Anellini Pasta with Broccoli and Ham

I was in the mood for Pasta but didn't want any Tomato Sauce, so I decided to make what I often cook for my grandson, who is 2. He loves Pasta and I like to throw in some vegetables in whatever sauce I make for him, so that he will get more nutrition. His current favorite is Anellini Pasta with Broccoli and Ham. I buy Le Veneziane Anellini Pasta online, which is a wonderful Gluten Free Pasta from Italy. It's made from Corn and my friends who are not Gluten Free cannot even tell that it's not regular Pasta He loves the little round circles of Anellini Pasta and he loves Butter and Garlic so that's what I season it with. He likes it with Ditalini Pasta too and I think Orzo would also be good. I mince up the Ham and Broccoli - usually some luncheon meat and some leftover steamed Broccoli from the night before and he just loves it.  He wasn't here, but I did have those ingredients and made it for myself. The only difference in how I made it was to use fresh minced Garlic instead of Garlic Powder. My son liked it too and he topped his with Parmesan Cheese. It's easily doubled if you want to make more. I ate it with a spoon and was very happy!

Anellini Pasta with Broccoli and Ham

1 cup Anellini Pasta (or another small pasta shape) 

1 cup cooked Broccoli, minced

1 cup minced Ham

2 large Garlic Clove minced (or use Garlic Powder)

6 Tablespoons salted Butter

Optional Parmesan Cheese for serving

Boil the Anellini Pasta in a pot of salted boiling water until done (according to the package directions) and then drain. 

In the meantime, in a frying pan, melt the Butter and add in the Garlic Clove. Cook until you can smell the Garlic Fragrance well. Then add in the Ham and Broccoli and cook until hot. Add in the drained Pasta when done and stir to combine, reheating if necessary. Serve with Parmesan Cheese.

Five Element Analysis

The Anellini Pasta is made with Corn so it belongs to the Earth Element. The Broccoli contributes the Wood Element and the Ham brings in the Water Element. The Garlic, Butter and Parmesan Cheese add the Metal Element. Only the Fire Element is missing, so it would be good to serve a side salad or maybe some Iced Tea to create balance.

Gluten Free Tuna Noodle Casserole or Chicken Tettrazini

In these strange times when we are all staying home, a lot of people are craving Comfort Food. These foods usually come from our childhood. One of the food that I have been thinking about is Casseroles. They are not something I make often, unless you count Lasagna.  But since we are all cooking from our pantries, I thought about making Tuna Noodle Casserole. I only had this dish a few times at the house of a good friend when I was a teenager. My friend's Mom Mom was from the Mid West and casseroles were something she cooked a lot! I liked her Tuna Noodle Casserole, mostly because of the Potato Chip Topping.  So, she gave me the recipe and it was easy to make with Cream of Mushroom Soup, a little Onion cooked in Butter, cooked Egg Noodles, two cans of Tuna Fish and some frozen Peas. It was topped with crushed Ruffles and was then baked in the oven. 

But, it was  something I never cooked at home, as my Mother didn't eat Tuna and she definitely didn't like Casseroles. But, I had one ex-husband who loved Tuna Noodle Casserole and Creamed Tuna - basically the same recipe minus the noodles and served in Puff Pastry shells. His Mom's recipe, which I adapted used Celery and a dash of Worcestershire and I thought that they were good additions. I like to use Albacore Tuna because of its mild taste, but you can use Light Tuna if you prefer.

Now that I am Gluten Free, I can no longer rely on that can of Mushroom Soup, so I needed to make the Mushroom Sauce from scratch.  While doing this, I realized too that the sauce, if you used Chicken and Spaghetti instead of Tuna and Egg Noodles, was actually very similar to Chicken Tettrazini. And, you would use a bit of Sherrry instead of the Worcestershire and sprinkle Parmesan Cheese on top instead of Potato Chips. This dish is good for using up a Rotisserie Chicken or Turkey from Thanksgiving. It sounds a bit more sophisticated, but really, it's almost the same thing!

All you do is sauté some Mushrooms, Shallots and Celery in Butter and then add in some Sticky Rice Flour and Chicken Broth to make the sauce. Then add either the Tuna or the cooked Chicken along with the Seasonings and the Noodles (I use Gluten Free brands). You can make it richer by adding in some Cream. Then you simply bake it in the oven for about 30 minutes. So here's a recipe you can use two ways to make some comforting old-fashioned dinners!

Gluten Free Tuna Noodle Casserole

2 4 oz. cans of Albacore Tuna packed in water, drained

2 cups sliced Button Mushrooms

1/4 cup minced Shallot or Onion

1 large stalk of Celery, trimmed and minced

1/2 cup Frozen Peas

1/4 cup Butter

1/4 cup Sticky Rice Flour

2 cups of Chicken Broth

1/2 cup Water

2 teaspoons Worcestershire Sauce

1 cup of crushed ridged Potato Chips

2 cups of dried Egg Noodles cooked according to the package directions (I used Double Yolk Gluten Free Medium Noodles)

Butter an 8 x 8 inch square pan. Heat the oven to 375 degrees

In a large frying pan, melt the Butter and add in the Shallot, Celery and Mushrooms. Cook until the Mushrooms are softened. Add in the Sticky Rice Flour and stir to combine. Then add in the Chicken Broth, Water and Worcestershire Sauce along with the Peas. Stir until the Sticky Rice Flour is fully absorbed. Bring to a boil and reduce to a simmer. Cook until the mixture thickens. Then add in the Tuna and mix it in along with the cooked Noodles.  Pour into the prepared baking pan and top with the crushed Potato Chips. Bake for 25 - 30 minutes or until the Potato Chip crumbs are browned and the casserole is bubbling.

Gluten Free Chicken Tettrazini

Follow the recipe above, except use 2 cups of cooked Chicken instead of the Tuna, omit the Worcestershire Sauce and instead use 2 Tablespoons (or more) of Sherry or White Wine (but make sure you use a bit less Chicken Broth). If you want to make it richer, use Cream or Half and Half instead of the Water. Also use a 12 oz package of Gluten Free Spaghetti, cooked according to the package directions.  And, leave out the Potato Chip Crumbs and top it with 1/4 cup of Parmesan Cheese instead.  Bake as directed above. 

Five Element Analysis

Casseroles, usually a creamy concoction of many ingredients combined together, are considered part of the Earth Element. The Mushrooms and Potato Chip Crumbs add even more Earth. Tuna brings in the Water Element along with the Worcestershire Sauce and the Egg Yolks in the Noodles. Celery and Peas contribute the Wood Element as does the Chicken Broth. The Metal Element is represented by the Shallots, the Butter and the Rice Flour in the Noodles. Only the Fire Element is missing so serve this with a side salad. 

The Chicken Tettrazini version has similar elements, but it does have more Wood since it uses Chicken, more Metal if you add some Cream, and the Fire Element shows up as that little bit of Sherry or Wine.  

Beef and Root Vegetable Stew

It's really cold here in Denmark and I am seriously jetlagged once again as I get ready to start teaching later this week. At times like this I need a big warm bowl of something and I wanted more than soup, so that means stew. And, I desperately need the grounding from beef and I like that it builds blood too, which gives me more energy. Normally I make stew with beef and potatoes, but I didn't have any because I thought I bought them. On the previous day, I actually bought a bag of assorted root vegetables that I decided to use instead. Now, I've never added Parsnips, Rutabagas and Celery Root to a stew before, but it turned out so fantastic that I had to share it with you. Each kind of root vegetable had a completely different texture and I found that I didn't miss the potatoes at all. And, I got the value of even more grounding from this wonderful assortment of root vegetables. In fact, even if I add potatoes next time, I am also going to add these other kinds of root vegetables because they are just so delicious! The only thing missing was something green so I did make a salad to go along with it. I hope you try this recipe next time you want to make a stew.

Beef and Root Vegetable Stew

2 pounds Beef Stew Meat (Chuck Roast) cut into about 2 inch chunks, patted dry

3 Tablespoons Vegetable Oil

2 onions, chopped

2 large Parsnips - peeled, trimmed and cut into chunks

2 large Carrots - peeled, trimmed and cut into chunks

1 small Celery Root - peeled and cut into chunks

1 large Rutabaga - peeled and cut into chunks

2 cups Red Wine

4 - 5 cups Water

1 Tablespoon Better Than Bouillon- Beef Flavor or Beef Bouillon Cube

1 teaspoon Thyme

2 Bay Leaves

Fresh Ground Pepper

Optional:  1 Tablespoon Cornstarch mixed with enough water to make a slurry

In a large pot, heal oil and add in the onions.  Cook until lightly browned.  Add in the beef cubes and leave until they develop a sear on one side. Then turn over and sear other side.  Then add in the wine.  Cook on high heat for a minute and then add in the water and Bouillon. Bring to a boil and reduce to a simmer. Cook for about 2 1/2 hours (test at 2 hours). If the meat is tender, add in vegetables. Otherwise, cook for an additional minutes until the beef is tender. Add in the other vegetables and cook for an additional 30 minutes or until vegetables are tender.  Thicken with cornstarch and add fresh ground pepper.  Serve with Crusty Bread and a green salad or other green vegetables.

Five Element Analysis

Stews are inherently Earthy because of their long and slow cooking times and this stew is especially Earthy because it is made with Beef and Root Vegetables, all Earthy foods. However, there is a bit of fire due to the Red Wine and some Metal from the Herbs.  When served with bread and salad, you bring in the Wood Element and the Fire Element. All that is missing is the Water Element, which can be easily remedied by serving some dark berries for dessert.

Sliced Potato Casserole

My sons love potatoes in just about every way you can cook them and one of their favorites is this recipe.  It's been adapted from Epicurious.com and comes from the great Southern cook, Edna Lewis.  It is very much like scalloped potatoes minus all the cream.  I added in some Garlic and Parmesan to jazz it up and this dish has been such a big hit that it is requested weekly.  It is a wonderful side dish to all kinds of meat dishes and is a good "make and pretty much forget" dish that cooks in the oven while you are doing everything else.  It is such a loved dish now that it will be one of the sides for Thanksgiving instead of mashed potatoes. And it is one of the most requested recipes when I serve it.

Sliced Potato Casserole

4 large Russet Potatoes (about 4 pounds)

1 stick of unsalted butter, melted

1 cup of chicken broth

1/2 teaspoon salt

1 teaspoon Garlic Powder

1/2 cup Parmesan Cheese

Preheat oven to 425 degrees.  Peel the potatoes and slice as thinly as you can.  Put them in an 11 x 17 inch  Pyrex baking dish.  Toss with melted butter and garlic powder and salt.  Pat down evenly and pour chicken broth over the potatoes.  Cover with aluminum foil and place in the oven.  Bake for 30 minutes and remove the aluminum foil and bake for an additional 35 - 40 minutes until potatoes are lightly browned.  Remove from oven and sprinkle on Parmesan Cheese.  Put pan back in the oven and cook for an additional 15 minutes until golden brown.

Five Element Analysis

Potatoes are clearly from the Earth Element so this is a great dish to serve whenever you need an Earthy side dish.  The butter and salt add some of the Water Element and the garlic powder and Parmesan Cheese contribute some of the Metal Element. The chicken broth brings in some of the Wood Element so serving this with a Fire meat like lamb as we did makes the meal more balanced along with some more vegetahles. 

Chicken and Onion Tagine

I made Moroccan food for my friend's party this last weekend and a few of the dishes turned out so well that I have to share them with you. I'm a big fan of stew as long slow cooking brings out some amazing flavors. Stew is comfort food for me and for a party, a stew also allows you to make it ahead of time so there isn't so much last minute craziness. You just heat and serve. And as most of you know, stew gets better after it sits in the fridge for a day or two and that time allows the flavors to meld. This particular dish was based on two recipes - one from Epicurious and one from Saveur Magazine but I adapted it to what I had on hand and one of the biggest changes was using Meyer Lemons as my friend has a big tree full of fruit in her yard. I also added the rind as it is quite flavorful and much less bitter than regular lemons. This stew, or Tagine, as the Moroccans and Tunisians call it was my favorite dish and I could eat this one all the time. I think you will like it too.

Chicken and Onion Tagine

1 Tbsp salt + 1 tsp salt

6 cloves garlic, roughly chopped  

2 tsp ground cumin

1 tsp paprika  

1 tsp ground turmeric

1 tsp saffron threads soaked in a small amount of water 

6 Tbsp Olive Oil  

8 whole chicken legs (thighs and legs cut into pieces and skin removed)

4 medium onions - yellow and red, cut into 12 pieces

Freshly ground black pepper

Juice and grated rind of 1 large or 2 medium Meyer Lemons

For Garnish: 1 cup pitted green olives  

Chopped Cilantro Leaves

Cooked Rice

Mix together the salt and garlic in a mortar and mix together with the pestle until it becomes a paste.  Add cumin, paprika, and turmeric and mix thoroughly. Stir in 3 Tbsps of oil then add to a large bowl containing the chicken and mix until coated. Cover and place in the refrigerator for at least one hour and up to overnight to marinate. 

When ready to cook, heat remaining 3 Tbsps of oil in a large pot on high heat. Working in batches, add chicken pieces, and cook, turning one time until brown on both sides, then put each on a plate until all are done. Then lower the heat slightly and add the saffron and onions to the pot, season with one teaspoon of salt and some pepper, and cook, stirring occasionally, until soft. Return the chicken to pot along with lemon juice and lemon rind and 1 cup of water, and bring to a boil.  Then, reduce heat and cook with the cover on for one hour. Put into a large bowl and sprinkle the olives and cilantro on top.  Serve with steamed white rice.

Five Element Analysis

Chicken belongs to the Wood Element and the olives and the lemon juice and rind add even more so this dish is fundamentally Wood.  The long cooked onions represent the Earth Element and it is a stew, which is an Earthy way to cook, so that element is strong too.  The spices and garlic bring in the Metal Element, but the Fire Element only has pepper to represent it so be sure to serve it with Harissa and the Water Element is missing so bring that in with another dish that is Watery, like Eggplant to create a balanced meal.

Tamari Roast Chicken

I've been traveling, which I am sure you must have figured out since I haven't been posting any recipes. I've been desperate to get back to the kitchen and when I return from a lecture tour, I like to make things that I consider comfort foods and one of my favorites is roast chicken.  Now, I often make roast chicken with lots of potatoes, onions, carrots and celery seasoned with thyme, but I was in the mood for one of my childhood favorites that I used to call "Soy Sauce Chicken."  It is basted with a combination of soy sauce and rice wine and is served drizzled with the pan sauce that forms. My grandfather used to make it as a braised dish, but I discovered that I liked it better from the oven.   It's really easy to make and only requires that you turn the chicken once.  You start off by cooking it breast side down and then turn it over breast side up and that is when you start basting.  But, since I am gluten sensitive and one of my good friends is Celiac, I use Tamari instead of soy sauce.  The good news is that it is not as salty and still tastes wonderful - it's just missing the wheat in the processing. I served it with some stir fried cabbage, some chili sauce and rice and my friend was happy and I was comforted. This is also an easy dish to make for Chinese New Year when you want to serve chicken as a lucky food.

Tamari Roast Chicken

1 3 - 4 pound chicken

1/2 cup Tamari

1/3 cup Shaoshing Rice Wine

1/4 cup Hot Water

1 - 2  Tablespoons Honey

2 green onions, trimmed and cut into 2 inch pieces

2 garlic cloves, peeled and sliced in half

3 - 4 slices of fresh ginger

Preheat oven to 350 degrees.  Stuff chicken cavity with green onions, garlic cloves and ginger slices.  Use an 8 inch square Pyrex dish or baking dish and put in hot water and honey.  Mix to blend and then add in the Tamari and Rice Wine.

Put chicken breast-side down into the Tamari mixture and put into the oven to bake for 40 minutes.  Take out of the oven and turn carefully, using two sets of tongs.  Put back in oven and baste frequently cooking for another 45 minutes.  Test for doneness - thermometer should read 165 degrees.

Remove from oven and put chicken on a serving plate to cool slightly for about 10 minutes.  Strain Tamari liquid and put into a serving bowl.  Cut up chicken and drizzle with sauce.

Five Element Analysis

Chicken belongs to the Wood Element so that one is already covered.  The Tamari adds the Water Element and the Rice Wine brings in the Fire Element.  The green onions, ginger and garlic add the Metal Element, but the Earth Element only has that little bit of honey to represent it.  Therefore, it would be good to serve some other Earthy foods like cabbage or cucumbers with the chicken or some Earthy fruit for dessert.  The Metal Element also needs some support, so serve it with rice and the Fire element can be added with some chili sauce on the side or by serving with a green salad.  

Five Spice Boiled Peanuts

I'm back from my Asia tour and I am seriously jetlagged yet again.... And, all I wanted to do (besides sleep) was fill up the pantry and start cooking. So my son lovingly drove me to the closest 99 Ranch Market - it's a Chinese market for those of you who don't know - and I bought a lot of food! Besides the Roast Duck and Char Siu BBQ pork, I was delighted to find raw peanuts in the shell, as one of my favorite snacks is Five Spice Boiled Peanuts. They are incredibly easy to make - they just require salt, water, Five Spice Powder and a lot of time - meaning hours. When they are done and you bite into the softened shell, you get a squirt of salty, lightly spiced juice and you get to eat the peanuts that have the consistency of cooked chickpeas, but with a wondeful peanutty flavor. I love them!

Now people from the Southern part of the US also loved boiled peanuts and you can find them cooked at road side stands. My father was from Virginia - that's peanut country and he loved boiled peanuts too, but plain with just salt. So, if you want to make them American style, just leave out the spice. They are great as a cocktail snack, but my favorite way to eat them is to shell them and put them in Rice Congee as shown in the photo above. Congee is just rice (usually left over from dinner) and lots of water cooked until thick. To serve the Congee, I also put in lettuce pickles (sweet and sour crunchy stems sold in jars), chopped green onion tops and a bit of soy sauce and sesame oil - it's an amazing breakfast. Congee with peanuts and lettuce pickles was served at all the hotels I stayed at in Asia and got me craving it all again. After all, with a Chinese mother, this was my most common childhood breakfast. And for me, it is incredibly comforting food.

So, if you want to make this recipe, you will have to find some fresh, uncooked "green" peanuts, even though they don't look green. When you can't find any locally, you can order them online from Virginia, Georgia, South Carolina or Mississippi. You can also buy them precooked at a Chinese market. And if you love peanuts, you'll just have to try them boiled!

Five Spiced Boiled Peanuts

1 pound raw (green) peanuts in the shell

1/4 - 1/3 cup salt

4 - 5 cups water (to cover the peanuts by about 1")

1 teaspoon Five Spice Powder

Put all the ingredients into a large pot and taste the brine to see if it is salty enough for your taste. Bring the water to a boil, then turn down to a simmer and cook for 2 - 3 hours (or more depending on how soft you like them). Test at 2 hours to see if peanuts are soft enough and continue boiling if necessary. Cool slightly and serve. They can also be served cold or reheated.

Five Element Analysis

Well, this is certainly not going to be a very balanced snack as it only contains one ingredient - peanuts - that you eat. Peanuts belong to the Earth Element so that element is thoroughly covered. The Five Spice Powder adds in just a touch of the Metal Element and the Salt and way of cooking in water bring in some of the Water Element too. These peanuts are very good served with tea and beer and either of these drinks would bring in the Fire Element. The Wood Element then is completely missing so try to eat something before, during or after that belongs to that element like something pickled or sour or made of wheat and when served as I did with soupy Congee and green onions, it becomes a balanced breakfast.

Fried Bologna with Onions

It's funny the things that you crave from your childhood. My mother didn't know what to pack for my school lunches when we moved from Japan to America and so she made things like rice wrapped in seaweed, which I loved, but I got teased about it. So, she went to the neighbors and asked what to make. They recommended ham or bologna sandwiches, potato chips and usually a fruit pie or cookies. She thought bologna was one of the strangest things she had ever seen. And, she refused to put mayonnaise on the sandwiches. Her solution was to make the bologna taste better by browning it in a frying pan. It became my favorite sandwich.

When I had kids and wanted to start packing them lunches, I wanted to give them the healthiest foods possible. What I discovered was that my kids liked pretty much the same things that I did despite my best efforts to give them hummus with carrots. Ranch dressing with carrots was more appreciated, but they still wanted the sandwich and chips. They asked me what I ate at school and then asked me to make that for them. Guess what? The fried bologna sandwich won the day. So, I decided to buy the best quality bologna that I could (is bologna ever really that healthy?) While I could buy Chicken Bologna at the health food store, it simply didn't taste as good as the one from the Polish deli and since my sons' father was half Polish, he insisted that we fry the bologna with onions the way his grandmother did. This became the dinner we made when there was no time for anything fancy and the kids started wanting the browned onions on their sandwich too.

Well, it's been a long time since I've made a fried bologna sandwich and while visiting my son in Singapore, it became a request. Ring bologna wasn't all that hard to find and we had a feast! We both thought it tasted so good.... While I won't serve this too often anymore, it's really wonderful once in a while. Serve this dish with a good, hot mustard - we used Dijon - and it goes wonderfully with toasted Rye Bread. And, then don't forget to serve some vegetables too.

Fried Bologna with Onions

1 ring of bologna (about 1 pound), sliced in half and into thin rings

1 medium onion, cut in half and sliced into thin pieces

2 Tablespoons vegetable oil

In a large frying pan, heat the oil and add the onions. Cook until they just begin to brown and then add bologna. Cook until bologna and onions are browned. Serve with toasted Rye Bread and mustard.

Five Element Analysis

I would never claim that this is a balanced meal by itself, but it does taste good! The bologna is a cured pork product so it belongs to the Water Element. The browned onions are sweet and caramelized so they represent the Earth Element. Rye bread brings in the Wood Element and the Mustard adds the Metal Element. Only the fire element is missing so my best suggestion is to serve it with a salad to round out the meal and make it a lot more balanced nutritionally.

Chinese Hamburger

As I have mentioned in previous posts, my Chinese Grandfather, Kingway Lowe was an extraordinary cook. If you have ever seen the movie, "Eat, Drink, Man, Woman" you will know what kind of cook he was. He cooked so many amazing dishes every day and it is because of him that I have an educated palate for excellent Chinese food. But, one of the quirkiest dishes he made was Chinese Hamburger. It's kind of like a Chinese version of Sloppy Joes only you serve it over rice instead of on hamburger buns, but it would be good that way too. It is composed of ground beef, onions, carrots and celery all cooked together and seasoned with a soy sauce based gravy.

My grandfather actually invented it in deference to his two Caucasian son-in-laws. Now my father actually liked Chinese food - the more authentic the better. But my Uncle Don had a fear of anything unusual and got quite queasy when confronted with some of the strange ingredients that the Chinese eat. So, this dish was created to satisfy his less adventurous tastes. Then it ended up becoming one of the favorite dishes of all of us grandchildren - 18 in all. And, we used to beg our Grandfather to make it. I used to watch very carefully as he made it because I wanted to know how it was done and it wasn't until I was a teenager that I learned the secret ingredient was curry powder. It isn't tasted immediately and it adds this exotic and slightly mysterious depth of flavor. I now use a lot more curry powder so that you can see that it is in the dish as it colors the rice a bit yellow and I still make this dish all the time. 

My kids grew up on it and when I told my son that I made it at my friend's house here in Europe, he wanted me to post the recipe so he could make it at home too. The only difference you will see in the picture is that I used celeraic, or celery root instead of celery stalks and that was only because I couldn't find regular celery at the little market near my friend's house. I also used a red onion as that was what she had in her pantry. The celeraic was a surprisingly good substitution. It still had that lovely celery taste but added a different kind of crunch. I will no doubt use it again, but I did miss that bit of green color in the dish. You need to try this one - it will surprise you with its' homey deliciousness! And beware, it is strangely addictive.....

Chinese Hamburger

1 pound lean ground beef

1 medium yellow onion minced

2 carrots, peeled and diced

2 celery stalks, washed and diced (or use 1 cup peeled, diced celeraic)

1 Tablespoon vegetable oil

3/4 cup cold chicken broth mixed with 1 heaping teaspoon cornstarch

2 - 3 Tablespoons Soy Sauce or Tamari(depending on the saltiness of the brand 

2 teaspoons Curry Powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Few drops of Toasted Sesame Oil

In a large frying pan or wok, heat oil and add in vegetables. Stir until onions get soft and add salt and pepper. Add in ground beef and cook until it is no longer pink and it is broken up into small pieces. Put in Curry Powder and stir a few more minutes. Then, pour in chicken broth mixture and 2 Tablespoons of soy sauce - taste and add more soy sauce if necessary. Then bring to a boil and cook until sauce thickens slightly. Add in a few drops of Toasted Sesame Oil and serve over white rice or on toasted hamburger buns.

Five Element Analysis

Beef belongs to the Earth Element and so do carrots so that element is covered. The celery and chicken broth add in the Wood Element. The Soy Sauce and Sesame Oil contribute the Water Element and the onions and Curry Powder bring in the Metal Element. The Fire Element is the only one that is missing and this can remedied be added by serving with some chili sauce or by drinking tea. And, if it is part of a multi course meal, make a dish that is spicy hot or that includes some Fire vegetables to create a balanced Five Element meal.

Chicken Marengo

There is just a hint of fall as you can feel that little nip in the air in the mornings. Plus some of the Japanese Maples are beginning to turn color. For me, that means that it is time to bring back the stews that I love so much when the weather is cold. Oh, I know that tomorrow might be warm again and there are still some lovely summer vegetables to use, but today I was craving some comfort and I wanted Chicken Marengo, a dish that I have been making since I was 12. At that time, I was trying to make Chicken Cacciatore but I didn't have any red wine or mushrooms and all that was in the cupboard was some white cooking wine. Looking back now, I'm sure it wasn't very good wine and the dish ended up looking rather anemic compared to the picture of Cacciatore in my Italian cookbook. But, oh it was good - even with the bad wine. I liked it even better than Chicken Cacciatore and still do. I learned much later that I had actually made Chicken Marengo instead. 

 In this dish, the sauce is light, but complex and simply perfect for dunking in pieces of toasty baguette or spooning over some rice - actually my favorite accompaniment now, but pasta is good too. It became an instant hit for my family and I made it again and again. But, I realized that I hadn't made it in a very long time and it was time for some comfort from the past. I used a package of drumsticks from the freezer, but you can use thighs or breasts as well, or even a whole cut up chicken as I used to do. I like to leave the skin on as I think it adds more flavor, but you can use skinless chicken just as easily. Make sure to use a can of good Italian tomatoes. Yes, I could have used fresh tomatoes, but the flavor I was craving required this ingredient and is much easier to get when the weather really does get colder. Chicken Marengo uses onions and garlic as the flavor base along with the wine and please use a good light white wine to flavor this dish. Chicken Marengo is easy to put together and requires very little fuss once it starts cooking. It can also be made ahead and reheated and it may even be better this way. Serve with crusty bread, pasta or rice. Enjoy!

Chicken Marengo

1 whole chicken cut into 8 pieces or 8 drumsticks, 6 thighs or 4 large breasts (cut in half) preferably with the skin left on

1 14 1/2 oz can of Italian plum tomatoes, drained and chopped

1 large onion, chopped

3 garlic cloves, minced

1 cup white wine

2 cups chicken broth

1 teaspoon fresh thyme leaves

2 teaspoons salt

1 teaspoon sugar

1/2 teaspoon pepper

4 Tablespoons Olive Oil

Optional: 2 Tablespoons chopped Italian Parsley

In a large pot, add in the olive oil and heat. Then put in chicken pieces and cook until the skin is slightly browned. Add the garlic and onions and cook until onions are soft, making sure to stir frequently so the garlic doesn't burn. Add in chopped tomatoes and wine wine and stir up all of the little browned bit on the bottom of the pan. Add in the salt, sugar, pepper and thyme and bring to a boil. Reduce heat, cover and let cook for 45 minutes (for drumsticks) or up to one hour for thighs and mixed pieces, stirring occasionally. Remove chicken to a bowl and cover with foil. Turn up heat and bring broth to a boil again. Boil for 4 - 5 minutes until slightly thickened - stirring frequently so it doesn't burn. Add in one Tablespoon of butter and pour over the chicken to serve. Sprinkle with a bit of Italian Parsley for some extra color if desired.

Five Element Analysis

Chicken belongs to the Wood Element and the olive oil adds a bit more. The tomatoes and the white wine bring in the Fire Element. The garlic, thyme and parsley add just a bit of the Metal Element so using rice would bring in even more and the long cooking onions and the method of cooking contribute the Earth Element. The bit of butter is the only source of the Water Element so try serving this with a side dish of some eggplant or sauteed kale. Then you will have a balanced five element meal.

Pork with Marsala Wine Sauce

I realized with the last few posts that I am really needing nurturing - writing is very stressful! And I have been turning to things that to me convey comfort. As I am enforcing a stay-at-home lifestyle until this book gets done, I have started to cook things again that I normally order in restaurants. One of the things I love to eat in Italian restaurants is Chicken with Marsala Wine Sauce. And I always forget how easy it is to make at home. Many things that I order are easy to make and they are a lot less expensive when you do it yourself.

However, I didn't have any the chicken and didn't want to go to the store. I did have thin, boneless pork chops in the freezer so Pork with Marsala Wine Sauce was born. I loved it! I may love it even more than with chicken and I've never been very comfortable with veal. So, this recipe is a keeper and I am sharing it with you. Marsala is a sweet wine from Italy that is a lot like Port. It is a wine that I wouldn't drink by itself as I don't really like sweet wines, but in a sauce with shallots or onions and mushrooms, it is wonderful!

The basic technique is that you season and flour the pork (or chicken) and then cook it until browned in a mixture of butter and olive oil - the oil keeps the butter from burning. Since the pork chops (or pounded chicken breasts) are so thin, it doesn't take long if the heat is high enough. Then you remove them from the pan and cook the onions, garlic and mushrooms. Then it's time for the wine and some chicken broth to add a savory note. You can thicken the sauce by adding cream or you can use cornstarch as I did as it is already so rich with butter. You can serve this dish with either noodles or rice and a green vegetable - I served it with rice and steamed haricot verts. It would be great for company as it is so fast to prepare and it has such a lovely flavor. I made a lot as my son is visiting and he was delighted with the dish - I hope you will be too.

Pork with Marsala Wine Sauce

1 1/2 pounds thin sliced pork chops (or chicken breasts sliced or pounded thin)

3 Tablespoons Butter

3 Tablespoons Olive Oil

1/3 cup flour

1/2 teaspoon Garlic Powder

1/2 teaspoon dried Thyme, crumbled

1/2 teaspoon Salt

1/4 teaspoon Pepper

For the Sauce

1 - 2 additional Tablespoons Butter, if necessary

2 shallots or 1 onion minced

1 clove garlic minced

1 pound of Button Mushrooms washed and sliced

1/2 cup Marsala Wine

1/2 cup Chicken Broth

1 Tablespoon Cornstarch mixed with enough water to make a slurry

Mix flour, salt, pepper, garlic powder and thyme in a large bowl. Put in pork chops and turn chops to coat.

In a large frying pan, heat butter and olive oil until bubbling. Add in pork chops and cook until lightly browned on each side. If necessary, cook in two batches. Remove to a plate - you can keep them warm in a low temperature oven if desired..

Add additional butter if necessary to the pan and put in garlic and onions (or shallots). Cook until onion softens. Add mushrooms and cook until the juice is released and mushrooms are soft. Add in wine and cook until bubbling. Then add in chicken broth. Let simmer for a few minutes before adding in cornstarch. Cook, stirring until sauce thickens. Taste and add additional salt if necessary. Put pork chops back in pan to get covered in sauce or put them on a large serving platter and pour sauce on top.

Five Element Analysis

Pork is a Water Element food. It is joined by Marsala Wine, which is a Fire Element beverage with a touch of Earth as it is so sweet. The Earth element is further enhanced by the use of mushrooms. The Wood Element is represented by the chicken broth and flour, whereas the Metal Element is represented by the onions, garlic and thyme. Guess what? All the elements are represented and this dish has an intrinsic Five Element balance. Anything else you add - like rice, noodles and vegetables - is a bonus!