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Archive for May 23, 2017

RECIPE: One-Pan Chicken Dinner

We love the convenience of one-pan dinners. This one, from Good Eggs, makes yogurt-marinated chicken with spring veggies.

If you marinate the chicken two hours before (overnight, it takes just 15 minutes to prepare plus 8 minutes to cook. You should make the yogurt sauce at the same time.

Note that with chicken, dairy-based marinades, such buttermilk or yogurt, do the best job of tenderizing. They are only mildly acidic, so don’t toughen meat the way strongly acidic marinades do.

Don’t like turmeric? Substitute cumin or paprika. You can also add onion, lemon juice and ginger.

The chicken gets charred to smoky. You can stuff the chicken and vegetables into pita or serve the pita on the side.
 
RECIPE: YOGURT-MARINATED CHICKEN THIGHS WITH SPRING VEGETABLES

Ingredients

Gauge the amounts based on how many servings you’re preparing.

  • Plain yogurt
  • Turmeric, garlic, salt and pepper to taste
  • Boned chicken thighs
  • Asparagus
  • Spring onions (substitute scallions)
  • Zucchini
  • Olive oil
  • Salt and pepper
  • Pita
  •  
    For The Yogurt Sauce

  • 1 cup plain Greek yogurt
  • 2 tablespoons finely chopped fresh mint leaves
  • 2 tablespoons extra-virgin olive oil
  • Fresh dill, garlic, salt and pepper to taste
  • ½ teaspoon salt, more to taste
  • 1 garlic clove
  • 2 tablespoons lime juice (from 1 large lime), more to taste
  •  
    Serve With

  • Spring green salad mix and lemon vinaigrette
  •  

    One Pan Chicken Dinner

    Boneless Chicken Thighs

    Ground Turmeric

    [1] Mediterranean-inspired chicken dinner (photo courtesy Good Eggs). [2] Boneless chicken thighs (photo courtesy Maple Leaf Health and Hospitality). [3] Ground turmeric (photo courtesy True Food Kitchen).

     
    Preparation

    1. PRE-marinate the chicken and make the yogurt sauce: Whisk together the yogurt, mint, oil, lime juice and salt. If too thick, add 1 to 2 tablespoons of water. Use a Microplane to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed.

    2. PREHEAT the broiler. Trim the spring onions and asparagus and slice into 1-inch pieces. Slice the zucchini in quarters lengthwise, then into into 1-inch pieces, so they’re similar in size to the asparagus pieces.

    3. LINE a large baking sheet pan with aluminum foil and drizzle with 1 tablespoon olive oil. Spread the oil with the back of a spoon (or your fingers) to coat, and fill the pan with chicken and vegetables in a single layer.

    4. DRIZZLE the chicken and vegetables with olive oil. Use your hands to coat the vegetables in olive oil and sprinkle with salt and pepper. Broil for 7-8 minutes, until the chicken is a cooked through and a bit charred. While the broiler’s on…

    5. WRAP the pitas in foil, and place in the oven on lower rack to heat. Serve the chicken and vegetables in pita with the yogurt sauce; or serve the yogurt on the side as a dipping sauce.

    Here’s a video.

      

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    TIP OF THE DAY: Garnishing With Lilacs

    White Wine With Lilacs

    Cake With  Fresh Lilac Garnish

    [1] White wine with a scattering of lilac blossoms (photo courtesy Tay Tea). [2] Decorate desserts and other foods. Check out these recipes from Brit.co.

     

    We received the top photo from Tay Tea, a lovely tea salon in Delhi, New York, some three hours northwest of New York City. The proprietor spent years as a blender of premium teas, and departed from owning tea salons in New York City to the country.

    Fortunately for her fans, she sells her teas online. The blends are beautiful to look at, and you can’t make a wrong choice.

    Back to the lilacs:

    Lilac blossoms are edible, though they smell better than they taste, so are best used in small amounts as a garnish (only use those that have not been sprayed with pesticides). They typically blossom in April and May.

    According to an article on Care2.com, you can “drink in the beauty and aroma” by making a cold-water infusion.

  • Add washed lilac blossoms to a pitcher and fill to the top with spring water. Steep for an hour or more.
  • Strain, chill and serve.
  • You can make multi-note flavors by adding citrus slices, strawberries, herbs, etc.
  •  
    MORE WAYS TO CONSUME LILACS
    You can also:

  • Garnish wine and cocktails, iced tea or other nonalcoholic beverages.
  • Scatter atop green salads, crêpes, desserts, etc.
  • Candy to preserve as decorations for cakes and cupcakes (also called crystallized or sugared flowers; here’s a recipe).
  • More uses for edible flowers.
  •  
    Check out these nine lilac recipes, from cocktails to desserts.
     
    THE MYTH OF THE LILAC

    The common lilac (Syringa vulgaris), one of 12 species of lilac, is a member of the Oleaceae family, commonly called the olive family.

    The family comprises flowering aromatic woody plants that includes, among others, ash, forsythia, jasmine and privet. Lilac is native to Eurasia.

    And it has a legend.

     
    In Greek mythology, a beautiful nymph named Syringa had caught the eye of Pan, the god of the forests and fields. He chased her through the forest; but she eluded him by turning herself into a lilac bush. Pan found himself holding hollow reeds instead of Syringa.

    (Note that in real life, lilac twigs are not hollow. They can, however, be easily drilled out.)

    Pan’s sighs, combined with the wind and the reeds, made harmonious sounds. Hermes, the fleet-footed messenger and god of boundaries and transitions, suggested that seven reeds of different lengths, bound together, could make what we now call pan pipes, an early flute. The flute was called Syrinx in honor of the nymph.

    Did Syringa spend the rest of her life as a lilac bush, to avoid Pan? The record is silent; but we thank her for inspiring the flute and other hollow tubes, such as sryinges for medicine and mechanical uses.

     
      

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