One of the ingredients we brought back from our New Orleans trip was Steen’s Cane Vinegar. We’ve used it in a few dishes and it makes a huge flavor difference from any other vinegar. This is the salad dressing that converted me from dry rabbit food to a salad with dressing.
1/4 cup plus 1 tablespoon Steen’s cane vinegar
1/3 cup honey
3 tablespoons minced shallot
1 tablespoon minced garlic
2 teaspoons Dijon mustard
1/4 teaspoon plus a pinch of salt
1/4 teaspoon freshly ground black pepper
1 cup canola oil (we used olive oil)
In a medium nonreactive mixing bowl, combine the vinegar, honey, shallot, garlic, mustard, salt, and pepper and whisk to combine. Allow to sit 5 to 10 minutes, then little by little whisk in the canola oil until completely incorporated. Taste and adjust the seasoning if necessary.
This dressing is just the right amount sweet and tangy. It’s lovely on a chicken breast and a bacon salad. There’s almost always a jar of this in our refrigerator.
Now that Miss A has started eating more and more table food and declared her toddler independence, we have started looking for recipes that will feed her and us for dinner. Many are just misses, but this one from the Baby Center was a hit with everyone. That said, being a “hit” with a one-year-old A means most of it didn’t get thrown to the floor.
Toddler approved: Roast Pork Chops With Apples
- 1 1/2 teaspoons olive oil
- 2-3 apples such as Granny Smith, McIntosh, or your favorite variety, peeled, cored and thickly (the key word is thick!) sliced
- 4 pork chops about 1/2-inch thick, boneless or bone-in
- 1 tablespoon chopped fresh sage or 1 teaspoon dried
- Salt and pepper
- 1/2 cup apple cider without preservative
Preheat the oven to 400 degrees. I boiled the apple cider to reduce it a bit. Grease the bottom of a medium-size roasting pan or an ovenproof skillet (like our favorite cast iron skillet!) with the olive oil.
Arrange the apples on the bottom of the pan, layered as needed.
Place the pork chops on top.
Then sprinkle with the sage, salt and pepper and pour the cider on top.
We didn’t actually baste the meat once or twice as the directions indicate and it probably wouldn’t have made much of a difference. Since we were eating this as a family, I didn’t “season with authority” (as J is so fond of saying!), but we were able to add seasoning at the table for our liking. All in all we would eat this again.
Now that we’re getting more comfortable with the No Six Diet restrictions, we are also getting a little more adventurous with adapting recipes. J bought some leeks for another recipe we scrapped and we weren’t entirely sure what to do with them. Luckily, my mom was visiting and suggested a chicken and leeks dish that she’s made several times. It turned out perfectly!
Pan-Roasted Chicken With Leeks
- 3 slices bacon cut into 1/2-inch pieces
- 4-6 in chicken breasts cuthalf
- Kosher salt and freshly ground pepper to season the chicken
- 3 teaspoon cloves garlic smashed or aand a half of minced garlic
- 1 bunch leeks white and light green parts only, halved lengthwise and sliced
- 2 tablespoons corn starch
- 1 cup low-sodium chicken stock
- 6 ounces sliced button mushrooms
- 1/2 cup dry white wine
Preheat the oven to 425 degrees.
Put the bacon in a large heavy-bottomed ovenproof skillet (we used out cast iron dutch oven) and cook over medium-high heat until some of the fat renders about 5 minutes.
Push the bacon to the side of the pan.
Season the chicken with salt and pepper, then add it to the pan and cook, turning once, until it starts to brown, about 5 minutes.
Remove the chicken from the pan.
Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture.
Whisk in the cornstarch in the chicken stock.
Add the stock and wine to the pot.
Transfer to the oven.
Set the timer for about 20 to 25 minutes.
Check the chicken and if the broth has mostly evaporated, add more stock to keep everything moist.
Cook for another 15 to 20 minutes until the chicken is cooked through.
Serve over rice.
I couldn’t get enough of this dish! I wished there was more!
p.s. Summer 2016 update: Our toddler likes this dish! If we’re making it to eat with her, we use a little more chicken broth and a little less wine.
One of J’s favorite dishes is his father’s chili. It makes more than enough for three meals and a few lunches for us. Like most of our favorite meals, this one gets better the longer it simmers. It looks complicated, but I promise it’s easy and worth it.
- 1 pounds and 1/2chili or stew beef you can also use ground beef if you want
- 1 pound pork chop cut up or you can use ground pork
- 2-3 green bell peppers chopped
- 1-2 onions chopped
- 1 beer (any kind cheap is particularly good)
- 1 teaspoon oregano
- 2 tablespoons cumin
- 1 teaspoon pepper
- 2 teaspoons salt
- 3 tablespoons chili powder (REGULAR chili powder not ancho, not super, not hot. Trust me)
- 1 teaspoon coriander
- 2 teaspoons ground chipotle we buy them whole and use a coffee grinder for this
- 3 cups chicken broth
- 1 clove garlic
- 1 28-ounce can diced tomatoes
- 1/4 to 1/2 d cup iced celery
- 1 tablespoon sugar
- 1 can rotel or green chiles
- lime juice as needed
- 1 can rotel or green chiles
- lime juice as needed
Brown the meat.
Add the chopped bell peppers and onions and cook until desired caramelization.
In a separate pot make the sauce by adding the first 11 ingredients and simmering for about 45 minutes until smooth.
Then add the tomatoes and meat and peppers and onions. Simmer one to two hours.
Add 1 to 4 tablespoons massa flour to thicken if needed (most of the time we leave this step out).
My opinion: This is delicious with shredded Monterrey jack cheese, lime juice and tortilla chips. J prefers his with corn bread. It’s perfect for a cold winter’s night.
I know I said this was the best macaroni and cheese recipe, ever, but I was wrong. This one is. I promise. It’s delicious no matter the season and equally good in the dead winter as it is on a hot summer day.
1 box Elbow macaroni uncooked
1/2 cup Butter (1-stick)
1/4 cup All-purpose flour
1/2 teaspoon Salt
1/4 teaspoon Pepper (if you’re feeling adventurous, use white pepper)
1/4 teaspoon Dry mustard (we occasionally add a bit more up to a 1/2 teaspoon)
1/8 teaspoon Cayenne pepper (we occasionally add a bit more up to a 1/2 teaspoon)
1/4 teaspoon Worcestershire Sauce
2 cups Milk (we use skim)
2 cups Sharp cheddar cheese (8-oz), grated (you can use more, we occasionally use up to 10 ounces, it just becomes cheesier and more delicious)
About 1 cup panko crumbs
Preheat oven to 350 degrees F. In a large pot of boiling water cook the pasta to al dente. While macaroni is cooking, melt butter in a heavy-bottomed 3-quart saucepan over low heat. Whisk in flour, salt, pepper, mustard, cayenne and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly (this is important or it bubbles over). Boil for about one minute, stirring constantly; remove from heat. Stir in cheese and cook, stirring occasionally, until cheese is melted. Drain macaroni and gently stir into cheese sauce. (Or pour the cheese sauce over the macaroni (whichever pot is bigger). Just make sure to mix it all together. Pour the entire mixture into ungreased 2-quart casserole. Sprinkle panko on top. Bake uncovered until bubbly, about 25 to 30 minutes. Set broiler to low (or high if you’re adventurous!) and broil until the top is a nice golden brown. Remove from oven and rest for five minutes before serving.
While this looks complicated, it really isn’t and is easy to make for a weeknight meal. We make the whole batch at once and then usually freeze half. It is deceptively filling. If eating for a hot summer (or later summer dinner) let it come to at least room temperature before eating. Winter, eat it hot. Enjoy!