Brainy Dovi Chicken... Its full of flavor!

 

Originating from Africa, Dovi Chicken...is a thick peanut butter stew made with chicken. It is really delicious and easy to make.

You will need: 6-8 chicken breast strips, boneless/skinless along with one green pepper, one whole onion, a package of frozen or fresh spinach, one can of diced tomatoes or 3-4 fresh,  'you stir' creamy organic peanut butter, garlic, cayenne pepper (but not necessary) and dried herbs: mint/ parsley. It is best to use only butter and coconut oil to cook in but olive oil is good too.

Using one skillet, begin by melting half a stick of butter and 1 tbs of coconut oil on med heat. Add one whole chopped onion and one whole washed green pepper. Saute until browned on edges. Push the onion and green pepper aside and lay in the chicken strips. Move the skillet so that the chicken is directly over the flame ...not the onion and peppers. If you need more oil, drizzle some coconut or olive oil over the top. Brown the chicken on both sides until the meat is completely white inside brown on top.

Next, add half a package of frozen spinach 'drained' (or two handfuls of fresh leaves chopped) and then add six tablespoons of creamy 'stirred' peanut butter. Move the onion and green pepper back in stirring with the chicken, spinach and peanut butter. Next, pour in an opened can of diced tomatoes or diced fresh. Sprinkle in your seasonings: 1 tsp of garlic powder and dried herbs plus a pinch of salt. The cayenne pepper is optional. Stir again and let this mixture simmer for about 20 min on low heat.

In the meantime, prepare white rice as a side dish. You can use lentils/or white beans 'soaked, drained and cooked' or boiled buckwheat groats.

Its Fabulous...

~ Tutti a Tavola!

Brainy Burgundy Pork Medallions in Mustard Sauce...

 

In the Burgundy region of France, home of Dijon mustard, butterfly pork chops are traditionally served in a sauce made with mustard, cream and white wine. Now, that sounds exotic or expensive or time consuming... but it is neither of those.

For this dish, you will need: boneless pork loin, Dijon mustard, heavy cream, one onion, along with sun dried tomatoes and plums. As for a side, potatoes, green beans and or roasted root veggies such as carrots and or parsnips.

Begin by chopping one whole onion and sauteing (in a med. size skillet) in olive oil with dried herbs. Cut a one pound pork loin into medallion like pieces. Once the onion is browned, push aside and add the medallions, adding a drizzle more olive oil.... brown on both sides.

Next, to the same skillet, add 7-8 sun dried tomatoes and the same amount of sun dried plums, stir this with the onion and medallions. Lower the heat to med/low and pour in 1/2 cup of heavy cream and 2-3 tbs of Dijon mustard depending on your personal preference (more is better). If the sauce is thicker than you prefer, add 1/4 cup of chicken or beef stock or use semi dry white wine.

Cover and let simmer on low while you prepare a side of rustic roasted young potatoes, green beans  or roasted root vegetables.

~ Tutti a Tavola!

Rustic Boneless Pork with Roasted Acorn Squash...

You will need to buy as many boneless pork chops as you need based on dinner guests present or family size. Also, 1-2 whole dark green acorn squash. 

Take from your pantry list: Olive oil, coconut oil, dried herb seasoning, red pepper flakes, sea salt, and garlic powder. Start first by microwaving your washed, halved with seeds removed acorn squash for 12 min; also drizzle as olive oil across the halves as you like. As for the amount of time, you know that my microwave is old and twelve min. is good for me. But, yours may take less time.

Melt in your skillet 3 tbs of olive oil and the same of coconut oil. Sprinkle in all the above mentioned seasonings (to taste or dietary restrictions). Once the oils spit back at you, lay in your chops, searing on both sides using a high flame. Then turn down your flame to low, cover and simmer for 15 min.

Check your squash and if tender, they are done. Slice into thick sections and use as a bed for the chops, chose a nice serving platter for this. Because, when the chops have finished in the skillet, you will remove and lay directly on the squash.

That's it! Superb dinner in no time at all.

~ Tutti a Tavola!

Brainy Pappardelle...Rustichella d'Abruzzo!

 

Ahh, Italia... 

 

A Quick Delicious Pasta Dish ~ Egg Pappardelle Pasta from Rustichella d'Abruzzo with Capers, Red Peppers and Tomato Garlic Sauce! Yes, even with a long title like that this pasta dish is fast and frugal.

To begin, you will need to buy or take from the pantry a package of wide egg noodles... preferably the 'Egg Pappardelle Pasta from the Italian food product provider ~  Rustichella d'Abruzzo.

Next, using a deep fry pan, gently saute the bacon (thick sliced) and or very mild Italian sausage in olive oil on med. heat until it crumbles. Drain off the extra fat that accumulates to save for future cooking.

Add to the skillet, half a jar of drained capers, and one chopped roasted red pepper, one med can of diced tomatoes, dried herbs: rosemary, mint, sage and oregano along with garlic powder.

As the sauce simmers, start salted water to boil in which you will cook the pasta. Returning to the sauce in progress, add a little less than 1/4 cup of heavy cream to the sauce, and a small pat of butter.

As a colorful and tasty side, fry a few spears of fresh green asparagus in 3 tbs of diced bacon in olive oil until blackened on edges. And, put out the grated Parmesan cheese...

~ Tutti a Tavola! 

 

Brainy Gourmet French Quarter Jambalaya and Gumbo...

 

Jambalaya is actually a no brainer to make at home... rice, spices, one onion, 1 sm. can of petite diced tomatoes, several links/cubes of Cheddar and Jalapeno sausage (squeezed out from the casing or bought in bulk) and pre-cooked frozen shrimp 'thawed'. 

As for the Turkey Gumbo, its also uncomplicated...ground turkey (use Brainy Gourmet meatball instructions), chopped onions, 4 cups of turkey or chicken stock, 1 sm.can of petite diced tomatoes and frozen okra or use zucchini in any amount. 

To begin, on med heat. saute one chopped onion in 4 tbs of chili infused olive oil. Add to that your cubed or 'ball shaped' chunks of sausage and continue to saute, browning the sausage on all sides. Next, add 1/4 cup of chicken stock and your favorite spices; i.e. cayenne pepper. Next add the can of diced tomatoes and simmer.

Have your shrimp thawed and rinsed and ready to toss in during the last few minutes. Cook the rice as you normally wood in salted boiling water or microwave in bag variety. Drain and ladle onto a low lipped serving plate. Top with jambalaya and serve! Put out the Tabasco for the daring.

If you opted for including a Gumbo, then saute ground turkey meatballs in coconut oil and olive oil... same amounts of each 3-4 tbs.. Add 1 cup of chicken stock, chopped onion, diced tomatoes and okra or zucchini The better spice to add for this gumbo is rosemary with a bit of mint and a whole lot of red pepper flakes. Let this simmer on low for 30 min. Serve prior to the jambalaya!

~Tutti a Tavola!

Harvest Time Fettuccine Alfredo... Brainy Style!

Fettuccine Alfredo comes from Rome Italy. There have been many versions of 'Fettuccine Alfredo', including this version with root veggies, a harvest time celebration!

For this version, start by sauteing chopped onion and a few slices of fatty bacon in olive oil. To that add dried herbs: rosemary, mint and oregano. Brown this mixture, remove and set aside. 

To this same skillet, add a bit more olive oil and toss in peeled julienne cut parsnips and carrots, saute on med heat. Once tender return the onion and bacon/herbs to the carrots and parsnips mixing this all together until naturally and sweetly caramelized.

Prepare pasta by bringing salted water to a boil and add your fettuccine pasta. As the pasta finishes, take out small pot or skillet and melt in 3-4 tbs of butter and 2 tbs of olive oil on low heat. Then add 1 tbs of flour to make a rue (base for Alfredo white sauce). 

As soon as the butter and flour thickens, add 1 cup of heavy cream, a dash of salt and pepper and a bit of garlic powder along with fresh dried parsley. Of course, add 1/4 cup of Parmesan cheese, stir until creamy. 

When the pasta is done, drain and ladle onto a low lipped serving plate and pour on the creamy Alfredo sauce...top with the onion/bacon and herb savored parsnips and carrots!

~ Tutti a Tavola!

Brainy Gourmet Chicken and Sausage Giambotta...

This dish is usually just a hearty rustic vegetable stew similar to the French Ratatouille. However, there is a meat version. Chicken and sausage Giambotta is a rustic, one-pan Southern Italian comfort food made by braising or roasting chicken, Italian sausage, potatoes, peppers, and onions.

To begin, you will need chicken thighs with the bone in and skin on... (you can use boneless skinless breast meat if you prefer. Besides chicken, you will need 4-5 links of mild Italian sausage or 1 lb bulk, green pepper, sun dried tomatoes (optional) and tiny colorful potatoes as well as one fresh lemon.

Before roasting, marinate the chicken thighs in fresh squeezed lemon juice, garlic powder and sea salt along with dried herbs: rosemary mixed with oregano and mint and a hint of lavender. Drizzle over the top some olive oil as well. Let that stand for 30-40 min. Preheat your oven to 400f. When the temp is achieved, pop in the chicken.

While the chicken begins to sizzle in the roasting process, along with the sausage, (which I like to cut into small chunks to hide under the chicken for added flavor) chop up one green pepper and prepare sun dried tomatoes (optional) by reconstituting them in boiling water.  

Wash as many tiny potatoes as you need... sear these veggies in a separate skillet in Rosemary infused olive oil. Next, take out the chicken/sausage from oven in order to tuck in the seared veggies.

Let this gorgeous combination roast in the oven for about 60-90 min (1 hr and half) turning down the heat to 325. In the meantime, prepare green beans or asparagus as an additional side,,,

 

~ Tutti a Tavola!