One

Serena Wolf, author of The Dude Diet , has a new book out: The Dude Diet Dinnertime . It’s filled with “125 Clean(ish) Recipes for Weeknight Winners and Fancypants Dinners.”

I’ve made one recipe — Lemon Orzo Skillet with Chicken and Artichokes — which I’d classify definitely as a weeknight winner but as Serena notes, “it’s equally awesome for entertaining given the sophisticated flavor profile (artichokes and “notes of citrus” = instant fancy).”

Agreed!

I was drawn to the recipe for three reasons:

1. It’s a one-pan job.
2. Chicken thighs. As you know, I’m a thigh girl. (But yes, breasts will absolutely work here.)
3. Artichoke hearts. I recently discovered Trader Joe’s grilled artichoke hearts , and I’m wanting to throw them in everything. (Friends, have you tried them??)

As promised, the recipe came together very quickly, leaving me with an incredibly delicious dinner and few dishes to clean.

What I love about the recipe is that because everything cooks in a single skillet, the ingredients all flavor each other: the orzo absorbs the seasonings of the marinated artichoke hearts, the artichoke hearts absorb the juices of the chicken, the herbes de Provence infuse the whole dish, making everything especially tasty. Fresh lemon juice and zest along with a handful of parsley brighten it all up at the end.

If you wish, you can blanket the pan with a layer of cheese, stick it under the broiler, and then, as Serena says, “bask in your casserole compliments,” but I’ve yet to make it this far — I find it delicious as is straight from the stovetop. If you, however, find yourself with a blistered and bubbling skillet, I have no doubt you will have zero regrets.

PS: Dude Diet Apple Pie Overnight Oats

PPS: 18 One-Pot Wonders

Serena Wolf’s The Dude Diet Dinnertime :

Here’s the play-by-play: Gather your ingredients.

I highly recommend Trader Joe’s grilled artichoke hearts if you can find them.

First, brown the thighs in a little bit of oil for 3 minutes a side.

Transfer chicken to a plate, then toast the orzo along with some minced garlic in the same skillet.

Add water (or stock), the artichoke hearts, herbes de Provence, and the chicken.

Cover, and cook for about 15 minutes.

Transfer chicken to a board, and cut into cubes.

Get together the finishing touches: grated cheese, minced parsley, lemon zest and juice.

Add the cheese to the skillet.

Add the parsley to the skillet.

Stir to combine.

At this point, you could cover it with a layer of cheese and broil it, but I love it just the way it is.

Serve immediately!

Description

From Serena Wolf’s Dude Diet Dinners

Artichoke hearts: If you have a Trader Joe’s, look for their grilled artichoke hearts. They come in a box. They are delicious. With the Trader Joe’s variety, I simply cut in half (or leave whole if I’m feeling lazy). Another option is Monterey Farms ArtiHearts, which you can order by the case.

A note about the recipe: In the book, the final step calls for covering the skillet with a thin layer of cheese, and broiling it. I don’t do this because: 1. I find it totally delicious with just a few handfuls of parmesan cheese stirred in at the end. 2. My children don’t yet appreciate the wonders of blistered and broiled cheese. But, I’ve included instructions for broiling if you like this idea. You’ll need 1.5 cups cheese total, if you do. Serena suggests a mix of Fontina (or Gouda or Ggruyère). If you plan on not broiling, you’ll need about 1/2 cup grated Parmesan.

• 1.25 – 1.5 lbs. boneless skinless chicken thighs, about 4
• kosher salt to taste
• freshly cracked black pepper to taste
• 1.5 tablespoons olive oil
• 3 garlic cloves, minced
• 1 cup orzo, whole wheat if you wish
• 12 -oz marinated artichoke hearts, drained and roughly chopped, see notes above
• 1 tablespoon herbes de Provence
• 2.5 cups water or chicken stock
• grated cheese, Parmesan or Fontina, see notes above
• zest from 1 lemon
• 1 tablespoon fresh lemon juice
• 1/2 cup finely chopped parsley

1. Pat the chicken dry and season all over with salt and pepper.
2. Heat 1 tablespoon of the oil over medium-high heat in a large skillet (oven-proof if you plan on broiling the dish at the end, see notes above.) When the oil is hot and shimmering, add the chicken to the pan and sear for 3 minutes side, or until nicely golden. Transfer to a plate.
3. Reduce the heat to medium and add the remaining 1/2 tablespoon oil to the skillet. Add the garlic and orzo and cook for 2 minutes, just to lightly toast the orzo.
4. Add the artichoke hearts, herbs de Provence, and water or stock to the pan and bring to a boil over high heat. Lower the heat to a simmer, return the chicken thighs to the skillet, cover and cook 15 to 20 minutes. [Note: Times will vary depending on the kind of orzo you are using, the shape of the pan, the strength of your stovetop. My orzo (not whole wheat) consistently is cooked in 15 minutes or less, so just keep an eye on things.]
5. Transfer chicken thighs to a board, and chop into cubes with a knife or shred with two forks. Return the chicken to the skillet. Add the lemon zest and juice. Add a few handfuls (about 1/2 cup) of parmesan and stir to combine. Taste. Adjust with salt and pepper to taste. Add the parsley and stir to combine.
6. This is where I stop (see notes above). I find it delicious as it. BUT, if you want to take it a step further, sprinkle a layer of cheese (about 1/2 to 3/4 cup) over the top and broil for 3 to 4 minutes or until cheese is bubbling and lightly browned. Keep an eye on it!
7. Serve immediately.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Serena Wolf, author of The Dude Diet , has a new book out: The Dude Diet Dinnertime . It’s filled with “125 Clean(ish) Recipes for Weeknight Winners and Fancypants Dinners.”

I’ve made one recipe — Lemon Orzo Skillet with Chicken and Artichokes — which I’d classify definitely as a weeknight winner but as Serena notes, “it’s equally awesome for entertaining given the sophisticated flavor profile (artichokes and “notes of citrus” = instant fancy).”

Agreed!

I was drawn to the recipe for three reasons:

1. It’s a one-pan job.
2. Chicken thighs. As you know, I’m a thigh girl. (But yes, breasts will absolutely work here.)
3. Artichoke hearts. I recently discovered Trader Joe’s grilled artichoke hearts , and I’m wanting to throw them in everything. (Friends, have you tried them??)

As promised, the recipe came together very quickly, leaving me with an incredibly delicious dinner and few dishes to clean.

What I love about the recipe is that because everything cooks in a single skillet, the ingredients all flavor each other: the orzo absorbs the seasonings of the marinated artichoke hearts, the artichoke hearts absorb the juices of the chicken, the herbes de Provence infuse the whole dish, making everything especially tasty. Fresh lemon juice and zest along with a handful of parsley brighten it all up at the end.

If you wish, you can blanket the pan with a layer of cheese, stick it under the broiler, and then, as Serena says, “bask in your casserole compliments,” but I’ve yet to make it this far — I find it delicious as is straight from the stovetop. If you, however, find yourself with a blistered and bubbling skillet, I have no doubt you will have zero regrets.

PS: Dude Diet Apple Pie Overnight Oats

PPS: 18 One-Pot Wonders

Serena Wolf’s The Dude Diet Dinnertime :

Here’s the play-by-play: Gather your ingredients.

I highly recommend Trader Joe’s grilled artichoke hearts if you can find them.

First, brown the thighs in a little bit of oil for 3 minutes a side.

Transfer chicken to a plate, then toast the orzo along with some minced garlic in the same skillet.

Add water (or stock), the artichoke hearts, herbes de Provence, and the chicken.

Cover, and cook for about 15 minutes.

Transfer chicken to a board, and cut into cubes.

Get together the finishing touches: grated cheese, minced parsley, lemon zest and juice.

Add the cheese to the skillet.

Add the parsley to the skillet.

Stir to combine.

At this point, you could cover it with a layer of cheese and broil it, but I love it just the way it is.

Serve immediately!

Description

From Serena Wolf’s Dude Diet Dinners

Artichoke hearts: If you have a Trader Joe’s, look for their grilled artichoke hearts. They come in a box. They are delicious. With the Trader Joe’s variety, I simply cut in half (or leave whole if I’m feeling lazy). Another option is Monterey Farms ArtiHearts, which you can order by the case.

A note about the recipe: In the book, the final step calls for covering the skillet with a thin layer of cheese, and broiling it. I don’t do this because: 1. I find it totally delicious with just a few handfuls of parmesan cheese stirred in at the end. 2. My children don’t yet appreciate the wonders of blistered and broiled cheese. But, I’ve included instructions for broiling if you like this idea. You’ll need 1.5 cups cheese total, if you do. Serena suggests a mix of Fontina (or Gouda or Ggruyère). If you plan on not broiling, you’ll need about 1/2 cup grated Parmesan.

• 1.25 – 1.5 lbs. boneless skinless chicken thighs, about 4
• kosher salt to taste
• freshly cracked black pepper to taste
• 1.5 tablespoons olive oil
• 3 garlic cloves, minced
• 1 cup orzo, whole wheat if you wish
• 12 -oz marinated artichoke hearts, drained and roughly chopped, see notes above
• 1 tablespoon herbes de Provence
• 2.5 cups water or chicken stock
• grated cheese, Parmesan or Fontina, see notes above
• zest from 1 lemon
• 1 tablespoon fresh lemon juice
• 1/2 cup finely chopped parsley

1. Pat the chicken dry and season all over with salt and pepper.
2. Heat 1 tablespoon of the oil over medium-high heat in a large skillet (oven-proof if you plan on broiling the dish at the end, see notes above.) When the oil is hot and shimmering, add the chicken to the pan and sear for 3 minutes side, or until nicely golden. Transfer to a plate.
3. Reduce the heat to medium and add the remaining 1/2 tablespoon oil to the skillet. Add the garlic and orzo and cook for 2 minutes, just to lightly toast the orzo.
4. Add the artichoke hearts, herbs de Provence, and water or stock to the pan and bring to a boil over high heat. Lower the heat to a simmer, return the chicken thighs to the skillet, cover and cook 15 to 20 minutes. [Note: Times will vary depending on the kind of orzo you are using, the shape of the pan, the strength of your stovetop. My orzo (not whole wheat) consistently is cooked in 15 minutes or less, so just keep an eye on things.]
5. Transfer chicken thighs to a board, and chop into cubes with a knife or shred with two forks. Return the chicken to the skillet. Add the lemon zest and juice. Add a few handfuls (about 1/2 cup) of parmesan and stir to combine. Taste. Adjust with salt and pepper to taste. Add the parsley and stir to combine.
6. This is where I stop (see notes above). I find it delicious as it. BUT, if you want to take it a step further, sprinkle a layer of cheese (about 1/2 to 3/4 cup) over the top and broil for 3 to 4 minutes or until cheese is bubbling and lightly browned. Keep an eye on it!
7. Serve immediately.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Description

From Serena Wolf’s Dude Diet Dinners

Artichoke hearts: If you have a Trader Joe’s, look for their grilled artichoke hearts. They come in a box. They are delicious. With the Trader Joe’s variety, I simply cut in half (or leave whole if I’m feeling lazy). Another option is Monterey Farms ArtiHearts, which you can order by the case.

A note about the recipe: In the book, the final step calls for covering the skillet with a thin layer of cheese, and broiling it. I don’t do this because: 1. I find it totally delicious with just a few handfuls of parmesan cheese stirred in at the end. 2. My children don’t yet appreciate the wonders of blistered and broiled cheese. But, I’ve included instructions for broiling if you like this idea. You’ll need 1.5 cups cheese total, if you do. Serena suggests a mix of Fontina (or Gouda or Ggruyère). If you plan on not broiling, you’ll need about 1/2 cup grated Parmesan.

• 1.25 – 1.5 lbs. boneless skinless chicken thighs, about 4
• kosher salt to taste
• freshly cracked black pepper to taste
• 1.5 tablespoons olive oil
• 3 garlic cloves, minced
• 1 cup orzo, whole wheat if you wish
• 12 -oz marinated artichoke hearts, drained and roughly chopped, see notes above
• 1 tablespoon herbes de Provence
• 2.5 cups water or chicken stock
• grated cheese, Parmesan or Fontina, see notes above
• zest from 1 lemon
• 1 tablespoon fresh lemon juice
• 1/2 cup finely chopped parsley

1. Pat the chicken dry and season all over with salt and pepper.
2. Heat 1 tablespoon of the oil over medium-high heat in a large skillet (oven-proof if you plan on broiling the dish at the end, see notes above.) When the oil is hot and shimmering, add the chicken to the pan and sear for 3 minutes side, or until nicely golden. Transfer to a plate.
3. Reduce the heat to medium and add the remaining 1/2 tablespoon oil to the skillet. Add the garlic and orzo and cook for 2 minutes, just to lightly toast the orzo.
4. Add the artichoke hearts, herbs de Provence, and water or stock to the pan and bring to a boil over high heat. Lower the heat to a simmer, return the chicken thighs to the skillet, cover and cook 15 to 20 minutes. [Note: Times will vary depending on the kind of orzo you are using, the shape of the pan, the strength of your stovetop. My orzo (not whole wheat) consistently is cooked in 15 minutes or less, so just keep an eye on things.]
5. Transfer chicken thighs to a board, and chop into cubes with a knife or shred with two forks. Return the chicken to the skillet. Add the lemon zest and juice. Add a few handfuls (about 1/2 cup) of parmesan and stir to combine. Taste. Adjust with salt and pepper to taste. Add the parsley and stir to combine.
6. This is where I stop (see notes above). I find it delicious as it. BUT, if you want to take it a step further, sprinkle a layer of cheese (about 1/2 to 3/4 cup) over the top and broil for 3 to 4 minutes or until cheese is bubbling and lightly browned. Keep an eye on it!
7. Serve immediately.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Find it online : https://alexandracooks.com/2019/10/30/one-pan-lemon-orzo-chicken-with-artichoke-hearts/

You don’t need any fancy equipment to make sourdough bread.

If you have a sourdough starter and some sort of baking vessel on hand, you can start baking. This sourdough focaccia recipe, for instance, requires nothing more than a sourdough starter and a 9×13-inch baking vessel or something similar.

If you find yourself, however, really getting into sourdough baking, and if, in particular, you’re after a crusty boule, you may want to pick up a few more pieces of gear.

Here are the tools and ingredients I find essential for sourdough bread baking.

10 Essential Tools for Sourdough Bread Baking

1. Sourdough Starter

As you know, a sourdough starter is what distinguishes a loaf of sourdough bread from a loaf of yeast-leavened bread. For ease, you can buy (or procure) a starter as opposed to making one from scratch . If you know a sourdough baker, he or she most likely will share. If you don’t, here are two online sources:

• Breadtopia
• King Arthur Flour

2.Digital Scale

I say this all the time, but if you are serious about bread baking or baking in general, you must measure your ingredients with a digital scale. It’s the only way to truly accurately measure ingredients and to, in turn, make smart/informed changes based on your results. In fact, I will go so far as to say: do not attempt making sourdough bread without a digital scale on hand .

​This scale​ costs under $15, is very accurate, and holds up to 11 pounds.

3.Clear, Straight-Sided Vessel

This 4-qt Cambro has become, after my scale, my most valued tool for sourdough baking. Why? It lets me see exactly when the dough has risen sufficiently (roughly 50% increase in volume) and is therefore ready to be shaped. When dough rises in a bowl, judging how much it has grown is tricky. There’s no question with a straight-sided vessel.

4.Non-Stick Flour-Sack Towels

I love these flour sack towels from Dot and Army. When you use flour sack towels, dough, even very high-hydration dough, releases without any sticking. These are also great.

5.Rice flour

I sprinkle a little bit of rice flour on the flour sack towel before placing the shaped dough on it. It’s purely for looks — I like the contrast of the dusting of white flour against the auburn hue of the bread, and rice flour doesn’t burn the way wheat flour does. Before I discovered the flour sack towels, I used the rice flour to help prevent sticking with my tea towels, so you may find it helpful for that purpose as well.

6.Bench scraper for shaping.

I no longer flour a work surface for shaping. I rely on my bench scraper and minimal handling of the dough. See video here or below .

7.Parchment Paper

For ease in transferring dough from counter to Dutch oven, I rely on parchment paper .

8.Razor Blade

For slashing dough before it bakes, you’ll need a razor blade . I don’t do any fancy scoring, but it doesn’t matter. A simple X looks dramatic in the end.

9.Double Dutch Oven

If you are after that crusty boule, you’ll need a Dutch oven. This one is durable and reasonably priced. This one is more of a splurge but beautifully designed with handles on top and great for making batards and other oblong-shaped loaves. If you have a Dutch oven, you can definitely use it, but keep in mind: you might not like what the hot temperature of the oven for an extended period of time does to it. My Le Creuset Dutch oven, for instance, turned very dark on both the exterior and interior and required a deep cleaning afterwards.

10.Oven Mitts

And if you’re going to be handling a screaming hot cast iron vessel, you’re going to need a good pair of oven mitts. These have been great.

A Few More Things

1. Sharp Bread Knife

Crusty loaves require a good, sharp knife. This one is attractive and reasonably priced. This one is a little more expensive, but also nicely designed and sharp.

2. A large bowl for mixing the dough. Something like this is nice because it’s clear, which makes it easy to read the scale.

3. A spatula: Love my GIR Spatula .