One Pan Chicken

By Michael Elmore

It’s a weeknight, and you need dinner on the table. One solution: planning. One option is doing your preparation ahead of time, such as making your mirepoix and freezing it for dishes you can make throughout the week. Here, we use the prepared mirepoix to put the dish together on Sunday evening. Come home on Monday, and all one has to do is pop the skillet into the oven.

MIREPOIX

Ingredients:

  • 4 onions
  • 2 celery stalks
  • 2 carrots

Directions:

  1. Dice each ingredient then toss together. Make more or less of the mixture in the same ration (2 onions to 1 celery to 1 carrot). Use immediately or place in a plastic bag and freeze to use as needed.

Ingredients:

  • 2 tbsp vegetable oil
  • 1.5 cups mirepoix
  • 10 fingerling potatoes, halved
  • Juice of one lemon
  • Salt
  • Paprika
  • 3 chicken quarters
  • Sumac

Directions – The Night Before:

  1. In a cast iron skillet, coat the bottom of the pan with the oil. Add the mirepox and spread evenly.
  2. Toss the potatoes with salt and paprika, then place on top of the mirepoix.
  3. Season the chicken with salt and sumac (approximately 2 tbsp over all three chicken quarters).  Squeeze the lemon over the entire mxiture.
  4. Place the chicken on top of the potatoes. Cover the skillet with foil then refrigerate.

Directions – Day of Cooking:

  1. Preheat oven to 375 degrees Fahrenheit and let oven stand at 20 minutes at temperature. While preheating the oven, remove the skillet from the fridge to come to temperature.
  2. Place skillet in oven and cook for approximately 55-60 minutes or until the chicken reaches an internal temperature of 165 degrees.

A Tale of Two Kormas

By Michael Elmore

We are back after a couple weeks of delay with some exciting news. I am officially moved into an apartment in Austin to continue my culinary knowledge and journey with an exploration of flavors. Before I left my fiance, however, to come to this brave new world of flavor, I prepared a dish that combined two of our favorite cuisines together: Indian food and Italian food.

Not a combination you see every day, true, but this vegetable korma risotto led to no leftovers. The spiciness of the East Asian flavors coupled with the saltiness of Parmesan in the risotto led for a decadent dish full of flavor. Want to go vegan? Sub out the risotto with some regular rice for a more classic pairing!

Vegetable Korma Risotto

For the Korma:

  • 2 tbsp vegetable oil
  • 5 cloves of garlic, minced
  • 2 tbsp ginger, minced
  • 1 28 oz. canned tomatoes, diced
  • 3 carrots, peeled and diced
  • 1 onion, diced
  • 1 jalapeno, diced
  • 3 yellow potatoes, diced
  • 12 oz cauliflower (either frozen or 1 head, trimmed and cut)
  • 12 oz broccoli (either frozen or 1 head, trimmed and cut)
  • salt to taste
  • 2 tbsp turmeric, ground
  • 1 tsp ground cardamom
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1/2 tsp cayenne pepper

Directions:

  1. In a blender, blend the tomatoes, garlic and ginger. Set aside.
  2. In a large pot, heat vegetable oil over medium high heat. Once oil is hot, add onions and carrots and a pinch of salt. Cook until translucent, approximately 5 minutes.
  3. Add jalapenos and cook until fragrant, approximately 30 to 60 more seconds, stirring.
  4. Add potatoes, cauliflower, and broccoli. Cook approximately 8-10 minutes, stirring, until potatoes are seared.
  5. Add puree mixture and remaining ingredients, scrapping bottom of pot as it is de-glazed. Bring to a boil then reduce to a simmer.
  6. Cook, covered, until vegetables are tender, approximately 30-45 minutes depending on range. Adjust seasonings and serve.

For the Risotto:

Ingredients:

  • 1 cup short grained rice, like Arborio
  • 6 cups good quality vegetable stock
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup Parmasean, grated
  • Salt to taste

Directions:

  1. In a sauce pot, bring the stock to a simmer and keep it at a low simmer during the cooking process.
  2. In a large pan, heat a tablespoon of vegetable oil over medium high heat. Add the onion with a pinch of salt, and cook until translucent approximately 5-6 minutes. Add the rice, and cook another 1-2 minutes, stirring, until well coated with the onions and oils and beginning to toast.
  3. Add approximately 1 cup of the hot stock to the pan, de-glazing it, and stirring frequently.
  4. When the liquid is mostly absorbed by the rice, add another ladle of stock, continuing to stir frequently. Keep repeating this until the rice is cooked through and is al dente with a slight bite.
  5. Stir in the cheese until incorporated and melted. The mixture will be thick. Taste and adjust salt as desired. Serve with the Korma above.

Can’t Run a-fowl: Keto Italian Chicken

By Michael Elmore

When my doctor first diagnosed me with diabetes, I was terrified. Not only for my health, but also the overwhelming changes to my diet that had now become mandates rather than recommendations. A good friend from law school often talked about eating keto and the benefits she found worked for her from cutting out some of her carb count.

This recipe is borne from that spirit. While I used to love roasted Italian seasoned chicken with heavier starches, this fills the craving with ease. In place of polenta or mashed potatoes, instead we have a medley of vegetables, a culinary parade of onions, fennel, and spinach. Throw in some tomatoes, and we even have the red, white, and green found throughout Italian cuisine. These vibrant flavors and colors please any day of the week. Buon appetito!

Ingredients:

  • Boneless Skinless Chicken Breast, cut into 1/4 inch pieces
  • Italian Seasoning
  • Vegetable Oil
  • 1 Onion, chopped
  • 1 fennel, stalks and outer leaves removed, chopped
  • 1 tbsp garlic, minced
  • 3 cups spinach
  • 18 cherry tomatoes, halved
  • 2 tbsp cream cheese, softened
  • 1/4 cup Parmesan cheese, grated finely
  • Salt
  • Pepper
  • 1/8 tsp red pepper flakes (optional)

Instructions:

1. The night before, toss the chicken and Italian seasoning together. Cover and place in fridge to marinate overnight.

2. Take chicken out of fridge 30 minutes prior to cooking. When ready to cook, heat up approximately 2 tbsp of vegetable oil to a large cast iron pan. When the oil is hot, add the chicken. Stir occasionally so the chicken does not burn until the chicken is nearly completely cooked. Remove with slotted spoon.

3. To the remaining oil, add the onion with a pinch of salt. Sauté for 2-3 minutes, then add the fennel. Sauté well for another 2-3 minutes before adding the garlic. Cook until fragrant, approximately 30-60 seconds.

4. Return chicken to pan along with the spinach. Add a pinch of salt. Cook down the spinach for 1-2 minutes, and then add the tomatoes. Add the red pepper flakes here if desired. Sauté another minute, until spinach has nearly completely wilted, and turn off the heat.

5. Stir in the cheeses until mixture is melted and fully incorporated. Adjust salt and seasonings to taste. Serve and enjoy!