Wednesday, August 12, 2009

Chicken with Artichokes

This is a dish I kinda just threw together last night for dinner with ingredients I had in the freezer, fridge, and pantry. I had no idea it would turn out so yummy. I even warned Abe we might be going out to eat and he had keys in hand, but when we tried it the dinner was fantastic. So maybe I can cook without a recipe. I will have to try this again. As for exact measurments I will have guess on those, so bear with me.

4 chicken thighs
salt and pepper
1/2 Spanish onion, thinly sliced
1 tsp. sugar
1 clove garlic, minced
10 kalamata olives, pitted and sliced
1 cup chicken broth
1/2 tsp. dried sage
1/2 can (7 oz.) artichoke hearts, chopped
3 cups baby spinach

  1. Season chicken thighs with salt and pepper. Heat 1 teaspoon oil in a Dutch oven or a large skillet over medium-high heat. Add chicken thighs and cook, turning occasionally with tongs, until well browned on all sides, about 8 minutes. Transfer to a plate lined with paper towels and set aside.
  2. Reduce heat to low and add the remaining 2 teaspoons oil. Add onions and sugar; cook, stirring, until the onions are soft and deep golden, about 10 minutes. Add garlic and olives and cook, stirring, for 1 minute.
  3. Add broth, sage, artichokes and browned chicken and simmer, covered for 30 minutes, or until chicken is no longer pink. During the last minute add spinach and cook until wilted.
  4. Serve over rice, orzo, or any grain preferred and top with feta.
THE VERDICT: Its a winner! Abe actually enjoyed it and set his keys down:) Guess I will have to start trying my own ideas more often!

Tuesday, August 4, 2009

Broccoli Gratin

This is a great side dish to a steak dinner, and a great way to sneak veggies in a meal. I love broccoli every way you can make it. This is a great casserole alternative with not much fat in it. I made a half recipe which was perfect for 2 with leftovers.

3 slice whole wheat bread
3 T. olive oil
salt and pepper
1/4 cup all purpose flour
3 cups skim milk
2 heads of broccoli ( about 2 pounds), florets finely chopped, stalks peeled and finely chopped
1 cup shredded reduced fat white cheddar

  1. Preheat oven to 400, with rack in upper third. In a food processor pulse bread and 1 T. olive oil until large crumbs form; season with salt and pepper. Set aside.
  2. In a large saucepan, heat remaining oil over medium. Whisk in flour; cook, stirring constantly, 1 minute. Gradually whisk in milk. Bring to a boil; add broccoli. Reduce to a simmer. Cook, stirring occasionally, until broccoli is tender. Remove from heat and stir in 3/4 cup cheese.
  3. Transfer to a shallow 1 1/2 quart baking dish; top with breadcrumbs and remaining 1/4 cup cheese. Bake until breadcrumbs are golden, 6 to 8 minutes. Let rest for 5 minutes before serving.
Recipe is slightly modified from Everyday FOOD by Martha Stewart.