tag:blogger.com,1999:blog-34574276975137377092024-03-13T21:37:13.308-07:00My Little KitchenWho says you can't make big meals in a tiny place?Andri Riyantohttp://www.blogger.com/profile/16271858248549286520noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3457427697513737709.post-43145803538833381342017-11-19T00:14:00.002-08:002017-11-19T00:14:25.452-08:00Ch-ch-ch Changes...This has been one awesome year. And while this blog has been good to me, it doesn't quite fit my lifestyle any longer.... Why?<br />
<br />
Well...in the past year, I:<br />
<br />
<br />
<ul>
<li>Joined a roller derby league.</li>
<li>Found my alter ego, Trauma Queen.</li>
<li>Skated my ass off 3-4 days a week.</li>
<li>Captained an amazing team all the way to the championships.</li>
<li>Bought a little house, moved.</li>
<li>Got married, moved into a bigger house.</li>
</ul>
<div>
Needless to say, I've been busy and struggling to find time to
blog. I'm finally on a derby break and able to revamp my blog into
something a little more...fitting! So if you haven't stopped following
me already, please visit me at my new home...</div>
<div>
<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://web.archive.org/web/20120117170721/http://cookinskates.blogspot.com/" target="_blank"><img border="0" height="95" src="https://web.archive.org/web/20120117170721im_/https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_AUMTCWwpgVJm3ILIrn3BvhzzG_md79ANAsT4M3q0mvGLqgdICTq6nEEFnb2QAbD7iVgR0Te7-rX0Ypy5H6RMT_HrPAtvPMhN-gFNgepdaVc103OGEDrA4N90fT7iU1lOVFn0bbCJtM/s400/cookinginskatesbanner.jpg" width="400" /></a></div>
<div>
<br />
</div>
<div>
It's a fun mix of food and the exciting sport I play, which
allows me to hit girls. What's better? I hope to get back in the swing
of cooking now that we are settling into our new home and finding a
balance between family and derby! I've missed you, and I'm glad to
return!</div>
Andri Riyantohttp://www.blogger.com/profile/16271858248549286520noreply@blogger.com0tag:blogger.com,1999:blog-3457427697513737709.post-61676987564605370632016-10-03T10:06:00.002-07:002016-10-03T10:06:47.898-07:00Chicken with Polenta & Veggies<br />
<div class="separator" style="clear: both; text-align: center;">
<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjNppEr1RFnKqzLb0ru25i06orFQRJqUd3YlLpUZP8vntaTkjzAnWK_Ieqoy1tBPBGEh6Pwgt9tiobi6ruXK1jd5Hig5VsP6jdJ3Z9JF0VdVVJzyU4fgCyEdmryGvn0sYuwPO4ULnFuVi/s1600/polenta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken with Polenta & Veggies" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjNppEr1RFnKqzLb0ru25i06orFQRJqUd3YlLpUZP8vntaTkjzAnWK_Ieqoy1tBPBGEh6Pwgt9tiobi6ruXK1jd5Hig5VsP6jdJ3Z9JF0VdVVJzyU4fgCyEdmryGvn0sYuwPO4ULnFuVi/s400/polenta.jpg" title="Chicken with Polenta & Veggies" width="343" /></a></i></div>
<br />
<i>Is polenta a forgotten gem? I think it's one of the most underrated
dishes around. Where's the appreciation? It's quick, it's filling, it's
cheap, and it's tasty! Eat more polenta!</i><br />
<br />
<i> This is a great bellywarmer of a meal. Perfect for a winter weeknight, since it's so quick and easy!</i><br />
<br />
<b>Chicken </b><br />
<br />
<ul>
<li> 2-3 boneless chicken breasts </li>
<li>1 TB olive oil </li>
<li>kosher salt </li>
<li>ground black pepper</li>
<li> 2 red bell peppers, diced</li>
<li> 1 large yellow onion, diced</li>
<li>1 small can of corn kernels</li>
<li>1 cup chicken broth</li>
<li> 1/4 cup dry white wine</li>
<li> 1/4 cup orange juice</li>
<li>Garnish: parsley (optional)</li>
</ul>
<b>Polenta</b><br />
<br />
<ul>
<li> 3-4 cups chicken broth </li>
<li> 1 cup quick polenta (the cornmeal, not the log)<br />
</li>
<li> 1/4 cup half-and-half</li>
<li>1 TB butter <br />
</li>
<li> 1/8 cup grated Parmesan cheese</li>
</ul>
<br />
Season chicken with salt and black pepper.<br />
<br />
Add the olive oil to a heavy deep skillet. Saute on each side until done, set aside. Cool and cut into thin strips.<br />
<br />
Add bell pepper and onion to the pan, adding more oil if needed. Scrape
all the brown bits from the chicken into the mixture. Saute til tender,
then add corn. Stir in wine; simmer 5 minutes. Stir in juice, 1/2 cup
broth, salt, and pepper to taste. Add chicken back in and simmer 10
minutes, covered.<br />
<br />
Meanwhile, bring 3-4 cups chicken broth to a boil. Add about a cup of
polenta and stir til thickened. Quick polenta cooks FAST, so be prepared
to add the cream, parm cheese, and butter quickly. Spoon onto a plate,
and top with chicken and veggies.<br />
<br />
<b>*TIP* </b><br />
Don't make the polenta first, make it just before you're ready to serve. It congeals quickly.
Andri Riyantohttp://www.blogger.com/profile/16271858248549286520noreply@blogger.com0tag:blogger.com,1999:blog-3457427697513737709.post-18542104868847763922016-09-25T09:54:00.004-07:002016-09-25T09:54:52.372-07:00Spicy Cajun Chicken Linguini<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg81Og7PjsKaev3E5-rGgmw5Ivg_4mCFeESLcSNW34-emcAtgVNncLhKahWgh9_WyKWsCa4nEvOy_FXkNZUBbC0Y1h4U02sJZX4RE_-ptoZ-mR53z-gyfQUAe0yyLtztl_6aWjwx-DKYlrK/s1600/4471242081_df93b32df1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spicy Cajun Chicken Linguini" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg81Og7PjsKaev3E5-rGgmw5Ivg_4mCFeESLcSNW34-emcAtgVNncLhKahWgh9_WyKWsCa4nEvOy_FXkNZUBbC0Y1h4U02sJZX4RE_-ptoZ-mR53z-gyfQUAe0yyLtztl_6aWjwx-DKYlrK/s400/4471242081_df93b32df1.jpg" title="Spicy Cajun Chicken Linguini" width="343" /></a></div>
I've been wanting to try a new creamy pasta with some kick! I remember
eating something like this in one of our local restaurants (High Street
Caffe), and wanted to try a version of that...<br />
<br />
I had about 1/2 a rotisserie chicken left and needed to use it up. You could do this with cooked chicken breast strips, too.<br />
<br />
<br />
<br />
<ul>
<li>1/2 rotisserie chicken meat, shredded</li>
<li>2 teaspoons of cajun seasoning</li>
<li>1 tablespoon Olive oil<br />
<br />
*****************************</li>
</ul>
<ul>
<li>1/2 box linguini, cooked and drained<br />
<br />
****************************</li>
</ul>
<ul>
<li>2 TB butter</li>
<li>1 TB olive oil</li>
<li>1/2 poblano pepper, sliced into strips</li>
<li>2 green onions, chopped (yellow onion would work well, too.)</li>
<li>1 small can of portobello mushrooms, chopped</li>
<li>1 garlic clove, minced </li>
<li>1 TB of cajun seasoning </li>
<li>pinch of basil</li>
<li>pinch of kosher salt - to taste</li>
<li>fresh ground pepper</li>
<li>1 1/2 cups of light cream </li>
<li>Parmesan cheese (optional) </li>
</ul>
Add the first 3 ingredients to a ziploc bag and toss well. Set aside.<br />
<br />
Start your pasta. If it is done before your sauce, drain and toss with some olive oil. Set aside.<br />
<br />
In a heated deep skillet over medium high, add the butter and olive oil
to the pan. When hot, add the poblano pepper and the onion. When onion
starts to soften, add garlic. Stir until veggies are crisp tender. Add
chicken, mushrooms seasonings. Stir to coat, and add the cream. Stir
well until sauce thickens. This shouldn't take long. If sauce isn't
thick enough, add some Parmesan cheese.<br />
<br />
Add the pasta to the skillet and toss to coat.<br />
<br />
This meal was entirely too yummy for its own good, and didn't last long.<br />
<br />
*Note: If you are cooking fresh chicken breast, cook that in the butter
and olive oil first, then set aside. Follow recipe as normal after this
step.
Andri Riyantohttp://www.blogger.com/profile/16271858248549286520noreply@blogger.com0tag:blogger.com,1999:blog-3457427697513737709.post-19586219328074063442016-09-19T01:02:00.002-07:002016-09-19T01:02:13.266-07:00Braised Chicken all'Arrabbiata - Angry Chicken<a href="https://web.archive.org/web/20100327153100/http://farm5.static.flickr.com/4028/4436308979_43647e7a98.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Braised Chicken all'Arrabbiata - Angry Chicken" border="0" src="https://web.archive.org/web/20100327153100im_/http://farm5.static.flickr.com/4028/4436308979_43647e7a98.jpg" title="Braised Chicken all'Arrabbiata - Angry Chicken" /></a><br />
<div class="separator" style="clear: both; text-align: left;">
<br />
</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
</div>
<div class="separator" style="clear: both; text-align: left;">
This
translates to "Angry Chicken" in Italian. This recipe was recommended
to me by a co-worker. He found it in Food & Wine Magazine and
thought it was worth passing on. He was right! I've been wanting to
make something with polenta as an alternative to pasta, and this fit the
bill! It was wonderful!</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
</div>
<div class="separator" style="clear: both; text-align: left;">
This recipe was adapted from Food & Wine.</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
</div>
<div class="separator" style="clear: both; text-align: left;">
4 chicken breasts, pounded flat</div>
<div class="separator" style="clear: both; text-align: left;">
salt and pepper</div>
<div class="separator" style="clear: both; text-align: left;">
3 TB Olive oil</div>
<div class="separator" style="clear: both; text-align: left;">
1 large red onion, chopped</div>
<div class="separator" style="clear: both; text-align: left;">
6 garlic cloved, minced</div>
<div class="separator" style="clear: both; text-align: left;">
1 1/2 tsp crushed red pepper flake</div>
<div class="separator" style="clear: both; text-align: left;">
1 bay leaf</div>
<div class="separator" style="clear: both; text-align: left;">
1 green pepper, diced</div>
<div class="separator" style="clear: both; text-align: left;">
1 small poblano, diced</div>
<div class="separator" style="clear: both; text-align: left;">
1 TB tomato paste</div>
<div class="separator" style="clear: both; text-align: left;">
1 cup white wine</div>
<div class="separator" style="clear: both; text-align: left;">
28 oz can whole peeled San Marzano tomatoes, chopped and juices reserved</div>
<div class="separator" style="clear: both; text-align: left;">
2 TB red wine vinegar</div>
<div class="separator" style="clear: both; text-align: left;">
2 tsp Herbes de Provence</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
</div>
<div class="separator" style="clear: both; text-align: left;">
Preheat oven to 400.</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
</div>
<div class="separator" style="clear: both; text-align: left;">
Season
the chicken breasts with salt and pepper. In a large cast iron enamel
braiser, heat the oil over med high. Add chicken, and brown on both
side, but don't cook all the way through. Transfer to a platter.</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
</div>
<div class="separator" style="clear: both; text-align: left;">
In
the remaining oil, saute onion, garlic, red pepper flake and bay leaf.
Add more oil if needed. When onion softens, add the peppers. Stir in the
tomato paste and cook for 1 minute. Add the wine and deglaze all the
brown bits from the pan. Add tomatoes with their juice, vinegar and
Herbes de Provence. Bring to simmer.</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
</div>
<div class="separator" style="clear: both; text-align: left;">
Add the chicken and nestle into the sauce. Place in oven and braise for 35 minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
</div>
<div class="separator" style="clear: both; text-align: left;">
Serve over soft polenta.</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
</div>
<div class="separator" style="clear: both; text-align: left;">
What a great change from the norm! I added some cream and butter to my polenta to make this extra yummy!</div>
Andri Riyantohttp://www.blogger.com/profile/16271858248549286520noreply@blogger.com0tag:blogger.com,1999:blog-3457427697513737709.post-50320320185273933452016-09-18T05:48:00.000-07:002016-09-18T05:48:00.140-07:00Parma Rosa Veggie Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggVV_j_h2iMYBfvrnAMnWdn1h87-rXHjOAU4TJOayu47gFVP8HK0RW_UZmgGZoRyfJp8ucwq-I4PslfzaPh_4-zDhsGprBjVLKffMTFGprmEFok5FdBBpevmuu8Ytji6OmoIFoOZxc7beg/s1600/Parma+Rosa+Veggie+Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Parma Rosa Veggie Pasta" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggVV_j_h2iMYBfvrnAMnWdn1h87-rXHjOAU4TJOayu47gFVP8HK0RW_UZmgGZoRyfJp8ucwq-I4PslfzaPh_4-zDhsGprBjVLKffMTFGprmEFok5FdBBpevmuu8Ytji6OmoIFoOZxc7beg/s400/Parma+Rosa+Veggie+Pasta.jpg" title="Parma Rosa Veggie Pasta" width="343" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
A quick, successful meal! </div>
<div class="separator" style="clear: both; text-align: left;">
<br />
</div>
<ul>
<li>1 lb penne or pennoni</li>
<li>1/3 cup olive oil</li>
<li>1 small yellow onion, chopped</li>
<li>1/2 package of your favorite frozen veggies</li>
<li>2 TB tomato paste</li>
<li>1 tsp oregano</li>
<li>salt/pepper to taste</li>
<li>1/3 cup light cream</li>
<li>1 frozen basil cube</li>
<li>1 3/4 cups of chopped tomatoes</li>
<li>1/3 cup Parmesan cheese</li>
</ul>
<div>
Cook pasta and drain. Heat olive oil in a stainless skillet.
Add onion and saute until translucent. Add the frozen veggies and saute
briefly. Add tomato paste and oregano, salt, pepper, and basil. Cook
about 5 minutes. </div>
<div>
<br />
</div>
<div>
Add the pasta, cream, tomatoes, and cheese. Toss and serve immediately.</div>
Andri Riyantohttp://www.blogger.com/profile/16271858248549286520noreply@blogger.com1tag:blogger.com,1999:blog-3457427697513737709.post-77158590132412458172016-09-18T05:46:00.000-07:002016-09-18T05:46:06.514-07:00Kid-Friendly Cavatelli with Chicken, Peas & Carrots<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudu7vg3292uwu9dGjmxKK_F45CH7qZqmlOvWLGJLPOriattFf41ngkR_wt3WO7VoGtq8pBe8RZOlcG4JuOxBHx9zWZQ0ad36mnlZ1KYgF15840xEdXGFOp_vku6QMLStIjCm02yzajcEx/s1600/Kid-Friendly+Cavatelli+with+Chicken%252C+Peas+%2526+Carrots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kid-Friendly Cavatelli with Chicken, Peas & Carrots" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudu7vg3292uwu9dGjmxKK_F45CH7qZqmlOvWLGJLPOriattFf41ngkR_wt3WO7VoGtq8pBe8RZOlcG4JuOxBHx9zWZQ0ad36mnlZ1KYgF15840xEdXGFOp_vku6QMLStIjCm02yzajcEx/s400/Kid-Friendly+Cavatelli+with+Chicken%252C+Peas+%2526+Carrots.jpg" title="Kid-Friendly Cavatelli with Chicken, Peas & Carrots" width="343" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
This was adapted from a Giada recipe. Get the original recipe <b>here</b>.
I kept mostly everything the same, except I used mini cavatelli, and
added some grilled chicken for protein. Lilly gobbled this up, but I
thought it was missing something. Maybe that's why it's kid-friendly!
Anyway, it gets great reviews on the site, so enjoy!</div>
Andri Riyantohttp://www.blogger.com/profile/16271858248549286520noreply@blogger.com0