This post is brought to you by the letters “Y,” “U,” “M,” “M,” and “Y.” And the number 3. Let’s use those in a sentence. “This meal is 3 kinds of yummy.” Good!
This may actually be my favorite of the experiments so far. Granted, there have only been 5–so far—but this is still one of my top ones. My fabulous cousin Carmen picked this Puerto Rican chicken and rice stew to try out; I made it as dinner for Josh and myself tonight and bundled up a bunch to take her for lunch. This dish is not only tasty, it’s informative. It’s taught me at least 3 yummy things.
1. There’s such a thing as “annatto oil,” which is made by infusing oil with achiote seeds . It’s used to flavor and color foods in South American cooking. I didn’t actually use it here. I used olive oil. But good to know it’s possible. Continue reading
What I do with leftovers:
From the milk-roasted chicken on Sunday, I had two bone-in chicken breasts left over. What to do with them? Hm. Think. Think Think Think.
Well, I also had some Spanish chorizo I picked up at Eastern Market on Saturday as well. Chorizo is a spicy, smoked pork sausage that comes in many varieties. I also had leftover chopped green and red bell peppers bagged up in the freezer, and some fresh spinach and portabella mushrooms left from Josh making pizza for himself for dinner. And I had rice. Well that all sounds pretty good. Continue reading
Josh is out at the Michigan Brewers Guild Summer Beer Festival right now and so it’s just me and the dog for dinner tonight. I enjoy these rare occasions for a couple reasons: I feel less bad if I screw up a recipe, and I get a chance to try out recipes that either I know Josh doesn’t like or wouldn’t be a huge fan of. Since I’ve been wanting to make these chicken skewers for a while and Josh has seemed less than enthused, I figured I’d go with that. Besides, it’s a very simple recipe to make for one.
Making dinner for yourself is not always easy. Especially when you’re used to feeding more people. For a while, I was used to to cooking for three, then for two, and occasionally now for one, not to mention the occasions where we have company over and I’m cooking for 4-8. And generally when you’re looking at recipes, they feed 4 or more, which is great if you have a family or you really like leftovers. However, we rarely eat leftovers and somedays we end up hungrier than otheres and so it can be tricky to make just enough food. This meal worked out really well for just one, though.
I got the inspiration from an Ellie Krieger recipe for chicken and grape skewers, which I do still intend to try. She had it garnished with lemons though, which gave me an idea: why not just chop up lemons and put them on the skewers as well? I love the taste of lemon, especially with chicken, grilling lemons really brings out the sweetness in them, adding depth to a variety of dishes. And I reasoned that as the heat warmed up the lemons, circulating their juices, they would baste and moisturize the chicken wedged between them. And instead of just regular chunks of chicken, I would do meatballs. This idea I can’t claim; it was inspired by the grilled Vietnamese meatball sandwich recipe on SeriousEats. Only I would use chicken instead of pork and season it with my usual blend of spices, plus some basil, which goes fabulously with lemon. But what to go with it? I thought about whole wheat couscous, but rice seemed a better fit, and perhaps a bit of green–some steamed spinach thrown in. Perfect. The flavors were coming together in my mind–sweet basil, tart lemon, spicy ancho chile goodness, nutty rice and maybe a good sprinkling of salty parmesan. Deliciousness on all fronts. Continue reading