Subway Musings

I had a few remaining thawed artichoke hearts and peas from the other night, so on the commute home I day-dreamed about what combinations of things I could create when I got into the kitchen. I probably looked like a crazy person, staring off into oblivion and then smirking when I thought of something really delicious. By the time I got to Greenpoint I thought of three dishes to make: pan-fried kielbasy (picked up on the way home) with roasted sweet potatoes, artichoke hearts, and red onion(and of course garlic for good measure); a deliciously Spring salad with homemade blue cheese dressing; a rich yellow split pea soup. The soup wasn’t specifically for dinner, it was more for lunches this week - as I’m not a fan of waking up and making sandwiches.

The soup is super simple and is virtually fat-free and vegetarian – but it’s actually good.

1 package of dry yellow split peas
Two seeded and chopped Jalapeños
Medium onion quartered
3-4 garlic cloves
4 whole sprigs of Italian parsley, chopped
1 tbs of chopped fresh ginger
Scant tbs of curry powder (all I had!)
Salt to taste

This is so easy! It’s also a weird hybrid of my parents as my mom makes incredible, though traditional, split pea soup and my dad puts curry on everything. I literally threw everything in a big stock pot, except the salt. Cover with cold water by an inch or two. Bring contents to a boil, then put the lid on and simmer to a divine mush, which usually takes about an hour. I added nearly a tbs of salt at the end. It made four huge servings.

I also concocted my first ever blue cheese dressing. It made a little more than Jordan and I needed for our salad and would be excellent in an egg salad...

A few 1-inch chunks of blue cheese
A few tbs of sour cream
A tbs of light Hellmann's Mayonnaise
Scant tsp of Dijon mustard
A tbs or so of white wine vinegar
Drop of Olive Oil to loosen
Lots of black pepper
Garlic Powder


I think that was it it...I basically put the first two ingredients into a teacup and smashed it up, then added the mayo, mustard, vinegar, etc. Be sure to taste along the way. I put it on top of a salad composed of red leaf lettuce, radishes, peas, scallions, hard-boiled eggs and crispy Canadian bacon. So so good.

40oz Freedom

I rarely have wine lying around. As soon as I buy a bottle it is promptly opened and drunk (with help of course). So is the case that I am often trying to makesome new creation and never have the 1/3 cup of wine that is so vital to the recipe at hand. Last night, I was making a fast chicken thigh fricasse/braise with peas, artichokes and mushrooms. I needed alcohol. Luckily, I had a week-old and barely touched bottle of Colt 45, compliments of my lovely fiancé. I used nearly 2 cups of this stuff to deglaze the pan and cook all of my spring veggies in. I used a lot of Colt 45, so it would cook down to something a little nicer...Here's the recipe, we had no leftovers.

4 small organic chicken thighs
Salt/pepper

1 large onion
2 cloves garlic
4 sprigs of Italian parsely, chopped
2 cups Colt 45 Malt Liquor
1 package frozen artichoke hearts
1/2 package of frozen peas
8-10 white button mushrooms
1 lemon
Olive oil
Dried basil
Garlic Powder

1 cup dry orzo, cooked

First, put a few tbs of oil in a hot pan (nonstick if that is your thing). Cook chicken seasoned with salt and pepper skin side down for about 4-5 minutes, flip, and do the same. Remove from pan and set aside. Throw in the onions, garlic, and parsley and season with salt and pepper, dried basil and garlic powder if you like, because I do. Cook over med heat until onions are starting to get soft. I normally love caramelized onions, but not for this, so pour in the 40 at this point to deglaze the pan - one cup at a time. I would put the chicken back in the bubbling brew and put the lid on the pan. Take a swig of the good ole malt liquor. 10-15 minutes later throw in the frozen artichoke hearts and peas. 5 minutes later throw in the mushrooms. Now take the thighs out and place under the broiler for for 5 minutes, so they're nice and golden brown on top. Season the veggie mix once again and add the juice of one lemon. Toss the vegetables with hot orzo. Serve the chicken thighs on top of a heaping mound of orzo and vegetables.