Chicken Mushroom Stew

Here's another recipe from Michael Smith.

The thighs of a chicken are my favourite cut. They’re inexpensive and have way more flavour than the bland breast. I usually braise them because it’s easy and they go with just about anything. I love the way they soak up the earthy flavours of the mushrooms in this dish. This stew works with any mushroom, even the most common, regular white buttons. Whatever type you choose, don't slice them into oblivion. - show off Mother Nature's form by halving or quartering them.

• 3 tbsp of olive oil
• 8 x chicken thighs
• 1 lb. of cremini or button mushrooms, cut into quarters
• 2 x Portobello mushrooms, sliced
• 2 x onions, sliced
• 1 cup of chicken stock
• 1 cup of wine, red or white, your choice
• salt and pepper

1. Preheat a large skillet over a medium-high heat then add the oil and a single layer of the chicken thighs. Because you will be adding liquid and lowering the temperature of the chicken, this is the only opportunity you will have to add the rich flavours of caramelized chicken - so be patient. Brown evenly on both sides. When they are done remove and rest on a side plate. Pour off most of the accumulated fat.
2. Add the onions and mushrooms to the pan. Sauté first until they begin to release their juices then as they start to become golden brown. Place the chicken thighs back into the pan; then add the stock, wine, salt and pepper. Bring to a slow simmer; a boil will toughen the meat. Cover the pan with a tight fitting lid so that no moisture escapes and simmer slowly until the meat is very tender and falling off of the bone, about 45 minutes.

Feel free to try: Once the chicken is done stir in some thinly sliced green onions and a bit of chopped parsley for some last-minute green flavour. I also like to ladle it over a big handful of raw baby spinach leaves.

Country Inn Pancakes

Here's a recipe from Michael Smith's Chef at Home cookbook. I used half of the recipe as the whole recipe is too much for us.

This is my gold-standard pancake recipe. When I was a country inn chef I tinkered with it every morning. I tried adding everything under the sun but always come back to this simple base recipe with blueberries. The secret? A preheated skillet.

One and a half cups of all-purpose flour
A cup of whole-wheat flour
One-half spoonful of salt
Two spoonfuls of brown sugar
One spoonful of baking powder
Several large pinches of grated nutmeg
Two eggs
Two sticks of melted butter, eight ounces
Two cups of milk
A splash of vanilla extract
A cup of blueberries (optional)

Preheat your griddle or skillet over a medium-low heat while you mix the batter.

Whisk the flour, salt, sugar, baking powder and nutmeg together in a large bowl until they’re evenly combined. In a separate bowl use the same whisk to beat the eggs then whisk in the butter, milk and vanilla. Pour the wet mixture into the dry and switch to a wooden spoon. Combine with a few quick strokes. Leave the batter a bit lumpy so the flour doesn’t over-mix and get tough. Let the batter rest for a few minutes; the flour will absorb the milk and the batter will stiffen.

For each batch add a splash of vegetable oil to the pan then spoon in the batter. Bake until the bottom of each pancake is browned and bubbles break on the top surface. Carefully flip then bake a few moments more. Drench with butter and maple syrup then start your day with a big smile!

Feel free to try: For a less decadent variation, you can substitute any vegetable oil for the melted butter. For a richer, earthy flavour, replace some or all of the white flour with whole wheat flour. For an apple-pie version, substitute cinnamon for the nutmeg and add a finely diced apple. For a treat, stir in sliced bananas and chocolate chips.

Hints: Your skillet is perfectly preheated when water drops dance on it without evaporating. Adjust the temperature if the drops evaporate (too hot) or just sit and simmer (too cool). Find that magical sweet spot on your stove.

Chicken-Fajita Fettucine

Here's another recipe from Chatelaine magazine.

We gave our favourite Mexican meal an Italian twist in this fast, kid-friendly pasta toss. It boasts all the usual fajita fixings ? No wrapping required.

• 1/2 of 500-g pkg fettuccine, linguine or rigatoni
• 1 large onion
• 3 skinless, boneless chicken breasts
• 2 sweet peppers
• 2 tsp (10 mL) each chili powder and cumin
• 1 tsp (5 mL) dried oregano leaves
• 1/2 tsp (2 mL) salt
• 3/4 cup (175 mL) salsa
• 3/4 cup (175 mL) sour cream
• 2 tbsp (30 mL) freshly squeezed lime juice
• 1 cup (250 mL) chopped cilantro
• Grated cheddar cheese (optional)

1. Bring a large saucepan of water to a boil. Add pasta and cook following package directions until al dente, 8 to 10 min. Meanwhile, slice onion in half, then thinly slice. Cut chicken into bite-size strips. Coat a large, wide frying pan with oil and set over medium-high heat. Add chicken and stir-fry until no longer pink, 2 min. Add onion and reduce heat to medium. Sauté until it begins to soften, about 5 min.
2. Meanwhile, slice peppers into bite-size strips. Add to pan and sprinkle with seasonings. Stir-fry until chicken is cooked through, 2 to 4 min.
3. Drain cooked pasta, but leave in pan. Add chicken mixture along with remaining ingredients, except cheese. Toss to mix. Sprinkle with cheese.

Nutrients per serving

• 34 g protein
• 10 g fat
• 61 g carbohydrates
• 6 g fibre
• 112 mg calcium
• 840 mg sodium
• 466 calories

Makes 4 servings

Cabbage-Roll Stir Fry

I tried this recipe from Chatelaine magazine today. I should remember to drain the fat before adding the rest of the ingredients so the dish isn't too oily.

One taste of this hearty supper and you'll wonder why you ever wasted time rolling cabbage. It tastes just as comforting, with one-quarter of the prep time.

• 1 large onion, chopped
• 1 lb (500 g) ground pork or beef
• 28- oz (796- mL) can plum tomatoes, drained and coarsely chopped
• 71/2- oz (213- mL) can tomato sauce
• 1 tbsp (15 mL) brown sugar
• 2 tbsp (30 mL) vinegar
• 1 tsp (5 mL) each dried oregano and thyme leaves
• 1/2 tsp (2 mL) each salt and pepper
• 1 green pepper
• 454- g pkg coleslaw mix or 1/2 cabbage

1. Lightly coat a wok or large saucepan with oil and place over medium-high heat. Add onion and crumble in pork. Using a fork, stir frequently to keep meat crumbly until it's almost cooked through, 3 to 4 min. Add the tomatoes, tomato sauce, brown sugar, vinegar and seasonings. Stir often until flavour develops, about 5 min.
2. Meanwhile, slice green pepper into thin strips. If using a cabbage, thinly slice. Add pepper, cabbage or coleslaw mix to pan and stir often, uncovered, until cabbage is tender, 4 to 5 min. Taste and add salt if needed. It's good on rice or mashed potatoes, or wrapped in a tortilla.

Nutrients per serving

• 25 g protein
• 21 g fat
• 25 g carbohydrates
• 5 g fibre
• 116 mg calcium
• 839 mg sodium
• 374 calories

Roasted Portobello Mushrooms

I saw some nice portobello mushrooms at the grocery today so I tried this recipe for dinner. My husband turned the dish into a sandwich.

• 1/2 cup olive oil
• 6 portobello mushrooms
• 1/4 cup balsamic vinegar
• 1 tsp. pepper
• 2 tsp. salt
• 2 cloves garlic
• 1/3 cup marjoram, chopped (I used oregano)

1. Combine olive oil, vinegar, salt, garlic, marjoram and mushrooms in a bowl. Let the mushrooms marinate in the dressing for 2 hours.
2. Preheat your oven to 425 degrees.
3. Cover a baking sheet with tinfoil sprayed with nonstick spray. This will help protect your pan.
4. Arrange portobello mushrooms on the foil. Place the pan in the oven and roast for 20 minutes.
5. Remove your roasted portobello mushrooms from the oven and serve hot. Use the dressing that you made to spoon over the mushrooms when served on the dish.

Roasted Asparagus

My husband loves roasted asparagus, so I tried another version today and I used the toaster oven. I found the recipe online. I plan to borrow the cookbook, The Gourmet Toaster Oven: Simple and Sophisticated Meals for the Busy Cook, where this recipe was taken.

10 ounces fresh asparagus, ends trimmed

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Coarse salt

Capers (optional)

Preheat the toaster oven to 375 degrees.

Toss the asparagus with the olive oil and vinegar in a baking dish and sprinkle with coarse salt.

Bake for about 20 minutes, until the asparagus spears are tender. Serve hot or chill to room temperature and garnish with capers. Or serve cold in a salad.

Chinese Broccoli with Oyster Sauce

Yes, I borrowed another cookbook. I was at the library and remembered I had a bunch of bok choy sum in the crisper so I got this cookbook called Asian Vegetables. The recipe calls for broccoli, but I used bok choy sum, of course! I also added some thinly-sliced pork. The sauce can be used for any kind of greens, I think.

The Chinese broccoli in this dish is interchangeable with just about any other greens, from choy sum to bok choy. Serve it over noodles or with rice, and you've put dinner on the table in about ten minutes. Although Chinese broccoli is not as delicate as some greens and won't absorb oil as quickly, if you have only a small wok or skillet, it is best to cook it in two batches.

2 tablespoons Shaoxing wine
1 tablespoon soy sauce
2 tablespoons oyster sauce
1/4 teaspoon sugar
1/2 teaspoon kosher salt
1/4 cup chicken broth or water
2 tablespoons canola oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped fresh ginger
3/4 pound Chinese broccoli, tough stem ends discarded and stems and leaves cut into 3-inch pieces
2 teaspoons cornstarch dissolved in 4 teaspoons water

In a small bowl, combine the Shaoxing wine, soy sauce, oyster sauce, sugar, salt and chicken broth or water.

In a wok or large, deep skillet over medium high heat, heat the oil. Add the garlic and ginger and stir fry for 15 seconds until fragrant. Add the chinese broccoli, toss well, and add the oyster sauce mixture. Cover and let the Chinese broccoli cook for another 3 to 5 minutes, or until crisp-tender. Add the cornstarch mixture, toss to combine, and cook for about 30 seconds, or until the sauce thickens a bit. Transfer to a platter or bowl and serve at once.