Friday, December 15, 2006

A Food for Thought double shot

This used to be a Friday tradition, but really, as Friday's go, I think its hard to keep up with any kind of traditions. Especially a Friday close to the holidays. But, I will press on. Speaking of Holidays, My first recipe (yes there will be two) should be great for your upcoming Holiday dinner.

Brussel Sprouts with Pancetta
Giada De Laurentis of the Food Network

1 pound fresh brussel Sprouts trimmed
2 tablespoons olive oil (or EVOO as Rachael Ray puts it)
3 ounces of paper thin slices of pancetta coarsley chopped (i mixed Pancetta and bacon that I had left over from making the turkey)
2 garlic cloves, minced
Salt and Pepper to taste
3/4 cup low salt chicken broth

1.Partially cook the brussel sprouts in a large pot of boiling salted water for about 4 minutes and then drain and set aside for now.

2.Meanwhile, heat oil in a large heavy skillet over medium heat. Add the pancetta and saute until it begins to crisp (i fried the bacon seperately and added it later on) about 3 minutes. Add garlic and saute until its a pale golden, about 2 minutes. Add the sprouts to the same skillet and saute until heated through and beginning to brown about 5 minutes or so. Season with salt and pepper to taste, then add the broth and simmer until the broth reduces just enough to coat the sprouts. (when using the bacon "bits" i added them with the sprouts) Serve.

see a piece of cake, well a pile of brussel sprouts.


And, the back door on the double shot of recipes is perfect for the flu that seems to have been flying around. Who doesnt love chicken soup?? Especially when you have a cold. And your if in this house, the question should be who doesnt love avocados??!

Chicken, Avocado & Chipolte Soup
Cookshelf Mexican

6 cups chicken stock
3 garlic cloves chopped
1 chipolte pepper cut into thin strips (canned chipolte are easiest to find)
2 avocados
3-5 scallions (which I omitted since this was during the scallion green onion scare)
14oz chicken breast meat, cooked and torn or shredded
2 tablespoons cilantro chopped

1.Place stock, garlic and chipolte pepper into pot and bring to a boil

2.Meanwhile, cut one avocado in half, twist apart and pull out the green veggie from the outer shell. Mash the avocado flesh and mash up with a fork, add a few squeezes of lime juice and a dash of hot pepper sauce.

The recipe has this as step 3.
3.cut all the rest of the ingredients up and ladle some into a bowl, placing the warm broth over top and serve.

My step 3 since i like my soup mixed more

3.Chop chicken, cilantro, the other avocado, and 3 tomatotillos and drop them into the warming broth. Squeeze a little lime juice in as well and allow to simmer for a half hour at least, or until the biscuits are cooked. Place tortilla chips in the bottom of a bowl and serve soup over chips.

Oh and one last thing, to extend the meat some, I picked up a few coconut chicken tenders from the wing bar at our local Giant. I chopped them up and dropped them in a well, the coconut flavor went very well with the Mexican flavors. There was only serving as a leftover.

OK, theres my recipes, if anyone has any cookie recipes to share, im desperate!