Daughter Miriam is on an elimination diet and can only eat protein and leafy greens—no seeds (including black pepper), nuts, or root vegetables. Added to the problem she has with the Allium family—garlic and onions—this is proving quite the culinary challenge. For Sunday dinner, I am making a soup with several greens—kale, escarole, and watercress—leaf herbs—such as thyme and summer savory—and poached chicken.
Category Archives: Poultry
One of my wife’s go to asks for dinners is tacos, but I get tired of these—no matter how good. As an alternative, we finally agreed on enchiladas. One problem that I have always had was that even though the enchiladas looked good in the pan, they tended to fall to pieces as you try to transfer them to a plate. There had to be a better way.
Caldo verde is a traditional Portuguese soup—caldo: broth/soup and verde: green. I have made this soup before, but various food issues with my family have prevented me from making it “authentically.” In its simplest form it is just greens, potatoes, onions, garlic, pepper, and chicken broth. Last time, I had to make this soup without potatoes and this time I need to eliminate the garlic and onions. I am not sure I can still call this a “Portuguese” caldo verde, because—even though it will still be a “green soup”—I am eliminating three of the six basic ingredients.
Wildly adapted from a Delish recipe
Sometimes a recipe comes from a cascade of little events. Today, I bought some soft pita bread for my wife—she has two temporary crowns and her usual pita chips would be too had for her to chew. Later, she decided—since we had pita bread—that what she really wanted for dinner was chicken shawarma. “Real” shawarma is roasted on a vertical spit, which is device that is out of the range of most home cooks. The meat for shawarma is also usually marinated for at least a day. How was I going to satisfy my wife in less than an afternoon?
My Spicy Chicken with Pan Fried Noodles is one of my daughters favorite dishes. Unfortunately, daughter Miriam is “off” onions and garlic at the moment. However, this is a dish that is dominated by onions and garlic—a whole large yellow onion, 8-10 cloves of garlic, and tablespoons of chili garlic sauce. Making it taste even close to the original is going to be quite the challenge.
Jan asked for Central Asian barbecued chicken—at our house this means Uyghur. However—do to the scarcity of fuel—the Uyghurs would never barbecue chicken. A signature dish of the Xinjiang region is Big Plate Chicken (Da Pan Ji). I decided to adapt the flavors of this usually wok sautéed dish into a barbecue sauce for the grill.
Daughter Miriam is having trouble with her jaw, so she needs soft foods. She is also off onions and garlic. I decided that a specially adapted minestrone soup would be a good choice for Sunday dinner.
As my main dish to go with my farro salad, I decided to bake some chicken. When I was a child—in the ‘60s—my mother would bake chicken drenched in Wishbone Italian dressing—son-in-law pointed out that her remembered that this recipe was actually on the bottle. Since I had already made more dressing that I needed for my salad I decided to replicate this fondly remembered dish.
Adapted from a RasaMalaysia recipe
Wife Jan asked for chicken satay for Sunday’s dinner. If you search for this dish on-line you will find it spelled both “satay” and “sate.” While these are basically the same dish, the difference lies in whether the recipe has more Thai or Indonesian influence in the seasoning. While the recipe I based this one on was more Malaysian, I pushed it toward Thailand in my choices of ingredients.