_
_ 
(Above photos are copyrighted to Sabina DeShazo)
_
A Message To My Sister: If you're reading this Sta - look away now.
_
_
My sister and two nieces are coming to town next week for a short visit. I am very close to my sister, who up and moved to Portland, Oregon a few years back (see separated sisters), and is now moving back to California sometime in August, and I could not be happier. I was there for both of my nieces births, and they spent many summers at Auntie Beanie's house (that's me). They also lived with me for 3 months a few years back, along with my sister, during a difficult period in their lives. At that time I had one kid in high school, one in jr. high, a four year old and my two little ones were 1, and 1 month old. My niece's were 6 and 4, and my sister had to continue to commute to her job 60 miles away. That was 7 kids, 3 adults, 2 cats, and a partridge in a pear tree. Don't ask me how I did this, or how we all got through it, but we did, and they are all doing great.
_
My sister is an Archaeologist and a really cool girl, and even though we are nothing alike, we are totally alike. She is 14 months younger than me, and as I've said before we grew up like twins. My parents still have trouble telling us apart on the phone. We've never had one moments jealousy between us - I mostly credit my mom for that. And even though we took such different paths in life, we always somehow seem to view things from the same angle. What can I say - she knows me - and I know her, and how great is that!
_
So this evening I road-tested a new recipe I was thinking of making for them while they are here. I saw it on Giada at Home (I've just been hooked on her show for awhile now and can't seem to stop making her recipes). I made Trinidadian Chicken Stew (doubling the recipe as usual). It is a Trinidad, India and an Italian fusion creation - and was definitely yummy, but I think the oil could be reduced by 1/2 at least. My family devoured the entire thing in no time flat - so I guess I need to quadruple the recipe the next time around. It really did have an interesting blend of flavors and was quite hearty. It was pretty simple and fast to put together and cook too. I also made Brown Basmati Rice (browned in butter before I cooked it). I served the stew over it - to soak up some of the liquid. I think this is the kind of dish that would taste even better the next day.
__
1/4 cup vegetable oil
2 tablespoons dark brown sugar
2 skinless and boneless chicken breasts, halved
4 small skinless, bone-in chicken thighs
1 tablespoon finely grated fresh ginger
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
4 whole peeled canned tomatoes
2 tablespoons chopped fresh thyme leaves
1/4 cup chopped fresh flat-leaf parsley
3 carrots, peeled and cut into 2-inch pieces
3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces
1 1/2 cups water
1/4 cup vegetable oil
2 tablespoons dark brown sugar
2 skinless and boneless chicken breasts, halved
4 small skinless, bone-in chicken thighs
1 tablespoon finely grated fresh ginger
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
4 whole peeled canned tomatoes
2 tablespoons chopped fresh thyme leaves
1/4 cup chopped fresh flat-leaf parsley
3 carrots, peeled and cut into 2-inch pieces
3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces
1 1/2 cups water
_
Directions
Directions
_
In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes. Add the chicken pieces, ginger, 1 teaspoon of salt, and pepper. Cook, stirring frequently until the chicken is brown, about 5 minutes. Add the tomatoes and break up with a wooden spoon. Add the thyme, 2 tablespoons of parsley, carrots, potatoes, and hot water. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40 to 45 minutes. Season with salt and pepper, to taste. Transfer to serving bowls and garnish with the remaining parsley.
In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes. Add the chicken pieces, ginger, 1 teaspoon of salt, and pepper. Cook, stirring frequently until the chicken is brown, about 5 minutes. Add the tomatoes and break up with a wooden spoon. Add the thyme, 2 tablespoons of parsley, carrots, potatoes, and hot water. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40 to 45 minutes. Season with salt and pepper, to taste. Transfer to serving bowls and garnish with the remaining parsley.
_
P.S. OK Stacey, I knew you couldn't resist looking - love ya babe!! See you soon!!
__
0 comments:
Post a Comment