Gone Fishin'!

OK, not really... but see you in a month!

Chicken Marsala

I had some leftover chicken breast from the chicken pistachio and some mushrooms so I decided to go back to an old comfort food recipe - Chicken Marsala. Pretty easy to make and just very satisfying!

CHICKEN MARSALA

Ingredients:
1 chicken breast, pounded
flour
paprika
salt
pepper
olive oil
Marsala wine
mushrooms, sliced
butter (or earth balance)

Mix some flour, paprika, salt, and pepper together in a shallow bowl or plate (use your judgement on the amounts, I like to use a bit more paprika). Put olive oil in frying pan over medium-high heat. Coat chicken in flour mixture and place in frying pan. Pour a small amount of Marsala wine over the chicken. Cook through, flipping once. When chicken is done, drain on paper towel. Add a samll amount of butter to pan and add mushrooms. Add about a half cup of marsala wine to the mushrooms and cook mushrooms. When mushrooms are cooked through and marsala reduced by half, pour over chicken.


I usually have this with mashed potatoes because I think the sauce tastes delicious as a gravy. Enjoy!

Aubergine in Tomato Sauce

So I recently was surfing the internet and found this list of top blogs... Quite a few food blogs on it, but one that caught my eye was chez pim. And on chez pim, she had a blog on Aubergine in Tomato Sauce which I decided to give a try.

http://chezpim.typepad.com/blogs/2006/09/renas_aubergine.html

Her pictures look prettier. And I didn't use as much olive oil and it still turned out well. I actually also added a little shiraz I had sitting around as well as some garlic and basil. I must say, I don't think that I let this reduce enough the first night which I used over some pasta (Campanelle). It was good, but it wasn't as tasty as I was expecting. So I also used another suggestion of hers and the next day, decided to use the leftovers to make a Baked Campanelle using the sauce. But I first reduced it further and I must say, I think this dish is improved with a day of sitting, the flavors just blended much better! I used a large eggplant instead of the baby aubergines, and it worked just fine. I just quartered the slices. But I can see that using the baby aubergines would make this much more visually beautiful.


I definitely would keep this for use in the future. A good hearty pasta sauce. I am intrigued to use this as a spread on bread.

Pistachio Chicken and Parathas

I know, it's been a long while since I last seemed to cook. In reality, I was actually cooking some of the same, so no need to let you know about that, right? Well, I was in the mood to cook and had a ton of pistachios which I never got around to just eating. So, I had to try this Pistachio chicken recipe that I had seen on another blog:

http://mycomfortfoodnetwork.blogspot.com/2007/12/pistachio-chicken.html

I pretty much follwed the directions, maybe using a bit more spices. But no major changes to it.

I decided that instead of rice, I would attempt to make Parathas to go with this dish. I followed the following recipe for Onion and Green Chile Parathas:

http://www.indianchild.com/Recipes/breads_rotis_recipe/onion_and_green_chilli_paratha_recipe.htm

I followed the directions. This required MUCH more than the 1/4 c water. And it turned out not very doughy despite my attempts. But it tasted good flavor wise which means I will probably try to make this work better in the future.

But check out the food! I served it with Broccoli and Cauliflower, seasoned with cumin, coriander, salt, pepper, turmeric, garlic.




My friend said this was yummy and even had seconds! :)