Category Archives: Pounded

Chickpea (Garbanzo) & Spinach Casserole

Posted on May 5, 2014 by Cat

By Cat, June 2008 (Photo, right, from Wikimedia Commons) It was 1981, I had just gotten a new cookbook:  A Passion For Vegetables, by Vera Gewanter (© 1980), and was headed for the Oregon Coast for a long weekend.  I wanted to … Continue reading →

Posted in Bread, Fat or oil, Herbs, Leafy Veggie, Legumes, Nuts and seeds, Onion family, Pounded, Root Veggie, Simmered, Soaked, Spices, Sprouted, Vine veggies | Tagged , , , , , , , , , , , | Leave a comment

Sautéed Chicken Cutlets with Olives, Capers & Roasted Lemons

Posted on November 7, 2013 by Cat

By Cat, Dec 2007 (Photo, right from Wikimedia Commons) I’ve always been a soft touch for Piccata, traditionally made with veal cutlets and flavored with lemon, white wine and capers. I don’t eat much veal because commercial veal is a form of animal … Continue reading →

Posted in Alcohol, Bread, Capers, Citrus, Fat or oil, Herbs, Leafy Veggie, Olives, Pasta, Poultry, Pounded, Roasted, Sauteed, Steamed, Stock, broth | Tagged , , , , , , , , , , , | Leave a comment

Chicken Tarragon: 2 Recipes

Posted on November 6, 2013 by Cat

by Cat,  Oct 2007 (Photo, right, from Wikimedia Commons) Chicken with herbs and a wine sauce is one of my favorite dinners, and tarragon is one of my favorite herbs for its uniquely French flavor. I include two versions of Chicken Tarragon … Continue reading →

Posted in Alcohol, Brined, Dairy, Fat or oil, Herbs, Onion family, Poultry, Pounded, Sauteed | Tagged , , , , , , , | Leave a comment

Preparing Chicken (or other) Cutlets

Posted on November 4, 2013 by Cat

by Cat, Oct 2007 See also: Brining Chicken, Brining Poultry, Brining Pork You can find my chicken cutlet recipes, as well as links to cutlet recipes on other sites, on the Poultry & Fowl Main Course Menu, under Chicken Cutlets. Chicken cutlets are made … Continue reading →

Posted in Brined, Meat, Poultry, Pounded | Tagged | Leave a comment