tbsp vegetable oil
1 1/4 cups of apple cider
2 tbsp cider vinegar
2 tbsp minced parsley
2 tsps mustard
1) Mince the shallot
2) Spread the flour on a dish
3) Pound the chicken breasts flat
4) Season chicken with salt and pepper
5) Coat the chicken in flour
6) Cook the chicken in a skillet with 2 tbsp oil on medium high till golden brown
7) Remove the chicken, add the remaining oil and shallot and 1/4 tsp salt
8) Once the shallot is soft, add the cider, vinegar and reduce till slightly thickened
9) Drop the heat to low and add butter till melted
10) Remove the heat, add the parsley and mustard. Season with salt and pepper
11) Add the sauce to the chicken.
1 pound of beef/chicken/pork
1 teaspoon flour
1/4 white onion
1/2 green bell pepper
Six parts salt
Three parts black pepper
Two parts onion powder
Two parts garlic powder
Two parts ground cumin
1) Mix seasoning together in whatever quantity you'd like using those ratios.
2) Cube the meat into bite sized pieces
3) Dice the onion and bell pepper
4) Season the meat with the seasoning and flour.
5) Brown the seasoned and floured meat in a skillet at medium high heat, stirring occasionally.
6) Once browned add the onion and bell pepper. In a bit, the onion and bell pepper will soften. Again stir occasionally.
7) Once the vegetables are softened, add water to the dish to the "tops" of the meat and allow to reduce down to a gravy.
Makes three servings.
Calories: 477 (assumes a pound of beef stew meat)
Fat: 31g (assumes your not trimming any out)
Using ground meat, adding peas and potatoes will give you Carne Picada.
From: John Snead
Chicken Ambrosino (re-creation)
1 large chicken thigh with bone and skin
1 large boneless skinless chicken breast
(total weight of chicken should be between 12 & 14 oz)
1 TBS olive oil
1 large yellow onion slices and chopped
1 tsp crushed garlic
1 large stalk celery (with leaves) chopped
1.5 tsp ground ginger
0.75 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
3 bay leaves
1/4 tsp salt
1/2 tsp fresh ground black pepper
1/3 cup slivered almonds
1/3 cup dried apricots (quartered)
1/3 cup dried cherries (halved)
1/3 cup raisins
¼ cup white wine
1 -1.5 cups chicken broth
Heat olive oil in pan, brown chicken on each side for 5-7 minutes, part of the goal is to render a modicum of chicken fat []. Remove chicken and brown onions, garlic, and celery. Add the spices and stir for less than a minute, then add the chicken back to the pan, follow with wine, broth, and the fruits and nuts. Cook for 40-50 minutes, until the chicken is very soft and the chicken thigh is falling off the bone into shreds. Remove the bone, add more water if necessary, shred chicken (if you can't easily do this with a spatula or wooden spoon, then the chicken isn't cooked enough).
Serve over rice (I use a simple pilaf with arborio rice, onion, pine nuts, and raisins cooked in chicken broth).
[] If you use all chicken with skin and bones, the result is too greasy, while all boneless skinless chicken is too dry, the mixture of chicken with skin and boneless skinless chicken works very well in this dish.
Pazi's Vegan Zucchini-Banana Bread
1 cup canola oil
1.5 cups evaporated cane juice sugar
3 overripe red bananas (yellow ones will work too)
3 whole zucchini, grated
1 tsp vanilla extract
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 tbsp pumpkin pie spice (or cinammon)
1 cup chopped walnuts
Preheat the oven to 375 degrees. Grate the zucchini and set aside. Grease two loaf pans with oil or margarine (butter/ghee will work better for this purpose, but isn't vegan -- your call) and set aside.
In a bowl, mash the bananas into paste. Add the oil, cane sugar, vanilla, and zucchini, then stir until thoroughly mixed.
In another bowl, add the flour, baking soda, powder, salt and spices. Mix thoroughly with a fork, then pour it into the other bowl and mix the batter until all the lumps are gone. Add the walnuts and stir them in, then pour half of the mixture into each loaf pan.
Stick the pans in the oven for 45 minutes to an hour; the bread should acquire a golden-brown crust before it is done. Use a toothpick, skewer or fork and pierce the loaf all the way through; if it comes back clean, the bread is done.
Allow to cool, then remove from the loaf pans. Keeps a long time in the freezer, and stores in the refrigerator for up to a week.