MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One Pot Primavera
Categories: Pasta, Squash, Vegetables, Mushrooms
Yield: 6 servings

1 lb Penne pasta
1/4 c Olive oil
2 Yellow squash; in 1/2"
- chunks
2 sm Zucchini; in 1/2" chunks
1 lg Onion; chopped
4 cl Garlic; minced
4 Plum tomatoes; sliced
1/2 lb Sliced fresh mushrooms
10 1/2 oz Can condensed chicken broth
1/2 ts (ea) salt & black pepper

In a soup pot, cook pasta according to package

directions; drain in a colander and set aside.

In the same pot, heat oil over medium-high heat. Add
yellow squash, zucchini, onion, and garlic, and saute 8
minutes, or until just tender. Add tomatoes, mushrooms,
chicken broth, salt, and black pepper, and cook 5
minutes, or until heated through.

Return pasta to pot and cook until well combined and
heated through, stirring frequently.

RECIPE FROM: https://www.mrfood.com

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... "People who love to eat are always the best people." -- Julia Child
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spanish Almond Chicken w/Saffron-Wine Sauce
Categories: Poultry, Herbs, Nuts, Vegetables, Wine
Yield: 4 servings

1/4 c + 2 tb extra-virgin olive
- oil; divided
1 ts Smoked Spanish paprika
3 lb Bone-in, skin-on chicken
- thighs; patted dry
Salt & fresh ground pepper
2 md Yellow onions; fine chopped
4 cl Garlic; fine chopped,
- divided
2 ts A-P flour
1 c Dry white wine
2 c Chicken stock
1/4 ts Dried oregano
sm Pinch saffron threads;
- crumbled
10 oz Roasted salted marcona
- almonds; fine ground, more
- coarse chopped, garnish
1 tb Sherry vinegar
Parsley leaves; garnish

In a large skillet, stir together 2 tablespoons of the
oil and the paprika. Turn the heat to medium and cook,
stirring continuously, until fragrant, about 1 minute.
Transfer to a jar and set aside. Wipe out the pot and
return it to the stove.

Season the chicken with salt and black pepper. Turn the
heat to high and add 2 tablespoons of the oil. When it’s
hot and shimmering, add the chicken in batches,
skin-side down and cook, turning once, until browned on
both sides, about 8 minutes. Transfer to a plate.

To the empty skillet, add the remaining oil and the
onions and turn the heat to medium-high. Cook, stirring
occasionally, until soft and translucent, about 12
minutes. Add three of the garlic cloves and cook until
fragrant, about 1 minute more. Stir in the flour and
cook until no white streaks remain, about 1 minute. Add
the white wine, turn the heat to high, and cook until
bubbling and thick, about 3 minutes. Gradually stir in
the stock, oregano, and saffron. Add the reserved
chicken and any accumulated juices and bring to a boil.
Turn the heat to medium-low and cook, partially covered
and turning once halfway through cooking, until the
chicken is very tender, about 55 minutes.

Stir in the almonds, vinegar, and remaining garlic and
cook for 3 minutes more. Drizzle with the reserved
paprika oil, sprinkle with the parsley and coarsely
chopped almonds, and serve.

By: Benjamin Kemper

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

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... We solved the riddle of what to do with all that extra grain: beer
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