Some years ago when I first moved to California, I was telling a dear friend about how much I loved Sunday dinners during the decade I lived in Ohio and so we decided to institute the tradition here in California. That was six years ago and, while most of the people who were a part of it then have either moved away or moved on, I decided a little over a year ago to start the tradition again. Since then, there have been only a handful of Sundays without Sunday dinner at my place.
I love Sunday dinners. I love bringing together the people I care about. I love cooking for them. I love sitting around a big table with good food, good friends, good wine, great conversation, and lots of laughter.
However, every week I struggle with what to make. I try to stay away from frequent repeats of menus and I always have a hard time thinking of what I've already made, etc. So, I decided to start keeping track. I may do a weekly blog post with a recipe, I may not. I may take pictures of the food, I may not. Either way, here's what we had for dinner last night (with links to the recipes): Chicken Stroganoff and a chopped kale salad.
Oh, and all of the recipes are typically for about 6 servings. I tend to double or triple the recipes depending on how many people I expect to show up. Plus, who doesn't love leftovers?
Happy eating!
pic
Monday, March 9, 2015
Chicken Stroganoff
Chicken Stroganoff:
- This is loosely based on a recipe from Real Simple.
Ingredients (for about 6 servings):
olive oil
1 onion, sliced into thin rings
2 red bell peppers, seeded and thinly sliced
10-ish oz (about 20 medium) mushrooms of your choosing, thinly sliced
salt & pepper
4 boneless, skinless chicken breasts, cut into 1/2-inch strips
1 cup dry white wine
1 cup of chicken broth
2 - 3 tablespoons of barbecue sauce
1 - 2 teaspoons Worcestershire sauce
2 - 3 tablespoons of Dijon mustard
1 teaspoon (or 1 tablespoon if you like it spicy) of hot sauce
1/2 yogurt
Directions:
1. Heat about 1 tablespoon of olive oil in a large saucepan over medium heat. Cook the onions until soft. Make sure to stir frequently.
2. Add the bell peppers and mushrooms. Season with some salt and pepper, and cook until the mushrooms give up their liquid.
3. Strain the vegetables into a bowl (you'll want that liquid for later)
4. In the same pan, heat more olive oil, season the chicken with a little salt and pepper and cook in batches until it's golden brown. Then add the chicken to the veggies in your colander.
5. Pour wine, broth, and vegetable liquid into the pan and bring to a boil. Scrape up any brown bits and let the sauce cook for a few minutes.
6. Combine barbecue sauce, Worcestershire sauce, mustard, and hot sauce in a small mixing bowl. Whisk until combined. Then whisk the mixture into the sauce and boil until the liquid has reduced by half. It should start to thicken a bit.
7. Reduce heat and whisk in the yogurt. Don't let the sauce boil again. Add the veggies and chicken back into the sauce and let it simmer until heated through.
I serve this over buttered egg noodles. It's also really good over toast.
- This is loosely based on a recipe from Real Simple.
Ingredients (for about 6 servings):
olive oil
1 onion, sliced into thin rings
2 red bell peppers, seeded and thinly sliced
10-ish oz (about 20 medium) mushrooms of your choosing, thinly sliced
salt & pepper
4 boneless, skinless chicken breasts, cut into 1/2-inch strips
1 cup dry white wine
1 cup of chicken broth
2 - 3 tablespoons of barbecue sauce
1 - 2 teaspoons Worcestershire sauce
2 - 3 tablespoons of Dijon mustard
1 teaspoon (or 1 tablespoon if you like it spicy) of hot sauce
1/2 yogurt
Directions:
1. Heat about 1 tablespoon of olive oil in a large saucepan over medium heat. Cook the onions until soft. Make sure to stir frequently.
2. Add the bell peppers and mushrooms. Season with some salt and pepper, and cook until the mushrooms give up their liquid.
3. Strain the vegetables into a bowl (you'll want that liquid for later)
4. In the same pan, heat more olive oil, season the chicken with a little salt and pepper and cook in batches until it's golden brown. Then add the chicken to the veggies in your colander.
5. Pour wine, broth, and vegetable liquid into the pan and bring to a boil. Scrape up any brown bits and let the sauce cook for a few minutes.
6. Combine barbecue sauce, Worcestershire sauce, mustard, and hot sauce in a small mixing bowl. Whisk until combined. Then whisk the mixture into the sauce and boil until the liquid has reduced by half. It should start to thicken a bit.
7. Reduce heat and whisk in the yogurt. Don't let the sauce boil again. Add the veggies and chicken back into the sauce and let it simmer until heated through.
I serve this over buttered egg noodles. It's also really good over toast.
Chopped Kale Salad with Edamame and Avocado
Chopped Kale Salad with Edamame and Avocado:
- this is based on a recipe I found in the Oakland Tribune from Spring of 2014.
Ingredients for salad:
1 bunch of kale
fine-grain sea salt
1 cup chopped up snow peas
1 small red bell pepper, seeded and chopped
1 cup of edamame
1 avocado, cut into small chunks
1 large shallot, finely sliced
a bunch of cilantro, chopped
a bunch of basil, chopped
Ingredients for dressing:
1/4 cup of olive oil
2 tablespoons of rice vinegar
1 tablespoon finely grated ginger
1 tablespoon soy sauce
2 teaspoons lime juice
3 garlic cloves, pressed or minced
Directions:
1. Tear kale leaves into chunks and discard the tough ribs.
2. Put kale leaves into a big salad bowl, sprinkle sea salt on it and massage the kale by scrunching it with your hands until the leaves get darker green and fragrant.
3. Add the rest of the ingredients to the kale.
4. Whisk together the ingredients for the dressing and toss with the salad.
- this is based on a recipe I found in the Oakland Tribune from Spring of 2014.
Ingredients for salad:
1 bunch of kale
fine-grain sea salt
1 cup chopped up snow peas
1 small red bell pepper, seeded and chopped
1 cup of edamame
1 avocado, cut into small chunks
1 large shallot, finely sliced
a bunch of cilantro, chopped
a bunch of basil, chopped
Ingredients for dressing:
1/4 cup of olive oil
2 tablespoons of rice vinegar
1 tablespoon finely grated ginger
1 tablespoon soy sauce
2 teaspoons lime juice
3 garlic cloves, pressed or minced
Directions:
1. Tear kale leaves into chunks and discard the tough ribs.
2. Put kale leaves into a big salad bowl, sprinkle sea salt on it and massage the kale by scrunching it with your hands until the leaves get darker green and fragrant.
3. Add the rest of the ingredients to the kale.
4. Whisk together the ingredients for the dressing and toss with the salad.
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