With my late work hours and busy weekends preparing for Yom Tov, I’ve grown to love (again!) my crockpot. At least twice a week it gets used – chicken and rice, split pea soup and a new recipe from my “Twitter” friend, Caroline – Taco Soup! I’ll post another recipe for that another time, but it does call for a pack of Taco Seasoning. Has anyone else ever noticed the sodium count on those! Oh Boy!
On a mission to find a healthier version, here is the recipe I came up with.
Happy happy birthday! Today, would have been your 100th Birthday! What a legacy you left as a chef, author and tv personality.
In 1961, you penned the now classic Mastering the Art of French Cooking(1961), with Simone Beck and Louisette Bertholle. Roast chicken, Beef Bourguignon and Tarte Tatin your repertoire was endless! And that was just the beginning.
More than anything, dear Julia was your now famous “Never Apologize!” You are so right. We love to try new things in the kitchen, and sometimes they turnout not how we expected! Never Apologize!
Your are sorely missed, dear Julia. May your legacy continue. May your humor continue to inspire us in the kitchen, as your voice resonates!
Remove the hard end and outer layer of the lemongrass stalk. Bruise the white ends of your stalks with the blunt edge of a large knife (it helps release the lemongrass “juices”), then thinly slice and mince. You should end up with about 1 tablespoon of minced lemongrass. Discard the green tops.
Marinate the chicken: In a small bowl, combine the lemongrass, garlic, shallot, ginger, soy sauce, worcestershire sauce, lime juice, peanut oil, brown sugar and stir until the sugar is dissolved. Place the chicken wings into a large resealable freezer bag and pour the marinade over the wings.
Close the freezer bag and shake so that the chicken is well-coated with marinade. Refrigerate for 4 hours, or overnight.
Preheat the oven to 350°F. Stir together the honey and soy sauce and set aside. Line a large sheet tray with foil or parchment paper. Place the wings on the tray and roast for 30 minutes, basting the wings with the honey-soy mixture once about half-way through and once close to the end of the roasting time.
Remove from the oven and carefully transfer the wings to a serving plate.
Sprinkle the chopped peanuts and cilantro on top and serve.