Hotbox Hipster

Creamy dreamy chicken comfort casserole

This January in Pittsburgh as temps are ping ponging between 28*F and -10*F on a weekly basis, i find myself more than ever longing for comfort foods. Stews that simmer for hours on end… filling the house with delightful aromas, homemade breads rising in front of the fire… ready to mop up red sauces later that evening, and ultra thick, creamy flavorful sauces like the one above… ready to cling to whatever pasta you pair it with. Our activities are limited in weather like this. Where we would normally linger outside in the yard with the dog, maybe tossing a tennis ball or two, we find ourselves hovering inside the door wishing he/she would hurry up and do their business already. Where we would normally be bundling up the children and sending them out for sledding and snowball fights, we find ourselves considering the risk of frostbite and keeping them inside instead. I myself love to run, and try to get out at least a couple of times per week to log some miles… but this weather… it’s abrasive to say the least. Our kitchens are the comfort hubs in the winter months. The oven is warm, the hot cocoa supply is endless, our pantries are stocked and families everywhere are baking batches of warm cookies on a whim… just for “something to do.” The recipe i’m about to arm you with comes together in less than a half hour- and warms in the oven a bit afterward while you get everyone ready for dinner … turn off the TV… turn on some relaxing music… enjoy a nice glass of wine and sit down and ‘be together’ with your family. “become present” and enjoy the food. Here we go.

what you need:

1 can cream of chicken soup

1 can cream of celery soup

1 8oz container of sour cream

1 bag of frozen ‘cook in the bag’ broccoli florets

1 stalk of celery (and some of the leaves if you have them)

half an onion (if large) -whole if smaller

skim milk

box of pasta (penne or farfalle or cavatappi- whatever you like)

cooked rotisserie chicken from your local store (just for ease)

salt/pepper

what you do:

start a pot of water boiling – and cook pasta according to package directions. drain, rinse and set aside once it’s done. cook your broccoli in the microwave per package instructions. set aside once it’s done. in the mean time, if you are using a rotisserie chicken, slice up the breast meat- and cut into small pieces. set aside. dice your onion and celery (and leaves if you have some) and set aside. in a large non stick pan (i like to use a wok for this to be honest)- add a bit of olive oil or butter- and saute your onion/celery until tender- maybe five minutes or so. Add your 2 cans of soup and a half a can of milk. stir well to combine. see visual below.

the base... bring it up to temp — the base… bring it up to temp

bring this up to bubbling over medium heat, stirring occasionally. Add pepper (maybe a half a tsp) and stir. pinch of salt- the soups are already salty though. Stir and then add your sour cream, your cooked broccoli and your chicken. stir to combine. see visual below.

bring back up to bubbling over a medium heat. turn off heat and add your cooked pasta right in… stirring to coat nicely. Take and grease a large lasagna pan with olive oil (or any oil)- and preheat your oven to 350*. Add this pasta right into your dish (careful- the pan will be heavy) and top with a bit of shredded cheese of your choosing. i chose a shredded cheddar jack- you don’t need much- maybe a cup- but if your family loves cheese… then go at it with two cups. 🙂 Bake at 350 for 25-30 minutes uncovered. i neglected to take a finished plated pic of this last night… probably because i could not wait to get this into my mouth!! it was super duper delicious, creamy and satisfying in every way. Anyone can tackle this recipe. honest. Enjoy… and for goodness sakes, KEEP WARM!!

01/28/2014 0

Homemade Beef Stroganoff

so on a random thursday morning last week, i developed a ‘hankerin’ for some Beef Stroganoff. likely fueled by our crazy Pittsburgh weather that has been up and down more than Richard Simmons in a step aerobics class. i longed for something rich, something creamy… and unmistakingly homemade. i had a 2.5 pound beef round sirloin tip roast to work with. they were BOGO at the grocer a couple weeks prior- and i knew would be perfect for a number of recipes. i did beef stew not long ago… although good- not rich enough to satisfy my craving. goulash is always good and spicy… but again, i was looking to be sated by this meal. i thought a bit more. suddenly visions of a rich, thick, oniony sour cream sauce with tender strips of beef over egg noodles seeped into my foodie mind. i punched my fist into the air in a most victorious motion…. shouting STROGANOFF!! but wait… i’d never made it before!! would it be difficult?? what is IN it that makes that sauce so creamy and divine? i planned on taking some help from a McCormick packet- but after reading the back of it- i realized it was really just dried herbs and dried milk and cornstarch and the like. i got this. i can do this. think Spags… think. i envisioned the whole process from how i would get the beef to be fall apart fork tender… to starting the thickening process for the sauce and lastly on to the flavors i wanted to incorporate. also taking into account having to bang out a three hour nursing shift i picked up at the University that afternoon from 12-3 (with forty minute commutes bookending it). OK, no worries… we can do this. i decided to get to work right away, cutting, flouring and browning my beef at 930 in the morning. i would take some help from the crock pot- adding the browned beef to it- and adding in a can of french onion soup, a cup and a half of water, one large vidalia onion (chopped) and six fresh sprigs of thyme right on top. lid on, cooked it for eight hours on low. that way, at five when i’m getting down and dirty with this dish and making the magic happen… my meat will be ready and waiting. fast forward eight hours- it’s showtime. i poured myself a cuba libre, set the Pandora to Neko Case, and pulled up my sleeves. get a pot of water boiling for your egg noodles. cook per package directions. take a sturdy bowl and place it in a clean sink. take a big colander and place atop said bowl. CAREFULLY pour your crock pot contents into the strainer. let it sit and strain into the bowl, helping the process by pushing down here and there with the back of a spatula. set these aside for five minutes in a safe place. in a large non stick skillet or shallow sauce pan, melt a pat of butter and saute some sliced crimini or white mushrooms (about seven or eight of them) until tender. remove them to a small bowl and set aside. in the same pan, melt a half stick of butter. to this add a quarter cup of flour and immediately stir (over medium heat) to make a rue. it should be thick- almost like playdough. add another T of flour if you need, to reach this consistency. quickly pour in a cup of milk. (i used 1% but any will do) and the juice from your crockpot straining procedure. whisk or stir with wooden spoon to combine. add a tsp of salt- and a half tsp of black pepper. stir. this is the point where you have to use your judgement. if this looks way too thick to you, add a half cup of water and stir some more. if needs to thin a smidge more, add a quarter cup of water. see pic below for a visual.

i think i maybe added one more quarter cup of water at this point- and then it was perfect. Add your sauteed mushrooms. Stir in a whole 8 oz. container of sour cream and stir in to combine. (still working over medium heat here) Then add all of your beef and onions and loveliness to the pan. stir again to coat all. i think i added a nice rip of fresh parsley (chopped) and stirred that in as well. taste, tweaking salt/pepper if needed. my noodles happened to finish up at the same time all of this was happening- so i simply strained them using the same colander i strained the beef with, and then added them straight into the pot. it was like angels were singing in Russian as this ethnic dish came together! stir to combine and enjoy with some warm bread. i chose an organic french baguette and sliced it ultra thinly… with plenty of butter on each piece. ((hey… don’t judge… i was ALL IN this night as far as richness and indulgence went!)) Enjoy… and you’re welcome yo!! PS- even better the second day!

pics of the process below.

adding the browned beef to the slow cooker in the morning.

melting ze butter (no margarine puh-lease!)

creamy, tender, melts in your mouth with each bite... — creamy, tender, melts in your mouth with each bite…

12/09/2013 1

taking it back… simplifying and satisfying

settle in… i’m about to be on a roll…

in a world of instant conversations, voice to text phone capabilities, and watching the three scrolling dots for the rest of the conversation to be typed… it’s easy to get caught up in the hurried pace of everyday life. it’s easy to get stuck there on a daily, actually. marching forward through your day, refueling with Starbucks mid afternoon, texting home for updates or eta’s, updating your Facebook status (telling 479 people how you’re ‘feeling’ via a smileyface and one word)… all of this… minute by minute… hour by hour. we are enveloped by information via technology every waking hour on a daily. a sound emitted from a purse across the room can signal an event, or incoming information… causing us to scurry over like tiny lab rats and press and swipe for enlightenment. sometimes, frankly, it’s all a bit much for me. look around you in a waiting room nowadays. magazines sit… untouched… as 80 percent of those sit, staring at their phones- completely oblivious to happenings around and beside them. their dainty fingers scrolling, scrolling- or furiously typing with thumbs. man and woman sit across from one another in restaurants, with nary a word between them… staring at their phones. hubby and i have witnessed it, many a datenite…. and actually have fun doing so. it is funny and sad, all at the same time. sometimes, and i can’t speak for everyone obviously- but sometimes i long to really connect with others. more than the written word can offer. WAY more. to hear and see and smell someone in front of me- and just talk. -and i’m not talking about a big production where you have to get together and go out for a bite or a sip… i’m sometimes talking about just a random joe as you wait in line at the grocery store. making a comment on something in their cart- throwing them a bone and seeing if they bite. those tiny three minute conversations i’ve had with people in line at Whole Foods sometimes have been known to lead me to my next book choice, or a new way to roast vegetables, or a new cafe i hadn’t heard of. i feel like we are losing this act of conversation in today’s society, and it saddens me greatly. granted, we all have days where we would be happy if we didn’t have to talk to anyone, and could hide in bed all day watching Frazier re-runs and eating Fritos- licking our fingers between grabs. (guilty, true story.) i get that. it’s the fact that we are all in such a hurry most of the time that brings me down. hurry through the ATM, swipe and go at the gas pump, enter your order for a sandwich without having to say two words to anyone (well maybe two- thank you – that’s two) – bag your own groceries- swipe your card- use a toll road- zoom through with your computerized pass- zoom zoom ZIP… embrace the pace. where did all the small talk go? for me, i find this fast paced life a bit toxic at times. there are days where i truly feel myself being sapped of healthy energy, and sadly most of those times it is when i am at work as a nurse- lol. it’s not that i don’t enjoy nursing and helping others- actually- quite the contrary. it’s the logistics that get me down. the charting, the paperwork, the hurrying, the worry about wait times and quick, expeditious visits, all in the name of the almighty dollar. many of my favorite nursing tasks are the ones that cannot be hurried. inserting an IV into a patient for hydration, irrigating their ears to clear the wax, cleansing and dressing a bad wound, removing sutures, applying a splint to a fractured limb. just yesterday i had a lovely patient who told me i had the most calming demeanor and an amazing touch. it was a meaningful comment in the middle of a ‘HURRY UP’ busy shift. WAY meaningful. i long to slow down… often. i long for simple, easy days doing things i love. i long to mother my children the way my mother – mothered ME. taking time to read stories… eating lunch at two because we were so involved in coloring and creating and loving and laughing and snuggling that we forgot what time it was. too happy to feel hunger. that’s a good place to be my friends. i find myself there when i’m sewing sometimes, or when i’m writing. i forget to eat. when i am home, i am in my zone. i love my house with a part of me most will never know or meet. my home is my center. my balance. i knew it about ten minutes into the showing when we first looked at it. hubby and i went home that night- looked at eachother- and i think we separately knew we had just fallen in love. with a house. he had dreams about it for several nights, as did i. i drew a picture of it the next morning over coffee with colored pencils from memory. (which i still have) come to find out, the previous owner did the SAME THING the day after she and her partner looked at the house prior to buying. the house is enchanting, and i honestly feel that the house picks its owners. each of them grabbing it with two hands and transforming it in the image of themselves. it happened. and it continues to happen as my creativity catches fire each day i’m off and at home. healthy behavior and a balanced mind come from our inner selves. deep deep within… where your quirks and fears huddle. the most important thing you can do for yourself, and for your well-being is to figure out what makes you HAPPY. i mean, reeeaallllly figure it out. and then (and this is the hard part in our modern lives) MAKE ROOM FOR IT. no excuses. make room and time for it. be selfish. tell people NO once in a while. you can’t be all things to all people and make everyone happy. it’s impossible and you will kill your spirit doing it. carve out time for yourself. when you find something you love doing, do it. do it often. for me it is cooking. for me, it is food. i like to talk about food. i like to write about food. i like to prepare food. i like to photograph food and arrange it in a visually appealing manner. i’ve been laughed at, believe me. but i don’t bat an eye. to me, food is art. it is art that fuels us, body and soul. most of all… i love to EAT. GOOD. FOOD. of my many varied interests, (and i have many) – food trumps them all. i challenge each of you to find your inner ‘HAPPY’. it need not even be an activity, for some, it is a person. therein should your focus lie… nurture that love, that activity. get better at it. and in turn, YOU will be better. happier. more filled up. satisfied. life is short. cliché, yes. but sometimes we all need reminding.

peace and love yo.

10/28/2013 0

ten minutes to fresh hummus

“A healthy snack in minutes… literally… you won’t believe how easy it is.”

The first time i made hummus two thoughts popped into my head. one- – you have got to be kidding me… this easy??!! there has to be something else, some complicated step…. and two- – i will never ever pay 4$ for a small container of hummus again!! Hummus is one of the most versatile dips/ condiments… call it what you will- out there today in my opinion. it can be your first layer when building a veggie sandwich or pita, it can be carried from dish to mouth on pretzels, carrots, zucchini strips, bell peppers, celery… the possibilities are endless. use it instead of mayo on your next chicken sandwich or wrap and you have saved yourself some fat and added some protein! the fat that hummus does contain comes from the olive oil and the tahini (ground sesame seeds) which are the heart- healthy fats you should be getting more of anyway. hummus is a staple in Middle Eastern diets, but it has certainly gone mainstream over the past few years, so much so that it is served weekly in my daughter’s elementary school lunchroom as “ha ha hummus” ! (i love it) the taste is very distinct… even i will admit that- but somehow, it works. it is delicious, and becomes as addictive as those packaged sour cream and chive dips we all grew up noshing to our heart’s content (or discontent, lol) with greasy potato chips at every family gathering. chickpeas are the main ingredients in hummus, also known as garbanzo beans, and they are truly a staple in most vegetarian and vegan diets today. they have no cholesterol, and in studies have actually been shown to prevent the build up of cholesterol in blood vessels. they are high in protein, and have no saturated fat. they are both filling and satisfying at the same time, and can be cooked in with rice or stews or thrown on top of salads – taking the place of meat with ease. enough about chick peas. let’s get down with the hummus.

INGREDIENT LIST:

one can of chick peas (organic if able please)

one bottle of tahini (you only use a quarter cup- this will last for six months or more in your fridge- shake well before using)

olive oil

garlic cloves

lemon juice (fresh if able please- one lemon will do- put the rest in your water for the rest of the day)

salt if desired

OK HERE’S WHAT YOU DO:

get out your food processor or heavy duty blender (i’ve never made it in the blender, but i’m sure it would work out fine.) Open and rinse your can of chick peas. Add them to the food processor. Shake your container of tahini well, and add a 1/4 c atop the chick peas. Squeeze 2-3 Tablespoons of fresh lemon juice into the mix (careful not to add seeds). Peel and crush 2 cloves of garlic and add. Add 2 Tablespoons of olive oil. Add a generous pinch of salt if desired. Attach the lid and fire her up. process until smooth, adding water a Tablespoon at a time if you desire a more thin consistency. turn it out to a serving dish and enjoy!! store in an airtight container in your fridge for up to two weeks, stir well each time before snacking. this is the basic recipe… feel free to add some sundried tomatoes, using the oil from the tomatoes instead of the straight olive oil and adding a tsp of oregano. this would give it an italian flare. go greek with a half cup of feta instead of the tahini- and a cup of baby spinach leaves in place of the garlic. like roasted red pepper?? go there. the possibilities are endless. happy blending yo!!

10/16/2013 0

stellar beef stew

“There may be things better than beef stew and baked potatoes and home-made bread…. There may be.”

i am always looking for a recipe for a fabulous Beef Stew…. one that has depth of flavor, melt in your mouth beef, but doesn’t take half the day to prepare and cook. After making this modified version of Tyler Florence’s Ultimate Beef stew, i’m fairly certain I won’t have to look any longer. The preparation is very straight forward… not fussy at all. once you cut your beef and prepare your veggies, it’s easy sailing to a cool weather dinner you won’t soon forget. this recipe calls for a whole bottle of red wine. I have prepared it with both Pinot Noir and a Zinfandel in the past… but a nice Cab or a bottle of Merlot would work out equally as well. To be perfectly honest with you, I usually pick something that I enjoy drinking, and I pour a glass to enjoy while I prep the ingredients! (this dish will not suffer without that one glass- trust me.) I generally make it with a regular onion, diced up and added fairly early on; but next time I plan to add the pearl onions like the original recipe calls for. I think they will add an extra layer of rustic, yet fancy to the dish… if that makes any sense. nonetheless, we are excited to try it that way. I made it with fresh thyme this time around, but have also used dried thyme in the past. today at work I just finished the last of this stew which I prepared three days ago. it was truly just as good, if not better on days two and three. It reheats wonderfully, bowl by bowl for two minutes in the microwave. if only all leftovers could taste this wonderful! Granted, this is not something you will make all of the time, given the expense of the beef and the bottle of red… but instead will be chalked up as one of your ‘special‘ dinners in no time.

the ingredient list:

1/4 c olive oil

3 T of butter

1 cup of flour

2.5 or so pounds of chuck roast/ chuck shoulder roast/ pot roast/ or sirloin tip roast

salt and pepper

bottle of dry red wine

8 fresh thyme sprigs or a level teaspoon of dried thyme

6 garlic cloves, peeled and smashed

1/4 t ground cloves

2 bay leaves

1 can beef broth

14oz can of diced tomatoes

5 Yukon gold potatoes (small to md) washed and diced- skins on

four large carrots- peeled and diced

2 cups of frozen pearl onions (or half of a large Spanish onion- diced)

if you like mushrooms, add some. I used four Crimini mushrooms- wiped clean and large diced.

flat leaf parsley for garnish

OK HERE’S WHAT YOU DO:

cut up your beef into 1.5 inch cubes- trimmed of most fat.

– prep your veggies as above. – open your cans and uncork your bottle of wine. OK let’s roll. Add your olive oil to a heavy sauce pan or dutch oven. Add some heat- medium high. Add a cup of flour to a plate, salt and pepper your beef generously, toss beef in flour to coat, working with small batches at a time. Add said beef to your hot oil in the pot. brown it on all sides/ flipping it around with a fork. remove to a plate, and repeat until all of the beef is browned. Add the wine to the pan carefully and scrape up all the lovely browned bits from the bottom. Add your garlic, thyme, salt and pepper, cloves, bay leaves, beef broth, can of diced tomatoes, and diced onion. (if you are using the frozen pearl onions- do not add yet). Bring just to a boil and then reduce heat to simmer. cook uncovered for 15 mins. Stir lightly, and then apply lid, and cook for 2 hours longer. At the 2 hour point, add your potatoes and carrots and pearl onions (if using) as well as your mushrooms. Tyler suggests adding a large pinch of sugar at this point to balance out the acidity of the wine. He is smart AND cute. continue to simmer for another 35 mins, stirring occasionally. remove the thyme and bay leaves, and serve over egg noodles or campanelle noodles for a hearty meal that is sure to please. sprinkle each bowl with some freshly chopped flat leaf parsley, and relish in the amazing meal you have just prepared.

10/13/2013 0

Roasted Rosemary Marcona Almonds

The first time I was introduced to Marcona almonds was in the middle of a typical crazy busy shift at work. My co-worker had a bag of them from Trader Joe’s, and they were ‘roasted with rosemary.’ The taste blew me away, but more than that… was the texture. These almonds are SO different from the ‘usual’ almonds you and I are used to. They are smaller, more rounded, and more crunchy. Way more crunchy! As in, Macadamia nut crunchy. Marcona almonds come to us from Spain, and are said to be the best almonds ever by all who have tried them. You can get them pretty easily at your local Whole Foods or Trader Joe’s, as well as specialty stores I’m sure. I’ve read about them being roasted or toasted with Thyme, or simply toasted and sprinkled with sea salt… but I could not get over the perfection of the Rosemary roasted ones I tried at work. I bought myself a container of almonds, had Hubby bring me home some fresh Rosemary from work, and got busy. The first thing you do is preheat your oven to 350 degrees. Second, line a heavy duty baking sheet with parchment paper or aluminum foil (mostly for easy clean up). Spread your marconas out over the sheet as evenly as possible.

Next take a generous handful of fresh rosemary and roughly chop it with a sharp knife. Sprinkle it over the almonds, and then drizzle with some olive oil. Lightly toss to coat. sprinkle with salt, and pepper if desired. Place in 350 degree oven, and set timer for 5 minutes. stir/ flip around with a spatula – and continue to roast, checking five minutes later. Stir and flip around once again. Watch them carefully at this point, as they burn easily. I would maybe go another minute, and then remove them to the stovetop. Pour them into a big bowl to cool completely. If you taste them now, while they’re warm, they will feel a bit chewy… this is why you have to let them cool, so they can regain their crunch. continue to toss here and there in the bowl to help cool evenly. Once cooled, serve to guests, hide them in your pantry in an airtight container, eat them all up while you watch ‘Orange is the New Black’… anyway you slice it, they are amazingly addicting. enjoy!!

09/28/2013 0

Zucchini Basil Soup

amazingly simple and delicious... — amazingly simple and delicious…

enter the time of year when we all have a large zucchini sitting on our counter. the days roll by… you look at it… ‘tomorrow morning’ you think… then tomorrow morning you remember you need to be at the dentist for that cleaning you’ve put off. you again exchange glances with said zucchini… ‘cut me up’ he says… ‘prepare me in some fabulous manner’… you promise to meet his requests… ok tomorrow for sure you mumble. finally, two days later, at 2pm, you got rained out at the pool, and the kids are playing nicely in a room across the house… the planets are lining up… ok Mr. zucchini… it’s show time. this soup is the perfect way to turn Mr. Large and in charge into something different and wonderful. think beyond two loaves of zucchini bread for a moment. think even beyond everyone’s new fave, Chocolate Chip zucchini bread… think SOUP. at this time of year, our other bountiful friend is the basil plant. this soup combines the two in an almost effortless manner. this soup manages to be rich and velvety without the addition of cream. even without the addition of chicken broth, amazingly. there are seven ingredients… zucchini, basil, onion, garlic, olive oil, salt and pepper. it can’t get more basic than that. this is kind of the poster child for simple cooking. whole ingredients each taking center stage in the taste. I challenge you when you are eating this to try and taste each ingredient’s flavor one by one. you WILL. I promise. enjoy.

Ze ingredients:

1/4 cup olive oil

one LARGE zucchini (2 pounds or so)

3 garlic cloves

3/4 cup diced onion (I used a Vidalia)

1/2 cup packed Basil leaves (rinse and pat dry or spin)

1 tsp of salt

1/2 tsp of black pepper

3.5 cups of water

In a large saucepan or dutch oven, add 1/4 cup of olive oil. do not begin heating yet… prep your ingred’s first. lob both ends off of the zuke. cut it in half, lengthwise, and then dice both halves. doing it this way gives you a nice flat bottom on both pieces so it is not rolling around on you. large dice is ok, you will be cooking it and pureeing it at end. set aside. dice your onion and your garlic. prepare your basil, washing and roughly chopping or ripping it up. set aside. ok, turn on the heat, medium high. once warm, add your onions and garlic. sauté for five minutes stirring occasionally. add your zucchini (all of it). sauté five more minutes, stirring occasionally and adding your salt and pepper during this sauté. add you water. bring just to a boil and then reduce heat to simmer. simmer uncovered for 15-17 minutes. lastly, add your basil, stir, and remove from heat. it will look like the picture below at this point. seeds and all… it will all get blended into a lovely healthful lunch or dinner in a few moments.

taste the broth and adjust with more salt or pepper to your liking. working in two to three batches, carefully add some of this to your blender. ALWAYS USE CAUTION when blending hot liquids. only fill the blender 2/3 of the way full- and hold the lid on tightly with a large damp dishtowel as you blend. (trust me it will blow the lid right off any blender and spray your kitchen in an almost comical manner… I’ve been there.) transfer blended soup to a nice serving bowl or even a Tupperware container. complete until all soup is blended, and serve how you see fit. i personally love it straight up… and love knowing exactly what is in it as I guiltlessly go for a second bowl. enjoy! the picture below is the aftermath… and yes… that is my tongue path licking the bowl. Hey, it was a shallow bowl… it was asking for it.

xo yo.

satisfaction at it's finest. — satisfaction at it’s finest.

08/01/2013 0

Chicken Penne Puttanesca

“You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understands that type of food.”

~Kurt Vonnegut, Jailbird

bubble bubble toil and trouble... — bubble bubble toil and trouble…

You are gazing at a lovely bubbling sauce with plenty of punch… a Puttanesca sauce. Translated in Italian as, ‘in the style of a prostitute’ or ‘whore’s style spaghetti.’ i can only guess it was prepared to ‘lure in’ customers with it’s amazing aroma. it is said this dish originated sometime around 1960, with it’s basic ingredients being olives, olive oil, capers, tomatoes, garlic and anchovies. you get the saltiness from the capers and anchovies, the punch from the olives, and naturally the forward flavor from the garlic. i prepared this dish late winter, using canned chopped tomatoes- however, i can imagine it would be even more lovely with freshly chopped tomatoes at summer’s end. Traditionally it is served with a spaghetti type noodle- but i chose to use Penne since i yanked it around a bit and added sauteed chicken breast to the mix. i felt it lended a bit more heartiness to an already fabulously rich and seductive dish. the end result was brilliant, and i hope you enjoy it with someone you love (or lust) dearly.

OK here’s what you buy:

a box of Penne pasta- cook according to box directions

a pound of boneless skinless chicken breast- chopped into bite sized pieces

4 cloves of garlic- minced

5 anchovy filets, rinsed and chopped

1/2 cup of olive oil

2 Tbsp tomato paste

3 Tbsp capers

20 greek olives (or Kalamata)- pitted and coarsely chopped

1/2 tsp of crushed red pepper flakes

2 cups of chopped tomatoes

salt and pepper

freshly chopped parsley to mix in at end (maybe 2 Tbsp)

OK here’s what you do:

cook pasta according to box directions. start your sauce while the water is coming up to a boil. In a heavy skillet (i used a stainless one) over low heat- add your half cup of olive oil. Add your four cloves of minced garlic to this- and cook just until lightly golden (no longer, or you risk burning it) – Add your two cups of tomatoes to this (carefully)- and stir. cook for five minutes this way. stir in your chopped anchovies, your tomato paste, your capers, olives and red pepper flakes. combine by lightly stirring- and simmer uncovered for ten to 15 mins… stirring occasionally. You can serve it straight up like this, adding about 3/4 of the cooked penne right to the skillet if it’s big enough, or flip flopping and adding the sauce atop your cooked noodles in the noodle pot once they’re drained and rinsed. (again, i would only use about 3/4 of your cooked penne, as you want a generous coating of sauce- and the whole lot will run you too thin on the sauce) toss in your chopped parsley, mix lightly and turn out into your favorite serving bowl. If you want to add some sauteed chicken, like i did, prepare it while your sauce is simmering. take your chopped chicken breast and working in two small batches- lightly flour it and saute it in some olive oil and butter in a skillet. brown lighlty- and then add it to the sauce. i believe i then covered the sauce once the cooked chicken was added, and cooked it maybe ten minutes longer on low, allowing the chicken to marry with the sauce a bit. Your call. enjoy!!!

"i like a cook who smiles out loud when he tastes his own work. Let God worry about your modesty; I want to see your enthusiasm." ~robert farrar capon — “i like a cook who smiles out loud when he tastes his own work. Let God worry about your modesty; I want to see your enthusiasm.” ~robert farrar capon

03/22/2013 0

Chickadilla Soup

"you can't eat this soup standing up... your knees buckle" ~Jerry Seinfeld — “you can’t eat this soup standing up… your knees buckle” ~Jerry Seinfeld

when a recipe tells me to add many ingredients all at once to a crockpot and eight hours later you will have a pot of delicious yumminess… i look at that as a gift horse and think of all the other wonderfully productive things i can accomplish while i’m not fussing for two hours over dinner. as to not confuse, cooking IS one of my favorite parts of the day. it ranks right up there with morning tot kisses, post workout highs, afternoon coffee, and my evening cocktail over playlists. all beautiful things indeed… but every cook deserves an easy street now and again. enter this stellar recipe. it is called chickadilla soup… and i have no idea why. i suppose it is kinda sorta like a chicken enchilada in a soup form. this particular batch i made was adapted from a Kashi recipe. it’s quite healthy and mighty flavorful. we decided to shred plenty of white cheddar cheese atop upon serving- and it is fabulous with a small serving of white corn tortilla chips for dipping- scooping- and just full on noshing.

OK here’s what you need to buy:

1 pound of chicken breast

28 oz can diced tomatoes

10 oz can mild enchilada sauce

4 oz can chopped mild green chiles

1 quart chicken broth

2 cans of beans – i used pinto and black bean (rinsed and drained)

bag of white frozen corn

1 cup of chopped onion

1 jalepeno pepper (seeded and minced)

2 Tbsp fresh cilantro

1 tsp salt; 1 tsp chili powder; 1 tsp cumin; half tsp of pepper

Add all of the above to the crockpot and set at four hours on High setting. After four hours i shredded the chicken pieces and returned it to the crockpot- then flipping it to low for four more hours. if you will be gone all day- just set it for eight hours on low, and shred the chicken up before serving- no worries. i used a package of little tenderloins- they worked wonderfully. serve with your favorite shredded cheese- and plenty of fresh cilantro. enjoy!

like a party in your mouth... — like a party in your mouth…

03/17/2013 1

Hotbox Hipster

a pittsburgh hippie chick's unbridled love for all things food related

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