Revision Bunker

I'm in the midst of revisions on multiple projects right now, so that means I keep my head down and there is a HUGE variety of cold cereal at our house. But even I know I can only feed my 3 kids (ages 7 and under), only so much cold cereal before they might need some other food groups. (I know, totally Mom of the Year, right?)

One of my favorite, quick and easy, good for lunch or dinner, meals all starts with some chicken. Leftover chicken from the night before, a rotisserie chicken from the grocery store, some KFC or Popeye's works too. Whatevs.

I grab a few things we always have on hand at our house:
Mayo (lite mayo if you want)
a couple stalks of celery
Craisins (YUM! our kids all love these!)
a couple slices of onion
Paprika
Curry powder
Salt & Pepper
Bread (any kind)

I'm sure you all know where I'm going with this ...

Chop up the chicken, celery, and onions. Throw in a handful of craisins and a scoop of mayo, a dash of  paprika, a pinch of curry powder, and stir. Mix it really well then taste it BEFORE you add any salt and pepper. This really depends on the kind of chicken you use and how well it's seasoned before you added all the other stuff. You don't want to over-season.

Toss all this on top of some bread and EAT.

I know, you probably didn't need a recipe of this, but I think some of us forget the really simple things when we have so much craziness happening around us. A reminder to not think so hard when it comes to that "what's for lunch/dinner?" question sometimes is all it takes for us to remember that leaving the revision bunker to come have a meal with the family doesn't mean we all have to eat cold cereal. A quick forage through the pantry and fridge and you might be surprised what you come up with!

Brian Johnson: Cooking up a storm

   Like a crow in a field of glass.  Brian Johnson is a storm photographer, writer, teacher, adventurer. He's kind of an evil version of Robert Fulghum.  You can follow him on his writer’s blog: www.fatherthunder.blogspot.com.

   Brian also had a storm photograph win a NASA contest for storm photography.  He chases around the Midwest and reports on his blog: www.ruminationofthunder.com.

   His 2011 debut novel “Hell to Pay” is available from Hellfire Publishing.  http://tinyurl.com/4yzb32k 

HELL TO PAY:

 A man who thinks he’s lost his soul, meets a man who has.

Detective Michael Bailey is an ex-alcoholic police detective investigating a series of murders.  When the investigation takes a strange turn, even his colleagues think his old habits have returned.  

If you were marooned on an island, and Pots & Pens granted your wish for only one book and one food, what would you choose? Richard Bach’s Illusions and Prime rib, medium.  The book is one I go to when I need a pick me up.  Quote: “Remember where you came from, where you're going, and why you created the mess you got yourself into in the first place.” This is the reason I have a section on my blog that I repost called 12 things about me.  I will go through it and edit as things change and cross out the old stuff and put the new in red.  http://fatherthunder.blogspot.com/2012/08/12-things-about-me.html

   As for Prime Rib.  I’m a bit of a carnivore and still like my meat with a little blood in it.

What are three must-have foods/seasonings in your kitchen? Cumin, Chili powder, and Basil.  Unfortunately I am about the only one in my house that loves these.

What is your A+, number 1 writing/editing snack? Peanut or Peanut Butter M&M’s. Totally addicting.

If you could borrow one person’s zest for writing and/or life, whose and why? Charles Bukowski.  It was a bleak existence he had, but yet he saw beauty in the mundane and tried to put it into his poetry and short stories.  I’ve been rereading them recently.  The first time I read Bukowski, I think I found my voice as a writer.  My new voice wasn’t a copy of his, but an affirmation that it’s ok to write the dark stuff.  One of my writing partners always said, “Why are you limiting yourself on this scene?”  Bukowski taught me to stop flinching. 

Please share one cheesy “writing is like cooking” thought. You have a framework in the plot, just like a simple recipe.  Over time you try new things, whether spices or characters, new meats or subplots, stock or voice, and you experiment to make the best product you can.

What’s cooking? Can you share a bit about your next project? I’m writing a dark epic fantasy story, Aristid.  It’s the story of a half-demon child abducted by the church to become a super weapon and what happens when he turns against his training.  I plan to put this out in small magazine/periodical similar to what Howard did with Conan and Moorcock did with Elric. 

   I’m also in the midst of growing an epic beard like some top fantasy writers.

Recipe Row: What favorite recipe do you have for us today? 

Pesto Chicken Pizza

You need:

1 thin pizza crust

1 lb chicken breast (cut into small strips or 2-3” cubes

2 cups olive oil

1 cup parmesan cheese (Kraft or off brand)

1 tablespoon dried basil

1 tablespoon cilantro

2-4 cloves of garlic

1 teaspoon of dried parsley

1 heaping tablespoon of pine nuts or walnuts (I usually go with walnuts)

2 cups mozzarella

Mix olive oil, parmesan cheese, basil, cilantro, garlic, parsley and walnuts in a blender.  You can change the ratio of olive oil and cheese to make a firmer sauce.  If you make it too runny, beware of flare ups if you grill the chicken.  Take one cup of pesto and set aside.

Pour the rest into a bowl or baggie and mix chicken.  Coat well.  I will usually skewer the chicken and grill.  As stated before, be mindful of flareups.  You can also cook this in a skillet.

Take the thin pizza crust, pour the pesto in the center, and with a spoon spread out the pesto in large expanding circles.  Add chicken and mozzarella cheese.  With the cheese, I’ve noticed the less cheese used, the better the taste.

Bake per crust instructions and enjoy.

Risotto x 2

I’m running behind this week. Sadly, this means anyone desperate for the next great “cooking is like writing” metaphor are out of luck. However, those of you who like yummy food that impresses people will get a double dose of risotto recipes.

I never had risotto until a few years ago, and frankly, I had no idea what I was missing. It’s a versatile food that can complement almost any flavors you wish, and, though it’s usually a side, it can even stand alone as a main dish.

Many people will swear up and down that their way is the only right way to make it. I have no such belief but hope you enjoy one of these risottos tailored to enhance your next Mexican or Italian dinner.

Mexican-Style Risotto

5–6 c. chicken broth

¾ c. white wine

5 T. olive oil

1½ c. diced onions

¾ T. basil

1 T. cumin

1 tsp. black pepper

1 tsp. paprika

1 tsp. onion salt

1½ Arborio rice

½ lb. ground sausage

1 c. chopped spinach (I used frozen)

15-oz. can chickpeas (aka garbanzo beans)

1 c. shredded provel cheese (or melty cheese of your choice)

Warm chicken broth in one pot and wine in another. Keep warm and covered. In a medium pot or Dutch oven, heat olive oil. Add onions and cook on medium heat. After 2 or 3 minutes, add leaf basil (fresh is best), cumin, black pepper, paprika, and onion salt, and continue cooking until onion is translucent. Stir in rice until glistening (add extra oil if needed), and cook 3 minutes, stirring often.

Meanwhile cook sausage on medium high heat in a skillet; when sausage is halfway done, mix in the spinach. Continue cooking until sausage is lightly browned. Then remove from heat.

So many pots, so little time!

Immediately after starting sausage, add warm wine to rice pot, keep stirring, and cook until liquid is nearly gone. Cooking on medium high, ladle in just enough chicken broth to cover the rice and cook until liquid is absorbed. Repeat this process.

After most of the broth (4 cups or so) has been absorbed, stir in the sausage mix, onion salt, and chickpeas and add in more broth. Before adding the last cup, check the firmness of the rice. Continue adding broth and letting it be absorbed until rice is chewy and tasty. Don’t overcook—if you don’t use all the broth, that’s just fine.

Stir in provel (and a little extra broth if you want it creamier). Taste, and if you wish, add more cumin, onion salt, or black pepper. Serve.

Italian Tomato and Bell Pepper Risotto

2 T. cream cheese

1 T. sour cream

5–6 c. chicken broth

¾ c. white wine

3 T. butter

1 c. finely chopped shallots

1 c. diced onions

4 cloves finely chopped garlic

1 T. oregano

1 tsp. coriander

1½ c. Arborio rice

1 T. butter (or olive oil)

1 c. bell peppers (1 ½ peppers)

1½ c. diced Roma tomatoes

1/3 c. brown sugar

1 T. sea salt

½ c. parmesan

sprinkling of paprika

Stir together cream cheese and sour cream, and put in fridge. Warm chicken broth in one pot and wine in another. Keep warm and covered. In a medium pot or Dutch oven, heat butter. Add shallots and onions and cook on medium heat. After 2 or 3 minutes, add garlic, oregano (fresh is best), and coriander and continue cooking until onion is translucent. Stir in rice until glistening (add extra butter if needed), and cook 3 minutes, stirring often.

Meanwhile heat a Tbsp. of butter or olive oil on medium high heat in a large skillet or sauté pan. Add in bell peppers. After 2 or 3 minutes, add in tomatoes and cook until peppers are just starting to soften (but are still firm). Stir in brown sugar and remove from heat.

Immediately after starting pepper-tomato pan, add warm wine to rice pot, keep stirring, and cook until liquid is nearly gone. Mix in the sea salt. Cooking on medium high, ladle in just enough chicken broth to cover the rice and cook until liquid is absorbed. Repeat this process until all but last cup or so has been added. Check the firmness of the rice. Continue adding broth and letting it be absorbed until rice is chewy and tasty. Don’t overcook—if you don’t use all the broth, that’s just fine.

Stir in pepper-tomato mix, cream cheese mix, and parmesan. Taste, and if you wish, add salt or more parmesan. Sprinkle with paprika. Serve.

Pre-paprika picture, but the one at the top of the post has the red stuff sprinkled

Jonathan Schkade is the author of six books for children, including Icky Sticky, Hairy Scary Bible Stories. He's also a  network co-representative for the Southern Illinois region of SCBWI. To learn more about Jonathan, you can read omens in scattered grains of rice or visit his site: www.jonathanschkade.com.