[47] Simplest Roast Chicken 1.0

How to Cook Everything, Revised Edition by Mark Bittman

So, by now it’s beginning to look like this challenge was actually “cook our way through ’How to Cook Everything, Revised’”, I know. But it isn’t, I promise. I’m actually getting a little irked, in all honesty, that this cookbook is the one I keep pulling out. They’re not all up on this site yet, but I have 42 other cookbooks to cook from! Still, it’s amazing the recipes that are lacking. My “Complete Italian”:http://metacookbook.com/permalink/complete-book-of-italian-cooking.html cookbook? I totally expected it to have a Pasta Carbonara recipe, and it didn’t. So, Bittman it was.

With all of that said, I didn’t even hesitate to pull out How to Cook Everything when I wanted to roast a chicken. The yellow, original version is how I learned to make a “knock your socks off” roast chicken.… Continue reading →

[41] Stewed Chicken Thighs with Dried Fruits

Cover of Eating Well Serves Two by Jim Romanoff

The joys of menu planning are fairly new to me. Menu planning isn’t new to me, but having it work out nicely really is.

I have tried planning menus in the past, repeatedly. Until this week, something has always happened to derail the plans. Sometimes it’s as simple as, “Guh, I don’t want to cook” and sometimes it’s been as complicated as the person or people I’m cooking for changing the plans, realizing they had other plans, etc. Given that, it’s amazing that this week has worked out perfectly, especially with slight changes in plans every day.

We were, originally, planning to make this meal Thursday night. Then our friend Jessie was coming over Thursday night, so we made the “Beef Daube”:http://metacookbook.com/archives/78-40-Beef-Daube.html instead, since she doesn’t like chicken thighs (and it’s only supposed to make enough for two people, not three).… Continue reading →

[39] Honey-Mustard Glazed Chicken

Cover of No Red Meat by Brenda Shriver

I totally chose this recipe Tuesday during my meal planning for the week because it involved the grill, looked crazy simple, and we had all the ingredients on hand. I am not ashamed of making such a choice. I am, in fact, very pleased with that choice since we didn’t manage to go grocery shopping Tuesday night, as planned.

Our menu schedule is a bit off of most people’s two major days due to the CSA delivery we get Monday nights/Tuesday mornings. It’s my sense that most people who plan their menus for a week do the planning and shopping on one of two major days: the weekend day most convenient for them or the day the store circular sales start. In Chicago, the circulars arrive on Wednesday and sales start Thursday.… Continue reading →

[29] Ginger-Lime Chicken Thighs

Cover of Cook Once, Eat Twice

I want to say this is going to be a relatively short entry, but every time I say something I write is going to be short, it balloons into one of my longest pieces yet.

Every dang time! I really do think this SHOULD be short, though, so we’ll see. It’s a fairly basic recipe, and tasty, but nothing to write home about.

The lime really does stand out. The ginger doesn’t.

h2. Ingredients

0.33 c vegetable oil
3 tbsp lime juice

3 tbsp honey

2 tsp grated fresh ginger or 1 tsp ground ginger (We used ground.)

0.25 – 0.5 tsp red pepper flakes

1.5 lbs boneless, skinless chicken thighs

h2. Instructions

Combine oil, lime juice, honey, ginger and pepper flakes in a bowl. Place chicken in a tupperware or resealable bag, and add 0.5 c marinade, and goosh around to make sure the chicken is well coated.… Continue reading →