Monday, February 6, 2012

Chicken Spiedies with Homemade Italian Marinade on Hogie Rolls with Fries and Green Salad

What are spiedies? The spiedie is a dish local to Greater Binghamton in the Southern Tier of New York State, and somewhat more broadly known and enjoyed throughout Central New York state. [1] Spiedie consists of cubes of chicken, pork, lamb, veal, venison or beef. The meat cubes are marinated overnight in a special marinade, then grilled on spits over a charcoal pit. The traditional method involves serving freshly prepared cubes of lamb, chicken, or beef on soft Italian bread, and occasionally drizzled with fresh marinade. However, it is frequently common to find them served on a submarine roll, and chicken is now the meat of choice due to cost. The marinade recipe varies, usually involving olive oil, vinegar, and a variety of Italian spices and fresh mint. The original idea for spiedie was brought by Italian immigrants to Upstate New York in the early 1920s. The specific origin of the spiedie is disputed. Traditionally the early Broome County spiedie was made only from spring lamb, but currently most commercial restaurants prepare spiedie using chicken or pork. http://en.wikipedia.org/wiki/Spiedie 


Growing up I would always spend the summer in Binghamton with my dad, who grew up there, and we would eat spiedies until I never wanted to see another one again. And then we would do the same thing the next year. Buying the marinade can be pricey and sometimes hard to find depending on where you live. So I've always made my own. My recipe is:  1/2 cup red wine vinegar, 2/3 cup olive oil, 1 Tbsp kosher salt, 1 Tbsp Italian seasoning or poultry seasoning, 1 Tbsp dried Mexican oregano, 1 tsp freshly ground black pepper
Mix ingredients until combined and salt is dissolved. 


Equipment: Outdoor grill or indoor grill pan.


Spiedies


2 lbs organic boneless chicken thighs -- $5.96
1 marinade recipe -- $1.66




Traditionally the meat is cubed first and then skewered but I like to keep the thighs whole and cube them after they are cooked. It eliminates the need for skewers. Marinade chicken in quart container overnight. Make sure marinade covers all the meat. The next day drain meat reserving the marinade in a small saucepan. Cook thighs on a super-hot grill pan with a spatter-guard. Cook for about 5 minutes each side. While meat is grilling bring reserved marinade to a boil and cook for at least 8 minutes. This step is very important. You need to make sure any raw chicken juice in the sauce is cooked. When chicken is done, chop meat into 1 inch cubes and assemble on buttered hogie rolls. Add 1 Tbsp of cooked marinade/sauce on each sandwich. These sandwiches are not served with any other condiments other than sometimes you see hot sauce. 



6 Italian hogie rolls - toasted -- $2.79
3 Tbsp butter or mayonnaise for spreading on rolls -- $0.56


Oven Fries


2 1/4 lbs Russet Potatoes -- $1.75
5 Tbsp canola oil -- $0.25
salt and pepper


The best oven fry recipe is not my own. I found it in the Cook's Illustrated Cookbook and because of legal reasons I cannot share it with you. But if you buy their cookbook you can make them too. I am just sharing the ingredients for costing purposes. Sorry. 


                                                 Total cost of entire meal = $12.97


This is not a good meal for vegetarians or vegans. You could substitute fish but the whole point of this meal is authenticity. Even the Italian bread makes this sandwich.There are just some things better left unchanged. 










Sunday, February 5, 2012

Chicken and Hubbard Squash Coconut Red Curry over Brown Rice

Wait, you say...where is the recipe for Mojo Marinated Pork Shoulder Tacos with Cabbage Slaw, Cilantro Cream and Rice & Beans? Well I made them and despite the fact that I generally like everything I make this was not a winner. I am tweaking the Mojo marinade and once I have a recipe that I am proud of I will share it with the world, but until then I don't want to publish something I am not happy with. 



I love curry. I also love that when you make your own curry you can regulate how much fat and oil go into your meal. It is possible to have a meal so satisfying and flavorful, but also be low in calories. This is also a recipe where protein isn't the star. By adding squash you cut down on cost as well as adding nutrients to your meal. 

2 Tbsp olive oil -- $0.10
1 small onion - small dice -- $0.50
4 garlic closes - finely chopped -- $0.13
3 Tbsp red curry paste  (such as Mae Ploy) -- $0.25
1 1/2 lbs organic chicken thighs - cut into 2 inch cubes -- $4.47
3 cups Hubbard squash - skin and seeds removed, cut into 2 inch cubes ( you can also use butternut squash or even sweet potatoes) -- $2.46
1 - 13 oz can coconut milk -- $1.79
1 1/2 cups chicken stock -- $1.00
2 tsp fish sauce -- $0.03
1 Tbsp all-natural peanut butter -- $0.05

1 lime - 1/2 juiced & 1/2 for serving wedges -- $0.28
1/2 cup cilantro leaves -- $0.30
1/4 cup slivered almonds, roasted peanuts or pumpkin seeds -- $0.66

1 1/4 cups of your favorite brown rice -- $0.59
2 1/2 cups water
                                                          ---------------
                                                              $12.61

Heat oil on medium heat, add onion and cook until translucent about 5 minutes. Add garlic, cook for 1 minute. Add red curry paste, cook for additional minute or until curry paste is fragrant. Add cubed chicken and stir until curry paste and onion mixture covers all cubed chicken. Add squash, coconut milk, chicken stock, fish sauce and peanut butter. Stir. Bring mixture to a rolling boil and then reduce heat to simmer (medium-low). Simmer curry for 45 minutes, uncovered. Finish curry with juice of 1/2 a lime. Serve over rice. Garnish with cilantro, toasted nuts and lime wedge. 

Serves 4-6 people

How to modify for:
Vegetarians: Replace the chicken with a double portion of squash and about 10 minutes before curry is finished stir in rough chopped Chinese broccoli. Replace the chicken stock with vegetable stock and omit the fish sauce. Unfortunately most red curry pastes contain dried shrimp, but Whole Foods carries one that is vegetarian. Look in your local market for a shrimp free-version. 
Vegans: Follow same directions for vegetarians.
Pescatarians: Replace chicken with 1 pound shrimp or a firm, white fish such as halibut. Season shrimp or fish with salt and pepper and stir in to the simmering broth about 10 minutes before curry is finished. 
* This is a gluten and lactose free meal!



Friday, February 3, 2012

Lebanese Style Pork with Ras El Hanout, Cucumber-Yogurt Sauce in Warm Pitas with Moroccan Couscous Salad

Ras el Hanout is a unique spice blend that you see in a lot of Middle-Eastern and Moroccan cusine. You can buy the spice blend or make one that is similar with spices you already have on hand. I like to toast my spices until fragrant and then grind them myself in a spice grinder. My blend contains:

1 Tbsp ground corriander
1 Tbsp ground cinnamon
1 Tbsp ground cumin
1 Tbsp ground cardamom
1 tsp ground black pepper
1 tsp tumeric
1 tsp ground ginger
                                          1 tsp ground fennel seed
                                          1 tsp ground nutmeg

I make these flatbreads with pork shoulder which is obviously not authentic since most people in Middle-Eastern countries do not eat pork. Traditionally it's made with beef or lamb which tend to be much more expensive. I love pork, but organic pork is hard to find and expensive. An important thing to remember when buying pork,  by USDA standards pork is never allowed to contain hormones. Can antibiotics and hormones be used in pork raising? http://www.fsis.usda.gov/Factsheets/Pork_From_Farm_to_Table/index.asp#2.
Now this doesn't mean the meat was sustainably raised and the pig had a good life. It just means that the meat I am eating does not contain hormones like a lot of non-organic beef does. Keep that in mind if organic, sustainably raised pork is out of your budget.                                        

Equipment: Large dutch oven (similar to a Le Creuset), grill pan, 2 qt. saucepan

Braised Pork

3 1/2 lbs boneless pork shoulder - diced into 2 in chunks -- $5.92 @ 1.69/lb
2 Tbsp Ras el Hanout blend -- $0.10
1 Tbsp Kosher Salt -- $0.02
2 Tbsp olive oil  -- $0.10
1/2 medium onion - rough chop -- $0.33
3 garlic cloves - smashed -- $0.10
1 jalapeno pepper - seeds removed and rough chop -- $0.21
1 cup chicken broth or water -- $0.75
                                             ---------------
                                                $7.53

Preheat oven to 350*

In a large mixing bowl, mix pork pieces with spices, salt and 1 Tbsp olive oil. Set aside. In large dutch oven heat 1 Tbsp olive oil, saute onions for about 3 minutes on medium heat. Add smashed garlic and jalapeno and saute for additional minute. Add pork pieces and cook for about 5 minutes until pork has light-brown color. Add chicken stock and cook until broth begins to simmer, additional 5 minutes. Cover and cook in the oven for 1 hour. After an hour remove lid and cook for 15 more minutes. Pork should be tender and shred easily and sauce should be reduced and glaze the pork.

Cucumber-Yogurt Sauce

2 Persian cucumber or 1/2 English cucumber - sliced in half and then sliced thin half moons -- $0.50
3/4 cup plain Greek yogurt -- $1.25
                                         --------------
                                             $1.75

Mix sliced cucumbers with yogurt. Season with salt and pepper.

Moroccan Couscous Salad


2 cups quick-cooking couscous (I like whole wheat) can be found at Trader Joe's -- $1.35
1/2 cup raisins -- $0.40
1 1/2 cups boiling chicken stock or water -- $1.00
1/4 cup olive oil -- $0.20
1/3 cup slivered almonds -- $0.83
1/2 medium onion - small dice (the other half) -- $0.33
1/2 cup green onions (scallions) - sliced thin -- $0.43
1 15 ounce can of cooked chickpeas -- $0.79
12 ounce jar roasted red peppers - sliced into 1 inch strips -- $1.99
1 lemon - juiced -- $0.27
2 tsp cumin -- $0.03
                                        --------------
                                           $7.62

Bring water or stock to a boil in 2qt saucepan. Place couscous and raisins in a large bowl. Pour boiling stock over dry couscous. Let stand for 5 minutes.

In the same saucepan heat 1/4 cup olive oil on medium heat. Add slivered almonds. Cook until golden, about 3-5 minutes. This part goes very quickly, do not step away from the stove. Remove nuts using a slotted spoon. Add nuts to couscous. In the same saucepan cook diced onions until translucent about 5 minutes. Add to couscous along with all the olive oil. Add green onions, chickpeas, red peppers, lemon juice, cumin and salt. Stir until combined. Adjust seasoning if needed.

Grilled Flatbreads -- 2 per person x 4 people = $2.00

Brush whole wheat flatbreads or pits with olive oil. Grill eat side on medium heat for 3 minutes per side. These can also be toasted in the oven.

                                    Total cost of entire meal = $18.90

* This is more than the $15.58 I usually spend but there were enough leftovers of both the pork and couscous salad for Maille and I to eat the next day.

How to modify for:
Vegetarians: Replace pork with 1 large eggplant cut into 2 inch pieces. Follow the same cooking process but substitute vegetable stock. Cook for 30 minutes instead of 1 hour. For the couscous salad substitute water for chicken stock.
Vegans:  Replace pork with 1 large eggplant cut into 2 inch pieces. Follow the same cooking process but substitute vegetable stock. Cook for 30 minutes instead of 1 hour. For the couscous salad substitute water for chicken stock. Instead of yogurt sauce mix the cucumbers with white wine vinegar, 1 tsp olive oil and salt and pepper.
Lactose intolerance: Try using sheep's milk yogurt, like Old Chatham's Farm. It does not contain lactose. It can be purchased at Whole Foods, Wegman's or online.
Gluten intolerance: Instead of couscous try this recipe with quinoa. What is quinoa? http://en.wikipedia.org/wiki/Quinoa. Omit the grilled flatbread.












 

Thursday, February 2, 2012

Whole Wheat Pizza with Roasted Butternut Squash, Red Onion, Sage and Goat Cheese

I am a cook it from scratch kind of girl. I make my own mayonnaise, salad dressings, sometimes even my own fresh pasta. But I also believe in the notion of 'working smarter not harder.' Sometimes it makes sense to buy certain things instead of making them yourself. Pizza dough for me is that type of time saver. Trader Joe's makes 3 types of pizza dough and it's an excellent product. Don't live near a Trader Joe's? Check out your local market or even ask about buying dough from your nearby pizza restaurant. I like whole wheat pizza dough but not everyone enjoys the taste of whole wheat. Plain or even herb dough will work for this recipe as well.

Equipment: Half sheep pan with Silpat, rolling pin, pastry brush, mixing bowl

1 whole wheat pizza dough (1lb) + a.p. flour for dusting -- $0.99
2 tbsp extra virgin olive oil -- $0.10
8 ounces goat cheese - softened at room temperature -- $3.99
1 medium butternut squash -- $1.65
1/2 small red onion - sliced thin -- $.40
20 sage leaves -- $0.55
Pecorino Romano for grating -- $0.10
                                               -------------
                                                  $7.78

Preheat oven to 350* Peel butternut squash and remove both top stem and bottom. Cut squash down the middle to remove seeds and cut again so the squash in cut into 4 quarters. Cut 1/2 moon pieces that are 1/2 an inch thick. (I'm making this seem more complicated than it actually is. It's actually quite easy.) Mix squash with 1 tbsp olive oil, salt & pepper and roast for 20 minutes. Allow to completely cool.

Turn oven up to 425*

Roll pizza dough out to fit 1/2 sheet try. Brush 1 tbsp olive oil on entire dough and season dough with salt and pepper. Bake dough for 5 minutes. Remove from oven and allow to slightly cool. Spread goat cheese over all but 1/2 inch of par-cooked dough. Arrange cooked butternut squash and sliced red onion. Bake for 15 more minutes. Once cooked place sage leaves on the pizza and grate Pecorino over the top.

Makes 24 slices, enough for 4-6 people.

How to modify for:
Vegans: This pizza can be equally delicious without the cheese. Try reducing coconut milk until thick (cook on medium heat for about 10 minutes), add a tsp of red curry paste and use that as your sauce. Replace the sage with cilantro and you have a whole new array of flavors.
Lactose intolerance: Goat cheese is much lower in lactose and usually doesn't bother people like cow products do.
Gluten intolerance: King Arthur Flour and Bob's Red Mill both make great gluten-free flours. Try making your own pizza dough. Here is a recipe: 1 1/2 cups gluten-free flour, 1/4 tsp salt, 1 tsp dry yeast, 2/3 cup warm water, 1 tbsp olive oil. Mix flour and salt in a bowl, stir in yeast. Add warm water and oil. Mix to form dough. Knead by hand or in a machine for at least 5 minutes. Cover with warm towel and let rise for 1 hour. After dough has risen punch it down and shape will rolling pin to desired size. Follow same baking instructions.
            


Wednesday, February 1, 2012

Farro with Stewed Collard Greens with Grilled Sausages and Grilled Bread

Farro is a grain that is a lot like barley, in fact if you can't find farro in the store barley will work just fine. It is high in fiber, high in protein and low in fat. And like rice at little bit cooks up to feed the whole family. It has an excellent nutty flavor that makes it a bang of flavor for your buck.
Collard greens are members of the cabbage family, but tend to be more bitter. That bitterness will decrease as the greens cook. Collard greens are an excellent source of vitamin A, vitamin C, potassium and folic acid. They are also low in fat and calories. And unlike spinach let's say, collards really hold their body and don't shrink down to nothing.

Equipment: Large dutch oven (similar to a Le Creuset) and a grill pan.

3 tbsp extra virgin olive oil -- $0.15
1 medium onion - small dice -- $0.65                                                                      
3 garlic cloves - sliced thin -- $0.10  
1 1/2 cups farro - rinsed under water -- $2.30
1 large bunch collard greens - remove stems, rough chopped (about 6 cups) -- $2.50
1/2  cup white wine -- $1.00
2 1/2 cups chicken stock  -- $2.00
2 tbsp butter -- $0.40
1/2 cup Pecorino Romano cheese - grated -- $0.75
4-5 of your favorite raw Italian sausages -- $3.95
1/2 loaf of french bread  -- $0.75
                                             -------------
                                               $14.55

Heat 2 tbsp of oil in dutch oven on medium heat, add diced onion and saute until translucent about 5 minutes. Add sliced garlic and saute for an additional minute. Add collard greens, farro, wine and chicken stock and season with salt and pepper. Bring to a boil, stir, and then reduce heat to simmer, cover, and cook for 1 hour on med-low heat.

While farro is cooking heat a grill pan without any oil. Brush sausages with 1 tbsp oil and when grill pan is very hot grill sausages until cooked. Remove from grill pan and let sausages cool. Slice baguette and grill bread (crust side up) on the same grill pan, but turn the heat down to medium. The bread will soak up the oil and the juices from the sausages. Grill bread to your likeness, be careful not to burn. Once sausages have cooled slice them into 1 in rounds.

After an hour the farro should be cooked and have no bite to the grain and the collards should be soft but not falling apart. Remove from the heat and stir in butter, Pecorino and sausages.

Serve with grilled bread.

Makes 4 large portions

How to modify for:
Vegetarians: Replace chicken stock with vegetable stock and take out sausages. Replace with roasted wild mushrooms, such as king trumpets or mitakies.
Vegans: Replace chicken stock with vegetable stock, take out sausages, butter and Pecorino. Replace with roasted wild mushrooms, such as king trumpets or mitakies.
Pescatarians: Replace chicken stock with vegetable stock and take out sausages. Replace sausages with firm, white fish such as Halibut. Grill each side and finish in 375* oven for 8-10 minutes.
Lactose Intolerance: Just remove the butter. Pecorino is a sheep's milk cheese and does not contain lactose.
Gluten Intolerance: Unfortunately farro contains gluten as it is a grain. Use a grain like arborio or carnaroli rice and make this dish more like a risotto. Follow the steps on the bag for cooking advice. And omit the grilled bread.





Tuesday, Jan 1st - Monday, Feb 6th

I really prefer method cooking over recipe cooking. I use recipes more as a tool to give me ideas, but I know that not everyone cooks like that. That being said not every menu item I have has a recipe to it, or at least not yet. When I post my weekly menus they will be one day behind and I will be posting the recipe from the previous meal. Also, my weekly menus only include dinner ideas. We do eat breakfast and lunch here everyday but it's meals like oatmeal and sandwiches and well if you need help making those this may not be the blog for you. :) Let's get started.


Tuesday -- Farro with Stewed Collard Greens with Grilled Sausages and Grilled Bread

Wednesday -- Whole Wheat Pizza with Roasted Butternut Squash, Red Onion, Sage and Goat Cheese  and Green Salad

Thursday -- Lebanese Style Pork with Ras El Hanout, Cucumber-Yogurt Sauce in Warm Pitas with Moroccan Couscous Salad

Friday -- Mojo Marinated Pork Shoulder Tacos with Cabbage Slaw, Cilantro Cream and Rice & Beans

Saturday --  Chicken and Hubbard Squash Coconut Red Curry over Brown Rice

Sunday -- Chicken Speedies with Homemade Italian Marinade on Hogie Rolls with Fries and Green Salad

Monday -- Beef Bollanaise over Ziti Pasta