Resolutions and a completely awesome recipe for Enchiladas

Happy New Year!!!!

As far as resolutions for 2011 go, does anyone have any good ones to share? I'm considering some of the following:

1. Be better about accessorizing. No, seriously. I never wear jewelry (except for my wedding ring) and I am always impressed by people who can accessorize well. It really takes things up a notch or two and I would love to learn the art of styling/accessorizing with panache.

2. Be better about keeping touch with my friends all around the world-even the ones close to home. I really tend to get lost in my own little nest of domesticity and I miss out on hearing about my friends' adventures (large and small.)

3. Write more. In general. More letters, more blogging, more emails, more stories, more journal entries, etc.

I'm sure starting tomorrow most of us (myself included) will be trying to cook nothing but steamed chicken, brown rice, and vegetables and will be working out for at least an hour seven days a week (as is usually the case around New Year's.) And yet, for some reason I thought that this recipe for New Mexican Green Chile Chicken Enchiladas (given to me by my fabulous friend and native New Mexican, Angelica) was a perfectly festive, fun, easy, DELICIOUS way to ring in the new year. I just love this stuff. And if you have leftover chicken from a roast, etc. it comes together so quickly- in single digit minutes. Then you can stick it in the oven and have time to go work out or something :)

Angelica's New Mexican Chicken Enchilada Casserole

10 ounces cream of mushroom soup (Note: This is the first time in my life I have

ever done one of those "soup" recipes-I never thought I would, nor did I think

I would LOVE it.  But it's good to be less snobby about food, right?  And you

could always buy the organic, reduced guilt kind, right?)

1/4 cup chopped green chile** (canned is ok, but not as awesome)

 1/3 cup milk  (I use skim)           

 1/2 cup chopped onion 

1 1/2 cups cooked shredded chicken     

 cooking spray 

1/2 teaspoon salt (optional)                

12 corn tortillas 

1/2 teaspoon garlic salt/garlic flakes 

3 cups grated cheddar cheese (I use the reduced fat pre-shredded stuff but I say go for the 

real stuff and no guilt!)

Preheat oven to 350. 
1. Heat cooking oil/spray in a heavy pan at medium-high heat. 
2. Lightly warm each tortilla in the sprayed pan to soften. 
3. Heat the soup and milk over medium heat on the stove top and then 
add the cooked shredded or diced chicken, garlic flakes, and green chile to taste.

4. Alternate ingredients in a lightly greased, 2-quart casserole dish,

   beginning with the tortillas, then cheese, then a sprinkle of onions 

and then a layer of the soup mix and repeat. The top layer should have            

 the last layer of tortillas with some cheese sprinkled on top.

5. Cover casserole dish with foil and bake in a 350°F oven for 25-30    minutes.

Indian Food Week: Part 1

I have mentioned before that Midwestia has a severe lack of ethnic eateries. I have also mentioned that this has forced me to become more adventurous in the kitchen, putting together my favorite ethnic take-out and restaurant dishes at home. Until now this mostly consisted of my favorite Korean Recipes, Japanese dishes, Russian dishes, Mexican dishes, and Spanish dishes. Until now. Now I have finally, this weekend, conquered a fear of mine: Indian Food. Let me clarify-I was never afraid of eating Indian Food. I love Indian Food. I adore it. I would eat it several times a week were there a viable restaurant option in town. But cook it myself? Every time I even read a recipe for an Indian dish I got woozy somewhere between cardamon pods, ginger, garlic, and onion paste and heavy cream. There are so many ingredients in some of these recipes!

But that's changed now. Now I have triumphed over my fears and appear before you (figuratively) a home cook who makes a Chicken Tikka Masala that would rival your favorite take-out joint. A housewife who has made saag paneer (Indian Cheese and Spinach) from scratch (that paneer itself is so easy to make it's scary) and lived to tell the tale. So, internet friends, this week's recipes are dedicated to my adventures. First I give you everyone's favorite entry into Indian cuisine; Chicken Tikka Masala. Next, Saag Paneer, and finally a delicious way to use up all of your leftover basmati rice in a Masala Chai-spiced rice pudding! And it's so much HEALTHIER to cook it at home-I control the amount of cream in the dish, etc. I love that.

Note: This recipe takes a bit of time to put together the first time, so I recommend doing it on a day when you are home doing other things. I've tried shortcut recipes for this dish, but they just lacked real flavor and authenticity. I think you need about 90 minutes to make this, but most of those minutes are not active cooking time. The results are worth it!

CHICKEN TIKKA MASALA

(Thank you to my dear friend Erica's Brother-in-law, Rich, for this recipe. It is AMAZING)

Marinade

1/2 tsp cumin powder

1/2 tsp ground coriander

1/4 tsp cayenne pepper

1 tsp salt

Up to 2 lbs. chicken breast (I used 1.25 lbs, but it was so good I wish I used the whole 2!)

((if you want to make this vegetarian, you can use tofu or paneer instead)

1 cup plain yogurt (lowfat is ok)

1 TBSP fresh ginger, minced

2 medium cloves of garlic, minced

Sauce

3 Tbsp. canola oil

1 onion, sliced into half-moons

2 medium cloves of garlic, minced

2 tsp fresh ginger, minced

1 TBSP tomato paste

1 TBSP Garam Masala powder

1 28 oz. can crushed tomato

2 tsp sugar

2/3 cup light cream/half-half/heavy cream (I used half and half but then decided to add a drop of real, heavy cream, too.)

1/4 cup chopped fresh cilantro, plus more for garnish

DIRECTIONS

Blend first 4 ingredients of the marinade and use to coat chicken. Place in refrigerator for 20 minutes. After the 20 minutes, mix yogurt, garlic, and ginger into the bowl with the chicken and mix well. Place back in the fridge for another 3o minutes. While the chicken is marinating, make sauce: Sautée onion in oil until golden. Add the ginger and garlic and stir fry for 1 minute. Then add garam masala, tomato paste, crushed tomatoes, cilantro, sugar, and salt, and bring to a simmer for 15-20 minutes. While sauce is simmering and once the marinating time is up broil chicken on high for 9 minutes per side. Remove from oven and when cool enough cut into 1''x1'' bites. Stir cream into sauce and add chicken. Serve with chopped cilantro garnish over white basmati rice.

closeup of deliciousness from our friends at Arielle Doneson Photography- www.AriellePhoto.com

Chicken with 40 cloves of garlic

Dear Ina Garten,

Thank you for creating recipes that are always successful. Much love,

DesperateHousediva

I have seen many recipes for Chicken with 40 cloves of garlic over years in various places and have been intrigued. I love both chicken and garlic. Forty cloves of garlic should be the minimum for all recipes... Well, maybe not ALL...

When I came across Ina's recipe I knew it was going to work out, there was no question in my mind. I have had success with every Ina recipe I've ever made and this recipe is no exception. It's fantastic, it's simple, and it makes you feel FANCY. I love recipes that make me feel both accomplished and successful. I served the chicken with sautéed greens (swiss chard) and moroccan couscous (whole wheat couscous cooked in chicken broth, tossed with sultana raisins & sautéed shallots...)

CHICKEN WITH 40 CLOVES OF GARLIC

from Ina Garten

3 whole heads of garlic (this is about 40 cloves

2 small chickens, cut into eighths (I just used one chicken cut into parts...)

S&P

1 Tbsp butter

2 Tbsps olive oil

3 Tbsps Cognac (or plain brandy,) divided

1.5 cups dry white wine

1 Tbsp fresh thyme leaves (or 1 tsp dried)

2 Tbsps flour

2 Tbsp heavy cream (optional... but delicious...)

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot.

Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Epic Empanadas

During my sophomore year in college I shared a lovely house with six sopranos (opera singers, not gangsters...though I often wonder which would be more violent and dramatic...)

It had one shower. Thus, it had its fair share of drama. But it was some of the most fun I've ever had in a living situation-and we did some fabulous cooking. Everyone of us had a few specialties we would add to the evening's feasts and one of my most requested contributions were these chicken empanadas.

I had recently returned to the States following a few months living in Paris. Oddly enough, while there I developed a love for all things Spanish-must have been those daily flamenco dance lessons...and no, I'm not being ironic. I really did spend every day before dinner in Paris taking 2 flamenco classes. And my poooooor soprano roommates! I would practice that stomping on the wood floor above their heads as they attempted to watch tv. I am amazed they didn't throw me out...maybe these empanadas de pollo had something to do with it.

CHICKEN EMPANADAS

taken from Bon Appetit

8 oz. skinless, boneless chicken breast, cut into cubes

1/4 cup chopped onion

1/4 cup chopped red bell pepper

1/4 cup chopped tomato (I used canned)

1/4 cup water

2 Tbsp. yellow raisins (I usually hate raisins but you will love them in this recipe)

2 Tbsps. chopped fresh parsley

1 Tbsp. tomato paste

1 Tbsps. chopped pimiento-stuffed green olives

1 garlic clove, chopped

1/2 tsp. ground cumin

2 Tbsp. dry breadcrumbs

s&p

1 batch empanada dough...or premade pizza crust, or crescent rolls, or wonton wrappers, or puff pastry...you have options. I will give you my favorite recipe but with the understanding that sometimes fast is better and crescent rolls are faster than homemade empanada dough :)

preheat oven to 400. Lightly grease or silpat or parchment a cookie sheet.

Combine first 11 ingredients (chicken through cumin) in a large sautée pan or skillet over medium high until chicken is cooked through, stirring occasionally, about 5 minutes.

Then transfer to a food processor; grind coarsely (a few pulses is all it takes.)

Transfer to medium bowl, add in breadcrumbs, s&p to taste. If you have the patience, allow to cool in the fridge for an hour. I never do so I go right on to the next step:

Roll out your dough of choice to a thin-crust pizza-like thickness (aka-thin, but thick enough to not fall apart with filling.) and make empanadas of desired size. I cut the dough into about the size of a CD and fill with about a clementine's worth of dough.

Then a press the edges together well and brush tops with an egg wash.

Put all empanadas on sheet (this may take 2 batches or more.) And cook until dough is lightly browned, about 12 minutes in my oven. Some recipes call for deep frying the empanadas, which you are welcome to do, but I prefer them non-greasy and baked.

Serve with some gazpacho and sangria! Bon Appetit!

HOMEMADE WHOLE WHEAT EMPANADA DOUGH

(yeast-FREE, so delicious and fast!)

from Gil Marks

1/4 vegetable oil (canola)

1 stick butter, melted

1/4 lukewarm water

2.5 tsp distilled white vinegar

1 tsp salt.

1.5 cups white whole wheat flour

1 cup all purpose flour

In a medium bowl beat together the oil, butter, water, vinegar and salt. Gradually work in enough flour to make a soft dough that pulls away from the sides of the bowl. (I usually do the recipe as written and then need to add a Tbsp or two of water.) Don't overwork. Wrap in plastic wrap and refrigerate for 1 hour or up to 1 day.

Green Soup

Last week I returned to NYC which was wonderful, though I over-scheduled my time far too much. I was busy with photoshoots, voice lessons, and friend time, all the while fighting a cold. Ick!

This week seems to have run away with me already-seriously, it's FRIDAY??? January 22nd??? How did that HAPPEN!?! And now I need a week to recover before my next jaunt to the big apple.

It's the beginning of second semester at the College of Midwestia. Professor Hubs is educating America's youth and I'm taking another philosophy class and continuing with Russian. I've also begun painting in the past few weeks, a favorite diversion of my youth. I'm not very good but I really enjoy it and even if my paintings aren't amazing it's an inexpensive and creative way to decorate our otherwise bare walls, no?

And, of course, I've also been doing some cooking...

In an attempt to save money I've been trying to repurpose leftovers in new, creative ways. I actually came up with some of the best meals we've had in a while: Turkey enchiladas, steak with cilantro chimichurri sauce, Portuguese Caldo Verde, etc...

The recipe below for Caldo Verde (Portuguese green soup) is not a traditional caldo verde (a potato broth with kale and sausage,) it's a combination of a traditional recipe and an attempt to rid my fridge of pesky leftovers in a creative, delicious, and healthy way. It comes together very quickly, is delicious, and really sings with some of my quick whole wheat corn bread (recipe to follow in a day or two) in place of the traditional yeast corn bread of the Portuguese, Broa. And it's so good for you: Kale! Beans! Apple Cider vinegar! It's a powerhouse of nutritional masters :)

Desperate Housediva's Caldo Verde (Portuguese Green Soup)

Ingredients

Olive oil

1 Spanish onion, diced

3 cloves of garlic, minced

6-8 ounces cooked chicken sausage (or chorizo, or linguiça, or tempeh) sliced into thin rounds

2 quarts low-sodium chicken broth (or vegetable, if making vegan/vegetarian)

1 lb potatos, peeled and cut into small 1'' bites

3 large carrots, peeled and chopped

1 bay leaf

splash of dry white wine

1 large can (or 2 regular cans) of cannellini beans, rinsed.

1 lb kale, rinsed, de-ribbed, chopped into thin strips.

1 Tbsp-1/4 cup apple cider vinegar, to taste (optional...but awesome!)

s&p

Heat olive oil in a large stockpot or casserole (medium.) Add onions, garlic, sausage, bay leaf. When onions are translucent, add potatoes and carrots.

Stir well to combine. Add wine splash and broth. When mixture begins to boil, lower heat and cover. Cook for 15 minutes, until potatoes and carrots are tender. Uncover, add beans and kale, stir well.

After kale has wilted, add vinegar, salt and pepper to taste.

Bom Apetite!

(Portuguese. Like the soup. In case you didn't get it...)

Kasha time

Growing up in a Jewish American household, Kasha was something we ate on Jewish holidays as a hearty side dish to brisket. What is Kasha, you ask? Kasha is whole grain buckwheat groats, toasted, then cooked like rice until it becomes a delicious and fluffy side-dish. It's technically not a grain-it's a fruit in the rhubarb family-seriously! So it's wonderful for people trying to avoid wheat. And it's a great source of amino acids (protein's building blocks,) second only to Quinoa in the pseudo-grain family. It's found in every Russian pantry and most Ashkenazi Jewish homes as well. Here's the thing though-it has a very 'idiosyncratic' flavor. Sort of a bitter, earthy taste that some uninitiated palates don't like. I love it, but that may be because I've eaten for as long as I can remember! Prof. Hubs would eat it for every meal and he claims that most people who try it don't have any idea how to eat it, what kind to buy, and how to prepare it which is why they think they don't like it. I think his hypothesis is true because it seems the only kinds we've been able to find at health food stores (the most accessible option) is the quick cooking kind, and if you try

that kind you will NOT like it. It's really worth trekking to a Russian food store (or to any number of Russian food stores online, our fave:

http://www.moscowonhudson.com ) to buy a bag and go through the whole process. One cooks it as one would cook rice: rinse the grains (like with rice) and cook it 1 part kasha to 2 parts water (also like rice,) starting out at a boil, then lowering heat to a simmer and covering for about 15 minutes. Kasha needs a savory, creamy addition: butter, sourcream, egg yolks, etc.. It's AMAZING with eggs sunny-side up, their yolks mixed into the brown grains. It sings with the gravy from a roast beef or chicken. And it is most delicious when mixed with any of the above AND with sour cream.

It was with Kasha in mind that I created this Chicken Paprikash recipe. I thought it would be a great showcase for this ultra-healthy and hearty side dish...and it really was...

Desperate Housediva's Chicken Paprikash

4 skinless boneless chicken breasts, cut into bite-sized pieces

1 Tbsp butter + spl

ash of Olive oil

S&P

1 onion, diced

1 green pepper, cut into thin stips or bite sized pieces

3 cloves of garlic

2 Tbsp (Hungarian) paprika

1 cup chicken broth

1 bay leaf

1 cup sour cream

3 Tbsp flour

In a large dutch oven melt butter and olive oil over Med-High heat.

When melted, add onions, peppers and garlic. Stir and cook until onion is translucent. Push veggies to the outside of pan and add chicken pieces.

Salt and pepper the chicken pieces, stir and cook.

At this point you can reincorporate the veggies. When chicken is cooked through, add paprika. Stir to coat. Add bay leaf. Add chicken broth.

Lower heat to Med-low, cover and cook for 45-50 minutes. At this point, remove lid, stir in flour and sour cream until thickened.

Serve over noodles, rice, potato or buckwheat Kasha like we do :)

Enjoy!!!

Central Asian Feast

Inspired by some flavors I have encountered recently, not to mention my study of the Russian Language, I decided to provide Prof. Hubs with a Georgian feast last night. Now, this feast was in no way an AUTHENTIC Georgian feast as I have neither visited the Democratic Republic of Georgia nor have I ever tasted anything cooked by an authentic Georgian. So, this feast was really more of a 'Central Asian Inspired' feast... Especially since a few of the recipes were inspired by Nigella Lawson-about as Un-Central Asian as one can get.

The meal included Khachapuri (Georgian cheese bread,) Roasted Chicken stuffed with a tart-cherry rice stuffing, Beet salad, and garlicky cooked Beet Greens. It was seriously yummy.

Below you'll find the recipes for the Chicken with stuffing. It's really, REALLY good and this rice will be making a repeat appearance in our kitchen soon. There is a delicious 'foreign-ness' to the taste of the rice and yet it's quite simple to make. Although it would be wonderful with any meal it really is a great compliment to a beet salad (chopped beets, walnuts, balsamic vinegar, bit of mayo, s&p,) and cooked greens...

GEORGIAN STUFFED CHICKEN

inspired by a recipe by Nigella Lawson

1 whole chickens
2 Tbsp soft butter
S&P

FOR THE STUFFING
3 Tbsp butter
1 onions
2 cloves garlic
1 cup brown basmati rice
1/2 cup dried sour cherries, roughly chopped
2 cups water
4 tablespoons chopped parsley

For the stuffing, melt butter in a large saucepan (one that has a lid). Finely chop the onion and garlic, and add to the pan with the butter, frying over a medium heat until the onion softens and begins to color.

Add the rice and chopped cherries, and give everything a good stir so that the rice becomes slicked with the butter. Add the water and a sprinkling of salt and bring to the boil, then clamp on the lid and cook at the lowest heat possible for 30 minutes. While the rice is cooking, preheat your oven to gas mark 425. When the rice is ready, by which I mean, all the water will be absorbed and the rice be more or less cooked, fork through the chopped parsley and season with salt and pepper.

Spoon the cherry-studded rice into the cavities of the chickens and around the bird.

Rub the chicken with the butter, drizzle with S&P and roast in the oven for 50 minutes-1.5 hours, depending on your oven. The skin should be golden and crispy and the meat cooked through; test by piercing the bird between thigh and body and if juices run clear, the chicken’s ready. Remove from oven and allow to rest for a few minutes before carving and serving.

New Year

Last Friday was a particularly exciting day as it was the first paycheck Prof. Hubs received from the institution that employs him. You see, he hadn't been paid since JUNE so July, August, and September were all somewhat tight but we did it by combining the moneys from my various incomes, some wedding gifts, and to quote Somerset Maugham: "an iron will and the grace of God." As one can imagine, a paycheck was a WONDERFUL way to begin the weekend.

On Saturday, Prof. Hubs and I made one of our great exodi to a nearby city in order to purchase vittels from Trader joe's and a few clothing items as the cold weather makes its way to Midwestia. I awoke that day with a strange anticipation for the shopping. After a leisurely breakfast which included some coffee brewed with cinnamon, we began our excursion. (Note: I am not a coffee drinker anymore. I quit coffee after an intense relationship with it during my time in Paris where I consumed around 8 espresso shots a day and wondered why I had insomnia and jitters.) About a half hour after I ingested the coffee I felt like I was on drugs. Seriously scary drugs. I had a meltdown during the shopping. It was a really UN fun time. No more coffee for me...which is too bad. It's so tasty. Especially when brewed with a bit of cinnamon...

In spite of my bad coffee 'trip' we picked up some excellent treats at Trader Joe's. And from these treats I whipped up this comforting and delicious Arroz con Pollo (chicken with rice) which you can make extra healthy using brown rice.

(NOTE: if using brown rice, do NOT try to cook it in the chicken stew as with white rice. Cook it in a separate pot with some chicken broth and then add it to the chicken stew about 15 minutes before serving. Brown rice will not cook up properly in this recipe if used like white rice.)

ARROZ CON POLLO

based on a recipe from Food and Wine

INGREDIENTS

1. 1 tablespoon olive oil
2. 4 chicken thighs
3. 4 chicken drumsticks
4. 2 tsp paprika mixed into 1 cup of flour for dredging
5. 1 tsp oregano
6. a few shakes tabasco
7. 2 teaspoons salt
8. 1/2 teaspoon fresh-ground black pepper
9. 1 small onion, chopped
10. 3 cloves garlic, minced
11. 1 red bell pepper, chopped
12. 1 green bell pepper, chopped
13. 1 3/4 cups canned tomatoes, drained and chopped
14. 1 tablespoon tomato paste
15. 2 cups canned low-sodium chicken broth or homemade stock
16. 1 cup white rice, (I like basmati)
17. 2 tablespoons chopped fresh parsley

18. DIRECTIONS

    1. In a large, deep frying pan, heat the oil over moderately high heat. Dredge the chicken in the flour mixture and season with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan.
    2. Reduce the heat to moderately low. Add the onion, oregano, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.
    3. Add the tomatoes, tomato paste, tabasco, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes. Sprinkle with parsley.

In the works

I have 2 recipes I've been working on that I am very excited to share. Alas, both of them are in the final stages of development but they're not *quite* ready yet. The first is the most perfect of raspberry bran muffins, the second is a fabulous arroz con pollo... Both of them are yummy, easy, healthy, and quick to prepare. If only they were ready!!! In a day or two...

In the meantime, I am pleased to share with you my version of the French classic, Cassoulet. What is traditionally a heavy, porky, duck-fatty stew of white beans, meats, veggies and herbs becomes a satisfying, heart warming (and surprisingly heart-healthy) and quick dinner for a cold fall or winter night... Or in our case, a very early fall, somewhat cool evening in late September...

photo by A.D. photography

DESPERATE HOUSEDIVA'S 'CASSOULET'

(based on a recipe from Gourmet)

4-5 (fully cooked) chicken sausage links, cut into 1-inch pieces
1 teaspoon olive oil
1 medium onions, cut into thin rings
4 garlic cloves, chopped
3/4 teaspoon mixed dried herbs, crumbled (I use rosemary, oregano, red pepper flakes)
1 bay leaf
1/2 cup chopped scallion greens
a 14 1/2-ounce can diced tomatoes including juice
19-ounce can white beans such as cannellini, navy, or Great Northern, drained and rinsed
Splash of dry white wine

For topping
1 tablespoon olive oil
1/2 cup panko bread crumbs
1 small garlic clove, chopped fine
2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)


In skillet cook sausage pieces, onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Add wine, stir until alcohol has cooked away. Add beans to mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.

Make topping:
In a small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring, 1 minute.

Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.

Serve with some crusty European country style bread and some dry red wine...

goodbye, goodbye, and new beginnings

Hubs and I are currently staying in the house I grew up in, unchaperoned, for the next couple of days until we make our way up to the wedding site.  To be honest, I have never before stayed, unchaperoned, in my parent's house and I have DEFINITELY never stayed, unchaperoned in my parent's house with a MAN.  Yes, yes, I know that he and I will soon be forever joined by holy matrimony (six days, to be exact) but I still feel a bit, well, naughty.

I have some health things to take care of while here (a cortisone injection for a rogue hip joint-an injury I incurred a few years ago when I seemed to be in training for some marathon-ian type adventure or other for no reason) and as I write this I am sitting at my parent's kitchen table smarting from this afternoon's wounds.  Oddly enough, for the first time in my adult life I believe the doctor 'operating' on me was YOUNGER than I.  Literally, he looked about 20.  I had Doogie Howser injecting my hip joint with a giant, radioactive needle.  And this Doogie had no sense of humor:

"Have you had an injection like this before?"-dr. childface

"Well, yes.  I had one in January.  I'm actually a pro by now. "-desperate housediva

"Well, I don't think so-your previous injection was with a contrast agent, and this is different."-dr. childface

"Uh, yeah.  Okay.  (so why did you ask?)"-desperate housediva

When being impaled by giant hypodermic needles I find humor to be a good coping mechanism for avoiding fainting spells.  Apparently, dr. childface disagrees with my methods.  Let's just hope his methods of injection were more effective than my attempts at humor and I am  footloose and pain-free on my wedding day.

When I stay at my parents house I usually like to eat one of 4 meals for dinner.  Last night, in preparation for today's medical ordeal, we prepared one of my mom's most wonderful and comforting dishes:  Chinese Chicken.  Yes, descriptive, I know.  It really is a FANTASTICALLY delicious stirfry and you can use just about any veggies you like in addition to the green peppers (last night we added broccoli and mushrooms)  In honor of family secrets, I am going to give you a slightly different version of this recipe.  It's AMAZING and you should all make it (with some short grain brown rice) tomorrow.

SUE'S CHINESE CHICKEN

chicken

3 Tbsp Soy sauce

2 tsp cornstarch

1 tsp grated ginger

2 green peppers, cut into squares

2 lbs. skinless, boneless chicken breasts (cut into thin strips)

1/3 cup walnut halves

cooking sauce

1/2 tsp. cornstarch

dash of tabasco (or some red chili flakes)

2.5 tsp sugar or honey

3 tsp rice wine vinegar

3 tsp dry sherry or water

3 Tbsp soy sauce

combine these to make cooking sauce, set aside, then:

In a bowl combine chicken with soy sauce and cornstarch, set aside.  Heat oil in wok over high heat add chicken and cook, stirring until opaque (about 2 minutes)  Remove from pan.  

Add pepper, and ginger to pan, stirring until pepper is bright green (tendercrisp.)  

Add chicken back in to pan and cook until no longer pink.  Add cooking sauce, stir until thick, add walnuts, serve.

Enjoy!!!