To all my readers in PARIS AND ALL OTHER FREE COUNTRIES

My hometown, Chorley in Lancashire has long had an affinity for France, in fact I have relatives living over there now.
So it is with a heavy heart, that I offer my sincerest condolences to the people of Paris, trying to recover from the terrorist outrage last night.
I send you all my love and light, sympathy to their families, for those who lost their lives, heart felt hope for a speedy recovery for all those injured, and a big thank you for all the rescuers, for their quick responses.
Sincerely John Nigel

Today I STAND WITH PARIS

CHICKEN WITH PAPRIKA AND ALMOND MOLE / POLLO ALMENDRADO ROJO RECIPE

Here's another cold weather warmer, and another one pot meal.

In a plastic bag combine:
1/2 cup all purpose or whole wheat flour
2 tsp sea salt
1tsp dried thyme
1/2 tsp ground black pepper
Then shake in, one at a time, the jointed pieces from a 3 pound chicken, to coat in the flour mix, then, shake off excess and set aside.

In a deep 12 inch skillet heat 3 tbsp grape seed oil.
Brown the  chicken pieces in batches, setting aside.
After removing all the  chicken then add the following to the skillet and continue cooking:
2 cups minced onion 
2tsp ground paprika (I prefer smoked)
3 cloves garlic smashed and minced
10 ozs canned whole or chopped tomatoes with their juice
1/2 cup water
1 tsp sea salt

Bring to high simmer then add the browned chicken pieces.
Top with 1 cup toasted almonds (finely chopped or partially ground).
Cover tightly and simmer for 30-40 mins, or until chicken is tender, check every 20 mins as the dish can easily scorch, so it helps to stir it.
Check seasonings and serve with boiled potatoes, pasta or steamed rice/grains, you may add any chopped herbs of choice or scallions.
 


This is a sort of Chicken paprika with almonds, very tasty and different.

DRUNKEN CHICKEN ..Mexican Dish Pollo Borracho GREAT RECIPE FOR THE COOLER MONTHS

This is a wonderful Fall or Winter dish and is a one pot dish too.
A whole 3 pound chicken cut into legs, thighs and breast pieces, large bones removes but left intact, in a very rich sauce flavored with, sweet sherry,  garlic, chili, tomatoes, raisins, ham, thyme, marjoram ( a MUST) and topped with olives.
This can be made in a Crockpot-slow cooker providing the  cooked chicken pieces are removed and the sauce,reduced on stove in saucepan. 

Serves 3-4 great with rice and/or tortillas

1 cup minced onion
3 cloves garlic smashed and minced
1/2 tsp chili powder
1tbsp grape seed oil

Heat the oil in a 4 qt Dutch oven or deep skillet, then saute the onion and garlic, do not brown, adding the chili powder and cook for 2 mins.
Then stir in:
1 cup tomato sauce (Marinara or pasta sauce)
1/4 cup sweet sherry (or rum)
1/4 cup water
1/2 cup diced ham minced(optional) 
2 tbsp sliced pinto stuffed green olives
2 bay leaves
1 tbsp capers (rinse in cold water, and drain well)
1/2 tsp sea salt
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/2 tsp ground black pepper.
Bring this mixture to a boil then add 
 the chicken pieces (a 3 pound chicken cut into thighs, breast and drumstick pieces).
BRING THE WHOLE THING TO HIGH SIMMER, 

PREHEAT OVEN 350F

 
Bake in oven for 1 hour tightly  covered.
Uncover and bake a further 15 mins.


Remove the cooked chicken pieces and set aside, warm.

Remove the bay leaves and any fat, just skim off.
Measure the cooking liquor and add any water as needed to produce 1 1/2 cups.
Bring the sauce to boil and thicken with cornstarch dissolved in cold water.
Cook until thickened, on stove top, stirring well.
Check seasonings.
Add the cooked chicken pieces, and top with the simmering sauce.

Serve from the pot garnishing the portions with chopped boiled egg and more sliced olives.

If using a slow cooker, do the method up to putting in the oven, instead add the whole sauce and chicken to slow cooker and cook on high, until chicken is tender.
Then proceed, by removing chicken pieces and putting sauce in a deep pan/skillet and proceed as for recipe.

Correct Drunken Chicken

WRONG Drunken Chicken

 Variations: May also be made with bite sized pieces of pork or stewing beef.
In place of sherry, use apple juice

PUMPKIN 6 WAYS...EASY RECIPES FOR FALL. YOU MAY ADD ANY COOKED MEAT OR FISH OR SERVE AS A SIDE DISH

Here is a  basic recipe and method that will have you  and your family enjoying more healthy squashes, all year.
As a child growing up in North West England, the only squash I knew was the vegetable Marrow (an overgrown zucchini) that was peeled and stuffed with ground beef and onions and then steamed) ..the result was always the same, very over cooked vegetables and runny meat sauce.
It has taken me over 50 years to re-discover Squash, maybe as America seems to be the land of.
I would always avoid purchasing them in the markets as I had no idea how to make them tasty and yummy.
Here is one way that will change your mind, as it did mine.
These are tasty recipes and can be served as a side dish with cooked meat or fish (and shellfish), or can have the meats added in final stages of cooking.
They are also good enough to stand alone and be a welcome change on "Meatless Mondays" with some steamed brown rice and or salads.



The BASIC recipe serves 4 as a  main course or side dish

2 pounds squash flesh cut into bite sized cubes/chunks ( 4 pounds of fresh pumpkin will result in 2 pounds once it has been peeled and seeded..the seeds are edible, if allowed to dry out for 24 hours, then crack open like sunflower seeds.)

3tbsp grape seed or olive oil
1 large onion grated/chopped fine
1/2 tsp sea salt
2-3 tsp herbs of choice* (see following recipe ideas below) 
2-3 tsp spices of choice* either whole or crushed/ground ( see following recipe ideas below)
1tbsp sugar (optional) 
1/2 cup water, apple juice or stock


Method:

In a wide heavy bottomed skillet heat the oil on med high.
Add the squash and onion and saute, *( adding here the herbs and spices of choice) allowing both the onions and squash to become golden, reddish brown on the outsides, this takes about 20-30 mins..cook on med high heat.
Add the salt and sugar and continue to cook, allowing the vegetables to caramelize.
Add the water, bring to boil and then cover and, simmer gently on low heat for 15-25 mins or until the  squash is just tender.

Serve on warm place/bowls.

You may also mash the squash before serving.


RECIPE IDEAS AND VARIATIONS:

FOR INDIAN STYLE:
add curry powder, garam masala, cardamon, cumin, fenugreek leaves (crushed) crushed chilies, whole mustard seeds, bay laurel, chopped fresh tomatoes


FOR ITALIAN/FRENCH STYLE 
add basil, thyme, rosemary, oregano,  marjoram, fennel seeds,  grape tomatoes or chopped fresh.

FOR JAMAICA STYLE
add jerk spice, green chili, thyme, cilantro, all spice berries,cinnamon sticks

FOR ASIAN STYLE
add 5 spice, cilantro, lemongrass, ginger, scallions

FOR SOUTH AMERICAN STYLE
oregano, cumin, chipotle and adobe, cilantro, mint.

FOR AMERICAN
maple syrup, all spice or cinnamon, hot sauce, brown sugar


 The list is endless...and the results are terrific and not an overcooked sloppy mess.
Very high in flavors and very, very healthy..another SUPERFOOD Being used in it's best season too.


To peel a squash, 

Cut into 1/4 pieces with a HEAVY, SHARP KNIFE/CLEAVER
Remove the seeds and pith..the seeds can be dried for snacks.
Then cut between the peel and outer  layer of flesh like with a melon or pineapple, with a heavy sharp knife, laying the squash on one of the cut sides for support. 

 

GARLICKY, HOT AND SPICY CHICKEN JAMBALAYA RECIPE FOR COOLER EVENINGS

Here is a wonderful recipe for a cool evening dinner, or a weekend lunch.
The American "Paella".
Originating in North and South Carolina, where the rice was grown, now it is popular world wide. 
Here is another idea from my kitchen to yours, also using cooked pinto beans or chickpeas, along with chicken. (I prefer to use skinless chicken thighs, but you may use whatever you prefer,although, if using skinless, boneless white meat chicken, do not cook for long, just add the  bite sized pieces to the last 20 mins of cooking).


For 4 -6  portions you will need:

2tbsp oil
2 pounds chicken (I like to use skinless thighs bone in)
10 ozs spicy sausage (chorizo if possible), skin removed and crumbled
3 cups minced onion
10 cloves garlic smashed and minced
1 1/2 cups minced celery
2 dried bay leaves
2 tsp dried thyme
3 sweet bell peppers (roasted and skinned, then cut into bite sized pieces..this own roasting, makes all the difference)
1-2tbsp minced chipotle pepper with adobe sauce( your choice of spicy or extra spicy) OR
1 fresh red chile pepper seeded and minced
2 cups long grain brown rice ( I like to use jasmine or basmatti for extra flavor)
if using white rice use 2 1/2 cups and cook for less time.
8 cups chicken stock or water
1-2 cups wine ( red or white)
2 cups cooked beans (pinto or chickpeas)*
sea salt & ground black pepper to taste 
8 ozs mushrooms in bite sized pieces
1/2 cup scallions minced 

1/2 cup minced parsley for garnish

In a Dutch oven (a  heavy bottomed large pan with a tight fitting lid)
heat the oil and saute the chicken pieces in batches, until golden (about 15 mins), and set aside.
Saute the sausage meat until brown, adding the onions and celery, and continue to cook, stirring well for 10 mins.
Add the garlic, bay and thyme and saute for 2 mins. then add the wine.
Cook for 2 mins then add the chicken pieces (if using boneless skinless white meat do not add yet).
Cover with hot stock & season with salt & pepper and add the chipotle and adobe sauce.
Bring to boil and then add the rice and simmer for 30mins tightly lidded......check the liquid level ( the chicken HAS to be covered in HOT stock for the brown rice to cook).
Add the  slices of peppers and continue to simmer, checking the rice.
(at this point add the white meat chicken & cooked beans if using)
Once the rice is tender, remove the lid and continue to simmer until the stew is moist but not soggy (this texture has to be similar to paella)...allow the excess moisture to evaporate.
Check seasonings.
Add the mushrooms and scallions and stir through ( there is no need to cook the mushrooms nor scallions..this add texture to the dish).
Remove the bay leaves.
Garnish with minced parsley & serve on warm plates.
This is ONE of those dishes great served right from the pot.

It is not traditional but I also like to serve this dish with lemon wedges on the side.

* if omitting the cooked beans then add another 1 pound raw chicken to the recipe.


Variations:
For extra "garliciness" add 4 minced garlic cloves to final 5 mins of cooking.
For extra richness add  1pound shelled and de-veined shrimp to last 5 mins of cooking.
If using shucked oysters, add these the same time you add the mushrooms.

Crispy Cornish Hens; East West Broiled Cornish Hens and Cornish Hens Indienne.RECIPES that are also adaptable for chicken pieces and/or any game birds

Rock Cornish Game Hens are also known as poussan and are just 1 month old chickens, and weigh approx 1 pound.

They are hybrids that produce more breast meat quickly, and have an average lifespan of 30 days.

These are super tender and super easy to ruin through over cooking..here are some easy recipes that are adaptable for other fowl and some game birds.

GOLDEN CRISP CORNISH HENS

Serves 4


4 game hens
1 cup plain yogurt
2tsp ground sage
2 tsp ground thyme
2 tsp garlic powder (optional)
1 cup all purpose flour
1 cup olive oil 
sea salt and crushed black pepper

Remove any giblets for the hens and wash inside and out in cold fresh water.
Pat dry then season inside with sea salt and pepper.
Meanwhile place the flour, herbs, and garlic powder in a large plastic bag.
Brush  each hen well with the yogurt  and then shake one at a time in the bag of seasoned flour, until well coated.

PREHEAT OVEN 350FMIDDLE SHELF 

Place the birds onto a greased roasting pan, breast side up and not touching and drizzle with olive oil.

Bake for 1 hour or until golden

Serve with buttered noodles and or a green salad

VARIATIONS: USE ANY SPICE AND HERBS OF CHOICE/SEASONAL

EAST-WEST BROILED GAME HENS

This is a marinade that makes them juicy and tender
SERVES 4

4 game hens cleaned and cut in halves or split down the back

1 cup low salt soy sauce
1 1/2 cups water
3 cloves garlic smashed
4 scallions minced
2 inches fresh ginger grated
1/2 tsp red pepper flakes

Combine all of the above using just 1/2 cup water and marinate the hens for 1 hour in a shallow broiling/roasting pan.
Broil 4 inches from heat turning often and basting with the marinade.
For up to 40 minutes or until they are a rich brown and crispy.
Remove the hens for the marinade and keep warm

 4 tbsp dry sherry
1 tsp sugar

Add the  remaining 1 cup water, sugar and the sherry to the marinade and cook over high heat until sauce boils and thickens.
Check for seasoning adding salt and pepper as needed.
Strain & Pour over the cooked hen pieces and serve.

Great with Asian rice or noodles or a great rice pilaf (fruit and nuts or vegetables added to steamed rice)

INDIENNE STYLE GAME HENS
Serves 4

4 whole game hens washed and patted dry
sea salt & ground black pepper
1tsp dried thyme
1 stick butter melted

 Sprinkle the birds inside and out with salt, pepper and thyme.
Brush with the melted butter and place breast side up in a greased roasting pan and bake for 1 hour in a preheated 375F oven, basting regularly with the melted butter.


4 slices diced bacon
1 cup minced onion
3 cloves garlic smashed and minced
1 tbsp all purpose flour
1 tbsp sugar
1 tbsp curry powder
1 1/2 cups apricot nectar or orange or apple juice 
2 tbsp lemon juice

 MEANWHILE saute the bacon until almost cooked and add the onion and garlic  until the onion are opaque.
Stir in the curry powder, flour and the sugar, adding the apricot nectar or apple juice and lemon juice . Stir well and bring mixture to boil and then simmer, stirring for 5 mins until mixture is a thick sauce.

Spoon half of the sauce over the hens after they have baked for 1 hour and cook for a further 10 mins.
Then spoon the remaining sauce over the hens to form a thick coating and bake for a further 10 mins or until the birds are tender and richly glazed brown. 

Serve with steamed brown rice, salads, chutneys & etc.

 

ALL BEEF COTTAGE PIES; CALDO VERDE SOUP; CARROT SOUP; YAM & PEPPER "PAELLA" WHOLE WHEAT SOURDOUGH BANANA-WALNUT-CHIA WAFFLES THE PREP FOR TOMORROWS DELIVERIES IN PHOTOS

RUSSIAN RED KALE FOR THE CALDO VERDE

MASHED POTATOES FOR THE COTTAGE PIE

BELL PEPPERS, WASHED THEN BLANCHED IN BOILING SALTED WATER, FOR USE IN "PAELLA" AND FOR STUFFING LATER.

THE SOURDOUGH WHOLE WHEAT WAFFLE BATTER

VEGAN CALDO VERDE

DAIRY-FREE BUT DO CONTAIN EGGS

BEEF AND VEGETABLE FILLING FOR THE PIES

YAM AND YELLOW BELL PEPPER MIX FOR THE PAELLA WILL ADD RICE AND PAPRIKA TOMORROW

TURMERIC SCENTED JASMINE RICE FOR THE PAELLA

CARROT SOUP

CALDO VERDE

PREVIOUS 2 THE BAKED COTTAGE PIES TOPPED WITH SLICED OWN GROWN TOMATOES

Although I DO operate a CUSTOM (I cater to all my client's different food requirements) Vegan-Vegetarian home food delivery service, I will occasionally cook meat dishes for special orders.
Hence I am making these beef cottage pies this week, everything else on the menu is either vegan or vegetarian.
Have a great June folks