A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
Pasta e Fagioli Soup 1 lb ground beef 1 tablespoon vegetable oil 1 medium yellow onion 2 carrots, peeled and diced 2 stalks celery, diced 3 cloves garlic, minced 1 1/2 tsp dried basil 1 tsp dried oregano 3/4 tsp dried thyme 1/2 tsp fennel …
Let’s get started. Just don’t call it a Cuban Black Bean soup. The ingredient list is short 1 lb dry black beans 1 medium yellow onion, finely diced 1 green bell pepper, finely diced 3 cloves garlic, minced ham hocks 1/2 cup olive oil 2 …
1 1b boneless, skinless chicken thighs, trimmed and cut into 3 inch pieces
2 Tablespoons olive oil
2 Tablespoons lemon juice
1 Tablespoon honey
1 tsp kosher salt
Salt & Pepper to taste
2 red onions, thinly sliced
1 8 oz package sliced white button mushrooms
3 tablespoons olive oil
Parsley to garnish
Cooked rice to serve (or pasta, or bread)
Whisk together the oil, lemon juice, honey, and salt.
Season the chicken well with salt and pepper, and add to the bowl, stirring to coat well. Set aside while cooking the onions.
2 red onions, peeled and sliced. It should be 4 cups.
Heat a dry cast iron skillet over medium high heat for 2 minutes until very hot and add the onions in a single layer. Season with salt, and cook undisturbed for 1 minute, stir, season, cook for another minute, stir, cook another minute, stir, cook for 1 minute more.
It’s now been cooking for a total of 4 minutes.
Add 1 8 oz package sliced white button (or other) mushrooms to the skillet and season with salt, then stir to combine. Let cook mostly undisturbed, stirring every minute or so for 4-5 minutes. Mushrooms should start to shrink and brown.
Add 3 tablespoons olive oil and cook and stir until the onions brown. Taste the onions. Mine were particularly sharp, so I added 1 tsp of sugar to aid the caramelization. Lower the heat to medium and push the mixture to the sides of the skillet.
Add the chicken to the center and let cook undisturbed for 5 minutes.
Stir the chicken, mushrooms and onions together and cook for another 10 minutes, stirring occasionally. Check the chicken with a meat thermometer.
We liked ours over rice with a little bit of parsley for garnish, but we would also probably like with the original recipe’s suggestion of pasta or bread as well.