Sorry for the late post guys! Between moving and just general life craziness it’s been difficult to find the time. This chicken stew is great though. It takes a fraction of the time of traditional beef stew and it is a little bit lighter as well. The bacon and sage give it some of the traditional richness and flavor.
I love this simple celadon plate I picked up from Bunny McBride right before I left Iowa; the celadon really sets off whatever you place on it. It is a bit difficult to find his pieces because he doesn’t have a large online presence. You can check or contact AKAR if you were looking to buy or if you we looking to check out a few more of his pieces click here.
1 tsp garlic oil
1 chicken breast diced
2 slices of bacon, sliced
4 medium carrots sliced
2 medium-small potatoes or 1 large, diced small
1/4-1/2 tsp rosemary
1/4 tsp thyme
1/4 tsp sage
1/2c red wine
fresh cracked pepper and salt to taste
1 and 1/2c water or chicken broth
1 tbsp cornstarch
rice to serve with (about 1c dry)
- Heat oil on med-high and brown the chicken. Add in bacon and carrots and cook until bacon is cooked.
- Add in seasonings and wine. Cook 3-4 min then add in 1c of water/broth. Stir the 1 tbsp of cornstarch into the 1/2c water/broth and add in until the broth thickens until your happy with the consistency.
- Add in the potatoes and cook until done (about 15 min, also start your rice now). Adjust seasoning and serve!
Authentic Paella is so delicious but not all of us have the time or money to cook it over a wood/charcoal fire in a giant paella pan with a bunch of saffron threads. (If you’re looking to take the plunge and go all out try Alton Brown’s recipe here) This is my I’m-kinda-broke-and-don’t-really-need-to-cook-for-10 version.
The smoked Spanish paprika is essential, it’s definitely something to buy if you don’t have it on hand. If you’re not a fan of regular paprika (like me, I think its tastes like nothing) Smoked paprika is whole different ball game, its sweet, smoky and a whole lotta goodness. It’s also excellent in deviled eggs and egg salads.
The plate is by Andrea Keim and you can see more of her work here.
Paella on a Budget
1c of diced or crushed tomatoes (about half a can)
1c of rice
1/2 tsp rosemary
2 tsp-1 tbsp smoked paprika
1 tsp of garlic oil
1 tsp of oil
1 tsp of salt
1.5-2c of chicken or other broth
3 chicken thighs or 1.5c Shrimp
2c of vegetables (green beans, bell peppers, carrots, etc.)
- mix the spices, salt and rice in a bowl
- heat a large skillet over medium heat with the oils. If you’re using chicken thighs brown them on both sides then remove them from the pan. Stir fry the rice and spice mixture until browned and fragrant. Stir in the root vegetables if using and heat for a min.
- Stir in the tomatoes and 1c of the broth, place the chicken (if using) on top. Cover with a lid or foil. Cook for 10-15 min until liquid is absorbed. Stir in the remaining 1c of liquid, quick cooking vegetables and shrimp (if using). Cook for 15-20 min until rice is done. Serve and enjoy!
Ok a smidge of misdirection in the title. I love this recipe because you can adapt it to how much energy you actually want to put into it. It can be as simple as pouring out some boxed broth, flavoring it and adding you fixings (noodles, greens, protein and siracha) or you can go all out and make your own broth like I did here. It’s also one of those recipes where you can specifically shop for ingredients that impress or you can just throw in whatever you have in the fridge/cupboard.
The flavors in the broth can be mixed and matched a hundred thousand different ways by combining any number of ingredients commonly used in Asian cooking. Things like ginger, garlic, soy sauce/tamari, fennel, coriander, curry power, five spice powder, fish sauce, oyster sauce, sesame oil, fresh cilantro, lemongrass, coconut milk, lemons, limes and chilis/spicy peppers all make great additions. So feel free to experiment and find some flavors you enjoy or take inspiration from a traditional recipe!
Bowl by Wendy Thoreson more of her work can be found here.
Effortless Asian Soup
- Enough chicken bones and water to fill a large pot
- 1tbsp Tamari
- 1.5 in of ginger, sliced
- ¼ tsp Fennel seeds
- ¼ tsp Coriander seeds
- ¼ tsp Red pepper flakes
- 3 dried shitake mushrooms
- Siracha to taste
- Salt to taste
- 3 cloves of garlic
- Rice or Glass noodles
- Quartered baby Bok Choy
- Place your chicken bones and water in a large pot or crockpot along with all seasonings except garlic and salt. Simmer all ingredients for 2-4 hours adding water if necessary (AKA continue binge watching a show on Netflix and forget you have things on the stove). Strain and reserve ginger slices, mushrooms and any chicken that was on the bones.
- Prepare noodles according to package directions (boil or soak).
- Grate the ginger and garlic into the broth and dice up the mushrooms and chicken. Bring it all to a boil for 3-5 min. Season to taste with salt/tamari (the broth should be a little salty). Drop in the bok choy, cook for 30 seconds to a min (until bright green). Divide the vegetable matter, noodles and broth into 4 (or more) portions add siracha to taste and enjoy!
NOTE: if you are making this to divide up for lunches soak the rice noodles and don’t cook the bok choy. Put the bok choy and the noodles in the to-go container and pour the hot soup over them, the vegetables will cook as the soup cools in the fridge and the noodles won’t get as mushy!