• One Pot Meals - 15

    From Dave Drum@1:18/200 to All on Sun May 22 12:19:40 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: One Pot Primavera
    Categories: Pasta, Squash, Vegetables, Mushrooms
    Yield: 6 servings

    1 lb Penne pasta
    1/4 c Olive oil
    2 Yellow squash; in 1/2"
    - chunks
    2 sm Zucchini; in 1/2" chunks
    1 lg Onion; chopped
    4 cl Garlic; minced
    4 Plum tomatoes; sliced
    1/2 lb Sliced fresh mushrooms
    10 1/2 oz Can condensed chicken broth
    1/2 ts (ea) salt & black pepper

    In a soup pot, cook pasta according to package

    directions; drain in a colander and set aside.

    In the same pot, heat oil over medium-high heat. Add
    yellow squash, zucchini, onion, and garlic, and saute 8
    minutes, or until just tender. Add tomatoes, mushrooms,
    chicken broth, salt, and black pepper, and cook 5
    minutes, or until heated through.

    Return pasta to pot and cook until well combined and
    heated through, stirring frequently.

    RECIPE FROM: https://www.mrfood.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Mon Dec 12 15:49:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Spanish Almond Chicken w/Saffron-Wine Sauce
    Categories: Poultry, Herbs, Nuts, Vegetables, Wine
    Yield: 4 servings

    1/4 c + 2 tb extra-virgin olive
    - oil; divided
    1 ts Smoked Spanish paprika
    3 lb Bone-in, skin-on chicken
    - thighs; patted dry
    Salt & fresh ground pepper
    2 md Yellow onions; fine chopped
    4 cl Garlic; fine chopped,
    - divided
    2 ts A-P flour
    1 c Dry white wine
    2 c Chicken stock
    1/4 ts Dried oregano
    sm Pinch saffron threads;
    - crumbled
    10 oz Roasted salted marcona
    - almonds; fine ground, more
    - coarse chopped, garnish
    1 tb Sherry vinegar
    Parsley leaves; garnish

    In a large skillet, stir together 2 tablespoons of the
    oil and the paprika. Turn the heat to medium and cook,
    stirring continuously, until fragrant, about 1 minute.
    Transfer to a jar and set aside. Wipe out the pot and
    return it to the stove.

    Season the chicken with salt and black pepper. Turn the
    heat to high and add 2 tablespoons of the oil. When it’s
    hot and shimmering, add the chicken in batches,
    skin-side down and cook, turning once, until browned on
    both sides, about 8 minutes. Transfer to a plate.

    To the empty skillet, add the remaining oil and the
    onions and turn the heat to medium-high. Cook, stirring
    occasionally, until soft and translucent, about 12
    minutes. Add three of the garlic cloves and cook until
    fragrant, about 1 minute more. Stir in the flour and
    cook until no white streaks remain, about 1 minute. Add
    the white wine, turn the heat to high, and cook until
    bubbling and thick, about 3 minutes. Gradually stir in
    the stock, oregano, and saffron. Add the reserved
    chicken and any accumulated juices and bring to a boil.
    Turn the heat to medium-low and cook, partially covered
    and turning once halfway through cooking, until the
    chicken is very tender, about 55 minutes.

    Stir in the almonds, vinegar, and remaining garlic and
    cook for 3 minutes more. Drizzle with the reserved
    paprika oil, sprinkle with the parsley and coarsely
    chopped almonds, and serve.

    By: Benjamin Kemper

    RECIPE FROM: https://www.saveur.com

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