Chicken Ragu Over Polenta for One
This is one I made up...
I sauted one minced scallion, a little garlic and 4 or 5 sliced mushrooms in olive oil. Added two chicken tenders cut up and browned them slightly, added some chopped green olives (could use black also), some capers, and some anchovy paste, then stirred in one can of fire-roasted chopped tomatoes. Added some thickly chopped zuchini and yellow squash, ground pepper and a sprinkle of basil, covered and simmered for quite a while (30 minutes at least). Served over polenta.
NOTES:
I would use regular chopped tomatoes rather than fire-roasted - maybe the kind with basil and garlic already in it. And the capers could probably be left out. It was a little on the salty side with the capers, the anchovy and the olives. But it was quite tasty and made enough for two meals. I made the polenta in the oven, using 1/4c. of dried polenta with 1 cup + of water and salt, baked in the oven at 350 for about 1 hour
About Me
- Mary Lynne
- West Virginia
- When I started my retirement travels in 2009, I wanted a way to share it with family and friends as it was happening. Hence, "My Travel Journal". However I realized I wouldn't always be on a trip and wondered what to do with the blog in between times. My daughter pointed out, wisely, that travels can also include trips to the kitchen to try a new recipe, trips to visit family, trips to my neighborhood Starbucks, or a fun day trip with a friend. You're welcome to join me on any of these journeys! I've set up individual pages for each of my major trips (see tabs above).
Also, I have an Etsy shop where my current needlework resides. The last pieces I posted here were in 2013! So if you'd like to see what I have accomplished recently, go to (and I apologize for having to copy and paste):
www.etsy.com/shop/thedollhouseneedle
I recently added an "Italian Word a Day" thingie which shows up at the bottom of every page. You see the word and can click to hear it pronounced. I've been enjoying it and I think my accent is improving as time goes by.
No comments:
Post a Comment