Chicken carrot cream sauce with striped quill pasta

1 white onion
2 chicken breasts
1 lb. carrots
1/2 lb. cut green beans
1/4 lb. cashew nuts
1 c. white cooking wine
2 c. sour cream
salt and pepper to taste
curry and parsley to taste

Sauté onion until translucent. Add cubed chicken, cubed carrot, cut green beans, and cashew nuts. Mix in white cooking wine, sour cream, and spices.

Serve over white penne rigate noodles. Save leftover noodles and sauce together in one container. This dish is especially exquisite when reheated the following day with a box of Junior Mints for dessert.

Spicy black-eyed pea and tomato soup

5 slices bacon cut into small pieces
2 jalapeño peppers, finely chopped
1 garlic clove, minced
1 pinch black pepper
1 pinch salt
3 c. beef broth
3 c. swiss or cheddar cheese, grated
1 c. chopped onion
2 cans diced tomatoes
4 15-oz. cans black-eyed peas

Sauté bacon in large saucepan until lightly browned. Add onion, jalapeños, tomatoes, garlic, salt, and pepper to bacon drippings; sauté five minutes. Add broth. Add peas to mixture. Add cheese and simmer gently until cheese is melted.

Mother's hot water cornbread

1 1/2 c. self-rising cornmeal
2 c. boiling water
3 tbsp. vegetable oil

Place cornmeal in a mixing bowl. Bring water to a boil in a tea kettle or pan. Pour oil in skillet on high heat. Pour water slowly over cornmeal until it is thick enough to spoon into hot oil. Reduce heat a little and brown on each side, using spatula to press flat after turning once, being careful not to burn. Place cornbread on plate with paper towel to cool.

Be sure to make enough of this so an archaeologist can have seconds, because he really likes it!

Savory shrimp and couscous with cucumber-dill salad

1 c. baby shrimp
4 c. chicken broth
1 tbsp. butter
1 package couscous-orzo-garbanzo blend (such as Trader Joe’s Harvest Grains Blend)
2 cucumbers
1/2 c. plain yogurt
2 tsp. dill
1 tsp. salt

Cook shrimp in chicken broth. Transfer to pan and sauté in butter. Cook couscous blend in chicken broth. Add shrimp to couscous. Practice acting as though you selected and blended the grains yourself instead of opening a pre-mixed package.

Peel cucumbers. Cut in long quarters and slice. Add yogurt, dill, and salt.

Striped chicken vegetable pot pie

2 or 3 chicken breasts chopped
2 tbsp butter or margarine
2 tbsp flour
1/2 tsp salt
1/8 tsp pepper
1 small carton heavy cream (1 cup)
1/8 tsp thyme
1/2 cup chicken broth
1 small bag frozen peas and carrots
1 tablespoon chopped onion
1 rolled pie crust

To prepare roux, melt butter in saucepan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat stirring until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth and cream. Heat to boiling stirring constantly. Stir in chicken and vegetables.

Pour into casserole dish. Place thin strips of pastry across top. Cook at 400° in a preheated oven for 35-40 minutes until golden brown and bubbly.

Be sure to eat a healthy portion to build up strength for the archaeologist-comrade dance party.

Philippine chicken adobo

4 lbs. chicken thighs
1 1/2 c. rice vinegar
1 1/2 c. coconut milk
1/8 c. soy sauce
8 peeled garlic cloves
3 hot chilies
2 tbsp. honey
bay leaves and black pepper to taste
green asparagus
white basmati rice

Combine all marinade ingredients. Add chicken thighs and coat. Refrigerate overnight.

Place chicken and marinade in pot and bring to a boil. Immediately reduce heat and simmer, stirring occasionally, until the chicken is cooked through.

Heat broiler. Transfer chicken pieces to large bowl, raise heat to medium-high, and reduce sauce until it is the consistency of cream, about ten minutes. But even if the sauce separates, it is still delicious! Remove bay leaves and chilies.

Place chicken pieces on a roasting pan under broiler until sauce begins to caramelize. Remove, turn chicken, baste with sauce, and repeat.

Prepare the basmati rice. Cook asparagus in salted water with 2 tbsp. butter and 1 tsp. sugar. While eating, be sure to guard every bite on your plate so an archaeologist doesn’t steal the most delicious piece.

Baked salmon with new year's vegetables

one large or two small organic salmon filets
one lemon
2 tbsp. olive oil
salt, pepper, and ground thyme
5 small yellow potatoes
one small onion
2 tbsp. minced garlic
1/8 c. heavy cream
1/2 stick salted butter
3 c. French cut green beans
long grain and wild rice box mix

Salmon: Coat the bottom of a small baking dish with olive oil and lay salmon filets skin-side down. Rub olive oil, salt, pepper, and thyme on the top of the filets, and squeeze the juice of one lemon. Bake at 350° for 35-40 minutes.

Vegetables: Peel potatoes or remove eyes only; cut into quarters. Boil water in a large saucepan and add potatoes. Sautée chopped onion and minced garlic in 2 tbsp. butter until brown and fragrant. Drain potatoes and return to pan. Mash with onions, garlic, butter, and cream until desired consistency.

Place green beans in a colander and steam over boiling water. Prepare rice mix according to package. Serves one archaeologist and one comrade.

Spicy shrimp and chicken Pad Thai

1/2 c. fish sauce
1/2 c. tamarind pulp
1/3 c. light brown sugar
crushed red pepper to taste
8-10 medium shrimps, peeled and deveined with tails on
1 boneless chicken breast
2 eggs
2 tsp. minced garlic
1 minced shallot
2 tbsp. pickled turnips
1 lime
1 c. mung bean sprouts
handful garlic chives
1 red hot chili pepper
3 tbsp. crushed peanuts
4 tbsp. vegetable oil
2 c. rice stick noodles

Pad Thai sauce (prepare in advance):
Combine the fish sauce, tamarind pulp, and brown sugar in a small saucepan. Simmer while adding crushed red pepper a teaspoon at a time to taste. Set aside.

Soak the rice noodles in lukewarm water until soft but firm, the consistency of al dente pasta. Heat a large wok over high heat until very hot, to the point of smoky.

Add a splash of oil, about 3-4 tablespoons. Add the chicken first, cook, stirring vigorously, until it’s half way done, about 1-2 minutes, then add a tablespoon or two of the sauce to flavor the chicken. Add the garlic, shallot, and red hot chili pepper.

Add the noodles, about 2 loosely packed cups for one portion is my standard, and then a ladle about ¼ cup of warm sauce. Stir rigorously, keep everything moving in the wok, and cook the noodle until soft. Remember to break up the noodle and don’t let it lump together. If the sauce evaporates too quickly and the noodle isn’t quite ready, sprinkle a bit of water and keep stirring.

When the noodle is ready, push it up to one side of the wok and crack an egg into the middle. Let it set for 10-15 seconds and toss everything all together. If an archaeologist tries to distract you with questions, try to ignore him. This will be difficult because he is very charming. Do your best.

Add the shrimps, pickled turnips, ground peanuts, and beansprouts. Keep things moving. Add more sauce if it looks a little pale. When the shrimps are done, add a handful of garlic chives. Turn the heat off, and quickly give the wok a good stirring to mix everything together.
Serve with red hot chili sauce, crushed peanuts, brown sugar, and lime wedges. Makes 3-4 servings.

Chicken breast with black cherry cream sauce

1 white onion
1 tbsp. butter
1/2 c. light cream
1/4 c. roasted sesame seeds
1 tbsp. soy sauce
1 tbsp. curry paste
1/8 c. black cherry jam
1/4 c. white cooking wine
1/2 red kidney beans
salt and pepper to taste

Sautee cubed onion in butter. Add ingredients and reduce until thickened. Serve over medium whole wheat shells.

Ensalada de espinacas con vinagreta de mostaza y miel

Dijon mustard
honey
Balsamic vinegar
olive oil
1/4 tsp. salt
yogurt

Mix and serve over baby spinach.

Carrot-apple salad à la Arcaios

1 Cortland apple
1 c. grated carrot
1/2 c. chopped fresh cilantro
1 clove garlic, finely chopped
1 tbsp. extra-virgin olive oil
2 1/2 tsp. lemon juice
1/2 tsp. ground cumin

Chop apple into tiny cubes. Add to grated carrot and finely chopped cilantro, harvested from the field, into a bowl. Squeeze lemon juice. Add garlic, olive oil, and cumin.

Toss ingredients with your fingers as you think very seriously about archaeology and the ingenious nature of Arcaios products. Serve with the smug certainty that Arcaios will change the face of archaeological practice.

Arcaios spicy chicken pot pie

1 1/2 lb. boneless skinless chicken breasts
1 tsp. paprika
1 tsp. ground cumin
1/2 tsp. cinnamon
1 lemon
3 tbsp. butter
1 large onion, cut in 1/2 in. cubes
1 c. pitted green olives, coarsely chopped
1/3 c. golden raisins
2 tbsp. all-purpose flour
1 c. chicken broth
1 refrigerated pie crust

Cut chicken breasts into 1/2 in. cubes. In large bowl, mix with spices to coat. Add generous salt and pepper. Cut lemon in half and remove seeds. Scoop out pulp and juice to measure 2 tbsp. Add to chicken mixture; stir to blend.

Melt butter in large skillet over medium heat. Add onions, olives and raisins and sauté until onion is almost tender, about 4 minutes. Add chicken mixture and stir 1 min. Sprinkle flour over and stir 1 min. Add broth and bring to a boil, stirring occasionally. Transfer to 9-in. deep glass pie dish.

Place pie crust over dish and pinch to seal edges. Cut slit in crust to vent. Use second pie crust to carve out Arcaios logo. Brush underside with water and place on top of pie. Brush logo lightly with olive oil to brown.

Bake at 425° until juices are bubbling thickly, about 20 min.

Spicy broccoli potato cream soup

2 heads broccoli
1 large white onion
5 medium potatoes
2 c. heavy cream
chicken broth
Tabasco sauce

Bring one liter of water to a boil. Add chicken broth, cleaned and cut broccoli (with stem), diced onion, peeled and cubed potatoes. Cook 45 minutes. Add two ladles heavy cream and a copious amount of black pepper. Add tabasco sauce to taste.

Baby greens with cranberries, pecans, and feta cheese

5 oz. fresh mixed baby lettuce
1/4 red onion, thinly sliced
1/2 feta cheese, crumbled
1/2 c. candied pecans
1/2 c. dried cranberries
1/2 c. raspberry vinaigrette

To candy pecans: in a plastic bag, add 1/2 c. shelled pecans, 1 tbsp. water, 2 tbsp. sugar. Shake to mix, then place on cookie sheet. Bake at 350° or until fragrant.

Place all ingredients into a deep bowl. Drizzle vinaigrette over salad. Cover bowl with a plate or dish and shake to mix.

10.30.10

Prosciutto, peas, and cream over whole wheat linguine

170 g fresh whole wheat linguine
2 garlic cloves
6 cippoline onions
1 c. frozen green peas
.25 oz. prosciutto, thinly sliced
3 stems fresh rosemary
olive oil
1 tbsp. butter
1/2 c. heavy cream
1/2 c. white cooking wine
fresh parmesan cheese

Chop onions and garlic and sauté with butter. Chop the sliced prosciutto in small pieces. Sauté with the onions and garlic until cooked, adding olive oil. Deglaze pan with white cooking wine; cook until wine burns off.

Strip rosemary leaves into mixture. Introduce cream and small amount of grated parmesan cheese. Add frozen peas. Cook, stirring continuously. Add parmesan cheese to taste.

Farfalle and shrimp in vodka cream sauce

12 oz. farfalle pasta
2 tbsp. olive oil
1/2 c. diced onion
1 can Italian-style plum tomatoes, drained and chopped
1 cup whipping cream
1/4 c. sliced almonds
1/2 cup vodka
8 oz. frozen tiny shrimp, thawed
3/4 cup grated parmesan cheese
salt and pepper to taste

In a large skillet over medium heat, sauté onion in olive oil until tender, stirring frequently. Add tomatoes, cream, salt and pepper. Bring to a boil, reduce heat and simmer for ten minutes, stirring occasionally. Add vodka and shrimp and continue cooking for ten minutes, stirring occasionally until voka cooks off and sauce thickens.

Cook farfalle pasta. Toss sauce with pasta and parmesan cheese. Serves 4-6.

Risotto con piccole zucchine

1 c. arborio (risotto) rice
2 garlic cloves
6 cippoline onions
6-8 baby zucchine
1 tbsp. butter
4 leaves fresh sage
olive oil
salt
2-3 c. chicken broth
1 c. white cooking wine
fresh parmesan cheese

Chop onions and garlic and sauté with butter and sage. Slice the baby zucchine into thin round pieces and add to sauté. Cook 4-5 minutes over medium heat.

Add rice and cover with olive oil. Gradually introduce chicken broth and white wine, adding more as the liquid cooks off. Add grated parmesan cheese. Cook, adding liquids and cheese until rice is soft and thick. Serve with garnish of fresh sage and grated parmesan.

Bruschetta with tomatoes on the vine

4 small garden-ripe tomatoes
with stems intact
2 garlic cloves
6-8 leaves fresh basil
1 tbsp. olive oil
1 tbsp. balsamic vinegar
salt and pepper to taste
French baguette

Dip tomatoes in boiling water just off the burner. Remove skin, seeds, and juice.

Preheat oven to 450º. Chop tomatoes finely. Mix with olive oil and balsamic vinegar. Add chopped basil with salt and pepper. Slice baguette on diagonal into pieces 1/2" thick. Coat one side with olive oil. Place on cookie sheet olive-oil side down. Toast 5-6 minutes until just beginning to turn golden brown.

Place bread on serving platter olive-oil side up. Spoon on tomato mixture just before serving.

Panna cotta con fragole fresche

1 pint fresh strawberries
2 1/2 c. heavy cream
1/3 c. whole milk
1 (.25 oz.) packet unflavored gelatin
3/4 c. granulated sugar
1/8 c. balsamic vinegar
1 1/2 tsp. pure vanilla extract

Pour milk into small bowl and sprinkle in gelatin powder. Set aside to thicken.

In a medium saucepan over medium heat, stir heavy cream and 1/2 c. sugar. Bring to a light boil. Add milk and gelatin, stirring together until completely dissolved. Cook for one minute, stirring constantly. Remove pan from heat and stir in vanilla. Pour hot mixture into six small ramekin dishes.

Allow ramekins to cool uncovered at room temperature. Cover each with plastic wrap and refrigerate overnight.

Wash and cut strawberries into thin slices. In medium-sized bowl, macerate strawberries with 1/4 c. sugar and 1/8 c. balsamic vinegar. Cover and refrigerate for two hours.

To loosen the panna cotta from the cups, fill a medium-sized bowl with warm water. Dunk the bottoms of the cups into the water and then flip over onto serving dishes. Cover with strawberry mixture and syrup. Serve cold.

Asparagus cream reduction over whole wheat spaghetti

100g whole wheat spaghetti
8 oz. mushrooms
1 red bell pepper
1/2 bunch asparagus
1 while onion
1 c. white cooking wine
2 c. sour cream
3 tbsp. honey
Tabasco sauce to taste
salt and pepper to taste

Prepare spaghetti with salt and olive oil. Peel asparagus and remove tough stems. Cut into short pieces and cook 20-25 minutes in salt water. Cube onion and sauté in olive oil. Slice mushrooms and add to onion. Add salt and pepper and continue to sauté with cooking wine. Slice bell pepper and add to mix. Add asparagus and sour cream, then Tabasco sauce with salt and pepper to taste. Simmer and reduce; serve warm over spaghetti.

Coconut ambrosia

2 small apples
1 banana
1 handful white grapes
1/2 c. shredded coconut
1/2 c. roasted sunflower seeds
1 lime
1 tbsp. honey or sugar
1/4 c. white wine

Cut apples, banana, and grapes into small pieces in a medium-sized bowl. Squeeze the lime juice over the fruit. Add wine and dissolve honey or sugar. Add coconut and suflower seeds, drizzle the juice of the lime, and refrigerate overnight.

Caprese salad

5 tomatoes
5 basil leaves
100g mozarella
1/8 c. balsamic vinegar
3 tbsp. olive oil

Cut tomatoes into wedges. Cube the mozarella and mix with tomatoes and minced basil. Add balsamic vinegar and olive oil, toss, and serve.

Licuado de aguacate

1 avocado
5 ice cubes
1/4 c. almond milk
1/4 c. plain yogurt
1 tbsp. honey
juice of one lemon or lime
pinch of cinnamon

Peel the avocado and remove the pit. Blend ingredients until smooth, adding honey and cinnamon to taste. Garnish with cinnamon and slice of lemon or lime.