We had a defrosted package of chicken breasts, and I wanted to use some sun-dired tomatoes. So I browned the chicken, and also some onions and garlic in some oil. Then I turned things down and put in a bunch of spinach, some sun dried tomatoes (chopped into small pieces), and a bit of beer (Christian Moerlein Doppel Dark - yum) to keep things moist. After that cooked down, I thickened up the sauce with feta cheese and some toasted pine nuts. Served over penne rigate.
Also, still trying to use sun dried tomatoes, I tried to re-create a salad I had a while back. Browned up a small onion and quite a bit of garlic, then pulled off the heat and tossed in some chopped up sun-dried tomatoes and a handful of small fresh mozz balls. As the mozz got gooey, it picked up mosy of the onions and garlic. When It cooled off, I tossed in some fresh parsley. It turned out pretty good, and it was a lot cheaper than the $8.99/lb they charge at Dorothy Lane Market. Maybe fresh basil would work better than the parsley, but I didn't have any.
"Dean G." <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
We had a defrosted package of chicken breasts, and I wanted to use some sun-dired tomatoes. So I browned the chicken, and also some onions and garlic in some oil. Then I turned things down and put in a bunch of spinach, some sun dried tomatoes (chopped into small pieces), and a bit of beer (Christian Moerlein Doppel Dark - yum) to keep things moist. After that cooked down, I thickened up the sauce with feta cheese and some toasted pine nuts. Served over penne rigate.
Sounds delish, though I'm not sure about the beer part. Did it have much beer taste? I think I will make something like this soon -- you've kicked off a craving!!
You have to re-hydrate them before using them. At least I think so. I don't like tomato-jerky in my food. ;-) I think people forget this step and end up serving fruit leather instead of a pleasant product.
You have to re-hydrate them before using them. At least I think so. I don't like tomato-jerky in my food. ;-) I think people forget this step and end up serving fruit leather instead of a pleasant product.
There's no rehydrating if they're oil packed, which is probably the case here.
-- Reg email: RegForte (at) (that free MS email service) (dot) com
"Dean G." <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
We had a defrosted package of chicken breasts, and I wanted to use some sun-dired tomatoes. So I browned the chicken, and also some onions and garlic in some oil. Then I turned things down and put in a bunch of spinach, some sun dried tomatoes (chopped into small pieces), and a bit of beer (Christian Moerlein Doppel Dark - yum) to keep things moist. After that cooked down, I thickened up the sauce with feta cheese and some toasted pine nuts. Served over penne rigate.
Sounds delish, though I'm not sure about the beer part. Did it have much beer taste? I think I will make something like this soon -- you've kicked off a craving!!
Chris
Very little if any beer flavor. I added just a little to keep things moist, and the other flavors were bld enough to make the beer a negligible addition. Water would probably have worked as well in this case, but the beer was handy at the time. A mild wine would also work. Anything mild and wet to keep the chicken from drying out.
In this case, I chopped them up into little pieces and just added them to the chicken and spinach when cooking. I didn't want them to fully rehydrate, and I didn't want leather either. This worked fine. After browning the chicken, I added some liquid and kept it simmering until the spinach and mushrooms were ready. It took a while longer than expected as I added a lot of spinach and didn't have a huge pan.
