4 boneless skinless chicken breasts..about 1 1/2 pounds halved horizontally (freezing the chicken breasts for 15 minutes will make slicing them through the middle easier)
6 T unsalted butter (although I used less and it was fine)
3 T olive oil
1 shallot peeled and sliced lengthwise
1 lemon, halved (half thinly sliced (or zest) and seeds removed; half juiced about 2T)
3/4 C chicken stock
4 t drained capers
- Dry chicken and then season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
- In large skillet, heat 3 T (I use 2) and olive oil over medium heat until butter melts. Working in batches to avoid crowding the pan, add the chicken and saute until golden brown and cooked through about 3 minutes on each side, depending on thickness (safe to check)
- Remove the chicken, place on a plate and repeat with remaining pieces, adding more oil if needed.
- Once the chicken is cooked, add the shallot and lemon slices to the pan and saute, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
- Reduce the heat to low, then stir in the remaining butter, capers and lemon juice, to taste. Season with salt and pepper to taste ( didn’t bother). Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
Kunde is a Swahili word for black-eyed peas. Ladle this Kenyan staple over rice and pair it with sauteed leafy greens for a fast, affordable, nutritious vegan meal.
3 T creamy peanut butter
2 T canola oil
1 yellow onion finely chopped
1 t ground coriander
1 t ground turmeric
1 large tomato finely chopped
2 (15 1/2 oz ) cans black-eyed peas, drained and rinsed.
1/2 cup water
warm oil in a medium saucepan over medium heat. Add onions and cook, stirring until they begin to soften, about 5 minutes. Add spices and cook, stirring until fragrant, about 30 seconds. Add tomatoes and large pinch of salt and cook, stirring occasionally, until liquid evaporates and mixture is quite dry, about five minutes.
Add peas, peanut butter and water, increase heat to high and bring to a boil.
Reduce heat to low and simmer until peas absorb some flavor, about 5 minutes. Season to taste with salt and serve immediately.
preheat oven to 300
Grease tube or bundt pan
1 1/2 cups sugar
1 1/2 cups cooking oil (canola fine)
2 cups flour
1 t baking powder
1 t baking soda
2 t vanilla
1 t cinnamon
1/2 t salt
1 1/2 cup grated carrots (about 5 carrots)
1 cup chopped walnuts
Combine sugar and oil. Drop in eggs one at a time. Keep mixing. Then add dry ingredients and then carrots and nuts.
Bake at 300 for first 1/2 hour. After cake rises, raise temp to 350 for second half hour.
Optional icing…. 1/2 of large pkg cream cheese, 1/2 stick butter, 8 oz confect sugar sifted, 1 T milk
Mix and spread over cake
3 T butter
3 T flour
1/2 large onion minced fine
2 1/2 c hot milk (slim works fine)
tyme…. about 1 T
large bay leaf, salt, grated nutmeg
1 lb mostaccioli noodles (about 2 1/2 ” long)
4 oz (1/2 cup) grated parmesan cheese
3/4 lb fontina cheese, coarsely grated
salt and freshly ground black pepper
1 cup buttered breadcrumbs
In top of double boiler or on very low heat… heat butter until bubbly. Add the onion and let cook over low heat for 3 or 4 minutes. Stir in flour and continue cooking a few minutes more then begin adding milk. Pour in the milk bit by bit and stir with whisk. The sauce will begin to thicken after a few minutes. Add a few peppercorns, tyme, and bay leaf. Sprinkle in a little salt and nutmeg. Let it cook slowly for 10-15 minutes, then strain. Can keep in fridge for a couple of days.
Having made the sauce, boil the pasta until al dente. Combine grated cheeses and set aside. As soon as pasta is ready, drain. Butter 2 1/2 or 3 qt baking dish. Add 1/3 of pasta, cover with 1/3 of cheese and 1/3 of sauce. Grate on black pepper. Make 2 more layers like this and then sprinkle the buttered breadcrumbs on top. Put the dish into a preheated 350 oven for 15-20 minutes. Serve once well browned and bubbly.
1 cup butter
1/2 t baking soda
1/2 t salt
2 t cinnamon
1 cup (orig. recipe calls for 1 1/2 but I think just fine with one) packed light brown sugar
1/2 cup sour cream
3 1/2 cups flour
Cream together butter, soda, salt, and cinnamon. Gradually add sugar and beat until fluffy. Add egg and beat well. Add remaining ingredients and mix well. Drop by heaping teaspoons 2 ” apart onto cookie sheets (cookies do not spread). Bake 400 for approximately 10 minutes or until lightly browned