Earlier this year I participated in the 32 Poems blog Recipes for Poets post, in which a number of poets volunteered quick, simple, and nutritious meals they used in order to spend less time in the kitchen and more time writing. At that time, I shared a fish recipe my family eats regularly.
Since then I have learned a new chicken recipe that takes only 10 minutes of hands-on prep time, and which my family is crazy about. It's perfect for busy writers who want to minimize food prep. I got this from Real Simple magazine, which is not at all the kind of magazine I read, but a friend gave me two issues she was finished with, and since it costs too much to feed my reading habit when you calculate international shipping into the total, I decided to try and read these magazines as a stop-gap measure. I'm glad I did, because I learned this recipe:
Chicken with White Beans and Tomatoes
Hands-on Time: 10 minutes Total Time: 50 minutes Serves: 4
2 15.5-ounce cans cannellini beans, rinsed
1 pint grape tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano, plus leaves for garnish
2 garlic cloves, smashed
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
kosher salt and black pepper
8 bone-in skin-on chicken thighs (about 3 pounds total)
1. Heat oven to 425 F. In a 9-by-13-inch baking dish, toss the beans and tomatoes with the thyme, oregano, red pepper, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Roast until the chicken is golden and cooked through, 34 to 45 minutes. Spring with the oregano leaves.
Yum! Enjoy!
Showing posts with label 32 Poems. Show all posts
Showing posts with label 32 Poems. Show all posts
Saturday, December 3, 2011
Friday, May 20, 2011
Cooking the Books, Part II
It's the 20th in Japan, although I know it's still the 19th in the States. I have a busy schedule tomorrow so I'm going to go ahead and post my recipe for the 32 Poems Blog Recipes for Poets Project today. Readers of my blog may also see the recipe posted on my original post on this topic, since that is where 32 Poems editor Deb Ager reqested the recipes be put. But I'm going to paste it here as well for the convenience of my blog readers.
I had said that I would post a crockpot recipe that takes only 20 minutes to prepare, but the weather has warmed up here, and I no longer feel like using a crockpot. So instead I am posting a very quick and delicious fish recipe that I like to use in warmer weather. So here it goes:
Foil-baked Mackerel
Serves 4
4 mackerel fillets (use Atlantic or Chub mackerel to avoid high mercury levels; do NOT use King, Spanish or Gulf mackerel for the same reason)
black pepper
vegetables of your choice: thinly sliced onions, thinly sliced green peppers, shiitake mushrooms, enoki mushrooms, cherry tomatoes halved, broccoli florets, etc.
2 tablespoons olive oil
lemon juice or ponzu sauce
1. Prepare four squares of aluminum foil, about 8 or 10 inches per side. Place one fish fillet in the center of each square of foil, skin-side down if there is skin. Sprinkle fish with pepper to taste. Drizzle each fillet with 1/2 tablespoon of olive oil.
2. Arrange vegetables of choice on top of the fish. (I let my kids select their own vegetables for their personal packets.)
3. Fold the ends of the foil up until you have a closed package with the folds on the top.
4. Place the foil packages (folds up) in a fry pan (do not grease or oil the pan). For 12 - 15 minutes, heat the fish packages over medium heat, or until done.
5. Be careful when moving the packets to serving plates since they will be hot. Each person can receive a packet on his or her plate and enjoy opening it up (carefully, they are hot!) and eating it.
6. Serve with lemon or lime juice, or ponzu sauce, which is a Japanese citrus sauce that you can get at many Asian markets. You can also mix soy sauce with lemon or lime juice to simulate ponzu sauce.
This is a quick recipe with vegetables included. Mackerel is a mild fish which almost everyone can enjoy. I usually serve this dish with rice and a salad. Clean up is quick because usually there is no leakage from the aluminum foil packets into the fry pan, so a quick wipe of the pan is all that is needed. Enjoy!
And check out the other recipes offered by other poets on the 32 Poems blog.
I had said that I would post a crockpot recipe that takes only 20 minutes to prepare, but the weather has warmed up here, and I no longer feel like using a crockpot. So instead I am posting a very quick and delicious fish recipe that I like to use in warmer weather. So here it goes:
Foil-baked Mackerel
Serves 4
4 mackerel fillets (use Atlantic or Chub mackerel to avoid high mercury levels; do NOT use King, Spanish or Gulf mackerel for the same reason)
black pepper
vegetables of your choice: thinly sliced onions, thinly sliced green peppers, shiitake mushrooms, enoki mushrooms, cherry tomatoes halved, broccoli florets, etc.
2 tablespoons olive oil
lemon juice or ponzu sauce
1. Prepare four squares of aluminum foil, about 8 or 10 inches per side. Place one fish fillet in the center of each square of foil, skin-side down if there is skin. Sprinkle fish with pepper to taste. Drizzle each fillet with 1/2 tablespoon of olive oil.
2. Arrange vegetables of choice on top of the fish. (I let my kids select their own vegetables for their personal packets.)
3. Fold the ends of the foil up until you have a closed package with the folds on the top.
4. Place the foil packages (folds up) in a fry pan (do not grease or oil the pan). For 12 - 15 minutes, heat the fish packages over medium heat, or until done.
5. Be careful when moving the packets to serving plates since they will be hot. Each person can receive a packet on his or her plate and enjoy opening it up (carefully, they are hot!) and eating it.
6. Serve with lemon or lime juice, or ponzu sauce, which is a Japanese citrus sauce that you can get at many Asian markets. You can also mix soy sauce with lemon or lime juice to simulate ponzu sauce.
This is a quick recipe with vegetables included. Mackerel is a mild fish which almost everyone can enjoy. I usually serve this dish with rice and a salad. Clean up is quick because usually there is no leakage from the aluminum foil packets into the fry pan, so a quick wipe of the pan is all that is needed. Enjoy!
And check out the other recipes offered by other poets on the 32 Poems blog.
Wednesday, May 4, 2011
A New Way to Cook the Books
UPDATE ON MAY 20th
Scroll down to see my original post about the 32 Poems blog Recipes for Poets project below. Today I am updating my blog to include my recipe. I had intended to post a crockpot recipe, but in the warmer weather we have been enjoying recently, I don't feel like using a crockpot. So instead I am posting a delicious, health and quick fish recipe below. Enjoy!
Foil-baked Mackerel
Serves 4
4 mackerel fillets (use Atlantic or Chub mackerel to avoid high mercury levels; do NOT use King, Spanish or Gulf mackerel for the same reason)
black pepper
vegetables of your choice: thinly sliced onions, thinly sliced green peppers, shiitake mushrooms, enoki mushrooms, cherry tomatoes halved, broccoli florets, etc.
2 tablespoons olive oil
lemon juice or ponzu sauce
1. Prepare four squares of aluminum foil, about 8 or 10 inches per side. Place one fish fillet in the center of each square of foil, skin-side down if there is skin. Sprinkle fish with pepper to taste. Drizzle each fillet with 1/2 tablespoon of olive oil.
2. Arrange vegetables of choice on top of the fish. (I let my kids select their own vegetables for their personal packets.)
3. Fold the ends of the foil up until you have a closed package with the folds on the top.
4. Place the foil packages (folds up) in a fry pan (do not grease or oil the pan). For 12 - 15 minutes, heat the fish packages over medium heat, or until done.
5. Be careful when moving the packets to serving plates since they will be hot. Each person can receive a packet on his or her plate and enjoy opening it up (carefully, they are hot!) and eating it.
6. Serve with lemon or lime juice, or ponzu sauce, which is a Japanese citrus sauce that you can get at many Asian markets. You can also mix soy sauce with lemon or lime juice to simulate ponzu sauce.
This is a quick recipe with vegetables included. Mackerel is a mild fish which almost everyone can enjoy. I usually serve this dish with rice and a salad. Clean up is quick because usually there is no leakage from the aluminum foil packets into the fry pan, so a quick wipe of the pan is all that is needed. Enjoy!
And check out the other recipes offered by other poets on the 32 Poems blog.
***************
ORIGINAL POST from MAY 4th
I actually complain about cooking quite a bit (ask my family) but when I really consider it, I don't hate it as much as I claim to. I just hate the amount of time I spend doing it every single day, hours when I could be writing. Or reading. Or playing with my kids. Or doing work for a client to bring in some cash.
Deb Ager of 32 Poems is addressing just this issue in her Recipes for Poets project. Here's an explanation of her plan straight from her website:
*******
Time management is one of the most important (yet seldom discussed) aspects of being a poet or any kind of artist. Are your eyes glazing over because I wrote “time management”? Stick with with me a for a moment, please.
Since most poets have other work that takes their attention away from art, it’s important to have time management skills. One of the many ways I save time is by cooking healthy meals that do not take long to prepare.
For that reason, I invite you to join me in posting your favorite 20-minute (or so) recipe on May 20, 2011. Post your recipe to your blog or website. I will share all of the links in a big post here on the 32 Poems blog.
*******
For the exact details of how to participate, go to Deb Ager's post Recipes for Poets here.
I am planning on sharing a recipe myself on the 20th of this month. So look for that. It's going to be a crockpot recipe, since that's the best method I have of saving time while still offering my family a hot meal.
If you've got a healthy recipe that takes 20 minutes or less, and you'd love to share, click the link above to join in the bonanza.
Scroll down to see my original post about the 32 Poems blog Recipes for Poets project below. Today I am updating my blog to include my recipe. I had intended to post a crockpot recipe, but in the warmer weather we have been enjoying recently, I don't feel like using a crockpot. So instead I am posting a delicious, health and quick fish recipe below. Enjoy!
Foil-baked Mackerel
Serves 4
4 mackerel fillets (use Atlantic or Chub mackerel to avoid high mercury levels; do NOT use King, Spanish or Gulf mackerel for the same reason)
black pepper
vegetables of your choice: thinly sliced onions, thinly sliced green peppers, shiitake mushrooms, enoki mushrooms, cherry tomatoes halved, broccoli florets, etc.
2 tablespoons olive oil
lemon juice or ponzu sauce
1. Prepare four squares of aluminum foil, about 8 or 10 inches per side. Place one fish fillet in the center of each square of foil, skin-side down if there is skin. Sprinkle fish with pepper to taste. Drizzle each fillet with 1/2 tablespoon of olive oil.
2. Arrange vegetables of choice on top of the fish. (I let my kids select their own vegetables for their personal packets.)
3. Fold the ends of the foil up until you have a closed package with the folds on the top.
4. Place the foil packages (folds up) in a fry pan (do not grease or oil the pan). For 12 - 15 minutes, heat the fish packages over medium heat, or until done.
5. Be careful when moving the packets to serving plates since they will be hot. Each person can receive a packet on his or her plate and enjoy opening it up (carefully, they are hot!) and eating it.
6. Serve with lemon or lime juice, or ponzu sauce, which is a Japanese citrus sauce that you can get at many Asian markets. You can also mix soy sauce with lemon or lime juice to simulate ponzu sauce.
This is a quick recipe with vegetables included. Mackerel is a mild fish which almost everyone can enjoy. I usually serve this dish with rice and a salad. Clean up is quick because usually there is no leakage from the aluminum foil packets into the fry pan, so a quick wipe of the pan is all that is needed. Enjoy!
And check out the other recipes offered by other poets on the 32 Poems blog.
***************
ORIGINAL POST from MAY 4th
I actually complain about cooking quite a bit (ask my family) but when I really consider it, I don't hate it as much as I claim to. I just hate the amount of time I spend doing it every single day, hours when I could be writing. Or reading. Or playing with my kids. Or doing work for a client to bring in some cash.
Deb Ager of 32 Poems is addressing just this issue in her Recipes for Poets project. Here's an explanation of her plan straight from her website:
*******
Time management is one of the most important (yet seldom discussed) aspects of being a poet or any kind of artist. Are your eyes glazing over because I wrote “time management”? Stick with with me a for a moment, please.
Since most poets have other work that takes their attention away from art, it’s important to have time management skills. One of the many ways I save time is by cooking healthy meals that do not take long to prepare.
For that reason, I invite you to join me in posting your favorite 20-minute (or so) recipe on May 20, 2011. Post your recipe to your blog or website. I will share all of the links in a big post here on the 32 Poems blog.
*******
For the exact details of how to participate, go to Deb Ager's post Recipes for Poets here.
I am planning on sharing a recipe myself on the 20th of this month. So look for that. It's going to be a crockpot recipe, since that's the best method I have of saving time while still offering my family a hot meal.
If you've got a healthy recipe that takes 20 minutes or less, and you'd love to share, click the link above to join in the bonanza.
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