- 9th May 2013
- Chicken, Favorite, Healthy, Lunch, Main Dish, Mediterranean Diet, Miscellaneous, One Pot Dish, Recipes, Reduced Fat, Stew
I am very excited these days!
I am excited because Kurt and I have finally decided to remodel our kitchen. I can not believe the day has come. Already, as I write this post the top cabinets have been removed, some of the old backsplash has been torn down and my kitchen officially looks like a war zone. Wednesday night we spend almost three hours picking out new cabinets and granite countertops. I never thought I would say this but picking out kitchen cabinets can be a stressful job. Nevertheless bring on this stress, this is beyond exciting.
Over the next several weeks as the construction continues, I will not be able to do much cooking and eventually we will have to rely on our grill for a little while. With that said, I thought I would document our journey through this wonderful space on the web I call my blog. Be ready, a new series of posts called Kitchen Chronicles are coming soon. I plan on sharing whatever recipes I can, update you with pictures of the demolition and progress with construction.
Wish us luck, we are going to need it. 
It has been raining for a few days here in NJ. Whenever it gets gloomy, my body craves something comforting, even if it is warm outside. This Chicken with Capers in White Wine Sauce is an easy to make dinner idea for gloomy rainy nights. It goes wonderfully with anything that absorbs sauce like mashed potatoes, rice, quinoa or couscous.
Hope you enjoy it as much as we did.
Chicken with Artichokes in White Wine Sauce
Author: Kathy Steger
Serves: 4
- 4 boneless organic chicken thighs
- 2 oz artichoke marinated in water, roughly chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tbsp capers
- 1 tbsp flour
- ¼ cup white wine
- ¼ cup organic chicken stock
- 1 tbsp olive oil
- salt and pepper to taste
- Season chicken with salt and pepper.
- Heat olive oil in deep skillet and sauté chicken thighs until golden on each side, (about 3 minutes)
- Move chicken to a plate and set aside.
- To the same pan add onion and garlic. Cook until the onion is soft, about 3 minutes
- Add flour to the onion mixture. Stir well.
- Add wine, chicken stock and artichokes. Bring to a simmer.
- Return chicken to the pan. Cover and cook about 7 minutes until chicken is cooked through and is no longer pink inside.
- Season with salt and pepper if necessary.
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Many bloggers are posting St Patty’s Day inspired recipes this week, yours truly, however, doesn’t have any up her sleeve. So with a full tummy of yummy lentils I bring to you this delicious dish. And oh how yummy it is. Most of these cold days all I can think about is food that’s comforting and warm. Food that makes me feel good about eating it. Food that my body appreciates. Today, I am sharing a vacation inspired take on lentils. After all coming back from the tropics where coconut flavors rule inspired me to turn semi boring lentils into a party in my tummy.
Enjoy these over rice or by themselves, either way they are delicious.
Coconut Red Curry Lentils
Author: Kathy Steger
Serves: 6-8
- 4 cups water
- 1 cup red lentils
- ½ block tofu (optional) pressed to release moisture, cut into 4 equal parts and then cubed
- ½ red bell pepper, chopped
- 1 large sweet onion, chopped
- 1 carrot, cubed
- 1 zucchini, halved and sliced
- 2 garlic cloves, minced
- 2 tsp ginger
- 1 tbsp cumin
- 1 tsp cinnamon
- 1 14oz can garbanzo beans
- 1 14oz light coconut milk (I used Trader Joe’s)
- Sriracha to taste
- salt to taste
- cilantro for garnish
- 2 tbsp olive oil
- If using tofu, saute cubes on both sides until lightly golden. Set aside.
- In a Dutch Oven or a soup pot, heat olive oil, add onion, carrot and red bell pepper. Cook until the vegetables are softened.
- Add garlic, ginger, cumin and cinnamon and allow to heat through for about 2 minutes.
- Stir in water, coconut milk, garbanzo beans and zucchini. Bring to a boil, reduce heat to simmer and cook for about 20 minutes until the lentils are soft. If using tofu, add it this point as well.
- Season with salt and sriracha to taste. Garnish with cilantro when serving.
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