Thyme Out

I don’t even like pate, and I can’t get enough of this. This recipe is by Mrs. Andrew Scott.

Ingredients

• 1/4 lb. butter
• 2 medium onions or shallots
• 1 cup chicken livers, carefully cleaned
• 1 tart apple, peeled, cored, chopped
• fine sea salt
• organic ground black pepper
• 1/4 teaspoon organic marjoram
• 2 hard boiled eggs
• 2-3 tablespoons brandy

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We grill chicken more than once a week and I’m often looking for ways to change it up a bit. I love our new Ginger·Mustard Rub. It’s easy to use, and tastes like you spent the afternoon in the kitchen. In a pinch, you can add the spice blend to your chicken and let it sit for 20 minutes before cooking. (Although, I like to marinate it overnight so that the flavors infuse the chicken!)

Serves 2

Ingredients:

• 2 6-oz chicken breasts
• 1 Tablespoon Smith & Truslow freshly ground Organic Ginger·Mustard Rub
• 1 Tablespoon grape seed or olive oil

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Straight from the American Heart Association’s web site, here’s a yummy recipe for the cholesterol-conscious!

Ingredients

• 4 ounces dried multigrain rotini
• 1 1/2 cups cubed cooked skinless chicken breasts, cooked without salt
  (about 7 1/2 ounces cooked)
• 1 14-ounce can artichoke hearts, rinsed, drained, and coarsely chopped
• 1 cup grape tomatoes, halved (about 5 ounces)
• 1 cup fresh baby spinach (about 1 ounce)
• 1/3 cup finely chopped red onion
• 1 2.25-ounce can sliced black olives, drained
• 3 tablespoons red wine vinegar
• 1 Tablespoon olive oil (extra-virgin preferred)
• 1/2 teaspoon dried rosemary, crushed
• 1/4 cup crumbled low-fat blue cheese

Instructions

1. In a stockpot or large saucepan, prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run under cold water to stop the cooking process and cool the pasta quickly.
2. Meanwhile, in a large bowl, stir together the remaining ingredients except the blue cheese.
3. Stir in the pasta. Gently fold in the blue cheese.

This recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Thai Chicken and Noodle Soup and Seafood and Sausage Gumbo.

The parsnips and lemon give this soup a slight twist on the traditional chicken soup. Whenever anyone gets a cold, I make them this soup. (more…)

Seizing on a chicken thigh sale, I marinated a couple packs and grilled them the next day. Big hit! Before leaving for a Memorial Day Weekend trip three days later, I grabbed the last two thighs from the refrigerator and threw them in the cooler. When the kids demanded a Taco Bell stop, I pulled out the chicken for myself. Still moist, still infused with that great gingery zing. Sure beats Taco Bell! The measurements are approximate; I just threw them quickly into a ziplock. Just make sure there’s enough liquid to cover all the chicken. The key ingredient is the Organic Ginger·Mustard Rub.

Ingredients

• 1 lb chicken thighs (trim off fat and skin)
• 1/2 cup apple cider vinegar
• 1/2 cup olive oil
• 1/2 cup white wine
• 1 Tablespoon dijon style mustard
• 2 Tablespoons Organic Ginger·Mustard Rub

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This recipe is great for entertaining, since you can make it ahead and throw it in the oven while you are getting ready.  It is equally good with rice or a baked potato.  The recipe is modified from a recipe in the Barnes and Noble, “Chicken -over 400 fabulous recipes for all occasions”.

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Briney olives, dry white wine and the complex nuances of our Ginger·Mustard Poultry Rub converge for an explosion of tastes. Serve with Chco e Pepe (thin spaghetti with pecoroni and parsley) to soak up the extra sauce.

Ingredients

• 6 chicken thighs
• olive oil
• 2 teapsoons Smith & Truslow freshly ground organic Ginger·Mustard Rub
• Fine Sea Salt
• Organic ground black pepper
• Organic red pepper flakes
• 2 cups sliced mushrooms
• 1 small red  bell pepper, sliced in thin strips
• 2 large cloves garlic, minced
• 1/2 cup combination black kalamata olives and green olives (Martini olives in vermouth work wonderfully  and add an extra kickif you’ve got those around)
• black peppers in brine (or capers, if you like them)
• 1 bunch fresh parsley
• 1 cup dry white wine

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Care to Curry?

With the country dropping into a deep freeze, it is the perfect time to share my favorite curried chicken soup recipe.  It is a meal in a bowl – veggies, carbs, and protein all in one pot.  If you need more kick, add more cayenne.  Serves 4 as an entree and six as a side. 

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I like turkey, but with just two of us, roasting a whole turkey is a little excessive.  Instead, I buy the turkey breast tenders at whole foods and roast them.  They are a little less than a pound a piece, so one is perfect for the two of us. 

In this recipe, the sweetness of the grapes and the nutty flavor of pecans are perfect complements to the heat of the curry and cayenne.

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I have to pay homage to those guys who are out there running around in January trying to catch a rock hard ball in 20° weather, in winds, and snow… while I’m warm and toasty with a fire blazing (in the fireplace), a chicken chili on the stove, a glass of wine and a few yummy apps to round out our football Sunday.

Chips and Southwestern Salsa (aka Cowboy Caviar)

Baked Brie with Honey, Spiced Nuts and Apricots

Penny Saver’s Chicken Chili

Chicken kebabs made with Smith & Truslow organic herbs and spices—accompanied by a Greek salad and orzo with feta and bell peppers, for a truly Mediterranean flair.

Ingredients:

• 1-1/2 lbs boneless chicken breasts, cut into 1-inch pieces
• 4 Tablespoons extra virgin olive oil
• 4 garlic cloves, crushed
• 1 teaspoon dried organic mint
• 1 teaspoon dried organic oregano
• 1 teaspoon fine sea salt
• 1 teaspoon ground organic black pepper
• 2 Tablespoons fresh squeezed lemon juice
• 1 bunch fresh mint leaves
• 1 red onion, cut into 1 inch pieces
• 8 to 10 wooden skewers

Directions:

1. In medium bowl, combine chicken with garlic, dried mint, oregano, salt, pepper and 2 Tablespoons of the olive oil. Marinate for 30 minutes.
2. In a separate small bowl, whisk together remaining olive oil and lemon juice.
3. Immerse skewers in water for 20 to 30 minutes.
4. Heat your grill to medium high heat.
5. Remove mint leaves from stems—use those closest to 1 inch.
6. Alternate chicken, mint leaves, and onion pieces on skewers. Salt and pepper, to taste.
7. Grill until chicken is cooked, turning and basting with oil-lemon mixture—about 8 to 10 minutes.

Serve with Greek salad and orzo-voila! (or ιδού!)

While the contractors continued to rip apart our condo, we escaped the dust and rubble and spent three days in the mountains. Thursday was sunny and hot (I got a sunburn). The weather turned manic on Friday, dropped 30 degrees, and pummeled us with a spectacular spring storm, dropping more than a foot of snow in less than 12 hours. Saturday, the sun returned to reflect off the snow laden branches. A spectacular first day of spring!

We returned to Denver on Sunday to find the circuit breaker thrown on our refrigerator and freezer. Everything inside was a bacterial cesspool and had to be tossed in the dumpster. Our stove has been disconnected, so we are now without a cook top and oven for the next few weeks.

After an arduous trip to the grocery store to replace all of our chilled staples, we threw together a tasty meal, worthy of the first day of spring, grilled chicken with Herbes Provencal and spinach salad with grapefruit and walnuts.

Ingredients

• 2 chicken breasts
• 1 teaspoon Dijon mustard
• 2 Tablespoons white wine vinegar
• 2 Tablespoons olive oil
• 1/2 teaspoon fine sea salt
• 1 teaspoon organic Herbes Provencal

Directions

1. Whisk together the mustard, vinegar, olive oil, and Herbes Provencal to make marinade.
2. For best results, marinate chicken in plastic bag overnight—it will be exceptionally tender. If you are in a pinch, let the chicken sit for at least 30 minutes .
3. Grill over medium heat until done.

We eat a lot of chicken, so I am always looking for a way to mix it up a little bit. This is easy to make, but has an exotic taste, like you spent a lot of time in the kitchen. In testing our new spice blends, we made this recipe twice. First with Garam Masala, then with Chinese 5 Spice Powder. In our kitchen the Garam Masala version won hands down, however, if you are a fan of anise, you may prefer the Chinese 5 Spice version.

If you plan ahead and marinate the chicken overnight, the flavors are richer and the chicken is more moist.

Ingredients

• 2 Tablespoons Champagne vinegar
• 2 Tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon organic ground black pepper
• 1 1/2 teaspoon organic Garam Masala (or organic Chinese 5 Spice Powder)
• 2 chicken breasts

Directions

1. Make a marinade by whisking together the mustard, vinegar, olive oil and spices.
2. Pound the chicken breasts to 1/2 inch thick and even in height.
3. Marinate the chicken breasts overnight in a plastic bag.
4. Grill chicken over medium heat until done.

Sage and rosemary are savory additions to the crust, and water chestnuts lend a satisfying crunch to this healthy version of a winter classic. Crust is used on top only so it doesn’t overwhelm the delicate filling.

Ingredients:

Pie Crust

Use recipe for  Florence Ueberroth’s Famous Pie Crust, adding

• 1 teaspoon organic dried thyme
• 1 teaspoon organic dried sage

Roll out crust thinly between two sheets of waxed paper. Set aside until filling is done.

Filling

• 2 Tablespoons butter
• 1 small package mushrooms, washed and sliced
• 4 stalks celery, diced
• 3 large shallots, peeled and diced
• 1/4 cup frozen peas and carrots
• Small bunch fresh parsley, chopped
• 1 small can chicken broth
• 1/2 cup sherry
• 1 can cream of chicken soup
• 1 teaspoon organic dried thyme
• 1 teaspoon fine sea salt
• 1 teaspoon organic ground black pepper
• 1 can water chestnuts, drained and chopped
• 1 roasted rotisserie chicken, picked and shredded
• 1 tablespoon flour
• 1 egg, beaten
• 1 large potato, sliced very thinly into rounds

Instructions:

1. Prepare pie crust (see above).
2. Melt butter in large saute pan. Saute celery, shallots and mushrooms for 5 minutes.
3. Add thyme and sea salt and saute for another minute.
4. Add chicken broth and sherry and heat until slightly reduced.
5. Stir in cream of chicken soup, shredded chicken, water chestnuts and flour.
6. Continue cooking until desired consistency.
7. Pour filling into buttered glass casserole; lay potato slices on top of filling mixture.
8. On top of potato slices, carefully place crust dough. Prick crust all over with fork.
9. Brush top with egg mixture.

Bake at 350 degrees for about 45 minutes, or until crust is golden-brown.

This recipe is from the December 1992 issue of Bon Appetit.  I made it one Thanksgiving for all my orphaned friends in Boulder.  I found the gravy a little sweet, so you may want to cut back on the pear nectar.  Otherwise, it was a fabulous feast worthy of great company.

Glaze

• 4 cups pear nectar
• 2 cups tawny Port
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup honey
• 1 1/2 teaspoons minced fresh sage or 1/2 teaspoon dried organic sage

Turkey and Gravy

• 1 20-pound turkey, patted dry
• Sausage, Leek and Currant Stuffing (I just used my favorite stuffing recipe)
• 1 large egg, beaten to blend
• 1/4 cup pear nectar (I suggest cutting this back a little)
• 4 cups chicken stock or canned low-salt broth
• 1/4 cup all-purpose flour
• 3 tablespoons unsalted butter, room temperature
• Assorted fresh herbs (optional)

For glaze:
Boil all ingredients in heavy large saucepan until reduced to 2 cups, about 40 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

For turkey and gravy:
Preheat oven to 450°F. Place turkey on rack in roasting pan. Season with salt and pepper. Spoon 7 cups stuffing into main turkey cavity and 2 cups into neck cavity. Tuck wings under turkey body. Tie legs together. Add 1 egg and 1/4 cup pear nectar to remaining stuffing in bowl and toss well. Transfer to buttered 13×9x2-inch baking dish; cover with aluminum foil and refrigerate.

Reserve 1 cup glaze for gravy. Brush some of remaining glaze over turkey. Pour 1 cup chicken stock into bottom of pan. Cover turkey completely with foil. Place turkey in oven and roast 45 minutes. Reduce oven temperature to 350°F. and continue roasting 2 hours, basting every 30 minutes with glaze and keeping turkey covered. Uncover, baste turkey and roast until meat thermometer inserted into thickest part of thigh registers 175°F. and turkey is golden, about 15 minutes longer. (Place stuffing in covered baking dish in oven for last 50 minutes.) Transfer turkey to platter. Tent with aluminum foil.

Pour pan juices into heavy large saucepan. Degrease pan juices. Place roasting pan over medium-high heat. Add degreased pan juices and remaining 3 cups stock and bring to boil, scraping up any browned bits. Strain mixture back into saucepan, pressing on solids. Add reserved 1 cup glaze and simmer 5 minutes. Mix flour and butter to paste in small bowl; whisk in 1/2 cup stock mixture. Return mixture to remaining stock mixture in saucepan and boil until thick enough to coat spoon, whisking constantly, about 2 minutes.

Garnish turkey with fresh herbs if desired. Serve turkey and stuffing, passing gravy separately.

Love having this on ccccold Sunday afternoons,
as we watch the Pats… win!

Ingredients

• 6 boneless skinned chicken breasts
• 3 Tablespoons vegetable oil
• 3 large onions, chopped
• 6 garlic cloves, minced
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 jalapeño pepper, minced
• 1/4 cup organic chili powder
• 3 Tablespoons  organic ground cumin
• 1 Tablespoon organic dried oregano
• 2 teaspoons organic ground coriander
• 1 28-ounce can crushed tomatoes
• 1 15 1/2-ounce can stewed tomatoes
• 1 cups canned low-salt chicken broth
• 2 15 1/2-oz cans kidney beans, rinsed, drained
• 1 15 1/2-oz can black beans, rinsed, drained
• grated cheddar cheese (we like hot habanero cheddar)
• loaf of crusty rustic bread (or sour dough)

Directions

1. Place chicken in large skillet. Add enough water to cover chicken, and bring to boil. Reduce heat, and simmer until cooked (about 10-15 minutes). Drain chicken; cool slightly. Coarsely shred meat. (Can be made a day ahead, covered and refrigerated.)
2. Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add garlic, green pepper, red pepper, and jalapeño. Saute 1 minute. Mix in chili powder, cumin, oregano and coriander. Add tomatoes and broth. Bring to simmer, breaking tomatoes with wooden spoon. Simmer over medium/low heat for about 1 hour to blend flavors, stirring occasionally.
3. Add beans and shredded chicken to chili. Simmer uncovered until chili thickens, stirring occasionally, (about 30 minutes).
4. Ladle chili into bowls. Top with shredded cheese. Serve with thickly sliced bread (and/or carrots and celery).

I know chicken breasts are simple and easy. But, roasting a whole chicken is definitely worth the extra effort. The roasted bird has a better texture, is more tender, and definately tastes better… and its cheaper! I made this last week for friends who were passing through Denver. The four of us devoured the whole bird. The only thing left was the bones, which I put in a bag in freezer. Next rainy day, I’ll make stock.

Ingredients

• 1 free range roasting chicken (3-4 pounds)
• 1/2 pound mushrooms
• 1 medium shallot
• 1/4 cup white wine
• 2 Tablespoons Smith & Truslow Organic Ginger·Mustard Rub
• 1/4 cup parsley, stemmed and chopped (save stems)
• 3 Tablespoons butter
• 1 cup chicken stock
• 1/2 cup white wine
• juice of one lemon, (save rinds)

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When we first developed our pork rub, I like it so much, I tried it on everything, including chicken. This is good, though I must admit, I like it more on pork. Still, I like chicken more with this rub, than without it. And if you live with an avid chicken eater, this does help mix it up a bit.

2 servings

Ingredients

• 2 6-oz chicken breasts
• panko breadcrumbs
• 3 1/2 teaspoons Smith & Truslow freshly ground organic Coriander·Cumin Rub
• 1 Tablespoon olive oil
• 1 1/2 cups orange juice
• 1 Tablespoon butter
• 1 Tablespoon balsamic vinegar
• 1 beaten egg yolk

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One of the things I love about cooking is that sometimes you have to improvise … and sometimes it results in a great new recipe. Last week, I made this chicken soup while visiting my mother.  During the summer, she lives on Wolf Lake, in the Catskill mountains. Her spice cabinet is scantily stocked. And, though there are plenty of farm stands with fresh produce along the rural roads that weave throughout the Catskills, in traditional grocery stores supplies are somewhat limited. I finally gave up my search for saffron after three unsuccessful attempts. (Can you believe I actually tried to buy saffron in a grocery store?)

John and I had spent the day at Storm King Mountain, which I highly recommend if you are anywhere near upstate New York. The outdoor museum sits on 500 acres of rolling hills in the Hudson Highlands. On display are American and European modern sculptures by David Smith, Alex Calder, Henry Moore, and many others. The sculptures are absolutely fabulous. The leaves were just starting to turn to soft yellows and vibrant reds, so the backdrop was equally spectacular.

We returned from our outing late, so I made the soup while we started cocktails (at the lake, cocktails are a daily ritual!). Fortunately, my mother had already done most of the work (ie made the stock, and picked the chicken meat off the bones). When the soup was ready, I sat down to rave reviews all around.

My mother went into the kitchen to ladel up refills. All alone in the kitchen, she started to laugh. “What’s so funny?” I asked from the table. “You forgot to add the chicken.” she replied from the kitchen. So, we had vegetable soup for a 1st course, and chicken soup as a second course. Both were outstanding.

Ingredients

• 2 Tablespoons olive oil
• 1 Tablespoon butter
• 1 medium onion, minced
• 2 carrots, minced
• 1 celery stick, minced
• 2 small parsnips, minced
• 6 cups chicken stock
• 1 cup broken egg noodles
• 1/2 cup fresh cilantro, chopped
• juice of one lemon.
• 1-2 cups shredded chicken (already cooked).
• salt and pepper to taste

Directions

1. Saute the onion, carrots, celery, and parsnips in olive oil and butter for 5 minutes
2. Add chicken stock and heat till boiling
3. Add egg noodles and cook over medium heat until noodles are just tender (8 minutes)
4. Add lemon juice, cilantro, and CHICKEN, and cook for 5 more minutes
5. Add salt and pepper to taste, and serve

This recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Chicken Soup with Vermicelli and Seafood and Sausage Gumbo.

This soup is a staple in our house. It gets us through the winter, which is my favorite season in Colorado. I usually make a double batch and freeze it. The spice of the turmeric and cayenne helps clear your sinus after a hard day skiing. It goes equally well with white and red wine. (more…)

We custom blend our Ginger·Mustard Rub for the chef de cuisine of the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. He rubs the blend on chicken and cooks it over a wood fired grill and serves it with a lemon thyme sauce. It is absolutely fabulous.

I am usually not a big fan of turkey burgers. I find them bland and dry. I do however like them when prepared as below. The egg and panko breadcrubs keep the meat moist, and the Ginger·Mustard Rub seasons the turkey perfectly. Serve with white wine and a nice summer salad.

3-4 Servings

Ingredients

• 1 lb ground turkey breast
• 1 1/2 Tablespoons Smith & Truslow Organic Ginger·Mustard Rub
• 1/2 cup Panko Breadcrumbs
• 1 egg

Directions

1. Mix the egg, spice blend, and ground turkey together
2. Make 3-4 turkey patties
3. Grill over medium heat until done

Not merely turkey redux, but a whole new animal. Transports you from Plymouth to Oaxaca. This is adapted from Mark Bittman and was printed in the San Francisco Chronicle a few years ago. He started with fresh turkey legs; I use my leftover turkey meat from Thanksgiving. Muy sabroso!

Ingredients:

• leftover turkey breast and/or thighs,
  about 3 lbs total
• 2 dried ancho or other mild chiles
• 1/4 cup corn or canola oil
• 1 dried red (hot) chile
• 1 large white onion, peeled and chopped
• 1 cup blanched almonds
• salt and at least 1/2 teaspoon freshly ground pepper
• 5 or more large cloves garlic, peeled
• 3 or 4 tomatoes, peeled and chopped (about 3 cups)
• 1/2 teaspoon organic freshly ground cinnamon
• pinch organic freshly ground cloves
• 1 Tablespoon red wine vinegar
• 2 cups chicken stock
• sesame seeds for garnish, as needed
• tortillas

Directions:

1. Soak ancho or other mild chili in hot water to cover. Once softened, remove from water and remove stems and seeds. Set aside.
2. Heat half the oil at medium-high in heavy skillet or casserole that can later be covered. Add hot chili and onion and cook, stirring occasionally, until onion begins to soften, about 3-5 minutes. Add almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, mild chiles, vinegar and half the stock. Cook, stirring occasionally, until tomatoes begin to break down. Cool slightly (or for several hours) then puree in blender. Add remaining stock as needed to allow the blender to do its work. Taste, and add more salt, pepper and vinegar to taste.
3. Shred turkey (or use whole legs), and add to mole until heated throughout.
4. Sprinkle with sesame seeds. Serve with tortillas.

Healthy, fast, economical, tasty and adaptable to individual preferences – this satisfies every criterion for a weekday family dinner. Set out the turkey mixture, salad, chips, guacamole, corn muffins, sour cream, and bottles of hot sauce and let everyone craft their own combinations. By using mild salsa for the mixture and providing hot sauces for the more adventurous, everyone’s taste buds can be accommodated. Credit to my sister Karen in Rumson, New Jersey for the original idea. She makes it for guests so they can help themselves while she chases after her kids.

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