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  1. Neat Bread

    January 27, 2012 by admin

    This rustic loaf offers a thin, chewy, golden crust full of a rye/wheat-like taste, which is neat considering it’s gluten-free. The interior is moist, soft, and dotted with flaxseed — a nice contrast with the thin, chewy, rustic crust. And it smells wonderful in a heady, bread-y kind of way. :)

     

    Bakers will recognize the preheated-pot baking method, which captures the steam necessary for creating the artisan-style crust, as a technique from Jim Lahey of New York’s Sullivan Street Bakery that was popularized by Mark Bittman.

     

    Like everything else I”ve made, I have tons of photos of this bread. I will post them soon. Unfortunately, most of the photos are of bread half-eaten. We have a hungry toddler (not to mention a set of hungry parents!), and as soon as the bread is ready to be eaten, we often dig right in and forget about taking photos. Then at some point, someone (usually me) blurts out (with bread stuffed in the mouth), “Bwrey! Woh nod to tok a photo!” (Translation: Hey! We need to take a photo!)

    UPDATE: For now, I’ve posted photos of Neat Bread (look for the flaxseed) and also a version of Neat Bread that does not involve flaxseed. Both have a similar crust and interior structure.

     

    YIELD

    About 6 servings of bread

     

    INGREDIENTS

    2 T ground flaxseed plus 6 T water

    1 t dry active yeast plus 1 T sugar plus 1/2 c lukewarm water

    1 1/4 c Bob’s Red Mill Gluten-Free All Purpose Baking Mix

    1 1/4 c rice flour

    1/4 c glutinous rice flour

    1/2 c tapioca starch

    1 T sugar

    2 t xanthan gum

    1 1/8 t unbleached sea salt, freshly and finely ground

    scant 1 c water

     

    DIRECTIONS

    In small bowl, proof yeast by adding yeast, 1 T sugar, and 1/2 c lukewarm water and mixing. If it bubbles in about 10 min., the yeast is alike and kicking. If it doesn’t ever bubble, discard and repeat with a fresh t of yeast. Set aside.

    In another small bowl, mix flaxseed and 6 T water. Set aside 5 min to 10 min.

    In a large bowl, mix remaining dry ingredients. Add flaxseed mixture and yeast mixture. Gradually add scant 1 c water, making sure to add just enough to make a sticky, thick dough; if you have extra water left over, don’t add it in just because you happen to have it on hand.)  As gluten-free dough remains sticky and cannot/does not require kneading, do not use your hands to mix; use a fork or a pair of chopsticks instead. The resulting dough will seem like a conventional wheat dough that needs maybe 1/4 c to 1/2 c more flour, or it will seem like a too thick conventional wheat muffin batter.

    Thoroughly oil a bowl large enough to accommodate roughly twice the volume of the dough. (A medium sized bowl works for me.) Using an oiled rubber spatula, transfer batter to bowl. Use spatula to smooth/style top of dough however you like (opt). Loosely cover bowl with cloth, lid, or plastic wrap. Let rise undisturbed in a draft-free place till nearly double in bulk. (For my location in hot and humid Saipan, it’s about 3 hours.)

    Preheat oven about 450 F. About 30 minutes before baking, place into preheated oven a 5 quart cast iron pot with lid on. (We use a Le Creuset enameled cast iron Dutch oven.)

    Remove pot from oven. Remove lid. Take bowl and slide dough into pot, using an oiled rubber spatula to push dough along if necessary. (Don’t worry if it’s misshapen; odd shapes often look better.) Quickly put lid back on and return covered pot to oven. You want to do this as quickly as possible to avoid losing too much heat from the  pot interior. Be quick, but be careful. Pot is HOT!

    Cook 30 min. Remove lid and cook until crust is golden brown, about 15 minutes.

    Remove from oven. Transfer loaf to cooling rack. Cool completely before eating. Do NOT slice while still hot/warm; doing so will cause bread interior to be undercooked.

     

    NOTES

    • For a nice artisan like touch, sprinkle corn meal or rice flour on top of the dough just before slipping it into the hot pot.
    • If your loaf is overly moist on the inside, try reducing the amount of water added. Aim for a thicker (but still overly sticky) dough.
    • To avoid burning myself, I use a sturdy wooden spatula to remove the bread from the pot.
    • I’m working on removing the xanthan gum, as I would prefer to simplify the recipe.
    • I plan to offer a substitute for Bob’s Red Mill Gluten Free All-Purpose Baking Mix, but right now that’s one of the few gluten-free flours I can find in Saipan. I plan to put together a mix of sorghum, millet, and maybe garbanzo flour, potato or arrowroot starch, and more tapioca starch. But first I have to order that stuff online and wait for it to arrive, which could take weeks or more than a month. Will post once I figure it out.

     

    SOURCE

    Self

     

    Category: baked goods, breads, Recipes, side dish, starch

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  2. Ingredient Spotlight: Rice Flour

    January 25, 2012 by admin

    When a recipe calls for rice flour or glutinous rice flour (note: glutinous rice flour does NOT contain gluten), I always reach for Erawan rice flours.

     

    I use both Erawan’s regular rice flour, which has a red label, and Erawan’s glutinous rice flour, which has a blue label. Erawan products are available in some Asian markets. In Los Angeles’s wonderful San Gabriel Valley, you can find them at Shun Fat Supermarket in Monterey Park and at Hawaii Supermarket (crazy parking lot!) in San Gabriel. Look for the three elephants on the label. (Will post a photo soon.)

     

    Rice flour in Asia is processed somewhat differently than rice flour in the U.S. For example, Asian-style rice flour is made by soaking the rice first before grinding it. American-style rice flour is ground up without the soaking process, which I find results in a slightly grittier product.

     

    In a pinch, I sometimes use American-style rice flour (e.g. Koda Farms glutinous rice flour and Bob’s Red Mill Gluten Free White (and Brown) Rice Flour) when cooking, but I prefer Erawan’s Asian-style rice flour for its finer texture, lower cost, and ready availability (in the San Gabriel Valley as well as on Saipan).

     

    Erawan labels their rice flours as gluten-free. I have not contacted the company to get confirmation; however, I’ve cooked with Erawan extensively, and to date, my son has not had any allergic reactions (and he’s very sensitive to allergen contamination). YMMV, of course. As far as I can tell, Erawan’s main focus is on rice products. They are a reputable brand. In my opinion, they are the top brand in the rice flour category.

     

    I do exercise caution when shopping for bags of rice flour (or any flour, for that matter.) For some reason, gluten-free flours are often placed side by side (or completely surrounded) by gluten-containing flours. Flour gets airborne so easily, so I do my best to avoid buying gluten-free flour packages that have unidentified flour dust on the packages if they are displayed next to gluten-containing flours.

    Category: Ingredients

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  3. Ingredient Spotlight: Rice Noodles

    January 21, 2012 by admin

    Rice noodles are a lot of fun. ;-)

     

    Rice noodles, are long, dried strands of rice pasta made from rice flour, water, and possibly salt. They should only contain these two or three ingredients. They keep indefinitely if stored in a cool, dry, place. They are quick and easy to make. Toddlers (and adults) love them, as they are gentle on the stomach, kind of chewy (if not overcooked) and fun to eat. Rice noodles, especially in a bowl of soup, are comforting and soothing.

     

    Brands I Trust

     

    I have yet to fully explore the great wide world of rice noodles. They are a gazillion brands. As a person with an allergen-restricted kitchen, I am very cautious and wary when trying new brands and new products. When I find a product I like, I tend to stick to it unless I have a compelling reason to mess with my tried and true foodstuff.

     

    I use two brands: Three Ladies for pho/spaghetti-, linguine-, and fettucine-size rice noodles, and Bun Thap Chua for rice vermicelli.

     

    The Three Ladies label will show (what else?) three ladies in green, blue, and red. Bun Thap Chua’s label is mostly red, pink, and white. It shows a three-story, old-school Chinese building with a bridge that goes over a waterway.

     

    Three Ladies is a company that focuses on rice products in Thailand. They deal in great volumes when it comes to rice. Their rice noodles are available in size small, medium, and large. The size refers to the width of the noodle. Small is what you might find in your average bowl of pho. (Think spaghetti width.)  Medium is about the width of linguine width, and large is comparable to fettucine size-wise.

     

    Bun Thap Chua, which comes from the People’s Republic of China, makes a stellar thin, wiry rice noodle that company calls “rice sticks” on the label (think vermicelli width). It has great texture and bounce — real personality. Unlike some other brands, it doesn’t get mushy and blech.

     

    Both brands are well-regarded. I use them exclusively as far as rice noodles go.

     

    Using This Ingredient

     

    Three Ladies rice noodles are awesome. They are especially wonderful on days when you don’t have much time but have leftovers in the fridge that won’t seem to pull together easily into a meal.

     

    Here’s what I typically do: Soak the rice noodles till they’re softened enough to bend easily. (The package says soak for an hour, but 15 minutes is enough time for me.) In a hurry, you could skip the soaking altogether and just cook a few minutes longer. But soaking really does help maintain the noodles’ texture.

     

    Meanwhile, boil some leftover chicken broth in a different pot. Wash and cut up some baby bok choi. Throw greens into the boiling broth to cook the veggies for several minutes till just done. If you have leftover meat, slice thinly (to facilitate cooking or reheating) and throw it in.

     

    (Make sure it’s actual baby bok cho. Like the name indicates (“bok” means white), the non-leafy green part of bok choi should be white. For some reason, people tend to sell another leafy green as “bok choi,” and that veggie tends to be slightly bitter — just bitter enough to inspire a toddler revolt.)

     

    Next, drop the soaked noodles into a separate pot of boiling water for almost a minute. Then, dump noodles into a metal colander and rinse with fresh cold water. Divide the noodles up into single servings and place in bowls. Ladle out hot vegetable/meat/chicken soup over noodles. Viola! Breakfast/lunch/dinner is served.

     

    You can also stir fry the soaked noodles with some veggies, meat, and/or tofu (though I’m generally too lazy to do this.) The possibilities are endless.

     

    I find the small size to be the most versatile and easiest and fastest to cook (though medium is all right, too). For soups, I like the small size best. I also use it to make red-sauce spaghetti. If you have homemade spaghetti sauce or sauce out of a jar that you trust to be allergen-free, you can soak the  noodles, boil one minute, rinse, drain, and add heated sauce. (or skip the rinse/drain and just add cold sauce if you’re lazy and don’t mind additional starch on the noodles).

     

    Medium size rice noodles work well both in soups and stir-fried with maybe some veggies, tofu, and/or meat. Yum…. Large size noodles (imagine fettuccine width)– well, I admit I don’t like large much, as I find the noodles shatters too easily when dry (perhaps I’m too rough with it). But I could see the wider noodles substituting nicely for sah ho fun, which my mom used to stir-fried with beef flank steak cut against the grain, bean sprouts, and a good amount of soy sauce. Yum….

     

    As for Bun Thap Chua rice vermicelli, I typically use them in four  ways. Of course, I could always soak them and stir fry them with meat, tofu, and veggies or add them to my filling for cha gio, a Vietnamese fried roll.

     

    More likely, though, you’ll find me boiling them unsoaked for three minutes and adding them to a salad roll (or goi cuon)l, which is not fried and consists of a rice paper wrapper that is soaked to soften, then wrapped around cooked meat/tofu/veggies along with raw veggies and herbs, and dipped into a homemade hoisin-based or Sunbutter-based dip.

     

    Or, I might add into a bowl some shredded lettuce, Asian basil, mint, and whatever cooked meat or tofu I happen to have on hand, then plop the boiled/rinsed/well-drained rice vermicelli on top, sprinkle on some fried shallots if I happen to have any on hand, and then pour some nuoc cham over the top and voila! Instant happy meal. :)

     

    Served alongside a hot broth (or even a hot cup of tea), the above salad rolls or rice noodle bowl would be a nice, well-rounded meal, full of flavor, colorful contrast, and textural and temperature interplay.

     

    Where to Find

     

    Unfortunately, I can’t find these brands on Saipan where I live, so my good friend Ayako regularly ships them to me. Thank you so much, Ayako!!!

     

    Saipan markets offer a version of the Three Ladies fettuccine-size rice noodle; it’s from the Marry brand. Pearl River, a wholesaler, offers its own version of dried sah ho fun, which is similar. Both cook well enough and I’m guessing they’re probably OK allergen-wise, but right now, I’m hesitant to introduce a new brand into the kitchen. X.O. Market on Middle Road offers a wide selection of all kinds of noodles. I kinda sorta remember seeing Marry Brand at 99 Market on Middle Road. Pearl River is also located on Middle Road.

     

    Back home in the San Gabriel Valley, I’ve found both Three Ladies and Bun Thap Chua at Shun Fat Supermarket in Monterey Park and at Hawaii Supermarket in San Gabriel. I have no doubt they’re also sold elsewhere, I just haven’t figured out where yet. Bun Thap Chua appears to have greater distribution than Three Ladies in the SGV.

     

    For the greatest pan-Asian selection of rice and other noodles, I strongly recommend Hawaii Supermarket in San Gabriel. To avoid crowds, go on a weekday if possible. Weeknights are even better — the parking lot is practically empty. If you go there on a weekend, good luck! The parking lot is big, but the crowds are bigger. We usually park a block or two down on Valley, BTW.) The market is also well served by bus lines.

     

    While Hawaii Supermarket has the greatest breadth is terms of brands and selection of dried foodstuffs, sauces, and the like, I generally shop at Shun Fat Supermarket for those items when I’m back home. Shun Fat has far fewer brands, but the brands they do sell are typically the brands I want. They have almost (almost!) everything I want.

     

    Combined with totally chill parking lot, Shun Fat makes for a great alternative to Hawaii Supermarket. I love the full-service meat and fish counter at Shun Fat; it’s huge and the butchers and fish folks are nice and helpful. I miss them very much.

    Category: Ingredients

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  4. Caramelized Shrimp with Garlic and Shallots

    January 20, 2012 by admin

    This is a great recipe for home cooks who are short on time but happen to have frozen, deveined shrimp on hand. Get a pot cooking with rice, boil some greens in water seasoned with salt and oil (or peel and slice up fresh cucumbers and serve raw), cook this shrimp dish, and viola! Instant balanced meal.

    The distinctive combination of caramelized sugar, fish sauce, and shallots as well as the use of raw herbs to finish the dish alerts you of this dish’s Vietnamese heritage. The cooking technique is clearly Chinese.

     

    INGREDIENTS

    • 2/3 lb raw medium or large shrimp
    • oil for high heat cooking (e.g. corn, canola)
    • 2 cloves garlic
    • 1 shallot
    • 1 1/2 T brown sugar
    • 3/4 T to 1 T Vietnamese-style fish sauce
    • cilantro

     

    DIRECTIONS

    Finely chop garlic and shallot. Wash cilantro and leave whole or chop into whatever length you want.

    If your shrimp has not been deveined: Leaving shells on the raw shrimp, devein by laying shrimp down on cutting board, making a shallow cut through the shell on the back, removing only the black vein, and rinse. Drain shrimp in colander and pat dry with paper towels.

    Heat wok or frying pan over high heat. Add oil and swirl or spread with silcone brush; you just need enough to coat the pan. Add garlic and shallot and stir fry 1 minute. Add shrimp and sugar and stir fry 1 minute. Add fish sauce and stir fry 1 minute. Turn off heat. Transfer to plate. Garnish with cilantro. Serve immediately.

     

    NOTES

    • Don’t overcook! This is the golden rule for cooking shrimp. The result should be shrimp that resists slightly when your teeth bite into it (al dente?), but should then helplessly give way to succulent flesh, bouncy and full of juice. If your shrimp tastes grainy or slightly tough, it’s overcooked. That’s OK! Just try again next time.
    • Use a good quality Vietnamese style fish sauce. (I use Tra Chang brand — look for the scale weighing fish on the label.) A good Vietnamese fish sauce will be balanced in flavor,  not hit you over the head with smell or salt, and will only contain fish, salt, and sugar as ingredients — nothing else. Reduce amount of fish sauce if you only have access to fish sauces intended for Thai or Pilipino markets (e.g. Squid, Tilapios); these brands are generally saltier and more brash and loud in flavor. (Vietnamese-style fish sauces sold in the U.S. are exported from Thailand, but they are *not* Thai style.)
    • If possible, use shrimp with their shells on. The flavor on the shells is quite nice. If you go this route, I suggest deveining (while leaving the shells on) or — better yet — buying a bag of shell-on, deveined shrimp. So far I’ve had good luck finding good quality shrimp without preservatives other than salt (ingredients should read: shrimp, salt) at Costco. For quality reasons, I choose shrimp from America (including locally raised here in Saipan) or Thailand.
    • Most people remove the shells from  the shrimp at the dinner table, but I prefer to  eat the shrimp, shells and all. More calcium, I say, not to mention a wonderful crunchy contrast to the succulent shrimp meat inside. :)
    • Best if cooked with unpeeled shrimp. You can use peeled shrimp, but appearance will be pale and bland looking. Shells give the dish the distinctive and appetizing orange shrimp color.
    • Don’t reduce the sugar and fish sauce. You can do it, of course, and the results likely will be acceptable. But using less sugar and fish sauce mean the flavors won’t “pop.”

     

    SOURCE

    Adapted from the recipe of the same name by Mai Pham’s awesome cookbook, Pleasures of the Vietnamese Table.

     

    Category: main dish, Recipes

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  5. Sweet Potatoes Stewed with Cardamom and Coconut Milk

    January 19, 2012 by admin

    When our neighbors give us fresh purple yams from their farm, this recipe is what instantly comes to mind. Served over rice, this is one of the easiest and fastest meals possible. I do not recommend using the sweet, deep, and water-heavy yam for this recipe. Instead, look for a sweet potato that is more starchy, contains less water, and ideally has a complex flavor. I’ve had really good luck with purple, starchy yams.

     

    INGREDIENTS

    • 5 c starchy sweet potatoes/yams
    • 1/2 t freshly ground green cardamom seeds (pod coverings removed and discarded)
    • about 1 c coconut milk, canned or fresh (more if using freshly made)
    • 1 cup or so of water
    • 2 T good quality maple syrup, preferably Grade B

     

    DIRECTIONS

    Remove inner seeds from green cardamom pods. Discard pod shells. Using a mortar and pestle, pulverize cardamom seeds. Peel sweet potatoes/yams and cut into roughly 1″ cubes.

    In a large pot, add sweet potatoes/yams, cardamom, maple syrup, and coconut milk. Add enough water to almost submerge sweet potato cubes. Mix gently. Cover. Bring to a boil, then lower heat to a low simmer. Simmer till sweet potatoes are cooked through, soft enough to eat, but not falling apart, about 30 min.

    Serve warm over rice.

     

    YIELD

    5 servings

     

    NOTES

    Flavor develops, mellows, and becomes more complex if stored overnight in fridge. However, some of the al dente consistency may be lost.

    Sugar in equal parts may be substituted for good quality Grade B maple syrup, but flavor will not be as complex. Using unbleached sugar keeps this dish vegan.

    For the life of me, I can’t keep straight the difference between sweet potatoes and yams, so I use those terms interchangeably.

     

    EQUIPMENT

    mortar and pestle

    knife and cutting board

    peeler

    large pot with lid

    can opener (if using canned coconut milk)

     

    SOURCE

    Adapted from a Kenyan dish featured in Jeff Smith’s The Frugal Gourmet

     

    Category: main dish, Recipes, side dish, starch

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  6. Lemon Craze

    December 16, 2011 by brett

    This is my son’s favorite cake. It’s a simple lemon cake that I sometimes serve decorated with lemon frosting or garnished with streaks of sweet-tart lemon filling, though I always prefer it unadorned. I adapted it from the ever popular Crazy Cake (a.k.a. Wacky Cake, Oil and Vinegar Cake) that everyone grew up making and eating in the U.S. My brother, whose sixth grade teacher taught the class to cook, made this cake for me growing up. It’s he who inspired in me a lifelong love of baking.

     

    YIELD

    5″x7″ cake

     

    INGREDIENTS

    3/4 c Bob’s Red Mill Gluten-Free All Purpose Baking Flour Mix
    3/4 c rice flour
    1/2 c sugar
    1 t baking soda
    1/2 t salt
    1/4 c mild tasting oil (e.g. canola)
    1/2 c freshly squeezed lemon juice
    1/2 c water

     

    DIRECTIONS

    Oil 7″ x 5″Pryex pan and dust with rice flour. Cut lemons and squeeze out 1/2 c of juice into a medium bowl. Set aside. Preheat oven to 325 F. In a bowl, mix dry ingredients. Add oil, water, and *then* lemon juice. Mix quickly but thoroughly. Quickly pour batter into pan, using rubber spatula to remove all the batter. Carefully but quickly put in oven without disturbing batter. Bake till done and lightly golden brown on top, about 45 min.

     

    NOTES

    • Increase temperature to 350 F if using a metal pan.
    • Have all utensils, pans, etc. on hand before adding the lemon juice, as the juice, upon contact with the baking soda, will cause the bubbling action necessary for the cake to rise. The air bubbles being created by mixing acidic (lemon juice) with basic (baking soda) are what makes the cake rise, and you want to capture those bubbles in the oven, so to speak. Fumbling around for a rubber spatula to get the rest of the batter out while the lemon juice and baking soda are interacting will only allow the batter to bubble up and go flat before you get the cake into the oven. Your cake will not rise much as a result. You want to get the cake into the oven while the bubbling action is going on! On the other hand, you don’t want to put the cake batter in too soon; doing so will result in a cake that rises quickly then falls. Just mix quickly but thoroughly and that should get you to the right point of acid/basic interaction.
    • Replace some of the water with lemon juice for a zippier, more lemony cake. Replacing all of the water with lemon juice should be reserved for only the most hard core of lemon fans.
    • This could probably be doubled for a 9″x9″ pan. (I don’t have a 9″x9″ pan, so I can’t test this.)

     

    SOURCE

    Self

     

    Category: baked goods, dessert, Recipes

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  7. Almost-Fail-Proof Rice

    September 8, 2011 by DH

    White rice is one of the easiest side dishes to prepare and it does not take much to get the hang of it. Here is a very quick and simple recipe that is somewhat forgiving and easy to master.

    Difficulty Level: easy
    Prep Time: none
    Cooking Time: 20-25 minutes

    Ingredients:

    • 2.5 cups water
    • 2 cups white rice

    Preparations:

    • Depending on the rice, rinse once or twice. Do not rinse if the package says it is pre-washed or says something like “washing not necessary.”

    Cooking:

    1. Combine water and rice into a small to medium sized stainless steel pot
    2. Bring to a boil (about 6 minutes)
    3. Turn down the heat to low and simmer for 6 minutes
    4. Remove from heat and let stand for 10 minutes
    5. fluff up the rice and serve

    Notes, hints, and substitutions:

    • This recipe can be doubled.
    • Different varieties of rice need more or less water to cook. We prefer Kokuho Rose variety of rice. It is a short to medium grain rice that makes sushi well.
    • Use more water for wetter rice and less water for more dry rice, depending on your preference. Either way, start with this recipe.
    • We generally use a 6 quart pot.
    • Do not use aluminum. Rice comes out best with pots made from stainless steel, carbon steel, or cast iron. Aluminum can leave an off-flavor, not to mention it has been tied to Alzheimer’s disease.
    • Feel free to substitute half chicken or other broth for half the water

    Source: unknown

    Category: Recipes

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  8. Welcome to the Hippo’s Home of Helpful Hints

    September 26, 2006 by brett

    Thank you for stopping by! In this blog, you will find tasty, healthy recipes, along with a smattering of helpful hints to make household and life management a little easier.

    Category: Uncategorized

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  9. Recipe: Thyme Lime Chicken

    September 25, 2006 by brett

    This is a family favorite. It’s especially good for people who don’t have much time to cook, are watching their salt intake, or both. You basically put the chicken in a pan, add the marinade, and put it in the oven. That’s it! I especially love serving it with brown rice and having the lime juice and the chicken juices drip into and flavor the rice. Yum. :)

    Thyme Lime Chicken

    1 chicken, cut up OR the rough equivalent in chicken drumsticks, thighs, or whatever chicken part happens to be on sale

    2 T olive

    1/2 t dried thyme

    2 T lemon or lime juice

    fresh-cracked black pepper to taste

    2 limes, cut into wedges

    Preheat oven at 375 degrees F. Wash chicken pieces. (If you’re watching your fat intake or cholesterol, remove the chicken skin. Don’t worry; it’s still very good!) Place chicken pieces in an oiled baking dish. Add olive oil, thyme, lemon or lime juice, and black pepper to chicken and mix, ensuring pieces are coated with mixture. Put in oven for roughly 45 to 60 min., or until chicken is golden and tender. Serve with lime wedges. Squeeze lime juice onto chicken pieces and enjoy.

    Good with:

    Brown rice/corn tortillas and any kind of vegetable dish. White wine, sparkling water, tea, or milk are good beverage options.

    Notes:

    I love eating chicken skin but am also watching my cholesterol. Therefore, I typically remove 85 percent of the chicken skin, allowing for the enjoyment of oven-roasted chicken skin without going overboard in the cholesterol department.

    Original source:

    The Frugal Gourmet by Jeff Smith

    Category: Recipes

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  10. How to Read Recipes

    September 25, 2006 by brett

    This recipe reading primer may be of little help to people used to perusing cookbooks, but beginning cooks may find the following information helpful.Please note my cooking terminology and abbreviations reflect general American measurements and cooking practices, and may need to be translated for non-American kitchens.I will update this “how to” entry as I think of more relevant info.Common cookbook abbreviations and their meanings:

    T tablespoon

    t teaspoon

    c cup

    lb pound

    oz ounce

    Category: Essays

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