Selections for the Week of April 4th

 

Here are my selections for next week. I am posting early because I probably won’t get a chance for the next few days.  These both look like they could be main dishes to me so I guess you can have dinner for two nights.

Chicken Gumbo  page 24

Robin likes to serve this over rice.  See the cookbook for other suggestions. 

2 teaspoons olive oil

1 cup chopped onion

2 stalks celery, chopped

1 medium green bell pepper,seeded and chopped

1 1/4 pounds boneless, skinless chicken breasts, cut into  2 inch pieces

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon salt

2 bay leaves

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dry mustard

1/4 teaspoon cayenne

1/4 teaspoon freshly ground black pepper

one 10-ounce package frozen sliced okra, thawed (about 1 1/2) cups sliced

2 links andouille sausage or any seasoned cooked sausage, such as chorizo (2 to 3 ounces) diced

4 cups reduced-sodium chicken broth

2 cups tomato juice

 

Heat the oil in a large saucepan over medium-high heat.  Add the onion, celery, and belle pepper and cook, stirring, until softened, about 3 minutes.  Add the chicken and cook until browned on all sides, about 5 minutes.  Add the thyme oregano,salt, bay leaves, onion powder, garlic powder, mustard, cayenne, and black pepper and stir to coat.  Cook for 1 minute, until the spices are fragrant.  Add the okra, sausage, broth, and tomato juice and bring to a simmer.  Reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes.  Remove the bay leaves before serving. 

 

Coconut Beef Satay with Thai Peanut Sauce  page 182

serve with rice or noodles

cooking spray 1/2 cup canned unsweetened coconut milk

1 1/2 teaspoons curry powder

1 teaspoon ground coriander

1/2 teaspoon chili oil

1 1/4 pounds lean beef steak (such as sirloin, rib-eye, or round) cut into 2 inch cubes

salt and freshly ground black pepper to taste

metal or wooden skewers

 

Thai Peanut Sauce

1/2 cup reduced-sodium chicken broth

1/4 cup creamy peanut butter

1/4 cup reduced-sodium soy sauce

2 teaspoons toasted sesame oil

2 tablespoons chopped fresh cilantro

 

1. coat large stovetop grill pan or griddle with cooking spray and preheat over medium-high heat

2 in a shallow dish, whisk together the coconut milk, curry powder, coriander and chili oil.

 

3. Season the beef all over with salt and pepper.  Add the beef to the coconut milk mixture and turn to coat.  Thread the beef on skewers and place in the hot pan.  cook until browned and cooked through, 3 to 5 minutes, turning frequently.

 

4. Meanwhile, in a small pan whisk together the broth, peanut butter, soy sauce, and sesame oil.  Set over medium heat and bring to a simmer.  Remove from the heat and stir in the cilantro. 

5. Serve the beef skewers with the peanut sauce on the side in small bowls for dipping.