SEATTLE TIMES PANTY KITCHEN CHALLENGE RECIPES 4 Chicken Baked Alaska (Maria Galvao) Chicken Baked Alaska This is the recipe I used for the oat cakes. Oats made me think of Scotland so I looked online for a more traditional recipe. https://www.carolinescooking.com/oatcakes/ For the chicken: 1-1/2 pounds of chicken breasts 1 bunch green onions 1/4 cup soy sauce Cut chicken breasts into bite sized pieces. Cut green onions into small pieces. Mix chicken and green onions in a bowl and set aside while making the oat cakes. Heat a cast iron skillet and add the chicken and green onion pieces to the well heated skillet. Cook and brown the chicken. The chicken pieces should be well browned. Turn off the heat and add soy sauce. Mix well. Set aside preparing the topping. For the topping: 1 cup plain yogurt 1/4 cup of whipping cream Beat yogurt and cream together until peaks start forming. They never get stiff. Chill while you plate the oat cakes and chicken. Set up: Place oat cakes on a platter and top the cakes with a few pieces of chicken. Put the yogurt mixture into a piping bag and pipe the mixture on the chicken and oat cakes (you can also scoop the mixture if you prefer). Sprinkle cinnamon sugar on top. Caramelize the cinnamon sugar with a kitchen torch. Enjoy as snacks or as a main dish. I eat mine with a side of braised greens. Chicken Cheesecake (Carrol Harris) Since I was one of the FOUR who made meatballs for the last challenge, I knew I had to step it up! Being a Bed and Breakfast owner gave me the idea to start with baked oatmeal, though I made it savory by replacing most of the sugar with green onions, cumin, garlic and red chili pepper flakes. Then I altered my favorite sour cream cheese cake recipe to make it savory also. I made a filling of sautéed chicken breast, green onions, celery, cream cheese, egg, curry and turmeric; and a topping of plain Greek yogurt and mango chutney. After baking and cooling it like a traditional cheesecake, we found it very tasty, but a bit heavy. Then my husband had the great idea to heat it. Twenty seconds in the microwave and it was really fantastic! Carrol Harris CRUST • 1 cup old fashioned oats • ¾ tsp baking powder • ¼ tsp salt • 1 tsp sugar • ½ tsp cumin • ¼ tsp garlic • ¼ tsp red chili pepper flakes • 2 green onion tops, minced • ½ cup milk • 1 egg • 1/8 cup oil Combine dry ingredients, add rest and mix well, Let rest for 5 min and pour into greased spring form pan. Bake at 325 for 40 min. Chill the crust. FILLING • 1 T olive oil • ¼ chicken breast, diced • 2 green onion “whites”, diced • 1 stick celery, diced • 1 egg, well-beaten • 8 oz cream cheese, softened • ½ tsp lemon juice • ¼ tsp salt • ¾ tsp curry • ½ tsp turmeric Sauté chicken breast and vegetables lightly. Mix in remaining ingredients, spread on the oatmeal crust, and bake at 375 for 20 min. Allow to cool to room temperature. TOPPING • 6 oz plain Greek yogurt • 3 T mango chutney Mix well and spread on cake. Glaze at 425 for 5 min. May be cooled, but best served hot. Rainbow curry chicken salad verrines with lemon blueberry oat tuiles (Laura Jones) Yield: 4 servings Ingredients: • 1 whole (2 split) chicken breast, bone-in, skin-on (about 2.5 cups cubed) • olive oil • kosher salt and black pepper • 1/3 cup plain Greek yogurt • 1/4 cup mayonnaise • 1 teaspoon grated lemon rind • 2 tablespoons fresh lemon juice • 2 teaspoons curry powder • 1 teaspoon grated peeled fresh ginger • 2 tablespoons blueberry (or mango) chutney • 1 cup seedless red grapes, halved • 1 celery stalk chopped (1/2 cup) • 1/2 red bell pepper chopped (1/2 cup) • 1 small mango diced ( about 1 cup) • 1/4 cup thinly sliced green onions, white and green parts (2 scallions) • 2 tablespoons chopped toasted pistachios • 2 tablespoons chopped fresh cilantro Directions: • Preheat the oven to 450 degrees F. • Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 20 to 30 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin (or let your husband eat it), and dice the chicken into large bite-size pieces. • For the dressing, combine the yogurt, mayonnaise, lemon rind and juice, chutney, curry powder, ginger and 1/2 teaspoon salt in a bowl. • As a one-dish salad: Combine the chicken with enough dressing to moisten well. Add the grapes, celery, bell pepper, mango and scallions, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cilantro and pistachios and serve at room temperature. For rainbow verrines: Don’t mix the chutney into the dressing. Combine the chicken with enough dressing to moisten well. I layered the grapes, then the chutney, a mixture of pistachios, celery, scallions and cilantro next, then the chicken, mango and finally the red peppers. Divide the remainder of the dressing amongst all the glasses and top with a tuile. Lemon Blueberry Oat Tuiles Ingredients • 2 oz. (4 Tbs.) unsalted butter • 4 tablespoons packed light brown sugar • 2 tablespoons corn syrup • 11/2 teaspoons heavy cream • 1 tablespoon finely grated lemon peel • 1/8 teaspoon salt • 3 tablespoons all-purpose flour, sifted • 1/2 cup rolled oats (not quick cooking) • 1/2 cup dried blueberries chopped Preparation • Position rack in the middle of the oven. Heat the oven to 350°F. Line a baking sheet with nonstick liner (like Silpat brand) or with parchment. • Heat the butter, brown sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the brown sugar dissolves. Increase the heat to medium and, stirring constantly, bring the mixture just to a boil. Remove the pot from the heat and stir in the salt, flour, oats, cream, and lemon peel. Drop the batter by the teaspoon 3 inches apart on the baking sheets, about six cookies per baking sheet. • Bake the cookies until they are spread thin, deep golden brown, and no longer bubbling, 6-8 minutes. • Remove the cookies from the oven and firm up slightly on the baking sheet, 1 to 2 minutes. Transfer the cookies to a wire rack with a wide metal spatula. • Bake the remaining batter in the same way; the batter will have firmed up a bit, but that’s fine. Make Ahead Tips The cookies will stay crisp and flavorful for a few days wrapped in waxed paper. Adapted from “Baking Illustrated”. SAVORY APPLE CHICKEN CRUMBLE (Lara Wyss) • 1 ½ lbs. small red potatoes, diced • 1 bunch green onions, diced • 1 cup yogurt • 2 chicken breasts, diced • 8 oz. bacon, diced 3 Granny Smith apples, diced 2 small summer squash, diced Garlic powder/salt/pepper (to taste) Dash of Nutmeg Tarragon (fresh or dried) I used 1 bunch of fresh Topping: • 1 cup oats and flour, each • 1 stick of butter, diced • 1/3 cup maple syrup • 1 tablespoon cinnamon Mix together potatoes, onions and yogurt. Place in bottom of 9x13 greased baking dish. Cook bacon and chicken in a large skillet with olive oil. When the meat is cooked, remove from skillet. Using bacon fat, add 4-6 tablespoons of flour and whisk until combined. Slowly add in 2 cups of milk, 1 cup of chicken stock, and 1/3 cup dry white wine. Add dollop of brown mustard and stir. While stirring sauce, add a pinch of nutmeg and a healthy amount of fresh or dried tarragon. Season with salt and pepper to taste. Add meat back to sauce and add in diced apples and squash. Pour contents on top of potato - yogurt mixture. In a mixing bowl, use a pastry cutter or fork to mix all topping ingredients. When butter is about the size of peas, sprinkle the topping over the rest of the dish. Bake at 375 degrees for 30-45 minutes. Enjoy! Chicken Roulade with sweet potato and green onion gnocchi (Reese Rowe) Serves 2: 2 boneless skinless chicken breasts 3 T olive oil (divided) 5 oz baby spinach 4 cremini mushrooms, sliced 1 oz chèvre 3 green onions minced 1 green onion sliced for garnish 1 large garlic clove minced 1 small garlic clove grated on micro plane 1 small shallot minced Sprig Thyme - leaves stripped from stem Splash of sherry (or wine or stock) Kitchen twine One sweet potato 3T rolled oats, ground into flour • • • • • 1-2T AP flour 8 hazelnuts 2T butter Peas and pea shoots or chive blossoms to garnish 1 red pepper, roasted and peeled 1 heaping T full fat yogurt 1 T olive oil S&P to taste Make the filling: sauté 2T olive oil shallot, mushroom and thyme over medium heat until mushrooms color slightly and lose their water. Add large clove of minced garlic and spinach. Sauté until spinach is wilted. Deglaze with a splash of sherry and continue to sauté until liquid is evaporated. Cool. Blend in food processor, adding goat cheese to combine. This makes a bit more than you need, but extra can be frozen, and it’s also really good stirred into eggs for an omelet or frittata. Make the gnocchi dough: peel the sweet potato and cut into even chunks - approx 1”. Boil in salted water until tender and drain. Put the potatoes back into the pot a bash around a little - just really trying to dry them out a bit. Mash (ricer is a great here) and add a pinch of salt and pepper, and one of the minced green onions. Add some of the oat flour and some of the AP flour and mix to form a soft dough. A potato will make about 20-25 gnocchi - including your testers. Roll the dough into a coil about an inch thick and cut off dumplings about 1/2” long. Test boil a couple - if they fall apart, add more of each flour. Once the texture of the dough is right, it can hang out overnight - just do another test before you’re ready to cook in case it needs a little more flour. Roast hazelnuts in a preheated 350 oven until brown ~ 10 min. Remove skin if they were not already blanched and chop. Reserve. Make the sauce: roast and peel a red pepper, blend in blender with yogurt, microplaned garlic and S&P - stream in the olive oil while the machine is running. Make ahead a-ok - just bring to room temp before using it. Cook: Preheat oven to 400 pound chicken breasts to even thickness - approximately 1/4” - If the breast is thicker than an inch, butterfly it before pounding between sheets of plastic wrap. Position so the smoothest part of the breast is touching the cutting board. Spoon a heaping teaspoon of filling into each breast. Using a butter knife, spread a thin layer of filling all over. Roll each breast like a jelly roll and tie with kitchen twine. Heat remaining T of olive oil in oven safe skillet until shimmering. Sear all sides of chicken breasts, and immediately transfer to hot oven - they’re done when they’re done - instant read thermometer at 165 - should take about 10 minutes if you’ve gotten a good sear. While the chicken is roasting, boil gnocchi until they float (about a minute). Drain well. Heat butter in saute pan over medium heat until it’s lightly golden, and add gnocchi to pan. Let them sit undisturbed for a couple minutes to develop a crust, then flip. To assemble: snip the string off the chicken - it will hold together fine. Slice into medallions. Spoon sauce on plate, divide the gnocchi and place on top of the sauce. Fan a couple of medallions on top and garnish with hazelnuts, peas and shoots and chive blossoms. Steamed Chicken Bao (Paul Shapiro) For the dough: 2 packets active dry yeast 1-cup warm water 1-cup all-purpose flour 1-cup oat flour from oats powdered in Cuisinart 1-cup cornstarch 3 teaspoons baking powder Put yeast and warm water in stand mixer. When dissolved, add white flour, oat flour and corn starch. Mix with dough hook. You may need to add additional water if too dry. Make a smooth ball. Rest in covered bowl for a few hours. It will rise. Put back in the stand mixer and add baking powder and mix again. For the filling: 1-tablespoon oil 1/3 cup finely chopped scallions 1 cup chopped skinless chicken breast 1-tablespoon light soy sauce ¼ Cup chili oil with Black beans ¼ cup Key lime pie yogurt Heat the oil in a wok over medium high heat. Add the onion, and chicken and stir-fry for a minute. Then add Chili with Black beans. Stir and cook about a minute. Remove from heat, and put in a small bowl. Add yogurt and mix. Let it cool. Roll the dough into a log and cut into 6 pieces. Roll each piece into a ball. Flatten each ball into a circle like a small tortilla. Place a large Tbl.of the filling into the center. Now comes the tricky part. Go to the Internet and watch a video of how to manipulate the Bao dough. Took complicated for a recipe. Cut pieces of parchment paper the size of each Bao, and place on the bottom of the Bao. Place in a steamer and steam for 20 minutes. Enjoy. Nashville Hot Chicken Slider with Bacon Bourbon Green Onion Jam (Steve Venard and Cathy Martin) This train went off the tracks. Until oatmeal came round the bend, we were smoothly chugging along. Mind you, oatmeal isn’t difficult to work with, it’s rather inviting; a friendly face on the container offering to stoke your food furnace for the day. Therein lies the rub. Oatmeal is breakfast food, plus it’s kinda gray when cooked which is why it’s mixed with colorful swirls of cinnamon and brown sugar. Plus, as we inch toward phase 2, we want to plan some small gatherings with friends, so we wanted this entry to be an appetizer. Working through a few less than successful scenarios, we were back on track. The train, gaining speed, finally stopped in Nashville - at a fried chicken slider with bacon jam. The Bourbon Bacon Jam contains onions, so a great place for the green onions. Also, word is, yeast is in short supply so we adapted a two ingredient bagel recipe for an Oatmeal Slider Bun. The bun is chewy with a great sourdough tang and, when topped with oatmeal, added a nutty taste. Using yogurt to also marinate the chicken and ground oatmeal for its breading, those two ingredients did double duty. The end result was a spicy, sweet, salty handheld appetizer that was fabulous. It was so tasty, we made it again! Our mouths are still watering. Fried Chicken Marinade 1 boneless skinless chicken breast, ¼ inch thick slices across the width, then cut in half ½ Cup Greek non-fat yogurt 1/8 tsp cayenne pepper ¼ tsp paprika 1/8 tsp salt ½ tsp powdered garlic Combine all marinade ingredients and add slices of chicken breast, let marinade for at least an hour or up to four hours. Now tackle the jam. Bourbon Bacon Green Onion Jam 1lb bacon chopped finely (ideally in a food processor) 2 bunches green onions, sliced ¼ cup bourbon 2 Tbs balsamic vinegar 1/8 tsp red pepper flakes (or more depending on spice tolerance) ¼ cup brown sugar 3 Tbs maple syrup In a deep frying pan or Dutch oven, cook chopped bacon until browned. Remove bacon with slotted spoon, place on paper towel, leaving 2 Tbs oil in the pan. Add chopped green onions and cook slowly until browned. Add bourbon to deglaze pan, scraping bottom and sides, then add remaining ingredients. Cook until reduced by half. Let cool, then hide the jar in the refrigerator, out of sight in the back or you won’t have any for your sliders. Makes about one cup. While it is cooling, make the slider buns. Oat Slider Buns 1 cup non fat plain Greek yogurt 1 cup self rising flour (or add 1 ½ tsp baking powder and ½ tsp salt to 1 cup flour) 1 egg ½ cup rolled oats (in a bowl) 1 Tbsp flour for dusting the kneading surface Preheat oven to 350° . Mix yogurt and flour in a bowl to form a cohesive dough. Knead a few times on a flour dusted surface until smooth. Divide dough into 6 pieces and shape into balls. Slightly flatten each ball. Whisk egg in separate bowl and dip tops of buns in egg mixture, then into rolled oats and place oatmeal side up on baking sheet. Bake 18-22 minutes until light brown on top. While they are baking, make the chicken dredge. Let cool and slice in half. Fried Chicken Dredge 2 Tbs flour 2 Tbs rolled oats 1/8 tsp cayenne pepper ¼ tsp paprika ¼ tsp salt ¼ tsp ground black pepper ½ tsp Goya adobo (prepackaged mix available in most grocery stores) Add rolled oats to a food processor or blender, pulse into a coarse powder. Combine all dredge ingredients in a small paper bag and shake to combine. Add chicken to bag, 2 pieces at a time and shake to coat in dredge. Remove from dredge and set aside. The buns should be about ready to come out of the oven now. Heat 3 cups of neutral oil in a small sauce pan (should be about 1 ½ inch deep) to 350° . Fry chicken two at a time until golden brown and internal temperature is 160°. Place on paper towel to drain excess oil. Nashville Hot Sauce 2 Tbs Chinese chili oil 2 Tbs hot sauce (we used Valentinas but any similar sauce, such as Franks or Tabasco works) Optional – to amp up the heat factor, add cayenne. Start with an additional 1/8 tsp and experiment from there. Mix together and brush on fried chicken Assembly This recipe makes six sliders. After toasting the split buns, spread the toasted inside with mayo (if desired), spread bacon jam on bottom bun, top with fried chicken and add top bun. Enjoy! Chicken Curry Cauliflower Scallion Pickle Paneer Naan with Oat Garlic Dry Chutney (Beth Cavalli) I never use chicken breast for curry, but marinated overnight in yogurt, I knew it would be good and tasty for a rustic curry. The trick being to bhunao the onions, tomatoes, hot pepper and seasonings until they really cook down - this took me about 90 minutes. Then the chicken breast and yogurt go in at the end for a short cook time. I think the most creative part of my meal is the dry chutney with toasted oats and garlic. It made a gorgeous topping for paneer naan. I spread each store-bought naan with a little unsalted butter, threw on some crumbled paneer and topped with the dry chutney. I put it in the oven at 350 for about 8 minutes. I think I'm going to make more dry chutneys from now on, to sprinkle on cooked veggies, nachos, whatever. To use the final required ingredient didn't seem like that much of a challenge. You could put a scallion anywhere and it would be happy. But I love pickles and wanted a pickle to round out this meal. The cauliflower and scallion pickle turned out great. My husband enjoyed every part of this meal, and I know my daughter will enjoy the leftovers! Curry This makes a lot, but it's super as a leftover. 2 lbs boneless skinless chicken breast, cut into small chunks Marinade: 1 C full fat Greek yogurt 2 t sea salt 2 t turmeric 2 t red chili powder 2 t coriander powder 2 t cumin powder 1 t garam masala powder Juice of one lime Combine in a lidded container and refrigerate overnight Bhunao: 1 large onion, finely diced 1/4 C ghee, butter or bacon fat 2 whole cloves 2 bay leaves salt 2 hot chilis - I used serranos 1 14-oz can of petite diced tomatoes Heat the fat in a dutch oven on the stovetop. Keeping the heat at medium-low, add onions. Sprinkle with salt. Stir frequently. As they begin to turn golden and then brown, add a couple of tablespoons of warm water. Let that cook down, and repeat with another couple of tablespoons of water. Stir frequently. keep this up until they are a beautiful brown mush. Prick the whole chilis with a knife so they don't explode and add them to the onions with the bay leaves and cloves. Add the tomatoes. Sprinkle with salt. Keep the heat at medium-low and stir frequently. Repeat the steps of adding water, letting it cook down, and repeating. Don't rush it - as the flavors and texture benefit. Once the mixture is very mushy, add the chicken and yogurt. Mix well. Bring it up to boiling and turn down to low and cook for about 10 more minutes. If it is too liquidy, you can remove the chicken breast pieces to a platter and reduce the liquid on high heat, stirring constantly. Then recombine. Garnish with roughly chopped cilantro, parsley or mint. Cauliflower Scallion Pickle 3 C cauliflower florets 1/4 C peanut oil 4 dashes toasted sesame oil 5 Scallions, trimmed and slivered lengthwise 3 garlic cloves, smashed finely chopped ginger or ginger paste to taste (I used about 2 t) Red Chili Powder to taste Mustard powder to taste Coriander powder to taste Turmeric to taste 3 whole cloves 1 C water 1/2 C rice vinegar 1/2 C cider vinegar 1/2 C lemon juice Sugar to taste Sea Salt to taste Soak cauliflower florets in salted water for ten minutes, then rinse under cold tap water. Drain in a colander, and then drain on some paper towels. Place on a platter and leave the platter out on the counter overnight to dry out. Heat peanut and sesame oil in skillet. Add florets and saute for about 5-8 minutes.Scoop them from the frypan onto the platter to cool. Put them in a lidded container that has the capacity for the scallions, spices and liquids. Add all of the remaining ingredients to the container, cover and refrigerate for at least 3-4 days to let the flavors develop. Take the cauliflower and scallions from the pickling liquid and serve. Oat Garlic Dry Chutney 2T Sesame Seeds 8 cloves Garlic,peeled and smashed 2T Dried Curry Leaves 1/4 t Red Pepper Flakes 1/2 t Sea Salt 2/3 C Oats 1/2 t Garam Masala In a dry skillet, toast the sesame seeds and garlic until they are darkened and fragrant. Stir constantly. Let them cool on a plate (do not add to the grinder/blender until cooled). In a spice grinder or high speed blender, combine the Curry leaves, Red Pepper flakes and Salt. Add the Sesame Seeds and Garlic when they have cooled. Pulse until you have a nice dry chutney. Toast the oats and Garam Masala in the dry skillet until browned, but not blackened in any way. Combine with the ground up ingredients. This does not need to be refrigerated. Oatmeal-Breaded Baked Chicken Breast with Yogurt and Green Onion Sauce (Alys Cabigting) Chicken Breast cut into 2X4 inch pieces Flour/Egg/Oat mixture for dipping Sauce: 1 Cup Greek Yogurt 4 tsp diced green onion 1 tsp granulated garlic ½ tsp salt ½ tsp pepper 4 tsp lime juice 1 tsp lemon juice 4 tbsp chopped cilantro Mix well Take the cut chicken slices and dip in flour, then egg, then oatmeal seasoned with cumin, garlic, salt, and fresh pepper. Arrange on a rack atop a baking sheet. Bake at 425 degrees for 25 minutes. Serve with Sauce Stuffed Chicken Breasts with Chimichurri Yogurt Sauce and Oat Risotto with Roasted Asparagus and Walnut Granola (Kelly, Sara and Noah Lippman) Chimichurri Yogurt Sauce 1 cup Cilantro 4 Green Onions ¼ cup Italian Parsley Juice of one lime ¾ tsp. crushed red pepper flakes 6-8 cloves of garlic ½ tsp kosher salt (or more to taste) ½ cup olive oil ½ cup whole milk plain yogurt 1.5 Tbs. fresh tangerine juice (or more to taste) Blend first 8 ingredients in food processor or blender until smooth. Reserve one tablespoon to use in stuffed chicken breasts and then blend the rest with the yogurt and tangerine juice. Stuffed Chicken Breasts Stuffing 3 Tbs. Olive Oil (divided) 2.5 cups finely diced crimini mushrooms 5 cloves garlic (divided) ¾ tsp. kosher salt (divided) 1 Tbs. white wine 2 bunches rainbow chard, stems removed and leaves roughly chopped 1 Tbs. Chimichurri sauce before yogurt is added 4 chicken breasts, cutlets removed 2 eggs, beaten ½ tsp. mustard (any kind) 1 cup flour (I used my regular GF blend from the Gluten Free Girl formula – blend of millet, sorghum, sweet rice flour and potato starch) 1.5 cups bread crumbs or rice crumbs (I used the Trader Joes Rice Crumbs) 1 tsp salt and fresh ground pepper Use 2 tablespoons of the olive oil to sear the diced mushrooms over medium high heat with 2 minced garlic cloves and ½ teaspoon kosher salt until they are mostly dry, then deglaze pan with 1 tablespoon white wine and remove mushrooms from pan and set aside. Saute chard over medium heat in remaining tablespoon olive oil with 3 minced garlic cloves and ¼ teaspoon salt. Process briefly in food processor with the reserved tablespoon chimichurri sauce. Combine with mushrooms and set aside. Slice a pocket lengthwise into each chicken breast and fill each with a quarter of the chard and mushroom mixture. Place in three separate pie plates the beaten eggs and mustard, the flour and the bread/rice crumbs with salt and pepper. Dredge the chicken breasts first in the flour, then the eggs and then the crumbs. You can do this ahead and refrigerate. Preheat oven to 350 degrees. Brown the breaded chicken breasts over medium high heat in a decent amount of olive oil about 3-4 minutes each side. Place in baking dish in oven for 15-18 minutes. Serve with chimichurri yogurt sauce and green onion garnish. Oat Risotto with Asparagus and Walnut Granola Granola ½ cup rolled oats ½ cup walnuts ½ tsp. kosher salt 1 Tbs. olive oil Risotto 1 Tbs. olive oil 1 cup thinly sliced leeks 1 cup steel cut oats 1 Tbs. sherry vinegar 4 cups chicken broth Roasted Asparagus Bunch of asparagus, woody ends snapped off Olive oil Salt and fresh ground pepper 2 cloves garlic Preheat oven to 350 degrees. Combine 4 ingredients for granola, mixing well. Toast on cookie sheet for 10-15 minutes until brown. Increase oven heat to 400 degrees. Rub asparagus with olive oil, minced two cloves of garlic and roast in oven for 10-12 minutes. Saute the leeks in the olive oil until they are soft and slightly brown. Heat chicken broth in a pan. Add steel cut oats and toast for 2 minutes or so. Deglaze pan with 1 tablespoon sherry vinegar. Add one cup warm chicken broth and stir. Continue adding broth one cup at a time as the broth soaks into the oats. Once the broth is absorbed and the oats are tender but not mushy, it’s done. Approximately 20 minutes. Serve topped with roasted asparagus and the walnut granola. Chicken Curry Crumble (by Patti Gray Whann) 2 tbsp. extra-virgin olive oil 2 lb. split chicken breasts, I like to use bone in skin on to braise for added flavor and then remove and place in a bag in freezer for stock later. You can use boneless chicken breast as well. 10 green onions chopped 3 cloves garlic, minced I have an herb garden and I did chop up some fresh thyme and parsley. I thought I had curry powder and I did not so I made my own see below..If you have curry powder use 1 tablespoon although making your own I think is better. 1 tbsp. minced ginger or powdered 1 tsp. paprika 1 tsp cayenne pepper 1 tsp. ground turmeric 1 tsp. ground coriander 1 tsp. ground cumin 1 tsp mustard I did not have powdered so used dijon ½ tsp. cinnamon ½ tsp of cloves 2 tsp. corn starch 3 c. chicken broth made from homemade stock. My stock is flavored with fresh herbs and garlic I always have extra in my freezer otherwise use store bone broth 1 rib of celery chopped small 3 small mini sweet peppers chopped 2 carrots chopped small 1 5.3 oz whole milk Greek toasted coconut yogurt 1 c. of frozen peas Kosher salt Freshly ground black pepper Use a pot with a top. I used a Dutch oven. Add olive oil at medium high heat add seasoned chicken breast using your salt and pepper and brown chicken until nearly done if you are using whole split breast with skin make sure you are rendering the skin for added flavor. Remove and set aside. Add garlic, onions, peppers, celery and carrots and cook until soft. Add corn starch and add chicken broth and simmer until its starts to thicken. Add yogurt and stir and then add chicken that you had pulled off the bone and removed the skin and diced into 1 inch pieces. Remove from heat and put into small individual dishes that you can bake into an oven. You could also put into an 8x8 dish. Add the crumble that you have already made and bake for 10 minutes at 400 degrees. Crumble 1 1/2 cups oatmeal flour, I measured that amount of oatmeal old fashion and put into my food processor and pulsed until it was flour. 1 1/2 tsp baking powder 1/2 tsp salt 1/4 tsp freshly ground black pepper 1/4 tsp garlic powder (use 1/2 tsp for a slightly stronger garlic flavor) 1/8 tsp cayenne pepper (optional) 3 Tbs butter , cold and diced into small cubes 1 Tbs . finely grated Parmesan cheese ½ cup half and half I mixed it in a bowl and used my pastry cutter to blend oat flour with cold butter and then added half and half. It is firm like a crumble and then you put on a cookie sheet lined I used foil. And bake in an 400 degree oven for 10 minutes or until light golden brown and remove and set aside. I made mine will my chicken curry was simmering or you can make first. Sprinkle crumble on top of your chicken curry leaving a tiny space to see it curry. Bake 810 minutes until bubbly, it will take longer if you let your chicken curry cool. This was very tasty and now I have a recipe that does not use any wheat flour for folks that cannot eat it. I would have never used yogurt but using the coconut flavor substituted using coconut milk. I enjoy your challenges so far. Thanks for doing this as most of us are still self-quarantining and need to think out our pantries..especially when we may be missing ingredients. Harissa Yogurt Chicken with Oat Tabbouleh Salad and Green Onion Flatbread (Jeremy Tyndall) I’ve been wanting to do something with Harissa every since I saw Megan Stuart’s harissaspiked shakshuka from Round 1. I like the flavor of various pepper sauces but don’t enjoy a lot of heat. Mixing the harissa with yogurt and orange juice as a marinade for chicken was a great way to enjoy the flavor while toning down the heat. Although you can add more harissa if you like it hot. Keeping with a Middle Eastern theme, I decided to make a fresh tabbouleh salad with green onions using steel cut oats as a substitute for bulgur and a flat bread with oat flour, yogurt and green onions. While I’m not gluten free, the steel cut oats make a great substitute for those who are and can easily work in other grain salads. The flatbread broke apart fairly easily but had a nice chew texture and subtle nutty flavor. Everything paired well together and I’ll definitely be using the marinade again, maybe on chicken wings next time. Harissa Yogurt Chicken Chicken I used 2.5 pounds of bone-in, skin-on chicken thighs. You can use boneless/skinless or breasts, just be sure to adjust your cooking time to make sure it reaches 165 degrees. Marinade 1 cup yogurt 2 tablespoons Harissa paste (adjust based on your taste) Zest of 1 orange 1 tablespoon honey ½ cup fresh orange juice ½ teaspoon salt Mix all ingredients for the marinade with a whisk or fork until well blended. Add your chicken thighs and coat them well with the marinade. Marinate in the fridge for at least an hour, but overnight is fine too. Place the chicken on a sheet pan and bake in a 425 degree oven for 30-35 minutes or until the chicken reaches 165 degrees. You want the skin to crisp and blister a little. If it reaches 165 before this happens, just turn your broiler on for a couple of minutes until the skin is crispy. You could also easily grill the chicken as well. Tabbouleh Salad 1 cup steel cut oats 3 cups water ½ cup finely chopped parsley (about 1 bunch) ¼ cup finely chopped mint 4 Green onions 1 large or 2 small tomatoes 1 English cucumber or 3-4 persian cucumbers 2 tablespoons good quality olive oil 1 lemon (zest and juice) Salt Black Pepper Bring 3 cups water to a boil, add 1 teaspoon salt and 1 cup steel cut oats. Reduce to a simmer and cook for 15 minutes, stirring occasionally. Do not overcook the oats. You’re not trying to cook them to the consistency of oatmeal and want them to retain some of their ‘texture’. Pour the oats into a fine mesh strainer and rinse with cold water until it runs clear. Shake of as much of the water as you can and transfer the oats to a medium bowl. Add the olive oil and zest and juice of one lemon and ½ teaspoon of salt and ½ teaspoon of pepper. Mix well. Finely chop your parsley and mint and add to the oats. Slice the green onions, using both the white and green parts. Dice the tomatoes and cucumbers and add along with the onions to the bowl. Lightly toss/mix together and let sit for 30 minutes. Keep in mind that except for cooking the steel cut oats, the amount of the other ingredients is completely flexible. If you have a slightly large bunch of parsley, you can add it all. If you love lemon, add more. Not a fan of tomatoes? Leave them out. Green Onion & Yogurt – Oat Flatbread 1 cup oat flour plus extra for dusting 1 tablespoon cornstarch ½ cup yogurt (whole milk Greek yogurt) 1 tablespoon water ¼ cup finely sliced green onions ½ teaspoon salt If you don’t have oat flour, just pulse old fashioned rolled oats in a food processor until it is the texture of flour. Mix all the dry ingredients together in a bowl until they are well combined. Add the water and yogurt, then mix well. The dough will be sticky. Roll into a ball and wrap in cling film or cover with a wet cloth. Let the dough sit for one hour. Sprinkle some oat flour on a dry surface. Divide your ball of dough into 4 smaller balls. Roll each ball out to size and thickness of a tortilla, using a little extra oat flour as needed. Cook for 2-3 minutes on each side in a skillet on medium heat. You will see small brown dots start to form as the flatbread cooks.