We celebrated my husband birthday with friends this week. The menu is built around the beer braised brats; my first attempt was a success.
Beer-braised Brats with Onions
Pasta, Pesto and Peas
I found the basis for this recipe while poking around the Interwebs looking for something to do with chicken thighs and turnips. The original recipe, from Bon Appétit online, introduced the dish with the following, “Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.” I’m not sure I’d call this quick however the results of my modified dish were tasty to me.
The skin on the chicken thighs I had was anemic at best so I pulled it off. Apple replaces pear and vermouth subs in for white white because that’s what I had on hand. Enjoy!
Chicken with Turnip and Apple
Prep time: 10 minutes
Total time: 45 minutes
You can toss the apple and turnip with 1/2 teaspoon of cider vinegar to help prevent browning while you prep your other ingredients. Really any vinegar or even lemon juice will work here.
We’re taking a couple of weeks off from our regular Saturday night gatherings. A break is nice from time to time, especially when there are interesting things to do of a Saturday night.
Of course that limits my creation of new content. I often end up feeling bad when I can’t maintain my own self-imposed schedule. I’ll be posting something new tomorrow and then probably won’t have another post until June 1st.
I have a fond memory for a baked chicken and rice dish that involved condensed cream of something soup. The strongest memory I have of it is from a youth retreat program from my late teens that had a strong influence on me. In the intervening years I’ve learned more than I want about how not-great-for-me condensed soup is and so I decided to try to make something similar with just chicken broth and water. The result was pretty good without the I’m eating what self-shame.
This week our usual gathering was joined by a couple of prom weekend guests of JG. I went with tacos because they can feed a crowd and everyone gets to customize them the way they want.
Tacos with either Crockpot Salsa Chicken or Black Bean and Yellow Squash
plus all the usual accompaniments
Baked “Spanish” Rice
Orange and Fennel Salad
Brownies with ice cream for dessert
Last month I made a dish and this recipe appeared on the next page of the cookbook. I dismissed it until my husband said he thought it sounded interesting. I’ll give anything a try once so even though it seemed like an odd combination I gave it a try.
The result was garlicky, crunchy and colorful. Give it a try sometime.
Prep time: 20 minutes
Total time: 45 minutes (plus resting time)
The original recipe, from Moosewood Restaurant Celebrates, included raw red onion, which I find too sharp so I left them out. Next time I might try giving the onion a quick soak in ice water; it is reported to mellow the sharp flavor I don’t like.
The salad was actually the first thing decided upon in this menu. The rest came together hodge-podge style.
Buttered Egg Noodles
Roasted Carrots and Parsnips
Cauliflower Green Olive Salad
Peanut Butter Chocolate Chip cookies
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