Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Chicken Chili - Ina Garten
This is the first Friday of the month and that means, INA FRIDAYS.......Wow! This month is main dishes and I looked through many of Ina's delicious recipes until I came upon this Chili. I had just baked some cutlets and wanted to make a sauce for them but it was more fun turning them into chili.
You can make this as spicy as you want. Since hubby does not enjoy spicy, I used a mild salsa. Go ahead and choose a spicy one. Add more red pepper flakes or cayenne. Follow your instincts on this one.
This month, the theme is main dishes. I am going to include the monthly themes and I do hope, you would like to join us. Just link up.
April, August, December
SALADS/SOUPS/SIDES: May, September, January
MAIN COURSES: June, October, February
DESSERTS/OTHER: July, November, March
Today is the day after a Jewish holiday and here I am cooking for the Sabbath. A lot of cooking and a lot of eating....... I have never gone into detail about our Sabbath meals and I am only briefly going to do so now. We have a party each week, starting Friday night and continuing until Saturday night. I am not talking about the kind of party we usually think of but the food is just as good and interesting.
Friday evening, we start with wine, challah, fish course and salads, soup course, main course plus sides and dessert. This is one example of why I am calling it a party. Certainly it is equal to dinner parties as we know them.
Saturday lunch is a little less ambitious. The menu is wine, challah, fish and salads, cholent, chicken, kugel and dessert.
The third meal which is in the late afternoon usually is made up of challah, salads and cake. If we have leftover kugel, it is also served. It is less formal in presentation than the first two meals.
Finally, after the Sabbath is over we eat one more meal. Our family does not do it justice but we make a point of having something good. Frankly, I can't eat, at that point.
Chicken Chili adapted Barefoot Contessa Parties!, 2001 (adapted)
1 large (huge) yellow onion
1 tablespoon cup good olive oil
1 red bell peppers, cored, seeded, and diced
1 yellow bell peppers, cored, seeded, and diced
1/2 teaspoon ground cumin
1/8 teaspoon dried red pepper flakes, or to taste
1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoons kosher salt
1 16-ounce) can chopped tomato
1 cup salsa (tomato)
1/8 cup minced fresh basil leaves
1/8 cup minced oregano
1/8 cup snipped chives
6 chicken cutlets, baked in oven for 22 minutes
Freshly ground black pepper
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.
Add the bell peppers, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.
Add tomatoes and salsa to the pot with the herbs.
Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Cut chicken into small pieces (1/2 inch).
Add to sauce and cook for a few minutes until heated.
Serve over rice or mashed potatoes or just as it is.
Eat and enjoy.
I know you want to see what the other Ina cooks have made for their main dish. Do enjoy their goodies.
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I