Black Pepper Chicken Thighs with Mango, Rum and Cashews

Colorful and delightful. Delicious! I might cut back on the pepper next time as I woke up a few times during the night very thirsty.

Ingredients

  • ½ teaspoon light brown sugar
  • 1 ½ teaspoon black pepper
  • Pinch cayenne
  • ¼ cup olive oil
  • ½ cup salted cashews
  • 1 ¾ pound boneless, skinless chicken thighs, cut into 2-inch chunks
  • 1 teaspoon kosher salt
  • ¼ cup finely chopped scallions
  • 2 tablespoons chopped cilantro stems
  • 3 garlic cloves, finely chopped
  • 2 tablespoons dark rum
  • 1 large (15-ounce) mango, cut into 1/4-inch cubes or use 2 small mangoes)
  • 1 to 1 ½ teaspoons cider vinegar, to taste
  • cup chopped fresh cilantro leaves

Preparation

  1. In a small bowl, stir together the brown sugar, 1/2 teaspoon black pepper and cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl.
  2. Wipe out skillet with a paper towel. Season chicken all over with salt and remaining 1 teaspoon pepper. Return skillet to medium-high heat and add the remaining 3 tablespoons oil. Add scallions and cilantro stems; cook, stirring, for 1 minute. Add garlic and chicken. Cook, stirring occasionally, until chicken is golden and cooked through, about 12 minutes. Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute.
  3. Remove pan from heat and immediately add nuts, mango, vinegar and cilantro leaves. Taste and adjust seasonings, if necessary.

From The New York Times, Melissa Clark

Oh My COD!

Doesn’t get any easier than this.

And any tastier!

For two: 

One pound Cod. Combine 1/4 cup mayo, 1/4 teaspoon coriander, 1/4 teaspoon cumin, 1/4 teaspoon paprika. Apply this to Cod. Top with Panko bread crumbs. Sprinkle juice from 1/2 lime on top. Bake for 25 minutes at 400.

Yum!

Earth Day 2018

Reading from today’s Daily Word:

Earth Blessing
I live in harmony with the earth.

In 2004 Wangari Maathai was awarded the Nobel Peace Prize for her work in Kenya through the Green Belt Movement. In her acceptance lecture she said, “We are called to assist the earth to heal her wounds and in the process heal our own—indeed, to embrace the whole creation in all its diversity, beauty, and wonder.”

I am part of a beautiful web of life; intricately woven so that my actions impact the entire web. I am a good steward of the earth’s resources as I am a good steward of my own body. Centered in divine wisdom, I use what I need in ways that support the renewal of the earth. I experience a sense of peace living in harmony with the earth.

And there is this:

“I’m very conscious of the fact that you can’t do it alone. It’s teamwork. When you do it alone you run the risk that when you are no longer there nobody else will do it.”
― Wangari Maathai, The Green Belt Movement: Sharing the Approach and the Experience.

The earth brought forth vegetation: plants yielding seed of every kind, and trees of every kind bearing fruit with the seed in it. And God saw that it was good.—Genesis 1:12

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Miso-Glazed Cod

My wife and I love Cod. Hey, we live in Massachusetts and Cod is like New England’s fish! And we, well me, love Miso. And this recipe based on one from Ellie Krieger is so easy to prepare and delicious!

Ingredients

  • 2
  • S

Directions

Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.

Marinate for at least 30 minutes, or up to 1 hour. Preheat oven to 400 degrees. Bake fish for 20-25 minutes until top is slightly charred and glaze has caramelized. Remove fish from oven and sprinkle with sesame seeds. Cook an additional 5 minutes, until fish is flaky but not overcooked.

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Gnocchi with Cannellini Beans and Kale

This is based on a recipe from Taste of Home. Simple to prepare and delicious!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped (I used one shallot.)
  • 2 garlic cloves, minced
  • 1 package (16 ounces) potato gnocchi (I used Rana gnocchi.)
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained (I used 2 cups halved cherry tomatoes.)
  • 1 package (6 ounces) fresh baby spinach (I used kale. You could also used swiss chard, mustard greens, etc.)
  • 1/4 teaspoon pepper
  • 1/2 cup shredded part-skim mozzarella cheese
  • 3 tablespoons grated Parmesan

Directions

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper; heat through. Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted.

 

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Spring Is In The Air

I hope! Because it is snowing again this morning!

And then later in the day I hope to see this:

 

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Easter Sunday

From todays’ Daily Word:

“The eternal light of Easter morning lifts my spirit to new heights.
 

“I am a spiritual being engaged in a human experience. As such, my individual spirit is resurrected when I use faith and forgiveness to dissolve negative energies and attitudes that have been slowing me on my spiritual path.

“I am the light, and the kingdom of God is within. Recognizing this, I dissolve thoughts in consciousness that would deny my worthiness for personal resurrection. I AM a whole and perfect expression of infinite spirit, here in human form to create—choice by choice—the new dimension of consciousness that Jesus demonstrates through his Easter manifestation.

“As it is for me, so it is for the world. I affirm that the energy of resurrection is lifting all people to new “dimensions of love, appreciating deeply the true unity of all life.”

I am ascending to my Father and your Father, to my God and your God.—John 20:17

Easter flowers I bought for my wife:

 

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Easter Sunday flowers I bought for my wife.

 

Spicy Baked Beans

To go with the Easter ham, I made these Spicy Baked Beans. A spicy version of an American classic.

This was my wife’s idea and I am very grateful. She said, “Bruce what are you making to bring to Eleanor’s” (her sister-in-law). “Not sure,” I said. And Susan said, “How about some baked beans to go with the ham she is making?”

The best baked beans!!!

So delicious!!!

Ingredients
  • 8-10 slices bacon, cut into bite sized pieces
  • 1 yellow onion, chopped
  • 1 stalk celery, chopped
  • 1/2 red pepper and 1/2 green pepper diced
  • 1/4 cup packed brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon molasses
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 cans pork and beans, not drained
  • 2 cans kidney beans, drained

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook and stir bacon in a large skillet or large cast iron post over medium-high until crisp. Remove bacon. Drain, reserving 3 tablespoons bacon fat. Stir onion, celery, red and green peppers into the rendered fat until tender. About 6-10 minutes.
  3. Stir baked beans, ketchup, brown sugar, Worcestershire sauce, mustard, and other sauce ingredients, including bacon. Stir. Pour the mixture into a 13×9-inch baking dish. (I used one large cast iron pot from the beginning. 
  4. Bake in the preheated oven until the liquid has thickened and is hot and bubbly, about 35 to 45 minutes.

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