The chicken and potatoes actually sounds good tonight for dinner in the cooking in the dark studios.
Sent from my iPad > On Aug 17, 2019, at 12:04 PM, <cookinginthedark-requ...@acbradio.org> > <cookinginthedark-requ...@acbradio.org> wrote: > > Send Cookinginthedark mailing list submissions to > cookinginthedark@acbradio.org > > To subscribe or unsubscribe via the World Wide Web, visit > http://acbradio.org/mailman/listinfo/cookinginthedark > or, via email, send a message with subject or body 'help' to > cookinginthedark-requ...@acbradio.org > > You can reach the person managing the list at > cookinginthedark-ow...@acbradio.org > > When replying, please edit your Subject line so it is more specific > than "Re: Contents of Cookinginthedark digest..." > > > Today's Topics: > > 1. Re: Contents of flour & sugar (pamelafairch...@comcast.net) > 2. Re: Greek slow cooker lemon chicken and potatoes > (princessre...@optonline.net) > > > ---------------------------------------------------------------------- > > Message: 1 > Date: Sat, 17 Aug 2019 06:54:12 -0400 > From: <pamelafairch...@comcast.net> > To: <cookinginthedark@acbradio.org> > Subject: Re: [CnD] Contents of flour & sugar > Message-ID: <004001d554ea$1bbf73f0$533e5bd0$@comcast.net> > Content-Type: text/plain; charset="utf-8" > > The packages are smaller than they used to be, just like the candy bars. But > the flour and sugar don't come in fun sizes. What a misnomer, there is > nothing fun about smaller and the same or increased price. It is simple > inflation at work. The standard 5 pound package of flour can be all the way > down to 4 pounds. The labels reflect this, but who reads those when out with > a shopping assistant? Well, much to their irritation, I do. By the way, it is > also no secret that cake mixes and other packaged product mixes have also > done the amazing shrinking act. > > Pamela Fairchild > <pamelafairch...@comcast.net> > > -----Original Message----- > From: Wendy via Cookinginthedark > Sent: Friday, August 16, 2019 8:32 PM > To: cookinginthedark@acbradio.org > Cc: Wendy <wdywms...@gmail.com> > Subject: [CnD] Contents of flour & sugar > > People tell me the contents of flour & sugar have changed over the years, & > they are not what they used to be. I do not know how. Have you heard this? > Wendy > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ------------------------------ > > Message: 2 > Date: Sat, 17 Aug 2019 07:23:19 -0400 > From: <princessre...@optonline.net> > To: <cookinginthedark@acbradio.org> > Subject: Re: [CnD] Greek slow cooker lemon chicken and potatoes > Message-ID: <00f601d554ee$2cb55a90$86200fb0$@optonline.net> > Content-Type: text/plain; charset="UTF-8" > > 2I am thinking if you have an instant pot you could saute the chicken first > and then add the rest of the ingredients. > > -----Original Message----- > From: Anna Dimovitz via Cookinginthedark <cookinginthedark@acbradio.org> > Sent: Saturday, August 17, 2019 6:44 AM > To: cookinginthedark@acbradio.org > Cc: Anna Dimovitz <nipperc...@verizon.net> > Subject: [CnD] Greek slow cooker lemon chicken and potatoes > > Greek slow cooker lemon chicken and potatoes > > Servings: five > Prep time: 20 minutes > Cook time: seven hours > Total time: 7 hours, 20 minutes > > Ingredients > > 2 lbs yellow potatoes, cut into large chunks (about 2-inches) > 1/2 medium yellow onion, cut into chunks > 5 cloves garlic, minced > 2 1/2 tsp dried oregano > 1 tsp dried basil > 1 tsp dried rosemary, crushed > Salt and freshly ground black pepper > > 3 lbs bone-in, skin-on chicken thighs, trimmed of excess skin > 1 1/2 tbsp olive oil > 1/2 cup chicken broth > > 3 1/2 tbsp fresh lemon juice > > 2 tsp lemon zest, divided > > 3 tbsp fresh parsley > > > Directions > > > Place potatoes and onions in an even layer in a six-quart slow cooker. Pour > in chicken broth. Sprinkle half the garlic, half the oregano, half the basil, > and half of the rosemary; season with salt and pepper. > Heat oil in a large heavy bottomed pot over medium-high heat. Working in two > batches, dab skin side of half the chicken thighs dry with paper towels, > season with salt and pepper then sear in pot, skin side down, until golden > brown, about 4 minutes. Transfer chicken to slow cooker over potato layer. > Repeat with remaining chicken thighs. > Slowly and evenly pour lemon juice over chicken thighs, then sprinkle in the > remaining garlic, oregano, basil and rosemary over chicken. Sprinkle 1 tsp > lemon zest over chicken (reserve remaining tsp in container and refrigerate > until ready to serve). > Cover and cook on low heat for 5 1/2 - 7 hours. > Serve warm, spooning some of the slow cooker juices over each serving; > sprinkle with fresh parsley and reserved lemon zest. > Recipe taken from ?Cooking cClassy? > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > > > ------------------------------ > > Subject: Digest Footer > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ------------------------------ > > End of Cookinginthedark Digest, Vol 119, Issue 29 > ************************************************* _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
