Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 White Beans and Cabbage http://steamykitchen.com/14838-white-beans-and-cabbage.html http://steamykitchen.com/14838-white-beans-and-cabbage.html#comments Mon, 04 Apr 2011 19:30:16 +0000 http://steamykitchen.com/?p=14838 To me, cabbage, beans and potatoes are the best Western comfort food ever (just in case you’re curious, at the top of the list of my Asian comfort food are: white rice and ramen). And to have cabbage, beans and potatoes all in one dish that only takes 15 minutes to make? Triple Score. Last week, I received a copy ...

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To me, cabbage, beans and potatoes are the best Western comfort food ever (just in case you’re curious, at the top of the list of my Asian comfort food are: white rice and ramen). And to have cabbage, beans and potatoes all in one dish that only takes 15 minutes to make? Triple Score.

Last week, I received a copy of 101 Cookbooks Heidi Swanson’s brand new book, Super Natural Every Day ($12.77 on Amazon) and that very night, couldn’t wait to make this dish called White Beans and Cabbage.

Heidi’s book is filled with 100 of her very favorite everyday recipes, “Well-loved recipes from my natural foods kitchen.” If you’re looking to eat a little more healthful, this book will be your go-to book. When you pick up this book and browse through the pages, you really get a sense of connection with Heidi. Her food photography is peaceful, soothing and textured.

Simply put, Heidi is helping change the way people eat with wholesome recipes that are simple – most of the recipes in the book are no longer than a couple of paragraphs.

I know you’ll love this book as much as I do.

White Beans and Cabbage Step by Step

Slice your cabbage as thin as you can. Cut your potatoes in super-tiny dice, about the size of frozen peas ‘n carrots. Yes, that small!

You can use any type of canned beans, I used canned cannellini beans. Just make sure you drain the beans well and give them a good rinse to get rid of any of the liquid they were sitting in inside the can. The onion (or use 1/2 shallot) should be minced.

We’ll cook the potatoes first – make sure you spread them out all over in the pan and cook on all sides until browned.

Next, I add in the fresh thyme, onions and then the beans. Spread them all over the pan and cook until the beans get nicely browned.

Add the cabbage, toss and then season with salt and pepper to finish.

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White Beans and Cabbage

Servings: 4-6 Prep Time: 5 minutes Cook Time: 10 minutes
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Adapted from Super Natural Every Day by Heidi Swanson

Make sure you dice the potato very small - a little less than 1/2" cubes. It will make sure that the potato cooks through.

Ingredients:

2 tablespoons extra-virgin olive oil
1 medium potato, scrubbed and cut into tiny dice
3-4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
1/2 onion, minced
One 15-ounce can white beans, rinsed and drained
3 cups (8 ounces) very finely shredded green cabbage
fine-grain sea salt

Directions:

1. Pour the olive oil in a skillet over medium-high heat. When hot, add the potatoes and spread them evenly in the pan. Cook the potatoes for 5 minutes or so, make sure you scrape and toss the potatoes during cooking so that you can get each side browned and cooked through.

2. Add in the fresh thyme, onion and the white beans and spread all around the skillet. Let cook, undisturbed for 2 minutes to brown just a bit, then scrape and toss again. Cook until the beans are nicely browned on both sides.

3. Stir in the cabbage and cook for another minute. Sprinkle with sea salt and freshly ground black pepper. Stir and toss again. Once the cabbage has wilted down, the dish is ready.

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Pioneer Woman’s Buttermilk Fried Chicken http://steamykitchen.com/6403-pioneer-womans-buttermilk-fried-chicken.html http://steamykitchen.com/6403-pioneer-womans-buttermilk-fried-chicken.html#comments Thu, 29 Oct 2009 04:06:00 +0000 http://steamykitchen.com/?p=6403 I know there are certain foods that I really shouldn’t mess with, one of them being fried chicken. And after all these years of cooking, last week was the very first time that I made real buttermilk fried chicken without tinkering, gourmetizing or ethnic-tizin’ with funky ingredients like panko, garam masala, five spice or corn flakes. Just fried chicken straight ...

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I know there are certain foods that I really shouldn’t mess with, one of them being fried chicken. And after all these years of cooking, last week was the very first time that I made real buttermilk fried chicken without tinkering, gourmetizing or ethnic-tizin’ with funky ingredients like panko, garam masala, five spice or corn flakes. Just fried chicken straight up. And it’s all thanks to my good friend Ree of The Pioneer Woman, who just came out with her very first cookbook called The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl.

One of the best parts of blogging is the sisterhood bond that blossoms between us gals. Ree is one of my bloggah-sistahs who will bring over a bunch of cheap single-serve generic wine from the corner market in a brown baggie and chocolate candy to our hotel room and giggle until the late hours with the gals. I love that we’re both on our book tours at the same time, me takin’ on the big cities of the two coasts and she taking her entire family to blanket the middle of the U.S.

If you are lucky enough to be near any of the cities that Ree and family will stop at, please do go seek her out. She’s loving, genuine and I promise she’ll make you giggle too.

I promised Ree that I wouldn’t ethnic-tize her fried chicken and she promised me she wouldn’t try to country-tize my Chinese Broccoli and Beef when she cooked from my book! I’m proud to say that despite all the temptations of my spice drawer, I kept true to my word.

How to make Buttermilk Fried Chicken

After mixing the flour with the spices, pour in the buttermilk and milk mixture. Use a fork to stir it up a bit until it’s a crumbly, shaggy mess. Shaggy is good. Shaggy means maximum crisp, crunch and happy times.
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Now take a piece of buttermilk-soaked chicken and cover it in that flour mixture. Notice I didn’t say “dip” – you want to press that flour into that chicken good! More flour = more happiness.
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Heat up your oil and in goes the chicken, just a few pieces at a time so that it’s not overcrowded.
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Now cover the pan up. I’m soooo cowboy. I own a Lodge!

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Fry for a few minutes, uncover and remove the fried chicken to a baking rack sitting on top of a baking sheet. Once all your chicken is fried, let it bake in the oven to finish cooking.

Do you now see how shaggy = the highest form of enlightenment? This is Buttermilk Fried Chicken, unplugged, unaltered, unethnic-tized, ungourmet’d

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Directly after the buttermilk fried chicken dinner, Andrew and Nathan wrote Ree a little note:

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Dear Mrs. Pioneer Woman,

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We love your buttermilk fried chicken. If you have any openings at the The Pioneer Woman Ranch, we will come work for you if you feed us fried chicken every day.
We aren’t cowboys, but we sure learn fast. I think we have the right skills and in fact our lives are very much the same as yours.

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You wrestle cattle. We wrestle and beat up each other:

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We can brush your horsies like we brush our friend’s pet pot-bellied pig, Wilbur.

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We’ll even scoop porch poop for you. We scoop poop from our hermit crab tank.

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And if Oklahoma is anywhere near the ocean, we can even catch dinner.

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BIG HUGS & LOVE,

ANDREW AND NATHAN

Um, uh, okay, that letter actually worked.

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Do you need some sides to go with that?

My very best mashed potatoes recipe.

Very Best Mashed Potatoes Recipe

Pioneer Woman’s Buttermilk Biscuits

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Pioneer Woman's Buttermilk Fried Chicken Recipe

Servings: 6 Prep Time: 20 minutes Cook Time: 40 minutes
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Recipe from The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl by Ree Drummond

There are a few secrets that I learned from Ree. The first is the buttermilk bath overnight (no, not you, the chicken). Second, mixing the flour with a bit of the buttermilk makes the breading a little shaggy, which is perfect for maximum crispiness volume. Lastly, baking the chicken after frying ensures that the chicken is cooked through without burning the skin.

serves 6-8 hungry ranch hands (halve recipe if you you're feedin' normal city folk)

Ingredients:

2 cut-up fryer chickens
1 quart plus 1/4 cup buttermilk, divided
5 cups all-purpose flour
3 tablespoons seasoned salt (like Lawry's)
2 teaspoons black pepper
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon cayenne pepper
1/4 cup milk
canola or vegetable oil for frying

Directions:

1. In a large bowl (or 2 freezer bags) add the chicken with only 1 quart of the buttermilk. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off.

2. Preheat oven to 350F. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. In a small bowl combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and use a fork to mix until little lumps throughout.

3. Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn't getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn't burn. Keep in mind chicken will finish cooking in oven.

4. Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 20 minutes, until chicken cooked through.

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