Ingredients 650 g / 1.3 lb mushrooms , quartered 50 g / 3.5 tbsp butter , melted (hot, not cooled) 2 - 3 garlic cloves , minced (I use 3 - nice and garlicky!) Salt and pepper 1.5 tbsp olive oil RICE: 1 1/2 cups long grain rice , uncooked 1 1/2 cups / 375 ml chicken or vegetable broth , low sodium 1 1/4 cups / 315 ml water 1 tsp dried thyme 1 tsp garlic powder FINISHES: 3 shallots / green onions / scallions , finely sliced 1 - 2 tbsp butter , optional Instructions Preheat oven to 180C/350F. Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well. Place all the Rice ingredients in a baking pan - 22 x 33 cm / 9 x 13". Mine is 30 x 24 cm / 12 x 9.5" - don't need to be exact here, but don't stray too much from pan size. Mix and shake the pan to spread the rice out evenly. Spread the mushrooms over the rice - they will be partially submerged but should pretty much cover the whole surface area (to be the "lid" while the ...
Ingredients 1 tbsp olive oil 1.5 kg / 3lb bone in, skin on chicken thighs and drumsticks (6 to 8 pieces) Salt and pepper 2 onions , halved and cut into wedges 2 garlic cloves , minced 3 large carrots , cut thick end into 1.5cm / 3/5" pieces, thin end 2.5cm/1" 4 celery stalks , cut into 2cm / 4/5" chunks 1/2 cup (125 ml) white wine (or water) 3 tbsp (35g) flour 3 cups (750 ml) chicken broth , low low sodium 2 tbsp tomato paste 2 tsp Worscestershire sauce 3 sprigs thyme , or 1 tsp dried thyme (or other herb) 2 bay leaves (dried or fresh) 600 g / 1.2lb baby potatoes , halved (quarter large ones) SERVING (OPTIONAL): Fresh thyme or parsley (chopped) Warm crusty bread Instructions Preheat oven to 180C/350F. Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, sprinkling with salt and pepper. Remove from pot. (Do in 2 batches if pot not big enough). If there's too much oil in the pot, discard some. add onion and garlic. Cook for 2 minutes ...
Ingredients 2 tsp olive oil 1 lb Italian Sausage (casings removed if necessary) 4 oz bacon (about 4 slices), diced into small pieces* 1 cup chopped yellow onion (about 1 small onion) 3 (14.5 oz) cans low-sodium chicken broth 2 cups water 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices 1 1/2 tsp granulated sugar 1/2 tsp fennel seeds, crushed (optional) Salt and freshly ground black pepper 2 cups half and half 1 1/2 cups packed chopped kale Finely shredded Romano cheese for serving, optional Instructions Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside. Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onio...
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