Chicken Stew with Olives

 by MightyMouse

My auntie Kim and uncle Brad gave me a cookbook called Silver Spoons for Children. The first dish that I cooked was Chicken Stew with Olives. Auntie Kim helped me. She put the cast iron pot in the oven, because it was very heavy and I couldn’t lift it.

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Step 1: read the recipe

Step 2: DO the recipe

Third thing….eat your food! That’s an order!

 

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While the stew was cooking in the oven, I made a salad and salad dressing. Uncle Brad made garlic bread.

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 My mom took pictures and drank wine while I was cooking.

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We usually have leftovers, but that day, we didn’t have any leftovers at all.

Chicken Stew with Olives
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Ingredients
  1. 4 large pieces or 8 small pieces of chicken such as legs or thighs.
  2. 1 tbs sweet butter.
  3. 1 tbs olive oil
  4. 1 1/4 cups black olives
  5. 1 (14-oz) can chopped tomatoes
  6. 1 tsp light brown sugar
  7. 1 sprig fresh parsley
  8. 4 fresh basil leaves
Instructions
  1. 1. Turn on the oven to 325 degrees F. Pull the skin away from the pieces of chicken (we didn't do this because we like the skin). Put the butter and oil in a heavy flameproof casserole dish, heat on the stove until the butter has melted, add the chicken pieces, and cook over medium heat for 5 min without touching the chicken.
  2. 2. Using tongs, turn the chicken pieces over - they should be a nice golden color on one side. Cook for another 3 min. Take off the heat.
  3. 3. Using a rolling pin, carefully squash an olive slightly so you can open it up and take the pit out. Do this with all the olives. (we didn't have to do this because we had canned olives without pits).
  4. 4. Pour the canned tomatoes over the chicken, fill the empty can with water, and add to the chicken with the olives and sugar, Stir with a wooden spoon, cover with a lid, and using oven mitts, put in the oven, and cook for 40 minutes.
  5. 5. Wearing your oven mitts, take the casserole dish out of the overn. Tear the basil and use scissors to snip the parsley. Sprinkle the herbs over the top and serve with polenta, bread, pasta, rice, or potatoes.
Modifications
  1. I doubled the recipe except for the olive oil and the chicken, we didn't exactly double it, we used 6 pieces of chicken because that's all the chicken we had. Also we used 2 kinds of olives.
Adapted from Silver Spoons for Children
Adapted from Silver Spoons for Children
Untainted Palate http://untaintedpalate.com/

 

Spaghetti Amatriciana

By MightyMouse

Recipe fromThe Silver Spoon for Children Cookbook

Spaghetti Amatriciana recipe

 On Sunday, I made Spaghetti Amatriciana for dinner. 

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First, I cut the bacon with scissors.

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Then I stirred the bacon. And then I added onions.

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Then I added two cans of chopped tomatoes.

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The recipe says to use 1 fresh red chile, but I used 1 1/2 tsp of dried chilies instead. Stir and let it simmer for 40 min. But stir it every ten minutes.

While it was simmering, I boiled the water and cooked the pasta. I also made a salad (you should make a salad too because it goes really well together) and salad dressing.

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Salad dressing: honey, mustard, sea salt, lemon juice, garlic powder, black pepper and olive oil. Mix it all together. I shook it up in a bottle.

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Salad: spring mix, spinach, mandarin oranges, sunflower seeds, tortilla strips, also tomatoes (my mom cut the tomatoes for me) and carrots.

 

Also I cooked a Sweet Italian Sausage in a frying pan.

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This is me serving the spaghetti with sausage.

 

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 It was very spicy but delicious and my family really liked it. My dad said that he thought that I put too much chili but I thought it was just spicy enough.

 

Spaghetti Amatriciana
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Ingredients
  1. 1 fresh red chile (I used 1 1/2 tsp of dried chilies)
  2. 3 1/2 oz pancetta or bacon (cubes or slices)
  3. 1 onion
  4. 1 tsp olive oil
  5. 1 (14-oz) can chopped tomatoes
  6. 1 (14-oz) box of spaghetti
  7. freshly ground black pepper
Instructions
  1. 1. If using fresh chile, cut chile in half, scrape out the white seeds (discard seeds); cut chile into small pieces (be careful not to touch your eyes & wash your hands right away!).
  2. 2. Using scissors, snip the pancetta or bacon into small pieces.
  3. 3. Chop onion into small pieces.
  4. 4. Put the olive oil into a heavy pan. Add the pancetta and cook over medium heat for 3 min - the pancetta will change from bright pink to a paler pink as it starts to cook. Use a wooden spoon to stir the pancetta around in the pan.
  5. 5. Lower the hear, add the onion, and cook very gently for 10 min, stirring every now & then - you want to cook the onions unti they are soft.
  6. 6. Add the canned tomatoes & chile. Put the lid on the pan & leave over gentle hear for 40 min. You will need to check it every 10 min & stir. Add a little more water if the sauce starts to stick to the bottom of the pan. The sauce will become thick & deep red in color as it cooks.
  7. 7. When your sauce is nearly ready, bring a large pot of water to a boil & cook the spaghetti. Ask an adult to help you drain the spaghetti & put it back into the pot.
  8. 8. Taste the sauce & add freshly ground black pepper, ladle the sauce over the pasta, & mix everything together. Serve immediately.
Modifications
  1. 1. I used 1 1/2 tsp dried chilies - it was quite spicy; but we like very spicy food! I recommend just using 1/2 tsp dried chile to substitute for 1 fresh chile.
  2. 2. I doubled the recipe, but I didn't double the amount of olive oil or onion.
  3. 3. I added a little bit of balsamic vinegar, garlic powder and fish sauce.
Adapted from The Silver Spoons for Children
Adapted from The Silver Spoons for Children
Untainted Palate http://untaintedpalate.com/