What I Ate (and Will Eat) Wednesday

As I mentioned in this post (and this one), last night we made Chicken Enchiladas with Pumpkin Sauce.  It was so good and so easy I just had to share it with you.  Normally I think of pumpkin as a fall or winter vegetable but in this recipe it becomes more of a mole sauce (without the work!) which would taste great any time of year!

Warning: if you have a cat that is anything like Woods and loves chicken, be prepared for lots of meowing and leg rubbing while you shred the chicken.  I don't think Woods stopped talking for the entire 15 minutes it took me to shred the chicken even after I gave him a few pieces in the living room (where he gets all treats in a vain attempt to keep him from begging).  It was so funny; I really wish we would have gotten the whole thing on video!

Chicken Enchiladas with Pumpkin Sauce, taken from Martha Stewart's Kitchen Everyday Food cookbook

Ingredients:
1/2 roast chicken, skin removed and meat shredded
6 scallions, thinly sliced
Coarse salt
Freshly ground black pepper
1 can (15 ounces) pumpkin puree
4 garlic cloves, peeled
1 jalapeno chile, quartered--remove ribs and sees for less heat if desired.  I removed them because I am not a big fan of super spicy things but with the amount of pumpkin in the sauce, you could leave some or all of the ribs and seeds in.  We missed the heat!
1 teaspoon chili powder
8 corn tortillas (6 inch)
1 1/2 cups (6 ounces) grated sharp white Cheddar cheese

Kitchen Supplies:
Medium mixing bowl
Blender or food processor
Cutting board
2 quart baking dish
Sheet tray

Preheat oven to 425 degrees. In a medium bowl, combine the chicken and scallions.  Season generously with salt and pepper; set aside.

In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth.  Hold the top down firmly with one hand as the blender will be quite full.  Pour 1 cup of the sauce in the bottom of a 2 quart baking dish (square or rectangle).

Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly.  Roll up each tortilla in a tight log; place seam side down over the sauce in the baking dish.  My logs didn't stay together very well but the pumpkin sauce and cheese cover all sorts of things.

Pour the remaining sauce on top; sprinkle with the cheese.  Place the dish on a baking sheet; bake until the cheese is golden and the sauce is bubbling, 25 to 30 minutes.  Ours took 30 minutes to get really bubbly and golden brown.  Let cool for 5 minutes before serving.

Serves: 4

According to the cookbook, this dish can be made up to 8 hours ahead of time.  Simply prepare as described above, cover with plastic wrap and refrigerate until ready to bake.  Be sure to add a few minutes to the cooking time to account for the chilled dish.

This recipe was everything a weeknight dinner should be (in my book at least): quick, simple, cheap and tasty.  We will definitely be making this again soon.  As is our tradition, we had leftovers of this yummy dinner for lunch today, hence the What I Ate part of the post.





Now for the What I Will Eat part.  In yesterday's post, I mentioned that meal plans should be flexible.  Tonight's dinner is a perfect example of that.  We were planning on making shrimp and egg-knot soup tonight but J emailed me earlier today that he wanted to do something fun tonight.  All of the ingredients for the soup were freezer and pantry items that could keep for another week so we quickly devised a plan: 

Dinner at this local-food restaurant (which came recommended courtesy of Slow Food St. Louis) followed by a free night of jazz music at the Missouri Botanical Gardens.  We will have an appetizer and dinner at Brasserie before we feast on homemade chocolate and cheese danishes and wine at the Botanical Gardens.

Source: dressdesigndecor.blogspot.com via Kt on Pinterest

Want to know the very best part?  This whole night will be free!  You see, we are having dinner on my parents thanks to a generous anniversary gift they sent our way that has been burning a hole in our pockets sitting in our account for a while now.   THANKS MOM AND DAD!  The concert is free.  We had a bottle of Charles Shaw Pinot Grigio in our fridge and ingredients for the danishes in the pantry and freezer.  So we might have to pay for parking in the Central West End but I think I can handle that.  I can't wait!

What have you eaten this Wednesday?  What will you eat for dinner?  In my family, we always talk about what we are going to eat for our next meal while we are eating our current one, which goes a long way in explaining my love of meal planning and talking about food.  Happy Wednesday everyone!

A French Sunday Night Dinner

Every Sunday night J and I try to make a special meal together for just the two of us where we sit down, talk and really savor our food together.

Source: centsationalgirl.com via Kt on Pinterest

I've written about this before but growing up, we always had dinner as a family on Sunday nights.  As a doctor, my dad didn't always make it home in time for dinner during the week and for us kids, Friday and Saturday nights were filled with friends and sleepovers and later when we were teenagers, football games, movies and work.  Sunday night was a time we were all home and my dad would whip up another fabulous creation in the kitchen or on the grill.   I love that we are carrying on that tradition with our little family!

This Sunday we had a delicious and organic French-inspired meal that I would like to share with you all.

Lemon-stuffed Roast Chicken with Croutons and Roasted Asparagus with Balsamic-Shallot Butter.

Way back in February, I bought two organic whole roasting chickens at Whole Foods during a sale (At $1.69 a pound, I wish I would have bought even more!).  We ate one that Friday and froze the other to use at a later date.  With the big move coming up in just over a month (yikes!), that date was last night.  Using an easy-peasy recipe I saw on Barefoot Contessa last week, we made delicious and tender roast chicken.

Lemon-stuffed Roast Chicken with Croutons, borrowed from Barefoot Contessa's Ina Garten

Ingredients:
1 four to five pound organic roasting chicken
1 large onion, sliced--we used red onion because that is what we had on hand
Olive oil
Kosher salt
Pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups bread cubes cut to 3/4" thick or the equivalent of one baguette--if you are making this dish for two people, which we were, you will need half of a baguette or three cups of bread cubes


Kitchen Supplies:
Large oven-proof pan for roasting
Paper towels
Kitchen twine
Small saucepan for melting butter
Pastry brush
Large skillet for croutons
Paring knife
Carving knife and fork

Preheat oven to 425 degrees.  Take the giblets out of the chicken's cavity and wash inside and out.  Remove any excess fat and leftover pin feathers (mine had a few that came right out with a paring knife).  In the roasting pan, toss the onion with a little olive oil to coat then place the bird on top of the onions.  Sprinkle the inside cavity with salt and pepper and place the quartered lemons inside.  Pat the outside of the bird dry with paper towels (this will help get the skin nice and crispy), brush it with the melted butter and season with additional salt and pepper.  Tie the legs together with kitchen twine and cut little slits in the "armpits" of the bird before tucking the wing tips into them so that they do not brown.

Roast for 1 1/4 to 1 1/2 hours until the juices run clear when you cut between the leg and the thigh.  My bird took about 1 hour 20 minutes this time!  Cover with foil and let rest at room temperature for fifteen minutes.

While the chicken rests, heat 2 tablespoons of olive oil over medium-high to high heat.  Add croutons and immediately turn down the heat to medium-low.  This will allow the bread cubes to become golden and crispy rather than soggy!  Saute the bread cubes, stirring frequently for 8 to 10 minutes.  When golden brown, toss with salt and pepper and place in the bottom of a serving platter.  Carve the chicken (J did the honors for us) and place over the bed of croutons before pouring the pan juices over the platter.

We only served half of the chicken--the other half will be turned into a spicy Pumpkin Chicken Enchiladas tomorrow!

On Saturday, I got up early and headed to the Farmer's Market a bit earlier than I usually get there (I arrived at 8:30 and usually do not make it over until 9:30 or 10:00).  I was rewarded with thin and crisp asparagus (one of three bundles left!) which we roasted along with the chicken.  According to my new favorite cookbook and anniversary gift, Williams-Sonoma's Cooking from the Farmer's Market, trimmed asparagus can be stored in a shallow cup of water for up to three days but it is best when eaten shortly after purchase which we did after eating risotto with roasted beets the night before (look for more about the cookbook and the recipe in a future post!).  As good as the chicken was (and it was delicious!), I think the asparagus stole the show!

Roasted Asparagus with Balsamic-Shallot Butter, adapted from The Best of Cooking Light Cookbook

Ingredients:
3 tablespoons finely chopped shallots--we used 3 tablespoons of finely chopped red onion and 1 clove of chopped garlic instead because it is what we had on hand
2 tablespoons butter, melted
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme--we used 1/2 teaspoon of dried thyme instead
3/4 teaspoon salt
1/2 teaspoon grated lemon rind
1 bunch of local asparagus spears fresh from the Farmer's Market

Kitchen Supplies:
Small sauce pan or ramekin (if using microwave) to melt the butter
Mixing bowl
Whisk
Glass baking dish
Cooking Spray
Aluminum foil

Combine shallots, butter, vinegar, thyme, salt and rind; stirring well with a whisk.  Preheat oven to 450 degrees.  Snap off tough ends of the asparagus.  Arrange asparagus in a single layer in a pan coated with cooking spray.  Cover with foil; bake at 450 degrees for 5 minutes.  Uncover and bake an additional 10 minutes or until asparagus is crisp-tender.  Pour butter mixture over asparagus; toss gently to coat.  Serve immediately.

Serves: 4 or in our case, 2

We paired the dinner with a glass of red wine which only added to the French bistro vibe we had going on with the food.  The food was so delicious that we ate all of the asparagus and croutons and had to restrain ourselves from devouring the chicken (since we knew we needed half of it for dinner later this week.)  This chicken recipe will definitely become part of our repertoire!

What was your favorite meal this weekend?  Do you have a night set aside each week for a family dinner like we do?  Anything delicious planned for this week?  Do tell!

Friday Night Roast Chicken

Like the Barefoot Contessa, I made roast chicken for dinner on Friday night.  I found out, thanks to this lovely, that our local Whole Foods was having a one day sale on organic whole roasting chickens.  At $.1.69 a pound, I bought two, one that I cooked up on Friday and one that is in my freezer to make and eat at a later date.  J had a bar review study session so it was just me for dinner and we have quite a few leftovers, some of which I turned into curry chicken salad for lunch over the weekend but it was completely worth it.

I modified Ina Garten's Engagement Roast Chicken recipe, taken from here:

Ingredients:
1 4 to 5 lb. roasting chicken, gizzards removed
1 organic yellow onion, cut into rings
1 lime, sliced in half--Ina's recipe originally called for two lemons, but I used what I had on hand
2 stalks of celery, cut into thirds
4 carrots, peeled and cut into thirds
6 organic Yukon gold potatoes, cut into 1 inch pieces
Olive oil
Salt
Pepper
Herbes de Provence


Kitchen Supplies:
Large roasting pan
Knife
Cutting board
Kitchen twine
Scissors
Aluminum foil

Preheat oven to 425 degrees.  Remove bag of gizzards from the cavity of the chicken.   Salt and pepper the cavity of the chicken, then stuff with one of the carrots, celery and lime.  Rub the outside of the chicken with olive oil and season with salt, pepper and a pinch of the herbes de provence.   Tie the legs together with kitchen twine.  Cut a small slit in the "arm pit" of the bird then tuck the wing tips into these slits.

Create a platform for the bird by placing three of the rings of onions on the bottom of the roasting pan and then placing the chicken on top.  Tumble the remaining carrots, onions and potatoes around the bird in the pan.  Drizzle with olive oil and season with salt, pepper and a pinch of herbes de provence.

Cook from 1 hour 15 minutes or until juices run clear when you insert a knife between the leg and thigh of the bird.  Remove bird from pan, cover with aluminum foil and let rest for ten minutes.  Then cut and serve.

Ina Garten's recipe included making a pan gravy with the drippings but the chicken was tender enough and tasty enough that it was not required.  That, and I didn't have any white wine in the house which was required for the recipe.

Have you ever roasted a whole chicken before?  How did it turn out?

P.S.  I just wanted to say a little thank you to all of my readers, new and old!  Because of you, I can cross off another goal off of my 130 list (that of fifty followers).  You all are seriously the best :)  Happy Monday everyone!

Luncheon Tea

I have always loved afternoon tea and tea sandwiches.  In fact, growing up my sister and I would go have afternoon tea at a place up the street from our house in California at least once a semester.  We would gorge ourselves on chicken and egg salad, cucumber-dill, olive tapenade, and pumpkin cream cheese sandwiches.  Then we would wash it all down with a big pot of tea.

While on my lunch break yesterday, I decided to make myself some tea sandwiches.  Because I had shredded chicken from dinner the night before, raisins, walnuts, cucumber and cream cheese in the pantry and refrigerator, I decided to make curry chicken salad and cucumber-cream cheese sandwiches.  Of course I drank tea.

Curry Chicken Salad Sandwich

Ingredients:
1 roasted or poached chicken breast, shredded
1/3 cup chopped walnuts or pecans--I used walnuts
1/3 cup raisins--I used golden raisins
1-2 tablespoons of mayonnaise
1/4 to 1/2 teaspoon curry powder, to taste
salt and pepper
White bread with crust cut off

Kitchen Supplies:
Bread knife

Cup of tea with milk and sugar of course

Combine above ingredients, adding more mayonnaise if necessary.  Spread even layer over one side of the bread.  Build sandwich and carefully cut into four small squares with a bread knife.  Enjoy!