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What to do with these ingredients?

post #1 of 22
Thread Starter 

Bone-in skin-on chicken breasts, kale, sweet potatoes.

 

I have a pantry full of staples plus a fridge full of dairy.  Nuts too, and bacon of course. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 22

Id just keep it simple and wilt the kale with some bacon and onion (add a drop of vinegar to open it up a bit), make a sweet potato puree, and just sautee the breast (probably have to finish it in the oven) and make a pan jus.   Definitely the most obvious and simple route, but Im sure it will be delicious!

post #3 of 22

spice and roast the  bone in chicken breasts the same as you would do a whole chicken...add some wine vermouth, marsala or whatever un- red you have on hand that you are willing to part...i pour soe in the pan as well as half way through to make the sauce.....saute the kale or roasting is also good(stemmed, tossed with oil and s&p) in a hot oven for 10-mins tops parm or tamari is good on top..slice and roast the sweet potatoes(resist the maple syrup thing please...they don't need it) ..if you do them mashed, add a drop of coconut, orange, almond or vanilla ...if you don't have all, then whatever you have...triple sec is good too or kahlua if you're in a pinch....no butter, no cream, just taters

hope this isn't for tonight...i'm still digesting here!

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #4 of 22
Thread Starter 

Thanks for the suggestions.  Twyst, that's exactly what I was going to do, right down to splashing the vinegar in the kale like you said but I thought there's gotta be something more creative to do with these ingredients than the same old.  I wonder if I can combine them in some way?

 

No worries joey, it's for Wednesday night dinner.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 22

maybe throw some currants or golden raisins in with that kale...little bit of ying for all that yang!

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #6 of 22
Thread Starter 

Would it be weird to do a curry?  Never made a curry before, wouldn't know where to begin.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 22

maybe because it's a cold windy day here, but i think a soup or better yet a gumbo would be great given your ingredients....kale(part pureed, part chopped), sweet potatoes, the chicken and sausage if you have it(aside from the normal onion, garlic, s&p)........curry is never weird or out of place in my book and all your ingredients again lend themselves naturally to it....what kind of curry though? indian? west indian? thai? malaysian?  west indian is easy and i like that particular curry with sweet potatoes....another soup direction is a curried one....anyway,just a few thoughts....

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #8 of 22

Curry is very good when cooler climate comes in.  Saute dfine diced onion and peeled  fine diced apple, a hint of garlic then stir in curry powder  to whatever degree of tast you like.and flour  add chicken stock and cook.  You can buy curry powder already mixed in a jar or mix your  own.  Serve with major greys chutney as a condiment, rice  or you could dice sweet potatoes and add to curry. Very good with lamb also.

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post #9 of 22

My 5¢ …

In this month’s Sunset Magazine is a type of Sheppard’s Pie that is topped with mashed Sweet Potatoes. 

What about the roasted breast along with the Kale and some other veggies

(ie. onions or shallots, carrots, celery...eberybody in the pan in the oven together, even the taters...)

in a bit of pan sauce with a touch of cream&BUTTA… and then topped with the straight up roasted-mashed sweet potatoes; caramelize the tops under the broiler?  OOOHHHH, YUM!   

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #10 of 22

Cook off some cubed bacon, saute the kale in the bacon fat with some garlic. Add some bread crumbs and enough chicken stock to make a stuffing. Cut a slit in the breasts and stuff then pan sear and finish in the oven. Bake the sweet potatoes and serve with butter and S&P.

post #11 of 22

well, sure by now it's all said and done  kk, but why oh why does everyone want to 'suffocate' kale by adding some kind of pig fat to it? kale is great just as kale..think of it as spinach...delicate, fragile almost...yes, you can enhance it with bacon fat, but i wonder when you do, are you not really not tasting the actual kale any longer?...a kale salad  for instance is wonderfully earthy...you should be able to taste the dirt..that's part of the whole sensual attraction/satisfaction of eating wonderfully fresh vegetables imo..why even bother  buying organic vegetables if you're just gonna 'fry um up' with lots of bacon fat ...errrgh.. sometimes all this adding to distract from the simplicity of the 'main star'  just gets lost on me i guess

...whatever you made, hope you enjoyed it.....meals shared are always special....

 

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #12 of 22

Tons you can do with the chicken, kale and sweet potato.

 

You could make southern fried chicken with slow braised kale (onion, garlic, jalapeño, ham and bacon) similar to braised collard greens and then make either a mashed sweet potato or even sweet potato fries served with a little cinnamon butter.

 

Or you pan sear and roast the chicken, sauté the kale with garlic and shallots and make a sweet potato puree.

 

Or you could make a chicken and kale stew and serve sweet potato pie as dessert.

 

etc....

post #13 of 22
Thread Starter 

Didn't get to make the dish last night, forgot that I had a rehearsal to run to and hubby just doesn't know what to do.  The chicken and kale are still in the fridge, third day in a row now - will they be ok if I cook them tonight?

 

Joey, gumbo sounds interesting.  I have some smokey kielbasa would that work? 

 

For the record I am not a fan of kale.  I've had it a few times and the texture of it grosses me out.  But I'll keep trying because kale is supposedly so good for you.

 

Joey, meet me on the new thread I'm about to start about overcooking veggies.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #14 of 22

Curry is what I thought of. Something in a saag style but with a much longer cooking time for the kale compared to the spinach.

post #15 of 22

yeah, you're right phatch, of course kale does take much longer than spinach to cook...do you know madjur jaffrey's soup recipe where you cook potatoes, kale, onion and garlic together for an hour or so til very, very tender, then process in fp?  so delightfully simple and soo good....it's very similar to a soup in the caribbean called callaloo, which is made with taro leaves....i make it with swiss chard since there is about a snowball's chance in hell of finding canned taro leaves here in ski country.....

kk, you know i was just thinking that perhaps since you are a lover of mashed potatoes, you might enjoy kale in a colcannon ....google it.....ya just gotta love the irish!! 

yes kielbasa would work for your gumbo....and yes i would say your chicken is still ok, but i would cook it off today, whatever you decide to make. if making a soup or gumbo, i would spice rub and roast them off, cool til handleable and pull the meat from the ribs...use the rib bones to get a bit more flavor from your soup broth. you should be able to pull the breast meat from the ribs fairly easily and in one hunk, then dice, chunk or pull as you like.

 

joey


Edited by durangojo - 10/25/12 at 1:13pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #16 of 22
Thread Starter 

Finally I did braise the kale with onions and bacon.  Roasted the chicken and potatoes together with cumin and coriander and made a pan gravy.  Didn't like the kale but oh well.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #17 of 22

We always are kale boiled and mashed together with potatoes, with some gravy and vinegar and sausage.

A very traditional winterdish in Holland.

Used to like it a lot until my father started growing it and we ate it 3 times a week.....

 

Nevr tried braising it, but it sounds like a good idea, especially with onion, garlic and bacon

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---Anonymus---

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post #18 of 22
Thread Starter 

Joey, I have a colcannon recipe but that differs a lot from chicken and kale and sweet potatoes.  My colcannon recipe uses white potatoes, cabbage and ham.  But I'm wondering, is colcannon a side dish or a main?  What do you serve it with?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #19 of 22

kk, sorry for any confusion...the colcannon had nothing to do with the chicken and sweet potatoes, only that it might be a way for you to enjoy kale if you put it into a colcannon.  as i remember you love mashed potatoes....who doesn't?  colcannon can be made with kale or cabbage, leeks or scallions and doesn't have to have ham or bacon in it at all, but can....it's all about the butter, cream, and potatoes of course....another kale suggestion would be to try italian kale if you haven't already...also known as black kale..it is quite different than the curly stuff.... i recently had some curried kale chips i got at our local heatlh food store that i thought were great..addictive really, like good potato chips are but without the fat....maybe check them out....they would be good to have in your 'hurricane' larder..... geez, i hope all is well there for you with sandy....again, sorry for the confusion.

joey


Edited by durangojo - 10/27/12 at 10:22am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #20 of 22
Thread Starter 

Thanks for clearing that up joey, I couldn't see colcannon with sweets :)

 

We're gearing up here I guess.  I'm not too worried about the storm.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #21 of 22

you can serve colcannon either as a main or a side dish.....with the addition of sausage or ham it becomes a main dish... without the meat, it's a side that is usually served alongside, but certainly not limited to, ham or sausages. 

 

joey

hope you stay out of harms way with sandy...i don't think anyone completely knows what it'll do at this point, but it's a big storm and at the very least will carry with it lots of wind and rain...

not trying to be nosy and mostly just curious, do you have any dry and canned provisions, water and baby food/formula just in case? 


Edited by durangojo - 10/28/12 at 12:00pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #22 of 22
Thread Starter 
Quote:
Originally Posted by durangojo View Post

you can serve colcannon either as a main or a side dish.....with the addition of sausage or ham it becomes a main dish... without the meat, it's a side that is usually served alongside, but certainly not limited to, ham or sausages. 

 

joey

hope you stay out of harms way with sandy...i don't think anyone completely knows what it'll do at this point, but it's a big storm and at the very least will carry with it lots of wind and rain...

not trying to be nosy and mostly just curious, do you have any dry and canned provisions, water and baby food/formula just in case? 

 

Yes, hubby bought lots of yucky canned soups and tuna and other staples.  Thanks for looking out!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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