Chicken Soup for the Soul (or the Mild Cold)

Jen's Special Bone Broth Chicken Soup

Divas, I'm back!

Sort of ...

I've had a whirlwind year with my two books publishing—The 13th Continuum & Return of the Continuums. I won my first book award (pinch me!). Did tons of readings and signings. Started teaching creative writing class for The Writing Pad. Needless to say, that's taken a lot of time and energy away from my cooking pursuits.

Slowly, but surely, I've been coming back to food. How can I stay away? I love it too much. I hope to start posting my recipes again, maybe once a month. I'll see how it all goes!

I made this chicken soup at the height of cold and flu season (doing lots of public events = lots of germs). I got requests for the recipe, so here you go! Keep in mind that you can throw in whatever veggies you happen to have on hand. You can also add beans (I love putting white beans in soups). You could add quinoa or rice. Really, it's whatever floats your boat.

For this iteration, I did use my homemade chicken bone broth that I make in the slow cooker overnight. First, I make a whole chicken, one of my fave slow cooker recipes. Then I save the meat we don't eat for soup and return the carcass to the slow cooker, cover it with filtered water and a tablespoon or two of raw apple cider vinegar and cook it on low overnight. The next day, I strain it and BOOM—amazing homemade bone broth. My recipe has some fancier things you can throw in with the chicken bones, but it's fine with the extras.

Okay, so the next day I have 1) chicken meat and 2) chicken bone broth. Now we make soup! Yes, you can use store bought broth BUT it won't taste nearly as good. I buy my chickens primarily from a vendor at my farmers market that specializes in grassfed/pastured meat. I'll buy three or four at a time and keep them in my freezer. Yes, they're more expensive. But you can actually taste the difference.

Of course, store bought will work. Trader Joe's sells organic whole chickens at a very reasonable price point. A whole chicken can stretch to two or more meals easily.

Chicken Soup for the Soul (or Mild Cold)
Serves 4 to 8 people
Cooking time: about 25 minutes

Ingredients
2 cups chicken meat (cooked & pulled into pieces for soup)
2 cups red potatoes, halved or quartered
1 cup frozen peas
3 cups raw spinach
1 yellow onion, peeled and chopped
3 garlic cloves, peeled and chopped
4 carrots, peeled and chopped
2 tablespoons extra virgin olive oil
about 4 to 6 cups of chicken stock
fresh herbs: thyme, rosemary & chopped Italian parsley
salt and freshly ground pepper to taste
optional garnish: ground turmeric

Directions
1) In a large heavy-bottomed stockpot, heat the olive oil over medium-high heat. Add the onions and carrots and saute until beginning to soften (about 5 minutes). Add the garlic and cook for one more minute. Add the potatoes and cover with the chicken stock (about 4 to 6 cups depending on how much broth you like in your soup). Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.

2) Add the frozen peas, spinach, chicken pieces and herbs and return to a boil. Reduce heat to low, recover, and cook for another 5 minutes or until the greens are tender. Season to taste with salt and pepper.

3) Serve with a dash of ground turmeric and chopped parsley. Enjoy!

Quick Chicken & Fish Marinade

Happy 4th of July!

With the temperatures soaring and the summer holidays just around the corner, I've been grilling a ton. It's a healthy, easy, clean way to cook. I also love the whole process—standing outside, smelling my food cooking, pulling it off the grill and having a whole meal ready to go.

More than anything else, I love grilling fish. I've shared my homemade marinade receipt with my FaceBook friends on many occasions. It finally occurred to me that I should post it here.

I made it with salmon (as pictured above). It's great for chicken and fish. I throw the meat in a dish and cover it with organic raw apple cider vinegar, extra virgin olive oil, Bragg's Liquid Amino Acids or gluten-free tamari (a type of soy sauce). That's just the beginning. Then I add Trader Joe's Everyday Seasoning (but any sort of BBQ rub will work), fresh thyme, and fresh grated ginger.

It's kind of an everything but the kitchen sink deal.

Got other fresh herbs? Throw them on there. Got other spices you want to try out? Add them in. Don't have apple cider vinegar? Try white wine or even lemon juice. Want to go vegan? It's great on tofu too.

After I marinade the meat for about half an hour or longer, I throw it on the grill. I often make grilled vegetables to go along with the protein for a complete meal.

Quick Chicken & Fish Marinade
Makes about 2 portions
Gluten free; dairy free
Prep thyme: about 5 minutes

Marinade Ingredients
2 tablespoons organic apple cider vinegar
1/4 cup extra virgin olive oil
2 tablespoons Bragg's Amino Acids or Tamari (soy sauce)
1 teaspoon freshly grated ginger
1 teaspoon fresh thyme
1 teaspoon Trader Joe's Everyday Seasoning or other BBQ Rub

Marinade Directions
1. In a mixing bowl, whisk together the olive oil, vinegar, and Bragg's or tamari. Pour over the meat until well coated in the sauce

2. Next season the fish with the seasoning, thyme and ginger. Let marinade for about thirty minutes to an hour, occasionally spooning the marinade over the top.

3. Fire up the grill and cook to perfection!

Slow Cooker Organic Whole Chicken with Carrots & Potatoes

I'll put it this way...

I'm obsessed with my slow cooker. It's an oval crock pot. It was quite inexpensive. And it's one of my favorite kitchen essentials. I've been using it a lot recently. One of my staple recipes is my Slow Cooker Whole Chicken. There's no easier way to make a chicken.

Cooking a whole chicken—instead of chicken breasts, for example—has many benefits. One is flavor, which comes from skin and bones and fat (all lacking in the straight chicken breast). Another is that you can use the carcass to make chicken stock in your slow cooker overnight. Then the fun starts. You can use your homemade stock and leftover chicken to make chicken soup in the crock pot the next day. Just add any variety of beans, quinoa, and vegetables. Also, homemade chicken stock has a huge array of health benefits that store bought doesn't have.

To make homemade stock, just return the chicken carcass to the slow cooker (along with any drippings from cooking it). You may add onion, carrots, celery, peppercorns, ginger if you want, but this is in no way required. What is required—raw unpasteurized apple cider vinegar or another acid. I throw in about one or two tablespoons. This helps leach the important minerals out of the bones. Cover the carcass with filtered water and cook on low for ten hours or so (overnight).

When you get up the next morning, strain the broth. I usually then place it in the fridge at this point to allow the fat on top to congeal. The fat can then be easily removed from the stock. You can cook with it, for example making chicken chili or soup in the slow cooker, or freeze it for later use. It keeps for about six months in the freezer. Always great to have on hand for soups and risottos.

In case you're wondering, I buy my chickens from either Whole Foods (pastured if available) or Trader Joe's. I'm a fan of their Brined Organic Whole Chickens. And I make a whole chicken about once a week or every other week. It's an absolute staple in my household.

This recipe for Slow Cooker Whole Chicken with Carrots & Potatoes is a whole meal in one pot. That's what I love about it. Put everything in the slow cooker in the morning and then by dinnertime your house smells amazing and you have a full meal. If you want to get some extra greens, you can serve the chicken and carrots and potatoes with a nice salad.

My favorite salad to make lately is organic mixed greens with dried cherries, crumbled goat cheese, candied pecans, tossed with a balsamic vinaigrette (recipe forthcoming).

Now I'm hungry!

Slow Cooker Organic Whole Chicken with Carrots & Potatoes
Serves about 4 people
Cooking time 6 hours on high
Dairy-free; gluten-free

Ingredients
1 organic whole chicken
1 medium yellow onion, peeled and roughly chopped
3 large carrots, peeled and cut into one-inch chunks
4 medium red potatoes, cut into one-inch chunks
1/2 cup dry white wine
bunch of thyme or other herbs to stuff in side the chicken (optional)
1 teaspoon garlic powder
salt and freshly ground pepper
extra virgin olive oil

Note: You may season the chicken with any dried herbs or seasoning mixtures you desire (lemon pepper, smoked paprika, thyme, etc.). I was just keeping this recipe simple.

Directions
1. Layer the onions in the bottom of the slow cooker. Rinse the chicken with cool water and pat dry. Season the inside of the cavity with salt and pepper and stuff with the fresh herbs if desired. Place the chicken on top of the onions in the slow cooker. You may truss the bird if you wish, but it's not necessary in the slow cooker. Pour the white wine into the slow cooker. Place the carrots and potatoes around the chicken.

2. Drizzle the chicken and vegetables with olive oil and season them liberally with the garlic powder, salt and pepper. Cover and cook on high for about six hours. Enjoy!

Slow-Cooker Curried Chicken & Cauliflower

Happy Monday & Happy November!

This is a big week with so much in flux. The East Coast still grappling with the aftermath of Hurricane Sandy. A huge election tomorrow. The holiday season approaching.

When the weather turns colder and everything gets hectic (though it seems to be ninety degrees in LA), I turn to my slow-cooker to provide healthy, homemade comfort food. I love throwing my ingredients in there first thing in the morning and smelling them cooking all day long. I also love feeling like somebody else cooked me dinner, even though I did the work.

This is an easy, healthy slow-cooker dish I threw together last week. The main ingredients are chicken thighs and cauliflower, but I also threw in curry spices, green peas, and red bell pepper. I served the dish over brown rice for a warm, tender meal.

Slow-Cooker Curried Chicken & Cauliflower

Serves 6-8 people
Prep time: 20 minutes; Cooking time: 4-6 hours on high (6-8 hours on low)
Dairy-free; gluten-free

Ingredients

1 pound organic chicken thighs
1 head of cauliflower, chopped
1 cup frozen peas
1 medium yellow onion, chopped
1 red bell pepper, seeded and chopped
4 garlic cloves, peeled and chopped
1/4 cup tomato paste
4 cups low sodium chicken broth
2 tablespoons curry powder (any curry blend will work)
salt and freshly ground pepper
chopped cilantro for garnishing (optional)
brown rice for serving (optional)

Directions

1. Whisk the tomato paste and curry powder into the chicken broth. Place all of the ingredients into the slow-cooker, stirring to combine.

2. Cook for 4-6 hours on high or 6-8 hours on low, until the chicken is cooked through and very tender. Season to taste with salt and pepper.

3. To serve, ladle the Chicken & Cauliflower Curried Stew over brown rice and garnish with a little chopped cilantro. Enjoy!

Pomegranate Tarragon Chicken Salad Sandwiches

Only four days left.

Until I disembark for Los Angeles.

Virginia has been a whirlwind of a trip. Cliche I know, but it did go by too quickly. It was productive (I finished the draft of my new book—now I'm in editing land). The weather finally cooperated. I enjoyed seeing my parents and spending time with them, but I'm looking forward to returning west.

I love the west coast, and I love Los Angeles.

P.S. Check out my friend Jennifer Handford's novel DAUGHTERS FOR A TIME now available on Amazon (and if you're a Prime member, you can borrow it for FREE!).

I know why you came.

Here's a great way to use leftover chicken—Pomegranate Tarragon Chicken Salad Sandwiches. I made these for lunch the other week, and they were delicious. In addition to pomegranates, I added sunflower seeds and tarragon.

Simple, healthy, lots of textures and flavors.

How can you resist?

Pomegranate Tarragon Chicken Salad Sandwiches

Serves 4 people
Prep time: 10 minutes
Dairy-free

Ingredients

2 cups shredded, cooked chicken
2 tablespoons mayonaise
1/2 cup pomegranate seeds
2 tablespoons sunflower seeds
2 tablespoons fresh tarragon, chopped
1 teaspoon dijon mustard
1 shallot, peeled and chopped
1 large celery rib, chopped
juice of 1 lemon
salt and freshly ground pepper
4 pieces of whole grain toast
2 cups mixed greens (for serving)

Directions

1. In a mixing bowl, combine the chicken, mayonaise, mustard, pomegranate seeds, tarragon, shallot, lemon juice, and celery. Mix well.

2. Season the mixture to taste with salt and freshly ground pepper.

3. Place some of the mixed greens on each piece of toast. Top with a generous portion of chicken salad. Serve the sandwiches open faced. Enjoy!

Variations

The bread may be omitted and the chicken salad served over the mixed greens for a lighter lunch.

Cauliflower Olive Chicken Stew

Stew.

I love stews.

Comforting. Warm. Healthy. Great leftovers.

That's what I think when I think of stews. I got the idea for this Greek-inspired iteration of chicken stew from the fabulous New York Times column Recipes for Health: Chicken Stews to Savor, or Store Away. In it, Martha Rose Shulman writes about how her niece is about to give birth. She provides several chicken stew recipes that work great frozen (the article is worth checking out for all of them). My good friend just gave birth to twin girls.

This made me want to try out a stew recipe.

What made me choose this one over the others offered was the interesting combination of cauliflower, chicken, and cinnamon. I also loved that she finished it with crumbled feta, though it's great without it, too. She also uses chicken legs and thighs (which I always do), as they don't try out like breasts when braised. Also, they tend to be less expensive.

The resulting dish was everything that you wanted a stew to be (see my list above), yet it was also imbued with a touch of the exotic (this came from the cinnamon). It kept great in the fridge and tasted even better the next night for dinner. I would like to try freezing a portion in the future, too.

The next time I make it, I may try doing a version in my slow-cooker. I love my slow-cooker. And I have a feeling that this stew would taste even better after simmering away all day long.

Cauliflower Olive Chicken Stew
Adapted from Recipes for Health by Martha Rose Shulman
Serves 4-6 people
Cooking time: about one hour
Gluten-free

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large red onion, chopped
• 2 to 4 garlic cloves (to taste), minced
• 6 to 8 boneless, skinless chicken thighs
• 2 tablespoons red wine vinegar
• 1 28 oz. can of chopped tomatoes, with juice, pulsed in a food processor
• 1/2 teaspoon cinnamon
• salt and freshly ground pepper
• 1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
• 1 small or 1/2 large cauliflower, cored, broken into florets
• 12 pitted kalamata olives (about 45 grams)
• 1 to 2 tablespoons chopped flat-leaf parsley
• 1 to 2 tablespoons feta cheese, crumbled (optional)

Directions

1. Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Remove the pieces to a plate or bowl as they’re browned. Pour off the fat from the pan. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.
2. Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft. 
3. Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.
4. Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover and simmer 20 minutes. 
5. Add the cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender and the chicken is just about falling off the bone. 
6. Stir in the parsley, taste and adjust seasonings. Serve with grains, with the feta sprinkled on top if desired.

Advance preparation: The stew keeps for 3 or 4 days in the refrigerator and freezes well. With leftovers, make a delicious rice casserole by spreading cooked rice over the bottom of a baking dish and topping with the chicken and sauce. Heat through for 20 minutes at 325 degrees.

Orzo Risotto with Kale and Chicken Sausage

Let's talk dining first!

I had a fabulous meal at ink last night, Top Chef winner Michael Voltaggio's new eatery.

It was certainly the most hotly anticipated new restaurant of the year, and it delivers and then some. I loved every dish that I tasted (it's a small plates menu, and we ordered at least three quarters of it). They were all interesting and well-balanced and unique. The cocktails were excellent, too. If you're looking for a great review and pictures, hop over to Kevin Eats (I love his blog!).

Next, the T-Day recap!

I'm happy to report that we survived a joint Thanksgiving with both sets of parents in Des Moines, Iowa. It was my parents' first trip to the Midwest, and I think they were pleasantly surprised. The cooking went off without a hitch—everybody pitched in. My father even tied on an apron and prepped brussels sprouts for roasting, something I don't think I've ever seen in my entire life!

It was a loud, boisterous household, just how you want to spend the T-Day holiday.

Now onto cooking!

In the post-Thanksgiving, winter months I always begin to crave comfort food. Orzo, in any form, certainly fits the bill. It's a rice-shaped pasta that can be prepared much like risotto. I buy a whole wheat version, which is a great, healthier alternative to white pasta.

For this hearty, winter dish, I cook the orzo like a risotto in chicken broth. Meanwhile, I saute chicken sausage (I prefer a spicy variety), kale (great in the winter months), and cherry tomatoes. To finish the dish, I stir it all together and add a healthy infusion of Parmigiano-Reggiano cheese.

The resulting dish is hearty and creamy, the perfect antidote to the cold winter months.

Orzo Risotto with Kale and Chicken Sausage
Serves 4-6 people
Cooking time: about 30-40 minutes
Print Recipe

Ingredients

• 1 lb whole wheat orzo (about 2 cups)
• 2 cups low-sodium chicken stock
• 2 tablespoons extra virgin olive oil
• 1 cup cherry tomatoes, halved
• 2 cups kale, thinly sliced
• 2 cups chicken sausage, chopped
• 2 garlic cloves, peeled and chopped
• pinch of chili flakes (optional)
• 1/2 cup parmigiano-reggiano, grated
• salt and freshly ground pepper 

Directions

1. Bring a pot of water to a boil. Quickly parboil the orzo for about 4-5 minutes, until it has softened, but is still hard in the middle. Drain and rinse with cool water.
2. Add the stock to a pan and bring to a simmer. Add the orzo and simmer in the stock, stirring regularly, until all the liquid has been absorbed and the orzo is al dente. More stock may be used if needed. 
3. Meanwhile, heat the olive oil in a saute pan over medium heat. Add the garlic and the chili flakes and saute for one minute. Add the chicken sausage and cook for another minutes. Then, add the kale and the tomatoes. Continue cooking the mixture, stirring occasionally, until the kale is tender and the tomatoes have broken down (about 5-7 minutes). Remove from heat and set aside.
4. Add the sausage-kale mixture and the parmigiano-reggiano to the orzo, stirring to combine. Season to taste with salt and freshly ground pepper. 
5. To serve, either plate the orzo or serve family style. Enjoy!

Source for Ingredients

• whole wheat orzo, chicken sausage, organic kale, chili flakes, and organic cherry tomatoes from Whole Foods
• garlic from the West Hollywood Farmers Market
• organic low-sodium chicken stock and extra virgin olive oil from Trader Joe's

Chicken & Shrimp Paella

Chicken & Shrimp Paella

I love any dish that can be served family style. I especially love it when I'm hosting a dinner party, or hoping for great leftovers.

Ever since I watched Mario Batali whip up paella on Oprah, I've been hooked on making it. Paella is a Spanish rice dish that reminds me of a risotto that you don't stir. Paella owes its distinctive flavor and color to two key ingredients. The first, is saffron, a delicate spice made from the stigma of special saffron flowers. Pound for pound, it's the world's most expensive spice, but a little goes a long way. When you buy it, you'll see that it comes in a tiny portion.

The second, is pimenton, a smoked paprika. When you pick this spice up, take a good whiff. The aroma is amazing!

The next key to a great paella is the rice. You need a starchy, creamy short grain rice, such as La Bomba, or Arborio (the rice also used in risotto). I also highly recommend using homemade chicken stock for that extra humph, but in a pinch, store bought will work.

Thirdly, you need the right pan. You can buy specially designed paella pans anywhere from Bed, Bath and Beyond to Williams Sonoma. You can find inexpensive ones, but in working with them, I've found that  they don't heat very evenly. I prefer to use my All-Clad Braising Pan. It pulls double duty for paellas, being the same shape as a traditional paella pan and perfect for the oven.

Once you're all set with your basic paella ingredients, you can choose your proteins. For this paella, I used organic chicken drumsticks and shrimp. I love the surf and turf combination, and getting my hands dirty with the drumsticks. But once you master it, feel free to experiment by adding other proteins.

If you've never made paella, here's your chance! It's a great dish for summer entertaining, or any old day of the week. Enjoy!

Chicken & Shrimp Paella
Serves 6-8 people
Cooking time: about 40 minutes
Gluten-free
Print Recipe

Ingredients

• 2 cups La Bomba, Arborio, or other short grain white rice
• 4 1/2 cups chicken stock, preferably homemade 
• 4 tablespoons olive oil
• 1 yellow onion, chopped
• 1 bell pepper, chopped
• 1/2 cup canned tomatoes, pureed
• 2 tablespoons pimenton (smoked paprika)
• 1 cup frozen peas
• 2 spicy chicken sausages (chorizo or andouille), diced
• 1 teaspoon saffron 
• about 6 chicken drumsticks
• 1/2 pound shrimp, peeled and deveined
• lemon juice for garnishing
• chopped parsley for garnishing
• salt and freshly ground pepper

Directions

1. Preheat the oven to 425 degrees.
2. Rub the drumsticks with 2 tablespoons of the olive oil and season with salt and freshly ground pepper. Roast in the oven for about 45 minutes, or until cooked through. Remove and set aside.
3. Meanwhile, heat the remaining olive oil  in the paella pan over medium heat. Add the onions and peppers and saute until tender (about 8 minutes).
4. Add the sausage and cook for another few minutes. Then, add the tomato puree and cook for another 3 minutes. Add the saffron and pimenton and stir to combine. Cook for 3 more minutes. 
5. Add the chicken stock and bring it to a boil. Reduce the heat and allow the mixture to simmer for about 5 minutes.
6. Add the rice and peas and stir well to combine. Return to a boil and resist the urge to stir after this (paella should develop a crust on the bottom, so don't be alarmed). After it comes to a boil, reduce the heat and simmer for about 20 minutes.
7. Once the rice is becoming tender, add the shrimp to the paella, allowing them to cook in the pan with the paella.
8. Cook for for another 10 minutes, or until all of the stock is absorbed, the rice is tender, and the shrimp are cooked. Note: if the shrimp are smaller, they may be added later because they will need less time to cook.
9. Spread the chicken drumsticks around the paella pan. Top with lemon juice and chopped parsley, and serve family style for a lovely dinner. Enjoy!

Source for Ingredients

• onions, pepper, parsley, and lemons from West Hollywood Farmers Market
• organic chicken drumsticks, saffron, and arbiorio rice from Trader Joe's
• jumbo shrimp, chicken sausages, and pimenton from Whole Foods

Wine Pairing

With this meal, we drank a bottle of the 2007 Saxum Bone Rock (James Berry Vineyard). All of the 2007's are supposed to kick ass, so we were excited to sample this bottle of Saxum, which was rated an incredible 99 points by Robert Parker. This was a stunning wine, very very very young in maturity, but showcasing huge amounts of character and layers of flavor.

82% Syrah, 13% Mourvedre, and the rest Grenache, the wine is inky purple in color and huge on the nose and on the palate. Huge long almost minute long finish. Tastes of earth, licorice, raspberry, black fruit, with great minerality and structure. Given this fantastic bottle, we can't wait to try more of the 2007's.

A Healthy Take on Chicken Nuggets: Panko-Crusted Chicken Tenders with Honey-Mustard Dipping Sauce

Panko-Crusted Chicken Tenders

Americans, particularly American children, love chicken nuggets. I know that I grew up lusting after the golden-brown, crispy chicken bits (my mother was a health food guru and rarely allowed them in our house).

However, they aren't the healthiest choice--they're usually breaded and fried, and made of a chicken composite material that would make you gag if you saw it come out of the factory (check out this video where Chef Jamie Oliver shows a group of kids how chicken nuggets are made).

But there's no need to fear--you don't have to go cold turkey (no pun intended) on chicken nuggets. Here's my healthy take on this beloved dish.

Chicken & Andouille Sausage Etouffee (and Why I Love to Eat Raw Chicken)

Chicken and Andouille Etouffee

If you've ever hung out in my kitchen, then you know that there is one protein that I cook the least. No, it's not beef, although this one is in the minority, too (partially due to the high cost and scarcity of organic beef). It's chicken.

Are you surprised?

Most people are. In fact, when friends ask me for recipe advice, the number one thing they want to learn how to cook is chicken. My immediate response is, "Why would you want to cook chicken?"

New "Flicks & Food" Column On GeekWeek - PRECIOUS Green Chili (Not Fried) Chicken!

Hey divas, check out my new GeekWeek column that's just gone live!  This time, I tackle the movie PRECIOUS: BASED ON THE NOVEL PUSH BY SAPPHIRE and write up a healthy recipe inspired by the movie for Green Chili (Not Fried) Chicken.  So check it out!

Click here to link to my column!

Simple Suppers: Grilled Chicken Sausage With Roasted Asparagus And Polenta (Plus Music On Tap Featuring Blitzen Trapper)

Happy Friday!

I can't believe how quickly the week has flown by.  Today, I thought I'd share one of my favorite quick dinners to throw together:  Grilled Chicken Sausage With Roasted Asparagus And Polenta.

I always keep a stash of spicy chicken sausages in my fridge, ready to pop into braised cassoulet or a meaty ragu sauce at a moment's notice.  However, they're great by themselves, too.  Simply throw them into a grill pan or onto a grill, and presto chango, you have the centerpiece for a great meal.  I served these grilled sausages over a soft polenta and topped the whole dish with lovely organic asparagus that I roasted in the oven.  This is a healthy, complete meal that cooks up in a flash!  So check it out!

Grilled Chicken Sausage With Roasted Asparagus And Polenta
Serves 2 people
Cooking time: 20 minutes

Ingredients
2 chicken sausages
1/2 cup polenta (grits)
2 cups filtered water
1/4 cup parmesan reggiano, grated
1 bunch asparagus
1 tablespoon olive oil
salt and pepper

Directions
Preheat the oven to 425 degrees.

Snap the tips of the asparagus and place them in a roasting pan.  Drizzle them with the olive oil and sprinkle with salt and pepper.  Roast in the oven for about 15 minutes, or until tender.  Remove from the oven and set aside.

Meanwhile, add the 2 cups of filtered water, polenta (grits) and about 1/2 teaspoon of salt to a pot and bring to a boil, stirring constantly.  Cover and reduce to a simmer.  Cook for 5 minutes or until they reach desired consistency.  Stir in the parmesan and season to taste with salt and pepper.

To cook the sausages, heat a grill pan or a grill to medium high heat.  Halve the sausages down the middle and grill them with the center part down for about 3-4 minutes or until cooked.  Flip over and grill for another few minutes.

To plate, spoon a heaping portion of the soft polenta onto a plate.  Top with a chicken sausage and the roasted asparagus.  Enjoy!

Source For Ingredients
organic andouille chicken sausages (Applegate Farms), organic grits and organic olive oil from Whole Foods

organic asparagus from Trader Joe's

parmesan reggiano from Surfas

Music On Tap

Blitzen Trapper - Furr

Great album from this Portland, Oregon band that fuses Americana with an edgy punk attitude - sort of a Ryan Adams meets Eliott Smith vibe.  I discovered the album in Kuzak's car and can't stop listening to it.  Love it!

Flicks & Food With The Domestic Diva: THE BLIND SIDE Slow-Cooked BBQ Chicken Sandwich

Divas, my weekly "Flicks & Food" column is now up on GeekWeek featuring THE BLIND SIDE Slow-Cooked BBQ Chicken Sandwich.  That's right - I'm taking on Sandra Bullock and her box office behemoth and blogging a great BBQ Chicken Sandwich inspired by the film's Memphis locale.  So check it out!

Click here for the direct link to my column published by GeekWeek!

Simple Suppers: Slow-Cooker Organic Chicken With Fingerling Potatoes

If you ask me, one of the best meals on the planet Earth is Roast Chicken.

My mom, The Original Diva, makes a killer roast chicken (click here for her recipe), which I grew up eating and loving.  In fact, Julia Child says that roast chicken is the test of a great chef, and in France it seems they take their chicken seriously.  Very seriously.  Perfectly roasting a chicken is equal parts skill and art involving much babysitting of the bird, and while the results can be spectacular, sometimes there just isn't time for crying out loud!! I mean, we're busy divas! 

But that doesn't mean you should sacrifice your health or give up on having a home-cooked meal just because you don't have hours to slave away in the kitchen.  That's why I started my Simple Suppers series in the first place - to bring you delicious, healthy meals that can be prepared quickly.

So here's a low maintenance way to make a whole chicken!  Did you know you can just throw it in your slow-cooker (crock pot) with fabulous results?  You can prep it in the morning and return home from work to find a home-cooked meal waiting for you.  The chicken will be moist, falling off the bones, and if you add little fingerling potatoes to the slow-cooker, you'll almost have a complete meal.  Just don't forget a salad or veggie!

With chicken (as with all meat), I strongly recommend buying organic for a slew of health, environmental and moral reasons.  Yes, it's a little pricier, but a great chicken can go a long way.  Not only will one chicken give you at least two meals, but you can save the carcass to make scrumptious, nutrient dense stock.  My shortcut is to make the stock in my slow-cooker, too!  It'll freeze for up to six months and is great for making risottos and soups (click here for my slow-cooker chicken stock recipe).  I procure my organic chickens from Healthy Family Farms, CSA, a local family farming operation that's certified organic and feeds all its livestock on pasture (meaning the meat is chocked full of omega-3's).

So the next time you're short on time, give this recipe a shot!  It's got all the home-cooking qualities without having to stay home to cook it.
 

Slow-Cooker Organic Chicken With Fingerling Potatoes
Serves 4 people
Cooking time: 6 hours

Ingredients
1 medium organic chicken
1 onion, chopped
2 cups fingerling potatoes, halved
1 bunch fresh thyme
1 teaspoon paprika
1 cup organic chicken broth
1 tablespoon flat leaf parsley, chopped
salt and pepper

Directions
To prep the chicken, remove any innards. Rinse the chicken inside and outside and pat dry. Sprinkle the cavity with salt and pepper. Then, sprinkle the outside with the paprika, salt and pepper. To truss the chicken, tuck the wings underneath the bird and tie the legs together with a bit of kitchen twine.

Note: if you've never made a whole chicken and need further instruction, there are tons of how to videos on YouTube.

Place the onions and broth in the bottom of the slow-cooker. Add the thyme. Lay the chicken in the slow-cooker on top of the onions and thyme with the breast side facing up (like in the picture).  Scatter the potatoes around the chicken. Cook the chicken in the slow-cooker on high for about 6 hours, or until the meat if tender and falling off the bones. 

To serve, remove the chicken from the slow-cooker and place on a platter for carving. Spoon out the potatoes, toss with parsley and season to taste with salt and pepper. If you wish, make a quick gravy, strain the cooking liquid from the slow-cooker. Reduce in half on the stove top. Add half a cup of white wine and reduce in half again. Season with salt and pepper. Enjoy!

Source For Ingredients
organic chicken (Healthy Family Farms, CSA), fingerling potatoes, organic onion, organic thyme, organic parsley from Hollywood Farmers Market

Cornish Hens with Plum-And-Leek Stuffing and Celery Root! The Diva Cooks The Four CourseMen's Recipe As Featured In Food & Wine Magazine!

No matter how great we think we are at what we do, there's always someone who's better! Alright, maybe if you're James Cameron and Avatar turns out to be as amaze-balls as I hope in my wildest nerd dreams, that's not the case, but for most of us mere mortals, this nugget of early morning wisdom applies!

I'm often reminded of this with respect to my cooking, when I dine at a great restaurant, or watch a talented chef's cooking show, or read a cookbook, or in this case, when I was perusing November's issue of Food & Wine Magazine.  I stumbled upon a feature on The Four Coursmen, a cleverly named group of amateur cooks who get together to prepare four course meals for lucky diners in Athens, Georgia, one of my favorite cities!  Even back in high school, when I would load upwards of six rubbermaid tubs packed full of research on China into a van that would courie me to policy debate tournaments at The University of Georgia, I loved being in Athens for two reason:

1) The food!  For a small-town girl, I was amazed by the variety - actual VEGAN restaurants?!  How shocking!  I even had a t-shirt from The Grit.

2) Michael Stipe once lived there.  Thus, it was possible I was breathing the same air molecules that once circulated through his lungs! Yes, I'll admit it, I used to be slightly REM obsessive, well, maybe more like a groupie.  I know Kuzak is probably reading thinking, "Used to be?  How about still are!"

So I wasn't surprised to read that Athens plays host to the Four Coursemen!  According to the article, for their dinners, there's no advance menu and they're donation-only.  You can make reservations on their website.  They even have a wine expert who arranges the wine pairings! 

I LOVE this idea!  I'm so jealous I didn't think of it!  And so sad at the same time that I'm not in Athens to attend one of the dinners!  I love the wonderfully, casual, impromptu nature of the events, the reverence for food and wine, the pure affection for the craft.  It reminds me a little bit of Beast, Naomi Pomeroy's restaurant where I had the best meal of the year (CLICK HERE to read about it!).  I can only hope that more places like these crop, as we move toward local, seasonal foods prepared simply, but deliciously. 

The closest I could come to actually dining with The Four Coursemen was making their food myself at my home!  Using a recipe culled from the article, I lovingly made their recipe for Cornish Hens with Plum-And-Leek Stuffing and Celery Root.

Mise En Place including Housemade Chicken Stock and Bread Crumbs (from Ezekiel Bread)

Wow, this dish was a total winner!  The stuffing was decadent, sweet and sour from the plums, rich from the pancetta, creamy from the leeks.  The Cornish Hens, procured from my favorite CSA, Healthy Family Farms, turned out perfectly tender and beautifully bronzed.

Oh, and the celery root, cooked under the hens, was a complete revelation, having absorbed so much flavor from the chicken, yet retaining their delicate sweetness.

I have to confess, I didn't read the wine pairing note because I already knew what wine I wanted to drink, Tablas Creek 2007 Espirit De Beaucastel (95-97 points Robert Parker and under $40 a bottle).  This wine was fantastic and held up beautifully to the food, and when I finally revisited the recipe, I saw that they had recommended pairing a Rhone blend with the dish, though while they went French, I went Central Coast.  Great minds think alike!

After Kuzak and I finsihed our meal, I realized that I was even more jealous than before!  Not only did they have great ideas, but their food tasted fabulous!  Based on this recipe, I can testify to the fact that these guys are the real deal.  If you happen to be fortunate enough to find yourself in Athens one of these days, I'd recommend checking out The Four Coursemen!

For the recipe for Cornish Hens with Plum-And-Leek Stuffing and Celery Root as published in Food & Wine Magazine, CLICK HERE!

Businesses Mentioned:

The Four Coursemen
Athens, Georgia

A group of six, they host four course dinners for lucky diners!  CLICK HERE TO VISIT THEIR WEBSITE AND MAKE RESERVATIONS!

Healthy Family Farms, CSA
6780 Wheeler Canyon Rd.
Santa Paula, CA 93060
healthyfamilyfarms@gmail.com

This CSA is my go to place for eggs, chicken, cornish game hens, milk-fed pork, ducks, lamb and beef!  They can be found at Farmers Markets, including the Hollywood Farmers Market where I can be found every Sunday. Their animals are all natural, grass-fed and free of antibiotics and hormones. If you email them (email above), you can get on a list to receive what they have available each week, allowing you to pre-order and reserve your product (they often sell out of the higher demand items like the pork and lamb).  Also, for fifty bucks annually, you can become a member and receive discounts on all their products, as well as access to members-only items like fresh goat milk, fresh cow milk, fresh butter and goat's milk ice cream!  If you cook as much as I do, this is a great deal!  

This Sunday, I'm picking up lamb loin and bone-in chicken breast, which I can't wait to cook this week!


Source for Ingredients:

cornish game hens from Healthy Family Farms, CSA (Hollywood Farmers Market)

organic celery root, organic thyme and leeks from Hollywood Farmers Market

organic plums and Ezekial bread (I made my own breadcrumbs) from Trader Joe's

La Quercia pancetta and organic flat-leaf parsley from Whole Foods

Simple Suppers: Slow-Cooker Chicken Curry

I'm a huge fan of slow-cooking!  It's a healthy way to cook, needing almost no fat, and it's great for all busy divas.  You throw your dinner together in the morning, and when you come home, presto chango, dinner is ready!  Yesterday, I purchased a brand new crock pot from Target, and I couldn't be more excited to test it out.  The new one is larger, so I can cook whole chickens, and it has a fancy timer!

In celebration of my new purchase, here's one of my favorite slow-cooker recipes for Chicken Curry, one of my favorite dishes in the whole world!  I make this dish at least once or twice a month on average, and maybe even once a week sometimes. Not only do I love chicken curry for its complete deliciousness, I also love it for its health benefits!  First and foremost, curry contains spices like tumeric that have major anti-inflammatory benefits.  You really can't get enough of that stuff in your diet!  Second, this dish has a nice mixture of protein (chicken), vegetables (onions, carrots, peppers, garlic) and carbs (potatoes & rice).  For an extra healthy version, serve the curry over a brown basmati or other long grain rice instead of the traditional white rice.

This is also a great dish to serve for company!  I even made it for my Dad's 60th birthday party this summer.  Allow your guests to serve themselves family style and provide a bunch of fun garnishes for them to choose from, such as chopped peanuts, cilantro, bean sprouts and lime wedges.

Note: For vegetarians & vegans, tofu may be substituted for the chicken and vegetable broth for the chicken broth, making this a perfect meatless recipe!

Domestic Diva's Slow-Cooker Chicken Curry

1 lb organic chicken thighs, excess fat removed
1 bell pepper, chopped
1 onion, chopped
1 garlic clove, chopped
1 tbsp fresh ginger, chopped
6 small yukon gold potatoes, halved
3 carrots, peeled and cut into thick pieces
1 tbsp curry powder
3-4 cups low sodium chicken broth
1 bay leaf
1 can light coconut milk
salt & pepper

rice:
1 cup basmati rice or other long grain rice
2 cups water
1 tsp olive oil

garnishes (optional):
cilantro, chopped
lime wedges
peanuts, toasted & chopped
bean sprouts

Directions:

Place all the ingredients except the coconut milk, salt and pepper into the slow-cooker, stirring to combine.  Make sure that the chicken broth covers all the ingredients.  Cook on high for about 4 hours, or on low for 6 hours.

Once the chicken is tender and cooked through, stir in the coconut milk and season to taste with salt & pepper.

To plate, put some rice in a bowl and ladle the curry on top.  Then, add preferred garnishes & enjoy!

Source for Ingredients:

organic chicken from Trader Joe's

organic bell pepper and organic carrots from Hollywood Farmers Market

organic onion, organic garlic, organic ginger & organic curry power from Whole Foods

Music on Tap:

Steve Martin - The Crow: New Songs for the Five-String Banjo

Doesn't it seem like some people have all the talent?  In addition to his comedy and prolific writing, Steve Martin also happens to be an accomplished songwriter and banjo musician!  His new bluegrass album is fantastic, full of warmth, charm and great wit, all characteristics associated with Steve Martin himself.  Tonight, Kuzak and I fortunate enough to be catching his life performancewith the Steep Canyon Rangers at a small venue called Largo, one of our favorite places to see live music in Los Angeles!  It promises to be a real treat!

CLICK HERE FOR AMAZON LINK TO THIS ALBUM!

My other upcoming live shows include Thom Yorke (of Radiohead) at The Orpheum on Sunday night.  He's performing with Flea (Red Hot Chili Peppers), Nigel Godrich (Beck, Radiohead) and Joey Waronker (REM, Beck).  Wow!  And, finally, Pearl Jam at the Gibson Ampitheater, my birthday present to Kuzak.  We'll be sitting in our Ten Club fan seats, of course!

Original Diva's Slow-Baked Chicken (featuring Bright Farm's Free Range Chicken)

Growing up, we all have childhood memories of our favorite dishes, lovingly procured and prepared by our mothers. I have many such memories and am blessed that my mother, The Original Diva, is such a fabulous cook. One of my favorite family recipes is her Slow Baked Chicken - it's so moist and tender that the meat literally falls off the bones. I've been meaning to write it up for the blog, and while in Floyd, the perfect opportunity arose.

I happened to be in town for the pick up day for chickens from Bright Farm, a local family operation where they raise free range beef, poultry and chicken. My mother had ordered upwards of 12 chickens and of course had forgotten to pick them up. So we were late, careening over country roads, all in pursuit of poultry.

Bright Farm's Pastures in Floyd

"Twelve chickens? Isn't that a lot?" I asked her skeptically.

"But they're so good!" she replied excitedly. "And I can freeze them!"

"We're going to be eating a lot of chicken."

When we arrived, Debbie Bright was kind enough to relinquish our chickens to us despite our tardy arrival. They were beautifully cleaned and arranged and looked superbly fresh. We also loaded up on some free range ground pork before we headed home with the sound of hound dogs baying in the distance.

Chicken Pick Up at Bright Farm

For dinner, the Original Diva suggested we make her classic Slow Baked chicken and I happily agreed. There's nothing like the joy of cooking family recipes with your mother. When the chicken had finished its slow bake, it came out a beautiful golden brown color, the supple meat literally falling off the bones. Now I understand why she needed twelve chickens - when it tastes this good, you'd want more, too!

Original Diva's Slow Baked Chicken (featuring Bright Farm's Free Range Chicken)

1 whole free range chicken, innards removed
1 onion, roughly chopped
2 tbsp olive oil
2 tbsp butter
1 tsp garlic powder or garlic salt
1 tsp paprika
1 cup dry white wine
1/2 cup filtered water
3 tbsp tarragon
salt & pepper

optional: 1/2 cup shitake mushrooms, seared in butter

Directions:

Preheat the oven to 500 degrees. Wash the free range chicken, pat dry, and place in a roasting pan on the bed of chopped onions.


Brush the chicken with olive oil and put pats of butter all over it. Dust with garlic salt or powder, paprika, more salt and pepper.

Place the chicken in the hot oven and sear it at 500 degrees for about 15 minutes, or until it browns and juices are flowing. Pour in 1/2 cup water, 1/2 cup of dry white wine and 2 tbsp of tarragon.

Turn the oven down to 300 degrees and cover the chicken for a slow bake. Cook for 2-3 hours, occasionally basting the chicken. Remove the chicken from the oven once it's done cooking. It should be tender with the meat falling off the bones.

Optional: an hour before the chicken is done, chopped red potatoes and carrots can be added around the chicken for a complete meal.

Gravy:

Strain chicken liquid and remove fat. Return to the pan and add 1/2 cup white wine and 1 tbsp tarragon. Bring to a simmer and reduce in half. Optional: add the shitake mushrooms that have been seared in butter.

Enjoy!

Businesses Mentioned in this Post:

Bright Farm
794 Spangler Mill Rd.
Floyd, VA 24091

Local raisers of free range beef, poultry & pork, their products can be found at local businesses like Harvest Moon and being served in local restaurants.

Slow-Cooker BBQ Chicken Sandwiches

Hey my busy divas, I know we're all looking for ways to do it all. To eat healthy, perform at our jobs, work out, and oh yeah, still have time for a jumpin' social life. Maybe some of us can do it all perfectly (not), but most likely you're a lot like me. We strive for perfection, but we fall a little short. Well, don't worry, because The Diva is here to help make your quest to do it all a little bit easier. With the economy in its current state, we're all trying to cut back, too. So here's a recipe based on a few simple, inexpensive ingredients I scooped up at Trader Joe's. It's healthy, a cinch to throw together, and as Kuzak admitted, "divalicious."

Domestic Diva's Quick Slow-Cooker BBQ Chicken Sandwiches

1 package organic chicken thighs, fat trimmed
1 bottle BBQ sauce
2 whole wheat buns
1 bottle ginger mango chutney (from TJs)
1 cup organic microgreens

Directions:

In a crock pot or slow cooker, add the chicken. Cover with BBQ sauce. Simmer for approximately 5 hours, or until very tender. Shred the chicken with a fork.


Once the chicken is cooked, toast the buns. Spread with chutney, add a good helping of BBQ chicken and top with the microgreens. Enjoy!

Green Chili Chicken with Roasted Asparagus & Pepper Hash

Ever want to find a way to make boring old chicken less boring and old? The other day I picked up some lovely free range, organic chicken breasts, and found myself asking the same question. Because chicken has such mild flavor and must be cooked all the way through to avoid intestinal distress or worse, it's a challenging protein to work with. The answer came to me in a flash. I'd also picked up at the grocery store some canned green chilies from Hatch, New Mexico, near where my mother grew up. Channeling Bobby Flay, I decided to make a marinade in my blender out of them, and then to broil them for a grilled flavor. I also had some lovely organic asparagus - in season right now and affordable. I decided to serve everything over a rice and bean hash studded with lovely red bell peppers. The resulting dish was both gorgeous and flavorful - the perfect combination. So without further ado, here's my recipe.

Domestic Diva's Green Chili Chicken with with Roasted Asparagus & Pepper Hash

2 organic chicken breasts

Marinade:
1 small can green chillies
2 tbsp honey
1 lime, juiced
1 garlic clove
salt & pepper

Hash:
2 cups brown rice, cooked
1 can pinto beans, drained and rinsed
1 onion, chopped
1 garlic clove, chopped
1 bell pepper, diced
1 tbsp lime juice
2 tbsp fresh dill
1 tbsp olive oil

Asparagus:
2 tbsp olive oil
1 bunch asparagus
salt & pepper

Directions:

In a blender, combine the marinade ingredients and puree. Season to taste with salt and pepper. Place the chicken breasts in a bowl and pour the marinade over them, coating them well. Allow to marinade for at least 30 minutes. Then, to cook the chicken by either broiling or grilling it until cooked through. Allow the chicken to rest for 5 minutes and then cut into thin slices.

To make the hash, heat a heavy bottomed saute pan or cast iron pan over medium high heat. Add the olive oil. Then, saute the onion and pepper until lightly caramelized, about 10 minutes. Add the garlic and saute for one minute longer. Then, add the rice and beans, cooking for an additional five minutes. Add the lime juice and dill, stirring to combine. Season to taste with salt and pepper.

Pepper Hash in Cast Iron Pan

Preheat the oven to 350 degrees. To make the asparagus, place it in a roasting pan and drizzle with the olive. Salt and pepper it to taste. Then, cook it in the oven for ten minutes, or until tender.

Organic Asparagus in Roasting Pan

To plate, place the hash in the bottom of the dish. Lay some asparagus across the top. Finish it by adding the slices of chicken. Enjoy!