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This time of year when the weather gets chilly and we put away our grill , out comes my clay pot.  I swear by this method of cooking as the easiest, most incredibly delicious way to make so many things.  Clay pots have been around in many varieties since at least Roman times and can still be found in Chinese, Moroccan, S. American kitchens and here in the good old USA for those of us who know how to use them.  There is no finer way to roast a chicken or turkey with no fat, or basting.  The natural gravy created in this pot , with the simple use of vegetables, poultry and broth is not to be believed. 

Today I will share my applesauce since I know everyone has been going apple picking on these beautiful fall days.  It is simple and delicious.  I make mine in my smaller clay pot usually with a larger one by its side cooking up a roast chicken or turkey breast.

6-8 Organic Gala or similar apples (whatever you like can be a combo of Mac , McCoun or any traditional recipe you might have)
1 cup of apple cider
a handful of sun dried cranberries
Sprinkle of cinnamon


Soak the clay pot in cold water for 15 minutes in the sink.  Cut the apples in half.

Add the apples to the pot, like in the picture.  Add all the ingredients and cover.

Turn the oven to 400.  Put the pot in the oven.  Cook about 20 minutes to a 1/2 hour until you smell the fragrance of cinnamon and apple.

Carefully open the pot away from your face with 2 big oven mitts and the apples should be tender and sizzling.  You can take the pot , covered out of the oven and place on top of the stove to do this.

Get out a bowl and your potato ricer.  The ricer will do all the work.  It will seed and peel for you after they are cooked so you don't have to bother with this step before.  Just do a little at a time like in the picture.

Enjoy!

Just got back from a weekend in the mountains of NYS.  Weather is cooling off and it looks like the farmers are tending to the last of their harvest.  Get those homegrown tomatoes and corn before it's too late!  Here I am at a local farmstand buying my local organic greens to incorporate into my soups and stew this week. 

This dish is a Freebird chicken stew with whole grains, kale, green beans, mushrooms, herbs.  Braised with white wine and chicken broth and topped with almonds for crunch.

Recipe:

1 pound Freebird or similar no antibiotic , free range boneless chicken thighs
1/2 sweet onion-vidalia or similar
2 cloves crushed chopped garlic
1-2 organic carrots sliced
1/2 box white mushrooms sliced
small bunch of cleaned and trimmed organic kale-chopped small
1/2 pound or so of green beans
1-2 teaspoons  'Herbs du Provence'
A mix of whole grains of your choice cooked separately in a small saucepan
A cup or less of low sodium organic chicken broth
1/2 cup of dry white wine.
Dusting of flour.
Cut up some green and yellow squash and tomato
About a tablespoon of aged balsamic vinegar
A handful of slivered almonds

1.  Cut thighs into small pieces, into a paper plate dust them on both sides with a light coating of flour

2.  Add 2 tablespoons of extra virgin o.o. to a saute /stew pan (wide , not too deep pot).
To the pan infuse oil with a sprig or 2 of fresh thyme if you have, then take out after a few minutes.  

3.  Saute the chicken with the herbs du provence in the oil until lightly browned on both sides, turning after a few minutes.  When you see it's lightly brown, add the onions, garlic, carrots and slowly add the broth and wine and bring to a simmer.  Cover the pot and turn the heat to medium low.   Add a splash of a great aged balsamic vinegar .  Let this cook gently or 'braise' about 10 minutes.  Add the squash and tomatoes and stir in.  This cooks quickly , like a few minutes.

4.  Add a spring of rosemary to the pot.  Later remove all herb sprigs. The rosemary and thyme are optional.

5.  In separate small saucepan make the grain of choice, this usually takes about 20 minutes, the same amount of time it takes to make this dish approx.  So start this on the stove right before you do the stew.  I cook my grains with either veggie or chicken broth (low salt organic) for flavor.  After simmering for about 10 minutes I throw in the rest of the veggies to this pot. And add the almonds. The kale got stirred in along with the string beans.  Cook another 10 minutes covered on low till grains absorb the liquid and are done.  I don't use butter but I will stir in a bit of evoo.

Serve.  This will feed 2 or more.

Mangia!

It's a cloudy, rainy and cool day in NJ.  Went to the Ramsey Farmers Market and gathered up some great veggies from our local farmers to make soup.  Here's what I got, and here's what I did.

SUNSHINE VEGGIE SOUP

Ingredients:  1-2 tbls organic extra virgin olive oil
                      Chopped fresh thyme
                       Organic carrots, leek, kale, celery,  garlic, green beans, corn, kale, yellow and green squash, plum tomatoes, thyme, basil leaves.

Rinse everything well with cold water.  Split leeks and take off dark green outside layer and tops.   Chop the veggies like above.

Into a soup kettel add 2 tbls organic evoo and 1-2 tbls.  fresh chopped thyme, sea salt and freshly ground black pepper.  Saute in the heated oil  the chopped garlic, leek, celery and carrots.  Cook this about 3 minutes before adding the longer cooking vegetables.  First throw in the butternut squash, the chopped green beans, and the kale.  Add water or vegetable broth (a organic bouillon cube optional).  Add enough water to almost reach the top of the pot but not too much, so it doesn't boil over.
Soup should be simmering, add the rest of the vegetables, and stir in the basil and some parsely.



Let it simmer about 20 minutes, till the green beans and bn squash are tender.

Serve with rice, pasta, farro , barley, white or red beans or anything you like cooked in a separate pot.  Can also add cheese to melt, like on top onion soup, just a little goes a long way.  Great with some gruyere or parmesan reggiano, a splash of some great aged balsamic can be added too.

http://www.laurileeshealthycooking.net/october_2011_recipe_of_the_month\


Check out my lightened up meatless recipe for Italian Wedding soup with farro