CHICKEN DIVAN

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I came across this quote by Maya Angelou today: You may not control all the events that happen to you, but you can decide not be reduced by them.

This quote has nothing to do with the recipe I am sharing but it is how I am feeling, saddened by how people are treating each other out of fear or depression or anger during the pandemic. I hope we can find a way to live together and find love in our hearts to help each other. This should be a moment in time of deep reflection.

That said, I hope this Chicken Divan fills you with creamy goodness and becomes a dish that will feed your soul and your family.

And as Fareed Zakaria says: Let’s get started!

Chicken Divan In All It’s Glory

Chicken Divan is a creamy, mustardy chicken casserole with lots of vegetables. It is usually served over egg noodles and is designed to use leftover chicken. I did not have leftover chicken so I roasted chicken breasts and I don’t think it needs noodles. I added carrots and frozen peas to the original recipe but it lends itself to using any vegetable you have on hand. You can easily leave out the chicken and make a vegetarian version.

This dish is from Martha Stewart’s Everyday Food with my additions, deletions and personal tips. Don’t be intimidated by the long list of ingredients. I have made it twice now, and even after just two tries, it was much easier. The key is to prep everything and have it ready to go.

Prep: 45 mins Total: 1 hr 35 mins Yield: Serves 6 to 8

INGREDIENTS

  1. 1 bunch broccoli (cut into florets – about 5 cups or 1 1/2 pounds) I like the stalk too so I peel the skin from the stalk and use it.
  2. 1 1/2 pounds boneless skinless chicken breasts
  3. 1 small onion finely chopped (1 cup)
  4. 8 ounces of cremini or button mushrooms sliced (about 2 1/2 cups
  5. 2 medium carrots chopped
  6. 1 cup of frozen peas (or more if you like)
  7. 3 tablespoons all purpose flour
  8. 3 cups whole milk (preferably room temperature)
  9. 9 ounces shredded sharp cheddar (3 cups)
  10. 2 teaspoons Dijon mustard
  11. 2 teaspoons Worcestershire sauce
  12. 1/4 teaspoon cayenne pepper
  13. 1/2 cup sour cream
  14. 1 cup Panko breadcrumbs
  15. 2 tablespoons melted butter

INSTRUCTIONS

Preheat oven to 400 degrees. Toss your chicken breasts in a little oil (grapeseed or olive) and add salt and pepper to taste. Roast on a sheet pan covered with tin foil for 15 minutes and wrap in the foil to cool, saving all the juices.

In a large pan, add broccoli and simmer until crisp tender, about 4 minutes. Drain and transfer to a large bowl.

In a large skillet, melt 2 tablespoons butter, add onion, mushrooms and carrots. Cook stirring occasionally until tender and mushrooms start to brown, 6 – 7 minutes.

Add flour and cook stirring 30 – 45 seconds. Slowly add milk, reduce heat to medium and cook stirring constantly until mixture is thick enough to coat the back of a spoon, about 9 minutes.

Add 2 cups of the grated cheese, Dijon, Worcestershire, cayenne and sour cream. Stir until combined. Add cheese sauce to bowl with the broccoli. Cube your chicken and add to the bowl along with any accumulated juices. Toss to combine.

Transfer to a 2 1/2 quart baking dish.

In a small bowl, combine 2 tablespoons of melted butter to the Panko and add the remaining 1 cup of cheese. Sprinkle over the broccoli mixture.

Bake until bubbly and golden, 20 – 25 minutes. Let cool 15 minutes.

If there any leftovers, it microwaves beautifully.

GOAN CURRIED FISH STEW

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While we are in our homes during these uncertain times, we find ourselves cooking more than ever but we are also finding a sense of comfort and accomplishment.

This super flavorful ultra-comforting fish stew should keep everyone in the family happy. An added benefit is that you can prepare the whole recipe in advance except for adding the fish. Then reheat the stew and add the seafood minutes before you sit down to eat. I made it twice in the same week because my husband, Fay, raved about it.  Also this stew goes great with Naan bread to soak up all the wonderful juicy flavors.  For the one bowl homemade Naan bread recipe see:
http://bajabeat.com/homemade-naan-bread-just-like-you-find-in-real-indian-restaurants/

Goa is on the southern coast of India and is tropical where coco palms and fresh seafood are abundant.  Goans use a local flat fish called pomfret, similar to sole.  Because I live in Los Cabos, my fish of choice is Perico, a beautiful white snapper that is so clean tasting. I purchase it fresh from my local fish monger whenever it is in season. This stew is flavored with hot peppers, lime juice, coconut milk, ginger, spices and garlic – all good for our immune systems.

INGREDIENTS:

2 pounds fish fillets cut into 1-inch pieces (Shrimp would also work for this dish)

¼ cup fresh lime juice

1 teaspoon salt (divided in two parts)

2 cloves garlic

4 teaspoons of chopped fresh ginger

1 can unsweetened coconut milk

½ Tablespoon ground coriander

1 teaspoon ground cumin

1 teaspoon brown sugar

½ teaspoon fresh ground black pepper

1 teaspoon ground turmeric

¼ teaspoon cayenne

3 Tablespoons cooking oil (I like grapeseed)

1 large onion chopped

1 large tomato chopped

1 serrano minced – seeds and ribs removed  Note:  If you like spicier foods, add more serrano to taste

¼ cup of water

DIRECTIONS:

Step 1:  In a glass container, combine the fish, lime juice and ½ teaspoon of salt.  Let marinate at least 20 minutes.

Step 2:  In blender puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric and cayenne.

Step 3:  In a large saucepan, heat the oil over moderate heat.  Add the onion and serrano:  cook stirring occasionally until golden – about 5 minutes.  Add the tomato and cook stirring occasionally until soft, about 5 more minutes.  Add the coconut mixture, water and ½ teaspoon of salt and bring SLOWLY ALMOST TO A SIMMER, stirring frequently.  Note:  At this point you can turn it off and add the fish when you are ready to eat.  Just bring it up to a simmer before adding the fish.

Step 4:  Add the fish and the lime juice it has been marinating in.  Bring to a simmer until fish is just done – about 2 minutes

I like to serve over rice.

Homemade Naan Bread Just Like You Find in Real Indian Restaurants

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Whenever I come across a recipe that uses just one bowl, it gets my attention. I am not a lazy cook but there are days when I just want something easy and not messy. I also love to experiment with new recipes and I do like a challenge.

I have been a lover of Indian food after living in London years ago. I remember cold, foggy nights when my husband and I would dash out in the rain to our neighborhood Indian. The moment we walked through the door it was like stepping into another world. It was warm, cozy and the scent of the food was intoxicating. Naan bread was one of the first things to be placed on the table and it has always held a very special place in my heart. I never thought I could actually make it.

I found this recipe from a site called The Cafe Sucre Farine http://Thecafesucrefarine.com. Chris Scheuer and her husband, Scott, are the team behind the Cafe and she came up with this recipe and he took this beautiful photo.

The recipe looked too easy to be real but I loved the idea of eating warm Naan and I had everything in my kitchen to make it without going to the store. So I thought – why not give it a try? I am so excited about it that I had to post (I have not posted anything in over a year). I hope you enjoy making it and eating it as much as I do.

Warm Naan Sprinkled with Flaky Sea Salt and Herbs
Image by Scott Scheuer

INGREDIENTS

For the Dough:

2 cups all purpose flour

2 1/2 teaspoons instant dry yeast not active dry yeast (1 packet)

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt (kosher if possible)

2 tablespoons butter

2/3 cup whole milk

1/2 cup full fat Greek yogurt – cold

To Finish:

2 tablespoons melted butter

1/4 cup finely chopped herbs like parsley or cilantro

Flaky sea salt (optional)

Instructions:

1. Combine the flour, instant yeast, sugar, baking powder, baking soda and salt in a large bowl.  Stir well to combine.

2. Combine 2 tablespoons butter and the milk in a microwave-safe measuring cup.  Microwave on high for about 1 minute or until butter is almost completely melted.  Whisk in cold Greek yogurt until well combined.

3. Make a well in the middle of the flour and add the yogurt mixture.  Stir with a sturdy spoon until the flour is incorporated and the dough comes together.  Drizzle a little oil over the dough and turn to coat.  Cover tightly with plastic wrap and place in a warm spot to rise until doubled in bulk – 60 to 90 minutes.

4.  Turn out the dough onto a generously floured work surface.  Flip the dough over several times to completely coat it with flour.  Divide the dough into 6 equal pieces and form each one into a ball on the floured work surface.  Cover the balls with a clean kitchen towel and let them rest for 15 minutes.

To Finish:

  1. Heat a 9 – 12 inch nonstick saute’ pan over medium heat. While the pan is heating, roll out the Naan into ovals approximately 8 x 6 inches. (I used a measuring tape.). Stack the Naan on top of each other as you roll them.
  2. Set up a work area with the stack of Naan, the 2 tablespoons melted butter and a small pastry brush, the chopped herbs (if desired), a small bowl of water, a clean kitchen towel and a metal spatula for flipping.
  3. When the pan is nice and hot, brush one Naan with water (or use your fingers to lightly coat one surface with water) and place it in the dry pan – no oil – wet side down.
  4. Immediately cover the pan (if you have a glass lid it works best so you can see what’s happening) and allow the Naan to cook about 30-40 seconds or until bubbles appear over the top surface and the bottom is golden brown.
  5. Uncover and flip the Naan to the opposite side. Cook for another 20-30 seconds until the bubbles on the bottom are deep golden brown.
  6. Remove the Naan from the pan to the clean kitchen towel, brush lightly with melted butter (and sprinkle with fresh herbs and flaky sea salt – if desired).
  7. Repeat with remaining Naan.
  8. Serve immediately.

My Notes: I don’t know what kind of yeast I had because it was in my freezer in a jar and I didn’t have the label but I actually do not think it was instant yeast. It rose beautifully but the recipe does call for instant yeast.

Here’s a tip for the rise: I put a small jar filled three-fourth of the way with water and brought it to a boil. I then put my bowl with the dough in it along with the jar of hot water into the microwave and closed the door. The hot jar of water creates a warm moist environment for the dough to rise.

Now for some ideas for different ways to enjoy the bread. Of course, the first would be if you were making a curry but you can also use it with hummus and or tzatziki, eating it Mediterranean style with a plate of olives, red onion, feta cheese, grilled aubergine and tomato. My husband likes it with honey.

The Naan re-heats beautifully in a dry pan – no oil needed.

Sunday Brunch