Category: Meat / Poultry

Polish-Style Red Cabbage

Posted on May 2, 2019 by Trish Lobenfeld - Bacon, Dairy-Free, Gluten-Free, Side Dish

I had a request from a follower to create a Polish Red Cabbage dish. We PMed back and forth to determine whether she wanted a hot or cold dish, a savory, sweet, or sweet and sour slant, and finally whether or not to include some smoked pork. She decided on hot, savory, and definitely some smoked pork.

Classic polish seasonings include, caraway, bay leaf, juniper berries, dill, and fried onions, all of which are perfect for a hot and savory preparation. An apple complements cabbage nicely adding a sweet/tart flavor – I used a Honeycrisp. For the smoked pork, I chose diced bacon and highly recommend using a hardwood-smoked bacon like hickory or apple. Slab bacon is also a great alternative.

Use a knife or mandolin to cut the cabbage into about 3/16-inch slices; not too thin or they get too soft and mushy while cooking. And finally, a heavy-bottomed pan like a 7-quart Dutch oven for slow, even cooking.

We’re delighted with the end result and hope Barbara is too!

METHOD

Use a spice bag or cheesecloth to hold the juniper berries and bay leaves. This makes for easy removal at the end of cooking.

Place the bacon in a heavy-bottomed pan, like a 7-quart Dutch oven, over medium-high heat. Cook, stirring occasionally, until the fat is rendered, and the bacon is crispy.

Stir in the onions, cover, and cook for 5 minutes, stirring 3 times. Uncover and continue cooking another 5 minutes, stirring frequently. The onions should be lightly fried, but not burned. Turn the heat down if the onions are cooking too fast.

Pour a couple tablespoons of water over the fried onions and stir to loosen the fond on the bottom of the pan.

Stir in the garlic and cook for 30 seconds.

Sprinkle 2 tablespoons flour over the onions, stir to combine.

Slowly add the stock, stirring constantly to incorporate the flour.

Add the cabbage, apple, caraway seeds, salt, and pepper. Bring to a boil, lower the heat to a gentle simmer, cover, and cook for 90 minutes or until the cabbage is tender, but still holding it’s shape.

Remove the spice bag or cheesecloth and stir the dill. Garnish with a few sprigs.

Serve with more smoked pork or sausages, such as Kielbasa.

Polish-Style Red Cabbage

Here’s a Polish-Style Red Cabbage side dish made with fried onions, apple and bacon with typical Polish flavors of caraway, juniper berries, and dill. Serve with more smoked pork or sausages, such as Kielbasa.

Author: Trish Lobenfeld
Prep Time: 30 minutes
Cook Time: 90 minutes
Total Time: 2 hours
Yield: 1 quart 1x
Category: Side Dish

Scale

Ingredients

3 juniper berries
2 bay leaves
4 ounces good bacon, diced; slab bacon if you can find it
1 large onion, thinly sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup good chicken stock
1 medium red cabbage, cored and thinly shredded, about 8 cups
1 apple, such as Honeycrisp or Macoun, peeled, cored and diced
2 teaspoons caraway seeds
1 ½ teaspoons kosher salt
1 teaspoon coarsely ground fresh pepper
1/2 cup chopped fresh dill

GARNISH

Few sprigs of fresh dill

Instructions

Use a spice bag or cheesecloth to hold the juniper berries and bay leaves. This makes for easy removal at the end of cooking.

Place the bacon in a heavy-bottomed pan, like a 7-quart Dutch oven, over medium-high heat. Cook, stirring occasionally, until the fat is rendered, and the bacon is crispy.

Pour a couple tablespoons of water over the fried onions and stir to loosen the fond on the bottom of the pan.

Sprinkle 2 tablespoons flour over the onions, stir to combine.

Slowly add the stock, stirring constantly to incorporate the flour.

Remove the spice bag or cheesecloth and stir the dill. Garnish with a few sprigs.

Keywords: red cabbage, cabbage, polish cabbage, bacon, caraway seeds, juniper berries, bay leaf, apple

Polish-Style Red Cabbage

Author: Trish Lobenfeld
Prep Time: 30 minutes
Cook Time: 90 minutes
Total Time: 2 hours
Yield: 8 servings 1x
Category: Side Dish

Scale

Ingredients

3 juniper berries
2 bay leaves
4 ounces good bacon, diced; slab bacon if you can find it
1 large onion, thinly sliced
2 tablespoons all-purpose flour
1 cup good chicken stock
1 medium red cabbage, cored and thinly shredded, about 8 cups
1 apple, such as Honeycrisp or Macoun, peeled, cored and diced
2 teaspoons caraway seeds
1 ½ teaspoons kosher salt
1 teaspoon coarsely ground fresh pepper
1/2 cup chopped fresh dill

GARNISH
Few sprigs of fresh dill

Instructions

METHOD

Use a spice bag or cheesecloth to hold the juniper berries and bay leaves. This makes for easy removal at the end of cooking.

Place the bacon in a heavy-bottomed pan, like a 7-quart Dutch oven, over medium-high heat. Cook, stirring occasionally, until the fat is rendered, and the bacon is crispy.

Pour a couple tablespoons of water over the fried onions and stir to loosen the fond on the bottom of the pan.

Sprinkle 2 tablespoons flour over the onions, stir to combine.

Slowly add the stock, stirring constantly to incorporate the flour.

Remove the spice bag or cheesecloth and stir the dill. Garnish with a few sprigs.

Serve with more smoked pork or sausages, such as Kielbasa.

Keywords: red cabbage, cabbage, polish cabbage, bacon, caraway seeds, juniper berries, bay leaf, apple

Guinness Beef Stew

Posted on March 7, 2019 by Trish Lobenfeld - Dairy-Free, Meat / Poultry, One-Dish Recipes, Slow Cooking (stews and braises)

Guinness is a dark, dry Irish stout. It has a slightly bitter taste from toasted malt, which nicely compliments a fatty cut of beef like a chuck roast. Guinness Beef Stew is cooked low and slow to tenderize the meat and develop a rich and satisfying gravy. The stew has Yukon gold potatoes and carrots. Add some peas at the last minute, they just need to heat through, and you have a delicious and satisfying one-dish meal!

I prefer to buy the chuck roast and trim and cut to size myself. I find pre-packaged beef stew pieces to be too small. There’s a bit of fat that’s pretty easy to remove, just follow the natural lines of the meat and cut the trimmed roast into 2-inch cubes.

I also like bigger pieces of carrot and potato in the stew. They don’t overcook and get mushy and the carrots sliced lengthwise on an angle make a nice presentation.

No need to brown the meat. I have found that this process of browning the meat first can be messy and time consuming and I don’t find that it makes any difference to the end dish. I use my go to More Than Gourmet demi-glace as the base for the sauce, with a dab of tomato paste for added flavor. Penzey’s bouquet garni herb mix gives much more flavor than a traditional bouquet garni (bay leaf, a few thyme sprigs, parsley stems and black pepper corns) and is much more convenient.

My slow cooker has a removable insert, which allows me to prepare everything on the stovetop and then place it back in the cooker on low for 6 – 7 hours. The recipe can also be made on the stovetop and I’ve included those directions as well.

If at all possible, make this recipe the day before. Chilling overnight and removing the fat makes for a less greasy dish and the flavors of the stew are always best the next day.

PUTTING IT TOGETHER

Heat the oil over medium heat in a 7-quart Dutch oven or a removeable slow-cooker insert.

Stir in the onion and celery, cover and sweat for 5 minutes, stirring twice. Lower the heat a little if the onion is browning.

Uncover and add the garlic. Stir for 30 seconds, then mix in the tomato paste. Cook, stirring constantly for another 30 seconds.

Sprinkle the flour, bouquet garni, salt, and pepper over the vegetables and stir to combine until no lumps remain.

Slowly add the beer stirring constantly to incorporate the flour into the liquid, then add the stock or demi-glace.

Add the beef, potatoes and carrots; stir to mix well to cover everything.

Tuck the vegetables under the meat. They take a little longer to cook at this size and it’s best if they are buried in the liquid. Don’t be alarmed at the small amount of liquid. The meat and vegetables quickly release their own juices into the pot. Adding too much liquid in the beginning only dilutes the gravy flavor.

Stovetop Method:
Bring to a boil. Immediately lower the heat to a very gentle simmer, barely a bubble, cover and cook for 1 1/2 hours or until the beef and vegetables are tender. The optimum braising temperature is 180 degrees F.

Slow Cooker Method
Bring to a boil. Cover and place the insert in the slow cooker or transfer the stew from the prep pot to the slow cooker. Set on low and cook for 6 hours or until beef and vegetables are tender.

Cool and refrigerate the stew. Next day, remove the fat that hardened on top and reheat. Add the peas and cook for another 3-4 minutes.

Stew freezes well.

Guinness Beef Stew

Enjoy this Guinness Beef Stew made with chuck roast, potatoes, carrots, and peas in a rich, thick beefy gravy. It’s a one-dish meal!

Author: Trish Lobenfeld
Prep Time: 45 minutes
Cook Time: 6 hours
Total Time: 6 hours 45 minutes
Yield: 6 to 8 servings 1x
Category: Beef
Method: Stewing

Scale

Ingredients

2 tablespoons olive oil
1 onion, diced
2 outer stalks celery, diced
4 – 6 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon bouquet garni herb blend
1 teaspoon coarsely ground black pepper
1 bottle (12 ounces) Guinness beer
1 cup classic reduced beef stock or French demi-glace or 1 cup good quality beef or veal stock
4 pounds beef chuck roast, trimmed of excess fat and cut into 2-inch cubes, OR 3 pounds beef stew meat
6 Yukon gold potatoes cut into 8 chunks
6 large carrots cut lengthwise on and angle (3–4 pieces per carrot)
1 cup peas, fresh or frozen

Instructions

Heat the oil over medium heat in a 7-quart Dutch oven or a removeable slow-cooker insert.

Stir in the onion and celery, cover and sweat for 5 minutes, stirring twice. Lower the heat a little if the onion is browning.

Uncover and add the garlic. Stir for 30 seconds, then mix in the tomato paste. Cook, stirring constantly for another 30 seconds.

Sprinkle the flour, bouquet garni, salt, and pepper over the vegetables and stir to combine until no lumps remain.

Slowly add the beer stirring constantly to incorporate the flour into the liquid, then add the stock or demi-glace.

Add the beef, potatoes and carrots; stir to mix well to cover everything. Tuck the vegetables under the meat. They take a little longer to cook at this size and it’s best if they are buried in the liquid. Don’t be alarmed at the small amount of liquid. The meat and vegetables quickly release their own juices into the pot. Adding too much liquid in the beginning only dilutes the gravy flavor.

Cool and refrigerate the stew. Next day, remove the fat that hardened on top and reheat. Add the peas and cook for another 3-4 minutes.

Notes

Stew freezes well.

Keywords: beef, potatoes, carrots, peas, chuck roast, stew, braise, beer and beef stew, slow cooking

Lemon Caper Chicken

Posted on February 14, 2019 by Trish Lobenfeld - Gluten-Free, Meat / Poultry

This recipe for Lemon Caper Chicken is a delightful lemony dish that will please everyone. It’s important to pound the chicken thin, which allows the chicken to cook quickly in a skillet. With a dusting of flour and a dip into beaten egg the coating browns nicely and absorbs the delicious lemon sauce.

The lemon sauce is ample enough to sauce about a half pound of pasta or make our Israeli Couscous with Scallions and Peas as a side dish, which marries very well with the lemon sauce.

Gluten-free note: Use a gluten-free flour in lieu of all-purpose flour and follow the recipe as written.

Preparing the Chicken

This is a quick pan sear and the chicken needs to be think to cook through. For normal sized breasts, place them on a large baking sheet and leave enough space between each one for expansion when pounding thinner. Cover with a sheet of plastic wrap and use the smooth side of a meat mallet or a heavy-bottomed skillet to pound to about a ¼-inch thickness. Set aside the plastic wrap and use to recover the chicken after seasoning.

if the chicken breasts are large and thick, pounding them to a 1/4-inch thickness is too much abuse. All that whacking smashes the meat and the structure is ruined. Thick pieces are best cut in half and then pounded, if necessary.

Lay the chicken lengthwise on a cutting board.

Place the knife at halfway down the side and lay your palm flat on top of the chicken, a paper towel placed between your palm and the chicken prevents slipping, carefully slide the knife through the breast into two pieces.

Separate and pound if necessary to 1/4-inch thickness.

Sprinkle both sides of each breast with salt and pepper, cover, and refrigerate for four hours or overnight. Seasoning the chicken in advance has similar effects to brining. It slightly denatures the protein and the salt is absorbed more deeply than salting and cooking immediately.

Cooking the Chicken

Crack the eggs into a container large enough to dip each chicken breast. Add a splash of water and beat until frothy.

Sprinkle the flour into a similar container.

Dip each breast in the flour, turning to completely coat the chicken, and gently shake off the excess. Next dip into the egg, hold for a few seconds over the egg pan to allow the egg wash to drain. Set the chicken back onto the baking sheet. Don’t worry about reusing the pan, the chicken still has to be cooked; no cross-contamination worries.

Heat the oil in large skillet over medium-high heat. Place the chicken breasts in the hot pan, or cook in batches if he pan is too small to prevent crowding and steaming the chicken. Cook for 2 minutes, turn and cook for another 2 minutes. Set the cooked chicken on a clean platter and, if cooking in batches, cook the last two breasts as instructed above.

Add the stock, lemon juice and slices, and capers to the pan. Scrape the bottom of the pan to loosen and dissolve any brown tidbits from the bottom of the pan. Bring to boil and cook for 1 minute.

Note: If you use a non-stick skillet, you may not have any tidbits.

Place the chicken back into the pan, cook at a simmer for 2-3 minutes and return to the platter.

Whisk in the butter, taste sauce and adjust seasoning, then pour the sauce over the chicken and serve.

SERVING SUGGESTIONS

Cook some pasta according to the package instructions. Drain and add to the lemon sauce after removing the chicken. Stir to coat the pasta, slide onto the platter, place the chicken breasts over with a lemon slice on top of each. Or, Make our Israeli Couscous with Peas and Tarragon as a delicious side.

Lemon Caper Chicken

Author: Trish Lobenfeld
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 4-6 servings 1x
Category: Chicken

Scale

Ingredients

4 boneless, skinless chicken breast halves
kosher salt
coarsely ground black pepper
2 eggs, beaten
1 cup all-purpose flour
¼ cup olive oil, or 2 tablespoons oil and 2 tablespoons unsalted butter
1 cup chicken stock
1/4 cup lemon juice
4 thin lemon slices
2 tablespoons capers, drained
2 tablespoons unsalted butter

Instructions

Place the chicken breasts on a large baking sheet and leave enough space between each one for expansion when pounding thinner. Cover with a sheet of plastic wrap and use the smooth side of a meat mallet or a heavy-bottomed skillet to pound to about a ¼-inch thickness. Set aside the plastic wrap and use to recover the chicken after seasoning.

This is a quick-cooking method and if the chicken breasts are large, pounding them to a 1/4-inch thickness is too much abuse and the meat loses its structure. For thick pieces, it’s best to cut them in half lengthwise first and then pound.

Lay the chicken lengthwise on a cutting board and place the knife at halfway down the side. Place your palm on top of the chicken and carefully pull the knife through the breast, as if you were going to butterfly it, but actually cut it through into two pieces. Separate and pound if necessary to 1/4-inch thickness.

Crack the eggs into a container large enough to dip each chicken breast. Add a splash of water and beat until frothy.

Sprinkle the flour into a similar container.

Add the stock, lemon juice and slices, and capers to the pan. Scrape the bottom of the pan to loosen and dissolve any brown tidbits from the bottom of the pan. Bring to boil and cook for 1 minute.

Note: If you use a non-stick skillet, you may not have any tidbits.

Place the chicken back into the pan, cook at a simmer for 2-3 minutes and return to the platter.

Whisk in the butter, taste sauce and adjust seasoning, then pour the sauce over the chicken and serve.

Notes

The lemon sauce is delicious with pasta or make our Israeli Couscous with Scallions and Peas as a side dish, which marries very well with the lemon sauce.

Gluten-free note: Use a gluten-free flour in lieu of all-purpose flour and follow the recipe as written.

Keywords: sautéed chicken, chicken entree, lemon sauce, lemon caper sauce, lemon chicken, dinner, chicken dinner dairy-free

Hungarian Goulash

Posted on January 31, 2019 by Trish Lobenfeld - Dairy-Free, Meat / Poultry, One-Dish Recipes, Pasta

This One-Pot Hungarian Goulash was inspired by a dish my Mom made when I was a kid. She simply called it goulash and it was a mixture of ground beef, green bell peppers, elbow macaroni and tomatoes.

It wasn’t until many years later that I learned what real goulash was – a Hungarian meat stew made with paprika, a much more seasoned dish than what Mom made. To honor her, I’ve kept the basics of her version – ground meat, pasta and tomatoes. However, there are more options with peppers today that when I was a kid, sweeter versions in red, yellow, and orange. And, if I can find them, I always prefer the baby bell peppers for their tenderness as well as sweetness.

I also changed the macaroni to pipete pasta, which has larger openings and crevices that capture the sauce. To make this a true Hungarian stew, I’ve used Hungarian paprika for its heat, and smoked paprika for the depth of flavor it provides.

This is also a good recipe to use the leanest ground meat possible. There are lots of ingredients and plenty of moisture in the recipe, but too much fat in the meat makes the dish is a little greasy.

Aside from the fact that this is delicious Hungarian goulash recipe, it’s a one-pot recipe! I put the pasta and water directly into the stew to cook. No extra pot, no draining, and best of all, the pasta soaks up tons of flavor from the sauce. I used ground beef in this version, but feel free to substitute any ground meat, veal is a great option, or poultry.

METHOD FOR MAKING HUNGARIAN GOULASH

Heat the oil in a large saucepan or Dutch oven over high heat.

Add the lean ground meat/poultry and use the tip of a wooden spoon to break into a small crumble. Simply push the spoon in and give a little twist to separate the meat, repeating this over and over until the meat is very loose.

Continue to cook, stirring frequently, until all the pink is gone.

Lower the heat to medium and stir in the onion, peppers, celery, garlic, bouquet garni, and both paprika; cook for 5 minutes, stirring a couple of times.

Stir in the tomatoes, bring to a boil. Lower the heat to a simmer, cover and cook on very low, just a gentle simmer, for 45 minutes; stirring occasionally.

Add the water and bring to a boil. Stir in the pasta and cook according to the package instruction. Stir frequently to make sure all the pasta is submerged and cooking evenly.

Hungarian Goulash

Author: Trish Lobenfeld
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 8 servings 1x
Category: Stew

Scale

Ingredients

1 tablespoon olive oil
2 pounds lean ground beef
1 tablespoon kosher salt
1 medium onion minced
20 baby bell peppers, sliced or 2 regular bell peppers diced
2 celery stalks minced
6 cloves garlic minced
2 teaspoons bouquet garni herb mix
1 teaspoon Hungarian paprika
1 teaspoon smoked paprika
2 cans (14.5 ounces each) fire-roasted tomatoes
1 1/2 cups cold water
1/2 pound elbow or pipete pasta

Instructions

Heat the oil in a large saucepan or Dutch oven over high heat.

Lower the heat to medium and stir in the onion, peppers, celery, garlic, bouquet garni, and both paprika; cook for 5 minutes, stirring a couple of times.

Stir in the tomatoes, bring to a boil. Lower the heat to a simmer, cover and cook on very low, just a gentle simmer, for 45 minutes; stirring occasionally.

Add the water and bring to a boil. Stir in the pasta and cook according to the package instruction. Stir frequently to make sure all the pasta is submerged and cooking evenly.

Keywords: stew, goulash, one-pot dinner, one-pot recipe

Cooking Bacon on the Stovetop

Posted on December 29, 2018 by Trish Lobenfeld - Bacon, Breakfast / Brunch, Dairy-Free, Gluten-Free, How To, Meat / Poultry

The real secret to successfully cooking bacon on the stovetop is to start with a cold frypan, which prevents the bacon from sticking. Lay the strips of bacon in the bottom of the pan, a slight overlap is okay as the bacon shrinks, and place over high heat. Use a good frypan that distributes heat evenly, such as an iron or a Le Creuset frypan.

Cooking bacon on the stovetop is messier that cooking bacon in the microwave or in the oven. A frying spatter screen helps contain some of the mess, but the stove still requires requires a good wipe down.

Once the bacon begins to sizzle and render some fat, lower the heat to medium and continue cooking. Lift the spatter guard and gently flip the bacon. Bacon spatters and to help prevent burning yourself, lift the end of the strip closet to you and turn toward the back of the pan. Hopefully any spattering occurs away from you!

Return the spatter cover, and cook a minute or two more. The bacon cooks quickly at this point, so watch closely to remove the bacon at the floppy or crispy point.

Place the cooked bacon on a plate lined with paper towel to absorb some of the excess fat.

As an alternative to a frypan, use a griddle. The rectangular shape and bigger size accommodates more strips. There’s quite a bit of spattering and unfortunately no spatter screen for a griddle, so a bigger cleanup job.

Whether you use a skillet or griddle, have a plate ready for the cooked bacon and place in a warm oven or warming draw to hold. Finish cooking the remainder of the bacon and your eggs or pancakes or waffles.

Cleanup requires some elbow grease. I use a Mr. Clean Magic Eraser, which makes the job a little easier.

Watch our How to Cook Bacon on the Stovetop Video Here.

Cooking Bacon on the Stovetop

Cook up a batch or two of bacon and hold in a warm (200-degrees F) oven while you finish cooking.

Author: Trish Lobenfeld
Prep Time: 5 minutes
Cook Time: 5-10 minutes
Total Time: -25971175.616667 minute
Yield: 2 slices per person 1x
Category: Breakfast/Brunch

Scale

Ingredients

4–6 slices bacon

Instructions

Lay the strips of bacon in the bottom of the pan, a slight overlap is okay as the bacon shrinks, and place over high heat.

Once the bacon begins to sizzle and render some fat, lower the heat to medium and continue cooking.

Lift the spatter guard and gently flip the bacon. Bacon spatters and to help prevent burning yourself, lift the end of the strip closet to you and turn toward the back of the pan. Hopefully any spattering occurs away from you!

Notes

Use a good frypan that distributes heat evenly, such as an iron or a Le Creuset frypan.

Keywords: bacon, panfrying bacon, frying bacon, cooking bacon, cooking bacon on the stovetop

Chicken, Kale and White Bean Stew

Posted on December 6, 2018 by Trish Lobenfeld - Dairy-Free, Gluten-Free, Meat / Poultry, One-Dish Recipes, Slow Cooking (stews and braises)

Looking for a quick and easy dinner? This Chicken, Kale and White Bean Stew is a one-dish recipe and cooks quickly on the stovetop, about 1 ½ hours, or in a slow cooker, about 3 ½ hours. Simply prep the pancetta and aromatics, sauté, add the seasonings, canned tomatoes, stock, and chicken (no browning necessary), cover and cook. Add the kale and beans 10 minutes before finishing up and dinner is ready!

Slow Cookers

A quick note on slow cookers. Not all slow cookers are not the same. I personally think it is a waste of money not to own a programmable version. The ones with high/low settings are usually inaccurate and the low setting cooks at too high a temperature for a succulent braise or stew. The perfect temperature for slow cooking is 180 degrees F. Anything higher than that cooks at temperatures that denature and coagulate proteins quickly and there is a greater loss of natural juices and flavors.

I also like the slow cookers that have a removable, oven-proof insert. This allows you to sauté, brown, etc. in one pan and then transition into the slow cooker with no added dishes to wash. Some slow cookers have many programs available and offer a sauté function and the entire recipe can be made start to finish in the vessel.

If you can’t find or are not a fan of kale, substitute other greens, such as chard, mustard greens for a little zing, or spinach, which only needs to be stirred into the hot stew last minute to wilt.

Putting the Stew Together

Pancetta is a great foundation for this delicious stew. It is, of course, optional for those of you who don’t eat red meat. Add another ¼ teaspoon salt to compensate for the salt the pancetta adds to the dish.

Place the pancetta in a cold large Dutch oven, skillet, or slow cooker that has a removable insert over medium heat and cook until crispy, about 3-4 minutes.

Stir in the onions, celery, garlic, peppers, Italian seasoning mix, salt, and pepper flakes. Cover and sweat to release the water and soften the vegetables for 5 minutes, stirring once. Lower the heat a bit if the vegetables are browning.

Stir in the tomatoes, reconstituted demi-glace.

Add the chicken, stir to separate the cubes and cover with the sauce. Cover and cook on low heat for 1 1/2 hours stovetop (no more that 180 degrees F – a very gentle simmer) or 3 1/2 hours on low in a slow cooker. The chicken is done when fork tender.

This may not look like enough liquid, but don’t add more. The vegetables and chicken exude lots of flavorful juices and adding more liquid now only dilutes the flavor.

Here’s the difference in the amount of liquid, above before cooking and below after cooking.

Stir in the cannellini beans and heat through.

Recipe freezes well, cool completely, place in an airtight container and freeze.

Chicken, Kale and White Bean Stew

This Chicken, Kale and White Bean Stew is a one-dish recipe that cooks quickly on the stovetop or in a slow cooker. Lots of flavor and vegetables, too!

Author: Trish Lobenfeld
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Yield: 8 servings 1x
Category: Stew/Braise
Method: Slow Cook

Scale

Ingredients

4 ounces diced pancetta
1 large onion, thinly sliced
2 celery stalks, thinly sliced
6 cloves garlic, thinly sliced
12 baby bell peppers, tops removed, sliced lengthwise, or one bell pepper, 1/2-inch dice
1 tablespoon Italian seasoning mix
1 1/2 teaspoons kosher salt
1/4 teaspoon red pepper flakes
1 can (15 ounces) fire-roasted tomatoes
1 cup vegetable demi-glace, such as More Than Gourmet
2 1/2 pounds skinless, boneless chicken (white meat, dark meat, or both), cut into 2-inch cubes
1 can (15.5 ounces) cannellini beans

Instructions

Place the pancetta in a cold large Dutch oven, skillet, or slow cooker that has a removable insert over medium heat and cook until crispy, about 3-4 minutes.

Stir in the tomatoes, reconstituted demi-glace.

Stir in the cannellini beans and heat through.

Notes

Recipe freezes well, cool completely, place in an airtight container and freeze.

Keywords: slow cook, crockpot, stew, braise, chicken stew, kale, white beans, one-pot dinner

Grilled Boneless Chicken Thighs

Posted on June 14, 2018 by Trish Lobenfeld - Dairy-Free, Gluten-Free, Meat / Poultry, Videos

Make Grilled Boneless Chicken Thighs for lunch or dinner. They make a great sandwich and require minimal seasoning or a good soak in your favorite marinade. These thighs are quick cooking, yet moist and delicious.

Make some grilled corn on the cob, too!

Use a soft bun, like brioche, slathered in your favorite condiments, pile on the lettuce and tomatoes and a few slices of dill pickle for theperfect sandwich!

Or, grill up some thighs and serve with one of our delicious salad recipes, such as Corn and Black Bean Salad or Spinach and Arugula Salad.

Watch the Grilled Boneless Chicken Thighs video here.

Tune in to Honeypie’s Recipes YouTube Channel to view the Grilled Chicken Mini Series playlist!

Microwave Bacon

Posted on April 26, 2018 by Trish Lobenfeld - Bacon, Dairy-Free, Gluten-Free, How To, Meat / Poultry, Videos

As much as I love bacon, it’s a messy business to cook up a batch. My preferred method is to cook Microwave Bacon using a microwavable bacon plate.

I’ve had mine a long, long time. I looked them up on Amazon and found better designed models than my round one. Why round??? They even come with tops to prevent spattering; I use paper towel. I also line the bottom with paper towel for safety reasons. The ridges do keep the bacon grease away from the bacon, but if you’re cooking up several strips, that’s a lot of fat, the plate is hot, and the grease is slopping around in the bottom – very easy to get burned. The paper towel soaks up that grease and prevents dripping.

Place a paper towel over the top to prevent spattering.

Crispy bacon or floppy bacon – which camp are you in?

The crew at Honeypie’s Recipes like floppy bacon, however my family members like crispy, really crispy bacon. The only thing needed to make crispy bacon is more time. You can easily make both floppy and crispy by removing some bacon earlier and holding in a warm oven (200 degrees F) on a platter or in a warming drawer.

Serve the bacon with our delicious recipe for Cinnamon Raisin French Toast.

Watch the How to Cook Microwave Bacon Video here.

Cheddar Cheese and Bacon Deviled Eggs

Posted on April 2, 2018 by Trish Lobenfeld - Appetizers, Bacon, Breakfast / Brunch, Eggs, Gluten-Free, Videos

Easter means an abundance of hard-boiled eggs. What do you do with them when the holiday is over? How about deviled eggs. Here’s a delicious recipe for Cheddar Cheese and Bacon Deviled Eggs, sure to please everyone.

Deviled eggs aren’t just for parties, they make a great breakfast, especially these, similar to an omelette or a typical bacon and egg dish. Prepare the eggs in advance and pack a few for your coffee break at the office or in the kids’ lunches.

Another use for deviled eggs is to chop up the egg whites and fold into the deviled egg mix for a delicious egg salad. Add another tablespoon or two of mayonnaise or yogurt to loosen up.

Don’t have a lot of time? Purchase pre-cooked and shelled hard-boiled eggs and this recipe comes together in minutes.

Watch the Cheddar Bacon Deviled Egg video here.

Cheddar Cheese and Bacon Deviled Eggs

Author: Trish Lobenfeld
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 12 1x
Category: Eggs

Scale

Ingredients

1 tablespoon unsalted butter
1 small shallot minced
¼ teaspoon coarse salt
6 hard-cooked eggs, shelled and sliced in half lengthwise, yolks and whites separated
3 strips cooked bacon, divided
¼ cup shredded Cheddar cheese
¼ cup mayonnaise
Generous dashes of hot sauce, such as Frank’s or Tabasco

Garnish
Bacon bits

Instructions

Melt the butter in a small skillet over medium heat.

Stir in shallots and salt; sweat for 4 minutes or until the shallots are soft.

Place the yolks, 2 bacon strips, Cheddar cheese, mayonnaise and hot sauce in the base of a food processor. Purée, scraping sides as needed. Add the cooked shallots and purée again.

Fill the cavity of each egg white with the egg yolk purée by using a spoon or a piping bag.

Garnish each egg with the bacon bits.

Cover and store in the refrigerator for up to 4 days. Best served at room temperature.

Notes

The bacon is used in two different steps; two strips are used in the recipe and one for a garnish.

Buffalo Chicken Dip

Posted on January 24, 2018 by Trish Lobenfeld - Appetizers, Gluten-Free, Meat / Poultry, Videos

Buffalo wings are delicious, but sometimes I just don’t want to go to the trouble or deal with the mess. This Buffalo Chicken Dip is quick and easy to make and tastes just like the wings!

It contains only five ingredients: sour cream, blue cheese, diced celery, chopped roasted chicken and a generous portion of Frank’s hot sauce for heat. I’m really pleased with the result – it’s very reminiscent of Buffalo wings, yet different.

As you get ready for your Super Bowl party, whip up a batch, for your football fans.

Check out these recipes for additional ideas Super Bowl ideas: Braised Sofrito Pork Spareribs with Rice and Beans and Triple Chocolate Brownies.

Watch the Buffalo Chicken Dip Video Here.

Buffalo Chicken Dip

This Spicy Chicken Dip is quick and easy to make and tastes just like the wings! Don’t wait until Super Bowl Sunday to try it!

Author: Trish Lobenfeld
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4 cups 1x
Category: Appetizer

Scale

Ingredients

6 ounces blue cheese, room temperature
1 cup sour cream
½ cup finely diced celery (1 small stalk)
2 cups diced roasted chicken
¼ cup hot sauce, such as Franks

Garnish
Coarsely chopped celery tops

Instructions

Place the cheese and a couple of generous tablespoons of sour cream in a medium mixing bowl and stir to loosen the cheese.

Add the remaining sour cream, celery, roasted chicken and hot sauce and stir until combined.

Serve in a bowl, topped with the chopped celery leaves, along with raw vegetables, tortilla or pita chips. Best at room temperature.

Notes

Use a supermarket rotisserie chicken for even greater ease of use.

Recipe doubles well.

Keywords: dip, appetizer, buffalo wing, spicy dip, party dip

Roasted Za’atar Chicken and Quinoa Salad

Posted on January 6, 2018 by Trish Lobenfeld - Gluten-Free, Meat / Poultry, Salad Dressings & Vinaigrettes, Salads, Videos

Za’atar is a middle eastern spice blend made up of sumac, thyme, white sesame seeds and salt. Sumac is slightly tart and reminiscent of lemon. This is a great spice to use on chicken, fish or pork and here’s a recipe for Roasted Za’atar Chicken and Quinoa Salad.

Optimize your time by using these tips. Start the quinoa while you prepare and cook the chicken. Let the quinoa sit and cool a bit. Move on to the dressing, which you should make in a bowl large enough to hold all the quinoa salad ingredients. Prepare the vegetables, add to the dressing, and thoroughly combine. Let sit at room temperature until the chicken is done.

The salad can be made ahead and refrigerated; let sit out of the refrigerator 45 minutes before serving to warm up a bit. Give it a stir occasionally to even out the temperature.

Roast, grill or sauté the chicken and add the lime juice as soon as the chicken is done cooking, which allows the juices to absorb, adding a nice tanginess. Avoid adding the juice to the raw chicken to save a step; the flavor dissipates in the heat.

I chose red quinoa, black quinoa is good too, because it adds color to the dish. This grain has a slightly firm texture and nutty flavor and is a nice change from rice or orzo. A green lettuce leaf adds a splash of green and crunch on the plate and the cilantro complements the all the flavors nicely.

This Roasted Za’atar Chicken and Quinoa Salad makes a great lunch or dinner.

Serve our as a delicious accompaniment Here’s a great accompaniment for this dish, Spelt Flatbread and Roasted Spiced Carrot Purée, a spread of carrot puree over flatbread, topped with crumbled feta cheese, crushed pistachios and a drizzle of cilantro oil.

Watch the Roasted Za’atar Chicken and Quinoa Salad Video Here

Roasted Za’atar Chicken and Quinoa Salad

Za’atar is a middle eastern spice blend made up of sumac, thyme, white sesame seeds and salt. Sumac has a slight tartness to it, reminiscent of lemon. The chicken can be roasted, grilled or pan sautéed. Adding the lime juice as soon as the chicken is done cooking allows the juices to be absorbed while the chicken rests. I chose red or black quinoa for the color it adds to the dish.

Author: Trish Lobenfeld
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 8 portions 1x
Category: Salads

Scale

Ingredients

Quinoa

1 cup red quinoa

¼ teaspoon coarse salt

Chicken

4 pounds skinless, boneless chicken breasts

1/4 cup coconut oil, melted

1/4 cup Za’atar seasoning

3 tablespoons minced cloves garlic (about 6 medium cloves)

2 teaspoons coarse salt

20 turns of the pepper mill

zest of one lime

2 tablespoons freshly squeezed lime juice

Dressing

1 container (7 ounces) Greek yogurt, such as Fage

3 tablespoons tahini

zest of one lime

2 tablespoons lime juice

½ teaspoon coarse salt

¼ teaspoon cayenne

Quinoa Salad

3 cups cooked black or red quinoa (see recipe above)

1 pint cherry tomatoes, quartered

1 cup coarsely chopped fresh cilantro

1 cup shredded carrot (about 1 large carrot)

1 cup cucumber cut into ½ inch cubes

1 bunch scallions (light green tops included), trimmed, rinsed and thinly sliced on the bias

½ teaspoon coarse salt

GARNISH

6 large butter lettuce or Romaine leaves

Cilantro leaves

Instructions

For the Quinoa

Bring 2 cups cold water and salt to a boil in a medium saucepan with a cover.

Stir in the quinoa, lower the heat to a simmer and cook covered for 15 minutes or until all the water is absorbed and the little green sprouts are showing.

Cool.

For the Chicken

Combine the coconut oil, za’atar, garlic, salt and pepper.

Lay the chicken on a flat surface and cover with plastic wrap. Pound the thicker ends with a meat pounder or a heavy frying pan to an even thickness.

Rub the spice mixture all over the chicken and place on a baking sheet.

Place the seasoned chicken in the preheated oven and cook for 45 minutes or until the internal temperature reads 165 degrees F, about 20 minutes. Time may vary depending on the size of each breast.

Combine the lime zest and juice.

NOTE: While the chicken roasts, prepare the dressing and salad.

Remove the chicken from the oven and immediately douse with the lime juice on all sides. Let rest for at least 15 minutes.

Cut on the bias into ½-inch slices. Leave on the pan with the juices until ready to plate.

For the Dressing

Whisk together the yogurt, tahini, lime zest and juice, salt and cayenne in a large bowl.

FOR THE QUINOA SALAD

Add the quinoa, tomatoes, cilantro, carrot, scallions and salt to the dressing and stir to combine.

Place one lettuce on a plate and fill with a cup of the quinoa salad.

Lay a few slices of the chicken next to or over the top of the salad. Drizzle a little of the pan juice over the chicken and top with a few cilantro leaves.

Notes

Start the quinoa while you prepare the chicken. Let the quinoa cool a bit off the stovetop. Move on to the dressing, which you should make in a bowl large enough to hold all the salad ingredients. Prepare the vegetables, add to the dressing, and thoroughly combine. Let sit at room temperature until the chicken is done.

Greek-Style Stuffed Peppers

Posted on August 9, 2017 by Trish Lobenfeld - Gluten-Free, Meat / Poultry, One-Dish Recipes, Videos

I was recently confronted with an abundance of multi-colored bell peppers. Peppers are a funny ingredient. Unlike zucchini, another prolific crop, which is easily turned into quick breads and muffins, fritters and casseroles, peppers are rarely the star of the dish.

Think sausage with peppers and onions, fajitas come with sautéed peppers and there are so many recipes that call for peppers to be chopped or diced and added to other aromatics such as onions, garlic, celery and/or carrots as the foundation of a recipe. The only time they stand on their own is as a shell for stuffing. And this is where it gets interesting.

There are so many different ingredients to choose from. Ground meat of any type is suitable and also optional. There are a multitude of grains and beans to choose from. Add chopped vegetables and herbs and moisten with a sauce and top off with some crumbled or shredded cheese and you have a delicious entrée.

Watch the Greek-Style Stuffed Peppers Video Here.

Along with the peppers, I also had a few eggplants and decided to go with a Greek-style stuffed pepper. Start by sautéing some ground lamb and diced onion with salt and pepper. Stir in garlic, oregano and just a bit of cinnamon. To keep it moist, I added a thawed pint of tomato sauce I’d made earlier in the season. Cube the eggplant and toss in couple of cups along with more of those bell peppers cut into small pieces. Let it simmer for about 20 minutes. To finish in a traditional Greek style stir in chopped Kalamata olives and crumbled Feta cheese.

While the sauce simmers, slice off the tops and remove the core, seeds and membrane and season the insides with a sprinkle of kosher salt and a grind or two of fresh pepper.

I intended to freeze the stuffed peppers in batches for future use and needed to
partially cook the yellow bell peppers that would house the filling. The pre-cooking step deactivates the ripening enzymes to ensure that the peppers retain their color, shape and flavor.

Place the prepared bell peppers upright in a baking dish. and cover tightly with plastic wrap. Pop in the microwave on high for 3 minutes or until slightly softened. Stuff each shell with the filling.

Greek-Style Stuffed Peppers

Use the abundance of vegetables at the farmers’ market to make these delicious and eye-appealing Greek-style stuffed peppers with lamb or to keep it vegan, use a grain such as orzo or quinoa in lieu of the lamb. Keep it colorful and use a variety of colors!

Author: Trish Lobenfeld
Prep Time: 40 mins
Cook Time: 85 mins
Total Time: 2 hours 5 mins
Yield: 8 servings 1x
Category: Main Course
Method: Baking

Scale

Ingredients

8 bell peppers, tops removed, seeds, ribs and stems removed, save tops
kosher salt
freshly ground pepper
Filling
2 tablespoons olive oil
1 pound ground lamb
1 ½ cups minced onion
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
1 tablespoon minced cloves garlic (3 medium cloves)
1/4 teaspoon ground cinnamon
2 cups eggplant, cut into 1/2-inch cubes
1 cup chopped bell peppers, any color
1 can (15.5 ounces) fired roasted tomatoes or a pint of tomato sauce
¼ cup chopped Kalamata olives
¼ cup feta cheese crumbles

Instructions

Preheat the oven to 350 degrees F.
Grease a 9- by 13-inch casserole dish
Lined baking sheet to catch any spills
Season the inside of each bell pepper with a sprinkle of kosher salt and a grind or two of fresh pepper. Place upright in a baking dish.
Note: If you are making in advance and planning to freeze, cover tightly with plastic wrap. Pop in the microwave on high for 3 minutes or just until slightly softened.
Heat the oil in a large skillet over medium-high heat. Stir in the lamb and onions, using the edge of a wooden spoon to break up the meat into a crumbly mix. Cook until the meat is no longer red.
Stir in the oregano, garlic and cinnamon and cook for 30 seconds.
Add the eggplant, peppers and tomatoes or tomato sauce and bring to a boil, lower the heat to a simmer and cook for 10 minutes.
Stir in the olives and feta off heat and stuff each pepper with the filling.
Cover tightly with foil and place on a lined baking sheet and bake in the preheated oven for 45 minutes, one hour for frozen peppers.