What I Made For Dinner

What I Made For Dinner

This topic seems to have been a "favorite" in rec.food.cooking, that I
used to read some years ago. So I'll start again.

Some friends in Israel sent me some za'atar from the shuk in Jerusalem.
I took some boneless chicken breasts, and marinated them for about 3
hours in a mixture of white wine, lemon juice, minced garlic, chopped
onions, salt and pepper, plus a couple tablespoons of the za'atar mix.

Then I patted them dry, and if there wasn't a diabetic in the house, I
would have dredged them lightly in flour. So instead I just made sure
they were dry.

I sauteed them, both sides, about 3 minutes a side until done in a
mixture of olive oil and vegetable oil (the vegetable oil was to
increase the smoke point of the olive oil, the olive oil was for flavor).

While the chicken was frying, I sliced up a bit less than a cup of
mushrooms. Removed the chicken from the pan and sauteed the mushrooms
in the pan drippings until mostly done.

THen I took the rest of the marinade and deglazed the pan with it,
*making sure it was brought to a full boil.* I added another tablespoon
or so of za'atar and reduced the marinade/mushrooms---now a pan
sauce--by about half and then poured it over the chicken. Served with
spears of roasted carrots and a green salad.

If you don't have za'atar, you could use oregano or "Italian seasoning"
herb mix.

B/, moderator hat off

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Re: What I Made For Dinner

On Feb 4, 1:35 pm, Brian Mailman <bmail...@sfo.invalid> wrote:
> This topic seems to have been a "favorite" in rec.food.cooking, that I
> used to read some years ago. So I'll start again.
>
> Some friends in Israel sent me some za'atar from the shuk in Jerusalem.
> I took some boneless chicken breasts, and marinated them for about 3
> hours in a mixture of white wine, lemon juice, minced garlic, chopped
> onions, salt and pepper, plus a couple tablespoons of the za'atar mix.
>
> Then I patted them dry, and if there wasn't a diabetic in the house, I
> would have dredged them lightly in flour. So instead I just made sure
> they were dry.
>
> I sauteed them, both sides, about 3 minutes a side until done in a
> mixture of olive oil and vegetable oil (the vegetable oil was to
> increase the smoke point of the olive oil, the olive oil was for flavor).
>
> While the chicken was frying, I sliced up a bit less than a cup of
> mushrooms. Removed the chicken from the pan and sauteed the mushrooms
> in the pan drippings until mostly done.
>
> THen I took the rest of the marinade and deglazed the pan with it,
> *making sure it was brought to a full boil.* I added another tablespoon
> or so of za'atar and reduced the marinade/mushrooms---now a pan
> sauce--by about half and then poured it over the chicken. Served with
> spears of roasted carrots and a green salad.
>
> If you don't have za'atar, you could use oregano or "Italian seasoning"
> herb mix.
>
> B/, moderator hat off

I headed off to India for dinner. Made some spiced spinach and
potatoes with chickpeas, and added some chicken for the meat-eaters in
the house. Varied the spice quantities, but used a fair bit of
cinnamon, cardamom, cumin, and curry on the spinach, and added some
hing and garam masala to the chicken before mixing it all up.

Tomorrow's lunch will the be rest of the spinach over a bed of
leftover kasha varnishkes.

maxine in ri



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Re: What I Made For Dinner

Brian Mailman <bmailman@sfo.invalid> wrote:
: This topic seems to have been a "favorite" in rec.food.cooking, that I
: used to read some years ago. So I'll start again.


sounds delicious Brian. My dinner was a disaster. I wanted a hot canned
salmon dish without noodles anddairy for diabetic reasons. I mixes some
sauteed onions and pimentos with some curry powder, lemon juice and the
salmon, rinsed to reduce the salt. It just did not his the spot. I am
still looking for something hot to do with that salmon that is not carby
croquettes, moodles and white sauce or bready salmon loaf.

Well,, Brian did not say just post good dinners:-)

Wendy Baker

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Re: What I Made For Dinner

On Feb 4, 11:54 pm, "W. Baker" <wba...@panix,com > wrote:
> Brian Mailman <bmail...@sfo.invalid> wrote:
>
> : This topic seems to have been a "favorite" in rec.food.cooking, that I
> : used to read some years ago. So I'll start again.
>
> sounds delicious Brian. My dinner was a disaster. I wanted a hot canned
> salmon dish without noodles anddairy for diabetic reasons. I mixes some
> sauteed onions and pimentos with some curry powder, lemon juice and the
> salmon, rinsed to reduce the salt. It just did not his the spot. I am
> still looking for something hot to do with that salmon that is not carby
> croquettes, moodles and white sauce or bready salmon loaf.
>
> Well,, Brian did not say just post good dinners:-)
>
> Wendy Baker

He did say "favorite" but didn't say whether it had to be your
favorite dinner or favorite disaster<g>.

Try going the tomato route next time. That, or use my cinnamon/curry/
cumin/cardamom mixture. The cinnamon and cardamom seem to give the
curry more roundness, and the cumin has been working for me in place
of salt.

maxine in ri



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Re: What I Made For Dinner

I sauteed some chopped onions and sliced garlic in olive oil for 10
minutes, then added canned plum tomatoes, a little water, salt and
pepper, which I cooked for about 20 minutes. Everything was then pureed
in the food processor.

I cooked a pound of short pasta until almost done. I mixed the sauce
with torn up fresh basil, then added the pasta and some parmesan cheese.
The pasta goes into a greased baking dish in three layers, alternating
with more parmesan and sliced fresh mozzarella cheese.

This is a variation of a recipe I saw in the newspaper. If anyone is
interested, I will list exact measurements.

Susan Silberstein
Susan Silberstein

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