Cooking In General

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Say, Dfly, I have been unable to locate black beans in this crummy town.. what other sort of beans would you recommend I have brown, soy, pinto, kidney, mung and large whites areound, as well as chickpeas...

 

Actually I've used chickpeas before. They are very tasty is salads if you like them. I'm pretty sure that you could experiment with any of those beans though. You never know what might work great.

 

I love chickpeas, and use them frequently in Italian, Indian, and middle-eastern sorts of dishes.

 

Skillet-Braised Chicken Thighs with Chickpeas

Ingredients :
12 Bone-in chicken thighs (3-1/2 to 4 lb) skinned and trimmed of fat
1/2 cup White flour for dredging
1 1/2 tbl Olive oil
2 sm Dried red chile peppers, crumbled
2 Onions, quartered and thinly sliced
2 Cloves garlic,finely chopped
1 tsp Paprika
1 tsp Dried marjoram
2 lrg Vine-ripened tomatoes, seeded & chopped
2 lrg Green bell peppers, cored, seeded and thinly sliced
1 cup Reduced-sodium chicken broth defatted
19 oz Can chickpeas, drained and rinsed
2 tbl Fresh parsley, chopped, for garnish
Salt & freshly ground pepper to taste

In a shallow dish, dredge chicken thighs in flour, shaking off the excess.
Season both sides with salt and pepper. In a large cast-iron or nonstick skillet, heat 1 tablespoon of the oil over high heat. Add the chicken, partially cover the pan and cook until the chicken is nicely browned, about 2 minutes per side (it will not be fully cooked). Remove from the skillet and set aside.
Reduce the heat to medium and add the remaining 1/2 tablespoon oil to the skillet. Add dried chile peppers and cook until they turn dark, about 2 minutes. Remove with a slotted spoon and discard. Add onions and garlic to the skillet; cook until soft and lightly browned, 5 to 7 minutes. Add paprika and marjoram and cook, stirring, for 1 minute. Add tomatoes, green peppers and salt and pepper to taste; cook for 5 minutes longer.
Return the chicken to the skillet, along with 1/2 cup of the chicken broth.
Cover and simmer until the chicken is tender and no longer pink inside, 20 to 25 minutes. Add chickpeas and the remaining 1/2 cup broth; simmer for 5 to 8 minutes. Blot off any fat that rises to the surface with paper towels. Taste and adjust seasonings. (The dish can be made up to 2 days in advance and stored, covered in the refrigerator. Reheat gently on the stovetop or in the microwave oven before serving.) Garnish with parsley.
Serves 6.

Enjoy!

 

Mauro, that sounbds delish. also, I havenot been able to find frozen orange juice concentrate, so would plain unfrozen orange juice do?

 

Ara, that should be fine, if anything add couple more ice cubes.

 

Cool I shall be trying that one out as soon as the damn mango turns yellow... *glares at the fruit sitting in kitchen*

 

I think I'm either going to ask for an icecream maker or a pasta maker for mothersday. Which would be the better choice?

 

Ice cream maker. Ice cream rules!

 

I second that. Ice cream rules!

 

Pasta maker it's the healthy choice

 

Bah, it's harder to make ice cream by hand than pasta.

 

Yes, pasta is the healthier choice but icecream....... drool ......homemade icecream ......

I still haven't made an official decision yet though.

 

Ice cream...think of all the experiments and delicious flavours...Ice cream is so...extravagant.

 

Ice cream is even better deep-fried *drools*

 

Well due to the magic of pure pressure (and my love of icecream) I've decide on an icecream maker. Does anyone know a good brand to choose. Economical but easy to use?

 

Does anyone have a tried-n-true recipe for GREAT gazpacho? It's one of Hubby's favorite things, and now that the season for fresh local tomatoes is fast approaching...

 

I have to say that chocolate and vanilla Eggos rule breakfast.

Also, anybody every tried a beef Caeser wrap? It's like a chicken Caeser, only I can't eat chicken.

 

What's an eggo?

 

Eggo is a trade name in NA. Waffles. Don't know what else they make.

Fast food. You can toast them in a toaster.

Haven't had one for years.