Grilled or Broiled Split Chicken

I'm so glad I tried this recipe!  I usually just use whole chickens to make crockpot rotisserie chicken, but back last December I forgot to put the chicken in the crock pot and after searching HTCE came up with this solution.  The results were delicious and done in less than an hour!

Not only is this chicken beautiful to look at, but using the directions on page 692 it was surprisingly easy to do.  I cooked my bird in the oven, but we'll probably try it on the grill this fall.  I used just the basic recipe and it was tasty. Tonight I had intend to try the honey-mustard version, but after reading this post I have a whole table of options to peruse (p.642-3)....I'll let you know what I try.

HTCE p.693

Chicken Cutlets Roasted with Tomatoes

Since boneless/skinless chicken breasts are relatively good for you and they are on sale frequently, I am often looking for new and delicious things to do with them. This recipe fits that bill. I thought the flavors were great (tomato and cumin with EVOO) and my husband also agreed. We ate this over polenta and it was a really good backdrop to highlight all the flavors in the meat. Another plus is that since the oven temp is so high you can make it from start to finish in less than 30 minutes.

HTCE p.672

Polenta

I had never had polenta when I first made this recipe so I don't know what to compare it to, but I do know this: my 2 year old son LOVED it!! I remember being shocked because he has texture issues, but I also remember him having two whole bowls of it.

I found this recipe when I was looking for a side to go with Bittman's "Chicken Cutlets Roasted with Tomatoes" and together they were fantastic! This is a very easy side to make, so if you are looking for something last minute and you have cornmeal, reach for this recipe.

At the end of this recipe is one of my favorite Bittman features: the list. In this case there is a list of "14 Dishes to Serve on Top of Polenta" (p.486 or p.544). I don't know that I would like to eat polenta all by it self, but if makes an excellent base dish that other proteins or vegetables can be served on top of.

HTCE p. 485-6
HTCEV p.544 

Here is a full recipe with Parmesan and Sausage

Asian Greens, Chinese Restaurant Style

Recipe: Asian Greens, Chinese Restaurant Style

Page: HTCE, p. 266

Rating: ****

Once again, I discovered a gem of a recipe when I turned to Bittman's Red Book in desperation. We were having an Asian meal and I wanted a side dish. I made my trusty Chinese Cucumber Salad which everyone loves, even though my cukes were looking a bit puny. I tasted the salad 10 minutes before dinner would be ready and realized that the cukes didn't just look puny... they were AWFUL. Help?!

Open the fridge: a few carrots, some unnamed Asian greens from the Chinese store, and some Napa cabbage. Hmmm...

Open the Red Book: "Asian Greens, Chinese Restaurant Style" (p. 266). AND, it was "fast." Perfect.

The verdict? A definite winner and will be a faithful repeat in our house. That oyster sauce which I'd bought for some other Asian recipe a while back? It's the secret ingredient! It must be in everything at the cheap Chinese restaurant around the corner! Beef and broccoli--definitely in that dish. It's a salty, thick condiment that really is one of those hard-to-put-your-finger-on Chinese restaurant tastes.

And the kids and hubby? Loved the greens. I used the leftovers the next night in a stir-fry.

Bittman Saves the Day (or Dinner, at the very least)

Recipe: Spaghetti with Butter and Parmesan

Page: HTCE p.506 (table p.976) HTCEV p.447

Rating: *****

I could probably write a post with a similar title nearly every week, but tonight is a stellar example. I find out at 5:35 that my husband won't be home until 7 AND we won't be meeting the neighbors at the local Mexican joint for dinner. This is not my hubby's fault; he works in a top secret building some days (and often doesn't know in advance) and there is no phone/cell phone/email access there.

I should mention that I have two 2-year-olds and one 4-year-old. They'd had a pretty good snack, but still... "What to have for dinner?" is suddenly an urgent question.

Sure, I could do pancakes or something breakfasty, but we've had NO veggies all day and I wasn't in the mood for eggs. Ergo, time to check out the top 30 minutes or less recipe list at the back (I had frozen peas and sweet potatoes as my veggie options). Ta da! Spaghetti with Butter and Parmesan. Perfect for a cold winter night. I threw in some frozen peas (I have real issues with needing some green on that dinner plate) and served with a side of sweet potatoes (cooked in the microwave). Time from recipe discovery to dinner on the table? Less than 30 minutes. Processed ingredients used? Nada. Kid-friendly? You betcha. Will hubby enjoy it when he gets home? Absolutely (I even saved some pasta water to add to his pasta when we reheat it).

Recipe Used: Spaghetti with Butter and Parmesan, p. 506

Rating: GREAT! (make sure to add generous salt and pepper; kids sucked it down and asked for more and they're not pasta fans....)

Incidentally, I should mention that I spent (wasted) 15 minutes trying to see if another cookbook had a better idea or even if there were better ideas in the Bittman pasta section. I should know by now that feeding my family, especially on short notice, doesn't have to be gourmet.... just healthy, tasty, and low stress.