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Karin's Chicken Cacciatore recipe

Karin's Chicken Cacciatore recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken stews and casseroles

This balsamic infused chicken cacciatore is fast and delicious, and needs no tomatoes to stand on its own.

23 people made this

IngredientsServes: 6

  • 3 rashers bacon, chopped
  • 1 whole chicken, cut into pieces
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 large onion, sliced
  • 2 cloves garlic, chopped
  • 75g sliced mushrooms
  • 250ml red wine
  • 2 teaspoons brown sugar
  • 125ml balsamic vinegar
  • 60g baby carrots, sliced
  • 1 tablespoon red wine
  • 2 teaspoons cornflour

MethodPrep:30min ›Cook:50min ›Ready in:1hr20min

  1. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Saute chicken in bacon dripping, with salt and pepper, until browned. Reserve bacon for another use and set chicken aside.
  2. To the pan add butter and melt; saute onion, garlic and mushrooms until onions are transparent. Stir in 250ml wine, brown sugar and vinegar. Cook, stirring, until hot and bubbly; add chicken and carrots.
  3. Reduce heat to medium and cook 30 minutes, until chicken is well cooked and carrots are tender crisp.
  4. Blend together 1 tablespoon wine and cornstarch. Stir into chicken and mix well to thicken.

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Reviews & ratingsAverage global rating:(23)

Reviews in English (19)

by YUMYUM814

I thought that this was the worst recipe for chicken cacciatore. I think I'll stick with the tomatoes. This recipe by far was not quick and easy.-15 Aug 2001

by BETHCOLE

I made this using all thighs, it worked out great. I served it over pasta and even the person who doesn't like wine or mushrooms asked how I made it.-17 Nov 2000

by amy g

I liked this recipe... i used only a 1/4 cup of vinegar and i chopped up the bacon and added it to the sauce... i also used flour instead of cornstarch to thicken... it turned out great and was quick to make-04 Mar 2007


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This week’s column was inspired by a lovely visit over lunch with my friend Sue.

After we’d had a chance to catch up on the comings and goings of our kids, parents, dental work, vacations (or lack thereof), work and spouses with a glass of wine and a delicious Caesar salad with grilled shrimp, my gal-pal heaved a sigh and said, “OK Pula (she never calls me Paula, but that’s another long story), now that I have you all to myself, I have some questions and I want some answers now.”

Uh-oh. I had no idea what was coming next. But thank goodness, her burning questions were ones I could answer:

“How the heck am I to know how much chicken to buy and cook when a recipes calls for 3 cups of cooked, chopped chicken and furthermore, while we’re on the subject of amounts, just how big is a medium onion? ”

As far as figuring out the amount of chicken to buy and cook for a recipe, the general rule of thumb is:

-One pound of raw, boneless chicken (breasts or thighs) equals about 3 cups of cooked meat.

-Three pounds of uncooked bone in chicken breasts equals about 2-1/2 to 3 cups of cooked meat.

-As for the shortcut of buying a supermarket rotisserie-cooked chicken, these birds are usually fairly small, but can vary greatly in cooked weight. You can expect in the range of about 2 to 2-3/4 cups of meat from one of these chickens.

The operative word above is “about.”

For example, I buy organic, bone-in split chicken breasts at Whole Foods and they tend to be quite large. I bone them myself (just happened to have some thawed for dinner tonight) and I just plopped two on my food scale one weighed a little over 10 ounces and the other one was just over 11 ounces. My recommendation is to use the above amounts as a guide and if you’re off a bit, the recipe will probably still turn out just fine.

As for what constitutes a “medium” onion:

-Small onion equals 4 ounces by weight or about 1/2 cup chopped

-Medium onion equals 8 ounces, or about 1 cup chopped

-Large onion equals 12 ounces, or about 1-1/2 cups chopped

-Jumbo onion equals 16 ounces, or about 2 cups chopped

A good kitchen scale is wise investment and you can buy a decent one for around $35. It is truly a valuable tool that you should have in your pantry. (Now there’s a good idea for Sue’s birthday gift!)

Check the labels when buying chicken in your local supermarket. Look for the USDA Grade A rating and check the sell-by date to be sure it hasn’t expired. Select chicken that is creamy white to deep yellow in color, not gray or pasty looking.

Don’t be afraid to give it a sniff, too. It should smell fresh and if it smells a tad funky, it can be a sign that it has spoiled. Chicken should be stored in the coldest part of your refrigerator and in the original wrappings. It’s best to use it within two days of purchase.

For longer storage, freeze fresh poultry after wrapping tightly and putting in freezer bags or containers. Try and expel all the air from the bags and seal, label and freeze. Frozen chicken can be stored for up to 9 months in a home freezer.

All purpose chicken spice blend

  • 1-1/4 tsp. salt
  • 1 tsp. ground black pepper
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried parsley
  • 1/4 tsp. marjoram
  • 1/4 tsp. garlic powder

Combine all ingredients in a small jar with a tight fitting lid shake well. Store in a cool, dry place away from heat and light. Yield: about 4-1/4 tsp.

Stuffed chicken cacciatore

  • 4 boneless, skinless chicken breast halves
  • 1/4 cup loosely packed fresh basil leaves
  • 3 Tbsp. chopped oil-packed sun-dried tomatoes
  • 3 Tbsp. grated Parmesan cheese, divided use
  • 2 Tbsp. extra virgin olive oil
  • 1 medium onion, peeled, sliced and separated into rings
  • 1 red bell pepper, stemmed, seeded and cut into thin strips
  • 4 oz. white mushrooms, cleaned and cut into quarters
  • 1/4 tsp. crushed red pepper flakes
  • 1 can (14.5-oz.) diced tomatoes with basil, oregano and garlic
  • 1 tsp. dried Italian seasoning blend
  • Hot cooked pasta
  • Grated Parmesan cheese for garnish

Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.

Divide basil leaves, dried tomatoes, and 2 Tbsp. of the Parmesan cheese evenly among chicken pieces. Fold in the side edges roll up from bottom edge. Secure with wooden picks. Add oil in a large oven-proof skillet set over medium high heat. When hot, cook chicken rolls 4-5 minutes or until light brown, turning once. Remove from skillet set aside.

Add onion, red bell pepper, mushrooms, and crushed red pepper to skillet cook for 5 minutes. Add tomatoes and Italian spice blend cook 8 to 10 minutes or until vegetables are tender. Return chicken to skillet, spooning some of the sauce over the chicken sprinkle with remaining 1 Tbsp. cheese.

Bake in a preheated 375 F oven for 15 minutes or until chicken is cooked through and thermometer registers 165 F. Remove picks and serve chicken over pasta with pan sauce. Garnish with additional Parmesan cheese if desired. Yield: 4 servings.

Asian glazed chicken thighs

  • 1/3 cup rice vinegar
  • 1/4 cup lower-sodium soy sauce
  • 3 Tbsp. honey
  • 2 Tbsp. dark sesame oil
  • 1-1/2 Tbsp. chile paste (available in most supermarkets in Asian food aisle)
  • 10 cloves garlic, peeled and minced
  • 12 bone-in chicken thighs, skinned
  • 1/2 tsp. salt
  • 1 bunch green onions, diced
  • 3 Tbsp. chopped cilantro

Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic in a small bowl. Whisk until honey is dissolved. Pour mixture into a large zippy bag and add chicken. Seal and turn bag over several times. Refrigerate for 1 hour, turning occasionally. Remove chicken from bag transfer marinade to a small saucepan and bring to a boil over medium high heat. Cook 2 minutes or until slightly thickened and syrupy. Place chicken on a rack coated with non-stick spray, and place rack in a roasting pan. Baste chicken with reserved marinade sprinkle with salt.

Bake in a preheated 425 F oven for 10 minutes baste with marinade. Bake an additional 10 minutes basting again. (Discard remain­ing marinade.) Continue baking for 10-14 minutes longer or until chicken is cooked through and juices run clear. Transfer chicken to a platter and sprinkle with green onions and cilantro. Yield: 6 servings.

White chicken chili

  • 1 tsp. extra virgin olive oil
  • 1 medium onion, peeled and diced
  • 1 yellow bell pepper, stemmed, seeded and chopped
  • 1 small jalapeño pepper, seeded and minced
  • 1 clove garlic, peeled and minced
  • 1-1/2 tsp. ground cumin
  • 1 can (15 oz.) cream-style corn
  • 1 can (7 oz.) diced mild green chiles
  • 2 cups whole milk
  • 1 can (15 oz.) cannellini beans, rinsed and drained
  • 2 cups shredded cooked chicken
  • Salt and freshly ground black pepper, to taste
  • 1-1/4 cups shredded extra sharp Cheddar cheese

Place olive oil in a Dutch oven set over medium high heat. When hot, add onion, yellow bell pepper, jalapeño, and garlic and cook, stirring often, for 3-4 minutes or until onion is tender. Add cumin, corn, green chiles, milk and beans. Bring to a boil and then reduce heat to low. Cover and cook, stirring occasionally, for 10-12 minutes. Add chicken and stir. Season to taste with salt and freshly ground black pepper. Ladle into 6 bowls and top each with some of the shredded Cheddar. Yield: 6 servings.

Boneless oven-fried chicken breasts

  • 2 cups Panko bread crumbs
  • 1 cup finely grated Parmesan cheese
  • 3 Tbsp. vegetable oil, divided use
  • 1-1/2 tsp. dried thyme
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 3 Tbsp. Dijon mustard (or any spicier mustard)
  • 2 Tbsp. water
  • 2 lbs. boneless skinless chicken breasts, pounded to 1/4-inch thickness

Line a baking sheet with aluminum foil. Place a wire rack over pan and spray rack with nonstick spray. Set aside.

Combine bread crumbs, cheese, 2 Tbsp. oil, thyme, garlic powder, salt and pepper in a small bowl. In a separate shallow dish, combine mustard, water, and remaining 1 Tbsp. oil, whisking to blend. Brush both sides of chicken pieces with mustard mixture and then dredge in panko mixture. Place on prepared rack in pan and bake in a preheated 400 F oven for 20-25 minutes or until chicken is golden brown. Serve immediately. (Note: I got a late start preparing this one evening and didn’t take the time to pound chicken. It came out fine, easy peasy, just bake a little longer.)


January 08, 2007

Mushroom Alchemy

Nothing is so delightful as coming upon one of these combinations, where a few simple ingredients meld in a delicious and unexpectedly special fashion. I felt like this when I learned about Mudjadarrah, and when I first baked an egg inside a tomato. Jane Grigson was a person with an especially fine nose for this sort of thing, and I am very attached to my shabby, dog-eared Penguin edition of her Good Things, from 1973.*

If you live in Pittsburgh, you should take note: The Giant Eagle has been offering beautiful fresh oyster mushrooms at $5.99 per pound. They are not at all heavy-so you can get masses of them quite cheaply, and they are gorgeous. (They also have nice fresh shitakes for only a dollar more per pound-but that is a more common occurence.) I have been eating the oyster mushrooms like crazy, afraid they will disappear, or go up to $15.99 per pound, like the other wild ones. I have had them sauteed on toast for breakfast, cooked with onions and mixed with rice and pinenuts to stuff cabbage, grilled with a lambchop, tucked in an omelet, and in a barley soup.

It was from Ms. Grigson that I got the idea for this simple combination that really knocks my socks off.In a chapter titled "Edible Woodland Mushrooms" (the oyster mushroom [Pleurotus ostreatus] is one such- it "grows out of trees such as ash and beech in a cluster of soft shelves"), she suggested a method for cooking mushrooms with potatoes, which while quite simple, resulted in the potatoes taking on a good bit of mushroomy flavor. The method I used is even simpler, and had a similar result. Given the usual expense involved with wild mushrooms, it is especially handy to have a method for cooking them which stretches them out.

This is what I did, and I would be very surprised if it did not work as well with a handful of morels, chanterelles, or other precious fungal booty. The Mushroom Lady must have been watching over me. Take some small potatoes-fingerlings or just little yukons or redskins, not much bigger than golfballs, and scrub, but don't peel them. Cut them in half. Toss them with olive oil, salt, pepper, several coarsely chopped cloves of garlic, and rosemary (fresh if possible), and put them in a metal pan in a preheated 475F oven. Roast them until they are starting to get brown and crusty- maybe 20-25 minutes, shaking them from time to time to prevent sticking. (But my oven is slow- so do watch it.)

Put some wild mushrooms, chopped very coarsely, or whole, if small- approximately the same amount as the potatoes (area-wise-they will, of course, be much lighter in weight) into a medium sized bowl and toss with some olive oil, salt and pepper. Take the pan out of the oven, add the mushrooms, and toss or gently stir it all up well. Put it back in and cook until the potatoes are done and the mushrooms have browned. This will probably be about 10 more minutes.

Serve, sprinkled with some chopped parsley. The potatoes will have taken on a lovely mushroomy flavor. So very good. If you had these with, say, some slow scrambled eggs with cream, or greens with a vinagrette, you would be really flying high. It is also quite nice just to eat them plain.

I've never had an actual truffle, but I suspect the effect I've read about, where they perfume other foods on contact, must be similar to what happens here. Pretty cool. I am such a fool for fungi, I do hope someday to have, just once, my very own truffle to play with. Maybe I could write a grant proposal requesting the award of a truffle for uh, experimental purposes?

*You lucky people- at last there is a reprint!


Sunday, September 19, 2010

Mexicali Dip

16 oz DAISY Sour cream
8oz. Cream cheese(Block)
1 jar salsa (I always use pace chunky salsa mild, less juice in the Salsa the better)
2 cups shredded Cheddar or Monterrey jack or Mexican Blend
1 can whole diced black olives, drained well
1/2 cup Chi Chi Fiesta Resturant Seasoning.(This is the ultimate Mexican Seasoning! It is not an orange taco Seasoning, it has natural colors.)

Allow cream cheese to warm to room temp. Combine cream cheese and sour cream in food processor and blend well. Add remaining ingredients in the order listed, one at a time, mixing well. The end result will be a pink colored dip. the beauty of running it all through the food processor is that, since it is not chunky, you can dip a chip in it. Place in the fridge until chilled. Over night for the best results.


Community Reviews

Hello, am a former vegan of nine years, no longer "practicing" based on monetary restrictions limiting my say on what I eat. I live with my meat-eating parents. This is a book I feel deserved a decent review because any vegetarians or any people interested in vegetarian cuisine should really give this book the once over.

The People For The Ethical Treatment Of Animals and Ingrid Newkirk, the national director of PETA (also the authors of the book, "Save the Animals!"), have pu My epinions review:

Hello, am a former vegan of nine years, no longer "practicing" based on monetary restrictions limiting my say on what I eat. I live with my meat-eating parents. This is a book I feel deserved a decent review because any vegetarians or any people interested in vegetarian cuisine should really give this book the once over.

The People For The Ethical Treatment Of Animals and Ingrid Newkirk, the national director of PETA (also the authors of the book, "Save the Animals!"), have put together this wonderful cook book containing over two hundred delicious vegan recipes entitled "The Compassionate Cook" or also known as "Please Don't Eat the Animals: A Vegetarian Cookbook".

Sorry, no pictures are included in this book, but it's sheer greatness abounds the need for them.

Each chapter also includes a quote from a famous vegetarian / vegan and a short description of what to expect in the chapter ahead.

The book also features favorite recipes from PETA supporters such as K.D. Lang, Tony La Russa, Linda McCartney, Rue McClanahan, Kevin Nealon , and many others. My personal favorite to make is the vegan vanilla pudding.

Recipes contained in this book are moderately easy to prepare (some you may need to pay close attention to in order to prepare it correctly). Good for a new vegetarian or vegan but more directed to those who are not totally new to the realm of cooking.

Even sweeter is the fact that the book is printed on recycled paper.

I've had my book for five years and use it VERY frequently and DO NOT regret my purchase.

Set up of recipes looks like this:
____________________________________________________________

Recipe Name
________________________
Information or suggestion about recipe

How many it serves Preparation Time
Baking Time
____________________________________________________________

Table of Contents
(Recipe's you can find in the chapter)

A Note About Nutrition
by Neal Barnard, M.D.

Great Beginnings
(Pancakes, French Toast, Tofu Scrambles, Spanish Tofu Omelette, Applesauce-Bran Breakfast Cake, Easy Fruit Turnovers, Smoky Crunchy Breakfast Tempeh, No-Pork Sausage, Hot Chocolate, Tofu-Fruit Spread, Streusel Coffee Cake, Peanut Butter Coffee Cake)

Packing Lunch with a Punch

Salads and Sandwiches
(Tempeh Sandwich Spread, Eggless Egg Salad, Avocado Reuben, Hummus, Walnut Curry Salad, Chickpea Spread,Curried Chickpea Pita Pockets, Tempeh-Herb Sandwich, Mushroom and Tomato Toast)

Burgers and Pups
(Vegetable Hot Dogs in Blankets,Tony and Elaine La Russa's Tofu-Onion Burgers, Lentil-Carrot Burgers, Sloppy Joes) - The Sloppy Joes are TOTALLY YUMMY!

Pates
(Mushroom-Walnut Pate in Bell Pepper Rings, Mock Chopped Liver, Vegetable Nut Pate, Cruelty-Free Pate)

Hot Appetizers
(Sweet Potato Puffs, Artichoke Puffs, Hot and Spicy Cashew Nuts, Pakoras, Breaded Zucchini Sticks with Horseradish Dip)

Cold Appetizers
(Entremes De Aguacate y papaya, Stuffed Celery, Baba Ghanoush, Salsa, Mom's Great Guacamole, Eggplant Relish, Onion Dip, Marinated Mushrooms)

Soups
(Vegetable Broth, Vegetable Chowder, Cream of Aparagus Soup, Cream of Carrot Soup, Great Gazpacho, Summery Cuke Soup, Watercress Soup, Linda McArtney's Avocado and Green Chili Soup, Tomato Rice Soup, Goblin Soup, Curried Split Pea and Potato Soup, Corn Chowder, French Onion Soup, Lentil Soup, Cream of Broccoli Soup, Navy Bean Soup, Mung Dhal Soup)

Salads
(Marinated Pea Salad, Tabouleh, Rice Salad, Peanutty Salad, Red Potato Salad, Chickpea Salad, Creamy Coleslaw, Creamy Pasta Salad, Jeanne's Creamy Potato Salad, Jojo's Nutty Slaw, Oriental Brown Rice Salad, Three Bean Salad, Fresh Fruit Salad with Poppy Seed Dressing, Spinach and Cashew Salad, Summer Bean and Rice Salad, Tofu Salad, Italian Pasta Salad, Waldorf Salad)

Dressings
(Citrus Dressing, Thousand Island Dressing, Tofu Sour Cream, Eggless Mayonnaise, French Dressing, Dijon Vinaigrette, Raspberry Vinaigrette, Italian Herb Dressing)

Yeast Breads
(French Bread, Summer Dill Bread, Herb and Onion Bread)

Quick Breads
(Baking Powder Biscuits, Banana Bread, Beer Bread, Quick Rye Bread, Zucchini Bread Fried Potato Rolls, Soda Bread)

Muffins
(Corn Muffins, A-B-C Muffins, Bluebery-Poppy Seed Muffins, Pumpkin Muffins, Rye Muffins)

North American Cuisine
(Robin's Pot Pie, Vegetarian Burger Loaf with Brown Gravy, Brown Gravy, Lentil-Rice with Cashew Gravy, Cashew Gravy, Mock Chicken Loaf Florentine with Chickenless Gravy, Chickenless Gravy, Beth's Lentils, BBQ Chickpeas, Katie's Tofu Pasta Sauce, Celene's Celestial Stew, Stuffed Acorn Squash, Stuffed Eggplant, Spinach Ring with Creamed Onions, Broccoli and Rice Casserole, Cheezy Macaroni Casserole)

Asian Cuisine
(Chinese Stir-Fry, Sweet and Sour Tofu with Vegetables, Vegetarian Sushi, Oriental Spaghetti, Noodles and Vegetables with Peanut Sauce, K.D. Lang's Indonesian Salad with Spicy Peanut Dressing, Veggies Taj Mahal, Kashmiri Stir-Fry, Cauliflower Curry, Indian-Style, Chickpea, Casserole, Chana Masala, Oh Dahl-ing!)

South American, Carribean, and Mexican Cuisine
(Bean Burritos with Salsa Mexicana, Kevin and Linda Nealon's Delicious and Simple Chili, Everett's Blue Ribbon Chili, Frijoles Negros, Haitain Red Beans and Rice, Spicy Black Beans and Rice, Vegetarian Paella, Mexican Pie)

European Cuisine
(Broccoli Vegetable Quiche, Mushroom-Nut Tart, Sauteed Tempeh with Lemon-Mustard Sauce, Ratatoille, Pasta with Chunky Tomato Sauce, Pasta with Old World Spaghetti Sauce, Tofu Cacciatore, Potato Gnocchi, Luscious Lasagna, Tofu-Spinach Lasagna, Tofu Manicotti, Pasta E Fagioli, Three Bean Pasta with Creamy Spinach Sauce, Angel Hair Pasta Primavera, Linguine with Walnut Sauce, Garlic Pasta, Pasta with Pesto Sauce, Hungarian Stew, Stroganoff, Lentil Sheperd's Pie, Brazil and Cashew Nut Roast With Chestnut Stuffing, Cashew and Chestnut Roast)

Side Dishes
(Baked Beans, Beet Casserole, Italian-Style Broccoli, Ginger Broccoli, Cabbage Medley, Autumn Vegetable Puree, Carrots with a Zing, Glazed Carrots with a Difference, Cauliflower Hash, Creamed Celery, Oriental Green Beans, Sauteed Green Beans with Bread Crumbs and Walnuts, Scalloped Potatoes,Sage Potatoes, Potato Goulash, Oven-Fried Potatoes, Persian Rice, Harvest Stuffing, Simply Delicious Vegetable Fried Rice, Creole-Style Chunky Rice, Arroz Guisado, Confetti Quinoa, Cashew Fried Rice,Brown Rice Split Pea-Laf, Spanish Rice)

Pies and Crusts
(Sister's Pie Crust, Tofu Sweet Potato Pie, Pumpkin Pie, Chocolate Cookie Crust, Graham Cracker Crust, Karin's Incredible Chocolate Pie, Mom's Vegan Apple Pie, Summer Fruit Pie, Apple Cobbler, Peanut Butter Pie)

Cakes and Frostings
(Rue McClanahan's Creamy Tofu Cheeseless Cake, Chocolate Cheesecake, Applesauce Cake, Chocolate Applesauce Cake, Joan's Grandmother's Cake, Chocolate Spice Cake, Chocolaty Pudding Cake, Lemon-Poppy Seed Cake, Carrot Cake, Nut Torte, Yellow Cake, Apple Torte, Trifle, Tiramisu, Tofu Frosting, Vanilla Frosting, Lemon Frosting, Chocolate Icing)

Puddings and Custards
(Bread Pudding, Dark Chocolate Mousse, Vanilla Pudding, Coconut Pudding, Rice Pudding, Tembleque (coconut milk custard))

Cookies and Sweets
(Scotch Shortbread, Chocolate-Dipped Crescents, Cinnamon Raisin Bars, Tiger Balls, Coconut Orange Balls, Peanut Butter Drops, Easy Fudge, Chocolaty Peanut Butter Krispies)

Dessert Toppings and Summer Fare
(Tofu Whipped Cream, English Butter-Free Toffee Topping, Ambrosia, Summer Sorbet)

My first vegan cookbook, and still one of my favorites. It is full of simple recipes for folks just starting out. And it&aposs a cookbook, not food porn: there aren&apost many pictures, and you won&apost find esoteric hard-to-find ingredients (e.g. fennel pollen) that, let&aposs be honest, about status and lifestyle than making good food.

The spinach/tofu lasagna was my go-to recipe for years, and I still make it a decade later. My first vegan cookbook, and still one of my favorites. It is full of simple recipes for folks just starting out. And it's a cookbook, not food porn: there aren't many pictures, and you won't find esoteric hard-to-find ingredients (e.g. fennel pollen) that, let's be honest, about status and lifestyle than making good food.

The spinach/tofu lasagna was my go-to recipe for years, and I still make it a decade later. . more

I&aposve made many many recipes from this book.
My brother in law (who is even more of a foodie than I am) and I once realized that we&aposve never had a bad recipe out of this book. Okay, one. one was just "ok".

Favorite recipe: Veggie pot pie! I've made many many recipes from this book.
My brother in law (who is even more of a foodie than I am) and I once realized that we've never had a bad recipe out of this book. Okay, one. one was just "ok".

Favorite recipe: Veggie pot pie! . more


Friday, March 19, 2010

Hellebores and other garden news

Spring is ready to break through. These hellebores look like they will be opening any minute!

Yesterday I got out in the garden to do some pruning and early weeding and decided also, to tackle the old grape vines which probably had never been pruned - what a mess! I watched some you tube videos on grape pruning before hand, but none that I watched was too helpful with these arbor grown Concord grapes. I did find out a lot about grape pruning and growing. There are two pruning methods used for various types of grapes.Commercial growers thin the grape clusters and snip the bottom of the clusters to get bigger grapes. They also remove some leaf cover before the grapes ripen, etc. But, and it's a big but - these old vines of ours are such a tangled mess I can't figure out what to cut or how! I figured out that the main truck is called the cordon. This morning I'll watch a few more you tube videos (there are a lot), and maybe I can get a clearer picture on how to deal with the tangled mess.

The only video I found on arbor supported Concord grapes said to leave the pencil thin burgundy colored stems but the only burgundy colored stems on those vines were parts of wild blackberries! On top of that, the area under the arbor was another sea of a tangled mess of wild blackberry vines that I had to cut down. The worse part of it all is that this arbor was built for munchkins. It's so short that I can's stand up all the way under it making it doubly difficulty to maneuver or see anything. Needless to say, by the time I got back to the house my back was killing me. Also, one of the vines is either died or is dying. The main trunk is split and rotted, so I may just have to cut it down and plant a new, healthy, seedless variety.

Last year I planted a new, different variety grape but it's too early to tell how well it fared it's first winter.

I worked on that vine till 4 o'clock and then came in to make a pot of mushroom bisque for dinner. Soup is a comfort meal for me and one that I needed last night!

On the bright side, it's going to be a beautiful, warm, sunny day today, so after breakfast I'll water indoor plants, tend my seedlings, drive to Johnson City to do some food shopping at Earth Fare and plant shopping at Lowes. I'm looking for a yellow climbing rose and the new yellow knock out rose and fish fertilizer and I'm sure I'll find some other goodies to add to the cart. I always do!

My original plan for the day was more pruning and garden clean up but I'm too weary and sore from yesterday so that will have to wait for another day.


Karin's Chicken Cacciatore recipe - Recipes

Happy Bostonian Customer Chris & Gilda, enjoying Miss Nicky's Chocolate specialties! We're happy to ship that Chocolate ganache cake, etc.

Friends=Customers too! Here w/ Former NJ Attorney General Peter Harvey & noted Preservationist & historian Frank GG

Birthday Month favors, Miss Nicky's Gourmet Toffee & uber-Healthy BFEcookies (BFE=Butterless.Flourless. Eggless & are vegan/glutenfree/Cholesterol-free ) Crispy Deliciousness.

Here with political strategist Donna Brazile

NY State Lt. Governor & my sister, Francesca at Governor's mansion in Albany

Me & my sister at brunch NY State Governor's mansion

CBS Morning News Journalist, Gayle King - chatting up Miss Nicky's. She remembered my special 'Maple Praline Cookies' sent to Dr. Maya Angelou. (Great, memorable cookie too!)

All glammed up by makeup artist Robbie of Bobbi Brown Cosmetics, for Bobbi's upcoming 25th Anniversary Book (debut fall 2016) & I had a blast! Many thanks BB!

Miss Nicky's w/Governor Andrew Cuomo & asked about his girlfriend & her bout w/breast cancer? She's doing fine, thank goodness!

Artistic Adornment from Evette Everett - Click below to see more jewerly!

Howard Fleetwood Wilson-Buffalo neighbor and childhood friend

Howard inducted into Buffalo's Music Hall of Fame 10/2013

Jeannette of Aunt Jean's 'Toys & Treats', is where Miss Nicky finds the perfect toys and treats too! Visit her great store on Willow & Glenridge Ave!!

Had the pleasure of meeting one of my hero's, the handsome Dr. Oz, while taping a segment for his show! (Hmm, these heart surgeons are lean & healthy) ..makes me want to 'run' to the nearest treadmill. 'stat'!

Top Chef Ariane of CulinAriane Restaurant, enjoying family party w/gorgeous daughters & family! Ariane, where are my 'bacon-wrapped dates?' LOL!

Miss Nicky w/friend Joseph Clore without Pam Grier. LOL!

Miss Nicky's does Church Street, Montclair & debuted at the ever-so-chic 'Amanti-Vino', thank you Sharon! Vino+Toffee! Both Original & Mazel-Toffee, can be found here!

Always Community minded, Miss Nicky's volunteers to be a part of Montclair's MFEE townwide Holiday 'House Tour'-w/top eateries

Needed an orange lipstick that popped & who better than at the Bobbi Brown Counter to pick that 'perfect shade'-stays on forever.

Lovely afternoon, listening to local Kenyon College student Jason Cerf, son of Julie & Monty Cerf, and the Kenyon College Choral Group-great!

The Official Program that accompanies your Presidential Inaugural tickets, it's like an 8 page invite.

1st Lady Michelle Obama's vegetable garden, a part of her 'Let's Move' campaign to end childhood obesity

I suggest that you witness a Presidential Inaugural 1st hand. I also attended President Bill Clinton's & Los Lobos was the entertainment @Smithsonian. It's 'our Nation' at its finest'.

With cousin Hugh Scott Jr.-in DC, after giving him 2 tickets to Inaugural! He said it was the best time 'ever'-(after attending the BET Party & Convention Center Ball w/Jamie Foxx, Stevie Wonder on piano, Alicia Keys playing piano, Doug E. Fresh & so much more. )

Guest @Bob Johnson's Pre-Inaugural party @Portrait Gallery in DC-(former owner of BET network)

"It's a Beautiful Morning"-a la John Sebastian style--waiting for that break of dawn for 5.5 hrs in 32 degree weather to witness the historic swearing in of our 44th President Obama

Official ticket to the Presidential Inauguration, swearing-in ceremony at our Nation's Capitol in Washington, DC

Of Course, the apple doesn't fall far from the tree. my parents wedding day-just 62 yrs ago & equally as stunning and wonderful today! I LOVE MY PARENTS! Thanks Mom & Dad for giving me a great foundation and life!

Ran into NJ Housewives Caroline Manzo & Jacqueline again. both are genuinely nice women on a crazy show. LOL!

In line @Watchung Booksellers, just met actress Julie Andrews who signed her latest book 'The Very Fairy Princess' Follows Her Heart. (sounds like someone near & dear to my heart. LOL?)

April 16, 2013 * Love Miss Nicky's @NickyMesiah #Organic #Vegan #GF BFE Cookies! #Butterless #Flourless #Eggless. My Fav's, Thx!

Vanessa Williams First Tweet:

April 6, 2013 Thanks to Miss Nicky's Gourmet Toffee @NickyMesiah for my delicious treats! Glad you enjoyed our show @bountifulBway!

Go See Vanessa in 'A Trip to Bountiful'

Dianne Wenz, VLC, HHC, AADP (aka blogger 'Veggie Girl' and goes by 'Chic Vegan' on Facebook ) is a Holistic Health Counselor, Vegan Lifestyle Coach and Plant-Based Nutrition Specialist. Dianne coaches people from across the country to help them improve their health and wellbeing, and she helps people make the dietary and lifestyle changes needed to go vegan.

Photographer Lisa Wisniewski with Buche de Noel

Top Vegan Blogger 'Veggie-Girl' Dianne Wenz w/Hubby

My Favorite Vegan Birkin-esque Bag. LOL!

Family & Friends share the holiday

Ashley w/Ellie, who loves her Vegan BFEcookies! Never too young to begin healthy eating habits.

Childhood Buffalo chums David Ehrenreich, Nan & Dick

My dear friend, writer Debbie Galant - recent breast cancer survivor holding her bag of Miss Nicky's newly created cookie for her, called the gallant "Galant"


Friday, March 7, 2008

Eckhart Tolle & Oprah Web Course -- A New Earth: Awakening to Your Life's Purpose

By now I am sure some of you have heard of Oprah and Eckhart Tolle's monumental free web course they are offering. Since this week I met quite a few people that had not yet heard of it -- I have decided to do a post to tell you this is truly something NOT to be missed. Week 2 of the class begins Monday but it would be quite easy to catch up. The class will be held every Monday at 9PM EST for a full 10 weeks (9 weeks left). Every week they will be discussing a chapter from Eckhart Tolle's book "A New Earth: Awakening to Your Life's Purpose". You can logon to Oprah.com to get more info, sign up and watch week 1 or download it to your IPOD as a way to decide if you want to participate. The book you can pick up from the library, buy or download it to your amazon kindle and save on paper and money and have it within 2 minutes. You need to log on to oprah.com to get your free worksheets which ask very insightful questions to answer after every chapter. This past Monday over 500,000 people showed up to listen and it was inspiring to see JUST how many people are willing to open their minds and ears to listen to this important message.

So who Is Eckhart Tolle and what is "A New Earth" about? A New Earth is about becoming "conscious" and the shift that this world is undertaking and so desperately needs. My first encounter with Tolle was listening to the audio version of his book "The Power of Now". I love "The Power of Now" but find "A New Earth" in a better format and he offers very clear exercises to discover the inner you, awaken and differentiate yourself from your ego. I would find it hard to put it better than Amazon's summary, " In A New Earth, Tolle expands on powerful ideas to show how transcending our ego-based state of consciousness is not only essential to personal happiness, but also the key to ending conflict and suffering throughout the world. Tolle describes how our attachment to the ego creates the dysfunction that leads to anger, jealousy, and unhappiness, and shows readers how to awaken to a new state of consciousness and follow the path to a truly fulfilling existence. "

The first week's video is a great one to watch. Eckhart and Oprah explain how "A New Earth" is very in-line with religion -- instead of against it as many think and is a major reason for some shying away from it. I have covered posts that touch on issues covered in this book including listening to your self talk, consciousness and a bout two weeks ago I wrote a post called "Influences People, Places, Things -- make them Positive" where I mention Tolle and the movie "The Shift". I feel Tolle and the movie "The Shift" are right on target about where our future is heading and are very important for people to become aware of. There are many discussions going on about this web course and "A New Earth" right now. From Facebook, to Oprah's Discussion Boards, to yahoo groups and one of my favorite blogs Evolving Times. There are so many people interested in this because of the importance. If you haven't experienced Eckhart Tolle's "A New Earth" yet I highly recommend it. I'm involved in quite a few discussion groups on it and look forward to talking with you and hearing your comments! I always make myself available to answer questions.

Posted by Jenny Mannion at 12:42 PM 3 comments  


Vol 85 What I’m Eating This Week At My Hubbard Home

Hello all, we are one day away from fall and it’s time to start thinking about some serious autumn meals. To do that, this week we will concentrate on the comfort foods you start to crave as the season winds down and the days gradually become cooler.

SLOW COOKER BACON MACARONI AND CHEESE

As much as I enjoy stove top or oven meals in the cooler months, I know that meals that prepare themselves are always a must.

Tracey from The Kitchen Is My Playground nails it with her trifecta of pasta, cheese and bacon macaroni and cheese slow cooker dinner.

It’s a family favorite at her home and when you give it a try it will quickly become a winner with your family! To get her recipe and all the other mac and cheese dishes she has created click HERE

My Take: There are two eggs included in Tracey recipe. If you are looking for meatless meals, then serve this mac and cheese as the main course but do include a large green salad with a can of beans thrown in to up your protein factor.