Tuesday night I made Chicken Hash for dinner based on a recipe from an episode of Ina Garden’s Barefoot Contesa series on FoodTV.
To save time I used store bought rotisserie chickens instead of cooking my own. Thus I used no basil either. I ended up using about 1/3 of the onion she called for as I thought I had more in the pantry. I had an extra pepper so it went into the fry pan.
It was quite tasty as a meal and made plenty for leftovers. It reheated well though the potatoes lost their crispness in the microwave.
I was left with about 1/3 a bag of Reese’s miniature peanut butter cups and decided to make a bar cookie to act as a delivery mechanism. 🙂
In reality this is a slightly modified version of the chocolate chip cookie recipe you’d find on the back of a bag of chocolate chips. I was short on brown sugar so I increased the regular sugar and added some molasses for balance.
Servings: 15 bars
Preparation time: 15 minutes (plus time for butter to soften)
Cooking time: 25 minutes
- 2 sticks unsalted butter
- 1 cup sugar
- 1/4 cup firmly packed brown sugar
- 3 Tbsp. molasses
- 1 tsp. vanilla extract
- 2 eggs
- 2 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups of chopped Reese’s miniature peanut butter cups
Preheat oven to 350F. Grease the bottom and sides of a 13″x9″ pan.
Combine dry ingredients (flour, baking soda and salt) in a bowl and gently whisk to combine.
In the bowl of a stand mixer add the butter, sugars and molasses. Beat on medium to combine until the mixture has a lightish hue. Reduce speed. Add the eggs and the vanilla; beat to incorporate.
Reduce the speed to low and gradually add the flour mixture. Allow each addition to incorporate fully. Scrape the bowl as needed.
Once all the flour has been added toss in the chopped peanut butter cups. Blend to incorporate.
Spread the dough in the 13″x9″ pan as evenly as possible. Bake for 25 minutes until the top is golden brown. Allow to cool at least 15 minutes before cutting; a half hour would be better.
In the interest of full disclosure I love to eat raw (chocolate chip) cookie dough. I think I only consumed 1/4 cup from this batch. Baking time shouldn’t be effected if you don’t do likewise.
This is a side dish I make from time to time when I want to add a legume to the menu.
Title: Chickpea side dish
Category: Side dish
Preparation time: 15 minutes
Cooking time: 30 minutes
- 1 onion
- 2 cloves garlic
- 1 green pepper
- 2 tbs. vegetable oil
- 3 cans Chickpeas, 14.5 oz. can
- 1 can diced tomato, 14.5 oz. can
- 2 cup vegetable stock
- 2 tsp. thyme
- black pepper
Medium chop the onion and green pepper.
Fine chop the garlic.
Heat oil in a 2.5 qt sauce pan over medium-high heat.
Saute onion until translucent.
Add the garlic and green pepper to the pan and heat 1-2 minutes until fragrant.
Add the chickpeas and tomatoes; stir to incorporate.
Add vegetable stock until the chickpeas are barely covered.
Bring to a boil. Cover, lower heat to medium-low and simmer for 20 minutes.
Uncover, add thyme and cook for ~10 minutes more.
Season with salt and pepper to taste.
Chickpeas should be slightly firm outside and creamy inside.
Pasta and tomato sauce
Chickpea side dish
Mixed berries and tangerine grunt