Winter Squash & Chicken Stew with Indian Spices

Ok, I know this food is kind of ugly, but PLEASE bear with me, because it’s also incredibly delicious!

It’s funny that I almost didn’t make this dish.  Being the queen of indecisiveness, I couldn’t decide between two different recipes, and I kept going back and forth in my head.  I was searching for a recipe that used chicken thighs, as that was what I had thawed out for dinner, and butternut squash because I had a HUGE HONKIN’ one from my CSA.  In the end, this one made the cut, partially because I only recently purchased curry powder for the first time, and was a bit anxious to use it in a recipe.

While I was cooking, The Boy commented that it smelled good.  And then, once it was time to eat, he took just one bite and said “Oh, this is pretty good!”, but with a tone of disbelief.  Yet again, further into the meal, he said “If you made this again, I’d eat it.”  Believe it or not, that is a compliment!  Haha…  Our usual dinner conversation consists of me asking him “Is it good?” and him replying “It’s alright.”  He thinks that’s a compliment as well.  But then, after dinner, the ultimate compliment… he posted on Facebook “Miss Erin hit it out of the park with dinner tonight.”  Oh yeah…  if he’s bragging to his 641 friends on Facebook it musta been good!!

Ok, so you probably want to know what’s so great about this???  Well, it’s hard to describe!  The combination of curry powder, cinnamon, and cumin, is truly magical and mysterious!  It’s definitely got a flavor you can’t quite put your finger on.  The cinnamon, combined with the butternut squash & sweet potatoes give it an edge of sweetness.  We really enjoy chicken thighs here in our house, as the dark meat is more tender and juicy than breast.  I think you could substitute chicken breast if you wanted, but you may want to add more broth.

One more exciting fact!  When making this, I used one of the cans of tomatoes from my 2010 Muir Glen Reserve kit!!  For only $8 you can get some really special organic canned tomatoes ONLY available by ordering a kit.  In case you don’t remember, I did this last year, and made Braised Tuscan Chicken with Fennel and White Beans.  That was a recipe from the recipe book they also provide in the kit.  I really can’t brag on this kit enough, from the packaging to the lovely recipes included, it’s really a special thing I’m beginning to look forward to each year.  I loved it so much last year, and was psyched to learn this year’s crop was ready.  I think it would be a great little Christmas gift for the foodie in your life, and definitely a great addition to your own kitchen!

**I was contacted by a rep from Muir Glen offering me a complimentary Reserve Kit, with no strings attached.  I wasn’t asked to review it, or even blog about it.  But, as usual, me being me, if I love a product I want to tell the world so everyone can experience it’s greatness!  haha… for instance, how many people I know in real life ever hear me go on and on about Netflix? ;)**

Print

Winter Squash & Chicken Stew with Indian Spices

adapted from Bon Appétit via Epicurious

Ingredients:

2 teaspoons olive oil
6 chicken thighs, skin removed

1 1/3 cups chopped onion
3 garlic cloves, minced
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
4 cups 1-inch pieces peeled butternut or acorn squash
2 cups 1-inch pieces peeled sweet potatoes
1 cup canned low-salt chicken broth
1 14 1/2- to 16-ounce can diced tomatoes with liquid
2 tablespoons chopped fresh cilantro

Directions:

Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.

Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.

Bookmark/Share

13 Comments

Chocolate Toffee Cookies

When you are preparing to move, one thing you want to do is try to eat everything you can in your pantry & refrigerator, so you’ll have less to transport.  These cookies are a freezer discovery.  Believe me, nothing is more exciting than discovering a log of cookie dough in your freezer.  This was an INSANELY delicious dough (any Twitter friends remember me exclaiming “This dough tastes like fudge!”?).  It’s also very soft, and lends it’s self nicely to a slice & bake.  I love the convenience of being able to pull out a log of dough, slice off a few cookies, and bake them on demand.

These cookies are almost brownie-like, rich with intense chocolate aroma & taste.  The Boy is a huge fan of toffee bars like Heath or Skor, so when I saw this recipe that included the chopped up candy bits I knew I had to make it.  As long as you don’t overbake these cookies (and that’s an easy mistake with such a dark colored cookie like this), they will be soft & somewhat chewy.  If you do happen to overbake them, they will be a bit crisper.  My only regret is, all the cookies have now been baked, and EVERY TIME I kept forgetting to sprinkle on a touch of fleur de sel or sea salt.  I’m sure that would have really pushed these delectable treats over the top!

These cookies would be a perfect addition to a Christmas cookie platter or treat bag!  For more Christmas cookie ideas, check out my cookie tag!

Print

Chocolate Toffee Cookies

from Smitten Kitchen, who adapted it from Bon Appetit

Ingredients:

1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped
Flaky sea salt for sprinkling (optional)

Directions:

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla.

Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by spoonfuls onto sheets, spacing two inches apart. Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

Let cool completely, as they continue baking after being removed from the oven.

Slice and bake option: After struggling a bit to scoop these cookies, I rolled the dough into a log 1.5 inches in diameter and chilled it. When I was ready to bake the cookies, I cut it into 1/2-inch slices. You can store the dough log in the freezer, wrapped in waxed paper and then two layers of plastic wrap for up to a month, just baking the cookies off as you need. Cookies baked straight from the freezer may need an additional minute or two in the oven, depending on their thickness.

Bookmark/Share

10 Comments

Lentil and Couscous Salad

This salad is the result of my very first CSA box.  Wait, that’s not right!  I’ve been doing a CSA for 4 years now!  This is actually a result of my very first WINTER CSA box.  The Boy & I have become so hooked on all the delicious hearty greens & winter squash, I couldn’t resist signing up to extend my season.  As it turns out, we got the very last crop of tomatoes in this first Winter season box.  We also got a hearty amount of arugula.  As I searched my bookmarked recipes, I came across this one and chose it because I already had almost all the ingredients on hand as pantry staples.

My friend and I prepared this together when she came down to visit me, and check out the new house.  I had to make a quick Kroger run (it’s just a few blocks away), so I left her to cook the lentils.  After two phone calls with her mother, she managed to cook them just fine.  😉

We ate this salad alongside some roasted Japanese sweet potatoes, and her & I split a turkey burger (that recipe is still yet to appear on the blog, but I did photograph it!).  And I enjoyed this salad for quite a few lunches later in the week as well.  It’s a great vegetarian side dish, but could easily be made a main dish by adding chicken.  My one suggestion is to add some crumbled feta, which I didn’t think to do until after I took the photo!

Print

Lentil and Couscous Salad

Adapted from Whole Foods

Ingredients:

3/4 cup dried green lentils
3 3/4 cups water, divided
1/2 cup whole wheat or regular couscous
2 teaspoons extra virgin olive oil
2 cups (about 2 ounces) packed baby arugula leaves
1 cup cherry tomatoes, halved
1/4 cup prepared basil pesto
1 1/2 tablespoons red wine vinegar
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup crumbled feta cheese (optional)

Directions:

Put lentils and 3 cups water into a small pot and bring to a boil. Reduce heat, cover and simmer until tender but not falling apart, about 15 minutes. Drain, rinse in cold water and drain again.

Measure out 3/4 cups of water and then add the water and a pinch of salt to a saucepan. Bring to a boil and add couscous. Cover, and remove from heat. Let it sit for 5 minutes.

Remove the lid and fluff the couscous with a fork. Set aside to let cool, then add cooked lentils and tomatoes and toss gently to combine.

In a small bowl (I use a measuring cup), whisk together pesto, vinegar, salt and pepper. Just before serving, drizzle pesto mixture over couscous/lentil mixture and toss to coat.

Arrange arugula in a medium serving bowl, add the lentil/couscous mixture and toss to combine.

Bookmark/Share

3 Comments

Bourbon Chocolate Bundt Cake

Could there be any more of my favorite words in a title?  Wow…  This cake was exactly what the name implies, full of chocolate and bourbon flavor and essence.  I made this cake because I wanted to make a cake that combined all of my favorite flavors, and I had been wanting to make a cake that didn’t require frosting.  I almost followed a different bourbon cake recipe, but after realizing it only called for 1/4 cup of bourbon, and this recipe called for a FULL CUP, well… my decision was pretty much made for me.

One thing is for sure, this is a boozy cake.  It is not for the faint of heart.  If you’re not a fan of bourbon, you might not like this cake.  Fortunately bourbon isn’t the ONLY flavor in this cake.  The chocolate flavor, is rich, deep, and intense.  The 1/4 cup instant espresso doesn’t add a coffee flavor, but it deepens and enhances the chocolate.  This is a very moist cake, and I didn’t even splash the cake with bourbon, like the original recipe called for.  Truly, this cake was exceptional, and very well received by the few I shared it with.  My only regret, is that I didn’t pair it with this Bourbon Ball Martini!  Oh, what a joyous combo that would be!

Print

Bourbon Chocolate Bundt Cake

adapted from Orangette, who adapted from The New York Times

Ingredients:

2 sticks (8 oz.) unsalted butter, softened, plus more for the pan
2 cups all-purpose flour, plus more for the pan
5 oz. unsweetened chocolate
¼ cup instant espresso powder
2 Tbsp. unsweetened cocoa powder
1 cup bourbon, rye, or other whiskey
½ tsp. kosher salt
2 cups granulated sugar
3 large eggs
1 Tbsp. vanilla extract
1 tsp. baking soda
Confectioners’ sugar, for garnish (optional)

Directions:

Preheat oven to 325°F. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans).

In a heatproof bowl set over – but not touching – a saucepan of simmering water, melt the chocolate until just smooth, stirring occasionally. Let cool.

Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Stir until the powders dissolve. Add the bourbon and salt. Let cool.

Using an electric mixer, beat the butter until fluffy. Add the sugar, and beat until well combined. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down the sides of the bowl with a rubber spatula.

With the mixer on low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with the bourbon mixture. It may seem like there is too much liquid, but don’t worry; it’s okay. Scrape the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes for a Bundt pan. (Loaf pans will take less time; start checking them after 55 minutes.)

Transfer the cake, still in its pan, to a rack. Unmold after 15 minutes. Cool completely before serving, garnished with confectioners’ sugar, if you like.

Note: This cake tastes even better on the second day, when the intensity of the alcohol mellows a little bit.

Yield: 10 to 12 servings.

Bookmark/Share

11 Comments