All I can say is that if the Pilgrims had access to oranges, we would all be eating this chutney on turkey day. (Full disclosure: since I am a fan of tradition, I plan on serving cranberry sauce too at my table this year.)
- 4 tablespoons orange zest (from 1/2 orange)
- 4-6 navel or blood oranges (peel and pith removed), quartered lengthwise, thinly sliced and seeded (about 2-3 cups)
- 2/3 cup sugar
- 1/4 cup red onion, minced
- 1 tablespoon red-wine vinegar
- kosher salt and ground black pepper
In a medium saucepan, combine orange zest and slices, sugar, onion, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes. Remove from heat; stir in red-wine vinegar. Chill until ready to serve. Serve at room temperature.
I was inspired by Melissa Clark of the NY Times. I can’t help but ask myself — why have I never made these. Well, now I have and they will have a regular spot in my weeknight rotation.
Leftover Chicken and Spinach Enchiladas
Full disclosure, I am not really a fan of the enchilada. But they are a superb vehicle for leftovers. The best part, is you can really fill an echilada with whatever you have on hand. I always keep some frozen spinach on hand. You know why? Because I love spinach and it works well with enchiladas.
Roasted broccoli is sort of a miracle No. I do not exaggerate. The oven transforms this common staple to something completely different than the steamed, boiled or sauteed variety. Go get a head of broccoli right now, roast it and thank me later. I love all of you.
- 1 head of fresh broccoli, chopped into florets,
- 2-3 tablespoons olive oil
- kosher salt to taste
- red pepper flakes
Place the broccoli with the olive oil a rimmed baking sheet in a single layer. Toss it all up so the broccoli is evenly coated with oil. Don't obsess over this, just try to spread out the oil. Also, don't over crowd the sheet pan. If you do, the broccoli will just steam as it releases water. And ya know, we are trying to avoid that result.
Sprinkle kosher salt over the broccoli and a few red pepper flakes. I like it spicy but you can just use regular old black pepper. It's will still be crazy good.
Place the broccoli in the oven and roast for about 20minutes until the edges start to brown. I actually like to cook it a little longer so it's a touch crispy. But that's me.
Slice up the stems into 1/8 inch slices and roast along with the florets. No one in my family eats these besides me. Wah ha ha...(evil laugh.) I get them all to myself. Really, they are so good.
Also, I line my sheet pans with parchment paper to avoid sticking. This makes for easier clean-up. I hate cleaning.