Chicken with Creamy Corn Sauce, Citrus Quinoa and Rustic Italian Flat Bread

Sunday, June 13, 2010

Even if it's just the two of us, I believe in having a sit-down meal a few times a week. No TV, No cell phones and No computer at the dinner table. I'll have to admit, I also like planning a meal to see if Picky Pants tries whatever I made for the day. Can you believe he spooned up a whole chunk of an avocado from the Citrus Quinoa and ate it? Of course, this is after he asked me what it was and what it tasted like, to which I replied, "butter." No wonder he loved it! Here's to hoping you can start hiding veggies in your dinners and making it all taste great!!

Tonight,Picky Pants and I had a fabulous meal thanks to my new favorite food magazine.
Sorry, Southern Living!
Fine Cooking magazine is now my go-to source for new recipes and kitchen tips and need I mention Fine Cooking is now following me on Twitter? Yay! This is exciting news!

On Fine Cooking's website, I started reading a blogwith an excellent flat bread recipe. I knew it would take some time so I started it while I had laundry going this afternoon. Let me begin by saying 'Old World' or in this case "Rustic" flat bread is not like the kind you buy at the store. It's crispy but slightly doughy. The browned-top is textured with fresh herbs such as Rosemary, Thyme and Basil. It's an excellent conversation piece and could be a great gift in a homemade Italian meal basket.

Rustic Italian Flat bread
Makes 16
1 C Warm Water (Microwave cold water for 1 minute)
1 tsp. Active Dry Yeast (from an envelope)
3 C All-purpose flour, plus more for surface and hands
3 TBSP Olive Oil, plus more for bowl
Coarse Salt
1 TSP Sugar
1 large egg with 1 TBSP water for egg wash
Thyme, Rosemary or Basil -- or all 3! I used Thyme and Basil.

1. Place water in medium bowl, sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 tsp salt and sugar. Stir until dough forms
2. Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to lightly oiled bowl and cover with plastic wrap. Let dough stand in warm, draft-free place until it doubles in volume. About 1 hour.
3. Preheat oven to 350. Divide dough into 16 pieces, cover with plastic. Toll 1 piece to 4X10inch on floured surface, transfer to parchment paper lined sheet. Brush with egg wash, sprinkle with sea salt and herbs. 4 pieces of flat bread per sheet. Bake 18 - 22 minutes, rotating pan 1/2 way through. Let cool on parchment paper on wire rack.

Also from Fine Cooking Magazine: Creamy Corn Sauce. Now, this is a great way to disguise veggies as a dipping sauce! Plus, it's a pretty flash of color on your plate.
1 TBS extra-virgin olive oil
1 small yellow onion, chopped
1 tsp all purpose flour
1/4 C dry white wine
1 3/4 Cup low sodium chicken broth
1 sprig fresh thyme
Kosher salt and freshly ground pepper

Heat the oil in a 4 quart saucepan over medium heat. add the onion and cook until tender but not browned, about 3 minutes. Stir in the flour and cook, stirring, for about 1 minute. Stir in the wine, bring to a boil, and cook until the wine is reduced by about half - 1 to 2 minutes. Add the broth and thyme sprig and bring to a boil. Add the corn and simmer over medium-low heat until the corn is tender, about 15 minutes. Discard the thyme sprig. Puree the corn mixture in a blender until smooth. Return puree to the pan and stir in butter, chopped thyme, 1 tsp salt and pinch of pepper. Spoon over any kind of chicken, fish or pork chops.

Picky Pants and I have been enjoying quinoa for the last few months. It needs to be "dressed" up a bit with spices but not necessarily salt! My friend and fellow blogger at Erins Food Files posted an amazing recipe for Lemon Cumin Quinoa a few months ago. Picky Pants and I loved it! I had to make my own rendition of it today since I didn't have all the ingredients on hand. Erin, thanks for the inspiration!

Citrus Quinoa
Low-Sodium Chicken Broth
Lemon Juice to taste
Ground Coriander to taste
Ground Cumin to taste
Cilantro to taste
Dash of Salt
1 Ripe Avocado

1. Make the quinoa as according to package instructions except instead of water, use chicken broth.
2. Season quinoa until desired taste
3. When you're ready to serve, chunk an avocado on top into bite size pieces. Serve immediately.

Hope you take time to sit, eat and enjoy with your family this week. Mangia! Mangia!


ErinsFoodFiles said...

That flatbread looks awesome! It's just dying for some hummus!

Courtney Wise said...

LOL, yes it is!

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