March 27, 2011 at 5:55 pm (Uncategorized)
Tags: butter, cooked, greens, radishes, red, salt, sauteed radishes, tuber vegetables, white
So I came across this while perusing Epicurious on my phone (Yes I love food so much that I look up recipes for fun.). The full recipe was for sauteed mustard chicken and sauteed radishes. I made the whole recipe cause I love mustard and never thought to cook radishes. the mustard chicken turned out good. It was colorful and delicious. I should have cooked it alittle longer to make it more tender but we were both hungry so it was a little tougher than I like. The taste was good. The sauteed radish part was new and interesting to me.
I will be completely honest. I do not like raw radishes. I think they taste like peppery raw potatoes which makes me gag a little bit. I have never understood how people can eat slices of raw potato. Ew. Anyways, I digress.
Cooked radishes taste a lot like a mixture of potato and a hint of squash. they loose a lot of the white color as the reddish color of the skins permeates the rest of the vegetable.
I found that in the end of it all, I still do not like radishes. They left a chalky film on my teeth which I hated and it made my stomach feel weird.
This was the recipe I used but didn’t realize that I could eat the greens so I didn’t cook them.
4 bunches radishes, washed & quartered
2 tablespoons butter, unsalted
1 Heat butter in fry pan.
2 Add radishes and salt.
3 Saute until crispy.
March 27, 2011 at 5:20 pm (Uncategorized)
Tags: biscuits, carrots, chicken and dumplings, crock pot, dinner, food, herbs, meat, potatoes, recipe, rosemary, slow cooker, soup, stew
So I have begun to blog once again about the topic of my life. Food. I took some time off because of personal issues and the lack of time. I hope to be back blogging about what makes me soooo very happy.
I am making tonight a version of chicken and Dumplings. It is from the website http://crockpot365.blogspot.com. I love this website because it has a years worth of recipes that are all for the slow cooker. I have never used a slow cooker much so I am excited to try many of these recipes.
So the recipe is thus.
–3 pounds boneless, skinless chicken (I used frozen thighs)
–1 yellow onion, chopped
–1 cup mushrooms, chopped (I used baby portabellas)
–16 ounces frozen vegetables
–2 cans cream-of-something soup, or combine in a saucepan:
4 T butter
6 T flour (I used Pamela’s baking mix)
1 cup milk (I used soy)
1 cup chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 tsp poultry seasoning
–1 can refrigerated biscuits, or one batch drop biscuits (I used Pamela’s Baking Mix, and used the drop-biscuit recipe listed on the back of the bag)
I used a 6.5 quart crockpot. Anything 4 quarts and up will work. Put the chicken and vegetables into the bottom of the crockpot. Add the cream-of soups, or your homemade substitute. Cover and cook on low for 6-8 hours, or on high for 4-5. I cooked ours on high for 4 hours, and on low for another two. An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.
Cover and cook on high for another hour. The bisquits are done when you can insert a knife and it comes out clean. They will be spongey and will brown a bit on the sides and top.
Serve in bowls, with a biscuit or two per person.
I adjusted it a little because I was trying to keep it healthier. I omitted the 6 tbs of flour because if it is a little watery, I am ok with that. I only used two large chicken breasts cause these chickens have mammary glands like Dolly Parton. SUPER SIZED. I added a little fresh rosemary from my garden and a bit more garlic cause it is me after all. I eat garlic like most people eat salsa. It is in everything I cook. I also used fresh veggies rather than frozen. My last edition to this recipe was the use of the heart healthy (0 trans fats) Bisquick. I will make the drop bisquits and then set them on top so that they are crispy and delicious but will soak up the goodness on the bottom.
My own Verdict:
This was a wonderful way of doing this dish. It is really flavorful and it is super easy. You can adjust it easily with other vegetables or less as you have a taste for whatever. You can jazz it up with simple things like basil instead of rosemary or dill which goes famously with chicken. The biscuits or dumplings can be easily tampered with as well. All in all it was fantastic.
March 4, 2011 at 4:17 am (Uncategorized)
Still here. just taking some much needed R&R. I am setting up the new garden this up coming week so soon new recipes and veggies will be up 😀