flat chicken

As I lamented on Monday, I am often deterred from making roasted chicken (a dish we all love) because it takes just a little too long. I have seen many recipes that call for flattening the bird but never got around to trying any of them. I finally decided to give it a go and I must admit it is sort of a miraculous way to make a whole roasted chicken. You just need a really sharp pair of kitchen scissors to remove the back bone. In addition to cutting the cooking time down dramatically it also evens out the browning so you get a beautiful evenly browned crisp skin. If you want to see how to cut the backbone out of the chicken, momfilter just posted Gwyneth Paltrow's chicken recipe - she does a demo on her blog GOOP.

chicken salad with cashews

When we have a lot of leftover chicken this salad is the first thing I think of making.  The secret lies in the dressing, which was inspired by my friend Kyra. She considers herself a sandwich aficionado, and loves coming up with new combinations. During one of her visits (she lives in Holland) she rummaged through our fridge and made a sandwich that was an english muffin spread with mayonnaise and topped with shredded roasted chicken, Mrs. Ball's Chutney, and nice coarse sea salt.  We all loved it so much it was coined 'The Kyra Sandwich", and we continue to make it to this day.

Mrs. Ball's Chutney is one of the things we always brought back with us after a visit to see Adam's family in South Africa...it is as ubiquitous there as ketchup is here. Several years ago I almost fainted when I found it randomly among the chocolate bars, candy, and beer in a corner of Fairway. It is now available on Amazon too, which is a good thing, since it means I can share this recipe without fear that it is just a tease. If you are hesitant about ordering chutney for chicken salad alone, it is delicious with many many things...and if you have kids who feel everything is better with ketchup, they may be open to this alternative...I know mine are. As much as I hate letting them dip too many morsels of otherwise healthy food into sugary sauces, I do think a variety of flavors at least helps them develop a wider range of tastes.

To make the chicken salad I shred or chop the chicken into bite size pieces and mix in a generous amount of chopped celery, cashews, and either currants or raisins. For the dressing mix mayonnaise with a big spoonful of Mrs. Ball's Chutney and some juice and zest of a lemon. Season with sea salt and pepper to taste. 

thai coconut curry

Inspired by the delicious flavors of Tom Kha Gai Soup, I wanted to make a dish hearty enough to be a complete dinner. This broth is quite versatile...I used ingredients that my family enjoys but I have tried many variations: You can substitute shrimp or tofu for the chicken, try fingerling potatoes instead of sweet potatoes, or add broccoli, spinach, or green beans. One thing I have found is that sauteing the green vegetables separately ensures that they are cooked the way I like them - with a little bite. However, if you prefer to keep the dish washing to a minimum you can just add them to the broth for the last few minutes of cooking. I often make some brown rice and stir that in when serving.

FOR THE BROTH

1 32 ounce box chicken stock (about 4 cups)

2 cans coconut milk

1 3-inch piece ginger, peeled and thinly sliced

2 stalks lemon grass, tender center part only, cut into 3-inch lengths and smashed

3 kafir lime leaves (can substitute curry leaves)

1 chili pepper (seeds removed)

1/4 cup freshly squeezed lime juice

1/3 cup fish sauce

cilantro stems (save leaves for use as garnish)

1 tablespoon sugar (optional)

Combine all ingredients in a large pot, bring to a simmer, and cook 20 minutes. Strain and return to pot. This step can be done ahead.

FOR THE CURRY:

olive oil or butter for sauteeing

1 onion, thinly sliced

2 cloves garlic, minced

1 red pepper, seeded and cut into matchsticks

2 sweet potatoes peeled and cut into 1/2 inch pieces 

1 pound boneless skinless chicken breasts, cut into bite size pieces

2 small zucchini, cut in half lengthwise and then chopped into 1/2 inch pieces

8 ounces snow peas

cilantro leaves for garnish

Bring broth to a simmer on stove. Saute the onion, garlic, and red pepper in a little olive oil or butter and add to the broth. Add sweet potatoes and cook 8-10 minutes, until almost cooked through. Add chicken and simmer 3-4 minutes, or until chicken is cooked through.

In the meantime, saute zucchini until just starting to brown. Add snowpeas and cook until bright green. Add to curry and serve. Garnish with cilantro leaves. 

tortilla soup

I used to live near City Bakery in Manhattan, which, in addition to being famous for its delicious cookies and croissants, happens to make a delicious tortilla soup. I wanted it more often than they sold it and had to learn to make my own. This version is creamier than City Bakery’s but more than satisfied my addiction. While the spicy chipotle peppers in adobo sauce are available in most supermarkets, they might be too spicy for some budding palates. You could minimize or omit the peppers entirely, depending on your family’s spice threshold, and let people add tobasco (or any hot sauce) to taste. I like to serve the soup with the avocado, lime wedges, cilantro, and chips in separate bowls so everyone can add their own -- my kids always love to have that little bit of control!

1 poblano pepper
1 28 ounce can tomatoes 
1 medium onion, peeled and cut into quarters 
3 cloves garlic  
1 cup cilantro 
1 teaspoon dried epazote (optional, you can substitute a 1/2 teaspoon of dried oregano)
1 teaspoon chipotle peppers in adobo sauce (optional)
1 8 ounce container sour cream
1 teaspoon sugar 
2 teaspoons salt
1 32 ounce box chicken broth 
1 pound boneless skinless chicken breasts 
2 cups finely grated chihuahua cheese (can substitute monterey jack)
   diced avocados
   tortilla chips 
   lime wedges

Roast poblano pepper over the flame of a gas burner until charred. Place in a bowl and cover with plastic; let sit 10 minutes. Remove and discard charred skin, seeds, and core.

In blender combine poblano pepper, tomatoes and their liquid, onion, garlic, 1/2 cup cilantro, epazote, chipotle peppers, sour cream, sugar, and salt. Cover and blend until nearly smooth. Put mixture into a large pot and add chicken broth and chicken breasts. Bring to simmer; cover and cook for 10 minutes. 

Remove chicken from pot and set aside until cool enough to handle. Shred chicken into bite sized pieces and add back to pot. Ladle soup into bowls and serve with grated cheese, avocado, tortilla chips, remaining cilantro, and lime wedges.