Baked Mushroom Chicken

Facts about Meat: cooking and buying

I am sharing my own experience and knowledge which is limited. Maybe u know some or all of this and I am sure that some day you will teach me a thing or two...hwv these are the things I find that it helps to know when cooking and buying food and some of the things I wished I had known sooner.

For all meats: 
Try to get the freshest meat of course. If it smells in any way or the color does not look fresh, forget it.


Important: All meat continues to cook after u take it off the heat, so its best to stop heat/cooking just before its reached the desired cooking result.  


You can braise or roast any large piece of meat in a pan before cooking it in the oven, it gives it that nice roasted color...and then u can keep it covered while in the oven the whole cooking time to keep it moist. U heat a pan on high or high med-high with butter or oil and let each side cook the time for it to brown just the outside without cooking the inside. I find this interesting tho I haven't done it many times lol!

Beef:
Choosing:
Red meat should be a nice fresh red; look out for strange discoloration, no purple or brownish color of any kind, it means its been sitting there too long. Of course if u bought it fresh and it stays two days in the fridge it will change some color.

The most expensive is the best cuts, more tender and sometimes better quality so its somewhere I personally don't like to skimp. However there are some good less expensive parts of beef that when cooked slowly on low become really tender like in stew. I still don't know the name of the parts and what they are good for, I go by look, feel and price lol! Hwv might do a little educating of myself and share with you here soon!

Cooking:
If ur cooking steak in a pan its best to cook on high apparently...especially for those who like it not well done...all u need is some pepper and salt at least, you can add all sorts of spices and sauces too. Letting each side cook one at a time rather than continuously turning them over is supposedly best, not sure I have yet to achieve that....lol! Good and high quality red meat and pork can be cooked on high temperature and be eaten not completely well done. Low quality with some nerves and tendons (yuck hate to know that its there!) becomes very tender cooked on very low heat longer.

Chicken:
Wash with cold water any chicken parts before u cook, especially with skin....I have to say I do this less than I use to, hwv its recommended and it is said to be careful of all uncooked juices of chicken so just clean up area u work with it uncooked.....duh.....because it turns toxic when left out too long....ur dad use to receive so much stuff on restriction and use of caution when using chicken at restaurants I think I just got paranoid....I care much less now...we know any meat left out will go bad and have bacteria and wtv...yet in France and in Panama people leave their roast out all night in the freaken heat! In Panama Blad's aunt had the turkey out for two days in 40 C heat! Maybe different people develop different immunity according to what they are exposed.

To cook a whole chicken in the oven salt the whole chicken skin down u can put it in the fridge for a while or overnight, Martha Stewart puts it in a plastic bag....hwv I saw Lorena salt a whole chicken and put it in the over right away.... it dries out the skin so it will roast nicely...I am no expert on this just stuff I have discovered lol!

Chicken or Beef Broth and Gravy

Chicken bouillon cubes without MSG (rare!)  1/2 of one is enough to add to rice

I mostly use chicken bouillon cubes in recipes and although not always easy to find preferably without MSG. U can add it to ur rice water to add flavour to plain rice.

U can use it as a base for any soup, vegetable, lentil etc....

U can add it to the water when cooking lentils.

Hardy cooks make their own by boiling chicken or other meat parts and skimming out the fat and meat pieces. Or if roasting a chicken, a pork or beef roast, take the juices from the bottom of the pan, separate the fat by tilting pan and scooping out the top part, as the fat rises. Or put in fridge and the fat will harden and become easier to separate. The juice that is left will be stock which u can use with anything or u can add a little cold water mixed with one tbs of flour to thicken and use a a gravy sauce.

When I make steaks I use the juices left in the pan, add a little water mixed with flour, salt and pepper if needed. U can add soya sauce or whorchester sauce or beef broth if there isn't enough meat juice and it needs flavor and add lost of pepper if u want it to be a pepper sauce. U can add a little red wine too if u have some. Anything that inspires u or nothing at all! That the gravy you like over mash potatoes.

Rice Pilaf

Rice pilaf is basically rice cooked in the juice of chicken broth or stock and some veggies. U can make it only with onions or add any other veggies. I personally like onions, green and/or red peppers the best, carrots and a little celery added is great too. I love mushroom with rice; u can add if u like. Basically go with what you have or buy what you prefer. U can use any kind of rice...I think u like brown rice too so I wrote this for any kind of rice...and using different kinds of veggies hopefully that won't be confusing...if it is I can make two separate recipes...let me know...In the picture it's the one I made yesterday with brown rice and all I had was carrots, onion and some broccoli. 

I was looking for my recipe and I realized I gave u the book it was in. What I do anyway is look at a recipe as a guideline and then I just do my own thing. U can look up rice pilaf on the internet if u want some more precise measurements. 

Ingredients

-Rice- any kind- Important: look on package for the amount of water per amount of rice and the time it takes to cook

·     -   Chicken broth, stock, bouillion or 1 cube* see at bottom

·        -1-2  tbs Olive oil or butter if u don’t have it. Careful butter burns fast put veggies in right away..

·        -1 or 1/2 Onion

·        -1 or 1/2 green or red or both peppers

·       - any or not other veggies u have or like; 1 carrot, 1 celery stick, cut in small pieces...

      u can use broccoli or anything else u want too if u want lots of veggies

·        -Garlic clove chopped or pressed (if u don’t have a garlic press, squish garlic with large knife by hitting down on knife and then cut up in pieces)

·       - Mushrooms optional...to add later cut in pieces.

·        -Slivered almonds or sunflower seeds even sesame seeds if u like it to add at end. 

      (roasted are better I find...u can roast them in a pan turning them constantly with wooden spoon and keeping an eye to take them out as soon as they turn golden, burns quickly after they turn golden brown..)

·        Optional:  fresh cut up parsley for taste and colour to add just as u serve

Directions: 

In either a pan or a pot that is not going to stick too much, cook in the olive oil or butter or other oil, on med-high (or lower if it burns) the onions until they become transparent, add, peppers, carrots and any other veggies that don’t cook too fast...for about 5 min.

If adding fast cooking veggies (broccoli, zucchini) and mushroom add now with garlic for 1-2 min.

If u r using brown, or wild or any rice that takes really long to cook (brown and wild can take 45-55 to cook) remove the veggies from pan and then roast the rice in the remaining oil and juices for about 3 min..just to roast to a little golden colour not dark or its burnt!  For regular white rice that take 15-20 mins to cook just add it to the veggies and roast all together.  

If using chicken bouillon cube add the amount of water it says on the package of rice, for the amount and kind of rice your using. Add cube. 

If ur using a liquid broth use less water...so that the broth and water = the amount of water it says to use with the amount of rice on package. 

If u had roasted in pan; pour into a pot with cover now. Mix all together and after heating the liquid on high until it has boiled a little; lower temperature to low and cover. Cook for the amount of time the rice package specifies. 

If ur using brown rice add the cooked veggies u had taken out: 10-15 min before the end. 

When time is up take off the heat and let it sit for 5-10 mins; add almonds and fluff with fork. Add parsley before serving. Voila!

*I mostly use chicken bouillon cubes, and although not always easy to find preferably without MSG. Just add it to ur rice water. U can do that to add taste to ur regular rice too. Read on bouillon and how to make stock and gravy on other post labelled as such. : ) 

Lemon Chicken

I think inspired by Yiayia 

I prefer chicken breast without skin but u can use anything else u prefer or have on hand

¼ or ½ cup olive oil, 2 or 3 cloves garlic depending on amount of chicken

Juice of one lemon or lime,

Salt, pepper 

Oregano 1 tsp or more

Mix all together and cover chicken with the mix

Allow to marinate for minimum 30 min up to a day before, marinating makes the meat more tender and lets the juices seep in. 

**U can vary the spices, like rosemary, thyme,  etc... u can add dijon mustard, honey, which would make it lemon honey chicken, or Dijon chicken lol! 

Basically you can mix any kind of dressing and marinate chicken in it. U can use ready made dressing or sauces. 

U can Cook in oven or on grill or in a pan on stove top

Oven is less trouble... cover with foil which u can take off to let the chicken brown or golden a bit if u want...U can also cook it uncovered which might make it a little more dry...

Oven at 350 F for about 30-45 depending on size and thickness of chicken u will need to keep checking it.

With skinless breast filets it takes about 25-30 anything thicker longer... I always check the inside 

I never know how much time really : P 

In the pan- oil juices will fly so be careful not to burn urself, cover if u can 

cook each side 10 to 15 min each 

again check the color...when no longer pink its ready hwv if u overcook any meat it gets dry and hard...so near the end keep an eye on it...

On the grill- same as pan about...if using a BBQ keep the temperature to low to med...

Spinach Salad

Recipe from Rania’s almost *mother in law...(Egyptian)
Other known spinach salad is with fresh mushrooms and boiled egg slices and croutons I think...and some dressing. This is basically just spinach and basic but powerful ingredients. 

I do it all by eye...so u need to experiment and taste...its a little tangy as a salad for those who like garlic and lemon

I prefer baby spinach hwv regular is good too

Mix at bottom of bowl: 1 or more garlic cloves, olive oil and lemon

Salt and pepper to taste

Add spinach and toss before serving

*U know I told u right? That Rania almost married Reda (Toyota guy u know) ur dad's high school best buddy whom she was dating for a long time. That is how we met, thru Reda because Rania went to different high school. We spent lots of time together and went often to Reda's house because his parents were really nice and he had a big house where we could hang out. Rania and Reda had a big formal engagement party and I guess because her destiny was with Billy altho she did not know at the time...she broke it off. Anyhoo his mother often cooked for us and we all loved this salad. Funny how some things stick...

Vinaigrette de famille

Good with all types of lettuce or even with any other vegies like green beans, asparagus, artichokes, even potatoes. 

Ail frais une petite gousse depending on how garlic-ie u want it!

Huile d’olive ¼ cup or by eye...just feel it! 

Moutarde Dijon (no other mustard works) 1 tsp or tbsp dépendant de la quantité de salade

Citron ou vinaigre moi je mets toujours du citron.... 1 tsp or tbsp

Sel et poivre au gout

Tu peux ajouter, ciboulette, origano, herbes fines n’importe herbes qui te tante

Ou rien…

Bien mélanger avec une fourchette

You can keep it in a separate little container until ready to use, u can make more and keep it in a jar in fridge or mix it in the bottom of salad bowl; add lettuce and mix just before u serve or eat it lol!