Acting Up

My musings, thoughts, rants, and discoveries. - Scott Maddock

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Location: Redmond, Washington, U.S. Inc. (Formerly U.S.A.)

Allie's Journey

For the next several months this will be dedicated to information pertinent to Allene M. Maddock. Her care has been assumed by Hospice as of 06Apr12.

Please feel free to call or write her. If you call be patient and take time to explain who you are. Currently she remembers, but you have to help her focus so she truly knows who she is talking to at the moment. We have to do this too, and I frequently say something like, "Yes this is Scott, your oldest."

Her phone is area code two-zero-six, and the number is 216 3816.

Her Address:
Allie Maddock
c/o Queen Ann Manor
100 Crockett Street
Seattle, Washington

Thursday, September 29, 2011

Cumin-Thyme Chicken

Two pairs of chicken breast, skinned, deboned and cut up stir fry style
2-4 tbsp's oil
1-2 tbsp cumin seeds
1 tbsp thyme
1 bunch of green onions
Garlic Powder
Ground Black Pepper
Ground Red Chili
3 medium turnips (with greens if possible)
3 small to medium beets (may be replaced with turnips)
2 large cans diced tomatoes

All measurements are approximate and may be adjusted to taste. The idea was to create a non-bean chili type dish for serving with rice.

I like to cut up everything ahead of time.
Cut the chicken into 1" or less sized chunks.

Chop the green onions into fairly thin pieces, along with thinly sliced and chopped fennel.
Chop the stems from the greens into fairly thin pieces and set aside with the green onions.

Chop the greens. I go for about 1/4-1/2" pieces so they infuse the dish.

Dice the turnips (and beets if used) to roughly 1/2".

Heat a deep skillet to medium, and add the oil.
Add the cumin seeds. They should toast in the hot oil pretty quickly.

Add the chicken. Stir occasionally. Once the first searing is done and before the liquid runs off add the chopped green onions and stems and garlic powder to taste. Then the chopped turnips/beets.

When the liquid starts to cook out of the chicken and the turnips/beets are just starting to soften add the thyme, and liberal amounts (for your taste) of black and chili pepper. Give a good stir and add the chopped greens, leaving them on top cover and simmer/steam for 5-10 minutes so that they are nearly done.

Add the diced tomatoes, bring to a boil and simmer for a little while. It can cook for a long time if you want, but I find I like it better if it is only simmered for about ten minutes.

It is nice served over rice, or cold like a gazpacho.