Something New: Buckwheat and Chicken Hearts Recipe…

Today I went bananza…The urge was for something new, a dish I have never tried before in my life. I think it comes from my desire for creativity…but, who knows…

I remembered that there was a book given to me on this New Years by my boyfriend’s mom. I found it pretty quickly and began wondering what to prepare for dinner. Everything looked so delicious and quite easy to make. One particular recipe caught my eye, Buckwheat and Chicken Hearts. Must be honest with you, I am not such a fan of Chicken Hearts, but there is always a first time for everything. I even thought to design my own variation of this recipe, I searched over the almighty Internet in order to stumble upon a better course of action to withstand. On the other hand, there was no need.

I began reading. Simplicity has always been one of my best friends. I glanced over the recipe once more and made a decision. Today will be  Buckwheat and Chicken Hearts Day. No hesitation, no uncertainty! Plus, since my boyfriend seems to somewhat complain a little about me escaping to cook  meals from all those culinary books sitting on my shelf, I have decided to surrender this time.

Although this recipe is supposed to be assembled and prepared in a pot and thrown gracefully into the oven, I have thought of a new manner for its preparation. I have used a saucepan instead. The decision has materialized from quite simple of a reality: I don’t have a pot. (*This one will be on my Santa list next year) It just may be that making this meal in a pot would spin its taste, turn it into a juicy and refreshing delight, but it just means I would have room for improvement next time.

So, without any further adieu, I am proudly presenting BuckWheat and Chicken Hearts to you.

Ingredients:

Buckwheat 2 cups, chicken hearts – 500 gr, red and yellow peppers 3.5, onion – 1.5, garlic – 3 medium cloves, mushrooms -about 150 gr, chicken stock – 1 cup, butter 50 gr, celery – 2 sticks, salt, pepper.

The Works:

Chicken Hearts in Buckwheat

Chicken Hearts in Buckwheat

My advice: prepare chicken stock before you actually start cooking the dish. I just poured small amount of water into a smaller saucepan, boiled it and added chicken broth cubes to make it faster. Let it sit for a bit, then start chopping and slicing the vegetables. Chop the onion into cubes, slice peppers and garlic. Don’t forget about mushrooms, these guys also require some attention from your side! While chopping, get your buckwheat out. Prepare it separately from all other components. You can use THE SAUCEPAN you will use for your further cooking. Since you have a lot of matters happening in your kitchen, why not start working on chicken hearts as well? Fry them separately also in a frying pan with a little bit of oil. Done with that? Perfect! Throw celery and onion together into the oil you have left from the chicken hearts. Fry. After come the peppers and the mushrooms, fry them as well. * By the way, buckwheat should be all done by that time, chilling somewhere in your kitchen in a saucepan, which makes you free to throw all the cooked vegetables into it, once they are done. From my own experience, buckwheat should not take a lot of time cooking, about 16 minutes. I always time myself.

Mix all the vegetables and the chicken hearts with the buckwheat. After comes the interesting part, pour in a cup of chicken broth and add some butter. Mix and let it sit for about 5 minutes. The last step afterwards would be to put it on your stove, very small fire, for another 5-7 minutes. Ready to serve!

The Book that Made It All Possible

The Book that Made It All Possible

Congrats!!! You are the Champion!

Feedback: The reality is, it comes straight with garnish, so you don’t have to spend more time thinking about a good partner for what you have already prepared!

Fast, Simple Chicken in the oven

Just when it seems you have trouble figuring out what to prepare for dinner so that your loved ones would smile and their stomachs say big thanks to THE COOK of the house, think about chicken. It might be the simplest idea for you. I counted the time it took for me to get it all done – about 15 minutes for sauce and about 30 minutes in the oven. The latter does not really count because when it is already in the oven, you still have your freedom to do anything you desire.

Actually, this recipe not only frees you in terms of time, it makes your eyes wonder. I am emphasizing on the colors of this recipe. You got it all: Red, purple, even black…It really does surprise you. So we’ve established with the shades intensity, but just wait for this recipe’s ingredients. Since my first encounter with this recipe I have formed a very firm conclusion that the founder of this spellbinding cooking chemistry must possess a gift of high passion for creativity. And, if you are like me, you will discover it on the same level, if not more.

What I am talking about here is apricot jam as an ingredient. Of course, this is an element of surprise! Just think, how can you mix salty, spicy, and sweet components all together?! For me, it was an eye-opener. The thing is, it does not interfere with the taste. Quite on the contrary, it enhances it, transforms and revolutionizes it, reinforcing your appetite,  turning it into something you just are so eager and for and crave to try. Just wait and see, I am assured, it will be the same for you!

Ingredients:

1.5 kg of chicken, 5 cloves of garlic, 4 table spoons of ketchup, some Tabasco sauce, 1 cup of soy sauce, 4 table spoons of sweet chili sauce and 1 cup of apricot jam

The Works:

My Dear readers, to make it easier for you to follow my recipes, I have come to a conclusion to make some twists and innovations and put numbers prior to any action done in the recipe. Enjoy!

1. Get a baking form and put all of your chicken into it.

2. Preheat the oven up to 200 degrees C.

3. For the sauce: Take a small saucepan, mix in it all the components including diced garlic, ketchup, Tabasco, soy, sweet chili sauce, and the jam.

4. Put the mixture on the stove and stir for several minutes until the jam melts.

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Just like that!

Just like that!

5. Pour the sauce over the chicken.

Chicken covered in sauce

Chicken covered in sauce

 

 

 

 

 

 

 

6. Put the dish in the oven for 30 minutes.

Look you have prepared it all yourself, ENJOY!

PS: Any garnish will do.

 

Dive into a bowl of rice – Get some Pilaf

I have never been able to cook rice properly until I got this pilaf recipe into my hands. Rice is a tricky business. When it comes to it, you have to turn into an almost professional chef and make sure the rice you get is not sticky, that you can engage into a dialogue with every little grain. Don’t you just hate when after a hard hour of work, all you’ve established for yourself is that your rice has curved up into a snowball like figures, and all you see are circles that definitely deviate from the norm? That is precisely how I felt when I first started cooking rice. I inspected every angle of it, and just when it seemed I couldn’t resolve the problem, I found this collection of magic words –  a pilaf recipe.

My never-ending gratitude to this genius who invented this one. After working on a whole 2 kg of pilaf, I got a smile on my face. Finally! I won’t keep you waiting any longer, here is the recipe.

Ingredients:

2.5 cups of rice (long), 2 medium carrots, 2 medium onions, about 1.5 kg of meat (beef is better), 4 cloves of garlic, any spices you find fit, good old-fashioned salt.

The Works:

My suggestion is to start with the rice. Get your 2.5 cups and put them in a bowl of cold water (this supposed to get all the stickiness out afterwards). Done with that? Amazing! Now, step two, get your hands ready to chop some meat up. You can do it any way you want, really. The meat can twist into any form. (During this time I actually happen to love geometry. This is what”s so unexpected about cooking: you get all the disciplines integrating one into another. Think about it: geometry, algebra, chemistry and all the others) If you so desire, you can go all Chinese and slice it into long bands, but I prefer cubes. Once you’ve accomplished your goals, get these pieces of meat into a deep frying pan. Fry for about 10-15 minutes, till golden color begins to appear.

My advice is to start multitasking, while your meat gets a tan, prepare for another short workout, and launch an onion dicing and carrot slicing campaign. I do not like to slice them all into tiny pieces, I design them so they are actually visible in the meal. You are your own boss, so you can do as you please=)

Fewf, now you can move on. Go ahead and insinuate all the ingredients into what you got going there in the frying pan. Initiate the takeoff with the onion, wait for about 10 minutes, mixing from time to time, and then, let carrots join. Mix together again, and wait. After, you can spice it all up and add a teaspoon of salt. Don’t forget to mix.

We are almost done. Remember the rice? Drain the water. Combine it together with all the others, even it out in the frying pan with a spoon, then comes the trick. Pour in some boiling water, but this is where your precision should shine through. Unify all your math skills together, and pour X 2 cups of boiling water in. (2.5 cups of rice X 2 is? 5) 5 cups of boiling water. You’ll get about 18 mm of water above the rice. Sprinkle a teaspoon of salt over this water, stir. Cover the frying pan with a lid, wait until all the water evaporates. Stir all the ingredients together again.

Well done and Good Job! Dive in and Eat!