No Recipe Required: Roast Chicken and Risotto

A couple of days ago I wrote a post about using recipes for everything and how I needed to get away from that. Well I figured there is no time like the present, so last night I made supper without using a recipe. I made a beautiful roast chicken and risotto with caramelized onions, peas and a touch of parmesan.

Last night’s supper planning started a few days ago when I ran into the GrassRoots Co-Op to pick up some milk and some flour. I often buy my flour in bulk and while I was scooping it out I saw that they had Arborio rice.  “Hmmm….” I thought myself, “I could make risotto with that.” I then measured out a cup or so and went on my merry way. The fact, that I have never made risotto, never really entered my mind.

Cooking started with the chicken. I often make roast chicken, so making it without a recipe is really not an issue. (Though I do always forget what temp to cook it to, 180° for those who now realize that they don’t remember either.) I rubbed it with olive oil, tarragon, garlic, rosemary and S & P. Then I tossed it in the oven at 350° until my thermometer read 180°. Easy-peasy.

Then came time for the risotto, for which originally I had intended to find a recipe. I looked at a few when I first got back from the store, but I really did not read them. I am not sure why, but they all seemed too frou-frou (go figure, frou-frou is actually in my spell check!). So I decided that I would just wing it. I thought about all the risottos I have seen made on TV, contemplated the few I have eaten and started cooking.

I started by thawing six cups of my homemade chicken stock in the microwave. After it thawed a bit I put it in a pot and brought it to a simmer. Then I heated some oil in a large skillet. I poured in my Arborio rice and roasted it until it was a light golden brown. I then started adding the chicken broth, stirring and adding more chicken broth, one ladle at a time.

At first I planned to make a very plain risotto. I figured that plain would be fine for my first attempt, but things were going so well that I got fancy. I kept adding stock a ladle or so at a time to the risotto while I cut up an onion and started caramelizing it. I was a bit worried about the timing of this, but in the end they were both done at about the same time. I then put the onions in the risotto, warmed some frozen peas, added some S & P and finished with some parmesan. It was quite good.

Sadly, the risotto was finished when the chicken was still at 165°, so it had to sit awhile before we ate. The risotto ended up being a bit too thick. However, everything was tasty AND I made our whole supper without reading a recipe while doing it!

Tried & Chewed: Cashew Chicken

Tonight we tried a new recipe. We thought it had promise as a candidate for our Tried & Chewed binder. I found the recipe on the The Kosher Foodies website. I thought it sounded extra tasty, so I made it for supper tonight. I served it over brown basmati rice.

We liked it, but I think we are going to have to tweak the recipe a bit before it makes into our Tried & Chewed binder. It just did not have enough zing. Maybe it was because I used brown rice vinegar? Maybe next time I will use Chinese Black Vinegar. I have a bottle hanging out in my cupboard. I use it for Hot & Sour Soup.

It appears that the original recipe came from Everyday Food. Most of the changes have really been minimal, but I do see one big difference. In that recipe they put the scallion greens in with the cashews. I think I will try that next time with the Chinese Black Vinegar.

Cashew Chicken my adaptation of the recipe from Kosher Foods

Ingredients:
1 1/2 lbs. boneless, skinless chicken breast, cut into 1” cubes
1 tablespoon cornstarch
salt and pepper
2 tablespoon olive oil, divided
4 cloves garlic, minced
3 Anaheim peppers, cut into 1” pieces
5 scallions, cut into 1” pieces
2 tablespoon brown rice vinegar
3 tablespoons hoisin sauce
1/4 cup water
3/4 cup toasted cashews (4 oz)

Directions:

1. Toss the chicken in the cornstarch in a medium bowl until coated. Season with salt and pepper.
2. In a wok, heat half the oil over medium-high heat. Cook half the chicken, tossing for about 3 minutes until browned. Transfer to a plate.
3. Add remaining oil and chicken to the skillet, along with the garlic, green pepper, and leeks. Cook, tossing for another 3 minutes until chicken browns.
4. Return first batch of chicken to the pan. Add vinegar; cook for about 30 seconds until evaporated. Add hoisin sauce water; cook another minute tossing until chicken is cooked through.
5. Stir in cashews and serve over rice.