Post image for Braised Chicken Thighs with Linguiça and White Beans

This yummy one-pot dinner was inspired by this post on Seven Days — while I didn’t eat the actual dish from the review, I used it as a starting point for dinner last night. My parents were coming back from vacation, and since they were still on West Coast time, I had dinner ready just in case.

Braised Chicken Thighs with Linguiça and White Beans

  • 1 tablespoon olive oil
  • 1 link linguiça or chorizo, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, finely diced
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 1/2 teaspoon each of cumin, coriander and chili powder
  • 1/4 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 1 cup small white beans, **soaked overnight in salted water, then drained** — see this post for more info on cooking with dried beans
  • 1/4 cup salsa or pasta sauce
  • 4 cups chicken broth
  • 8 boneless, skinless chicken thighs
  • handful of flat-leaf parsley, torn
  • splash of lemon juice
  1. Saute the linguiça in the olive oil for 2 minutes.
  2. Add the onion and garlic, and saute for another 3-4 minutes.
  3. Add the celery and carrots, and saute, stirring frequently, until onions are transparent.
  4. Add the cumin, coriander, chili powder, cinnamon and salt, and saute together for 2 minutes.
  5. Add the salsa and the beans, and stir to coat the beans. 
  6. Add the chicken broth, and bring the mixture to a boil.
  7. Add the chicken thighs and bring the mixture back to a boil.
  8. Turn the heat down to a simmer and cover. 
  9. Cook for 90 minutes, covered, until beans are al-dente. Check the seasoning and add salt if necessary.
  10. Take off the cover and bring the mixture up to a low boil. 
  11. Cook for another 30 minutes, uncovered. 
  12. Turn off the heat, throw in the parsley and lemon juice, and let sit for 5 minutes before serving. 

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Berry & Buttermilk Pie

by Kat S. on July 28, 2014

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On Saturday, after I picked this lovely mountain (aka. 8 pounds) of blueberries at Willow Hill Farm, I had pie on the brain.

I was thinking about a recipe I found on Pinterest a while back for blueberries and cream pie, but I didn’t have anything creamy (sour cream, cream cheese, mascarpone) to make the filling, so I thought about what I did have and searched out this recipe for Blueberry Buttermilk Pie. While the recipe looked intriguing, I could spot a number of problems right away — there weren’t enough berries and there was too much of, well, everything else.

Here’s my version:

Berry & Buttermilk Pie

  • 1 prepared pie crust
  • 2 cups of berries (I used mostly blueberries and topped with raspberries)
  • 2 tablespoons soft margarine
  • 1/3 cup buttermilk (I used buttermilk powder and milk)
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/4 cup white whole wheat flour
  • 1 cup sugar
  • pinch salt
  1. Preheat the oven to 350F.
  2. Par-bake the crust for 10-12 mins (make sure to prick the bottom with a fork 4-6 times first).
  3. Pour the berries into the par-baked crust.
  4. Whisk together the margarine, buttermilk, eggs and vanilla (until thoroughly mixed).
  5. Quickly mix in the flour, sugar and salt. Do not mix for long!
  6. Pour the buttermilk custard over the berries.
  7. Bake for 60 mins or until top is golden brown and center is set.
Pie will slice better when the custard is cool, but who can wait that long?

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Sueño de fruta

July 19, 2014
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TweetIf you love fruit, and you haven’t read Jeffrey Steingarten’s section on ripe fruit in The Man Who Ate Everything, that should be next on your list. After picking fresh raspberries at a friend’s house, scavenging for wild black raspberries at my house, going to Healthy Living’s Fresh Off the Truck Sale, and into Trader [...]

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Dinner Tonight: Redfish

July 17, 2014
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TweetOur local store has a special on redfish this week – I thought the name was familiar, and then I remembered seeing photos of my brother catching redfish on his last trip to the Carolinas. Redfish is a delicate, not-too-fishy, white-fleshed fish, and as far as I’m concerned, it goes right into the “YES” column. [...]

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Bites in Montreal :: Garage Beirut

July 12, 2014
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TweetFor our 3rd anniversary, my parents gave us some money to go on a short trip – we try to see a band we like play live at least once a year, so we opted to take a trip to Montreal this time. After much research, we decided to go to Garage Beirut before going [...]

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Grilled Vegetable Quinoa Salad

June 21, 2014
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TweetHappy Summer!! I realize today is officially the first “real” day of summer, but I packed up the last of my stuff and moved out of my classroom on Wednesday, so I’ve already been on vacation. =) There are two things I love most about summer food — the fact that we can cook most [...]

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Saffron Lentils & Potatoes

June 19, 2014
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TweetWhat you need: olive oil 1 medium onion, sliced or chopped 3 cloves garlic, smashed with back of knife 1 tablespoon finely chopped ginger root 1 cup sliced peppers – some sweet, some hot 1 generous teaspoon salt 1/4 cup milk 1 pinch saffron 1 pinch red pepper flakes 1/4 cup salsa 1 1/2 cups [...]

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Tortilla española

June 18, 2014
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TweetIt’s hard to believe that I’ve been eating and making tortilla for so many years, and never posted a recipe of it. Spanish tortilla is something that is very close to my heart – a dish that is served in big slices for breakfast, a mid-day snack, or in thick squares on toothpicks for tapas [...]

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Red Lentil Patties with Mint Yogurt & Herb Salad

June 17, 2014
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TweetOver the weekend, I was playing that game I love so much – the “what-on-earth-can-I-make-with-random-stuff-we-have” game. I took some inspiration from a quick search on Pinterest and then surveyed what we had on hand. These crispy little patties are super-satisfying, nicely seasoned, but very light on the palate. And here’s the kicker — they taste [...]

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Flourless Peanut Butter Cookies

April 21, 2014
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TweetYou just can’t have Easter without something sweet, and although the Easter bunny didn’t stop off at our house yesterday, we made do. My husband wanted some gooey cookies, but we didn’t have any AP flour and didn’t have any butter either! So I did some searching and came across this recipe for Flourless Peanut [...]

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