HAPPY THANKSGIVING ~ CORNMEAL POLENTA INSTEAD OF DRESSING

  

Whether a traditionalist or not, there is nothing more wonderful than having family and friends gathered around the table on Thanksgiving.

For something different or other than traditional dressing/stuffing try creamy cornmeal polenta. A lovely and colorful accompaniment to that or any dinner is roasted beet root and zucchini salad with pine nut or sunflower seeds or slivered almonds along with either figs or dried plums.

Polenta -
2 tbs of olive oil
one whole onion chopped
4 cups of chicken stock
2 cups of yellow cornmeal
1/2 cup of grated Parmesan
4 tbs of butter or 1/2 stick

Heat oven to 350F. On the stove, saute your onion in the olive oil in a deep oven safe pot until browned on all edges; then, add your stock and 5 cups of water. Heat to boiling on high and slowly whisk in the cornmeal. Then cover and bake for 45-50 min.with an occasional stir - about every 10 min. Remove from the oven, add the butter and parmesan for one last stir, then let it set covered.

As for the roasted beets and zucchini, slice like large coins and put them on a cookie sheet with olive oil and fresh dried herbs in the oven on the lower rack for as long as the polenta is in. Once tender, remove and drizzle with organic honey and balsamic vinegar (lightly) and sprinkle on the pine nuts and figs. Garnish!

*You can use only beet root if zucchini is not preferred. And, to the polenta, sauteed mushrooms are a nice touch.

~ Tutti a Tavola!

Brainy Orange Chicken at home...

 

You will never be disappointed again...

For this dish, you will need: boneless chicken breasts (as many per person), cooking oils (veg and coconut), flour, buttermilk, lo mein noodles (sub.with angel hair pasta), chicken stock, orange sauce, onion, spinach leaves, ginger, garlic and red pepper paste as well as peanuts (low sodium). 

To begin, cut chicken breasts into large nugget cubes and set aside. Put one cup of buttermilk in a bowl for batter preparation. Fill a plastic bag with flour (1 cup) along with a dash of salt, garlic powder, black pepper and paprika. Put the cut chicken pieces into the buttermilk and then into the flour bag and give it a good shake. 

In a large deep skillet, melt into 1 and half cups of veg oil, 2 tbs of coconut oil... more than less. Start to fry your battered chicken when oil is hot. When chicken is browned all around, remove and place in a glass baking dish. Also, preheat oven to 325. Continue to fry chicken nuggets until all have been fried and placed into the glass baking dish.Then, place in oven.

Drain out the used frying oil, wipe out the skillet and prepare to cook pasta. First, stir fry chopped onion with at least or more one tbs of garlic, ginger and red pepper paste in olive oil and tbs of coconut oil. Then, break in half (one box) pasta or lo mein (dry) into the skillet and stir. Add to that 1 cup of chicken stock and 3/4 cup of water. Cook until pasta is firm or tender. Lastly, add torn up or shredded fresh spinach leaves. 

 

Finally, take chicken from the oven and stir in orange sauce covering every piece... ladle pasta into a serving dish, top with chicken in orange sauce and top with peanuts then serve!

~ Tutti a Tavola!

Brainy Stew or Goulash or Whatever... you want it to be!

 

Ah ha, stew or goulash ~ it can be whatever you want it to be...

Goulash is not just Hungarian though originating from medieval Hungary. Goulash is a popular meal predominantly eaten in Central Europe but as well as in other parts of Europe. And, its actually a stew of meat and vegetables, often seasoned with paprika and other spices.

And, stew is exactly that in most cultures: meat and veggies. Some like it more liquid or fluid or juicy and others may like it more thick as in full of rich gravy.


Now Ratatouille, what's that? Well, its a French stewed vegetable dish, originating in Nice. The word ratatouille comes out of the verb touiller, meaning "to stir up". From the late 18th century, in French, it merely indicated a rough or coarse stew as in chunky and stirred up.

The modern ratatouille has these basic ingredients: tomatoes sautéed garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs.

Serve over pasta, rice and or potatoes!