But I'm making no promises. Since I let my site subscription expire I've missed the creative outlet that having a blog gave me. Without realizing it, blogging took on a "journal"-like quality that fed a different part of me. That said, I still work too much and prefer to spend my non-working time with B, my friends and family. So I'm making no promises to keep this blog updated more than once a month or so. But here I am.
14 June 2014
No Promises
The few of you that have followed my blog on and off over the years know that I moved to my own site, simplepleasuresva.com, for the last couple of years. However, given the sporadic nature of my blogging, it didn't make sense to keep paying for something I was only using a handful of times a year so I'm back to my Blogger site.
04 March 2012
I've moved...
After three great years with Blogger, it's time for a change. You can find all the content you liked on this site and much more at Simple Pleasures' new home: www.simplepleasuresva.com. Come find me there!
23 January 2012
Chicken and chorizo stew
December is always a crazy month, packed with family, friends and parties. And it's the month that I'm doubly excited to go to the mail box for the promise of Christmas cards. The rest of the year I'm only excited to go to the mailbox for cooking magazines. But with all the holiday hubbub, even my beloved cooking mags took a backseat. I'm finally catching up and was pleasantly surprised to find that the January issue of Cooking Light, which arrived here right in the middle of the holiday mayhem, had several recipes I couldn't wait to try out. This recipe was the first of several I'll be piloting and while it's heavily modified to our tastes, it turned out to be an excellent winter meal.
Ingredients
4 1/2 cups fat-free, lower-sodium chicken broth, divided
6 garlic cloves, divided
1 onion, quartered
1 medium carrot, unpeeled, chopped
3/4 teaspoon freshly cracked black pepper, divided
1 1/2 teaspoons cumin, divided
2 (6-ounce) skinless, boneless chicken breast halves
3 cups cubed red potato
1 1/2 cups chopped onion
1 medium red bell pepper, chopped
6 ounces chopped Spanish chorizo
1/2 teaspoon cracked red pepper
1/4 teaspoon saffron threads
1/8 cup all purpose flour
2 tablespoons chopped fresh parsley
Salt to taste
Ingredients
4 1/2 cups fat-free, lower-sodium chicken broth, divided
6 garlic cloves, divided
1 onion, quartered
1 medium carrot, unpeeled, chopped
3/4 teaspoon freshly cracked black pepper, divided
1 1/2 teaspoons cumin, divided
2 (6-ounce) skinless, boneless chicken breast halves
3 cups cubed red potato
1 1/2 cups chopped onion
1 medium red bell pepper, chopped
6 ounces chopped Spanish chorizo
1/2 teaspoon cracked red pepper
1/4 teaspoon saffron threads
1/8 cup all purpose flour
2 tablespoons chopped fresh parsley
Salt to taste
Combine 4 cups chicken broth, 3 whole garlic cloves, onion, carrot, 1 teaspoon cumin, 1/2 teaspoon freshly cracked pepper and a hefty pinch of salt in a large, high-sided skillet over medium-high heat.
Add chicken to pan; bring mixture to a boil. Reduce heat, and simmer 14 minutes or until chicken is done. While the chicken is poaching, mince the remaining garlic, cube the potatoes and chop the onion and bell pepper.
Remove chicken, reserving cooking liquid; cool. Shred chicken. Strain cooking liquid through a fine sieve over a bowl; discard solids. Wipe pan with paper towels. Sauté sausage over medium-high heat 2 minutes. Add potato, onion, bell pepper and a pinch of salt; sauté 8 minutes, stirring occasionally. Add garlic, cracked red pepper, saffron and remaining black pepper; sauté 2 minutes, stirring constantly. Add reserved cooking liquid; bring to a simmer. Taste and adjust seasoning according to your tastes.
Simmer 12 minutes, stirring occasionally. Add shredded chicken; simmer 5 minutes. Check seasoning again. While the dish is simmering, add flour and remaining 1/2 cup of chicken broth to a container with a tight sealing lid. Shake until all the flour is dissolved and no lumps remain. Add to stew and bring to boil, and then let simmer for 5 more minutes stirring occasionally. This will thicken the stew. Ladle about 1 cup stew into each of 4 bowls.
.JPG)
The poaching liquid awaiting the chicken
Add chicken to pan; bring mixture to a boil. Reduce heat, and simmer 14 minutes or until chicken is done. While the chicken is poaching, mince the remaining garlic, cube the potatoes and chop the onion and bell pepper.
Remove chicken, reserving cooking liquid; cool. Shred chicken. Strain cooking liquid through a fine sieve over a bowl; discard solids. Wipe pan with paper towels. Sauté sausage over medium-high heat 2 minutes. Add potato, onion, bell pepper and a pinch of salt; sauté 8 minutes, stirring occasionally. Add garlic, cracked red pepper, saffron and remaining black pepper; sauté 2 minutes, stirring constantly. Add reserved cooking liquid; bring to a simmer. Taste and adjust seasoning according to your tastes.
Ready to simmer
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Chicken and chorizo stew, ready to be enjoyed!
22 January 2012
Gnocchi with white beans and spinach
I was cruising around the interwebs looking for something interesting to add to our dinner rotation this week and I stumbled on a recipe for skillet gnocchi with white beans and chard from EatingWell.com. I wasn't thrilled by the recipe as presented but used it as the inspiration for the recipe you see here. This turned out to be a nice, warm pasta dish for a bitter cold night. At about 500 calories a serving (4 servings), this dish packs a lot of flavor without layering in much fat.
Ingredients
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 teaspoon cracked red pepper
1/4 cup dry red wine
1/4 cup chicken stock*
6 cups baby spinach leaves
1 tablespoon oregano
1 tablespoon basil
1 15-ounce can crushed San Marzano tomatoes
1 15-ounce can cannellini beans, rinsed
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
Kosher salt
Freshly cracked black pepper
*To make this dish vegetarian, substitute vegetable stock or water for the chicken stock
Heat 1 tablespoon oil in a large nonstick skillet over medium high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
Reduce the heat to medium. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, for 2 minutes. Stir in garlic. Season with cracked red pepper, a pinch of salt and a few grinds of freshly cracked pepper. Saute for 1 minute. Deglaze the pan with the 1/4 cup of wine. Reduce heat to medium and add chicken stock. Cook until the onion is soft and most of the liquid has evaporated, 4 to 6 minutes.
Add oregano and basil. Add spinach and cook, stirring, until it starts to wilt, 1 to 2 minutes.
Stir in tomatoes and beans and bring to a simmer. Add salt and pepper to taste. Stir in the gnocchi, cover and allow to simmer for 3 more minutes. Check the seasoning again, add salt and pepper to taste.
Transfer the gnocchi mixture from the skillet to an 8"x8" casserole dish. Sprinkle with mozzarella and Parmesan. Place the casserole dish under the broiler until the cheese is melted, bubbling and slightly brown, about 2 minutes.
Allow the pasta to stand for three minutes before serving.
Ingredients
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 teaspoon cracked red pepper
1/4 cup dry red wine
1/4 cup chicken stock*
6 cups baby spinach leaves
1 tablespoon oregano
1 tablespoon basil
1 15-ounce can crushed San Marzano tomatoes
1 15-ounce can cannellini beans, rinsed
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
Kosher salt
Freshly cracked black pepper
*To make this dish vegetarian, substitute vegetable stock or water for the chicken stock
Heat 1 tablespoon oil in a large nonstick skillet over medium high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
Reduce the heat to medium. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, for 2 minutes. Stir in garlic. Season with cracked red pepper, a pinch of salt and a few grinds of freshly cracked pepper. Saute for 1 minute. Deglaze the pan with the 1/4 cup of wine. Reduce heat to medium and add chicken stock. Cook until the onion is soft and most of the liquid has evaporated, 4 to 6 minutes.
Onions and garlic sauteing with chicken stock, cracked red pepper, salt and black pepper
Spinach melting into the onions and garlic
Stir in tomatoes and beans and bring to a simmer. Add salt and pepper to taste. Stir in the gnocchi, cover and allow to simmer for 3 more minutes. Check the seasoning again, add salt and pepper to taste.
Red, green, and gold coming together in the pan
Transfer the gnocchi mixture from the skillet to an 8"x8" casserole dish. Sprinkle with mozzarella and Parmesan. Place the casserole dish under the broiler until the cheese is melted, bubbling and slightly brown, about 2 minutes.
Just out from under the broiler
Allow the pasta to stand for three minutes before serving.
A heaping helping of the finished product
Enjoy!
17 January 2012
Red quinoa and black bean salad
As B and I continue down our weight loss path (unsurprisingly, he's been more successful than me, losing 9 pounds to my 7), I keep looking for interesting lunch items. I found this one on Oh She Glows, a positive body-image focused blog that I follow, and it's excellent. Like most everything you see here, I've adapted it to my own tastes.
Ingredients
For the salad:
1 cup red quinoa
1 15 oz can black beans
1 large avocado
1 large red pepper, coarsely chopped
3 scallions, chopped
2 tablespoons cilantro, chopped
For the dressing:
The juice of 2 limes
Kosher salt
Freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon cracked red pepper flakes
1/2 cup olive oil
Cook the quinoa according to package directions. Strain and rinse with cold water to stop the cooking process. Pour the rinsed quinoa into a large mixing bowl. Rinse black beans and add to quinoa. Split the avocado and remove the pit. Score the avocado into 1/2 inch squares and scoop, with a spoon, into the mix bowl. Add the chopped red pepper and scallion. Toss all ingredients together.
To prepare the dressing, mix the lime juice, kosher salt, pepper, cumin and cracked red pepper in a container with a lid. Add the olive oil, snap on the lid and shake well. Drizzle the dressing all over the prepared salad. Toss the salad to evenly distribute the dressing. Garnish with more fresh cilantro and serve!
Ingredients
For the salad:
1 cup red quinoa
1 15 oz can black beans
1 large avocado
1 large red pepper, coarsely chopped
3 scallions, chopped
2 tablespoons cilantro, chopped
For the dressing:
The juice of 2 limes
Kosher salt
Freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon cracked red pepper flakes
1/2 cup olive oil
Cook the quinoa according to package directions. Strain and rinse with cold water to stop the cooking process. Pour the rinsed quinoa into a large mixing bowl. Rinse black beans and add to quinoa. Split the avocado and remove the pit. Score the avocado into 1/2 inch squares and scoop, with a spoon, into the mix bowl. Add the chopped red pepper and scallion. Toss all ingredients together.
To prepare the dressing, mix the lime juice, kosher salt, pepper, cumin and cracked red pepper in a container with a lid. Add the olive oil, snap on the lid and shake well. Drizzle the dressing all over the prepared salad. Toss the salad to evenly distribute the dressing. Garnish with more fresh cilantro and serve!
16 January 2012
Slow-cooked smoky chicken and pinto beans
I'm constantly looking for new, healthy recipe ideas. I thumb through magazines, new and old, I browse the web, but my favorite source lately has been other food blogs. I love taking recipes other people have test-driven and adding my own twist. This one is adapted from just such a recipe found on Taste As You Go and had the added benefit of being both a slow cooker recipe (I'm really into my slow cooker right now) and a total comfort food.
Ingredients
1 cup dried pinto beans, rinsed
1 16-ounce jar of fire roasted salsa
2 tablespoons chopped canned chipotle peppers in adobo sauce
1 tablespoon adobo sauce
2 tablespoons flour
1 cup chicken stock
1 1/2 pounds boneless, skinless chicken thighs
Kosher salt
Freshly ground black pepper
1 tablespoon cumin
2 teaspoons chili powder
1 medium red onion, chopped
1 red bell pepper, chopped (ribs and seeds removed)
1/4 cup fresh cilantro, chopped
In a 5-quart or larger slow-cooker, add beans, salsa, peppers, adobo sauce, flour, and chicken stock. Season chicken on both sides with salt, pepper. Sprinkle the cumin and chili powder evenly over both sides of the chicken as well. Place chicken in the slow-cooker, pressing the chicken down into the liquid mix as much as possible. Scatter the onion and bell pepper on top.
Cover and cook on low heat for 8 hours. Remove chicken from the slow-cooker, shred into large pieces and serve, garnished with fresh cilantro.
Ingredients
1 cup dried pinto beans, rinsed
1 16-ounce jar of fire roasted salsa
2 tablespoons chopped canned chipotle peppers in adobo sauce
1 tablespoon adobo sauce
2 tablespoons flour
1 cup chicken stock
1 1/2 pounds boneless, skinless chicken thighs
Kosher salt
Freshly ground black pepper
1 tablespoon cumin
2 teaspoons chili powder
1 medium red onion, chopped
1 red bell pepper, chopped (ribs and seeds removed)
1/4 cup fresh cilantro, chopped
In a 5-quart or larger slow-cooker, add beans, salsa, peppers, adobo sauce, flour, and chicken stock. Season chicken on both sides with salt, pepper. Sprinkle the cumin and chili powder evenly over both sides of the chicken as well. Place chicken in the slow-cooker, pressing the chicken down into the liquid mix as much as possible. Scatter the onion and bell pepper on top.
All ingredients in the slow cooker, ready to go
Cover and cook on low heat for 8 hours. Remove chicken from the slow-cooker, shred into large pieces and serve, garnished with fresh cilantro.
13 January 2012
Restaurant Review: Hill Country Barbeque Market
I don't think classifying this post as a restaurant review is really accurate. I think a more accurate categorization might be "ode to barbeque " or "prayer to the gods of fat and flavor." In short (and certainly in blasphemy), blessed are those who eat this barbeque.
We chose Hill Country Barbeque Market to celebrate the birthday of a coworker, S. Her December 29th birthday screws her in the work celebration department since our office is a ghost town the week between Christmas and the New Year. To make it up to her and also to relive some of the delicious barbeque we've enjoyed together on Southwest border travels, our little Communications team decided to give this place a try.
When I walked in, I was surprised by how large the restaurant is for occupying what looks like only a small store-front on 7th Street in the busy and crowded Penn Quarter neighborhood of DC. But this New York based barbeque joint is definitely trying to channel the "everything is bigger in Texas" vibe and does so pretty successfully. I was also surprised to realize that while I made a reservation ahead of time, it's not a sit-down restaurant. Once seated, you're each given a card with the menu on it. When you've decided what you want you walk up to the counters and order, receive your food on a tray and take it back to your table.
Because we're good food sharers and like to try everything (READ: we're gluttons for the right food), S, V, and I decided to each choose one combo from the lunch specials list and have them throw it all together. Together we chose a Brisket, Chicken and Rib Special, a Brisket Chomp Special and a Kruez Sausage Special. The meat, wrapped all together in paper right there in front of us, totaled one-quarter pound lean-brisket, a half-pound moist brisket, a quarter of a chicken, one-third of a pound of jalapeno cheese sausage, and a large pork spare rib. Each combo also came with a side of cornbread with ancho-honey butter and an 8 ounce side. That meant between us we had three sides. And here comes the real gluttony. We couldn't make do with just three because the Long Horn Cheddar Mac & Cheese looked too good for just one side so we added an extra to be able to try the Campfire Baked Beans with Burnt Ends and the Corn Pudding. All unwrapped at the table, this was the spread for three people.
I'd like to say there were leftovers, but I'd be lying. We laid waste to our meal, leaving only a few bits of lean brisket and pork rib and maybe all of three bites of our sides. But this food was phenomenal. We've all been to Texas and had real barbeque. This may have lacked the smoke that you get there with outside smokers (you can't do that in downtown DC), but otherwise, it brought all the flavors we've come to expect from real barbeque. The moist brisket fell apart on your fork, the chicken was so juicy I nearly spattered it on the guy sitting to my left and then there was the sausage. I don't know what it is about us and sausage, but every time it's ordered it's enjoyed above all else. I've written about this before.
The sides were, for the most part, the same great combination of flavors (and, let's be honest, a whole lot of fat). The mac and cheese was rich and creamy. Having been made with penne rigate, every furrow of every noodle seemed to soak up the cheese sauce. The corn pudding was a surprising favorite. A dish I at least had never tried, I was pleasantly surprised to find that it wasn't mushy. Instead, the texture was a juxtaposition of still crisp corn kernels and a creamy pudding base. And the natural sweetness from the corn was played up with just the right amount of salt. The last side, the baked beans, didn't wow me. They were good, but not something I'd go back for. Next time, it's all about the corn pudding!
By the time we cashed out, there was a lot of grumbling about how full we were and more than a little wondering about how we'd manage to stay awake for the remainder of the work day. Somehow we managed it, but I don't think I'll be going back to Hill Country for lunch. This will have to be dinner next time and it will have to be only as a special treat if I want my pants to continue to fit.
We chose Hill Country Barbeque Market to celebrate the birthday of a coworker, S. Her December 29th birthday screws her in the work celebration department since our office is a ghost town the week between Christmas and the New Year. To make it up to her and also to relive some of the delicious barbeque we've enjoyed together on Southwest border travels, our little Communications team decided to give this place a try.
When I walked in, I was surprised by how large the restaurant is for occupying what looks like only a small store-front on 7th Street in the busy and crowded Penn Quarter neighborhood of DC. But this New York based barbeque joint is definitely trying to channel the "everything is bigger in Texas" vibe and does so pretty successfully. I was also surprised to realize that while I made a reservation ahead of time, it's not a sit-down restaurant. Once seated, you're each given a card with the menu on it. When you've decided what you want you walk up to the counters and order, receive your food on a tray and take it back to your table.
Because we're good food sharers and like to try everything (READ: we're gluttons for the right food), S, V, and I decided to each choose one combo from the lunch specials list and have them throw it all together. Together we chose a Brisket, Chicken and Rib Special, a Brisket Chomp Special and a Kruez Sausage Special. The meat, wrapped all together in paper right there in front of us, totaled one-quarter pound lean-brisket, a half-pound moist brisket, a quarter of a chicken, one-third of a pound of jalapeno cheese sausage, and a large pork spare rib. Each combo also came with a side of cornbread with ancho-honey butter and an 8 ounce side. That meant between us we had three sides. And here comes the real gluttony. We couldn't make do with just three because the Long Horn Cheddar Mac & Cheese looked too good for just one side so we added an extra to be able to try the Campfire Baked Beans with Burnt Ends and the Corn Pudding. All unwrapped at the table, this was the spread for three people.
I'd like to say there were leftovers, but I'd be lying. We laid waste to our meal, leaving only a few bits of lean brisket and pork rib and maybe all of three bites of our sides. But this food was phenomenal. We've all been to Texas and had real barbeque. This may have lacked the smoke that you get there with outside smokers (you can't do that in downtown DC), but otherwise, it brought all the flavors we've come to expect from real barbeque. The moist brisket fell apart on your fork, the chicken was so juicy I nearly spattered it on the guy sitting to my left and then there was the sausage. I don't know what it is about us and sausage, but every time it's ordered it's enjoyed above all else. I've written about this before.
The sides were, for the most part, the same great combination of flavors (and, let's be honest, a whole lot of fat). The mac and cheese was rich and creamy. Having been made with penne rigate, every furrow of every noodle seemed to soak up the cheese sauce. The corn pudding was a surprising favorite. A dish I at least had never tried, I was pleasantly surprised to find that it wasn't mushy. Instead, the texture was a juxtaposition of still crisp corn kernels and a creamy pudding base. And the natural sweetness from the corn was played up with just the right amount of salt. The last side, the baked beans, didn't wow me. They were good, but not something I'd go back for. Next time, it's all about the corn pudding!
By the time we cashed out, there was a lot of grumbling about how full we were and more than a little wondering about how we'd manage to stay awake for the remainder of the work day. Somehow we managed it, but I don't think I'll be going back to Hill Country for lunch. This will have to be dinner next time and it will have to be only as a special treat if I want my pants to continue to fit.
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