![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
Creamed Chicken and starch
Jan. 24th, 2024 06:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ilyena_sylphIngredients
¼ cup (half of a stick) salted butter
1 stalk celery, diced
¼ cup diced onion
¼ cup all-purpose flour
½ cup whole milk, half-and-half, or heavy cream
1 cup chicken broth
2 cups cooked diced or shredded chicken (or use leftover turkey)
Kosher salt and ground black pepper, to taste
rice, toast, or mashed potatoes for serving
Optional garnish: chopped fresh parsley or thyme
Instructions
Melt butter in a large skillet over medium heat. Add the celery and onion; cook until tender.
Add the flour to the skillet. Cook, stirring constantly, for 2 minutes.
While whisking constantly, gradually stream in the chicken broth and cream. Continue cooking and stirring until the mixture is smooth and thick.
Add the chicken and stir to combine. Cook over low heat, just until the chicken is warmed through.
Taste and season with salt and pepper.
Split the biscuits in half and spoon the creamed chicken over top. Garnish with fresh herbs, if desired.
¼ cup (half of a stick) salted butter
1 stalk celery, diced
¼ cup diced onion
¼ cup all-purpose flour
½ cup whole milk, half-and-half, or heavy cream
1 cup chicken broth
2 cups cooked diced or shredded chicken (or use leftover turkey)
Kosher salt and ground black pepper, to taste
rice, toast, or mashed potatoes for serving
Optional garnish: chopped fresh parsley or thyme
Instructions
Melt butter in a large skillet over medium heat. Add the celery and onion; cook until tender.
Add the flour to the skillet. Cook, stirring constantly, for 2 minutes.
While whisking constantly, gradually stream in the chicken broth and cream. Continue cooking and stirring until the mixture is smooth and thick.
Add the chicken and stir to combine. Cook over low heat, just until the chicken is warmed through.
Taste and season with salt and pepper.
Split the biscuits in half and spoon the creamed chicken over top. Garnish with fresh herbs, if desired.
One-pot pork chop dinner
Oct. 15th, 2023 11:40 amilyena_sylphIngredients:
1 tablespoon butter
2 pork loin chops
1 medium red potato, cut into small wedges
1 medium yellow potato, cut into small wedges
1 cups fresh baby carrots
1/2 a medium red onion, cut into wedges
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water (possibly 1 cup)
salt, for the love of the gods
Directions
1. In a large cast-iron or other heavy skillet, heat butter over medium heat. Salt the pork chops. Brown pork chops on both sides; remove from pan, reserving drippings.
2. In same pan, saute vegetables in drippings until lightly browned after giving them some salt. Whisk together soup and water; stir into vegetables. If that's not enough liquid, add another half a cup of water. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.
3. Add chops back to the pan; cook, covered, until a thermometer inserted in pork reads 145°, 8-10 minutes. Remove from heat; let stand 5 minutes.
I think it could have used some spices... tarragon, sumac, possibly a little lemon pepper... but damn it was good. And simple AF.
1 tablespoon butter
2 pork loin chops
1 medium red potato, cut into small wedges
1 medium yellow potato, cut into small wedges
1 cups fresh baby carrots
1/2 a medium red onion, cut into wedges
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water (possibly 1 cup)
salt, for the love of the gods
Directions
1. In a large cast-iron or other heavy skillet, heat butter over medium heat. Salt the pork chops. Brown pork chops on both sides; remove from pan, reserving drippings.
2. In same pan, saute vegetables in drippings until lightly browned after giving them some salt. Whisk together soup and water; stir into vegetables. If that's not enough liquid, add another half a cup of water. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.
3. Add chops back to the pan; cook, covered, until a thermometer inserted in pork reads 145°, 8-10 minutes. Remove from heat; let stand 5 minutes.
I think it could have used some spices... tarragon, sumac, possibly a little lemon pepper... but damn it was good. And simple AF.
Italian venison stir fry
Dec. 5th, 2022 06:47 pmilyena_sylph1 lb. venison top round (or in my case, 1 large venison steak)
2 med. garlic cloves, crushed
1 Tbsp. olive oil
2 medium zucchini
12 cherry tomatoes, halved
1/4 cup Italian salad dressing (I used an Italian vinaigrette)
4 Tbsp. Parmesan cheese, grated
also, enough spaghetti for however many people you're serving.
Cut venison crosswise (and if possible, crossgrain) into 1" strips. Cut each strip in half crosswise. Thinly slice zucchini. Cook garlic in a large skillet for 1 minute over medium-high heat. Add 1/2 of the venison strips and stir fry only 1 to 1 1/ 2 minutes. Do not overcook. Season with salt and pepper. Remove venison, cook the other half of the venison, remove and keep warm. Add zucchini and stir fry 2 to 3 minutes or until tender-crisp. Return venison to skillet. Add tomato halves and dressing; heat through. Serve over hot pasta. Sprinkle with Parmesan cheese.
2 med. garlic cloves, crushed
1 Tbsp. olive oil
2 medium zucchini
12 cherry tomatoes, halved
1/4 cup Italian salad dressing (I used an Italian vinaigrette)
4 Tbsp. Parmesan cheese, grated
also, enough spaghetti for however many people you're serving.
Cut venison crosswise (and if possible, crossgrain) into 1" strips. Cut each strip in half crosswise. Thinly slice zucchini. Cook garlic in a large skillet for 1 minute over medium-high heat. Add 1/2 of the venison strips and stir fry only 1 to 1 1/ 2 minutes. Do not overcook. Season with salt and pepper. Remove venison, cook the other half of the venison, remove and keep warm. Add zucchini and stir fry 2 to 3 minutes or until tender-crisp. Return venison to skillet. Add tomato halves and dressing; heat through. Serve over hot pasta. Sprinkle with Parmesan cheese.
(no subject)
Feb. 13th, 2021 06:44 pmilyena_sylphIngredients:
1 can chunk chicken breast
some canola oil
1/2 cup thinly sliced carrots
1/2 cup thinly sliced onions
1 garlic clove (or the equivalent of 2, freeze-dried)
2 cups orange juice (reserve just a bit to mix with cornstarch)
3 tbsp coconut aminos (cut that down)
3 tbsp sugar
1 splash worchestershire sauce
1/4 tsp salt
1 tsp cornstarch
cooked rice
Instructions
In your largest skillet, over med-high heat, add oil and sauté carrots and onions for about 10 minutes. Add garlic and sauté for another minute or two.
Add orange juice, aminos, sugar, salt to the skillet. Bring to a boil.
Mix cornstarch with a bit of orange juice and add to pan, stirring in thoroughly.
Reduce heat and simmer for about 5 more minutes until the sauce has thickened.
Dump in the can of chicken, stir thoroughly, allow to heat through.
Serve over rice and enjoy!
1 can chunk chicken breast
some canola oil
1/2 cup thinly sliced carrots
1/2 cup thinly sliced onions
1 garlic clove (or the equivalent of 2, freeze-dried)
2 cups orange juice (reserve just a bit to mix with cornstarch)
3 tbsp coconut aminos (cut that down)
3 tbsp sugar
1 splash worchestershire sauce
1/4 tsp salt
1 tsp cornstarch
cooked rice
Instructions
In your largest skillet, over med-high heat, add oil and sauté carrots and onions for about 10 minutes. Add garlic and sauté for another minute or two.
Add orange juice, aminos, sugar, salt to the skillet. Bring to a boil.
Mix cornstarch with a bit of orange juice and add to pan, stirring in thoroughly.
Reduce heat and simmer for about 5 more minutes until the sauce has thickened.
Dump in the can of chicken, stir thoroughly, allow to heat through.
Serve over rice and enjoy!
sauteed venison dinner
Jul. 14th, 2020 06:40 pmilyena_sylphilyena_sylph: picture of Labyrinth!faerie with 'careful, i bite' as text (Default)
So from the CSA this week we had corn on the cob, and green beans, and new potatoes. Possibly also the onion, too.
And since we did some swapping of who cooks when, one of my nights to cook was tonight.
The beans I had snapped and put in water... Sunday? Maybe yesterday. Anyway. I chopped up some onion, threw it in bacon grease to saute, quartered and then eighthed the new potatoes, threw them on top of the onion once it was mostly translucent. Dumped the green beans on top of that, added some more water, some orpington farms chicken stock base and some season salt. Turned the heat up and left them alone for most of an hour.
Then took one oversized venison steak, diced it down to bite-sized, mixed some pillsbury gluten-free flour and some almond flour with some season-salt and a little bit of granulated garlic, breaded the meat with that. Heated some olive oil in the big pan, fried the lot of it for a few minutes. Then dumped all of the excess flour into the olive oil and beat the crap out of it with the whisk until it mixed, cooked the flour a bit, then poured milk in and beat the hell out of it again. Let it cook a couple minutes, tasted, added some salt and some more milk, repeat. Eventually dumped the meat back in and gave it another stirring.
Shucked the corn, silked it, and dropped it in the InstantPot for four minutes.
Everything appears to have been a hit.
So from the CSA this week we had corn on the cob, and green beans, and new potatoes. Possibly also the onion, too.
And since we did some swapping of who cooks when, one of my nights to cook was tonight.
The beans I had snapped and put in water... Sunday? Maybe yesterday. Anyway. I chopped up some onion, threw it in bacon grease to saute, quartered and then eighthed the new potatoes, threw them on top of the onion once it was mostly translucent. Dumped the green beans on top of that, added some more water, some orpington farms chicken stock base and some season salt. Turned the heat up and left them alone for most of an hour.
Then took one oversized venison steak, diced it down to bite-sized, mixed some pillsbury gluten-free flour and some almond flour with some season-salt and a little bit of granulated garlic, breaded the meat with that. Heated some olive oil in the big pan, fried the lot of it for a few minutes. Then dumped all of the excess flour into the olive oil and beat the crap out of it with the whisk until it mixed, cooked the flour a bit, then poured milk in and beat the hell out of it again. Let it cook a couple minutes, tasted, added some salt and some more milk, repeat. Eventually dumped the meat back in and gave it another stirring.
Shucked the corn, silked it, and dropped it in the InstantPot for four minutes.
Everything appears to have been a hit.
Weekday spaghetti sauce
Jun. 8th, 2020 06:37 pmilyena_sylphIngredients
1 pound ground venison
1 chopped red onion
2 cloves garlic, finely minced (2tsp chunky garlic paste)
2 Tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
1/4 tsp season salt
1/4 tsp dried thyme
1/2 tsp salt
14.5-oz can petite diced tomatoes
15-ounce can tomato sauce
1/4 cup water/chicken stock
1-2 tsp brown sugar
1 Tbsp coconut aminos (or soy sauce if you're not soy-free)
Hot, cooked noodles, for serving
Freshly grated Parmesan cheese, for serving (optional)
Instructions
Thaw meat from freezer, chop your onion, find all your other ingredients.
In a large 12-inch nonstick skillet over medium-high heat, cook the ground meat, onion, garlic, and a pinch of salt and pepper, breaking the meat into small pieces as it cooks, until the meat is not longer pink.
Drain any excess grease.
Stir in the tomato paste, basil, oregano, thyme, salt and pepper. Cook over medium-high heat, stirring constantly, for about a minute, until the mixture smells fragrant.
Add the crushed tomatoes, tomato sauce, brown sugar and coconut aminos. Stir to combine.
Bring the sauce to a simmer and cook for 5-10 minutes (or as long as you like/need).
Serve over hot, cooked noodles.
1 pound ground venison
1 chopped red onion
2 cloves garlic, finely minced (2tsp chunky garlic paste)
2 Tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
1/4 tsp season salt
1/4 tsp dried thyme
1/2 tsp salt
14.5-oz can petite diced tomatoes
15-ounce can tomato sauce
1/4 cup water/chicken stock
1-2 tsp brown sugar
1 Tbsp coconut aminos (or soy sauce if you're not soy-free)
Hot, cooked noodles, for serving
Freshly grated Parmesan cheese, for serving (optional)
Instructions
Thaw meat from freezer, chop your onion, find all your other ingredients.
In a large 12-inch nonstick skillet over medium-high heat, cook the ground meat, onion, garlic, and a pinch of salt and pepper, breaking the meat into small pieces as it cooks, until the meat is not longer pink.
Drain any excess grease.
Stir in the tomato paste, basil, oregano, thyme, salt and pepper. Cook over medium-high heat, stirring constantly, for about a minute, until the mixture smells fragrant.
Add the crushed tomatoes, tomato sauce, brown sugar and coconut aminos. Stir to combine.
Bring the sauce to a simmer and cook for 5-10 minutes (or as long as you like/need).
Serve over hot, cooked noodles.
sort of stroganoff
Jun. 23rd, 2018 06:21 pmilyena_sylphcelery
onion
minced garlic
stew beef
beef broth
paprika
rice
coconut aminos (or soy sauce)
tapioca starch
sour cream
half & half
So. Finely dice 1 stick celery from a Shnucks pack.
Finely dice... four? five? boiler onions.
Rehydrate some minced garlic.
heat a decent splash of olive oil in pan, add celery. Sautee until starting to be translucent.
Add diced onion. Sautee.
Add the garlic and the shot glass full of water you rehydrated it in.
stir, cover, start finely dicing the stew meat you bought.
Stop when the water evaporates off the onion-garlic-celery mixture, add more olive oil, stir firmly, wait a couple of minutes, add half a cup of so of beef broth, cover.
Return to chopping meat.
Check the onion mess, oh shit, it's actually browning. Add more beef broth, granulated garlic, a little paprika, some season salt. Frown and pour off into a medium mixing bowl, add a little oil to heat back up.
Start a good cup of rice in the rice cooker.
Finish chopping the goddamn meat. Salt meat. Thoroughly cover giant-ass skillet's in beef. Oh crap, there's still quite a bit. Fine, we'll sear this in two batches.
Sear meat, scattering with paprika, celery seed, and season salt. Pour meat on top of the onion mixture. Sear other half of meat.
Pour meat and onion stuff back into skillet. Add lots of the box of beef broth, stir, simmer. Add some coconut aminos to taste.
Eye the rice. Yep, gonna be done soon.
Mix some of the beef broth with a quarter cup of tapioca starch. Add that to the meat. Stir 'til gravy.
Turn heat to low. Add 1 8oz package sour cream to the whole thing. Stir vigorously. Frown at consistency.
Add 8oz half and half. Stir. Taste. Spice as needed.
Unplug the rice cooker when it yells at you. Add some margarine and salt to the rice.
Decide it's food.
onion
minced garlic
stew beef
beef broth
paprika
rice
coconut aminos (or soy sauce)
tapioca starch
sour cream
half & half
So. Finely dice 1 stick celery from a Shnucks pack.
Finely dice... four? five? boiler onions.
Rehydrate some minced garlic.
heat a decent splash of olive oil in pan, add celery. Sautee until starting to be translucent.
Add diced onion. Sautee.
Add the garlic and the shot glass full of water you rehydrated it in.
stir, cover, start finely dicing the stew meat you bought.
Stop when the water evaporates off the onion-garlic-celery mixture, add more olive oil, stir firmly, wait a couple of minutes, add half a cup of so of beef broth, cover.
Return to chopping meat.
Check the onion mess, oh shit, it's actually browning. Add more beef broth, granulated garlic, a little paprika, some season salt. Frown and pour off into a medium mixing bowl, add a little oil to heat back up.
Start a good cup of rice in the rice cooker.
Finish chopping the goddamn meat. Salt meat. Thoroughly cover giant-ass skillet's in beef. Oh crap, there's still quite a bit. Fine, we'll sear this in two batches.
Sear meat, scattering with paprika, celery seed, and season salt. Pour meat on top of the onion mixture. Sear other half of meat.
Pour meat and onion stuff back into skillet. Add lots of the box of beef broth, stir, simmer. Add some coconut aminos to taste.
Eye the rice. Yep, gonna be done soon.
Mix some of the beef broth with a quarter cup of tapioca starch. Add that to the meat. Stir 'til gravy.
Turn heat to low. Add 1 8oz package sour cream to the whole thing. Stir vigorously. Frown at consistency.
Add 8oz half and half. Stir. Taste. Spice as needed.
Unplug the rice cooker when it yells at you. Add some margarine and salt to the rice.
Decide it's food.
