\\ CREAM BRAISED CHICKEN THIGHS WITH POTATOES AND KALE //

I’m not afraid to say it, I’m a bit tapped out at the moment and having all kinds of brain obstacles. So I went hunting for a little inspiration and found it! through one of my favorite food resources, A Cozy Kitchen. Her cream braised chicken with swiss chard and potatoes was exactly what everyone in this room needs right now. And here’s how we did it, on a bit of wire, but it turned out gorgeously, nonetheless. Thank stars for food friends.

INGREDIENTS:

6 chicken thighs, rinsed and patted dry with paper towel

1 large bunch kale, most stalks removed (leave some in for FUN), chopped roughly

2 russet potatoes, chopped into wedgy shapes

1 half large yellow onion, or some shallots, or even leeks would be rad, chopped fine

2/3 cup heavy cream (or coconut milk maybe!? It’s also awesome here)

4 cups chicken stock

Juice and zest of one lemon

salt and pepper

Cumin*

Coriander*

Garlic powder*

* I always do all the spicing to taste, I’m usually a bit heavy handed, but you’re safe with 1 1/2 -2 tsps of each here

EV Olive oil

METHOD:

After rinsing ad drying your meat, sprinkle with a little light salt and cracked pepper on both sides. Warm some olive oil in a big honking pot. When it’s nice and hot, put the thighs down and cook for about four minutes, then flip when they’re getting brown and gold and cook on the other side for about two. You might want to do them in batches so the pan doesn’t get all wampus and overcrowded. Do two or three, then remove and set aside and put the rest in the pan.

When all the chicken has been through the rigamarole in the pot, set them all aside in a dish and let’s get on with the potatoes.

Cut up all in wedges and into the pot, with the oil and (some of; skim off the greasy looking bits first) fat from the chicken thighs. Add a pinch of salt and let them cook for about a minute per side. These might do in batches as well. Put them aside with the chicken and it’s onion time! Flop the finely diced onions into the pot and swish them around for 3-5 minutes. Add the garlic powder, cumin, and coriander, a bit more salt, some pepper, and cook for about 2 more minutes. Deglaze a bit with a big squeeze of lemon and scrape the brown chewy morsels from the bottom of the pot. Throw in the kale and zest and scoot around with the onions, coating everything. Add the stock and turn up the heat to medium high, then return the chicken and potatoes to the pot, making sure everything is nicely nestled in together. It should be cozy. Simmer it all for about 45 minutes, turn the heat down really low, add the cream or coconut milk, and cook for another half hour. Serve, eat, love, repeat, blah blah etc.

** A note: this dish would GET ON FAMOUSLY with vegetarians, I’d suggest greens, root vegetables, mushrooms, beans…there are endless varieties, both for your taste and the season, that would just be glorious. For both vegetarian and meat version alike. The recipe is very friendly, cozy, forgiving, and you can swap in and out as you desire.

***Another note: you can find Adrianna’s original recipe and more information about her HERE: She’s amazing! Enjoy both!

http://acozykitchen.com/cream-braised-chicken/

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\\ PERFECT BREAD //

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I’ve never done this before but I’ve been flipping out about this bread all week. This isn’t my recipe, but you can find it and the author here: http://www.simplysogood.com/2013/03/artisan-no-knead-bread.html?m=1.

The only thing I did differently was use bread flour, and only because I had it lying around. This woman is a genius!! Bread flour, yeast, water, salt, and a covered pot are all you need to have the easiest most amazing bread. And in light of Subway recently admitting to chemicalizing their bread, why not learn to make this shit at home?

\\ SPICY ITALIAN SAUSAGE SAMMIE WITH PEPPER AND ONIONS //

You know what everyone claims to love but I never actually see enough of?! SANDWICHES. And there’s no better sandwich for chilly, boring February than hot Italian sausEEEEGe, with peppers and onions. Bonus treat: this whole fandango fits INSIDE a roll, concealing it from everyone you want to hide your sandwich from. “What? This?! This is just a boring old roll. Move along. NO more questions.” But there’s really a sandwich inside! And it’s really good! And, of course, cheap and easy, but I don’t think I should have to keep repeating that about my recipes. Someone might get the wrong idea. Off we go!

INGREDIENTS:

Hot Italian sausage (one link per person/roll)

White onion sliced thinly

Green bell peppers, sliced thinly (also, obviously, the fancy red and orange and yellow would be amazing here, but the $1.50 cheaper green ones are NOT CRUMMY at all)

Small, unsliced sub rolls (we get Bolillos from the local Mexican market, they are amazing, shaped like footballs, work the best and are available wherever avocados, pinatas, and ten limes for a dollar are sold)

Pinch fennel seeds, smashed into oblivion

Pinch dried oregano, crushed into a powder (just put some in your palm above your bowl/skillet/workspace, and smush the heel of your other hand into it, creating “oregano dust” or “Italian pizzeria fairy dust”)

Pinch dried chili flakes

Salt and pepper

Extra virgin olive oil

Dry vermouth, or lemon water, for deglazing

Spicy mustard for serving

METHOD:

This is very easy, but let’s walk through it; at least that helps my timing. First you want to caramelize the onions. Heat your oil in a large skillet over medium, and throw in onions and salt. Sweat them a bit until they’re soft, about 5 minutes or less. Add fennel, oregano, and chili flakes and continue cooking a few more minutes. Add the peppers and adjust seasonings. Cook until they begin to soften and sweeten as well.

Meanwhile, heat a small pan over medium high to fry the sausages until they’re halfway cooked. Get them browned and blistered on each side then turn the heat down to medium low and cook for a few minutes. Then dump them in the pan with the veggies and cover with a lid or aluminum foil.

To deglaze: put the little sausage pan back on the heat and turn to high again. Pour some dry vermouth or, if you have none, a little water and a squeeze of lemon, into the pan. It will boil up and sizzle and steam immediately, during which you can scrape the bottom of the pan with a whisk, wooden spoon, or spatula to get up all the sticky brown bits. When the alcohol has evaporated and the liquid has reduced, pour the remainder over the sausage, onion, pepper party and give everything a good turn. Put the lid or the aluminum back on, and let it all sizzle for about 15 minutes, during which time you can heat them rolls.

Preheat oven to 300 and pop the bollilos in. Let them warm for a bit, while the rest continues cooking and you’re almost there! When you’re ready to assemble these suckers, take out the roll, split carefully down the middle, but leave about a half inch un-split on either end. Line that baby with mustard and a some peppers and onions, and then wedge the sausage into you new little pocket of secret awesome sandwich. Top with more mustard and close it up. Hide from enemies. Enjoy on the sly.

\\ HERB AND ALCHEMY CALENDAR 2014-2015 //

 Twelve months of beautifully detailed hand drawn herb illustrations, inspired by a love of science, nature, and solid spellwork. Each month features one herb noted for it’s magical properties and a small hand-lettered day and date section.

These calendars start in March 2014 and end in February 2015. Adventuring in the mountains for the season, we can’t always be on time. They measure 8.5 x 11″ and have two small holes for hanging. They are individually shrink-wrapped with cardboard backing for safe shipping, and come with a handwritten thank you note.

Imagined and illustrated by Emily Caulfield.

Hand drawn and printed in the USA. Black and white.

If you’re interested, buy them here now!

https://www.etsy.com/listing/179539367/herb-and-alchemy-calendar-2014-2015?ref=shop_home_active_1