Anna Sultana’s Marinated Cherry Tomato Pasta and Grilled Chicken with Fresh Herbs

Goodness!!! This has been an incredibly hot start to the summer of 2021.

Here in Manitoba the general rule of thumb is to have everything planted by June 10th so that the plants will have a good system of roots before the heat becomes a problem.

Even though the plants have had their usual few weeks to prepare for the heat, it’s a good idea to give them deep watering regularly.
Don't be fooled by those clouds.
They haven’t given us any decent rain since May.

In my garden a basil plant has become happily established surrounded by its two dozen cherry tomato neighbours.
The tomatoes aren’t ready for picking, but the basil plant has added a bit of flavour to a few of our meals.


Hints:

About the Marinated Cherry Tomato Pasta…
If you're just cooking for two, no problem.
It’s just as delicious after being refrigerated 2 or 3 days.

The marinated cherries don’t have to be served on spaghetti.
Use any pasta you prefer, such as linguine, or anything you have on hand.

This pasta dish can be served warm, room temperature or cold.


About the Grilled Chicken with Fresh Herbs…
You can use other herbs, such as Thai basil, cilantro, mint or parsley, or a mixture of herbs.

If the herbs aren’t pureeing or the mixture seems dry, add a little more olive oil.

The marinade also works with cubes of chicken or pork, if you’d like to make kabobs.

The breasts can be marinated up to 8 hours.

You can make extra sauce to pour on the chicken after it has cooked.
If you’re making extra sauce, omit the salt and just add salt to taste.

The marinated chicken can be broiled. Perfect for when the weather gets cooler.
Yes, it will get cooler.
Place the marinated chicken breasts on a broiler rack about 6 inches below heat.
Broil 20 minutes on each side, until golden brown.
Brush the chicken occasionally with the marinade.
Serve very hot.


                        Marinated Cherry Tomato Pasta

Serves:
6 people

Slice thinly
2 large shallots

Mince
2 garlic cloves

Halve
3 pints cherry tomatoes

Place the halved tomatoes in a large bowl and add
1/2 Cup extra-virgin olive oil
the sliced shallots
the minced garlic cloves
2 teaspoons lemon zest
1/3 Cup lemon juice
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
Mix together until the tomatoes are coated with the marinade.
Cover the bowl and set aside at room temperature for 2 to 4 hours.

About 30 minutes before serving, place in a large pot
4 quarts water
salt to taste
Bring to a boil.
Stir in
1 pound spaghetti
Cook, stirring occasionally, until the pasta is al dente.
Drain the pasta well and add the spaghetti to the bowl with the marinated tomatoes.
Toss to evenly coat.
Add
1 Cup fresh basil, torn
1 Cup shaved Parmesan cheese
Toss until mixed.


                        Grilled Chicken with Fresh Herbs

Put in a food processor
1 1/2 Cups loosely packed basil
3 cloves garlic
1/3 Cup olive oil
1/3 Cup fresh lemon juice
1 1/2 Tablespoons kosher or sea salt
1/4 - 1/2 teaspoon black pepper
Puree until a smooth paste forms.

Halve, rinse and pat dry
6 boneless, skinless chicken breasts

Place in a resealable plastic bag
the prepared chicken breasts
Add the marinade, seal and shake to coat the chicken surfaces.
Chill for at least 30 minutes.

Preheat grill until hot.
Grill chicken 10 to 15 minutes on each side.
A thermometer inserted into the middle of the breast should read 165°F.
Serve very hot.

Happy Chinese New Year of the Ox / Bourbon Chicken

 

Kung Hei Fat Choy! Happy Chinese New Year!

Friday is the start of the Year of the Ox.
Think of it as a second chance to make - and KEEP - New Year's resolutions!
The festivities last until the full moon rises, about two weeks from now.
Your behaviour on New Year’s Day sets the tone for the year.
No pressure.

There are many traditions observed over the New Year period:
    •    Decorate your house with apricot and peach blossoms,
                 symbols of new beginnings.
    •    For happiness and wealth eat persimmons.
    •    Do not cut your hair or use sharp knives or scissors on New Year’s Day
                 as you may cut off good fortune.
    •    Wear red to scare away evil spirits and bad fortune.
    •    Give red envelopes to friends and family for good luck and prosperity.


There are also food traditions and meanings:
Traditional dishes are steamed rice pudding, long noodles, and dumplings
Uncut noodles is a symbol of longevity
Fish and chicken are symbols of prosperity
Oranges and tangerines will give you luck, wealth, good health, and a long life

Many people avoid meat on the first day to bring good luck in the New Year.
Day seven is the birthday of human beings. Long noodles (for longevity) and raw fish (for success) are traditionally eaten on that day.
On the 13th day, people eat rice congee and mustard greens to settle their stomachs.
The 14th day is spent getting ready for the Lantern Festival and eating leftovers.

Covid-19 has brought changes to our lives over the past year.
One of the simple pleasures of being a senior is going to a mall for a bit of mall walking, doing some shopping, maybe seeing a movie and enjoying a meal at the food court.
I believe that food courts are so much better than restaurants.
We don’t have to choose a particular type of food, but can enjoy Chinese and Italian food at the same time.
Does it get any better than that!

Our local mall has a Chinese outlet next to a Cajun one, and they seem to be operated by the same family, whose members could often be found cheerfully handing out samples of Bourbon Chicken in pre-Covid times.
It is actually a Cajun dish named after Bourbon Street in New Orleans.
Whatever… it’s delicious and easy, so we can enjoy it, even during the pandemic.


Hints:

Don’t have boneless, skinless chicken breasts? This recipe also works with pork.

If you want more of a kick, add more bourbon.

If you want a thicker sauce, double the cornstarch water mixture.

This recipe makes enough for two, but it’s easy to increase if you're feeding the family.
Don’t worry about the kiddies - the alcohol burns off.
If you’re cooking for more than two people fry the chicken in batches and remove the fried pieces to a bowl. If the chicken is crowded it won't brown as nicely.
Return the browned chicken to the pan before adding the sauce.


                        Bourbon Chicken

Cut into 1-inch cubes
two chicken breasts (about 10 ounces)

Place in a small bowl
2 tablespoons low sodium soy sauce
2 tablespoons dark brown sugar
2 tablespoons rice wine vinegar
1 tablespoon bourbon

Place in a large skillet
1 tablespoon canola oil
Heat and add the chicken.
Sauté until fully cooked and browned.
Add
1 teaspoon garlic powder
1/4 teaspoon ground ginger
Stir-fry for 1 to 2 minutes.
Add the bourbon sauce to the chicken and simmer for 2 to 3 minutes.

While the chicken is simmering, place in a small bowl
1 teaspoon cornstarch
1 tablespoon water
Stir together and slowly add the mixture to the sauce.
Stir frequently until it thickens, about 2 to 3 minutes.

Garnish with
sesame seeds and chopped green onions, if desired

Serve immediately with rice or pasta and vegetables.

                           ~~~
If you’d rather not cut the chicken, here’s an easy variation that feeds four.

                        Bourbon Chicken

Place in a large skillet
3 tablespoons oil
Sauté
1 clove garlic, minced
1 onion, chopped
Remove garlic and onion from skillet with a slotted spoon.
Add
4 skinless, boneless chicken breasts
Brown on both sides.
Add
2 tablespoons chicken stock
2 tablespoons bourbon
salt and pepper to taste
the fried garlic and onion
Stir all together.
Cover and simmer over low heat for 25 minutes, until the chicken juices run clear.

Garnish with
sesame seeds and chopped green onions, if desired

Serve immediately with rice or pasta and vegetables.

Anna Sultana’s Creamy Baked Chicken for Thanksgiving

This year, thanks to Covid-19, has definitely not been anything like anyone planned.
And now we’re facing the holidays.
A time filled with traditions and customs.
A time for gathering with our nearest and dearest.

Please, not this year.

Zoom, Skype, telephone, email, conference call… do anything but put your family and friends at risk.
As they said on the introduction to ‘The Six Million Dollar Man’, a television show that was popular in the 1970s, “We have the technology.”
The best way to show your love is to follow health guidelines - no cheating.

Since this isn’t the year for gathering the family around a big turkey or roast with all the fixings, why not try something new?

Ma’s Creamy Baked Chicken is easy to make, yet something a little different.
You don’t have to do much, so you’ll be free to check if everyone can hear you on Zoom.
No cranberry sauce or gravy is needed.
Just some favourite vegetables, with rice or pasta, and a nice dessert.
It’s been a hard year. Why not relax this Thanksgiving?


The Full Moon will be its brightest at 4:30 A.M. EST on November 30.
Nice to know some things haven’t changed.


Hints:

Depending on your preferences, you can use two servings each of breasts and legs or thighs, or four of the same.
The recipe is easy to expand if you have a larger household.
It’s also easy to reduce if you’re a couple or alone.
The leftovers are good for a few days, too.

Instead of Mozzarella you can use Swiss or Monterey Jack cheese.
Use whatever you prefer or have on hand.
You can also use a bit more or less, depending how creamy you like your chicken.

You can also place a slice of ham on each of the chicken portions before you add the cheese.


                        Creamy Baked Chicken

Grease an 8 inch square or 9x13 inch pan

Combine in a small bowl
4 Tablespoons mayonnaise 

4 Tablespoons sour cream
1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 375º F

Place in prepared pan
4 servings of chicken
Layer on top of the chicken pieces

4 slices Mozzarella cheese
Spread the mayonnaise mixture over the chicken.

Sprinkle over the chicken
4 to 8 Tablespoons grated Parmesan Cheese



Bake for 50 minutes to 1 hour.
Serve over rice or noodles.


About the holidays…
Back in 2002 I wrote an essay for the CKUW radio show ‘2000 & Counting' about getting Christmas gifts.
It was a meant as a light piece, filled with hints. Many of our listeners were seniors or college students, folks known for having to stretch their dollars. It’s always something…

Okay… listen up! There are about five weeks left until Christmas. That means gifts. I know, I know, it's more blessed to give than to receive. But, unless you have ways of shopping that you'd like to keep secret, giving gifts means money.

It's a little late to start a Christmas gift account at your bank and the utility companies really lose that Ho Ho Ho spirit if you try to skip paying their bills.

If the charge cards are already maxed out - or you just want to keep your nearest and dearest on a cash and carry basis - gift getting is going to take a little effort.

Desperate times call for desperate measures. As we're all stuck with holidays - oh, lucky us - I'll tell you some of my desperate measures.

Live off your hump. You know what I mean. Things like the 18 cans of tuna you have left from the time you bought 20 cans so you could get 50 bonus airmiles. Now's the time to crack those babies open. I know the family hates tuna. That's why there are 18 little cans of fishies swimming around your pantry. Well, the family would hate a Giftless Christmas even more. Think about it. Lousy dinners happen to everybody. But the family Grinch who comes up giftless at Christmas gets blabbed about throughout the neighbourhood and the generations. You don't want to be remembered by your great great grandchildren as Granny Grinchie.

Try creative cooking. Pretend you're on the TV show Iron Chef. You've just been given a tube of ground beef, a bag of marshmallows, a jar of salsa, a bottle of raspberry vinegar, a carton of frozen spinach, a jar of maraschino cherries and a box of rice-a-roni. Think only a nut throws odd things together? How do you think raspberry vinegar was invented? If the family gets snarky, tell them you found the recipe in a magazine - Drop names. Martha is always good - and if they can't appreciate all the effort you put into making dinner interesting… Well! You know the speech. Remember, guilt, when the other person has it, is a good thing.

Go ethnic. Granny's recipes don't have to be saved for Folklorama. God bless ancestors. Go to an ethnic restaurant and get a load of the prices they charge for a plate of pasta fagioli (that's noodles and beans). Grandma would die laughing if she saw those prices. Starch and beans got millions of people through tough times. Go thou and eat likewise.

Beans aren't good enough? Go past the recognizable cuts and shop the mystery meats. Put enough spices on them and the family won't know what hit them. I once made spaghetti and meatballs using animal organs only a mother could love. Guess what? Hubby had invited a friend. Well, the buddy was getting a free meal, so I followed the Cook’s Golden Rule: Don't apologize and don't explain. The buddy said it was delicious, like the meatballs they serve at the Bay. Hmmm… I notice the Bay is still in business. There's more than one way to skin a cat.

Shop your house. No kidding. Grab a bag and stroll through your house. Look for things somebody foisted… uh… gave to you. Well, why should you be stuck with it until you're six feet under? Unless it was made by your preschooler - don't even think it, they DO remember - you're free to pass it on to someone else. Just don't give it to the person who gave it to you.

Pack your own. Ever notice the little overpriced goodies the stores stuff into baskets and bowls? One current gift item is a box of pasta, a tin of sauce, some cheese and some wooden spoons nestled within a large bowl. Are you too stupid to do the same thing? I didn’t think so. It's one way to get rid of some of those extra airmiles purchases. Let somebody else eat the tuna.

Still thinking about the folks in the flyers looking wildly happy over a toaster?
Toss the flyers. Those models were paid big bucks. Stores want you to buy. A stress free family holiday is not their goal. If they had their way you'd replace everything and pay 50% interest.

Remember how the best presents were things that showed that someone cared? Maybe somebody hunted down an out-of-print book by your favourite author.
The gadgets that looked amazing seem strange on December 26.

While you're shopping, get yourself some treats.
I have a friend who picks up a bag of pfeffernusse cookies every year. When she feels like all she's doing is giving, giving, giving, she pops a pfeffernusse and gives herself an old time Christmas. It doesn't take much.

God bless us, everyone.

Anna Sultana's Pork Chops in Lemon Caper Sauce / Wine Substitutes for Cooking / Links for Capers Recipes

Hope the Coconut Cake becomes a favourite.

About the Easter main course…

I know everyone has family traditions.

But now safety is more important than what Great Grandma Gertrude served.

Think of this: you go to the store to get the traditional main course.

The big day comes.

You cook and serve it and infect everyone at the table with the virus you also got at the store.

Really, now is the time to let your head rule your heart.

Stay home and keep your loved ones and yourself safe.

To be honest, some members of the family won’t miss that dish.

Shop your freezer and pantry.

Pork chops or chicken or pasta, served with a bit of dash, will be just fine.

Sometimes fancy comes from the sauce.

If you have a jar of capers and some lemon juice in your pantry, you’re all set.

The nice tangy lemon caper sauce balances the sweetness of pork.

Butter adds richness and tones down the tartness.

The sauce will also go well with chicken.

Hint:

Don’t want to use white wine? No problem.

- Wine vinegar or lemon juice, diluted with water at a 1:1 ratio before adding to recipes, will work. 

For a sweeter flavour try 1/4 cup water, 1/4 cup vinegar and 1 tablespoon sugar.

- Pomegranate juice and Cranberry juice are less acidic than red wine. 

Mix with a tablespoon of vinegar, for a stronger flavour.

- Because of its similar acidity and sweet taste ginger ale may replace white wine in cooking. It will also give a slightly ginger flavour to the sauce.

- Grape or apple or tomato juice can be used to replace wine at a 1:1 ratio in recipes.

- Chicken, beef and vegetable stock can replace the wine in recipes.

- Canned mushroom liquid can replace red wine in cooking, especially in savory dishes.

- If you don’t have any of these on hand, simply use water to replace wine in cooking.

if you don’t have lemon zest, use a bit more lemon juice, or lemon extract, for a stronger flavour.

Capers are pickled; so if there’s enough juice covering what’s left, they will keep well in the fridge.

This serves four, but if you’re a couple, the leftovers make a nice easy meal, too.

                        Pork Chops in Lemon Caper Sauce

Serves 4

Combine in a bowl

2 teaspoons salt

1 teaspoon pepper

1/4 to 1/2 teaspoon dried thyme

Dry with paper towels 

4 thick boneless pork chops, about 1-inch thick

Season on both sides with the salt mixture.

Finely chop an onion, enough to make 1 Tablespoon.

Mince 2 garlic cloves.

In a large frying pan place

2 Tablespoons olive oil 

Heat the oil over medium high heat.

Add the chops to the pan and cook through, about 5-7 minutes per side. 

Remove chops to a plate and cover to keep them warm.

Drain the fat from the skillet.

Add

2 Tablespoons butter 

Heat until it sizzles. 

Add 

finely chopped onion

minced garlic cloves

Sauté for about a minute.

Sprinkle in

1 Tablespoon flour

Cook, stirring, for 2 minutes. 

Stir in 

1 Cup dry white wine

1 1/2 Cups chicken stock

Raise the heat to high: bring the sauce to a boil, scraping the bits in the pan.

Reduce the heat to medium.

Simmer, uncovered, until the liquid is reduced by half, about 10 minutes.

Stir in 

2 Tablespoons drained capers

1 Tablespoon dried parsley or 2 Tablespoons minced fresh parsley 

Simmer for about 2 minutes. 

Add

2 Tablespoons butter 

Stir until it has melted, then place the chops back in the pan to heat through.

Serve with rice or pasta and a cooked vegetable.

                           ~~~

Here are a few more recipes that use capers.

Maybe one of them will make use of what you have at home.

Happy Easter, everyone, and stay safe and well!

Meats and Poultry

Anna Sultana’s Pork Chops with Capers, Maltese Style

Carmela Soprano's Veal Piccata with Capers l Chicken Piccata

Anna Sultana’s Chicken Piccata, Maltese Style

Pasta and Sauce

Carmela Soprano's Spaghetti Puttanesca - Whore's Style Spaghetti

Anna Sultana's Zalza Pikkanti - Piquant Sauce with Capers, Maltese Style

Seafood

Anna Sultana’s Grilled Sturgeon with Lemon Caper Sauce

Anna Sultana's Stewed Octopus, Maltese Style

Anna Sultana's Fried Swordfish in Caper Sauce, Maltese Style

Anna Sultana's Turtle Stew, Maltese Style (Chicken Stew or Rabbit Stew)

Anna Sultana's Lampuki and Qara' baghli biz-zalza pikkanti - 

              Fish and Marrows with Piquant Sauce, Maltese Style

Carmela Soprano's Rollatine di Pesce Spada - 

     Swordfish or Chicken Breast Rolls / Swordfish, Mackerel, Tuna and Shrimp

Carmela Soprano's Calamari Ripieni / Stuffed Squid in Tomato Sauce

Aunt Demi's Baccala / Cod with Capers and Garlic, Maltese Style

Anna Sultana's Baccala alla Marinara / Baked Salt Cod, Maltese Style

Carmela Soprano's Sea Bass with Tomatoes, Olives & Capers

Vegetables

Anna Sultana's Bzar Ahdar Mimli II - Stuffed Green Peppers, Maltese Style

Carmela Soprano's Neopolitan Style Stuffed Peppers

Carmela Soprano's Stuffed Hot Cherry Peppers

Carmela Soprano's Caponata, Italian Style Eggplant Appetizer

Anna Sultana's Kapunata, Maltese Style Caponata, Eggplant Appetizer

Carmela Soprano's Green Bean, Potato and Red Onion Salad

Carmela Soprano's Pizza Di Scarola - (escarole or romaine or spinach bread)

Happy Chinese New Year / New Year Traditions & Fried Rice Recipes

Kung Hei Fat Choy!

On Friday the new moon with usher in the Year of the Rat, the Yang Metal Rat, to be exact.

The festivities start with the new moon and last until the full moon rises.

That’s plenty of time to party hearty!!

A New Year always means a new beginning. 

To celebrate properly one should have paid off all debts, purchased new clothes, painted the front door, and gotten a new haircut.

Maybe trying a new recipe counts, too.

There are many different food traditions observed over the New Year period:

Traditional dishes are steamed rice pudding, long noodles, and dumplings

Uncut noodles is a symbol of longevity

Fish and chicken are symbols of prosperity

Eat oranges and tangerines for luck, wealth, good health, and a long life

For happiness and wealth, eat persimmons

Two other posts that have more Chinese New Year customs:

Carmela Soprano's Chicken with Parsley Crumbs 

Carmela Soprano's Chicken Paillards with Tomato-Olive Salad 

Homes are cleaned before the beginning of the new year, so do try to give the place a quick once over.

And put away all cleaning equipment before New Year's Eve because good fortune may be swept away if you are tempted to clean on New Year's Day.

Don't use sharp knives or scissors on New Year’s Day as you may cut off good fortune.

Your behaviour on New Year’s Day sets the tone for the year.

No pressure.

Many people avoid meat on the first day to bring good luck in the New Year. 

Day seven is the birthday of human beings. Long noodles (for longevity) and raw fish (for success) are traditionally eaten on that day. 

On the 13th day, people eat rice congee and mustard greens to settle their stomachs.

The 14th day is spent getting ready for the Lantern Festival and eating leftovers. 

The first Fried Rice recipe would be perfect for Day 14, or any day when you have leftover bits of a roast, or have cooked too much rice.

Waste not, want not.

Hints:

You could also add sliced mushrooms and/or celery with the peas and carrots.

Both recipes can also be prepared with half chicken and half shrimp or all shrimp. 

About recipe #1… Have some leftover turkey, beef or pork? That would be good, too.

About recipe #2… You can prepare it with more or less garlic powder or ground ginger.
You can also use 1 cup frozen carrots, or 2 cups peas and carrots.

                        Fried Rice, using leftovers

Finely chop

1 small onion

Have on hand 

8 to 12 ounces cooked peas and carrots, or thawed  

1 teaspoon minced garlic

3 Cups cooked white rice

about a pound of cooked chicken, cut in bite-sized pieces (see hints)

In a small bowl beat

3 eggs

Place in a large skillet  

2 Tablespoons oil 

Heat the oil over medium high heat. 

Add 

The beaten eggs and stir fry until cooked. 

Remove the eggs from the skillet and set them aside.

Place in the same skillet  

2 Tablespoons oil

Add

the chopped onion

the peas and carrots

the minced garlic

Stir fry until the onion is tender. 

Lower the heat to and add

the 3 Cups cooked rice

1/8 - 1/4 Cup soy sauce

The cooked chicken

Blend all together well and stir fry until thoroughly heated, about 5 minutes. 

Add the eggs back to the skillet and stir to combine.

Remove from heat.

Top with chopped green onion (optional) and serve.

                        Easy Fried Rice, without leftovers

Cut into bite-sized pieces

4 boneless skinless chicken breasts, about a pound

Finely chop

1 onion

You want to have 1 Cup of chopped onion.

Thinly slice

carrots

You want to have 1 Cup of sliced carrots.

Place in a large skillet  

1 Tablespoon oil 

Heat on high heat. 

Add 

the cut up chicken

Stirring constantly, cook 8 minutes, or until chicken is cooked through. 

Add 

1 Cup frozen peas
1 Cup finely chopped onion
1 Cup sliced carrots 

Cook and stir 3 minutes. 

Stir in 

4 Cups chicken broth
2 Tablespoons soy sauce 

1/2 teaspoons garlic powder

1/2 teaspoons ground ginger 

2 Cups white rice, uncooked 

Bring to a boil. Cover and simmer 20 to 30 minutes, until the rice is tender.

Remove from heat, stir and serve.

Anna Sultana’s Chicken Noodle Soup and Broth / Happy Valentine’s Day and Kung Hei Fat Choy!

Well, we in Manitoba are still soldiering through a very cold February and facing at least another month or two of winter.

Happy Valentine’s Day and Kung Hei Fat Choy!

Valentine’s Day is on Wednesday.

That should bring a bit of warmth to everyone’s life.

This post has links for Romantic Dinners for Two, as well as the recipe for Anna Sultana's Lava Cakes.

About the Kung Hei Fat Choy…

Friday is the start of Chinese New Year - the Year of the Dog.

It has a few weeks' worth of traditions to ensure you’ll have a great year. 

Remember… your behaviour on New Year’s Day sets the tone for the year.

No pressure.

It’s nice to celebrate, but that’s going to take a bit of change, and everyone wants to eat today, tomorrow and the day after.

Time to make a big pot of soup.

Chicken soup is comfort food… economical comfort food.

I mean, who hasn’t felt loved and comforted while enjoying a bowl of this old favourite.

And if someone has the sniffles, it’s a miracle cure for what ails you.

Hints:

Use whatever smallish pasta you have on hand.

Stars are nice, if you have them.

Broken spaghetti will remind the kiddies of the boxed mix.

Sometimes kids get into a mood and just want something they’ve had before.

You can also use 3/4 Cup rice.

Stir in, cover, and simmer 15 to 20 minutes until the rice is soft.

Want to make Ma’s chicken broth? 

It’s easy, just takes a bit of time, and won’t work if you’re in a rush to serve a pot of soup today.

Rinse

1 stewing hen

Set aside the liver and the heart.

Chop into roughly the same spoon-sized chunks

1 large carrot

1 onion

1 celery stalk

2 potatoes

In a large pot place

the cleaned hen

the chopped vegetables

Add

8 Cups water

1 bouillon cube

the hen's liver and heart

Simmer until the hen is cooked, about 2 to 2 1/2 hours.

Remove the hen from the broth.

Remove the skin, bone the chicken and cut the meat into pieces.

Strain out the vegetables and discard.

Oh, the liver and the heart are optional.

Also sometimes they just aren’t packed with the hen. 

Don’t confront the store clerk and ask what he did with them.

Take my word for it. Please.

                        Chicken Soup 

Serves 8

Cut up

4 boneless raw chicken breasts

Set aside.

Place in a large pot

1 Cup carrots, chopped

1 Cup celery, chopped

the cut up chicken breasts

Add

4 Cups chicken broth

2 Cups water

Over medium high heat bring the liquid to a boil.

Reduce heat and simmer 15 minutes.

Stir in

1 Cup pasta

Simmer, stirring often, until the pasta is cooked, about 5 to 10 minutes, depending on the size of the pasta.

Serve hot.

Anna Sultana’s Grilled Greek Chicken with Tzatziki Sauce, Father’s Day and the Summer Solstice

Ah… June in Manitoba!!

Time to be outdoors, live outdoors, eat outdoors!

Make a great meal, toss a salad, fire up the grill, call the gang over and have fun!

Time to celebrate - weddings, graduations, whatever.

And the family favourite -  Father’s Day!

Check out this page that has links for some of our old favourite barbecue recipes.

And, hopefully, something that will become a new favourite for you.

Father’s Day has changed a bit over the years.

In 2006 I wrote a piece for the CKUW radio show 2000 & Counting - Older & Wiser.

The story got a chuckle from the other hosts and the staff then.

I hope it will get the same today…

Wishing all you Dads a great Father's Day!

Hints:

If you're using wooden skewers soak them in water for 30 minutes before threading the chicken pieces onto them. Wrap the ends of the skewers with foil before placing them on the barbecue to prevent them from burning as the chicken cooks.

Don’t have a barbecue? This will also work in the broiler.

                        Greek Chicken

6 - 8 servings

Cut into 2 inch chunks

1 1/2 pounds skinless, boneless chicken breasts

Combine in a large bowl

1/4 Cup olive oil

2 Tablespoons lemon juice

1 teaspoon oregano

1 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon salt

1/2 teaspoon pepper

Stir in the chicken breast pieces.

Let chicken marinate in the refrigerator at least 2 hours.

While the chicken is marinating prepare the sauce.

                        Tzatziki Sauce

Peel and chop

1 small cucumber

Spread the pieces over a paper towel.

Sprinkle over the cucumber

1 teaspoon salt

Let sit 30 minutes, then pat dry.

Finely dice

1 green pepper

Place in a strainer over a medium bowl

1 1/2 Cups plain yogurt

Let drain 15 minutes.

Discard the drippings and scrape the drained yogurt into the medium bowl.

Add

2 Tablespoons mint

2 Tablespoons parsley or coriander

1 clove garlic, minced or 1 teaspoon garlic powder

1/4 teaspoon pepper

1/4 teaspoon salt

the prepared chopped cucumber and diced green pepper

Stir together, cover and refrigerate.

Thread the chicken pieces onto 8 skewers. 

Discard the marinade.

Heat the barbecue to medium high heat.

Grill 12 to 15 minutes or until done, turning occasionally. 

Serve chicken with the tzatziki sauce.

For a starch, how about pita bread or a hot cooked whole grain or rice?

A salad with crumbled feta cheese would be nice, too.

About the sky this week and next, thanks to the folks at The Farmers' Almanac…

June 15 - The ringed planet Saturn will light up the night sky from dusk till dawn today. Earth will be positioned between it and the Sun, bringing Saturn to what astronomers call opposition. Saturn is opposite the Sun.

June 17 - Last Quarter Moon, 7:33 a.m. In this phase, the Moon appears as a half Moon. While summer hasn’t officially started quite yet, stargazers can still spot the Summer Triangle on these spring evenings at dusk. Look for a triangle that’s composed of the three brightest stars in the sky: Deneb, Vega, and Altair. 

Lean more about the Summer Triangle here. 

June 19 - Look to the east one hour before sunrise to spot brilliant Venus and the waning crescent Moon paired up in the sky. Hope for clear skies! The Moon and Venus rank as the second-brightest and third-brightest celestial bodies after the Sun.

June 21 - Summer Solstice at 12:24 a.m.. This is when the Sun reaches its farthest point north of the celestial equator. Summer is officially here!  

June 23 - New Moon 10:31 p.m. The Moon is also at perigee, its closest to Earth for the month. A super new Moon!

If it rains on June 27, it will rain for seven weeks.

If it rains on St. Peter’s Day (June 29), the bakers will have to carry double flour and single water; if dry, they will carry single flour and double water.

Rain on Peter and Paul (June 29) will rot the roots of the rye.

Anna Sultana’s Jambalaya, Maltese Style

About four years ago i posted the recipe for Ma’s Ross il-Forn.

That’s baked rice, Maltese style.

Maltese comfort food.

Over the years Ma served us many platters of Ross il-Forn.

And we loved eating it.

But Ma was also open to new recipes.

Especially after she started watching the cooking shows.

One of Ma's favourite chefs was Emeril Lagasse.

Because of Emeril Ma really got curious about New Orleans and its food.

When a southern style recipe was in the newspaper, she’d clip it.

If the recipe called for things she normally had, she would follow it.

If the recipe had ingredients she didn’t have, she would improvise.

Well, to be honest, sometime she made changes just for the heck of it.

Somehow it always tasted good.

One recipe which Ma adapted and enjoyed was Jambalaya.

It seems to be a distant relative of Maltese Ross il-Forn.

Rice cooked with some really good stuff.

What could be better?

There’s a bit of confusion over how Jambalaya got its name.

One tale says that a traveller told an innkeeper: Jean, balayez!

Loosely translated: "Jean, sweep something together!"

Not very appetizing.

Another says that the Atakapa tribe originally called it Sham, pal ha! Ya!

"Be full, not skinny!  Eat Up!" 

Can’t you just picture a Mom saying that as her family sat down to dinner?

Much, much better!

Hints:

The original recipe called for 6 ounces Andouille sausage, sliced.

Ma couldn’t find Andouille sausage at the A&P in College Point.

So she crossed that out and used 4 ounces of bacon (not maple flavoured) instead.

She also made it with Italian sausages, when she had a couple to spare.

Sometimes she would scoop them out of Sunday’s tomato sauce.

A bit of extra tomato sauce and spices never hurt.

Ma didn’t have hot pepper sauce in her kitchen.

And she sure wasn’t about to buy a bottle for the 1/2 teaspoon called for in the recipe.

Instead she used 1 teaspoon paprika and 1/2 teaspoon cayenne pepper.

The recipe called for medium shrimp, peeled and deveined.

Ma used what she had.

Sometimes she’d use half cooked chicken breast and half shrimp.

                        Jambalaya

In a dutch oven heat  over medium-high heat

2 Tablespoons olive oil

Add

1 Cup onion, chopped  

1 Cup red or green bell pepper, chopped (or a mix of both)

1 Tablespoon minced garlic

4 ounces of bacon, chopped

Fry 5 minutes, or until the vegetables are tender.

Add

1 Cup long-grain white rice

1 teaspoon paprika

1 teaspoon black pepper

1 teaspoon oregano, dried 

1/2 teaspoon thyme, dried 

1/4 teaspoon salt

Cook, stirring, for 2 minutes.

Add

1 bay leaf

2 Cups chicken broth

3/4 Cup water

1 Tablespoon tomato paste

1 teaspoon paprika 

1/2 teaspoon cayenne pepper

1 (14.5-ounce) can diced tomatoes, undrained

Bring to a boil.

Cover, reduce heat, and simmer 1 hour. 

Add

1/2 pound shrimp

4 Tablespoons parsley, dried

Cover and cook 5 minutes. 

Turn off heat.

Let stand 5 minutes. 

Discard bay leaf. 

Check for seasoning and that the rice is cooked thoroughly.

Serve hot, with a salad or cooked vegetable.