Archive for the ‘Fowl’ category

WCC #6 – Chicken Salad Wraps

June 25th, 2006

Waldorf Chicken Salad Wraps

For this month’s Weekend Cookbook Challenge, the theme was picnic food. Nothing says ‘picnic’ to me like a nice chicken salad, so I went searching through all my books for the perfect recipe. I finally found one in Jean Paré’s Chicken, etc – a quick little variation on your basic Waldorf salad. We had this for dinner the other night, wrapped up in flour tortillas with a bit of lettuce for added crunch. They were fabulous, and I know I’ll be pulling out this recipe a few more times before summer ends.

2 cups cooked chicken, chopped into small pieces
1 cup celery, chopped
1 cup red grapes, halved and seeded
1/2 cup walnuts, chopped and roasted
1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp lime juice
2 tsp dried dill (or 1 tbsp fresh)
1 tsp paprika
salt and pepper to taste

Mix all the ingredients together in a large bowl.
Refridgerate the salad for at least one hour before serving.

I had no cooked chicken on hand, so I quickly pan-fried two breasts in a tablespoon of olive oil, then chopped them into cubes once they had cooled.
For quickly roasted walnuts, toss a handful onto a microwaveable pie plate, then nuke them for about 2 minutes. Keep a close eye on them, because they’ll burn very easily!

Poached Chicken

June 21st, 2006

I tried poaching a chicken the other day, after reading Barbara Witt’s The Weekend Chef : 192 Smart Recipes for Relaxed Cooking Ahead. It’s a method I’d heard about before, but had always been a little scared to try. Thankfully, the chicken turned out perfectly – nice and moist, and perfect as an addition to my regular couscous dish.

1 whole, fresh chicken
4 cups chicken or vegetable broth
4 cups water (or enough to cover the bird)
1 leek, sliced lengthways
2 ribs of celery, halved
2 carrots, peeled and halved
1 tbsp whole peppercorns
2 tsp salt
a handful of whatever fresh herbs you feel the need to use

Place all of the ingredients into a large stock pot, making sure the top of the chicken is completely submerged in the stock/water mix.
Bring to a boil, then reduce to a simmer and cover the pot.
Let the bird cook in this method for a half hour, then remove the pot from the heat and let sit, covered, for at least another hour.
By the end of this hour, your chicken will be perfectly cooked, and ready to use in soups, pasta dishes, salads, etc.

For a very rich and flavourful chicken stock, strip the chicken carcass of all the good meat, then return the bones and skin to the stock pot. Simmer for 2 hours, then remove from the heat and let sit overnight. Strain the broth to remove all the vegetables and bones, and freeze for future use.

Pasta con Pollo e Carciofi

January 8th, 2006

I’ve had a can of artichokes sitting in the pantry since New Year’s Eve, and finally figured out something to do with them. I also had some marinated olives left over in the fridge, so those got tossed in too. I love simple pasta dishes like this one – they’re so easy to throw together, and always taste fantastic. (Oh, and any mistakes in the above Italian are the babelfish’s fault, not mine.)

2 chicken breasts, cooked
4 portions spaghetti, cooked
3 tbsp olive oil
1/4 red onion, diced
3-4 roma tomatoes, diced
1 can of artichokes, drained
1/2 cup olives, halved
2 tbsp red wine vinegar
handful chopped fresh parsley
1/2 cup grated parmesan
black pepper to taste

Shred the chicken breasts into small, thin pieces. Set aside.
In a very large frying pan, saute the onion in the olive oil.
Once the onion is slightly soft, add the tomatoes, artichokes, olives and red wine vinegar.
Cook the above mixture for 5 minutes, then stir in the chicken and spaghetti.
Just before serving, stir in the parsley, parmesan and pepper.

If you’re cooking the pasta at the same time as you’re making the rest of the dish, add some of the cooking liquid to the sauce.

Simple Turkey Risotto

November 22nd, 2005

Desperate to think of something for dinner last night, I rummaged through the freezer and found two containers of Thanksgiving leftovers – turkey stock and turkey chunks. Perfect for a simple autumn risotto. (also good for Slashfood’s Lovely Leftovers Day)

1 tbsp butter
1 tbsp olive oil
1 large onion, diced
1 green pepper, diced
1 long sprig of rosemary
salt and pepper to taste
1 cup Arborio rice
3 cups turkey broth
3 cups cooked turkey meat, shredded

In a large, heavy saucepan, heat butter and olive oil.
Add the onion and green pepper and cook until just slightly soft – about 5 minutes.
Season the veggies with salt and pepper, then add rosemary and rice, stirring to coat with butter and oil.
Cook the rice with the onions for another five minutes, then pour in 1 cup of turkey stock.
Once the rice has absorbed all the liquid, add another cup of broth. Continue in this way until the rice is tender .
Stir in the turkey to heat through.
Remove the rosemary stem before serving; use it or another piece as garnish.


February 6th, 2005

2 chicken breasts, diced
1 onion, diced
3 stalks celery, diced
1 green pepper, diced
2 cloves garlic, minced
1 cup white rice
1 large can diced tomatoes
2 bay leaves
1 tsp dried thyme
1 tsp dried marjoram
salt and pepper to taste
3 cups boiling water
1 cup shrimp or sausage, cooked (optional)
handful coriander or parsley, chopped

Sauté chicken until golden brown in a large frying pan.
Remove chicken from pan and sauté vegetables until just slightly cooked.
Add rice and stir until mixed into other ingredients. Stir chicken into the mix along with tomatoes and seasoning.
Once mixture is warmed through, pour in boiling water. Simmer for 20 minutes, or until rice is soft.
Before serving, stir in shrimp or sausage if desired. Top with chopped parsley or coriander.

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